May’s Daring Bakers’ Challenge was pretty twisted - Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.
Sunday, May 27, 2012
Saturday, May 19, 2012
I’ve been experimenting with Bundt cake recipes lately. I started with a recipe for a chocolate Bundt cake from the women at the Post Punk Kitchen. Their recipes rarely fail me and this one was no exception. I made their cake and topped it with a coffee icing. It was perfect for one of several family gatherings last weekend. My brother said it reminded him of the Colonial Donuts he ate in the 70’s.
Sunday, May 6, 2012
Quinoa is actually not a grain but a seed, like amaranth and buckwheat. It’s called a pseudocereal rather than a true cereal because it’s not a member of the grass family. It’s closely related to beets, spinach and tumbleweeds. It’s extremely popular right now because it’s such a powerhouse of nutrition. Quinoa is a complete protein, which means it contains all eight essential amino acids, usually found only in animal products. It’s also high in protein, 18%, compared to brown rice which has only 5% protein. It’s high in fiber, phosphorus, magnesium, and iron and it’s gluten free and cooks in less than 15 minutes. What’s not to like? Quinoa should be a part of your diet, especially if you’re trying to cut down on animal products. Most mornings, I cook quinoa flakes as a hot cereal for breakfast and top it with raisins, banana and cinnamon.