gardenplow3-blog

[gardenplow3-blog]

Creamy Black Bean Taco Soup

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As with other soups in this similar category, the best part is piling on any and all “taco-type” toppings laying around. Fresh cilantro, shredded cheese, crushed tortilla chips, diced avocado, squeezes of fresh lime. 

All are acceptable and welcomed. 

If getting dinner on the table fast makes you as happy as it makes me, my gift to you today is this creamy black bean taco soup. It’s been living on my site for a while now, but deserved a fresh pop back into the spotlight. I’ve even adapted the recipe just slightly to make it even easier than it was before. 

Bonus: if you need to make this in advance, it can be kept on warm in a slow cooker for several hours. 

Fresh fruit and/or vegetables The Best Cornbread

One Year Ago: Whipped Chocolate Buttercream Frosting Two Years Ago: Honey Lime Tilapia Three Years Ago: Strawberries and Cream Scones

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 pound lean ground beef or turkey

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

2 tablespoons butter

2 tablespoons flour

2 cups milk, divided (meaning you'll use 1 cup first and the other cup later)

4 ounces shredded Monterey Jack cheese (about 1 cup)

15-ounce can black beans, rinsed and drained

14.5-ounce can diced tomatoes, undrained

4 ounce can diced green chiles

Chopped, fresh cilantro and taco toppings for serving (optional)

Instructions

In a 4- or 5-quart pot, cook the ground beef or turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.

Add the onion powder, chili powder, cumin, garlic powder and oregano to the meat and cook for 1-2 minutes, stirring often.

Add the butter, scraping up any browned bits from the meat. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.

Add the black beans, diced tomatoes, green chiles, and remaining 1 cup milk. Simmer gently for 5-10 minutes. Add the cheese and stir until melted.

Serve with fresh cilantro (can also serve with crushed tortilla chips, sour cream, shredded cheese, olives, or whatever you like!).

Notes

Over the years, I've adapted this recipe to be slightly easier, leaving the meat in the pot (the original version removed the meat from the pot after cooking and added it back in during step #4). I've also started adding the cheese in step #4 instead of step #3 (helps prevent scorching on the bottom while the soup simmers).

If you need to make this in advance, the soup can be made on the stovetop and then kept warm in a slow cooker for several hours.

Recipe Source: from my old recipe binders (a little revamped and updated!) Recipe originally published in March 2015; updated with new photos, recipe updates, and commentary.

Posted on February 18, 2019 by Mel

Source: https://www.melskitchencafe.com/creamy-black-bean-taco-soup/

[gardenplow3-blog]

A PNW Backyard & Labor Day Pizza Party!

This is a sponsored post in partnership with Lowe’s. All words and opinions are our own. Thank you for supporting the brands that help us do what we do!

This summer has been a whirlwind, to say the least. We planted a garden, started planning updates to our backyard, and then promptly went on a lot of trips. But we’ve certainly made the most of it, and today I’m excited to finally share what we’ve been working on in our backyard with our friends at Lowe’s (just in time for Labor Day!).

Living in Seattle means that our backyard feels very lived in during the summer months, but very un-lived in during the fall and winter. We wanted to change that! We’re all about getting outdoors, even when the weather isn’t ideal. I get so stir-crazy if I’m stuck inside. And there’s no better way to stretch out the feeling of summer than to plan for fun gatherings in the fall, and even winter. For us, this meant getting our backyard outfitted with weather-resistant furniture, and some items that would bring some serious heat (no pun intended) to our space.

Pictured above: 1: Safavieh Mopani Chair Acacia Adirondack Chair with Slat Seat 2: Endless Summer 34-in W Oil Rubbed Bronze Steel Wood-Burning Fire Pit 3: Gronomics 48-in W x 30-in H Rustic Red Rustic Cedar Raised Planter Box 4: Forno Venetzia Pronto Brick Hearth Wood-fired Outdoor Pizza Oven 5: International Home Amazonia Teak 9-Piece Brown Wood Frame Patio Dining Set 6: Forno Venezia 5 piece pizza tool set

Like all PNWers, we’ve had our hearts set on a set of Adirondack chairs and a fire pit, for s’mores and evening storytime. And like Californians, we’d always dreamed about having an outdoor pizza oven. Lowe’s made our dreams come true (on both fronts). Over the last few weeks, we’ve been building ourselves a cozy little space that’ll last us from this summer to the next (and beyond). And we’ve taken our pizza-making skills to the next level. Though, we’re still in major need of practice.

Today, I wanted to share a little peek into what we’re putting together, and also give you some ideas for ways you can have an unconventional Labor Day Pizza Party! I realize that not everyone has an outdoor, wood-fire oven, and this pizza can easily be adapted for home ovens. But, I’m fairly certain that now that we have the option, I’ll never make pizza in my indoor oven again. Our Forno Venezia Pronto Brick Hearth Wood-fired Outdoor Pizza Oven heats to over 800 degrees Farenheit (!) meaning that pizza is ready in just about 1 minute and you get those incredible bubbles in the dough. It’s also really darn beautiful. But I digress. Regardless of how you cook your pizza, a pizza party is worth having. Here are a few ways you can have yourself a pretty stellar Labor Day gathering, even if the sun has decided that summer is officially over.

Make plenty of pizza dough ahead of time

I get it. Sometimes I run to Trader Joe’s for pre-made dough in a pinch, too. But trust me, making your own pizza dough is SO easy. It’s also pretty rewarding. And if you make plenty, you can experiment with all sorts of crazy pizzas, and even give some to the kiddos to play with. Here’s the recipe I’ve been playing with, which comes from Franny’s: Simple Seasonal Italian:

Franny’s Pizza Dough

1 1/2 teaspoons of dry active yeast 1 3/4 cups of cold water 4 1/2 cups of all-purpose flour 2 teaspoons of kosher salt

Add the water to the bowl of a stand mixer. Sprinkle in the yeast and let sit until it starts to foam (about 5 minutes). Add the flour and salt and use the dough hook attachment to mix the dough until it’s a smooth ball (3 minutes or so). Oil the inside of large bowl. Place the dough in bowl and cover it loosely with plastic wrap. Place it in the fridge for 24- 48 hours. Franny’s has you divide the dough into 4 pieces, then form it into rounds, turning the dough into itself…and then placing it in the fridge for 4 hours before using. But we’ve skipped this step and had pretty fantastic pizza still 🙂 You also want to let your dough rest for 30 minutes at room temperature and when it comes time to make pizza, stretch your dough (not roll).

Use fresh herbs

The beauty of having a garden is being able to grab a handful of this or that. Nothing makes me happier than garnishing my food with greens I’ve grown myself. For pizza, we like to use fresh Genovese basil, Mediterranean oregano, and when they’re available, squash blossoms.

Repeat after me: Simple is always better

When you go to a fancy pizza place, you’ll often be met with ingredients you’ve never heard of before and that’s fine. But when it comes to making pizza at home, I’m a firm believer in keeping things simple: easy (homemade) tomato sauce, fresh mozzarella (buffalo mozzarella, if you can procure it), fresh basil, salt, and red pepper flakes. Freshly grated Parmigiano Reggiano (only the real stuff), too.

Rose all day (and cider)

When it comes to pairing pizza and alcohol, I like the following progression: start with rose (especially if it’s a nice day) and cider (this is the PNW!). This is a good time to nibble on olives, potato chips, and fresh veggies. If you want to do it like the Italians do, move on to red wine (I like Dolcetto d’Alba, which is light and very drinkable).

The afterparty

When it comes to post-pizza party sweets, I like one of two options: a make-your-own ice cream bar: vanilla bean ice cream, store-bought waffle cones, Italian olive oil, and a little bit of salt (to please every palette). Alternatively, you can’t go wrong with a giant bowl of watermelon or a platter of warm chocolate cookies. Choose your own adventure, and have a fantastic end-of-season gathering.

Source: https://www.turntablekitchen.com/2018/08/a-pnw-backyard-labor-day-pizza-party/

[gardenplow3-blog]

People found wood in these chicken nuggets, so now they’re on recall

In cooperation with the United States Department of Agriculture, Perdue Foods has voluntarily recalled 68,244 pounds — an estimated 49,632 bags — of frozen, fully cooked organic gluten-free chicken breast nuggets sold under the Perdue Simply Smart Organics brand because some of the packages could contain pieces of wood.

The Biggest Food Recalls of 2018

“After a thorough investigation, we strongly believe this to be an isolated incident, as only a minimal amount of these packages has the potential to contain pieces of wood.  Out of an abundance of caution, we have decided to recall all packages of Perdue Simply Smart Organics Gluten Free Chicken Breast Nuggets produced during the same product run,” the company’s vice president for quality assurance Jeff Shaw said in a release.

Although there have been no reported injuries in connection to this recall, consumers are advised to check their freezers for 22-ounce bags of Perdue Simply Smart Organics gluten-free chicken breast nuggets with a “best if used by” date of 10/25/2019, a UPC product bar code of 72745-80656 and an establishment number of P-33944. All items were produced in October 2018 and shipped to retailers nationwide. So skip these nugs and get yourself to the best fried chicken place in your state.

Source: https://www.thedailymeal.com/eat/perdue-chicken-nuggets-recall/011819

[gardenplow3-blog]

10 Great Low-Carb Almond Flour Recipes

Almond flour is a superfood, it’s low-carb and far more nutritious than most other flours you can find. I’m incredibly passionate about almond flour! I went gluten-free in 1998 and knew right away that the usual high-carb, gluten-free flours would not be my ticket to health.

The Gluten-Free Almond Flour Cookbook

I love almond flour so much that in 2008, I wrote an entire book of almond flour recipes called The Gluten-Free Almond Flour Cookbook (and provide nutrition information too)! It was the first grain-free cookbook from a major publisher. Random House has always been an incredible publisher well ahead of its time!

Is Almond Flour Good for the Keto Diet?

Because it has more fat than protein and carbohydrates combined, almond flour is the perfect keto flour. If you’re on a low-carb, high-fat (LCHF) diet you’ll want to take a look at my Keto Diet Recipes page for sure!

Almond Flour is the Best Low-Carb Flour

Almond flour is an optimal choice for my family because it’s far more nutritious than typical starchy gluten-free flours such as rice, corn, potato, and tapioca. It’s also a great choice for us because it has fewer carbohydrates, and more protein than wheat flour itself, as you can see in the table below.

  Nutrition Info (100g)  Protein  Carbs  Fat  Fiber  Almond Flour  22 g  19 g  50 g  10 g  White Wheat Flour  10 g  76 g  1 g  2 g  Rice Flour  6 g  80 g  1 g  2 g

Nut-Free Recipes for Those with Nut Allergies

While almond flour works well for my family, I do understand that it doesn’t work for everyone. Some people are allergic to nuts. That’s why I have tons of Nut-Free Recipes!

10 Great Low-Carb Almond Flour Recipes

The best thing about almond flour is that it tastes delicious! For those of you that love almond flour as much as I do, here are 10 great low-carb almond flour recipes!

Keto Blueberry Lemon Bread Keto Bread Keto Brownies Keto Raspberry Lemonade Muffins Paleo Banana Bread Paleo Chocolate Zucchini Bread Paleo Pumpkin Bread Sesame Crackers Silver Dollar Pancakes Primal Chocolate Chip Cookies

What is Almond Flour?

Almond flour is blanched almonds, skins removed, that are very finely ground. I have tons of additional information on almond flour and also a fantastic article that answers a question I get asked a lot, which is: What’s the Difference Between Almond Flour and Coconut Flour?

Where to Buy Almond Flour?

Buying the right type of almond flour is critical for success in baking! For more information on where to buy the best almond flour go to my Why Almond Flour Page!

Paleo Cooking from Elana’s Pantry

My latest New York Times Best Selling cookbook, Paleo Cooking from Elana’s Pantry, is gluten-free, grain-free, as well as dairy-free and nightshade-free! All of the recipes are low-carb and I provide nutrition information for all the folks on a Keto Diet counting their macros!

Source: https://elanaspantry.com/10-great-almond-flour-recipes/

[gardenplow3-blog]

Breakfast Taco Brunch with Heirloom Tomato Pico de Gallo

Breakfast Taco Brunch with Heirloom Tomato Pico de Gallo

Adventures, Breakfast, Healthy, Quick and Easy, Summer

Running this blog has taught me so much about people’s allergies and diets. Every time I post, there are usually a few questions like,  “can I make this nut free?” “can I make this without eggs?”  “can I make this meal more plant-based?”

A lot of times it’s hard for me to answer those questions because I never test recipes with variations like that, which makes it tough to get a confident, firm answer. That’s why I’m so excited with today’s post. For this post, I teamed up with JUST to show you their new product that literally blew my mind.

It is an egg-free scramble. It tastes like eggs, it scrambles like eggs and looks exactly like eggs, but it’s magic ingredient? The 4,400 year old legume called mung bean. It’s a delicious, protein-packed, non-GMO, cholesterol-free product that cooks and tastes like a chicken egg.

You simply pour it out into a non-stick skillet and cook it like you would regular scrambled eggs. It’s super simple. The color comes from carrot extract and turmeric. The texture is literally identical—it’s wild (watch this video to learn more!). I love watching the people’s reactions.

I decided to throw a delicious, low-key and easy brunch together that’s also allergen-friendly and plant-based. Everyone has a different diet these days but it’s actually a lot easier to accommodate these preferences than you think. In fact, you might be surprised how much better your meal tastes by doing so!

For brunch, I scrambled Just Egg and put it in my favorite tortillas, paired it up with a watermelon fruit salad, along with heirloom tomato pico de gallo and iced coffees because summer! It was glorious and delicious and didn’t taste one bit differently than your egg breakfast taco.

You can find it at select retailers soon! Here’s a link to bring Just Egg to your favorite local grocery store or restaurant: https://justforall.com/en-us/demand-just-egg

Breakfast Taco Brunch with Heirloom Tomato Pico de Gallo

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: Serves 4 

Ingredients

Heirloom Tomato Pico de Gallo:

2 heirloom tomatoes, diced

1/2 red onion, peeled and diced

1 jalapeño, diced 

Juice from 1 1/2 limes 

Salt, to taste

Simple Melon Fruit Salad: 

3-pound watermelon, melon balled (any extra pieces, store in the fridge for snacking later) 

2-pound cantaloupe, chopped 

1/2 pint raspberries

Juice from 1 lime 

4 mint leaves, chopped 

Breakfast Tacos:

1 teaspoon of olive oil 

1 bottle of Just Egg  

Salt, to taste

Freshly cracked black pepper, to taste

1 scallion, trimmed and sliced 

Tortillas, for garnish

1 avocado, sliced, for garnish

1 radish, thinly sliced, for garnish

Directions

To Make the Heirloom Tomato Pico de Gallo: 

In a medium bowl, combine the diced tomato, red onion, jalapeno, lime juice and a few pinches of salt. Give it a taste and adjust the salt to your liking. Keep in the fridge until you’re ready to serve. 

To Make the Simple Melon Fruit Salad:

In a big bowl, add the watermelon, cantaloupe, raspberries, lime juice and mint leaves. Toss until combined. Keep in the fridge until you’re ready to serve. 

To Make Breakfast Tacos: 

Place a non-stick skillet over medium heat. Add the olive oil and when warm, pour in the Just Egg. Stir continuously with a spatula, until cooked, about 3 to 4 minutes. Top with pepper and scallions. 

To assemble the breakfast tacos, add a few spoonfuls to a tortilla, top with a few slices of avocado, salsa and radish. Repeat until you’ve assembled all of your breakfast tacos. 

3.1

http://www.acozykitchen.com/breakfast-taco-brunch/

(This post is sponsored by JUST. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

August 3, 2018 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

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Source: http://www.acozykitchen.com/breakfast-taco-brunch/

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Cheesy Low-Carb Sausage and Green Chile Breakfast Bake

posted by Kalyn Denny on February 18, 2019

This Cheesy Low-Carb Sausage and Green Chile Breakfast Bake started with a clever idea from a reader who mentioned they added some breakfast sausage to my ultra-popular Chile Rellenos Bake! Check out Breakfast Recipes for more tasty low-carb breakfasts like this one.

PIN Cheesy Low-Carb Sausage and Green Chile Breakfast Bake!

If you’re someone who’s followed my blog for a while, you might have noticed I like to experiment with variations when I have a flavor combination or recipe process that I really like. Sometimes those ideas just pop into my head, but this Cheesy Low-Carb Sausage and Green Chile Breakfast Bake was an idea I got fixated on after a reader mentioned adding sausage to the ultra popular Low- Carb Vegetarian Chile Rellenos Bake!

When that idea showed up as a comment on the Kalyn’s Kitchen Facebook page, I should have written it down, because now I can’t remember who gave me the idea, but the thought of eggs, green chiles, sausage, and cheese lodged in my brain and recently I decided I had to experiment with it. And when I made this recipe with Jake and Kara it was so delicious that I couldn’t wait to share this twist on an old favorite with you! (And if you’re the person who planted this idea in my head, please let me know in the comments so I can credit you.)

The hardest thing about this recipe might be finding a 27 oz. can of whole roasted green chiles if you don’t live in the western U.S., but if you have a Latin or Mexican market where you live, you should be able to find them there. We used turkey breakfast sausage because I had some in the fridge, but I think pork breakfast sausage would be very tasty!  This recipe seemed like a breakfast dish to me with the breakfast sausage added, but the original Low-Carb Vegetarian Chili Rellenos Bake was a recipe I always liked any time of day, so if you’d like this for a brunch or breakfast-for-dinner option I’m sure it would be a hit!

Preheat oven to 375F/190C and spray a 9″ x 13″ casserole dish with nonstick spray. Dump the can of whole roasted green chiles into a colander to drain in the sink while you heat a little olive oil in a frying pan and brown one pound of turkey or pork breakfast sausage. When the chiles have drained well, split each one open with your finger and scrape out the seeds, drying chiles with a paper towel if they seem extra wet. (I like to stack them in two stacks so I use the same amount of chiles for each layer.) Make a layer with half the chiles in the bottom of the casserole dish.

Cover the chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.) Then add the browned sausage over the cheese and about 1/4 cup sliced green onions. Make a second layer of green chiles, top with the other half of the cheese, and sprinkle green onions over the top. (You can skip green onions if you’re not a fan, but we loved them in this.)

Beat the eggs in a large measuring cup or bowl, then whisk in the cream, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together. Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown.

Serve hot. This is great with a dollop of sour cream, and personally I like some Green Tabasco Sauce on mine as well.

More Low-Carb Egg Dishes with Green Chiles:

Fifteen Minute Salsa Verda Eggs ~ Kalyn’s Kitchen Green Chile and Sausage Scrambled Eggs ~ Barefeet in the Kitchen Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen Baked Egg Sausage Bake with Green Chiles ~ Cookin’ Canuck Low-Carb Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen Green Chile Egg Tacquitos ~ Inside Bru Crew Life (use low-carb tortillas if making for low-carb) Bobbi’s Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen

Weekend Food Prep:

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

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake

Yield: 8 servings

Total Time: 60 minutes

Prep Time: 20 minutes

Cook Time: 40 minutes

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake is a kicked-up version of my popular Low-Carb Vegetarian Chile Rellenos Bake, with the addition of breakfast sausage that was suggested by a reader!

Ingredients:

1 large can (27 oz.) whole roasted green chiles (These are roasted Anaheim chiles, not Jalapenos.)

2-3 tsp. olive oil (more or less depending on what type of sausage you use

1 lb. package ground turkey or pork breakfast sausage

4 cups grated Mexican Blend Cheese (use more or less cheese to taste, but I like this with quite a bit of cheese

1/2 cup sliced green onions (optional, but good)

6 eggs, beaten well

1/2 cup heavy cream, half and half, or milk

1/2 tsp. ground cumin

1 tsp, Spike Seasoning (optional, but good. Use any all-purpose seasoning that’s good with eggs if you don’t have Spike.)

salt and fresh-ground black pepper to taste

sour cream for serving (optional)

Green Tabasco Sauce for serving (optional)

Directions:

Dump the 27 oz. can of roasted green chiles into a colander placed in the sink and let them drain while you preheat the oven to 375F/190C. Spray a 9″ x 13″ casserole dish with nonstick spray or olive oil.

While the chiles drain, heat the olive oil in a  12″ frying pan over medium-high heat and brown one pound of turkey or pork breakfast sausage.

When the chiles are drained, split each one open with your finger and scrape out the seeds, drying each one with a paper towel if they still seem wet. I stack chiles on the cutting board in two stacks so I have them equally divided for two layers. Use one stack to make a layer of chiles in the bottom of the baking dish.

Cover the layer of chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.)

Then add the browned sausage over the cheese and sprinkle with about 1/4 cup sliced green onions if using.

Make a second layer of green chiles, sprinkle with the other half of the cheese, and sprinkle green onions over the top.

Beat the eggs in a large measuring cup or bowl, then whisk in the cream or dairy product you prefer, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.

Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown. Serve hot, with a little sour cream and Green Tabasco Sauce if you like.

This will keep in the fridge for quite a few days and can be easily reheated in the microwave or in a hot pan.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Cheesy Low-Carb Sausage and Green Chile Breakfast Bake is a perfect dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. You can adapt the recipe to be Keto, low-carb, or even South Beach Diet friendly depending on what sausage and dairy products you use.

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

Nutritional Information? If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

posted by Kalyn Denny on February 18, 2019

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Source: https://kalynskitchen.com/cheesy-low-carb-sausage-green-chile-breakfast-bake/

[gardenplow3-blog]

When the Kitchen Isn’t Built for You

Chef Todd Duplechan knew he wanted to become a sushi chef, he just didn’t anticipate how expensive the equipment would be. “I had to buy a $500 knife that I didn’t get for like four or five months,” he says. As it happens, Japanese knives are typically single-bevel, meaning the cutting edge is sharpened at an angle on just one side. “It had to be directly ordered from Japan because they didn’t have any left-handed knives in the United States.” The challenges didn’t stop there. As a lefty in an industry of mostly right-handed people, Duplechan had to do some mental gymnastics each time he tackled a new skill. “The onus is on you as the learner to rearrange it in your mind.”

There aren’t any solid numbers, but by some estimates roughly 5 and 30 percent of the human population is left-handed, with men being slightly more likely than women to be lefties. That means right-handers with the dominant trait tend to shape the way the world operates. Most southpaws can attest to some regular inconveniences to their daily lives, from right-handed pants zippers to credit card swipers to doorknobs. For cooks working in the extremely tactile food industry — and who often have to contend with shared tools and limited kitchen space — doing typical tasks can feel even more inhospitable.

Most kitchens are usually designed to conform to right-handed people, according Carlos Arreola, a commercial kitchen design expert with food service consulting firm Cini-Little International. To create an efficient flow throughout the kitchen, “typically we design from right to left,” he says. That means that doors, drawers, and cooktops are generally on the right, where right-handed people can more easily reach them with their dominant hand. “I guess it’s just standard industry,” he says. Refrigerators, for instance, often have doors with hinges on the right; when placed to the right of a cooktop, the door is easier to open for a right-handed chef. Below-counter refrigerator units also sometimes have the door on the right and the non-usable portions of the unit on the left. That can make for some needed maneuvering for left-handed chefs.

“They have a hard time watching me cut things because it’s so backwards to them.”

“Whenever I renovated my kitchen the last time, I moved one [station] to where an oven was, and it basically made it a right-handed station, which works out wonderfully for everybody because they’re all right handed,” says Duplechan, who’s a chef and co-owner, with wife Jessica Maher, of Lenoir in Austin, Texas. “But for me, it makes it not fun to work that particular station.” While elsewhere in his kitchen the layout is “modular” enough that Duplechan can orient everything that he needs to grab for food prep on his left side, the oven doesn’t have counter space to the left for those items. “So much of good cooking is getting into a groove and having everything exactly where you want it,” he says, “[and] that particular station is not set up in a way that I would want it.”

In addition to the line layout, right-oriented tools dominate the kitchen and can make for a cumbersome cooking experience. April Anderson, owner of neighborhood bakery Good Cakes & Bakes in Detroit, vividly remembers culinary school instructors asking her to pour flour while turning on mixers and awkwardly reaching over the top of the machine to reach the switch. Some objects like cake icing turntables can be adapted to Anderson’s hands, but other items like a multi-wheeled croissant cutter have sharp edges that didn’t cut properly when flipped to suit a left-handed baker. “At some point as I kept going to class, I was learning to use my right hand just a little bit more,” she says, adding that she also made sure to bring her personal set of left-handed scissors to school.

For many left-handed chefs, navigating their workspace requires a level of ambidexterity. Sarah Welch, the executive chef at Marrow in Detroit, says that like many naturally left-handed children, she learned to do many tasks in her daily life with her non-dominant hand. “It’s shocking. The only thing now that I do comfortably left-handed is write and for the most part I trained myself to do everything else right-handed,” she says. She’s learned to use a knife with her right hand (to the point where she’s not confident she could do it with her left), but the trait still occasionally surfaces in odd tasks. “If I’m going to crack an egg, I do it with my left hand. It’s super weird,” she says.

Occasionally, being forced to use both hands surfaces in skills cooks didn’t even know they had. “I figured out the other day that I use my paring knife in both hands,” Duplechan says matter of factly. He was training an employee on how to use a knife and explaining that it would be backwards for them as a right-handed person. “And they were like, ‘Why?,’” he says. “I’m like, ‘Because I’m left-handed.’ And they were like, that’s in your right hand.’”

It’s in these moments when lefties are asked to teach skills to others — a huge part of the job for chefs at a certain level — when being ambidextrous comes in handy. Making sushi is a particularly meticulous and hands-on style of cooking with strict methods based in tradition. So when Duplechan, as a student, deviated from the processes demonstrated by his instructors, it often caused confusion. “If you’re breaking down a tuna or something like that, I would take the whole thing and turn it over” to cut it with my left hand, he says. “You get a lot of weird looks from people and people are always trying to say, ‘No, no, no, no, don’t do it like that,’ but it works for you in a different way.”

These days, Duplechan is more often is acting as a teacher demonstrating techniques for younger cooks. He more frequently finds himself saying, “‘Okay, now you’re going to do the exact opposite of that because you’re right handed.’”

Emmele Herrold, a chef and co-owner of Hazel, Ravines and Downtown in Birmingham, Michigan, can’t escape the unnerved looks from staff as they watch her chop. “They have a hard time watching me cut things because it’s so backwards to them,” she says. “They feel like I’m gonna hurt myself.” Other times, she struggles to translate her left-handed knife skills to fellow restaurant employees. While her kitchen is designed for righties with tools always oriented to the right of staff, Herrold finds refuge at her expediting station where her tweezers, garnishes, and tools such as the toaster are arranged to the left. She notes that the raw bar helmed by oysterman and fellow leftie Richard Washington is also suited to southpaws, with his tools kept on the left side where he can easily reach them. “It’s never been a hindrance for me. It’s never occurred to me that it’s difficult,” she says of being left-handed.

Still, with proper foresight, it’s relatively easy to order equipment that’s “reversed” with left-handers in mind. “The equipment is very flexible in that sense and typically there’s no upcharge unless there’s something very, very custom-made,” Arreola says. “But in most cases it’s mostly to do with left-hand doors and hinges that are typically optional.”

Arreola can recall at least one instance in which a client requested a reversed bar setup. Generally, he says, the ice box at a bar might be on the left with the liquor bottles on the right. However, on that occasion the bartender requested to have the layout flipped. “They [wanted] to hold the glass with the ice in their right hand and grab the bottle with their left hand to pour,” he says. That sort of input is an important part of the design process, Arreola says. Unfortunately, many restaurants also don’t necessarily have a chef or staff hired when the buildout is in the planning process, and thus the people that use the kitchen almost never get the opportunity to weigh in on the flow of their workspace.

“My kitchen was set up for a right-handed person and that’s because it wasn’t designed by me,” says Anderson, remarking that the consultants she worked were probably all right-handed. Soon, she’ll be opening a new, larger commercial kitchen and is looking forward to a setup that’s more suited to her needs. “I made sure I told them it needs to be set up for left-handed people.”

It sometimes feels like her own kitchen layout is working against her, but Anderson points out that it’s much tougher to be a cook going into a new, uncharted kitchen. As a leftie it requires more time to get acclimated to the space. “Sometimes when you go into a [new] kitchen and you’re left-handed, you’re kind of intimidated because you’re expected to do something at a certain pace. But it takes you time to get acclimated to that space in order to figure out, ‘Okay. How can I do this with my left hand, and still do it the right way, and produce the same thing each time?’”

For all the numerous inconveniences, Duplechan believes his left-handedness can be a superpower in the kitchen. “In a place that you’re working with your hands all day, every day,” he says of being forced to occasionally use both hands, “you can do one or two extra things that maybe other people can’t do.”

This spring, Duplechan and Maher plan to open a new lounge inside the Arrive East Austin hotel. He plans to call it Leftie’s Brick Bar, joining a long tradition of business owners celebrating their dominant hand. “I’ve always wanted to own a place called Leftie’s,” he says. “I wear it as a badge of honor.”

Brenna Houck is the editor of Eater Detroit and an Eater.com reporter. Samantha Mash is an illustrator and educator currently living in Portland, Oregon.

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Source: https://www.eater.com/2019/2/12/18222009/left-handed-chef-restaurant-kitchen-design-custom-knives-tools

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Vegan Double Chocolate Cookies (Date-Sweetened!)

These Double Chocolate Cookies are made with 100% whole food ingredients— no flour, no oil, and no added sugar. But don’t let these healthy ingredients throw you off. These cookies still have a rich and fudgy flavor and texture, almost like a brownie in cookie-form.

I based these cookies off the recipe for my Healthiest Cookies Ever, which remind me of my childhood favorite “soft batch” cookies, and since they’ve been such a hit with everyone who tries them, I figured a chocolate variation was in order.

For this version, I added a hefty dose of cocoa powder, and used pecans instead of walnuts for a more mild flavor.

(I tested this recipe with walnuts, as you can see from these photos, but I found their flavor overwhelmed the cookie, so I couldn’t taste the chocolate as much– keep this in mind if you plan on making substitutions!)

How to Make Date-Sweetened Cookies

When using dates as a natural sweetener, you’ll need a machine that can break them down, and I find that a food processor does that best. (I’m using this one.) Narrow blender jars tend to need more water to keep the dates moving, and that can cause the motor to give off a burning smell. In a pinch, you could probably finely chop the nuts and dates on a cutting board, and then mix them together with your hands for a chunkier cookie.

If you want a 100% naturally sweetened cookie, you can leave out the optional dark chocolate chips, but I love adding something extra for texture here, so I’ll usually throw them in for a “double” chocolate flavor that’s reminiscent of a brownie.

Some refined-sugar-free add-ins would be:

cacao nibs

extra chopped nuts

dried fruit, like raisins (look for no added sugar on the label)

shredded unsweetened coconut

rolled oats

Feel free to experiment, and let me know in the comments below if you try something that you love.

Vegan Double Chocolate Cookies

I keep these cookies egg-free by using a flax egg, which is simply ground flax (or chia seeds) stirred together with water. These two ingredients will gel together within a few minutes, creating a gooey vegan “egg.”

If you’re not vegan, feel free to use a chicken egg in its place. (Omit the water and flax seed in this case.)

When making cookies in a food processor, be careful not to over-process them. If you process nuts too long, they will release their natural oils, making for a very oily, greasy cookie dough. The cookies will still bake fine, but they will be a little more messy to work with.

These cookies will not spread the way a cookie made with egg would, so you’ll need to use your fingers to press them down into a cookie shape before baking. They will look very similar when baked, but drier.

I hope you’ll enjoy this healthy cookie recipe the next time a chocolate craving strikes!

Vegan Double Chocolate Cookies (Date-Sweetened!)

This healthy cookie recipe is made with 100% whole food ingredients-- no flour, no oil, or refined sugar! Naturally sweetened with dates, you can make these vegan cookies in just minutes!

1 1/2 cups pecan halves

1 cup Medjool dates , pitted (about 12)

6 tablespoons cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1 chia or flax egg (1 tablespoon ground chia or flax seeds + 3 tablespoons water)

1/2 cup dark chocolate chips (optional)

Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and pecans together until a crumbly texture is formed. Add in the cocoa powder, salt, baking soda, vanilla, and chia or flax egg (see how to make a flax egg here) and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

Add in the chocolate chips and briefly pulse, just to combine.

Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. These cookies don't spread much, so be sure to shape the cookies the way you'd like them to look when they're done baking. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 to 15 minutes, or until the edges are firm and your house smells like brownies. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.

Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and for several months in the freezer.

Per cookie: Calories: 75, Fat: 5g, Carbohydate: 7g, Fiber: 1g, Protein: 1g

Recipe Notes:

As I mentioned above, feel free to make substitutions as you like, but keep in mind that different nuts and seeds will change the flavor of these cookies. I liked the pecan flavor best, but if you love walnuts or almonds, feel free to use those instead. I find that buttery nuts, like walnuts and pecans, are easiest to break down in the food processor, though.

If you don’t have access to dates, another dried fruit, like raisins, may work.

As always, please leave any substitutions you try in the comments below, so that we can all benefit from your experience!

—

Reader Feedback: What’s your favorite type of cookie?

Source: https://detoxinista.com/healthy-double-chocolate-cookies/

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Kitchen and House Remodel Update

posted January 6, 2019 by Gina

As most of you know from this post, we have been remodeling our new Long Island home for the past year, if not longer. We have gotten a lot done, and even as I share these photos there has already been a lot more progress, but we still have quite a bit of work to do before we move in. I know it will all be worth it in the end, I just can’t wait to start cooking in my new kitchen! Here are some photos of our progress.

First, I want to show a few photos of our kitchen before and during the remodel process. We went with an all white kitchen, as you can see from the photos we still need to install the hardware and pick out the backsplash. The floors also need to get stained and finished. We originally wanted dark wood floors but now the trend has gone to lighter floors so we are looking at lighter options. We also eliminated the dining room to expand the kitchen and create pantry.

Current Photos:

We went with a farm sink in the island, and all our appliances are Wolf. I was debating marble countertops, but we went with Quartzite Monte Blanc instead, which has less maintenance. I had opportunities to collaborate with many appliance brands, but we only wanted a Wolf range so I reached out them to see if they would be interested in collaborating and they said yes, we couldn’t be happier!

Although the kitchen is pretty large, living on the water we didn’t want to block the view so that left us with less cabinet space. We were able to work with our kitchen designer to come up with a plan that would make the kitchen functional, and easy to cook and entertain. Pictured above we have a Wolf Drop Down Door Microwave on the island as well as a dishwasher which you can’t see near the sink.

We love the 48″ Wolf Sealed Burner Rangetop because it has dual-stacked sealed burners which have two tiers of flame to deliver both high heat and lower heat settings. The control is precise and it’s essentially like having two burners in one. I cannot WAIT to cook on this! Just below that we have cabinets for our pots and pans. To the right and left of those drawers we have the spice racks that pull out.

At the end of our island we are installing a butcher block which we are still waiting on. On the back wall, we have a Sub Zero Panel Ready Built-in Freezer on the left and Refrigerator on the right. Because I cook a lot, a separate freezer and refrigerator was a must for me, and I love that it’s not as deep as most refrigerators so things don’t get lost in the back. In between we have a Wolf double wall oven and just below that a Wolf Warming Drawer which will come in handy when I test recipes and want to keep them warm until dinner.

Just to the left of the refrigerator and double wall ovens we have a coffee/wine station with a Sub Zero Under Counter Wine Unit. This is where my coffee pot and wine will go, so I will be spending lots of time here : ) To the right of that sink we got a second panel ready Asko dishwasher, my husband does the dishes so he insisted on two.

Pictured below is the other end of the kitchen where we will have a kitchen table. We love the beach feel of the windows and sliders, which are Anderson and chose white on the inside and black on the outside. We also made them larger so you can have a better view of the back.

Here are some photos of the kitchen before. It was pretty, just a bit small and dated. As you can see we previously had baseboard heating which we removed and replaced with Warmboard radient heating.

My favorite decision in the house was adding the ship lap along the wall of the second floor, which you can see from the first floor because of it’s open concept. We still don’t have a banister so ignore the wood planks…

In the master bathroom, we are installing a roman shower rather than a bathtub because we know we would never use it. I love this hexagon marble tile in the shower area.

This was the master before, it was too large so we made it smaller and replaced it with a much needed walk-in closet.

We also started building an outdoor kitchen for the summer, which we hope to use a lot! In addition to a range, Tommy insisted on getting a pizza oven so I am sure there will be lots of pizza recipes in my future.

What we fell in love with most about our new house is the location. We can go crabbing right from our backyard and love the water views, especially the sunsets. I hope you enjoyed the kitchen progress and I will be sharing more photos as soon as the house is done, hoping sooner than later!

Disclosure: This post is created in partnership with Sub-Zero Wolf. All thoughts are my own.

posted January 6, 2019 by Gina

Source: https://www.skinnytaste.com/kitchen-and-house-remodel-update/

[gardenplow3-blog]

Low-Carb and Low-Glycemic Irish-Inspired Recipes For St. Patrick’s Day

posted by Kalyn Denny on March 8, 2019

This round-up has all my favorite Low-Carb and Low-Glycemic Irish-Inspired Recipes For St. Patrick’s Day; enjoy!

Click to PIN Low-Carb and Low-Glycemic Irish-Inspired Recipes for St. Patrick’s Day!

Even if you don’t have even the tiniest bit of Irish blood, you’re still probably aware that St. Patrick’s Day is coming up this month, so I’m sharing my Low-Carb and Low-Glycemic Irish-Inspired Recipes For St. Patrick’s Day to inspire you to start planning now to cook something special for that day! I don’t remember my mom ever cooking special food for St. Patrick’s Day, but for years I loved cooking corned beef, cabbage, and soda bread for my partly Irish dad, who loved all those dishes.

However, since I’ve been a food blogger I’ve learned that many foods Americans cook for this holiday are not really Irish at all.  And definitely I’m not claiming that my favorites in this post are authentic Irish recipes, but still they’re a fun way to celebrate the day. There are also some tasty ideas here for using leftover corned beef, but if you’re not lucky enough to have some of that you can just buy corned beef in the deli to make some of these dishes.

My favorite way to cook corned beef is this delicious Pressure Cooker Corned Beef with Creamy Horseradish Sauce. And even though corned beef like this is more Irish-American than authentically Irish, I make it every year for St. Patrick’s Day!

If you’re not an Instant Pot fan, you can’t go wrong with mySlow Cooker Corned Beef with Veggies and Horseradish Sauce. I skip the potatoes to make it a little more diet-friendly, and I’d go easy on the carrots too if you’re watching your carbs.

This Low-Carb Roasted Cabbage with Lemon, is a dish I’d happily eat any time of the year, and it’s a perfect side dish if you’re cooking corned beef in the Instant Pot or the slow cooker! PLEASE don’t skimp on the lemon; that’s what makes this so amazing.

One famous authentically Irish dish is Colcannon, a combination of mashed potatoes and cabbage or kale, and my recipe for Low-Carb Colcannon (Pureed Cauliflower and Cabbage with Parmesan is a tasty low-carb version of this famous Irish dish. This definitely tastes a lot better than it looks, I promise and it’s also a great side dish for corned beef!

If you don’t mind a little fusion food for St. Patrick’s Day, this Roasted Cabbage with Lime and Sriracha would also make a nice spicy side dish for corned beef!

Sausage is a popular food in Ireland, so I think we can get away with calling this Low-Carb Roasted Lemon Cabbage and Sausage Sheet Pan Meal an Irish-inspired dish.

If you have leftover corned beef you can’t go wrong with this easy, easy Low-Carb Fried Cabbage with Corned Beef! You can buy corned beef at the deli to make this as well!

Or make Low-Carb Fried Cabbage with Bacon instead if you prefer! What they call bacon in Ireland is a thicker version of what we’d call Canadian Bacon in the U.S. but did you know that Bacon and Cabbage is a traditional Irish dish?

If you don’t cook corned beef, you can also use corned beef from the deli to make this AMAZING Leftover Corned Beef Low-Carb Reuben Bake.

If you do get some leftover corned beef, this Leftover Corned Beef Soup with Sauerkraut and Tomatoes is another tasty option to use up the corned beef! You can use less tomatoes for this soup too if you’d like it to be even lower in carbs.

And finally it couldn’t be St. Patrick’s day without Irish Soda Bread, and this one has plenty of memories for me. My dad always wanted to go to Ireland, and the last few years of his life I enjoyed trying different versions of Irish Soda Bread with him. Of course it was really Irish-American Soda Bread, but dad never knew that, and probably wouldn’t have cared. This 100% Whole Wheat Brown Irish Soda Bread that’s baked in a loaf pan was probably dad’s favorite of all the ones we tried. Of course this isn’t low in carbs, but it’s a more low-glycemic version of this famous bread. (My blog also has White Whole Wheat and Oatmeal Irish Soda Bread and 100% Whole Wheat Sweeter Irish Soda Bread if you don’t mind a carb splurge for St. Patrick’s Day!)

More St. Patrick’s Day Foods:

The BEST Low- Corned Beef Recipes ~ Kalyn’s Kitchen Kalyn’s Top Ten Low-Carb and Keto Recipes with Cabbage ~ Kalyn’s Kitchen The BEST Slow Cooker Corned Beef Recipes ~ Slow Cooker or Pressure Cooker The BEST Instant Pot Corned Beef Recipes ~ Slow Cooker or Pressure Cooker

Are you cooking anything special for St. Patrick’s Day?  Let us know in the comments how your family likes to celebrate!

posted by Kalyn Denny on March 8, 2019

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Source: https://kalynskitchen.com/friday-favorites-five-favorite-recipes/

[gardenplow3-blog]

DIY Bookmarks Cereal Box Craft

These Easy DIY Bookmarks are so easy to make and a fun way to recycle cereal boxes! 

Thank you to Post Pebbles for sponsoring this fun craft idea. 

Here is what you will need for this craft:

PEBBLES Cereal Boxes

Scissors

Paper Cutter

Sharpie

Bookmark to use as a template for shape

Laminating Machine and Laminating Sheets

Hole Punch

Ribbon

Start by cutting the empty PEBBLES boxes into cardboard sheets.

Next, use a bookmark or a card stock template to trace shape of bookmarks . I tried to line up my bookmarks with fun angles on the box.

3. Using a paper cutter, cut just inside the traced lines.

4. Punch hole in top of bookmark.

5. Following laminating machine instructions, laminate cardboard bookmarks and cut them out.

Side Note: I absolutely love this laminating machine.  I use it so much more than I thought I ever would!

Pro Tip: Trim the corners of the laminate, it can be sharp and a quick rounding of the corners make it kid-friendly!

6. Use hole punch again to punch hole through laminate.

7. Tie ribbon through hole punch. I found this rainbow ribbon in the gift wrap aisle at Target, but I have also purchased it at Michaels.

8. Have fun sharing your DIY bookmarks!

I love how fun and colorful these bookmarks turned out! Fruity PEBBLES and Cocoa PEBBLES have some of the cutest artwork on their boxes and these bookmarks are a fun way to give them a second life!

I used artwork from the front, side and back of the box. The Cocoa PEBBLES Fred and the baby Pebbles are my favorites.

You may also like:

DIY Cereal Box Totes 

5 Easy Dinner Ideas for Busy Weeknights

My five FAVORITE recipes for busy families!

Quick to make

Light on your budget

Easy to clean-up

and...most important...absolutely DELICIOUS

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Source: https://www.number-2-pencil.com/diy-bookmarks-cereal-box-craft/

[gardenplow3-blog]

New Year’s Eve Appetizers

The best New Year’s Eve Appetizers to serve your guests. Ring in the New Year with these delicious appetizer recipes everyone will love! If you are like us, we are enjoying the holiday season and packing in as much fun as we can before we have to return to the real world.  New Year’ Eve is the last big hurrah, so I want to make sure we have a lot of yummy snacks to celebrate with.  These New Year’ Eve Appetizers are always a big hit with my family and friends.  I am sure you will love them too!

When planning my party appetizers, I always start with a good artichoke dip.  Instead of the traditional Spinach Artichoke Dip, try my recipe for broccoli artichoke dip.  It is sure to be a crowd favorite.

I love the combination of brie with something sweet and this Baked Brie with Fruit is just the ticket.  It also has some chopped pecans for a little added texture.  I also have a great recipe for Brown Sugar Brie and Basil Peach and Bacon Baked Brie.

I didn’t think I liked dates until I had these Bacon Wrapped Dates.  They are drizzled with Maple Syrup and taste just like candy.

Every party needs a good cheeseball, so you might as well serve the best cheese ball ever.  I make this anytime I have an excuse to!

 These barbecue  Jalapeño Poppers are always a big hit with the men.  And if you love anything wrapped in bacon and covered in BBQ sauce, you will love them too!

My Bloomin’ Onion Bread is always one of the first appetizers to disappear from the table. I think I could eat this entire thing myself!  Bread covered in cheese, butter and green onions.  What’s not to love.

 Cranberry Salsa is one of my favorite New Year’s Eve appetizers.  I make it over and over again.  The combination of cranberries and cilantro is unusual but oh so good! Serve it over cream cheese with crackers.

 There can’t be a holiday party at my house without Potato Skins.  They are easy to make and a great addition to any New Year’s Eve celebration.

Black Bean Salsa is an easy appetizer to throw together in a pinch.  And my recipe for Balsamic Black Bean Salsa is the perfect New Year’s Eve appetizer.

And last but not least, I love to serve my Chicken Pot Stickers.  They are crispy and delicious and good filling appetizer to keep you satisfied until midnight.

Make sure to check out all of my appetizer recipes and, no matter what New Year’ Eve Appetizers you are serving, I hope you have a wonderful New Year!

Originally post Dec. 27, 2012

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<![CDATA[/* Layout */ .ck_form.ck_minimal /* divider image */ background: #f9f9f9; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; line-height: 1.5em; overflow: hidden; color: #818178; font-size: 16px; border: solid 1px #d1d1d1; -webkit-box-shadow: none; -moz-box-shadow: none; box-shadow: none; clear: both; margin: 20px 0px; text-align: center; .ck_form.ck_minimal h3.ck_form_title text-align: center; margin: 0px 0px 10px; font-size: 28px; .ck_form.ck_minimal h4 text-align: center; font-family: 'Open Sans', Helvetica, Arial, sans-serif; text-transform: uppercase; font-size: 18px; font-weight: normal; padding-top: 0px; margin-top: 0px; .ck_form.ck_minimal p padding: 0px; .ck_form, .ck_form * -webkit-box-sizing: border-box; -moz-box-sizing: border-box; box-sizing: border-box; .ck_form.ck_minimal .ck_form_fields width: 100%; float: left; padding: 5%; /* Form fields */ .ck_errorArea display: none; /* temporary */ #ck_success_msg padding: 10px 10px 0px; border: solid 1px #ddd; background: #eee; .ck_form.ck_minimal input[type="text"], .ck_form.ck_minimal input[type="email"] font-size: 18px; padding: 10px 8px; width: 68%; border: 1px solid #d6d6d6; /* stroke */ -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ background-color: #fff; /* layer fill content */ margin-bottom: 5px; height: auto; float: left; margin: 0px; margin-right: 2%; height: 42px; .ck_form input[type="text"]:focus, .ck_form input[type="email"]:focus outline: none; border-color: #aaa; .ck_form.ck_minimal .ck_subscribe_button width: 100%; color: #fff; margin: 0px; padding: 11px 0px; font-size: 18px; background: #7598b4; -moz-border-radius: 3px; -webkit-border-radius: 3px; border-radius: 3px; /* border radius */ cursor: pointer; border: none; text-shadow: none; width: 30%; float: left; height: 42px; .ck_form.ck_minimal .ck_guarantee color: #626262; font-size: 12px; text-align: center; padding: 15px 0px 0px; display: block; clear: both; .ck_form .ck_powered_by display: block; color: #aaa; font-size: 12px; .ck_form .ck_powered_by:hover display: block; color: #444; .ck_converted_content display: none; padding: 5%; background: #fff; .ck_form.ck_minimal.width400 .ck_subscribe_button, .ck_form.ck_minimal.width400 input[type="email"] width: 100%; float: none; margin-top: 5px; .ck_slide_up, .ck_modal, .ck_slide_up .ck_minimal, .ck_modal .ck_minimal min-width: 400px; .page .ck_form.ck_minimal margin: 50px auto; max-width: 600px; /* v6 */ .ck_slide_up.ck_form_v6, .ck_modal.ck_form_v6, .ck_slide_up.ck_form_v6 .ck_minimal, .ck_modal.ck_form_v6 .ck_minimal min-width: 0 !important; @media all and (min-width: 801px) .ck_modal.ck_form_v6 .ck_form.ck_minimal margin-left: -300px; width: 600px; .ck_modal.ck_form_v6 .ck_minimal .ck_subscribe_form padding-top: 20px; .ck_slide_up.ck_form_v6 .ck_minimal .ck_subscribe_form padding-top: 10px; .ck_form_v6 #ck_success_msg margin-top: 15px; padding: 0px 10px; .ck_slide_up.ck_form_v6 .ck_minimal + .ck_close_link top: 5px; .ck_slide_up.ck_form_v6 .ck_minimal h3.ck_form_title margin-top: 5px; /* This changes the background color and border of the entire form */ .ck_form background-color: #ffffff !important; border: 1px solid #45c3d2 !important; /* This hides the "powered by convertkit" text */ .ck_form .ck_powered_by display: none !important; ]]>

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

Latest posts by Leigh Anne (see all)

Source: https://www.yourhomebasedmom.com/new-years-eve-appetizers/

[gardenplow3-blog]

Toasted Oats Fall Breakfast Parfait

Disclosure: This post is sponsored by The Quaker Oats Company. Thank you for supporting our work here at Food Heaven!

The fall season is officially upon us, which is really exciting because we get to experiment with the comforting, seasonal produce that is abundant in the cooler months. We whipped up this insanely delicious Toasted Oats Fall Breakfast Parfait with butternut squash! 

Butternut squash is currently in season, and is full of important phytonutrients that fall within the carotenoid family. Carotenoids are red/orange fruits and veggies (think carrots, tomatoes, bell peppers, oranges, etc.) that contains antioxidants A, C, and E. 

You may be wondering, wait butternut squash in a parfait?! I know it may sound a bit off to some, but I promise you, this recipe is incredibly delicious. Butternut squash has a subtle sweetness, and when paired with the toasted oats, cinnamon, and maple syrup, we have the perfect combination of flavors. 

And talking about oats, we decided to keep it straight forward with how we prepare our oats for this recipe. Toasted oats are a great way to save time in the kitchen. You can prepare them in advance, keep them stored in an airtight container in the fridge, and enjoy with your favorite pairings when breakfast time comes along. 

Oats are a good source of fiber and can help support a healthy digestive system. One half cup serving of uncooked oats provides 4 grams of fiber. Maintaining digestive health is important to help keep us feeling our best, and fiber from a diet rich in grains, fruits and vegetables helps keep things moving through the digestive tract. It’s important to mention that dietary fiber is also a nutrient that most people don’t get enough of, and so by incorporating foods like oats into your meals, you’ll be more likely to meet your daily needs. 

Alright, let’s get this parfait party started! Start by preheating the oven to 350F. Add the oats to a parchment paper-lined baking dish. Sprinkle the cinnamon onto the oats, and then drizzle or spray the canola oil onto the oats. Bake for 15 minutes, flipping the oats with a spatula mid-way. Once done and the oats are crisp and browned, remove from the oven and set aside.

While the oats are baking, add the chopped butternut squash to a pot with boiling water. Cook for 10-15 minutes, or until the squash is tender (not mushy). Drain the cooked squash from water, and set aside.

In a cup, jar, or bowl, layer your parfait with yogurt, butternut squash, toasted oats, walnuts, and finish off with maple syrup. Enjoy!! If you want to make a few portions for the week, simply double or triple your recipe, and follow the same directions. You can store the cooked butternut squash and the toasted oats in two separate airtight containers in the fridge. xo

Toasted Oats Fall Breakfast Parfait

1/2 cup Quaker Old Fashioned Oats

¼ teaspoon ground cinnamon

1 tablespoon canola oil

1/2 cup butternut squash peeled & chopped into 1/2" pieces

1/2 cup whole-fat plain (non-Greek) yogurt

2 tablespoons chopped walnuts

1 tablespoon maple syrup

Preheat the oven to 350F.

Add the oats to a parchment paper-lined baking dish. Sprinkle the cinnamon onto the oats, and then drizzle or spray the canola oil onto the oats. Bake for 15 minutes, flipping the oats with a spatula mid-way. Once done and the oats are crisp and browned, remove from the oven and set aside. 

While the oats are baking, add the chopped butternut squash to a pot with boiling water. Cook for 10-15 minutes, or until the squash is tender (not mushy). Drain the cooked squash from water, and set aside.

In a cup, jar, or bowl, layer your parfait with yogurt, butternut squash, toasted oats, walnuts, and finish off with maple syrup. Enjoy!

Source: https://foodheavenmadeeasy.com/toasted-oats-fall-breakfast-parfait/

[gardenplow3-blog]

SPOTTED ON SHELVES – 10/22/2018

Here are some interesting new and limited edition products found on store shelves by your fellow readers. If you’ve tried any of the products, share your thoughts about them in the comments.

(Spotted by Amanda Y at Walmart.)

(Spotted by Rachel C at Whole Foods.)

(Spotted by Rachel C at Trader Joe’s.)

(Spotted by Sarah R at Sprouts.)

(Spotted by Sarah R at Safeway.)

(Spotted by Bob K at Wegmans.)

(Spotted by Brian C at Walmart.)

(Spotted by Rachel C at Trader Joe’s.)

If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email (theimpulsivebuy@gmail.com) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you’ve tried the product, share your thoughts about it in the comments.

Also, if you want to send in photos and are wondering if we’ve already covered something or if the product is old, don’t worry about it. Let us worry about it.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/10/22/spotted-on-shelves-10-22-2018/

[gardenplow3-blog]

Our Article on DWJ 2's Amazing Korean Dishes for Memphis Magazine

Excited to share our take on DWJ 2 in the Cooper-Young neighborhood of Memphis HERE! The two of us collaborated on the article for Memphis magazine last month and made a point to try some dishes that were new to us at one of our favorite new spots.

We actually hadn't ever been to a Korean restaurant before, but we make kimchi, mushroom BBQ steamed buns, and bibimbap at home sometimes. Now we're inspired to try our hand at a few more things that we've liked at DWJ 2. 

Source: http://chubbyvegetarian.blogspot.com/2017/05/our-article-on-dwj-2s-amazing-korean.html

[gardenplow3-blog]

‘Salt, Fat, Acid, Heat’ Recap: Nosrat Summons Superior Flavors Using the Power of Fire

The final episode of Netflix’s culinary docuseries Salt, Fat, Acid, Heat explores how different types of heat impact flavor and texture. After heading to Italy for a lesson in cooking with fat, Japan for a crash-course in salt, and Mexico for a tutorial in using acid in the kitchen, chef/author Samin Nosrat returns to her adopted hometown of Berkeley, California to examine how heat changes the texture and flavor of ingredients. The episode notably includes a lesson in live fire cooking filmed at Chez Panisse, the California cuisine institution where Nosrat got her start in the kitchen.

What does Samin learn about heat in this episode?

For grilling, Nosrat explains that it’s best to avoid cooking directly over an open flame and instead cook over hot coals in lower temperature zones to get an even cook. “It doesn’t matter whether you’re cooking over a stove, an open fire, or in a slow cooker,” she says. “The goal is always the same: Apply the right level of heat so that the surface of your food and the interior are done cooking at the same time.”

When cooking poultry, Nosrat recommends allowing the bird to come up to room temperature for an hour or more to ensure it cooks evenly. If not, it might burn on the exterior and come out raw inside. When it comes to her recipe for whole roasted buttermilk chicken, the fat and acid in the buttermilk is “the most delicious kind of insurance,” she says. The buttermilk will prevent the bird from drying out if it stays in the oven a bit too long. She also notes that when roasting the chicken, it’s important to face the legs towards the back of the oven where it’s hottest to allow for more even cooking. Poultry cooks in two stages and should be given some time to rest after roasting so that the muscle can relax.

Using a bean and vegetable salad as an example, Nosrat also explores how heat changes different types of legumes and greens. For white beans, she recommends simmering rather than boiling. When beans are boiled they don’t cook evenly and often break apart. For the vegetables, Nosrat recommends using a separate pan for each type of vegetable to allow them to cook at their own pace. “High heat reorganizes aromatic compounds in our food and produces deep savory flavors that don’t exist in the pale versions,” she explains.

In addition to lessons on the principles of heat in cooking, Nosrat also discusses how to shop at the grocery store for basic ingredients and how to select the right type of salt for different styles of cooking.

Who cooks alongside Nosrat, and where does she visit?

At Chez Panisse, Nosrat learns the nuances of chef Amy Dencler’s use of open flame grilling. Dencler creates several “heat zones” in the fire by moving around different temperatures of coals so that things like steaks cook evenly on the grill. Nosrat then visits the Berkeley Bowl West grocery store where she and the butcher discuss the role that fat content plays in building flavor for meat dishes.

At home, Nosrat prepares a bean and roasted vegetable salad with her illustrator and friend Wendy MacNaughton, who did the illustrations for the book version of Salt, Fat, Acid, Heat. Later, Nosrat invites her mother Shahla Nosrat to her house to help discuss the process of steaming and frying through the making of tahdig — a Persian rice dish that features a crunchy brown crust.

Shahla does several things to achieve the right texture in the dish: She adds lots of salt to the water that she uses to boil the rice (until the water tastes like “seawater”). She then uses an oil that can handle high heat and lets it sizzle. In order to avoid creating a soggy tahdig, Samin’s mom also wraps the pot lid in a towel to reduce moisture during the frying process. Butter is poured in last so it doesn’t burn.

What are the episode’s most quotable moments?

“One of the valuable lessons I learned at Chez Panisse was that you don’t have to use expensive ingredients to make good food. All you need to find are simple, quality staples and to treat them with respect. So knowing what to look for is your first step on the way to a good meal.” — Nosrat, on how to make good meals at home

“People always treat meat and expensive ingredients as the most luxurious foods, but someone who took the time to cook three different vegetables and a pot of beans, and pick a whole bunch of herbs and make this, that’s like true decadence.” — Nosrat, on the luxury of a really delicious and thoughtfully-made bean and roasted veggie salad

“Tahdig test: It’s the first test before the ‘give birth to a child’ test” — Nosrat, on the importance of making good tahdig as a woman in Iranian culture

“I think a big part of what keeps people out of the kitchen is that they feel like they have no agency, no power, no knowledge, and so there’s a way that if they’re involved in just a tiny bit of the process, they take away that knowledge and they feel empowered.” — Nosrat, on why she has people help her cook at dinner parties

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Source: https://www.eater.com/2018/10/12/17938784/salt-fat-acid-heat-heat-recap-season-1-episode-4

[gardenplow3-blog]

REVIEW: Festive Limited Edition Coca-Cola Zero Sugar Cinnamon (United Kingdom)

What is the Festive Limited Edition Coca-Cola Zero Sugar Cinnamon?

Coca-Cola has introduced a new cinnamon-tinged variety of Coke Zero (excuse me – Coke Zero Sugar) – only during the holiday season and only in the UK.

How is it?

There was just a basic Coke aroma inside the bottle. No trace of cinnamon, which is unusual since I find most “flavored” items rely heavily on scent.

The first mouthful read “Coke Zero” for a good two seconds before the cinnamon announced itself. It was a good, middle-of-the-road cinnamon – present but not overbearing. I didn’t find it to be glaringly artificial, either. This wasn’t Pepsi Fire – it wasn’t bringing heat, just a mild spice, which I really appreciated.

Coke Zero Sugar Cinnamon would make a great party drink for teetotalers who want a little extra something besides the usual soft drinks, but it would also make a great base for cocktails. How about a rum and Coke Zero Cinnamon with a splash of orange liqueur? Call it a “Christmas Potpourri.” Or don’t, because that’s a terrible name for a beverage.

Is there anything else you need to know?

This might be a tough find. Released in October, it is only appearing until the end of December. It was already scarce in the city centers I visited in Scotland. I only saw it in one Tesco, after I’d half given up searching for it in about a dozen other groceries and convenience stores.

Editor’s Note: If you’re SUPER eager to try it, there are folks on eBay selling bottles for ten times the selling price, plus shipping.

Conclusion:

Coke Zero Cinnamon was a pretty good (temporary) addition to the Coke lineup – a mild and tasty cinnamon shot. I can’t see this as a year-round flavor, but I would certainly repurchase it during the holidays. It’s worth a try if you can get it. I hope it’s released stateside, but will we have to wait until next year?

Purchased Price: £1.25 (approximately $1.57 USD) Size: 500 ml bottle Purchased at: Tesco Rating: 8 out of 10 Nutrition Facts: (per 250ml) 1 calorie, 0 grams of fat, 0 grams of saturated fat, 0 grams of sugars, 0.03g salt .

Source: https://www.theimpulsivebuy.com/wordpress/2018/12/27/coca-cola-cinnamon-review/