Sous Vide and Food Safety: What To Know
https://ift.tt/2Ihi30v Sous vide cooking is amazingly hands-off, easy to sync with your schedule, and capable of delivering consistently mind-blowing results. No wonder this method is increasingly winning over home cooks. With its vacuum bags and gently whirring baths of water, sous vide cooking is radically different from the skillets and burners we’re used to in conventional methods. So it’s only natural to wonder how the rules of food safety apply. If you’re worried about cooking foods in plastic or scratching your head about what seem like unusually low cooking temperatures, take heart—we have the answers! Is it safe to cook in plastic?In short, yes. It depends on the kind of plastic you use, and what temperature you cook your food to. Okay, then what kind of plastic is safe for cooking sous vide?A lot of us have concerns about bisphenol A (BPA) because it’s been found to disrupt hormone function. But BPAs only appear in rigid plastics, and not the flexible plastics used to make bags and wrap. Because your food only comes into direct contact with flexible plastics when you’re cooking sous vide, you don’t need to worry about BPAs. The plastic packaging recommended by sous vide experts is almost always made of food-grade high-density polyethylene, low-density polyethylene, and polypropylene. The temperatures used in sous vide cooking (always well below boiling) are not nearly as high as those reached in a microwave, so the opportunities for plastics leaching chemicals with sous vide are greatly minimized. What Kind of Container Should Be Used for Sous Vide?Most home cooks will use a metal stockpot to hold the water bath when cooking sous vide—you probably own a perfectly fine stockpot already—but some chefs and cooks like to use large, rigid polycarbonate containers that were manufactured for food storage (such as this one). Such containers do contain BPA, but keep in mind that when you’re cooking sous vide, the heated water and the food don’t come into contact—there’s always the plastic bag between them. If you’re still feeling iffy about it, there’s nothing wrong with sticking to your trusty stockpot. How will I know if the bags I’m using are safe?You can’t go wrong with a bag made specifically for vacuum sealing or cooking sous vide. If you’re cooking in zip-top freezer bags and not sous vide bags, know that name-brand plastic bags tend to be made of safer, higher-grade plastic (polyethylene) than bulk or generic bags and films. Who knew there was a such a difference? As a rule of thumb, use brand-name bags and wrap for cooking sous vide. You can always save the cheapie stuff for packing lunches. Look for zip-top bags that say they’re microwave safe (a lot of generic ones will say “not for microwave use” right on the box). At Simply Recipes, we recommend using quart- or gallon-sized Ziploc Freezer Bags for sous vide cooking. Temperatures around 158°F (70°C) or higher can sometimes cause the seams of zip-top freezer bags to split. This isn’t a safety concern as much as a nuisance, since it means water gets into the bag with your food. As a precaution, you can double-bag foods when cooking in zip-top bags. If you’re using a vacuum-sealed bag, it won’t be an issue. If gently heating plastic bags is something you just can’t get over, it’s still possible to give cooking sous vide a spin. You can cook eggs directly in their shells, and custardy or dense foods such as yogurt or custard (or our Sous Vide Cheesecake in Jars!) can be cooked in glass canning jars. Can I re-use bags used for sous vide cooking, either for more sous vide cooking or for other purposes?According to the manufacturers of vacuum seal and sous vide bags, yes, but not if the bags previously held raw meat, poultry, seafood, or eggs. If you’re queasy about re-using plastic bags, look into silicone bags made just for sous vide. They’re sturdy, reusable, and dishwasher safe. Isn’t it dangerous to cook chicken to 158°F instead of 165°F?It’s the golden rule of cooking poultry, one that’s been pounded into our brains (and for a good reason): Always cook chicken to 165°F. However—and this is a big, happy however—cooking poultry to 158°F, or other temperatures below 165°F, is totally safe when you’re using the long cook times often called for in sous vide cooking. Here’s why: The USDA’s recommended temperatures for safely cooking meats and poultry were created for conventional cooking methods, like roasting and stove-top cooking. However, cooking chicken at lower temperatures for longer periods will kill those same pathogens just as effectively. Think about it like pasteurizing milk. Pasteurization, just like sous vide cooking, is a function of both temperature and time. One way to pasteurize milk involves using very high heat for a short period of time (ultra-pasteurized); the other is to pasteurize at a lower heat for a longer time. Both pasteurization methods get you safe milk in the end, and the same logic applies to foods cooked using conventional cooking methods (which cooks foods quickly at higher temp) and sous vide (which cooks food slowly at lower temp). This same logic—cooking foods to lower final temperatures than you’re accustomed to with other methods—also applies in sous vide cooking to pork and eggs. You’re essentially pasteurizing the food. So breathe easy! After cooking sous vide, can I use the juices in the bags as a sauce?Definitely! There’s tons of flavor in those juices, and they reached exactly the same temperature as the solids cooked in the same bag—which is to say, if the solid food is safe, the liquid is, too. From a culinary standpoint, you might want to reduce the liquid in a skillet to concentrate it. Just be aware that if your cooking liquid contained salt, then reducing the liquid can make it taste more salty. Is it safe to cook vacuum-sealed foods?Great news: it’s safer to cook vacuum-sealed foods. Aerobic bacteria (bacteria that needs oxygen to live) can’t thrive in a vacuum-sealed bag with little to no air. What about botulism?Botulism spores can live without oxygen, so it makes sense to wonder about it when cooking vacuum-sealed foods. First of all, know that botulism cases are very, very uncommon in first world countries (in the US, there were 205 confirmed cases in 2016, and only 14% of those cases were foodborne). The best way to prevent botulism in general is to keep hot foods hot (131°F or higher), cool cooked foods quickly (we already know that’s a snap with an ice bath), and then get them into the refrigerator or freezer, stat. Also, since it takes prolonged storage for botulism spores to reach toxic levels, it’s not even an issue with food you’ve cooked sous vide and refrigerated because you won’t be keeping it for months and months, as you would home-canned food. Does it make a difference if I’ve vacuum-sealed the food or just pressed out the air in a zip-top bag?The more air you remove, the more you prevent bacterial growth. So it’s better to use a vacuum sealer, but it’s still plenty safe to DIY it using food-grade, zip-top bags by pressing out air using the water displacement method. By the way, even though it’s not necessary to use a vacuum sealer for sous vide cooking, anyone can benefit from one for regular food storage. Vacuum-sealed bags take up less space in your freezer and the food inside is a lot less susceptible to freezer burn. Best of all, vacuum sealers are just really fun to use!
Is it safe to cool foods cooked sous vide while still sealed in the bag, and then refrigerate them?It is! Once again, it’s safer to store food in the same bag it was cooked in, because you don’t run the risk of contaminating the food by transferring it to another container. Just be sure to cool your bags quickly before refrigerating them. Plunge the sealed bag in a large bowl of ice water to cool it down super fast. This is helpful if you want to cook ahead, and then gently reheat, say, chicken thighs you have cooked sous vide. It can all happen in the same bag. What about cooking foods directly in their frozen state?If your uncooked food was vacuum-sealed in higher-grade plastic (like we discussed earlier) and then frozen—yes, it is safe to cook it sous vide straight from the freezer. When cooking foods from frozen, you’ll need to adjust the cook time accordingly, so there’s a little math involved (here’s a handy guide from ChefSteps). The rule of thumb is to divide the cooking time for non-frozen food in half, and then add that to the standard cooking time (e.g. 60 minutes for fresh chicken would be 90 minutes from frozen). If you think about this in terms of meal planning and batch prep, imagine the possibilities! There’s a leap of faith here, because it wouldn’t be safe to pop a frozen chicken in a 450°F oven, but trust us, it works. A lot of the safety has to do with the packaging, actually. With vacuum-sealed foods, there’s way less surface area exposed for bacteria to grow on, so the food you’re cooking is in a much more pristine environment than loosely wrapped meat that’s been thawing in the fridge, or in a pan in the sink. If I can cook frozen food sous vide, can I also reheat leftovers sous vide?You bet. If it’s still sealed in the bag you cooked it in and you’ve followed the guidelines laid out above, then the food is pasteurized and safe to eat. If you opened the bag, you can seal cooled leftovers in a fresh bag and later reheat the food sous vide. You only need to heat it up enough to get it to the best temperature for eating. Generally, that’s a few degrees below the temperature it was cooked to initially. How long do foods cooked sous vide keep in the fridge?Foods cooked sous vide and refrigerated in the sealed bags they were cooked in have a longer shelf life than foods that were cooked and transferred to a different container. You can refrigerate cooked, properly cooled foods in their unopened sous vide bags up to 10 days. If you’ve opened the bags, your leftovers will have the same shelf life as conventionally cooked leftovers. Is it safe for pregnant women, children, the elderly, and people with compromised immune systems to eat foods cooked sous vide?If the foods were correctly prepared, yes. In fact, because of prolonged cook times, you can make food safer by pasteurizing it sous vide—making it possible to serve a rare steak without the same risk of it carrying pathogens as a conventionally prepared steak. They key is to follow a time and temperature table correctly. (Here’s another great guide for that from ChefSteps.) BOTTOM LINE: YES, SOUS VIDE IS A VERY SAFE WAY TO COOK FOODOnce you get the hang of sous vide cooking, its advantages on the food safety front become clear. The key is to just get comfortable with the process, and to seek out solid information when you need it. Most manufacturers of sous vide equipment have excellent articles on their websites if you’d like a closer look at anything. MORE SOUS VIDE FROM SIMPLY RECIPESRESOURCES FOR FURTHER READINGRecipes via Simply Recipes https://ift.tt/2F9fkDA September 26, 2018 at 08:55AM
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Healthyish Getaway: Grand Rapids, MI
https://ift.tt/2NDl2WV Sharing a healtyish getaway travel guide to Grand Rapids, Michigan! Here you’ll find where to stay, eat, drink and explore, along with how to stay active while enjoying the city. This trip was hosted by Experience Grand Rapids. A few weeks ago I highlighted my healthyish trip to Charleston, SC and now I’m back with another post as part of the Healthyish Travel Guide Series. This time I’ll be sharing all about Grand Rapids, Michigan! If you’re like me before I went, you might be unfamiliar with the city, so here’s a little background: Grand Rapids is the second-largest city in Michigan and it’s located on the Grand River about 30 miles east of Lake Michigan. Grand Rapids has a growing culinary scene and the title of Beer City with around 80 craft breweries! And a little extra trivia knowledge: Grand Rapids also has the title of Furniture City, which dates back to the 1800’s when the wood furniture business was booming – and the city remains today’s center for high-end office furniture in the U.S.! Experience Grand Rapids hosted a small group of bloggers for the weekend and we all had the pleasure of experiencing the city. The trip was such a blast and has me wanting to plan a trip back so Isaac can check out the city as well. I know the brewery scene would be right up his alley. For this post, I’m going to share some of the highlights from my trip, including where I stayed, the restaurants we ate at and all of our fun activities! Where to StayWe stayed at the JW Marriott, a world-class hotel in the heart of downtown Grand Rapids. The rooms are very nice and mine even had a view of the river! The hotel has a full restaurant and bar, an indoor heated pool, fitness center, spa, and eucalyptus steam room. I loved the location because it’s right on the Grand River and in a super walkable area. Each morning I was able to get in a quick morning walk along the river and there were so many great restaurants, museums, coffee shops, and boutiques all within walking distance.
Healthy Spots for Breakfast & Lunch
Dinner Spots
Spots for a Drink
OMG, these sweet potato fries from Bobarinos Pizza were so good! Have you noticed that fries (especially sweet potato fries) are my weakness? My typical move is to ask Isaac to order fries with his meal so I can steal a few, but when I’m on vacation I happily indulge in my own basket of fries. #balance Coffee ShopsIf you’ve been reading EBF for a while you’ll know that I love coffee, and whenever I visit a new city I’m always on the hunt for the best local coffee shops. Funny enough, our itinerary for the trip included a coffee crawl so I got to experience some of the coolest local coffee spots in Grand Rapids.
Movement and WorkoutsMy activity of choice while traveling is walking (or running) so I can explore while getting in my movement for the day but there are a ton of fitness studios in Grand Rapids as well. One morning we had a chance to check out one of the local studios, Beer City Barre, which offers a full body, 60-minute class that blends techniques from ballet, Pilates and yoga. Another great way to stay active while visiting Grand Rapids is to plan a day trip to Lake Michigan and hit up one of the numerous trails. We decided to hike the North Point Trails to Saugatuck Dunes State Park for a beach day. The hike wasn’t strenuous at all, but there are some huge coastal dunes (over 200 feet tall) near the water – if you’re inspired to get in a good workout I highly recommend climbing those bad boys a couple times before hopping in the water for a swim. Speaking of Lake Michigan, I have to mention that I had never been before and dang, I was SO impressed! The water is clean, turquoise, clear and simply beautiful. As an East Coast girl, I grew up going to beaches in Virginia, the Carolinas and Florida, which are obviously all salt water. The cool thing about Lake Michigan is that the lake has waves, but it’s fresh water so you don’t have to worry about salt getting in your eyes/mouth, and when you get out of the water you feel fresh/clean rather than sticky and salty. It’s pretty amazing. Oh, and there’s no need to worry about sharks or jellyfish either! Boutique ShopsSo I thought Richmond had some cute local boutiques (and we do!) but Grand Rapids has SO many little neighborhoods with cute boutiques. Here are a few that I enjoyed:
Other Activities in Grand RapidsI was only in the city for a few days so I barely scratched the surface when it comes to checking out all the cool attractions, restaurants, breweries and boutiques that Grand Rapids has to offer. Here’s a little list of a few things I definitely want to check out the next time I visit:
For up-to-date events and even more info about the lovely city of Grand Rapids, check out Experience Grand Rapids! Here’s the awesome group of ladies I had the pleasure of experiencing Grand Rapids with: Ashley, Stephanie, me, Maryanne, Sherrie and Liz. Check out their sites to see their thoughts on Grand Rapids as well! So tell me, have you ever visited Grand Rapids? Are you a local? Did I miss anything in terms of food or attractions that you would recommend? Leave me a comment letting me know! Recipes via Eating Bird Food https://ift.tt/1L45wsH September 26, 2018 at 05:03AM
Our 12 Favorite Cookie Recipes to Make in the Fall
https://ift.tt/2pA1rIR You know it’s fall when suddenly the baking aisle in the grocery store becomes a lot more crowded. Ingredients such as fancy chocolate chips (the Guittard ones, oh my goodness) and pumpkin spice everything (that’s another story!) start making an appearance. When it’s quiet for a moment, you can almost hear the whir of the stand mixer calling to you. (Ok, maybe that’s just me.) The need for cookie recipes, in my book, never ever wanes. We’ve gathered up some of our favorites for you to try this fall. We’ve got a few chocolate chip cookie recipes—if you make them frequently and you’re anything like me, it means that you are always looking to improve and tweak them slightly. It’s fun to play around with creaming butter versus melting, or adding a new mystery ingredient, such as ground flaxseed, to see what happens to the flavor or texture. Never fear, though. If chocolate chips are not your cookie kryptonite (I’ve met such people, they exist), there’s a plethora of spice-happy cookies such as Snickerdoodles and Cinnamon Snaps, or classics with peanut butter and/or chocolate in them. Time to soften the butter and bring those eggs to room temperature! TIPS FOR MAKING THE BEST COOKIES
Recipes via Simply Recipes https://ift.tt/2F9fkDA September 25, 2018 at 09:02AM
Master Bathroom Renovation – White, Bright Small Bathroom
https://ift.tt/2N1MIiT A small white and maroon 1950’s bathroom gets transformed into a clean, bright and beautiful space. I’m sharing before and after photos along with the full source list. Welcome to our new master bathroom! We went 5 weeks without a shower, but it was worth it because we no longer have to fight for space in a cramped bathroom or try to make 50-year-old tile look clean. When we moved into our house about three years ago, there were no photos of the bathroom on the MLS listing – and there was definitely a reason for this! As you’ll see from the before photos, the bathroom was tiny, with zero storage space, broken floor tiles, a big black spot on the bathtub from a slow water leak and peeling paint on the walls. Needless to say, I’ve been wanting to update this bathroom since the day we moved in and I am so over the moon that we were finally able to make it happen. So here’s the grand reveal… from dark and cramped to bright and airy, this space has been totally transformed and we are so happy with the final result. The whole color scheme and design for the bathroom started with the marble hexagon floor tiles. I am legit obsessed with this tile… I saw it for the first time during a home tour back when we were house shopping and I couldn’t get them out of my head. I knew when we decided to renovate our bathroom that we had to start with the marble hexagons and build out the room based on that. I will say that once the renovation process started, I quickly realized that interior design is not my strong suit and Isaac isn’t super interested in the small details. Isaac is also colorblind so he really can’t offer much assistance when it comes to choosing colors. I know what I like when I see photos on Pinterest, but choosing exactly what items to purchase was incredibly hard. There are SO many options out there. I mean, Benjamin Moore has 50+ different shades of white paint for goodness sake. I ended up using two photos I found on Pinterest as my prime inspiration and asking a few friends for advice, but there came a time where I just had to purchase everything and hope for the best! Luckily everything came together and all my choices seem to work! In terms of making a small bathroom bigger, we did a couple of things: 1. Knock down a wall. Knocking down a wall to expand the bathroom meant losing a closest in our guest room along with more work, time and money invested into the project, but ultimately it was definitely the right decision! We were able to expand the bathroom by about three feet. Three feet isn’t a ton of extra space but when your bathroom is tiny, every little bit helps. Our new bathroom is still quite small for a master bathroom, but honestly, it feels huge to us compared to the tiny space we had previously. With the expansion, we were able to fit a double vanity (something we’ve never had before) and I must say, I honestly didn’t think we needed a double vanity but it’s pretty much the best thing ever. The extra storage space, plus being able to brush our teeth at the same time, has been a game-changer. Added bonus: To make up for the lost closet space, we turned an old annex room (basically a walk-in attic space) that was attached to the guest room into a finished walk-in closet and it’s so lovely. This is where Isaac keeps his clothes and also where we store our suitcases, vacuum and other odds and ends. 2. Purchase large medicine cabinets. I debated for weeks about whether to purchase regular mirrors or medicine cabinets, and I’m so glad that we went with these vintage medicine cabinets because they are huge and the perfect place to store all our bathroom supplies. Storing supplies under the sink or on the counter works okay, but I find the medicine cabinet works even better. I can see all of my items with one glance and easily grab what I need. Plus, we don’t have to have things all over the countertop like we did before. The bathroom feels so open, airy and clean without all the clutter. 3. Change the direction the door swings: Before the renovation, the bathroom door opened inward towards the bathroom, making it a really tight squeeze to get in and out of the space. We originally planned to keep the door opening in the same direction, but once the new vanity was in we quickly realized there was no way the door was going to be able to swing inwards. Thankfully, we were able to change this last-minute and have the door swing outward. This might not be ideal in some cases, but we have a large foyer at the top of our stairs and having the door open outward doesn’t cause any issues for us and it makes the bathroom much easier to get in and out of. Just so you can get an idea of what our bathroom looked like before, here are some before and after shots:Last but not least, I am sharing where I got everything for the bathroom below because while I was in the process of choosing all of my items, other people’s blog posts that provided source lists were so incredibly helpful (yet pretty rare). It was so frustrating to find something I loved but not be able to click through to the source, so here you go . . . See my bathroom renovation Pinterest board + inspiration photo #1 – from Studio Mcgee, inspiration photo #2 – from Young House Love Source Listpaint: Benjamin Moore Gray Owl, lightened up 50%/ bathtub tile: white subway tile / bathroom floor tile: carrara marble hexagon mosaic / shower head and faucet / straight arm sconce / large vintage recessed medicine cabinets / vanity / vanity faucets / shower curtain / cotton ball holder / super soft white bathroom rug / softest bath towels ever
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The post Master Bathroom Renovation – White, Bright Small Bathroom appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH September 25, 2018 at 05:02AM
Carrot Coconut Gazpacho with Lemongrass
https://ift.tt/2MYnyls It’s soup season! Well, it’s sort of soup season… one day there’s a chill in the air, the next day it’s warm and sunny. So here’s a soup that I crave no matter what’s happening outside. It’s meant to be served chilled but it could be just as easily warmed up. This creamy carrot gazpacho is one of my favorites from our first Cookbook. I remember when I first made it, I wanted to stop working on the book and just eat this soup every single day for lunch. It’s perfect with a slice of avocado toast on the side. The soup is creamy from the coconut, and its bright flavor comes from the lemongrass and sherry vinegar. I like to puree it really smooth, then garnish with pepitas and fresh herbs for texture. Tell me – what soups are you loving right now? Other posts you may enjoy...
The post Carrot Coconut Gazpacho with Lemongrass appeared first on Love and Lemons. Recipes via Love and Lemons https://ift.tt/2h2Uz32 September 24, 2018 at 09:39AM
Creamy Polenta with White Beans and Roasted Broccoli
https://ift.tt/2IbdfK5 White beans and nutritional yeast give this polenta a creamy and cheesy taste, without the dairy. Add some roasted broccoli and a drizzle of chili oil, and you've got an easy, filling meat-free dinner! Photography Credit: Erin Alderson The cooler months always bring the comfort food out in full force. Pasta and casseroles are usually the big hit in my family. But for me, it’s all about the creamy polenta. During fall and winter, I’ve been known to eat a bowl that consists only of creamy, cheesy polenta. Occasionally, I add vegetables, but the comfort food really is in the polenta base. In my book, there’s nothing quite as satisfying. HOW TO MAKE CREAMY VEGAN POLENTAOf course, if you’re looking to make creamy polenta and you’re vegan, some items have to change. Cheese is out of the question. You could use vegan butter and cheeses, but I rarely have those items on hand since I don’t always cook vegan. So I turn to one of my favorite vegan combinations: beans and nutritional yeast. What Is Nutritional Yeast?Nutritional yeast is amazing primarily for its nutty, cheese-like flavor. It is often used in vegan cooking because of its flavor profile and nutritional benefits. Nutritional yeast is yeast that has been deactivated (unlike baker’s yeast, which is still active). While it’s not a 1:1 substitute for cheese, the flavor profile is similar enough that it passes. Think of it as similar to grated Parmesan. Nutritional yeast is great to use as a popcorn topping or in vegan cheese-like recipes, like mac and cheese. You can find it in the health food section or the bulk bins of most gourmet grocery stores, such as Whole Foods, or you can buy it online. Beans Make Polenta Creamy!As for the beans, I love the protein boost they give the polenta base. White beans are great because their texture purees into a smooth cream-like texture that blends perfectly into the polenta. All it takes is a solid whiz in a blender with a bit of olive oil. And of course, if you’re not vegan, you’re welcome to add cheese or butter to your polenta! Here’s the recipe for how to make basic creamy polenta. WHAT TO SERVE ON TOP OF POLENTAThis polenta is great with most of the veggies in the brassicas family. Roast up broccoli florets, as I’ve done here, or swap in cauliflower or Brussels sprouts. These all make great additions to the polenta bowl. I also like to add a drizzle of chili oil over the whole bowl. It’s easy to bring together—it’s a simple infusion of olive oil and chili flakes over low heat. This chili oil is also great as a topping for grain bowls, pizza, and morning eggs—really, any place where you might use traditional hot sauce. However, if you don’t want to go through the trouble of making it, just drizzle the oil and sprinkle the chili flakes on top. MORE WAYS TO ENJOY POLENTA!Creamy Polenta with White Beans and Roasted Broccoli RecipePrintIngredientsFor the polenta:
For the roasted broccoli:
For the white beans:
For the chili oil:
Method1 Make the polenta: Bring the water and salt for the polenta to a boil over medium heat in a 2-quart saucepan. Once it's boiling, add the polenta and whisk until the polenta is fully incorporated. Lower the heat (as low as it can go) and cook the polenta for 20 to 25 minutes, stirring every 5 to 10 minutes with a whisk to break up any clumps. 2 Roast the broccoli: Heat your oven to 425˚F. Arrange the chopped broccoli on a rimmed baking sheet and toss with the 2 tablespoons of olive oil and salt. Roast until the broccoli is tender and beginning to char, about 15 to 20 minutes. 3 Make the bean puree: While the polenta and broccoli are cooking, combine the drained beans with the olive oil, nutritional yeast, garlic powder, onion powder, and salt in the bowl of a food processor or in a high speed blender. Puree until smooth, adding a few tablespoons of water as needed to help smooth it out. When the polenta is done cooking, stir the bean puree into the polenta. 4 Make the chili oil: Heat the oil in a small skillet. Add the chili flakes, remove from the heat, and let it rest until ready to serve. (You can make this ahead of time!) 5 Assemble the bowls: Divide the polenta among four bowls. Top with the broccoli and a drizzle of the chili oil. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Creamy Polenta with White Beans and Roasted Broccoli on Simply Recipes. Thank you! PrintErin Alderson Erin Alderson is a photographer/videographer living in Sacramento, CA. She currently runs Grove Haus Studio, focusing on capturing the stories behind food/farms through visual media and recipes. Erin can also be found sharing fresh, vegetarian recipes on her site, Naturally Ella. Recipes via Simply Recipes https://ift.tt/2F9fkDA September 24, 2018 at 09:03AM
Thin and Crispy Chocolate Chip Cookies
https://ift.tt/2MW1zvs These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It's all about baking your cookies low and slow. Photography Credit: Cindy Rahe Are you familiar with Tate’s Bakeshop Cookies? You know, the unassuming-looking chocolate chip cookies packaged in a green roll-top bag that you can find at the grocery store? If you have, then you probably know that they are crazy delicious. My son and I can demolish a package of these in no time at all, which is totally dangerous and led to me banning myself from buying them. It did not stop me from coming up with a homemade version, however. Why Crispy Chocolate Chip Cookies are the BestUsually, I prefer the classic chewy-gooey-in-the-middle and crisp-around-the-edges kind of chocolate chip cookie, but these crispy chocolate chip cookies are an exception. These cookies are thin around the edges and crispy all the way through. They have a deeply burnished taste, almost like buttery toffee. The semi-sweet chocolate chips don’t become puddles, as is the trend right now in the world of chocolate chip cookies, but are dispersed throughout the batter. Thank goodness, because it gives you some relief from the addictive buttery crunch of the cookie. How to Make Crispy Chocolate Chip CookiesA lower oven temperature and patience are keys to the success with these cookies—along with lots of butter (let’s be real). Instead of aiming for an under-baked center, like we sometimes do with chewier versions, we want these cookies to bake until they’re done through the center and become thin and deeply browned around the edges, but not burnt. I bake these at a lower oven temperature for a longer time to ensure they spread a little to create that delicate crisp edge and so they can bake all the way through to crunchy perfection. I use a little extra leavening in the form of baking soda to make the cookies rise and fall which helps with spreading and crisping as well. There’s also a higher ratio of butter and sugar than many chocolate chip cookie recipes. Along with a longer bake in a lower oven, give these cookies the toffee-like flavor that is one of its signature features. HOW TO STORE CHOCOLATE CHIP COOKIES TO KEEP THEM CRISPYThese cookies can be stored at room temperature in an airtight container for several days. To really ensure maximum crispness, I add a packet of silica gel to the container to absorb any extra moisture. (I usually just reuse the ones from other packaged goods, such as seaweed snacks.) MORE CHOCOLATE CHIP COOKIE RECIPESThin and Crispy Chocolate Chip Cookies RecipePrintIngredients
Method1 Preheat the oven to 325°F. Line two baking sheets with parchment paper. 2 Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side. 3 Combine the butter and sugars: In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined (don't cream them like you do with other recipes. 4 Beat in the eggs: Beat in the eggs one at a time, followed by the vanilla, until combined and smooth. 5 Add the flour: Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.
6 Scoop out the cookies: Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet). 7 Bake the cookies: Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool. 8 Cool the cookies: Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Thin and Crispy Chocolate Chip Cookies on Simply Recipes. Thank you! PrintCindy Rahe Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert. Recipes via Simply Recipes https://ift.tt/2F9fkDA September 23, 2018 at 09:11AM
Fall Harvest Spinach Salad
https://ift.tt/2xNbFci Loaded with fall favorites like butternut squash, chopped apples and quinoa, this fall harvest spinach salad is packed with nutrition and flavor. You’ll love the apple cider vinegar tahini dressing! Hi friends. How’s your Sunday going? We’ve spent most of the morning gearing up for a hurricane… we went to Whole Foods for a few pantry staples, Lowe’s for a new flashlight and 711 for ice. I’m really hoping the storm creates less damage than what the meteorologists are predicting, but it’s always good to be prepared. In other news, I’ve been getting super excited about pumpkin recipes lately. I’m truly sorry if you hate pumpkin. Not only are you missing out on a boatload of nutritional benefits, but I just noticed that all the recipes I posted recently have pumpkin in them, even these healthy apple cinnamon muffins. Like I said, I’ve been on a bit of a pumpkin kick… but you’ll be happy to know that today I have a pumpkin-less recipe that features more fall produce favorites — butternut squash, apples and greens. I’ve been eating these things separately or in other dishes, but finally decided to throw them all together for a tasty salad. Hearty fall salads are seriously the best! In this salad, the roasted butternut squash makes it sweet and satisfying, while the apple and pepitas add a nice crunch. Quinoa adds some staying power and the spinach nourishes the body in a way that no other food (besides other leafy greens) can. If you like my garlicky kale salad, you’ll love this one because the dressing is almost exactly the same – I just added a little maple syrup to sweeten it up a bit. And if you enjoy this salad, you should also check out my full roundup of quinoa salad recipes. If you make this fall harvest spinach salad be sure to leave a comment and star rating below. Your feedback is not only helpful for the EBF team, but for other EBF readers as well! PrintFall Harvest Spinach Salad
DescriptionLoaded with fall favorites like butternut squash, chopped apples and dried cranberries, this fall harvest spinach salad is packed with nutrition and flavor. Ingredients
Tahini Apple Cider Vinegar Dressing
Instructions
Nutrition
Keywords: fall harvest spinach salad The post Fall Harvest Spinach Salad appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH September 23, 2018 at 08:52AM
Skinnytaste Meal Plan (September 24-September 30)
https://ift.tt/2PZ7DVW Skinnytaste Meal Plan (September 24-September 30)posted September 22, 2018 by Gina A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®. Guys, only a few weeks before my new cookbook, Skinnytaste One and Done comes out!! If you pre-ordered, don’t forget to fill this form out download the 40-page bonus pack today which includes 3 exclusive recipes that will never be posted on my website. One of them, the Air Fryer Parmesan Salmon is included in this weeks meal plan, so you will need the bonus pack to make it! If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day. There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! THE DETAILS:Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration! The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them. And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them! MONDAY (9/24) TUESDAY (9/25) WEDNESDAY (9/26) THURSDAY (9/27) FRIDAY (9/28) SATURDAY (9/29) SUNDAY (9/30) *Freeze any leftover you/your family won’t eat **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc. ***Green salad includes 6 cups romaine, ½ cup each: carrots, tomatoes, cucumber, and 2 scallions.
Shopping List: Produce
Meat, Poultry and Fish
Grains
Condiments and Spices
Dairy & Misc. Refrigerated Items
Frozen
Misc. Dry Goods
*Can sub gluten free, if desired posted September 22, 2018 by Gina Recipes via Skinnytaste https://ift.tt/2ix3Luq September 22, 2018 at 09:26AM
Meal Plan for September Week 4
https://ift.tt/2xuFWO0 This month, please welcome Aaron Hutcherson and his September meal plans! Aaron is a regular contributor here on Simply Recipes and the blogger behind The Hungry Hutch. And just like that, the season has changed and we’re fully into autumn. Though life’s seasons and those of the weather don’t always align, I tend to think of fall as prime time for connecting (or reconnecting) with family and friends. I also feel drawn to embrace openness and learning new things—I suppose I’ll always be stuck in that back-to-school mindset no matter how old I get. As such, this week’s plan is full of a lot of flavors and foods that you know and love, with a few twists thrown in to shake things up a bit. That means everything from pasta with a quick and simple tomato sauce to vegan barbecue tacos (yes, you read that last part correctly). And for anyone that’s been craving something sweet, there’s a s’mores pie recipe. Nothing screams fall to me more than the combination of graham crackers, chocolate, and marshmallows, and this version is sure to satisfy. Now, who else is excited to go apple picking?! New to Meal Planning? Start here!Looking for Last Week’s Meal Plan? Here you go!Recipes via Simply Recipes https://ift.tt/2F9fkDA September 22, 2018 at 09:06AM |
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