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silicabeast34-blog · 6 years ago

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Feeding Babies | 0-6 months Breastmilk

Alright everyone! You have been asking for a post on feeding babies for years (seriously, years – since Asher was a baby!) and I'm finally giving it to you! We're going to start at the very beginning here from 0-6 months with the first thing a baby ever eats – MILK! I'm breaking this one into 2 parts – Breastmilk and Formula. Starting with the Breastmilk post! Look out for the formula one early next week!

We'll continue with future posts where we'll chat about first solids, feeding toddlers, the picky years, and packing lunches! All with a paleo-style perspective and what has worked and hasn't worked for us. So be sure to keep checking back here and on my social media if those subject interest you. Ok here goes! This is a long post with lots of parts, so I'll lay out a table of contents here so you can scroll to the information that most interests you.

My Philosophy

Paleo and Breastfeeding

Pumping, Storing, Building a Stash

Traveling

Common Problems

food sensitivities

low supply

My Philosophy

I have breastfed 3 babies, and am definitely in the camp that -if you are able – it is the absolute best route to go for the health of your baby. HOWEVER, you've heard me say this before and I'll say it again – I can't stand the pressure that social media puts on moms about breastfeeding. Yes – “Breast is best”. But FED is the most important, and if your situation, whatever it may be, makes it difficult or impossible to breastfeed – then there are formula options out there that will sustain your child and still help them thrive. More on that below! The pressure we put on ourselves is also so unnecessary, but I'm guilty of it too. I can remember many tear-filled nights, with each of my babies, because I felt like a failure and thought I wasn't producing enough milk. They were going through their cluster feeding phase and seemed to never be satiated, and I blamed myself. I can guarantee every breastfeeding mom has had at least one situation like that, and we all know it feels terrible. Thankfully with each baby- the stress for me lessened, and I learned ways to combat the feeling – like stocking up my freezer with an ounce or 2 at a time just for piece of mind. Read more about that here! Having a little stash, or even having formula on hand to top off with if necessary, lessened the weight on my shoulders and helped me ease up. Similarly – every time I would have a postpartum flare-up, my milk would either decrease from all of the weight I was losing, or I had to take a medication that was unsafe for breastfeeding – and I would beat myself up. Actually – to this day, I still feel disappointed that my disease “forced” me stop breastfeeding Asher at 7 months, and Easton at 9 months. Which is crazy – because 7 and 9 months is a huge accomplishment! Read a little more about that struggle here. With Kezia- I had to stop for a bit due to malnutrition on my end and also unsafe medication and supplements. We moved her to formula for the time being, and I pumped occasionally when I was feeling up to it but my supply pretty much diminished. Thankfully our bodies are pretty miraculous though and once I started gaining some weight back and eating bigger meals, my milk came back!.

Paleo and Breastfeeding

I'm frequently asked if it's possible to eat a Paleo diet and breastfeed successfully. I've written and talked about it quite a bit, so rather than reiterating – I will link you to a few past articles to read. Long answer short though – YES it's definitely possible and some people actually find their milk supply increases and is more nourishing. However, if you are accustomed to eating a standard American diet and want to switch over to a Paleo diet, I would suggest doing it gradually if you are breastfeeding.

MORE RESOURCES

Paleo, Pregnancy, and Postpartum

Breastfeeding on a Whole30 – Answering Your FAQs

Four Tips (and Recipes!) to Support Your Breastfeeding Whole30

Pumping, Storing, Building a Stash

I was NEVER the mom who had an abundance of milk flowing. I couldn't pump a full bottle after a feed, or barely even pump enough to fill a normal bottle if I was working. I had to work a little harder to pump while I was away, and also to build a small stash in my freezer for those times when I needed to top them off or was traveling for work.

To read about the pump I used, eco-friendly storage ideas, when to start pumping, and our favorite bottles see this post.

Traveling

As a working and traveling mom – I am also often asked how to handle pumping and transporting while traveling. The most important thing I learned was to carve out time between my meeting schedule every 3-4 hours to pump. If you're busy all day running from meeting to meeting, it can be really easy to forget or keep putting your pumping sessions off. Delaying or skipping sessions can cause a supply decrease and super painful engorgement! No one else is going to tell you stop and take the break to pump – so even if it means putting calendar reminders in with alerts – do it! There were even MANY times were I pumped in the back of an uber or cab with a cover on to maximize the use of my time. Traveling with breastmilk is a pain, in all honesty. First things first- make sure your room has a refrigerator. Most hotels will deliver a small one to your room if you call and tell them you're a breastfeeding/pumping mom. When I travel, I use breastmilk bags so transportation home is easier. I bring this ice chest with me if I'm going to be gone for a short trip – 2 or 3 days. I remove the plastic liner so I can fold it and put it in my bag for my outbound flight. Be sure to also pack some ice packs like these ones. If you're staying in a hotel, you can also ask for a ziplock of ice when you're departing. I like that the ice chest can be worn on my shoulder and it fits in the overhead compartment for my return. If you're going to be gone for a longer period, are pumping for multiples, or have a larger volume of milk – I suggest looking into some breastmilk shipping companies. Some business even include it as a benefit for moms! Just be sure to leave a little extra time getting through security. I have TSA pre-check, but because it's liquid – they will still have to scan them all. I request that it is not put through the x-ray machine and checked manually. My favorite thing is getting a young, single TSA guy that has to check all of my breastmilk. They handle it like it's dirty underwear and it makes me crack up inside at how uncomfortable they look. Hey TSA teenager – It's not toxic or contagious! Quite the opposite. I have been told by TSA personnel that frozen milk does not need to be checked – but it is not recommended that frozen and thawed breastmilk be refrozen, so I always keep mine fresh/liquid and freeze when I get home.

Common Problems

Breastfeeding is the natural way to feed a baby, but that doesn’t always mean it’s uncomplicated.

I will be honest and say that I had a fairly easy time breastfeeding my babies. Aside from the pain in the first few weeks, they all latched really well from the start. I did learn a lot from my nurses in the hospital, and always took the offer to see a lactation specialist with each baby, even after having experience under my belt from nursing #1. It wasn't always perfect though – my nipples cracked and bled and I remember digging my heals into the ground each time Asher latched for the first few weeks. This organic lanolin-free cream by the way was a LIFESAVER for #2 and 3. I also had mastitis with Asher pretty late – around 6 months and got so sick that I was vomiting and had a super high fever. I actually think that was a culprit in sending me into the postpartum flare up I had with him. They say it should come naturally and it shouldn't hurt. But for a lot of women that is not the case. There's a ton of different reasons why breastfeeding may be difficult or not work for you, and that's totally ok. Breastmilk really is the best option for a baby though, so make sure you've ruled out and tried to overcome all of these common issues first before switching to formula.

Latch and positioning problems (click here for latch resources)

Tongue tie (click here for tongue tie resources)

Thrush, mastitis, plugged ducts, engorgement (click here for remedies and resources)

Low supply (click here for supply issues and here for maintaining supply on Paleo and see more below)

Food sensitivities (see more below)

“Give yourself time and be gentle and positive to yourself with your thoughts. You are not failing. You are learning. Together.” – Kellymom.com

Just a couple of notes in addition to the resources I linked on 2 of the issues listed above.

#4 Low Supply

I personally think the best way to increase your supply is to eat a nutrient-dense diet and nurse frequently. If you really want to increase it, I find it beneficial to pump after each feeding to completely empty the breasts and signal to the body that you need to make more milk. Read this article for more information. This article, while lengthy and somewhat extremist, is also a great read regarding nutrition for breastfeeding mothers. I also really like the points they make about low supply and the realistic and successful alternatives when exclusive breastfeeding is not an option. If you have an autoimmune disease, or any gut issues – I have to heed warning for trying to increase supply by way of supplements and even food. You can read more about my experience here– but when Easton was little I tried oats, brewer's yeast, Mother's Milk tea, and fenugreek supplements and I believe they all contributed to the terrible flare I had about a month later. I also did a Whole30 with 2 of my babies and filled up on tons of sweet potatoes and other starchy vegetables in an effort to stay satiated and increase supply, and I have since learned that too much starch can throw my gut into a downward spiral. If you start doing anything out of the ordinary from your typical routine, just keep a close eye on any new symptoms.

#5 Food Sensitivities

Most websites and doctors will tell you that the food mom consumes does not affect the nursing baby. I think it varies by situation, but I noticed certain food intolerances in all of my babies during those first few months when their digestive system is still developing. If your baby is unusually fussy, the first step is to see someone who is experienced with helping mothers breastfeed and who observes the baby at the breast. Make sure none of common problems listed above are occurring first before looking to your diet. If it’s been determined that the baby has a good latch and is breastfeeding well, and the problem continues, it’s time to look for other culprits. In my experience, there are instances, when a nursing baby does react to something you have eaten and you may need to eliminate it. While lactose intolerance is extremely rare for babies, and typically develops after the age when, evolutionarily, human beings wean from breast milk, cow's milk can still be a problem. Babies can be sensitive to specific cow’s milk antibodies, in the form of proteins (not lactose), which pass into the mother’s milk. Read more about dairy sensitives here. Other culprits can be wheat, soy, corn, onions, garlic, chocolate, caffeine, and eggs. Grains, chocolate, dairy, and caffeine have affected all of my babies, and I noticed a significant decrease in fussiness and gas after feedings once I cut those out, as well as little to no spit up. I usually added some of those foods (minus grains because… Against all Grain…) in after 3-4 months. If you’ve ruled out everything else that may be causing your baby to be fussy or spit up, I think it's worth a try to eliminate the most common food culprits listed above for 2-3 days and reintroduce on food at a time to see if it has any effect. Keep a food journal where you can note any patterns between what you’re eating and baby's reaction. If you suspect a food, remove it from your diet completely for a few weeks. If there's no change, then you may need to look elsewhere. If you do see an improvement during the time you eliminated the food, do a little test by trying that one food group again and watching the baby symptoms closely. Just remember to only try one food at at time so you can track it easily. Just be cognizant to make up for any nutrition you may lack after cutting out a food group, especially if it previously made up a big part of your diet. For instance with dairy, look to things like almonds and green leafy vegetables like kale to ensure you’re getting enough calcium. And I always suggest checking in with your doctor or better – functional medicine practitioner – before eliminating or adding new foods.

MORE RESOURCES

Breastfeeding Challenges in the Early Days

Comprehensive List of Breastfeeding Concerns

15 Breastfeeding Problems and How to Solve Them

This leads us to the next post: Formula Feeding! I suspect that is what the majority of you are interested in reading about – so stay tuned for early next week! Photo credit Jennifer Skog Photography

Source: https://againstallgrain.com/2018/08/06/feeding-babies-0-6-months-breastmilk/

#read more #see more #check it out #interesting #learn more

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silicabeast34-blog · 6 years ago

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SPOTTED ON SHELVES – 10/15/2018

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 Sprouts.)

(Spotted by Robbie at Sam’s Club.)

(Spotted by Rachel C at Meijer.)

(Spotted by Sylvia at World Market.)

(Spotted by Rachel C at Costco.)

I think it’s new because it’s a new shape that looks like a baby bottle’s nipple. (Spotted by Rachel C at Costco.)

We covered two new Jonny Pops flavors back in March. Turns out there were five total. (Spotted by Robbie at Target.)

(Spotted by Carla at Walmart.)

I’m not sure if this is just a repackaging of the other Starbucks syrups that have been sold or a whole new product. (Spotted by John at Meijer.)

There are three varieties. We covered the Pumpkin Spice Latte one a few weeks ago. (Spotted by Carla at Safeway.)

(Spotted by Jarred at 7-Eleven.)

(Spotted by Amanda Y at Sprouts.)

If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email ([email protected]) 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/2018/10/15/spotted-on-shelves-10-15-2018/

#read more #see more #check it out #interesting #learn more

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silicabeast34-blog · 6 years ago

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Buffalo Cauliflower Tacos with Ranch Sauce

These Buffalo Cauliflower Tacos are a great meat-free main—all the flavor of buffalo wings, but made with cauliflower! Top these easy tacos with vegan ranch dressing and serve.

Photography Credit: Erin Alderson

After becoming a vegetarian, there were certain flavors I missed that were primarily meat-based. Certain spice rubs and sauces were only really found paired with meat. One of my favorites: buffalo sauce.

It didn’t take long for me to start experimenting with the sauce in vegetarian ways. One of my favorite combinations became buffalo cauliflower.

These buffalo cauliflower tacos are the perfect vegan meal. Pan-frying the cauliflower helps soften the cauliflower just enough to lose the extreme crunch from raw cauliflower. However, the cauliflower still has enough texture that you’re not eating a mushy taco!

What’s in the buffalo sauce?

One of the main challenges with buffalo sauce and vegan eating is that buffalo sauce is traditionally made with butter and hot sauce. For this recipe, I’ve taken a simple cashew cream (which also forms the base for the ranch dressing drizzled over top), and used it in place of the butter. The cream helps cut the heat and gives the buffalo sauce a bit more hold on the cauliflower.

How to Make Cashew Ranch Dressing

About 75 percent of my diet is vegan and so I think it’s fun to take a favorite vegetarian recipe and make it vegan. For these tacos, I made them vegan with help of an all-purpose cashew cream flavored to mimic classic creamy ranch dressing. For this dish, I use the cream as a replacement for the traditional mayo/buttermilk ranch dressing base and it’s a delicious and cooling drizzle to finish these slightly spicy tacos.

Cashew ranch dressing only sounds confusing. It’s made from cashew cream, which is super easy to make: just soak cashews in water and a bit of lemon juice. Bonus! It can be made in a large batch and used throughout the week as a salad dressing or dip. Just keep it refrigerated for up to five days in an airtight container.

I love using cashew cream as a base instead of the buttermilk/mayo combination because the slightly thicker texture reminds me of store-bought ranch.

The fresh herbs really liven up the sauce. I like to keep cut carrots, cucumbers, and celery available in the fridge—with some cashew ranch on hand, this makes an easy after-work snack!

By the way, cashew cream is worth having around if you or loved ones aren’t eating dairy! You can easily incorporate it into other dishes, such as an herb-heavy sauce for pasta, finishing drizzle for grain bowls, or a creamy base for a vegan dip.

Assembling the Buffalo Cauliflower Tacos

The cashew cream does double duty—it gets added to the buffalo sauce, and then serves as a base for the ranch dressing. The pan-fried cauliflower is tossed in the buffalo sauce then finished with a drizzle of the cashew ranch. These tacos benefit from the creaminess of the ranch and the heat of the buffalo sauce.

To round out your meal, consider serving some black beans on the side!

More Meat-Free Mains!

Buffalo Cauliflower Tacos with Ranch Sauce Recipe

This recipe is easily doubled.

Ingredients

For the tacos:

2 cups cauliflower, chopped into bite-size pieces

2 teaspoons neutral oil

Pinch of sea salt

2 tablespoons cashew cream

2 tablespoons Frank’s Red Hot Sauce

4 8-inch corn tortillas, warmed

For the cashew ranch sauce:

2 teaspoons minced fresh, flat-leaf parsley

2 teaspoons minced fresh chives

1 teaspoon minced fresh dill

1/4 teaspoon garlic powder

Pinch of salt

Pinch of pepper

1/4 cup cashew cream

For serving:

1/2 avocado, diced

1 tablespoon chopped parsley, to garnish

Method

1 Cook the cauliflower: Heat a skillet over medium heat and add the oil followed by the cauliflower. Cook, stirring frequently, until the cauliflower is tender and starting to brown, 8 to 10 minutes.

2 Add the buffalo sauce: In a small bowl, combine the cashew cream with the hot sauce. Add to the pan with the cooked cauliflower and toss to coat the cauliflower. Add more hot sauce, if desired.

Remove the pan from heat until ready to serve.

3 Make the cashew ranch: Combine the parsley, chives, dill, garlic powder, salt, pepper, and cashew cream in a bowl. Stir to combine.

4 Warm the tacos: In a dry skillet over medium-high heat, toast the tortillas one at a time until they are warm and show a few charred spots. Keep warm under a clean kitchen towel.

5 Assemble the tacos: Divide the cooked cauliflower between the tortillas. Top with diced avocado, a drizzle of the cashew ranch, and some chopped parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Buffalo Cauliflower Tacos with Ranch Sauce on Simply Recipes. Thank you!

Erin Alderson

Erin Alderson is a photographer/videographer living in Sacramento, CA. She currently runs Grove Haus Studio, focusing on capturing the stories behind food/farms through visual media and recipes. Erin can also be found sharing fresh, vegetarian recipes on her site, Naturally Ella.

Most popular Super Bowl foods, ranked

“I’ve had a lot of experience coming through for my baseball teammates and my family in crunch time, but even I need help sometimes, too,” Rodriguez said in a press release. “That’s where my guy Mr. Peanut comes in. He’s there for me when I need a crunchy snack and always has my back.”

Uh, OK, A-Rod. He’s a peanut with a monocle and top hat, but sure, whatever.

Planters released a short teaser from the ad showing Mr. Peanut lobbing nuts at the baseball star, who tries to catch them in his mouth. And based on a still photo released to promote the ad, at one point the two unlikely friends drive around in what looks like a school bus.

The commercial is set to air sometime during the game’s second quarter. If you’re getting ready for the Patriots-Rams clash on February 3, here’s every recipe you need for Super Bowl Sunday.

Source: https://www.thedailymeal.com/mr-peanut-alex-rodriguez-super-bowl-commercial/012419

#read more #see more #check it out #interesting #learn more

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silicabeast34-blog · 6 years ago

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Three Tasty Recipes for Salsa Pork (Slow Cooker or Pressure Cooker)

These Three Tasty Recipes for Salsa Pork are all so delicious and Salsa Pork couldn’t be easier for a Taco Tuesday Dinner! It doesn’t matter whether you use the Instant Pot or the slow cooker to prepare this tasty Salsa Pork because I’m sure your guests will gobble it up and probably ask for seconds.

Click here to PIN Three Tasty Recipes for Salsa Pork!

Click here to see 20 Amazing Recipes for Slow Cooker or Instant Pot Mexican Shredded Beef, Chicken, or Pork

These Three Tasty Recipes for Salsa Pork all begin with a different cut of pork: pork roast, pork chops, or pork shoulder. No matter which cut of pork you choose, or which recipe you choose, I bet one of these Salsa Pork Recipes will be just what you’re looking for! Salsa pork is such an easy dinner idea and something that would taste good any time of year.

Serve Salsa Pork on it’s own with a colorful green salad, serve over rice (or cauliflower rice for a low-carb option), or make tacos, burritos, enchiladas, or tostadas. The options for this tasty meat are endless so just let your creative juices flow and get cooking! And if you’re looking for a Taco Tuesday dinner for tomorrow, don’t you think Salsa Pork Tacos sound delicious?

All photographs here are copyrighted to the blog that posted the recipe. Just click the recipe title under any photo to see the full recipe on the original blog. And if you try one of these easy recipes for Salsa Pork please come back and tell us how you liked it!

Slow Cooker Salsa Pork from Taste and Tell sounds like an easy dinner idea. The boneless pork roast is trimmed and placed in the slow cooker, then it’s cooked in salsa verde and chicken stock with some onion, tomatoes and cumin. When the pork pulls apart, the sauce is reduced on the stove and the flavorful pork mixture is served over rice with cilantro and sour cream to garnish as desired!

Instant Pot Salsa Verde Pork from Cooking with Curls is easy enough to fix any night of the week and is loaded with flavor. With just five ingredients and ninety minutes in the Instant Pot you can create this yummy Salsa Verde Pork that can be served in so many ways. Use it to stuff tacos, burritos. tamales or enchiladas; serve over rice or cauliflower rice, or top a colorful green salad. Sounds delicious!

These CrockPot Salsa Pork Chops with Cumin, Lime, and Garlic from Kalyn’s Kitchen are tender, Southwestern flavored pork chops in a sauce that is just slightly spicy. Made in the slow cooker these pork chops can simmer for several hours while you are busy doing other things. They are tasty served with a green salad or would be delicious with Spicy Mexican Slaw for a low-carb meal.

More Tasty Pork in the Slow Cooker or Instant Pot: Use the Index Page for Pork to see all the slow cooker or pressure cooker pork recipes that have been featured on this site.

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Source: https://www.slowcookerfromscratch.com/slow-cooker-salsa-pork-from-taste-and/

#read more #see more #check it out #interesting #learn more

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silicabeast34-blog · 6 years ago

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Spicy Thai Rice Noodle Salad Vegan Option

Thai Noodle Salad is a healthy rice noodle salad recipe that can be made two ways – with added protein, or as a meatless meal! A gluten free Thai noodle salad is perfect for meal prep. All you need is chopped cabbage, cilantro, peppers, rice noodles, lime, and an Thai style chili sauce to marinate them in! Bonus –> cold rice and rice noodles are great for your health; read more below!

2 things that are underappreciated. First, the EASE of this MEAL PREP recipe; seriously can’t go wrong with a crunchy spicy (yet cold) Rice Noodle Salad. It’s been 3 years since I have shared this thai salad recipe. That long, really? Gah, this is a fav SO we updated the photos and recipe for ya!

Secondly, leftovers. Yes the deliciousness of these leftovers for weekday lunch plans makes me happy. There’s something about cold noodles that just makes me happy. Maybe it’s because I used to eat them before 6am volleyball practice during my high school years. Shh… don’t tell my mom, but that was me who always snagged the last bit of leftovers before the rest of my family did. Hey, can you blame me? I grew up with three older brothers, if you didn’t grab food when you could, you wouldn’t get any, especially NOODLES!

But I digress…

You see, nowadays, things have changed. 10 years of eating gluten free! That means rice noodles, veggie noodles, and chickpea pasta are usually our go to for pasta dishes. Be that it is also end of summer, a cold rice noodle chopped salad with extra thai flavors and spices has become a staple!

Yes, this salad is a must for those hot days! Especially when you’re training, extra active, or just always on the go! You (we) need those good nutrients and carbohydrates to refuel!

But let me explain something else here. Another reason why we love COLD rice noodle salad:

Can you guess it? Yep –> it’s a resistant starch.

Wait, hold up. I think I should probably go over this RS (resistant starch) thing again. What is it, why do we like eating it?

LET THE NERDY NUTRITION TALK BEGIN!

To sum it up:

Resistant starch is “the sum of starch and products of starch degradation not absorbed in the small intestine of healthy individuals.” Instead of being cleaved in twain by our enzymes and absorbed as glucose, resistant starch (RS) travels untouched through the small intestine into the colon, where colonic gut flora metabolize it into short chain fatty acids. Thus, it’s resistant to digestion by the host. Definition Source via Mark’s Daily Apple

Sounds like a bad thing, right? Actually it’s not. It’s VERY GOOD thing!

Resistant starch can actually HELP improve digestion! How? This type of starch provides more bacteria in the gut because it is resistant to breaking down into sugar/glucose. And new research has discovered that if you cook your rice or rice pasta in 1 tsp of coconut oil first, it actually increases the RS (resistant starch). So we did just that, a little experimenting with the cooling times too.

We let the pasta sit overnight, which really helped with the soaking up the spices and flavor. Plus cooling it for 12 hours is the so called “peak time” for resistant starch.

“ Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch.“

Once the rice noodle salad was cooled, we mixed it up two ways. One with crunchy chopped salad and cabbage, sliced thai peppers, thai chili sauce, and crushed nuts to keep it meatless and vegan.

The other way I made this salad was by slightly sauteeing the chopped cabbage with sesame oil and a little bit of sweet asian chili sauce. Then I topped each noodle bowl with beef (for that extra protein and iron). It was a little less crunchy but also a little more fragrant!

Both nutritious and delicious! The vegetarian option is perfect for that pre workout fuel! Haha carb load. Or wait till after your workout and eat the BEEFY salad for a healthy recovery meal!

See, solving all your “what to eat when” problems here.

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Description

Spicy Thai Rice Noodle Salad – 2 Ways! This gluten free rice noodle salad is a healthy addition to any meal or you can make it a main meal by adding protein. Vegan option!

Ingredients

4 cups chopped cabbage or asian salad mix (salad only, no crisps)

8 oz rice noodles

3- 4 tbsp tamari (gluten free soy sauce)

2 tbsp rice vinegar

1/2 tsp minced garlic

1/4 cup chopped green onion or chives

3 tbsp chopped roasted nuts

2 tbsp sweet chili pepper sauce (Ex: Thai Kitchen brand)

3 tsp sesame oil

1/2 c Cilantro to garnish

Splash of lime juice and sliced lime to garnish

Optional topping – sliced grilled cooked protein of choice (see notes)

Instructions

First cook your rice noodles according to instructions. Usually takes around 8 minutes or less. Rinse in cold water.

After the rice noodles are cooked, place them in a large bowl and add in 2 to 3 tsp sesame oil, pepper, salt, and asian chili sauce. Mix and place in fridge to cool. For best flavor and resistant starch, let it sit for at least an hour.

After it’s cooled, toss your noodles with the rest of your ingredients. You can lightly saute or steam your cabbage salad first or leave it raw. Mix with you nuts, tamari sauce, onion, vinegar, and garlic. Add more pepper and sesame seed and/sesame oil if desired.

Toss in bowl and squeeze fresh lime juice on top. Add red pepper flakes for extra spice! Chopped Cilantro to garnish.

Serve or keep in fridge for when ready.

If you want to make this dish a main meal, add 8 ounces of a cooked protein. Example; steak strips, chicken, shrimp, tofu, etc.

Notes

Nutrition below is for the Thai Rice Noodle Salad one, no meat added.

Protein options – cooked chicken, shrimp, beef, or even tempeh or tofu!

Keywords: salad, rice noodles, asian, thai, healthy, vegetarian

Let’s recap, eat cold noodles all the livelong day and your gut will be happy! Just kidding. But now you know the GUT HEALTH reasons on why you should keep a big batch of cold rice noodles (or any other resistant starch recipe) in your fridge this summer. Oh and why cold leftovers are a blessing. Just sayin..

Dear rice noodle salad, you just so darn tasty.

Who’s ready to start slurping?

What’s your favorite cold pasta salad dish or noodle salad recipe?

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Source: https://www.cottercrunch.com/spicy-rice-noodle-salad-2-ways-gluten-free/

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silicabeast34-blog · 6 years ago

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9 Easy Marinades for Slow Cooker Chicken

Many of our weeknight repertoire recipes are for chicken. And as such, our relationship with chicken can get stale pretty quickly. And yet, it’s one of the easiest, quickest, healthiest options on the block, so we inevitably return to it time and again. The holy trinity of salt, pepper, olive oil works wonders on meat and vegetables, but sometimes you gotta change it up on chicken.

In our efforts to keep our relationship with chicken excited, we also didn’t want to make things more complicated, so we bring you simple marinades for slow cooking chicken. Just pour it in the marinade at night, and then pour it in the slow cooker in the morning. Then pour some out for your homies. But definitely into the trash because raw chicken liquid is scary. These are so easy, future-you is already thanking you.

1. Italian Dressing

Dear Crissy

It’s that easy. Marinate chicken in Italian dressing (yep, that stuff in the bottle on the fridge door) and then slow cook while you’re doing laundry and running errands. This recipe gets a little fancy, adding lime juice and honey, which is great, but don’t let it hold you back if you haven’t got a lime handy. Pour it on, pour it out! Get the recipe here.

2. Tandoori Style Marinade

This recipe relies on yogurt to do all the tenderizing work for you, so leaving it overnight makes it even better. Simply put all the ingredients into a food processor and blend up for this one-step marinade that packs a spicy punch. Get our Tandoori Style Marinade recipe.

3. Frank’s Red Hot

Sweet Little Blue Bird

Let your chicken bathe in the all-American glory that is buffalo sauce. Let it swim like a dolphin emoji in a sea of spice, in a Ziploc bag in your fridge like a fish you won at a carnival. If you run out of time to put it in the crock-pot, just grill it! Get the recipe here.

4. Balsamic Marinated Chicken

Rosemary and soy sauce are the key ingredients to round out the balsamic marinade in this recipe. Tart and sweet, this is another easy food processor recipe with just a few ingredients before the chicken hits the slow-cooker. Get our Balsamic Marinated Chicken recipe.

5. Easy Ranch Marinade

The name says it all on this one. A packet of ranch seasoning and little vinegar make this a quick toss-together recipe no matter what you have on hand. Of course you can get fancy and make your own ranch powder, but it’s a no-brainer to keep a packet or two in the cabinet for simple marinades like this! Get the recipe here.

6. Lemon Marinade

Chowhound

Combining plenty of lemon juice with chili flakes creates a surprisingly complex flavor for slow cooker chicken while maintaining a really bright profile. Fresh squeezed is the key to this one though, so be sure and use the marinade within a few hours of making it. Get our Lemon Marinade recipe.

7. Peanut Chicken Marinade

All Recipes

This is the perfect chicken to go from dinner to lunch. Pop it in the slow cooker for a few hours and when you come home you have perfect take-out style chicken. It’ll taste even better the next say on cold noodles for lunch! Sure beats a pb&j. Get our Peanut Chicken Marinade recipe.

8. Honey Dijon Marinade

Chowhound

Just another two main ingredient marinate to yield incredible results with this honey and mustard combination. It’s essentially an adultified version of your favorite chicken tenders from that bar in college. Hard to beat such classic flavors. Get our Honey Dijon Marinade recipe.

9. Greek Marinated Chicken

This is another recipe where the yogurt has a chemical effect on the chicken, but using a spice profile from the other side of the globe. Oregano and garlic shine through this marinade and create a versatile Mediterranean chicken for schwarma wraps or salads. This will certainly become a dinner to lunch favorite. Get the recipe here.

Header image: Grilled Chicken with Balsamic Rosemary Marinade from Chowhound

Related video: Slow Cooker Chicken Adobo

Source: https://www.chowhound.com/food-news/173430/9-easy-marinades-for-slow-cooker-chicken/

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silicabeast34-blog · 6 years ago

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Waldorf Tuna Salad with Greek Yogurt, Apples, Grapes, and Walnuts

<![CDATA[ .tasty-recipes-quick-links text-align:center; .tasty-recipes-quick-links a padding: 0.5rem; ]]>

A fresh and healthy tuna salad recipe made with nonfat Greek yogurt, celery, apples, grapes, and walnuts and served open-faced on whole grain bread (235 calories or 4 WW points).

This post is sponsored by Grain Foods Foundation.

Tuna salad sandwiches are a lunchtime mainstay but they can pack a lot of calories when made with traditional mayo. To lighten it up, I skip the mayo and use nonfat Greek yogurt and add lots of fresh, flavorful mix-ins like crunchy celery, sweet grapes and apple, and toasted walnuts for a heart-healthy dose of fat.

Another easy way to make a healthy tuna salad sandwich (or any sandwich, really) is by serving it open-faced, and piling your sandwich fillings on top of one piece of bread instead of two. It slashes the calories while still allowing you to enjoy all the toasted goodness of bread (#YesToBread), and how could you not love that?

It’s a cinch to make this healthy tuna salad and it’s a great recipe to make ahead and keep in the fridge for quick lunches. When you’re ready to eat, toast a slice of your favorite whole grain bread and top it with a scoop of tuna salad for a delicious, nutritious meal.

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For a fresh, lighter spin on traditional tuna salad, try making open-faced Waldorf tuna salad sandwiches with Greek yogurt, celery, apples, grapes, and walnuts!

Author: Andie Mitchell

Prep Time: 10 mins

Cook Time: 0 mins

Total Time: 10 minutes

Yield: 2 servings

Category: seafood

Ingredients

1 can solid white tuna in water, drained and flaked with a fork ¼ cup nonfat Greek yogurt Pinch of salt and pepper ¼ cup finely chopped celery ¼ cup finely chopped apple ½ cup grapes (red or green), chopped 2 tablespoons chopped walnuts 2 slices whole grain bread, toasted

Instructions

In a bowl, mix the tuna, Greek yogurt, salt, and pepper. Add the celery, apple, grapes, and walnuts and mix well. Divide the tuna salad among the toast and serve immediately.

Notes

1 Serving (1 slice toast with 1/2 of the tuna salad recipe): 4 WW Freestyle points

Nutrition for Tuna Salad (no bread): 2 WW Freestyle points 145 calories, 6g fat, 1g sat fat, 23mg cholesterol, 223mg sodium, 10g carbs, 2g fiber, 8g sugar, 16g protein

Nutrition

Serving Size: 1 slice toast with half of the tuna salad

Calories: 235

Sugar: 11g

Sodium: 358mg

Fat: 7g

Saturated Fat: 1g

Carbohydrates: 28g

Fiber: 4g

Protein: 20g

Cholesterol: 23mg

Keywords: tuna salad recipe, healthy tuna salad, tuna salad with greek yogurt

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/healthy-tuna-salad-with-greek-yogurt/

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silicabeast34-blog · 6 years ago

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Corn pakoda recipe, sweet corn pakoda

Corn pakoda recipe, perfect snack for tea, coffee time. Sweet corn pakoda recipe with full video, step by step pictures. Mint, fennel seeds and fresh ginger garlic paste makes it so flavourful that the whole house will be filled with the pakoda flavour lingering around. Harini Kumarasamy, a reader friend sent me this wonderful recipe last time when I posted orange peel kuzhambu. I took sweet corn from Fairprice after long time just to try sweet corn pakoda recipe. There is a time when I used to buy corn so much and we were crazy about sweet corn in spicy chaat form. Just boil, add butter or chilli powder, chaat masala and lemon juice combo. Then got bored and stopped completely buying sweet corn. Just buy it when I need to try some recipe with it. Check out my other interesting recipes:

Corn kebab

Cheesy sweet corn buns

I already tried a fritter with sweet corn, the flavour completely different as I tried it out form a Thai cookbook. And I was determined to add fennel seeds in the pakoda as I love soambu in my pakodas. It smells so fragrant with onion and mint along with ginger garlic paste.

youtube

Sweet corn pakoda undoubtedly turned out delicious and flavourful with these ingredients. Do try it out for your family.

Corn pakoda recipe Recipe Cuisine: Indian | Recipe Category: Snack Prep Time: 15 mins | Cook time: 20 mins | Makes: 20 approx. | Author: Raks anand Click here for cup measurements Corn pakoda recipe, perfect snack for tea, coffee time. Sweet corn pakoda recipe with full video, step by step pictures. Mint, fennel seeds and fresh ginger garlic paste makes it so flavourful that the whole house will be filled with the pakoda flavour lingering around.

Recipe ingredients:

Sweet corn - 2 Chickpea flour - 1/2 cup, heaped Corn flour (corn starch) - 1 tbsp Onion - 1 large Ginger garlic paste - 1 tsp Fennel seeds (Soambu) - 3/4 tsp Green chilli - 2 Coriander leaves, chopped - 1/4 cup Mint leaves, chopped - 2 tbsp Red chilli powder - 1 tsp Curry leaves - a sprig Salt as needed Oil for deep frying

Method

Separate sweet corn kernels from the cob, I chose to use my knife, you can adapt your convenient method.

Take the corn in a container and pressure cook it by keeping inside a cooker, adding water in the cooker, no water in the corn container.

Once done, drain water if any and keep aside.

Finely chop onion, green chilli, coriander and mint leaves.

I made fresh ginger garlic paste by grinding 4 cloves of garlic, 2 tsp of ginger along with fennel seeds.

If using readymade ginger garlic paste, add fennel as such.

Add 1/2 cup of cooked corn to the mixer and just give couple of pulses to grind coarsely.

Take the ground paste, top it with remaining cooked corn (drain water if any).

Add chopped onion, green chilli, coriander, mint, curry leaves, salt, chickpea flour, corn flour.

Mix well so the the mixture comes together. Add more chickpea flour if needed.

Heat oil in kadai/ pan and add small portions of the mixture in oil in sprinkled way.

Cook until bubble ceases. It takes a bit of time to get golden colour.

Flip and cook until golden both sides and drain over paper towels.

Notes

Make sure to cook corn well, otherwise it could pop while frying in oil. Also oil should not be fuming hot.

Let oil be in optimum temperature, not low not fuming, just hot. If low, it will drink oil.

Adjust chickpea flour as needed to bind the pakoda.

You can use readymade ginger garlic paste and add fennel seeds in step 9. Do not add more ginger garlic paste than mentioned.

If not corn flour, use rice flour.

Tags:sweet corn, pakoda, corn pakoda, sweet corn pakoda

How to make corn pakoda step by step pictures:

Separate sweet corn kernels from the cob, I chose to use my knife, you can adapt your convenient method. If you have mighty sharp knife, you can just slice the corn kernels as shown in the video.

Take the corn in a container and pressure cook it by keeping inside a cooker, adding water in the cooker, no water in the corn container. Once done, drain water if any and keep aside.

Finely chop onion, green chilli, coriander and mint leaves.

I made fresh ginger garlic paste by grinding 4 cloves of garlic, 2 tsp of ginger along with fennel seeds. If using readymade ginger garlic paste, add fennel as such.

Add 1/2 cup of cooked corn to the mixer and just give couple of pulses to grind coarsely.

Take the ground paste, top it with remaining cooked corn (drain water if any). Add chopped onion, green chilli, coriander, mint, curry leaves, salt, chickpea flour, corn flour. Mix well so the the mixture comes together. Add more chickpea flour if needed.

Heat oil in kadai/ pan and add small portions of the mixture in oil in sprinkled way. Cook until bubble ceases. It takes a bit of time to get golden colour. Flip and cook until golden both sides and drain over paper towels. It looks darker due to lighting issues and contrast, but it is golden in colour 😉

Enjoy hot with Tomato chilli sauce and masala chai.

Source: https://www.rakskitchen.net/2019/02/corn-pakoda-recipe-sweet-corn.html

#read more #see more #check it out #interesting #learn more

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silicabeast34-blog · 6 years ago

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Il bouquet sul pozzo e altre storie del nostro matrimonio

La mattina del matrimonio la sveglia è suonata alle sei. Avevo dormito con Claudia, mia sorella, nella mia vecchia stanza a casa dei miei. Solo una decina di metri da casa mia, stesso indirizzo, stessa vista, stesso giardino e stessa aria, eppure sembrava una vita fa.

Alle sei avevo già gli occhi aperti, ascoltavo il respiro regolare di Claudia che dormiva lì accanto, come ho fatto per un vita quando condividevamo la stessa camera.

Mi sono alzata in silenzio e sono scesa a fare colazione con mamma, lei sempre in piedi prima di tutti: aveva già preparato il caffè, una crostata e un dolce allo yogurt. Ho scoperto che usa così, per essere pronti a ricevere non solo parrucchiera e truccatrice, ma anche tutti gli amici che sarebbero passati a trovarci. Un caffè in silenzio, come se fosse una qualsiasi mattina tra mamma e figlia, e poi improvvisamente è iniziata una giostra che ha smesso di girare solo a tarda sera.

Chiara e Giulia, le due amiche che si sono occupate dell’acconciatura e del trucco, sono arrivate per prime, trasformando il soggiorno dei miei in un salone di bellezza. Poco dopo sono scese Claudia, mia sorella, e l’altra Claudia, la cugina di Tommaso, le nostre due testimoni tuttofare, poi via via nel corso della mattina sono apparse sulla porta anche Regula, Sarka, Laura, Valeria, Anna e Lauretta. Mamma faceva gli onori di casa, nonna sostava in piedi da una parte, già pronta di prima mattina, con una vestaglia rosa sopra al vestito, per non sporcarsi.

In tutto questo, mancava Noa, che la sera prima aveva dormito con Tommaso.

È entrata poco dopo, dando una testata alla porta di cucina, come al suo solito, tutta emozionata come se sentisse anche lei che quello era un giorno importante per tutti noi. Nascondeva un bigliettino nel collare, un modo di Tommaso per far passare le comunicazioni attraverso le linee nemiche. Lì ho iniziato a commuovermi e non ho più smesso.

Mi sentivo la protagonista di uno di quei film che hanno contribuito alla mia educazione sentimentale, quelle commedie in cui sai già come andrà a finire. Ripenso spesso a quelle ore, ma ho una visione annebbiata, a volte per le lacrime di emozione, altre per il trucco, la lacca e la sveglia all’alba.

Arrivate le dieci, sembrava che fosse scoccata la mezzanotte per Cenerentola. Tutti si sono dileguati, sparendo in una scia di profumo, per cercare un posto in chiesa.

Siamo rimasti io, babbo e Noa. Andrea, il nostro amico che si è prestato a fare il fotografo della giornata, mi ha fatto promettere di non muovermi fino al suo via: d’altronde la chiesa era a cinque minuti da casa, dovevo solo avere pazienza.

Ho appoggiato il bouquet sul pozzo e ho iniziato a camminare avanti e indietro, salutando i vicini che si affacciavano stupiti, controllando spasmodicamente il velo e la treccia, con babbo che fremeva per partire, per accompagnarmi lungo la navata della chiesa. Una camminata molto breve, viste le dimensioni della chiesina di campagna di Mensanello.

Quando è arrivato il via libera di Andrea, ho salutato Noa con un bacino sul naso, ho fatto un respiro grande e sono corsa in macchina cercando di infilare il vestito bianco nella 500 e siamo partiti.

La 500 Abarth prestata da mia zio ha percorso le poche curve che ci separavano dalla chiesa in un battibaleno.

All’arrivo c’erano tutti gli amici e i parenti, sorrisi, applausi, un sole accecante, auguri gridati da lontano, facce amiche e rassicuranti, il braccio di mio babbo a cui aggrapparmi, il velo da sistemare, i tacchi su cui cercare di avere una camminata il più naturale possibile, e una mano libera che nelle mie infinite prove mentali di quel giorno non c’era. Stavo forse sbagliando qualcosa?

Il bouquet! I left my bouquet at home! ho gridato a Regula. Il bouquet era rimasto sul pozzo.

Il panico è serpeggiato tra gli invitati, abituati alle scene di isteria delle spose moderne. Io ho iniziato a ridere. C’è sempre qualcosa che va storto in un matrimonio, tanto valeva che fosse quello, anche se avevo scelto il bouquet mesi prima, comprato su Etsy insieme ai fiori per i capelli, per il collare di Noa, per le testimoni e per le boutonnieres di sposo e babbi.

All’improvviso è spuntata una nipotina, Sara, che mi ha portato, raggiante, un bouquet. Come mai c’era un bouquet in più? Mia zia glielo aveva dato in modo che anche lei avesse un ruolo, visto che sua sorella avrebbe portato le fedi in chiesa. Nessuno aveva però immaginato un’entrata in scena così trionfale. Sara aveva il sorriso di chi ha appena salvato un matrimonio di fronte a più di cento invitati. Non camminava, volava. Ho afferrato il bouquet di scorta, mi sono appoggiata a babbo e siamo entrati in chiesa sulle note dell’Ave Maria cantata dalla nostra amica Valentina.

Tommaso era lì, emozionatissimo, mi guardava, mi ha stretto la mano e non me l’ha più lasciata.

Sono passati quattro mesi esatti da quel giorno. Ogni tanto riguardo le foto per ricordarmi che è successo davvero, non solo nella mia immaginazione. Per davvero ho indossato l’abito bianco con il velo, per davvero ci siamo sposati nella chiesina di Mensanello, per davvero ce l’abbiamo fatta nonostante le liste, gli impegni, gli imprevisti. Abbiamo voluto un matrimonio che ci somigliasse, semplice, caldo, casalingo, nostro.

Ha richiesto più impegno di quanto avessimo preventivato, però ce l’abbiamo fatta grazie all’aiuto di tanti amici che hanno contribuito a rendere questo giorno ancora più speciale.

Abbiamo sentito il clima di festa per le settimane a venire, ci sentivamo sempre appena sposati, in diritto di festeggiare e festeggiarci. Oggi, a distanza di quattro mesi, quando la vita normale e il lavoro hanno già preso il sopravvento, scrivere questo post mi è servito a ritrovare, intatta, tutta l��emozione di quel giorno.

Come ti avevo promesso qualche mese fa, ecco qualche foto e qualche dettaglio in più su menu, location e, soprattutto, sulla torta nuziale!

La location, Mensanello

Mensanello è un agriturismo, una fattoria toscana. Usiamo il loro vino e il loro olio durante i nostri corsi di cucina, apriamo la loro birra quando facciamo la pizza nel forno a legna. Li consideriamo amici, e siamo felici di poter crescere insieme, in questa parte di Toscana meno conosciuta, sostenendoci a vicenda, dandoci una mano quando necessario e stappando insieme una bottiglia di birra a cena, perché è così che nascono le idee migliori.

Tommaso ha buttato lì l’idea di sposarci davvero dopo che siamo stati a festeggiare il matrimonio dei nostri amici Marta e Conrado proprio a Mensanello. Ci ho messo un po’ a realizzare che quella era una proposta, fatta nel nostro stile, ma Mensanello è stato fin da subito incluso nella pianificazione del matrimonio, anche perché la chiesetta nella quale volevamo sposarci era proprio lì, di fronte all’agriturismo. Ci piaceva l’idea di arrivare e rimanere in un solo luogo, all’interno di un villaggio, perché fosse proprio un matrimonio di campagna.

Le decorazioni

Siccome il matrimonio aveva preso fin da subito il tono del fatto in casa, anche lo decorazioni lo sono state. Abbiamo raccolto barattoli, vasi e bottigliette per tutta l’estate, abbiamo comprato candele e portacandele, i fiori al mercato la mattina prima del matrimonio e un’intera macchina di vasini di erbe aromatiche alla Cooperativa di Legnaia a Firenze. Una sessione di consigli con Luisa de Il Rigo e una sua idea di decorazione scarabocchiata su una tovaglietta di carta gialla ci ha dato la fiducia necessaria a prendere in mano la situazione.

Le due Claudie la sera prima hanno raccolto rosmarino, cedrina e salvia ananas in giardino e qualche fiore spontaneo in giro per Mensanello e poi hanno composto i vasi che, alternati alle aromatiche infilate in un sacchetto di carta, avrebbero decorato tutti i tavoli. Sui tavoli tovaglie bianche e runner di iuta. Abbiamo finito di sistemare tutto la sera alle 10, siamo tornati a casa e ci siamo salutati. Ci saremmo rivisti la mattina dopo, in chiesa.

Regula e Bruno, oltre a fare il design degli inviti basato sui fiori dipinti a acquerello dalla mamma di Tommaso, hanno preparato metri e metri di bandierine per decorare la veranda di Mensanello dove abbiamo mangiato. Nel pomeriggio di venerdì, mentre pensavamo ai fiori e alle ultime incombenze – ovviamente lo smalto che mi ero messa mi si è scheggiato innumerevoli volte -, Regula, Bruno, Sarka e Francesca hanno attaccato le bandierine e hanno trasformato una veranda di campagna in una sala da matrimonio inglese. È stato un matrimonio fatto in casa, sì, ma con l’aiuto di una squadra di amici preziosi e insostituibili.

Per le bomboniere, siamo rimasti in tema botanico.

Abbiamo scelto le piantine grasse del Giardino Sotto Vico, un giardino botanico che ha una collezione meravigliosa di piante grasse e succulente provenienti da tutto il mondo, che è anche un centro didattico, terapeutico, di incontro e di svago per bambini, adulti, anziani, scuole, centri per l’handicap e residenze protette, con l’obiettivo dell’inserimento lavorativo dei diversamente abili.

I formaggi

Pochi giorni prima del matrimonio siamo andati a Radicondoli, dai nostri amici di Podere Paugnano. Era il mercoledì sera, poco prima dell’ora di cena. La strada tra boschi e campi bruciati del sole era vuota, i finestrini abbassati, la luce già radente e rossa, come nei tramonti di fine estate. Di solito in macchina io e Tommaso siamo silenziosi, ma quel giorno stavamo ripercorrendo per l’ennesima volta tutte le cose da fare: i fiori, le piante aromatiche, i menù da stampare. Abbiamo passato settembre in uno stato perenne di liste da spuntare.

Arrivati a Paugnano, però, è scesa la calma. Dalla fattoria di Giovanni si vede Radicondoli, e poi solo vallate, boschi e campi. Il tintinnio delle campanelle delle pecore è uno dei pochi rumori che si sentono, insieme al belare lontano del gregge e al miagolio dei gatti, che ti corrono incontro appena scendi di macchina. Subito dopo i gatti, Giovanna con il suo sorriso e il suo abbraccio.

Ho conosciuto Giovanni e sua moglie Giovanna per caso, durante un Mercatale in piazza, ma da allora ho imparato ad apprezzare tutti i loro formaggi, i pecorini freschi e stagionati, la ricotta fresca, la robiola e il mio preferito, il raviggiolo freschissimo. Lavorano il latte quotidianamente, sia con caglio animale che vegetale, quello antichissimo, il primo che l’uomo abbia scoperto, ottenuto dal cardo selvatico, la cinaria cardunculus, chiamata presura in Toscana.

Sono gli unici in Toscana a produrre il pecorino di Lucardo, un antichissimo formaggio citato nelle novelle del Boccaccio fatto con caglio vegetale, l’infuso di pressura, con una lavorazione complessa e una stagionatura lunga in sacchetti di stoffa, un misto di lino e canapa. Viene un formaggio compatto, sapido, che dopo la lunga stagionatura ricorda vagamente il Parmigiano. Era tanto prezioso da essere addirittura usato come mezzo di scambio. E questo, ovviamente, non è mancato al nostro matrimonio, insieme a un pecorino fresco, uno stagionato e una robiola dalla buccia fiorita.

Abbiamo servito i formaggi di Paugnano con una selezione di mieli e confetture.

C’era il miele che Marta e Conrado, due nostri carissimi amici, ci hanno regalato, fatto anche con i fiori delle nostre acacie. C’era anche la confettura di cipolle di Certaldo, un classico da qualche anno di ogni corso di cucina, e la confettura di pomodori piccante, che invece ho fatto per la prima volta quest’estate.

I ravioli di ricotta

Prima di capire quanta organizzazione, liste e tempo richiedesse l’organizzazione di un matrimonio, pensavo che avrei voluto cucinare per tutti gli ospiti. Sì, mi ci sarei sicuramente divertita, e mi vedevo a portare in tavola un vassoio di lasagne con un grembiule macchiato di sugo legato sopra al vestito da sposa. Quando però abbiamo iniziato a pensare di sposarci proprio a Mensanello, mi sono resa conto che il non dover cucinare ma il poter seguire da vicino il menù, la scelta degli ingredienti e il poter contribuire in qualche modo al risultato finale era la soluzione migliore per non impazzire. Per fortuna per una volta sono stata ragionevole.

Al nostro matrimonio volevamo che ci fosse la pasta fatta in casa, i ravioli. E abbiamo deciso di farli noi, semplicissimi, con la ricotta fresca di Paugnano.

E così la sera prima del matrimonio ci siamo presentati a Mensanello con una decina di buste di ravioli, preparati qualche settimana prima, congelati e pronti per essere serviti con un ragù di maiale in bianco.

Ne ho assaggiato solo uno il giorno del matrimonio, perché come tradizione vuole abbiamo passato più tempo in giro per i tavoli a chiacchierare che seduti a mangiare. Ovviamente ne sono avanzati un bel po’ di quei 1.500 ravioli, li stiamo ancora mangiando.

La torta e il buffet dei dolci

Ho conosciuto Emanuela ai tempi del forum de Il Cavoletto di Bruxelles. Ci siamo incrociate per anni tra corsi di cucina e amiche in comune e, alla fine, siamo diventate amiche.

Emanuela è pasticciera da poco più di un decennio, ma è da sempre appassionata di impasti e forni accesi. Più conosciuta come La Dolce Peonia, il nome del suo laboratorio che è diventato poi anche il suo. Oggi è una pasticciera in movimento, divisa tra corsi, collaborazioni fatte di biscotti e torte e continua formazione, con frequenti fughe parigine.

È stata una delle prime amiche a sapere che ci sposavamo, con un anno in anticipo, perché non potevo immaginare nessuno più adatto di lei per fare la nostra torta nuziale.

Dopo un giro di email e di assaggi, siamo arrivati alla decisione finale su quale sarebbe stata la nostra torta: un biscuit al cioccolato fondente, bagnato con lo sciroppo di arance avanzato dalla canditura delle scorze, una crema di ricotta dell’Appennino con gocce di cioccolato come farcitura e, come copertura, una ganache di cioccolato bianco alla vaniglia. Una torta non troppo dolce, leggera, che è piaciuta veramente a tutti: nel video del matrimonio si vede mamma che passa e ci dice chiaramente: mmmhh buona la torta!

Ne abbiamo congelato un pezzettino che mangeremo il prossimo 22 settembre, per festeggiare il nostro primo anniversario.

Oltre alla torta Emanuela ci ha preparato anche dei piccoli choux craquelin con chantilly al mascarpone e marmellata di arance, biscotti secchi al caffè, zezettes, e bicchierini di cheesecake alla ricotta, da accompagnare con i nostri liquori fatti in casa: limoncello, nocino, liquore al bergamotto e alla verbena.

P.S. Hai visto che Emanuela sarà al nostro studio sabato 16 febbraio per un corso di cucina sulla pasta sfoglia?

Scene da un matrimonio

I nostri amici Sarka e Pavel ci hanno anche regalato un video della giornata: non so quante volte l’abbiamo già rivisto, racconta perfettamente come ci siamo sentiti e quanto ci siamo divertiti.

Source: https://it.julskitchen.com/altro/life/il-nostro-matrimonio

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silicabeast34-blog · 6 years ago

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Western Baked Omelet

Simple Western Baked Omelet - Foodie with Family↑ Copyright 2008-2018 Rebecca Lindamood. Foodie with Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Source: https://www.foodiewithfamily.com/western-baked-omelet/

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silicabeast34-blog · 6 years ago

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Spinach Frittata with Bacon and Cheddar

<![CDATA[ .tasty-recipes-quick-links text-align:center; .tasty-recipes-quick-links a padding: 0.5rem; ]]>

Make a crowd-pleasing spinach frittata in 30 minutes with delicious fillings like bacon, broccoli, and cheddar cheese. It’s hearty and healthy, great to reheat for quick breakfasts, with 235 calories or 3 WW points per serving.

There are three big reasons why you would want to make a frittata over, say, an omelet or a scramble. One is that you want to feed a group. Two is that you want leftovers—for quick breakfasts you can re-heat on busy weekday mornings (and what is a frittata but a giant omelet after all). Three is that you want a recipe that will use up all the odds and ends that are about to turn south in your fridge.

Reason #3 is the real driving force behind my frittata-making. Here, I’ve made a fluffy egg frittata to serve 6 with some of my favorite fillings: spinach, bacon, broccoli, and cheddar cheese. For ease, I use a 6-ounce bag of baby spinach and a microwaveable bag of frozen broccoli. Like all frittata recipes, it starts on the stovetop and finishes cooking in the oven.

How to Make a Spinach Frittata:

In a large bowl, whisk 10 eggs, ¼ cup whole milk, salt, pepper, and ¾ cup of shredded cheddar cheese. In a 10-inch skillet (a good size for a thicker frittata), cook 6 slices of bacon until crisp, then transfer the slices to a plate. Drain off most of the fat and use it to sauté the spinach until it begins to wilt. Crumble the bacon and return it to the skillet along with steamed broccoli and the egg mixture. When the eggs just begin to set around the edges of the pan, move it to the oven and bake until set, about 25 minutes. Let it cool for 5 minutes and then cut into wedges and serve it hot or at room temperature.

Frittata Tips:

Cook your veggies first. Raw vegetables are wonderful, but not in frittatas because they’ll release their moisture into the eggs as the frittata cooks, making for a watery dish.

Using full-fat dairy (whole milk, half and half, or heavy cream) yields a fluffier, creamier frittata. The frittata will still work if you use skim milk or almond milk, but it might have a spongier texture.

An oven-safe nonstick skillet or cast iron pan (which is naturally nonstick) is crucial since you’re starting your frittata on the stove and transferring it to the oven to finish cooking. A stainless steel pan can work, but you’ll want to use a generous amount of oil or butter to ensure that the eggs and veggies don’t stick.

Spinach Frittata with Bacon and Cheddar

Author: Andie Mitchell

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 minutes

Yield: 6 servings

Category: Breakfast

Method: Baking

Ingredients

10 large eggs ¼ cup whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup (3 ounces) shredded cheddar cheese 1 cup chopped broccoli (florets and stems are fine) 6 slices bacon 1 6-ounce bag baby spinach

Instructions

Preheat the oven to 350 degrees F. In a large bowl, whisk the eggs, milk, salt, pepper, and cheese.

In a medium microwave-safe bowl, combine the broccoli and a few tablespoons of water. Cover with plastic wrap and microwave until tender, 4-5 minutes. Drain the broccoli and set aside.

In a 10-inch oven-safe nonstick or cast iron skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and pour off all but 1 tablespoon of fat. Add the baby spinach and cook, stirring frequently, until the spinach has just begun to wilt and turned bright green. Crumble the bacon and add it to the skillet along with the steamed broccoli and stir to mix everything together. Turn down the heat to low, add the egg mixture, slightly jiggling the pan to allow the eggs to fill in between the veggies and bacon. Let cook until the eggs are beginning to set around the edges of the pan, about a minute. Transfer the skillet to the oven and bake until the eggs are puffed and just set but when you shake the skillet the center still has a slow jiggle to it, 22 to 25 minutes.

Remove from the oven and let stand 5 minutes. Cut into 6 wedges. Serve hot or at room temperature.

Notes

1 serving: 3 WW Freestyle Points

Nutrition

Serving Size: 1 slice

Calories: 235

Sugar: 1g

Sodium: 379mg

Fat: 17g

Saturated Fat: 7g

Carbohydrates: 3g

Fiber: 1g

Protein: 17g

Cholesterol: 329mg

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/spinach-frittata-with-bacon-and-cheddar/

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