No Knead English Muffin Bread I haven’t baked any bread in a long time, mostly because I don’t eat bread very often lately. I do love to bake, though, so when I came across this recipe for No Knead English Muffin Bread on KitchenParade.com, I knew I had to make it, even if just for fun. If you’re a bread person and eat it often, making your own bread can be a huge money saver. An artisan loaf at the store will run you between $3-$4, but you can make it at home for less than a dollar. If you’re intimidated by baking bread, a “no knead” recipe like this is perfect to get you started and a little more comfortable with the bread making process. What makes this bread “English Muffin” bread? No Knead English Muffin Bread Total Cost: $0.71 Cost Per Serving: $0.06 per slice (about 12 per loaf) Serves: 12 slices Ingredients 2¼ cups flour (plus some for dusting) $0.38 2 tsp (or one ¼ oz. packet) instant yeast $0.19 1 Tbsp sugar $0.03 ¾ tsp salt $0.03 1 cup warm water $0.00 2 Tbsp cornmeal $0.08 Instructions Step by Step Photos
Las Recetas Fáciles de María: Musaka Vegetariana Griega La Musaka Vegetariana que os traigo hoy, y basándome lo mas posible en la receta original Griega, es para aligerar y quitar unas cuantas calorías a este estupendo Pastel de berenjenas y verduras.La Musaka o Moussaka como ya sabéis es una receta que proviene de los Balcanes y que con el tiempo se ha extendido por toda la cuenca Mediterránea, llegando a nuestros días con un montón de variantes.Aunque suele llevar carne de Cordero, ternera o incluso pollo, en esta versión, la he querido hacer lo mas light posible, con las patatas al vapor y las verduras asadas para que mantengan todo su sabor.La única licencia que me he permitido, a sido una ligera bechamel, ya que no tenia yogurt que era lo que correspondía, pero esto no tiene nada que ver para que haya quedado un plato digno de repetirse en cualquier ocasión.Y ahora vamos a cocinar.Ingredientes:1 Berenjena grande.2 Patatas.1 Pimiento verde.1 Pimiento rojo.2 Tomates.Sal.Pimienta negra molida.1/2 cucharadita de comino molido.Queso.
A Genius No-Knead Challah (That Tastes Just as Good on Day 3) Every week, Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A better, easier, smarter homemade challah (L'shana tovah!). By now we know that no-knead doughs—as dubious as they might sound—aren't an oxymoron or a lie. This is all because there's more than one way to build the strands of gluten that bread needs to trap air bubbles and form beautiful honeycombed networks of delicious carbohydrates and air: The first way is by agitating and working the dough (traditionally: kneading); the second is simply with time. In this genius challah recipe from Stir author and Sweet Amandine blogger Jessica Fechtor, the agitation comes in the form of a fold: a straightforward move (like the thing you did to all your socks last laundry day), which you'll do just five times, over long, inactive stretches. Sticky folds early in the process (top) vs. smooth, elastic folds toward the end (bottom). Jessica Fechtor's Five-Fold Challah Makes two loaves
canal_house_s_crispy_chicken_thighs_recipe_a_variation_on_paul_bertolli Photo by James Ransom This post originally appeared on Food52. “Short of turning chicken on a spit over live wood embers, I know of no better process for cooking chicken, nor one that delivers more satisfying or true flavors,” Paul Bertolli wrote of this technique, which he calls “bottom-up cooking,” in Cooking by Hand. You don’t sear, and you don’t roast, and you don’t grill—you don’t do any of the things we’re taught to do to chicken. Bertolli’s is a worthy technique to play with, but Melissa Hamilton and Christopher Hirsheimer of Canal House have streamlined it for us. The simplest version of the sauce has only minced-up preserved lemon stirred into the pan juices at the end, but you can play with this technique as you like. 1 tablespoon olive oil 8 bone-in, skin-on chicken thighs Salt Freshly ground black pepper Rind from half of a preserved lemon, finely chopped Lemon wedges, for serving Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really?
How to Make No-Knead Sandwich Bread It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Carey Nershi from Reclaiming Provincial shares a recipe for no-knead sandwich bread that takes minimal prep time and makes enough to keep extra dough on hand. Your lunch just got an upgrade. Learning how to make bread from scratch is an empowering thing. I have learned that some of the best loaves are the simple, all-purpose ones. As my days grew busier and busier, this recipe's minimal hands-on time became ideal. More: Once you make your first loaf, pack up a PB&J with homemade Concord Grape Jelly. This recipe is a bit of a meeting-in-the-middle between the Artisan Bread in 5 and Jim Lahey techniques. No-knead doughs are usually shaped into round, rustic loaves, but they can easily be turned into fantastic sandwich bread. No-Knead Sandwich Bread Makes 2 loaves Combine flours, yeast, and salt in a large bowl. Preheat your oven to 450° F.
5 Ways to Improve Your Skin Through Food By M. Elizabeth Sheldon | Jan 15 2015 As anyone who's broken out after a late-night drinking and pizza binge can attest, diet is clearly linked to skin condition. But there's so much conflicting information about how to manage your diet for the most beautiful skin possible, as well all kinds of wacky DIY recipes (we'll pass on the mayonnaise face mask, thank you very much). To get some clarity, FWx spoke to nutrition expert and esthetician Britta Plug, who helps clients overhaul their diets and skincare routines at Brooklyn’s Treatment by Lanshin. Here, she debunks beauty myths and calls out natural health trends to look for in 2015. 1. 2. 3. If you start taking a high quality probiotic, you’ll usually notice a pretty big difference—you will go to the bathroom more often! 4. I am a huge fan of using honey on the skin. 5. Sandalwood is also something we’re going to be seeing a lot more of, in things like skincare oils.
Sweet Potato Cornbread OMG. Y’all. Stop everything. This is important. I knew I loved cornbread, but I didn’t know I could love it this much. I decided to add some sweet potato mash to my Everyday Cornbread, plus a couple spices and sour cream for richness and… WOAH. This recipe is kind a hybrid between my Everyday Cornbread and these amazing Sweet Potato Cornbread Muffins from the New York Times. This cornbread is big, fluffy, and absolutely drool-worthy. Sweet Potato Cornbread Total Cost: $4.00 Cost Per Serving: $0.50 Serves: 8 Ingredients 1 medium sweet potato (about 1 lb.) $1.56 1.5 cups yellow cornmeal $0.36 1 cup all-purpose flour $0.13 ½ cup sugar $0.40 1 Tbsp baking powder $0.12 1 tsp salt $0.05 ½ tsp cinnamon $0.05 ½ tsp nutmeg $0.05 2 large eggs $0.52 ½ cup sour cream $0.47 ¾ cup milk $0.23 2 Tbsp canola or vegetable oil $0.04 ½ Tbsp canola or vegetable oil for the skillet $0.02 Instructions Peel the sweet potato and cut it into one-inch cubes. Start with a sweet potato that is about one pound. Yes.
Simple Rules for Healthy Eating 2. Eat as much home-cooked food as possible, which should be prepared according to Rule 1. Eating at home allows you to avoid processed ingredients more easily. Photo 3. 4. 5. 6. 7. I’ve avoided treating any food like the devil. All of these rules are subtly trying to get you to be more conscious of what you’re eating. One other thing: Don’t judge what others eat. People are very different. I’m curious what readers think of these. Continue reading the main story
Cheddar and Jalapeño Skillet Cornbread You know how they say owners start to resemble their dogs—as evidenced here—I think the same thing may be happening to me, but with the food I eat. Spicy and sweet…Yep, that’s me. Crispy on the outside but soft on the inside…Sure, I’ll admit to that. Just like the food I like to eat, I’m a contradiction in terms. I’ve become a spicy-sweet, crispy on the outside but soft on the inside, better-with-butter humanoid version of…cornbread. So does this mean I need to turn my bed into a cast iron skillet? Skilletized My mother in law, Pat, is a master at Southern cooking. But Pat paid attention. The other night Pat made this cornbread recipe for us. But Pat takes it all in stride. About the Recipe The base of this cornbread is the simple part, and is basically the classic recipe from the side of the box of cornmeal. Basic cornbread is doctored up with jalapeño and green onion are added for spice and spunk with a splash of creamed corn added for moisture. Cheddar and Jalapeño Skillet Cornbread
Want to cut down your deadly sugar intake? Here's what you should be eating “We teach management executives how to deal with the stress of work and how to eat nutritiously in order to sustain their high pace of work,” says Dahlia Chang Tang, who joined L’Atelier almost two years ago after working as a chef in France and Canada. • Nearly half of employers 'unlikely' to hire overweight workers Central to her teaching is getting people to cook from scratch as much as possible. Recent studies have suggested that sugar, not fat, is the culprit behind the ever-rising levels of obesity. Meanwhile, certain fats, like those in nuts, seeds and oily varieties of fish, are essential for healthy blood vessels and also help us absorb certain vitamins, including vitamin A. Carbohydrates are fine in moderation but can make people feel sleepy if eaten in large quantities as they disrupt blood sugar, Dr Briffa says. So what should we be eating? Dahlia Chang Tang has this guide for those looking for the perfect diet. Breakfast Granola with yoghurt, milk or even juice or fruit puree
One-Skillet Dark and Stormy Banana Bread I’m getting to know my new kitchen space. New oven (it’s a KitchenAid… it’s amazing), new light, new muscle memory from cracked eggshell to sink, new drawers for the whisks and spatulas to live and which dang drawer is it!? You know the drill. Change and newness. When I’m getting to know a new kitchen I like to make a supremely familiar recipe. Something that I barely need a recipe to pull together. It’s banana bread. A few years ago I made Brown Butter Banana Bread when I first moved to the French Quarter. We start with neglected (and respected) bananas, a heavy skillet, and butter to brown. Two things you should know. 1. I used Muscovado Sugar for this bread. Since we’re using a super dark brown sugar, and since I have a hunk of fresh ginger sitting in my fruit bowl staring me in the face, I thought it might be fun to play with a Dark and Stormy concept. Browned butter meets very dark brown sugar. After the butter and sugar are whisked together, the mixture will still be greasy. See?