#Sliced Soft Wheat Bread Review

[bluepoodle7]

#Kroger #KrogerSoftWheatSlicedBread #SlicedSoftWheatBreadReview

I tried the Kroger Soft Wheat Sliced Bread and it was pretty good. The bread was soft and healthy tasting.

I made a apple butter and planter crunchy peanut butter sandwich with this bread and it was really good. The sandwich was sweet and salty while crunchy. This had a light cinnamon taste but the crunchy peanut butter flavor is first then the apple butter.

I would eat this again.

Got at Kroger.

[iliveforyouilongforyouvesuvia]

So the devs for the Arcana actually posted the recipe for Selasi the Baker's pumpkin bread on their YouTube channel four years ago?!?

@helshollowhalls sent me the link because they know I like to make my own bread on my days off. Read below the cut for pictures of my attempt and my in depth review!

First off, this is an involved recipe. You can expect it to take 4 hours start to finish (for context, my normal weekly baking for 2 loaves of whole wheat bread takes about 2 hours). There's the dough itself, the pumpkin filling, and a glaze to go on top.

Here's what it looked like right out of the oven, before the cinnamon glaze:

Here's what it looked like with the glaze on (please ignore the mess):

And here's the loaf cut open:

The original recipe says that the result should be a mildly sweet, mildly spiced bread. I'm sure that it normally is. However, it seems Asra and I share certain experimental tendencies when it comes to making food, because I ended up more than doubling the spices in the pumpkin filling.

The result I got was honestly one of the best sweet breads I've ever eaten. There's cinnamon in the dough, the glaze, and the filling, so the whole thing tastes really warm and comforting and homey. Don't let it fool you though, because (at least the way I ended up making it) the spices liven it up. It has cloves, all spice, ginger, cinnamon, and nutmeg besides the expected sugar, salt, and vanilla. It didn't call for cardamon but I added a respectable chunk of that anyways because it was sitting in my spice rack with all the others and I didn't want it to feel ignored. (And also because it was referenced as being in the rice pudding in Asra's route.) I also like making pumpkin soup through the winter, so my filling came out a little more watery than it normally would because I like to steam and freeze my own pumpkin puree.

The result I got was rich, sweet, soft, and flavorful enough that I was still tasting it after I brushed my teeth. The smell also lingered in my kitchen for days. The dough is enriched, meaning that it has eggs and milk and butter in it, which makes it somewhat like a cinnamon brioche. It would be like if a cinnamon roll and a pumpkin pie had a kickass loaf baby. The cinnamon glaze on top definitely added sweetness, but what I appreciated about it was how sticky and gooey the texture became because of it. Be prepared for delightfully messy eating.

If you're thinking, brainrot, the only reason you like this so much is because it makes you feel like you're sitting across from your beloved in the marketplace on a sunny Vesuvian afternoon, I'd say you're not wrong. It's a whole experience. However, after I had my first slice, I took it over to my family's place to share and fell asleep right after. By the time I woke up the whole thing was gone. My mom and younger sibling on their own admitted to eating at least two thirds of it before my dad could get to it. The other younger sibling got all of one (1) slice, poor dude.

100000000/10 will absolutely be scheduling four hours into my next day off to make it again.

(Side note - if you're looking for a trans malewife who cooks/bakes for fun and cleans up after himself and will spend four hours making something just because it's referenced in a romance game, I am right here. I desire cuddles.)

[kat-feinated]

My favorite Denver restaurants

How was your week?

My week included being invited to have a threesome with two of my work clients, who are both meth addicts and lost custody of their child due to said meth addiction.

My boss asked me to send the text to her and just replied “FOR GOD SAKE” and I feel like that’s the perfect summary of my year.

Speaking of meth, we finally finished watching “Tiger King” this week. I know I know, that show is so one month ago. But I have a lot of thoughts that I need to share with the world.

1. Did anyone else find Joe really sympathetic and felt bad for him? Yes, I know he’s unstable and probably killed animals and stuff but I found him...endearing!? 

2. Doc Antle is the creepiest ever ever ever. 

3. Jeff Lowe sucks. And his wife is way too young for him. And THE WHOLE THING WITH THE NANNY I JUST CAN’T.

4. The guy with no legs whose name I can’t remember was my favorite character. And just seems so normal. How did he end up there!?

5. I’m proud of Saff for standing up for Joe in the aftershow...everyone else just sold him down the river!

6. Howard Baskin. Howard Baskin singing. Howard Baskin’s wedding photos with Carole Baskin. The show is worth watching just for Howard Baskin.

7. Do I think Carole murdered her husband and fed him to a tiger? Yes. Would I still hang out with her in a heartbeat? ABSOLUTELY.

8. I’m extremely mad that I didn’t come up with “hey all you cool cats and kittens”. And now it’s already over-used.

Do you miss eating at restaurants as much as I do? (Probably not because you’re probably a normal person who has friends and other hobbies). I miss restaurants so much it HURTS. I miss looking up menus and deciding what I’m going to order days before I go. I miss people-watching and commenting on everyone else’s food. I miss kind servers bringing me baskets of bread and drinks that I didn’t make. I MISS RESTAURANTS YOU GUYS.

So, while I’m eagerly waiting for restaurants to start re-opening, I thought it would be fun to share my very favorite places to eat in Denver. Share this list with your favorite Denver local! Or better yet, come visit Denver and try these spots out (and invite me!!). 

Cuba Cuba: This was the first restaurant I tried in Denver, because it’s across the street from our old apartment. It’s located in an adorable blue bungalow but is surprisingly spacious on the inside. For drinks, order their house made mojitos or a pina colada. For appetizers, order the plantain chips with guacamole and garlic sauce (YUM) or the empanadas. Everything I’ve eaten there for dinner has been delicious, but I especially love the coconut shrimp and the chimichurri steak.

Perfect for: a date night or girls’ night where you feel like getting a little dressed up (but you’d be fine going there dressed more casually).

Rioja: This is my mom’s favorite Denver restaurant, and she insists we go every single time she’s in town. It’s located in Larimer Square, the cutest and most charming street in downtown Denver. It’s a bunch of old Victorian buildings that have been converted into restaurants and shops, and the street is decorated with twinkly lights and Colorado state flags so it’s a great spot to get a touristy picture when you visit.

The menu changes constantly, so it’s hard to recommend exactly what to order, but you can’t go wrong with the pasta dishes. They are known for their artichoke tortelloni and it’s honestly the best pasta I’ve ever eaten in my life. Last time we also ordered the tagliatelle and clams which was fantastic. For starters, order the smoked pear and raclette if it’s available-so yummy.

Also, Rioja makes all their bread in house, and it’s probably our favorite part of the restaurant. Waiters literally come around with a giant tray of bread and I always try every single type. The lavender sourdough and rosemary biscuit are life-changing.

Perfect for: when your parents come visit (and pay!) or a special occasion like an anniversary or birthday dinner. It is on the pricey side.

Work & Class: This is probably the Denver restaurant I’ve eaten at the most. Located in the very hip Five Points neighborhood, Work & Class is always busy and does not take reservations, so I would recommend going on a random weeknight vs. a Friday or Saturday. If you do go on the weekend, plan on an hour plus wait-the good news is you’re surrounded by bars and breweries to help pass the time.

Work & Class is a South American/American fusion restaurant, and everything is served tapas (small plates) style, so go with someone you are cool sharing with. They have fabulous in-house cocktails which change seasonally, so definitely order one while you peruse the menu. It’s hard to make food recommendations since I’ve probably tried everything on the menu and have never been disappointed, but some of my favorites include: the lamb, the empanadas, the mac & cheese, and any of their vegetable side dishes.

Perfect for: your group of friends who you’re comfortable sharing with (eating off of each other’s plates!).

Mercantile Dining & Provisions: This is another spot that my mom insists on visiting every time she comes to Denver. It’s located in Union Station in downtown Denver, which is itself a great spot to visit. It’s an old train station (that is still a working train station) but also home to a hotel, an ice cream parlor, a bookshop, a florist, and every other small adorable business you can imagine.

Mercantile serves breakfast, lunch, and dinner (I’ve had all 3 there), but my mom and I have created what we believe is the perfect system for dining there. We always go on the day she is leaving town, since she can take the train from Union Station to the Denver Airport after our meal. We try to go around 11am, and we order a raspberry muffin. My mom doesn’t even like muffins, but these are no ordinary muffins-not too sweet, perfectly fluffy, moist (I’M SORRY) -just sheer perfection. After sitting and people watching for about an hour, we then order a short rib sandwich around noon, as soon as they start serving their lunch menu (it gets quite busy at this time). SO GOOD. SO TASTY. Plus, the restaurant itself is so cute-it looks like Joanna Gaines designed the perfect black-and-white chic modern farmhouse.

Perfect for: brunch/lunch after a morning exploring downtown Denver, or a quick bite before catching the train to the airport.

Lowdown Brewery: Is it cheating that this is actually a brewery and not a restaurant? I say it counts because they make all their food in house. I don’t always love going to the popular breweries around Denver because they’re usually packed. I’ve never seen Lowdown packed and in my opinion it’s the best brewery in Denver in terms of food and ambience-and the beer is good too!

Not only do they make and sell their own beers, but their menu always features a seasonally rotating list of Colorado beers as well. They have a lot of IPA’s (which I despise but everyone else seems to love). I’ve tried their blood orange wheat, selfish (pale ale), and their blackberry sour and have enjoyed all three. In terms of food, you can’t go wrong with any of their pizzas, salads, or sandwiches, but I personally can’t get enough of their beer cheese dip (served with broccoli, apple slices, and soft pretzel bites-I’M DROOLING).

Perfect for: sitting out on their patio with friends in the warm weather. Bring your dog!

El Five: El Five has one of the coolest views of downtown Denver, not to mention delicious food and drinks and great service. Their sangria is the best I’ve ever tasted, but they have tons of great cocktail, beer and wine choices if that’s not your thing (but also what is wrong with you). For appetizers, try the spreads of the med-a platter of house made pita, hummus, and veggies. For their traditional tapas, I’ve tried and enjoyed the patatas bravas, the shrimp & calamari, and the goat cheese croquettes. Then, of course, you must try their paella. I’ve tried both the Valencian (made with rabbit confit!) and the seafood and would recommend either. Be prepared to log roll out of the restaurant when you’re finished because you will have gained 100 pounds.

Perfect for: a festive date night, dinner with your parents, drinks with your girlfriends-just be prepared for an expensive bill.

Stowaway: I’ve only been to Stowaway once, right before the shelter in place order started, but I’ve been dreaming about it ever since. First of all, it is tucked into the cutest former warehouse-turned-hipster-coffee shop/brunch spot, complete with exposed pipes and red brick walls. I AM HERE FOR IT.

We went on a Sunday morning with some friends who warned us to expect a bit of a wait. Fortunately, the Denver Central Market is just a few blocks away so we were able to enjoy some cocktails and/or coffee while we waited.

When we finally got in, I ordered the Colorful Colorado (an egg dish) because of the 8 million reviews I’d read ahead of time that told me I must order this dish or live a life of unending misery and regret (ok, that might be a slight exaggeration but it was something along those lines). I also split the fruit toast with Joshua because I have to order something sweet and something savory when I go to brunch (I know I have a problem, just leave me alone). Both were so freaking good. I can’t wait to go back soon and try everything on their menu (or more likely, order the same two dishes over and over again).

Perfect for: brunch with your favorite hipster friend.

Linger: This is the one restaurant on my list that I love more for the location/ambience than for the food, though the food is certainly tasty. Linger is located in my favorite neighborhood in Denver (LoHi or Lower Highlands) and the building it’s in USED TO BE A MORTUARY. Like, WHERE DEAD PEOPLE WOULD BE SENT AFTER THEY DIED. I personally find this so cool, and if this freaks you out, you would never know except that I just told you (sorry). It’s very airy inside with cozy mood lighting and exposed brick walls. This is another place that does small plates and they’re all globally-inspired street food dishes-the menu is literally divided by continent (i.e. Asia, Africa). For drinks, order the turmeric mule. For eating, you really can’t go wrong, but some dishes I’ve enjoyed include: the bao buns, the impossible burger persian sliders, the tuna tostadas, and the potato masala dosa. Skip dessert because right around the corner you’ll find Little Man Ice Cream-one of my favorite ice cream spots in the city.

Perfect for: a first date/date night, a girls’ night, or a summer brunch on their rooftop bar.

Snooze: Full disclosure-Snooze is a chain and is not just located in Denver; they have locations across Colorado and in a few other states including Texas and California. That being said, I just have to include it on my list because I believe it is completely worth the hype.

Because there is always a long wait (I’m talking 2 hours sometimes), we always go on a Monday morning when there’s a federal holiday that other people don’t get off, such as Columbus Day. Don’t kid yourself-there will still be a wait, but it will hopefully be closer to one hour. Plus, they give out free coffee while you wait!

I don’t even like pancakes, but I always order the pancakes here. ORDER THE DAMN PANCAKES PEOPLE. You can even get a pancake flight where you can sample three different types of pancakes (I highly recommend the blueberry danish pancakes and the sweet potato pancakes). If I’m in a savory mood, I’ll order the breakfast tacos with a side of one pancake.

Perfect for: brunch with your friend, brunch with family or anyone with kids, brunch with your arch nemesis, brunch with anyone.

Hopefully this list made you excited to go back to restaurants again in the future, instead of depressed! And please send me your best restaurant recommendations! These conversations are what I live for.

[ketoconnect]

Best Keto Bread Recipe

If you’ve been looking for what is definitively the best keto bread recipe on the internet, then you’ve come to the right place. How do I know it’s the best? Well, I’ve tried just about every keto bread recipe over the past three years and decided that nothing tasted like regular bread. There’s a couple that are good, but I wanted perfection! The best part about this recipe is that it’s simple, and once you have it down, you can replicate this keto friendly bread any time you want. I’ve been making a low carb loaf every Sunday for the past few weeks and would recommend that to anyone. It’s so nice to have a loaf of bread at your disposal when you’re on a low carb diet. It almost feels like cheating. Check out this recipe and start making the best keto bread you’ve ever tried today!

A Healthy Low Carb Bread Recipe

The secret step in this recipe that takes this carb-free bread from good to great is the separation of the eggs. You’re going to want to separate the yolks and the whites. The reason for this is that we’re going to whip the egg whites until they are fluffy. We’re looking for soft peaks. This will add some volume to the otherwise dense keto bread.

Beating the egg whites is the answer to the denseness that comes with making an almond flour bread. I’ve made countless baked goods using almond flour and the main problem I’ve encountered is how dense the finished product is. The fluffy egg whites in unison with the high dosage of baking powder do a good job of getting this loaf nice and fluffy and adding some air pockets into the loaf. This makes for a better tasting bread.

Some people are fine with the popular keto cloud bread recipes out there, but we wanted something more dense and filling. By adding the almond flour to the fluffy egg mixture, you add more fat, protein, and calories making for a satiating meal. Plus, the texture and flavor is What makes this the best keto bread recipe is the fact that you can use it the same way you use regular bread. Sounds crazy right? If you search for keto bread on Pinterest, or the internet you’ll find a different recipe for everything you might want to make.

How will you eat bread again?

# French toast – Try our Keto French Toast Recipe

# Sandwiches

# Croutons

# Avocado toast

# Breakfast Sandwich

You can do it all with this keto bread recipe. You can even get crazy and throw this bread in a food processor and use it as Italian bread crumbs. The possibilities are endless.

Your Low Carb Bread Replacement Has Arrived

The best part about this bread is that it makes it so much easier to eat a low carb diet. Yes, there are some savage beasts (joking) that don’t miss bread at all and are happy to just eat bacon seven times a day, but if you’re anything like me, bread was a staple of your diet growing up and you still have a look of yearning in your eyes when they drop that bread basket in the middle of the table at family dinner. I feel your pain. This low carb bread recipe is your shoulder to cry on.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

There’s no need to try making this recipe using coconut flour when we’ve created this amazing coconut flour bread recipe for you. It’s a slight variation on this recipe and is the perfect coconut flour loaf for those of you with nut allergies or if you just hate almonds.

How do I get rid of the eggy taste?

There is a mild eggy taste to this bread, which we happen to love, but some people don’t like it. We’ve tested a couple of different ways to eliminate it and here is what we’ve come up with:

Stevia – It might sound crazy, but adding a few drops of stevia to this recipe is the best way to eliminate the eggy taste. Just a few drops will do! We typically use 6 drops of stevia. That amount will not make the bread sweet to the taste at all, but it will greatly reduce the eggy taste.

Yeast – Adding a tablespoon of Active Dry Yeast to this recipe can result in a more traditional bread flavor. The yeast won’t make the bread rise or anything since we’re not using sugar or gluten, but the flavor will still come through.

Butter – This might be the best way 🙂 Just add some delicious butter to the top of a slice and you will think you’re eating traditional bread!

Is the keto bread dairy-free?

This recipe calls for melted butter, but you can swap that out for whatever kind of dairy-free fat you like best. Ghee, coconut oil, or avocado oil would all be great options. Let us know if you try the swap and how your bread turns out.

Is the recipe gluten-free?

Yes! This keto bread recipe and all of our other keto recipes are gluten free. The bread is made with finely ground almond flour instead of wheat flour, which means you and your gluten-free friends can enjoy a slice.

How do I store Keto Bread?

Slicing to order is going to be your best bet from a shelf life standpoint. We pop the entire loaf in the fridge, either in a Tupperware container or a Ziploc bag and cut off slices as we eat it. It will last in the fridge for 7-10 days.

How do I get my loaf to be taller and fluffier?

The two major issues that will lead to a flat loaf is not whipping the egg whites and gently folding them in OR using almond meal instead of a finely ground almond flour. If you’ve tried everything and they don’t seem to be working for you, the next best option will be to make a larger recipe. Try making 1.5x this recipe (it’s easy to do using the servings slide bar) and you’ll have a much larger loaf.

Where to buy Keto Bread near me?

If you’re not a fan of baking but you’re a fan of eating bread, there are places to get keto friendly bread these days. If you’re lucky, you may be able to find a loaf of “Paleo Bread” in the freezer section at Whole Foods Market. This bread is going to cost you over $10 per loaf, but it is made of good ingredients and is a few grams of carbs per slice. There’s also rumors of ALDI carrying a new Zero-Carb bread, but it sells out fast and we haven’t been able to review it. Hopefully in the near future there will be more local buying options for low carb bread, but for now, those are your only options.

Where to buy Keto Bread online?

If you’re willing to order online there are a number of good options to choose from. We haven’t tried all the options available but a few of our favorites are:

# Great Low Carb Bread Company

# Thin Slim Foods

Our Best Low Carb Bread Recipes

Keto Bread Rolls

If you’re looking for a keto traditional dinner roll that tastes good then look no further. This is the softest and fluffiest keto bread recipe we have on the site. This one is also nut free!

Three Minute Keto Bread

Sometimes we just want to throw something in the microwave after a long day at work, and this is the perfect recipe for those occasions. This microwave keto bread is packed with flavor and can be cut into 5 or 6 slices and used the way you would use an english muffin. Perfect any time of the day!

Keto Bread Using Coconut Flour

This is our coconut flour bread loaf recipe. Very similar to our Best Keto Bread recipe, but we’ve eliminated the nuts and replaced it with coconut flour. The resulting bread is more soft and moist, but can be a bit more crumbly. We alternate between these recipes regularly and still can’t decide which one is our favorite.

[the-expert-zone]

Aldi Keto Bread Review (Zero Net Carbs)

When I first spotted the Aldi Keto Bread by L’Oven Fresh a while back, I knew it was a product that I absolutely had to try.

With a label touting it as “zero net carbs,” I was intrigued to say the least.

My mind instantly started to plan out a menu of foods I had missed since starting Keto.

Notably, I was really into the idea of making:

a loaded BLT sandwich in the summer (with butter and mayonnaise, of course)

crunchy croutons on a Caesar salad

stuffing drizzled with gravy for the holidays

French toast with berries and cream

Over easy eggs with buttery toast to dip

With two flavors to choose from (multiseed and wheat bread), the possibilities would truly be endless!

But before this was a reality, I had to see if it was even a worthwhile bread substitute.

Here’s my review of the elusive zero carb bread from Aldi.

Rarity

If you’ve been looking for this elusive product and have yet to see it stocked in your store, you are not alone.

After a very successful launch in 2019, Aldi stores have been working hard to keep this product stocked on their shelves.

For those that are fortunate to find it, act quickly! This stuff tends to go extremely fast.

If you have the extra storage space in your freezer, pick up an extra loaf and freeze it. For emergencies, of course.

Comparison of multi-seed and wheat

Nutrition Facts for Keto Friendly Bread at Aldi

Multi-seed

For 1 slice of Aldi Keto Bread (multi-seed):

45 calories, 2g fat, 9g total carbs, 9g fiber, 5g protein

Ingredients: Water, modified wheat starch, wheat protein isolate, oat fiber, yeast, wheat gluten, inulin, sunflower seeds, soybean oil, wheat bran, flaxseed meal, vinegar, salt, preservatives (sorbic acid, calcium propionate)

Wheat

For 1 slice of Aldi Keto Bread (wheat):

40 calories, 1g fat, 9g total carbs, 9g fiber, 5 grams of protein

Ingredients: Water, modified wheat starch, wheat protein isolate, oat fiber, yeast, wheat, gluten, inulin, soybean oil, wheat bran, vinegar, salt, preservatives (sorbic acid, calcium propionate)

Ingredients in Aldi Keto Bread

Special diets

In addition to the impressive macros, this bread substitute is perfect for weight loss and is also suitable for vegans as well.

It’s important to note that it is not gluten-free, however.

Price

One of the most appealing aspects, in my opinion, is the price point. At my local store, each loaf came out to just $3.99.

This is an excellent value considering that most low carb breads and mixes are typically closer to $10 a piece.

Taste and Texture

Overall, it looks and feels just like real bread. It’s soft and squishy with a light golden brown crust.

Flavor wise, I find the bread to be a bit bland and dry. It totally reminds me of the gluten-free breads that I’ve had in the past.

But quite honestly, this is better than what I would expect for a baked good made almost entirely of fiber.

It’s not something that I would ever want to eat alone, but it serves well as a vessel for other foods.

When you start piling on the toppings and condiments, you likely won’t even realize it’s not real bread.

Best method of preparation

While a bit plain by itself, I find that toasting the bread improves the taste and texture tremendously.

This extra step adds a really delicious, nutty aroma and flavor similar to real bread.

It also crisps up perfectly in a toaster oven just like traditional bread would.

A slice of Aldi Keto Bread looks very similar to regular wheat bread

Is it suitable for the Keto Diet?

It really depends on your definition of a Keto diet.

Some choose a very strict plan that avoids ingredients like gluten and wheat starch. In this case, it’s probably not a great choice for a super clean ketogenic diet.

Personally, I choose to follow a more lax approach that only limits carbohydrates to stay in ketosis. This is sometimes referred to as “Lazy Keto,” but it works extremely well for me.

With that being said, make a judgement-based decision as to whether or not this is something you’d consume regularly.

Verdict

Overall, I thought it was pretty good, especially when toasted. I probably wouldn’t eat this daily, but I would definitely get it again.

The two bread flavors are very similar and I’m not sure I can tell the difference.

As mentioned earlier, I plan on keeping a loaf of this in my refrigerator for situations when I really want bread.

Have you tried this zero carb bread from your local Aldi?

  You can click the LINK to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet.

⠀ LINK : CLICK HERE LINK :CLICK HERE

from Your Keto Plan https://ift.tt/2Mzy7RV

[dietauthority]

5 Must Try Sanjeev Kapoor Recipes For Kids

Are you worried your youngster is not consuming effectively? Do you desire to come up with some 'magic' dishes which are both healthy and balanced and appetizing for your child? Worry not, due to the fact that Sanjeev Kapoor has actually come to your rescue!

Sanjeev Kapoor, as we recognize, is a renowned Indian cook who for the initial time brought the preference and also twist of the luxury resorts on tv so that every person could prepare such dishes at house. He was the first Indian celebrity that belonged to the hospitality market and till date remains one of the most famous.

So need to know just how you can maintain your child linkeded to your meals? Review on!

Sanjeev Kapoor Recipes For Kids - Leading 5:

1. Paneer Frankie:

This is an unique kid's dish taken from the famous book of Sanjeev Kapoor - 'Enjoyable Food for Fussy Kids'. This Sanjeev Kapoor recipe for kids is a kind of snack that calls for medium food preparation. Considering that paneer is an abundant healthy protein source, it is dietary as well as flavorful.

Ingredients:

150 gms Paneer, crumbled

1 cup whole wheat flour

Salt for seasoning

1 tbsp oil

1 tsp ginger paste

1 large tomato, chopped

1 large onion, chopped

1 tsp garlic paste

1 tbsp lemon juice

1 tsp coriander powder

1/4 tsp kashmiri red chili powder

Serving: Eco-friendly chutney, chaat masala and also 4 tsp finely sliced onions

Method::

Mix whole-wheat flour as well as salt.

Add adequate water to make a company dough and leave it apart for 15 mins covering it with a moist cloth.

Take a non-stick pan as well as add oil.

Heat the pan as well as include tomatoes, onions, garlic as well as ginger paste, turmeric powder, chili powder, salt, coriander powder.

Stir as well as chef up until the excess moisture has actually dried completely.

Add lemon juice and also paneer. Mix well and also turn off the heat.

Divide this blend into 4 equal parts and maintain them aside.

Divide the wheat flour dough right into 4 components and make 4 rotis.

Place each of the rotis on a non-stick tawa and also chef on reduced heat showering oil from the sides until both the sides are prepared evenly.

Spread the eco-friendly chutney on the roti and after that one portion of the paneer and vegetable blend on it.

Sprinkle conversation masala and also carefully reduced onions over it as well as roll the roti into a Frankie.

Serve covered in light weight aluminum foil.

2. Triple Chocolate Mousse:

Use of both dark as well as milk delicious chocolate in this dish makes it much more intriguing for the youngsters. Prep work is easy and quick and also with method, you can include your personal spins to the preference according to the liking of your children.

Ingredients:

200 gms dark chocolate, grated

200 gms milk chocolate, grated

200 gms white delicious chocolate, grated

1 tbsp powdered sugar

1 1/2 tsp gelatin dissolved in water

2 cups whipped cream

Method:

Melt the 3 delicious chocolates in three different bowls by maintaining them in the microwave for a minute.

Mix the three delicious chocolates in one bowl and again heat them in microwave for a minute.

Take out the dish from the microwave, sugarcoat powder and whisk.

Add gelatin and whisk finely.

Finally, add whipped lotion as well as mix.

Transfer the material in tiny offering bowls and also area in the fridge freezer for an hour.

Serve cold.

3. Tri-layered And also Tricolored Sandwiches:

What looks tempting brings in the children more. If you desire your children to consume exactly what you prepare, you require to make it look colorful so that they are attracted to eat it. This vibrant dish is delicious as well as tempting!

Ingredients:

8 brown bread slices

4 white bread slices

For Orange Layer:

1 cup carrot, grated

2 tbsp eggless mayonnaise

Salt to taste

For Green Layer:

1 cup paneer, grated

4 tbsp green chutney

Salt to taste

Method:

Mix the carrots, salt and also mayonnaise together to prepare the orange layer.

Mix environment-friendly chutney, salt, home cheese to prepare the environment-friendly layer.

Take a brown bread piece and also spread eco-friendly layer over it evenly.

Place white bread piece over it as well as spread orange layer over it evenly.

Top it with a brownish bread piece and also press gently.

Cut each sandwich right into 3 fingers and serve.

4. Chocolate Souffle:

Here comes among the quickest dishes for children by Sanjeev Kapoor. Chocolate is everybody's favorite and also youngsters enjoy it more. For this reason, anything that is seasoned with chocolate complements the young generation. This delicious chocolate soufflé is a microwave recipe and also can be prepared extremely quickly.

Ingredients:

250 gms dark chocolate, grated

¾ tbsp butter

½ cup refined flour

½ cup milk

1 cup castor sugar

4 egg whites

Method:

Keep the chocolate in a bowl and also location it in the microwave to make sure that it melts.

Take a non-stick frying pan as well as warmth butter in it.

Add refined flour and sauté.

Slowly include milk to make the base of the soufflé ready.

Take out the melted delicious chocolate from microwave and add it to the soufflé base with the warmth transformed off.

Mix the active ingredients well and also transfer it into a bowl. Maintain it apart to cool.

Add half of the caster sugar and mix well.

Preheat the microwave at 180 levels Celsius.

Take egg whites in another dish and also add continuing to be wheel sugar slowly and go on whipping till the mixture has soft peaks.

Add this egg mixture to the delicious chocolate soufflé base and also mix well.

Pour this mixture in greased soufflé moulds and cook for 12 to 14 minutes in preheated oven.

Serve chilled or warm.

5. Carmelized Banana Crepes:

A French dessert, this meal is extremely tasty and also you can offer it for lunch or dinner. The level of food preparation is tool and for this reason you can always handle to discover time for preparing this one.

Ingredients:

500 gms ripe bananas

125 gms refined flour

35 milliliters milk

3 beaten eggs

500 gms sugar

50 gms ghee

50 gms brown sugar

50 gms butter

100 gms Mascarpone cheese

Method:

Take a dish and mix improved flour and sugar in it.

Slowly pour milk as well as whisk to form a lump-free batter.

Add ghee and eggs and once again blend well.

Keep the blend apart for 10 minutes.

Peel the bananas as well as chop them.

Take non-stick pan and thaw butter.

Add bananas, brown sugar and also chef by regularly stirring till a thick sauce is formed.

Take an additional non-stick frying pan and also heat it.

Pour the battery as well as swirl the blend making an uniform and slim crepe.

Spread the banana blend with a spoon over the crepe and also top with a glob of mascarpone cheese.

Fold the crepe and serve hot.

With these have to try Sanjeev Kapoor dishes for youngsters, you not need to stress over your youngsters obtaining the right nutrition. Appealing as well as healthy at the same time, these meals will make you the 'Super Mother' in no time at all! Attempt them today!

Are you aware of other scrumptious dishes for children? Show us in the remarks section!

[myweightlosstodaycom]

Plate with a keto diet food. Fried egg, bacon, avocado, arugula and strawberries. Keto breakfast.

Amazon.com Review

Book Description Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet.

From meal planning and shopping to prepping, cooking, and serving, you’ll be able to save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever.

With 200 family-pleasing recipes and 60 taste-tempting color photographs, you are able to serve up a fast, delicious, diet-conscious meal every night of the week.

The South Beach Diet Super Quick Cookbook includes: • Grab-and-Go recipes for healthy eating on the go • Cook Once, Eat Twice dishes that maximize your time in the kitchen • Recipes for Two that minimize waste and leftovers • Nearly instant recipes that are ready in 15 minutes or less • Tips for Super-Quick, Budget-Conscious Shopping • Ideas for getting the most out of your pantry and freezer

From The South Beach Diet Super Quick Cookbook: Inside-Out Cheeseburgers

These unique cheese-stuffed burgers feature flaxmeal, which is high in cholesterol lowering soluble fiber and heart-healthy alpha-linolenic acid (ALA). If you’ll be able to only find whole flaxseed at the market, simply grind it into meal in a spice grinder or small coffee grinder. If you’re skipping the bun, just sprinkle a little balsamic on top of the tomato.

Ingredients Hands-on time: 10 minutes, Total Time: 20 minutes

1 1/4 lbs lean ground turkey 1/2 cup flaxmeal (2 ounces) 1/2 small red bell pepper, finely diced 2 scallions, thinly sliced 6 tbsp reduced-fat soft goat cheese, preferably one flavored with herbs or garlic 3/4 tsp salt 4 tsp extra-virgin olive oil 4 very thin whole-wheat sandwich rolls (1.5 ounces each) split or 8 slices multigrain bread (optional) 1 tbsp balsamic vinegar 4 thick slices tomato Bibb lettuce (optional)

Directions In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, 2 tablespoons of the goat cheese, and 1/2 teaspoon of the salt. Using your hands, blend well and form into 4 balls. Poke a hole into the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you’ll be able to (to speed the cooking), taking care not to squeeze the cheese out.

In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the pan with the remaining 1/4 teaspoon salt. Reduce the heat to medium, add the patties, and cook until browned on 1 side, about 3 minutes. Turn the patties over and cook for 2 minutes longer. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8 to 10 minutes, until the burgers are cooked all the way through.

Meanwhile, lightly toast the sandwich rolls, if using.

To serve, brush 1 side of each of 4 roll halves with the balsamic vinegar. Top with a burger, a tomato slice, lettuce (if using), and the other roll half.

(Makes 4 Servings)

Read more

See more

[amz_corss_sell asin=”1605293334″]

The South Beach Diet Super Quick Cookbook: 200 Easy Solutions for Everyday Meals Hardcover – May 11, 2010 Amazon.com Review Book DescriptionNow fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet.

[sheylafethurva]

The  creation

I felt inspired after this visit to the Ethiopian/ Eritrean restaurant, and for some time I wanted to create a dish that could work as a translation of this experience.

I decided that my dish would incorporate all the elements that captivated me the most.

The first element was the bread, injera. It would be great trying to make it ( and I will make it one day, I hope), but I didn’t know where to start looking for the Teff flour. It should be something more accessible but carrying similar characteristics: unique appearance and texture, delicate taste, and should be eaten by hands.

My job was to think about a kind of bread that could carry those specific features. 

How about Bao? I’d never made it or eaten it, I’ve just seen it in some trendy foody Instagrams and Pinterest.

Bao Buns

Retrieved from: https://seonkyounglongest.com/bao-buns/

I started my researches and easily decided to go for it. As the injera, Bao is also an ancient bread but originated in Northern China. It’s meant to be served with stewed meat (usually pork belly), and it’s made of the abundant ingredient in the region: Wheat.

The pork belly wasn’t going to be an option since what I really wanted was to transport myself(and my husband) to that day when we tasted the African dish for the first time.

It had to be lamb.  I’m not very much into lamb meat, so it would be a challenge. In my head, it would make sense to make it very soft and fragrant, melting in the mouth, and preferably gamey smell/taste-free.

To wrap all up, I should use Berbere. My newest spice blend discovery had to compose the dish as a powerful sauce. The berbere had to stand out and the sauce had to build up the flavour of the lamb and bread altogether.

I decided to go with mayonnaise. It seemed to be a good choice.

Fortunately, I found the berbere blend at an AMAZING store called The Spice Trade & The Oliver Pit *.

Silva S. (photographer).2020 Downtown, ON.

With all the decisions made let’s go to the recipe:

 BAO

 I could just imagine how this bread should taste. I knew it wouldn’t be like the Chinese dumplings I’ve had so many times.

I wouldn’t risk creating my own recipe for such traditional delicacy. So I started looking and comparing recipes to see if they all had the same ingredients and method.

The winner was the recipe from:  https://seonkyounglongest.com/bao-buns/.

The recipe/ method is thorough and worked perfectly.

I didn’t have some of the tools like the rolling pin or the steamer baskets, but it all worked with pinches of improvisation.

If you want to make all the elements of my dish, just click on the link above and follow the steps.

My pictures are the proof it works, even if, like me, it is your first time making it.

Silva S. (photographer).2020 Downtown, ON. 

Silva S. (photographer).2020 Downtown, ON. 

Silva S. (photographer).2020 Downtown, ON.  

My rolling pin was a glass and it also worked as a molding cutter.

  Silva S. (photographer).2020 Downtown, ON.

My steamer was made with a large pot, a perforated pizza pan, parchment paper, a microwave cover and a kitchen cloth.

Silva S. (photographer).2020 Downtown, ON. 

Parchment paper                           

Silva S. (photographer).2020 Downtown, ON. 

Improvised steamer

Silva S. (photographer).2020 Downtown, ON.

The secret is to follow ALL the steps carefully.

 The results are incredible, but I’ll talk about them later on.

 Lamb filling:

 My references for lamb are based on Middle Eastern cuisine, so I decided to use ingredients that are common in this particular cuisine to build the flavours in a logical manner.

                                                Ingredients:

 Serves: 10 entrée sized baos

Equipment needed: Pressure cooker

 500 g lamb shoulder cut into pieces

1/2 red onion julienne

3 garlic cloves roughly minced

1/4 cup red cooking wine

1 tsp Paprika

1/4 tsp cinnamon

Salt and black pepper to taste

1 star anise

Olive oil to taste (searing)

 Method:

  Season the lamb with salt, pepper, cinnamon, and paprika.

Sprinkle the garlic and place the star anise in a place it is going to be in contact with the wine.

Silva S. (photographer).2020 Downtown, ON.

  Pour the wine, cover the container and leave it in the fridge overnight so the meat will capture all the flavours.

Silva S. (photographer).2020 Downtown, ON.

The next day, in a pressure cooker, pour enough olive oil on its bottom and heat it. When hot, add the lamb and sear it until it reaches the desired brown colour.

Add the remaining marinade liquid and cover it.

 Leave it under pressure for about 35 min in medium heat ( I used an instant pot so I can’t really control the temperature)

When the time is up, release the pressure carefully, open the pot and see if the meat is soft to the point you can shred it easily with a fork.

  Silva S. (photographer).2020 Downtown, ON.

Collect the pieces of meat reserve the remaining liquid (for future purposes you can freeze it, as I did) and shred the meat with a fork on a plate.

* In the picture above I had just started to shred the meat. It was very soft, not requiring much effort.

Add the shredded lamb to a frying pan, heat it so it can reach a shining brown aspect.

 Reserve it.

  Mayonnaise

  (For a approx. 3/4 cup of berbere flavoured mayo)

 This berbere flavoured mayo should be the star of the dish, as it was the star of the red lentils dish.

I wanted to put together all the elements I could taste when I tried Berbere for the first time.

I had to be robust, sweet, spicy and citric at the same time.

Most of the Ethiopian/ Eritrean dishes had garlic so I decided to incorporate some roasted garlic to it as well.

To make the roasted garlic, you just have to wrap them in foil, sprinkle some salt and pour a little bit of olive oil and bake them (180 C) for approximately 25-30 min.

  Silva S. (photographer).2020 Downtown, ON. 

Silva S. (photographer).2020 Downtown, ON.

When the time is up, remove them from the oven and smash them turning them into a purée.

  Ingredients:

 1 egg yolk

1/3 cup canola with avocado oil

1/2 tsp berbere blend

1/2 tsp lime juice

1/4 tsp honey dijon mustard

3 garlic cloves (roasted)

 Salt and pepper to taste

Method:

 Heat the berbere in a frying pan so it can release its aroma

Silva S. (photographer).2020 Downtown, ON. 

Add a little bit of the oil and let it cool down

Silva S. (photographer).2020 Downtown, ON. 

Once the flavoured oil is chilled add the rest of it to the whole amount of oil.

Place the egg yolk in a deep container (the mixture will incorporate air and double its size)

Start adding the oil little by little, until you realize it’s emulsifying.

You can use a hand mixer or even a blender. I honestly don’t like using my blender for mayonnaise and my stand mixer’s bowl was being used (the bao dough was growing there) so I used a milk frother at the beginning and it worked. When it became thicker I used a regular whisk.

  Silva S. (photographer).2020 Downtown, ON. 

Once you finish adding all the oil, keep whisking it and add the lime juice, the mustard, and the roasted garlic.

When it’s thick and all the ingredients are well blended add the salt and pepper.

Voilá!

 Now you have all the components of the dish ready.

It’s time to assemble the Baos.

As the Ethiopians/ Eritreans, we also should use our hands to eat and assemble the bites. There’s no right order or amount, do it as you please.

Place them (baos) on a plate while still warm.

In separate bowls serve the shredded lamb, mayonnaise, iceberg lettuce julienne, and carrot julliene. You can add any other vegetable of your choice.

I used lettuce and carrots because they were also present in the African dish.

Silva S. (photographer).2020 Downtown, ON.

Open the baos, fill them with the toppings in any other you want.

Silva S. (photographer).2020 Downtown, ON.

Enjoy them with a very good company and beverage ( I strongly recommend a very cold IPA beer).

 The final result

 The results were very positive. How wonderful it is to see an idea materialized.

My first baos seemed accurate. When I opened the “steamer” my house was involved in fresh baked bread smell, even though it was just steamed.

Inside it was fully cooked, and its texture was similar to a pillow, fluffy and soft to the touch.

In the mouth, it was light, delicate, slightly sweet and positively yeasty.

The filling was super fragrant. The gamey smell that I tried so much to avoid was replaced by a sweet and garlicky mouth-watering perfume.

The berbere mayonnaise wasn’t the thickest one, but it was creamy and ideally fluid. Its taste was pungent, sweet, spicy and savory, all at once.

The lamb and mayo were complemented by similarities, carrying their several layers of flavour. The contrast occurred when those powerful elements were wrapped by the velvety sweet bao. Since the Ethiopian/Eritrean plate had a fresh lettuce and carrot salad in the middle, I also decided to add those two ingredients to the bao. They incremented it with freshness and crunchiness that were missing.

That’s my interpretation of the African plate that has taught me an inspired in so many ways.

Those baos are very different from the plate we tasted in that restaurant, but in their essence, they carry all the important elements from the Ethiopian/ Eritrean plate, together with the influence of other diverse cuisines.

 My husband is always a crucial part of my gastronomic journeys, and since he was with me at the African restaurant, and also tasted the Bao recipe, I asked him to write a short review about it.

 Here it is:

“When my wife gave me a little taste of that steamed bread, I knew we would be in for a real treat that night. We sat down at the table and the presentation of the food was rather simple. No frills. The quality was something else though. It was Bao breads with Berbere mayo, lamb and a lettuce leaves and sliced carrots to be used as desired in what resembled some kind of sandwich. I didn't know Bao breads were called that, but I did try this before. I think it goes way back to my childhood, when my parents took me to Chinese restaurants. But I only ever had them plain. It was the first time I tried them as a sandwich. The Berbere spice, on the other hand, was a recent discovery from one of our forays into Ethiopian cuisine. It felt unique the very first time I tried it. Never had experienced that flavour before. So, the experience of this Bao sandwich was reminiscent of a journey to the East. More precisely, from Africa to China. The mayo had a lovely consistency and felt rich in flavour. The Berbere spice was a bit more discrete in that mix and I wouldn't mind if it was a tad more spicy. The shredded lamb was soft, cooked to perfection and tasted delicious. And finally, the Bao steamed bread felt very authentic, just like I remembered. I had a great time and couldn't have enough. Overall, the experience had a touch of African, Chinese and perhaps Middle Eastern - the lamb might have something to do with it, but also the fact that it was food that we eat with our hands. But most importantly, apart from the nods to different cuisines, it felt like it was food that was reimagined and presented as something new on its own. It could definitely find its way into the menu of a western restaurant as an entrée”.

This recipe is full of love and meaning. I hope you could try it and tell me what you think. You could also reinvent it, add your touch to it, after all, that’s what cooking is all about, right?

* The Spice Trade & The Oliver Pit:

 877 Queen St W, Toronto, ON M6J 1G3

[bluepoodle7]

#Arnold#ArnoldGrainsAlmightyGutBalanceFlaxHoneyBarleyAndSunflowerSeedsWithATouchOfSproutedGrainsBreadSlices #SlicedBreadReview

I tried the Arnold Grains Almighty Gut Balance Flax Honey Barley And Sunflower Seeds With A Touch Of Sprouted Grains Bread Slices and these were pretty good.

This bread was microwaved before eaten.

This bread was firm, soft, and lightly crunchy in texture from the bread crust with the sunflower seeds while tasting like a healthy wheat.

This bread didn't salty or was doughy which is a good thing.

This bread was lightly sweet.

I would eat this again but as Smuckers goober Strawberry jelly and peanut butter sandwich that I might take pictures to review later.

Got at the Kroger.

[diabetesinsider]

Broccoli Cheese Fondue Bake

 www.diabetesinsider.tumblr.com

No fondue pot necessary for this diabetic friendly feast.  This easy-to-fix recipe works well as the  main dish served with crisp fresh vegetables on the side to balance the soft, cheesy goodness inherent in the cheddar Swiss pairing.  Try it and see what you think!

4 slices whole wheat bread, toasted twice to crisp them, cut into 1/2″ pieces

1/2 c. cheddar cheese, grated

1/2 c. Swiss cheese, grated

12 oz. pg. frozen chopped broccoli or cauliflower, defrosted, drained

4 eggs, whisked

2 c. half and half milk

1 t. salt

1/2 t. dry mustard

Preheat oven to 350 degrees.  In a greased baking dish, arrange bread across bottom.  Layer both cheese, then comes the broccoli.  In a separate bowl, whisk together egg, milk, salt and mustard.  Pour egg mixture over broccoli/bread/cheese layers.  Bake approx. 1 1/2 hrs. until golden puffy, serving immediately before it deflates. 

While dinner is baking, I’m running down the stairs to my sewing studio to finish top stitching cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .  Or I’m pairing upcycled yarns from my favorite source for creative reuse materials - SCRAP PDX - to knit into warm winter caps for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton stretch figure flattering leggings.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she works upcycled yarns into brightly colored rainbow striped afghans.

Looking for a new, intriguing companion to spend a winter’s evening with?  Check out my audio book review blog for some introductions - www.lendmeyourears2017.tumblr.com .

[dashlung62-blog]

Easy Meal Planning Tips to Use Your CSA Share

This post is from KS contributing writer Becca Stallings of The Earthling’s Handbook, with photography assistance from her son Nicholas Efran, age 13.

Two years ago, I wrote up a handy 5-step plan for using all the vegetables you receive in a weekly crate from a Community-Sponsored Agriculture farm. That article tells you all about how a CSA works on a subscription plan to bring you several pounds of organic, locally-grown produce every week. Here’s a tool for finding a CSA in your area.

My family has bought a share in Kretschmann Farm near Pittsburgh every summer since 2001. It’s fascinating to see how each vegetable appears and disappears throughout the season, from early June through mid-November. The pattern is sort of predictable, yet every year is unique.

That’s why Katie asked me to write another “how to use a week of CSA veggies” detailing my experience in the last week of July but in a different year. As you’ll see, the veggies we got this year were somewhat different than two years ago at the same time. We used the same 5 steps of veggie stewardship, and out popped some very different meals! On the other hand, the green beans found themselves in exactly the same meal as two years ago!

Not just for CSA subscribers, this strategy works anytime you have a lot of fresh produce: from your garden, from the garden of someone who likes sharing, from spotting a lot of great deals in the store or farmer’s market, from foraging, from your friend who just couldn’t resist buying a case of beautiful eggplants, etc.

Quick Review: 5 Steps for Evaluating Your Veggies

When you pick up that pile of produce, ask yourself these 5 questions:

What to swap or give away?

What needs to be eaten in the next two days?

What can wait until later?

What needs to be preserved?

What’s the plan?

Answer the first 4, and then use your answers to develop your plan for finding each veggie a good home in this week’s meals, in your freezer or pantry stash, or in a friend’s stomach! My previous article gives more detail on each question and tips on how to categorize.

One Week’s Example: Our CSA Box

I’m going to talk you through another week working through the 5 steps in our kitchen, but first I’ll have to explain our starting point.

Before This Week

Two years ago, I was able to write up our week in veggies almost with a “clean slate”–some ingredients we already had in stock came into play, but most of our meals were based around the veggies we received that week.

This year, I had decided which week I would make detailed notes about our CSA, meals, and preservation–and then, midway through the week before, I realized that the surplus of certain vegetables in that week’s crate was pushing us into some activities that would affect the new week. Instead of a “Wednesday wild card” dinner, the meal we cooked on the night we get our CSA was planned to use up the previous week’s veggies! Also, we went into the week stocked up with a healthy breakfast/snack food.

Weather conditions this year have been perfect for cucumbers, zucchini, and eggplant. I have to admit we didn’t do so well with last week’s cucumbers: We ate one with hummus, we put one in a salad, our guinea pigs ate one, and we gave away two–but we still had 4 cucumbers that got mushy and went to the compost bin. That was really a lot of cucumbers!! We should have made Cucumber Salad, which preserves them for a couple of weeks.

Last week’s CSA gave us an even larger volume of zucchini than cucumbers! (We got 6 zucchini vs. 9 cucumbers, but some of the zucchini were larger.)

Luckily, zucchini can be cooked or frozen (Kaite has 6 great preservation methods). I shredded all of it in the food processor, baked 4 loaves of whole-wheat zucchini bread, packed up 4-cup portions to freeze, and set aside 2 cups of raw grated zucchini. Those 6 zucchinis turned into 18 cups of shreds!

Tuesday night’s dinner was a slightly awkward meal of zucchini pancakes and cucumber slices with yogurt-dill dip. (The dill also was from the farm, several weeks ago—we had hung it up to dry.) My partner Daniel made the zucchini pancakes from this recipe. (It calls them “fritters,” but we thought “pancakes��� would sound more appealing to the kids.) He used sharp cheddar cheese instead of Parmesan. He’d made them the previous week as well, and we were pleased that both kids ate them without complaint–one using ketchup and the other maple syrup!

We’d used a big, dark-purple Italian eggplant in chili, but we still had two thin, lilac-colored Asian eggplants. One of them was curled into this cute shape that looks like an alien pet!

When we went grocery shopping Wednesday morning before seeing our new crate of veggies, I asked my 13-year-old Nicholas what we could make to use up the eggplant. He said he would cook with my help, and we would have kebabs of eggplant and onion “and more zucchini pancakes, for protein, because they have so much egg in them.” We still had a small onion left from last week, but I reminded him that we couldn’t be certain we’d get more zucchini—although it was likely at this time of year—so we might have to thaw some.

Wednesday

Here’s what we got in this week’s CSA share!

3 cucumbers

2 Italian eggplants and 1 Asian eggplant

potatoes

carrots

4 tomatoes

kale

3 onions

green beans

2 zucchini

coffee–Of course, that isn’t grown in Pennsylvania! Kretschmann Farm has a deal with Building New Hope, a Pittsburgh non-profit that partners with coffee growers in Nicaragua. For an additional fee, we get a pound of shade-grown coffee in our CSA box once a month.

Nicholas and I started work on the kebabs: He asked me to make the pancakes while he did all the rest, occasionally asking for advice.

Your kids can learn to cook, even if you don’t know where to start.

My 4 kids and I created the Kids Cook Real Food eCourse to help bring real food and independence to families all over. Over 10,000 kids have joined us and we’d love to invite you along for the adventure!

TELL ME MORE!

PLUS we’re so pleased to offer a little gift from our family to yours: “10 Snacks Your Kids Can Make” packed with our favorites for the road! GRAB THAT HERE!

I grated the smaller zucchini and adjusted the recipe to this smaller amount. I still used 1 egg and then added some breadcrumbs to soak up excess liquid. The pancakes held together pretty well, but frying them was very stressful!

I have a hard time with food that tends to burn on the outside before it’s cooked all the way through and that falls apart when you flip it. Daniel is more coordinated and less nervous than I am, so he was surprised when I thanked him so effusively for having made these before!

Meanwhile, Nicholas cut up the eggplants and tossed them with Real Salt in the colander. (This makes eggplant less bitter.) He cut the onion in big chunks and browned them in olive oil. Then he added the eggplant. He seasoned the vegetables with lemon juice, minced garlic, and bottled Tandoori Chicken Spice. He cooked them until the eggplant was soft and slightly browned.

He decided that the kebabs also should include slices of hard-boiled egg. I don’t boil eggs often enough to remember the timing, so he looked it up. He assembled a variety of kebab combinations.

The kebabs were delicious! They gave us an opportunity to teach our 4-year-old Lydia how to eat a kebab safely: One hand on each end; careful of the point! Eat it like corn on the cob. Don’t bite the stick!

I didn’t think the zucchini pancakes were really necessary along with hardboiled eggs–I would rather have had chunks of zucchini cooked along with the eggplant and onions–but their flavor blended in with the vegetables’ seasoning better than I expected.

We found that the kebabs reheated well in the toaster oven (400 degrees for 7-8 minutes) and were still good on Sunday when I finished the last ones.

Thursday

Nicholas wanted to make a salad of kale and cucumbers with strawberry vinaigrette like he’d made a couple of weeks ago. This time, he added fresh strawberries and a yellow pepper we’d just bought at ALDI.

What would go with the salad? Nicholas wanted garlic mashed potatoes (our CSA potatoes) and a can of cranberry sauce: “It’ll be like Thanksgiving!” I suggested baking some fish for a Fishgiving Feast, but it was a hot day and he didn’t want the oven on while he was making the salad.

Instead, he suggested fried eggs for the protein–those of us who like sunny-side-up eggs could put them on top of our mashed potatoes and break the yolk as “gravy” for the potatoes. I don’t think I’d ever tried this before. It was good! But it didn’t seem anything like Thanksgiving dinner, even though the cranberry sauce was a nice treat. I was feeling a little tired of eggs.

Daniel cooked the potatoes and eggs while Nicholas made the salad. By the way, if you happen to have a bag of frozen strawberries (mine were on sale at GFS!), an easy way to make strawberry vinaigrette is to thaw one big strawberry, which will become so soft that you can just mash it with a fork and mix in oil, vinegar, salt, and honey.

Friday

I cooked one of our classic favorite meals: Honey Apricot Tofu, Salty String Beans, and rice. This used up the green beans from the farm and one small onion. Here’s Lydia’s serving.

Saturday

We had so many leftovers that we didn’t cook anything new today! I ate one of the tomatoes as a snack.

Sunday

I made Creamy Lentil Coconut Curry with Roasted Vegetables. My array of vegetables was different this time: no peppers, broccoli, or green beans, but I did have zucchini. Gosh, that was a lot of eggplant!

It was a cool day by summer standards, so I didn’t mind being in the room with a 400-degree oven and a steaming saucepan—but I was glad we had enough rice left over from Friday that I didn’t have to coordinate cooking that, too!

I ended up with more than enough veggies for the curry, so I froze some for other uses of roasted veggies in the future. I also set aside a jar of raw, salted eggplant for Lydia, who loves to eat it (and refuses cooked eggplant) recently! I thought I’d heard something about raw eggplant being dangerous to eat, so I looked it up–a person her size would have to eat 2 or 3 entire raw eggplants to have toxic symptoms, and she eats no more than about 1/4 of an eggplant at a time. Whatever she doesn’t eat in the next few days, I can add to marinara sauce or anytime I want to cook up a few veggies for lunch.

Monday

Because Nicholas had made Thursday’s salad only big enough for a side dish at one meal, we still had a lot of kale. I collected other vegetables to cook with it to make Hummus and Vegetable Flatbread Sandwiches. This time I used kale, carrots, onion, and tomato from the farm, plus a red pepper from ALDI. I also threw in a handful of that salted eggplant.

I always think I have too much kale to fit in my skillet . . . but after I put in as much as can and cook it for a few minutes, it gets much less fluffy so that I’m able to mix in the rest of the kale.

I didn’t cook the tomato at all, just diced it and put it and the cooked veggies into the sandwiches after toasting them and then pulling them apart with tongs.

We had a jar full of delicious sautéed veggies left over. They make a great accompaniment to scrambled eggs for breakfast!

Recently we’ve been buying white-flour tortillas at Costco because they’re cheap and taste good, but they’re not all that nutritious. If you’re up for making homemade tortillas, try Katie’s whole-wheat tortillas or gluten-free, gum-free whole-grain tortillas!

Tuesday

Daniel and Nicholas made Salmon Limone with Couscous and Zucchini Ribbon Salad, a recipe Nicholas had found on the Hello Fresh website earlier this summer and made once before. (You don’t have to subscribe to their boxed meal kits to access their recipes–but if you see a recipe you like, make sure to print it right away rather than plan to read it from your screen! We’ve learned that sometimes their recipes “disappear” from the URL where we saw them and are hard to find again!)

Ironically, although Nicholas eagerly suggested this recipe when he saw zucchini and tomatoes in our CSA box, scheduling issues pushed this meal to the end of the week when we’d already used all our zucchini and tomatoes. But when I went to our neighborhood Giant Eagle supermarket to buy them (along with the salmon, lemon, scallions, and couscous) I found great prices on zucchini and tomatoes from Brenckle’s Farm, another local organic farm that also offers a CSA. It’s only 26 miles away; Kretschmann Farm is 28 miles from our home. So we were still eating local, organic vegetables!

This meal was delicious!

Wrapping Up the Week

How did we do with our 5 steps?

What to swap or give away? This was one week when we kept everything in our share!

What needs to be eaten in the next two days? Fresh green beans last only a short time without getting moldy. We also prioritized cucumbers, kale, and zucchini but didn’t actually get through all of them in the first 48 hours–but we used them up within the week (see below) without anything spoiling!

What can wait until later? We still have some of the carrots and the coffee. These tomatoes were firm enough to be used late in the week but wouldn’t have lasted much longer.

What needs to be preserved? Roasting and sautéing more veggies than we needed for our dinners created leftovers that will keep longer than raw veggies.

What’s the plan? We’d already planned the kebabs before we saw our new veggies. On Wednesday night, we planned Thursday’s and Friday’s dinners and the Salmon Limone . . . but meal planning for the rest of the week kind of worked out as we went along. I did make a list of the veggies before putting them away so that I could see at a glance what we needed to use.

We still had two cucumbers and some potatoes, so on the Wednesday when we got our next CSA box, our dinner side dishes were mashed potatoes and cucumbers with lemon sour cream (left over from Salmon Limone), with the main dish of soy-free veggie burgers from Trader Joe’s.

What’s your approach to an abundance of vegetables?

Source: https://www.kitchenstewardship.com/csa-meal-planning-tips/

[ratemyfood]

Review: Bread

For probably millions of years, humans have relied on some incarnation of this wondrous food as a source of sustenance. But never before has a renowned publication such as Rate My Food dug deep into the origins of one of the most influential foods of all time. Finally, we are asking the questions that matter. What is bread? More importantly, how is bread? Why is bread?

Our team of scientists and researchers have spent the past year investigating the mysterious origins of a food that seems to predate all civilization. The team also worked tirelessly conducting a series of taste tests and extrapolating results based on the individuals’ experience. The Rate My Food team is proud to present, for the first time ever, the most in-depth analysis of bread known to date. Ever.

History

Although bread is constantly and obsessively (sometimes sexually) depicted in hieroglyphics and cave drawings dating back thousands of years, the oldest evidence of bread is actually about 11,000 - 14,000 years old. Bread, you old fuck!

The millennia-old bread was actually found still for sale in a Rabba in Oshawa.

Texture

Bread is, like, pretty soft. But it can be crispy too. That’s pretty sick.

Tasting Notes

Unfortunately, bread doesn’t taste like much. It’s like eating fluffy, beige air.

Legacy

Despite being generally nondescript and emotionally underwhelming, bread has stood the test of time. It has survived countless civilizations, extinctions, and famines. In fact, bread is so essential to the human condition that its sliced incarnation has become the yardstick to which all subsequent inventions were compared. 

Just imagine: the world’s top scientists gathered in a room, peering over the crowning scientific achievement of humankind: sliced bread. “This is it,” they whispered. “This is the greatest thing we’ve ever done. All great achievements will now be described in relation to sliced bread.” Iconic. We stan.

Conclusion

Overall, bread is pretty good. The sheer fact that humans have been obsessed with making bread for tens of thousands of years certainly makes the case for it to be named the greatest food of all time. Because before sliced bread, we had nothing to compare to. There simply has never been anything more ambitious or more influential than this timeless combination of wheat and water. For that, bread gets the highest rating Rate My Food has ever given, and will probably ever give.

Rating: 11/10

Additional: Storage Information

Bread does not go in the fridge, you fucking psychopath.

[notable-law-music-tech-news]

How to Make 100% Whole Wheat Bread

[Photographs: Vicky Wasik]

More

Tips and tricks for making the best sandwiches at home.

I adore everything about whole wheat bread, from its hearty texture and graham-like flavor to the general aura of virtue that comes with making anything from whole grains.

When ordering out, it's my favorite side for sopping up runny yolks on a breakfast plate, my ultimate sandwich bread. And assuming there's plenty of butter and jam, the perfect accompaniment to a simple mug of coffee.

Whole wheat bread has an unfortunate reputation for turning out heavy and dense at home. It can have a texture that's prone to tearing or crumbling apart, especially when sliced thin for sandwiches.

These attributes are often identified as an inescapable reality of 100 percent whole wheat formulas, as the inclusion of wheat bran and germ can interfere with proper gluten development, resulting in a poorly risen, too-tender loaf that lacks the structure and chewiness of a classic white bread.

As a result, an overwhelming number of recipes for "whole wheat" bread will actually include a good deal of white bread flour, often 50 percent. This improves a standard loaf's chewiness and rise, but it also dilutes the characteristic flavor and nutrition of whole wheat.

That doesn't mean it's impossible to make a fluffy, well-structured whole wheat loaf that's high-rising and chewy. It just means you'll need a slightly different approach than the one you see in run-of-the-mill recipes—one that involves a bit more time, power, and water.

Step 1: Start With an Autolyse

The first key step for my whole wheat bread is to start with an autolyse. With this technique, bakers combine the flour and water up front and then allow the mixture to rest for some length of time before kneading.

This waiting period kicks off the enzymatic breakdown of starch, while giving the gliadin and glutenin proteins in the flour time to hydrate and mingle, forming gluten.

It's not an exciting process to behold, but it does some amazing things for the dough by fostering gluten formation prior to the gluten development achieved through kneading.

An autolyse can be helpful for many types of bread, especially in a commercial setting, but it's particularly useful at home for doughs that struggle to achieve sufficient gluten development in the first place, like whole wheat bread.

What's more, this hydration period softens the bran and germ in the dough, leading to a lighter, softer loaf.

The timing of an autolyse will vary from recipe to recipe, with some as short as a few minutes and others lasting overnight, but after testing a dozen or more intervals for this loaf, I was happiest with a two-and-a-half-hour autolyse (you can see some of my testing shots on Instagram). There's definitely some wiggle room if you need a buy a bit of time or move things along, but substantial deviations can lead to suboptimal results.

Step 2: Intensive Gluten Development

Even with an autolyse, gluten development can be difficult in a 100 percent whole wheat dough. Whenever I'm faced with a challenging dough that needs a lot of structure (like superchewy bagels, for example), I break out my food processor.

When it comes to intensive gluten development, food processors can do near miraculous work. After adding some brown sugar, salt, and yeast, the food processor is able to take my 100 percent whole wheat dough from a gnarly blob to a strong and satiny dough in just 75 seconds, without any risk of oxidation or overheating of the dough and with little risk of overheating or burning out the machine’s motor (which is more common with certain brands of small but colorful stand mixers with plastic gears).

After processing, the dough will have enough gluten development to pull a small piece into a translucent sheet or, in baker-speak, a windowpane. With a 100 percent whole wheat dough, this level of gluten development can be very difficult to achieve by hand or even in a stand mixer.

Which is to say the food processor isn't an optional shortcut for this dough but a vital tool. For this recipe, I used both the 14-cup Cuisinart at our test kitchen and my 16-cup Breville Sous Chef without incident, but for smaller machines, it will be necessary to process the dough in stages (see our food processor equipment review for more info on our recommended models).

Step 3: Divide and Conquer

Whole wheat dough typically requires more hydration than white bread due to the wheat bran's absorbency. But when I gave the dough all the water it needed up-front with the autolyse, it was too sticky and wet for my food processor.

I was able to sidestep the problem by reserving a small portion of water to incorporate after developing the gluten. Adding the water in two stages allowed for ample hydration during the autolyse, producing a dough with enough structure for the food processor to handle, while creating a soft and elastic dough that bakes up chewy, moist, and light.

Along with this second addition of water, I also add a splash of oil. This likewise keeps the dough from turning sticky early on, but its inclusion improves the flavor, texture, and shelf life of the finished loaf. Clear, neutral oils like safflower work well, or you can add another layer of nutty flavor with options like toasted pumpkin seed oil or toasted pecan oil.

After adding the water and oil, the dough is processed until smooth and then transferred to a lightly greased bowl for the first rise. At this stage, it should feel sticky, wet, and elastic, very unlike a typical whole wheat dough.

As with any bread, timing the first rise will depend on the dough and environment, as "room temperature" can range from well below 65°F (18°C) to above 85°F (29°C), depending on the season. But in an approximately 70°F (21°C) environment, expect things to take about two hours. Or, if desired, the dough can be refrigerated to substantially slow things down.

However the timing works out, when the dough has roughly doubled in volume, turn it out onto a clean surface that's been lightly dusted with whole wheat flour.

I form the loaf by folding the dough in thirds, using the heel of my hand to seal the dough against itself to form a tight roll. From there, I transfer it to a well-greased one-pound loaf pan (this tapered style will measure nine-by-five inches at the top and eight-by-four inches at the bottom).

I loosely cover the dough with plastic and proof until it's well risen and light but resilient, able to slowly spring back from a gentle poke. If the dough feels dense and firm and resists taking an impression when poked with a finger, I let it continue to rise.

As with the first rise, this process will move faster or slower depending on environmental conditions, but expect about 75 minutes at 70°F. Keep a close eye on the dough at this stage, checking it frequently to avoid overproofing (letting it puff up so much that it starts to lose structure).

After the second rise, bake the loaf until it's well risen and golden brown, giving up a hollow sound when thumped. This should take about 45 minutes at 350°F (177°C) or until the loaf reaches an internal temperature just over 200°F (93°C).

Immediately de-pan the loaf, and let it cool completely on a wire rack. While warm, the loaf will be fragile and easily compressed, with a gummy texture.

Once cool, however, it will be sturdy and light, chewy and soft, crisp around the edges and moist in middle. Because it's so well structured, it can be thinly sliced for sandwiches so long as you have a thin, serrated knife with sharp teeth (a thick, dull blade will only smoosh the loaf).

Daniel has done an extensive review of the best serrated knives in the past; his favorite (and mine!) is the 10-inch Tojiro Bread Slicer, which makes beautiful slices of any loaf.

Thanks to an autolyse, a food processor, and a two-pronged approach for adding the water and oil, this 100 percent whole wheat bread bakes up chewy, moist, and light, with a soft crumb and marvelous staying power (it'll keep for a week at room temperature in a paper bag or bread box).

It may not be the fastest recipe around, but it's one that can still be knocked out in less than eight hours, with very little hands-on attention—the perfect loaf for puttering around the kitchen on a lazy Sunday.

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.

[laurel-et-garum]

Aliter Sala Cattabia Apiciana - Apician Potted Sweetmeats Another Way

This recipe is a lot like the last sala cattabia I made, and to be honest, not much more appetising. But once again, I’m writing it down for posterity.

Ingredients

½ tbsp parsley seeds

½ tbsp dried mint

½ tbsp fresh, grated ginger

½ tbsp fresh chopped coriander

½ tbsp crushed grapes

½ tbsp honey

½ tbsp vinegar

1½ tbsp oil

½ tbsp wine

2 slices spelt bread (I used wheat bread, to be honest)

75g chicken meat (I used thighs. Apicius doesn’t specify)

50g goats kidney (let’s be real, I ignored this part

100g cottage cheese

2tbsp pine nuts

½ cucumber, sliced

2 tbsp dried onion

800mL chicken stock (pork is probably also good and historically accurate. It has to be real bone stock, and not stock-cube stock, because it’s supposed to set. If you’re using stock cubes, you’ll need gelatine too.)

Method

Mix all the ingredients from parsley seeds to wine together, and set them aside.

Slice the chicken into small pieces and fry it. If you’re using kidney, fry that too.

Crumble the bread and layer it in a medium-sized bowl or small cake tin with the meat, cheese, nuts, cucumber and onion. Ladle your stock over the top.

Put in the fridge for a few hours. The stock should set a bit.

Drizzle the sauce you set aside over the top. Eat.

Review

Don’t eat. I think I’m just too stuck in my modern Australian cooking tastes to appreciate the taste of bread soaked in cold chicken stock. I’m sure there’s a way to combine most of these ingredients that is tasty, because there’s nothing bad about them, but it wouldn’t be authentic. Read more under the cut, though, if you want to know how and why this might be a real food.

Original Latin

Aliter sala cattabia Apiciana: adicies in mortario apii semen, puleium aridum, mentam aridam, gingiber, coriandrum viridem, uvam passam enucleatam, mel, acetum, oleum et vinum. conteres. adicies in caccabulo panis Picentini frustra, interpones pulpas pulli, glandulas haedinas, caseum Vestinum, nucleos pineos, cucumeres, cepas aridas minute concisas. ius supra perfundes. insuper nivem sub hora asparges et inferes.

English Translation

Apician potted sweetmeats another way: In a mortar, add parsley [or celery] seed, dried pennyroyal, dried mint, ginger, fresh coriander, crushed, deseeded grape, honey, vinegar, oil and wine. Crush. In a small cooking pot, add crumbs of Picentium bread, layer chicken, goats’ kidneys, Vestinian cheese, pine nuts, cucumbers, and dried onion chopped small. Pour over stock. Spread over snow for an hour and serve.

Cooking

Last time I made a recipe similar to this one, I interpreted liquamen to mean garum, or fish sauce, and only realised later that these recipes are supposed to set like a sort of aspic dish, so when Apicius said ius this time, I interpreted that as stock, instead. I made my own chicken stock because I hoped that using bones would mean it would set. It didn’t work quite as well as I would have liked. Perhaps I should have put extra gelatine in, but that doesn’t seem quite authentic.

While the stock was cooking, I assembled the sauce. I did some poor checking of my fridge before I began so there’s no grapes and no wine. It’s also worth noting that quantities are almost always just made up by me, and worth playing with. This might have tasted better with less vinegar, and more ginger. If you want to try it, play around.

The original calls for pennyroyal, but I’ve substituted mint. Realistically, pennyroyal probably won’t kill you unless you’re pregnant, but it’s not entirely known to be safe so I’m not taking that risk.

This is supposed to be done in a mortar and pestle, but I don’t own one so I did my best chopping things fine and putting them in a bowl.

And here we have the rest of the ingredients. Most of them are pretty easy to get hold of this time. Apicius sepcifies Vestinian cheese, but we have no evidence to tell us what sort of the cheese that might be. Rome had as many varieties of cheese as we do, so I’ve gone for cottage cheese because Pliny tells us soft, fresh cheese was a particular favourite.

I used a cake tin today because I imagined that once this was chilled I might be able to tip it out lie a jelly. I didn’t grease the tin, so that wasn’t realistic. It’s also worth noting that Apicius asked for glandulae haedinae, and that while I’ve translated that as goats’ kidneys (and subsequently chosen to leave it out because I don’t like kidney), that translation is definitely up for debate. Glandula is a diminutive of glans, a word which means acorn, confusingly enough. So glandulae are literally small acorns, and figuratively, the only translation I could find was tonsils. Perhaps the ancient Romans ate tonsils, although I’ve never seen any record of this. Given the last sala cattabia recipe called for livers, something along that line seemed more likely. I went with kidneys because they seemed to resemble small acorns a whole lot more than livers do but there’s definitely more work to be done here.

I wasn’t sure how much stock to add. I didn’t want the bread to be swimming in it, so I went with just enough to have it all wet, and then squashed it down a bit to try and hold it together. And then it went in the fridge.

Delicious! My sister (and human guinea pig, and photographer) has politely suggested that “you rethink your Roman cooking plans”. It didn’t set as I hoped it would, and while most of the individual components tasted okay, the soggy bread is definitely a turn-off. I think some more reading on savoury jellies could lead to a better adaptation, so I might return to this. Hopefully we will find something better next time!

[gokrispypoststudentposts-blog]

Poilane.

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