how to change your recipes to easy slow cooking recipes

How to Change Your Recipes To Easy Slow Cooking Recipes.

A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours. Slow cooking is popular, because it allows you to put ingredients in a pot in the morning, set a timer and arrive back at home in the evening to find the meal ready to serve. If you want to cook your favorite conventional recipes in a crock pot, then you can usually convert them using a few guidelines. Not every recipe can be converted, but if your recipe is usually cooked with a lid, braised or simmered, it can usually be changed with good results. This article will tell you how to change your recipes to easy slow cooking recipes.



Get used to using your slow cooker. Each brand cooks slightly differently, so you should get a feeling for how hot your slow cooker runs even on the low setting. Many people believe that older slow cookers cook at a lower temperature than newer versions.

If you find that your slow cooker runs hot, then you will want to reduce the amount of cooking time listed in the recipe. You may find the vegetables are mushier and meats fall apart, if you do not make the adjustment to slow cooker recipes.



Brown the meat in a frying pan before it goes in your slow cooker. Even if this is not required on your original recipe, it adds a complex flavor to the meat because it seals in the juices. The meat will also hold together better, while it cooks for hours rather than minutes.

You can also dredge raw meat, like chicken breasts or pork cutlets, in an herb and flour mixture. Then brown it on the stove top. The result will be a more crisp, complex flavor.



Adjust the cooking time of your normal recipe. Most recipes should be adjusted to the "low" setting on the crock pot rather than "high." The following times are good guidelines to follow for time adjustments.

If the cooking time is between 15 and 30 minutes on a stove top or in a conventional oven, then set it to cook for 4 to 6 hours on low. You can also set it for 1 and a half to 2 hours on high.

If the cooking time is between 30 and 45 minutes, then set it to cook for 6 to 8 hours on low. You can also set it between 3 and 4 hours on high.

If the cooking time is between 45 minutes and 3 hours, then set it to cook for 8 to 10 hours on low. You can also set it between 4 to 6 hours on high.



Start converting recipes that already use wet heat for cooking. Look for recipes that are stewed, simmered, slow roasted or braised. These recipes will convert easily and with the best results because they use similar methods.



Buy an easy slow cooking cook book. Make sure it includes recipes for slow cooking meats, vegetables, soups, stews and even casseroles. Find the recipe in the book that is most similar to your favorite recipe and model your favorite recipe on it.



Cut the amount of liquid ingredients in half, if you are converting a stew or braising recipe in a slow cooker. The slow cooker traps liquid inside the pot, so extra liquid will result in a soupy texture.

If your recipe does not call for any liquid, and does not contain fatty meats, then add 1/2 cup (118 ml) of broth or water.



Reduce the amount of liquid you put in a converted soup recipe. If the directions say to simmer the soup uncovered, then reduce the liquid by 1/3. If you are directed to simmer it while it is covered, then reduce the amount of liquid by 1/4.



Wait to add your herbs and spices to your recipe, until the end. Herbs tend to break down and disappear over long hours in the cooker, where spices tend to become dominant. To avoid either of these things from happening, add herbs near the end of the recipe, and add extra salt and pepper before you serve.



Place root vegetables into the bottom of the slow cooker. They take longer to cook than other vegetables. Cut them into 1 inch (2.54 cm) pieces and place them underneath meats or other ingredients.



Place dairy ingredients, such as milk, cream, buttermilk or soft cheeses into the slow cooker near the end of the cooking time. Some hard cheeses, such as Parmesan or Swiss may be put in the cooker at the beginning, because they hold together more firmly.



Add cornstarch or flour near the end to thicken the recipe. If you have too much liquid in your pot, remove the lid and turn the heat up to high. You can also drain off the liquid with a baster and reduce it in a pot on the stove.

If you want to add cornstarch or flour to thicken the sauce, create a slurry first. Add a few spoonfuls of flour or cornstarch to a small bowl and mix it with cool water. Make sure there aren't any lumps before adding it to the slow cooker.



TIPS.

Recipes that call for dry heat, such as things that are baked without a cover, will not work well in a slow cooker. Food does not brown, turn crisp, and liquid does not evaporate in this appliance. Slow cookers simmer ingredients in the liquid created by liquid ingredients or in the meat and vegetables.

Use caramelized onions to add flavor to almost any slow cooking dish. If you are unable to find vegetables that will work well in a slow cooker, caramelized onions may add the needed flavor.



WARNING.

Don't lift the lid off the slow cooker until the end of its cooking time. Raising the lid just once drops the temperature and requires you to add additional cooking time to the recipe. It can also spread bacteria, if you are cooking chicken. You will need to experiment with cooking times and keep an eye on it without lifting up the lid.

November 04, 2019

how to use applesauce to bake

How to Use Applesauce to Bake.

Baked goods are often high in saturated fats and sugar. If you love to bake, you may have struggled to find healthy recipes that retain moisture and taste. A way to replace the fat in cookies and cakes is to substitute some or all of the fat with applesauce. Apple sauces are made with heart-healthy apples and they can also be low in sugar and high in fiber. Applesauce acts like the fat because it keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery texture. There are some guidelines to follow to ensure that the applesauce is incorporated properly, resulting in healthy and delicious baked goods.

Ingredients.

Unsweetened applesauce.
Sugar or honey.
Nutmeg or cinnamon.

Steps.

1. Make your own applesauce, if possible. Making the applesauce will allow you to control the amount of sugar and preservatives, resulting in even healthier baking.

To make your applesauce, wash, core and quarter 2 lb. (908 g) of apples. Put them in a large pot filled with water that is at least an inch (2.5 cm) deeper than the apples. Boil until the apples are soft. With a bit of cooking water or unsweetened apple juice, put them through a blender or food mill. Add 1 tsp. (2 g) of spices like nutmeg and cinnamon.

For baking purposes, use unsweetened applesauce. Add up to 1/2 cup (96 g) of sugar or 1/3 cup (113 g) of honey to homemade applesauce, if you plan to eat it on its own.

Reduce the amount of sugar you use in a recipe if you are using sweetened applesauce.

2. Review your recipe to see if it calls for oil or melted butter. Applesauce should be substituted for these ingredients, but not softened butter. The substitution works best for cakes, muffins and quick breads.

Substituting applesauce for oil or butter in cookies is not recommended. It can result in mushy cookies that do not hold their shape.

3. Substitute using a 1 to 1 ratio. For example, 1/2 cup (118 ml) of oil is equal to 1/2 cup (56.5 g) of applesauce.

4. Start substituting applesauce for a portion of the fat to get familiar with the effect of the oil. For example, if a recipe calls for 1/2 cup (118 ml) of oil, substitute 1/4 cup (28.3 g) of applesauce and also add 1/4 cup (59 ml) of oil. Taste the result and move toward replacing more oil with applesauce next time if it compliments the recipe.

You do not need to substitute all of the oil to get a healthy effect. If your recipe turns out better with a little oil and a little applesauce, you can consider it a healthy substitution.

5. Measure applesauce the same way as oil, in a liquid measuring cup. This will provide a more accurate measurement than using a dry measuring cup.

6. Incorporate the applesauce into the wet ingredients with a mixer before combining the dry ingredients. This will ensure the applesauce is well mixed. The recipe will also turn out to be more moist, if the dry ingredients are mixed with the wet ingredients right before baking.

7. Refrain from changing the cooking time on the recipe. Low-fat recipes should not be over-baked as they can be extra dry.

Tips.

If you are using an apple puree rather than applesauce, only use half of the amount of oil that the recipe calls for. For instance, if it calls for 1 cup (237 ml) of oil, use 1/2 cup (56.5 g) of apple puree.

Warnings.

Replacing oil with applesauce can cause a change in texture and taste. Do not expect the result to be exactly the same as the original recipe.

Things You'll Need.

Liquid measuring cup.

Pot.

Water.

Blender or food mill.

Knife.

Desember 13, 2019

how to turn a regular recipe into a low fat recipe

How to Turn a Regular Recipe Into a Low Fat Recipe.

A great way to turn a regular recipe into a low-fat recipe is to reduce the fat by altering some of the ingredients. Some of the alterations to make recipes low-fat may cost a little more than the ingredients you have been using but the health benefits will pay off. Altering a recipe to make it low-fat should be done a little at a time instead of replacing all the fatty ingredients to low-fat alternatives at one time. You may find that replacing them all makes the food not appealing, while leaving just one of the regular ingredients, or a portion of one, makes for a winning recipe.

Method 1 Meat.

1. Purchase extra lean ground beef. You will not find your meat floating in grease as you cook it, and you will still gain the benefits offered from red meat.

2. Use ground turkey in place of hamburger. The taste of ground turkey is slightly different than that of beef, but the health benefits of the exchange are worth any difference in taste. When used in casseroles or dishes where the meat is mixed in with other ingredients, any flavor difference is hardly distinguishable.

3. Opt for white meat instead of dark meat poultry. The white meat contains less fat than the dark. Also, turkey has less fat than chicken, but both are great low-fat meat options.

4. Remove the skins from any chicken or turkey used. You can remove it before or after cooking. Though skin helps retain moisture in the meat while cooking and adds moisture because of its fat content, the skin itself contains no nutritional value, only fat, and can be discarded.

5. Replace pork with turkey products. Use turkey ham instead of pork ham--you will be surprised at how close to "real" ham the turkey ham is. Consider switching to turkey bacon instead of "real" bacon too.

6. Get the tuna that is packaged in water instead of the tuna that is packaged in oil. The difference in flavor between the two is of no consequence, but the difference in the amount of fat is great.


Method 2 Dairy and Other Baking Items.

1. Switch to skim milk instead of 2% or whole.

2. Substitute applesauce for butter or oils in baked goods recipes. The switch-off is in equivalent amounts. Most baked good recipes need a little bit of fat. Consider substituting half the fat at first and experimenting from there with the percentage of fat you switch out.

3. Use egg substitute in place of real eggs. The replacement of 1/4 cup of egg substitute per each egg called for in the recipe lowers the fat in the recipe but does little to effect the texture or flavor of your baked goods.

4. Coat pans with spay oil instead of pouring tablespoons of vegetable oil into the pan to cook with. Use water or stock to cook food with to keep things from sticking to the bottom instead of the butter or oil a recipe calls for.

5. Replace the cream in cream soup recipes with low-fat plain yogurt and regular milk. Replacing with yogurt works well also in cakes and most baked goods.

6. Exchange regular items for low-fat items in recipes. When mixed in with other ingredients, some items respond the same in the recipe without carrying all the fat with them. In recipes, use low-fat cheeses, yogurts, mayonnaise, salad dressings, sour cream, cream cheese and cream soups.

November 25, 2019

how to substitute spelt flour for allpurpose flour

How to Substitute Spelt Flour for All‐Purpose Flour.

Most traditional baking recipes call for all-purpose flour to provide structure to cookies, cakes, breads, and other baked goods. If you have a wheat allergy or sensitivity, though, all-purpose flour is off limits. Spelt flour is an ideal alternative because it is wheat-free and has a delicious, nutty flavor. However, substituting spelt for all-purpose flour requires adjusting your recipe just a bit so you get the same moist texture and structure for your baked goods that you would with all-purpose flour.

Method 1 Making the Basic Substitution.

1. Use white spelt flour instead of all-purpose flour. Spelt flour is available in two varieties: white and whole. White spelt flour has the bran and germ removed so it will provide a lighter texture in baked goods. As a result, it’s the best substitute for all-purpose flour in your favorite recipes.

You can usually find white spelt flour at natural food stores and the organic section of traditional grocery stores.

2. Reduce liquids by ¼. Spelt flour is more water soluble than all-purpose flour. That means you don’t need to mix as much liquid into your recipes if you’re substituting spelt. Reducing the amount of liquid ingredients in the recipe by ¼ usually provides the best results.

If you’re making a recipe with a liquid that’s hard to reduce, you can increase the amount of flour than you use instead. For example, if you need to add whole eggs, increase the spelt flour by 10 to 15% instead of reducing the amount of the eggs.

3. Mix the dough or batter lightly. The gluten in spelt flour is different than the gluten in all-purpose flour, so it’s important to handle the dough or batter you make with it accordingly. All-purpose flour can be kneaded or mixed for a long time, but if you overmix spelt batters or doughs, you can wind up with crumbly baked goods. Knead or mix until the dough or batter is just combined.

Method 2 Adjusting the Amounts.

1. Start with just ¼ spelt flour to test. When you’re beginning to experiment with spelt flour substitution, it’s best to ease your way into it. Replace just ¼ of the all-purpose flour in your recipe with spelt and use all-purpose flour for the remaining ¾ to see how the finished product turns out. You can gradually begin to increase the amount of spelt when you know how it will affect the recipe.

If you’re only using ¼ spelt flour for a recipe, you don’t necessarily have to reduce the amount of liquid. See how the final product turns out before deciding if you have to adjust the liquids.

2. Use 100% spelt flour for pancakes. For pancakes, you can make a 1 for 1 substitution with spelt and all-purpose flour. The spelt will give the pancakes a rich, sweet whole wheat flavor, while still creating a moist, fluffy texture.

If you’re doing a 1 for 1 substitution with spelt in your pancakes, be sure to reduce the liquids by ¼.

3. Use half spelt and half all-purpose for cookies, muffins, and breads. With baked goods like cookies, muffins, or sweetbreads, having a moist, soft texture is important. Instead of using a 1 for 1 substitution with spelt and all-purpose flour, you’re better off using half spelt and half all-purpose. That will keep them from being too crumbly.

It usually isn't necessary to reduce the liquid in a recipe if you're using half spelt and half all-purpose flour.

4. Opt for 50% spelt flour with yeast breads. If you’re making a delicious yeast bread, using all spelt flour in place of all-purpose can lead to dry bread that has a pronounced whole wheat flavor. Using half spelt flour instead keeps the bread moist and provides a sweet, mild flavor.

You don't have to reduce the liquid if you're only using 50% spelt flour in your yeast bread recipe.

Method 3 Getting the Best Results.

1. Sift spelt flour. White spelt flour is less refined than whole spelt. As a result, it’s a good idea to sift it before mixing it into your recipes as a substitution for all-purpose flour. That will help break up any lumps and remove any chunks of bran.

2. Weigh spelt flour for accurate measurements. Spelt flour often weighs differently than all-purpose flour, so using a cup of spelt may not necessarily weigh the same as all-purpose. To be sure that you get the proper amounts, weigh the spelt flour on a food scale before adding it to a recipe.

1 cup of white spelt flour contains 102 grams, while 1 cup of all-purpose flour contains 125 grams.

3. Add baking powder for self raising flour. Spelt flour doesn’t allow baked goods to rise all that much. If you are replacing self-rising all purpose flour in recipe, mix in ¾ teaspoon (3 g) of baking powder for every cup (102 g) of spelt flour that you’re using to get a good rise.

Tips.

If you’re making less structured baked items, such as pie crust, you can try starting with more than ¼ spelt flour in your recipes.

Desember 05, 2019

How to Use Coconut Flour

How to Use Coconut Flour.

Coconut flour is an alternative to wheat flour. It can be used to make recipes low-carb and gluten-free. Whatever the reason you want to switch to coconut flour, you can use it in a variety of ways, including baking, but you need to make sure you know how to use it before you start cooking with it.

Method 1 Using Coconut Flour in Baking.

1. Add less coconut flour than you would wheat flour. Coconut flour is much more absorbent than wheat flour. That means that you usually need much less of it in a baking recipe. How much less depends on the recipe, but you may be using as little as a third of what you'd normally use.

2. Consider adding extra protein. Because coconut flour has less protein than wheat flour, it can sometimes come off as a bit dense. Wheat flour produces gluten, which helps provide stretch and bite to baked goods. It can help to add in a bit of whey powder to your recipe when using coconut flour to help replace the gluten.

3. Pay attention to differences between flours. Not every coconut flour is the same. Some are denser than others, making your recipes turn out differently. Pay attention to what the dough looks like before you bake it. It should be similar in consistency to a dough made with wheat flour. If it's not, you may need to adjust the recipe.

4. Add liquids in equal parts. Unlike recipes calling for wheat flour, you need to add a significant amount of liquid to dough using coconut flour. Usually, you'll use one part liquid to one part coconut flour. You can use water, coconut milk, milk, or any other liquid you think would go well with the recipe.

Another way to avoid dryness is to add pureed fruits to your baked goods, such as applesauce or pumpkin.

5. Add extra eggs. When baking with coconut flour, the texture of the finished product relies more heavily on the eggs than it does on the flour. That means you need to add extra eggs when baking with coconut flour. You may use as many as 6 eggs while only using 1/2 a cup (118 milliliters) of coconut flour.

6. Try an established recipe first. That is, you may decide you want to just substitute coconut flour in your favorite recipe. However, that's likely to end in disaster if you just substitute coconut flour for wheat flour one to one. It's better to use a recipe made for coconut flour that someone has already tested. Once you get the hang of baking with coconut flour, then you can start making changes to fit your needs.

Looking for a good place to start? These coconut flour cupcakes are simple but delicious!

Method 2 Using Coconut Flour in Other Ways.

1. Add it as a binder for meatloaf and meatballs. Coconut flour works well as a binder in recipes where you'd normally use ingredients like cracker or bread crumbs, such as meatloaf. However, you will need to double the liquid in the recipe because the coconut flour will absorb so much of it.

2. Experiment with using it in sauces. Some people have good luck using it to thicken sauces, while others do not. In fact, some cooks recommend not trying it at all. However, you should experiment and see what works for you. You may find it works well as a thickener for your purposes. Don't forget that coconut flour will absorb more liquid than wheat flour, though, so only try a little bit at a time.

3. Use it as a base for coconut shrimp or chicken. If you want to make coconut chicken or shrimp, coconut flour makes a good base. Simply dip the meat into an egg wash first (whisked egg), then dip it into the coconut flour. You can also season it with salt and pepper. Next, dip it back into the egg, then roll it in coconut flakes. Finally, fry the meat as normal in oil.

Desember 27, 2019

How to Make the Perfect Chocolate Chip Cookie

How to Make the Perfect Chocolate Chip Cookie.

By : Lisa Kaminski.

Love cakey cookies? Or crispy ones? How about chewy? We show you how to make the perfect chocolate chip cookies according to your taste.
I’ve spent a lot of time trying to make perfect chocolate chip cookies. I’ve made the classic recipe off the bag of chocolate chips, I’ve tried chilling the cookie dough and I’ve even tried banging the cookie sheet to get a chewier texture. I’ve tried all these techniques and played with so many recipes all to find my favorite—and I’m getting closer all the time.

This being said, everyone’s perfect chocolate chip cookie is different. Some folks are crispy cookie fans and others like them soft and chewy (chewy cookie fans, check these recipes out). Getting your favorite kind of cookie is easy with just a few alterations to a basic chocolate chip cookie recipe.

The Perfect Chocolate Chip Cookie.

The Taste of Home Test Kitchen loves these ultimate chocolate chip cookies. Former staffer and recipe contributor Megimi Garcia says, “Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a basic recipe. My perfect chocolate chip cookie golden brown, soft in the center and a little bit crisp on the edges. I tested lots of variations and found that, for me, this recipe is the best place to start.” With just a few substitutions, you can get the cookie you love with her basic recipe.

Ingredients.
1 cup butter, softened.
1 cup packed brown sugar.
1/2 cup sugar.
2 large eggs, room temperature.
1 teaspoon vanilla extract.
2-1/3 cups all-purpose flour.
1/2 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon salt.
1 cup (6 ounces) semisweet chocolate chips.

Directions.

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

Chilled Dough.
How to modify the recipe: Place portioned dough into an airtight container, separating layers with waxed paper, Refrigerate 24 hours.
Result: Chewy cookies.
Are you a chewy cookie lover? Chilling your cookie dough is the easiest way to ensure you get that texture you desire. Popping cookie dough in the fridge for even just a short while can help firm up the dough and prevent it from spreading too much in the oven.

The Test Kitchen recommends chilling for at least 30 minutes, but you can even keep your dough in the fridge overnight. This can help develop some extra flavor, too.

Melted Butter.
How to modify the recipe: Use melted butter instead of softened butter.
Result: Thin, crispy cookies
While chilling the dough helps control the spread of your cookies, melting the butter has the opposite effect.

Using melted butter in your cookie dough helps create a cookie that spreads. A cookie that spreads during baking tends to be crispier and thinner which is great for crunchy cookie fans. This alteration is great for fans of thin cookies, like Tate’s Bake Shop (a favorite among our editors).

Extra Flour.
How to modify the recipe: Increase flour up to 3-1/2 cups.
Result: Dense, doughlike cookies
Adding more flour to chocolate chip cookie dough will create a stiffer dough that spreads less in the oven. These cookies tend to be a bit denser but end up chewy in the middle—almost to the point of being underdone. This is a great hack if you’re a cookie dough fan.

Baking Powder Only.
How to modify the recipe: Substitute baking powder for baking soda.
Result: Soft, cakelike cookies.
Removing the baking soda from the recipe (and adding an extra half-teaspoon of baking powder) creates a soft, cakelike cookie.

Baking Powder + Baking Soda.
How to modify the recipe: Keep as is.
Result: Chewy golden brown cookies with crispy edges
Using a combination of baking powder and soda is a great middle ground. The middles of the cookies are chewy while the outsides are crisp: the best of both worlds.

Granulated Sugar Only
How to modify the recipe: Omit brown sugar and increase granulated sugar to 1-1/2 cups.
Result: Pale, thin and crunchy cookies.
Using just white sugar produces a very thin, crunchy cookie. This technique tends to produce cookies that are a bit less flavorful (brown sugar adds a lot to chocolate chip cookies). This might be a good alteration if you’re looking for a cookie that’s super crisp, though.

Brown Sugar Only.
How to modify the recipe: Omit granulated sugar and increase the brown sugar to 1-1/2 cups.
Result: Chewy and soft cookies with a butterscotch flavor.
Soley using brown sugar has the opposite effect of using just plain sugar. Brown sugar-only cookies are chewier and softer, plus they have a more molasses-y, butterscotch-like flavor.

Other Easy Ways to Experiment.
If you don’t want to alter the basics of the recipe, that’s OK. You can still make some easy adjustments that can totally change up your go-to cookie.

Chocolate: Semisweet morsels are standard in most cookie recipes, but you don’t have to stick to this classic. Try ultra-dark chocolate chips, white chocolate chips or even flavored options like these reader-favorite Bailey’s chips or Andes mint chips. Out of morsels? You can use chopped chocolate pieces too. Chopped chocolate gives you some variety in texture with the small and large bits.
Extracts: Vanilla extract is also a standard in most chocolate chipper recipes. Experiment with different kinds of vanilla (Madagascar vanilla has a different flavor than Indonesian or Mexican, for example). You can also try almond extract, too.
Size: Tablespoon-sized dollops of cookie dough are standard, but you can up the size. Our signature big and buttery chocolate chip cookies are a quarter-cup in size.

Juli 27, 2020

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020

The Best Pizza Dough Recipe | The Best Homemade Pizza You'll Ever Eat

The Best Pizza Dough Recipe | The Best Homemade Pizza You'll Ever Eat.

This is the easiest, best pizza dough recipe. With just 6 ingredients and no fancy flours required (I’ve included instructions for using all-purpose or bread flour), this pizza crust requires just one bowl (no stand mixer, though you can use one if you’d like), about 3 seconds of kneading, and just 30 minutes to rise.

It’s a little silly how excited I am to share this recipe with you today. It’s pizza dough, not exactly glamorous or sexy and it was honestly pretty boring to photograph (how do you make a ball of dough look fun and appealing in pictures, please tell me!).

But as someone who has struggled with baking even the most simple recipes with yeast, perfecting this pizza dough was definitely a triumph for me and I’m really happy to announce that there’s nothing to be afraid of! Yeast baking isn’t all that scary or hard, and you too can make your own super simple pizza crust at home in a matter of minutes, no fancy ingredients required.

I kept this pizza dough recipe as simple and approachable as possible. It’s made with all-purpose flour (and notes on how to substitute that flour, in case you want to get fancy 😉), no stand mixer needed, and only the most minimal amount of kneading required.

Below I’ve tried to ask some of the most frequently asked questions about making your own pizza dough. Let’s get to it.

WHAT IS THE BEST FLOUR FOR MAKING HOMEMADE PIZZA DOUGH?

Many pizza-making-pros will likely argue that bread flour is best for making homemade pizza. However, I rarely keep any flours in my pantry that are more exotic than all-purpose flour, so when I was working on this recipe I first and foremost made sure that it worked perfectly with regular old all-purpose flour.

I did make a point to test this recipe (repeatedly, we ate a lot of pizza last week) with bread flour and it works very well when made that way, too. I find that the biggest difference is that using bread flour gives my pizza dough a crispier crust, while the all purpose flour yields a softer one.

CAN I FLAVOR MY PIZZA DOUGH?
Pizza dough on its own is obviously important as a base for your favorite pizza, but it’s also kind of… bland. Shockingly, something made primarily of flour and water isn’t super exciting to the taste buds, and most of the flavor will come from whatever toppings you add.

I do usually try to spice up my crust just a bit, though, by adding a dash of garlic powder (usually around a 1/4 teaspoon) and sometimes dried basil leaves (dried oregano could also work for you but I absolutely loathe oregano) into the dough before you add your oil and water.

HOW DO YOU STRETCH OUT PIZZA DOUGH?
You can use a rolling pin or you can use your hands. If you’re especially skilled, you can toss it up in the air and spin your dough like an Italian pizza artist, but I definitely lack the ability to tell you how to do that one.

I prefer to use a rolling pin and roll the dough out into a circle (or more like an amoeba-shape, since I can’t roll a perfect circle to save my life). Alternatively you can use your hands to flatten and stretch the dough until it reaches the desired width.

Then use your hands to pinch the edges to make a crust or fold over the edges (I always fold mine over because it gives me a thicker crust, which I love), brush the entire surface of the pizza generously with olive oil, and then use a fork to poke holes over the center of the dough to prevent any bubbles from forming while it bakes.

HOW DO YOU MAKE HOMEMADE PIZZA?
You can use this pizza dough recipe to make your own homemade pizza using any toppings you’d like (I love making Margherita pizza and have even made a BBQ chicken version using my BBQ pulled chicken).

I included instructions in the recipe, but once you’ve prepared your pizza dough, just add your favorite toppings and bake in a 425F oven for about 15 minutes (you may need longer if you add a lot of toppings). Do make sure you let your oven preheat properly and use an oven thermometer as possible, my oven takes a while to reach that temperature and usually “tells” me it’s ready when it’s not even close.

OK, are you guys sick of hearing about my beloved pizza dough recipe yet? In case you just can’t get enough, I also made a video just below that you can watch so you can see exactly how your dough should look in every step.

Ingredients.

2-2 1/3 cups all-purpose flour OR bread flour¹ divided (250-295g).
1 packet instant yeast² (2 1/4 teaspoon).
1 1/2 teaspoons sugar.
3/4 teaspoon salt.
1/8-1/4 teaspoon garlic powder and/or dried basil leaves optional.
2 Tablespoons olive oil + additional.
3/4 cup warm water³ (175ml).
Instructions.
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir well very well.
Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
Use either your hands or a rolling pin to work the dough into 12" circle.
Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes.

¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.
²Many commenters have reported using active dry yeast (use the same amount, 2 1/4 teaspoon) with success. Some people have proofed the yeast first with the 3/4 cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!
³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!
Making in Advance.
To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month.
Top your pizza off with my favorite, easy, homemade pizza sauce!
Nutrition.
Serving: 1serving | Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

Juli 23, 2020

how to substitute cream of tartar

How to Substitute Cream of Tartar. 

Cream of tartar is a powder ingredient used in many recipes to stabilize egg whites, act as a leavening agent, or prevent sugar from crystallizing. If you are working on a recipe and realize you are out of cream of tartar, no worries! You can easily substitute it with lemon juice, white vinegar, and baking powder, to name a few. Alternatively, omit the cream of tartar substitute if making frostings or syrups. Modify your recipe slightly, and you can easily substitute cream of tartar.

Method 1 Substituting with Common Kitchen Ingredients.

1. Substitute lemon juice for a very effective option. When mixing ingredients for your particular recipe, swap equal parts of cream of tartar for lemon juice. Most recipes call for 1/4 tsp (1.2 g) of cream of tartar. The acidity in lemon juice is similar to that in cream of tartar, so this makes for an easy swap.

This is particularly a good idea if you are making lemon meringue pie.

2. Choose white vinegar if you are beating egg whites. White vinegar and lemon are both very helpful substitutes that work great to mimic the effect of cream of tartar. Add equal parts of white vinegar to your eggs as you beat them to easily whisk them up and make them extra fluffy. The acidity of the vinegar helps to add volume, similar to cream of tartar.

If your recipe calls for 1/2 tsp (2.4 g) of cream of tartar, use 1/2 tsp (2.4 g) of white vinegar instead.

You may have to add a little bit of sugar to taste if the mixture is too bitter.

3. Try baking powder if you need a leavening agent. If your recipe calls for baking soda and cream of tartar, swap it out for baking powder. Baking powder is another effective leavening agent that you can use in a pinch. Use 1 tsp (14.9 g) of baking powder to replace 1/3 tsp (1.65 g) of baking soda and 2/3 tsp (3.3 g) of cream of tartar.

Baking powder is essentially a mix of baking soda and cream of tartar, so this won’t change your recipe much at all.

This is a good idea if you want to add cream of tartar to blueberry pancakes, for example.

4. Use buttermilk if your recipe calls for lots of dairy. If you’re making a dish with lots of milk or cream, like pies or puddings, you can use buttermilk to add acidity and replicate cream of tartar benefits. Remove 1/2 cup (118.3 mL) of liquid for every 1/4 tsp (1.2 g) of cream of tartar, and then add 1/2 cup (118.3 mL) of buttermilk instead.

Buttermilk is an acidic liquid that is left over after churning butter. It is often used in baking pancakes and birthday cakes.

In some cases, you can substitute yogurt for buttermilk. Add milk to your yogurt until it is the same consistency as buttermilk, then use the same buttermilk proportions to substitute your cream of tartar.

5. Skip over the cream of tartar if you are making frostings or syrups. If you are making sugary toppings including icing, syrups, and frostings, leave out the cream of tartar rather than trying to find a substitute. Your topping may crystallize and get hard, but you can easily reheat it in the microwave or stovetop to soften it.

Do this if you are topping cookies, frosting a cake, or stuffing donuts, for instance.

Method 2 Using Cream of Tartar.

1. Use cream of tartar to stabilize egg whites when making meringue. Cream of tartar is what gives meringue its creamy, fluffy texture. Use your meringue to make cookies, pies, and other tasty desserts. Typically, you can use 3 egg whites and 1/4 tsp (1.2 g) of cream of tartar to make delicious meringue. Be sure to beat your egg whites well until they are foamy.

Consult your recipe to determine how much cream of tartar and egg whites to use.

2. Add cream of tartar when making baked goods for a leavening agent. Mix cream of tartar with baking soda to create a chemical reaction, resulting in extra-fluffy treats. Use cream of tartar to help cookies, pancakes, and other baked goods.

The amount of cream of tartar and baking soda to add to your ingredients depends on your particular recipe.

For example, add 2 tsp (9.9 g) of cream of tartar when making Snickerdoodles for fluffy, yummy cookies.

3. Include cream of tartar to prevent sugars from crystallizing in icings. The acidic base of cream of tartar helps keep sugars from hardening up when making icings, frostings, or syrups. In addition, cream of tartar gives these sugary toppings a smooth, consistent texture.

For instance, if you are making icing with 3 cups (710 g) of confectioners sugar and 2 egg whites, add 1/4 tsp (1.2 g) of cream of tartar for a creamy touch.

Things You’ll Need.

Recipe.

Lemon juice.

White vinegar.

Baking powder.

Buttermilk.

Tips.

If you store cream of tartar at room temperature in an airtight container, it should stay good indefinitely.

You can also use cream of tartar and lemon juice to help clean household items.

Cream of tartar can be used to substitute baking soda in some recipes.

Warnings.

Remember that these substitutions may have similar results, but your finished product may still come out differently. After all, it is a substitution. You can expect subtle changes in texture and overall appearance.

November 30, 2019

how to make potstickers guo tie

How to Make Potstickers (Guo Tie).

Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.





Making the Potsticker Wrappers.



Ingredients.

Potsticker Wrappers (alternatively, use storebought wrappers).

2 cups (480 mL) all-purpose flour (have extra on-hand).

1/3 cup (80 mL) boiling water.

2/3 cup (160 mL) room temperature water.

1 egg (optional).

1/4 tsp (1 mL; a small pinch) salt (optional).

1 tsp (5 mL) vegetable oil (optional).



Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.

Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.



Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.

If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.



Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.

Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.



Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.

Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.

If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.

Remember to wash and dry your hands thoroughly before you begin kneading.



Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.

To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.



Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.

Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]



Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.

You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.

Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.



Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.



Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]







Making the Filling.



Ingredients Filling.

1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).

1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).

2 tsp (10 mL) sesame oil or Chinese cooking wine.

1 tsp (5 mL) fresh ginger.

1 tsp (5 mL) fresh garlic.

1-2 stalk(s) green onion.

2 tsp (10 mL) soy sauce.

1 tsp (5 mL) salt.

1/2 tsp (2.5 mL) pepper.

1/4 cup (60 mL) chicken stock (optional).



Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."

If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.



Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]



Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).



Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.

Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.



Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]

If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.







Filling the Potstickers



Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.



Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.



Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.

Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.



Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.



Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.







Frying the Potstickers



Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.

Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.



Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]

You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.



Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.

Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.



Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.

Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.



Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.

Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.



Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:

Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.

Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.

Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.



Dipping Sauce.

2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..

2 tbsp (30 mL) soy sauce.

1 tsp (5 mL) sesame oil.

Ground white pepper to taste.







Tips.

If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.

Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.

The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!



Things You'll Need.

Large bowl.

Mixing utensil.

Cling wrap.

Wok, frying pan, or flat skillet.

Lid that fits over the pan.

November 14, 2019

How to Melt Chocolate Chips

How to Melt Chocolate Chips.

Melted chocolate chips are one useful way to get melted chocolate quickly. The greater surface area of chocolate chips makes it easier and faster to melt, improving your chances of getting the melted chocolate off the heat before condensation forms and risks seizing the chocolate. However, the smaller size of chocolate chips necessitates careful attention to avoid burning or drying out of the chips.

Method 1 Using a Double Boiler.
1. Fill a saucepan with 2 inches (5.08 centimeters) of water. You can use an actual double boiler, or improvise your own with a saucepan and a heat-safe bowl. Do not place the second saucepan or bowl on top just yet, however.
If you are using a bowl, make sure that it fits comfortably over the saucepan and that there are no gaps where heat can escape.
Double boilers are great if you need the chocolate to stay melted for a long time (ie: when you are making chocolate dipped strawberries with a decorative drizzle).
2. Bring the water to a boil over medium heat. While the water is coming to a boil, you can start measuring out the chocolate.
If you can't find any chocolate chips, you can use whole chocolate bars instead. You will need to cut them into ¼-inch (0.64-centimeter) wide chunks first, however.
3. Take the saucepan off the burner. Set it down onto a heat-safe surface to protect your counter. It might be a good idea to keep it near the stove, however, just in case your chocolate starts to harden too quickly.
4. Put the chocolate into your second saucepan. If you are using a makeshift double boiler, then put the chocolate into your heat-safe bowl instead. Whichever one you end up using, make sure that it is perfectly dry. Any moisture will cause your chocolate to "seize" or harden.
If you are working with large amounts of chocolate, consider putting only two-thirds of it in first. This will help it melt faster.
It is possible to fix seized chocolate by adding cream to it, but this will affect your recipe.
5. Place the upper saucepan (or bowl) on top of your lower saucepan. Make sure that the bottom of your saucepan or bowl does not touch the surface of the water. If it does, pour some of the water out. Make sure that the fit is tight, and that no steam can escape.
6. Wait for the chocolate to melt most of the way, stirring occasionally with a rubber spatula. Once again, make sure that the spatula is perfectly dry, or the chocolate will seize. Be sure to scrape the bottom and sides of the bowl often.
If you are working with large amounts of chocolate, you can add in the remaining third a little bit at a time.
7. Take the upper saucepan or bowl off the bottom one, and set it down on the counter. You can pour the water out of the bottom saucepan out at this time, although it might be a good idea to keep it filled until you are completely done baking—just in case your chocolate starts to harden too soon.
8. Continue to stir the chocolate until the mixture is smooth and there are no chunks of chocolate left. Once the chocolate is melted, you can add in other ingredients to it, such as shortening or paraffin.
If your recipe calls for paraffin as well, you must melt the paraffin separately first.
9. Use the chocolate in your recipe. If it is too hot, let it cool for about 10 minutes, give it a stir, then use it.

Method 2 Using a Microwave.
1. Put the chocolate chips into a wide, shallow microwave-safe bowl. It is important that the container you use remains cool or very slightly warm after several minutes of microwaving, otherwise, the container itself will overheat the chocolate. The container must also be perfectly dry, as any moisture will cause the chocolate to harden and become grainy.
If you can’t comfortably handle the container after several minutes of microwaving, then it isn’t a suitable container for melting chocolate.
If you can't find any chocolate chips, cut a chocolate bar into ¼-inch (0.64-centimeter) wide chunks instead.
If you are planning on melting large amounts of chocolate, consider working in smaller batches instead.
2. Microwave the chocolate on medium power for 1 minute, then give it a stir. You can stir the chocolate with a rubber spatula or a spoon, but make sure that whatever you use is dry. Also, keep in mind that every microwave oven is different, so your chocolate may not be melted completely after this. That is perfectly fine; you can always continue heating the chocolate in short bursts.
Chocolate doesn't lose its shape when you microwave it, so stirring it will help make it smooth and more liquid-y.
3. Continue heating the chocolate at 10 to 15-second intervals, stirring between each one, until it is almost melted. Milk chocolate and white chocolate tend to overheat quicker than dark chocolate. It would be best to stir them every 10 seconds. This may sound tedious, but it will reduce the chances of any scorching. Remember, chocolate will keep its shape when heated in the microwave, so stirring it up will help it "melt."
How long you end up cooking the chocolate also depends on how much you are working with. For example:
1 ounce (30 grams) will take 1 minute total.
8 ounces (225 grams) will take 3 minutes total.
1 pound (450 grams) may take up to 6 minutes.
4. Take the chocolate out of the microwave and continue stirring the chocolate until it turns smooth. Once the chocolate is mostly melted, take the bowl out of the microwave, and set it down onto a heat-safe surface. Continue stirring the chocolate, scrapping the bottom and sides of the bowl often, until it is smooth and no chunks remain.
5. Use your chocolate. At this point, you can also add in any other extra ingredients that the recipe calls for, such as shortening or paraffin.

Community Q&A.
Question : Can I use a Wilton Chocolate melting pot instead of melting in a double boiler?
Answer : Yes, you can use your Wilton Chocolate melting pot or the microwave to melt the chocolate.
Question : Would this be good for pouring over the top of a cheesecake?
Answer : If you want to spread over a cake, it's best to make a ganache. Heat 1 part cream until it starts to steam - don't boil it - and add 2 parts chocolate chips. Stir until combined, then pour that over the cake.
Question : How long will the melted chocolate be good for?
Answer : The melted chocolate will start melted until it hardens. It will take about an hour for it to harden at room temperature, 10 to 20 minutes in the fridge, and 5 to 10 minutes in the freezer. After that, you have to melt it again.
Question : What if the chocolate gets hard before you're done using it?
Answer : If you're going to be a while using the chocolate, such as dipping numerous food items into it or spreading it onto food, then it's a good idea to set up a simmer station. You'll need a double boiler or bain marie for this purpose, a bowl within a saucepan type arrangement. Have water gently simmering in the lower part of the double boiler and keep the melted chocolate sitting in a bowl above this. Ensure that no water can get into the melted chocolate though, or the chocolate will seize; this means having a bowl with edges far above those of the pot beneath (to prevent condensation) and being careful not to introduce liquid from whatever you're working with. Also, do not have the base of the bowl holding the melted chocolate touching the water, or the chocolate will scorch. This will keep the chocolate melted until you're finished using it.
Question : I melted the chocolate chips and added a tablespoon of butter. It turned to fudge. What went wrong?
Answer : Chocolate chips are often not the best quality of chocolate and as such, can be easily ruined if overheated or have liquid introduced. Butter contains water, unless it is clarified butter. To avoid the fudge-like consistency to which you refer, you could try several solutions, such as: Melting the butter and the chocolate separately first, then combining off the heat source; using only clarified butter (and ensuring it is melted separately from the chocolate); using a more controlled method of melting, such as in a double boiler over a stove top on very low heat; using higher quality chocolate chips (some high end chocolate manufacturers do create chocolate chips).
Question : What it the chocolate burns or scorches quickly? Can I save it and use it?
Answer : When the chocolate burns or scorches, it is no longer usable and must be discarded. This is due to the flavor that will now permeate the chocolate - a very unpleasant flavor that cannot be masked.
Question : Do I add oil to chocolate chips for dipping?
Answer : No, don't add oil, just melt the chips.
Question : Can chocolate chips be melted in the oven?
Answer : No. They are meant to keep their shape while baking. Heating in the oven, even at low temperatures, doesn't make them liquid. It simply dries them out, and they get chalky.
Question : Will it be the same with white chocolate chips?
Answer : Yes, but with the microwave option you will have to stir more often than with dark chocolate chips. You should stir every 10 seconds, since white chocolate runs a risk of burning more easily than dark chocolate chips.
Question : What if I don't have a double-boiler or a microwave?
Answer : You can make your own double-boiler. Fill a pot with 1 to 2 inches of water and place it on the stove. Put a heat-safe glass bowl n top of the pot; the bottom of the bowl should not be touching the surface of the water. Turn the stove on, and let the water come to a boil. Add the chocolate chips, and stir them until they melt; be careful not to let any water get inside the bowl.

Tips.

If you have accidentally overheated your chocolate, immediately pour it into a cool bowl and add chunks of unmelted chocolate. Stir it continuously to keep it from seizing.
If you microwave doesn’t have a rotating function, be sure to manually rotate the bowl of chocolate chips after each burst of heating and stirring.
If you don’t have a double boiler, you can use any metal or glass bowl that fits snugly over the top of a saucepan. If you use a glass bowl, make sure it is oven-proof or approved for stove top use.
Chocolate tends to keep its shape when melted in the microwave. Giving it a quick stir, however, will help it "melt" more and become smoother.
If you are melting chocolate with other liquids, be sure to melt it using at least 1 tablespoon (15 milliliters) for every 2 ounces (60 grams) of chocolate. Otherwise, the cocoa and sugar in the chocolate will bind and get lumpy. Extra dark chocolate requires even more liquid to keep it from getting lumpy.
If you don’t have chocolate chips, use a chocolate bar chopped into ¼-inch (0.64-centimeter) wide pieces instead.
Milk chocolate and white chocolate tend to melt faster than dark chocolate, so be sure to keep an eye on them.
If you are going to add shortening or paraffin, you must add it after the chocolate has melted. The paraffin must also be melted separately.

Warnings.
Unless your recipe calls for melting chocolate with another liquid, avoid using any water at all when melting chocolate. Water can make the chocolate seize, making it unworkable. For the same reason, don’t add cold liquids to melted chocolate (heat other required liquids first, but don’t boil them.)
Be careful when taking out the chocolate chips. This may get you a burn.
Whether or not you melt chocolate chips in a microwave or on top of the stove, the temperature for melting milk chocolate or white chocolate must not exceed 115°F (46°C) or 120°F (49°C ) when melting dark chocolate. Higher temperatures will scorch and burn the chocolate.
Do not use a wooden spoon to stir your chocolate. Wooden spoons retain flavors and odors, which may affect your chocolate.
Things You’ll Need.
Using a Double Boiler : Double boiler (or saucepan and heat-safe bowl), Stove, Rubber spatula.
Using a Microwave : Wide, shallow, microwave-safe bowl, Spoon or spatula, Microwave.

Mei 05, 2020

Hand-Pulled Lamian Noodles Recipe.

Hand-Pulled Lamian Noodles Recipe.

By TIM CHIN.
In the quest for an approachable hand-pulled lamian noodle recipe for the home cook, there’s no shame in turning to science. The goal of any thin hand-pulled noodle dough is repeatable extensibility, which is easier to describe than it is to achieve. Here—as in many noodle shops around the world—we use a dough relaxer to make the stretching process much easier and much, much faster. And while some shops use industrial-grade dough enhancers with all sorts of scary names, this recipe uses a natural ingredient that you can readily find at grocery stores or purchase online: nutritional yeast.

You’ll be able to stretch this dough, but it still takes practice to pull the actual noodles when the time comes. But don’t let that scare you: This is a very forgiving dough, and you can practice pulling noodles over and over again to gain muscle memory and confidence before flouring and cooking off a batch of homemade pulled noodles. Be sure to use bread flour with at least 12% protein content—any lower, and the dough will get too sticky and the noodles will lack both structure and chew.

Why It Works.
High-protein bread flour produces noodles with plenty of chew, and enough elasticity in the dough to prevent breakage when stretching.
Nutritional yeast contains glutathione, a naturally occurring dough reducer that relaxes gluten and produces a dough with repeatable extensibility in a fraction of the time that it takes using a more traditional method.
Oil keeps the dough from sticking to your hands when pulling noodles, and also contributes to its overall extensibility.
Repeated twisting and stretching aligns gluten in a linear direction, so that each successive stretch becomes straighter, more even, and increasingly seamless.
Ingredients.
425g (15 ounces; 3 cups) bread flour, plus more for dusting.
28g (1 ounce; 1/2 cup) nutritional yeast (see note).
4g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight.
285g (10 ounces; 1 cup plus 3 tablespoons) cool water.
1 tablespoon (15ml) vegetable oil.

Directions.
1. In the bowl of a food processor, pulse the flour, nutritional yeast, and salt together to combine. With processor running, add water and oil and process until dough forms and runs around processor blade, about 30 seconds.
2. Transfer dough to clean counter. Knead dough until smooth. Roll, knead, and stretch dough, doubling back after each stretch, until dough begins to stretch without tearing, 3 to 5 minutes.
3. Stretch dough to arm’s-length, then bring ends together to twirl dough into even, twisted log (roll dough on counter after twisting to even out thicker areas). Repeat stretching and twirling until dough pulls full arm’s-length with no resistance and no tearing, about 10 minutes longer. Roll dough into an even log shape.
4. If you plan to pull and cook the noodles immediately, dust the counter liberally with flour and bring a large pot of salted water to a rolling boil over high heat. If you would like to practice the noodle-pulling technique, do not flour the counter and proceed with the pulling instructions. Flouring the noodles is a point of no return—once floured, they must be cooked. If the dough is not floured, you can practice the pulling technique over and over without harming the dough. Gently roll dough log in flour, then use a bench scraper to divide dough into 3 equal portions.
5. Working with one piece at a time, shape into 15-inch log. Holding log at both ends, stretch to about 30 inches in length. (The following instructions are written for right-handed people; invert them if you are left-handed.) Bring right end of dough to left hand, forming loop. Using free right hand, gently tug and pull dough from midpoint of loop in fluid motion to about 30 inches. Move dough through floured surface to keep from sticking.
6. Bring right end of dough to left hand and gently bunch dough ends together, forming another loop of 4 strands. Using free right hand, gently tug and pull dough from midpoint of loop in fluid motion to about 30 inches. Move dough through floured surface to keep from sticking. Repeat process 2 to 3 more times until noodles are about ⅛ inch in diameter.
7. Use bench scraper or knife to cut and separate noodles from small clump of dough in left hand. Immediately transfer portion of finished noodles to the pot of boiling water, and cook, stirring with tongs or chopsticks to prevent sticking, until noodles are cooked through but still chewy, 30 to 45 seconds. Drain noodles thoroughly using a fine-mesh strainer or noodle basket, shaking off as much excess water as possible, then transfer to a serving bowl with hot broth.
8. Repeat stretching, pulling, and cooking steps with remaining two portions of dough. A fourth portion of noodles can be pulled from excess dough scraps if desired. Knead, stretch, and twirl excess scraps of dough into even log, roll in flour, and repeat pulling process. Serve cooked noodles immediately.

Special Equipment : Digital scale, food processor.
Notes.
For best results, use a digital scale set in grams to measure ingredients.
Be sure to use nutritional yeast well within its expiration date. Expired nutritional yeast will not work with this recipe—the dough will not relax as intended.
This noodle dough is designed to be kneaded, pulled into noodles, and cooked all in one go. Unlike other noodle recipes, the dough and noodles cannot be made in advance and cooked at a later time.

Make-Ahead and Storage.
The noodles are best enjoyed immediately. In fact, the recipe calls for cooking each portion of noodles immediately after pulling, as is customary with lamian noodles.

(source : https://www.seriouseats.com/recipes/2020/04/hand-pulled-lamian-noodles)

Agustus 02, 2020

how to cook without a recipe with learning the basics

how to cook without a recipe with learning the basics

Recipes are a great guide for people learning to cook, but you don't have to rely on them if you have good kitchen skills. Practice making a few recipes until you've perfected them. Then, play around with small changes and substitutions. You'll learn how long it takes to make a dish, what seasonings you enjoy using, and how to make a meal out of leftovers. Over time, you won't need the recipe to create a perfectly original dish.



Learning the Basics.

Choose a few simple recipes to master. The more you practice a recipe or cuisine, the easier it will be to cook it from memory or make your own changes. Look through cookbooks, your family's recipe box, or at food blogs to find recipes that you'd like to try. Then, make the dish regularly so it always turns out the same way.

You might want to focus on a certain cuisine or type of food, such as pizza, pasta, or soup.



Cook with experienced friends and family. If cooking doesn't come easily to you, you might learn better by watching others cook. Although there are lots of cooking shows and food channels, find someone you know who's a good cook and ask to make something with them.

Cooking with someone will give you hands-on experience and you'll be able to ask questions as you cook. You'll also be able to taste the finished product!



Look for opportunities to experiment with cooking instead of baking. It's a little easier to cook without a recipe because cooking methods, roasting, boiling, or grilling for instance, don't have to be exact. Try to think of baking like chemistry class and realize that you can't simply leave out or eyeball important ingredients.



If you'd like to bake without a recipe, it's important to tweak something that you already know how to make really well. For example, make your favorite blueberry muffins and add cinnamon or swap raspberries for the blueberries. Avoid big changes, like leaving out the eggs or dairy.



Stock your fridge and pantry with staples. Pay attention to ingredients that you buy often and cook with every week. Try to keep these in your fridge or pantry at all times so you can always reach for a familiar ingredient to add to your meal.



For example, you might always keep pasta, tuna, beans, or marinara sauce in the pantry. Having these staples on hand would allow you to throw together a casserole, pizza, or soup.



Challenge yourself to cook more in order to improve. Frequent practice is the best way to learn cooking, with or without a recipe. Consider where you're already at with your baking skills and set a goal of cooking more or skill building. For example, you might challenge yourself to.

Improve your knife skills.

Cook 5 days of the week.

Cook a meal from a new cuisine.



Take a cooking class if you need more guidance. If you're still struggling to feel comfortable with cooking, check local community centers or cooking supply stores to see if they offer cooking classes. They may do classes on a certain style of food, such as baking bread, making pasta, or baking desserts.

Tip: Some community colleges may offer cooking classes. Ask the college if you can take the course without being part of a degree program.

November 04, 2019

how to make comfort food healthier

How to Make Comfort Food Healthier.

Comfort food is delicious in part because it provides relief from anything from cold weather to stress. Though comfort foods can make you feel better in the short term, they can contribute detrimentally to your overall health. Common culprits include dishes that feature high amounts of fat, sodium, and/or sugar. Fortunately, there are some helpful tricks that can help you make some classic comfort foods healthier.

Method 1 Adjusting Classic Comfort Food Recipes.

1. Make homemade mac & cheese. You can reduce the amount of fat and sodium in this classic comfort dish by adjusting of few of its main ingredients. Namely, use 1% milk instead of cream or whole milk, reduce the amount of butter you usually include, and replace some of the cheese with corn starch. Further, use a sharp cheddar cheese, as this will contain less fat.

Opt for whole grain noodles, and make the dish especially flavorful by adding your favorites herbs and spices. Basil and turmeric are especially good seasoning options.

For another great alternative to classic mac and cheese, add two tablespoons of parmesan cheese to a cup of tomato sauce and mix this with the macaroni noodles. This dish will contain much less fat.

2. Use lean meat options. Chili and stews, for example, are other popular comfort foods. To make this type of meat dish healthier, use more vegetables and beans than meat, and opt for poultry instead of beef. If you’re hooked on red meat, select especially lean options, such as bison chuck or grass-fed beef.

A great alternative to a classic sloppy joe recipe calls for ground turkey, a tomato-based sauce made with plenty of veggies, and a whole wheat bread option instead of ground beef on white.

Grass-fed beef has the same amount of fat as skinless chicken, and grass-fed meats have omega-3s.

3. Bake a low-cal casserole. Casseroles are another comfort dish that usually include lots of fat. When baking a casserole, use low-calorie ingredients such as fat-free sour cream and low-fat cheese. Harder cheeses, such as sharp, aged cheddar will generally be lower in fat and can add flavor to many dishes.

When you’re craving casserole, consider baking vegetables such as potatoes and collard greens instead. A dish like this will provide the warmth and sustenance you’re looking for, with much greater nutritional value.

4. Bake chicken instead of frying it. Toss thinly sliced chicken tenderloins in hot sauce and lemon juice and bake them to make healthy hot wings. Dip them in low-cal blue cheese dressing for the complete experience. You can even make faux “fried” chicken by covering the tenderloins in almond flour mixed with coconut oil. Sauté to seal the coating, and bake until the chicken is fully cooked.

5. Opt for healthy soups. Some soups contain surprisingly high amounts of fat and sodium. If a recipe calls for a creamy soup, go with a low-sodium, reduced-fat option. Alternatively, use 60 – 70% of what the recipe calls for, and substitute low-fat milk for the lost liquid.

When craving soup, go for a tomato or broth-based option. Minestrone and vegetable soups are good choices. Always get the low- or reduced-sodium option, when available. Include a salad or whole grain bread with soup to balance your meal and fill you up with healthy fiber.

If you want a meat soup, go for a chicken soup that contains lots of peas, carrots, onions, and/or other vegetables.

Soups are easy to make. Make a large pot at home with low fat-ingredients. Freeze the leftovers and heat them quickly in the microwave for a quick, hearty dish.

Method 2 Keeping Your Sweet Tooth Sated.

1. Savor sweet potato fries. Another comfort food that is especially easy to crave is french fries. When this craving kicks in, go for baked sweet potato fries instead of classic fried french fries. This will significantly reduce the fat and overall calories of your snack.

Slice a sweet potato into sticks or slivers and spread them on a baking sheet coating with coconut oil. Sprinkle a conservative amount of salt and any herbs you favor on top. Bake the fries at 375°F (191°C) for about 20 minutes.

Not only are sweet potatoes healthier than french fries, they make for a relatively healthy dessert as well. Use sweet instead of savory herbs, such as nutmeg and cinnamon.

2. Go for pie filling instead of pie. One of the less healthy components of pie is the crust; however, you can indulge in a pie filling-like custard if a pie craving hits. For instance, combine pureed pumpkin flesh with 1/2 cup low-fat milk, four eggs,2 teaspoons vanilla extract, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 2 teaspoons pumpkin spice, and 1 teaspoon liquid stevia (try pumpkin-spice or vanilla flavored). Pour into six greased ramekins and bake at 350°F for 45 – 50 min.

If you miss the crust terribly, sprinkle some crushed graham crackers on your serving to add a bit of crunch.

To make this and other recipes that call for eggs healthier, replace each whole egg with two egg whites.

3. Opt for dark chocolate. Dark chocolate — on its own or in a recipe — can be a great treat. Not only is it delicious, dark chocolate can provide you with healthy antioxidants, and has less fat and sugar. In fact, the darker the better. Go for an option that’s made of at least 70% cocoa.

If cookies are on your minds, use dark chocolate chips. Further, use some quinoa flour and ground flaxseed, and replace some of the sugar in the recipe with a banana.

Method 3 Establishing Some Comfort Food Ground Rules.

1. Season with spices and herbs. You may find that dishes with less fat, sodium, and sugar don’t seem as flavorful; however, you can expand your palate and learn to appreciate the taste of foods more fully by using herbs and spices to bring out flavors.

Experiment with different herbs to find some you favor. Spices are also usually healthy, though make sure a mixed spice isn’t mostly salt.

2. Cut back on cheese. Cheese is one of the most commonly consumed sources of saturated fat, and is high in sodium and calories as well. When a recipe calls for cheese, use a low-fat version. Look for cheeses with less than 3 grams of fat per serving. If you do use full-fat cheese, use less of it than the recipe calls for. Often, half the cheese called for will usually be sufficient.

Sharp cheddar and parmesan are generally decent options. You can also get away with using less of these cheeses more easily, since they are stronger in flavor.

When a recipe calls for cream cheese, use fat-free cream cheese blended in a one-to-one ratio with plain Greek yogurt. This is especially preferable for dips.

3. Eat for comfort less often. If you’re in the habit of eating comfort food frequently, try to cut back. Plan a comfort dish for the end of the week and look forward to it. To prevent cravings for unhealthy food in the first place, eat high-protein, high-fiber meals that are low in sugar. These are the best types of meals to keep you full.

Further, whenever hunger strikes, drink a full glass of water. Often, people mistake thirst for hunger and wind up consuming unnecessary calories.

4. Eat comfort foods as sides. Get in the habit of eating dishes like mac and cheese alongside at least an equal-sized portion of veggies. For instance, carrots, broccoli, and cauliflower are easy to steam, and taste great with cheesy or meaty side-dishes. If you prefer, mix veggies directly into whatever less-healthy food you've been dreaming about.

5. Eat smaller portions. When you do indulge in a comfort food of questionable nutritional value, get in the habit of eating smaller amounts. One way to do so is by eating mindfully. Sit down to eat, and focus only on your food. In fact, focus on each bite. Consider how each mouthful tastes and feels. Since this practice itself will calm you down, you’ll feel content more quickly.

November 26, 2019