#added a note to my recipe to specify the amount of salt

[akai-anna]

[tricornonthecob]

y'all wanna make dis gingeebread with me

The resippy is for gingerbread house gingerbread from Food Network but I have notes so read below the cut.

https://www.foodnetwork.com/recipes/gingerbread-house-recipe-1963254

I doubled everything, so my ingredient list is:

2 sticks butter room temp (I used unsalted because that's what you're supposed to use when you bake but now I see it isn't specified. Use salted butter at your own risk.)

1 cup dark brown sugar. Don't use light brown, you coward.

1/2 cup molasses. Fuck off with that corn syrup shit, Karo-en

2 tbsp ground cinnamon

2 tbsp ground ginger

3 tsp ground clove

2 tsp baking soda

4 cups flour

4 tbsp water.

but just halve that or use the OG amounts if you don't want to make a metric fuckton of dough.

How mix:

beat/cream together everything except for the flour and water.

Blend in the flour and water.

WHAT THEY DON'T SAY is that I think you should be gradually adding in the water while mixing the flour and flavor goo together because otherwise you get baby biscuits in your mix like I did, and then you gotta mix forever to get the bastards to mix.

Start the mixer slow at first so the flour doesn't get everywhere, but when it starts really sticking together good you gotta run them pretty quick so it doesn't gum up the beaters.

Did I say you gotta mix forever? I meant to say you gotta mix forever-ever.

Forever-ever?

Forever-ever.

The mixture should stick together well and be pretty dark.

Gonna interrupt here with notes because after mixing I scoffed at how tame it tasted:

I added a short pour of molasses. It was probably something like 1/4 cup, but I just let the spirits of my Britishy ancestors yell at me in very heavy 17th century London dialect.

(I don't know how this will affect the baking but we'll find out! My bet is on it getting crunchier and not quite as structurally sound as if I had let well enough alone!)

I also added EXTRA ginger (muchly extra, a goodly amount,) cinnamon, cloves, and made a slight addition of allspice (similar notes as nutmeg) and a little bit of black pepper for heat.

I added the spices a bit at a time and would beat them in, then taste the result. I did not measure - again I let the spirit of my Britishy ancestors yell at me about it. I thought about letting the French and Québecois ancestors have a go but they were being really passive-aggressive about the whole thing.

Don't be a coward about the fucking spices, this is fucking gingerbread it should taste like ginger and heat and medieval court intrigue and like you're trying to impress a Duke or a Viscount or whatever.

If you are a coward about the spices, you will disappoint your ancestors, whoever they may be.

I mean, unless you got a good reason to go light on it. Really at this point its flavor to your taste because the base is probably decent enough but I'm going to be a Karen about this.

Oh yeah but be careful with the black pepper, that's really the only one you don't want to be cavalier about. I just added it by shaking a shaker a few times.

Mixing is done! Now to chilling!

make a lump with the dough

split lump in two

wrap each lump with plastic wrap or similar, gently press into disks

Put in fridge and chill until firm (they say at least 30 mins.)

This is where I am right now I will update on how everything goes when I roll out and cut out. Presumably, I roll, cut out shapes, and bake at 375.

[twisted-in-underland]

I was reading Riddles “chef apprentice” vignette and I just realised; Riddle could probably fair decently well in baking compared to cooking.

Spoilers (including screenshots) for both Riddle’s Culinary Crucible event card vignette and the final chapter of Book 1: The Rose-Red Tyrant! Read at your own discretion!

So, in the Culinary Crucible event we learn that Riddle wanted to join the schools cooking apprenticeship program because he believes “a proper housewarden should excel not just in academics, but in the kitchen as well.” He also mentions that he joined the program “to get a head start on living independently.” Both of these reasons makes a lot of sense for Riddle since he always likes to be prepared and likely wouldn’t want to continue living with his over bearing mother.

The only problem is that Riddle isn’t the best cook and takes to much time trying to do things “perfectly”, such as dicing the vegetables to a precise size, overthinking steps that aren’t specified in the recipe (ie. What size the cabbage leaves should be for the cabbage rolls), and measuring everything to the T. This is a fact that has been mentioned numerous times in the event.

Riddle comments about grabbing a ruler to measure out how wide the minced onions should be

One of the chefs comments that Riddle measured the water “down to the millilitre”. Usually the amount of water you add to a pot doesn’t matter, unless it’s specified in the recipe like a rice to water ratio that is usually labeled on the rice bag. The chef also mentions outright that Riddle is very exact in things.

Riddle has also been shown to be very precise when putting the meal together, seen when he wanted to make sure all the roll filling was exactly the same before actually finishing the meal. Not that this is a bad thing, but for the sake of the argument I’m adding it.

Now this isn’t to say that Riddle can’t be a good at cooking, but with his need to be precise in what he does (no doubt instilled by his mother) Riddle would probably have a harder time learning how to cook. Or, at the very least, it would take him a longer time to get the hang of it.

Cooking is not a precise art, and there is a lot of wiggle room especially when it comes to seasonings and the process of making certain dishes. Take a stake for example; everyone is going to have a different preference for how it’s cooked, what seasonings are added, how lean or fatty the cut is. I personally prefer lean meat because the fat makes me gag, my dad on the other hand likes fattier meat.

Seasonings are another thing that can be played with. Most recipes may have a “season to taste” step opening up different variations in seasoning alone depending on your preference. My dad doesn’t like heavy seasoning, especially on fries, while I prefer slightly heavier seasons because sometimes I can’t taste it.

There are of course some exceptions - note the rice example I gave earlier - but for the most part cooking can be adjusted and changed much easier than baking.

If you haven’t gathered yet, baking is a lot more precise compared to cooking. The way the ingredients interact and react to each other is very different than how they react in cooking. Just changing the measurements of one ingredient, or changing an ingredient completely can mess up your recipe. I remember when I took a culinary class in highschool, one of my kitchen mates accidentally switched the salt and sugar measurements and none of us noticed. We ended up with burnt and salty cookies that were not very good.

Though like with cooking, baking as some exceptions. My mom has added cinnamon to deserts that usually didn’t have cinnamon to add some extra flavour. Last year I had made Lembas bread from Lord of the Rings and added poppy seeds to the recipe even though it didn’t call for them. It didn’t change the taste much, but it also didn’t change the way the dough baked so whether they were added or not didn’t matter.

But in a general sense I believe that Riddle would likely have an easier time baking because of the precision. At the end of book 1, Riddle had to make a tart for the redo-unbirthday as a way to make up for all the issues and trouble he caused his dorm when he was bottling up his emotions. Riddle wasn’t allowed help from Trey, the dorms resident baker, but it seems the tart he made was okay for his first time baking.

Trey says that, while a little off, the shape of the tart is okay and it can be assumed the glaze Riddle made looked really good for his first time baking. Since baking is so much more precise, Riddle probably had an easier time just following a recipe book without overthinking the steps. Everything likely would have been specified for him so all Riddle had to do was follow what was written.

Though, of course Riddle did fall for Trey’s oyster sauce prank making the tarts taste way to salty. The only reason he didn’t question adding it was because Trey told him that “every good baker” adds oyster sauce to their tarts, and that it’s an unlisted ingredient. Since Trey is the resident baker and Riddles childhood friend, Riddle likely didn’t think to question what Trey had said,

Though, because oyster sauce is “unlisted” and as such didn’t have an exact measurement, Riddle added to much of it to the tarts. Cater even says that it’s only supposed to be a splash, and Riddle defends himself by saying Trey didn’t tell him how much to add so he didn’t know.

Now this was just a light hearted prank, and even though he added to much oyster sauce Cater seemed to like the tarts. Granted, Cater doesn’t like sweets, but even with such and overpowering salty taste, he says it’s not that bad.

Other than the overpowering sodium and the shape being a little off, it should be noted that Riddle’s first tarts were not criticised much. It can be assumed by this that, had he not added the oyster sauce, his tarts could have been pretty good. The dessert looked good/pretty enough for Cater to add it to his magicam, and everyone was excited to eat it.

Like I said, this makes me think that Riddle would be able to pick up baking way faster than cooking because of how precise baking is. He would have a much easier time following the recipes without overthinking things because things would be more specific. Though I do think with a lot of practice and help, Riddle could possibly be a decent cook. It might be hard for him to not completely overthink steps that aren’t super specific, but I don’t think it’s impossible.

I also don’t think he would just throw out his desire to learn how to cook just because he’s not good at it right now. He’s a determined person and would likely work hard to try and better his cooking skills so he didn’t need to rely on others all the time.

Sorry this got super rambly, but this thought came to me and I felt the need to share it.

[fishing-lesbian-catgirl]

Simple and Easy Recipe for Bread That Anyone can Make in Just Minutes!

Recipe by Mary Bread

(Cook time 2hr 45min)

This recipe was invented by my mom, Cassandra Bread, when she was just 3 years old. She was my greatest inspiration and my muse, and she never told me I was good enough and she always liked my older sister Taylor more than me even though I did a better job in school. I loved her more than anything in the world. After her brilliant invention she went on to have a long happy life.

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She died of polio and cancer and got hit by a truck 3 days later, but I’ll always remember her for her delicious recipes. She didn’t write them down for me and wouldn’t show me how to make them but I made sure to stare in through the window and figure out exactly what steps she took for everything she ever made. She’s such an inspiration.

Ingredients:

3 and 43/72 cups of Sponsor Brand™ Flour

6.4524621 mg Sponsor Brand™ Salt

A silver salad spoon full of Sponsor Brand™ Sugar (0.2765326 of a lb)

12 drops of Water imported from foreign mountain springs and consecrated by the pope

Butter

A packet of yeast or really any fungus you find in your fridge, it doesn’t matter

The Steps:

Using your Hypermix Ultra™ stand mixer/oven/food processor/egg steamer, pour the water into the intake tube

Measure out the exact amount of sugar specified in the ingredients, not a milligram more or less, then put the sugar in the Hypermix Ultra™ stand mixer/oven/food processor/egg steamer’s pop out dish

Throw the fungus in there two

Add in the salt

: Use an E-Z Mix™ hand mixer to blend the ingredients until it becomes a diaphanous texture

Put the flour in it to

Leave the kitchen and go watch the new season of that mediocre show you like, the bread is already making itself thanks to the magic of the Hypermix Ultra™ stand mixer/oven/food processor/egg steamer

In just 5 you will have enough delicious bread for your whole family to enjoy. Try combining it with

some homemade potato marmalade from my mother’s other recipes

Additional notes/substitutions:

If you don’t have butter, milk will make a great substitute. Just be sure to put in a jar and shake it around for a couple hours first.

If you

If you don’t have any of the equipment used in these steps, don’t worry, here is a link to where you can purchase it for yourself!

And as always shoutout to our sponsors who make sharing simple and easy recipes with you possible! I’d like to thank

[christophersreardon]

Perfect & Delicious “Turkish Style Stuffed Baked Potatoes” Recipe Kumpir [Easy to Make!]

When you travel to Turkey, In Istanbul, you can easily locate this type of fast food. Kumpir. In this video we are going to show you how to prepare a perfect and delicious Turkish style stuffed baked potato recipe kumpir at home! Watch the video to the end for best tips!

It’s a baked potato that is stuffed with various fillings. It is possible to alter the filling depending on your preference. Most commonly, it’s sweetcorn, sausage olive, some pickles, and some vegetables mixed with cheese. Hot, fresh from the oven, along with mayonnaise and ketchup is what makes this dish well-known and a popular choice for all.

Here’s my recipe on how to prepare it at home, so that you will be able to experience Turkish flavor at the dining room table.

Prepare four large potatoes, clean them. Make a few pricks by using a knife. Wrap with aluminum foil , then bake in a preheated 200 degrees C oven until the potatoes are cooked and soft. The amount of time needed will vary depending on the size of the potatoes (it took me approximately 40 minutes)

Filling: You can alter the amount and types of stuffing ingredients to suit your preferences Here I have estimated four large potatoes. * 2 medium-sized goat meat sausages Cut into cubes of small size * One medium-sized carrot chopped into cubes, or grated coarsely 3. 3 Tablespoons of sweet corn * 3 tablespoons of green peas * Some black and green olives that have been cut into smaller pieces *Pickled (cucumber as well as cabbage) and cut into small * white cheese smaller chunks or coarse grated * Cheddar cheese, or Edam tiny pieces, or grated coarse * + 100 grams butter cut into cubes of small size * Add salt and/or pepper according to your taste

Topping ingredients: * Celery or dill finely chopped * Ketchup and mayonnaise.

The steps to prepare: 1.) After the potatoes are cooked, remove them from the oven. Make holes in the center of it. Scrape it until it resembles a bowl. put aside.

2.) Mash the potatoes scraped into a bowl, then mix in the other ingredients. Sprinkle by adding salt and chili. Check the flavor. Pre-heat oven to 180 C.

3) Put the stuffed back in the potato bowl and bake for approximately 30 minutes. Serve warm with a sprinkle of dill or celery and mayonnaise and tomato sauce.

If you enjoy the video, please don’t forget to like the video and subscribe to the channel.

Hope you guys enjoy this!

If you enjoy this video, please like and share it.

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Watch our other Videos:

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Chicken Wild Burger : https://youtu.be/0NP4_SNRqec

Fish lava fry : https://youtu.be/p2RcLxcM9jI

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Related Phrases Kumpir Recipe Easy, Kumpir, Turkish Baked Potato, Turkish Style Baked Potato, Bake Potatoes, Lumpur Istanbul, Street Food Kumpir, Kumpir Tarifi, Kumpir Yapımı, Kumpir Nasıl Yapılır, Kumpir Recipe, How To Make Kumpir

Related Videos: How to make Kumpir Turkish-style Baked Potato filled with cheese and vegetables

Kumpir ��� Turkish baked potato. Must try street food in Istanbul, Turkey !

Baked Potatoes Recipe – Turkish Stuffed Jacket Potato

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[ssportlive4]

Pizza recipe including how to make the base. तवे पर पिज़्ज़ा बेस कैसे बनायें । How to Make Pizza Without Yeast - Easy No yeast Pizza Recipe. Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can.

At this point you can choose how long you want the dough to ferment and rise. Making your own pizza base is easier than you think. The great thing about learning how to make pizza dough recipe is that it can be made in advance The semonlina in this recipe will give the base added crunch and stop it from sticking.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, pizza recipe including how to make the base. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pizza recipe including how to make the base is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It's simple, it's fast, it tastes delicious. Pizza recipe including how to make the base is something which I've loved my entire life. They are fine and they look wonderful.

तवे पर पिज़्ज़ा बेस कैसे बनायें । How to Make Pizza Without Yeast - Easy No yeast Pizza Recipe. Create your own pizza base and top it with your favourite ingredients. This wet dough mix needs the proving time to work, so leave it overnight in a cool place if you can.

To get started with this recipe, we have to first prepare a few ingredients. You can have pizza recipe including how to make the base using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Pizza recipe including how to make the base:

{Get of For the base.

{Get of flour type 00 (or flour that specify for pizza).

{Prepare of lukewarm water (to dissolve the dried yeast in).

{Take of room temperature water.

{Make ready of olive oil.

{Prepare of fine salt.

{Get of Yeast (check package instructions).

{Make ready of For tomato sauce.

{Take of passata.

{Get of sugar.

{Get of veg stock.

{Make ready of basil.

{Get of shallot or small white pnion.

{Take of Olive oil.

{Take of For the topping.

{Make ready of dried mozzarella.

{Make ready of Fresh mozzarella (optional).

{Prepare of Whatever else you wish (ideally no chicken or pineapple). In the picture we made it with ham and olives.

But you can replace it with an equivalent amount of flour if you. How To Make the Best Basic Pizza Dough. My favorite method for shaping the pizza is to roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven.

Steps to make Pizza recipe including how to make the base:

This recipe takes many hours of rest so prepare in the morning for pizza for dinner. Start by dissolvi the yeast in the water and leave it aside for 30 min..

Mix the flour, salt, oil together and then add the yeast. Mix well and then slowly add the rest of the water, a little bit at the time. Until you get a consistent lump of dough. It shouldn’t be sticky at this point. If you have a kitchen aid this whole process is super quick and easy.

NB - I know that on your dried yeast packet it will say something like leave for 30/45 min but I find that that doesn’t work at all and the yeast will continue to rise in your stomach after you had the pizza making you feel horribly fool. Pizza like bread takes time..

Leave the dough to rest in a turned off oven or on the side (away from direct sunlight) for 4 hours. To avoid getting that dried patina on top i cover it with a clean cloth letting the cloth touch the surface of the dough and I spray water on the cloth so that I adheres to the dough nicely. You can also use cling film. When you come back to should have considerably raised to about double it’s original size or thereabouts.

Now the base should be a bit sticky and some of it might have been stuck to the cloth, just remove it as best as you can and add it to the dough. Divide it into 4 balls and space them from each other so that they have space to rise again. Cover with the cloth again with the same trick as before and leave for another 4 hours..

Note - you can leave it for more hours to rest if needed (just be mindful there the top of the base might dry out a bit more) or as little as 2 hours for each step if needed.

Now we are ready to go! Start by blasting the oven on the highest setting. I use the ventilated setting. If you have pizza stones or large tiles but them in the oven now to get really hot..

You can use tomato sauce straight on the base but I find that it’s too watery so I like to make a tomato base by adding chopped onions to a pan with olive oil, add passata, basil leaves, sugar and veg stock and leave to cook for about 10 min until it’s less watery..

Start working the base by making it as thin as possible, this might take a bit of time as the base should be quite elastic. Bear in mind that it will rise a bit in the oven so the thinner the better..

Use semolina to not get it to stick or flour if you don’t have semolina. We like to prevale the base as it gets tricky to remove the pizza from the counter top once you put the ingredient on otherwise. To do this use a metal tray or other wise semolina and out the base in the oven to cook for literally 1 min and remove it. Now it won’t stick anymore.

Add couple of spoons of tomato sauce to each base and spread evenly not leaving too much border. Add mozzarella (if you are adding anchovies add the anchovies before the mozzarella) and whatever topping you are having. If you want to add Parma ham, it will need to be added once cooked so you will make a Margherita and then add the Parma ham afterwards. Cook in the oven for 7/8 min..

Tip- if you made more base then you needed you can keep the base aside and make focaccia with it instead.

The secret to a great pizza is in the base. Learn how to make the best authentic pizza dough with our easy to follow guide. It is of course entirely possible to use healthy toppings including lean meat and vegetables. Pizza - A Low Cost Meal. Learn how to make easy Indian style pizza base on tawa.

So that is going to wrap this up with this exceptional food pizza recipe including how to make the base recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[kembungsusu]

Seasoning liquid for Sushi (Sushi-su).

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, seasoning liquid for sushi (sushi-su). It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Seasoning liquid for Sushi (Sushi-su) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's easy, it's quick, it tastes delicious. Seasoning liquid for Sushi (Sushi-su) is something which I've loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have seasoning liquid for sushi (sushi-su) using 3 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Seasoning liquid for Sushi (Sushi-su):

{Make ready 20 g of vinegar.

{Make ready 4 g of salt.

{Make ready 12 g of sugar.

Instructions to make Seasoning liquid for Sushi (Sushi-su):

Measure vinegar precisely. Rice vinegar is recommended but apple vinegar or wine vinegar can be substituted..

Add salt for the specified amount. Note that the order is important. Sugar will be added later..

Heat up the vinegar + salt using microwave. Be sure not to get boiling. The duration is approx. 20 seconds when the power is 600 watts..

Stir the hot vinegar + salt till the salt is solved completely. Then add sugar for precisely measured amount while it is still hot. Stir again then completed after the sugar is solved..

So that's going to wrap this up for this special food seasoning liquid for sushi (sushi-su) recipe. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

[yummyfixins]

Gluten Free, Dairy Free Banana Oat Bread

This is a recipe for my friend Erin. I hope it works for her. If you want a grain free and dairy free banana muffin, here’s my recipe.

Makes two loaves (I used a Pyrex 4.8 cup glass baking dish; roughly 8″x4″) 

Cooking time: 35-40 minutes (in convection gas oven) This is in glass baking pans - I would estimate around 30 minutes in metal, but check the loaves after 25 minutes, either way.

Preheat oven to 350°F with empty baking pans in the oven, so they are hot when you spoon the batter in.  Make sure your racks are such that the rack in use is just below the middle, and you place the loaves at least 2-3 inches apart in the middle of the oven.  You don’t want the bread burning on top or otherwise baking unevenly because it’s too close to the roof /sides / door of the oven.  Use the convection fan if you have it. 

When you start, try to have all ingredients close to or at room temperature.  They’ll be easier to mix thoroughly, and your baking will be faster and more even.

Gather:

Blender (You don’t need a blender if you have oat flour already made, and you have another way of mixing the liquid/mushy ingredients well.  You will need a smaller mixing bowl - around a 1.5 qt size - if you don’t use the blender, though.)

Large bowl (I used the 2.5 qt. bowl in this set.)

2 loaf pans (roughly 8″ x 4″ x 3″ - I used glass)

Measuring cups and measuring spoons

A real tablespoon on which to heap Artisana coconut butter (see below)

A large serving spoon to get the flour out of the bag, and spoon the batter into the pans.

Silicone pasty brush to grease the pans (you can use a folded up paper towel if you are careful with it - I say "careful” because I want you to grease the pans when they are hot)

Paper towels (probably around 5 or 6) - clean up messes, use folded to grease the pans (carefully) or folded to mop up excess greasing of said pans if you’re using a pastry brush, and lastly, to set the hot banana loaves on so they won’t stick or fall through your cooling rack.

I would say “timer,” but everyone just uses their phones, and I know your phone is never more than 4 feet away from you.

Toothpick(s) to check for doneness

Oven mitts/pads

A cooling rack would be nice

1 cup gluten free whole oats or 3/4 cup gluten free oat flour (I use Back Roads Just Oats) to be put into blender to make flour - quick cooking oats will not work in this recipe.

1/2 cup gluten free whole oats (not blended; quick cooking oats will not work in this recipe.)

1 cup Arrowhead Mills Organic Heritage Blend Flour (I use it because it’s gluten free, is a good 1 for 1 substitute for regular flour, it has a bit of xanthan gum to hold everything together, and it doesn’t have potato starch in it! If you are using an alternative that is GF, and does not have a binder like xanthan gum in it, you can add one extra jumbo/large or two smallish eggs to the amount below, but if you add the eggs, cut the coconut milk down to a half cup. Should go without saying, BUT: do NOT shake the measuring cup to balance the flour out or make it “settle” - either lightly spoon in the flour and level it off with the flat edge of a butterknife, so it doesn’t settle down; or scoop it out with the cup once and slide the straight edge of a knife over the top to level.  Shaking/settling down flour will make you put way too much flour in your baking.)

1/4 tsp salt

2 tsp Ceylon cinnamon (if the type is not specified, it’s cassia cinnamon, and then only use 1 tsp of it)

3/4 tsp baking soda (not baking powder)

around 3 - 4 mashed, ripe bananas (they’re sweeter and you will get a moister bread if you use frozen, ripe banana pieces that are thawed - they will look gross and watery thawed, but they’ll be wonderful in the bread; should go without saying, BUT if you’re going to freeze bananas, peel them first, and cut them up into little pieces, and freeze them in a covered container, preferably made of glass with a plastic lid)

1/4 maple syrup (this bread will have a subtle sweetness at this amount, but if you want it sweeter, either decrease the coconut milk by half of the amount of maple syrup you add, OR add the remaining maple in maple sugar form)

2 tsp pure vanilla powder (it’s the brown stuff that looks like moist soil - if you’re using extract, use 1 tsp)

1 cup canned full-fat coconut milk (I use Natural Value brand; if you don’t mind dairy, full-fat yogurt would be fine as a replacement -- see notes on flour/eggs as well as maple syrup for how to adjust liquid amounts based on changes - do not skimp on fat in this recipe. You will be sorry, and hey, while we’re at it, don’t blame the butter for what the bread did, ok?)

2 heaping TBS of Artisana Coconut Butter (this is not coconut oil, and I highly, highly recommend this particular brand. Make sure it’s mixed and you don’t just get oil on the top, which might be the case if it’s stored above 70°F - but you do not want to store this stuff in the fridge!  Also, by “heaping,” I mean as much as you can possibly fit on the TABLEspoon.  If you don’t mind dairy, 3 reg tablespoons of ghee or around 5-6 pats of somewhat softened butter would be ok substitutes. And holy heck, DO NOT USE margarine or some kind of “blend” of crap. Look, I’ve given you the vegan option, the ghee option, and the butter option.  Pick one.)

2 jumbo/large eggs 

1 tsp or so of coconut oil (this is just to grease the pans, but only grease them when they’re hot -- JUST before you spoon the batter in)

FIRST:

Make sure that oven is at 350°F, and that your pans are in there (ungreased), heating up. Preheating the pans ensures more even baking. Mix in a large bowl: blended whole oats (or oat flour), Arrowhead Mills flour, unblended whole oats, salt, cinnamon and baking soda. Make sure there are no lumps, especially of baking soda. Oh dear Lord, tasting a lump of baking soda in an otherwise delicious treat is horrible. Don’t let that happen. Set aside.

SECOND:

Mix thoroughly in the blender (you don’t have to wash it out if you just blended oats into flour) or in the smaller bowl: ripe, mashed bananas, maple syrup, vanilla, coconut milk (only use 3/4 cup of the coconut milk at first, and adjust it if your batter is way too thick), Artisana coconut butter, eggs.  

THIRD:

If your oven is pre-heated and the baking pans are hot, take them out carefully and place them on a solid, heatproof surface, and put a half teaspoon of the coconut oil in each pan and use the pastry brush or a folded paper towel to carefully make sure the oil covers the whole inside of the pan, including the sides. If you end up with a puddle of coconut oil in there, carefully soak some of it up with a folded paper towel so you don’t burn yourself. Then, quickly mix the smaller bowl’s liquids into the larger bowl.  Thoroughly mix the two together quickly (it should be easily mixable, but still fairly thick and definitely not pourable. Spoon half into each greased pan.  Place the pans at least 3″ apart, in the middle of the oven (slightly below middle top to bottom, and as close to middle front-to-back, and left-to-right as you can get and still separate them).

Bake for around 35 minutes, but check for doneness with the toothpick test (to “moist texture”) after 25 minutes, and at the end.  Every oven is different.  Mine took 40 minutes in pre-heated glass pans.  

If you have a cooling rack, put a triple layer of paper towels on it, and carefully get the loaf out of the pan (I turn it upside down on the papertowels, but you can also use a spatula to carefully pry it out).  If your loaf is not done completely, this could turn out badly.  Use that toothpick test I linked to in the paragraph above.  

Let me know what you think!

Great additions to this recipe (as add-ins):

1/4 cup of Chocolate chips - warning: check that they’re GF or DF if you need that.

1/4 cup Coconut flake

1/4 cup Pumpkin or Sunflower seeds (when you bake with sunflower seeds, they could turn the product green, but it will still be safe to eat, if there’s nothing else wrong with it)

1/4 cup raisins

1/4 cup bran (most have gluten in them, so be aware; I don’t know why you would need more bran than what is already in this high-fiber recipe, but to each her own - I personally think it’s preferable to get the extra fiber by adding nuts or seeds, if you can tolerate them)

1/2 cup chopped strawberries, blueberries, or peaches (if doing this, adjust overall liquid of the batter by 1/4 cup less, but don’t skimp on the eggs)

1/2 cup chopped apples or pears (don’t really need to adjust for those)

1/4 to 1/2 cup chopped nuts (walnuts would probably be the best tasting)

[wanderbitesbybobbie]

RECIPE: EASY 4-INGREDIENTS NO-YEAST PIZZA CRUST

The art of kneading (masa in Filipino) dough has been an essential part of my life as a pastry chef. In my previous job in “Oliveto”, an Italian Fine Dining Restaurant in Sydney, I make at least 20 kgs of Ciabatta Dough everyday and every Friday, I make about 70 to 100 pieces of Herbed Focaccia Bread. This has been my ritual every 10:00 AM before lunch service. Kneading has been my best friend more than piping or decorating dainty Italian Pastries. When I relocated by the beach, I found a new job at a pastry shop at Bondi (where I lived in Sydney). They served almost everything, from a variation of muffins and cakes to bagels and sandwiches. I thought I graduated from the kneading part, but guess what? I’m back to kneading… and the funny part? I start my kneading job at 4:00 in the morning before the shop opens at 6:00 AM. It just moved to an earlier schedule! This time, it’s not Ciabatta and Focaccia anymore. I make Brioche Breads, Sourdough, Baguettes, Hand-Crafted Donuts, Cinnamon Sticky Buns and Nutella Rolls. I also make Croissants, Danish, and some other pastries made of laminated dough, which also requires a more complicated kneading technique. But why am I blabbering about kneading anyway?

This is a quick and easy pizza recipe, but though it only has 4 simple ingredients, it still requires you to knead the dough. It’s not just a simple mix-all-ingredients kind of thing. Flour and water when mixed together creates gluten. The kneading process will add the strength and volume to your dough to form just the right amount of gluten to make your pizza crust. Don’t worry, I will assist you step-by-step and just like my previous Cabbage Rolls recipe, I have provided photos to make it easier for all of us. Let’s start unleashing the baker in you! So… Let’s go!

Preparation Time: 20 minutes

Serves: Double Recipe makes 3, 8 inches thin crust pizzas. Single Recipe makes 2, 6 inches thin crust pizzas

Baking Time: BLIND BAKE AT 15-20 mins; FINAL BAKE AT 20-30 mins

INGREDIENTS:

FOR THE PIZZA DOUGH (Double Recipe: Makes 3, 8″ inches thin crust pizza)

4 cups All-Purpose Flour * (prepare additional 1 cup for dusting)

2 cups warm water*

4 tbsp. vegetable oil

1 tsp. salt

FOR THE PIZZA DOUGH (Single Recipe: Makes 2, 6″ inches thin crust pizza)

2 cups All-Purpose Flour* (prepare additional 1 cup for dusting)

1 cup warm water*

2 tbsp. vegetable oil

1/2 tsp. salt

* Chef’s Notes: Your pizza crust texture will depend on the kind of flour you will use. I have specified here All-Purpose Flour because it is the easiest to find in Supermarkets. But, if you want your crust to be more glutenous (springy), you can use Bread Flour or a mix of Bread Flour and All-Purpose Flour in a 1:1 ratio. Bread Flour has more protein content, thus producing more gluten when you knead your dough. Also, make sure you are using WARM WATER. Not boiling, and not too hot, just warm. We need warm water because this recipe does not have any leavening agent like yeast or baking soda or baking powder. The warm water will act as the “natural glue” when we combine all ingredients together. Remember, we are using vegetable oil. We don’t want the oil to solidify while we are mixing everything together, thus the warm water. 

PROCEDURE:

FIRST OF, PRE-HEAT YOUR OVEN AT 200*C or 180*C (if you’re using a convection oven)

1. In a mixing bowl, put together all the pizza dough ingredients. Mix them together with a spatula or spoon until there are no flour lumps. The mixture will be sticky at first, but don’t panic. Just keep on mixing. If you have a stand mixer, mix everything using the hook attachment.

Chef’s Notes: If the mixture is still sticky after everything is incorporated together, add a bit of flour little by little about a tablespoon at a time. This dough recipe will tell you straight-forward what it needs. If it’s too sticky, it needs a bit more flour, if it’s too dry it needs a bit more water. Work (knead) the dough until you reach a consistency that doesn’t stick to your fingers or to the bowl anymore. But also making sure that it is still soft to touch. Do not attempt to knead the dough more if you feel like it’s a bit dry already. This might result into an “overworked” pizza dough, making your pizza crust really hard when it’s baked.

2. If you have reached the soft dough stage, weigh your final product. If you are using the double recipe, the final product will weigh more or less 1098 g. Divide the dough by three and knead it into round balls, 366 g each ball to make 8″ pizza crust. The weight may vary depending on how much flour or water you have added into the mixture. After this stage, rest the pizza dough for about 10 to 15 minutes to allow the gluten to relax.

  3. While your dough is resting, prepare your toppings.

  4. After the dough has rested, dust a flat surface with flour to make sure the dough does not stick on the surface. With a rolling pin, roll the dough  into 8″ flat round (or 6″ if you’re using Single Recipe), about 1/2 inch in thickness. The thickness will depend on your preference, but for this particular recipe, it is meant to be thin-crust as it will not rise up with the absence of yeast or any leavening agent.

  5. Dust an aluminum pan with flour and carefully transfer your pizza dough into the dusted pan. With a dough docker, or a fork, or toothpick, dock the pizza dough. Docking is the process of poking small holes into a dough. This prevents the dough from puffing up by parts during blind baking. This is a very essential process if you are working with a dough that was kneaded with yeast, but it’s best to apply this practice even without the yeast.

Chef’s Notes: BLIND BAKING is the process of pre-baking the dough without the filling or toppings. This is usually done when your filling or toppings take a shorter time to bake than your crust. You blind bake your crust to make sure it is fully baked before you put the toppings on. Moreover, this gives the extra strength/stability for the crust to be able to hold all your toppings and sauces without the crust getting soggy. Blind baking doesn’t only apply to pizza dough. It is an important step when making pies with pre-cooked fillings like Apple Pie or a quiche.

!!! Blind bake your pizza dough in the oven for about 15 mins. at 200*C or 20 mins. at 180*C. After blind baking, take out your pizza crust to be topped with pizza sauce and your toppings.

6. You can use any Pizza Sauce of your choice. You can make your own pizza sauce from Tomato Sauce, herbs like basil, rosemary, thyme, marjoram, and salt and pepper, or with whatever herbs or spices you would like to add. Or you can use a pre-made one like what I have used. 115 g of pizza sauce can exactly cover an 8″ round pizza crust.

  This Pizza Seasoning always comes in handy. *winks*

  7. Place the pizza sauce in the middle of the crust. Start from the center and spread cleanly up to the sides.

  8. You can do this with a small palette knife/off-set spatula or with the back of a spoon.

  9. After adding on your toppings, bake your pizza for about 20 minutes at 200*C or 30 minutes at 180*C.

  I MADE 3 FLAVORS FOR MY PIZZA.

YOU CAN FOLLOW MY FLAVORS OR YOU CAN GET MORE CREATIVE AND CREATE YOUR OWN. YOU CAN EVEN MAKE A DESSERT PIZZA LIKE BANANA NUTELLA OR CHOCOLATE MALLOWS PIZZA OR APPLE CINNAMON PIZZA. THE CHOICES ARE ENDLESS! HAVE FUN ON THIS PART!

Bacon Deluxe

4 strips of bacon (sliced into medium dice)

2 slices of ham (sliced into medium dice)

onions (sliced in round)

capsicum (aka bell pepper)

sliced button mushrooms

pineapple tidbits (sorry pineapple haters. pineapple wins. haha)

sliced black pitted olives

cheese (mozzarella/or any quick-melt cheese)

Japanese Tuna Garlic and Corn

Canned Tuna Flakes (hot and spicy)

Corn Kernels

Garlic (minced)

cheese (mozzarella/or any quick-melt cheese)

Japanese Mayonnaise (I put this after baking.)

All-Veggie (Vegan-Friendly)

Sliced Button Mushrooms

Corn Kernels

Garlic (minced)

Onions (sliced in thin rounds)

Pineapple Tidbits

Capsicum (sliced thinly, please don’t copy my laziness in slicing. Haha)

Tomatoes (sliced in wedges)

sliced Black Pitted Olives

    DO YOU HAVE EASY PIZZA RECIPES OR TECHNIQUES YOU WOULD LOVE TO SHARE?

DID YOU TRY THIS RECIPE? OR PLANNING TO TRY IT?

HOW DID IT GO? DO YOU HAVE ANY QUESTIONS?

LET ME KNOW! I’D LOVE TO HEAR FROM YOU!

            RECIPE: EASY 4-INGREDIENTS NO-YEAST PIZZA CRUST was originally published on WanderBitesByBobbie

[tipsycad147]

How To Start Using Potions In Your Magic

by Julie Hopkins

Potions are used heavily in witchcraft, yet many witches (including myself) tend to steer clear of this kind of magic because it seems quite complicated in comparison to other spells.

After doing some research and lots of personal experimentation, I’ve since realised that creating magical potions is actually very simple, and when used properly it can be an effective method for any kind of magic.

So if you’ve been wanting to add potion-making to your magical practice, but didn't know where to begin, read on. Here’s everything you need to know to get started with potions.

What Is A Potion?

A potion is a liquid created with a magical intention in mind. Potions are sometimes revered to as elixirs, balms, teas, brews, or infusions. Though a traditional potion is usually intended for drinking or topical use, there are many other applications for a potion such as anointing magical tools, divination, and other forms of spellwork.

How To Make A Potion

Potions get their power from the rituals you do as you make the potion, the symbolism behind the ingredients you choose, and the power of your own mind. Like other practices in witchcraft, there is quite a bit of room for experimentation and personalising your recipes to fit your specific intention.

Potions & The Elements

You’ll use all the elements (earth, fire, air, and water) as you make your potion. Take notice of each element and thank it as you prepare your potion. The fire element is used for heating your potion. The water element is found in the base liquid you use such as water, wine, or juice. The air element can be represented in the smoke from the heat source you use, the incense you use to cleanse and charge your ingredients, or the steam from the potion itself. The earth element comes into play with the herbs, oils, and crystals you choose to use in your potion.

Step One: Gather Your Tools and Ingredients

A cauldron is the most traditional tool for potion-making. You’ll want a cauldron made of cast-iron that holds at least six ounces of liquid. If you don’t have a cauldron, feel free to use a saucepan, pot, mason jar, or even a French press. As long as you energetically cleanse your cooking container before you begin, it doesn’t matter what you use. If you will be heating your potion make sure that the container you use is heat safe.

An athame is a small knife used for magical purposes only. Typically these are double-edged daggers with decorative handles, but any knife that you put aside for magical use only can serve as your athame. Check out resale shops, garage sales, or speciality shops to find an athame for your potion-making. If you don’t have one, an energetically cleansed spoon can work in a pinch.

A heat source such as a candle, tea light, bonfire, hot plate, or kitchen stove is usually needed for potion-making. Choose whatever heat source makes sense for the cooking container you’re using and the amount of potion you’re making. Make sure you stay safe when working with fire. Don’t ever use a heat source you don’t feel conformable (or safe) using. You can also leave your potion out in the sun, or forgo a heat source altogether by using a refrigerator or leaving the potion out at room temperature while the ingredients mingle.

You'll need a strainer that is fine enough to separate out whatever ingredients you’ve added to your potion. A cheesecloth can also be used.

A glass jar is needed to store your potion. Mason jars are excellent for this because they’re inexpensive, they come in a variety of different sizes, and they are made to withstand high or low temperatures.

Use incense for cleansing your space, your tools, and your ingredients while making your potion. Sage, sandalwood, peppermint, lavender, or sweetgrass herbs are great for purification purposes.

Adding a pinch or two of sea salt is beneficial for potions because of its purifying qualities and its ability to preserve. This is especially helpful if you aren’t planning on using all of your potion in one day.

A base liquid is the liquid you’ll be starting with as you make your potion. All your other ingredients will be added to this liquid.

Examples of Base Liquids:

Distilled or natural spring water, rainwater, ocean water, river water, or crystal-infused water. Make sure you are using clean, filtered water if you are making a potion for drinking.

Fruit or vegetable juice—You can pick a juice based on color magic or by the magical qualities associated with the fruit or vegetable it came from.

Red or white wine

Other drinkable liquids like kombucha, almond milk, coffee, brewed tea, honey, or cider. It’s best to use a liquid that is as unprocessed as possible.

A neutral natural oil like almond oil, avocado oil, coconut oil, or other vegetable oil.

Choosing Herbs & Oils For Potion-Making

There are two questions to ask yourself when choosing what herbs and oils to use in your potion:

How do I plan on using this potion?

If you’re using it topically, make sure you only add ingredients that will not harm your skin. If you’re drinking your potion, use only clean, edible ingredients. Do your research on every herb or oil you add to your potion. Some herbs are toxic. If you are foraging for your herbs, make sure you are 100% sure you know what they are. Growing your own herbs in a garden or purchasing some from a farmers market are surefire ways to make sure you know exactly what herb you’re using. Be aware of allergies you have. Also, do not drink any essential oils. Only use essential oils topically if they are strongly diluted with a base oil.

What magical intention will this potion have?

Use ingredients that support your intention according to their magical associations. If you’re making a potion to increase your psychic abilities, you can use water that has been infused with the energy of the full moon, dried jasmine, lavender, and cinnamon sticks.

Crystals For Potion-Making

Many potions use the powerful earth energy of crystals to strengthen their intention. Witches will submerge a crystal in the potion to infuse the liquid with the magical properties associated with that crystal.

Things to Note When Working With Crystals:

Some crystals dissolve or become toxic when placed in water. Some crystals are damaged by certain ingredients such as salt. Make sure you research the crystal you plan on using before making your potion to avoid harming yourself or your crystal.

Clear and coloured quartz crystals are safe for potion-making. Use clear quartz to amplify the intention of your potion. Use amethyst (a form of quartz) for enhanced psychic abilities. Citrine (yellow-coloured quartz) is perfect for success and abundance potions. Rose quartz is ideal for a love potion.

When you’re adding a crystal to your potion be aware of the temperature of the liquid. Many crystals—even the most resilient ones—can crack if they are submerged in liquid that is very hot or cold. Wait until the liquid has cooled to room temperature before adding your crystal or gradually warm (or cool) the liquid after you’ve added the crystal.

Make sure your crystal has been sanitised before using it in a potion you plan on drinking.

Step Two: Prepare Your Sacred Space

Once you’ve chosen your ingredients, light some incense to cleanse your workspace. Pass all your ingredients through the smoke of your incense for cleansing them. Thank the element of air for lending its power to your spellwork.

Keep the incense burning the entire time you are making your potion. Make sure your space is properly ventilated, and that there aren’t any children or animals around.

Step Three: Prepare Your Base Liquid

Pour your base liquid into your cauldron (or whatever cooking container you are using). As you do this, state your intention. Typically the most powerful intentions are in the first-person and present tense, but any positive statement will work if it resonates with you. For example: “This potion opens my heart, mind, and soul to the spirit world.” After you say your intention (aloud or in your head), place a tea light or other heat source under the cauldron to warm your liquid.

Step Four: Charge, Combine, & Mix Your Ingredients

Hold each ingredient in your hand and visualise a scene from your life after your potion has worked its magic. For example, you can imagine yourself performing an elaborate tarot spread or another divination method after drinking your psychic abilities potion. Feel the positive emotions associated with your intention. Visualise that energy moving from your hands into the ingredients.

After you’ve added your ingredients, stir the potion with your athame. Stir in a clockwise direction if you are making a potion with “projective” energy such as manifesting, increasing, or wishing. Stir in a counterclockwise direction if you are making a potion with “receptive” energy like releasing, banishing, or calling in. If your intention doesn’t fall into either category, stir intuitively in whatever direction feels right.

You can also choose the number of times you stir your potion if it’s not specified in the potion recipe you’re using. Thirteen is a powerful witchy number to use, but any number that holds meaning to you can be used. If you associate the number eleven with psychic or spiritual messages, stir your potion eleven times.

Step Five: Strain Your Potion

Using a fine strainer or cheesecloth, strain the herbs out of your potion. You can discard the herbs, or let them dry and use them for incense or other spellwork.

Allow the potion to return to room temperature.

Step Six: Infuse Your Potion With Crystal Power

Set a crystal in the liquid and allow it to infuse its energy into the potion. Do this for at least ten minutes, but the longer the better. The amount of time you keep the crystal in the liquid depends on the kind of liquid. If it’s wine or kombucha, you might not want to leave the liquid out for a prolonged amount of time. Use your best judgement here.

Step Seven: Use Your Potion

You can drink the potion as you visualise your intention, or serve it to your witchy friends in a ceremony.

You can also use the potion to anoint yourself, your magical tools, candles, crystals, or your home.

Pour your potion into a spray bottle—diluting it as necessary—and spray it anywhere that makes sense for your intention.

Add it to your bath water for a ritual soak.

Use your potion for scrying by gazing into it.

Sprinkle it on your hands before doing divination or other witchcraft.

Step Eight: Storing Your Potion

Depending on what ingredients you use in your potion, you’ll probably want to use it within a day or two. You can extend the life of your potion by adding salt to it or keeping it in the refrigerator. If you plan on keeping your potion for more than a week, freeze it until you plan on using it.

Create Your Own Potions

If you use these guidelines, you can create potions for any kind of magic you wish to perform. If you’re just starting out with potion-making try something simple. Make a potion using one or two ingredients, or make a crystal potion by soaking a single quartz crystal in filtered water. Once you get familiar with different ingredients, experiment with more advanced concoctions. Stay safe, and pay close attention to what you’re using. Journal about your results, and adjust your potion recipes accordingly. Cheers, Witches!

https://thetravelingwitch.com/blog/how-to-start-using-potions-in-your-magic

[smallfollyketo-blog]

Egg Loaf French Toast

What’s that you say? It’s 2019 and I’m literally the millionth person to make a post about egg loaf? Yeah, you right. My bad. But I’m nothing if not trendy, so here goes…

…and in my defense, I have made some changes because they work better for me. Ok. Now here goes…

Egg loaf is the brainchild of Samantha (Instagram @keto.sam.iam). Internet legend has it, egg loaf came about when Samantha baked a keto pancake recipe by Carolyn Ketchum (@fooddreamer) in a bowl. Et voilà! The birth of the egg loaf craze! As usual, I was late to the trend party, but I’ve made egg loaf plenty of times now. I’ve learned some important things that help me get my egg loaf as close to my mom’s French toast as I possibly can without the challah.

I’ve seen lots of really beautiful pictures of egg loaf variations with lovely dark edges that look just like the crust on a bread. Personally, I strongly dislike the taste and texture of that dry, eggy crust that just crumbles to dust. This variation avoids it by changing the baking vessel and method. It takes slightly longer but, for my money and macros, the little extra fuss is worth it. If you look at some of the pictures floating around, a lot of people are baking their egg loafs in metal pans. I would strongly encourage you to bake yours in glass. Glass is an insulator, rather than a conductor, and does not convey heat anywhere near as quickly or efficiently as metal. That’s exactly what we want: a vessel that won’t overdo the edges of the egg loaf before the middle is set.

Like crème brûlée and cheesecake, egg loaf is basically just a baked custard. And, really, that’s what French toast and bread pudding are, too (plus the sweet, carby, verboten bread). We need to bake it gently in a water bath like the custard it is. This method of baking does a few things. First and foremost, it cooks the custard gently and adds moisture to the oven so the mix sets without becoming overdone and rubbery. Although the oven will be set to 350°f, the water bath cannot exceed roughly 212°f. The gentle baking and cooling processes will also help prevent the finished egg loaf from deflating and sinking or developing big cracks. You will see in the method for this recipe that I specify to turn the oven off and prop the door open while the egg loaf cools inside. You may have seen this technique before in cheesecake recipes. Like the water bath, it helps prevent the temperature from changing too quickly and altering the structure of the finished egg loaf.

The ingredients and proportions in this recipe are nearly identical to Samantha’s. I have reduced the amount of sweetener to suit my taste buds and added baking powder, cream of tartar, and xanthan gum. These are certainly optional but I don’t vouch for the results. Baking powder, a chemical leavener (as opposed to mechanical, biological, etc), helps support the egg loaf’s rise. You can leave it out without it changing the results too, too much, but I prefer the results I’ve gotten with it in. Cream of tartar and xanthan gum both act as stabilizers. This recipe depends on creating some bulk by whipping air into the custard mix. Both cream of tartar and xanthan gum help keep all the little air bubble we work hard to make stable and intact in the finished egg loaf. Xanthan gum is the most important of the three because it does double duty. It’s a stabilizer and a thickener. You will see that this egg loaf batter is much thicker than others. That’s the xanthan gum in action. It makes the finished product much less dense and helps mimic the crumb structure of bread so you can get a nice toasty finish when you fry up your egg loaf slices.

*A note on doneness: I nearly always slice my finished egg loaf and fry it up like slices of French toast. This method assumes you will do the same and accounts for the double cook by having you stop baking when the middle is just set. It will be solid and sliceable but still very soft. This is so that when you cook the slices on the stove, they get nice and brown like French toast without becoming dense and rubbery. Also, my mom’s French toast is always a little soggy⁺ and I really enjoy that soft, custardy inside. To help achieve the texture I like, I use a relatively small vessel. The larger the vessel, the more the longer you have to cook. And the longer you have to cook, the denser the outside of the egg loaf will be.

              ⁺In the best possible way, mom.

Special equipment:

A glass or ceramic baking vessel. Preferably a rectangular, loaf-type dish that holds 2.5c/575ml/20oz of liquid. Mine measure about 5.5″x4″ and came in a set of glass food containers with snap-on lids that I got at T.J. Maxx.

A larger glass roasting dish that the smaller one will fit in.

A blender, immersion blender, hand mixer, or strong arms and a whisk.

Parchment or greaseproof paper.

Makes 4 Servings

4 Large Eggs

4oz Block Cream Cheese (you know the brand)

2tbsp Butter + about .25tbsp for greasing the dish

1tbsp Erythritol Monk Fruit granulated sweetener (or to taste)

.25tsp Baking Powder

.25tsp Cream of Tartar

.25tsp Xanthan Gum

1tsp Vanilla Extract (or flavor of choice), optional

.25tsp Cinnamon, optional

Salt to taste

Method:

Preheat your oven to 350°f and put on a pot of water to boil. Prepare your baking dishes: place a piece of paper towel or a small kitchen towel in the large pan. Use the bottom of the small dish to cut out a piece of parchment paper for the bottom as you would for a cake. Do your best to make sure the paper will lie flat in the dish; if it goes up the sides, egg loaf batter will get stuck and separate from the loaf. Grease the small dish and press the parchment paper into the bottom. Place the small dish onto the towel in the large dish and set it aside.

Melt the butter and soften the cream cheese in a microwave. Crack the eggs into a large bowl or blender pitcher. Add all dry ingredients and extracts to the eggs.

Stir together the butter and cream cheese. Make sure it isn’t hot then use a rubber spatula to scrape all of it into the eggs. Blend the custard mix for 15-30 seconds in a pitcher blender or whisk it until all ingredients are very well combined and lots of air bubbles are formed.

Scrape all of the custard mix into the greased baking dish.

Gently pour the boiling water into the large dish so it surrounds the small dish. The water should come up at least an inch on the egg loaf dish, or all the way up to the egg mix surface if your dishes allow.

Carefully carry the dish to the oven and bake for about 40 minutes (this will depend on your oven, temperature of your mix, and the shape of your baking dish). When the center is set but still wiggles a bit, turn the oven off and prop the door open slightly (you can use a thick wooden spoon or rolled up tea towel if you need to keep it from closing itself).

Let the egg loaf cool slowly in the off oven for about 15 minutes. You can then let is finish cooling on the counter and set in the refrigerator. Slice once it’s chilled.

Enjoy!

[ravus]

Today’s Breakfast:

A toasted sweet potato slice (as in cooked in the toaster. Yes, this is a thing and yes, this is delicious) Topped with:

crumbled pork sausage 

toscano cheese

avocado slices

a fried egg

habanero hot sauce 

Plus a skim milk latte and half a grapefruit

Keep reading for health info about this breakfast. 

Calories: 560 (about a third of my daily intake when I’m dieting and exercising moderately) I always reserve about a third of my daily calories, possibly a few more, for breakfast. Why? Because I’m loading up on protein and fiber (generally a bit higher in calories) to keep myself feeling full for the whole day (more on this later) and because I’m usually pretty hungry in the morning. I know it’s cliche, but eating a good, filling breakfast really does start you off right, making breakfast the most important meal of the day. 

Fat: I’m not going to tell you a number here, because it’s actually not that important. The more important information is the type of fat. The pork and the cheese are not terribly health fats, but I kept the amount of both foods pretty low. A couple thin slices of cheese and just enough pork to crumble across the top of my sweet potato slice. Avocado, eggs, and olive oil (I used a tiny bit to cook my egg in) are healthy fats. A lot of our bodily functions require fat, so it’s important not to cut it out of your diet completely. Just be smart about which fats you consume. Limit animal fats (butter, cream, meat, etc.) and limit saturated fats, but you don’t need to obsess about the fat content in everything in order to stay healthy. Don’t bother counting your fat. Just be smart about it. (One caveat to this rule: If you KNOW you eat a lot of unhealthy fats, counting them can help you figure out how to change your eating habits to reduce those unhealthy fats)

Carbs: 60 Carbs are not the devil. There are a lot of healthy foods filled with carbs. In this breakfast, my carbs all came from fruits, vegetables, or milk. All of those things are good for you. Like with fats, it’s less important how many carbs you’re consuming and more important what types of carbs you’re consuming. Eat lots of vegetables, fruits, and a medium amount of healthy grains. I have a friend who honestly refuses to eat vegetables because they have a lot of carbohydrates in them. That’s not a healthy diet. Period. Vegis are good. Eat lots of them. Back to carbs. I don’t usually count carbs, unless I know I’m eating not so healthy carbs (for me, this is generally some form of bread: bagels, tortillas, etc.). But as with all things in life, moderation is key. I need carbs in the morning. My blood sugar doesn’t lift without them. But at the same time, too many carbs in the morning can make my blood sugar shoot up and then crash a few hours later. Then I’m looking for sugary snacks at 10 a.m. Not a good thing. So make sure you get some carbs in your breakfast, include a starchy vegetable (potato, sweet potato, or cauliflower are my picks) or some whole grains (oatmeal, a piece of whole wheat toast, or high fiber and low sugar cereal if you’re into that) 

Added sugars: 0 In case you’re wondering why I specified “added” sugar, it’s because that’s the shit you really want to worry about. Remember that friend who wouldn’t eat vegetables because they had carbs? She also won’t eat fruit because it has sugar. Again, not a healthy diet. Natural sugars aren’t really bad for you. It’s all of that extra sugar that we add to our diets that we need to look out for. This can mostly be avoided by limiting the number of processed foods you eat and just not dumping sugar on the stuff you make yourself. Now, if anyone is wondering how I ate a grapefruit without dumping sugar on that, there are 2 reasons. 1. I just like tart things. 2. I also purposefully choose sweeter grapefruit varieties so the tartness is naturally balanced out a bit more. If that doesn’t work for you, there’s plenty of good fruits out there you can add to your breakfasts. Try some raspberries or a banana. 

Sodium: 511 mg This is probably the one area of this breakfast that isn’t so healthy. It’s a bit high for what I should be going for (My family has a history of high blood pressure and heart disease, plus I developed a completely separate heart condition in my early 20′s, so I’m trying to keep that sodium level relatively low) Generally, you want to shoot for less than 2,000 mg of sodium a day and, if you’ve got a family history of heart problems, you probably want to stay below 1,500 as much as possible. I try to keep my breakfast as low in sodium as I can, that way I can treat myself for lunch and dinner. The culprit for this breakfast’s high sodium level: the hot sauce. Without it, the sodium levels drop to about 300 mg, which is perfectly acceptable for a full meal. But what can I say? I just love hot sauce. 

Fiber: 11 g This is a little over a third of the recommended daily fiber intake (25-30g). I try to get at least 10 grams of fiber in my breakfast every day, because this is part of what helps keep you feeling full all day. If you’re dieting and still feeling hungry all day, try two things. 1. Make sure you’re not starving yourself. Seriously, you should not be going more than 500 calories below the recommended daily intake for your age and activity level. Eat your damn food. 2. Eat more fiber. This is going to help keep your blood sugar more level between meals and just generally make you feel more full. So make like an octogenarian and get yourself some fiber! 

Protein: 25 g Packing your breakfasts with protein helps you control hunger and cravings throughout the day, which is going to make it easier to resist snacking which, if you’re like me, is when you tend to head for the least healthy and most processed foods. Recommended protein is around 50 g (give or take based on age, gender, activity level, etc.), so this is about half of my protein intake for the day. This is generally the most protein heavy I get for breakfast. A slightly lower protein breakfast option I enjoy is a cup of oatmeal with banana slices and one tablespoon of peanut butter and a glass of skim milk. This has 18 grams of protein, which is roughly a third of your recommended daily intake. 

Processed foods: 1 The hot sauce is the only processed food I included in this breakfast, and I did not use very much. This is honestly the biggest factor I’ve found in being able to keep down sugar and sodium levels and the biggest and most helpful advice I can give to anyone trying to eat healthier or loose weight is just stay away from processed foods as much as humanly possible. It’s a lot more work, but you will feel so much better. Side note: people will also tell you home cooked food tastes so much better than processed food, but that’s a load of crap. Processed food is filled with tasty sugar and salt. That’s why you crave it in the first place. SOME home cooked foods will taste better than their heavily processed alternatives. Some will not. That relies heavily on your recipe and/or your cooking abilities. Sometimes you just need a heavily processed treat and that is 100% A-okay. Treat yourself. Just keep to the non-processed foods the rest of the time to help balance things out. As with everything in life, balance and moderation are key.

[susanawilliams]

Seared Scallop and Shrimp Medley with a Sweet Pea Puree

Elegance on a plate: The Seafood Medley Story

There are few culinary delights as tasty as a good seafood medley. This dish of seared scallops and shrimp on a sweet pea puree is no exception. Shrimp and scallops have, for decades, been paired together to create a luscious dish only the well to do could afford at the finest of restaurants. Today not only are they affordable for more of us, but we have learnt how to make them ourselves. Fine dining restaurants be damned, we want our seafood and are willing to make it at home. This recipe is the perfect example of people eating healthier and better at home. Gone is the need for an expensive culinary degree, all that is required today is some good cookware, a good recipe and the willingness to try.

Cooking at home also gives us the ability to take more control of what we are consuming. When you order a meal in a restaurant you almost always have no idea exactly what it contains and how much it contains. Granted, most of the time we are well aware of the fact that it tastes delicious. However, until I began my journey of healthier eating, I was so unaware of how much food is prepared using sugar. Even traditional savory dishes often contain some sugar. On the occasions when you are eating out, feel free to ask questions about the preparation of foods. If the menu does not specify you are well within your rights to ask.

Seared Scallop and Shrimp Nutrition facts

Fish and seafood have long been heralded as a healthier alternative to meats. However, how exactly do shrimp and scallops benefit our health? Both shrimp and scallops are low in calories but are rich sources of protein. Shrimp are a valuable source of selenium, an antioxidant that helps fight free radicals, vitamin B12, iodine and choline. Scallops also provide significant amounts of vitamin B12. B12 is a very important nutrient for cardiovascular health. Scallops also contain the nutrients potassium and magnesium. Potassium helps to maintain healthy blood pressure levels and magnesium helps to relax blood vessels, which improves blood flow and helps lower pressure.

Seafood Medley with a Sweet Pea Puree

In this recipe I have paired the succulence of the seared scallop and shrimp with an extremely nutritious sweet pea puree. Today sweet peas are considered one of the world’s biggest superfoods, with a nutritional makeup that is unrivaled. For more on the amazing benefits of eating sweet peas read my post on how to make a sweet pea puree. This post also outlines the easiest, sweetest pea puree recipe you will find.

Seared Scallops with Shrimp and a Sweet Pea Puree

CourseMain Dish

CuisineAmerican

Servings4 servings

Ingredients

Pea Puree

16oz frozen sweet peas

1large shallotschopped

2medium cloves garlicchopped

1/4cupp water or vegetable broth

salt and pepper to taste

olive oilif desired

Seared Scallops

12Jumbo sea scallopsrinsed and dried

salt and pepper to taste

1tbsp Unsalted butter

Shrimp

8-12Large shrimppeeled and deveined. Tails on or off depending on your preference.

1cloves garlicminced

salt and pepper to taste

Olive or Avocado oil, as needed

Garnish

chopped fresh parsley

Instructions

In a large skillet over medium heat 1 tbsp of water or broth. Add the onions and cook, stirring often, until translucent, about 2 to 3 minutes. Add garlic and sauté an additional minute, until fragrant.

Add peas and remaining water or broth and cook until peas are bright green and tender, about 3 minutes.

Transfer to a blender and puree until you reach your desired consistency, adding additional water or broth as needed..

Season with salt and pepper to taste and a light drizzle of olive oil if desired.

Seared Scallops

Rinse the scallops and thoroughly pat dry with a paper towel. Season generously with the salt and pepper.

Heat 1 tbsp of butter on medium-high heat, until melted. Add scallops in batches, being careful not to crowd the pan, and cook 2-4 minutes per side, until seared. Add more butter as needed if the pan dries out.

Remove the scallops from the pan, and set aside.

Shrimp

Wash and thoroughly dry shrimp. Season generously with salt and pepper. Add the garlic and toss to combine.

Using the same skillet you used for the scallops, add oil and heat until hot and shimmery.

Add shrimp and garlic and cook until pink and cooked through, 1 to 2 minutes per side.

Recipe Notes

This is a super easy, yet elegant dinner that is sure to impress your guests.  The pea puree can be made up to 3 days in advance and stored in the fridge. Re-heat when needed. The shrimp and scallops can be wash, dried and seasoned a day in advance and kept stored in the fridge. Sautee immediately before serving.

Farmed verses wild caught seafood

Now, to be honest, nothing in life is perfect. Both shrimp and scallops are reportedly high in cholesterol. There I said it, the dreaded ìCîword Cholesterol! There has been much debate among the scientific community about the sources and effects of cholesterol on the body. There are two known types of cholesterol; dietary cholesterol and blood cholesterol. It was a long held belief that dietary cholesterol impacted blood cholesterol levels in a very negative manner, hence the anti-egg campaign. However research has recently shown that this is not the case. Diets that are rich in saturated and man-made fats have the most dramatically negative effect on our blood cholesterol. The most important thing I can say about eating seafood of any kind is to pick wild caught. When fish and seafood are raised in a farm they are typically treated with antibiotics. This practice is now causing antibiotic resistance in humans. A concern for the CDC is that a mass outbreak of an antibiotic resistant bacterium could cause the loss of thousands if not millions of lives. As always, my opinion lays with most everything in moderation.

from https://www.recipecritique.com/seared-scallop-and-shrimp-medley-with-a-sweet-pea-puree/

from  Recipe Critique - Blog http://recipecritique.weebly.com/blog/seared-scallop-and-shrimp-medley-with-a-sweet-pea-puree

[janestewartusa]

Seared Scallop and Shrimp Medley with a Sweet Pea Puree

Elegance on a plate: The Seafood Medley Story

There are few culinary delights as tasty as a good seafood medley. This dish of seared scallops and shrimp on a sweet pea puree is no exception. Shrimp and scallops have, for decades, been paired together to create a luscious dish only the well to do could afford at the finest of restaurants. Today not only are they affordable for more of us, but we have learnt how to make them ourselves. Fine dining restaurants be damned, we want our seafood and are willing to make it at home. This recipe is the perfect example of people eating healthier and better at home. Gone is the need for an expensive culinary degree, all that is required today is some good cookware, a good recipe and the willingness to try.

Cooking at home also gives us the ability to take more control of what we are consuming. When you order a meal in a restaurant you almost always have no idea exactly what it contains and how much it contains. Granted, most of the time we are well aware of the fact that it tastes delicious. However, until I began my journey of healthier eating, I was so unaware of how much food is prepared using sugar. Even traditional savory dishes often contain some sugar. On the occasions when you are eating out, feel free to ask questions about the preparation of foods. If the menu does not specify you are well within your rights to ask.

Seared Scallop and Shrimp Nutrition facts

Fish and seafood have long been heralded as a healthier alternative to meats. However, how exactly do shrimp and scallops benefit our health? Both shrimp and scallops are low in calories but are rich sources of protein. Shrimp are a valuable source of selenium, an antioxidant that helps fight free radicals, vitamin B12, iodine and choline. Scallops also provide significant amounts of vitamin B12. B12 is a very important nutrient for cardiovascular health. Scallops also contain the nutrients potassium and magnesium. Potassium helps to maintain healthy blood pressure levels and magnesium helps to relax blood vessels, which improves blood flow and helps lower pressure.

Seafood Medley with a Sweet Pea Puree

In this recipe I have paired the succulence of the seared scallop and shrimp with an extremely nutritious sweet pea puree. Today sweet peas are considered one of the world’s biggest superfoods, with a nutritional makeup that is unrivaled. For more on the amazing benefits of eating sweet peas read my post on how to make a sweet pea puree. This post also outlines the easiest, sweetest pea puree recipe you will find.

Seared Scallops with Shrimp and a Sweet Pea Puree

CourseMain Dish

CuisineAmerican

Servings4 servings

Ingredients

Pea Puree

16oz frozen sweet peas

1large shallotschopped

2medium cloves garlicchopped

¼cupp water or vegetable broth

salt and pepper to taste

olive oilif desired

Seared Scallops

12Jumbo sea scallopsrinsed and dried

salt and pepper to taste

1tbsp Unsalted butter

Shrimp

8-12Large shrimppeeled and deveined. Tails on or off depending on your preference.

1cloves garlicminced

salt and pepper to taste

Olive or Avocado oil, as needed

Garnish

chopped fresh parsley

Instructions

In a large skillet over medium heat 1 tbsp of water or broth. Add the onions and cook, stirring often, until translucent, about 2 to 3 minutes. Add garlic and sauté an additional minute, until fragrant.

Add peas and remaining water or broth and cook until peas are bright green and tender, about 3 minutes.

Transfer to a blender and puree until you reach your desired consistency, adding additional water or broth as needed..

Season with salt and pepper to taste and a light drizzle of olive oil if desired.

Seared Scallops

Rinse the scallops and thoroughly pat dry with a paper towel. Season generously with the salt and pepper.

Heat 1 tbsp of butter on medium-high heat, until melted. Add scallops in batches, being careful not to crowd the pan, and cook 2-4 minutes per side, until seared. Add more butter as needed if the pan dries out.

Remove the scallops from the pan, and set aside.

Shrimp

Wash and thoroughly dry shrimp. Season generously with salt and pepper. Add the garlic and toss to combine.

Using the same skillet you used for the scallops, add oil and heat until hot and shimmery.

Add shrimp and garlic and cook until pink and cooked through, 1 to 2 minutes per side.

Recipe Notes

This is a super easy, yet elegant dinner that is sure to impress your guests.  The pea puree can be made up to 3 days in advance and stored in the fridge. Re-heat when needed. The shrimp and scallops can be wash, dried and seasoned a day in advance and kept stored in the fridge. Sautee immediately before serving.

Farmed verses wild caught seafood

Now, to be honest, nothing in life is perfect. Both shrimp and scallops are reportedly high in cholesterol. There I said it, the dreaded ìCîword Cholesterol! There has been much debate among the scientific community about the sources and effects of cholesterol on the body. There are two known types of cholesterol; dietary cholesterol and blood cholesterol. It was a long held belief that dietary cholesterol impacted blood cholesterol levels in a very negative manner, hence the anti-egg campaign. However research has recently shown that this is not the case. Diets that are rich in saturated and man-made fats have the most dramatically negative effect on our blood cholesterol. The most important thing I can say about eating seafood of any kind is to pick wild caught. When fish and seafood are raised in a farm they are typically treated with antibiotics. This practice is now causing antibiotic resistance in humans. A concern for the CDC is that a mass outbreak of an antibiotic resistant bacterium could cause the loss of thousands if not millions of lives. As always, my opinion lays with most everything in moderation.

from Recipe Critique https://www.recipecritique.com/seared-scallop-and-shrimp-medley-with-a-sweet-pea-puree/ from Recipe Critique https://recipecritique.tumblr.com/post/173639864523

[lorainepozsky]

Seared Scallop and Shrimp Medley with a Sweet Pea Puree

Elegance on a plate: The Seafood Medley Story

There are few culinary delights as tasty as a good seafood medley. This dish of seared scallops and shrimp on a sweet pea puree is no exception. Shrimp and scallops have, for decades, been paired together to create a luscious dish only the well to do could afford at the finest of restaurants. Today not only are they affordable for more of us, but we have learnt how to make them ourselves. Fine dining restaurants be damned, we want our seafood and are willing to make it at home. This recipe is the perfect example of people eating healthier and better at home. Gone is the need for an expensive culinary degree, all that is required today is some good cookware, a good recipe and the willingness to try.

Cooking at home also gives us the ability to take more control of what we are consuming. When you order a meal in a restaurant you almost always have no idea exactly what it contains and how much it contains. Granted, most of the time we are well aware of the fact that it tastes delicious. However, until I began my journey of healthier eating, I was so unaware of how much food is prepared using sugar. Even traditional savory dishes often contain some sugar. On the occasions when you are eating out, feel free to ask questions about the preparation of foods. If the menu does not specify you are well within your rights to ask.

Seared Scallop and Shrimp Nutrition facts

Fish and seafood have long been heralded as a healthier alternative to meats. However, how exactly do shrimp and scallops benefit our health? Both shrimp and scallops are low in calories but are rich sources of protein. Shrimp are a valuable source of selenium, an antioxidant that helps fight free radicals, vitamin B12, iodine and choline. Scallops also provide significant amounts of vitamin B12. B12 is a very important nutrient for cardiovascular health. Scallops also contain the nutrients potassium and magnesium. Potassium helps to maintain healthy blood pressure levels and magnesium helps to relax blood vessels, which improves blood flow and helps lower pressure.

Seafood Medley with a Sweet Pea Puree

In this recipe I have paired the succulence of the seared scallop and shrimp with an extremely nutritious sweet pea puree. Today sweet peas are considered one of the world’s biggest superfoods, with a nutritional makeup that is unrivaled. For more on the amazing benefits of eating sweet peas read my post on how to make a sweet pea puree. This post also outlines the easiest, sweetest pea puree recipe you will find.

Seared Scallops with Shrimp and a Sweet Pea Puree

CourseMain Dish

CuisineAmerican

Servings4 servings

Ingredients

Pea Puree

16oz frozen sweet peas

1large shallotschopped

2medium cloves garlicchopped

1/4cupp water or vegetable broth

salt and pepper to taste

olive oilif desired

Seared Scallops

12Jumbo sea scallopsrinsed and dried

salt and pepper to taste

1tbsp Unsalted butter

Shrimp

8-12Large shrimppeeled and deveined. Tails on or off depending on your preference.

1cloves garlicminced

salt and pepper to taste

Olive or Avocado oil, as needed

Garnish

chopped fresh parsley

Instructions

In a large skillet over medium heat 1 tbsp of water or broth. Add the onions and cook, stirring often, until translucent, about 2 to 3 minutes. Add garlic and sauté an additional minute, until fragrant.

Add peas and remaining water or broth and cook until peas are bright green and tender, about 3 minutes.

Transfer to a blender and puree until you reach your desired consistency, adding additional water or broth as needed..

Season with salt and pepper to taste and a light drizzle of olive oil if desired.

Seared Scallops

Rinse the scallops and thoroughly pat dry with a paper towel. Season generously with the salt and pepper.

Heat 1 tbsp of butter on medium-high heat, until melted. Add scallops in batches, being careful not to crowd the pan, and cook 2-4 minutes per side, until seared. Add more butter as needed if the pan dries out.

Remove the scallops from the pan, and set aside.

Shrimp

Wash and thoroughly dry shrimp. Season generously with salt and pepper. Add the garlic and toss to combine.

Using the same skillet you used for the scallops, add oil and heat until hot and shimmery.

Add shrimp and garlic and cook until pink and cooked through, 1 to 2 minutes per side.

Recipe Notes

This is a super easy, yet elegant dinner that is sure to impress your guests.  The pea puree can be made up to 3 days in advance and stored in the fridge. Re-heat when needed. The shrimp and scallops can be wash, dried and seasoned a day in advance and kept stored in the fridge. Sautee immediately before serving.

Farmed verses wild caught seafood

Now, to be honest, nothing in life is perfect. Both shrimp and scallops are reportedly high in cholesterol. There I said it, the dreaded ìCîword Cholesterol! There has been much debate among the scientific community about the sources and effects of cholesterol on the body. There are two known types of cholesterol; dietary cholesterol and blood cholesterol. It was a long held belief that dietary cholesterol impacted blood cholesterol levels in a very negative manner, hence the anti-egg campaign. However research has recently shown that this is not the case. Diets that are rich in saturated and man-made fats have the most dramatically negative effect on our blood cholesterol. The most important thing I can say about eating seafood of any kind is to pick wild caught. When fish and seafood are raised in a farm they are typically treated with antibiotics. This practice is now causing antibiotic resistance in humans. A concern for the CDC is that a mass outbreak of an antibiotic resistant bacterium could cause the loss of thousands if not millions of lives. As always, my opinion lays with most everything in moderation.

source https://www.recipecritique.com/seared-scallop-and-shrimp-medley-with-a-sweet-pea-puree/ from Recipe Critique https://recipecritiquecom.blogspot.com/2018/05/seared-scallop-and-shrimp-medley-with.html

[recipecritique]

Seared Scallop and Shrimp Medley with a Sweet Pea Puree

Elegance on a plate: The Seafood Medley Story

There are few culinary delights as tasty as a good seafood medley. This dish of seared scallops and shrimp on a sweet pea puree is no exception. Shrimp and scallops have, for decades, been paired together to create a luscious dish only the well to do could afford at the finest of restaurants. Today not only are they affordable for more of us, but we have learnt how to make them ourselves. Fine dining restaurants be damned, we want our seafood and are willing to make it at home. This recipe is the perfect example of people eating healthier and better at home. Gone is the need for an expensive culinary degree, all that is required today is some good cookware, a good recipe and the willingness to try.

Cooking at home also gives us the ability to take more control of what we are consuming. When you order a meal in a restaurant you almost always have no idea exactly what it contains and how much it contains. Granted, most of the time we are well aware of the fact that it tastes delicious. However, until I began my journey of healthier eating, I was so unaware of how much food is prepared using sugar. Even traditional savory dishes often contain some sugar. On the occasions when you are eating out, feel free to ask questions about the preparation of foods. If the menu does not specify you are well within your rights to ask.

Seared Scallop and Shrimp Nutrition facts

Fish and seafood have long been heralded as a healthier alternative to meats. However, how exactly do shrimp and scallops benefit our health? Both shrimp and scallops are low in calories but are rich sources of protein. Shrimp are a valuable source of selenium, an antioxidant that helps fight free radicals, vitamin B12, iodine and choline. Scallops also provide significant amounts of vitamin B12. B12 is a very important nutrient for cardiovascular health. Scallops also contain the nutrients potassium and magnesium. Potassium helps to maintain healthy blood pressure levels and magnesium helps to relax blood vessels, which improves blood flow and helps lower pressure.

Seafood Medley with a Sweet Pea Puree

In this recipe I have paired the succulence of the seared scallop and shrimp with an extremely nutritious sweet pea puree. Today sweet peas are considered one of the world’s biggest superfoods, with a nutritional makeup that is unrivaled. For more on the amazing benefits of eating sweet peas read my post on how to make a sweet pea puree. This post also outlines the easiest, sweetest pea puree recipe you will find.

Seared Scallops with Shrimp and a Sweet Pea Puree

CourseMain Dish

CuisineAmerican

Servings4 servings

Ingredients

Pea Puree

16oz frozen sweet peas

1large shallotschopped

2medium cloves garlicchopped

1/4cupp water or vegetable broth

salt and pepper to taste

olive oilif desired

Seared Scallops

12Jumbo sea scallopsrinsed and dried

salt and pepper to taste

1tbsp Unsalted butter

Shrimp

8-12Large shrimppeeled and deveined. Tails on or off depending on your preference.

1cloves garlicminced

salt and pepper to taste

Olive or Avocado oil, as needed

Garnish

chopped fresh parsley

Instructions

In a large skillet over medium heat 1 tbsp of water or broth. Add the onions and cook, stirring often, until translucent, about 2 to 3 minutes. Add garlic and sauté an additional minute, until fragrant.

Add peas and remaining water or broth and cook until peas are bright green and tender, about 3 minutes.

Transfer to a blender and puree until you reach your desired consistency, adding additional water or broth as needed..

Season with salt and pepper to taste and a light drizzle of olive oil if desired.

Seared Scallops

Rinse the scallops and thoroughly pat dry with a paper towel. Season generously with the salt and pepper.

Heat 1 tbsp of butter on medium-high heat, until melted. Add scallops in batches, being careful not to crowd the pan, and cook 2-4 minutes per side, until seared. Add more butter as needed if the pan dries out.

Remove the scallops from the pan, and set aside.

Shrimp

Wash and thoroughly dry shrimp. Season generously with salt and pepper. Add the garlic and toss to combine.

Using the same skillet you used for the scallops, add oil and heat until hot and shimmery.

Add shrimp and garlic and cook until pink and cooked through, 1 to 2 minutes per side.

Recipe Notes

This is a super easy, yet elegant dinner that is sure to impress your guests.  The pea puree can be made up to 3 days in advance and stored in the fridge. Re-heat when needed. The shrimp and scallops can be wash, dried and seasoned a day in advance and kept stored in the fridge. Sautee immediately before serving.

Farmed verses wild caught seafood

Now, to be honest, nothing in life is perfect. Both shrimp and scallops are reportedly high in cholesterol. There I said it, the dreaded ìCîword Cholesterol! There has been much debate among the scientific community about the sources and effects of cholesterol on the body. There are two known types of cholesterol; dietary cholesterol and blood cholesterol. It was a long held belief that dietary cholesterol impacted blood cholesterol levels in a very negative manner, hence the anti-egg campaign. However research has recently shown that this is not the case. Diets that are rich in saturated and man-made fats have the most dramatically negative effect on our blood cholesterol. The most important thing I can say about eating seafood of any kind is to pick wild caught. When fish and seafood are raised in a farm they are typically treated with antibiotics. This practice is now causing antibiotic resistance in humans. A concern for the CDC is that a mass outbreak of an antibiotic resistant bacterium could cause the loss of thousands if not millions of lives. As always, my opinion lays with most everything in moderation.

from Recipe Critique https://www.recipecritique.com/seared-scallop-and-shrimp-medley-with-a-sweet-pea-puree/