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POPSHow to squeeze more sour from your sourdough starter More: I've learned a lot, however, since this posting 8 months ago. A couple of things that I now know make a LOT of difference. * Make sure that at least the final rise at about 85 degrees F: It really does make a huge difference in flavor and rise. The loaf I made today was just bursting out of the pan after only 2 hours of proofing at 85 degrees. * Lengthen the fermentation time: Whatever the amount of starter you're using, deflating the dough (preferably through stretching and folding) to give the dough more time to ferment will definitely increase flavor. Of all of these, the 85 degree proof is, I think, by far the most important.
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POPSShe's in the kitchen: a love affair Includes a few recipes for bacon lovers and a link to the eat cheap on $30 food project @ running with tweezers. Collard greens and buttermilk biscuits ... yumm. Enjoy. :)
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POPSTop 10 Riskiest Foods Regulated by the FDA(excluding meat) Researchers at the Center for Science in the Public Interest (CSPI) on Tuesday announced their own grocery list of the 10 riskiest foods regulated by the Food and Drug Administration. The most hazardous, in order: leafy greens, eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries.
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POPSrecipe: Clean-out-the-fridge frittata More: This particular frittata got wrapped up and taken to Seward Park for a dinner picnic, which is almost as good an idea as Clean Out the Fridge Frittata. Imagine a dinner party where you invite all the interesting people you don’t see nearly enough, but with the added benefit of not having to clean your house. It’s genius, I tell you. Throw in some blankets, some grapes, salad, bread, cheese, a bottle of wine, and cookies or cupcakes (or in our case, both!) and you have the makings of a very fine evening indeed. IMG_1674 As an extra bonus, when at last it gets dark and you have to pull yourself away from the park and your friends, you’ll have a much cleaner fridge to come home to. I'm my world, that's never a bad thing.
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POPSOut With the Old, In With the Raw In general, if you are craving crap you are likely to be deficient in some area of nutrition. Eating enough greens will solve this problem. Most smoothie bars are serving up so much sugar you may as well be at a Dairy Queen. There are tons of green smoothie recipes online and in books like Green for Life by Victoria Boutenko to help you keep it fresh in the kitch. Get your green smoothie in often and feel the difference. Here’s one from the article: Ghetto Green Smoothie • Fresh spinach • Bananas • Water Fill your blender up ¾ full with the fresh spinach. Add two bananas and just enough water to get it to blend down (the idea is to get as much greens in while maintaining your taste preference). Blend and taste. Too sweet? Add more greens. Too swampy? Add more bananas. You can also add ice or use frozen bananas for a frostier blend. More nutritional goodness at the site.
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POPSAfter Imperialists Came, We "Forgot" Our Food If you don't remember or were not taught that local greens are good food, you could go hungry because you couldn't afford cabbage or spinach. Kenyan scientist rediscovers good greens native to Kenya's environment. Guess they don't need those GMO beans fro India and USA after all! Wonder in how many formerly colonized nations where hunger is common that native foods have just been fogotten or overlooked?
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POPS10 Super Foods that Improve your Memory By eating the correct foods you can greatly improve your memory capacity. There are many beverages and foods that improve memory. They help people to avoid concentration problems by enhancing the brain functions.
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POPSCrustless Quiche with spinach, mushrooms and walnuts Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 minutes more. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt (the cheese is salty, so you won’t need much) and pepper to taste. In a large bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into the buttered pie dish. Sprinkle with the cheese and nuts. Pour in the egg mixture. Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.
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POPSFood of the Week: Spinich Yummy. Spinach, whether bunched or prepackaged, should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Place the spinach in a large bowl of tepid water and swish the leaves around with your hands as this will allow any dirt to become dislodged. Remove the leaves from the water, empty the bowl, refill with clean water and repeat this process until no dirt remains in the water (usually two to three times will do the trick). Cut away any overly thick stems to ensure for more even cooking
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POPSWORLDS HEALTHIEST FOODS I have been using this site for years. It has wonderful recipes and is full of food info that would take all day to google. Like using broth instead of butter or oil to saute veggies. Go now and be healthy
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POPSdo artichoke hearts ever break? he hobbles down the street to a pizzeria-orders a piece of cheese only- pulls out and carefully counts the change to pay for his dinner-as his gadget tells him - things are going to get worse - before they get better....he nods to a gaunt,twitchy woman leaning against the wall beneath a sign advertising the day's pizza special- Bacon Spinach Artichoke Mediterranean....then wonders- ? -if she is shivering from the cold outside? from hunger...or because of the drugs that seem to be everywhere these days...he goes out the door-into the night-with moisture welling in his eyes he wonders if artichoke hearts ever break?
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POPSThe $200 White House Vegetable Garden The Obamas are planting a vegetable garden on the White House lawn in an effort to publicize healthy eating. The seeds and mulch will cost $200 and they'll be able to harvest spinach, chard, collards and cilantro, among other things. Do you think this will educate the public about more healthful options or go largely unnoticed?
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