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

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

BEST HOMEMADE MARGHERITA PIZZA | The Best Homemade Pizza You'll Ever Eat.

Ok, so let me be honest. I rarely ever, EVER tell you that a recipe is the best of anything. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. I would hate that.

But I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great.

The best margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo.

It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.

Oh, but it was glorious. The pizzas cost only three euros and arrived flopping off of the plates. Literally, flopping. They were huge. I ate every last bite of that pizza and came back for another one the very next day.

So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to  claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.

But I do believe that this is the best margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance.

HOMEMADE PIZZA EQUIPMENT RECOMMENDATIONS.

First things first. Let’s talk equipment. A baking stone or steel is a must for great pizza at home. I used to own this one and though its bulky and sometimes annoying, I store it in my oven 99% of the time so that it doesn’t take up valuable storage space (just be sure to remove it from your oven when you are baking or cooking other recipes!). I recently replaced it with this baking steel and love it even more.

Pizza stones can be expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. Baking stones absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts.

I also recommend a pizza peel, because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done.

If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is cumbersome!

TIPS FOR MARGHERITA PIZZA SUCCESS.

For the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I allow my baking stone to preheat for at least 30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better. This recipe makes two 10-inch pizzas, and they should be able to properly cook in 7 to 8 minutes at that temperature.

[I have heard of some substitutes for pizza stones (such as using a cast-iron pan, which does work or preheating a baking sheet), but I generally find that they involve a very, very hot piece of equipment (that you’re then transferring the pizza onto) and it involves a lot more hassle.

It is essential that your pizza dough is very thin when it goes into the oven. The edges can be slightly thicker, but you should be able to see some light through the dough (in the center), otherwise you won’t be able to achieve a thin, yet crisp pizza crust.

MARGHERITA PIZZA TOPPINGS.
Ok, that was a lot of discussion about pizza equipment. Let’s get to the toppings! I’ve experimented a lot with homemade pizzas over the years and have generally been disappointed in my early attempts at margherita pizzas for various reasons.

WHAT TOMATO SAUCE IS BEST FOR PIZZA?
I have learned along the way that raw tomato sauces are the way to go. They are also extremely easy, flavorful, and authentic. Pureed San Marzano canned tomatoes (if you can’t find San Marzano, Italian plum tomatoes are the next best option), garlic (pressed or grated with a microplane), a touch of olive oil, salt, and pepper. That’s it!

Whatever you do, avoid putting a thick layer of sauce on the pizza as it will result in a less crisp crust. It should be very thin.

WHAT IS THE BEST MOZZARELLA FOR PIZZA?

Mozzarella! Buy fresh mozzarella, preferably not packed in water. Avoid the cheap variety that you find in the refrigerated section of your grocery store alongside the milk and yogurt (please don’t buy grated cheese).

Go to the special cheese section and buy the good-quality cheese. It makes a huge difference. I recommend BelGioisio mozzarella, which is widely available.

Instead of thinly slicing the cheese and placing it in large slices over your pizza, I strongly recommend cutting it into 1/2-inch cubes and sprinkling it evenly over the pizza. Alternatively, you can tear it by hand into small pieces, no thicker than 1/2-inch. This extra step helps distribute the cheese and moisture evenly.

If you can only find water-packed mozzarella: Be sure to pat the cubed mozzarella dry with paper-towels before it goes onto your pizza. Otherwise, it can leach water during the cooking process, and result in a soggier crust.

OTHER MARGHERITA PIZZA TOPPINGS.
Finishing touches! Fresh torn basil, a sprinkling of freshly grated parmigiano-reggiano cheese, and a little drizzle of good-quality extra virgin olive oil.  Whatever you do, don’t over-do it with the toppings.

Minimalism is essential when it comes to a great pizza at home. Go forth and make pizza!!! If you want to make other variations, you’ll love this red pepper pizza. If you prefer pizzas without tomato sauce, try this arugula pizza or this mushroom pizza.

NOTE: If you want to save time (and be able to make this pizza on a weeknight, which is totally do-able!), this pizza dough can be prepared and frozen ahead of time. See the recipe notes for more details!

INGREDIENTS.

HOMEMADE PIZZA DOUGH.
 2 and 1/2 cups (300 grams) unbleached all-purpose flour.
 1 teaspoon granulated sugar.
 1/2 teaspoon active dry yeast (or SAF instant yeast).
 3/4 teaspoon kosher salt.
 7 ounces warm water (105 degrees F – 115 degrees F).
 1 tablespoon extra virgin olive oil.
 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided).

PIZZA SAUCE.
 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes.
 2-3 fresh garlic cloves, minced with a garlic press.
 1 teaspoon extra virgin olive oil, plus more for drizzling.
 1/4 teaspoon freshly ground black pepper.
 2-3 large pinches of kosher salt.

TOPPINGS:
 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving.
 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water).
 5 – 6 large fresh basil leaves, plus more for garnishing.
 crushed dried red pepper flakes (optional).

INSTRUCTIONS.

Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing in advance, see the note section for freezing instructions.]
Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!
As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.
Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.
Assemble the Pizza: Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.
Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.
If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

TIPS FOR SUCCESS.

Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.
There is no need to dissolve the yeast in warm water before using (as commonly believed). Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough. However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it.
If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag. The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before using.

Juli 23, 2020

how to cook bulgur

How to Cook Bulgur.

Bulgur is a grain made from cracked wheat that’s popular in Middle Eastern cuisine. It’s a great source of iron, vitamin B, manganese, and magnesium, and it’s also high in fiber. If you like your bulgur soft like rice, then boiling it is your best bet. However, if you prefer a chewier texture, such as for a salad or tabbouleh, then soaking it is the better option. Once your bulgur is cooked to perfection, add your desired seasonings. This versatile grain will take on any flavors you add to it.



Ingredients.

Boiling Bulgur : 1 1⁄3  c (320 mL) of water, 2/3 cup (180 g) of bulgur.

Soaking Bulgur : 1 cup (240 g) of bulgur, 2  c (470 mL) of boiling water.

Making Bulgur in a Slow-Cooker : Butter, oil, or non-stick cooking spray to grease slow-cooker.

1 cup (240 g) of bulgur, 2  c (470 mL) of water or milk.

Seasoning Bulgur.

2  tsp (9.9 mL) of oil or butter and 1/2 tsp (2.5 g) of kosher salt (for simple bulgur).

1 lemon, 2 teaspoons (9.9 mL) of olive oil, 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber (for tabbouleh).

1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes (for Mediterranean bulgur).

1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar (for breakfast bulgur).



Method 1 Boiling Bulgur.

1. Bring 1 1⁄3  c (320 mL) of water to boil in a sauce pan. You can use tap water or filtered water if you prefer. Measure out the water and add it to the pan. Then, turn the heat up to medium-high and bring the water to a boil.

Tip: For extra flavorful bulgur, use chicken, beef, or vegetable broth in place of water.

2. Stir in 2/3 cup (180 g) of bulgur and reduce the heat to medium-low. Use a wooden or metal spoon to stir the bulgur into the boiling water. Then, turn down the heat so that the water is just simmering instead of boiling.

You may want to stir the bulgur once every few minutes so it doesn’t stick to the bottom of the pan or boil over.

3. Cover the pot and cook for 10-15 minutes. Place a tight-fitting lid on the pot and set a timer for 10 minutes. Check the bulgur to see if it has absorbed all of the water. If not, keep cooking the bulgur for up to 5 more minutes until all the water has been absorbed.

Pay attention to the bulgur while it cooks. If it starts boiling again, turn the heat down to low.

4. Let the bulgur sit for 10 minutes with the cover on before serving it. Once the water has been absorbed, turn off the heat. Leave the lid on the pot and set a timer for 10 minutes. The bulgur will be ready to eat after the time is up.

The bulgur will be very hot once it finishes cooking. If you want it chilled, place it into the refrigerator for 3 to 4 hours or longer.

Bulgur will keep well in an air-tight container in the refrigerator for up to 3 days.



Method 2 Soaking Bulgur.

1. Place 1 cup (240 g) of bulgur in a heat-proof bowl. Measure out the bulgur and add it to a glass, ceramic, or metal bowl. Some plastic containers are also heat-proof. Check to see if your container is microwave safe before using it to soak the bulgur with boiling water.

Don’t place the bulgur in anything that might melt, such as a plastic or Styrofoam.

2. Pour 2  c (470 mL) of boiling water over the bulgur. Bring 2  c (470 mL) of water to boil in a tea kettle, pot, or microwave-safe container, such as a glass measuring cup. Then, pour the water over the bulgur.

If needed, stir the bulgur and water together to ensure that the bulgur is fully covered in the bowl.

3. Cover the bowl and let the bulgur sit for 20 to 30 minutes. Place a plate or tea-towel over the bowl to cover it completely. Then, set a timer for 20 minutes. Once the time is up, check to see if the bulgur is at the desired consistency. If it’s still too chewy, let it sit for longer.

If all of the water has been absorbed before the bulgur is fully cooked, add another 1⁄4  c (59 mL) of boiling water and stir it into the bulgur. Then, cover the bulgur again and let it sit for 5 more minutes.

Tip: As long as the bowl that you placed the bulgur into is microwave-safe, you can also microwave the bulgur with an extra 1⁄4  c (59 mL) of water to finish cooking it if it’s still too chewy.

4. Drain off any excess water after the bulgur is cooked. When the bulgur reaches the desired consistency, pour it into a colander over a sink to drain off the excess water. If there’s no excess water left in the bowl, you can skip this.

Store your extra bulgur in an air-tight container in the refrigerator for up to 3 days.



Method 3 Making Bulgur in a Slow-Cooker.

1. Grease the inside of the slow-cooker. Spread 2 to 3  tsp (9.9 to 14.8 mL) of butter or oil all over the inside of the slow-cooker with a basting brush or your fingertips, or spray it with non-stick cooking spray.

Opt for non-stick cooking spray if you’re trying to keep the fat and calories as low as possible.

2. Add 1 cup (240 g) of bulgur to the slow-cooker. Measure out the bulgur and pour it into the slow cooker. You can double or even triple the amount if desired. Just make sure to double or triple the liquid as well.

Tip: You can add bulgur to chilies, stews, and soups to make them heartier. Just make sure you balance the liquid in the recipe with the bulgur. Aim for a 2:1 ratio of water to bulgur if you want to absorb the liquid entirely, 3:1 if you want a thick stew, or 4:1 if you want a brothy soup.

3. Pour in 2  c (470 mL) of water or milk. Use water for lighter bulgur or add milk to give it a creamier texture. Measure out the water or milk an pour it over the bulgur.

You can also add extra ingredients to your slow cooker at this time if you want them cooked in with the bulgur.

4. Set the slow-cooker on low heat and cook for 6 to 8 hours. Place the lid on your slow cooker and turn the heat to low. Then, cook the bulgur for 6 to 8 hours or until the liquid is fully absorbed. Check it periodically to ensure that it does not get overcooked.

If you want the bulgur to cook faster, turn the heat up to high and cook it for 3 to 4 hours.

Add and extra 1⁄4 to 1⁄2  c (59 to 118 mL) of water to the slow cooker if the water gets low and the bulgur still isn’t cooked. You can always drain off the excess water if there’s too much.

If you have extra bulgur, store it in an air-tight container in the refrigerator. It will keep for up to 3 days.



Method 4 Seasoning Bulgur.

1. Add oil or butter and salt for a simple seasoning. If you want to enjoy the simple, nutty flavor of bulgur, keep the seasoning simple. Pour 2  tsp (9.9 mL) of oil over the bulgur, or mix in 2  tsp (9.9 mL) of butter while the bulgur is still warm so it will melt. Sprinkle 1/2 tsp (2.5 g) of salt over the bulgur and stir everything well.

Serve the bulgur as a side dish with chicken, fish, chili, or anything else you like.

2. Make tabbouleh with lemon, mint, parsley, tomatoes, and cucumbers. Pour the juice of 1 lemon and 2 teaspoons (9.9 mL) of olive oil over the bulgur and stir it together. Then, mix in 1/4 cup (60 g) of chopped fresh mint, 1 cup (240 g) of chopped fresh parsley, 1 chopped tomato, and 1 chopped cucumber in with the bulgur. Chill the tabbouleh for 2 hours or overnight.

Try serving the tabbouleh over lettuce with pita bread and hummus on the side for a complete meal.

3. Add peppers, olives, and sun-dried tomatoes for Mediterranean bulgur. Chop 1 red bell pepper, 1/4 cup (60 g) of Kalamata olives, and 1/4 cup (60 g) of chopped sun-dried tomatoes and stir them in with cooked bulgur. Serve while the bulgur is still warm or chill the bulgur overnight for a Mediterranean style bulgur dish.

Try having this bulgur recipe with a simple salad or steamed veggies.

4. Stir in apples, raisins, cinnamon, and brown sugar for breakfast bulgur. Add 1 chopped apple, 1/2 cup (120 g) of raisins, 1 tsp (5 g) of cinnamon, and 1/4 cup (60 g) of brown sugar to the bulgur after the bulgur is cooked. Stir everything together and serve for breakfast.

Pair your bulgur with a cup of Greek yogurt and a glass of orange juice for a hearty breakfast.

Tip: Bulgur is versatile, so try swapping it in recipes that call for rice, couscous, millet, barley, or even pasta.



Question : Can I use bulgur wheat in a salad ?

Answer : Yes, bulgur wheat is a great salad addition. A good example is tabouli, a popular traditional Middle Eastern salad.

Question : Can I put raw bulgar in my soup while it's cooking?

Answer : You can do this but remember that it absorbs twice its volume in water. This means it will soak up the soup liquid and you'll need to replace that to ensure it remains a soup and doesn't turn into a stew. Try a little the first time you do this with your soup recipe, and gradually adjust it each time you make the soup until you get the amount just right. Or, use a recipe which gives exact amounts of bulgar wheat to add.

Question : What is bulgar wheat?

Answer : Bulgar or bulgur wheat is the wheat kernel with the bran portion removed. The kernel is steamed, dried and ground into different grades of coarseness to finish the product. The grain that results is golden-brown in color.

Februari 22, 2020

how to use cake flour to making cakes

How to Use Cake Flour to Making Cakes.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make a southern caramel cake. A southern caramel cake is a sweet cake made with layers of gooey and sweet. Serve this luscious southern caramel cake with tea and enjoy with your family or friends.

Preheat the oven to 350 degrees Fahrenheit. Use a hand mixer to mix 1 cup of butter, 1/3 cup of vegetable oil, and 2.5 cups of granulated sugar in a large mixing bowl. This will take about five minutes.

Add six eggs and two egg yolks to the bowl and continue mixing on medium for about two minutes.

Add 2 tablespoons of vanilla extract and continue mixing.

Slowly sift 3 cups of cake flour into the bowl. Alternate sifting the flour into the bowl with scooping spoonfuls of sour cream – 1 cup altogether – into the mix. For instance, sift a few spoonfuls of flour into the mixing bowl, blend it for a moment on low, then add spoonful or sour cream, and blend again. Repeat until all the flour and sour cream is incorporated.

Spray three 9-inch round cake pans with a nonstick spray. Pour the cake batter into the pans and bake them for about 25 minutes. Remove pans and let them cool.

Next, make the caramel icing. Mix 1.5 sticks of butter, 2 (12 ounce) cans of evaporated milk, and 2 cups of granulated sugar to a medium saucepan over medium heat. Leave in the saucepan, stirring occasionally. You can test if it’s ready by dipping a spoon in it. If it’s ready, it should stick to the spoon.

Add 2 teaspoons of vanilla extract to the caramel and mix it with a large spoon.

Finally, assemble your cake. Place one of the cake layers on a large plate, then spoon some of the caramel in an even layer of it. Repeat with the other layers of cake. Use a spatula to spoon some caramel over the sides, too.

2. Try an apple pie cake. An apple pie cake is the perfect marriage of apple pie and spice cake. A warm slice of apple pie cake is great in fall or winter, especially with a scoop of vanilla ice cream on the side.

Preheat your oven to 350 degrees Fahrenheit.

Mix 9 cups of peeled and chopped apples, 4 tablespoons of butter, 1 teaspoon of cinnamon, 1.25 cups of water, and 1/3 cup of sugar in a large mixing bowl. Once everything is evenly mixed and the apples have a nice cinnamon coat, pour the contents into a 13’’ x 9’’ glass baking dish.

In another large bowl, mix ½ cup of sugar, 1 teaspoon of salt, 8 tablespoons of butter, 2/3 cup of milk, and 4 teaspoons of baking powder. Use a hand mixer to blend everything for two minutes on medium.

Add 2 teaspoons of vanilla extract and 2 eggs. Mix for another two minutes.

Pour the batter over the cinnamon-apple mixture. Bake the cake for 35 minutes, or until golden brown.

3. Make a heavenly white cake. The heavenly white cake truly is a slice of heaven on earth. This cake is perfect for that weddings, baby showers, and anniversaries. To get started, preheat your oven to 350 degrees Fahrenheit.

Sift ¾ teaspoons of salt, 4 teaspoons of baking powder, and 2.75 cups of cake flour together.

Mix 4 egg whites in a mixing bowl until they are foamy. Gradually add ½ a cup of sugar. Continue to beat the mixture until soft peaks form in the mixture. This mixture is called “meringue.” Set aside for later use.

Next, beat ¾ cup of butter until it is smooth. You might need to warm it a bit for a few seconds in the microwave. Add 1 cup of sugar gradually, and mix until everything is fluffy.

Slowly add the flour and other sifted ingredients to the egg whites. Alternate adding the sifted ingredients with small spoonfuls of milk – 1 cup altogether. For instance, add a bit of the dry ingredients, mix together, then add a few spoonfuls of milk, and mix again until all ingredients are incorporated.

Mix in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Then, add the foamy meringue to the bowl and continue mixing.

Scoop the batter out into a 15’’ x 10’’ x 1’’ pan lined with parchment paper. Bake for 30 to 35 minutes. Remove and allow to cool on the rack.

How to Use Cake Flour to Creating Muffins.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Create a blueberry muffin. Blueberry muffins are one of the best kinds of muffins. Using cake flour to make the blueberry muffins gives them a bit more rise and a lighter flavor. This recipe makes 12 muffins.

Preheat your oven to 380 degrees Fahrenheit. Sift 1 teaspoon baking powder, a pinch of salt, and 12.5 ounces of cake flour.

In another mixing bowl, mix 1 cup of sugar, ½ a cup of vegetable oil, one egg, and 1 cup of yogurt.

Remove 1 tablespoon of the dry ingredients to a small cup or bowl and mix the remainder in with the wet ingredients. Stir the mixture vigorously for about 10 seconds.

Mix 1.5 cups of blueberries with the tablespoon of dry ingredients you set aside previously. Stir 1 cup of blueberries into the mix for three seconds.

Use an ice cream scooper, scoop the dough into a greased muffin pan. Top each muffin with a few of the remaining blueberries. Three berries per muffin should be adequate.

Place the muffin pan in the oven and raise the temperature to 400 degrees Fahrenheit. Bake for 20 to 25 minutes.

Remove from oven and allow to cool. Consume with friends.

Your muffins will stay good for two to three days in an airtight container.

2. Make a crumb cake muffin. Crumb cake muffins are a sweet treat you can share with friends. They taste great with a cup of coffee. And when you use cake flour, the flavor is even better.

Preheat your oven to 325 degrees. Line the muffin pan with baking cups.

Whisk together 1/8 teaspoon of salt, 1/3 cup of brown sugar, 1/3 cup of granulated sugar, and ¾ teaspoon of cinnamon.

Pour 8 tablespoons of melted butter over the cinnamon mixture and mix together. Add 1.75 cups of cake flour and mix until the ingredients turn into a thick dough. Set aside.

In a stand mixer bowl with a paddle attachment, combine 1.25 cups of cake flour, ½ a cup of granulated sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix on low speed.

Slowly add 6 tablespoons of butter in one-tablespoon increments.

Continue mixing for one or two minutes until the mixture looks like wet crumbs.

Add 1/3 cup of buttermilk or plain yogurt, 1 teaspoon of vanilla, one egg yolk, and one egg. Continue mixing everything until the batter is fluffy and light.

Remove the bowl from the mixer and use ¼ cup measure to scoop the dough into the muffin tin. Sprinkle the dry cinnamon mixture you prepared previously on top of each muffin.

Bake for 20 minutes or until the crumb topping is golden brown. Remove and let cool five minutes before serving.

3. Bake a carrot muffin. If you love carrot cake, you’ll love carrot muffins. To get started, preheat your oven to 375 degrees Fahrenheit and grease a muffin pan for later use. The following recipe makes 12 muffins.

Mix 2 tablespoons of rum with ¾ cup of raisins. You could use water instead of rum, but the muffin will be less flavorful. Stir them together so the raisins all get coated and microwave for 30 seconds.

Wait 30 minutes so the raisins rehydrate somewhat, then sprinkle them with sugar (superfine sugar, preferably).

In a large mixing bowl, combine ¼ cup of vegetable oil, 2 large eggs, 1 cup of applesauce, and 1 cup of brown sugar.

Stir in ½ teaspoon of vanilla extract, 1 can (8 ounces) of crushed pineapple, and 1.75 cups of grated carrots.

In another bowl, sift ¾ teaspoon of salt, ½ teaspoon of baking soda, 1.5 teaspoons of baking powder, ½ cup of oat bran, ¼ cup of buttermilk flour, and 2 cups minus 1 tablespoon of cake flour.

Add the dry ingredients to the wet. Add the raisins and ¾ cup of pecans or walnuts.

Scoop the dough into the muffin tins to a point just below their top edge.

Bake for about 23 minutes, or until a toothpick inserted into the muffin comes out clean.

If you want, you could drizzle some icing and nuts over the muffins. Serve with whipped cream cheese.

How to Use Cake Flour to Baking Cookies.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make chocolate chip cookies. Chocolate chip cookies are a classic. Rich and sweet, they taste great with a glass of cold milk. You can use different kinds of chocolate to mix up the flavor. Dark chocolate, for instance, has a somewhat bitter edge to it.

Sift 1.25 teaspoons of baking soda, 1.5 teaspoons of salt, 1.5 teaspoons of baking powder, 2 cups minus 2 tablespoons of cake flour, and 1.66 cups of bread flour into a mixing bowl.

Cream 1.25 cups of brown sugar, 2.5 sticks of butter, and 1 cup minus 2 tablespoons of granulated sugar together in a mixer with a paddle attachment. Add a large egg, then another after the first is well-mixed. Pour 2 teaspoons of vanilla extract into the bowl.

Reduce mixer speed to low and pour in the dry ingredients you sifted previously. Mix them for about five to 10 seconds.

Remove the mixer bowl from the mixer. Slowly add 1.25 pounds of bittersweet chocolate disks. Mix the disks carefully into the dough and try not to break them.

Scoop the dough out onto a sheet of plastic wrap. Wrap the dough in the plastic wrap carefully and refrigerate for a day or two. You can use the dough for up to 72 hours.

When you’re ready, heat your oven to 350 degrees Fahrenheit. Place parchment paper along a baking sheet and scoop small spoonfuls of dough onto the parchment paper. The spoonfuls should weigh 3.5 ounces each.

If you see any chocolate pieces poking out of the cookies, push them down into the cookie or turn them to a more horizontal orientation.

Bake the cookies for about 19 minutes. Remove and let cool for 10 minutes. Consume with your friends.

2. Bake some sugar cookies. As their name implies, sugar cookies are a sweet treat. You can use cake flour to make lots and lots of sugar cookies. If you want, you could also add a coat of frosting to your sugar cookies after they’re ready.

Mix 3 cups of cake flour, 3 teaspoons of baking powder, and ½ a teaspoon of salt. Set aside for the moment. Place the bowl somewhere safe so it won’t spill.

Place 1 cup of sugar and 2 sticks of room-temperature butter in your electric mixer. Stir until the two ingredients have creamed to take on a light and fluffy appearance.

Remove the mixing bowl. Add an egg, then another after the first has been thoroughly mixed into the cream. You can use a wooden spoon or wire whisk to mix the eggs in.

Finally, add 1 teaspoon of vanilla and 2 tablespoons of sour cream.

Gradually spoon the dry ingredients into the mix. Combine with a wire whisk or similar device.

Place the dough in the fridge for about one hour.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball, then flatten it with your hands to a thickness of about ½ an inch. Place the flattened disk on the parchment paper.

Continue adding the flattened cookie dough disks to the parchment paper. Space them about 2 inches apart.

Bake the cookies in the oven for 10-12 minutes. Remove and allow to cool for 10 minutes.

If you wanted to eat frosted cookies, you can whip up an easy frosting by combining 1 stick of butter and 3 cups of powdered sugar in an electric mixer. Add the sugar slowly as you use the mixer. When all the sugar is added, pour 1 teaspoon of vanilla and 3 tablespoons of milk. If you wanted colored frosting, you could add a few drops of your favorite color to the mixing bowl while the ingredients are being mixed.

3. Try some blueberry lemon cookies. Blueberry lemon cookies really let the cake flour shine through. You’ll love the fluffy, light texture of these slightly citrusy and sweet little cookies. Bake enough so your friends can try some too!

Place 1 cup of butter and 1 cup of granulated sugar in a stand mixer bowl. Use a wire whisk and beat until the mixture is fluffy.

Add an egg. When it’s mixed into the mixture completely, add a second egg and mix it in thoroughly, too. Add zest of one lemon, juice of one lemon, and 2 teaspoons of vanilla.

In a separate bowl, mix ½ a teaspoon of salt, ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, and 3.25 cups of cake flour. Attach the mixing bowl to the stand mixer. Slowly add these dry ingredients to the fluffy mixture as the mixer combines the ingredients on low speed.

Remove the bowl from the mixer and fold in 1.5 cups of blueberries.

Allow the dough to chill for between 1 and 12 hours.

When you’re ready to bake, heat the oven 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spoon a spoonful of dough onto the parchment. Continue until you’ve filled the parchment paper.

Don’t place your cookies too close or they might get stuck together when they expand during baking.

Bake for 11-14 minutes. You’ll know they’re ready when the bottoms are slightly brown.

Desember 20, 2019