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Raspberry Danish Twist Bread

Some mornings are for granola bars and some mornings are for THIS.

Welcome to the billionth way to twist up dough and call it breakfast. But unlike all the others, this melt-in-your-mouth raspberry danish twist bread combines flaky and crispy, fluffy and soft, buttery and fruity. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist will impress everyone who’s lucky enough to steal a taste.

If we’re not eating healthy breakfasts with the intention of indulging every now and then, what are we really doing?

This raspberry danish twist bread is texture paradise channeling the flakiness of breakfast danishes but with half the work. How’s it possible? The secret’s in the way we twist the dough. And even though that hypnotizing twist looks complicated to replicate, I swear it COULD NOT BE EASIER. And today I’m showing you how!

The dough is a scaled down version of my favorite cinnamon rolls and my Nutella babka. You’ll use the same 7 ingredients that most rich dough requires. Let’s talk about that for a second because when I learned the difference between “rich dough” and “lean dough,” I had a better understanding of bread baking in general.

Rich dough includes fat like eggs, milk, and butter. This guarantees a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. Lean dough is low in fat and sugar and produces crusty breads and pizza dough. There’s hardly any fat, so it’s not as soft. Does that make sense?

Regardless if it’s rich or lean, behind every great dough is a great yeast– the workhorse behind this whole recipe. You were all so excited about the everything bagel pull apart bread I posted last week that I couldn’t wait to share another recipe made with Red Star Yeast. (We’re actually using the same exact dough ingredients… just in different amounts!)

Like usual, I use Red Star Platinum Superior Baking Yeast. Platinum is an instant yeast that builds a stronger, taller, more voluminous dough. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

Our danish twist bread requires 2 rises:

1st rise after the dough is made – 90 minutes

2nd rise after the dough is shaped/twisted – 45 minutes

After the 1st rise, punch the dough down to release the air. At this point you can freeze the dough and save for a raspberry danish twist bread sort of morning. Or you can shape into a rectangle, spread a thin layer of raspberry jam on top, roll it up cinnamon roll-style, then slice in half, twist, and coil into a circle. Remember babka? Similar to that.

It seems a lot more complicated than it actually is, so watch me do it:

The trick is to use a thin layer of jam. The more jam, the bigger mess you’ll need to clean up. I forgot to do it in the video, but for added raspberry goodness– dot a few fresh raspberries on top of the jam.

After the 2nd rise, it’ll be big, beautiful, and ready to bake. Sneak more raspberries in there if you can! (Oh my gosh you know what would be so good? And I’m sort of kicking myself for not doing it yet? PEACH DANISH TWIST BREAD! Picture this: peach jam, some juicy sliced peaches, topped with brown butter icing… please someone make it and report back.)

We’re baking the raspberry danish twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape!

I live for those pockets of raspberry between the flakes of buttery dough. Raspberry danish twist bread: beating every other breakfast by a landslide. Granola bars who??

PS: you should try my raspberry danish braid next!!

Ingredients:

2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)

3 Tablespoons granulated sugar

3/4 cup (180g) whole milk

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

2 large eggs

3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed

1 teaspoon salt

3/4 cup (240g) raspberry preserves/jam

optional: 1/2 cup (80g) fresh or frozen raspberries

Vanilla Icing

1 cup (120g) confectioners' sugar

3 Tablespoons (45ml) heavy cream (or half-and-half or milk)

1/4 teaspoon pure vanilla extract

Directions:

Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, about 90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.

Shape the twist: Watch the video above before continuing with this step. The visual guide will help! Using a rolling pin, roll into a 12x16 inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries. Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half-- forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan. (I carefully pick it up using two flat spatulas!) Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Bake until golden brown, about 40-45 minutes. If you find the top is browning too quickly, tent with aluminum foil. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.

Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.

Make ahead tip: You can freeze the baked and cooled twist bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking, then top with icing. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)

Recipe Notes:

I always use Red Star Platinum yeast, an instant yeast. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt. Tilt-Head Glass Measuring Bowl | Glass Measuring Cup | 9-inch Springform Pan | Marble Cake Stand | Custom Fork

In partnership with Red Star Yeast. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Source: https://sallysbakingaddiction.com/2018/08/23/raspberry-danish-twist-bread/

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Teriyaki Shrimp Pasta Salad with Blistered Shishito Peppers and Pineapple

This post is intended for an audience of adults age 21 and older. This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company All opinions are mine alone. #CookingWithCoke #CollectiveBias

Attention food lovers! A fun contest to enter! Text CHEF to 26739 for a chance to cook, eat and drink with award-winning chef and television personality Aarón Sánchez in the Coca-Cola Kitchen at the Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One*

  For this recipe, I took my inspiration from a ShopRite recipe for Grilled Teriyaki Shrimp Skewers and designed a recipe to pair well with Coca-Cola.

Ingredients: 1 lb Wholesome Pantry Raw large shrimp, thawed 1 bottle ShopRite Trading Company Teriyaki Marinade 15 oz canned pineapple chunks in juice, drained 3 shishito peppers 1 cup peeled and cubed cucumber 1/4 red onion, diced 1 1/2 cup dried macaroni, cooked according to package instructions 3 tablespoons mayonnaise freshly ground black pepper

Directions: Toss shrimp and pineapple chunks with teriyaki marinade in a resealable bag and place in the refrigerator. Marinade for 20 minutes.

Meanwhile, and preheat a grill pan to medium-high and once hot, add a small amount of canola oil. Grill the shishito peppers for 5 minutes, turning once, until blistered. Allow to cool until they are able to be safely handled, dice. Set aside.

Carefully place shrimp and pineapple on grill and grill 1-2 minutes per side, or until the shrimp are opaque. Remove from grill and place in a large bowl. Set aside to cool to room temperature. Add the peppers to the shrimp and pineapple. Add remaining ingredients. Stir to evenly distribute all ingredients. Serve immediately or refrigerate up to 24 hours.

Serves: 4

Protip: If the cucumber is very seedy, remove the seeds by scraping it with a spoon prior to dicing.

My thoughts:

It's rained pretty much every day this summer and has been brutally hot so I took the recipe indoors and made it literally a little cooler by turning it into a pasta salad. I busted out my grill pan (why don't I use this more often??) to grill the teriyaki marinated shrimp and pineapple. I didn't bother with skewers since I was turning it into a salad and instead carefully placed each item in a single layer and turned them using tongs. If you are more comfortable using skewers and then removing the shrimp and pineapple, feel free! I decided to make it into a pasta salad because the shrimp, pineapple, and teriyaki reminded me of Hawaii which then, in turn, reminded me of the Hawaiian-style Mac Salad I make. Both are a great combination of sweet and savory and a real crowd pleaser.

Anyone who knows me knows that I am Coca-Cola drinker so much so that I would rather not have soda at all rather than have anything other than Coca-Cola. I had a sadly soda-free birthday trip to the Eastern Shore recently due to this stance. My husband and I try to stick to one caffeinated beverage a day so I packed a Coca-Cola and this salad in my husband's lunch today for an afternoon pick-me-up and it was a hit. We both actually liked the salad best after it had been refrigerated overnight and the not too sweet flavor of Coca-Cola complemented it well.

*NO PURCHASE OR TEXT MESSAGE NECESSARY. Legal residents of CT, DE, MD, NJ, NY, and PA, 21 years or older. Ends 9/15/18. For rules, free method of entry, and complete details, visit www.cokeplaytowin.com/nycwff. If you wish to opt out, text STOP to 26739. Text HELP to 26739 if you would like more information. Message and data rates may apply. By texting CHEF to 26739, you agree that you are providing Sponsor and Administrator express, written consent for you to receive up to 7 text messages using automated technology in response to your entry related to the Coca-Cola and New York City Wine & Food Festival Sweepstakes. Consent is not required to buy goods and services. Your participation is subject to the Sponsor's Privacy Policy, http://www.coca‑cola.com/tcccprivacypolicy, as well as the Administrator's Mobile Terms and Conditions, which can be viewed by visiting http://www.helloworld.com/terms. Void elsewhere and where prohibited.

Source: https://www.coconutandlime.com/2018/08/teriyaki-shrimp-pasta-salad-with.html

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DIY CACTUS COOKIE GARDEN

Growing up, my mom used to make me ridiculous birthday cakes from the Australian Women’s Weekly Birthday Cake Book. One year it was a Koala, the next was an above ground swimming pool, dolly cakes were common place – they were these remarkable feats of ingenuity without technical skill. It was box cake and frosting held together with candy and a prayer. Inspired by those wonderful cakes of my childhood, I thought it would be fun to recreate the Sonoran desert as a Sonoran dessert (hangs head in shame, I’ll see myself out for the pun). It’s basically sticking cookies into a cake – that’s the gag – but the impact and result is so much more whimsical than the mechanics of it. This works perfectly with matcha, but you could try adding alternative colors, like beet juice for purple cacti, turmeric for yellow, and spirulina for a blue agave. Enjoy!

What you’ll need to assemble your cactus cake:

Buttermilk sheet cake (note: any yellow cake will do)

1 cup ground graham crackers (dirt for desert scape)

Plain buttercream for cake

Matcha Shortbread Cookies

Plain + Matcha Royal Icing

Beet colored buttercream for desert flowers

DIRECTIONS

To build, first assemble your cacti. Lay all of the matcha cookies onto a tray with parchment paper. Put the matcha royal icing into a pastry bag with a #2 tip and put icing on the edges of the “arms” of the cactus. Attach the “arms” to the main cookie base, and let the cookie lie flat until the icing is set and fully hardened, about 20 minutes. In the meantime put the plain royal icing in a pastry bag with a #2 tip and add needles all over the cookies. Let the icing set completely.

While the cookies are setting, prepare the desert landscape. Put the sheet cake on a serving platter and coat with plain buttercream. Don’t worry too much about appearances, since you’ll coat the whole thing with graham cracker crumbs. Swipe away any excess crumbs.

Place the cookies on the cake, forcing them into the top, about a 1/4 inch down, or however far it takes for the cookie to stand upright. Put the beet colored buttercream in a pastry bag with a star tip, and add cactus flowers.

Enjoy!

Matcha Shortbread cookies

2 cups all-purpose flour

1/2 cup powdered sugar

8 ounces unsalted butter, room temperature

2 tablespoons matcha

Preheat oven to 350F.

Sift together the flour, salt, powdered sugar, matcha. Using electric mixer, beat butter in large bowl until light and fluffy. Add the flour and sugar a third at a time on low speed, then add the vanilla. Form the dough into a ball (or into a few balls, if making a big batch). Wrap the ball in plastic, press into a thick disc, and chill in the fridge until cold, about 30 minutes. The colder the dough, the better the shortbread will be. Also, the dough freezes beautifully and keeps for future use.

On a well-floured surface, roll out the dough to 1/4 inch thick, and cut out using cookie cutters or free hand. Roll up the dough, re-roll the dough, and cut out the remaining with cookie cutters or free hand. Repeat until you’re done with dough.

Bake for 15 to 20 minutes, until the cookies are barely golden brown around the edges.

Remove from the oven and move the cookies to a cooling rack to cool completely.

Royal Icing

3 egg whites

4 3⁄4 cups powdered sugar

1⁄2 teaspoon cream of tartar

1 teaspoon matcha

In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed. Add powdered sugar in small amounts, mixing well on high speed after each addition. Beat on high speed 4-5 minutes or until mixture thickens. Divide the icing in half and add matcha to one, stirring to combine. Refrigerate, covered, until ready to use.You may need to stir icing to soften before use.

Buttermilk Cake

For 1 double layer 9-inch cake

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

8 ounces unsalted butter, room temperature

1 3/4 cups white sugar

4 eggs

1 tablespoon vanilla extract

1 cup buttermilk

Preheat oven to 350 F with rack in center of oven. Grease one 9-inch x 13 inch cake pan. Then line the bottoms of the pans with parchment or wax paper, then grease the paper.

In a bowl, sift together the flour, baking powder, and salt together. In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter until soft and creamy and gradually add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour.

Evenly divide the batter between the two prepared pans, smoothing the tops. Bake 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cake onto a greased rack. Remove the parchment or wax paper and re-invert cake so that tops are right side up. Cool completely before frosting.

Buttercream FROSTING

1 1/4 cups sugar

5 large egg whites

pinch of cream of tartar

1 pound (4 sticks) unsalted butter, chilled (doesn’t need to be rock hard)

1 teaspoon pure vanilla extract

1/4 teaspoon salt

Beet Juice, for coloring

In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).

Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not over-beat.

With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla, and salt. If frosting curdles, keep beating until smooth.

Take a small amount, like a 1/4 cup, and add some beet juice. Vigorously stir to color it. Use this for your flowers.

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Source: https://www.thekitchykitchen.com/?recipes=/diy-cactus-cookie-garden/

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September 2018 Goals

September 2018 Goals – Goal Setting Using Lara Casey Powersheets – Setting and working towards goals for September and checking in on August’s goals.

Hello September!

August blew by in a blur. Workwise, it was one of my busiest months. I spent a lot of time sitting behind this computer. So when I wasn’t editing, I definitely didn’t want to be in my office, so I was pretty absent from the Internets.

(Images in this post from a day trip to Strasbourg, France.)

August was one of the hottest on record in Germany. It was sweltering. And if you did watch any of my stories on Instagram, you probably heard me complain about the lack of air conditioning in Germany. It was so, so, hot. We actually drove 2 hours each way to go to dinner just to spend time in the car because it has a/c. 

The kids went back to school last week. If you remember, we pulled the big kids out of school last year, and they decided to go back this year. Ava is going full-time (she’s in 7th grade) and William is going 3/4 time (he’s in 9th grade). He’s taking two classes online and the rest at the high school. It blows my mind that I have a child in high school. And Clay has always been at school, and my baby is in 5th grade. Crazy!

I miss having the kids at home, but I am also glad to have my house to myself again. I really enjoyed having them home with me. Obviously, they drove me crazy sometimes, but overall it was a great experience. We had a good time together. At the same time, I am one of those people that gets overstimulated easily. Noise really can bother me. 

I also noticed that was far less productive when I had them home. I tend to get a lot done during the school day because I know I have limited time and get more done when I have time constraints. When they were here, I kept really weird hours. I did a lot of work late at night and was staying up far too late. I felt like garbage and now that we have some routine, I’m in bed at a normal hour. 

September is a busy work month. It’s another busy editing month, but I am also working on a spruce up of this website. (More on that in another post – coming soon.) We don’t have any travel planned for September, but we have a trip planned every month until February. The kids are busy with sports and games and races so that is keeping us busy. 

August 2018 Goals //

Clean out and deep clean the master bedroom and bathroom. These two spaces are disasters and I need to spend a solid two days sorting, purging, and organizing. – DONE. This gave me so much satisfaction. My bathroom is white tile (why?) and so hard to keep clean, but I’ve really been trying and it’s so much better.)

8 weeks of plant-based eating. Wes and I watched Forks Over Knives and are giving the plant-based lifestyle a whirl. The no dairy part is proving difficult, but the veggie part is great. It’s especially hard because I can’t read all of the German food labels. – We are more than halfway and I have to say it hasn’t been a big deal at all. I would like to be dairy-free, but I am 80% dairy-free and that’s better than nothing. Wes is killing it and really enjoying it so much that he might not go back.

Order prints for the kitchen photo wall – I did this and when they got here, I realized I ordered the wrong kind. I was so annoyed with myself. So now I am using the 92 prints that can’t go on the wall for notes and gift cards. 

Take a new group kid photo. I realized that I don’t have any recent photos of my kids. I have lots of them traveling, and a million of them with their dad, but not of just the three of them. – I have a cute back to school one, but truthfully, it was too hot to have a full session with them. I am trying out the Stitch Fix for Kids and waiting for Clay’s box to get here. I also bought a lot of clothes during the Gap sale and sent it to the wrong address. I had a tough online ordering month. 

September 2018 Goals //

Finish the revamp of Baked Bree. It’s a big project and I’m getting there. 

Plan our Christmas Market trips. We went to a few last year and loved them. We want to visit some new ones. 

We’ve already booked Ireland, but I need to book some things before we get there. (We’re going to Dublin, Galway, and Waterford.)

Print some new pictures for the walls. I have a few frames in my bedroom that need new pictures and to be hung up. 

Clean out my camera roll. I keep running out of space on my phone. (It’s the apps that I use, not really the pictures, but I still need to cull and clean.)

To read my goals from other months //

Source: https://bakedbree.com/september-2018-goals

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Instant Pot Low-Carb Zuppa Toscana Soup

posted by Kalyn Denny on January 8, 2019

If you’re a fan of Instant Pot soup, you’re going to love this Instant Pot Low-Carb Zuppa Toscana Soup! Use Pressure Cooker Recipes to find more soups to make in the Instant Pot!

Click here to PIN Instant Pot Low-Carb Zuppa Toscana Soup!

I’m still enjoying sunny Costa Rica but this Instant Pot Low-Carb Zuppa Toscana Soup is a new recipe I had ready to go so I could share it with you while I’m here! Sometimes when a recipe idea pops into my mind I’ll google it to see if there are lots of other bloggers who have already made similar things. But when I had the idea for a low-carb version of Zupppa Toscana Soup, I didn’t need to google it. I knew there would be other bloggers who had made their version of this tasty soup, and I didn’t care. I love the ingredients in Zuppa Toscana soup so much I wanted to make it even if it wasn’t that original or creative.

And wow, was it ever a winner! My version of Zuppa Toscana has bacon, my favorite spicy Italian sausage, onion, garlic, chicken stock, chopped cauliflower, red pepper flakes, chopped kale, heavy cream, and Parmesan cheese to add at the table. How can anything with those ingredients possibly taste bad? I know some people aren’t big on cauliflower or kale, but all these ingredients are a big yes from me!

And because the onion, garlic, and sausage are cooked in the Instant Pot before you lock the lid and cauliflower cooks in a flash in the Instant Pot, this soup is super quick! So when you need a quick dinner that’s easy, tasty, and low-carb, give this Instant Pot Low-Carb Zuppa Toscana Soup a try!

Start by chopping the bacon, onion, cauliflower, and the kale. You could do that ahead and keep those ingredients in containers in the fridge if you want to be ready to cook when you get home from work. Set the Instant Pot to SAUTE and HIGH temperature, add the chopped bacon and cook until it’s nicely crisp. Remove bacon with a slotted spoon. If there’s a huge amount of bacon fat you can remove some (or not) but leave at least a tablespoon of bacon fat to cook the onion. Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.

Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.) If you’re using turkey Italian sausage it may release some water, but keep cooking until that’s evaporated and the turkey is starting to brown. Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon. Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.

After the cooking time of two minutes is up, use QUICK RELEASE to release the pressure. Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.) Turn heat down to LOW (and let the soup cool down a bit if it’s bubbling). Then stir in the cream and heat it through. (Don’t boil after the heavy cream is added.)

Serve hot, with plenty of freshly-grated Parmesan cheese to add at the table.

More Low-Carb Soups in the Instant Pot:

The BEST Low-Carb Instant Pot Soup Recipes ~ Kalyn’s Kitchen 50 Amazing Low-Carb Instant Pot Soup Recipes ~ Slow Cooker or Pressure Cooker Instant Pot (or Stovetop) Low-Carb Loaded Cauliflower Soup ~ Kalyn’s Kitchen Instant Pot Chicken Fajita Soup ~ All Day I Dream About Food Instant Pot Low-Carb Ham and Cabbage Soup ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Instant Pot Low-Carb Zuppa Toscana Soup

Yield: about 8 servings

Total Time: 22 minutes, plus additional cooking time or individual ingredients

Prep Time: 20 minutes

Cook Time: 2 minutes pressure cook time, plus additional cooking time for individual ingredients

If you’re a fan of Instant Pot soup, you’re going to love this Instant Pot Low-Carb Zuppa Toscana Soup!

Ingredients:

3 thick slices bacon, but into short cross-wise slices (Use more bacon if you prefer.)

1 yellow onion, chopped small

1 T minced garlic (garlic from a jar is fine for this)

5 links (19.5 oz.) hot or mild Italian Sausage (see notes)

4 cups chopped cauliflower (one small head)

6 cups chicken stock or canned chicken broth (4 cans chicken broth is slightly more than 6 cups, but it will be fine)

pinch red pepper flakes

salt and fresh-ground black pepper to taste

4 cups chopped kale

1 cup heavy cream (or use half and half or milk if you prefer)

freshly-grated Parmesan to add at the table

Directions:

Slice the bacon crosswise into short rectangular strips. Chop onion, cauliflower, and the kale. (I would use large pieces of kale, cut the kale away from the ribs, and then chop. But you could use pre-chopped kale or baby kale if you prefer.

Set the Instant Pot to SAUTE and HIGH temperature, add the chopped bacon and cook until crisp. Remove bacon with a slotted spoon. Remove some bacon fat (or not) but leave at least a tablespoon of bacon fat to cook the onion.

Turn Instant Pot down to SAUTE and NORMAL temperature; add chopped onion and cook 2-3 minutes. Then add the minced garlic and cook another minute.

Squeeze the Italian sausage out of the casings into the Instant Pot and cook the sausage while you break it apart with a plastic or wooden turner (not metal, which might scratch the pot.)

Then add the chopped cauliflower, chicken stock, red pepper flakes, salt, fresh-ground black pepper, and the cooked bacon. Lock the lid and set the Instant Pot to MANUAL and HIGH temperature, TWO MINUTES.

After the time to cook to pressure and cooking time of two minutes is up, use QUICK RELEASE to release the pressure.

Set the Instant Pot back to SAUTE and HIGH temperature, add the chopped kale, and simmer the soup 4-5 minutes (or until kale is done to your liking.)

Turn heat down to LOW (and let the soup cool down a bit if it’s bubbling). Then stir in the cream and heat it through. (Don’t boil after the heavy cream is added.)

Serve hot, with freshly-grated Parmesan cheese to add at the table.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Instant Pot Low-Carb Zuppa Toscana Soup is a good soup recipe for any low-glycemic or low-carb diet. Soup with bacon and heavy cream would be outside the approve fat guidelines for the South Beach Diet, but I bet you could make a pretty tasty soup using lower-fat ingredients if you’re a South Beach fan.

Find More Recipes Like This One: Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information? If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

posted by Kalyn Denny on January 8, 2019

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Source: https://kalynskitchen.com/instant-pot-low-carb-zuppa-toscana-soup/

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Saying yes to the end of summer

Sorry I left you high and dry there for a few days.  The end of summer is getting a little crazy and I’m jut trying to prioritize the right stuff.

Kyle was gone for a few days last week – I think I already mentioned that and blogged about the first couple solo nights – so now I’m picking up on the end of that stretch.

I made nothing into something with fridge leftovers and it turned into an amazing dinner!  I’ll get to it in a sec.

First, breakfast.

I started out wanting to make a blueberry almond smoothie and totally changed courses when I looked into the freezer and saw there was frozen watermelon…next thing I know I’m making a tropical smoothie!

The rest of the smoothie had strawberries, blackberries, frozen banana and coconut milk.  It was alright, but I think the combo of blueberries with  banana and almond is still my very favorite.

I made a kale salad for lunch and heaped on the candied walnuts.  And is that not the most perfect avocado ever?  Once fall hits (sooooon!) I have a feeling roasted squash is going to be calling to me.

So now back to dinner.  I had half a bag of cauli gnocchi already made, as well as a few handfuls (hands full? handfuls? what’s the correct grammar?) of an arugula and spinach mix.  Since I love finishing small quantities of things off near the end of the week, I knew that’s what I wanted to focus the meal around.

To make it a complete meal, I added walnuts, sun dried tomatoes (plus the lovely oily marinade they came in), as well as fresh basil from the garden and then the rest of the manchego.  Dinner. Perfection.

The kids had a different meal because I didn’t have enough gnocchi made for them.  It still came together in under 5 minutes though.  Yep UNDER FIVE minutes.  Here’s how it went down.  90 seconds of that time was spent heating the already cooked rice in the micro.  I buy the 6 packs of them at Costco just for moments like this, and while it PAINS ME to no end buying food in individual plastic – both from a health and environment perspective – it’s one of those convenience things that I’ve granted myself a bit of grace on.  Most of the time I am on top of planning enough that I can make rice in the rice cooker or pressure cooker super fast.  So I don’t use them very often.  But this was a night that I went for it.

Then I added avo, frozen edamame, and tamari and called it a day.  Sushi bowl for the win.  They loved it of course, and why wouldn’t they?  Any time you combine avo and tamari you know it’s going to be a hit.

But I still think I won.

I have zero photos of breakfasts or lunches on Thursday because I went to California Academy of Sciences (again!) with some friends.  We carpooled which made the HOURSSSS in the car way more fun.  Both for us and the kids.  🙂

Driving in and out of SF takes major mama energy because it is a wild adventure each and every time.  We had to get pretty creative when traffic threw some curve balls, but in the end we all had a blast and we got to hang with friends for a full day!

I left this in the instant pot that morning so the house smelled fantastic as soon as we stepped inside.

I used the last of the shredded Mexican beef from my parents’ anniversary party, but in order to stretch it, I added beef broth and turned it into a stew…which I then topped with chips and plain cashew yogurt.

I almost don’t want to tell you this but I didn’t have anything green that whole day.  Actually, it’s worse than that.  I didn’t have a single vegetable.  Not a one.  Eek!

Back on track on Friday with this guy…

Oh also on Friday!

A graduation for the mini striders. 🙂

These little people will no longer be cheering on their mamas in strollers at 9 am classes because they will be in SCHOOOOOOOL!!!  It was a sweet little ceremony followed by a potluck.  I made butterfly skewers with triangle shaped wings cut out of cantaloupe with raisins as the body.  The winner was the mama who brought Califia mocha cold brew, naturally.

And then guess what happened for dinner!!  The new chill and less OCD Elise made another impulsive decision and accepted a last minute invitation over to a friend’s house!

Woo hoo!  It was SO SO FUN!  I am still in shock that I said yes to this day-of invite, but Kyle and I agreed it was the most fun night.  The kids ate at a separate table and were completely insane the entire time, but aside from that, it was awesome to hang out and eat fish tacos with newish friends who we are getting to know better.

Thanks to stroller strides, my already very big social circle just seems to be growing and growing and I couldn’t be more happy about it.  Sometimes you think you’ve found all “your people” and then you go and discover another whole group of friends who you feel like you were meant to know and that group introduces you to more and more people and then the next thing you know you are the mayor of Davis.  Kidding! But for reals, I feel like pretty soon there won’t be a parent in town that I don’t know.

Also, this dessert was amazing.  I think it was just frozen berries with melted white chocolate poured over it.  It was phenomenal!!  I’m 100% making this at our house.  The kids had plain frozen berries and came away from the night with blue fingers and lips and more rock solid friendships.

Turns out, saying yes brings much more joy than holding on to the “safe” plans that you’ve already scheduled out in your head.  I wish this came more naturally to me, but I’m starting to get it, so hopefully this trend continues.

Source: https://www.hungryhungryhippie.com/saying-yes-to-the-end-of-summer/

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Ground Turkey and Butternut Squash Chili

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0 · Jan 11, 2019· Leave a Comment

This Ground Turkey and Butternut Squash Chili recipe and post were originally posted May 2012. Thanks to Mindy for requesting!  

Since canceling my CSA membership I’ve been trying to visit a local farm store for every other grocery shopping trip. This way I’m buying a bit more locally while reducing the amount of processed food in the house because it just isn’t available at those places.

The farm store near me is great for not only produce but poultry. They offer all sorts of cuts and have fresh ground turkey breast and thigh. Last week I decided to give the ground turkey thigh a try as it’s more than a dollar cheaper then the breast.

It’s awesome!

The 9-Year-Old was home so I made him a turkey burger and used the rest for a chili idea. He prefers beef like his dad, but said it was more moist than your typical turkey burger. I really enjoyed the thigh as a chili base. It worked perfectly.

Ground Turkey and Butternut Squash Chili

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Roni Noone

Yield 4 cups

Ground turkey thigh makes a great, moist base for this simple chili using butternut squash and a can of diced tomatoes. Only 235 calories a cup! 

Ingredients

Here’s what I did…

12 oz ground turkey thigh

1/2 sweet onion, chopped

About 1 and 1/2 cups cubed butternut squash (I used just over 200g)

2 tbsp ground cumin

2 tbsp dried cilantro

1 tbsp chili powder

1/2 tsp kosher salt

1/4 tsp ground red pepper

1 (14.5oz) can petite diced tomatoes

Instructions

Brown the turkey with the onion and the butternut squash.

Add the cumin, cilantro, chili powder, salt, and red pepper.

Once the turkey is cooked through, add the tomatoes and lower to a simmer. Cook until the butternut squash is tender and you’re done!

Notes

I topped with avocado, of course!

Courses Dinner

Cuisine Any

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 235

% Daily Value

Total Fat 12 g

18%

Total Carbohydrates 16 g

5%

Dietary Fiber 33 g

132%

Sugars 6 g

Protein 17 g

34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I could make dishes like this every day! I just wish I could get the family on board.

0

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Chili-like Ideas, Entree Ideas, Gluten-Free Ideas, Low Carb Ideas, Paleo Ideas, Recipes, Vintage GreenLiteBites butternut, chili powder, cilantro, cumin, diced tomatoes, ground turkey, onion

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Source: https://greenlitebites.com/2019/01/11/ground-turkey-and-butternut-squash-chili/

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These Seven Lunches Are Guaranteed to Make Your Coworkers Envious

Ah, the sad desk lunch. We’ve all been there, moving quickly in the morning and throwing tuna on top of bread and calling it “done.” Opening up the reusable container at 1 o’clock and spying a pile of mushy starch and scattered tuna salad might leave you feeling more daunted than delighted, though. You may even end up ordering lunch in.

And what’s the point of that, when you could have homemade meatballs or squash soup, gorgeous composed salads or hearty stews? Here are a few knockout recipes to consider; make your next desk lunch a happy one.

1. Squash Soup with Thyme Cream

There’s a reason soup is a packed-lunch standby. Properly sealed in a container, it tends to be among the tastiest things you can reheat. Most soups get better after a day or so, and this squash soup with thyme cream is no exception. Roasting the vegetable with butter, salt and pepper makes its flavor more pronounced and caramelized. A final flourish of thyme-spiked crème fraîche is crucial; it leavens all those buttery, warming notes with a bright, piquant counterpoint.

2. Roasted Squash Salad with Curry Vinaigrette

Don’t forget about roast vegetables when you’re looking to mix up your salad routine. They can contribute sweetness, depth, and warming winter notes. This roasted squash salad with curry vinaigrette also packs a punch of protein, since it features a full cup of crunchy candied walnuts. Just keep the requisite goat cheese, dressing and pear slices to finish the salad separate until the last moment, to avoid mushiness.

3. Chicken and Chorizo Stew

Anything braised or stewed tends to be tastier the following day, and that includes this marvelous Spanish chicken and chorizo stew. It’s hearty as can be, with a bevy potatoes, tomatoes, green olives, chicken and chorizo all commingling. After sitting in the refrigerator overnight, the disparate elements have a chance to truly marry. Bring your own hunk of hearty bread or buy one near your workplace.

4. Black Bean Soup With Meyer Lemon Crème Fraîche

Black bean soup occupies a different territory than other bean soups. It is somehow meatier, with more umami notes, and is enormously satisfying. The crucial thing with any soup of this sort is building its base properly. You don’t want to simply open a can of beans and add water. Toast the spices, sauté the onions and garlic, or use luxe toppings to set it apart. This recipe is a success due to unexpected notes like sherry, crème fraîche, and floral, sweet Meyer lemon. The citrus and crème fraîche come together for a more elegant version of sour cream that’s divine.

5. Classic Salade Niçoise

When it comes to lunch, one must remember tuna, but one must also remember to think beyond the tuna salad and sandwich. You can doctor the tuna with capers, salt and mayo the night before, of course, or you could build a salad that just gets better as it shuffles together over the course of your commute. This classic Salade Niçoise comes in many variations, all of which are delicious, so pick your preferred favorite ingredients, such as top-notch olives, to plump it up and make it excellent. (We like jammy soft-cooked eggs, haricots verts and whole anchovy fillets.)

6. Enchiladas

The truth is that almost nothing reheats so well as an enchilada. Popped under the broiler if you work from home, or reheated in a microwave if you don’t, enchiladas have saved many of us from midday hangry. We have a dozen tried-and-true options, including these vegetarian sweet potato and pinto bean enchiladas. Our only real enchilada-related advice? Make more than you think you’ll want for the week; we’re always sad to see the last one served up.

7. Meatball Subs

All hail the frozen meatball, savior of empty refrigerators. From air-fried Vietnamese-inspired meatballs to the vegan eggplant numbers seen here to the classic beef meatball sub, there’s a meatball for everyone. Make a few batches over the course of a Sunday afternoon, eat a small portion for dinner, put some in the fridge, and pop the rest in the freezer. If you make a “neutral” meatball, such as these lamb-cilantro ones, you’ll find that you can prepare them a new way every time you take them out. Serve them as a side dish with raita, fold them into chicken broth and serve with crusty bread, or split them, broil them, and serve them in a pita with yogurt and herbs. The sky’s the limit with a meatball.

Source: https://blog.williams-sonoma.com/packable-work-lunch-recipes/

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German Farmers Struck By Drought Fear Further Damage From Climate Change

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Source: https://choice.npr.org/index.html?origin=https://www.npr.org/sections/thesalt/2018/08/31/642435250/german-farmers-struck-by-drought-fear-further-damage-from-climate-change

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Pizza Pockets (Grain-Free, Egg-Free)

Homemade pizza pockets are a fun make-ahead meal that the kids and adults alike will love!

These grain-free pizza pockets are layered with mozzarella, pepperoni, marinara sauce and baked until golden. The dough is very easy to work with, and you can add in any kind of fillings that you like.

This is a fun recipe to get the kids involved with. They can help cut, shape and fill the dough. Serve the pockets with a side of marinara and dip away!

Makes about eight 5-inch round pizza pockets

Grain-Free Pizza Pockets

25 minPrep Time

15 minCook Time

40 minTotal Time

Ingredients

For the dough:

2 cups shredded mozzarella cheese (or another hard cheese of your choice)

1 cup arrowroot flour

1/4 cup plus 1 tablespoon coconut flour

1/2 teaspoon Celtic sea salt

1 large egg (or 1 gelatin egg for egg-free option)

6 tablespoons water

For the filling:

1/2 cup pepperoni, chopped

1/2 cup shredded mozzarella cheese (or another cheese of your choice)

1/2 cup crushed tomatoes

1/4 teaspoon dried Italian seasoning

Instructions

Preheat the oven to 350 degrees F, and adjust the rack to the middle position. Place the cheese, arrowroot, coconut flour and sea salt in the bowl of a food processor and pulse until combined. Add the egg and water and process until the dough comes together.

In a small bowl, combine the pepperoni, mozzarella, tomatoes and Italian seasoning.

Dust a clean space on the counter with arrowroot flour. Place the dough on top and using a rolling pin, roll the dough until it’s 1/4” thick. Using a round cookie cutter (I used the top of a large, 3-cup mason jar lid), cut circles out of the dough and place half of them on a cookie sheet lined with parchment paper. Place about 1 1/2 tablespoons of the pepperoni mixture into the center of each dough round. Fill a small bowl with water, dip your fingers in the water and then gently rub the water around the edges of the dough. Then, place a second dough round on top and gently press down on the sides to seal the edges. Repeat with remaining dough and filling ingredients.

Using a fork, poke the top of the pizza pocket 3 times. Bake the pockets for 18-20 minutes until golden brown on the edges. Cool for 15 minutes. Serve alone or with marinara sauce .

<![CDATA[#search_tagsmargin-left:-20px;margin-top:25px;text-align:left#search_tags .tags dtline-height:23px;font-size:12px!important#search_tags .tags spanbackground:#a1a1a1;color:#fff;height:22px;margin:0 6px .375rem 0;padding:0 6px;text-transform:uppercase;display:inline-block#search_tags .tagsdisplay:-webkit-inline-box;width:100%#search_tags .tags .tagdisplay:inline-block#search_tags .tags .highlightedbackground:#01a64f]]>

7.8.1.2

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https://deliciouslyorganic.net/grain-free-pizza-pockets-recipe/

Copyright 2016 Deliciously Organic

Photos by Becky Winkler 

Source: https://deliciouslyorganic.net/grain-free-pizza-pockets-recipe/

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Why You Should Buy a Decanter, but Skip an Aerator

Jordan Salcito wants your glass of wine to taste its best. The director of wine special projects at Momofuku and the founder of both Bellus Wines and Ramona beverage company, Salcito was a James Beard Awards semi-finalist for Outstanding Wine, Spirits or Beer Professional in 2018. She gives talks, writes about wine, and works the harvests annually.

For the drinker who is not a certified pro, the world of wine accessories intended to enhance your experience can be intimidating. There’s an array of glasses, all kinds of corkscrews, filters, and jugs and decanters of various shapes and sizes. Which is why, when it comes to wine products, Salcito has two clear, unequivocal recommendations:

Buy a decanter.

These vessels can help wines achieve peak form as they journey from bottle to glass. Salcito cites three different instances when you might decant: when you have an old red, to gently separate the wine from any sediment; simply for “drama” when serving a bottle; or when you have a so-called young red or a white that would benefit from oxygen.

According to Salcito, for a young red, oxygen can help it get to its “moment of deliciousness” faster than waiting 10-20 years. With a white, some bottles get a bit of a “reductive note,” which smells like sulfur or a burnt match. Decanting “more often than not” helps get rid of that.

Just glug the wine into the decanter — there are tons of shapes that work, though you can dive much deeper and nerdily into the specifics. Salcito looks to the storied Austrian company Lobmeyr for its beautiful, if expensive, decanters, calling them “a great gift for somebody who is a wine connoisseur who loves to entertain and serve wine.” It’s super expensive, but for a reason.

“I don’t think there is a company that is more focused on beauty and elegance than Lobmeyr,” she says. “So if you’re going for that splurge, you might as well… get yourself the best.”

For less expensive options, consider Zalto’s geometric Denk’Art Axium Decanter (at around $115 it’s still pricey, but less than Lobmeyr); one with a classic shape from Williams Sonoma ($70); or a Luigi Bormioli style made from break-resistant glass ($50).

Skip an aerator.

These small spouts are sold as a way to quickly “add oxygen” and enhance the flavor of a wine — not unlike a decanter, but without the wait. They are often manually attached to the top of a wine bottle; the liquid passes through the aerator as it flows out. They’re also typically pretty affordable. But that doesn’t mean they’re worth it, or that they always make wine better.

“No aerator I’ve ever tried has improved the taste of a wine for me, and at the end of the day it’s hard to make cheap wine taste pricey with any sort of contraption,” Salcito says.

“Great wines need time to reach their peak, and trying to fast-track that doesn’t do the wine or the consumer any favors. I think of aerators as the snake oil of the wine accessories industry.”

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Source: https://www.eater.com/2019/3/5/18233201/wine-decanter-aerator-breather-accessories

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Nik Sharma’s date and tamarind loaf

Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018

The inspiration for this cake is a sweet chutney made from dates and tamarind, which is commonly served as a dipping sauce with samosas and other fried snacks. I often dust this cake with confectioners’ sugar or drizzle it with a little Kefir Crème Fraîche.

makes 8 to 9 servings (one 8½ in [21.5 cm] loaf)

INGREDIENTS: 3¼ oz [90 g] sour tamarind pulp or paste (see note below) 1 cup [240 ml] boiling water 2 cups [280 g] all-purpose flour 2 tsp ground ginger ½ tsp freshly ground black pepper1½ tsp baking powder ½ tsp baking soda ¼ tsp fine sea salt 16 pitted Medjool dates, finely chopped ½ cup [60 g] chopped walnuts, plus 6 walnut halves ¾ cup [180 ml] plus 1 tsp extra-virgin olive oil ¾ cup [150 g] packed jaggery or muscovado sugar 2 large eggs, at room temperature 1 cup [120 g] confectioners’ sugar

Instructions:

Put the tamarind in a medium heat-proof bowl and add the boiling water, pressing down on the tamarind with a spoon so it’s covered with water. Cover with plastic wrap and let sit for at least 1 hour. Massage and squeeze the pulp to soften it, and press through a fine-mesh strainer suspended over a bowl, discarding the solids in the strainer. Measure out 1 cup [240 g] pulp for this recipe. Reserve 2 Tbsp of the pulp in a small bowl to prepare the glaze.

Preheat the oven to 350°F [180°C]. Grease an 8½ by 4½ in [21.5 by 11 cm] loaf pan with butter and line the bottom with parchment paper.

In a large bowl, whisk together the flour, ginger, pepper, baking powder, baking soda, and salt. Put the dates in a small bowl. Add the walnuts and 2 Tbsp of the whisked dry ingredients and toss to coat evenly.

Combine the ¾ cup [180 ml] olive oil, 1 cup [240g] tamarind pulp, and jaggery in a blender and pulse on high speed for a few seconds until completely emulsified. Add one egg and pulse for 3 to 4 seconds, until combined. Repeat with the remaining egg.

Make a well in the center of the dry ingredients in the bowl, and pour the egg mixture into the well. Whisk the dry ingredients into the egg mixture and continue whisking until there are no visible flecks of flour. Then fold in the dates and walnuts.

Spoon the batter into the prepared loaf pan. Arrange the walnuts halves in a straight line down the center of the loaf. Bake for 55 to 60 minutes, rotating the pan halfway through baking, until firm to the touch in the center and a skewer comes out clean. Cool in the pan on a wire rack for about 10 minutes, and run a knife around the inside of the pan to release the cake. Remove from the pan and transfer to a wire rack to cool completely.

Add the remaining 1 tsp of olive oil to the small bowl containing the reserved tamarind. Sift in the confectioners’ sugar and whisk until completely smooth. Pour the glaze over the cooled loaf and let it sit for 1 hour to set before serving.

The Approach

A high-speed blender is a marvelous tool to use for olive oil cakes because it can quickly whip air and emulsify the liquids in the batter to create a delicate cake crumb. This cake is first spiced with ginger and black pepper and sweetened with jaggery, adding contrast to the tamarind and dates in the batter, and then finally drizzled with a tamarind glaze to add a pop of fruitiness. I prefer to use the sour tamarind found in the Asian grocery stores rather than the sweeter Mexican variety because its stronger flavor comes through better in baking.

Tamarind

Tamarind is a tropical fruit that’s typically used in African, Asian, and Mexican cuisines. Some producers label tamarind “sour Asian” or “sweet Mexican,” which refers to the stage at which the fruit was harvested. The longer the fruit ages, the sweeter it gets. I usually stick with the sour variety and then sweeten as needed. Tamarind is available in four different forms: the whole fruit in the pods (top left); a wet, seedless cake of pulp, which some producers call “paste” (top right); a dried block of pulp with seeds (bottom left); and a liquid concentrate with a dark, molasses like color and texture (bottom right). The dried pulp and the wet paste are basically the same thing. You can use either one for the recipes in this book. Avoid the liquid concentrate, though, because it’s been cooked down, it doesn’t taste the same. (I find it a little off.) Working with the fruit or the seedless cakes at home, it’s very easy and requires only a short amount of time. If you buy the whole fruit in their pods, remove as much of the shell as you can and follow the instructions in the recipe for softening it in boiling water and straining the fruit, which will take care of any pieces of shell.

Source: http://blogs.kcrw.com/goodfood/2018/12/nik-sharma-season-date-tamarind-loaf/

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Good Morning Healthy Blueberry Zucchini Muffins

Aug 30

Healthy blueberry zucchini muffins made extra moist thanks to zucchini and applesauce! Naturally sweetened with pure maple syrup instead of sugar. Great for snacking & freezer-friendly too!

Are you ready for yet another zucchini muffin recipe? I just can’t stop.

These healthy blueberry zucchini muffins were originally published back in 2015 and I still can’t get over how much I adore them. To be honest, I completely forgot they were on the site until I noticed a few of you making them and leaving comments about how much you adored the recipe.

I figured it was time for a little recipe photography reshoot. So here we are!

Admittedly, I love baking with zucchini (as if you didn’t already know that). Typically the zucchini provides enough moisture to cut most excess fat in half and add extra fiber and nutrition. ME LIKEY.

These blueberry zucchini ones are pure gold among muffins. They’re made with whole wheat flour (I used white whole wheat), pure maple syrup instead of sugar, applesauce and zucchini (fruits and veggies YAY), cinnamon and a mix of both vanilla and almond extracts for a seriously addicting and healthy muffin.

Best of all, they are LOADED with blueberries.

I made Tony try one before he left for work one day. He called me five minutes later to tell me how delicious they were (even with the zucchini!).

I noticed that they got better and better as the days go went by; you can even freeze them for busy mornings! I enjoyed mine spread with a salted almond butter or pecan butter.

If you want them to be a little more satisfying, I suggest adding 1/2 cup chopped walnuts or pecans for a dose of healthy fat. ENJOY!

Ps. If you’re anything like me and love baking with zucchini, here are some other recipes you might like:

skinny zucchini banana chocolate chip

double zucchini chocolate chip muffins

healthy zucchini brownies

Good Morning Healthy Blueberry Zucchini Muffins

Author: Monique of AmbitiousKitchen.com

Nutrition Information

Serving size: 1 muffin

Calories: 121

Fat: 3.1g

Carbohydrates: 21.9g

Sugar: 11.2g

Fiber: 2g

Protein: 2.7g

Recipe type: Muffins, Breakfast, Healthy, Low fat, Dairy Free

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

1 1/2 cups white whole wheat flour or whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup shredded zucchini, squeezed of excess moisture with a paper towel

1/2 cup pure maple syrup (or honey)

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

2 tablespoons olive oil (or sub melted butter)

1/3 cup unsweetened applesauce (or apple butter)

1 egg

1/4 cup unsweetened almond milk (any milk will work)

1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.

In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

In a separate medium bowl, add the following wet ingredients: shredded zucchini, pure maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Gently fold in blueberries.

Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 22-30 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag. Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a regular egg.

To make gluten free: I recommend subbing all purpose gluten free flour or chickpea flour.

3.5.3251

Source: https://www.ambitiouskitchen.com/healthy-blueberry-zucchini-muffins/

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Keto Chocolate Muffins gluten-free, paleo

These Keto Chocolate Muffins are a simple, low carb, sweet treat that are so easy to make and loaded with rich chocolatey flavor. This low carb chocolate muffin recipe comes with alternative sweetener options as well, so if you aren’t doing the super low carb thing or if you just want to make these Keto Chocolate Muffins ASAP with pantry staples you already have on hand you can get on in right away.

These Keto Chocolate Muffins are little bit different of a recipe for me. I am not big on baking or sweets and I am also not generally one for using alternative sweeteners, not that there is anything wrong with some of them, necessarily, but it’s just not my scene. Most of the time, if and when I am going to have a little something sweet, I will use a very small amount of maple syrup or honey or a little coconut sugar. We’re talking a small amount, because it’s totally fine and I will be fine and honey and a little sugar won’t kill me.

When I developed this particular Keto Chocolate Muffins recipe, however, I wanted to make a low carb muffin recipe that would be versatile for my different readers and their different needs. I know for many folks eating keto or a low carb diet, they find themselves there due to diabetes or a metabolic condition of some sort where tracking their blood sugar becomes of high importance, so they do have to be more mindful and aware then those of us just choosing this lifestyle to feel good. Having several people in my life, close to me, that are diabetic, I love creating recipes that I know they can enjoy, too and I can feel good knowing they aren’t shoving those super scary artificial sweeteners into their bodies (splenda and the like).

These Keto Chocolate Muffins can be made several different ways. To be fully low carb and low glycemic, I tested the recipe with this Monkfruit Maple Flavored Syrup, which I have found is a nice replacement for baking recipes that use maple syrup or honey.  There is a very subtle maple flavor, however, so you are aware, but I find that flavor pairs so nicely with these muffins. It’s not too distinguishable in this recipe, but in other recipes it can be more prevalent.

By using the monkfruit, these Keto Chocolate Muffins (by my calculations) clock in just over 5 net carbs per muffin! Not too shabby.

Go For It, Honey!

I tested this same muffin recipe using both honey and maple syrup, for the folks that don’t want the alternative “natural” sweeteners and aren’t necessarily super low carb or maybe you’re looking for a sweet treat for a carb-up. It works just as wonderfully. Obviously using honey or maple syrup makes these not quite as low carb / low sugar, but if you use honey, one muffin is around 18.5 net carbs, so a nice post-workout sweet bite on those days you want a little more. I really love these muffins made with honey!

Keto Chocolate Muffins Add-Ins and Ons

These Keto Chocolate Muffins are incredible with cacao nibs or your favorite chocolate chips, they are also delicious with hemp hearts, walnuts, pecans and I especially love them with a sprinkle of freeze-dried raspberries inside and on top. That tart little bite, is so nice!

These beautiful plates are from Amy Hamley Ceramics

Keto Chocolate Muffins gluten-free, paleo

2¼ cups blanched almond flour

¼ cup + 1 tablespoon cocoa powder (or cacao powder)

½ teaspoon baking soda

¼ teaspoon sea salt

3 large pasture-raised eggs (room temperature)

½ cup liquid monkfruit syrup (you can also use honey or maple syrup)

¼ cup melted coconut oil, grass-fed butter or ghee

¼ cup cocoa nibs (or dark chocolate chips), freeze dried raspberries, roughly chopped nuts like walnuts or pecans, hemp hearts, etc

Preheat oven to 350˚F. Line a muffin tin with paper liners.

In a medium bowl, whisk together the almond flour, baking soda, cacao powder and salt.

In a separate large mixing bowl, beat the eggs. Whisk in the monkfruit syrup (honey or maple syrup) melted butter or coconut oil and whisk to combine. Stir in the almond-flour mixture, then carefully fold in any add-ins you are including.

Divide all of the the very dense batter into the prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan or they’ll get soggy).

I find these muffins do best stored in the refrigerator for u too 5 days or freeze them for up to several months.

The nutrition facts shared with the net carbs being 5.2g / per muffin are for the muffins made with coconut oil and the monkfruit syrup, without any additional add-ins like cacao nibs, nuts or dried raspberries. As always this information cannot be 100% accurate!

Serving size: 1 Calories: 252 kcal Fat: 21.5 g Carbohydrates: 12.3 g Fiber: 7.1 g Protein: 8.6 g

3.5.3229

  Looking for another simple muffin recipe, try my versatile Almond Flour Muffins

Source: http://tasty-yummies.com/keto-chocolate-muffins-gluten-free-paleo/

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Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs

Hatch chile season is here, it’s now or next year! Damn, the idea of something being in season gets me every time so Mike and I have been eating all of the Hatch chile things. If you haven’t heard about Hatch chiles – and it’s very probable you haven’t if you’re not in California or the southwestern United States – read a little bit more about them here.

Basically, they’re the produce pride and joy of New Mexico. Hatch chiles can only be grown there, kind of like how Champagne can only come from the Champagne region in France. They’re smoky spicy garlicky and just all around delicious. They also come in a variety of spice levels so if you’re not a hothead but like the flavor of chiles, Hatch has got your back.

When we get into a good thing, we really get into it, so all the things have been Hatch Chile lately. Things like these super-easy oven roasted hot honey Hatch chile salsa verde chicken thighs. Essentially, you crisp up some bone-in, skin on chicken thighs until the skins are golden and crackly, then roast them in the oven in a Hatch chile salsa verde bath. The chicken ends up being crispy, tender, and full of Hatch chile flavor. Drizzle some honey on top for a combination of sweet and heat and you have a winner.

Super-easy, fast, and full of flavor. What more could you want for dinner?

Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs Recipe serves 2 prep time: 15 minutes cook time: 30 minutes total time: 45 minutes

salt and freshly ground pepper

4 skin-on, bone in chicken thighs

neutral oil, for the pan

1 small onion, diced

1 cup hatch chile salsa verde

1/2 cup chicken stock

1-2 tablespoons honey

diced avocados, if desired

lime wedges, to finish

cilantro, to finish

Heat the oven to 375°F.

Season both sides of the chicken with salt and pepper. Heat up a bit of oil in an oven safe pan – a dutch oven works well – over medium high heat and sear the chicken thighs, undisturbed, until golden brown 5-8 minutes. Remove from the pan.

There should be quite a bit of rendered fat in the pan, but if it’s dry, add a bit of oil. Cook the onion, stirring, until soft but not brown. Stir in the salsa verde and chicken stock. Nestle in the chicken thighs and place in the oven, uncovered. Bake for 15-20 minutes, or until the chicken is cooked through.

Remove and drizzle with honey. Finish with avocado (if using), lime wedges, and plenty of cilantro.

Source: http://iamafoodblog.com/oven-baked-hatch-chile-salsa-verde-honey-chicken-thighs/

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How to Make Your Life Easier with an Instant Pot

Pot roast in about 45 minutes. Kale. Hard-boiled eggs. Ribs. Quiche. Chicken wings. Cheesecake with no cracks in it. Steel-cut oatmeal. With an Instant Pot, these dishes are possible with less time, mess, skill, and fuss. We hear no mention of this seemingly miracle device among many of the mainstream-media chefs, but there’s a growing (not-so) underground movement bolstering this special multi-cooker.

Able to slash cooking time by 70 percent, the Instant Pot is the unexpected champion of kitchen appliances that has birthed its own genre of cookbooks, fan groups, and blogs. It does the job of seven kitchen appliances in one countertop device: pressure cooker, slow cooker, rice cooker, sauté pot, steamer, warmer, and yogurt maker. And it’s an Amazon best seller, with an average 4.7/5 rating out of almost 12,000 reviews. It’s like that old Crock-Pot craze, but multiplied by seven.

A hit for its efficiency and follow-through on all its promises, it’s especially won over busy full-time workers who have to come home and throw together meals without a plan. Besides decluttering your countertop and cooking super-fast (which is more than enough as it is!), the Instant Pot can relieve your pressure-cooker phobia with sensors to tell you when the lid is safely locked. The food world’s diverse special interest groups like the Paleo community, gluten-free eaters, and vegans are standing together behind the Instant Pot. (Why can’t it just be called the Instapot, and be done with it? Off topic…)

So check out the Instapot, ahem, Instant Pot options, and then a few of our hand-picked recipes that use them.

Top-Rated Instant Pot | Buy Now

Amazon

This is the one that earned almost 12,000 reviews averaging such a high rating. It’s officially called the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W 7-in-1 Multi-Functional Cooker. Phew! That’s a mouthful.  The large control panel has14 programs, including dual pressure (high pressure cooks it fast, low pressure avoids overcooking delicate food), automatic keep-warm, and three temperatures for sautéing and slow cooking. There are 10 proven safety mechanisms. It has a three-ply bottom stainless steel cooking pot, stainless steel steam rack with handle, a manual, and recipes in English, Spanish, Chinese, and French. Buy it here.

Least Expensive | Buy Now

Amazon

There are 10 programs instead of 14 in this device that costs about $25 less than the most popular one. Called the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt 6-in-1 Multi-Functional Cooker, it includes a pressure cooker, sauté/browning, slow cooker, rice cooker, steamer, and warmer. It basically just doesn’t have the yogurt maker, which in many reviews, people didn’t use anyway. Buy it here.

High End | Buy Now

Amazon

For about $60 more than the popular one, this second-most popular version has bluetooth so you can program it with your phone. Called the Instant Pot IP-Smart Bluetooth-Enabled Multifunctional Pressure Cooker, Stainless Steel, you can program and monitor cooking with a free app from an Android, iPhone, or iPad. It has the same 14 built-in smart programs, dual pressure, automatic keep-warm and three temperatures for sauté, slow cook, and keep-warm. Besides the stainless steel steam rack with handle, manual, and recipes, it also comes with silicone mini mitts. Buy it here.

Cookbook| Buy Now

Amazon

You might want some recipes besides the few that come with the manual and whatever you find online. The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals is an Amazon shopper favorite. You’ll explore a variety of healthy, easy-to-make pressure cooker recipes ― from savory breakfasts to hearty stews to decadent desserts. And there are vegetarian, gluten-free, and Paleo-friendly options so it can be your go-to guide for fuss-free, all-in-one cooking. You’ll get 100 low-maintenance recipes that can take 20 to 45 minutes. Buy it here.

Also, check out these recipe ideas:

Lemongrass Coconut Chicken

Nomnompaleo

This weeknight recipe converts a NomnomPaleo blog fave from a slow cooker recipe into an easy 30-minute meal. It’s a Thai-inspired chicken stew packed with the cook’s favorite flavors, and it pairs perfectly with cauliflower rice and stir-fried bok choy. Get the recipe.

Butternut Squash Risotto

makerealfood

This is a vegan and gluten-free dinner idea that takes a wonderful dish (risotto) that usually takes a lot of time and stirring. This one can be done in 15 minutes and mostly hands-off. There’s also greens, red bell pepper, garlic, mushrooms, and spices inside this creamy dish. Get the recipe.

Garlic Herb Pot Roast

Wellness Mama

Pot Roast is a go-to recipe for slow cookers, and so it is with this new tool. But an eight-hour recipe takes about 45 minutes with an Instant Pot. Somehow with the Instant Pot, the flavors intensify and the meat gets more tender, so less seasoning is needed. Get the recipe.

Lentil Spinach Dal

flavorrd

Straightforward, inexpensive, this is a great recipe that you can remember without the recipe in no time and make whenever. Besides being packed with flavor, those spices — turmeric, cumin, coriander, cayenne, and garlic — all offer functional health benefits to reduce inflammation in the body. Get the recipe.

Pressure Cooker Meat Lovers Crustless Quiche

Pressure Cooking Today

OK, in a way, this is more like a frittata. It’s a crustless quiche loaded with ham, bacon, sausage, and cheese that “bakes” up light and fluffy in the Instant Pot. Of course, you can easily adjust the recipe to what you have on hand, one of the beauties of quiche (or frittatas). Get the recipe.

Instant Pot Oreo Cheesecake

My Baking Addiction

We promised cheesecake, and we deliver. This one is creamy, dense, and yep, no cracks at the cook’s first try. You’ll still need a springform pan. And yeah, Oreos. Get the recipe.

Related Video: How to Make Instant Pot Baby Back Ribs

Header image courtesy of Phoenix Helix.

Source: https://www.chowhound.com/food-news/178920/how-to-make-your-life-easier-with-an-instant-pot/

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Pork Chop Recipe Fails to Sway Iowa Voters

A nonprofit political advocacy group funded by conservative tycoon Charles Koch attempted to use a delicious pork chop recipe — possibly one hacked from a Pioneer Woman original — to sway Iowa residents against voting for a one-cent sales tax increase.

Photographer and Windsor Heights, Iowa resident Lauren Campbell sent Jezebel a copy of the flier from the group Americans for Prosperity that includes the message “don’t let the city council raise our sales tax — vote no on March 5” along with a peel-off recipe for an “oven-roasted pork chop dinner.” The flier also depicts a happy family sitting down for cozy feast. Presumably, the message here is that by preventing that one-cent sales tax increase, Iowa residents would be able to afford more oven-roasted pork chop dinners in the future.

In a surprising twist, Campbell also received another version of the flier under her door that did not include the recipe — but that one was simply addressed to the “household,” not Lauren, specifically. Drew Klein, the head of Americans for Prosperity’s Iowa chapter, insists that they’re not trying to target women with the recipe, telling Jezebel, “It was just one of our many A/B tests.” Klein also explains that the recipe was included as a strategy to get people to bring the fliers inside, because once it’s in your home, “it reminds you to go out and vote on the local option sales tax.”

As fate would have it, the recipe stunt turned out to be a total flop because residents of the Des Moines area overwhelmingly approved the one-cent tax increase yesterday. Maybe next time, Americans for Prosperity should ask one of the Koch Brothers to reach out to their friends at Meredith Corp. for a better recipe from one of the group’s many excellent food publications.

• The Koch Brothers Are Hoping You Find This Pork Chop Recipe Politically Persuasive [Jezebel] • Des Moines, suburbs overwhelmingly approve sales tax increase [DMR]

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Source: https://www.eater.com/2019/3/6/18253393/pork-chop-recipe-americans-for-prosperity