How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar, 1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.

Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided, 2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder, 4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.

Ingredients Reese's Peanut Butter Balls Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter, 1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar, 3 cups (525 g) of milk chocolate chips, melted.

Method 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.

Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons. Muffin tins, Cupcake liners, Microwave-safe bowl, microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups
Measuring cups and spoons : Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Mei 24, 2020

How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar.
1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.


Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups, Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided.
2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder.
4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.


Ingredients Reese's Peanut Butter Balls, Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter.
1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar.
3 cups (525 g) of milk chocolate chips, melted.


Methode 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.
Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons, Muffin tins, Cupcake liners, Microwave-safe bowl, Microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Juni 22, 2020

How to Make Buckeyes

How to Make Buckeyes.

If you love the taste of peanut butter and chocolate, you can't go wrong with buckeyes. Buckeyes are basically delicious little peanut butter balls, coated in rich chocolate. They are called "buckeyes" because they resemble the nut of the buckeye tree – although these sweet treats taste much better!

Ingredients.
11/2 cups peanut butter (355mL), 1/2 cup butter (118mL), 1 tsp. vanilla (5 mL), 16 oz. confectioners sugar/powdered sugar (454g).
6 oz. semi-sweet chocolate chips (170g), 2 tbsp. shortening (30mL), 1 tsp. ground cinnamon, optional (2.3g).

Part 1 Making the Peanut Butter Balls.
1. Mix butter, cinnamon, vanilla, powdered sugar, and peanut butter. Soften the butter to room temperature so that it blends easily with the other ingredients. The quickest way to blend everything is to use an electric mixer, but stirring your mixture with a spoon can be just as effective, though slower. Continue mixing until everything blends together into smooth dough.
2. Shape the peanut butter dough into balls. Scoop about 2 tablespoons of dough out at a time. Roll the peanut butter in your palms until you've created small, smooth balls. For reference, your peanut butter balls should be no larger than a ping pong ball.
3. Chill the peanut butter balls in the refrigerator. Line a cookie sheet with wax paper. After you've rolled all of the peanut butter dough into balls, place them in rows on the wax paper. Pop that into your fridge and let them chill for at least 30 minutes. By chilling the peanut butter balls, they'll maintain their shape better while you add the chocolate coating.

Part 2 Creating the Chocolate Coating.
1. Melt the chocolate and shortening. Place the chocolate in a double-boiler and heat the water so that it is simmering, but not boiling. Continue to stir as the chocolate chips begin to melt from the heat. Once the chocolate is smooth and creamy, add the shortening. Continue to stir frequently so that your chocolate mixture doesn't burn.
If you do not have a double boiler, you can simply nestle a heat-safe bowl inside a pan of water. You can see how to do that here!
You can also very carefully melt your chocolate in the microwave. Put your chocolate in a shallow bowl, and heat it for one minute on medium high heat. Stir it thoroughly, and put it back in the microwave. Continue cooking the chocolate for 15-20 seconds at a time, stirring after each interval. Do this until your chocolate is completely melted.
2. Insert a toothpick into the peanut butter balls. Once the peanut butter balls are thoroughly chilled, poke a toothpick into the center. Make sure that the toothpick can support the weight of the peanut butter ball without breaking. You will need to be able to hold the peanut butter ball with the toothpick while you dip it into the chocolate.
If you created larger balls or simply can't hold it with a toothpick, you can use a fork to hold the balls. Because they'll create multiple holes in the dough, smooth the holes over with your finger after you remove the fork.
3. Dip each peanut butter ball into the chocolate. Dip the balls about halfway into the chocolate, so that they aren't completely coated in the chocolate. This will leave a bit of the brown peanut butter exposed, giving it the appearance of a buckeye. After coating the peanut butter, place the buckeye on wax paper, chocolate-side down. Don't forget to remove the toothpick.
4. Let the buckeyes cool in the refrigerator. This will allow the chocolate to harden. It can be difficult to wait for them to firm up, but it's worth it! Remove your buckeyes from the refrigerator, and enjoy!
You can keep your buckeyes for about two weeks at room temperature, or a bit longer in the refrigerator. If you pop them in your freezer, you can save them for several months!

Community Q&A.

Question : What should I do if the toothpick comes out?
Answer : Try to place it back in firmly, or use wooden kabob sticks for a sturdier grip instead.
Question : What if your toothpick keeps coming out
Answer : Bake it for 20 more minutes and then firmly stick it in place. The toothpick should stay in then.

Tips.
Don't be afraid to experiment with different variations. You can easily make buckeyes with white chocolate – they just won't look like actual buckeyes, but that's OK![8] Dark chocolate is another delicious option.
You can use creamy or chunky peanut butter, and you can even use almond butter, cashew butter, or sunflower butter.[9] You can tailor these ingredients to make your perfect buckeyes.

Things You'll Need.
Electric mixer (optional) or mixing utensils, Double boiler or bowl nestled in pot of water, Wax paper, Toothpicks.

Mei 22, 2020

how to cook pot barley

How to Cook Pot Barley.

Pot barley is a versatile grain that is often eaten as a side dish or incorporated into soups. It is less chewy than hulled barley but less processed than pearled barley, making it a tasty but nutritious option no matter how you choose to use it. Fortunately, cooking it is also a simple process. Boil it on the stove, in your oven, or in a pressure cooker until it turns soft and fluffy.



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

1. Rinse the barley off under lukewarm water. Pour all of the barley into a strainer, then set the strainer in your sink. Use the water to wash off dust and other debris. If you notice any shells or other fragments among the barley, pick them out and throw them away.

2. Combine 1 cup (225 g) of barley with 3 cups (710 mL) of water. Pour everything into a pot on your stove, stirring the grain until it is all submerged. You can cook more barley if you need to, but adjust the amount of water you use to compensate. Try to keep the ratio at 1 part barley to 3 parts water to ensure the barley has plenty of water to cook in.

For example, to make ½ cup (112.5 g) of barley, use only 1 1⁄2 cups (350 mL) of water.

For additional flavoring, cook the barley in stock or broth instead of water.

3. Simmer the barley over medium-low heat for an hour. Bring the water to a boil before reducing the heat. Then, cover the pot to reduce the amount of time needed for the barley to boil. Set your timer, checking the pot on occasion to make sure the water continues to gently bubble.

The required cooking time may vary depending on your stove’s settings.

You can cook the barley without a lid. You may need to boil the barley for a little longer, but it will eventually cook through.

4. Check for doneness or taste the barley for a soft, chewy texture. Barley expands as it cooks, so the finished product will look about 3 times bigger than what you put in the pot. If you’re still unsure that it is done, try the barley – if it's a soft and chewy, it's done!

If you are familiar with other types of barley, pot barley is a little chewier than pearl barley but not as much as hulled barley.

5. Add more water if the barley isn’t done cooking and the pot is dry. Your barley may have absorbed all of the water in the pot, even if it isn't finished yet. Try adding about 1⁄4 to 1⁄2 cup (59 to 118 mL) of water and cooking until the barley reaches the consistency you desire.

If you still see water, you don’t need to add any more.

Check the barley every 5 minutes or so to prevent it from overcooking and add more water as needed. Take it out of the pot when it reaches the consistency you desire.

6. Drain any remaining water from the pot. Put on a pot-holder or use an oven mitt to avoid scorching your hands, then take the pot to the sink. The easiest way to drain excess water is by pouring the pot's contents into a strainer. You can also try tipping the pot to let out the excess water or moving the barley out of the pot with a slotted spoon.

If you don’t see a lot of water in the pot, you may be better off letting the barley absorb it. Cover the pot and let the barley rest for about 10 minutes.

7. Fluff the barley with a fork before serving it. While the barley is still in the pot, stir it with a form to prevent the grain from turning sticky due to released starch. Store leftover barley in a sealed container in the fridge for up to 5 days. Move the barley into an airtight plastic container within 2 hours of cooking it, then refrigerate it right away to avoid harmful bacterial growth. Dispose of any leftover barley when t gets too mushy or begins rotting.

You can also store the barley in a sealed bag or container in the freezer for up to 1 month.



Method 2 Using a Pressure Cooker.

1. Soak the barley for 4 hours if possible. Soaking the barley saturates it, reducing the cooking time it needs to get soft and fluffy. If you have time to spare, fill a bowl with 4 times more lukewarm water than the amount of barley you plan on cooking. Add the barley and let it rest there for a few hours.

For example, if you plan on cooking 1 c (225 g) of barley, place it in 4 cups (950 mL) of water.

If you can, soak the barley overnight for best results.

2. Fill a pressure cooker with about 3 cups (710 mL) of water. This is the standard amount of water to use for 1 cup (225 g) of barley. If you plan on cooking a different amount of barley, adjust the amount of water you use. No matter how much barley you make, keep the ratio around 3 parts water to 1 part pot barley in the pressure cooker.

If you didn’t soak the barley in advance, you may need more water. Add about 4 1⁄2 cups (1,100 mL) of water per 1 cup of barley.

For additional flavoring, cook the barley in stock or broth. Alternatively, use it as part of a soup or stew you make in the pressure cooker.

3. Cook the barley for 20 minutes on high heat. Stir the barley into the water, making sure all of the grains are submerged before you close the lid. The barley will cook relatively quickly. When it’s done, vent the steam and taste the barley to make sure it is tender but slightly chewy.

You can also simmer the barley by utilizing low heat, high pressure settings. Cooking barley this way is as slow as it is on the stove, but the grains may taste more tender when they’re done.

4. Drain and fluff the barley before serving it. Scoop the barley out with a slotted spoon to eliminate any leftover moisture on it. Place it in a bowl, then mix it with a fork or another utensil to plump it up and prevent it from becoming sticky.

5. Serve the barley and store the leftovers for up to 5 days. After using the barley, move any leftovers into a resealable container within 2 hours of cooking. Make sure the container is airtight. As long as it is properly covered, the barley should last a while, but throw it away if it tastes mushy or smells rancid.

The cooked barley can be stored in the freezer for up to a month, but make sure it is in a sealed, freezer-safe container or bag.



Method 3 Baking Barley in the Oven.

1. Pour 1 cup (225 g) of pot barley in an oven-safe dish. Ceramic or glass dishes are the best choices for baking barley in the oven. You may be able to use something like a skillet if it is large enough to hold all the ingredients. If you are uncertain how safe a dish is for oven use, avoid using it.

A 1 1⁄2 US quarts (1,400 mL) dish is the perfect size for the barley and liquid ingredients, but use a bigger dish or multiple dishes if you plan on making more.

2. Add water, butter, and salt to the barley. Set a separate pot on your stove and boil about 2 cups (470 mL) of water. When it is done, pour it directly onto the barley. Then, immediately add 1 tbsp (225 g) of butter and 1 tsp (5.69 g) of salt, mixing them until they disperse in the water.

Increase the amount of water you use if you plan on cooking larger batches of barley. Keep the ratio 2 parts water to 1 part barley.

You can also use stock or broth for more flavor. Vegetable stock is a good choice if you plan on cooking vegetables with the dish.

If you like your barley to taste more buttery, add up to 3 tbsp (675 g) of butter. This can improve your dish if you add ingredients like mushrooms, peppers, or celery.

3. Add vegetables or seasonings to the dish if you desire. Baking the barley in water will give you a simple dish that is a lot like barley cooked on the stove. For more complex flavors, try incorporating herbs and vegetables into the dish. You can make the barley into a casserole that goes well as a side to a main course.

For example, brown some sliced mushrooms and garlic, then add them to the oven dish. You can also soften onions, celery, or peppers. For seasoning, pour some thyme into the dish.

4. Bake the barley in the oven for 1 hour. Preheat the oven to 375 °F (191 °C), then cover the dish with aluminum foil and place it on the oven’s center rack.

While barley can be cooked in an uncovered dish, it may take a little longer. Check the barley to make sure it expanded and softened. Most of the water in the dish should be gone by the time the barley is done cooking.

5. Stir the barley with a fork before serving it. By doing this, you may notice the barley plumping up. It also loses that unpleasant sticky taste you sometimes get with cooked grains.

You don’t actually need a fork. A spoon or another utensil is fine. Always stir the barley before serving it!

6. Store the barley for up to 5 days in the refrigerator. Avoid leaving cooked barley at room temperature for more than 2 hours. Find a resealable container to put leftover barley in. It should be good for a few days before it gets mushy or rancid.

For freezer storage, put the barley in a resealable freezer bag or container. The barley should last about 1 month.



Tips.

If you can’t find pot barley to purchase, use hulled or pearled barley instead.

Pot barley is slightly more refined than hulled barley, so it tastes less chewy. It is less refined than pearled barley, so it has more nutrients.

Pot barley is often mixed into soups and broths to thicken them. It can also replace rice in dishes like risotto or made into a salad.

Things You’ll Need.

Boiling Barley on the Stove : Stove, Pot, Measuring cup, Pot-holder.

Using a Pressure Cooker : Pressure cooker, Measuring cup.

Baking Barley in the Oven : Stove, Oven, Oven-safe dish, Pot, Measuring cup, Measuring spoons, Fork.

Februari 24, 2020

how to make popovers

How to Make Popovers.

Popovers are light and fluffy pastries that almost burst from the pan as they are cooking. Trapped steam inside of them puffs the pastries up while the outside turns a beautiful – and tasty – golden brown. Perfect with butter in jam in the mornings or alongside a good cut of meat for dessert, popovers are a simple and easy dish that anyone can make at home.

The following recipe makes 6 popovers.

Ingredients.
1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/2 teaspoon salt.
2 tablespoons butter, cut into six pieces, or non-stick cooking spray.
Optional Ingredients.
2 tablespoons melted butter, 1-2 tablespoons sugar, 1 teaspoon rosemary, basil, thyme, black pepper.
1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 2 ounces chopped semi-sweet chocolate.
5 ounces grated cheese (gruyere, cheddar, manchego, pepper jack), 6 tablespoons crumbled, cooked bacon.
1/4 cup minced chives or roasted shallots.

Steps.

1. Preheat the oven to 450 °F (232 °C). Popovers get their shape because the high heat quickly puffs up the steam inside the pastry, so your oven needs to be hot.

2. Place a small piece of butter at the bottom of each well in a muffin pan. You do not need a popover pan to make them, as a regular muffin dish will work fine. You can also use 6-ounce custard dishes.

Non-stick cooking spray can substituted for butter.

3. Whisk the eggs, milk, and salt together. You can also use a food processor if you prefer.

4. Whisk in the flour until it is completely mixed. You do not want to overmix, as this leads to a coarse and chewy popover. Simply whisk it until there are no more chunks of flour, then stop.

You should see little air bubbles – this is what will cause the popover to rise later.

5. Place the muffin pan in the oven for 2-3 minutes to warm. To make popovers “pop” you need to preheat the pan. This heats up the batter and causes it to grow rapidly in the first 20 minutes in the oven.

6. Divide the batter into each cup. Put an equal amount of batter in each popover pan, muffin dish, or custard cup and put them in the oven.

Some cooks suggest quickly whisking the batter before pouring so that it is frothy and airy as it goes into the pan.

Be careful-- the dish will still be hot from the oven.

7. Bake for 20 minutes at 450 °F (232 °C). Quickly get the batter back into the oven after pouring the batter and cook it for 20 minutes.

8. Do not open the oven. This is the golden rule of popovers! The high heat inside the oven creates steam that shoots the popover sky high, but even quickly opening the oven lets out enough heat to deflate them. Resist the temptation to check your pastries and leave the oven closed.

9. Turn the heat down to 375 °F (191 °C) and bake for an additional 10 minutes. After the first 20 minutes, the popovers will have a crispy shell and will retain their form. Lower the heat and cook them for an additional 10-20 minutes, or until the outsides are golden brown.

It is safe to open the oven door during this second cooking period.

If you have 2 pans of popovers in, rotate them now so that they heat evenly.

10. Remove the popovers and turn them out on a wire rack to cool. The outside will be crispy and the popover won’t collapse or crumble, so quickly pull them out of the oven and set them aside to cool.

11. Use a knife to cut a slit in the bottoms. This allows the steam to quickly escape the pastry and keep it crispy when you serve it.

12. Serve while still warm. Popovers are best right out of the oven, so eat them right away whenever possible.

Method 1 Variations.

1. Add melted butter for a richer pastry. Melt 2-3 tablespoons of butter and whisk it into the batter with the milk and eggs for a rich, buttery popover.

Let the butter cool slightly after melting it – otherwise it might cook the eggs slightly.

2. Top your popovers with shredded cheese before cooking. Simply sprinkle shredded cheese, such as gruyere or cheddar, on top of the batter before it goes in the oven, then cook normally. The final popover will by topped with crispy, delicious cheese.

3. Try sweet popover recipes. Simply add 1-2 tablespoons of sugar with the flour and whisk it into the batter, then add whatever other sweet ingredients your heart desires. Some ideas include: ½ teaspoon vanilla extract and 2 teaspoons orange zest, ½ teaspoon vanilla and 1 ounce chopped semisweet chocolate.

Brush the tops of cooked popovers with melted butter, then sprinkle with ground cinnamon and sugar.

4. Try out savory popover recipes. Popovers are a fantastic addition to dinners in place of rolls or bread, and can be customized to fit your meal. Try mixing and matching the following variations, adding them to your batter with the flour:

¼ cup chives, chopped finely, ¼ cup roasted shallots or garlic, chopped finely, 1 teaspoon rosemary, thyme, or basil, minced, 4 pieces cooked bacon, finely chopped.

Question : Is there a way to added pumpkin to the mix for a seasonal taste? If so, how much?
Answer : While beating, add some pumpkin mix in, but not too much at once. My rule of thumb is 4 oz per pound, to give a slightest hint of pumpkin.

Tips : Refrigerate any leftovers for up to 3 days. Reheat in the microwave for a quick snack.
Warnings : No matter how tempting, do not open that oven!

Januari 17, 2020

How to Use Ibarra Chocolate

How to Use Ibarra Chocolate.

Ibarra chocolate, also known as Mexican chocolate, comes in a round disk and is flavored with cinnamon. You can find Ibarra chocolate at your local Mexican grocery store or online. Ibarra chocolate has a rich, slightly spicy flavor that can be used in baking and cooking. You can make a drink like Mexican hot chocolate, or bake brownies with Ibarra chocolate. You can also prepare Mexican chocolate cookies.

Ingredients Mexican Hot Chocolate Makes 1 serving.
1 cup (236 ml) milk (regular or almond), 4 blocks or triangles from one Ibarra disk, ⅛ teaspoon (0.625 grams) ground chile, Dash of salt, Dash of cinnamon, Whipped cream (optional).

Ingredients Mexican Chocolate Brownies Makes 9 large slices or 16 small slices.
½ cup (118 grams) all purpose flour, ½ teaspoon (2.5 grams) cinnamon, ¼ teaspoon (1.25 grams) salt, 1 ½ disks Ibarra chocolate, 1 ounce (28 grams) unsweetened baking chocolate.
6 tablespoons (90 grams) butter, cut into chunks, ½ cup (118 ml) packed brown sugar, 2 large eggs, beaten, 1 teaspoon (5 grams) vanilla, 1 chipotle chile in adobo, finely chopped, Dulce de leche ice cream (optional).


Ingredients Mexican Chocolate Cookies Makes about 30 cookies.
2 cups (473 grams) all purpose flour, 1 teaspoon (5 grams) baking soda, ¼ teaspoon (1.25 grams) salt, 1 ½ teaspoon (7.5 grams) cinnamon, ¼ teaspoon (1.25 grams) cayenne pepper.
1 cup (236 grams) unsalted butter at room temperature, 1 cup (236 grams) light brown sugar, packed, 2 large eggs, 1 teaspoon (5 grams) vanilla extract, 12 ounces (340 grams) Ibarra chocolate, chopped.


Method 1 Making Mexican Hot Chocolate.
1. Chop the chocolate into small pieces. Use a sharp knife to chop up four blocks of the Ibarra chocolate on a cutting board. Cut them into small pieces so they melt easily in the milk.
You can add more than four blocks to the hot chocolate, but adding more may make it a bit too thick to drink. Use your discretion.
2. Warm the chocolate, milk, salt and chile in a small saucepan. Pour 1 cup (236 ml) of the milk in a saucepan over the stove on medium heat. You can substitute with almond milk or water for a dairy free option. Add the chocolate, a dash of salt, and ⅛ teaspoon (0.625 grams) ground chile to the milk.
Heat the mixture until the chocolate is melting and it is very hot, but not boiling.
You may need to stir the mixture a few times to help the chocolate melt.
3. Use a whisk or hand blender to froth the mixture. Whisk or froth the mixture until the chocolate is completely dissolved and the top becomes foamy. You can use a hand whisk or a hand blender to do this.
4. Pour the hot chocolate in a mug. Once the hot chocolate is frothy, pour it into a mug. Finish the Mexican hot chocolate off by adding a dab of whipped cream and a dash of cinnamon to the top. Drink it while it is still hot.

Method 2 Baking Mexican Chocolate Brownies.
1. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Take a 9 x 9 metal or glass pan. Grease it with butter or cooking spray.
2. Combine the flour, cinnamon, and salt. In a large mixing bowl, stir together ½ cup (118 grams) flour, ½ teaspoon (2.5 grams) cinnamon, and ¼ teaspoon (1.25 grams) salt. Use a wooden spoon to mix all the dry ingredients together.
Set the bowl aside once you have combined the ingredients together.
3. Melt the chocolate. Use a double boiler over medium heat to melt 1 ½ disks of Ibarra chocolate and 1 ounce (28 grams) baking chocolate. Stir the chocolate in the boiler so it melts evenly.
You can make a double boiler in a pinch by placing two inches (2.54 cm) of water in a small saucepan and boiling the water. Then, place a heat resistant bowl over the saucepan and pour the chocolate in the bowl.
4. Add the butter and brown sugar to the chocolate. Once the chocolate has melted, add in the 6 tablespoons (90 grams) butter and ½ cup (118 ml) brown sugar. Use a wooden spoon to mix in the butter and sugar. It’s okay if the mixture is a bit grainy as long as everything is melted in the bowl.
5. Put in the beaten eggs, vanilla, and chipotle chile. Remove the bowl from heat. Then, drizzle in the two beaten eggs, using a whisk to combine. Add 1 teaspoon (5 grams) vanilla and 1 finely chopped chipotle chile.
6. Whisk in the dry ingredients. Use a whisk to add the flour, cinnamon, and salt to the bowl with the chocolate mixture. Whisk the wet and dry ingredients together until just combined.
You can then pour the batter into the prepared pan.
7. Bake for 20 minutes. Use a toothpick to check that the brownies are cooked. Insert it into the middle of the brownie and check that just a few crumbs appear on the toothpick. This means the brownies are ready.
If the toothpick comes out of the brownie very wet or covered in globs of batter, the brownies need more time to bake.
8. Serve warm. Take the brownies out of the oven to cool. Serve the Mexican chocolate brownies warm with a pinch of cinnamon.
You can also add a scoop of dulce de leche ice cream to the brownie for extra sweetness.
Store leftovers in an airtight container in the fridge for up to four days.

Method 3 Preparing Mexican Chocolate Cookies.
1. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius). Line two large baking sheets with parchment paper.
2. Combine flour, baking soda, salt, cinnamon, and cayenne. In a large mixing bowl, combine 2 cups (473 grams) flour, 1 teaspoon (5 grams) baking soda, ¼ teaspoon (1.25 grams) salt, 1 ½ teaspoon (7.5 grams) cinnamon, and ¼ teaspoon (1.25 grams) cayenne pepper. Use a wooden spoon to mix the dry ingredients together.
Set the bowl aside once they have been combined.
3. Beat together butter and sugar. Use a stand mixer or a hand mixer to beat together 1 cup butter (236 grams) and 1 cup (236 grams) brown sugar. Beat together until the mixture is fluffy.
4. Add the eggs and vanilla. Beat the two eggs into the mixture one at a time. Then, beat in 1 teaspoon (5 grams) vanilla extract.
5. Pour in the flour mixture. Add the flour mixture into the butter and sugar mixture. Do this one cup at a time. Mix with a wooden spoon until just combined.
6. Stir in the Ibarra chocolate chunks. Pour in the 12 ounces (340 grams) of Ibarra chocolate chunks and mix them into the batter until just combined.
7. Refrigerate the dough. Do this for at least one hour and up to one day. Making the dough cold will make it easier to place on the baking sheets. It will also ensure the cookies will turn out round and evenly shaped.
8. Place the dough on the baking sheets. Use a tablespoon to drop the dough on the baking sheets. You want the dough to be spaced 1 ½ inches (3.81 cm) apart and have a rounded shape.
9. Bake for 10 minutes. Place them in the oven and bake them until they appear golden brown but soft to the touch.
If you prefer crisper cookies, bake them for 12 minutes.
10. Cool and serve. Take the cookies out of the oven and let them sit on the baking sheets for three minutes. Then, transfer them to cooking racks.
Let the cookies cool for 5 to 10 minutes. Then, serve them.
Leftover cookies can be stored in an airtight container in the fridge for up to three days.

Things You'll Need 

Mixer, Mixing bowls, Double boiler, Wooden mixing spoon, Two baking sheets.

Mei 30, 2020

how to cook with sorrel

How to Cook with Sorrel.

Sorrel is a green herb that has a tart flavor and can be used to add more complex tastes to various dishes. Because sorrel has such a unique taste, it's important that you pair it with complimentary flavors. Sorrel can be used as a garnish or replacement for other herbs and is a good ingredient in sauces and soups. If you use sorrel in the right dishes and combine it with the right ingredients, it can help elevate your cooking and add a robust and unique flavor to your foods.







Cleaning and Preparing the Sorrel.



Immerse the sorrel in warm water. Wash the sediment and dirt from your sorrel by immersing it in a tub of water. Run your fingers across the leaves to wash them before removing them from the water.



Pat the sorrel dry with paper towels. Press down on the sorrel with paper towels and try to absorb as much moisture as you can.



Fold the sorrel in half. Folding the sorrel in half makes it easier for you to cut both sides of the stem.



Cut the stem out of the bottom of each leaf. With the sorrel leaf folded, make an angled cut to take off the hard stem of the sorrel. The cut should run about two-thirds up the stem of each leaf.



Store sorrel in the refrigerator. If you plan on preserving your sorrel for later use, wrap them in a damp paper towel and place them in your refrigerator. Sorrel will become soggy very quickly and will wilt in a day or two. Wrapping them with a damp paper towel will slow the speed at which the leaves turn brown and wilt.







Making a Sorrel Sauce.



Ingredients Sorrel Sauce.

3 tablespoons (44.36 ml) of butter.

2 cups (50 g) of fresh sorrel leaves, chopped.

1/4 cup (5 g) of chervil.

1/2 cup (15 g) of chives.

1/2 cup (118.29 ml) of heavy cream.

Salt and pepper.



Melt the butter in a saucepan. Place the pan on the stovetop and turn it on to medium-high. Take 3 tablespoons (44.36 ml) of butter and place it in the hot pan. Mix the melting butter with a fork or spoon until it liquefies. Turn the heat down to medium once it's melted.

If the butter starts turning a dark brown, you are burning it.



Add sorrel, chervil, and chives to the melted butter. Add 2 cups (50 g) of fresh sorrel leaves, 1/4 cup (5 g) of chervil, and 1/2 cup (15 g) of chives to the melted butter and allow the sorrel to wilt. This should take approximately two minutes.

You can replace chervil with fresh parsley.



Mix in heavy cream. Pour 1/2 cup (118.29 ml) of heavy cream over the wilted sorrel leaves. Bring the sauce to a boil then reduce it to a simmer for about five minutes.



Season with salt and pepper and serve with fish. Remove the pan from the heat and taste it with a spoon. Add salt and pepper to taste. This sorrel sauce tastes best over fish like salmon, halibut, cod, and sole.







Making Sorrel Soup.



Ingredients Sorrel Soup.

4 tablespoons (59.14) of unsalted butter, melted.

1/2 cup (75 g) of chopped green onions.

4-6 cups (532 g - 798 g) of sorrel, chopped.

3 tablespoons of flour.

1 quart (946.35 ml) of vegetable stock.

1/2 (118.29 ml) cup cream.

2 egg yolks.

Olive oil.

Salt.



Bring vegetable stock to a boil. Pour your vegetable stock into a deep pot and turn the stovetop to high. Once your stock starts boiling, reduce the temperature to medium to bring your stock to a simmer.

You can also use chicken stock.



Brown the onions with olive oil in another pan. Pour a teaspoon of oil in another pan and turn your stovetop to high until it starts to smoke slightly. Reduce the heat to medium and start cooking your chopped onions. Stir the pan until the onions become translucent.



Add the sorrel and onions to the stock. Add your chopped sorrel to the stock along with your cooked onions. Mix the sorrel and the onions into the stock for five minutes, uncovered.

You can add more sorrel to your stock if you want your soup to taste stronger.



Whisk the egg yolks and cream in a separate bowl. Combine the 1/2 (118.29 ml) cup cream with the two egg yolks and mix them together until everything is well incorporated. You must do this separately before you add it to your broth.



Pour the egg and cream mixture into your stock. Use a ladle to trickle the cream and egg mixture into your broth. Continue to ladle the mixture into your soup until you've transferred it all.



Reduce the temperature to low and cook the soup for five minutes. Do not cook the broth on high heat while you add your eggs or they will become scrambled. Stir the soup as it heats up. Allow the soup to continue cooking for five more minutes before serving it.

This sorrel soup can also be enjoyed with a dollop of sour cream.







Putting Sorrel in Other Dishes.



Replace spinach, chard, or arugula with sorrel. If you are cooking a recipe that calls for spinach or chard, you can use sorrel as a replacement. Consider the bitterness of sorrel and decide how it will alter the dish you are planning on making.



Accent dishes with a sprig of sorrel. The bitter and unique taste of sorrel can be appreciated as a garnish for many different dishes like mashed potatoes, rice, lentils, eggs, and cheese. Try replacing a garnish like parsley with sorrel and see if you enjoy the taste.



Add sorrel to your salad. The bitter taste of sorrel tastes great in different kinds of salads. Be careful not to add too many leaves, or it could overpower the taste of your salad and make it too bitter. Use traditional greens like iceberg lettuce, spinach, and romaine lettuce to build the base of your salad and then add some sorrel leaves to it to enhance the flavor.

November 16, 2019

how to cook pan frying scrapple

How to Cook Pan-Frying Scrapple.

Scrapple is a food of the Pennsylvania Dutch, and is also known as pan rabbit. Scrapple isn’t made out of rabbit at all, but is instead pork scraps which would otherwise be thrown away, combined with cornmeal, wheat flour, and spices. It is a favorite food around the Mid-Atlantic states such as Pennsylvania, Maryland, and Delaware. Scrapple is commonly enjoyed in sandwiches, with eggs, or topped on pancakes or waffles. Scrapple can be served either pan-fried or oven-baked.



Ingredients.

Pan-Frying Scrapple.

½ loaf of scrapple

1 cup (110 g) of instant flour.

Salt, to taste.

Black pepper, to taste.

1 tbsp (14 g) of butter.

Makes 4 servings.



Slice the scrapple into ¼ in (0.6 cm) thick slices. Use a sharp chef’s knife to evenly slice the 1/2 loaf of scrapple. The thickness of the slices depends on your own preference, however thinner slices tend to cook more quickly.[1]

While 1/4 in (0.6 cm) slices are the most common, try ½ in (1.3 cm) thick slices if you prefer them to be a bit chunkier.

For even thicker slices, try ¾ in (2 cm). Bear in mind that these will need to be cooked for longer though.



Dip each scrapple slice into 1 cup (110 g) of instant flour. Pour the instant flour into a bowl and coat each slice fully in the flour. Dip each slice individually to make sure that every side is coated in instant flour.



Season the slices with salt and pepper to taste. Use table salt and freshly ground black pepper to sprinkle over each slice. Make sure you season both sides of each slice.



Heat 1 tbsp (14 g) of butter in a skillet or a deep frying pan. Using a medium heat for the frying pan is the key to making delicious, crispy scrapple. Make sure that the butter has melted before you put the scrapple in the pan.

Don’t add too much butter to the pan, as the contents of the scrapple has enough grease. Too much butter will make the scrapple too oily when it has finished cooking.

Since the scrapple in the pan will be producing grease, this makes it less likely to burn.



Pan-fry the scrapple slices for 3 minutes on the first side. Place each slice in the pan, and fry them until you can see the edges of the underside starting to look brown and crispy. Make sure that there is ½ in (1.3 cm) gap between each slice in the pan.

The slices will stick together if they are cooked too close to each other in the pan.



Flip over each slice and fry them for a further 3 minutes. Let this side cook until it is brown and crispy too. You may have to do several batches of pan-frying the scrapple, depending on how many slices you are cooking and how big your pan is.

The length of time that it takes to pan-fry the scrapple depends on the thickness of the slices. Thin slices can cook in as quickly as 3 minutes, while thick slices may take up to 10 minutes on each side. Watching for the crispy edges and browning color is the best way to monitor how the scrapple is cooking.



Remove the scrapple from the pan when it is brown and crispy. Once the scrapple slices are cooked, use a kitchen flipper to remove them from the heat. Place the scrapple on a plate, and make sure it is lined with a paper tower to absorb any extra grease.

You could also use a frying fork to remove the slices from the pan if you prefer.

Scrapple is best served when it has been left to sit for a few minutes on the plate first.

Pan-fried scrapple slices are commonly served in sandwiches or with fried eggs, and leftovers can be refrigerated for up to 1 week.





Tips.

Scrapple is usually enjoyed in sandwiches, alongside waffles or pancakes, or with scrambled eggs.

Store uncooked scrapple in an airtight container in the freezer if you aren’t ready to cook it just yet. It will last for up to 3 months.





Things You'll Need.

Pan-Frying Scrapple.

Chef's knife.

Skillet or deep frying pan.

Spatula.

Paper towels.

November 14, 2019

how to bake corn

How to Bake Corn.

Corn is a delicious and nutritious vegetable that can be baked in a variety of ways. To roast ears of corn, start by removing their husks. Smear the ears with butter, wrap them in foil, and place them in the oven. Casseroles are another great way to bake both whole kernel and cream-style corn. For something different, try a roasted corn and pepper salsa. Shuck and roast the corn, then slice the kernels off each ear. Combine the corn with fresh ingredients and serve the salsa with tortilla chips.

Method 1 Roasting Corn on the Cob

Ingredients.
4 ears of corn, 2 tablespoons butter, melted, Serves 4.

Steps.
1. Preheat your oven to 450°F (232°C). Let your oven heat up while you shuck the corn and prepare it for roasting.

2. Remove the outer leaves of each ear of corn. Each ear of corn is enveloped in light green leaves called the husk. To shuck the husk from the corn, start by peeling off the outer leaves on each ear and discarding them. Stop peeling when only 1 thin layer of inner leaves remains on each cob.

3. Expose the tip of each piece of corn to create a “zipper.” Peel back the remaining inner leaves at the end of each cob until you see a few yellow kernels peeking out. Think of these pulled back leaves as the corn’s "zipper."

The tassels are the silky strings bunched at the end of the cob.

4. Pull the “zipper” down firmly with your dominant hand. Hold the bottom of 1 ear of corn firmly with your non-dominant hand. Grab the zipper and tassels with your dominant hand. Use 1 firm, quick tug to yank down the ear's zipper. Pull the husk all the way down to the bottom of the cob, and keep pulling until the husk is inverted.

This will also expose thin, silky strands on the inside of the husk.

5. Pull the husk off the cob in 1 smooth motion. Keep your dominant hand on the inverted husk. Quickly snap your wrist to pull the husk off the end of the cob. Try to do this in 1 smooth motion. Discard the husk and the silky strands that came with it.

6. Pull off the remaining silky strands with your fingers. Some of the silky strands may cling to the corn kernels after you remove the husk. Use your fingers to pull off any silk still clinking to the cob. Discard the silky strands.

7. Smear about ½ tablespoon of softened butter on each ear of corn. Let the butter soften at room temperature for a few minutes, then use a butter knife to spread about ½ tablespoon of it onto each cob. Be sure to spread the softened butter from the top to the bottom of the ear, then all the way around.

8. Wrap each buttered ear of corn individually in aluminum foil. After smearing on the butter, place the ear of corn on a small sheet of aluminum foil. Fold the foil around the ear so that it’s fully encased. Do this for all 4 cobs, wrapping each one individually in foil.

9. Bake the corn for 20 to 25 minutes. Place each ear of corn onto a baking sheet. Carefully place the baking sheet into the preheated oven.

10. Remove the baking sheet and serve the corn. The foil will be very hot, so let it cool for a few minutes or wear gloves to unwrap each ear of corn. Serve the corn immediately. You can serve it as is, still on the cob, or you can slice the kernels off of each cob and serve it that way.

Method 2 Baking a Corn Casserole.

Ingredients.

1 can or 15 oz (430 g) whole kernel corn, drained, 1 can or 14 oz (400 g) cream-style corn, 1 package or 8 oz (230 g) corn muffin mix.

1 cup (120 g) sour cream, 1/2 stick butter, melted, 1 to 1 1/2 cups (120 to 180 g) shredded cheddar cheese, Serves 6 to 8.

Steps.

1. Preheat your oven to 350°F (177°C). Let your oven heat up while you put the casserole together.

2. Combine the corn, muffin mix, sour cream, and butter in a bowl. Pour both cans of corn and the package of corn muffin mix into a large mixing bowl. Use a spoon to combine them. Add the sour cream and melted butter to the bowl and stir the mixture until completely incorporated.

The mixture will be slightly lumpy.

3. Pour the mixture into a greased 9 in (23 cm) x 13 in (33 cm) dish. Spray your casserole dish with nonstick cooking spray, taking care to coat all sides of it evenly. Transfer the corn mixture from the bowl to the casserole dish.

4. Bake the corn casserole uncovered for 45 minutes. Place the corn casserole into the preheated oven. When the casserole has lightly browned on top, carefully remove the dish from the oven. Place the casserole on a heat-resistant surface.

5. Top the casserole with cheese and bake it for 5 to 10 more minutes. Sprinkle shredded cheddar cheese evenly over the entire surface of the corn casserole. Use an oven mitt to place the dish back into the oven. Let it bake at the same temperature for another 5 to 10 minutes. Remove the casserole from the oven when the cheese has completely melted.

6. Let the casserole stand for 5 minutes, then serve. Set the casserole on a heat-resistant surface and let it cool down for about 5 minutes. Use a large spoon to scoop out and plate each serving. Serve the dish warm.

Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.







Method 3 Making Roasted Corn and Pepper Salsa.

Ingredients.

2 poblano peppers, 1 jalapeno.

4 ears corn, husk and silk removed, 4 tablespoons unsalted butter, melted, Sea salt and pepper, to taste, ¼ cup (30 g) fresh cilantro leaves, chopped.

½ cup (60 g) red onion, diced, 1 tablespoon red wine vinegar, 3 tablespoons lime juice, 1 teaspoon granulated sugar, ½ teaspoon kosher salt.

Serves 6

Steps.

1. Preheat your oven to 400°F (204°C) and prepare a baking sheet. Line a large baking sheet with aluminum foil. Spray the foil evenly with nonstick cooking spray.

2. Remove the husks and silk from the 4 ears of corn. Peel off the light green outer leaves. Gently peel back the remaining inner leaves at the end of each cob. Think of these pulled back leaves as the corn’s "zipper." Grab the “zipper” and tassels and pull them off each ear in 1 smooth motion. Snap the leaves off the ends, then pull off any remaining silk from the kernels with your fingers.

3. Cover each ear with 1 tablespoon (14.8 ml) of melted butter and season. Place the shucked corn on the foil-lined baking sheet. Use a butter knife to smear 1 tablespoon (14.8 ml) of melted butter onto each ear. Be sure to spread the butter from the base to the tip of the piece of corn, and then all the way around it. Season each ear with sea salt and pepper.

4. Add the whole peppers to the baking sheet. Rinse the poblanos and jalapeno off with water, then pat them dry. Place the whole peppers onto the baking sheet with the corn. Spray the tops of the peppers with nonstick cooking spray.

Spread the veggies out on the baking sheet so none of them are overlapping.

5. Roast them for 10 minutes, then flip and roast for 10 more minutes. Place the baking sheet into the preheated oven. After roasting for 10 minutes, use tongs to quickly flip over each ear of corn and all of the peppers.

6. Pull out the peppers and continue roasting the corn. Use tongs to flip each piece of corn over again, then remove the roasted peppers from the baking sheet. Close the oven door. Put the peppers in a container with a tight-fitting lid. Let the peppers sit for 15 to 20 minutes while the corn continues to roast.

7. Combine the onions and red wine vinegar in a bowl. Dice the red onion and place it in a medium sized bowl. Pour the red wine vinegar over the onion. Set this aside to marinate for 10 minutes while you finish preparing the salsa.

8. Peel the skin from the roasted peppers and dice them. Remove the peppers from the container. Use a sharp knife to peel off the skin from all of them. Cut into each pepper and remove the ribs and seeds from the inside. Discard these. Dice the peppers and add them to the bowl with the onions and vinegar.

9. Remove the roasted corn and cut the kernels off of each cob. The corn kernels should be lightly browned when you remove them from the oven. Let the ears cool for a few minutes so that you can handle them. Use a sharp knife to slice the kernels off of each piece.

10. Add the corn and cilantro to the bowl with the other ingredients. Chop the fresh cilantro. Place the roasted corn kernels and the fresh cilantro into the bowl with the onions and vinegar. Add the remaining seasonings to the bowl, then stir well to combine the mixture.

11. Cover the salsa and refrigerate it for 30 minutes. Use plastic wrap or a tight-fitting lid to cover the bowl of salsa. Put the bowl into your fridge and let the flavors develop for about 30 minutes. Pull out the salsa and taste it. Adjust the salt to taste, if needed. Serve the roasted corn salsa with your favorite tortilla chips.

Januari 23, 2020

How to Bake with Protein Powder

How to Bake with Protein Powder.

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

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

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

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

Method 1 Using Protein Powder in Baked Goods.

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

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

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

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

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

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

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

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

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

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

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

Method 2 Baking Whey Protein Powder Blueberry Muffins.

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

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

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

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

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

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

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

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

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

Things You'll Need.

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

Method 3 Making Protein-Powder Brownies.

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

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

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

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

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

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

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

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

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

Things You'll Need.

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

Method 4 Baking Protein Powder Oatmeal Cups

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

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

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

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

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

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

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

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

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

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

Things You'll Need.

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

Januari 16, 2020

how to 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 cook barley

How to Cook Barley.

Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.



Ingredients.

Making Basic Barley.

1 cup (250 ml) pearl or hulled barley.

2 to 3 cups (500 to 750 ml) water.



Preparing Baked Barley.

1 Tbsp (15 ml) butter, 1 cup (250 ml) uncooked hulled barley.

1/2 tsp (2.5 ml) salt.

2 cups (500 ml) boiling water, 1 Tbsp (15 ml) chopped fresh parsley.



Cooking Barley Soup.

2 Tbsp (30 ml) butter, 1 onion, diced.

2 stalks celery, diced.

1 carrot, peeled and diced.

2 cloves garlic, minced.

1 lb (450 g) dried mushrooms, chopped.

1 Tbsp (15 ml) flour, 2 qts (2 L) beef or vegetable broth.

1 cup (250 ml) uncooked whole barley, 2 tsp (5 ml) salt.



Tossing Barley Salad.

2 cups (500 ml) cooked barley, 1/2 cup (125 ml) tomatoes, chopped.

1/4 cup (60 ml) red onion, chopped.

1 cup (250 ml) feta cheese, crumbled.

2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.





Method 1 Making Basic Barley.

1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.

You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.

2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.

Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.

3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.

If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.

4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.

You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.

5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.

If there's still excess after letting the barley sit, you may need to drain the water away.

6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.



Method 2 Preparing Baked Barley.

1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.

2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.

Note that you may also boil the water in a tea kettle.

3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.

4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.

If you do not have a lid for your baking dish, cover it tightly with aluminum foil.

5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.

6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.



Method 3 Cooking Barley Soup.

1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.

Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.

Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.

2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.

3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.

4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.

5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.

6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.

Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.

7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.

8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.

If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.

9. Enjoy. Serve the finished soup while it is still fresh and hot.



Method 4 Tossing Barley Salad.

1. Cook one cup of barley. Follow the instructions for "Basic Barley."

Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.

Drain, then let the barley cool to room temperature before continuing.

2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.

3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.

4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.

5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.

You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.





Question : Is barley healthy for you?

Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.

Question : Can I cook pot barley like pearl barley?

Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.

Question : Does barley contain gluten?

Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.

Question : What types of barley are there?

Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.

Question : What salads can I add barley to?

Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.

Question : What does barley go well with?

Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.

Question : Can I boil barley?

Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.

Question : How long should I cook barley in my pressure cooker?

Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.

Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?

Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.

Question : Is the barley used in these cooking methods "pearl"?

Answer : Yes. Most barely sold in grocery stores will be "pearl."



Things You'll Need.

Making Basic Barley : Large saucepan, Mixing spoon, Stove.

Preparing Baked Barley : Oven, Stove, Baking dish, Saucepan, Aluminum foil.

Cooking Barley Soup : Stock pot, Knife, Cutting board, Stove.

Tossing Barley Salad : Large saucepan, Mixing spoon, Stove, Large mixing bowl

Februari 20, 2020