how to make recipes with chia seeds

How to Make Recipes With Chia Seeds.

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







Method 1 Use Chia Seeds as a Topping.



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



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



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

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

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



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

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



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







Method 2 Use Chia Seeds as a Substitute in Recipes.



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



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

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



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

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

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



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



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

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







Method 3 Add Chia Seeds to Traditional Recipes.

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





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

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



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



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



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



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





Tips.

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

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

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



Warnings.

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

November 18, 2019

How to Choose the Healthiest Chocolate

How to Choose the Healthiest Chocolate.

Chocolate is a delicious and tasty treat made from the tropical cacao tree seeds. Americans consume about 4.5 kg of chocolate every year. Although chocolate in large quantities may lead to weight gain due to its higher calorie and sugar content, there have been some health benefits associated with this sweet treat. Chocolate, especially dark chocolate, contains antioxidants like flavanoids and flavanols. These compounds have been associated with lowering cholesterol, preventing memory loss and reducing the risk of cardiovascular disease. Choose the most nutritious chocolate to include in your diet to increase your intake of these beneficial antioxidants.

Method 1 Selecting Nutritious Chocolate.
1. Choose dark chocolate. If you're looking to choose a nutritious chocolate, the best and most ideal type of chocolate is dark chocolate. It may be a little more bitter, but has the biggest nutritional benefit of all.
Most dark chocolates will list a percentage on the box or bar. You may see "75% percent dark chocolate" or "65% cacao" or something similar. The percentage refers to the total amount of chocolate (antioxidant containing ingredients) in the bar.
In general, the higher the percentage listed, the less sugar and other ingredients. It also means the chocolate will have a more bitter and intense flavor.
Chocolate manufacturers can make a large variety of dark chocolates. If you purchase unsweetened chocolate, it will contain 85-99% cocoa. If you purchase bittersweet chocolate it will contain 34-84% cocoa. Lastly, if you purchase semisweet chocolate it will generally contain anywhere from 15-34%cocoa.
2. Try unsweetened cocoa powder. Although cocoa powder is not something you'd eat alone, it's a great source of antioxidants. Incorporate it into recipes and beverages to get the benefits.
Cocoa powder is made from cocoa beans. However, it doesn't contain the cocoa butter or any added sugar.
Cocoa powder typically contains about 88-96% chocolate which makes it an excellent source of antioxidants.
Try cocoa powder in baked goods, as part of rubs and spice mixtures for steaks, or make your own homemade hot chocolate.
Avoid the Dutch processed cocoa powder. The extra processing this cocoa powder requires to make it neutralized for baking also strips away the beneficial antioxidants.
3. Consider Mexican chocolate. An interesting and flavorful version of dark chocolate to try is Mexican chocolate. Mexican chocolate is often blended with spices and other ingredients for a unique twist.
Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon and occasionally ground almonds. You may even find some made with chili powder or cayenne pepper for an added kick.
Mexican chocolate has become more popular in areas outside of Mexico. You may be able to find it in the international aisle of your grocery store, and you can always order it online.
4. Limit your consumption of milk chocolate. Although milk chocolate is less bitter and more sweet than dark chocolate, it's not a great source of the nutritious antioxidants typically found in some chocolates.
Milk and milk solids which are an ingredient in milk chocolate bind to the antioxidants found naturally in chocolate. This makes them unavailable to your body.
In addition, milk chocolate only has about 5-7% of the chocolate solids that would contain the antioxidants.
If milk chocolate is your preferable choice, limit yourself to this type 1-2 times a week. Go for dark chocolate as often as you can.
5. Skip the white chocolate. White chocolate seems to be a lighter version of your traditional chocolate. Although it looks pretty and tastes sweet, this is a type of chocolate you should avoid if you're interested in a nutritious treat.
White chocolate is actually not chocolate at all. It's only cocoa butter mixed with sugar, milk solids and flavoring.
Chocolate needs to contain both cocoa butter and chocolate solids (made from cocoa beans) in order to be considered "real" chocolate. In addition, white chocolate is high in calories, sugars and sometimes additives without any of the nutritional benefits of dark chocolate.
6. Choose an all-chocolate bar. Many candies or candy bars contain other ingredients outside of the chocolate. Although they may be tempting, try to stick to an all chocolate or 100% chocolate bar.
Even though peanut butter, crushed cookies, caramel or nougat are quite tasty and pair well with chocolate, these add many, many more calories, fat and sugar.
If anything, choose a dark chocolate bar with nuts or peanuts. They'll add a little more protein and healthy fats to your chocolate bar.

Method 2 Purchasing Chocolate.
1. Purchase dark chocolate with at least 70% cacao. Go for 70% or higher for the most nutritional value. You'll receive the most antioxidants at this level.
Studies show that chocolate and chocolate bars with 70% cacao or higher provide the highest levels of antioxidants, fiber, magnesium, and copper as well.
If you're not a big fan of bitter or intense chocolate, go for 70% cacao maximum. Higher levels may not be very enjoyable to your taste buds.
In addition, if it's over 70% it's considered dairy free as there are is no milk or milk solids in this type of chocolate.
2. Buy organic chocolate. The level of antioxidants present in chocolate depends on the quality of the ingredients and the processing techniques. It's better to buy organic chocolate if you're looking for the most nutritious type.
Cocoa bean farming uses some highest quantities of pesticides. Cocoa beans are known as one of the highest "contaminated" products with the largest amount of pesticide residue.
Look for organic labeling on your chocolate. It should say "organic" or "100% organic" on the label. Only an 100% organic label indicates that all ingredients used in the chocolate are organic.
3. Stick to fairly traded chocolate brands. In addition to choosing organic chocolates, also consider only purchasing chocolates that have the seal of being Fairly Traded.
Cocoa farmers are often forced to sell products to middlemen for very low prices. In addition, many of these middle men have been associated with child labor.
If you purchase a chocolate with the label of Fair Traded on it, it means that the company ensures that farmers receive an appropriate price for their product, are allowed to invest in farming techniques that allow for a better flavor and cocoa bean and strictly prohibits child labor.
Many times the farming practices and techniques of Fair Trade chocolate make a better quality chocolate as well.
4. Skip chocolates containing additives. Not all chocolates are created equal. It's important to read over the labels of any chocolate you buy so you know what it contains.
As mentioned, true chocolate should contain cocoa butter as one of the ingredients. This is what makes chocolate smooth, creamy and delicious. However, some chocolate and candy companies use other types of fats in their chocolates.
Read over the ingredient list and look for other types of fats like hydrogenated and partially hydrogenated oils.
These are processed, trans-fats that have negative effects on your health. However, they're cheaper to use so companies will sometimes use these instead of the cocoa butter.

Method 3 Incorporating Chocolate Into Your Diet.
1. Store chocolate appropriately. Not that chocolate generally sits around too long with out being eaten, but it's important to make sure you're storing your chocolate appropriately to maintain it's freshness.
Make sure to keep your chocolate wrapped or stored in an airtight container (especially if you're buying a larger block). Chocolate is porous and will pick up the flavors of other foods.
Also store your chocolate in a cool and dry place. The refrigerator is a great place.
If you take the care to store chocolate the right way, it'll last up to 1 year.
2. Enjoy chocolate in moderation. Although eating dark chocolate does have some nutrition benefits and positive effects on your health, overdoing is not smart. Stick to moderate amounts of chocolate to maintain your health.
Any foods that are eaten too much or too frequently can cause weight gain due to extra calories your body doesn't need. This is especially true for chocolate that contains sugar.
It's typically recommended to eat about 1 oz of chocolate per serving per day. So the most you should consume during the week is 7 oz (about 1 oz per day).
Another easy way to moderate how much chocolate you eat is by choosing individually wrapped chocolates. They're automatically portion controlled and can keep your consumption in check.
3. Make nutritious recipes with dark chocolate. If you're not the biggest fan of eating plain dark chocolate or are interested in incorporating it in other ways, try making some tasty, yet nutritious recipes with dark chocolate. You can try:
Roll halved, frozen bananas in dark chocolate and then refreeze for a frozen, chocolately treat. You can also sprinkle on chopped nuts for extra crunch.
Make your own homemade chocolate covered strawberries using melted dark chocolate.
Make hot chocolate from scratch using unsweetened cocoa powder. Use soy milk instead of cow's milk to make sure you get the full does of antioxidants.
You can also use cocoa powder in rubs and marinades - especially for beef.
Dip dried fruit like apricots into melted dark chocolate.

Tips.
Enjoy chocolate in moderation. Even healthier versions still add extra calories to your daily total.

Juni 22, 2020

Fresh Mozzarella Cheese and How It Is Made.

Fresh Mozzarella Cheese and How It Is Made.

What Is Fresh Mozzarella Cheese ?
Written by Peggy Trowbridge Filippone.

Fresh mozzarella is a sliceable curd cheese that originated in Italy. Traditionally made from the milk of water buffalo (not North American buffalo or bison, as many mistakenly think), its delicate, milky flavor is highly prized. Fresh mozzarella is considered to be one of the healthier cheeses, due to its low fat and sodium content. Water buffalo's milk mozzarella is more nutritious than cow's milk mozzarella, with higher concentrations of calcium, protein, and iron, as well as being lower in cholesterol.

Fast Facts.
• Source: Traditionally water buffalo's or cow's milk.
• Origin: Italy.
• Texture: Fresh, semisoft.
• Color: White.

What Is Fresh Mozzarella Cheese?
Fresh mozzarella is quite different from shredded mozzarella cheese. It’s a fresh, semisoft cheese. Unlike many varieties of cheese, it isn’t aged and is instead eaten immediately after being made.

The original source of milk for fresh mozzarella is the Italian Mediterranean buffalo breed, which is believed to have been introduced to Italy in Roman times or later during Barbarian invasions of Italy. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk; in fact, much of the mozzarella cheese we find in our local supermarkets is made from cow's milk. If you are shopping for traditional fresh mozzarella, look for the label "mozzarella di bufala."

Fresh mozzarella is silky, soft, milky, and mild in flavor. It should be eaten at room temperature to fully enjoy its subtle and fresh flavor. Fresh mozzarella is easily found in supermarkets and specialty stores. Prices vary slightly from producer to producer and milk source, with buffalo's milk being more expensive than cow's milk mozzarella. The milk of the Italian Mediterranean buffalo is three times more expensive than cow's milk and is costly to ship, which is reflected in its price.

How Fresh Mozzarella Is Made
No matter which type of milk is used, fresh mozzarella is made in the same manner. Mozzarella cheese is not aged like most cheeses and is best when eaten within hours of its making. The process of making mozzarella is called pasta filata. The milk is incubated with a whey starter containing thermophilic bacteria and then rennet is added to form the curds. The curds are heated in water or whey until they form strings (hence the term "string cheese") and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

It is easy to make homemade mozzarella cheese. You need only rennet, citric acid, milk, and water. You can find rennet and citric acid in specialty markets and health food stores that may cater to home cheesemakers, or online. In 30 minutes, you can have fresh mozzarella to enjoy and impress your family or guests.

Types of Mozzarella.
Different kinds of animal milk can be used to make fresh mozzarella. Water buffalo's milk is very high in fat and casein, making it hard to digest in its raw form. While it is not consumed as a beverage, it's prized for making mozzarella, burrata, ricotta di bufala, yogurt, and similar products.

In Italy, if you want cow's milk mozzarella, ask for mozzarella fior di latte, which may be made with pasteurized or unpasteurized cow's milk. In the U.S., this would be the same as the common mozzarella seen in the cheese section of the grocery store.

Sheep's milk mozzarella can be found in some areas of Italy, including Sardinia, Abruzzo, and Lazio. Goat's milk mozzarella is made by some small producers.

Substitutes.
Fresh mozzarella is unique and difficult to substitute. Burrata is the best alternative, but it will be runnier. When cooking, however, a lower moisture mozzarella or another mild melting cheese, such as provolone or Monterey Jack, are options, but their flavors will not be identical.

Uses.
You are probably familiar with shredded mozzarella layered on pizza and baked Italian dishes, and fresh mozzarella can be used in the same manner. It's also used in a variety of fresh and cooked recipes. It can be layered into salads, such as caprese salad, or in sandwiches and panini, or as a topping for bruschetta and crostini. It can be enjoyed quite simply, with a drizzle of olive oil or as an accompaniment to melon or tomato. Fresh mozzarella is also a delightfully creamy and melty component to fillings and stuffings for meat and meatballs, chicken, and vegetarian dishes.

Storage.
If you buy or make fresh mozzarella, keep it immersed in liquid until you are ready to use it. Packaged mozzarella usually includes some liquid. Keep mozzarella refrigerated; because of its high moisture content, it does not keep as long as harder cheeses. Low-moisture mozzarella will keep longer. Once opened, the mozzarella should be eaten as soon as possible, preferably within one day. Because of its delicate nature, fresh mozzarella does not benefit from freezing.

Agustus 12, 2020

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

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

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

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

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

Tips.

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

April 08, 2020

how to turn a regular recipe into a low fat recipe

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

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

Method 1 Meat.

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

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

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

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

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

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


Method 2 Dairy and Other Baking Items.

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

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

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

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

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

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

November 25, 2019

how to create your own dump recipes

How to Create Your Own Dump Recipes.

People are more interested than ever in how to come up with your very own meal dump recipes — recipes which only require you to dump a few ingredients into a pot, pressure cooker or crock-pot and then cook those ingredients to make a tasty, healthy meal.

Steps.
1. Select ingredients that will be cooked after the same amount of time after they are cut up in appropriate sizes. For example, raw chicken thighs, sliced celery, sliced carrots and peas, and a starch like diced potatoes or pasta with a sauce added, such as a can of condensed cream of chicken soup, would make a great dump recipe.
Remember to add additional liquid if you are including pasta in your recipe.
2. Follow the general approach to choosing your ingredients. Here's how you should go about this process:
Select the central ingredient, whether it be meat or fish or a vegan equivalent.
Select the vegetables and other ingredients, such as pasta, to go with it.
Decide on the size each ingredient will be to put in the cooker.
3. Search for relevant dump recipes online. In fact, by searching for dump recipes, you may just come up with the ideal recipe you want and not have to create one yourself.
4. Select a cooking time which is appropriate to the container you are using. Here's what you need to know:
Stove cooking recipes containing chicken should take about 1/2 hour if at the boil.
A pressure cooker will take less time - perhaps 10 minutes on pressure.
A crockpot will take many hours - 4 hours on high and 6-8 hours on low.
5. Don't forget to write down your recipe with cooking instructions. This can help you repeat the delicious recipe at a later date, or to share it with friends. And who knows, you may come up with a Dump Meal Recipe Book of your very own. Currently, there are very few books like this available, and you could start a trend!

Tips
Depending on the cooking method you may need to add liquid like milk or water or stock. For example, cooking in a pot on a stove requires additional liquid because of evaporation. Using a pressure cooker should use little or no extra liquid. Also remember that additions like pasta will require additional cooking liquid(s). It is better to have a little more liquid than necessary than not enough.
Use an instant read thermometer to check meat temperature - as long as the meat exceeds 175F you should be safe.
One-pot and casserole recipes are candidates for dump recipes.
If you size the recipe large enough, you will have leftovers which can serve as another meal or so...
Some recipes you can portion out the ingredients into several containers or plastic food bags and freeze them... just remove the container(s)/bag(s) you want and dump them into your cooking pot and cook until done.
Warnings.
Using raw or frozen meat(s) in a recipe can pose health dangers if the recipe is not cooked long enough.
Certain recipes require stirring the pot if cooking on a stove top. Examples are recipes which include dairy and other ingredients which may tend to stick to the bottom of the pot.
When should I skip creating a dump recipe? Typically, recipes containing ingredients which may have widely differing cook times.

November 28, 2019

How To Make Homemade Fresh Mozzarella.

How To Make Homemade Fresh Mozzarella.

by EMMA CHRISTENSEN.
Knowing how to make your own mozzarella is a dangerous thing. Knowing that at any moment, should the desire present itself, you could whip up your very own ball of creamy mozzarella, still warm from the whey whence it came? Yes. Very, very dangerous. Here’s how to do it.

Compounding the dangerousness of homemade mozzarella is the fact that it comes together in about twenty minutes. You warm the milk with some citric acid (not as scary as it sounds), add the rennet to separate the milk into curds and whey, heat it again, knead stretch knead, and then you have mozzarella. It’s basically magic.

Don’t be scared off by the citric acid and the rennet. Both things sound like something Batman might encounter on a bad day in Gotham, but they are actually normal, everyday ingredients.

Citric acid is just a powdered form of the same mouth-puckering acid found in lemons and limes. It’s added here to help acidify and coagulate the milk. Rennet can be found in both tablet or liquid form, as well as in vegetarian or…er…non-vegetarian versions. Its job is to set the proteins in the milk and form solid, stretchy curds.

Both citric acid and rennet can usually be found at a good grocery store or food co-op. If you’re having trouble tracking something down, however, take a look at the links below for places to buy the ingredients online.

When it comes to milk, almost anything goes: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. The only rule is to avoid milk that has been ultra high temperature (UHT) pasteurized. This particular method of pasteurization denatures the proteins in the milk to the point that they lose their ability to fully solidify into curds. Be careful when buying organic milk as many brands are UHT pasteurized and the packaging doesn’t always indicate this. If your mozzarella ends up looking like soupy cottage cheese, try switching to another brand of milk.

Ready to make some mozzarella? Let’s do this.

INGREDIENTS.
1 1/4 cup water.
1 1/2 teaspoon citric acid.
1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below).
1 gallon milk, whole or 2%, not ultra-pasteurized*.
1 teaspoon kosher salt.

EQUIPMENT.
5 quart or larger non-reactive pot.
Thermometer.
8" knife, off-set spatula, or similar slim instrument for cutting the curds.
Microwavable bowl.
Rubber gloves.

INSTRUCTIONS.
Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.
Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.
Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.
Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.
Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.
Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.
Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.
Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.
Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.
Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.
Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

RECIPE NOTES.
Adapted from New England Cheesemaking Supply Company.

Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

Agustus 12, 2020

how to make comfort food healthier

How to Make Comfort Food Healthier.

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

Method 1 Adjusting Classic Comfort Food Recipes.

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

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

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

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

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

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

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

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

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

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

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

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

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

Method 2 Keeping Your Sweet Tooth Sated.

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

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

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

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

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

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

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

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

Method 3 Establishing Some Comfort Food Ground Rules.

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

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

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

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

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

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

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

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

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

November 26, 2019

how to change your recipes to easy slow cooking recipes

How to Change Your Recipes To Easy Slow Cooking Recipes.

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



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

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



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

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



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

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

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

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



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



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



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

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



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



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



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



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



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

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



TIPS.

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

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



WARNING.

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

November 04, 2019

How to Use Quinoa

How to Use Quinoa.

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

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

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

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

April 02, 2020

How to Use Coconut Flour

How to Use Coconut Flour.

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

Method 1 Using Coconut Flour in Baking.

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

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

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

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

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

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

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

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

Method 2 Using Coconut Flour in Other Ways.

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

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

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

Desember 27, 2019

how we fell in love with sweet potatoes

how we fell in love with sweet potatoes

Over the past decade, according to Kantar Worldpanel, demand for sweet potatoes in the UK has quadrupled. For a while, they mostly came from warmer climes – North Carolina, Israel – but in 2015, farmers in Kent pulled out all the stops to put a UK-grown crop in the supermarkets. That same year, the Office for National Statistics included the sweet potato in the illustrative shopping basket it uses to measure inflation. And last year, consumer research showed most people would opt for a sweet potato side dish over a straight-up potato one. Yet most of us have only begun to plumb those tender, sweet, soulful depths.



First up, sweet potatoes don’t have to be orange. Those Kentish farmers chose to cultivate the familiar red-skinned, flame-fleshed variety, often known as yams in the southern US. But if you have a Caribbean market stall or an Asian grocer nearby, you can probably get hold of something different. There are purple sweet potatoes, white sweet potatoes, yellow sweet potatoes. With the variations in colour come differences in texture, density, flavour and uses.



The food writer Anna Jones recommends coating wedges in polenta before baking – it crisps them up nicely. She serves hers with a chipotle yoghurt dipping sauce. If you want to deep-fry yours, Felicity Cloake cautions that they are best thick-cut, par-boiled (with a little bicarb) and coated in a cornflour paste (she spikes hers with paprika), then rolled in cornmeal.



There is, however, more to sweet potatoes than chips. The Mississippi-born chef Brad McDonald, in his book Deep South, does a smoked pork belly served with a spiced sweet potato casserole topped with pecan praline and Italian meringue. Yotam Ottolenghi mixes them, roasted, with pickled onion, coriander and goat’s cheese as an accompaniment to fish or chicken. Vegans and “clean-eaters”, meanwhile, routinely tout the virtues of the sweet potato just as much as any meat eater.



Depending, of course, on what you load them up with, sweet potatoes are a healthier option than conventional potatoes. They are lower in carbohydrates and calories, and higher in fibre and vitamin A. Their sweetness marries with a host of aromatics – from paprika to cinnamon, thyme to cumin and coriander. And their creaminess suggests all manner of pairings: sour cream, salsa verde, miso, chilli. Nigel Slater steams slices to make a fragrant split orange lentil dal that he serves with fresh coriander. And Melissa Hemsley uses chunks as the base for a lemongrass-infused chickpea and coconut curry. Sweet potatoes also make an excellent starting point for a soup, a stew, a bake or a pie.



The traditional sweet potato pie – a Thanksgiving classic – is made with butter, flavoured with vanilla and cinnamon, encased in shortcrust and served with whipped cream. Deb Perelman of the Smitten Kitchen blog went through a southern food infatuation, as she put it, a few years back, but hankered after something a little lighter for afters. She found it in the Lee Brothers’ buttermilk sweet potato pie – more cheesecake than stodge.



Tanya Harris, of the My Forking Life blog, does a mean vegan take on the trad Jamaican sweet potato pudding using coconut milk, brown sugar and allspice, but forgoing the rum you would find in other recipes. Jamaican sweet potatoes are of the denser kind, meaning the pudding is more cake-like. But even if you only have orange jewel sweet potatoes and have to spoon the resulting bake into a bowl, it will still be delicious.



Then there are the many Japanese sweets to be made with the vegetable. The most popular is a double-baked beauty: sweet potato puree with butter, sugar, cream and egg. A scattering of black sesame seeds on top, and you’re golden.



Mostly though, it’s best to remember that the sweet potato doesn’t need much doing to it to be perfect. It is one of those culinary failsafes, a foil to every kitchen foible. There are vendors in Japan who park vans on street corners and belt out: “Ishi yaki imo”, which means stone-baked sweet potato. That is all they are selling. One bite of the piping-hot tat wrapped in newspaper and you’re sold. You’re going home to rustle up more of the same in a hot, hot oven. Slow-roasting the potato in its skin means the moisture is retained and the sugars in the skin caramelise. As savoury as it is sweet, this is a whole warming meal for cold hands on a winter’s day. And that’s something to sing about.



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Note :

Acknowledgements

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November 01, 2019

how to use amaranth

How to Use Amaranth.

Considered an ancient grain, amaranth is a great source of nutrition. It has high fiber at 15%, high protein at 14% and can be used in many ways. It also contains high lysine, an amino acid found in few foods and higher calcium than most other grains. The best reason to eat amaranth is for its high nutritional value, but it also can become a staple food in the diets of people who are diabetic or have celiac because of its low glycemic index value and lack of gluten. Children also benefit from amaranth in their diet because of its high nutritional value. Amaranth is a whole grain and can also be counted as a vegetable. Although amaranth is gaining popularity, it is still not widely used and many people are unsure how to cook and eat amaranth. Knowing how to use amaranth will help you incorporate it into your diet more often.



Part 1 Using Amaranth as the Grain Portion of a Meal.

The Institute of Medicine recommends consuming grains as part of a healthy meal. These grains can be served separately or as a part of a dish. Amaranth is a nice substitute for rice or pasta in a meal and satisfies the grain portion of the meal.

1. Serve amaranth instead of rice.

Use 2.5 to 3 cups of water to 1 cup of amaranth.

Simmer it in a covered pan for approximately 20 minutes.

All the water should absorb and the grains should be fluffy when finished.

You can also toast the amaranth in butter and add some of it into a rice pilaf with rice and other grains.

2. Use amaranth instead of couscous, risotto or orzo in pasta dishes. Amaranth works well because the texture and size are not far off from these pastas or grains. You will want to use slightly less water to cook the amaranth to help it retain its structure.

Make whole grain rolls with amaranth. Amaranth is a nice addition to whole grain breads. It can either be used whole or as flour.

Using it whole, it will add texture and nuttiness to the bread.

If using the flour, you can substitute 5% to 30% of the regular flour with amaranth flour, and the only other change you need to make to the recipe would be a slight increase in water.

It also works well as gluten free flour. When making gluten free rolls, you will need to substitute all the regular flour for amaranth flour, increase the water and add xanthan gum and a starch to help the bread bake correctly.

3. Make amaranth instead of oatmeal.

Amaranth can be simmered in juice for a sweet flavor.

Add nuts, spices and fruit for a healthy and sweet breakfast.

4. Add amaranth to soups or chili. Amaranth flour can be added to thicken up soups or cooked amaranth can be added for flavor and texture.



Part 2 Preparing Amaranth in Dessert.

Amaranth has a mild flavor that lends itself well to many applications, including dessert. Many people describe amaranth as being slightly nutty and toasty.

1. Make amaranth pudding. This is just like rice pudding. You can follow a rice pudding recipe and just substitute the amaranth for rice.

2. Use amaranth to make cookies.

Amaranth seeds add a nice crunch to cookies.

The flour can also be used to make gluten free cookies. You only need to substitute the amaranth flour for regular flour when making a gluten free cookie. This will affect the flavor and give a slightly dryer cookie. To help counter these effects, try adding applesauce to your cookie recipe. The applesauce will add some flavor and retain moisture.



Part 3 Baking with Amaranth.

Amaranth works well in baked applications, especially for gluten free baked goods. Using amaranth in baked goods increases the nutritional value, mainly the fiber and protein. Also, amaranth has a low glycemic index and people looking to keep blood sugar stable while still enjoying baked goods can do that with amaranth.

1. Substitute a portion of regular flour or whole wheat flour with amaranth flour. By substituting no more than 30% of the flour with amaranth you can still follow most recipes, with the exception being the amount of water. You may need more water when using amaranth flour because it absorbs more liquid than regular flour.

2. Make gluten free baked goods. Going gluten free in baking requires more changes to recipes because you need a way to build air structure in bread without gluten. The way this is overcome is by using xanthan gum and a starch. When making cookies or baked goods that don’t require much air cell structure, you may be able to substitute 100% of the flour.

3. Add whole amaranth for flavor and texture. You can toast the seeds before you use it or just add them raw to many bread and cookie recipes. Toasted amaranth seeds go well in items like biscotti because they add flavor and crunch.



Part 4 Making Amaranth Part of a Healthy Snack.

Healthy snacking is part of a balanced diet. Ideally, when snacking you want carbohydrates and protein to help satiate you until the next meal. Amaranth provides carbohydrates and protein and can be added to many snack foods.

1. Pop amaranth into a crunchy snack. Amaranth will pop easily and creates nice “puffs” that can be eaten alone or added to a snack mix.

To pop the amaranth, add 1 to 2 tablespoons of amaranth to a very hot skillet.

Stir the seeds continuously until they pop and while they are popping.

Once most of the seeds have popped, quickly remove them from the pan to avoid burning them.

Try drizzling honey and cinnamon on popped amaranth for a sweet snack.

2. Add course ground amaranth to smoothies. This will boost the nutritional value of the smoothie while giving it a thicker texture and nutty flavor.

3. Finished.



Question : How do you make popped amaranth?

Answer : Making popped amaranth takes a little getting used to but once you've mastered it, you'll be able to do it quickly and easily. It is popped without oil or other additions, which may feel odd at first, but it's a great low calorie way to make a treat. For step-by-step instructions on making it, check out the wikiHow: How to Pop Amaranth.

Question : How do you pronounce amaranth?

Answer : Depending on your own accent, it is pronounced "am-uh-ranth". A brief online search for "how to pronounce amaranth" will provide you with a sound file to listen to so you can perfect it!

Question : Should vegans eat amaranth?

Answer : Absolutely! Amaranth is a good choice to add to a vegan or vegetarian diet because of their high protein content and complete protein profile. Not only are they healthy but they're a tasty addition to a vegan diet that will help to keep you feeling full.

Question : What is a pseudocereal?

Answer : A pseudocereal refers to a plant that has starch-filled seeds or fruits that we treat as a grain. The reason such seeds or fruits are called "pseudocereal" is that they do not meet the botanical requirements to be considered a true cereal grain but they get used in much the same way for our diet (e.g., as a cereal, as flour, etc.). Many pseudocereals were staples in ancient cultures, like amaranth, quinoa and buckwheat. In general, they have highly nutritious profiles, which is why many of them are getting "rediscovered" in current times and are thought by agricultural experts to be an underappreciated source of future nutrition (Rosentrater and Evers 2018). Another name you might find these seeds and fruits referred to is "pseudograin".

Question : Can you eat amaranth leaves?

Answer : Yes, the leaves of amaranth are edible, the Aztecs used to boil the leaves and eat them as a vegetable. If you want to enjoy amaranth as a vegetable, use either any leaves from a young amaranth plant (or even the whole plant if you can spare it) or just go for the fresh growing tips of larger, older plants. If the leaves have spines, these need to be scraped off before boiling.

Question : Is amaranth healthy?

Answer : Yes, amaranth is a healthy grain. It contains around 27 grams of protein per cup, making it one of the best sources of grain protein. It is also a complete protein. Other nutrients include manganese and iron. It is a good source of dietary fiber as well.

Question : Can it be eaten raw?

Answer : You should cook amaranth before eating it because it contains components in its raw form that block the absorption of some nutrients in the digestive system.

Question : Can I use amaranth to make porridge to feed a toddler?

Yes, you can use amaranth to make instant porridge. Add some hot milk and sugar/jaggery to amaranth puffs. Allow it to stand for a few minutes before serving. You can make the porridge as runny or as thick as you want by adjusting the amount of milk you use.

Question : Can I find this product in Bangalore?

Answer : Amazon India and several other websites sell online to customers all over India. You can also get it in large grocery stores or organic food stores in Bangalore.

Question : What does an amaranth plant look like?

Answer : Amaranth plants are highly variable in leaf size and color, also in overall plant height. Some are tiny with solid green leaves and few seeds (pig weed), while others are over 6 ft/ 2 m tall with bright orange/red/green leaves. If you type "amaranth plant" into Google and click on Images, you'll see plenty of examples.



Tips.

Purchase and taste some products made with amaranth before committing to cook with it or use it regularly. This will help you determine if and how you want to use amaranth.

Use tea strainer (fine mesh) to rinse amaranth, and dry well before use.

The USDA recommends at least 51% of grains come from whole grains and amaranth counts towards the whole grain recommendation.

Februari 23, 2020

how to making buttermilk from milk and vinegar

How to Making Buttermilk from Milk and Vinegar.

Add the vinegar to 1-cup measuring cup. Place 1.5 tablespoons of white vinegar in a measuring cup.

Buttermilk is actually a soured form of milk. You're achieving the same effect at home by adding acid to the milk. The acid curdles the milk slightly, thickening it. The acid is also what helps the baked goods to rise through a chemical reaction. When it mixes with baking soda (a base), the two of them together produce carbon dioxide, creating bubbles in your baked goods. This process achieves an airy texture.

In place of the white vinegar, you can substitute lemon juice. You can also use other types of vinegar, but that can affect the flavor of your finished product.

You can double this recipe, but you'll need to use double the amount of vinegar or lemon juice, too.



Add the milk. Pour in the milk until it reaches the one cup mark.

"Scant" refers to "slightly less" in cooking, so a scant cup of milk is slightly less than a cup of milk.

You can use 2 percent, whole milk, half-n-half, or cream.



Stir the mixture. Mix up the milk and vinegar with a spoon.



Leave the mixture alone. Let the mixture stand for at least 5 minutes. You may need to leave it for up to 15 minutes. You can leave it on the counter for this process.



Stir the mixture. Make sure it has thickened slightly; it should lightly coat the back of a spoon. You should also see a few curdles in the milk. If you taste it, it should be lightly sour.



Use the mixture as you would buttermilk. In recipes for baked goods that call for buttermilk, use this mixture in a one-to-one ratio.

November 04, 2019

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

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies.

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!
Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book.
Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies!
Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. And I know you’ll enjoy these cookies too!

How to Make Soft Chocolate Chip Cookies.

Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.
Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. 2 teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! You also need all-purpose flour, baking soda, and salt.
Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips.
Chill the Cookie Dough: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread. If you’re interested, here are 10 tips to prevent cookies from over-spreading.
Extra Chocolate Chips: This is optional, but as soon as the cookies come out of the oven, press a few chocolate chips on top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!

Room temperature butter.
Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks.

Don’t Have Time to Chill Cookie Dough?

If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require individual cookie rolling either!

After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have.
Label the bag with the month and the baking temperature and place the bag in the freezer.
Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature, time, recipe name, etc.
When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
Bake the cookies for a minute or two longer since the dough is frozen.
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!

Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

Ingredients.
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature.
3/4 cup (150g) packed light or dark brown sugar.
1/4 cup (50g) granulated sugar.
1 large egg, at room temperature.
2 teaspoons pure vanilla extract.
2 cups (250g) all-purpose flour (spoon & leveled).
2 teaspoons cornstarch.
1 teaspoon baking soda.
1/2 teaspoon salt.
1 and 1/4 cup (225g) semi-sweet chocolate chips.

Instructions.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes.
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Juli 26, 2020