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ATCHARA PRINT PREP TIME 20 mins COOK TIME 10 mins TOTAL TIME 24 hours and 30 mins Yield: 6 to 8 cups INGREDIENTS 1 large unripe (green) papaya, peeled, seeded and grated 2 tablespoons + 1 teaspoon salt 1-1/2 cups white vinegar 1 cup sugar 1 thumb-size ginger, peeled and julienned 1 small onion, peeled and sliced thinly 3 to 4 cloves garlic, peeled and crushed 1 tablespoon peppercorns ½ small red bell pepper, seeded and julienned ½ small green pepper, seeded and julienned 1 large carrot, peeled and shredded ¼ cup raisins Get Ingredients Powered by Chicory INSTRUCTIONS In a bowl, combine shredded papaya and 2 tablespoons of the salt. Allow to sit for about 1 hour or until papaya begins to release liquid. Place papaya in a cheesecloth and squeeze firmly to dispel juices. In a sauce pot over medium heat, combine vinegar, sugar and the remaining 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, for about 3 to 5 minutes or until sugar and salt are dissolved. Add ginger, onions, garlic and peppercorns. Continue to cook for about 2 to 3 minutes. In a bowl, combine papaya, bell peppers, carrots and raisins. Add pickling solution and toss gently to combine. In a sterilized jar, transfer atchara and close with tight-fitting lid. Refrigerate for 1 to 2 days to allow flavors to develop before serving. NOTES I like fine papaya in my atchara but if preferred, shred the papaya instead for larger strands.

Garlic Herb Crusted Roast Rack Of Lamb

Ingredients for 8 servings 2 ½ lb rack of lamb, frenched salt, to taste pepper, to taste 5 tablespoons olive oil, divided 8 cloves garlic, peeled and smashed ¾ cup breadcrumb ¼ cup fresh flat-leaf parsley 1 ½ tablespoons fresh rosemary ½ cup grated parmesan cheese 1 ½ tablespoons whole grain dijon mustard Preparation Preheat oven to 400°F (200°C). Season lamb generously with salt and pepper. Heat a cast iron over medium high heat. To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet. Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate. Brush the top and sides of the lamb with mustard. Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes. Allow to rest before slicing. Enjoy! MORE LIKE THIS Comfort Food Lunch Fusion Dinner Special Occasion American British RELATED RECIPES

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35,725,075 Views Creme de la CrumbLiked August 1 at 2:22am · These GARLIC STEAK & POTATO FOIL PACKS are jam-packed with the most incredible flavor!! RECIPE: http://www.lecremedelacrumb.com/garlic-steak-and-potato-fo…/

creme de la crumb Simple, tasty recipes for people who love good food. HEADER RIGHT RECIPES FULL RECIPE INDEX 30 MINUTE MEALS BREAKFAST DESSERT MAIN DISHES CUISINE ABOUT ABOUT ME WORK WITH ME PRIVACY & DISCLOSURE CONTACT BEST OF 2016 ECOOKBOOK MIRACLE DOUGH E-COOKBOOK 105 JULY 31, 2017 30 MINUTE MEALS GARLIC STEAK AND POTATO FOIL PACKS Juicy and savory seasoned garlic steak and potato foil packs are the perfect baked or grilled 30 minute hearty, healthy meal! Garlic Steak and Potato Foil Packs | lecremedelacrumb.com Report this ad In my mind there are some foods that just go together. French fries and ketchup. Oreos and peanut butter. Chips and salsa. Diet coke and cherry syrup. And of course, we can’t forget, steak and potatoes. I’ve always been a fan of potatoes, as far back as I can remember. Whether mashed, split open and piled with sour cream, cheese and bacon, or deep fried and salted, I’m on board. Steak was a different story though. For years I thought that I didn’t like steak. I thought it was tough and flavorless, that is until my late teenage years when I ate at a Japanese restaurant and devoured a fillet mignon in about 2.7 seconds. Garlic Steak and Potato Foil Packs | lecremedelacrumb.com Report this ad I had no idea steak could be so juicy, so tender, so melt in your mouth perfect with such incredible flavor! Now I’m hooked. Especially when we are talking about garlic steak. I’ll take garlic on pretty much anything (seriously. garlic is LIFE.) but garlic steak is just out of this world delicious. Since I’ve become somewhat obsessed with foil packs this summer, I decided to try a twist on steak and potatoes with lots of garlic and seasonings. Turns out this recipe was just waiting to happen because it is perfection. Garlic Steak and Potato Foil Packs | lecremedelacrumb.com Report this ad I like my steak with just a teeny tiny hint of pink right in the middle, just to the point it’s about to disappear completely. If you like it that way too, I suggest cutting the steak into larger 2-inch chunks because the potatoes need enough time to cook all the way through. If you like a heavier char and more doneness to your steak, just cut it into 1-inch pieces and it should come out just right. Steak and potatoes are a fantastic combination and they really shine in this easy and insanely flavorful foil pack meal! Savory herbs, olive oil, and garlic bring these ingredients to life in just 30 minutes with pretty much zero cleanup. It doesn’t get any better than that! Garlic Steak and Potato Foil Packs | lecremedelacrumb.com Report this ad Play Video 4.6 from 8 reviews Garlic Steak and Potato Foil Packs Print Prep time 10 mins Cook time 20 mins Total time 30 mins Juicy and savory seasoned garlic steak and potato foil packs are the perfect baked or grilled 30 minute hearty, healthy meal. Author: Tiffany Recipe type: Main Dish Cuisine: American Serves: 4 Ingredients 2-2½ pounds top sirloin steak, trimmed of fat and cut into 2½-inch pieces (see note) 1 pound baby yellow potatoes. quartered (or halved if they are already less than 1 inch in size, see note) 3 tablespoons olive oil salt and pepper, to taste (I use about 1 teaspoon salt and ¼ teaspoon black pepper) 1 tablespoon minced garlic 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried parsley 1 teaspoon dried thyme fresh thyme or parsley for topping (optional) Get Ingredients Powered by Chicory Instructions In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine. Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note). **If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened). Garnish with fresh thyme or parsley and serve immediately. Notes Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking. **For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack. 105 CATEGORIES: 30 MINUTE MEALS TAGS: beef, healthy dishes « Peanut Butter Oreo Stuffed Chocolate Chip Cookies Grilled Chicken Margherita » READER INTERACTIONS comments Thomas Porter says July 31, 2017 at 4:23 pm How we Share this? Reply Ethan says August 2, 2017 at 12:20 pm Copy the link and send it to people, post it on FB, etc. Reply Thomas Porter says August 8, 2017 at 10:21 am Where is the link? Reply Marta says July 31, 2017 at 9:25 pm I like to bake this …but it is not recommended to use aluminum foil t cook meat..any advice of how to bake it ??? Reply Tiffany says August 1, 2017 at 7:28 am Hi Marta, You can line your foil with a layer of parchment paper, or you can bake wrapped in just oven-safe parchment paper, you’ll likely need a toothpick or two to secure the packet and keep it closed. Reply Becky says August 1, 2017 at 1:43 pm Why arent you suppose to use foil to cook meat, i have been doing it for years and never new that.. Reply Delores Clark says August 1, 2017 at 9:39 pm IF TRYING NOT TO USE FOIL…………. Try parchment paper crimped around the edges much like making a stromboli (at least I think that’s what I’m thinking of…..sorry it is late). Take a piece of parchment paper and on 1/2 of the sheet place the meat, potatoes and other stuff then fold over the other 1/2 of the parchment then crimp the edges together to seal. Bake as recommended. Worth a try. Reply Cassandra says August 1, 2017 at 9:43 pm Why can’t you cook meat in a foil pack? Reply Eileen says August 2, 2017 at 5:25 am aluminum has been getting alot.of and press.lately. research is showing a correlation between aluminum and certain diseases dementia and Parkinsons, same with sprays lime deodorant and air.dresheners pumps and solids are more.recommended as is parchment paper for.cooking and baking Reply Jay says August 3, 2017 at 3:19 pm I’m a doctor. That’s nonsense. Stop believing everything u read on the interwebs. Reply barbara allen says August 2, 2017 at 9:15 am Because it is not healthy…google it! http://www.huffingtonpost.com/the-conversation-africa/why-you-shouldnt-wrap-you_b_9622502.html Reply Lara says August 2, 2017 at 1:30 pm It’s now linked to many health problems especially Alzheimer’s. Reply Richard Valentine says August 5, 2017 at 12:17 pm Alzheimer’s (dementia) has been around a lot longer than Aluminum foil. More than likely it is defective genes. This is like when eggs and butter were to be avoided but now they are ok. Looking for reasons like this is what keeps scientist employed. Reply L. H. says August 3, 2017 at 8:50 am There are bake bags in the ziploc section in the store that can be used as well. I’ve used them for poultry and roasts in the past. Reply Deborah L Pendley says August 3, 2017 at 2:00 pm Possibly line the pouch with parchment paper? Reply Ki says August 1, 2017 at 7:34 am Hi, Yum this looks amazing! What type of forks are those I love the look of the handle 🙂 Reply Tiffany says August 1, 2017 at 7:39 am Thank you! These forks are some antique ones I found a while back, but I’ve never seen them anywhere else besides that one little shop and I bought all they had ha! I wish they still made silverware like that!! Reply Ki says August 1, 2017 at 7:49 am I so agree Tiffany they are awesome! Reply Ashley says August 1, 2017 at 8:07 am Hi! What kind of steak did you use? Reply Tiffany says August 2, 2017 at 12:06 am Top sirloin. 🙂 Reply Vicki says August 1, 2017 at 9:37 am Has this been tried in a crockpot? Reply Mary Voepel says August 1, 2017 at 9:50 am Ok why aren’t you supposed to go meat in aluminum foil? Reply Val H says August 2, 2017 at 7:47 am My electric fan oven doesn’t cook well in foil I don’t know why so I never use it. Think it’s the same for convection ovens too. Reply Tammy Parker says August 2, 2017 at 8:58 am I think they believe the aluminum get’s into the food? Reply Bernie Hassisnger says August 2, 2017 at 12:02 pm Apparently there is no good reason to avoid using foil to cook the meat and potatoes in. I have used foil all my life for recipes like this but I like to spray the foil with a nonstick coating, like Pam, to keep the food from sticking. The question was asked multiple times for the reason why you shouldn’t use foil. There wasn’t a reason given to anyone asking, so I’m assuming (shame on me for that) that there isn’t a good reason for not using the foil. Reply OCGirl says August 3, 2017 at 5:27 am There are many replies. A lot of research leans towards aluminium being linked to dementia Reply Lesley says August 3, 2017 at 9:58 am There actually was a reply if you scroll up you’ll see it was posted at five something in the morning on the same day you posted yours the aluminum has been associated with Alzheimer’s and various other diseases it leaches into the food so you can use parchment paper to line the aluminum foil or Parchment paper by itself Reply Casey says August 5, 2017 at 3:07 pm It has been answered numerous times why. And to google if you want. Reply Monica says August 1, 2017 at 10:18 am Hi, How do you get your steak to look “grilled”? Every time I cook foil packs, the meat never looks “grilled”, but more like it is boiled! Reply Tiffany says August 2, 2017 at 12:06 am Hi Monica! When I’m baking foil packs, I like to open up the foil pack toward the end and switch my oven to broil for the last few minutes to get a nice browning. For grilling, my meat gets brown as long as the food in the packet isn’t stacked too deep if that makes sense – I try to spread it all out in an even layer so the packet is kind of flat when it goes on the grill. You can also move the meat over directly onto the grill for the last couple of minutes to get some char on it. 🙂 Reply Pat says August 1, 2017 at 11:07 am So, if you boil the potatoes first, do you still cook it in the foil pack for the same amount of time? Reply Tiffany says August 2, 2017 at 12:04 am Hi Pat, if you boil your potatoes first, you can reduce the cooking time for the foil packs a bit depending on the desired doneness for the steak. Reply Jo says August 1, 2017 at 11:38 am Can you do these in the oven? What temp and time do you think if so? Reply Jo says August 1, 2017 at 11:39 am oops, didn’t read all the way. LOL. Thanks for this recipe! Reply Pat says August 1, 2017 at 2:25 pm Can you bake this in a Pyrex dish? Reply Tiffany says August 2, 2017 at 12:01 am Yes! I recommend switching your oven to broil for a few minutes right at the end to get a good color on the potatoes and steak. 🙂 Reply Nicole Precourt says August 1, 2017 at 2:53 pm Hello! Can you add a veggie to the packets? Would that change the baking time or temperature if you do? Reply Tiffany says August 2, 2017 at 12:00 am You definitely can! The time will only need to be increased if you’re adding a lot of veggies and the packets are large. 🙂 Reply Barbara Varalli says August 3, 2017 at 10:24 am Nicole Precourt I have done this and added carrotts, onion, and a small ear of corn. I did mine in the oven and still cooked it for 30 to 45 mins and it was great. I love corn on the cob, potatoes, and carrotts together and used the onion to add a little more flavor. I also added a bay leave (fresh from my herb garden) for a little more flavoring. I’m by myself, but I did all 4 packets, cooked all 4. My daughter came and ate with me, so the other 2 I placed in the fridge. One of my sons came over later that day and his wife was out of town, so I gave him one to have for supper. The other one I placed in the freezer at the end of the day. That was about a month ago and I took the last packet from the freeze last week. I dumped it into a microwave safe dish and heated it in the microwave. It was as good then as it was when I first cooked them. And I did use the foil. Have always used foil and I did spray it with the non stick spray. I did add butter to mine since I had the corn in it. Reply Michelle says August 1, 2017 at 2:55 pm Are there any tips/tricks to having it come out crispy and caramelized like that and not just steamed? Reply Tiffany says August 1, 2017 at 11:59 pm Hi Michelle, Definitely! If you are baking, you can open up the foil packs and switch your oven to broil for a few minutes at the end. Same with grilling, you can open up the foil packs and transfer the steak directly onto the grill to get a good char. 🙂 Reply Abbey says August 1, 2017 at 3:34 pm My husband like med. for his steak. How long would that take to cook? Reply Tiffany says August 1, 2017 at 11:58 pm About 15 minutes on the grill (half on each side) and be sure to boil your potatoes for 5-8 minutes beforehand! 🙂 Reply Denise says August 1, 2017 at 4:40 pm OMG. Easy, fast and delicious! A must make Reply Melinda says August 1, 2017 at 6:10 pm I use the Reynolds grill bags. However I was disappointed that the meat was not pretty and looked golden. It looked more boiled. I followed the directions completely. However it did have good flavor – cooking time of 20 is spot on Reply Tiffany says August 1, 2017 at 11:57 pm Hi Melinda, I’m glad you liked the flavor! Sometimes I open up my foil packs at the end and move the meat straight onto the grill so it gets a good char on it. 🙂 Reply Eileen says August 1, 2017 at 6:30 pm Does the steak actually get the charred look? I fear it will be pale & steamed looking. Reply Tiffany says August 1, 2017 at 11:56 pm If baking, you can open up your foil pack at the end of the cooking time and switch your oven to broil for a few minutes to get a nice broiled surface. You can also open up your foil pack on the grill at the end and put the meat straight on the grill if you want a really good char. 🙂 Reply Joshua Keshmiri says August 1, 2017 at 7:16 pm I like my steaks more medium rare, so maybe boil my potatoes for eight minutes??? Reply Tiffany says August 1, 2017 at 11:55 pm Yes that should work well! Reply Tamar Weber says August 1, 2017 at 7:33 pm I made this in the oven. It turned out really good. I maybe need to add a vegetable next time like carrots. Oh and adjust the spices. I liked it. The steak was really tender Reply Emily says August 1, 2017 at 9:46 pm Love it! Would you ever add any veggies in there? Reply Tiffany says August 1, 2017 at 11:54 pm Onions and mushrooms are my top picks! Reply Samantha says August 1, 2017 at 11:23 pm Hi Love all the receipts on here. I love this idea of the potatoes with the steak. However, as it has been mentioned not to cook/bake food in aluminum. What do you suggest we use to get the same effect. Thanks Samantha Reply Tiffany says August 1, 2017 at 11:54 pm Hi Samantha, You can always line your foil packs with parchment paper. 🙂 Reply Jan Beesley says August 4, 2017 at 4:16 am Hi Is parchment paper baking paper? Reply Tiffany says August 5, 2017 at 11:36 pm Hi Jan, I haven’t heard of baking paper?? I buy parchment paper near the foil and ziplock bags at my grocery store. 🙂 Reply Shawnna Griffin says August 2, 2017 at 4:31 am hey girl- this looks so yummy! Reply Norma Beresford says August 2, 2017 at 5:25 am I’ve been cooking meat in foil for along time. Didnt know I wasn’t supposed to. What is the prob)em? Reply Marleen says August 2, 2017 at 6:13 am I never saw the reason not to cook meat in foil! Please answer this question. All of my friends have done this fir years. Thank you! Reply Tammy says August 3, 2017 at 10:43 pm I’ts now thought to be linked to high levels of aluminum in your body which is causing things like Alzheimer’s etc. Switching to parchment paper seems to be the advice they are giving on here. Reply Shenika says August 2, 2017 at 8:23 am So if you grill it as instructed is this for well done steak? Reply Lynne says August 2, 2017 at 10:08 am Hi. I’m 63 but not old. I have had eye surgery – retina detachment. Is this page hard to read or is it my vision? I’d love this page and subsequent recipes to be darker. The video is enticing and then I can’t read the reicipe……. Reply Tammy says August 3, 2017 at 10:49 pm My 74 year old friend just had that surgery also, hope your recovery is going well! She’s had a few scary moments but hoping she springs back as good as new when it’s all said and done since she’s always been so active. The print is very much on the light side hopefully she can darken it up to help you and others out. It’s looks quite yummy and I will be trying this soon as I bought stuff today to make it. Reply Janean says August 2, 2017 at 10:54 am I love how NOBODY answered the question if why we shouldn’t cook with Aluminum Foil, so I looked it up. A study was done, and it seems the Aluminum can leach into the food when cooked at high temps. Especially when cooked with spices and ingredients that are highly acidic. Even though we ingest Aluminum many different ways, too much could be linked to diseases such as Alzheimer’s. Our bodies do secrete it, just not by much. At least that was what I found. Reply Raya says August 3, 2017 at 10:58 pm Someone did answer that question Reply Janean says August 2, 2017 at 10:55 am BTW, This looks super yummy and can’t wait to try it!! Reply Misty says August 2, 2017 at 1:35 pm Can I substitute sesame oil for the olive oil? Reply Tiffany says August 2, 2017 at 11:53 pm Sesame oil has a very strong sesame flavor and will change the flavor of the dish, but you could use vegetable, canola, or peanut oil. Reply Joanie says August 2, 2017 at 8:31 pm Will this work with chicken? (: Reply Tiffany says August 5, 2017 at 11:41 pm Yes! Reply Lisa says August 2, 2017 at 10:44 pm This may be a crazy question, but do I use a baking sheet in the oven or do I place them directly on the oven rack? Reply Tiffany says August 2, 2017 at 11:50 pm Directly on the oven rack. 🙂 Reply Lisa says August 3, 2017 at 11:23 am Thank you! I’m going to try this today. Reply Maria says August 3, 2017 at 2:24 am Can this be done in a crock pot? Reply Jody says August 3, 2017 at 6:22 am Wonder if it would taste good with pork chop? Going to try the steak just have pork chop in the fridge for tonight!!!!!! Reply Tiffany says August 5, 2017 at 11:41 pm Hey Jody! I haven’t tried it with pork chop but that sounds delicious! Let me know if you give it a go, I’d love to hear how it turned out! Reply Ang says August 3, 2017 at 9:45 am If I make it in the oven (and not the grill), what temp do I bake it at and for how long? Thanks Reply Ang says August 3, 2017 at 9:46 am disregard previous question, I just noticed the baking details on your site. Sorry Reply Mindy says August 3, 2017 at 10:55 am It would be wonderful if you could add a nutritional label to the recipe. Some of us are watching our calories, etc. Recipe does look tasty. Reply Dave says August 3, 2017 at 1:44 pm I am wary of the steak looking more steamed than the way your photo shows. How about browning the steak in a pan before proceeding with the recipe? Reply Tiffany says August 5, 2017 at 11:40 pm Yes that definitely works! Also, when baking the foil packs, you can open the pack about five minutes before the end and switch from bake to broil for a few minutes to get some additional color. Reply Catherine says August 3, 2017 at 2:26 pm Hi this looks delicious! I am going to make it tonight for dinner. I am deciding on which way to make it and saw someone mentioned cooking it in pyrex. I always cook is pyrex and was wondering if the cook time would be the same and if I should still use aluminum foil? I never knew cooking in aluminum foil could be bad for you before this post and do not have parchment paper. Reply Tiffany says August 5, 2017 at 11:39 pm Hi Catherine, The foil is just for convenience – if you want to use a pyrex dish you don’t need to line it with anything, simply grease the pan first. 🙂 Reply Lorna says August 4, 2017 at 3:02 am Hi, I am not a cook but would like to try this. Sorry if I sound stupid but what does it mean change your oven to broil? Reply Tiffany says August 5, 2017 at 11:37 pm Hi Lorna, if you want additional browning on your meat and potatoes, you can switch your oven from bake, to broil at the end (with the foil packs open at this point). All you do is turn your oven off, and then turn it back on but with the “broil” option instead of the bake option. Reply Richard Valentine says August 4, 2017 at 10:46 am How did you get the deep brown color? Reply Tiffany says August 5, 2017 at 11:35 pm Hi Richard, When I grill these foil packs they are less dark at the end, but when I bake them, I usually switch to broil and open the packs for the last few minutes to get some extra color on them. Reply LaDonna says August 4, 2017 at 1:27 pm How did you get the charred look on the pictures you posted? Reply Tiffany says August 5, 2017 at 11:35 pm Hi LaDonna, I usually grill these foil packs but when I photographed them I baked them and then just opened up the foil packs at the end and switched the oven to broil for a few minutes. 🙂 Reply Raja Izal Shah says August 5, 2017 at 4:16 am What do you think, if I added some Broccoli and/or Cauliflower for colour? Reply Tiffany says August 5, 2017 at 11:33 pm Definitely! That would be delicious! Reply Michelle says August 5, 2017 at 11:36 am Could we add shrimp to the pack? Raw or cooked? Reply Tiffany says August 5, 2017 at 11:33 pm You can add raw shrimp to the foil pack but should wait until maybe about halfway through the cooking because shrimp cooks pretty quickly. 🙂 Reply Mary says August 5, 2017 at 12:25 pm Hi Tiffany. Thank you for this delectable recipe. I’m am trying it tonight at the urgent request of my daughter (who not-so-subtly posted it to my facebook page). I am using the foil packets as recommended. My question is, should I use double sheets of foil? Reply Tiffany says August 5, 2017 at 11:32 pm I recommend just one layer of foil – hope you love it! Reply Lex says August 5, 2017 at 4:09 pm What if I wanted to add shrimp in to my foil pack? Would I cook for the same amount of time? Reply Tiffany says August 5, 2017 at 11:31 pm Shrimp only takes a few minutes to cook so I would add it into the foil pack half way through the cooking. Reply Elizabeth says August 5, 2017 at 4:37 pm Managed to follow your recipe and the result was delicious. My husband was delighted. Thank you Tiffany! Reply Trisha says August 5, 2017 at 11:07 pm My son who is 8 watched this video and asked if he could cook it for dinner. We have just done our grocery shopping and are going to cook this tonight. Fingers crossed. Looks amazing Reply Shannon says August 18, 2017 at 7:49 pm I’m not a fan of thyme, so I subbed onion and added a tiny bit more garlic because we love garlic. It was ok. Different, but still not something I’d rave about Reply leave a reply Your email address will not be published. Required fields are marked * Comment Name * Email * Website : POST COMMENT PRIMARY SIDEBAR MEET TIFFANY Hey y'all! I’m Tiffany - cook, photographer, mother, and semi-professional taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two. Search this website Search this website …  FREE DAILY EMAILS Never miss a recipe! Subscribe to have posts delivered straight to your inbox! First Name... First Name... Last Name... Last Name... Enter your email address... Enter your email address... 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Mama's Guide Recipes shared Mmmm! Meats Marinates & Much More's video. 50 mins · Pause -1:44 Additional Visual SettingsEnter Watch And ScrollEnter Fullscreen Unmute 23,762 Views Mmmm! Meats Marinates & Much MoreLiked February 1 · We are happy to have The MeatMen work with us to develop a recipe for our U.S. Hormone Free Free Range St. Louis Pork Spareribs. The incredible flavour and texture of the the U.S. Pork is beautifully enhanced in this recipe. Recipe cards are also available for pick up at all Mmmm! Stores when you purchase this product! Try it today! http://mmmm.com.sg/index.php… USMEF ASEAN

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Cashew Chicken

NTD Taste Life 16 hours ago · Healthy Cashew Chicken 😍 .. Skip the take-out, this easy meal is on the table in minutes! 🤗 🤗 Full recipe : https://goo.gl/3uRKZh 341,421 Views Oscar del Rosario LikeCommentShare Top Comments 1.8K 1.8K 4,789 shares Comments Fredrick Hene Fredrick Hene Delicious and nutritious that looked awesome Like · Reply · 1 · 14 hrs Manage Michael Bettis Michael Bettis Tasty Like · Reply · 1 · 16 hrs Manage Closeal Edge Closeal Edge I got to try that Like · Reply · 1 · 16 hrs Manage Miley Hilly Miley Hilly Looks good Like · Reply · 1 · 13 hrs Manage Dana Sandu Dana Sandu I no how to cooket if I have the ingredients . Like · Reply · 1 · 16 hrs Manage Skip Boss Sirois Skip Boss Sirois Doin this up tont !! With some kinda brown rice Like · Reply · 2 · 14 hrs Manage Irma Claustro Irma Claustro Mmmmmmmmmm Like · Reply · 1 · 15 hrs Manage Amber Stevenson Amber Stevenson Harlie BreeAnn how did they cut that chicken so easily????😅😅 Like · Reply · 1 · 10 hrs Manage 3 Replies · 10 hrs Deedra Davis Deedra Davis Not healthy for my daughter, she can't eat cashews. Like · Reply · 9 hrs Manage Daniel Schumacher Daniel Schumacher Leave the cashews and the cornstarch out of it and you got low-calorie high-protein food. Like · Reply · 4 hrs Manage View 21 more comments Oscar del Rosario Write a comment... Choose File More Videos Now Playing Up Next

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Learn How To Make Chicken Wings 7 Different Ways One for every day of the week! Posted on May 3, 2017, at 6:01 a.m. By Cyrus Kowsari (Adaptations Editor) April Salud (BuzzFeed Staff) Tasty (BuzzFeed Staff)

Chicken Wings 7 Ways BuzzFeed Video 1. Baked Garlic Parmesan Chicken Wings INGREDIENTS * 2 pounds chicken wings * 1 teaspoon salt * 1 teaspoon black pepper * 1 tablespoon Italian seasoning * 1 teaspoon ground cumin * ⅓ cup grated parmesan cheese * 4 garlic cloves, finely minced * ¼ cup tablespoons olive oil * ¼ cup parsley, chopped PREPARATION 1. Preheat oven to 300ºF/150˚C. 2. In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture. 3. Transfer wings onto a baking sheet, then bake for 20 minutes. Increase the oven temperature to 425˚F/220˚C, bake for 15 more minutes. 4. While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley. 5. When the chicken is cooked through, toss the wings in the garlic/cheese/olive oil mixture. 6. Serve immediately. Enjoy! 2. Teriyaki Wings INGREDIENTS * ½ cup soy sauce * 2 tablespoons brown sugar * 2 tablespoons honey * 1 tablespoon sesame seeds * 1½ pounds baked chicken wings PREPARATION 1. In a hot pan, bring soy sauce to a boil. 2. Stir in brown sugar and honey. 3. Add in sesame seeds and stir until slightly thickened and bubbling. 3. Chicken Wings INGREDIENTS * 1½ pounds chicken wings * 2 teaspoons baking powder * ¼ teaspoon salt PREPARATION 1. Preheat oven to 250˚F/130˚C. 2. Place wings in a large bowl and pat dry. 3. Add the baking powder and salt to the wings. Stir to coat. 4. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up. 5. Bake for 35 minutes, then increase the temperature to 425˚F/220˚C and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.) 6. Remove from oven and toss wings in sauce. 4. Spicy Mango Chicken Wings INGREDIENTS * ½ cup flour * ½ teaspoon chili powder * ½ teaspoon garlic powder * ½ teaspoon pepper * ½ teaspoon salt * 1 pound chicken wings * 1 mango * 3 habanero peppers, optional seeded or unseeded * 2 garlic cloves * ½ teaspoon paprika * ¼ cup apple cider vinegar * 2 tablespoons lime juice * ¼ cup honey PREPARATION 1. Preheat oven to 425ºF/220ºC. 2. In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt. 3. Pat the chicken wings dry using a paper towel, then batter in flour mixture. 4. Place chicken wings on a wire-racked baking sheet, and bake for 45 minutes, flipping halfway for even cooking. 5. In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color. 6. In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency. 7. Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet and bake at 450ºF/230ºC for 8-10 minutes or until sauce has slightly caramelized. 8. Enjoy! 5. Honey Garlic Chicken Wings INGREDIENTS * ½ cup flour * 1 teaspoon garlic powder * ½ teaspoon pepper * ½ teaspoon salt * 2 pounds chicken winglets and drumlets * Oil for frying, enough to fill the pan with ¼ inch of oil Honey Garlic Sauce * 1 tablespoon butter * 1 tablespoon garlic * 1 tablespoon ginger * ½ cup soy sauce * 5 tablespoons honey * 1 tablespoon brown sugar Garnish * 1 teaspoon sesame seeds * Scallions PREPARATION 1. Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture. 2. Pour ¼ inch of oil into a shallow pan, and bring it to a medium-high heat. 3. In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel. 4. Over medium-high heat, melt the butter and add the garlic and ginger. 5. Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally. 6. Add the fried wings directly into the saucepan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds. 7. Serve with scallions on top & enjoy! 6. Nashville-Style Hot Chicken Wings INGREDIENTS * 3 pounds chicken wings * 4 cups buttermilk * ½ cup lard * 1 cup flour Master Spice Mix * ½ cup cayenne * 6 tablespoons dried minced onion(or onion powder) * 6 tablespoons dried minced garlic (or garlic powder) * 6 tablespoons paprika * 4 tablespoons brown sugar * 2 tablespoons salt * 2 tablespoons black pepper PREPARATION # Mix all master spice mix ingredients and separate into 3 equal portions. # In a large bowl combine 1/3 master spice mix and 4 cups buttermilk, and the chicken wings. Cover and chill for as long as possible. 4 hours to overnight. # Rinse the brined wing pieces and pat dry. # Mix 1 cup of flour with another 1/3 of the master spice mix. Dredge the chicken wing pieces in the flour/spice mixture, shaking off any excess. Set aside. # Heat your oil to 325˚ F / 170˚ C # Fry your wings for 8-10 minutes, until the internal temperature reaches 165˚F. The wings will splatter so its a good idea to have a lid nearby! # Take the wings out and drain on a paper bag or paper towels. # Place 1/2 cup of lard in a saucepan and sprinkle over the last 1/3 of your master spice mix. Once the lard is melted and warm, stir the mixture and take it off the heat. Immediately baste your fried wings with the lard/spice mix and serve immediately 7. Root Beer Chicken Wings INGREDIENTS * 3 pounds chicken wings * 2 teaspoons salt * 2 teaspoons pepper * 1 cup bbq sauce * 16.9 ounces root beer * Extra bbq sauce, to taste * Brown sugar, to taste PREPARATION # Season chicken wings with salt and pepper. # Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. # Cover, cook on low for 4 hours. Remove wings from slow cooker, place on parchment lined tray. Brush more bbq sauce onto wings, sprinkle some brown sugar. # Put under broiler for 8 -10 minutes. Enjoy! Watch the full video below! 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Learn Healthy Traditional Cooking Skills

IMPORTANT: Your free Traditional Cooking Video Series is on the way to your email within 10-15 minutes. Be sure to check your spam if you don’t see it. While you’re waiting for it to arrive (it will take 10-15 minutes), please read the letter below so you can find how out to learn even more traditional cooking skills that will help your family's healing journey... ~Wardee {special one-time offer below!} Attention: Healthy Family Cook Learn Healthy Traditional Cooking Skills … Improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating, and create meals that look beautiful and taste delicious… Buy eCookbook Pkg Now Only $14 ($128 Value) ​ Dear Traditional Cook, Is your restrictive diet making you feel tired and weak all the time? Do you suffer from eczema, headaches, weight gain, or other health symptoms that doctors, diets, and pills just can’t touch? Have you picked up books or watched videos about Traditional Cooking… but gotten overwhelmed by the complicated ingredients and cooking techniques? What if you could enjoy all the vibrancy, good health and energy that comes from eating ALL the foods that God has provided for you? My name is Wardee Harmon. And I’m the author of the Complete Idiot’s Guide to Fermenting Foods. I am also the lead teacher at Traditional Cooking School - an online cooking school I created to honor my grandmother’s cooking traditions and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods. But my story actually starts with my children… My son was born with itchy rashes all over his body. His knees, elbows and face were the worst. Instead of glowing with new baby freshness (like my other two children), he looked miserable in his own skin. We searched everywhere for a solution… doctors, allergists, creams, going vegan, but nothing helped. After 2 1/2 years of struggle and experimentation, I finally found a combination of foods that worked. This is what worked for us: Free-range organic chicken, grass-fed beef, wild salmon, and eggs Sprouted whole grains and beans Soaked whole grains, beans, nuts and seeds Naturally fermented food and drinks Cultured dairy and cheeses, and Sourdough bread. The result? Now my entire family eats, laughs and plays together. And no one gets sick from food! Today our home is filled with more joy than I could have ever dreamed possible. My husband and I both work from home and we homeschool all 3 kids. Suddenly I Found Myself On A Mission I have dedicated my life to sharing this one simple message: The healthiest foods are God’s Natural, Organic, Whole Foods, Grown Locally, In Season… AND traditionally prepared to bring out their best. My mission is to help you simply, quickly, and easily bless your family with good health, vibrancy and energy by using the GNOWFGLINS techniques taught in my online Traditional Cooking School, so that you can embrace every good thing that God has designed for you and your family. Success Story: How This Traditional Cooking School Member “Accidentally” Lost 100 Pounds I am so grateful to have so many wonderful, supportive friends in the Traditional Cooking School community, but the real question is: Does Traditional Cooking really work? Maureen Valdivia says, “Yes!” Here is her story… Maureen Valdivia has Hashimoto’s Thyroiditis - a condition that tells the thyroid to produce too little of the thyroid hormone. It also causes weight gain. Maureen suffered for more than 10 years with worsening symptoms of Hashimoto’s Thyroiditis. Conventional medicine couldn’t help her and made her feel worse. So she began her own healing journey with the Traditional Cooking methods I teach. Today, she is feeling oh-so-much-better with improved energy and mental clarity — and she lost 100 pounds without even trying! But Where Do I Start? When people come to me, they’ve already tried everything else. Traditional Cooking is usually their last ditch effort to regain their health (and their sanity). They often feel overwhelmed, discouraged, and frustrated that they haven’t succeeded in the past. That’s where I can help. Traditional Cooking Fundamentals I & II is a 2-book set that solves 2 big problems. Here they are: 1- How do I get started with the basics of Traditional Cooking? “Help! I need to build a solid set of Traditional Cooking skills that I can use every day. I’m ready for cooking to finally be healthy, easy and delicious.” and 2- How do I take my new skills and turn them into a Traditional Cooking lifestyle that I love? “What about natural sugars, traditional fats, sea salt and super foods? Teach me more about God’s design for healthy eating, so I can start having fun in the kitchen!” I Combined The Best Of Both Classes Just For You! My first class was called Fundamentals of Traditional Cooking. And I quickly followed up with Fundamentals II and 8 other classes that explore Sourdough, Cultured Dairy, Lacto-Fermentation, Dehydrating, Real Food Kids, Allergy-Free Cooking, Cooking Outside, and Einkorn Baking. Have you ever heard the phrase “Two heads are better than one”? Well in this case, 2 eBooks are better than 1. Even though Traditional Cooking Fundamentals I & II were originally taught as 2 separate pay-for classes, I feel like they really belong together. So I decided to compile all of the wisdom, tips, advice and fun of our Fundamentals I & II live classes into 2 convenient eCookbooks, and offer them to you at a deeply discounted price. Fundamentals I is a 180-page, 14-lesson eCookbook, adventure guide and learning community all in one. And Fundamentals II is the 141-page, 17-lesson deep-dive companion book that takes Traditional Cooking to new heights. There’s no need to pay big money for a live class, show up at specific times, or rush through the program to keep up with other students. You proceed at your own pace, make just the recipes that interest you the most, and build your confidence as you go. A Sneak Peak Into What You’ll Learn In Fundamentals I, you will learn… All the basics: the process, the ingredients, the tools, and how to get started — Some ingredients are mission critical… some you can fudge a little. I’ll tell you exactly where and when to insist on the best, and when you can relax… and save some cash, How to soak, sprout or cook whole grains, dry beans, nuts and seeds — A no-fail method to cancel out anti-nutrients and unlock the super-power nutrients hidden inside (plus, it just tastes better), How to cook and bake with soaked whole grains — Muffins, pancakes, biscuits and pasta, How to sprout whole grains and bake with sprouted flour — Did you know you can sprout grain “berries” and then turn those cute little tails into crackers and breads? I’ll show you how. Cooking chicken and making chicken stock — Free-range chicken can go from tender to tough as nails in a heartbeat. I’ll show you how to make tender, fall-off-the bone chicken dinners… every time. How to make skillet dinners — This dependable formula saves dinner on a busy night. Beginner and advanced water kefir — Includes a quick-start primer on unrefined sugar… what’s good, what’s bad… and what to use instead. Dairy kefir — Everything you need to know about the tools, the method, and caring for your kefir grains… plus 6 delicious ways to serve it up today. Homemade Natural Soda — There’s nothing like a bubbly, chilled, naturally-fermented soda on a hot day. So easy, the kids can make it themselves! Soft, Spreadable Cheese — Imagine all the yummy ways you can flavor your creation - jams, honey, nuts, seeds, herbs, garlics, salt, cocoa, coffee… the sky’s the limit! Sourdough Bread — How to make tender, mild and sweet breads for every diet (gluten-friendly or gluten-free, all diets are sourdough compatible) How to create a simple sourdough starter that you can use on a moment’s notice to whip up a batch of homemade pancakes or waffles — The easy, set-it-and-forget-it method anyone can use. How to ferment fruits like whole fruits, chutneys and preserves — Just follow the basic proportions, give a quick stir and let the lacto-fermentation process take over from there! In Fundamentals II, you will learn… How to create hearty, nourishing, center-of-the-plate meals using wild and pastured meats, organ meats, dark stocks and fish stocks — guaranteed to impress dedicated meat eaters with its mild flavor, Advanced grain preparation — It’s time to take your whole grains to new levels of flavor and nutrition, How to strategically add super foods, vegetables, homemade salad dressings and sauces to enhance the health benefits of the meats you serve (Also works if you are vegetarian - once you know the secrets of combining foods, the kitchen becomes your playground.) How to make ghee — on the stove or in the crock pot, it’s up to you, How to stock your Traditional Kitchen with tools that reduce preparation time, won’t react negatively with your food, and make clean-up a breeze. (Don’t worry. Most of the equipment is inexpensive, easy to find, and will last a lifetime.) How to make naturally sweetened desserts, Are you getting mixed messages about fat and salt? I debunk the myths and take the fear out of cooking with these unfairly villainized ingredients. Plus, I give you my top 3 recommendations for the best salts and exclusive discount coupons so that you can start enjoying flavorful, satisfying meals again. How to make healthy snacks that the kids actually want to eat (and won’t spoil their appetites for dinner), How to prepare seasonal vegetables that they sing with flavor — I include 82 recipes in Lesson 11 alone. Plus, there are dozens of links to free recipes from Traditional Cooking School, How to handle corn — this is a special case that you don’t want to miss, How to travel with real foods (If you’ve ever had to miss out on an important dinner because the restaurant didn’t serve anything you could eat, then this lesson is for you.), Plus, a bonus! — an entire video lesson is devoted to preparing tender, grass-fed, BBQ steak (a treat for the steak-and-potato lover in your home). And so much more… It’s Easy, It’s Fun, It Tastes Delicious… The Fundamentals I & II eCookbook will give you the confidence and step-by-step guidance you need to improve your family’s life-long health by learning traditional cooking skills... ...that honor God’s design for healthy eating (fully-backed by modern science), and create meals that look beautiful and taste delicious. Here are some of the recipes that you’ll learn: Main Dishes — Arabic Meatballs, Roasted Leg of Lamb, All-day Chicken Soup, Crockpot Beef Stroganoff, and Slow-Cooked Rosemary Beef, Probiotic Potato Salad — Creamy, tangy, and satisfying… all of the flavors from your childhood picnics. A family favorite. Cauliflower and Pea Salad — Layer in all your ingredients or toss them together free-form… but don’t forget the secret ingredient… bacon! Seasonal Vegetables — Quinoa Garden Salad, Bleu Cheese Coleslaw, Moroccan Carrot Salad, Sprouted Lentil Salad, Creamy Salad Dressing, Roasted Root Veggies, and Sourdough Batter Onion Rings, Naturally Pickled Ginger Carrots — This simple recipe packs a flavorful punch. Eat it alone for a snack or add it to your salads and sandwiches, Lacto-fermented Ketchup, Mayo and Thousand Island Dressing — Go ahead, let the kids dump homemade ketchup all over their dinner (we can keep the healthy benefits a secret between us), Herbed Seasoning Salt — The perfect way to sneak real salt into all your meals and reduce meal prep time without sacrificing flavor, Single and Double-Rise Sourdough Bread — (the classic recipe updated for today’s busy lifestyles), Sweet Butterscotch Rice — A fun way to use up leftover rice. It’s like rice pudding, but in bite-sized balls that fit perfectly into a lunch box, Cinnamon and Honey Soaked Biscuits — You’ll love these light and flaky biscuits, with a hint of cinnamon and honey. They pack well for hikes and picnics, Spelt Lemon Cake — an easy-to-serve gourmet delight with down-home charm, Naturally Sweetened Desserts — Peppermint Pattie Coconut Bark, Coconut Fudge, Eggnog, Coconut Macaroons, Plum Sauce, Spiced Raw Applesauce, Mom’s Apple Pie, Soaked Pumpkin Bread, and Creamy Vanilla “Coffee”. Yumm! Plus, dozens more recipes to inspire you and delight your family… And expert tips like: And this set of 13 tips to starting and keeping up with your new traditional cooking routines (There are seasons in the kitchen, just like there are seasons in the garden. I’ll show you what to focus on each step along the way, so you never get overwhelmed.) - Page 26ction..... The mystery of gluten SOLVED! — What it is, why it matters to your health, and 3 proven ways to make whole grains more nutritious and easier to digest (includes: tips for soaking whole grains, souring and fermenting grains, and sprouting). - Page 41 How to convert recipes to “soaked” grain recipes — Here’s a quick primer on how to bring your favorite baked goods recipes into your new lifestyle. Eventually, making the conversion will become second nature to you, but these tips will get you off to a good start now. - Page 77 One good reason to sprout seeds: If you can’t get high quality fresh veggies in the winter, sprouting gives you fresh “vegetables” during those darker, leaner months. (Also works for sprouting beans because sprouted beans digest as vegetables. So cool.) - Page 87 Meat from heritage-breed pastured chickens can be tougher than factory-farmed chicken (and much more expensive). Here’s how to make sure your chicken comes out tender and delicious… how to turn the bones into flavorful stock… and how to save money by making one chicken stretch across several meals. A win-win-win! - Page 97 Stuck in a recipe rut? I’ll show you my secret for never serving the same meal twice… “Skillet Dishes”. These one-dish meals satisfy all your dietary needs, and give you endlessly satisfying variety. - Page 108 Wondering how to make your sourdough loaves rise tall and look bakery-beautiful? My 30-Second Roll and Tuck Method for making perfectly shaped loaves is on page 161. (Pictures are included!) Sprouting whole grains — It’s simple, but you have to know what to do… and when. Timing is everything. You’ll learn how to get started, when (and how often) to rinse your sprouts, and how long the “tails” need to be before serving on top of your dinner salad, or dehydrating the sprouts to use in your sprouted pancakes. (Hint: short “tails” are best for salads, long tails are best for baking.) - Page 165 Natural Pickled Foods —Exactly what equipment to use, which foods ferment best, and precisely how to store your ferments so that they last for months (and get tastier as they age) - Page 170 Setting up the perfect Traditional Cooking kitchen is easier, and cheaper than you think. You’ll learn the Basics (things you absolutely can’t live without), Helpful Appliances (these simple tools are big time savers), Hand Tools (take your cooking “off the grid” whenever you wish), Specialty Tools (useful tools for special techniques), and my favorite… Leave It Behind (tools that you never have to use again… you’ll be surprised what made the list!) - Page 14 Have you ever wondered why sugar makes people fat? Here’s a hint: it’s not just about the calories. Page 21 gives you a quick glimpse into what sugar is really doing to your body… and what you can do instead. Don’t leave sweet treats behind, here’s how to enjoy your sweets and nourish your body at the same time. - Page 21 How to make Dark Stock (a.k.a. Bone Broth on social media) to increase the minerals in your diet, improve your digestion, and help you absorb more protein from the other foods you eat. Why? It’s like Mom’s chicken soup with extra superpowers! - Page 55 Myth debunked: Raw green smoothies aren’t all that great for you. Why? Raw dark leafy greens contain an acid that binds certain minerals, and reduces absorption of other minerals. Both prevent your body from absorbing the vitamins, minerals, and enzymes your body desperately needs. I’ll show you how to neutralize the trouble-maker… and make super-charged smoothies that taste great and give you the best nutrition. - Page 81 How to make a salad that “dresses itself”. These one-dish wonders taste better than their fussier counterparts. Perfect for quick lunches on the go! - Page 108 Are you ready to take your traditional foods lifestyle on the road? Here’s how to plan your trip to keep your healthy eating on track. I’ve also included 3 Traditional Cooking worksheets to keep all your meal plans at your fingertips. - Page 130 And much more… 6 Videos To Help You Get Started Fast When I was little, traditional cooking skills were passed down from one generation to the next just by hanging out in the kitchen together. Even the tiniest child could help by scraping carrots, shucking corn or snapping peas. These days, it’s hard to find simple cookbooks on these lost skills. And when you can find a cookbook, it’s full of science jargon and requires complicated tools. That seems silly to me.So I decided to do something totally different…You are invited into my kitchen to learn right along side me. I promise that after you spend a few minutes watching my step by step process, you’ll be chomping at the bit to give it a try yourself. When you order the Fundamentals I & II eCookbooks, you will be immediately be ushered into a series of 5 Master Class Videos that reveal my Traditional Cooking secrets. You will learn Fundamentals I… Video 1: What are GNOWFGLINS? (Why Traditional Cooking School exists and why it is a trusted resource for thousands of members.) Fundamentals I… Video 2: Soaked Whole Grain Muffins (Fresh homemade muffins that look just as beautiful as muffins from the corner bakery, and are easy on the tummy.) Fundamentals I… Video 3: How to Make Soft, Spreadable Cheese (When you taste your first morsel, you won’t believe you made it! Mild, pleasant, creamy and smooth — this cheese pleases everyone.) Fundamentals II… Video 1: Equipment for the Traditional Food Kitchen (Stock your Traditional Kitchen with tools that reduce preparation time, won’t react negatively with your food, and make clean-up a breeze.) Fundamentals II… Video 2: All About Natural Sweeteners (Is that special sugar really worth the extra money and the hassle of driving all over town looking for it? I’ll show you the differences between the sugars… and even tell you when you can skimp a little and use a cheaper substitute without compromising quality or good health.) Fundamentals II… Video 3: BBQ Steak — an entire video lesson devoted to preparing tender, grass-fed, BBQ steak (a treat for the steak-and-potato lover in your home). The retail value for this free gift collection is $74, but the courage and confidence these videos will give you is absolutely priceless. 2 Free Gifts For You Your first gift is the Lacto-Fermented Veggies eBooklet. It is a 10-recipe quick reference guide full of lacto-fermentation success tips straight from my kitchen to yours — perfect for preserving summer’s bounty, breaking out of the cooking doldrums, and sneaking healthy probiotics into your family’s diet. Inside you will find recipes for: Garlic-­Dill PicklesCured, Fermented Olives Fermented Beets, and Fermented Red Onions Ginger Carrots, and Indian Carrots Pickled Asparagus, and Pickled Brussels Sprouts Pickled Celery, and Pickled Radishes Here’s your second gift: Grass-fed beef can be expensive, no doubt. One of the cheaper cuts is ground-beef, but that can get old — unless you've got a good selection of ground-beef recipes. And that's where this Grass-Fed Ground Beef Dishes eBooklet can help you. It contains ten of my favorite ground-beef dishes from previous Traditional Cooking School menu plans, including: Beef Garden Skillet with Soaked Brown Rice Beef, Zucchini, and Potato Hash Green Chile Beef and Bean Burritos Garden Lentil-Beef Chili with Cornbread Chili and Potato Bowls Sloppy Joes Spaghetti and Meatballs Ground Beef Stroganoff Beef Picadillo Tacos Spaghetti Squash Goulash It’s all here for you. And it is free with your purchase of the complete Fundamentals I & II 2-Book Set. (Combined retail value $14.) A Special Offer For Traditional Cooks — The Complete Fundamentals 2-eBook Set For a limited time, I have created a special offer just for you, if you are ready to improve your family’s life-long health by learning traditional cooking skills that honor God’s design for healthy eating (fully-backed by modern science), and create meals that look beautiful and taste delicious. 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Inngredients: 450g/1lb mutton or lamb leg, cut into 2.5cm/1inch cubes 1 whole dried chilli, cut into 3 pieces 1 x 5cm/2inch cinnamon stick 15ml/1tbsp cumin seeds 30ml/2tbsp coriander seeds 60ml/4tbsp vegetable or corn oil 3 onions, peeled and roughly chopped 2.5cm/1inch piece fresh root ginger, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 600ml/1pint good, hot lamb stock Salt 4 medium tomatoes, roughly chopped or 1 x 400g can chopped tomatoes 60ml/4tbsp freshly chopped coriander Tips: If you prefer a wetter sauce add an extra 150ml/¼pint lamb stock. Print Recipe 450g/1lb mutton or lamb leg, cut into 2.5cm/1inch cubes 1 whole dried chilli, cut into 3 pieces 1 x 5cm/2inch cinnamon stick 15ml/1tbsp cumin seeds 30ml/2tbsp coriander seeds 60ml/4tbsp vegetable or corn oil 3 onions, peeled and roughly chopped 2.5cm/1inch piece fresh root ginger, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 600ml/1pint good, hot lamb stock Salt 4 medium tomatoes, roughly chopped or 1 x 400g can chopped tomatoes 60ml/4tbsp freshly chopped coriander Tips: If you prefer a wetter sauce add an extra 150ml/¼pint lamb stock. Print Recipe Method: In a dry frying pan roast the chilli and cinnamon stick over a low heat until light brown. Remove from the pan and set aside to cool. Repeat with the cumin and coriander seeds then crush with the cinnamon and chilli in a mortar and pestle until you get a crushed peppercorn consistency. Heat the oil in a heavy-based pan on a high heat. Add the mutton or lamb and seal well. Maintaining the heat, add the spice mix and stir-fry for 1 minute. Add the onions and stir-fry with the meat, stirring constantly until the onions are soft. Add a little water to help clean the bottom of the pan. Add the ginger and garlic. Stir-fry for a couple of minutes on a medium heat and enough stock to cover. Season and reduce the heat. Cover and cook for 1 hour. Add the tomatoes and cook for a further hour or until the meat is tender and the gravy is thick. If there is too much liquid after the first hour, remove the lid for the final stage of cooking. Before serving adjust the seasoning then stir through the fresh coriander.

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Simon Madden shared a link. 6 mins This is one of my favourite Jewish dips with a kick. Enjoy. I do. With anything in the raid of the fridge for snacking or crisps Homemade Chrain What's chrain, you ask? It's a heck of a traditional condiment with a bite to it. And it's coming to a holiday table near you. LEITESCULINARIA.COM

Homemade Chrain Mar 21, 2013 by Ruth Joseph and Simon Round | photo by Isobel Wield | 23 image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/03/homemade-chrain.jpg Homemade Chrain Recipe Jewish Traditional Cooking | Kyle Books, 2013 I make chrain for Pesach. It’s easy with a food processor, and the results are glorious. I will never buy it again. Double or triple the quantities, if you wish.–Ruth Joseph and Simon Round LC Chrain? What's That? Note What’s chrain, you ask? It’s a heck of a memorable condiment traditionally found on the holiday table come Passover and, in eastern Europe, Easter. Its bracing robustness is most terrific alongside rich dishes such as deviled eggs, gefilte fish, and roasted hen, although it also works admirably as a dip with crudités. Depending on the precise proportion of ingredients that the cook chooses, the condiment’s characteristics are either that of a magenta beet relish spiked with a touch of horseradish or a clear-the-sinuses horseradish paste with a tinge of pink—suit yourself, tweaking and tasting as you make it. Lurking in some of your minds is no doubt the question, Why make it when I can buy it? In response, we have only to quote LC recipe tester and chrain aficionado Sema Stein: “Although a veteran chrain user, this was the first time I have made it myself. The result was delicious with a serious bite to it. I must say, it is the best chrain I have ever had.” Tasting, it seems, is believing. HOMEMADE CHRAIN RECIPE Quick Glance 15 M 1 H Makes about 2 cups PRINT RECIPE METRIC CONVERSION image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/03/jewish-traditional-cooking.jpg Buy the Jewish Traditional Cooking cookbook Want it? Click it. INGREDIENTS 3 medium beets, unpeeled but scrubbed 1-by-3-inch piece fresh horseradish, peeled and roughly chopped, or more to taste (may substitute prepared horseradish to taste) 2 tablespoons cider vinegar (or substitute balsamic vinegar) 1 tablespoon olive oil 1 1/2 to 2 teaspoons salt 1 to 1 1/2 teaspoons granulated sugar 1 garlic clove, peeled (optional) DIRECTIONS 1. Place the whole, unpeeled beets in a large saucepan and add enough water to cover. Bring to a boil and cook until tender, 30 to 45 minutes. Drain the beets and rinse them under cold running water until they’re cool enough to handle. Using your fingertips, slip off the skins. Then coarsely chop the beets. (You should have about 4 cups, give or take a little.) 2. Place the chopped beets along with the remaining ingredients in a food processor and process until the desired consistency. (Consider adding the smaller amount of salt and sugar for starters, then toss in more if desired.) Taste and adjust the amount of horseradish accordingly. Cover and refrigerate the chrain for up to 1 week. HUNGRY FOR MORE? CHOW DOWN ON THESE: Portuguese Piri-Piri Hot Sauce Pesto Genovese Homemade Chrain Recipe © 2013 Ruth Joseph | Simon Round. Photo © 2013 Isobel Wield. All rights reserved. Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks! Filed Under: 5 ingredients, gluten-free, healthy eating, recipes, sides | veggies, testers choice, vegan, vegetarian, easter, jewish, passover Recipe Testers ReviewsRecipe Testers Reviews image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/07/Testers-Choice_avatar-48x48.jpg Testers Choice Sema Stein Mar 21, 2013 Though a veteran chrain user, this was the first time I’ve made it myself. The result was delicious, with a serious bite to it. I must say, it’s the best chrain I’ve ever had. I will not be buying chrain again. The end result was a beet paste with very small chips of visible white horseradish. I processed the mixture for what seemed like a long time, but wasn’t able to reduce the horseradish root to a paste. I stopped processing due to concern that the beet would become too mushy and not hold up against the gefilte fish that it was paired with. I used cider vinegar and I’d increase the sugar to 1 1/2 teaspoons and reduce the salt to 1 1/2 teaspoons. I didn’t use the garlic. image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/07/Testers-Choice_avatar-48x48.jpg Testers Choice Eydie Desser Mar 21, 2013 The flavor is good, but the consistency is very different than the beet-colored horseradish you get in a jar. There was an issue with the recipe for me: it called for 3 medium-size beets and a 1-by-3-inch piece of horseradish. I think it had too much beet compared to the amount of horseradish for my taste, but the ratios I used created a very spicy result. The amount of beet I added gave the chrain a more gelatinous consistency than the grainy horseradish consistency I’m used to. The other recipes I found showed a higher ratio of horseradish to beet. But the flavor was good. I used cider vinegar, which imparted the right flavor. No need for the sugar, though, unless spicy isn’t what you want. image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/07/Testers-Choice_avatar-48x48.jpg Testers Choice Connie Lewis Mar 21, 2013 The color of this alone makes this a winner. The chrain also clears out the sinuses very efficiently. And it’s delicious in small doses. image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/07/Testers-Choice_avatar-48x48.jpg Testers Choice Ellen Fuss Mar 21, 2013 I’ve always purchased red horseradish to use alongside gefilte fish, but never considered making it until I saw this recipe. Armed with a very fresh and aromatic horseradish root that I purchased at the greenmarket, I headed to my kitchen, got the food processor out, and put the beets on to boil. After reading some of the comments I opted to use a larger piece of horseradish, about 4 inches long. I ended up using about 2 teaspoons salt and 1 1/2 teaspoons sugar along with cider vinegar. I opted to omit the garlic. The chrain was delicious and intensely hot, though the beets added sweetness as well as turning the dish a magnificent color. I made it two days before Passover and stored it in a glass jar in the refrigerator, and there was no significant loss of intense flavor. (In fact, a week later my remaining chain is still hot and delicious.) This was a perfect addition to my Passover table and an excellent accompaniment to gefilte fish. It’s also a great accompaniment to matzoh, and we even enjoyed adding a bit of it to chicken salad. The key is definitely a fresh, flavorful horseradish root—the one I purchased at the greenmarket was definitely a superior product to those available at my local supermarket. Also, when opening the food processor, be very careful as the aroma is truly overwhelming. Last, when I work with beets I always cut them on a stack of newsprint to avoid staining my cutting boards and I wear rubber gloves to avoid staining my hands. image: https://17374-presscdn-0-15-pagely.netdna-ssl.com/wp-content/uploads/2013/07/Testers-Choice_avatar-48x48.jpg Testers Choice Sita Krishnaswamy Mar 21, 2013 An easy recipe which has multitude of applications. Starting as a humble dip, it could easily be a condiment or stirred into some soups or stews or added to hummus or just eaten by itself with some fresh pita or naan bread. I used about 2 tablespoons prepared horseradish as fresh was not available to me. Personally, I would add a little more horseradish and a splash of lemon next time I make this. CommentsComments janis Mar 21, 2013 at 8:32 am Reminds me of my grandmother. You can bet I will be making this to go with my attempt at Gefilte fish. REPLY Renee Schettler Rossi Mar 21, 2013 at 8:50 am Wonderful, Janis! We’d love to hear from you after you make it. The swell thing is that you can add horseradish to taste, so you can make it just like your grandmother’s…. REPLY Vicki Bensinger Mar 21, 2013 at 9:09 am This is very exciting. I recently purchased 5 jars of homemade Charain from a women in Colorado that I had tried while vacationing there last summer. She makes numerous flavors accented with Orange zest along with several others. They’re wonderful and had planned to take a couple jars to my moms on Monday. However, now I’ll have to bring my homemade version, thanks to you, with one of the jars I purchased for comparison. Can’t wait to try this. REPLY Beth Price Mar 21, 2013 at 5:49 pm Lovely, Vicki. Please let us know if you add in a bit of orange zest or other flavorings. REPLY Vicki Bensinger Mar 21, 2013 at 9:16 am It sounds like it might me best if you puréed the horseradish on its own first to get it going then add the beets so it comes out close to the same consistency. Just a thought. REPLY Beth Price Mar 21, 2013 at 5:55 pm I’ll pass your thoughts on to our testing crew, Vicki. Thanks! REPLY Suzanne Fortier Mar 21, 2013 at 9:28 am My Polish family serves a relish that is similar, called chrzan, for Easter (pronunciation is pretty similar to the Yiddish). My aunt would boil the beets, but my uncle roasts them in their skins. Either way is fine. They both would grate the beets and horseradish on a box grater till tears ran down their faces! Chrzan stands up well to rich meats and is great with the traditional Easter fare of ham, kielbasa, and boiled eggs. REPLY Renee Schettler Rossi Mar 21, 2013 at 8:25 pm We’d heard rumors of a similar recipe traditional at Easter, Suzanne, so many thanks for clarifying that. I can only imagine the memories you have of witnessing those tear-stained faces as a child. Many thanks for making this recipe nondenominational. REPLY Abbe@This is How I Cook Mar 21, 2013 at 11:46 am I make horseradish every year but never knew it was called chrain. I do it a bit simpler though, just a beet for color, the horseradish and a touch of vinegar. Maybe some salt. Not sure it is the recipe that counts. What counts is getting lucky with a good hot horseradish to clear the sinuses! REPLY Beth Price Mar 21, 2013 at 5:51 pm Sounds like you might need a box of tissue on the side, Abbe! REPLY stuofnankinchowmien Mar 21, 2013 at 5:49 pm OK, as typical for a Jewish reader, I also have a recipe for chrain. Mine I got from a 96-year-old Jewish bubbie, which makes it VERY authentic. Except for the preparation, which is very modern. You buy a long horseradish root, and if it’s not firm you wet it well and put it very wet into a plastic bag for a few days and it will absorb the water and refresh itself. If it’s hard when you buy it, then start here. Take your 2 medium-size raw red beets and peel them. Your hands will be red, but then all your friends will know what you’ve been doing. Your sink will also be red if you peeled the beets into the sink and then you will have to use cleanser and rub a cut lemon on the porcelain. This is getting to be work. But aren’t you supposed to suffer on Passover? Cut your beets into chunks. Peel the horseradish and cut it into long strips. Set your Kitchen Aid stand mixer on the counter and attach the grinder with the small holes. If you don’t have a grinder, go to the store and buy horseradish already made, it’s easier, quicker and less cleanup, and it tastes fine. Take a plastic bag. A long one, like the kind a newspaper might be delivered in or a big resealable baggie. Open one end and tie it up to the open end of the grinder. The other end, cut open and let it drop into a big quart pickle jar or canning jar like a Kerr or Ball jar. Start the motor on the grinder and start putting the horseradish and beets down the shoot and you will see the perfectly ground texture coming out into the bag and dropping into the jar. When you are done, take a long spoon and mix in white vinegar and some water to wet the mixture and then add salt and some oil, but just a little splash and then a little sugar. Mix well and let sit for a day and mix again and adjust salt and sugar. The color will be pink the first day and turn deep deep beet red as the days go by. REPLY Renee Schettler Rossi Mar 21, 2013 at 8:35 pm stu, i could sit and listen to you tell stories such as this all day long. all. day. long. many thanks for sharing, i love the spirit behind this recipe. REPLY Anna Mar 22, 2013 at 6:23 am This is a popular side dish in Eastern Europe. Horseradish root (“hren”) is commonly added to jars when preserving vegetables for winter. REPLY Beth Price Mar 22, 2013 at 8:32 am I love this, Anna. What other vegetables are commonly used? REPLY Anna Mar 22, 2013 at 2:35 pm Basically horseradish is used as batonnets in all kinds of pickles (dill, sauerkraut, insanely good sauerkraut-filled peppers, green tomatoes, cauliflower, carrots etc.) My grandmother preserved whole green peppers only with horseradish and tap water and never failed, all were good and firm when taken out to be stuffed. She put a couple of batonnets inside every pepper and then tucked them one inside the other, making sort of a “pepper tower”. Needless to say, we are not talking 16 ounces here, but 10 to 20 liters (3 to 6 gallons) or even wooden barrels for sauerkraut. REPLY חגית Mar 25, 2013 at 7:50 am My mother makes two kinds of chrain: one with cooked beetroots and one with raw. You need to very finely grate the horseradish, and the beetroots as well, but separately. Mix them by pulses in the magimix. And season them at the end with sugar and salt dissolved in vinegar. No need for oil, especially not olive oil. Divide into small amounts in glass jars to keep the sharpness. REPLY Renee Schettler Rossi Mar 25, 2013 at 10:43 am Thank you, your mother’s chrain sounds fabulous, and we so appreciate you sharing her tried-and-true techniques. I’m certain I’m not the only one who appreciates them and will be incorporating them into my next batch…. REPLY Eva Farragher Mar 27, 2013 at 2:28 am Wayyyyy over here on the other side of the planet, in .au, my Polish-origin mother also makes this Easter specialty. Fresh horseradish root used to be hard to come by, so she has always used the jarred variety. Like Miss Fortier above, it is eaten traditionally on Easter Sunday bruch with the various divine Polish sausages and boiled eggs, and ham. Thank you for posting this recipe, I will share it with her and compare notes, then look forward to our Easter feast! REPLY Beth Price Mar 27, 2013 at 9:04 am Can’t wait to hear, Eva. Will you make some for her to compare? REPLY Lori Lynn Mar 29, 2013 at 8:00 pm My cousin Vicki makes the chrain for Passover. Hers rocks, so I never bother to try to make it on my own, but I think I’ll make it for other times during the year. Why not? We adore it! Keeping the recipe… LL P.S. Pinned to my Jewish Holidays board. REPLY Beth Price Mar 30, 2013 at 9:49 am Lovely, Lori Lynn and thanks for the pin! REPLY Richelle de Wit Mar 31, 2013 at 5:51 am No horseradish available here in inland Spain, would wasabi do, tastewise??? REPLY Renee Schettler Rossi Mar 31, 2013 at 8:45 am Ooooh Richelle, I’d hesitate before using wasabi. It’s similar to horseradish and yet quite different in the particular type of heat that it packs. But I like the way you’re thinking. Can you perhaps find some jarred prepared horseradish and use a spoonful or so of that? REPLY HAVE SOMETHING TO SAY? Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting. Name * Email * Website SUBMIT COMMENT Read more at http://leitesculinaria.com/85022/recipes-homemade-chrain.html#YqqacKweSH6yrlOD.99

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What Happens 1 Hour After You Eat Bacon https://t.co/xVPMxiFR45 via @allrecipes What Happens 1 Hour After You Eat Bacon - Allrecipes Dish The shocking truth revealed...and it's not what you think. Find out if you can handle the truth about what happens 1 hour after you eat bacon. DISH.ALLRECIPES.COM/WHAT-HAPPENS-A…

What Happens 1 Hour After You Eat Bacon Vanessa GreavesBy Vanessa Greaves Facebook9.7KTwitterGoogle+Pinterest82StumbleUpon The shocking truth revealed…and it’s not what you think. What Happens 1 Hour After You Eat Bacon | Bacon for the Family or a Crowd Mmmmmm bacon! | Photo by CookinBug Try this recipe: Bacon for the Family or a Crowd Bacon Brouhaha Maybe you’ve seen a controversial infographic that’s gone viral on the Interwebs, showing what happens to your body during the one hour after drinking a can of Coke. No? Well, check it out. I’ll be here when you get back. So, that got me wondering what happens one hour after you eat America’s favorite pork-based product. Think you can handle this much truth? I challenge you to keep an open mind while you take a look at this eye-opening info: What Happens One Hour After Eating Bacon What Happens 1 Hour After Eating Bacon | What Happens 1 Hour After Eating Bacon What Happens One Hour After Eating Bacon via J & D’s Foods #themoreyouknow shop frying pans Related You’ll never again make a greasy mess of your stove once you learn how to cook bacon in the oven. Here’s something to talk about over your breakfast bacon: Why Bacon Smells Delicious, Explained By Science. And just in case there’s any doubt in your mind, yes, you should wrap that in bacon. Get ALL the bacon recipes.

For years we were told that they were unhealthy, but new research shows us it's the exact opposite!

Health Hacks Nine good reasons for eating two eggs a day Share on Facebook "Don't eat eggs every day. It'll raise your cholesterol!" Those of you who love eating eggs have probably heard this too many times to remember. Eggs are also considered a no-go if you want to lose weight. However, a number of studies have shown that there's actually no reason to give up your breakfast boiled egg or favorite omelet. It turns out that eating two or three eggs a day can work wonders for your health. Hard to believe, right? Pixabay Take a look at these nine facts and never feel bad about eating eggs again: 1. You're lowering the risk of cardiovascular diseases. A hen's egg contains 400 mg of cholesterol — quite a high amount. High cholesterol levels greatly increase the risk of heart attacks and cardiovascular diseases. Contrary to popular opinion, however, eggs don't increase cholesterol levels. This is because your body slows down its own cholesterol production when large amounts of cholesterol are consumed. It's also important to know that only a third of the cholesterol deposited in our blood vessels comes from the food we eat. Most of it is actually produced by the body itself. This has been demonstrated in a study by the Biomedical Research Center in Baton Rouge, Louisiana. For the experiment, 152 overweight subjects were split up into three groups. Those in the first group could eat anything they wanted for breakfast, subjects in the second group were served two eggs, and subjects in the third group ate bagels every morning. The results left scientists astounded: in addition to losing 65% more weight and 35% more belly fat than those in the bagel group, the egg-eaters saw no change to their cholesterol levels. The high number of omega-3 fatty acids found in eggs also lowers triglyceride levels in your blood. As higher triglyceride values increase the risk of cardiovascular diseases, consuming eggs can also decrease the likelihood of suffering from these diseases. 2. You're lowering the risk of birth defects from a lack of folic acid. An egg contains 0.7 mcg (micrograms) of vitamin B9, also known as folic acid. A lack of folic acid during pregnancy could cause serious damage to an unborn child's central nervous system. In the worst case scenario, the spinal cord and brain are left deformed. That's why eating eggs is a good way to keep your folic acid levels up. 3. You're slowing down the aging process. Misha Beliy/shutterstock A study at Charité, a medical center in Berlin, Germany, has shown that eating free-range eggs can slow down the aging process and prevent skin cancer. Researchers Dr. Karoline Hesterberg and Professor Jürgen Lademann found that free-range hens' eggs contain high levels of yellow organic pigments. These pigments are rich in carotenoids (antioxidants), which can slow down the aging process. The body can't produce carotenoids itself, so we need to get them from our food. They have a very important role in capturing free radicals and making them harmless. But first you need to know how to prepare the eggs correctly before you can benefit from their rejuvenating effect: "A cooked egg contains more valuable carotenoids than a raw one due to chemical changes when it's heated up," said Professor Lademann. 4. You're lowering the risk of cancer. A study published in "Breast Cancer Research" has shown that eating eggs every day can reduce a teenage girl's risk of later developing breast cancer by 18%. As well as being abundant in amino acids, minerals, and vitamins, eggs bind together the female hormone estrogen in the body. With increased estrogen levels seen as a possible trigger for breast cancer, this could explain why eggs may help in preventing the disease. 5. You're doing your skin, hair, and liver a favor. Pixabay Eggs are rich in biotin, vitamin B12, and protein. These nutrients are the key to healthy hair and radiant skin. It's also good to know that protein and sulfur bonds found in egg yolks play a particularly important role in revitalizing dull and fragile hair. Eggs also contain high amounts of lecithin which helps protect your bowels and assists your liver to detox your body. 6. You're making sure your eyes stay healthy. Did you know that eating eggs can be highly beneficial to your sight? High amounts of vitamin A, lutein, and zeaxanthin are found in eggs. Vitamin A is important for light/dark vision, while lutein and zeaxanthin protect the eye from free radicals and play a significant role in your color and daytime vision. Low levels of lutein and zeaxanthin increase the risk of suffering from eye tissue damage and conditions such as macular degeneration or cataracts. 7. You're losing weight faster. ArtLight Production/shutterstock Carbohydrates have a higher glycemic index than proteins. Foods with a high glycemic index make your blood sugar level skyrocket. Your raised blood sugar level then drops very quickly, leaving you feeling very hungry. Those of you wishing to lose weight should therefore opt for foods that have a low glycemic index. This is where eggs come in, as they have a glycemic index of 0 — perfect for filling yourself up and losing weight. It's also worth knowing that the body needs considerably more energy to digest proteins than it does for carbohydrates and fats. 8. You're protecting your brain and maintaining a healthy metabolism. Eggs contain choline, a nutrient that is necessary for various metabolic processes in the body, including those involving fats. Choline is transformed into the neurotransmitter acetylcholine, responsible for transmitting stimuli in your brain and nervous system. As well as having a detrimental effect on your memory, a lack of choline may result in pregnant women giving birth prematurely or the unborn child not weighing enough at birth. Eating two eggs a day is the simple way to ensure that you're getting enough choline in your diet. 9. You're keeping your bones healthy and calcium levels up. Pixabay Most people know that vitamin D and calcium are very important for your bones and teeth. A study by the National Center for Biotechnology Information in Bethesda, Maryland, has now also confirmed this. Researchers found that calcium and proteins work together closely to maintain calcium levels and ensure that metabolic processes in your bones are kept healthy. Eggs are also rich in vitamin D, which helps your body absorb calcium in a more efficient way. As you can see, eggs are in no way hazardous to your health. However, you need to make sure that you buy eggs from free-range farms because eggs from caged hens often contain drug residues. The federal government's Dietary Guidelines for Americans states that eating an egg a day does not result in increased blood cholesterol levels, nor does it increase the risk of cardiovascular disease in healthy people. However, a healthy person can even eat two or three eggs a day without worrying about any adverse effects to their health. This excludes diabetics and people suffering from heart problems, who should limit their intake to three eggs a week. Share on Facebook Source: brightside, stern, fitforfun, scinexx, netdoktor, welt, lifeline, huffingtonpost This website is neither intended nor suitable to replace, complete or refute professional advice, examinations, treatments, diagnoses, etc. by doctors, pharmacists, psychotherapists, medical practitioners and / or any other medical professional.😃 🍳 🐓