“Welcome to the first in what I plan to be a recurring “How-To” series here on Brown Eyed Baker. While recipes are all well and good, there are some techniques that are best explained in a step-by-step method, with pictures included (at least this is”
…what to eat if you want to look good!
I don’t believe people really stop to think about what they’re putting in their bodies these days. I go by a general rule that if I can’t pronounce the ingredients - I don’t eat it…
(Read the entire article here)
HAIR: Vitamin B helps prevent shedding, slow growth and weak hair. Vitamin C deficiencies can lead to dry, splitting hair.
Eat and drink: Fortified whole-grain cereals, chickpeas, wild salmon, lean beef, pork tenderloin, chicken breast, white potatoes, oatmeal, bananas, sweet potatoes, peanut butter, eggs, tofu, apricots, strawberries, guava, bell peppers, orange juice, snow peas, broccoli, kiwi, cherry tomatoes, raspberries and tangerines
SKIN: Foods rich in vitamins C and E or the antioxidant mineral selenium help safeguard the skin from sun damage and delay aging by protecting skin elasticity.
Eat: Sunflower seeds, peanut butter, avocado, tomato paste, red bell peppers, olive oil, mangoes, peaches, broccoli, spinach, cantaloupe, tangerines, watermelon, orange juice, tilapia, shrimp, turkey, brown rice, chicken breasts, mushrooms and eggs
SKIN HYDRATION: Water helps flush away toxins and keeps cells well-hydrated, which means skin will look firmer and clearer. Although liquids are the main source of water, some foods have such high water content that they contribute to overall hydration.
Eat: Apples, blueberries, cherries, grapes, kiwi, lemon, mangoes, watermelon, pineapple, artichokes, beets, celery, cucumbers and yams
SKIN RENEWAL: Zinc helps maintain the collagen that keeps skin firm; it’s also involved in skin renewal.
Eat: Pumpkin seeds, chickpeas, fortified whole-grain cereals, cashews, lentils, lima beans, fat-free milk, green peas and pork tenderloin
TEETH: Polyphenols are antioxidant plant compounds that prevent plaque from adhering to teeth and help reduce the chance of developing cavities and gum disease. Calcium strengthens the jaw bone, which helps hold teeth in place and prevents serious gum disease.
Eat and drink: Black and green teas, cheese, milk, yogurt, cranberries and raisins
NAILS: Zinc keeps nails strong. Protein is necessary for nail growth and strength. Iron keeps nails from distorting into spoon shapes.
Eat: Lean beef, turkey, chicken, veal, fat-free yogurt, milk, peanuts, green peas, clams, oysters, shrimp, egg yolks, tofu, beans and fortified whole-grain cereals.
Bell peppers have a recessive gene that cuts out the capsaicin - which makes them non-spicy.
Need a super quick, easy breakfast recipe? These biscuits are great to make with kids or as a casual side for company.
You need:
8 oz. extra sharp cheddar cheese, shredded
1 lb. hot sausage (I use Jimmy Dean)
2 c. Bisquick
Combine cheese, sausage, and Bisquick, mixing well. Shape into balls and drop on greased cookie sheet. Bake in 350 degree oven until browned - roughly 10-12 minutes. Serve hot.
TIP: If you have leftovers (which is unheard of…), they freeze wonderfully. Place in a ziplock bag, toss into the freezer, and when ready to eat - just warm up in oven for a few minutes.
Let’s go over a quick equivalent chart, mk?
3 tsp. = 1 tbs.
2 tbs. = 1/8 c.
4 tbs. = 1/4 c.
5 tbs. + 1 tsp. = 1/3 c.
8 tbs. = 1/2 c.
12 tbs. = 3/4 c.
16 tbs. = 1 c.
1 oz. = 2 tbs. fat/liquid
2 c. = 1 pt.
2 pt. = 1 qt.
1 qt. = 4 c.
5/8 c. = 1/2 c. + 2 tbs.
7/8 c. = 3/4 c. + 2 tbs.
8 - 10 egg whites = 1 c.
12 - 14 egg yolks = 1 c.
1 c. unwhipped cream = 2 c. whipped
1 lb. shredded American cheese = 4 c.
1/4 lb. crumbled Bleu cheese = 1 c.
1 lemon = 3 tbs. juice
1 orange = 1/3 c. juice
4 oz. (1 - 1 1/4 c.) uncooked macaroni = 2 1/4 cooked
7 oz. spaghetti = 4 c. cooked
28 saltine crackers = 1 c. crumbs
4 slices bread = 1 c. crumbs
14 square graham crackers = 1 c. crumbs
22 vanilla wafers = 1 c. crumbs
It’s happened to all of us… You’re cooking for a dinner party, for your family, or maybe just for yourself, when you realize…you’re missing a key ingredient. Who drops everything to run to the store? No, instead, you poutingly grab a frozen entree from your freezer, pop it in the microwave, and hope to remember to pick up that needed item tomorrow after work.
…save those pouting puppy eyes for when they’re really needed and use this list of substitutions for missing ingredients.
1 square chocolate (1 oz.) = 3-4 tbs. cocoa + 1/2 tbs. fat
1 tbs. cornstarch (for thickening) = 2 tbs. flour
1 c. sifted all-purpose flour = 1 c. + 2 tbs. sifted cake flour
1 tsp. baking powder = 1/4 tsp. baking soda + 1/2 tsp. cream of tartar
1 c. sour milk = 1 c. milk + 1 tbs. vinegar/lemon juice (stir until well blended!)
1 c. sweet milk = 1 c. sour milk or buttermilk + 1/2 tsp. baking soda
3/4 c. cracker crumbs = 1 c. bread crumbs
1 c. cream (sour, heavy) = 1/3 c. butter + 2/3 c. milk in any sour milk recipe
1 tsp. dried herbs = 1 tbs. fresh herbs
1 c. whole milk = 1/2 c. evaporated milk + 1/2 c. water or 1 c. reconstituted nonfat dry milk + 1 tbs. butter
2 oz. compressed yeast = 3 (1/4 oz.) packets of dry yeast
1 tbs. instant minced onion = 1 small fresh onion
1 tbs. prepared mustard = 1 tsp. dry mustard
1/8 tsp. garlic powder = 1 small pressed garlic clove
3 bananas = 1 c. mashed
3 c. dry corn flakes = 1 c. crushed
10 mini marshmallows = 1 large marshmallow
For a juicier hamburger, add cold water to the beef before grilling - 1/2 cup to every 1 pound of meat.
Marjoram - May be used both dry or green. Used to flavor fish, poultry, omelets, lamb, stew, stuffing, and tomato juice.
Mint - Leaves are aromatic with a cool flavor. Excellent in beverages, fish, cheese, lamb, soup, peas, carrots, and fruit desserts.
Oregano - Strong aromatic odor, use whole or ground to spice tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry, and vegetables.
Paprika - A bright red pepper, this spice is used in meat, vegetables, and soups. Can be used as a garnish for potatoes, salads, and eggs.
Parsley - Best when used fresh - but can be used dry. Use as garnish or seasoning. Try in fish, omelets, soup, meat, stuffing, and mixed greens.
Rosemary - Very aromatic, used fresh or fried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, and bread.
Saffron - Orange-yellow in color, this spice is used to flavor or color foods. Use in soup, chicken, rice, and fancy breads.
Sage - Use fresh or dried. The flowers are sometimes use in salads. May be used in tomato juice, fish, fondue, omelets, beef, poultry, stuffing, cheese spreads, cornbread, and biscuits.
Tarragon - Leaves have a pungent, hot taste. Use to flavor sauces, salads, meat, poultry, tomatoes, and dressings.
Getting aquainted with herbs and spices! Always be sure to add them in small amounts, 1/4 tsp. for each 4 servings. If substituting fresh for dried, use 3 times more herbs.
Basil - sweet warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressings, and omelets.
Bay Leaves - A pungent flavor, use whole leaf but remove before serving. Good in vegetable dishes, fish and seafood, steaws and pickles.
Caraway - Has a spicy smell and aromatic taste. Use in cakes, breads, soups, cheese, and cauerkraut.
Chives - Sweet mild flavor of onion, this herb is excellent in salads, fish, soups, and potatoes.
Curry Powder - A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish, and vegetables.
Dill - Both seeds and leaves of dill are flavorful. Leaves mey be used to garnish or cook with fish, soup, dressings, potatoes, and beans. Leaves or the whole plant may be used to spice dill pickles.
Fennel - Both seeds and leaves are used. It has a sweet, hot flavor. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.
Ginger - A pungent root, this aromatic spice is sold fresh, dried, or ground. Used in pickles, preserves, cakes, cookies, soups, and meat dishes.
Don’t despair if you’ve oversalted the gravy. Stir in some instant mashed potatoes and you’ll repair the damage. Just add a little more liquid to offset the thickening.
