10 Foods to Wake Up Your Workday. 8. Quinoa “Quinoa is a gluten-free grain that contains more protein than any other grain or rice. The grain is so rich in amino acids, that it is considered a complete source of protein, high in lysine, methionine and cysteine—ideal for post-workout meals to help build muscle. It is also high in folate, magnesium, phosphorus and manganese, making it a nutrient-packed source of carbohydrates for long-lasting energy levels,” Dr. Duncan says. Energy Tip: Quinoa is a great replacement for wheat or refined carbohydrates as it can help support a healthy cardiovascular system, blood pressure levels and bowel health.
Image Credit: Frances Janisch. Cold Brewed Coffee using a French Press. I have been a big fan of cold brewed coffee since I first tried it. I learned about this method from a Washington Post article on the Toddy, which is a great device for cold brewing coffee. The article described the smooth, but full flavored cup that cold brewing produces and I had to give it a try. I ordered a Toddy and we have been brewing with for about 3 years. The Toddy makes it really easy to produce a large batch of coffee concentrate. Place the filter pad in the bottom, plug the drip hole, throw in a pound of coffee and then add 2 quarts of water. I was hooked on this system. All of this joy came to an end when my Toddy brewing bucket developed a small crack that caused it to leak. Luckily it eventually dawned on me that cold brewing coffee doesn’t required special tools.
Ingredients: French press (my Bodum one holds about 3 cups, I think)1 cup coffee (I just drip ground, crappy coffee. Directions: Pour the coffee in the press and then add the water. Coffee, without the heat - food. The notion of cold-brewed coffee sounded to us, frankly, weird. After all, heat seems intrinsic to the coffee process. Why would you possibly want to leave grounds soaking for half a day in an ugly plastic pitcher, like so much Kool-Aid? There's only one possible reason we were willing to try the Toddy coffee system, one of a handful of cold-brew options available: It works. Really, really well.
The more you think about it, the more clear it becomes that hot-brewed coffee is by no means a culinary dictate. Others find regular coffee too acidic. Cold-brew systems largely solve these problems, which may be why Toddy claims 20 to 30 percent of its customers are coffee lovers who find regular brews too much to stomach. No heat, no plugIt's not an immediately comfortable transition. "We live in a culture that almost demands something be complicated," says Brett Holmes, a partner in Houston-based Toddy Products. The resulting concentrate is strong stuff. Who decided on the drip method anyway? The perfect fried noodles « Two Spoons. …Oh, how many attempts have led me to this final method. How many stubbornly stuck-on noodle bits on pans, how many over-greasy vegetables, how many PANS, may I reiterate that once more….I’ve finally found a method which requires no separate pan, no stickage, no straining of noodles and burning of skin, no need for fancy ingredients, no need for stress…indeed, it is perfect.
Did I mention it’s also fast? Because you’re not worrying about maintaining two pots or cooking things, you can do this without much planning, and so it’ll be cheaper and as quick as if you’d run down to the takeaway store, waited for them to cook your meal, then returned home – but now you can have it straight out of the pan. Now before I take any credit for this, kudos must once again go to Kendra from My First Kitchen, who has posted about this sort of noodle perfection before.
A quick word about noodles: get them fresh (as in, not dried). The Perfect Fried noodles serves two Like this: Like Loading... Potato, Rosemary and Garlic Pizza. I still have not located my pizza stone, but that’s not deterring me from making more pizza. Unlike my last pizza which I made in a skillet, this pizza was baked in a hot oven. It features potatoes, rosemary and garlic, a flavor triumvarate held in high esteem in our home.
Since there is no tomato sauce it is classified as a white pizza. I prefer to call it heaven. Potato Rosemary Garlic Pizza makes 2 – 10″ pizzas 2 uncooked pizza crusts (recipe below) 1 large Yukon Gold potato, very thinly sliced Salt Extra-virgin olive oil 2 garlic cloves, slightly smashed but still intact 8 ounces mozzarella cheese, thinly sliced 2 tablespoons fresh rosemary leaves 1/2 cup finely grated Pecorino Romano cheese Freshly ground black pepper Rosemary sprigs for garnish Preheat oven to 375 F. Assemble pizzas: Lightly brush pizza crusts with olive oil. Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Baked Eggs in Bread Bowls.
This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment. I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor. I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.
Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Print Recipe. Addictive & Consuming (A Melbourne Food Blog) Ieatishootipost blogs Singapore's best food. Chubby Hubby. A.A. Gill's Blog. Braised Eggplant in Sweet Bean Sauce - Step by Step | Yi Reservation. Many ingredients featured on this site so far required a trip to a Chinese grocery store. But my friend, today this is not the case. With eggplant’s international status you are bound to find some in most parts of the earth even with the temporary shortage currently running in North America.
In Chinese cuisine, my favorite eggplant dishes are either stewed or braised usually in some kind of sauce. When it’s done right, the eggplant would taste like a chunk of grilled meat covered in sauce – you feel the crispiness and firmness on the surface; and as you bite into it there is this warm explosion of eggplant juice and tenderness. Despite my love for eggplant I had always avoided cooking it at home. In a recent experiment, I produced the restaurant like eggplant dish without deep frying. I braised the eggplant with sweet bean paste sauce. Braised Eggplant in Sweet Bean Sauce – Ingredients 2 Eggplant (Chinese eggplant in picture) ¼ lb ground pork (or other meat of your choice) 2 tbsp Soy sauce. Foodgawker | feed your eyes.
Inside Cuisine. Abstract Gourmet | Home cooked goodness. AA Gill, NZ Roast day and five Auckland food discoveries. English food critic AA Gill was in town recently – while I was in California actually, enjoying a meal at the French Laundry, which I’ll tell you all about in a future issue of Metro. So there I was, feeling quite smug about getting my very, very expensive lunch paid for by the magazine, when little did I know my fellow food writers at said magazine were feeling doubley smug in my absence – eating three courses at Clooney with the world’s most famous, second funniest restaurant reviewer. So what was he like? I couldn’t give them the pleasure of asking. Luckily Metro head honcho Simon Wilson has written a feature about the meal in the latest issue, out tomorrow.
Anyway, there’s no need for you to fear that this blog of mine will just become an online cheerleader for Metro magazine. No, I do have another reason for bringing up AA Gill, and it’s directly related to blogging. It was a disappointing story to break just the day before I attended the launch of Selak’s New Zealand Roast Day. Smitten kitchen.