How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

We all know eggs are the perfect food.
They start our mornings, save our dinners, provide the perfect late night snack, and have the power to get us through the worst hangovers of our lives.

So here's a guide to cooking every kind. Bookmark it. Print it. Remember it. Who knows, one day it might save your life.*

*Maybe not, but it might save you from sad desk lunch, which is basically just as important.

The sunny-side-up egg is the King Of Instagram Foods, and can take many forms.
This one is a FRIED egg, and if it doesn't have golden-brown edges, well, it's not fried.
A hard-boiled egg is basically the easiest thing you can make in a kitchen; all you need is a stove, a pot of water and a timer.
Still, there are some things you need to know. That green ring around the yolk? Yeah, that's an overcooked egg. Hard to peel? There's a trick for that.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Halve peeled hard-boiled eggs lengthwise and scoop the yolks into a medium bowl (save the whites). Using a fork, smash the yolks into a paste and add some mayonnaise, Dijon mustard, salt and pepper. Maybe you like chopped up scallions or pickles in there, too. Who knows? Go crazy. Just make sure it tastes amazing.

Fill a ziplock bag with this ~amazing mixture~ and snip a little hole in the corner. Fill the egg whites with the yolk mixture, then sprinkle some paprika and chives over the top.

Pile your scrambled eggs high and proud on a toasted kaiser roll or English muffin, top the eggs with a slice of *American Cheese*, some crispy bacon and too much hot sauce.

There are lots of tricks, tools and gadgets that claim to make PERFECT poached eggs, but the reality is that you only need a pot, some vinegar and an egg.

The perfect soft boiled egg has a just-set yolk, with the center still slightly runny, almost jammy.
To me, it's kind of like if a fried egg and a hard boiled egg had a baby. So, yeah, it's the perfect food.

Cook store bought noodles as per usual. For the broth, use as much of the seasoning packet as you like (I use about half), then go ahead and add some soy sauce, toasted sesame oil and a splash of rice wine vinegar. Top with crushed chile flakes and add bamboo shoots, a handful of herbs or chopped scallions, a few sheets of seaweed snacks (!!) and half of a perfectly soft boiled egg.


MAKE PERFECT HARD BOILED EGGS.

Make perfect hard boiled eggs with a creamy yolk, and beautiful egg white by using these Tips for making hard boil eggs. Only 6-7 minutes to boil eggs.

A bad hard-boiled egg can ruin your breakfast. Have you had a complimentary hotel breakfast where you grab a hard boil egg from the breakfast buffet only to find out later that it’s overcooked – gray-green ring around the yolk. Yuck. Here I am sharing with you my tips for making perfect hard boiled eggs.

How To Make Perfect Hard Boiled Eggs

The perfect hard-boiled egg has no green ring around the yolk; the yolk is creamy and mellow; and if you want, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.


Do you know how to make perfect boiled eggs every single time? For only 6-7 minutes? I will share with you my simple tips on how to get perfect hard boiled eggs every single time.

Many people recommend different ways of cooking the perfect hard boil egg. Some suggest removing the saucepan with the eggs from the heat once the water starts boiling and to let them sit for about 15 minutes. I even found one recipe where the author recommended to bake the eggs in the oven for 30 minutes. That’s a lot of time for me. You can cook a whole meal for that amount of time.

You can also cook eggs in the Instant Pot and cook them for only 5 minutes.

Check my video where I show you how to make perfect hard-boiled eggs for only 7 minutes.

HOW TO BOIL EGGS.
I believe hard-boiled eggs should be quick & easy to cook. You can cook a beautiful creamy hard-boiled egg for only 6-7 minutes. Why spend half an hour when you can have perfect eggs within minutes? Especially when I cook eggs in the morning for breakfast, the last thing I want to do is wait so long for the eggs to cook.

Get a perfect hard-boiled egg every time with these simple tips on how to hard-boil an egg. It’s so easy and quick. It’s foolproof. You’ll never have a rubbery white or a gray-green ring around the yolk again.

Boiled eggs are a convenient and affordable source of protein. With hard-boiled eggs on hand, you have the components of a satisfying breakfast, lunch, snack, appetizer, or dinner. So get cracking! 🙂


Ingredients : 6 large eggs, cold from the fridge, Cold water, Ice.
Equipment : Saucepan, Timer, Slotted spoon, Bowl.

INSTRUCTIONS.
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover the pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard boiled eggs.

HOW LONG TO BOIL EGGS.
For soft-boiled eggs: 4 minutes.
For slightly soft-boiled eggs: 5 minutes.
For custardy yet firm soft-boiled eggs: 6 minutes.
For creamy hard-boiled eggs: 7 minutes.
For firm yet still creamy hard-boiled eggs: 8 minutes.
For very firm hard boiled eggs: 9 minutes.

Using a slotted spoon, transfer them to a large bowl with ice cold water and let them cool for a couple of minutes. Or you can place them under cool running water to stop the cooking. This will also help the eggs peel easily.
Peel and serve the eggs immediately. You can sprinkle some paprika or chives on top. You can also make some delicious deviled eggs.

HOW LONG DO BOILED EGGS LAST.
Storage: Refrigerate any unused hard boiled eggs, still in their shells. They can be stored in the fridge for up to 1 week.

NOTES : EASY TO PEEL HARD BOILED EGGS.
Use older eggs (~ 1 week old). A few days older eggs are easier to peel.
Add 1/2 tsp salt to the water. Adding salt to the water may help make the eggs easier to peel.
Add 1/2 tsp of baking soda. Some people suggest to add baking soda to the water which increases the alkalinity of the water and makes the eggs easy to peel.
Add vinegar (if you are using farm fresh eggs). You can easily peel hard boiled eggs by adding a little bit of vinegar to the water which makes the shell softer.
Roll them on the counter. After you boil the eggs and you cool them in an ice cold water, roll them on the counter to remove the shell. It will fall off easily.

If you notice that some eggs are hard to peel, crack them all around without peeling them and place them under a little bit of running water or soak them in a bowl with water for a while. The water penetrates under the shell and makes them easier to peel.
HOW TO PREVENT YOUR EGGS FROM CRACKING.
Don’t place the cold eggs from the fridge in the hot water on the stove.
Place the eggs in cold water and then turn on the cooktop.
If an egg has a crack, you can add a little bit of vinegar to the pot. It will help to congeal the egg white if it starts to leak out from the shell.

NUTRITION.
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Juli 13, 2020

how to easy cook dinuguan

How to Easy Cook Dinuguan.

If you'd like to replicate blood pork stew at home, make classic Filipino dinuguan. Keep in mind that you can use any combination of pork belly, shoulder, loin, or intestines. Just marinate strips of the pork in fish sauce and sauté them along with onion, garlic, and ginger. Stir pig's blood and vinegar into the mixture. Then let the pork stew simmer until it thickens and the meat becomes tender. Enjoy dinuguan with rice or steamed rice cakes.







Ingredients.

2 pounds (910 g) pork belly.

1 tablespoon (15 ml) fish sauce.

2 in (5 cm) piece of fresh ginger root.

1 1⁄2 cups (350 ml) pig's blood.

1 cup (240 ml) vinegar, divided.

1 tablespoon (15 ml) vegetable oil.

1 onion, chopped.

4 cloves garlic, minced.

1 cup (240 ml) water.

1 tablespoon (12.5 g) brown sugar.

2 Anaheim peppers.

Salt and pepper to taste.

1⁄2 pound (230 g) pork intestines, cleaned, optional.

Makes 4 to 6 servings.







Part 1 Marinating the Pork.



Cut the pork belly into strips. Take out 2 pounds (910 g) of pork belly and use a sharp knife to slice it into 1/2 in to 1 in (1.3 to 2.5 cm) strips. Place the pork into an airtight container.

If you don't have pork belly, you can use pork loin or shoulder.



Pour fish sauce over the pork and chill it for 1 hour. Toss the pork with 1 tablespoon (15 ml) of fish sauce in the airtight container. Then cover the container and put it in the refrigerator. Marinate the pork for 1 hour.

Marinating the pork will intensify the flavor of the dinuguan.



Clean and boil 1⁄2 pound (230 g) of pork intestines (optional). Thoroughly rub and rinse the intestines under running water. Then place them in a large pot and pour enough water to cover the intestines. Bring the water to boil over high heat and add 1 1/2 in (3.8 cm) of the fresh ginger root. Boil the intestines for 45 minutes.

The intestines should become soft. Let them cool before you slice and add them to the dinuguan.

Ensure that you sanitize your work space after handling the intestines because they contain bacteria that can cause disease.







Part 2 Cooking the Pork with Aromatics,



Combine the pig's blood and 2 tablespoons (30 ml) of the vinegar. Pour 1 1⁄2 cups (350 ml) of pig's blood into a bowl and stir in 2 tablespoons (30 ml) of the vinegar until it's incorporated. Set the blood mixture aside.

If the blood is coagulated, put it in the blender and pulse the blood until it liquefies.



Sauté the onion, garlic, and ginger for about 5 minutes. Heat 1 tablespoon (15 ml) of vegetable oil in a large pot over medium heat. When the oil shimmers, stir in 1 chopped onion, 4 cloves of minced garlic, and 1 teaspoon (2 g) of grated fresh ginger.

Stir the aromatics occasionally until they soften and become fragrant.



Add the pork and cook it for 3 to 5 minutes. Keep the burner at medium heat and stir in the marinated pork strips. If you're using the intestines, you can also add them. Stir and cook the pork until it becomes light brown.



Stir in the vinegar and boil it for 5 minutes. Pour 1 cup (240 ml) of vinegar into the pot and turn the burner to medium-high. Bring the vinegar to a boil and then continue to boil the mixture with the lid off. Avoid stirring the dinuguan while it boils.

About half of the vinegar should evaporate as it boils.







Part 3 Simmering and Serving the Dinuguan.



Add the water and simmer the dinuguan for 15 to 20 minutes. Pour 1 cup (240 ml) of water into the pot and bring the mixture to a boil. Turn the burner down to medium or medium-low so it bubbles gently. Put the lid on the pot and simmer the dinuguan until the pork is tender enough to cut with a fork.



Stir in the pig's blood mixture and sugar. Add the reserved pig's blood and vinegar mixture along with 1 tablespoon (12.5 g) of brown sugar. Stir until the pig's blood and sugar have dissolved.

Keep stirring until you don't see lumps of blood or sugar.



Add 2 Anaheim peppers and season the dinuguan to taste. Stir in the whole peppers and taste the dinuguan. Add salt and pepper according to your taste.



Simmer the dinuguan for 10 minutes before serving. Let the dinuguan bubble gently over medium heat with the lid off. The sauce should thicken as it cooks. Then turn off the burner and serve the dinuguan with rice or puto (steamed rice cakes).

Store the leftover dinuguan in an airtight container in the refrigerator for up to 2 days.





Things You'll Need.

Measuring cups and spoons.

Knife and cutting board.

Airtight container.

Bowl.

Spoon.

Large pot with a lid.

November 19, 2019

How to Use Quinoa

How to Use Quinoa.

Quinoa is a whole grain cooked over the stove like rice. As quinoa is a great source of fiber and protein, adding quinoa to your diet can be a great way to add extra nutrients. There are a number of ways to eat quinoa. You can eat quinoa on its own, add it to meals, mix it in with foods, and use it for baking.

Method 1 Making Meals with Quinoa.
1. Eat quinoa on its own. Quinoa is cooked over the stove and is usually ready in about 20 minutes. Quinoa has a mild, nutty flavor and can be eaten on its own with minimal flavoring as a snack or lunch. A bowl of quinoa is a little bland, but it can be a good option for a quick and filling meal.
As quinoa does not have a lot of flavor, a bowl of quinoa can be a great meal if you're feeling a little queasy.
2. Make a breakfast or lunch bowl with quinoa. Add quinoa to a bowl and then mix in other ingredients and spices. Quinoa served in a bowl with a fried egg, veggies, a little cheese, and some hot sauce can be a great breakfast bowl. You can add any combination of foods and spices you want to a bowl of quinoa, due to its mild flavor, and have a great and quick meal for breakfast or lunch.
If you're eating lunch on the go, a quinoa bowl is a great option. It is easy to pack a quinoa bowl in a Tupperware container the way you would pack a salad.
3. Stuff vegetables with quinoa. There are many stuffed vegetable recipes, such as stuffed peppers, that require stuffing vegetables with things like beans, rice, or meats. You can substitute cooked quinoa in these recipes if you have quinoa you need to use. Quinoa can add extra fiber and nutrients to a meal, especially when used over heavier stuffings like ground beef.
4. Eat quinoa for breakfast. If you usually eat something like oatmeal for breakfast, try substituting quinoa instead. Add a bit of maple syrup to your quinoa and some nuts for a quick breakfast on the go.
Leftover quinoa can also be used as a cereal. Add some quinoa to a bowl and mix in some fresh berries. Fill the bowl with milk for a quick, easy, and nutritious breakfast.
5. Make a pasta dish with quinoa. Noodles do not have as many nutrients as quinoa and tend to have more calories. Try substituting quinoa for noodles in a pasta recipe. Instead of making spaghetti with noodles, for example, mix your sauce, meat, and cheese into a bowl of quinoa. You will still get the same basic flavor, but without the empty carbs.

Method 2 Adding Quinoa to Other Foods
1. Add quinoa to a salad. If you're having a salad for lunch or dinner, mix a handful of leftover quinoa into your vegetables. This will add extra fiber and protein,making the meal more filling and nutritious.
Nuts are frequently used to add protein to a salad. While nuts are nutritious, they are high calorie. If you're trying to cut back on calories, substitute quinoa for nuts in your salad.
As quinoa has a mild flavor, it blends well with a variety of different dressings and flavor profiles.
2. Stir quinoa into chili. A hearty chili is a great meal if you want something quick and easy to reheat. To add extra fiber and nutrients to a chili dish, mix in some quinoa during the last 15 minutes of cooking time. About two cups is enough for a full batch of chili.
Remember, quinoa only has a mild flavor. You do not need to go overboard adding extra spices after throwing in your quinoa.
3. Use quinoa instead of breadcrumbs. For things like breaded chicken or pastas topped with breadcrumbs, breadcrumbs often add unnecessary extra calories without extra nutrients. Instead of breading chicken with breadcrumbs, bread it with cooked quinoa. You can still follow the recipe more or less the same, but swap out breadcrumbs for cooked quinoa.
4. Use quinoa in a smoothie. A smoothie can be a quick and healthy snack to have before or after a workout. However, smoothies are sometimes not filling. Adding extra protein to your smoothie can help you get full faster, so add some quinoa to your smoothie before blending it. Due to quinoa's mild flavor, it will not interfere with the existing ingredient's flavors.

Method 3 Baking with Quinoa.
1. Add quinoa to a quiche. Quinoa can add extra protein and antioxidants to a quiche. For every eight eggs you add to a quiche, you can add one cup of cooked quinoa. The next time you're baking a quiche, try adding quinoa to add nutrients to the dish.
2. Bake energy bars with quinoa. Combine two cups of quinoa with a cup of whole wheat flour. Then, add any mix-ins you want such as dried fruits, chocolate chips, or seeds. Add two cups of oats, one egg, and a teaspoon of baking soda. Form the batter into bars and bake at 375 degrees Fahrenheit for 20 minutes. This will make great energy bars to eat as a nutritious snack throughout the day.
3. Fold quinoa into a cake batter. If you want to add a little nutrition to cake, sprinkle some cooked quinoa into the batter and then mix it in. This will not interfere with your cake's flavor, but it will help slow down blood sugar spikes after eating a slice of cake.
Keep in mind, a cake is not a healthy option even with the addition of quinoa. It is still high in sugar and should only be eaten as a treat.

April 02, 2020

How to Make Coconut Quinoa

How to Make Coconut Quinoa.

The combination of coconut and quinoa is delicious. The wonderful thing about coconut quinoa is that it can be served for breakfast with berries, nuts and seeds or cooked for dinner with a range of side dishes or as part of a curry. If you have rice cooker or a slow cooker, coconut quinoa is very easy to make. It can also be cooked on the stovetop. Enjoy coconut quinoa with sweet flavors like maple syrup and honey or with spices like cinnamon.

Ingredients Basic Coconut Quinoa.
1tablespoon of coconut oil, 1 1/2cups of rinsed quinoa.
1 (13.5 ounce) can of unsweetened coconut milk, 1 teaspoon of salt.
Serves six people.

Ingredients Coconut Quinoa with Maple Syrup.
1 cup of rinsed quinoa, 15 oz. of coconut milk.
1/2 a cup of water, 1 tablespoon of maple syrup.
Serves four people.

Ingredients Coconut Quinoa Porridge with Blueberries.
1 cup (8 oz) rinsed, white quinoa, 1 1/2 cups (12 fl. oz) coconut milk.
1/2 a cup (4 fl oz) and two tablespoons of water, 1 teaspoon of vanilla powder.
1/2 a teaspoon of ground cinnamon, 3 teaspoons of honey, 1 pint (8 oz) of blueberries.
1 tablespoon of coconut chips, 1 tablespoon of roasted pistachios, 2 teaspoons of chia seeds.
2 teaspoons of coconut sugar, 2 tablespoons of almond butter, 1 peeled, sliced banana, Almond milk to serve.
Serves two or three people.

Ingredients Coconut Quinoa Curry.
1 peeled, chopped sweet potato, A large broccoli crown, 1/2 a cup of diced white onion.
15 oz. of rinsed, drained chick peas, 28 oz of diced tomatoes, 29 oz. of coconut milk.
1/4 of a cup of quinoa, Two large minced garlic cloves, 1 tablespoon of grated ginger.
1 tablespoon of grated turmeric, 2 teaspoons of tamari sauce, 1/2 a teaspoon of chili flakes, 1- 1 1/2 cups of water.
Serves six to eight people.

Method 1 Making Basic Coconut Quinoa.
1. Toast the quinoa. Start by heating the oil in a medium sized saucepan on medium heat. Then, throw in the quinoa and toast it for five minutes. You should stir it around to make sure the quinoa is coated in oil and gets brown but not burnt.
2. Cook the coconut quinoa. Add the salt, a cup and a half of water and the coconut milk. Once the mixture comes to a boil, turn it down to a simmer. Simmer it for twenty to twenty five minutes, or until the liquid is absorbed. Leave it, off the burner, to rest for ten minutes and then serve it.
3. Add maple syrup to the basic coconut quinoa. Put the ingredients in a medium sized saucepan. Once it has come to a boil, turn it down to a simmer. Let it simmer until all of the liquid is absorbed, which should take around ten minutes.
If you have a rice cooker, you can just throw all of the ingredients inside and set it to white rice setting.
This wonderful recipe can be served alongside Asian inspired, salty or spicy dishes. It can also be served on its own.

Method 2 Making Coconut Quinoa with Blueberries.
1. Cook the coconut quinoa. Put a saucepan on high heat. Throw in the quinoa, one cup of the coconut milk, half a cup of water, half a teaspoon of vanilla powder and all of the cinnamon. Bring the mixture to a boil. Once it boils, immediately turn it down to a simmer. Let it simmer for twelve minutes, which should allow the liquid to be absorbed into the quinoa. Finally, stir in two teaspoons of honey and the rest of the coconut milk.
2. Make the blueberry sauce for the porridge. Put a saucepan on medium to low heat. Put the blueberries, two tablespoons of water, the rest of the vanilla and a teaspoon of honey. Cook the mixture for six minutes.
If it is winter, you can get frozen blueberries in the freezer section of your grocery store. If it is summer, make an outing of it and go blueberry picking.
3. Mix the nuts. Stir the coconut chips, pistachios, chia seeds and coconut sugar in a little bowl. Optionally, you could throw in a few chia seeds or other seeds or nuts of your choice. It tastes great with most kinds of nuts and seeds. Consider adding the following healthy nuts to the existing recipe.
Consider adding some Brazil nuts, which are a great source of selenium.
Throw in some almonds, which are a great source of riboflavin, vitamin E, and magnesium. They also have lots of protein.
Put in some pistachios, which have lots of healthy fat.
4. Serve the porridge. Serve a few ladles of quinoa into the serving bowls. Put some almond butter on top. Pour the blueberry mixture on top. Finally, sprinkle some sliced banana and the nut mixture.

Method 3 Making Coconut Curry.
1. Get out your slow cooker. In a slow cooker, add a cup of water. Then, add all of the ingredients. Mix the ingredients around until everything looks well mixed.
If you don't have a slow cooker, consider getting one. You should look for one that distributes heat evenly and has a removable insert, since it will be easier to wash. They make cooking easier, since you can get other things done while you are making your curry.
If you have more time on your hands, you could cook the chick peas from scratch instead of using a can.
2. Turn on the slow cooker. If you cook it on low, it will take five hours. If you cook it on a higher setting, it will cook in three or four hours. You should check it after three hours.
Root vegetables take longer to cook so put them on the bottom of the pot closer to the heat source. If your slow cooker has the heat element only on the bottom or top, as opposed to all around the sides, you will need to stir it more often.
If you want a darker curry, you could cook the ginger, garlic and onion a bit before putting them in your slow cooker. If you prefer a lighter curry, put them in raw at the same time as all your ingredients.
If you prefer a spicier curry, you could add another tablespoon each of ginger and turmeric.
3. Check to see if it is done. You will know it is done when the potatoes are fully cooked and the curry looks nice and thick. If it is still somewhat watery, it needs to keep cooking. The best way to check is to taste the potatoes to see if they are done all the way through. It should be warm and spicy.

Things You'll Need : Rice cooker, Slow cooker, Medium sized saucepan.

April 09, 2020

how to bake turkey wings

How to Bake Turkey Wings.

Turkey wings are an easy and delicious meal. The dish only takes about 10 minutes to prepare and a further 2 hours in the oven. The wings can be eaten alone or served on top of rice or mashed potatoes. This recipe is designed to serve 4 people.

Ingredients.

5 turkey wings, 1 small onion, 1 teaspoon of seasoned salt, 1 teaspoon of poultry seasoning.

1 teaspoon of ground black pepper, 1 10.75 ounces (305 g) can cream of mushroom soup.

1 teaspoon of minced garlic, 1.5 cups (350 mL) cups of water, divided.

Part 1 Preparing the Turkey Wings.

1. Preheat your oven to 350 °F (177 °C). Turn the oven on before you start your food preparation. Position your oven rack to the center of your oven. Cooking your turkey wings in the middle of the oven will allow the heat to flow around the dish and will help the wings to bake evenly.

2. Dice the onion. Use a sharp knife to cut the onion into small-medium pieces. If you don’t like onion you can skip this step and leave the onion out.

Try cutting the onions under an overhead vent or microwave ventilation fan to stop your eyes stinging from the onions.

3. Place the turkey wings and chopped onions into an ovenproof dish. Spread the turkey wings across the dish so that they aren’t on top of each other. It is fine if they are touching as long they are all on a single layer. This will help the wings to cook evenly. Sprinkle the chopped onion across the dish and over the wings.

4. Sprinkle half of the seasonings onto each side of the wings. Sprinkle half 1/2 teaspoon of seasoned salt, 1/2 teaspoon of poultry seasoning, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic onto the top side of the wings. Turn the wings over and then sprinkle the rest of the seasoning onto the underside.

Mixing the seasonings together in a small bowl first will save you time when turning over the turkey wings.

5. Pour 0.5 cups (120 mL) of water into the bottom of the oven dish. Measure 0.5 cups (120 mL) of water and pour it evenly over the dish. The water should cover the bottom of the dish. This creates a sauce for the turkey wings to marinate in while they are cooking.

6. Cover the oven dish with aluminum foil or a lid. If the dish doesn't have a lid you can aluminum foil instead. Pull the foil over the dish and secure it by wrapping it over the sides of the dish. This keeps the turkey moist and helps the meat to cook evenly.

Part 2 Cooking the Turkey Wings.

1. Place the wings into the oven for 1 hour. After 1 hour the wings should be lightly browned. Check the wings at 50 minutes to make sure they aren't burning.

2. Mix the cream of mushroom soup and water together. Mix the can of cream of mushroom soup 10.75 ounces (305 g) and 1 cup (240 mL) of water together in a small bowl. Keep stirring the mixture until the soup and water are well combined.

3. Remove the dish from the oven and pour the mixture over the wings. Keep the oven dish level as you remove it from the oven as there will be hot juices in the bottom of the dish. Gently pour the soup and water mixture over the wings so that it evenly covers the dish.

4. Place the dish back in the oven, uncovered, for 1 hour. Remove the lid or foil from the oven dish, then place the wings back into the oven. Removing the lid or foil for the remaining cook time helps to make the wings crispy.

5. Remove the wings from the oven once they are brown and tender. After 1 hour the turkey wings should be nicely browned. Leave them in the oven for another 5-10 minutes if they still look light in color after 1 hour.

Check that the wings are tender by using a fork to see if the meat comes off the bone easily.

Store leftovers in an airtight container in the fridge. The wings will be safe to eat for 3-4 days.

6. Finished.

Tips.

Experiment with adding different flavors. Try adding rosemary, basil or soy sauce. If you don't like mushroom soup you could substitute it for a tomato soup.

Things You’ll Need : Oven dish, Aluminum foil, Measuring cups, Measuring spoons, Small bowl, Knife, Can opener.

Desember 03, 2019

Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Easy Ramen Noodle Recipe | How to Made A Giant 25-Pound Ramen Bowl.

Ramen Noodle Recipe is a simple weeknight meal!  Packed with crunchy vegetables and slurpy ramen noodles, it’s perfect when you are short on time but want a delicious meal! Only 20 minutes to make and better than takeout!

Ramen Noodle Bowl.
I love Asian food, it’s my favorite cuisine! Thai Noodle Soup, Tuna Poke (I fell in love with that while in Hawaii) and Chicken Teriyaki – delicious!

BUT I may be introducing a new flavor to you today. Have you ever tried ramen?

It’s big and full of flavor and usually has a protein like pork belly, chicken or beef. It’s filled with crunchy vegetables and often topped with a soft boiled egg. Delicious!

Ever since the first time I tried it, I worked to duplicated the flavors. It took me awhile because I was trying to make it too complicated. So here’s the deal. If you go to a ramen restaurant – they will have the most amazing broth that has taken a day or two to make.

Don’t get me wrong – it is totally worth it and completely delicious!

But that isn’t realistic for us home cooks, right? If I don’t have two days to make a broth, I’m pretty sure you don’t either! My version takes only 20 minutes! It’s light on protein and filled full of crunchy vegetables.

Here’s another bonus, since I developed my broth recipe, ramen broth is now readily available for purchase at the grocery store or online! Even better, right? YES!!

Ingredients for Ramen Noodle Bowl.

yellow onion, carrot, bok choy, spinach and garlic – loads of crunchy fresh vegetables, crisp and fresh.
chicken breast – leftover rotisserie chicken works great for this recipe.
ramen broth – readily available in most stores or online.
ramen noodles – remember the packet you used as a teenager? That will work great, just discard the packet.
Chinese Five Spice – to add a burst of flavor.
canola or vegetable oil – a flavorless oil is best.

Ramen Noodle Bowl Recipe.
What goes into traditional ramen?
proteins – sliced barbecued or braised pork, chicken, shrimp or tofu
green onions – add a light oniony flavor.
greens – bok choy, spinach
soft boiled egg – adds so much richness when it tops the bowl.
carrots, steamed broccoli, sautéed mushrooms – add your favorite vegetables!
top with white or black sesame seeds to add flavor and crunch.
What is the difference between pho and ramen?
Ramen has is a darker, richer broth and is cloudy. It is made from pork bones cooked at a rolling boil.

A traditional pho broth is made from beef bones and flavored with star anise, charred ginger and cinnamon.

What kind of noodles are used in ramen?
Ramen noodles are made from a  wheat-based noodle, though if that is a concern in your diet rice-based noodles are also readily available.

Steps to make Ramen Noodle Bowl.

Peel and slice the onion and carrot.
Clean the Bok Choy, slice in half.
Wash the spinach, mince the garlic.
Use a large stock pot on medium heat, add the oil. Stir fry the onion, carrot and Bok Choy, season with Chinese Five Spice
While the vegetables are cooking shred the chicken breast, set aside.
Next, add ramen stock to the cooked vegetables, increase heat to high and bring to a boil.
Add the ramen noodles. Cook according to package directions.
The last minute of cooking add chicken and spinach. Stir in the noodles together with the ingredients.

Ramen Bowl Recipe.
Substitutions for Ramen Noodle Bowl.
Make this recipe vegetarian by omitting the chicken breast and substituting vegetable stock for the chicken. Add firm tofu and edamame – delish!
Leftover barbequed pork is another great substitute to switch up this meal.
It’s that easy!

More delicious Asian bowls to love!
You know I haven’t met many Asian meals I just don’t love. It’s the spice and and all the flavor when something as simple as Sesame Noodles becomes a spectacular meal. Of course you can doll them up a little more by making Korean Black Bean Noodles – wow, just so much flavor!

Of course you can round out this meal with Korean BBQ Beef, Mongolian Beef or Honey Walnut Shrimp. There are a ton of recipes to choose from!

If you’re going to serve up a feast, let me suggest a few more recipes! Korean Style Beef Broccoli is delicious! Served with Chicken Fried Rice, maybe toss in some Asian Sliders or Homemade Potstickers – YUM!!!


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Juli 19, 2020

How to Bake with Protein Powder

How to Bake with Protein Powder.

Protein powder can increase your daily protein intake and make your baked goods more filling. Whey protein powder is a great addition to blueberry muffins, which are mixed with a combination of oat and almond flours. If you'd like quick brownies that are flavorful and filling, combine cocoa with protein powder, melted nut butter, and mashed bananas. For a simple breakfast, combine oats with protein powder and your favorite toppings. Bake the oatmeal cups in a muffin tin for simple, protein-packed breakfasts.

Ingredients.
Whey Protein Powder Blueberry Muffins.
1 cup (90 g) oat flour, 1/4 cup (24 g) almond flour, 3 egg whites, 1/2 cup (142 g) Greek yogurt, 1 cup (255 g) unsweetened applesauce.
2 tablespoons (21 g) honey, 1 teaspoon (5 ml) vanilla extract, 1 medium banana, peeled and mashed, 3 scoops (about 3/4 cup or 75 g) whey protein powder (plain or vanilla).
1 teaspoon (2 g) cinnamon, 1 1/2 teaspoons (7 g) baking powder, 1/2 teaspoon (2 g) baking soda, 1 teaspoon (2 g) orange zest or lemon zest.
1 cup (150 g) blueberries (fresh or frozen).
Makes 12 muffins

Protein-Powder Brownies.
3 medium, overripe bananas, 1/2 cup (125 g) smooth nut or seed butter (such as peanut, almond, soy, or sunflower).
1/4 cup (25 g) cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) protein powder (paleo, vegan, or casein).
Makes about 9 brownies.

Protein Powder Oatmeal Cups.
3 cups (270 g) rolled oats, 3 scoops (75 g) protein powder, 1 teaspoon (4 g) baking powder, 1 teaspoon (2 g) ground cinnamon.
1/2 teaspoon (2.5 g) sea salt, 2 eggs, 1 teaspoon (5 ml) vanilla extract, 1/2 cup (128 g) unsweetened applesauce.
1/2 cup (142 g) plain Greek yogurt, 2 tablespoons (30 ml) coconut oil, melted, 1/4 cup (85 g) honey, 1 cup (240 ml) unsweetened almond milk.
2 tablespoons (20 g) hemp seeds, 6 tablespoons (63 g) chocolate chips, optional, 3/4 cup (192 g) blueberries, optional, 1 tablespoon (16 g) peanut butter, optional.
Makes 12 cups

Method 1 Using Protein Powder in Baked Goods.

1. Decide what protein powder to use. Buy protein powder online, from the grocery store, from a vitamin and supplement store, or from your local natural grocers. Since protein powders are derived from different sources, choose one based on your own health needs. Consider using: Whey or casein protein powders, which are easy to digest and include all of the essential amino acids.

Soy protein powder, which can boost bone density and reduce cholesterol.

Plant-based proteins, which can be made from hemp, rice or peas are good gluten-free and vegan choices.

2. Include moisture and fat in the recipe. Recipes that include protein powder usually have more moisture and fat because these are absorbed by the protein powder. Don't cut back on the moisture or fat because your baked goods won't have as much flavor and they'll be tough or rubbery.

Foods that add moisture include bananas, Greek yogurt, cottage cheese, cooked sweet potatoes and beets, pumpkin puree, and applesauce.

Fats used in baked goods include coconut butter, nut and seed butters, butter, and lard.

3. Avoid using too much protein powder. Don't be tempted to substitute most or all of the flour in a recipe with protein powder or the recipe won't turn out. Ensure that the batter for your baked goods isn't more than 50% protein powder or the food will be tough and dry.

4. Use the powder in recipes for breads, muffins, and cupcakes. Protein powder is great for baking because it's easy to add without changing the flavor of the food, especially if you use an unflavored protein powder. Protein powder works well in quick breads, muffins, pancakes, granola bars, and cupcakes.

Some recipes may specify which protein powder to use. If the recipe doesn't specify, use the protein powder that you're the most comfortable with using.

5. Make smart substitutions. If you'd like to use a different protein powder than the one that's recommended in your recipe, you can make a few swaps. You can substitute the same type of protein powder, but avoid substituting a completely different type of protein. Specifically, don't use a whey or casein-based protein powder in a recipe that calls for a plant-based protein powder.

If you're substituting a plant-based protein powder such as pea protein powder for another plant-based protein powder such as hemp powder, you can safely make substitutions.

Method 2 Baking Whey Protein Powder Blueberry Muffins.

1. Preheat the oven to 350 °F (177 °C) and prepare a muffin tin. Spray a 12-hole muffin tin with cooking spray or line it with muffin liners. Set the tin aside.

2. Mix together the egg whites, yogurt, applesauce, honey, vanilla extract and mashed banana. Get out a large mixing bowl and place 3 egg whites into it. Add 1 peeled banana and mash it a little. Mix in 1/2 cup (142 g) of Greek yogurt, 1 cup (255 g) of unsweetened applesauce, 2 tablespoons (21 g) of honey, and 1 teaspoon (5 ml) of vanilla extract.

You can discard or save the egg yolks for another recipe.

3. Stir the oat flour, almond meal, vanilla whey protein powder, cinnamon, baking powder, baking soda, and orange zest. Get out another mixing bowl and measure 1 cup (90 g) of oat flour into it. Stir in 1/4 cup (24 g) of almond flour, 3 scoops (about 3/4 cup or 75 g) of plain or vanilla whey protein powder, 1 teaspoon (2 g) of cinnamon, 1 1/2 teaspoons (7 g) of baking powder, 1/2 teaspoon (2 g) of baking soda, and 1 teaspoon (2 g) of orange or lemon zest.

4. Stir the wet mixture into the dry mixture. Pour the wet ingredients into the bowl with the dry ingredients and stir them until they're incorporated. The muffin batter should be smooth.

5. Fill the muffin tin and spread the blueberries on top. Use a cookie scoop or spoon to fill each hole in the muffin tin 3/4 full with batter. Get out 1 cup (150 g) of blueberries (fresh or frozen) and put about 8 berries on top of each muffin.

Avoid pushing the blueberries into the muffin batter or they may sink to the bottom.

6. Bake the blueberry muffins for 20 minutes. Put the muffin tin into the preheated oven and cook the muffins until they're golden brown and firm to the touch. If you insert a toothpick or cake tester into the center of a muffin, it should come out clean.

7. Serve or store the blueberry muffins. Let the muffins cool for a few minutes before you serve them. Store the cooled blueberry muffins in an airtight container in the refrigerator for 3 to 4 days.

Things You'll Need.

Whey Protein Powder Blueberry Muffins : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula, Toothpick or cake tester.

Method 3 Making Protein-Powder Brownies.

1. Preheat the oven to 350 °F (177 °C) and prepare a baking dish. Get out an 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan. Spray it with cooking spray to prevent the brownies from sticking.

2. Melt the nut or seed butter. Put 1/2 cup (125 g) of smooth nut or seed butter into a microwave-safe bowl or small saucepan on the stove. Microwave the nut or seed butter for 20 to 30 seconds or heat it over medium-heat on the stove. Heat the nut or seed butter for a few minutes, so it melts.

3. Put the bananas, cocoa powder, protein powder, and melted nut butter into a blender. Peel 3 medium, overripe bananas and put them into a blender. Add 1/4 cup (25 g) of cocoa powder, 1 to 2 scoops (1/4 to 1/2 cup or 25 to 50 g) of protein powder, and the melted nut or seed butter.

Avoid using whey protein powder for this recipe, because it will make the brownies gummy. Instead, use plant-based, soy, or vegan protein powder.

4. Blend the ingredients for 30 seconds. Put the lid on your blender and turn it on for about 30 seconds, so the brownie ingredients are completely combined and smooth.

5. Spread the batter in the pan and bake the brownies for 20 minutes. Scoop the batter into the greased baking dish. Use an offset spatula to spread the batter evenly. Put the dish into the preheated oven and bake the brownies for 20 minutes.

6. Check the brownies and remove them from the oven. Insert a toothpick or cake tester to see if the brownies have finished cooking. The tester or toothpick should come out clean. If it doesn't, return the brownies to the oven for another 3 to 5 minutes. Remove the cooked brownies and let them cool completely in the pan.

7. Slice and serve the protein powder brownies. Cut the brownies into as many pieces as you like. You should be able to get around 9 standard sized brownies. Refrigerate any leftover brownies in an airtight container for 3 to 4 days.

You can also freeze the brownies for 4 to 6 months.

Things You'll Need.

Protein-Powder Brownies : 8 x 8-inch (20 x 20-cm) baking dish or a small loaf pan, Measuring cups, Spoon, Microwave-safe bowl or small saucepan, Blender, Toothpick or cake tester, Knife.

Method 4 Baking Protein Powder Oatmeal Cups

1. Preheat the oven to 350 °F (177 °C) and grease a muffin tin. Spray a 12-hole muffin tin with cooking spray or brush it with melted coconut oil. Set the pan aside.

2. Mix the oats, protein powder, baking powder, cinnamon, and sea salt. Get out a large mixing bowl and place 3 cups (270 g) of rolled oats into it. Add 3 scoops (75 g) of protein powder, 1 teaspoon (4 g) of baking powder, 1 teaspoon (2 g) of ground cinnamon, and 1/2 teaspoon (2.5 g) of sea salt. Stir until the dry ingredients are combined.

3. Whisk the eggs, vanilla, applesauce, Greek yogurt, coconut oil, honey, and almond milk. Get out another mixing bowl and crack in 2 eggs. Whisk in 1 teaspoon (5 ml) of vanilla extract, 1/2 cup (128 g) of unsweetened applesauce, 1/2 cup (142 g) of plain Greek yogurt, 2 tablespoons (30 ml) of melted coconut oil, 1/4 cup (85 g) of honey, and 1 cup (240 ml) of unsweetened almond milk until they're combined.

4. Stir the wet ingredients into the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and stir until they're just combined.

5. Spoon the batter into the tin. Divide the batter evenly between the 12 holes of the greased muffin tin.

6. Sprinkle the hemp seeds and optional toppings over the batter. Measure 2 tablespoons (20 g) of hemp seeds and scatter them evenly over the batter in the muffin tins. Decide if you'd like to top the oatmeal cups with chocolate chips, blueberries, or peanut butter. If so, sprinkle 6 tablespoons (63 g) of chocolate chips or 3/4 cup (192 g) of blueberries over the batter.

For a peanut butter drizzle, melt 1 tablespoon (16 g) of peanut butter in a microwave-safe container for 10 seconds and drizzle it over the batter.

7. Bake the oatmeal cups for 15 to 20 minutes. Put the tin into the preheated oven and cook the cups until they become golden and completely cooked throughout.

8. Cool the oatmeal cups for 20 minutes. Remove the tin from the oven and let the oatmeal cups cool completely in the tin before you take them out. Serve the cold oatmeal cups or store them in an airtight container at room temperature for up to 5 days.

To freeze the oatmeal cups, store them in an airtight container for up to 4 months. To reheat them, remove 1 to 2 cups and heat them in the microwave for 20 to 30 seconds.

Things You'll Need.

Protein Powder Oatmeal Cups : Measuring cups and spoons, 12-hole muffin tin, 2 mixing bowls, Spoon or spatula.

Januari 16, 2020

how to make recipes with chia seeds

How to Make Recipes With Chia Seeds.

Chia seeds are high in Omega-3 fatty acids and contain high levels of antioxidants and valuable nutrients. They are rich in fiber and do not need to be ground for your body to absorb their nutrients. Chia seeds can be used in many different ways. Follow these steps to make more recipes with chia seeds.







Method 1 Use Chia Seeds as a Topping.



Perhaps one of the easiest ways to add chia seeds to your diet is to sprinkle them on top of breakfast foods, baked goods, salads, and even meat dishes. They can be added before or after the food is cooked. Chia seeds have a nutty flavor and can even be eaten alone but if you choose to use them as a topping, try these suggestions to make sure they pair well with your recipes.



Add chia seeds as a topping for granola or cereal. Using chia seeds with recipes that are grain-based will make the seeds less noticeable. Oatmeal, muesli, and other breakfast grains make ideal bases for a sprinkle of chia seeds.



Top baked goods with chia seeds. Breads, muffins, granola bars, and other grain-based baked goods are simple receptacles for a few chia seeds.

If added before baking, the seeds develop a toasted flavor and may settle into the batter or dough. If added afterwards, do so while the baked good is still warm to enable the seed to attach itself firmly to the product.

Cobblers and streusels can easily incorporate a small handful of chia seeds with little noticeable impact on flavor, even for sweet dishes.



Sprinkle chia seeds on dairy products. Yogurt and ice cream can benefit from the nutty flavor and added texture of chia seeds as a topping.

If you prefer fruit-based jams or syrups with yogurt or ice cream, try stirring chia seeds into the fruit topping to blend them instead of sprinkling the chia seeds as a separate topping.



Use chia seeds as a salad topping. Chia seeds can be used like nuts or sunflower seeds in regular salads. They can also be mixed in with salad dressing just prior to serving.







Method 2 Use Chia Seeds as a Substitute in Recipes.



Regardless of the type of food you want to make, chia seeds can probably be used to replace one of the ingredients. Make a list of common substitutions that you would like to incorporate into your regular dishes until you learn how to appropriately mix the chia seeds into regular recipes.



Replace eggs or oil with chia seed gel. Mixing a tablespoon of chia seeds with ¼ cup of water will provide about the equivalent of a single egg or quarter cup of oil for a recipe. Most recipes can tolerate about a 25% substitution of chia seeds for eggs or oil without a noticeable alteration in flavor.

This technique can also help stretch eggs for omelets and soufflés. Just prepare about a quarter of your egg needs by mixing in chia seeds and milk into the beaten eggs about 10 minutes before cooking them.



Use chia seeds as a thickener. Because chia seeds form a gel in liquid, they can be added to soups, stews, sauces, and marinades to help thicken the liquid in place of corn starch or flour.

Chia seeds can also be blended into juice smoothies to add the thicker texture normally provided by whole fruits or yogurt.

If you have accidentally added too much liquid to a recipe, including baked goods, adding chia seeds can thicken the dough by absorbing the excess liquid.



Bind ingredients with chia seeds. Meatballs and meatloaf can be held together with chia seeds and a bit of water once mixed with the ground meat. Jellies, jams, and compotes can also benefit from the gel properties of chia seeds.



Replace oats or pudding mixes with chia seeds. Because chia seeds firm when mixed with liquid, ground seeds and flavorful liquids help form a gel that can give the consistency of porridge when hot or pudding when cold.

For dessert-like chia mixtures, mix the seeds with sweetened or flavored milks or juices. For breakfast-like chia mixtures, stir the seeds into hot milk or water and then flavor to your preferences with brown sugar, cinnamon, or other breakfast toppings.







Method 3 Add Chia Seeds to Traditional Recipes.

Chia seeds are very versatile, and because of their mild nutty flavor, they can be mixed into virtually any regular recipe. In some cases, additional liquid will be necessary to prevent over-drying or thickening of the food. Some experimentation may be necessary to get the appropriate consistency or quantity of chia seeds for your own recipes.





Mix chia seeds into one-dish meals. Lentil or bean soups, slow-cooker recipes, and casseroles are ideal for adding chia seeds.

Stir the seeds into the broth or sauce and monitor the consistency for about 15 minutes to determine if additional liquid is necessary. If so, consider adding the primary liquid base of the recipe (milk, broth, water, or juice, for instance).



Add chia seeds to peanut butter or other spreads. Because of the nutty flavor and texture, chia seeds can easily be added to sandwich spreads to get extra fiber and nutrients.



Include chia seeds in breading and batter. Chia seeds can be added to traditional breading for chicken, pork, and even tofu to add a nutty, crunchy aspect to traditional breadcrumb or cereal-based breading. Chia seeds can also be used in batters for fish or vegetable tempura to add flavor to pan-fried, battered dishes.



Mix chia seeds into rice dishes. Traditional recipes with a base of rice, such as jambalaya or stuffed peppers, can easily tolerate chia seeds added after the rice has been cooked completely. The meals will benefit from the added nutrients of the chia seeds without altering flavor significantly.



Include chia seeds in nut mixes. Homemade trail mix, nut clusters, and snack bags can easily incorporate chia seeds to improve nutrition and add to the nutty flavor of the original dish.





Tips.

Chia seeds can be mixed with nutritious liquids and consumed quickly for a healthy sports drink or breakfast shake.

Kids can easily make their own pudding or gelatin dessert as a fun project, making it easy to please the various dessert preferences of a large family. Offer mix-ins for homemade puddings such as coconut milk, fresh fruit, cinnamon, honey, brown sugar, or Nutella.

Add chia seeds to thicken blender (Vitamix) applesauce without cooking.



Warnings.

Although chia seeds are healthy additions to a balanced diet, consuming chia seeds with every meal can add a considerable amount of fat to the diet.

November 18, 2019

how to easy cook einkorn

How to Easy Cook Einkorn.

Einkorn is one of the ancient grains that you've probably seen on grocery shelves. These berries are similar to farro or brown rice when cooked and they make a nutritious side. For basic boiled einkorn, simmer 1 part of einkorn in 2 parts of water until the berries are tender. Try a sweet breakfast porridge that's topped with fruit, nuts, and cream. You can also make a savory risotto that uses einkorn instead of traditional rice.







Method 1 Boiling Einkorn.



Ingredients Basic Boiled Einkorn.

1 cup (200 g) einkorn berries.

2 cups (470 ml) water.

Makes 4 servings.



Put the einkorn and water into a pot. Measure 1 cup (200 g) of einkorn berries and 2 cups (470 ml) of water into a pot on the stove.



Bring the einkorn and water to a boil. Turn the burner to high and leave the lid off of the pot so the water comes to a boil.



Cover and simmer the einkorn for 30 to 35 minutes. Turn the burner down to medium or medium-low so the water bubbles gently. Put a lid on the pot and simmer the einkorn until most of the water is absorbed.

The einkorn will swell as it cooks. Taste the einkorn to ensure it's soft to your liking.



Serve the basic cooked einkorn. Turn off the burner and serve the einkorn while it's hot or let it cool and serve the einkorn once it's warm. You can season it simply with butter, herbs, or spices.

Try using einkorn in place of rice in your favorite recipes.

Refrigerate leftover einkorn in an airtight container for up to 3 to 5 days.



Things You'll Need.

Basic Boiled Einkorn.

Measuring cups.

Large pot with lid.

Spoon.







Method 2 Making Breakfast Einkorn Porridge.



Ingredients Einkorn Breakfast Porridge.

1/2 cup (100 g) einkorn berries.

2 teaspoons (9 g) butter.

1 cup (240 ml) whole milk.

1 cup (240 ml) water, divided.

Sliced fruit to serve.

Sliced or chopped nuts to serve.

2 tablespoons (30 ml) heavy cream to serve.

Makes 2 servings.





Pulse the einkorn until it's coarsely cracked. Put 1/2 cup (100 g) of einkorn berries into a food processor. Put the lid on and pulse the berries 3 to 4 times until they're cracked.

If you don't have a food processor, you can crack the berries in a high-speed blender.



Melt the butter in a pot and stir in the einkorn. Place 2 teaspoons (9 g) of butter into a pot on the stove. Turn the burner to medium and melt the butter. Stir in the cracked einkorn and stir until it's coated in the butter.

Let the einkorn cook for about 1 minute so it toasts a little and smells nutty.



Add the milk and water and bring it to a boil. Pour 1 cup (240 ml) of whole milk and 1⁄2 cup (120 ml) of the water into the pot with the einkorn. Turn the heat to medium-high so the liquid comes to a boil.

If you prefer, use low-fat, soy, nut, or hemp milk.



Cover and simmer the einkorn for 30 to 35 minutes. Turn the burner down to medium-low and put the lid on the pot. Let the einkorn bubble gently until it absorbs the liquid and becomes soft.

If the einkorn has absorbed the liquid but isn't soft enough, pour in the reserved 1⁄2 cup (120 ml) of water and cook it for another 5 to 10 minutes.



Serve the breakfast porridge with fruit, nuts, and cream if desired. Turn off the burner and transfer the cooked einkorn to serving bowls. Sprinkle sliced or chopped nuts over the einkorn and serve it along with your favorite fruit. You can also drizzle a few spoonfuls of heavy cream over the porridge.

To add a little protein and crunch, top the einkorn with almonds, pecans, walnuts, or hazelnuts.

For a little sweetness, add sliced raisins, pears, peaches, or diced apples to the einkorn.





Things You'll Need.

Einkorn Breakfast Porridge.

Food processor or high-speed blender.

Measuring cups and spoons.

Pot with lid.

Spoon.

Serving bowls.







Method 3 Cooking Savory Einkorn Risotto.



Ingredients Savory Einkorn Risotto.

1/2 (100 g) cup einkorn berries.

1 garlic clove, minced.

2 cups (470 ml) vegetable broth.

1 cup (240 ml) water.

1/2 cup (50 g) grated parmesan.

Makes 2 servings.



Pulse the einkorn until it's cracked and dusty. Put 1/2 (100 g) of cup einkorn berries into a food processor and put the lid on. Pulse the einkorn 4 to 5 times so the berries crack and make a little flour.





Simmer the liquid. Turn the burner to high so the liquid comes to a boil. Then turn the burner down to medium so the liquid bubbles gently. Keep simmering the liquid the entire time you're cooking the einkorn.



Put the cracked einkorn in a skillet. Put the skillet on the burner and turn it to medium-low. Once it's warm, stir in the cracked einkorn and let it toast for 1 to 2 minutes.

The berries should smell a little nutty once they've toasted long enough.



Stir 1 cup (240 ml) of the liquid into the einkorn. Use a ladle to scoop about 1 cup (240 ml) of the liquid out of the pot and slowly pour it into the skillet with the einkorn.

Stir well while you add the liquid so the einkorn absorbs it.



Keep stirring 1⁄4 cup (59 ml) of liquid into the einkorn until it's tender. Once the einkorn has absorbed the cupful of liquid, slowly stir in 1⁄4 cup (59 ml) at a time. The einkorn should be cooked and soft by the time you've finished adding the liquid.

It should take you 40 to 45 minutes to stir in all of the liquid. Avoid rushing this or the risotto won't cook properly.



Stir in the parmesan and serve the einkorn risotto. Turn off the burner and stir in ½ cup (50 g) of grated parmesan. Spoon the risotto onto serving plates or bowls and serve it along with your meal.

If the risotto is too thick for your liking, you can add another splash of water or vegetable broth.

Store the leftover risotto in an airtight container in the refrigerator for up to 2 to 3 days.



Things You'll Need.

Savory Einkorn Risotto.

Measuring cups and spoons.

Pot.

Skillet.

Ladle.

Spoon.

Food processor.

Serving plates or bowls.

November 19, 2019

how to make oat flour

How to Make Oat Flour

Want to use up your oats in a more creative and a much more delicious way than oatmeal each morning? Suffering from gluten intolerance? Looking for a way to get rid of mountains of rolled oats? Oat flour may be for you. This healthy, versatile flour is easy to make yourself, so don't waste money buying it at the health food store. You only need a food processor and one ingredient to get started.

Ingredients

Oats (Old fashioned, steel cut, or quick-cooking all work).

Blender or food processor.

Part 1 Making Oat Flour.

1. Measure out a portion of oats. The type of oats traditionally used for oat flour are called "rolled oats." These can be bought for cheap at many grocery stores, but are not always available. Luckily, you can use instant, quick-cook, or steel cut as well -- the only difference is grain size, and you're grinding them all up anyway.

Don't use oats that have been flavored in any way, as this flavor will work into your final dish. Plain oats are best.

If you're going to be using your oat flour in a recipe immediately, measure out more oats than the recipe calls for. Once you turn them into flour, they'll settle and take up a smaller volume. You'll generally end up with about 3/4 of the volume of oats you started with.

2. Pulse the oats in a food processor. Any standard blender or "Magic Bullet"-type device will also work well.In a pinch, you could use a coffee grinder. Be sure to clean it out first unless you want coffee-flavored flour. Pulse for 30 seconds or until the oats reach a fine, powdery consistency. They should look a lot like traditional plain, all-purpose wheat flour.

No blender? There are a variety of ways to make manual flour, but you need to know they will take a while. You could try.

Mincing: Using your sharpest knife, rock it back and forth over a small pile of oats to quickly chop them up. They will be a little bigger than a real flour, but will still work.

Grinding: Using a mortar and pestle, grind the oats into a powder.

Mashing: A last-ditch effort, put the oats in a resealable plastic bag, squeeze the air out, and start crushing as if washing clothing by hand. Note that this will likely take a long time.

3. Stir to mix in any stray oats, then pulse again. It can be hard to tell whether any extra oats remain in your flour, so open the food processor or blender and stir the powder a few times to be safe. Pulse again for 10 seconds or so.

4. Use or store your oat flour at once. Your oat flour is ready to use right away. You can use it roughly how you would use plain flour ordinarily, substituting it into recipes. If you need to save some, use the same rules you would use for ordinary flour. Keep it in a cool, dry place in an airtight container. Oat flour lasts for about 3 months in the cabinet and 6 months in the freezer.

These are only estimates, and oat flour will never keep as long as whole oats. Only make as much as you can use in the next few weeks.

Hot and humid environments will lower the shelf life of your flour. Cold and dry areas may be able to store their oat flour a little longer without problems.

Part 2 Using Oat Flour.

1. Use for its subtle oat flavor. The taste difference between plain flour and oat flour won't immediately jump out at you, but it's somewhat noticeable. Oat flour gives the baked goods a nutty flavor and a chewy texture, different from plain flour but not overwhelmingly so. This is perfect for certain dishes — specifically, savory-sweet baked goods tend to benefit from this taste profile.

The classic example, Oatmeal Raisin Cookies, are taken to the next level with oat flour.

In most recipes, you only need 3/4 cup flour for every 1 cup of plain flour. If a cookie recipe calls for 2 cups normal flour, you should use 1 1/2 cup oat flour. except in raised yeast breads that need gluten to give them structure.

If you're unsure how a baked good will respond, mix and match the flours. Instead of 1 cup of plain flour, try 3/4 oats and 1/4 wheat to get the textural benefits of gluten (it gives loaves of bread shape) without eating too much of it.

2. Use to reduce the gluten in recipes. One of the most popular ways oat flour is used today is as a gluten-free alternative to plain flour. Because gluten is a protein that naturally comes from wheat, using oat flour instead of all-purpose flour will usually remove the gluten from baked goods.

Note: The rolled oats you can buy at the store aren't always 100% gluten free. Small amounts of wheat can get mixed into the oats (usually, because the equipment used to process them is also used to process wheat). This can make a difference for people with Celiac disease or gluten intolerance, so be sure to use oats that are advertised as gluten-free to fully protect friends with Celiac disease.

3. Use oat flour to give baked goods a lighter texture. Compared to plain flour, oat flour is slightly less dense, which makes foods baked from it a little fluffier than they normally would be. This can be used to make wonderfully light muffins and biscuits, though it's also great for giving a unique texture to thicker pastries like scones and soda bread.

You don't need to substitute all of the flour to get this effect. To add lightness without losing the taste or consistency of plain flour, use a half-and-half mixture.

Try using oat flour in our scone recipe for a lighter version of this delicious breakfast treat.

4. Use to coat or dredge foods. Just like ordinary flour, oat flour can be used as a coating for a wide variety of foods. For instance, if you're frying breaded cuts of meat, you can coat them with oat flour (instead of plain flour) before dipping in an egg wash and tossing with the breading. Oat flour can also be dusted on proved loaves (loaves that have finished rising, but aren't cooked yet) to create an attractive, crunchy crust.

Another excellent idea is to use oat flour when kneading bread dough to keep it from sticking to your work surface. Because of its lighter texture, it won't make the dough stiff if you incorporate too much.

5. Use oat flour for its nutritional benefits. Oat flour is great for your body even if you don't have gluten intolerance. Oats are naturally rich in protein, fiber, and help your body burn fats. They are lower in carbohydrates than most grains and are known to have minor cholesterol-reducing properties. This makes oat flour an excellent choice for your recipes — even if there isn't a special reason to use it.

Oat flour has high levels of magnesium, making it very helpful for women going through menopause or menstruation. Magnesium deficiencies are a common cause of profuse menstrual bleeding.

6. Finished.

Tips

Gluten is a protein that gives bread and bread products their springy, elastic quality.[10] Because oats don't naturally contain gluten, using oat flour in place of plain flour will change the texture of many baked goods.

In many countries, wheat flour, plain flour, and all-purpose white flour are referred to as one and the same; but plain flour and wheat flour are sold as two different items in some countries such as India. The difference is similar to the difference between brown rice and white rice. Both the ingredients are derived from the same item.

A very small percentage of Celiac patients may experience a negative reaction to oats even though they do not contain gluten. This is because the oats could be contaminated at the factory with plain flours. Make sure the oats are certified gluten-free.

Desember 05, 2019