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.
No-Knead Bread Recipe: Multi-Grain Peasant Bread Whole-wheat breads are an acquired taste, in my opinion. Some people love them, some people learn to love them, and some people (like me) never quite warm up to their bitter, earthy flavors. Enter this new no-knead bread recipe. If you've never really liked whole-grain breads but wish you did, you've got to give this recipe a try. It's definitely changed the way I feel about whole-wheat loaves! My dad is actually the mastermind behind this recipe. As a longtime disliker of whole-wheat bread, I can vouch that this is good stuff. No-Knead Multigrain Peasant Bread Makes 2 loaves 1 cup rye flour 1 cup whole-wheat flour 1/2 cup cracked wheat, uncooked steel-cut oats, sunflower seeds, or other coarse-textured grains, seeds, or nuts 4 cups all-purpose flour 1 tablespoon kosher salt 1/2 teaspoon instant yeast 3 1/4 cups room temperature water In a large bowl, mix together the rye flour, whole-wheat flour, cracked wheat, all-purpose flour, salt, and yeast. Recipe Notes
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 Bread Previous image Next image Baking a loaf of bread can seem both intimidating and like an awful lot of work. Don't worry - it's really quite simple once you get the hang of it! In this tutorial, we've broken it down into teeny-tiny steps to walk you through the whole process of making a traditional artisan-style loaf of bread. What You Need Water - 3 cups totalYeast - 1 teaspoon totalFlour - 6-7 cups totalSalt - 1 Tablespoon Equipment Large Mixing BowlSpoonBaking Pans (optional)Baking Stone (optional) Instructions 1. Skip this step if you don't have time, but it's an easy way to add flavor and good texture to your bread. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Additional Notes: • This recipe we followed in this tutorial is adapted from the "Country-Style Hearth Loaf" from Bread Alone by Daniel Leader and Judith Blahnik. (Images: Emma Christensen and Faith Durand)
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.
No-Knead Dutch Oven Bread If you could see me right now, you’d know I am jumping for joy for this post. Why? Because this beautiful loaf — this glorious no-knead Dutch oven bread — might just be the very best bread I’ve ever baked. Seriously. And it also happens to be one of the easiest ever, too. Like I said, so much jumping for joy. First things first: The reason I believe this may be the very best bread I’ve ever baked (the method for which, by the way, originated from the great Jim Lahey of Sullivan Street Bakery) is three-fold. And three, the preparation. First, in a large bowl, whisk some flour, salt and yeast (I used my go-to Red Star active dry yeast) until well mixed. When the dough is fully risen, it should be more than doubled in size, bubbly and flattened on top. Heat your oven to 450 degrees F, and place a covered Dutch oven on the center rack to preheat for about 30 minutes (I used a 6-quart Dutch oven, but even a 4-quart or 8-quart Dutch oven would work). Uhhhhhhhhhh those air pockets, AMIRIGHT?
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