The Stupid Things You Do in the Kitchen (and How to Fix Them) Love cooking or hate it, much of your time in the kitchen is likely wasted by easily correctable mistakes you probably don't even know you're making. You waste time prepping ingredients, use your knives incorrectly, mix and match the wrong utensils, and throw out food that's still good—and those are just a few of the stupid things you do in the kitchen. Here's how to fix them. P Stupid Thing #1: You Spend Too Much Time Prepping IngredientsP Few people enjoy the tedium of prepping ingredients. Say you're cutting a bunch of carrots into sticks; it doesn't make sense to trim, peel, and slice each one individually. It also helps to use two bowls—one for scraps and one for cleaning—so you don't make a mess during the preparation process. These are all great ways to save you time and keep you organized, but a few common ingredients have tricks all their own. Stupid Thing #2: You Use Your Knives WrongP The easiest issue to correct is a dull blade, and it's one of the most important.
Creamy Zucchini and Basil Soup While I personally didn’t manage to coax a single squash out of my insect-infested garden this summer, some of you are lucky enough to be reaping in piles of the stuff. So the zucchini part of this recipe is for you. The basil part of it is for me: next to okra, it’s the most prolific crop I managed to grow this year. Combined, the two summery ingredients seem made for each other, the basil lending its pungent pepperiness to the bland zucchini. Basil may provide the predominant flavor in this lively soup, but zucchini is the main ingredient. After cooking, it’s blended until smooth with the basil and other seasonings, and then the soup is served with strands of raw, shredded zucchini. We loved this. Cashews provide the creaminess but also virtually all of the fat. Ingredients Instructions Set aside one of the zucchini; trim and coarsely chop the rest.Cook onion in a large saucepan for about 5 minutes, until softened. Preparation time: 10 minute(s) | Cooking time: 25 minute(s)
Prosciutto-Wrapped Mini Frittata Muffins Don’t hate me, but this recipe was inspired by Ms. Rachel Ray. Really — this version is “Yum-o.” Yeesh…did that just make you cringe? Bear with me, this mini frittata recipe is worth it. I realize I’m always pushing frittatas, but how can anyone refuse a tasty iteration where the mini egg muffins are wrapped by a crispy prosciutto shell? Follow the jump to get the recipe… Here’s what I gathered to make 12 mini frittata muffins: 4 tablespoons fat (coconut oil, ghee, etc.)½ medium onion, finely diced3 cloves of garlic, minced½ pound of cremini mushrooms, thinly sliced½ pound frozen spinach, thawed and squeezed dry8 large eggs¼ cup coconut milk (the fatty stuff at the top of the can works best)2 tablespoons of coconut flour 1 cup of cherry tomatoes, halved5 ounces of Prosciutto di ParmaKosher saltFreshly ground pepperA regular 12 cup muffin tin Here’s how I made them: I preheated the oven to 375°F and prepped my veggies. I spooned in the frittata batter… …flipping the tray at the halfway point.
Manger Paléo: Les 5 règles essentielles. | Paléo Lifestyle La nutrition est une science d’une extrême complexité. Elle met en jeu, comme nous le verrons bientôt, bien plus qu’un simple décompte des calories consommées ou la nécessité (quasi vitale selon les autorités compétentes, sic) de manger 5 fruits et légumes par jour. L’alimentation doit répondre au besoin de notre corps, besoin en macronutriments (Protéines, Lipides), en micronutriments (acides aminés, acides gras, vitamines), à l’équilibre de proportion entre certains types de nutriments (rapport entre les omégas 3 et les omégas 6). La digestion humaine est elle aussi d’une relative complexité. Au vue de la complexité du système de digestion humain, le choix des aliments lui permettant de fonctionner de façon optimale, c’est-à-dire, au mieux de son alimentation, est lui aussi extrêmement complexe. En matières d’alimentation, un ensemble de 5 règles essentielles, simples, facilement compréhensibles, constituent le coeur du système Paléo Lifestyle. Règle #1: Manger des animaux. Stay tuned.
Fastest Way to Chill a Drink | Upgrade Your Life The heat of the summer is upon us. And I'm sure I'm not the only one asking: What's the fastest way to chill a drink?Fridge Depending on the starting temperature, cooling drinks in the fridge takes anywhere from 45 minutes to 2 hours. Not nearly fast enough when you're parched. Freezer To speed the process, you can wrap a wet paper towel around them and stick them in the freezer. But 20 minutes is still too long. Ice water Putting your drinks in a bath of ice water chills them even faster than a freezer. To make sure, I started with cans of soda that had been sitting outside — about 78 degrees. The Solution I had read that putting salt in the ice water can chill your drinks even faster. Still, I had to put this to the test. Nature & Environment
Zucchini “Noodles” with Sesame-Peanut Sauce April 19, 2013. It’s been a week full of tragedy and fear. My heart aches for the families of everyone hurt or killed in Boston and Texas, and my reaction to everything that’s happened (and continues to happen) is to plant myself in front of the news in search of the answers to “What?” and “Why?” It’s not a healthy response in a number of ways. So it was lunchtime yesterday before I was finally able to drag myself off the couch and back into what I call “The Voisin Test-Kitchen.” When it comes to low-calorie pasta alternatives, I’ve come to rely on two options: packaged shirataki noodles (made from a type of yam) and strands of raw zucchini made with a spiralizer. Though it has only 116 calories, this salad is higher in fat than most of my others because of the peanut butter and sesame oil. Zucchini "Noodles" with Sesame-Peanut Sauce Author: Susan Voisin, FatFree Vegan Kitchen Wash the zucchini well and trim off their ends. Enjoy!
Julia Child's Classic Roast Chicken When Julia Child recommends a fool-proof way to roast a chicken, I sit up, shut up, and listen. In celebration of Julia Child’s incredible culinary legacy, this week’s JC100 recipe is the classic roast chicken from Julia’s Kitchen Wisdom. Her techniques and tips for roasting a bird are simple and straightforward, and produce a bird with crispy skin and juicy, succulent meat. What I love best about this recipe is that you can double it and roast two chickens at the same time. Here’s what to gather to roast two chickens (serves 6-8 people): 2 whole chickens, 4 pounds eachKosher saltFreshly ground pepper1 large lemon, thinly sliced2 small onions, peeled and trimmed1 bunch of fresh thyme4 tablespoons of softened butter1 cup of chopped carrots1 cup of chopped yams1/2 cup of chopped onions Here’s how to roast the pair o’ birds: Round up two roast chickens and pat them dry. Liberally season the birds inside and out with salt and pepper. With a piece of string, tie the drumsticks together…
Paléo Régime - Vous voulez perdre du poids ou vous sentir en pleine forme ? Le régime Paléo est fait pour vous. Le principe est simple, il faut se rapprocher le plus possible de l'alimentation de nos ancêtres en sélectionnant certains aliments et en suppr Cut the Rope Cake "Deliver candy to Om Nom!" I hear this phrase all the time. Both of my boys love Cut the Rope so for my son's third birthday he decided he wanted a cake with Om Nom - his favorite character, of course! There are many beautiful and amazing cakes out there that have been covered/decorated with fondant. I am sort of a fondant hater. Mainly because it tastes horrible! Now, if you don't have kids you might not think this is a big deal but when they don't like the taste of fondant and you have to take it off of their cake and all the frosting goes with it.......well, there are many, many unwanted tears to deal with! So, in an attempt to satisfy my little birthday boy I tried my best to smooth out buttercream frosting instead of using fondant. To make this cake you will need the following:
Feasting on Fitness: Pasta Sans Pasta Nothing beats a heaping bowl of spaghetti when you want something filling, simple, and comforting. I have the perfect substitution for pasta that is BETTER than pasta. Here are just a few of the problems with wheat pasta (Disclaimer: this is MY take on the information out there I have gathered through my CrossFit Nutrition Certification by Robb Wolf , my biology and physical anthropology degrees, books on diet and health, and my internet searches. I am NOT a biochemist, but I want to try to explain things as I understand them hopefully in a way YOU understand and can benefit from): 1. It contains wheat, which is a grain, which has lectins and gluten that screw up your digestive system making it difficult to digest and absorb nutrients. 2. A constant overflow of sugar also makes you insulin resistant, which means it takes more and more insulin to get the same response as if you had a lower glycemic diet. 3. 4. 5. Basic Meat Sauce Cooking Time: 15-20 minutes Wash the zucchini.