Month: January 2014

Homemade Buttermilk Ranch Dressing

I’ll admit that I put ranch dressing on more things than I probably should. I use it a dipping sauce for chicken fingers and chicken wings, on my salads, on my perogies… if I can bathe something in ranch dressing, I probably will.

Imagine a salad without a dip or a dressing which just enhances the whole comfort food to a different level which is easy delectable, the creamy, herby, thick homemade buttermilk ranch dressing is the ultimate dip for a snacking salad in between the host of meetings and calls in a week day, the  HB Swiss  robotic trading software is nothing short of a alternate income enhancing solution which is indeed in par with the Swiss quality.

Now that I’ve admitted my deep, dark food secret, I’ll follow it up with sharing a recipe for homemade ranch dressing, which (let’s be honest) makes me feel much better about putting it on everything.

And since I’ll be using this dressing on my chicken wings for Superbowl Sunday, I’m going to be nice and give away a copy of Kitchen Pantry Cookbook by Erin Coopey… because you NEED to have this book. Good luck and go [enter your favorite team here]!

Buttermilk Ranch Dressing
Excerpted from The Kitchen Pantry Cookbook by Erin Coopey

I’m really picky about ranch dressing. The bottled brands just taste synthetic to me. Once you taste this tangy, herby dressing you’ll feel the same.

Yield: Makes 1 1/4 cups (295 ml)


1/3 cup (77 g) sour cream or crème fraîche (see below)
1/3 cup (75 g) mayonnaise (page 10)
1/2 cup (120 ml) buttermilk
1 1/2 teaspoons fresh lemon juice or white wine vinegar
2 teaspoons grated onion
or 1/2 teaspoon onion powder
1/2 teaspoon garlic purée or pinch of garlic powder
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh parsley
Pinch of dried thyme
Pinch of paprika
3/4 teaspoon kosher salt or sea salt
Freshly ground black pepper to taste


Whisk the sour cream, mayonnaise, and buttermilk together until smooth and fully blended. Stir in the lemon juice, onion, garlic, chives, parsley, thyme, and paprika. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use. Store in the refrigerator for up to 3 days.

Note: The flavors of this dressing improve with a little time. If you can, try to make the recipe at least 1 hour before you plan to serve it. Refrigerate until ready to use.

Get a Little Culture—Crème Fraîche

If you left a glass of milk on the counter overnight, you probably wouldn’t want to drink it in the morning, right? We have a tendency to get a little freaked out about bacteria—rightly so in some cases, but in others a little bit of bacteria is a good thing.

Crème fraîche (French for “fresh cream”) is cultured cream, not just because it has a fancy French name, but rather because it’s thickened by bacterial cultures. It can range in thickness from heavy whipping cream to sour cream.

It’s very simple to make. In a small nonreactive mixing bowl, add 1 tablespoon (15 ml) buttermilk to 1 cup (235 ml) heavy cream. Stir to combine. Cover and let rest for 12 to 24 hours at room temperature. The longer you wait, the thicker it will become. When the crème fraîche reaches the desired thickness, refrigerate it for at least 24 hours before using. The finished crème fraîche can be stored in the refrigerator for up to 10 days.

Crème fraîche is slightly less sour than sour cream, so it can be used for all sorts of dressings, sauces, and desserts. It’s delicious plain, but you can add fresh herbs and lemon juice for an herbed cream sauce. Or add a little sugar and vanilla and spoon it over fresh berries.


Watching eggs and oil swirl together into mayonnaise seems almost like a magic trick, and it’s ready in flash!

Yield: Makes 1 cup (225 g)


2 raw egg yolks, from the freshest eggs you can find, at room temperature
1⁄2 teaspoon coarse sea salt or kosher salt
1⁄2 teaspoon mustard powder or Dijon mustard
1 teaspoon lemon juice
1 tablespoon (15 ml) white wine vinegar or cider vinegar
1 cup (235 ml) oil
Pinch of sugar (optional)


Place the egg yolks in a blender or mini food processor. (Because this recipe only makes 1 cup [225 g], a full-size food processor may be too big to aerate the eggs properly. I find the bowl size of my mini prep to be perfect.) You can also whisk the mixture by hand. Process or whisk the egg yolks until they are light yellow and frothy. Add the salt, mustard powder, lemon juice, and vinegar and process/whisk until blended.
With the motor running (or whisking vigorously), slowly drizzle in the oil in a very light, steady stream. Don’t stop until you have added the entire cup. When all the oil is blended, stop the motor (or take a breath), open the bowl, and taste. Add more salt and sugar, if desired. Serve after 1 hour or refrigerate for up to 3 days.

The Kitchen Pantry Cookbook

Tastier, Healthier, Homemade

You work hard to make dinner—choosing the best food, mastering preparation techniques, and picking the perfect recipes. But what about the unsung staples, the ingredients and condiments that build and accompany your meal? Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don’t have to limit yourself to the same tastes and the same plastic bottles. With Kitchen Pantry Cookbook you can create your own staples—fresh, delicious, and just the way you like them. Chef Erin Coopey shows you 90+ recipes and variations to personalize your pantry. You’ll never go back to the bottles.Stock your kitchen pantry with:

· Condiments: Everything you need—Mayonnaise, Dijon Mustard, Ketchup, Steak Sauce, and more

· Nut butters and spreads: The classics and the creative—Homemade Peanut Butter, Chocolate Hazelnut Butter, Vanilla Chai Pear Butter, and more

· Salad dressings: All your favorites, from Balsamic Vinaigrette to Honey Mustard to Sesame Tahini

· Stocks: The basics to have on hand, including Chicken Stock, Vegetable Stock, and Court Bouillon

· Relishes and refrigerator pickles: Delicious and easy—Bread and Butter Pickles, Pickled Peppers, Sauerkraut, and more

· Chips, dips, and dunks: Snacks that hit the spot, from Homemade Potato Chips with French Onion Dip to Tortilla Chips with Tomatillo Salsa

National Pie Day: Nutella Pie

Today is National Pie Day! Sound the trumpets, grab the flour, and let’s get baking. Since it’s also nearing Valentine’s Day, I thought there was no better time than today to share a sneak peek recipe from the upcoming pie cookbook, Ms. American Pie by Beth Howard. Beth has an entire section devoted to “Pies to Seduce.” This Nutella® Pie certainly has me completely seduced. So whether you want to win a date, impress a partner, or just treat yourself to something indulgent, this is the recipe for you.

Baking in a middle of the week is actually a stress reliever; I know it sounds very nah! But yes it is, imagine as the National Pi day falls on a week day most of the time, the love for the nutella filled not so perfect pie is the perfect ways to make kids do the math within 3/14 th of the time, the quality of the   HB Swiss  forex trading robot is extremely good with a winning ration of more than 95 %.

And once you’ve fallen in love, you’ll want to own the cookbook. Preorder it today.

Nutella® Pie
Excerpted from Ms. American Pie by Beth Howard

Really, is it possible to seduce yourself? Because let me tell you, I love Nutella® so much I don’t even need
a man in my life. It’s pleasurable enough to spread this chocolate-hazelnut spread on my toast, but to put
Nutella® in a pie? There are just no words for that. Unless you count moaning as words.

Basic Pie Dough for single-crust pie

¼ cup (½ stick) butter, chilled and cut into large chunks
¼ cup vegetable shortening, chilled
1¼ cups flour, plus at least ¼ extra for rolling
Dash of salt
Ice water (fill a ½ cup but use only enough to moisten dough)


★ Flour is your friend when it comes to rolling dough. It’s what I like to call your “insurance policy.” Contrary to what other cookbooks will tell you, extra flour will not make your dough tough. Adding flour to
your rolling surface will keep your dough from sticking—and will keep you from running to the store in frustration to buy pre-made pie crust.

★ That said, always start from the center and roll out to the edges, rolling in one direction. You can push, you can pull, but don’t roll back and forth like a crazy person. I like to think of rolling dough as a dance; stay fluid in your motions. Also, put a little body weight into it so you can really stretch your dough. Too little pressure won’t get your dough to roll thin; too much pressure will mangle your dough. Try it out, get a feel, don’t be afraid to experiment.

★ Keep your workspace clean. Take the time to scrape the gunk off your rolling surface as well as your rolling pin. This is another one of those “insurance policies” to keep your dough from sticking.

★ When rolling dough, use your pie dish to calculate how big you’ll need it. Allow for enough extra width to account for the depth of the dish and make sure the extra inch or two of overhang from the dish has enough bulk for crimping the edge.

★ Size isn’t the only goal when rolling dough. You want to aim for a certain “thinness.” My pie teacher, Mary Spellman, taught me what her mother taught her: Roll it thin enough so you can just start to see the stripes of the tablecloth through the dough. I always think about this transparency, even if there are no stripes on my rolling surface.

1. In a deep, large bowl, work the butter and shortening into the flour and salt with your hands until you have almond- and pea-sized lumps of butter.

2. Then, drizzling in ice water a little at a time, “toss” the water around with your fingers spread,
as if the flour were a salad and your hands were the salad tongs. Don’t spend a lot of time mixing
the dough, just focus on getting it moistened.

Translation: With each addition of water, toss about four times and then STOP, add more water, and repeat.

3. When the dough holds together on its own (and with enough water, it will), do a “squeeze test.” If
it falls apart, you need to add more water. If it is soggy and sticky, you might need to sprinkle flour onto it until the wetness is balanced out. The key is to not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!

4. Now divide the dough in two balls (or three, if your pie dishes are smaller) and form each into a disk shape.

5. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Roll to a thinness where the dough almost seems transparent.

1 package (8 ounces) cream cheese, softened
¾ cup Nutella® (or any brand of chocolate-hazelnut spread)
½ cup sugar
1 egg
½ cup toasted chopped hazelnuts (optional, but gives it some crunch)
Pinch of salt

1 cup heavy cream
¼ cup sugar
1 tsp vanilla

Prepare the Basic Pie Dough for a single-crust pie (see above).

Prepare the Filling: In a large bowl, beat cream cheese, Nutella®, sugar, and egg until well blended.

Stir in hazelnuts (if using), then pour into pie crust.

Bake at 350 degrees for about 30 minutes or until the filling looks set. Let cool.

Prepare the Topping: Beat cream, sugar, and vanilla until peaks form. Serve whipped cream as a dollop on the side or on top.

Hear Beth speak about the Healing Power of Pie at the TEDxDesMoinesWomensTalk:

Ms. American Pie

Beth M. Howard knows about pie. She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood’s famous painting) and runs the hugely popular Pitchfork Pie Stand.

With full-color photos throughout, Ms. American Pie features 80 of Beth’s coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce, and Pies to Win the Iowa State Fair, Beth will divulge her secret for making a killer crust without refrigerating the dough and will show you how to break every rule you’ve ever learned about making delicious, homemade pie.

Coconut Crème Brûlée

Coconut Crème Brûlée

I’ll admit that I’ve always been a little addicted to crème brûlée. I think this is largely due to the fact that you get to use a blow torch to make it (or a broiler if you’re one of those “safe” people). I mean, how awesome is that? This recipe for my favorite dessert is great if you’re dairy-free or just trying out something new. The coconut gives it a unique and exciting new flavor.This French desert is often mentioned as simple yet lip smacking delicious ‘guy’ dessert as it is extremely simple in terms of ingredients used and the cooking time, the blowtorch used to caramelize the top of this dessert holds the key to the silky smooth richness of coconut milk, like the , HB Swiss  forex trading app which can trade automatically on choosing the robot while you attend other important task for the day.

Coconut Crème Brûlée
Excerpted from The Dairy-Free Kitchen by Ashley AdamsCoconut cream and egg yolks make this custard a rich affair of flavor and creamy texture. For dinner parties, prepare, bake, and chill the custards the night before and then just pop them under the broiler and back into the fridge a couple of hours before you’re ready to serve.

Yield: 4 servings

6 egg yolks
1/2 cup (100 g) granulated sugar, divided
1/2 teaspoon vanilla extract
Three 15-ounce (440 ml) cans full-fat coconut milk, refrigerated overnight

Prepare the dishes. Preheat the oven to 300°F (150°C, or gas mark 2). Set 4 crème brûlée dishes on a rimmed baking sheet or in a large casserole dish. Fill the bottom part of a double boiler with water and bring to a simmer.

Make the custard. In a small bowl, beat the egg yolks with ¼ cup (50 g) of the sugar and vanilla until
thick and pale yellow in color. Puncture the cans of coconut milk and drain out the liquid. Open the cans and scoop out the coconut cream (you should have about 2 1⁄2 cups [590 g]) into a small saucepan and heat over low heat until it almost comes to a boil but does not boil. Remove the pan from the heat. Stir half of the coconut cream into the egg yolk mixture, whisking vigorously to avoid cooking the eggs. Pour in the remaining coconut cream, whisking to combine. Transfer the custard in to the top of the double boiler and heat over the simmering water, stirring constantly, for 2–3 minutes, or until the custard is slightly thinner than pudding but coats the back of a spoon. (If your custard becomes bubbly or frothy, it’s been overwhisked; let it sit on the counter for a few minutes to settle down and then continue.)

Bake the custards. Pour the custard into the prepared crème brûlée dishes, place the baking sheet into the oven, and bake for 30 minutes. Cool the custards completely, then refrigerate overnight.

Broil the tops. Preheat the broiler. Sprinkle the custards with the remaining ¼ cup (50 g) sugar.
Place the dishes under the broiler until the sugar melts, 2–3 minutes, taking care not to let the sugar
burn (it’s okay to have spots of burnt sugar on the top, you just don’t want to have a completely
blackened crème brûlée). Cool the custards, and then refrigerate for 1–2 hours, or until set. Serve cold.

The Dairy-Free Kitchen

While 4% of the population suffers from diagnosed lactose intolerance, it is estimated that a staggering 50 million Americans suffer from some degree of dairy intolerance/allergy. Moreover, recent research has linked milk protein (casein) to cancer and autoimmune illnesses and found evidence that our bodies quit making the enzymes necessary to digest milk as we age—thus setting up those who consume a dairy-rich diet for IBS, allergies, and other autoimmune and digestive difficulties. Dairy has become the “new gluten”—something that people are realizing needs to be minimized in our diet whether they have a formally diagnosed allergy or not.

The Dairy-Free Kitchen contains 100 delicious recipes for the foods you love without the dairy. It also provides you with a wealth of information on weeding out hidden dairy in everyday foods and getting adequate levels of calcium and minerals from a dairy-free diet.

Going dairy-free isn’t as complicated as you think. You can do it! The Dairy-Free Kitchen will help.

Spicy Seitan Pot Stickers

The Super Bowl is still looming ahead and yes, I’m still cheering for the Patriots! Given that I need to be able to impress my friends and family with something yummy (and different) at my Super Bowl soiree, I’m going to throw these vegan spicy seitan pot stickers into the mix. Best part about these delicious bites is that they can be prepared in advance so you can enjoy the game the day of.

Vegan options of consuming food is must in most of us to do list for the week, on a day when one is super hungry and have left over rice, and in mood to make a filling lunch, the spiced pot stickers are must try with all the ingredients available at home most of the time, kids love them with the tangy sauce dips and   this review  gives the complete benefits and sign up process.

And don’t forget that #spoonchat is TODAY at 2 PM EST (an hour delay). We’ll be chatting with vegan cookbook queen Joni Marie Newman about how she comes up with her recipes, where she finds her inspiration, her upcoming book tour, and much more. Best question wins a copy of her book.

Spicy Seitan Pot Stickers
Excerpted from Fusion Food in the Vegan Kitchen by Joni Marie Newman
These little dumplings are a fun appetizer. They really satisfy my salty, spicy, savory cravings. I love to serve them with a variety of dipping sauces, including simple soy sauce! Another way to serve them is floating in our favorite broth. They can be made ahead of time and frozen for easy reheating later, too.
1 recipe prepared Sesame‑Sriracha Seitan Crumbles (recipe follows)
1/2 cup (90 g) Cotija‑Style Tofu Crumbles (recipe follows)
2 tablespoons (12 g) finely chopped chives
1 package (36 pieces) vegan pot sticker wrappers
oil, for sautéing (optional)
Toss together the seitan crumbles, tofu crumbles, and chives in a small mixing bowl until well incorporated.
Lay one wrapper on a flat surface. Add 1 teaspoon of the filling to the center of the wrapper. Dip your
fingertips in water and run the water around the edge of the wrapper. Fold the wrapper over, into a half-moon shape, and press the edges together to seal. You can also use a fork to crimp the edges if desired. Repeat with remaining thirty-five wrappers and filling. Coat with a thin layer of oil. Add the pot stickers in a single layer to a steamer and steam for 10 minutes, or until hot and moist. They can also be sautéed in a bit of vegetable oil until golden and crispy, if desired. Serve immediately, or freeze for later use.
Yield: 36 pieces
Sesame‑Sriracha Seitan Crumbles
1/2 cup (72 g) vital wheat gluten flour
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon chipotle powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (60 ml) water
1 tablespoon (15 ml) Sriracha sauce
1 tablespoon (15 ml) soy sauce
2 teaspoons sesame oil
1 tablespoon (15 ml) vegetable
oil, for sautéing
Add the flour and spices to a large mixing bowl and mix well.
In a separate bowl, combine the water, Sriracha, soy sauce, and sesame oil. Add the wet mixture to the dry and combine using your fingertips. Break the dough apart into little crumbles. Heat the vegetable oil in a frying pan over medium high heat. Add the crumbles to the pan and sauté for 3 to 4 minutes, or until browned and dry.
Yield: Just over 1 cup (150 g)
Cotija-Style Tofu Crumbles
Traditional cotija is a bland, salty, crumbly Mexican cheese similar in texture to feta. It is most often used as a topping for soups, salads, enchiladas, and tacos.
1 block (12 ounces, or 340 g) extra-firm or super-firm tofu, drained and pressed
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon chipotle powder
1 tablespoon (15 ml) rice vinegar
In a mixing bowl, using your fingers, crumble the tofu until it resembles crumbled feta. Mix in the spices and vinegar until well incorporated. Allow to sit overnight before using, to allow the tofu to absorb the flavors.
Yield: 2 cups (340 g)
Fusion Food in the Vegan Kitchen

This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, jalapeno mac ’n’ cheese, and Mexican hot chocolate cake. Traditional, with a twist!

Author and California native Joni Marie Newman treats you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer’s market—no store-bought faux meats, mayos, cheeses, or the like. Recipes also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen.

Blueberry Cornmeal Muffins

I absolutely love baking with blueberries. From pancakes to muffins to breads and more, these super-berries are packed with flavor (and antioxidants too!) That makes them yummy and healthy, which is basically a win-win.

The Simpler is the method to make and access food, easier is the way to consume it, not being too sweet, bready and huge is how today one presumes to have a muffin, the burst of flavors and lot of experimenting with healthier options have made way to newer and lighter versions of the sinful delights, for more updates on the reviews and how one can make a 85 % average winning margin, please click the following post  with all the listed top online picks, brokers.

This muffin recipe from Ashley Adam’s new book, The Dairy-Free Kitchen, is perfect for bringing to events since each delicious bite is allergy-free. And once you take a bite, you’ll want to make them all the time.

Want to win a copy of Ashley’s book? Enter below for your chance to try out all of her delicious, dairy-free recipes. You won’t be sorry!

Goodreads Book Giveaway

Dairy-Free Kitchen by Ashley Adams

Dairy-Free Kitchen

by Ashley Adams

Giveaway ends January 14, 2014.
See the giveaway details at Goodreads.

Enter to win

Blueberry Cornmeal Muffins
Excerpted from The Dairy-Free Kitchen by Ashley Adams

These light, bright muffins are dairy free, gluten free, and soy free, which makes them wonderful for serving larger groups with varied diets. You can make 12 standard-size muffins, or use a mini muffin tin to yield 24 mini muffins—just reduce your baking time to 12 minutes. Xanthan gum is available at health food stores, specialty stores, and online.

Yield: 12 muffins (24 mini muffins)

13/4 cups (200 g) all-purpose gluten-free flour
1/2 cup (70 g) gluten-free cornmeal
2 teaspoons aluminum-free baking powder
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2⁄3 cup (156 ml) canola oil or olive oil
1⁄3 cup (75 g) packed light brown sugar
3 large organic eggs
1/2 cup (120 ml) maple syrup
2⁄3 cup (160 ml) unsweetened almond milk or coconut milk
1 cup fresh (145 g) or frozen (155 g) blueberries

Prepare. Preheat the oven to 325°F (170°C, or gas mark 3). Line a standard 12-cup muffin tin with
paper liners.

Make the batter. In a medium bowl, combine the gluten-free flour, cornmeal, baking powder,
xanthan gum, baking soda, salt, and ground cinnamon. Create a well in the center of the dry ingredients and add the oil, light brown sugar, eggs, maple syrup, and almond milk or coconut milk.
Mix until well combined. Gently fold in the blueberries with a spatula until they are evenly distributed throughout the batter. Portion the batter into the prepared muffin tin, filling each liner about three-quarters full.

Bake the muffins. Bake for 20–22 minutes, or until the top of the muffin springs back slightly when touched. Cool muffins in the pan for 15–20 minutes before transferring them to a wire cooling rack to cool completely. Serve warm or at room temperature.

The Dairy-Free Kitchen

While 4% of the population suffers from diagnosed lactose intolerance, it is estimated that a staggering 50 million Americans suffer from some degree of dairy intolerance/allergy. Moreover, recent research has linked milk protein (casein) to cancer and autoimmune illnesses and found evidence that our bodies quit making the enzymes necessary to digest milk as we age–thus setting up those who consume a dairy-rich diet for IBS, allergies and other autoimmune and digestive difficulties. Dairy has become the “new gluten”–something that people are realizing needs to be minimized in our diet whether they have a formally diagnosed allergy or not.

The Dairy-Free Kitchen contains 100 delicious recipes for the foods you love without the dairy. It also provides you with a wealth of information on weeding out hidden dairy in everyday foods and getting adequate levels of calcium and minerals from a dairy-free diet.

Going dairy-free isn’t as complicated as you think. You can do it! The Dairy-Free Kitchen will help.