How to Cook White Quinoa

How to Cook White Quinoa.

Quinoa is a grain that provides ample protein and other key nutrients such as amino acids. This makes it a great substitute for vegans and vegetarians and also those with an allergy to gluten. The many colors of quinoa offer different flavors, making white quinoa the most commonly used for its mild and sweet finish. White quinoa can be served as a side dish or as an addition to other recipes and is easily prepared using a stovetop, rice cooker or microwave.

Method 1 Simmering White Quinoa in a Saucepan
1. Rinse 1 cup (190 grams) of quinoa in a fine mesh colander. Run water over your uncooked quinoa for at least 30 seconds and drain it thoroughly. Rinsing your quinoa before cooking will remove any potential bitterness from its coating.
Saponin naturally occurs and coats quinoa, which can give it a soapy or bitter taste if it is not removed prior to cooking.
2. Add 2 cups (16  fl oz) of water to a saucepan. After pouring in your water, add your 1 cup (190 grams) of quinoa to the pan and gently to stir to mix together.
When adding liquid to your quinoa use 2 parts or 2 cups (380 grams) water for every 1 part or 1 cup (8.0  fl oz) of quinoa.
3. Simmer the quinoa for 10-20 minutes until the water is absorbed. Set your stove to medium-high heat and allow the water to boil. Once the water is boiling reduce the heat to bring the mixture to a light simmer.
Smaller amounts of quinoa will be finished closer to 10 minutes, while larger portions will take anywhere between 15-20 minutes.
Reduce your heat as needed while cooking to maintain a light simmer.
4. Allow the quinoa to steam for 5 minutes. Steam your quinoa by keeping the pan covered and by removing the pan from direct heat. This will add a fluffy texture to your quinoa. After the 5 minutes are up, remove the cover and fluff your quinoa gently with a fork.
If you are eating your quinoa plain, add a pinch of salt to taste. You can also drizzle some olive oil or add a clove of garlic for more flavor.
5. Store any leftovers in the refrigerator for 4-5 days. Having leftovers of your quinoa is great because it keeps very well. Just make sure that it has cooled to room temperature before covering and putting it into the refrigerator.

Method 2 Cooking Your Quinoa in a Rice Cooker.
1. Coat the bottom and sides of your rice cooker with coconut oil. This will help your quinoa from sticking to the pan while cooking. It also helps keep the quinoa fluffy by adding moisture and texture.
Some non-stick cookers may not require a coat of coconut oil prior to cooking but it is always an option and will not affect the cooking process of your quinoa.
2. Place your dry quinoa into your rice cooker. Some brands of quinoa require you to rinse it in a fine mesh colander before cooking. For this method adding in dry quinoa works best. The liquids you add with provide sufficient moisture for your quinoa.
Buying prewashed quinoa works best for this method.
3. Add 14.5 fluid ounces (1.81  c) of chicken broth to your quinoa. There is no need to stir your ingredients together. The quinoa will naturally absorb the liquid while it cooks. If needed you can substitute the chicken broth for vegetable broth or water.
4. Set your rice cooker to the “brown or white rice” setting. If you only have one rice option, setting your cooker to the main rice setting will work just as well. Once you select your setting, simply put the lid on the rice cooker and press the start button.
Cooking quinoa in a rice cooker will take around 30 minutes.
5. Allow your quinoa to cool uncovered for 3-4 minutes. After giving your quinoa time to cool, gently fluff it with a fork. Using a fork to fluff out your quinoa will not only help keep an airy texture but lock in the moisture it absorbed during the cooking process.
If you opted not to use chicken broth, add a pinch of salt to taste.
6. Serve your quinoa right out of the cooker or add to another dish. After the short cooling period, your quinoa will be ready to serve. It makes a great side dish and can be served alone or can be added to enhance other recipes.
7. Store any unused quinoa for up to 4 days. Keep any leftovers in the refrigerator, sealed in an airtight container. It will stay fresh for up to 4 days.

Method 3 Microwaving Your Quinoa.
1. Put your rinsed quinoa into a microwave-safe dish. Either rinse your quinoa in a fine mesh colander for 30 seconds or purchase quinoa that has already been prewashed. Use ceramic or another microwave safe bowl that will provide you with enough room to add in the liquid.
2. Add 2 parts liquid for every 1 part quinoa to your microwave safe dish. If you are cooking 1 cup (190 grams) of quinoa you will need 2 cups (16  fl oz) of liquid. When adding your liquid, you can use different types of broths such as chicken or vegetable. You can also simply use water, however, for this cooking method a type of broth is preferred.
Not adding enough liquid will cause your quinoa to dry out during the cooking process.
3. Cook your quinoa on high heat 5 minutes. Your microwave, most likely, will already be set to high heat or normal mode. Make sure that your microwave is set to its highest setting.
4. Reduce microwave power and cook for an additional 15 minutes. After letting your quinoa cook for 5 minutes reduce the heat of your microwave to 40% power and let it cook for another 15 minutes and let it cool for another 3-4 minutes before serving.
You will not need to stir your quinoa in between cooking sequences.
Some microwaves will allow you to program in both sequences prior to cooking.

Maret 31, 2020

how to cook humba pata

How to Cook Humba Pata.

Humba pata is a classic Filipino stew. To make this comforting dish, boil ham hocks until they soften a little. Stir them into a pot with sautéed onions and garlic. Then add bay leaves, pepper, pineapple juice, and soy sauce. Simmer the mixture until the meat finishes cooking and the liquids become a flavorful sauce. Stir in a little brown sugar and vinegar before you serve the humba pata with rice.





Ingredients.

2 pounds (0.91 kg) of ham hocks (pata).

½ cup (about 50 g) of dried banana blossoms.

1 pork bouillon cube.

¼ cup (15 g) of fermented, salted black beans (tausi).

¼ cup (50 g) of dark brown sugar.

1 yellow onion.

4 cloves garlic, crushed.

3 dried bay leaves.

½ teaspoon (1 g) of crushed peppercorn..

4 cups (950 ml) of pineapple juice

1⁄2 cup (120 ml) of soy sauce.

1 teaspoon (4.9 ml) of vinegar.

6 cups (1,400 ml) of water.

3 tablespoons (44 ml) of cooking oil such as vegetable, coconut, or canola oil.

Makes 4 servings.



Part 1 Assembling the Humba Pata.



1. Bring water to a boil over high heat. Pour 6 cups (1,400 ml) of water into a large pot and turn the burner to high heat. The water should come to a vigorous boil.

Put a lid on the pot to make the water boil faster.



2. Boil 2 pounds (0.91 kg) of ham hocks (pata) for 40 to 60 minutes. Once the water boils, lower the sliced ham hocks into the pot. Turn the burner down to medium heat and cover the pot.

If it looks like too much water is evaporating as the ham hocks boil, add more water to the pot.

The ham hocks should become slightly tender, but it will finish cooking when you fry it.



3. Transfer the ham hocks to a plate. Turn off the burner and use a large slotted spoon to scoop the boiled ham hocks out of the water. Set the ham hocks on a plate or bowl and set them aside.

You can discard the water in the pot.



4. Sauté the onion and garlic over medium heat for 3 to 5 minutes. Pour 3 tablespoons (44.4 ml) of cooking oil into another pot and turn the burner to medium heat. Once the oil shimmers, stir in 1 chopped onion and 4 cloves of crushed garlic.

Stir the onion and garlic frequently to prevent them from sticking to the bottom of the pot.



5. Add the ham hocks and cook them for 1 minute. Put the boiled ham hocks into the pot with the onion and garlic. Stir and cook the ham hocks over medium heat for 1 minute.

The ham hocks should brown a little as they sauté.



Part 2 Simmering and Finishing the Humba Pata





1. Add the soy sauce, pineapple juice, and pork bouillon cube. Pour 4 cups (950 ml) of pineapple juice and 1⁄2 cup (120 ml) of soy sauce into the pot. Stir in 1 pork bouillon cube when the liquids begin to boil.

Keep stirring until the bouillon cube dissolves.





2. Stir in the bay, pepper, banana blossoms, and salted black beans. Add 3 dried bay leaves, ½ teaspoon (1 g) of crushed peppercorn, ½ cup (about 50 g) of dried banana blossoms, and ¼ cup (15 g) of fermented, salted black beans.

Stir to incorporate the seasonings into the liquid.





3. Cover and simmer it for 20 minutes or until until the pork is cooked through. Put the lid on the pot and reduce the burner to medium heat. Let the liquid bubble gently so it reduces by half.

The pork should reach 145 °F (63 °C) with a meat thermometer once it's finished cooking.





4. Stir in the vinegar and brown sugar and cook it for 5 minutes. Add ¼ cup (50 g) of dark brown sugar and 1 teaspoon (4.9 ml) of vinegar to the pot. Stir until the sugar dissolves and let the humba pata simmer for 5 more minutes.

Simmering the humba pata will help the flavors develop.



5. Serve the humba pata immediately. Turn off the burner and scoop the humba pata into serving bowls. Serve it with steamed white rice or flatbread.

Refrigerate the leftover humba pata in an airtight container for up to 3 or 4 days.





Tips.

Humba pata becomes more flavorful when it's made ahead and reheated.



Things You'll Need.

Measuring cups and spoons.

Large pot with lid.

Slotted spoon.

Knife and cutting board.

Spoon.

Serving bowl or plate.

Meat thermometer.

November 20, 2019

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 Make Coconut Quinoa

How to Make Coconut Quinoa.

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

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

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

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

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

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

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

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

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

April 09, 2020

how to make flour

How to Make Flour.

Many people may not understand the making flour is a simple process that has been done for thousands of years in a number of different civilizations. The truth of the matter is that you can make it yourself in seconds. Why use that processed flour that's been losing vitamins for weeks on the shelves when you can get fresh flour now? All you need is some sort of grain that can be used as a flour, and a grinding apparatus (such as a coffee grinder or a coffee mill.

Any type of grain, nut, or bean that can be ground (wheat, barley, oats, rye, quinoa, corn, rice, peas, garbanzo, etc.)

Part 1 Stocking Your Kitchen.

1. Obtain your grains, seeds, nuts, beans...something to grind to a pulp. Practically any grain, nut, or seed can be turned into flour. Try exotic items such as quinoa, popcorn, acorns, and peas to the more traditional options like rice, wheat, oats, and barley. Fresh, whole wheat berries, rye berries, whole oats and the like can often be found at health food stores, sold in bulk. They'll be white, russet, purple or amber-colored. And it's cheaper by volume than the pre-made stuff, too!

Know what kind of flour you want to make. Want whole wheat flour? Get whole wheat berries (they don't look like berries -- that's just what they're called). Want rye flour? Get rye berries. Flour ain't no rocket science!

2. If you're going for wheat flour, know what's best for your cooking needs. Each kind lends itself to a different use. Spelt, Emmer and Einkorn grains are on the comeback and are healthy versions of wheat, too. For yeast breads, hard red (winter or spring) wheat is best.

For breads that don't need yeast (like muffins, pancakes, and waffles), soft white is the standard choice. Spelt, kamut, and triticale work, too.

3. Choose your grinding mechanism. If you'd like to spend hours cranking for your daily forearm workout, you're more than welcome. Or you could throw the seeds/berries/nuts/beans in your blender/food processor/coffee grinder and let it do the work for you. If you do use some sort of electric device, the higher powered it is, the finer your flour will be.

The manual mill really has one advantage: It doesn't produce any heat to damage the nutrients of the seeds. Other than that, it just takes a lot of time.

The main drawback of electric mills is that they're just mills and they're a bit expensive (your cheapest one is going to run at about a couple hundred bucks).

The only downside of using a blender/food processor/coffee grinder is that it may not get you the finest quality of powder ("finest" here meaning like small, not of good quality). It all depends on the specific product you're using.

Part 2 Grinding Your Goodies.

1. Place the good stuff into your mill/blender. Make the amount you plan to use right now -- fresh flour can go bad very quickly. Fill the mechanism only about halfway full so there's room for it to blend away.

1 cup of wheat berries should produce just over 1 1/2 cups of flour. For beans and nuts, etc., the same to 1.5x the original amount will be produced.

2. Grind away. If you're using a mill, turn the crank until all of the grain has been processed through it. If you're using a blender, select the highest setting to blend the grain for about 30 seconds. Then turn it off, remove the lid, and stir with a rubber spatula. After stirring, place the lid back on and blend some more.

Your mechanism determines how fast the stuff will grind. If you're using one of those fancy schmancy high-powered blenders (like Blendtec or Vitamix[6]), your flour will be done before you can say, "Is the flour done yet?" If you're grinding manually, well, hope you took the afternoon off work.

3. Continue to crank your mill or blend your grains until the flour reaches the texture you want. You can check on this by sifting the mixture you have into a bowl and surveying it up close. Touch it to make sure it has the right consistency (wash your hands thoroughly first!) and if it doesn't, run it again.

Your coffee grinder will never get the flour to a processed-flour-like consistency. What you may have to do is take the flour through a sifter to get out the chunkier bits and make do with what's left over. It'll still be delicious!

Part 3 Using and Storing Your Flour.

1. Once you're satisfied with your flour, pour it into a resealable bag or container. You may have to use more than one if you've made a lot of flour, but keeping it fresh will definitely pay off in the long-term. And there you have it: ready-made flour for the dough of your dreams!

Keep your flour in a cool, dark place. This will prevent insects and sunlight from doing irreparable damage. If you'd like, place a bay leaf in with the flour to prevent bugs from bugging your flour.

2. If making bulk amounts, keep it in the fridge or freezer. Whole wheat flour will go rancid especially fast, clocking in at only a few months: if put in a cabinet. If it changes color or smells bad (which it won't do when kept cold), don't hesitate to throw it away.

To freeze the flour, just put it in its resealable container and chuck 'er in. It'll keep for years. Just don't forget to use it occasionally!

3. Experiment with your flour first. You may find that your homemade flour has a much different taste than you expected and acts quite differently when cooked (that's because it's super fresh). So don't use it straight away if you're looking for a gold medal at the fair. Experiment first.

Fresh flour gives the yeast more to feed on, resulting in more fermentation activity. This can change the tastes of recipes you have been baking for years. It should definitely change it for the better!

Tips.

Adding a teaspoon of lemon juice for every two cups of grain will help make the flour rise better.

If you're not achieving the desired consistency from your mill, try using your blender too to see if it makes a difference. Even though a hand mill's intended purpose is to grind up grains to make flour, a blender can sometimes get the job done more effectively.

Note that different types of grains contain different nutrients. Do some research before picking out the one(s) you want to put in your flour.

Warnings.

Wheat flour is extremely flammable. Never have flour out near an open flame!

Like other crops, grains can be prone to contaminants and natural toxins, so wash them well before consuming.

Things You'll Need.

Some type of grinding apparatus (flour mill/food processor/blender/coffee grinder).

Rubber spatula (optional).

Sifter (optional).

Bowl.

Container(s) for freezing.

Desember 05, 2019

how to make oat flour

How to Make Oat Flour

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

Ingredients

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

Blender or food processor.

Part 1 Making Oat Flour.

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

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

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

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

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

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

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

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

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

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

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

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

Part 2 Using Oat Flour.

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

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

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

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

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

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

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

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

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

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

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

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

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

6. Finished.

Tips

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

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

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

Desember 05, 2019

How To Cook Perfect Eggs Every Time

How To Cook Perfect Eggs Every Time.

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

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

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

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

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

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

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

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

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

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

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

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


MAKE PERFECT HARD BOILED EGGS.

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

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

How To Make Perfect Hard Boiled Eggs

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


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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

Juli 13, 2020

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

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

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

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

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

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

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

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

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

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

Ingredients for Ramen Noodle Bowl.

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

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

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

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

Steps to make Ramen Noodle Bowl.

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

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

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

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

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


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Juli 19, 2020