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The Chicken Wings of the Sea

At first glance, puffer fish may not appear the most appetizing of foods: the northern puffer, a club-shaped fish that can grow to eight to 10 inches and inflates into a spiny ball under duress, is unappealing by design. Famously, the variety of puffer fish most often served in Japan contains a poisonous toxin and requires special regulations for its preparation. But beneath the spines and despite the tetrodotoxins lies a succulent white fish, says Bryan Voltaggio, a Top Chef alum who just opened the Estuary in Washington, D.C., along with his brother, and Top Chef winner, Michael Voltaggio. And while sushi restaurants in the U.S. have long served the fish, increasingly, it’s appearing on restaurant menus in a different form.

“It’s probably one of the greatest little snacks that comes out of the water,” Bryan Voltaggio says. “They can be a very easy finger food.”

At Estuary, puffer fish tails are marinated in mirin (a Japanese rice wine) and tamari and quickly roasted in oil. Though not battered and fried, the fish tails get slightly crispy. They’re served with tartar sauce that’s folded with a little bit of banana for sweetness, plus a side of pickled banana peppers. Voltaggio likens the experience of eating them to eating chicken wings, due to the small bone that runs down the center of the tail.

In recent months, versatile preparations of the Atlantic Ocean’s northern puffer fish — especially puffer fish tails, or the portion of the fish from just behind its head to its tail fin — have been spotted at restaurants in the United States fried like fish sticks, breaded like Buffalo wings, and even grilled with spices. The particular puffer fish used in the U.S., Sphoeroides maculatus, is one of more than 150 varieties of puffer fish and can be found in estuaries and bays along the Eastern seaboard. And it’s having a moment.

Are puffer fish and blowfish the same thing?

The fish goes by several names, and all of them — puffer fish, fugu, blowfish — refer to the same family of scaleless fish with a rough and spiky skin. Some are poisonous, while others, like the northern puffer fish, are not. Other names include blow toads, swelling toads, sea squab, honey toad, and sugar toads, all references to the way the fish bloat up like amphibians.

Puffer fish tails at the Dabney

The Dabney

Where can you find puffer fish in the U.S.

In the United States, nontoxic puffer fish can be found most often on the East Coast, and commonly in Southern cooking. The fish are known for their firm but tender white meat, and over the past few years, restaurant chefs have taken note.

In addition to the Voltaggio brothers at Estuary, chef Jeremiah Langhorne of the Dabney in D.C. has served his own version of puffer fish, or sugar toads, since the restaurant opened in 2015. Langhorne’s dish is prepared in a manner similar to Buffalo wings. The cuts of fish arrive headless and are trimmed to remove fins and outer membranes. They’re then doused in spiced buttermilk marinade, dredged in flour, and deep-fried before a final glaze. Over the years, Langhorne says, he has tried to change the recipe, “but our guests revolted, so we changed it back.”

The fish has also been spotted at popular New York City spots Frenchette and Lilia. At Lilia, it appears under the name “blowfish” and is served grilled with lemon salmoriglio and cracked coriander. At Frenchette, one of Eater’s 2018 Best New Restaurants, the restaurant prepares the tails in a chile butter and grills them, bone-in. Eater NY critic Ryan Sutton suggests pairing the dish with pet-nat, a bubbly wine produced without the addition of yeast or sugar.

How do restaurants source puffer fish?

Langhorne’s sugar toads are sourced and fished from the waters of the Mid-Atlantic region. According to Langhorne, the fish were originally reeled in as a bycatch product, swept along with other, more desirable species in commercial fishing. “But now, due to their growing popularity, some boats are fishing for them as a primary catch,” he says. The Voltaggios, too, source locally, through the J.J. McDonnell fish company, based in Maryland, which provides clean tails that require minimal trimming at the restaurant.

Blowfish tails at Frenchette

Louise Palmberg/Eater NY

So what’s the deal with the poisonous puffers?

While the Northern puffer fish are not poisonous, other varieties of puffer fish contain a toxin that’s deadly to predators and humans alike. The poisonous puffer fish served in Japan, known as fugu, require careful handling prior to consumption. Chefs working with the fish must be certified to do so. They use specific techniques to remove the flavorful flesh from the parts of the fish that contain the toxin tetrodotoxin, which serves as a self-defense mechanism in the face of predators and proves up to 1,200 times more poisonous than cyanide for humans.

Fugu has been eaten for centuries and the poisonous fish remains a highly sought-after ingredient, perhaps because of the associated risk. Due in part to the meticulous care required to prepare puffer fish, countries around the world have banned it from restaurants, while others have sought varieties of puffer fish that do not contain the poisonous toxin and are therefore manageable to prepare.

The carefully handled poisonous puffer fish are most often served sashimi style, fanned out in the shape of a chrysanthemum flower (perhaps ironically, considering the deadly risks of the fish, the flower is a Japanese symbol of longevity). Fugu can also be fried, chicken wing style, or cooked into a soup or rice porridge. The flesh can be chewy if cut thicker, but is known to have a subtle but appealing flavor.

In the U.S., importing poisonous puffer fish is heavily regulated but not outright banned. The FDA cautions against buying puffer fish from any unknown sources, and has advised that the only approved puffer fish importer is Wako International in New York, which acquires the fish from facilities licensed to prepare it by the Japanese government. But for chefs like the Voltaggios and Langhorne, Northern puffer fish provides another way to bring a less familiar ingredient to customers, without the risk.

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Source: https://www.eater.com/2019/4/22/18507808/blowfish-tails-puffer-fish-fugu-sugar-toads-restaurant-trend

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Chicken in Tomato Sauce (Chinese Cuisine)

This is my favourite tomato dish that I learned from my mum. It's a Chinese popular dish in Hong Kong. My mum used to add an ingredient to make the tomatoes taste even better. It’s a kind of homey dish that many kids like to have with rice.

Tomato is a healthy food, not very expensive and can be easily found throughout the year. Long time ago, I read an article on The World’s Healthiest Foods talking about the antioxidant function of lycopene that tomatoes contain: “This carotenoid found in tomatoes (and everything made from them) has been extensively studied for its antioxidant and cancer-preventing properties. The antioxidant function of lycopene-its ability to help protect cells and other structures in the body from oxygen damage-has been linked in human research to the protection of DNA (our genetic material) inside of white blood cells. Prevention of heart disease has been shown to be another antioxidant role played by lycopene.” – from “Tomatoes” by The World’s Healthiest Foods.

It’s really encouraging me to use tomatoes more regularly in my cooking. Sometimes I just eat them raw, mix them in salad or cook them in soup. Sometimes I cook tomatoes with egg, sometimes with meat. Here’s one of my family’s favourite dish of tomatoes, Chicken in Tomato Sauce.

When it comes to cooking tomatoes in Chinese way, I like to adapt my mother’s method, adding brown sugar slab (aka brown sugar in pieces 片糖) to make the sauce. The kind of brown sugar would balance the sour taste of tomatoes and produce fantastic results.

Brown sugar slab (brown sugar in pieces 片糖)

Chicken in Tomato Sauce Recipe

(Printable recipe) By Christine’s Recipes Prep time: 15 mins Cook time: 20 mins Yield: 2 to 3 serves

Ingredients:

240 gm chicken breast, julienned

3 to 4 tomatoes (about 300 gm), cut into chunks, deseeded

20 gm brown sugar slab (片糖), chopped into smaller pieces

1 tsp minced garlic

1 Tbsp tomato ketchup

1/2 cup water

a dash of salt

Marinade:

2 tsp light soy sauce

1 tsp Shaoxing wine

1 tsp sugar

1 tsp cornflour

pepper, to taste

salt, to taste

Thickening:

1 teaspoon light soy sauce

1/2 teaspoon corn flour

1 Tbsp water

Method:

Rinse chicken and drain well. Slice crossways into thin 4cm (1 1/2 inch) lengths. Mix with marinade for at least 10 minutes. Cut tomatoes into chunks and spoon out seeds inside. Rinse and drain well.

Heat 2 tablespoons of oil in a hot wok (or saucepan). Add chicken and cook until brown. Set aside.

Add some oil in wok, sauté minced garlic until aromatic. Add tomatoes, sprinkle a dash of salt, and briefly stir fry. Pour in water, add sugar, ketchup and stir well. Cook until tomatoes softened, but don’t overcook them. Make sure the sugar completely dissolves well. Toss back chicken. Add thickening and cook to the consistency you preferred. Dish up and serve hot with rice.

Note:

Brown sugar slab is available at Asian grocers.

Source: https://en.christinesrecipes.com/2010/01/chicken-in-tomato-sauce-chinese.html

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April Bloomfield Closes Hearth & Hound in Los Angeles

Hollywood restaurant the Hearth & Hound will close tonight, ending an up-and-down yearlong saga for what was at one time among the most anticipated openings in Los Angeles. The Sunset Boulevard restaurant only opened in December 2017.

Eater confirmed that the final night of service for celebrated chef April Bloomfield’s restaurant is tonight, and reached out to Bloomfield’s team for comment earlier this week. They ultimately declined, and instead posted a closure notice to social media several minutes ago.

Despite having Bloomfield in the kitchen, the Hearth & Hound will be most notably remembered for its onetime connection to opening partner Ken Friedman out of New York City. Just six days after opening the Hearth & Hound, Friedman was credibly accused of sexual harassment by a number of employees at well-known restaurants like the Spotted Pig. Friedman took a “leave of absence” from his role as a manager within the restaurant group, but continues even now to pull revenue from the venues where he maintains an ownership stake.

The Hearth & Hound

Wonho Frank Lee

In June 2018, Friedman and Bloomfield formalized a business partnership split that saw Bloomfield keep the Hearth & Hound as well as Tosca Cafe in San Francisco, while giving up her ownership stake in Friedman’s New York City restaurants. As for the allegations of years of misbehavior by Friedman towards his employees, Bloomfield has stated that she “let down” her employees by not doing enough when the allegations first came to light.

It’s unclear what will happen to Hearth & Hound’s space, or what’s next for Bloomfield at this point. The British chef had already relocated to Los Angeles permanently to open the restaurant, and notes in the statement above that she hopes “one day to cook here again soon.”

Eater LA

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Source: https://la.eater.com/2019/1/19/18172900/april-bloomfield-closes-hollywood-troubled-hearth-hound-tonight

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The Battle is HIS

I'm a fixer by nature. If there's a problem and things seem out of control, I want to find a solution. ASAP. Stat. Immediately. And sometimes that is a good thing.

Have a technology issue or task you are trying to accomplish? I'm your girl. Have a party you want to plan and need some creative, inexpensive ideas? I'm your girl. Have a care package you want to send and need some fun theme for it? I'm your girl.

But other times, when the battle is NOT mine? That tendency? It's not so good. (#ugh)

2 Chronicles 20:15 says...

Be not afraid nor dismayed by reason of this great multitude; for the battle is not yours, but God's.

Many times I get frustrated trying to fix things (and people!) and fight battles that are not mine to fight. To meddle in things that God is working in and through. To allow Him to work in His mighty and powerful ways.

I love this verse so because it's a beautiful reminder that Jesus has already won victory over EVERYTHING and ANYTHING that this life and world can throw at us. He has fought and WON against everything- marriage difficulties, financial struggles, cancer- EVERYTHING.

Just like the verse above says, all we have to do is trust Him, take our positions, and stand firm in His promises, His plan, His almighty power. The battle is His and my job is to trust and believe in His promises- even in the fact of hopelessness and what seems impossible. Because nothing is impossible for Him!

I made this little printable for a retreat last year and I put one on my desk as a reminder to myself. To remind myself to allow God to fight the battles and for me to stand firm in His promises. (If you'd like to print your own copy, you can get one at the link here: https://goo.gl/7d1K3n )

My prayer for us today is that we are able to hold fast to this promise. To trust Him, rest in Him, and reject the lies that Satan tries to get us to believe. To sit still and expectant- knowing He will fight for us.

Source: http://www.swtblessings.com/2018/08/the-battle-is-his.html

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Cherry Torte with Raspberries

Description

An irresistibly simple cherry torte dotted with sweet cherries and raspberries. This tender, buttery cake is a breeze to make and can easily be adapted to feature your favorite Summer fruit.

Ingredients

1 cup all-purpose flour 1 tsp baking powder 1/4 tsp kosher salt 1/2 cup (1 stick) unsalted butter, at room-temperature 1 cup + 1 Tbsp organic cane sugar, divided 2 tsp pure vanilla extract 2 large eggs 12-15 cherries, pitted small handful of raspberries (about half a pint) 1 tsp ground cinnamon

Instructions

Preheat the oven to 350℉. Line a 9-inch springform pan¹ or cake pan with removable bottom with a parchment paper round. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a stand up mixer fitted with the paddle attachment, beat together the butter and 1 cup sugar on medium speed until light and fluffy, about 2-3 minutes. Mix in the vanilla.

Add the eggs, one at a time, and mix on medium speed until well-combined, scraping down the sides of the bowl as needed. Add the flour mixture, and mix until just combined.

Pour the batter into your prepared cake pan (it will be very thick). Carefully and methodically use a spatula to smooth the batter into an even layer from edge to edge.

Place the cherries and raspberries on top, pressing gently into the batter. Sprinkle with the remaining 1 Tbsp sugar and the cinnamon.

Bake for 45-55 minutes, until the cake is golden brown and a cake tester inserted into the center of the cake comes out clean (it may have cherry juice!). Remove from the oven and let cool for 15 minutes on a baking rack before removing the sides of the pan. Let come to room-temperature before slicing and serving.

Serve with a dusting of confectioners sugar and fresh cherries. Enjoy!

Notes

¹ This torte can be baked in an 8, 9, or 10-inch pan. Simply adjust the baking time accordingly.

Barely adapted from Marian Burros’ Original Plum Torte via the New York Times.

Did you make this recipe?

Tag @forkknifeswoon on Instagram and hashtag it #forkknifeswoon

Source: http://www.forkknifeswoon.com/cherry-torte-with-raspberries/

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Tim Hortons’ new ‘mom-sized’ cup holds an entire pot of coffee

This Mother’s Day, Tim Hortons is offering a massive amount of coffee to all moms for free — even dog moms. For one day only on May 12, caffeine fiends with two- or four-legged kids can head to Timmy Ho’s for the 52-ounce “mom-sized” iced coffee made sweet and creamy.

The Best Coffee Chains in America

The new cup holds nearly an entire pot of coffee, making it the largest size currently offered by a major coffee chain in America. Starbucks’ biggest cup — the “Trenta” — is insanely huge, but at 31 ounces it pales in comparison to Tim Hortons’ newest limited-time offering.

There’s one inconvenient catch. Not all Tim Hortons will have the mom-sized iced coffee. It will be available at select locations in and around Buffalo, New York; Columbus and Toledo, Ohio; Detroit, Michigan; and New York, New York, only. Here are the addresses:

1700 Richmond Ave., Staten Island, NY 10314

45515 Michigan Ave., Canton, MI 48188

5989 Transit Rd., East Amherst, NY 14051

5035 Southwestern Blvd., Hamburg, NY 14075

89 W. William St., Delaware, OH 43015

6815 W. Central Ave., Toledo, OH 43617

So basically, that leaves the majority of moms high and dry. Thankfully there are great coffee shops all over the country where you can get a decent-sized cup of joe. It may not be free, but you could always cut back on cost celebrating your procreator this year by taking her to one of the best chain restaurants with Mother’s Day deals.

Source: https://www.thedailymeal.com/drink/tim-hortons-mom-coffee/050819

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How to Make Maple Kettle Corn

If you’ve ever wondered How to Make Maple Kettle Corn we’re giving away all the details on how to make it at home, in under 10 minutes using just three ingredients! It’s so much better than anything you’ve ever purchased and will be your new favorite go-to treat. It’s whole grain and made without any refined sugars.

How to Make Maple Kettle Corn

How good is that caramel-y kettle corn you buy at fairs, or in a bag at the grocery store? It’s crunchy, sweet and full-on addicting. Well this homemade kettle corn is SO MUCH BETTER, we promise! And it’s super easy to make! Using only three ingredients, 1 pan and 10 minutes of your time, you’re going to want to whip up this maple kettle corn recipe anytime you need a quick treat! If you’re looking for savory or plain popcorn, check out this post!

A word on what popcorn to buy

We don’t always recommend buying organic everything, but corn crops in this country are often sprayed with harmful chemicals. We recommend buying an organic brand (and non-GMO) of popcorn, and there are many, and if possible choosing an heirloom variety. These are available in a lot of stores, and also on Amazon. We like the brand Tiny but Mighty and Arrowhead Mills.

How to make homemade kettle corn

There are a few key factors to making sure you are successful at making homemade popcorn:

Use a heavy bottom pan. A heavy pan conducts heat evenly and will ensure all the kernels will pop and that you won’t burn any popcorn.

Don’t skimp on the oil! This recipe calls for 3 tablespoons coconut oil. It make seem like a lot but it is needed in order to create enough steam and heat in the pot to pop all the popcorn.

Give the pan a good shake once the kernels have started rapidly popping. This ensures all the kernel pops and the maple syrup doesn’t burn. When you are shaking the pan be careful of any hot caramel escaping from the pan, it could burn you.

If at any point you see smoke–not steam, immediately turn down the heat. While this never happened during testing for us, if you accidentally cook it too high and the oil burns you’ll want to start over. This will flavor the the whole batch of popcorn like burnt.

Keep the pan covered until the popping starts to slow down. Then you want to leave a small space to let the steam escape so you don’t get soggy popcorn.

Pour the kettle corn on a parchment lined sheet pan to cool. Once it’s cool it will be nice and crunchy.

Store in an air tight container for 2-3 days (it likely won’t last that long!)

If you like this How to recipe, check out these others:

How to Make Maple Kettle Corn

Directions

Heat a heavy-bottomed pot over medium heat. Add the oil and two popcorn kernels and cover the pot.

Once the popcorn has popped the oil is ready. Add the remaining popcorn kernels and return the cover. Remove the pot from the heat for 30 seconds. This ensures the oil doesn't overheat.

Return the pan to heat. Give the pan a shake every few seconds as you wait for the popcorn to start popping. Once it starts popping, quickly add the maple syrup and salt and stir rapidly. Cover and give it a good shake every few seconds.

Once the popping has slowed down, and let the steam vent by moving the cover on the pan slightly.

Once all the popping has stopped, pour onto a large bowl parchment lined sheet pan and let cool.

Serve once cool or store in an airtight container.

Loading nutrition data...

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Source: https://lexiscleankitchen.com/maple-kettle-corn/

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Skillet Peaches

Fresh peaches, tossed in lemon juice and skillet cooked in a buttery, brown sugar sauce with cinnamon, vanilla and a bit of whisky or bourbon, if you like. Shown here with my Grandma Mac's Perfect Pound Cake. 

Skillet Peaches

Can y'all believe that here it is at the end of southern peach season - typically mid-May through mid-August - and I have barely eaten any fresh peaches?

I don't cook with them much, mostly preferring to take them as a fruit snack really, and the past few years, I've been ordering peaches from around the south that we don't get here. Somehow I missed it this year, and last year even. It was here and now it's gone, although you can still find some peaches around town, mostly from California. No doubt they're fine peaches too, but you can't match a local peach, and by local I mean the south - Georgia, Alabama and South Carolina, of course.

Time flies! Life is kinda like that when you cross over the age of 50 y'all. It seems that time begins to accelerate at that point. Days turn into weeks that turn into months and something you thought happened a few days ago, ends up to actually have happened several months ago. Those months turn into years fast! It seems my first grandchild was born not long ago, but he's almost a preteen now. Geez, where is the time going and why is it in such a hurry?

These skillet peaches are reminiscent of our skillet apples in that they're good as a side, say with chicken or pork chops, over pancakes and waffles, or even spooned over ice cream. I've served these up with my Grandma Mac's pound cake and some ice cream, and for this version, I've thrown in a bit of Maker's Mark to make them even more tasty! Yes, you can simply omit that if you prefer - just add a little apple juice or water.

Here's how to make them.

Toss fresh peaches with lemon juice and set aside. You can also substitute frozen, thawed peaches and omit the lemon juice unless you want the added flavor. Melt butter in skillet and add brown sugar, cinnamon, salt and vanilla, bring to a boil. Blend in bourbon, add peaches, cook, stirring regularly until peaches are well glazed. Spoon over pound cake, add a scoop of ice cream or a dab of whipped cream on the side and drizzle pan juices on top.

Best tool EVER for peeling soft skin fruits, like peaches and tomatoes!

For more of my favorite recipes with peaches, check out my collection on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Yum

Recipe: Skillet Peaches

©From the Kitchen of Deep South Dish Prep time: 10 min Cook time: 10 min

Total time: 20 min

Yield: About 4 to 6 servings

Ingredients

1 pound frozen thawed or fresh peaches (about 4 medium), peeled, pitted and sliced

2 tablespoons fresh lemon juice

1/2 cup (1 stick) unsalted butter

3/4 cup packed light brown sugar

1 teaspoon cinnamon

Pinch salt

2 teaspoons pure vanilla extract

1/4 cup bourbon/whisky, optional

Instructions

If using fresh peaches, toss with lemon juice. If using frozen, omit lemon; set aside. Melt butter in skillet and add brown sugar, cinnamon, salt and vanilla, bring to a boil. Blend in bourbon, add peaches, cook, stirring regularly until peaches are well glazed. Serve as a side, spoon over pound cake or ice cream or just eat as is, drizzling pan juices on top.

Cook’s Note: For frozen, use 1 pound of no sugar added, sliced peaches, thawed. May also use juice or water in place of bourbon.

Grilled Skillet Peaches: Peel peaches, cut into halves and remove pits. Brush cut side with honey and sprinkle with brown sugar. Let rest at room temperature for 30 minutes. Preheat grill to 400 degree F and place peaches, cut side down, over direct heat until well caramelized. Remove from heat and let cool slightly. Melt butter in skillet, adding in seasonings and bourbon as above, cut peaches into slices, add to skillet and toss in glaze.

Source: http://deepsouthdish.com

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Peach Crumb Cake Spiced Peaches Southern Peach Ice Cream

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Source: http://www.deepsouthdish.com/2018/07/skillet-peaches.html

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Sandacz z pęczakiem i dynią

Pyszne i jednocześnie zdrowe oraz sycące danie. Same dobre składniki: ryba, kasza pęczak, warzywa (dynia i por) oraz - do podania - smażone na złoto pieczarki. Sandacz to moja ulubiona ryba, kupuję świeże filety ze skórką i w prosty sposób przyrządzam je na patelni. Oddzielnie gotuję kaszotto z dodatkiem pora i dyni. Pieczarki można zastąpić ulubioną surówką np. z białej kapusty (typu coleslaw).

Source: https://www.kwestiasmaku.com/blog-kulinarny/sandacz-z-peczakiem-i-dynia

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Tepache de Piña

Published: May 9, 2019 · Modified: May 9, 2019 · This website earns income from affiliate links, ads, and sponsored content.

Vibrant and tart with the flavor of pineapple, and infused with sweet cinnamon and star anise, tepache is a traditional fermented drink from Mexico. To make it, you’ll need a pineapple, unrefined sugar like piloncillo or jaggery, spices and a jar. After making this tepache recipe, let it culture at room temperature, and you’ll have a vibrant sweet-tart, slightly effervescent drink in a few days.

What is tepache?

Tepache is a fermented soft drink native to pre-hispanic Mexico (1). In addition, brewers traditionally made it with corn. But now, contemporary brewers typically use pineapple, cane sugar and spices.

Tepache’s flavor is vibrantly sweet and tart. Further, cinnamon and star anise infuse some tepache recipes with a distinct, sweet spicy aroma.

Unrefined cane sugar also gives the drink a distinct floral note with mineral undertones. Occasionally, brewers will add water kefir (also known as tibicos) to the brew to kickstart fermentation. Using a starter helps it to brew faster.

These ingredients ferment at room temperature for 1 to 3 days. Hot, tropical temperatures allow the drink to ferment faster, while colder temperatures slow the fermentation process.

Tepache is usually served only lightly fermented as a soft drink, and even young children drink and enjoy it. However, some brewers ferment the drink for longer period to produce an alcoholic version. And when you let it ferment a month or longer, it will turn pineapple vinegar. When you ferment the drink for a short period of time, it will have a very low alcohol content – similar to kombucha.

Is it good for you?

Like most fermented drinks and foods, tepache is rich in beneficial bacteria and probiotics as well as beneficial acids. Pineapple is a good source of enzymes and rich in vitamin C.

Gut Health and Tepache

As a wild-fermented drink, specific cultures will vary from batch to batch and brewer to brewer. Most tepache recipes will contain lactic acid producing bacteria including lactobacillus lactis, which is also found in buttermilk and cheese (2).

Most tepache brews will also contain beneficial yeasts like saccharomyces boulardii(3) which is associated with increased enzymatic activity and better nutrient delivery in the gut (4). It also plays a role in supporting gut health and the restoration of the gut barrier, so shows promise in addressing conditions related to leaky gut (5).

Vitamins, Minerals and Enzymes

Pineapple contains a good amount of vitamin C, thiamin and manganese. It’s also rich in various food enzymes, like bromelain, which may help to support digestion.

During fermentation, beneficial bacteria and wild yeast consume sugars and produce beneficial acids and B vitamins. But even though tepache is fermented, it still tastes sweet. And that means there’s till plenty of sugar remaining in your brew. So drink small amounts, and people prone to blood sugar imbalance may wish to skip this drink in favor of fermented vegetables .

How to Make Tepache

Most tepache recipes need only pineapple and unrefined sugar. But you can also add spices. And water kefir will give your brew a boost so it cultures faster.

Slice your pineapple peel, and reserve the fruit for another purpose.

Then warm a bit of unrefined sugar with water. Artisan producers make unrefined cane sugars like piloncillo and jaggery the traditional way, by boiling sugar cane juice to a fine syrup. Then they beat it as it crystallizes. The result is that it has a rich flavor, and plenty of residual minerals.

Pro Tip: Since sugar cane takes up heavy metals from the soil, use an organic jaggery like this one from Pure Indian Foods that’s screened for heavy metals.

Pour the sugar water over the pineapple peel. Drop in the spices. And then cover it with more water. Next, allow it to ferment for a few days, until lightly sweet, pleasantly tart and faintly effervescent.

Tepache de Piña

<![CDATA[.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #343434; ]]>

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 2 days 15 minutes

Servings: 8 servings (2 quarts)

Calories: 49kcal

Robust with the vibrant sweet-tart flavor of fresh pineapple and gently perfumed with cinnamon and star anise, tepache is a flavor-forward, gently effervescent drink. A short fermentation of only a few days gives this thirst-quenching drink a light effervescence and striking, dynamic flavor. Since tepache takes a few days to ferment, plan ahead.

Print Recipe

Instructions

Warm the sugar and 2 cups water in a small saucepan set over high heat. Stir them together until the sugar dissolves fully.

While the sugar water cools, cut away the pineapple’s top and bottom. And then, discard them. Chop the remaining pineapple coarsely, including the peel, core and fruit. Place it into a 1 gallon jar. Drop the cinnamon stick and clove into a gallon-sized jar.

Pour the sugar water over the the pineapple, and then pour in the remaining 6 cups water and the water kefir, if using. Cover the jar, and allow the tepache to ferment for two to three days, or until bubbles and foam form at the surface of the jar. Strain away the pineapple and spices, and then pour the tepache into bottles.

You can drink the tepache right away, or allow it to ferment in the bottle an addition 1 to 2 days. Serve over ice.

Notes

Make alcoholic tepache or vinegar. You can ferment the tepache longer, about a week or so, and it will become increasingly alcoholic. If you ferment the tepache at least a month, it will form raw pineapple vinegar.

Nutrition

Calories: 49kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 0.2% | Vitamin C: 9.8% | Calcium: 1.1% | Iron: 0.7%

Where to Get Fair Trade Star Anise and Cinnamon

Sweet spices infuse this tepache recipe with subtle flavor and delightful. We recommend ordering from Mountain Rose Herbs, a longtime partner specializing in organic, fair-trade spice.

Another Fermented Drink You Might Like

Probiotic Lemonade

If you like the sweet-tart fizz of real, homemade tepache, you might give probiotic lemonade a try too. Lemons, honey and fantastic bubbles.

1,2) Fuente‐Salcido, N. M., et al (2015), Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México. Food Sci Nutr, 3: 434-442.

3) Romera-Luna, H.W., et al (2018) Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies

4) Terciolo, C., Dapoigny, M., & Andre, F. (2019). Beneficial effects of Saccharomyces boulardii CNCM I-745 on clinical disorders associated with intestinal barrier disruption. Clinical and experimental gastroenterology, 12, 67–82.

5) Vandenplans, Y., Brunser, O., &

Source: https://nourishedkitchen.com/tepache/

[stempisces83-blog]

Healthy Mongolian Beef with Gluten-Free PF Chang’s Sauce

This is my first year missing Jewish Christmas.

You know, the holiday when those of us without a Christmas tree drown our bitterness in scallion pancakes, Mongolian beef, and whatever other delicacies the local PF Chang’s is dishing up.

Just kidding, PF Chang’s is definitely not open on Christmas. But the noodle shop down the street with the slightly torn red awning and no corporate benefits, definitely is!

On Jewish Christmas, we might not have tinsel and presents. We might not be kissing under the mistletoe. But at least we will be eating greasy fried rice instead of a greasy ass goose.

Up until Charlie and I started dating, I usually traveled over Christmas, which meant that I had the pleasure of celebrating Jewish Christmas in other cities. There was a particularly memorable meal in Seattle’s Chinatown, which included king crab legs in a black bean sauce. There was an equally memorable, but way less delicious meal in Budapest, where apparently, there is no Chinatown or PF Changs, just Pizza Hut.

These two incidents were both obviously pre-gluten-free life. The last 7 years, Jewish Christmas hasn’t been quite the same. Usually, I resort to making something myself like this Peking chicken, stir-fried green beans, sesame chicken, or spaghetti squash chow mein.

For the first time in the 6 holiday seasons we’ve been dating, I’ll be going to Charlie’s house for a real deal Christmas. So I thought I would at least get Jewish Christmas out of my system here with this healthy Mongolian beef recipe and copycat PF Chang’s sauce.

PF Chang’s is actually one of the more gluten-free friendly Chinese establishments out there, which is one of the perks of a corporate ownership, even if it means the company takes off December 25th like everyone else. So I’ve weirdly eaten there on a handful of non-Christmas occasions that I’ve been on the road. To make my version of their Mongolian beef sauce both gluten-free and grain-free, I use tamari and arrowroot starch as a thickener.

As for the meat, you can use a few different cuts of beef for this. Flank steak or skirt steak work well. I used a flat iron steak from my Butcher Box subscription. And you could also easily do boneless short ribs like you would in a bulgogi recipe.

Even if you’re not celebrating Jewish Christmas, this healthy Mongolian beef recipe with broccoli makes for a delicious break from the usual rich, holiday fare. Serve it alongside brown rice or over gluten-free ramen for a complete takeout fake out dinner.

With health and hedonism,

Phoebe

This easy Mongolian beef recipe uses gluten-free tamari, arrowroot starch for thickening and plenty of fresh ginger to create a copy cat of PF Chang’s classic sauce that is both healthy and delicious. For a paleo version, simply swap the tamari for coconut aminos. 

Ingredients

1/2 cup gluten-free tamari

1/2 cup beef or chicken stock or water

2 tablespoons minced fresh ginger

2 garlic cloves minced

1/4 teaspoon red pepper flakes

1/4 cup maple syrup

1/4 cup arrowroot starch divided

Sea salt

2 pounds flank steak thinly sliced against the grain

1/4 cup coconut oil divided

1 head broccoli about 1 pound, cut into small florets

1 bunch scallions white and green parts separated, thinly sliced on the bias

Instructions

In a small mixing bowl, combine the tamari, stock or water, ginger, garlic, red pepper flakes, maple syrup and 2 tablespoons arrowroot starch.

In a separate mixing bowl, season the sliced steak with salt and toss with the remaining arrowroot starch until lightly coated.

Place a large heavy-bottomed skillet or wok over a high flame. Add 2 tablespoons of coconut oil. When hot, add the steak in an even layer (you may have to do this in batches) and cook until nicely browned on both sides, about 2 minutes. Remove to a plate.

Add the remaining coconut oil and broccoli and sauté until vibrant green and tender, 3 minutes. Remove to the plate with the steak.

Pour the tamari mixture into the pan and scrape up any brown bits that may have formed. Bring to a boil and simmer over medium heat until thickened, about 3 minutes. Return the steak and broccoli to the pan and toss to coat. Garnish with the scallions and serve immediately over brown rice.

Recipe Notes

To make low FODMAP: use only the green parts of the scallions, omit the garlic.

To make this paleo: swap coconut aminos for the tamari. 

Source: https://feedmephoebe.com/healthy-mongolian-beef-recipe/

[stempisces83-blog]

St. Kitts: Your Next Must-Visit Destination

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Source: https://www.tastingtable.com/entry_detail/national/27517/St._Kitts:_Your_Next_Must-Visit_Destination.htm?referrer=rss_feedly

[stempisces83-blog]

Orange Cranberry Scones

We are now entering what I like to call hell week. The last week of school before Christmas. Every child I know is currently insane. Every parent I know is pushed to their limit. Teachers can’t wait for school to get out. I’m wondering how much stuff can arrive from Amazon in the next few days before UPS alerts the authorities that I may be a hoarder. Somehow we have four non-urgent appointments with medical professionals this week. I’m wondering how long I can hold off an actual grocery shopping trip. I want to lock myself at home in my favorite yoga pants and listen to Christmas music and bake. But, see, I have no groceries, so it’s gotta be something I can make with things I already have at home.

If any of you are in the same boat, I give you the gift of these Orange Cranberry Scones.

By the way, if you’re looking at those and thinking, “That’s not a scone!”, I’ve been there. You can read about it here. You can also find a recipe for Utah scones here.

You’ll need some all-purpose flour, cold butter, an egg, full-fat sour cream, baking soda, baking, powder, salt, dried cranberries (like Craisins), the zest of 1 orange, full-fat sour cream, and an egg.

Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.

In a medium bowl, combine the flour, sugar,

baking powder, baking soda, and salt.

Add the orange zest

and cranberries and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball. Be careful not to overwork the dough or it will become tough.

Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc

and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet.

Lightly sprinkle the tops with reserved sugar.

Bake in the preheated oven for 15-17 minutes or until lightly golden.

Remove from the oven and allow to cool.

Print

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Description

These Orange Cranberry Scones are perfect for holiday baking and snacking–a few humble ingredients are transformed into something magical for breakfast or a mid-afternoon snack!

Ingredients

2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife 1/3 cup sugar, plus more for sprinkling on top 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon table salt (decrease to 1/4 teaspoon if using salted butter) Zest of 1 orange (I love my Microplane for this job!) 1/2 cup dried cranberries (like Craisins) 8 tablespoons butter 1/2 cup full-fat sour cream 1 large egg

Instructions

Preheat oven to 400. Place baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat and set aside.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the orange zest and cranberries and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.

In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball. Be careful not to overwork the dough or it will become tough.

Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Lightly sprinkle the tops with reserved sugar. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.

Source: https://ourbestbites.com/orange-cranberry-scones/

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Ambitious Kitchen

Homemade healthy no bake peanut butter granola bars will be your new favorite snack. These chewy granola bars are packed with wholesome ingredients like peanut butter, honey, chia seeds, flax, almonds, and drizzled with dark chocolate. YUM. I can’t get by a day without a snack or two. If you reached into my jacket pocket, [...]

The post No Bake, Chewy Peanut Butter Granola Bars appeared first on Ambitious Kitchen.

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5 Herbal Teas With Research-Backed Health Benefits

OK, we’ve all seen the lists of “benefits” of herbal teas claiming they cure anything and everything. Drink this: it’s good for headaches, dry skin, back pain, blisters, diabetes, liver disease, constipation, and bunions! (Somehow, these descriptions never actually explain how one herb could possibly cure or prevent all these problems).

But there’s actual science on herbal tea; it’s not all random lists of totally improbable benefits with no proof or rationale. Here’s a look at 5 herbal teas with actual research to back up their health claims. (If you’re looking for black tea, check it out here.)

1. Spearmint tea for reducing androgen levels

Androgens are male sex hormones, most notably testosterone. Spearmint (not to be confused with peppermint) has anti-androgenic activity – in other words, it reduces the levels of androgens. That’s what this study and this one both found in women drinking spearmint tea.

It might seem weird to want to reduce androgen levels, considering there’s a whole industry dedicated to raising testosterone in men who (correctly or not) think they have “low T,” but excessive androgen levels are a huge part of the problem in polycystic ovarian syndrome (PCOS) and cause abnormal hair growth (hirsutism), cystic acne, and metabolic problems in women. So for dudes looking to maximize their bench press, by all means stay very far away from spearmint tea, but women who struggle with PCOS might want to give it a shot. In fact, that first study was specifically in PCOS patients.

The studies found reductions in androgenic hormones, but they also noted that any visibly noticeable benefits (like less acne or less hair growth in women) will take at least a month of regularly drinking the tea to start appearing.

2. Hibiscus tea for blood pressure

A review of randomized controlled trials published in the Journal of Hypertension found that hibiscus tea actually had a significant effect on both systolic and diastolic blood pressure. On average, groups that got the tea saw reductions of 7.6 mmHg and 3.5 mmHg, respectively – so, for example, a perfectly average participant might see their blood pressure go down from 140/90 to 132.4/84.5.

To put those numbers in context, this study calculated the average blood pressure-lowering benefits of different types of treatments. Here’s a comparison:

Intervention Reduced blood pressure by… From 140/90 to… Lifestyle changes (e.g., exercising) 5/3 mmHg 135/87 Dietary changes (average) 6/4 mmHg 134/86 Hibiscus tea 7.6/3.5 132.4/84.5 Medication 9/5 mmHg 131/85

So, it’s not as effective as “real” medicine, but it’s definitely not nothing.

3. Chamomile tea – yep, it actually does help you sleep

This study looked at women who had trouble sleeping after giving birth. After 2 weeks of chamomile tea daily, the tea group had much less “sleep inefficiency” than the control group, as well as fewer symptoms of depression. The researchers did note that 4 weeks later, after the experiment was done, the difference was gone – in other words, to keep getting the benefits, you’d have to keep drinking the tea. (No kidding!)

This study found similar effects, noting that chamomile tea had a calming or sedative effect. It slowed down “speed of attention” (how fast your mind is zooming from one thing to another) and increased feelings of calmness. It’s not what you’d want to drink before a big test, but it would be perfect for bedtime.

4. Ginger tea for nausea/vomiting

Ginger is an old wives’ remedy for nausea and vomiting, but this review actually took a look at recent evidence and found that it really does work. In all of the studies they analyzed, ginger performed better than placebo for nausea and vomiting of pregnancy. To standardize things, the reviewers provided this table listing different ways to get the recommended therapeutic dose of 1000 mg standardized ginger extract:

1 teaspoon (5 g) of freshly grated ginger rhizome.

4 cups (237 ml each) of prepackaged ginger tea.

4 cups (237 ml each) of fresh ginger tea (prepared by infusing ½ teaspoon of freshly grated ginger in hot water for 5–10 min).

2 pieces of crystallized ginger, each 1 inch square, ¼ inch thick

This more recent meta-analysis confirmed the effectiveness and safety of ginger for nausea and vomiting in pregnancy. This might be because eating ginger increases gastrointestinal motility (in other words, it gets things moving through the gut in the right direction, so your food is less likely to come back up the way it came in). That’s pretty useful – and it doesn’t exactly taste bad, either!

5. Yerba mate for antioxidant protection and metabolic health

Yerba mate is a plant native to South America – it’s sometimes sold just as a supplement, but it’s also made into a tea.

This study found that after drinking mate tea, healthy women got a boost to their body’s antioxidant defenses. The effects weren’t just from the antioxidants in the tea – drinking tea actually stimulated the body’s own antioxidant production. There was also a significant decrease in the degree of blood lipid peroxidation (basically, the yerba mate tea protected fats in the blood from getting damaged). This study added an element by testing mate tea with or without dietary changes (more fresh fruit and veg, less dietary cholesterol). The researchers found that mate tea improved antioxidant protection independently of diet – even if you’re already eating lots of antioxidant-rich fruit and vegetables, this stuff still has benefits.

This study in people with diabetes and pre-diabetes found that 3 cups per day of mate tea also improved metabolic parameters. In people with diabetes, the tea reduced blood sugar and LDL cholesterol levels; in people with prediabetes, tea combined with dietary counseling reduced LDL cholesterol and triglycerides.

In mice, mate regulates hunger and appetite hormones and reduces weight gain on a lousy diet, but it’s not clear whether this effect translates to humans drinking a realistic amount of tea.

How to drink herbal tea for health benefits

It’s worth repeating that none of these herbal teas will have any immediately visible health benefits. Some of the antioxidant benefits do show up pretty much immediately, but it’s hard to see those on the outside. This isn’t like taking Penicillin for strep throat, where you’re miserable when you take it but 24 hours later you barely feel sick. It’s a very slow process where regularly and habitually drinking tea delivers gradual, almost invisible benefits without huge dramatic changes.

In light of that, here’s a strategy for drinking herbal tea in a way that actually gets you the health benefits:

Find something with a flavor you enjoy. Drinking something that tastes like grass or mud isn’t going to be sustainable over months or years.

Make it tasty! If you need any encouragement, this study actually found that adding honey to herbal tea increased its antioxidant content.

Find a way to work the tea into your daily routine. For example, could you bring it to work so that when you feel bored and restless you can reach for a cup of tea instead of vending-machine candy? Alternately, make it a habit so there’s nothing to remember.

What kind of herbal teas have you tried? Anything to recommend? Let us know on Facebook or Twitter!

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!

Source: https://paleoleap.com/5-herbal-teas-research-backed-health-benefits/

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Sparkling Water Mocktails + Healthy Summer Drinks

August 9, 2018

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Sparkling Water Mocktails + Healthy Summer Drinks

You know I’m a sparkling water fanatic, right? I used to just drink it occasionally until I was pregnant with #babylukedanes. My #1 craving with that kid was carbonation, which is weird because I rarely drank it before that.

Flavored sparkling water was a nice, sugar-free alternative to ginger beer — my fizzy of choice. And now, 4 years later, I’m still jonesing for it every day.

Our kids love it, too, and sometimes we have fancy drink days where we mix berries and juice and other fun add-ins to our glasses of fizzy. Bonus points if we have little umbrellas on hand.

I wrote a post about making Sparkling Water Mocktails over at The Pioneer Woman: Food & Friends including four of my favorite versions!

Here are a few of my other favorite non-alcoholic summer drinks that would be great for kids, too, or even as a treat at a baby shower . . .

Grilled Pineapple Whip

I have yet to have a Dole Whip, but I think I’d be OK passing it up in favor of a whip made from frozen grilled pineapple!

5-Minute Watermelon Lemonade with Mint

This is a lightly sweetened take on lemonade that’s super fast using your blender.

Paleo Vanilla Bean Frappuccino

This one’s also coffee-free and is like a creamy vanilla slushy.

Strawberry Watermelon Smoothie with Ginger and Lime

If I had my way, all smoothies would have ginger. It’s such a fantastic punch of flavor and pairs so well with berries and melon. This is my ALL TIME favorite smoothie!

Mango Berry Swirled Smoothie

This is an oldie, but it never ceases to amaze me how gorgeous those colors are together swirled into a glass!

I’d love to hear some of your favorite summer drinks!

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Categories: Appetizers, Snacks, & Beverages, Gluten-Free, Keto/Low-Carb, Paleo/Primal, Whole30 Compliant or Easily Adaptable

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Source: https://www.perrysplate.com/2018/08/sparkling-water-mocktails-healthy-summer-drinks.html

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Now you can own cake from Donald and Melania Trump's wedding

You likely weren’t invited to Donald and Melania Trump’s multi-million-dollar wedding on January 22, 2005. You’ve probably gotten over that. But now you can pretend you were there by bidding on a rose-decorated individual chocolate truffle cake, just like the Trumps’ celebrity guests took home 14 years ago.

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Boston-based RR Auction is auctioning off one of the mini-cakes from the Trump wedding. Late on Tuesday, the highest bid for the cake was $267, though it was estimated to sell for more than $1,500. The auction ends on Feb. 6.

The cake isn’t edible anymore, but it’s still lovely. Not a slice, it’s a solo-sized cake, topped with a single, sugar-spun buttercream rose and gold flakes. It comes in its original, off-white paper box, which is monogrammed with the couple’s initials, “M D T.”

This wasn’t the giant cake that was on display for photos. That seven-tier, 200-pound, $50,000  yellow sponge cake was adorned with 2,000 individually constructed sugar-spun flowers. Although it sounds delicious – flavored with orange zest, filled with butter cream, and soaked in Grand Marnier – it required an intricate wire infrastructure and so was not served to guests. The individual cakes were inspired by that towering centerpiece cake.

Auction materials note that the individual cakes were presented as wedding favors to the nearly 350 guests, who included Rudy Giuliani, Heidi Klum, Billy Joel, Matt Lauer, Simon Cowell, and then-Senator Hillary Clinton, and former president Bill Clinton. (Yes, more than a decade before Donald Trump and Hillary Clinton would face off in the 2016 presidential election, he invited her to his third wedding, and she and her husband attended.)

The nuptials were Trump’s third wedding and the first for then-model Melania Knauss. According to People magazine, the event was held inside a 17,000-sq.-ft. ballroom built at Mar-a-Lago, Trump’s resort in Palm Beach, Florida. No one knows if the president himself ate one of the little cakes at his wedding, but we do know he enjoys his chocolate cake. Here’s a complete guide to Donald Trump’s favorite foods.

Source: https://www.thedailymeal.com/donald-melania-trump-wedding-cake-auction