#Kroger Butter Biscuits | Explore Tumblr Posts and Blogs

jjonesin4 · 4 years

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I (and I think we all) need recipes! I’m venturing out into the wide world of Kroger today to get groceries. I need meal ideas, McLana!

Ok so some let me give you a somewhat lengthy shopping list and then I can give you recipes with whatever items you end up getting. It’s long because it’s three meals a day for like 3 weeks.

Some of my favorite items to have on hand that I can use for a lot of different recipes include the following broken down by section (of course).

Produce

Jalepenos

Bell peppers (the little ones tend to last longer)

Slaw mix (I like the Dole Sweet Kale Chopped Salad mix or broccoli slaw)

Garlic

Parsley

Carrots (I like baby carrots or carrot chips)

Grape Tomatoes

Avocados

Limes (for guacamole and drinks)

Bananas

Apples

Blueberries

Sweet Potatoes

Regular Potatos

Onions

Weird Deli/Bakery/Fancy Cheese Section

Hummus

Salsa

Pretzel chips

Take and Bake Bread (in a little freezer by bakery)

Nann Bread (for nann pizzas)

Bread Aisle

English Muffins (pizzas, breakfast sandwiches, toasted and topped with peanut butter and banana or cream cheese)

Hot Dog Buns

Sliced Bread

Tortillas

Meat

Lunch Meat (unfortunately not from the deli counter because it has to last longer)

Your Favorite Hot Dogs or Brats

Chicken

Bacon

Ground meat

Cheese & Dairy

Shredded Mexican Blend Cheese

Shredded Mozzarella

Shredded sharp or extra sharp cheddar (if you want my Mac and cheese recipe)

Grated Parmesan (get 2 if making Alfredo or Palamino)

Sliced cheese of your choice to go on sandwiches

Milk of your choice (I usually get organic because it lasts longer)

Half & Half (if you want to make Alfredo or Palamino sauce)

Sour Cream

Butter

Eggs

Pilsbury doughs! (I usually get cinnamon rolls, break and bake cookie dough, biscuits, and pizza dough if they have it)

Cream Cheese

Orange Juice (grab some Champagne for mimosas if you don’t have it)

Won Ton wrappers (if you’re feeling bold)

Dry Goods

Black Beans (I get cans and I make sure it’s unsalted or organic to keep the sodium down)

Tomato Soup

Reduced Sodium Taco Seasoning

Taco Sauce (I like the Taco Bell Hot Sauce)

Pasta! (Spaghetti is really versatile, but get a few kinds)

Pasta Sauce (the Simply Ragu Marinara with no sugar and whatnot is actually a good base to add other flavors into)

Box macaroni and cheese (no shame in this game)

Ramen noodles

Condiments of your choice (ketchup, mustard, relish, bbq, siracha, soy)

Panda Express Orange Sauce (these are really tasty and make stir frys hella easy)

Panda Express Sweet Chili Dipping Sauce

Whole unsalted cashews

Microwave popcorn

Chips of your choice

Tortilla chips (nachos or just dipping)

Peanut Butter

Other snacks you like (cookies, crackers, whatever)

Olive Oil

Vegetable Oil

Cooking Spay (Pam or store brand is fine)

Sugar (if you don’t have some at home)

Cereal

Oats (I go for the quick oats in a big tub because I like oatmeal and making muffins with it)

If you want to bake

Flour

Active Yeast

Baking Powder

Baking Soda

Brown Sugar

Normal Sugar

Vanilla Extract

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nostalgiaispeace · 4 years

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1919.

1. What’s the last thing you ate?

leftover nachos

2. What’s your favourite cheese? pepper jack

3. What’s your favourite fish? ew none of them

4. What’s your favourite fruit? blueberries

5. When, if ever, did you start liking olives? never

6. When, if ever, did you start liking beer? never

7. When, if ever, did you start liking shellfish? never

8. What was the best thing your mum/dad/guardian used to make? my mom was never a good cook haha

9. What’s the native specialty of your hometown? i’m not sure

10. What’s your comfort food? mac and cheese

11. What’s your favourite type of chocolate? milk

12. How do you like your steak? i don’t like steak

13. How do you like your burger? Well-done

14. How do you like your eggs? hardboiled

15. How do you like your potatoes? in every way that they are made

16. How do you take your coffee? black

17. How do you take your tea? sugar and honey

18. What’s your favourite mug? my NYC mug

19. What’s your biscuit or cookie of choice? chocolate chip

20. What’s your ideal breakfast? french toast, bacon, eggs, hashbrowns

21. What’s your ideal sandwich? egg salad

22. What’s your ideal pizza: just cheese

23. What’s your ideal pie (sweet or savoury)? cherry

24. What’s your ideal salad? cheese, chicken, dried fruit, peppers

25. What food do you always like to have in the fridge? cheese, eggs, and bread

26. What food do you always like to have in the freezer? chicken nuggets and pizza

27. What food do you always like to have in the cupboard? pasta

28. What spices can you not live without? salt and pepper

29. What sauces can you not live without? Tomato and Alfredo

30. Where do you buy most of your food? kroger

31. How often do you go food shopping? every two weeks

33. What’s the most expensive piece of kitchen equipment you own? idk

34. What’s the last piece of equipment you bought for your kitchen? not sure

35. What piece of kitchen equipment could you not live without? stove

36. How many times a week/month do you cook from raw ingredients? just the weekends

37. What’s the last thing you cooked from raw ingredients? shepherds pie

38. What meats have you eaten besides cow, pig and poultry? i only eat chicken and beef really

39. What’s the last time you ate something that had fallen on the floor? i don’t do that

40. What’s the last time you ate something you’d picked in the wild? idk

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – Mexican, Italian, Chinese, Indian

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – Rum, Vodka

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – Garlic, Basil, Caramel

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – Strawberry, Banana

45. Bread and spread: peanut butter

46. What’s your fast food restaurant of choice, and what do you usually order? chick fil a, spicy chicken sandwich

47. Pick a city. What are the best dining experiences you’ve had in that city? NYC and literally everything

48. What’s your choice of tipple at the end of a long day? tea

49. What’s the next thing you’ll eat? idk

50. Are you hungry now? no

51. Do you eat your breakfast everyday? yeah

52. At what time do you have breakfast? 7am usually

53. At what time do you have lunch? 1pmish

54. What do you have for lunch? sandwich or leftovers

55. At what time do you have dinner? 8pm

56. What do you have for dinner? i make a lot of different things

57. Do you light candles during dinner? No

58. How many chairs are there in your dining room and who sits in the main chair? none

59. Do you eat and drink using your right hand or the left one? right

61. Mention the veggies that you like most: peppers, onions, asparagus, greenbeans, corn

62. What fruit and vegetable do you like the least? alot lol

63. You like your fruit salad to have more: berries

64. You prefer your vegetable salad to contain more: peppers

65. What’s your favourite sandwich spread? peanut butter

66. What’s your favourite chocolate bar? all of them

67. What’s your favourite dessert? ice cream

68. What’s your favourite drink? coffee

69. What’s your favourite snack? candy

70. What’s your favourite bubble gum flavour? peppermint

71. What’s your favourite ice cream flavour? cookie dough

72. What’s your favourite potato chip flavour? plain

73. What’s your favourite soup? tomato

74. What’s your favourite pizza? cheese

75. What’s your favourite type of dish? carbs

76. What food do you hate? seafood

77. What’s your favourite restaurant? mexican

78. Do you eat homemade food, or food delivered from outside? both

80. Who cooks at home? me

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? none

82. How do you keep yourself fit? lol i don’t

#me #survey

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thin-cute-queer · 5 years

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Forgot to post yesterday lol (yest: 12-30-19)

Yesterday the scale said 148.6 if I recall correctly.

I didn't eat until after noon but I broke my diet already because my husband asked me to make mac and cheese and cook some chicken for lunch. I cooked the chicken in butter with a clove of fresh garlic and salt and pepper and it turned out so tasty. The mac and cheese was just Kraft but I mixed in some cut up mozzarella and the chicken cut into pieces. I ate a small bowl of this and had most of a bottle of zero calorie flavored sparkling water with it. Later I got hungry again so I warmed up the rest of my chicken soup, mixed in some butter, and had a piece of buttered toast with it. At some point I had a piece of chocolate as well, and drank a big cup of green tea with lemon. Before I went to bed I had a glass of water with apple cider vinegar and stevia and a cup of leftover hot and sour soup.

Today I weigh 147.2, which pleases me. I haven't eaten yet but I'm trying to figure out what I want to eat. I might just cook some chicken and potatoes. My husband might want me to make biscuits so if he wants me to make them it will be hard to resist one. I might give myself an allowance of one serving of bread a day. So one sandwich, biscuit, or bowl of pasta and no more.

When we go grocery shopping this weekend I'll ask if we can get stuff to make wraps. I'd personally like to get tuna, thousand island dressing, lettuce, and tomatoes, and put all those things in a flatbread wrap. Since we've been shopping at Aldi instead of Kroger we've saved a ton of money on groceries so we might be able to afford it.

Ah yes. My husband just asked me to make cheese and garlic biscuits. So I'm gonna make those and eat one or two since they're smaller than the usual biscuits I make. I'll probably make some chicken soup to go with them.

#thiinspo #the queer talks

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kelleyish · 6 years

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Greetings from my parents’ house! What am I doing here, when it’s not even the holidays? I’ll give you two reasons:

First, on Sunday afternoon I got up from the couch and shuffled over to the thermostat to turn it up a degree or two. Unfortunately, during the winter my house is a hotbed of static electricity, and when I went to touch the pad there was a particularly large electric shock and it fried the thermostat. Holy shit, who would have thought.

On a side note, how did ancient people interpret static electricity? I can only imagine it didn’t happen quite as much back then, before indoor heating and carpet and a bunch of metal stuff to touch, but surely it happened sometime. Did they think it was demons? Or a tiny punishment from god?

Anyway, the damage appears to be affecting the display (blank) and the buttons (unresponsive). I took the unit off the wall and removed the batteries several times in an attempt to reset it, and although the display wouldn’t come back I could tell the programming had reverted back to the factory settings. The heater was still coming on at certain times of day like it does when left to its own devices. I ended up ordering a duplicate of my thermostat from Amazon, and hopefully I’ll be able to just switch out the top unit and not have to rewire anything.

So it’s pretty chilly in my house right now, being January and all, but it’s not anything I couldn’t live with if I had to. The *real* reason I’m over here for the remainder of this week is because I need a goddamn babysitter to help me get my eating and sleeping straightened out again.

I’ve been unable to break out of my stay-up-till-6-am and sleep-till-2-pm routine, and I also still can’t get back on my diet.

Last night was my first night here. I went to bed at 2 a.m. and got up at 10 a.m. this morning, a definite improvement. I’m shooting for an hour earlier each day until I’m getting up at 8 a.m.

The plan to start back on my diet today was less successful. My parents were both out during the day and I had to go back to my house to shower, and I ended up at McDonalds for breakfast. This was after trying in vain to get a chicken biscuit from Chick Fil-A, but it turns out breakfast ends there at 10:30 and not 11:00. Boo.

This afternoon I went by Kroger to pick up some ingredients for keto dinner, and there was this package of cookies - chewy, brown-butter toffee cookies - and they were on *clearance* and somehow they ended up in my cart. I ate two of them on the way over here and put the rest in my glove compartment (gotta hide the evidence!) I was fully intending to sneak out to my car and get some more after my parents go to bed tonight, but I’m trying to talk myself out of it.

i’m 41 years old and I’m hiding food from my parents. Sigh.

#my own posts #weight loss #keto

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edey63 · 6 years

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5-INGREDIENT FLAKY CHEDDAR BISCUITS Serves: 12 Ingredients: 2 cups Kroger Self-Rising Flour 1 tablespoon Kroger Granulated Sugar ½ cup + 4 tablespoons cold Tillamook Unsalted Butter, divided 1 cup Kroger Lowfat Buttermilk 2 cups Tillamook Sharp Cheddar Shredded Cheese Instructions: Preheat oven to 450°F. Butter a large baking sheet or round baking pan and set aside. In a large bowl, whisk together the flour and sugar. Cut in ½ cup (1 stick or 8 tablespoons) cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir with a sturdy spoon until well combined. Add the cheese and fold it in with the spoon and then your hands until well distributed throughout the dough. Flatten the dough out to ½-inch thickness on a floured surface. Fold in half and then in half again and flatten back out to ½-inch thickness. Repeat the folding process at least three times to help create all those flaky layers when the biscuits are baked. Cut dough into rounds with a 2-1/2 inch round dough cutter. Place biscuits about an inch apart in the buttered baking pan/sheet. Gather, press out and cut any remaining dough until all the dough has been formed into biscuits. You should have about 12 biscuits total. Melt remaining 4 tablespoons butter. Brush each biscuit with the melted butter. Bake for 15 minutes or until biscuits have risen and are starting to turn a light brown on top.

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surveystodestressme · 7 years

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57.

1. What’s the last thing you ate? beef ravioli

2. What’s your favourite cheese? pepperjack

3. What’s your favourite fish? tilapia

4. What’s your favourite fruit? grapes or kiwi

5. When, if ever, did you start liking olives? i have always hated olives. black and green ones, they’re disgusting to me.

6. When, if ever, did you start liking beer? probably when i turned 21 and drank it all the time lol

7. When, if ever, did you start liking shellfish? i don’t think i have ever liked shellfish

8. What was the best thing your mum/dad/guardian used to make? my mum made great homemade soup

9. What’s the native specialty of your hometown? casserole lol

10. What’s your comfort food? pretzels

11. What’s your favourite type of chocolate? kit kat

12. How do you like your steak? rare

13. How do you like your burger? medium with lettuce tomato and pickles on it

14. How do you like your eggs? over easy

15. How do you like your potatoes? any way honestly

16. How do you take your coffee? two sugars and milk. or if it is plain coffee then a favored creamer

17. How do you take your tea? a little bit of sugar and sometimes honey

18. What’s your favourite mug? it’s a white mug that has a picture of a chick on it with sunglasses on and says biker above it (biker chick)

19. What’s your biscuit or cookie of choice? sugar cookie

20. What’s your ideal breakfast? eggs, toast, bacon, sausage, biscuits and gravy, hashbrowns. i just had a breakfast like this the other day and it was heavenly

21. What’s your ideal sandwich? blt

22. What’s your ideal pizza: thick crust pepperoni

23. What’s your ideal pie (sweet or savoury)? my mothers double chocolate pie

24. What’s your ideal salad? i just like salad with cheese, croutons, bacon bits, tomatoes, and eggs

25. What food do you always like to have in the fridge? anything that is easy to make

26. What food do you always like to have in the freezer? pizza, ice cream, ice, idk other frozen foods

27. What food do you always like to have in the cupboard? cereal, rice, mac n cheese boxes, soups

28. What spices can you not live without? salt and pepper.

29. What sauces can you not live without? mustard and bbq

30. Where do you buy most of your food? walmart and krogers

31. How often do you go food shopping? ever 2 weeks or so

33. What’s the most expensive piece of kitchen equipment you own? probably the fridge

34. What’s the last piece of equipment you bought for your kitchen? piza pizzaz

35. What piece of kitchen equipment could you not live without? stove

36. How many times a week/month do you cook from raw ingredients? like once a week, sometimes more 37. What’s the last thing you cooked from raw ingredients? breakfast 38. What meats have you eaten besides cow, pig and poultry? deer, crocodile, ostrich, snake

39. What’s the last time you ate something that had fallen on the floor? recently, bc i do it all the time

40. What’s the last time you ate something you’d picked in the wild? damn, it’s been a while, maybe the summer

41. Arrange the following in order of preference: Italian, Mexican, Chinese, Indian, Thai, Sushi – italian, chinese, mexican, sushi, thai, indian

42. Arrange the following in order of preference: Vodka, Whiskey, Brandy, Rum – whiskey, vodka, rum, brandy

43. Arrange the following in order of preference: Garlic, Basil, Caramel, Lime, Mint, Ginger, Aniseed – garlic, basil, mint, lime, caramel, ginger, aniseed

44. Arrange the following in order of preference: Pineapple, Orange, Apple, Strawberry, Cherry, Watermelon, Banana. – orange, pineapple, strawberry, apple, banana, cherry, watermelon

45. Bread and spread: white bread and butter or jelly

46. What’s your fast food restaurant of choice, and what do you usually order? steak n shake, chili mac

47. Pick a city. What are the best dining experiences you’ve had in that city? san diego. went to this amazing ramen place and they made authentic ramen and it was the best thing i’ve ever had

48. What’s your choice of tipple at the end of a long day? idk what tipple is

49. What’s the next thing you’ll eat? idk yet

50. Are you hungry now? i just ate a lil bit ago

51. Do you eat your breakfast everyday? no

52. At what time do you have breakfast? closer to lunchtime

53. At what time do you have lunch? around dinnertime lol

54. What do you have for lunch? it changes everyday.

55. At what time do you have dinner? 9 or 10

56. What do you have for dinner? whatever i have

57. Do you light candles during dinner? no????

58. How many chairs are there in your dining room and who sits in the main chair? 4, we don’t eat at the table

59. Do you eat and drink using your right hand or the left one? right.

61. Mention the veggies that you like most: carrots, celery, broccoli

62. What fruit and vegetable do you like the least? i don’t like green beans, beets, peas, watermelon

63. You like your fruit salad to have more: any kind of fruit honestly

64. You prefer your vegetable salad to contain more: dressing or bacon bits

65. What’s your favourite sandwich spread? idk

66. What’s your favourite chocolate bar? kit kat.

67. What’s your favourite dessert? ice cream

68. What’s your favourite drink? green tea

69. What’s your favourite snack? pretzels

70. What’s your favourite bubble gum flavour? anything fruity

71. What’s your favourite ice cream flavour? orange sherbet

72. What’s your favourite potato chip flavour? cheddar sour cream

73. What’s your favourite soup? potato or gumbo

74. What’s your favourite pizza? pepperoni

75. What’s your favourite type of dish? there are lots, wings i guess

76. What food do you hate? fish

77. What’s your favourite restaurant? wingstop

78. Do you eat homemade food, or food delivered from outside? both.

80. Who cooks at home? my mother

81. What kind of diet (e.g. low-fat, high-fiber, high-carbohydrate, balanced diet etc.) do you have? mostly balanced.

82. How do you keep yourself fit? i don’t lol

#bored #quiz #questions #survey

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secondhand-sheep-shack · 7 years

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Eating better...or something

So grocery shopping happened last night by head of household. She bought eggs and butter and cat food - because 10 hours gone to do ALL the household shopping meant paper goods and cat food and eggs and butter. (Can I scream?) So I’m trying to make a shopping list to hopefully get 2-3 weeks worth of meals out of it and not break what’s left of my check. My list so far: Big bag of potatoes big bag of shredded cheese (it is the same price per # as the unshredded stuff and I don’t have to spend a day grating cheese) jar of shaker cheese Oatmeal PB (that's mine and I won't get yelled at for using) PB powder 2 - 18 pk eggs - again mine. Dried onion Cheap beef roast that I can slice and saute Whole milk for mixing with the protein powder I have left big pack of flour tortillas 2 heads cauliflower Packet of ranch dressing mix Sour cream 2 cucumbers pt plain yogurt small bag mini chocolate chips 3-5# bananas 2-3 large grapefruit 3# bag frozen chicken breasts (probably walmart, aldi’s or the low-end kroger in town) my one splurge is 2 boxes of lipton cold brew teabags a month...though I’m down to using just one box because I can make a pot of tea at work and refrigerate half for the next day.

Pre-existing in house: 1# cream cheese, 16# of ham, strawberries, 6# of bacon (and a bunch of other unhealthy crap I can’t/won’t eat because it’s got mushrooms in it); yeast, flour, sugar, spices, enough fat free flavorless microwave popcorn to supply everyone in a large movie theater at least once, 6 cases of ramen - all of it chicken flavored and a lot of canned soup that would send me to the ER - again mushrooms and like 4 gallons of maple syrup if I cover every cabinet and freezer...and possibly sausage which I’ll check before I go.

Since I’m on the road most of the time and can barely manage single bites of lunch at work on the days I do work I’m thinking things I can eat that are high protein and energy that I can eat on the road or when I get to work a few minutes early. And lighter snacks but still higher in protein for later evening things since the odds of finding a dinner thing happening when I get home requires days of pre-planning and me doing most of the work the night before (and no one else moving a muscle). My ‘healthy’ snack is always raw cauliflower or broccoli and ranch dressing - I figure I can save $ there and make my own. I usually end up with 3/4 cup of cauliflower and at most 2 tbsp ranch per ‘serving’. Mostly I’m thinking eggs and potatoes and shit like that for weekday meals when I’m home and/or protein shakes to use up what I have until I find an alternative that doesn’t have artificial sweeteners in it or work out some other option. And protein oatmeal or smoothies or homemade oatmeal breakfast bars for both home and on the road breakfasts. Meat in the house will disappear unless I pre-cook it into something like a thing we affectionately call “fighter bombs or scooby snacks - depending on who you ask - basically eggs, cheese, sausage, pepperoni and/or bacon (or chicken or beef) baked with a biscuit type bottom in a muffin pan. Mini ones work great for poppable snacks and regular size or large make a good meal or half meal. Things like bananas, eggs, milk, - shit that’s going to spoil and doesn’t handle pre-prep and freezing is going to be bi-weekly purchase. Most bananas will get mixed into bars or oatmeal pucks that I’ll be freezing and portioning out after they’re frozen. But simply I’m tired of eating the same crap and always being (1) hungry (2) fed up with the option limits in the house (or 3) getting harassed for having a ton of x food in the house. If I pre-make things like oatmeal pucks or breakfast bars I can freeze and eat at work or when desired I can put them in the big freezer and not hear about it being in the way all the time. This is (1) a stress reliever and (2) a way to improve my diet AND not get harassed for my food being in the way or me getting home exhausted and bitching about not having anything to eat except fried everything. And it’ll save me buying breakfast or something on the way to work. There’s always juice in the house, I tend to go for OJ, or something else that only I can have or like - that get’s bought without issue. And other than that I mostly only drink unsweetened black tea. Because I’m fucking weird. Am I insane? Is this going to work? Am I going to feel better because I’m not eating junk? Am I going to see the scale go south of 210 anytime soon doing this? Am I going to have more money each week from NOT having to buy breakfast each day?

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bluepoodle7 · 2 years

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#Kroger #Walmart #KrogerButterBiscuits #KrogerAppleJelly #ReesesCreamyPeanutButter#BaconSpam #ButterBiscuitAppleJellyCreamyPeanutButterAndBaconSpamReview

I made a Kroger Butter Biscuit, Kroger Apple Jelly, Reese's Creamy Peanut Butter, and Bacon Spam Biscuit sandwiches and they were pretty good.

The biscuits were buttery soft, the apple butter was lightly sweet with a light apple flavor, the Reese's peanut butter was oily but smooth and creamy. The bacon spam was soft and a little salty. The biscuit sandwiches were both sweet and salty but not overly to me.

I would make this again.

Got the butter biscuits and apple jelly at Kroger and the Reese's creamy peanut butter with the Bacon Spam at Walmart.

#Kroger #Walmart #Kroger Butter Biscuits #Kroger Apple Jelly #Reeses Creamy Peanut Butter #Bacon Spam #Butter Biscuit Apple Jelly Creamy Peanut Butter And Bacon Spam Review

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gobigorgohome2016 · 8 years

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Sticking with my Resolutions: New Recipes

One of my New Year’s Resolutions this year was to try one new recipe per week. I LOVE to cook, but I also fall into a rut very easily where I’m making the same dishes over and over.

When I was going going through my house around New Year’s, I realized I have way too many cookbooks that are rarely touched. I thought this resolution would help me find new recipes, diversify my diet, and enable me to do something that I absolutely love while also helping me identify cookbooks that can go onto greener pastures. Does every cookbook deserve to be splattered with cooking oil with love?

I thought it would be fun to share with you some of the recipes I have tried in the past 6 weeks.

Recipe #1: Roasted Potato and Leek Soup from Ina Garten’s Barefoot Contessa Back to Basics

I chose this recipe after a long run on January 1st, and honestly I can’t think of anything better after a miserable, hung over, hilly run. Dave and I both love potato soup, but have had a few fails recently. I didn’t want to make anything difficult, so I thought this sounded perfect.

Ingredients:

-2 lbs Yukon gold potatoes -4 cups chopped leeks -1/4 cup good olive oil -Kosher salt and black pepper -3 cups baby arugula -1/2 cup dry white wine lemon juice and vinegar -6 - 7 cups chicken stock homemade vegetable stock -3/4 cup heavy cream -8 ounces creme fraiche sour cream -1/4 cup grated Parmesan cheese

-roasted brussels sprouts (not part of recipe, but I thought it sounded good).

Since I linked the recipe I will save space by not including it. Even though I made a few substitutions, this soup is probably my favorite new discovery of 2017. It was incredibly filling and there was enough leftover for lunch and a dinner appetizer the next day. I added crushed bacon for lunch, which was AMAZING.

One thing that initially bothered me was wondering whether I was going to go broke trying new recipes. Being the analytical person that I am, I determined the soup cost ~$7.92 (potatoes, leeks, arugula, olive oil, stock, and cream were organic). This wound up equaling less than $1 per bowl. Plus, I got to pretend I was on Chopped trying to use the leftover sour cream (cheesecake, guacamole), heavy cream (cheesecake, overnight oats), and leeks (substitute for onions).

not my photo. taken from recipe page.

Recipe #2: Pecan Butter Sea Salt Truffles from Run Fast. Eat Slow.

Confession: I don’t own Run Fast. Eat Slow. I do, on the other hand, have a Runner’s World subscription, which published a few recipes. I made these for a Mary Kay party I hosted the first week of January, and they went over SUPER well.

Ingredients:

-2 cups pecans -10 Deglet dates, pitted 1/2 tsp ground cinnamon

-2 TBSP coconut oil -3 TBSP maple syrup -3 TBSP unsweetened cocoa -1 tsp coarse sea salt

I was amazed how easy these were to make (directions in link). Literally took me about 15 minutes. I have a food processor and a Ninja, and I think in the future I would use the Ninja. Again, I was a little concerned about price, but I bought the pecans and dates (both organic) in bulk at Fresh Thyme, and the entire batch (18) cost ~$4.50 to prepare. Would most definitely make again.

Again, not my photo.

Recipe #3: Banana Chai Soft Serve from Chocolate Covered Katie Cookbook

My grad school roommate introduced me to Chocolate Covered Katie. I am not one to seek out healthy desserts, but I would often look to her recipes for inspiration when I was lacking ingredients in my refrigerator, since she is vegan and gluten free. The big difference, though, is that I never use artificial sugars, many of her recipes are heavily modified by me.

I was flipping through the cookbook when I came across this recipe:

I love chai, and I love bananas, so this seemed perfect. I used the Ninja, which worked perfectly for this. I have made it a couple times and just half the recipe for myself.

Recipe #4: Nonna’s Lemon Ricotta Biscuits from Food Network Favorites

This recipe is from Giada DeLaurentis. Dave and I had leftover ricotta in the fridge for a while, and I was looking for a way to use it up. This recipe was AMAZING.

Ingredients: -2 cups all-purpose flour 1 cup wheat flour, 1/2 cup spelt flour, 1/2 cup almond flour -1/2 tsp baking powder 1/4 tsp baking soda, 1/4 tsp cream of tartar -1/2 tsp salt -1 cup sugar -1/2 cup unsalted butter -1 TBSP freshly grated lemon zest lemon juice -1 cup ricotta cheese -1 large egg -1 TBSP lemon juice -1/2 tsp almond extract -1/3 cup sliced almonds

These turned out perfectly. I like to add spelt flour to my baking to diversify the ingredients. I have also been adding almond flour to muffins because I think it gives them a more crumbly texture. Everyone who tried these muffins loved them. Would definitely make again.

I can’t take pictures of food that you would want to look at. picture from the food network website, linked above.

Recipe #5: Chocolate Chia Power Pudding, from Chocolate Covered Katie Cookbook

I am always looking for ways to switch up my breakfast routine. I recently scored an amazing deal at Kroger on organic white chia seeds, 1 lb for $2, in the clearance aisle. I found this recipe:

For my pudding, I used almond milk, chia seeds, cocoa powder, and honey. I was out of chocolate chips (sad).

A couple things: cocoa powder is really hard to homogenize. I was left with tons of dry cocoa poofs that annoyed me. Also, honey was probably not the best choice of sweetener, as it was very difficult to mix. I didn’t love this, but would definitely be interested in trying to tweak it for my needs.

Recipe #6: Potato Kale Gratin

This recipe was chosen as an accompaniment for filet mignon I made on Valentine’s Day. (I googled “sides to go with filet mignon”). I chose this from a list of 17 sides because it contained ingredients that Dave liked (my side was sauteed portobella mushrooms from Julia Childs’ cookbook) and didn’t seem super time consuming.

Ingredients: -1.5 lbs red potatoes -1 bunch kale -1/4 cup olive oil -4 cloves garlic 1 tbsp paprika -3 tsp coarse salt -1 tsp pepper 1 tbsp parsley -1/3 cup bread crumbs -1/3 cup grated Parmesan cheese -1/4 cup whole 2% milk

The recipe (linked above) is fairly simple. Boil potatoes, blanch them, massage kale, and layer. It looked delicious. Sadly, I was not impressed. Instead of coming out crisp and brown, it came out somewhat sad and soggy. Also, all the seasoning is in the kale! The cheese does not hold the layers together, so unless you take a bite of kale with every bite of potato, you will be sad. If you take a bite of just kale, you will be over-salted...which is hard to do in this house. Probably won’t make again.

You don’t even want to see what mine looked like!

Out of 6 recipes I don’t think it’s bad that 1.5 were misses. I’m having a lot of fun with this experiment, and it’s helping me not only use up things in our fridge and freezer (ricotta cheese, bread crumbs made from a loaf of french bread we didn’t finish).

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explolalola · 7 years

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August 2, 2017 aka I Dun Goofed

@ladymathonwy Country fried steak is my weakness. :(

Breakfast: Coffee with cream and sugar.

Morning Snack: Kroger brand Sweet & Salty granola bar (Almond)

Lunch: Country Fried Steak with white gravy, sweet potato casserole, macaroni and cheese, and a biscuit with strawberry jelly (Damn, but it was SO good.)

Dinner: Spaghetti (no sauce) with butter and parmesan cheese (I skipped the sauce because it was spicy.)

I didn’t drink as much water yesterday and drank some Diet Pepsi. I’m going to have to make up for this. OKAY time to get REAL today though.

#two girls one diet

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krogerconews · 7 years

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<b>Kroger</b> deals 7/5: Milk, Pepsi, peanut butter

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topworldhistory · 5 years

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Bulgur biscuits and a granulated synthetic protein dubbed 'multi-purpose food' promised long shelf life—but not much else.

What were postwar Americans planning to eat in the event of a nuclear attack? Hint: It wasn’t very appetizing.

With Cold War tensions escalating in the 1950s, the threat of a Soviet nuclear attack cast a terrifying shadow over everyday American life. In schools, children learned to “duck and cover,” diving under their desks and staying far away from windows in drills designed to protect them during an atomic strike. Families across the country (at least those who could afford it) built fallout shelters in their basements and backyards. Community shelters were constructed beneath municipal buildings, and emergency government bunkers were carved into hillsides.

As ridiculous as it seems now, given what we know of the power of nuclear weaponry, these and other U.S. civil defense policies in the ‘50s and early ‘60s were based on the significantly flawed notion that most of the nation’s population would survive a catastrophic nuclear attack.

And when they did, they would need something to eat.

READ MORE: How 'Duck-and-Cover' Drills Channeled America's Cold War Anxiety

Grandma’s pantry

A woman as she takes an inventory of supplies for her household's fallout shelter.

In 1955, during the Dwight D. Eisenhower administration, the Federal Civil Defense Administration (FCDA) urged every family to keep a seven-day supply of food and water on hand in case of an atomic emergency. To encourage people to build this stash of provisions, the FCDA launched an initiative called “Grandma’s Pantry,” based around slogans like “Grandma was always ready for an emergency.”

The government produced 1,000 Grandma’s Pantry exhibits to use in stores and at fairs. According to a 2017 story in Eater in 2017, the department store giant Sears, Roebuck and Co. exhibited 500 of them in its stores, alongside shelves lined with fallout shelter-friendly consumer foods like Hawaiian Punch, Campbell’s Soup, Tang drink mix, candy bars and Kellogg’s Corn Flakes.

READ MORE: Nuclear Shelters Were Never Going to Work

The doomsday diet: survival crackers

A tin of biscuits found open, along with other survival supplies, in a fallout shelter dating from 1962, pictured in 2017.

During the crisis over Berlin in mid-1961, President John F. Kennedy expanded the nation’s civil defense programs, calling for more than $200 million in appropriations for the construction of public fallout shelters in the United States. Kennedy also encouraged Americans to build private shelters, the estimated number of which rose from 60,000 in June 1961 to some 200,000 in 1965.

By the early 60s, the U.S. Department of Agriculture had already developed what it considered the ideal “Doomsday food”: nutritious, easy to prepare and reasonably priced, with a long shelf life. The result of its efforts? A bulgur wheat biscuit dubbed the “All-Purpose Survival Cracker.”

Bulgur, a Mediterranean staple made from parboiled whole grains known as groats, has been consumed for thousands of years by everyone from Chinese emperors to ancient Babylonians. As Paul Visher, then the U.S. deputy assistant secretary of defense for civil defense, argued before Congress in 1962, bulgur’s “shelf life has been established by being edible after 3,000 years in an Egyptian pyramid.”

Though the bulgur biscuits were originally produced in a single plant in Seattle, the Pentagon soon enlisted the help of the nation’s biggest cereal and biscuit companies, including Sunshine Biscuits, Kroger, the Southern Biscuit Company, Nabisco and Keebler (then the United Biscuit Company of America). In all, these companies churned out more than 20 billion survival crackers by the end of the program in 1964.

READ MORE: Inside the Government's Top-Secret Doomsday Hideouts

‘Multi-purpose food’

View of food, sanitation and survival supplies issued by the U.S. Defense Department for stocking a 50-person public bomb fallout shelter during the Cold War, 1962.

General Mills also developed its own fallout shelter offering—though it bore little resemblance to actual food. The granulated synthetic protein known as Multi-Purpose Food came in a large white can and was included in the Emergency Pak Food and Water kits that consumers like Dr. Robert Parman, of Topeka, Kansas, purchased in the early 1960s.

According to the Kansas Historical Society, the three kits Parman bought to stock his family’s fallout shelter in 1961 (he later donated one to the Kansas Museum of History) were manufactured by a company called Surviv-All, Inc., of New York City. Along with the sand-like Multi-Purpose Food, they contained 24 pint-size cans of water, which was supposedly enough sustenance to keep survivors alive for two weeks—the amount of time civil defense authorities estimated it would take before radiation levels dropped low enough for people to emerge from their shelters and forage for food.

READ MORE: 5 Cold War Close Calls

Canned meat, drink mix and ‘Doomsday cookies’

Interior view of a family's fallout shelter from the 1960s. Among the supplies are a 14-day supply of water and canned food, a battery-operated radio, auxiliary light sources and first aid supplies.

While bulgur biscuits and synthetic protein grains may have been the government’s idea of the perfect fallout shelter food, many ordinary Americans turned to more conventional options when it came to stocking their emergency pantries. Canned vegetables and beans and preserved meats (think Spam and hot dogs) were popular choices, along with peanut butter, boxed cereals, canned juices, drink mixes and packaged crackers and cookies.

In her book Born Under an Assumed Name: The Memoir of a Cold War Spy’s Daughter, Sara Mansfield Taber wrote that she and her classmates “brought in cans of tuna fish, chicken noodle soup, jars of Tang (the drink of the astronauts), and Vienna sausages for the emergency stockpile” before hunkering down in the basement of a classmate’s home as part of a school air-raid drill. Tang also showed up in a 1960s shelter unearthed in the backyard of a Wisconsin home in 2013, alongside individual packs of cornflakes and cans of pineapple juice.

Though published in 2012, the popular Chicken Soup for the Soul Cookbook featured a Cold War-era recipe for “Doomsday Cookies.” The recipe’s author, Barbara Curtis, recalled doing duck-and-cover drills at school in the 1950s. At home, Curtis’s mother made her signature oatmeal, walnut and chocolate chip cookies in massive quantities to stockpile along with the “cases of Spam, Vienna sausages and oil-packed tuna” stored in the family’s garage.

The long afterlife of fallout shelter foods

Supplies line the walls of an intact fallout shelter dating from 1962, pictured 2017.

Though fears of a Soviet atomic attack had largely receded by the 1970s, replaced by concerns over the war in Vietnam and the Watergate scandal, some fallout shelter foods proved to have an even longer shelf life than their government boosters might have predicted—sort of. In 2006, workers in New York City were conducting a routine structural inspection of the Brooklyn Bridge when they came across a blast from the Cold War past: a stockpile of medical supplies, water drums and an estimated 140 boxes containing more than 350,000 “Civil Defense All-Purpose Survival Crackers.”

“It tasted like cardboard, but with a nasty backbite that stayed in your mouth for hours,” reported Iris Weinshall, the city’s transportation commissioner at the time. "I cannot think of eating a saltine now without that taste coming up."

from Stories - HISTORY https://ift.tt/2TkUWI3 February 27, 2020 at 12:34AM

#Worldhistory

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jmuo-blog · 6 years

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New Post has been published on https://jmuo.com/the-best-milk-chocolate-for-baking-that-wont-bre/

The Best Milk Chocolate for Baking (That Won’t Bre...

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[Photograph: Vicky Wasik]

It’s impossible to speak of milk chocolate in broad strokes—its quality and character span a maddeningly vast spectrum. For many folks, traumatic experiences with poor-quality milk chocolate have been enough to convince them to go dark or bust. But there’s so much more to discover in the realm of milk chocolate; when done well, the addition of dairy fat brings out a whole new range of flavor. It’s an expression of cocoa that’s mellow, soft, and nutty, able to furnish desserts with a sweet richness and creamy consistency distinct from dark chocolate. Those characteristics make milk chocolate ideal for recipes that are otherwise low on sugar and fat (think chocolate-covered pretzels or whipped ganache), as well as those with a strong salty or bitter element, such as peanut butter, burnt sugar, or coffee.

As much as I love splurging on high-end milk chocolate couverture from brands like Valrhona, I’m hard-pressed to justify spending that kind of money unless it’s for tempering. For a low-key batch of chocolate chip cookies, in a pinch, I’m willing to turn to the offerings of well-stocked supermarkets and specialty stores. With a little forethought, though, I’m happier to wait on a shipment of milk chocolate that I’ve purchased online, where bulk buying power helps drive the cost down. These eight milk chocolates are available nationwide and/or online, and are my favorites for baking at home—though they’re but a small sampling of what’s available in any given market.

Divine

At 26%, Divine Milk Chocolate is the sweetest option on my list, but not obnoxiously so—a great choice for folks who have fond recollections of hanging off a shopping cart in the checkout aisle, begging for a chocolate bar.

Thanks to the addition of powdered cream along with milk, this chocolate has a dairy-forward flavor and a richness reminiscent of a truffle. I can always count on my local Kroger to keep it in stock, but I’ve seen it in wine shops and fancier groceries as well. Use it for a burst of sweetness in low- to no-sugar recipes, like cream scones and ganache, or just smear some inside a fresh baguette along with a sprinkling of sea salt for a midnight snack.

Callebaut

In culinary school, Callebaut’s 33.6% was my gateway to milk chocolate, which I had once scoffed at with all the sanctimony of a newly minted food snob. (“Milk chocolate? Oh. My word, haven’t touched the stuff since I was five!”) Mercifully, I got over myself and learned to appreciate what different types of chocolate have to offer in flavor, melting point, and richness, and the versatility of this milk chocolate is a great jumping-off point if you’re still warming up to the idea. It’s easy to find in large, shrink-wrapped chunks at supermarkets like Whole Foods and The Fresh Market, and it can also be ordered as callets (drops) in bulk online; the latter is simply a convenient, no-chop incarnation that’s formulated the exact same way.

Callebaut is easy to temper (a skill you can master with Kenji’s excellent guide), so it’s a tasty yet affordable option for any of the classic candy bars in my cookbook, such as homemade Reese’s Cups and Crunch bars. But its sweet, nutty notes are just as welcome in bold and bitter desserts, like these double-chocolate cookies.

Lake Champlain

I can reliably find Lake Champlain’s 38% milk chocolate in the candy aisle of my local supermarket, but it turns up in all types of specialty stores as well. Though it’s not terribly distinctive, it’s that middle-of-the-road quality that makes it an easy choice for desserts ranging from hazelnut cookies to all types of sauces and ganache.

Jelina

I first picked up this fair-trade milk chocolate at an organic supermarket in Brooklyn, so it wasn’t until I spotted it at a wine shop in Kentucky that I realized it wasn’t a local specialty. At 36% cocoa solids, Jelina’s Au Lait milk chocolate has a rich mouthfeel and balanced sweetness, with a profile that’s a little brighter than the mellow earthiness that characterizes most milk chocolates. I dig it in fruitier applications, like chocolate cherry muffins or orange chocolate cookies, but its creaminess is well suited to leaner scenarios, such as homemade digestive biscuits or chocolate-covered pretzels.

Whole Foods

There was a time when a supermarket’s house brand was the least likely source for good chocolate, but Whole Foods’ 39% milk chocolate isn’t joking around. It’s earthy, rich, and darker than I expected given the percentage, a profile that works nicely to balance its sweetness. Give it a shot alongside something a little darker—say, as part of a blend for chopped chocolate chip cookies—or sandwich it between some graham crackers to tame the sweetness of toasted marshmallows in your next batch of s’mores. For folks who don’t live near a Whole Foods (e.g., me), it’s available online as well.

Theo

Theo’s a Seattle-based, fair-trade, bean-to-bar chocolate company that sources most of its cocoa (and vanilla, too) from the eastern Democratic Republic of the Congo. Befitting that heritage, its 45% milk chocolate bar has a strong cocoa profile that veers toward the darker side of milk chocolate with its nutty toffee notes. For those whose primary objection to milk chocolate is textural, this option has a cleaner mouthfeel than more dairy-forward brands; it’s still creamy, to be sure, but not as tongue-coating as milk chocolate can often be. Try it as part of a blend for chocolate chip skillet cookies, as a chunky mix-in for banana bread, or in any recipe that would benefit from a hit of chocolate flavor without the bracing bitterness of dark.

Alter Eco (RIP)

I’m heartbroken to report that Alter Eco’s 47% “Dark Velvet” was recently discontinued, so this is more of an “in memoriam” than a useful recommendation. Still, it may linger for a few weeks more as supermarkets sell off their stock. If you happen to spot some, this nontraditional, Swiss-made milk chocolate is like no other, with just enough milk to disqualify it as a dark chocolate and a touch of cultured butter for richness and flavor. It has the bold, bitter, slightly molasses-y notes you’d expect from a dark chocolate, but the smooth melting point and lingering richness of a milk. I’m truly sorry to see such a unique chocolate exit the market, and hope the remaining bars left in the wild will find a good home.

Endangered Species

Endangered Species is a fair-trade chocolate company that sources its beans from West Africa, and each of its chocolate bars comes with its own animal mascot—none more worthy of attention than the humble sea otter. This 48% milk chocolate is among the darkest around, and strong enough to make milk chocolate skeptics rethink their stance.

While it’s darker than any other milk chocolate on this list, its overall flavor profile is somehow more traditional, what I imagine other milk chocolates strive to be—buttery, rich, and nutty, with a backbone of pure cocoa. It’s sweet enough to take the place of dried fruit in oatmeal cookies, but bold enough to stand on its own in truffles or a whipped-ganache frosting. Look for it in the snack or candy aisle of supermarkets like Kroger and Whole Foods, as well as slightly fancier groceries and specialty shops.

Remember that the milk chocolate selection can vary from store to store and even state to state, so be on the lookout for unique offerings at your local supermarket. For baking, aim for milk chocolates that list a cacao content of at least 20%; if you can’t spot that information on the packaging, it’s a solid indication of a brand scooting by with the FDA minimum of 10%, making it too sweet and mild to lend much chocolate flavor to baked goods. Also, steer clear of any brand that lists palm oil or added fats other than cocoa butter on its label, as these will affect its behavior in recipes designed around pure milk chocolate.

As you explore, keep in mind that few milk chocolates can be a one-size-fits-all ingredient for every recipe—a bar that’s too sweet to enjoy on its own may be perfect for an unsweetened ganache frosting or a bitter chocolate cookie, while one that’s too lean for tempering may be spot-on in a richer cookie. As you taste your way through new varieties, try to imagine how the specific qualities of a given brand can be used as a counterpoint in desserts that are salty, bitter, bold, or otherwise in need of the creamy sweetness of milk chocolate.

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keijay-blog · 6 years

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New Post has been published on http://cookingtipsandreviews.com/the-best-milk-chocolate-for-baking-that-wont-bre/

The Best Milk Chocolate for Baking (That Won’t Bre...

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[Photograph: Vicky Wasik]

Divine

Callebaut

Lake Champlain

Jelina

Whole Foods

Theo

Alter Eco (RIP)

Endangered Species

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