Month: June 2014

Superfood Pink Lemonade

When the weather gets hot and balmy, there is nothing more refreshing than a superfood-packed juice or smoothie. Here is one of our favorite juice recipes from Tina’s new book, Superfood Juices and Smoothies. Make a huge batch and bring it to your next party, barbecue, or pool-side girl fest. Your friends will thank you.

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Pink Lemonade
Excerpted from Superfood Juices and Smoothies by Tina Leigh

This is pink lemonade like you’ve never had before. Unlike the varieties found in restaurant soda dispensers, this blend is more tangy than sweet due to the natural sugars coming only from hydrating coconut water and
fiber-rich raspberries. Goji juice provides a mega-burst of antioxidants and a mildly sweet and tangy flavor, and orange, lemon, and camu camu powder contribute sharp tartness and loads of vitamin C.

Time: 5 minutes
Equipment: Blender
Yield: Approximately one 16-ounce (500 ml) pink lemonade

Ingredients:
1/2 cup (118 ml) Pure Goji Juice (recipe follows)
1/2 cup (118 ml) fresh-pressed orange juice
1 medium lemon, juiced
1/2 cup (75 g) frozen raspberries
1/2 cup (118 ml) coconut water
1/2 teaspoon camu camu powder

Preparation:
In a blender combine all the ingredients. Blend on high for 20 seconds. Enjoy immediately and sip slowly.

Pure Goji Juice

Making your own goji juice will save you money and result in pure, fresh, liquid gold rich with immune-boosting vitamin C and disease-fighting antioxidants. You also benefit from producing a tasty juice that
doesn’t have added sugar, an unnecessary additive often present in bottled varieties. The taste of this nutrient-rich juice is tangy and sweet and can be enjoyed alone or mixed into smoothies and juices.

Time: 8 to 12 hours (includes brewing time)
Equipment: 32-ounce (1 L) glass jar with a tight-fitting lid, blender, fine-mesh strainer
Yield: Approximately 32 ounces (1 L)

Ingredients:
1/2 cup (75 g) goji berries
32 ounces (1 L) filtered water

Preparation:
Combine goji berries and water in a large glass jar. Apply lid and let rest at room temperature for at least eight hours and ideally up to twelve. Transfer soaked berries and liquid to a blender and purée on high for 1 minute. Pour juice back into glass jar through a fine-mesh strainer. Store juice in refrigerator until ready to use. The juice will remain fresh for up to seven days.

Superfood Juices & Smoothies

Mom always told you, “Drink your juice!” But let’s face it—the choices in the grocery store can be boring, full of sugar, and are getting more expensive every day. Well, move over orange and cranberry cocktail! This looks like a job for superfoods like kale, chia, coconut, goji, and cacao!

Never heard of things like sacha inchi or yacon? Not to worry—Superfood Juices & Smoothies offers an easy-to-follow guide that anyone interested in getting healthy will love. Author Tina Leigh breaks down each nutrient rich food and provides you with taste, texture description, health benefits, storage and more! Most of the recipes in the book are low-glycemic and low sugar to keep you feeling balanced and healthy.

Juices and smoothies are so fun and simple to make and with the 20 key superfoods found in this book, you can start to enjoy 100 delicious and nutritious recipes!

Summer Cocktail Sunday: Recap of True Blood S07E01 – Have a Heart Cocktail

Welcome back to Summer Cocktail Sunday! We’re recapping the premiere episode of True Blood and offering up an inspired cocktail recipe for your drinking pleasure.

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Truebies. Are you with me? Are you still here? I have to make sure, because it seems like people (and vamps) are dropping like flies!

So, let’s get spoilery!

Madness! Madness, I say! It begins with a massacre at Bellefleur’s Bar and Grill. The Hep-V vamps have wasted no time in attacking. The one thing that I would like to point out before we go any further: At the end of the attack, there was a whistle and the vamps went running. Soooo…. logic dictates, there is a ringleader. Who, oh who might that be? Any guesses?  Make a guess in the comments and if you’re right, I’ll pick a winner and you’ll get a book of your choice!Okay, let’s keep going.

Tara is dead. D-E-D, dead! So soon (and for some, not soon enough)?! But we know that on True Blood, not everything stays gone. So we shall see where Tara has gone and maybe bring back a story line or two from the past (cough ghosts cough). With Tara gone, and Letty Mae in need of a Vampire protector, Willa vows to help and Reverend Daniels returns the favor by offering shelter and a place to stay. Will Willa become the daughter that Letty Mae never could care for? -shrug-

Sookie, in shock with what happened, can’t seem to keep her focus and thoughts from the town are fluttering in. Worst of all, Alcide seems to be thinking the same blamey thoughts as the others. Wow. Not cool, werewolf. But in the fight between them that follows (I think one of Anna Paquin’s greatest moments on the show), is it really fair to blame him? I mean it’s not her fault that she hears them, but just because she can’t hear Bill, doesn’t mean he’s not thinking bad things about her sometimes. Hmmm. It’s moral conundrums like these that make this show fun to think about. But Sookie just wants to help and that’s exactly why she pleads with the people of Bon Temps at the end of the episode.

Jessica and Adalyn have the best stories in the episode, summed up by one word- tension. Not only is there an intensity between the two. Trust is a very hard thing to bestow and Jessica doesn’t even want it because she doesn’t even trust herself. Throw in a sick vampire acting as an outside force to push these two opposing magnets together, and the struggle just oozes out of the scene! Someone has to break. Adalyn finally invites Jessica into her house, something that they both know could have dire consequences. Maybe not now, but later.

Sam’s been found out! Okay, let’s all just agree that this Vince guy is a pain in the ass and that he’s going to be the awkward jerk that we’re all going to be forced to hate. Hopefully he’ll die, but until then, his ignorance is going to be a catalyst for a lot of character’s changes and openness. Sam’s going to have to come out as a shifter (after he find’s his pregnant girlfriend).

Jason and Violet are searching for those who were taken by the Hep-V vamps. Jason is the first to voice his concern for Tara’s VERY quick true death. “It feels like we should just stop.” But we don’t have time! So upon reaching the abandoned house, they come across Vince and a few others who have taken it upon themselves to search. Jason tries to send people home safely and ends up emasculated by Violet (again). It all comes to a head (snicker) when the leave and Jason snaps. I guess Violet just wanted Jason to be a man manlier than she. Anyway, we got some Jason butt out of it, so that’s good. I hope he feels better now.

Andy and Bill are off looking for the hostages when they too come across the vigilante group. Though they want Bill’s head on a cross, and Andy has a chance to exact some vengeance, we see him be the Badass Andy Bellefleur we all know he can be.

In her search for her maker, Pam has found herself on a type of odyssey, playing russian roullette and starving herself until she can find Eric. This is really a great set up for an interesting storyline. Pam and Eric’s relationship has always intrigued me and I am not too sure that it’s going to turn out well for them.

In another unique look into a rather new character, James is sent home with Lafayette and it seems as thought these two may be kindred. Lafayette, who is the second to voice our hesitation to admit that Tara is gone, finds a nice emotional connection with James. James relays his origin story. I was quite captivated with this vampire, and even though we are being set up for a romance here in the final season, I ain’t even mad.

Well we finally discover where the Hep-V vamps are holding the hostages and it’s kind of a head-slap moment. “Fangtasia! Of course!”Arlene, Holly, Kevin, Jane, Nicole don’t seem to have much of a chance in this hell hole. I think each and every actor was fantastic – seriously, that fear was REAL. Once Kevin kicks it, to which I was honestly upset about, i think we all felt that this situation is pretty dire. There’s only one other character that we would all be willing to loose here and that is Jane Bodehouse. Otherwise, we’re loosing two favorites and a lady with a baby. All will be pretty heartbreaking when/if it happens.

What are you doing to us, writers? Why won’t you have a heart?!

 

Have a Heart Cocktail

from Ted Haigh

This drink was originally published in Patrick Gavin Duffy’s Official Mixer’s Manual, 1934. It has a weepy drink name from a forgettable movie—also from 1934—but it’s a darned good cocktail. This is a lot like some variations of the Doctor Cocktail. As you might imagine, I’ve had ’em all. You can source the Swedish Punsch and my special grenadine advice in the Resource Guide.

Ingredients:
1-1⁄2 ounces (1⁄3 gill, 4.5 cl) gin
3⁄4 ounce (1⁄6 gill, 2 cl) Swedish Punsch
3⁄4 ounce (1⁄6 gill, 2 cl) fresh lime juice
1⁄4 ounce (1⁄16 gill, 0.75 cl) real pomegranate grenadine

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a lime wedge.

Until next week, truebies!

Nurse your fangover and don’t forget to do bad things.

You can get this recipe and more in Ted Haigh’s Vintage Spirits and Forgotten Cocktails

Raw Chocolate-Carrot Cake

I will be the first to admit that, although I’m not a chocoholic, I do have moments of just yearning for something chocolate-y. Don’t we all? Well, no worries. You can have your chocolate and eat it too. As it turns out, cacao is actually a superfood. What does this mean? Well, incorporating cacao into recipes is a good way to keep healthy. And Matt’s got some great cacao recipes in his new book, Superfoods for Life, Cacao. We’re sharing one of our favorites below.

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“The cacao bean, from which chocolate is made, is known as a superfood for its many nutritional benefits. It has an incredibly rich history of varied uses from drinks to coins to rituals, but today in the Western world it has, unfortunately, become mostly just a candy bar. Yet it has so much more to offer. From mousse to lasagna to huitlacoche-chocolate empanadas, the phenomenal cacao bean can make its way into your diet in so many ways. And not only will your taste buds thank you, but your brain and heart will, too.”

Raw Chocolate-Carrot Cake
Excerpted from Superfoods for Life, Cacao by Matt Ruscigno (with Joshua Ploeg)



This is a very creative raw dish that combines the healthy fats found in raw cacao and cashews with the fat-soluble beta-carotene found in carrots. Raisins supply much of the sweetness, and coconut and banana make this healthy delight more dessert-like.

For the cake:
½ cup (55 g) grated apple, with a little salt and lemon juice on it
1 cup (110 g) grated carrot
½ cup (42.5 g) dried coconut flakes
1 cup (145 g) chopped cashews
½ teaspoon sea salt
½ cup (75 g) golden raisins
2 to 3 tablespoons (42 to 63 g) agave nectar or other sweetener
½ cup (48 g) raw cacao powder
½ cup (112 g) mashed banana
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves

For the frosting:
½ cup (112 g) mashed banana
2 to 3 tablespoons (22 to 33 g) coconut powder
1 tablespoon (6 g) cacao powder
1 tablespoon (21 g) agave nectar or other sweetener (optional)
1 tablespoon (15 ml) lemon juice
¼ teaspoon salt
¼ teaspoon powdered mustard

To make the cake: Grind all the cake ingredients in a food processor and divide among 8 ramekins (the serving size is a little more than ½ cup). If you prefer bigger chunks of everything for a better personality, then leave the texture intact and mix by hand rather than grinding together in the food processor—your choice!

To make the frosting: Blend all the frosting ingredients and adjust the seasonings to taste. Frost the cakes
and chill before serving.

Yield: 8 servings

Superfoods for Life, Cacao

Are you craving chocolate? Go ahead, give in! Cacao–raw chocolate–often referred to as “food of the gods” is high in antioxidants. It is also an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. A good source of omega-6 fatty acids and rich in heart-healthy oleic acids, it will boost your mood, improve cognition and help lessen stress! Sounds too good to be true, but it isn’t! As author Matt Ruscigno explains, this hot superfood has powerful benefits. Then Matt gives you what you really want–recipes for chocolate! Superfoods for Life, Cacao contains 75 recipes for sweet and savory cacao recipes–from main dishes to desserts–including Huitlacoche-Chocolate Empanadas, Cocoa Buffalo Tempura Vegetables, Dolmathes with Currant-Chocolate Rice and Cacao Tzatziki.

Zucchini and Corn Empanadas

Heading to a party, barbecue, or picnic for the Fourth of July? Instead of just running out for the token bag of chips, case of beer, or packaged dessert, why not make these empanadas? Made with spelt flour, these veggie appetizers are sure to be the hit of any event.

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Zucchini and Corn Empanadas
Excerpted from The Homemade Flour Cookbook by Erin Alderson

These vegetarian empanadas hit the spot when I’m craving street fair–style food without all the grease. Divide the dough into even smaller portions and make cute finger food that’s perfect for any party! Serve with your favorite salsa, sour cream, or plain Greek yogurt.

Yield: 12 empanadas

For the dough:
2 1⁄4 cups (270 g) spelt flour
1 1⁄2 teaspoons sea salt
10 tablespoons (140 g) cold butter, cubed
1 large egg
2 tablespoons (30 ml) heavy cream

For the filling:
1 tablespoon (15 ml) olive oil
1 small red onion, minced
2 small jalapeño chile peppers, minced
1 medium zucchini (250 g), diced
Kernels from 2 medium ears corn, or 1 3⁄4 cups (300 g) frozen corn kernels, thawed
1⁄2 cup (8 g) chopped fresh cilantro
1⁄2 teaspoon sea salt
1⁄4 teaspoon crushed red pepper
Juice of 1 lime

For the assembly:
1 large egg
1 tablespoon (15 ml) water
Paprika, for sprinkling

To make the dough: In a medium bowl, combine the flour and salt. Cut the butter into the flour mixture with either a pastry blender or your hands (my preferred method) until the dough is in pea-size pieces. In
a separate bowl, whisk together the egg and heavy cream. Pour over the dry ingredients and mix with a fork until the dough begins to come together (it will still look quite shaggy). Dump out onto a lightly floured surface and knead the dough together. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

Meanwhile, to make the filling: Heat the oil in a large skillet over medium heat. Sauté the onion and jalapeño for 4 to 5 minutes, until the onion becomes fragrant. Add the zucchini and corn and continue to cook until both are beginning to brown, 6 to 8 minutes. Combine the vegetables with the cilantro, salt, red pepper, and lime juice in a food processor. Pulse 4 or 5 times, bringing the mixture together but still leaving texture. Place in the refrigerator to let cool while you roll out the empanada dough. Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper.

To assemble the empanadas: Whisk together the egg and water. Divide the dough into 12 equal pieces. Roll each piece into a 6-inch (15-cm) circle about 1⁄8 inch (3 mm) thick. Place 1⁄4 to 1⁄3 cup (52 g) filling inside a circle, brush the edges with the egg wash, fold over the dough, and crimp the edges together. Place on the baking sheet, brush with more egg wash, and sprinkle with paprika. Repeat with the remaining dough pieces. Bake for 25 minutes, or until the empanadas are golden brown. Let cool slightly before serving. Store in an airtight container in the refrigerator for 1 to 2 days.

The Homemade Flour Cookbook

Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.

There is with The Homemade Flour Cookbook. Erin Alderson explores the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed.

Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of gluten-free recipes. Check out Cheddar Jalapeño Quesadillas with Quinoa Tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you’ll make with your own hand-milled flour!

Summer Cocktail Sunday is Back for True Blood’s Final Season– Plus, a Recipe for a Gin Rickey

Last year, we had an awesome summer series that featured satiating cocktails and recaps of season 6 episodes of the hit HBO series True Blood. Well, we’re back, ya’ll!

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Today, we’re going to run down the past 6 years with my favorite Bon Temps moments.
Caution: Beware of Spoilers.
Season 1: This is probably my favorite season of the show. Following closely to Charlaine Harris’ popular books, this season creates an amazing world of fantasy, fun, debauchery and everything you want in an HBO series. My favorite moment: Lafayette freaks out on some rednecks when they don’t like his cooking.
Season 2: Season two sent us a whole mess of new characters. The Newlins, Eggs, Maryann, Jessica. We discovered that there is so much more to this world than we could have hoped. We also found out that Eric has so many feels.
Season 3: HBO really ramped up their marketing, even putting out this amazing “In Memoriam.”
….Oh and Alcide. We met Alcide… and his bum. And then of course one of the best villains on a TV show in history, Russell Edgington.
Season 4: Witches and werepanthers arrived in Bon Temps and with them came some seriously great new characters. Crystal, Jesus, Marnie, Holly. We love them all.
Eric looses his memory and Sookie gets to see a different side of him. But Sookie’s got her own problems, when Alcide’s ex, Debbie comes looking for blood. Tara ends up getting the short end of the stick… again.
Season 5: Things get weird.
 It’s an all out war between Vampires, Fairies, Shifters and Weres and humans are paying the price. The Authority has an agenda with the blood of the first vampire, Lilith. The King of the Fae has come to save Sookie from Warlow. The Were’s are in a territory war with each other and Sam and Luna are just trying to stay alive. But in the end, Bill becomes something new.
Season 6: Well, you can read my recaps here.
And now here we are. The final season and I am totally ready.
Sookie’s first time at Fangtasia, she orders a gin and tonic. “A gin and tonic’s pretty much a gin and tonic no matter where you drink it.”
Well, we’ve got a slight twist thanks to Melissa Wood and Amy Zavatto’s  The Architecture of the Cocktail.

The ultimate summerade to sip when the grill is on and the heat is spiking into Hadeslike proportions. Rickeys are super simple – citrus, spirit, soda. That’s it.

Ingredients:
Ice
2 oz (60 ml) gin
1/2 oz (15 ml) fresh lime juice
6 oz (180 ml) club soda
Lime wedge

The Notes:
Place 5 or 6 square ice cubes into a highball glass. Pour in 2 fluid ounces (60ml) of gin, coating the ice. Add in 1/2 fluid ounce (15ml) of fresh lime juice. Using a long bad spoon, quickly stir the cocktail’s ingredients for 30 seconds. Top with 6 fluid ounces (180ml) of club soda and garnish with a lime wedge.

So, Truebies, are you ready to do bad things? Come back next week for another Summer Cocktail Sunday!

Comfort Food: Banana Bread with Pecans

Banana Bread With Pecans
Excerpted from Grit Magazine’s Comfort Food Cookbook
Post written by Reggie Macon

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I try to eat a banana every day to help maintain a good potassium level. I’m a fan of bananas but they always seem to ripen way before I can eat all of them in a hand. (If you did not know, a cluster of up to 20 bananas is called a hand. Hey, I try and teach when writing my blog posts.)Anyway, this past weekend I had three very rip bananas I did not want to toss in the garbage. I looked for recipes that required bananas and decided to make a banana bread. When I think of banana bread, I think of fall or the holidays but I wanted it, so I made it.

This delicious banana bread recipe can be found in Grit Magazine’s Comfort Food Cookbook. The book recommends you use very ripe bananas for the best flavor. The bananas I used must have been very ripe because the bread tasted amazing!

I don’t think I know of anyone that doesn’t like banana bread. Make it for the holidays, as a treat for the kids on a rainy weekend, or bring it as a dessert to a cookout; it’s a guaranteed party pleaser!

1½ cups self-rising flour
1 cup whole-wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
3 to 4 ripe bananas
2 eggs
½ cup pure lard or butter
½ cup packed brown sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Heat oven to 350°F (180°C, or gas mark 4). Grease and flour a 9 x 5 x 4-inch loaf pan; set aside. In a large bowl, combine flours, baking soda, baking powder, and salt; set aside. In a separate bowl, mash the bananas; set aside. In another bowl, beat the eggs until light; set aside. In a large bowl, cream the lard or butter with the brown sugar for 3 minutes. Add vanilla and eggs and mix well. Fold in the mashed bananas and pecans. Add the combined dry ingredients and mix just until moistened. Pour batter into the prepared loaf pan. Bake 1 hour, or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before slicing.

Comfort Food Cookbook

This cookbook contains the best comfort food recipes from the files of Gritmagazine. The recipes in this cookbook are a guide to simple and delicious comfort food, from a centuries worth of cooking. Comfort Food Cookbook brings together recipes for traditional comfort food with nostalgia for the kitchen of another era. Cook your heart out with 200 recipes–home-style favorites for each meal–illustrated with full-color photos and pages full of old recipe cards and letters from cooks of years past. With guidance from the editors of the popular Grit magazine (who personally selected these recipes from the magazine’s archives), your favorite meals, along with your mom’s, and even her mom’s, will live again. Bring the best of Grit’s comfort food recipes into the modern, twenty-first-century kitchen. Comfort Food Cookbook offers 200 recipes, organized by dish (breakfasts, soups and stews, sandwiches, breads, casseroles, sides, main dishes, cookies and bars, desserts, and preserves), as well as guides to measuring, storing, and entertaining.

Farm Share Friday: Fresh Strawberry Doughnut Glaze

I don’t know about you, but I am ALL about strawberries these days. And who wouldn’t be when they’re so easy to grow and seem to be all that’s on the shelves of the supermarkets and farmer’s markets these days?

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Between what was in my local farm share from Cider Hill and what my son picked in the backyard, we’re going to have a lot of these delicious red berries to use up in the next month. And I am ready for the challenge.

There’s nothing better than fresh picked

 

What a great haul this week!

 

Fresh from our garden

So enter today’s Farm Share Friday recipe. After watching this week’s episode of MasterChef (which was all about doughnuts), I thought I would start my strawberry challenge by making a delicious glaze. Won’t you join me in making some mouthwatering, strawberry-glazed doughnuts? You won’t be sorry with this recipe.

Strawberry Glaze
Excerpted from Homemade Doughnuts by Kamal Grant of Sublime Doughnuts

This recipe is a good way to enhance the flavor of fresh strawberries year-round. For example, when you buy strawberries in the wintertime, they are often a bit sour, and not at their peak flavor. Dipping your strawberries in this glaze can bring out the strawberry’s natural sweetness at any time of year.

Ingredients
2/3 cup (160 ml) water
2 pounds (908 g) fresh strawberries, stems removed
1/2 cup (100 g) sugar
2 teaspoons (10 ml) lemon juice
1 tablespoon (8 g) cornstarch
3 tablespoons (45 ml) cold water

Instructions
Combine the 2/3 cup (160 ml) water, strawberries, sugar, and lemon juice in a large, heavy-bottomed saucepan. Bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for up to 10 minutes, stirring occasionally. As the strawberries soften, use a wooden spoon to break them into pieces to release their flavor. Remove from the heat.

Using a strainer, pour the liquid into a bowl, pressing the juices through the strainer with a wooden spoon. Discard the solids, and return the liquid to the pan over low heat.

Meanwhile, whisk the cornstarch with the cold water in a small bowl. Pour into the simmering liquid. Increase the heat to high, and continue to whisk the mixture until it thickens into a glaze, 3 to 5 minutes. Remove the glaze from the heat, and pour into a separate bowl to cool. Once the glaze has reached room temperature, place in the refrigerator to chill.

After the doughnuts are cool, submerge half of the doughnut in the glaze, turn over, and repeat on the other side. Allow to drip dry.

Yield: Makes 2 cups (470 ml)

Homemade Doughnuts Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen

There’s nothing more satisfying than a doughnut. But no need to limit yourself to the bakery counter! With Homemade Doughnuts, Sublime Doughnuts chef Kamal Grant shows you how to make creative, delicious doughnuts in your home kitchen.

Inside you’ll find:

  • The doughnut-making techniques you’ll need to master: rolling the dough, cutting, hand shaping, frying, and more
  • Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit-style doughnuts, and pie crusts to fry
  • Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze
  • Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade, and Bourbon
  • Inspired fillings, including Apple Butter, Blueberry, Coffee Custard, and Lemon Curd
  • Accoutrements to put your doughnuts over the top: Almonds, Balsamic Vinegar Reduction, Candied Bacon, and more
Doughnuts aren’t just for special occasions, boardwalks, or carnivals: they’re for everyone! Doughnuts have been inspiring and influencing cultures, regions, and religions around the world for centuries. And although the vision of the doughnut has evolved and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut. With step-by-step tutorials, Homemade Doughnuts will show you the basics of doughnut making, baking techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home. From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness.

Dad Food: Pizza Margherita

If you’re feeling adventurous, why not plan out an entire dinner for dad this Father’s Day? Spoil him with this amazing recipe for homemade Pizza Margherita. It takes a bit of planning, but the results are downright delicious. Pair it with dad’s favorite beer and you’ll have him happy for the entire year.

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Pizza Margherita
Excerpted from Kitchen Workshop–Pizza by Ruth Gresser of Pizza Paradiso

The classic. The myth. The prototype. Did the world’s love affair with pizza begin with Queen Margherita and the colors of the Italian flag? According to legend, Raffaele Esposito, a Neapolitan pizzaiolo, made the first tomato, basil, and mozzarella pizza in 1889 for Queen Margherita of Savoy. We may never know the veracity of the legend, but thankfully with this recipe we can take a bite of the story.

Makes one 12-inch (30 cm) pizza

1 ball Neapolitan-Style Pizza Dough (see below)
Cornmeal, for sprinkling
1⁄3 cup (75 g) San Marzano Tomato Sauce (see below)
8 to 10 large basil leaves, torn in half
3 ounces (85 g) fresh buffalo mozzarella, torn into 10 to 12 pieces
Sea salt flakes, to taste
Olive oil, for drizzling

1) Place a pizza stone on the top rack of a cool oven. Set the oven to broil and preheat for 30 minutes.

2) On a generously floured counter, flatten the dough ball with your fingertips and stretch it into a 12-inch (30 cm) round.

3) Sprinkle a pizza peel with cornmeal and lay the pizza dough round on it. Spread the tomato sauce onto the pizza dough, leaving 1⁄2 to 3⁄4 inch (1.3 to 2 cm) of dough uncovered around the outside edge. Place the basil leaves evenly around the pizza. Arrange the cheese on top of the sauce and basil. Sprinkle with salt and drizzle with oil.

4) Give the peel a quick shake to be sure the pizza is not sticking to the peel. Slide the pizza off the peel onto the stone in the oven. Broil for 1 1⁄2 minutes. Turn the oven temperature to the highest bake setting and cook for 4 minutes. Quickly open the oven door, pull out the rack, and with a pair of tongs, rotate the pizza (not the stone) a half turn. Cook for 4 to 5 minutes more.

5) Using the peel, remove the pizza from the oven. Cut into slices and serve.

Note: Add the basil as the recipe indicates or, for a brighter basil taste, add a chiffonade of basil when the pizza emerges from the oven.

San Marzano Tomato Sauce

This simple sauce, good for any time of year, qualifies under the “True Neapolitan” pizza guidelines. You can
also make this sauce with fresh tomatoes, but only the San Marzano tomato meets the DOC criteria. I like the freshness of this sauce since it cooks only once, in the oven, along with the dough it adorns.

Makes 1 1⁄2 cups (340 g)

2 cups (480 g) drained canned whole San Marzano tomatoes (about one 28-ounce, or 800 g, can)
1⁄2 teaspoon olive oil
1⁄4 teaspoon sea salt flakes, or to taste

1) Pass the tomatoes through the medium blade of a food mill or a medium strainer into a mixing bowl. Stir in the olive oil and salt.

2) Store the sauce in the refrigerator for up to 3 days or freeze for longer storage.

Neapolitan-Style Pizza Dough

Makes dough for two 12-inch (30 cm) pizzas

12 ounces (355 ml) warm water
1⁄4 teaspoon compressed fresh yeast
1 pound (455 g) type “00” flour
1 tablespoon (19 g) sea salt flakes, or 2 teaspoons (11 g) Kosher salt

Plan ahead when making this soft and supple dough as it requires two slow rises. It will take at least 16, and up to 48, hours from beginning to end. I suggest making the dough in the morning of day one and serving the pizza for dinner the following day, with one rise at room temperature and the other in the refrigerator. Weigh the water for this recipe to ensure accuracy. You can order type “00” flour online if you find it hard to locate in local stores.

1) Place the water in the bowl of an electric mixer. Whisk the yeast into the water. Stir in 4 ounces (115 g) of the flour. Let stand for 1 hour.

2) In a separate bowl, mix together the remaining flour and the salt.

3) Place the bowl with the yeast mixture onto the mixer and fit with a paddle attachment. With the mixer on the lowest speed, add the flour and salt mixture slowly (1⁄4 cup [31 g] at a time) until all of the flour is incorporated. Mix for about 2 minutes after each addition of flour.

4) Replace the paddle with the dough hook and knead the dough for 3 minutes on the lowest speed. Increase the speed to medium and continue kneading for 10 minutes or until the dough is smooth, elastic, and easily comes off the side of the bowl. Cover the bowl with plastic wrap and let the dough rise for 8 to 10 hours at room temperature or up to 24 hours in the refrigerator.

5) Turn the dough out onto a floured surface. Cut the dough into 2 equal pieces. Sprinkle each piece of dough with flour and lightly flour your hands. If your dough is tacky, use a generous amount of flour when shaping the balls of dough. Shape each piece into a ball.

6) Place the dough balls on a floured plate and cover it with plastic wrap. Let rise for 6 to 8 hours at room temperature or up to 24 hours in the refrigerator, or until doubled in size. This is a soft dough that tends to spread when it rises. It may resemble a flattened ball at the completion of this rise. (At this point, you may freeze the dough. When ready to use, thaw overnight in the refrigerator.) Allow refrigerated dough to
stand at room temperature for 1 hour before using.

Kitchen Workshop-Pizza Hands-on Cooking Lessons for Making Amazing Pizza at Home

With help from Kitchen Workshop–Pizza you’ll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 begins with the basics, including seven variations on the tomato-cheese pizza and recipes for doughs, including a gluten-free pizza dough. Level 2 moves to the classics and showcases all of the hits, including Pizza Margherita, Pizza Quatro Formaggi–and even a Calzone. Level 3 is filled with original pizza recipes from Ruth’s award winning Washington, D.C. restaurants. In levels 4, 5, 6 & 7, you’ll learn how to take your pizza to the next level with lessons on sauces, protein toppings, vegetable toppings, fruit toppings, and more. From dough to delicious, Kitchen Workshop-Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making.

Sweet Corn and Ricotta Ravioli with Butter Basil Sauce

So many of us are gluten-free or have allergies to wheat and other grains. As such, more and more of us are making our own flour blends or buying specialty flours.

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Whether you’re interested in making your own flour or just exploring new recipes, Erin Alderson’s new book, The Homemade Flour Cookbook, is filled with delicious and amazing options for you to try. These ravioli are sure to be hit of any event (or just for dinner on a Thursday night).

Sweet Corn and Ricotta Ravioli with Butter Basil Sauce
Excerpted from The Homemade Flour Cookbook by Erin Alderson

When I was growing up in Illinois, summers were always about scouting out the best farmer to buy sweet corn from and eating as much of it as we could in July. The kamut flour’s subtle flavor pairs nicely with the ricotta and sweet corn filling.

Yield: 4 servings (18 to 20 large ravioli)

For the dough:
2 cups (240 g) kamut flour
1⁄2 teaspoon sea salt
3 large eggs

For the filling:
1 tablespoon (15 ml) olive oil
1⁄2 medium red onion, diced
Kernels from 1 large ear corn, or 1 cup (163 g) frozen corn kernels, thawed
3⁄4 cup (180 g) whole-milk ricotta
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground black pepper

For the sauce:
1⁄4 cup (56 g) butter
2 tablespoons (30 ml) olive oil
1 clove garlic, minced
1⁄2 cup (20 g) loosely packed fresh basil, julienned

To make the dough: Combine the kamut flour and salt on a clean, flat surface. Make a well in the middle and crack the eggs in the center. Using a fork, whisk the eggs, and then slowly begin to incorporate the flour. Continue to combine the flour and eggs until a paste-like texture forms. Keep mixing, eventually trading the fork for your hands, and knead the dough into a smooth ball. Let rest while making the filling.

To make the filling: In a large skillet over medium-low heat, heat the olive oil. Add the onion to the skillet and sauté until translucent, 6 to 7 minutes. Stir in the corn kernels and continue to cook until the corn is tender and beginning to char, 8 to 10 minutes. Remove from the heat and transfer to a medium bowl. Gently add the ricotta, salt, and pepper. Set aside.

Bring a pot of salted water to a boil. Divide the dough into 8 pieces. Using the pasta attachment for a stand mixer or a rolling pin, roll out 1 piece of pasta to a 1⁄8-inch (3 mm)-thick strip that’s about the width of a ravioli stamp. (Cover the rest of the dough with a damp cloth.) The pasta should be thin but still hold together. Repeat with remaining pieces.

Lay 4 strips of dough horizontally on a work surface. Spoon the ricotta mixture by the tablespoonful (16 g) in even spacing onto each strip, 5 or 6 spoonfuls per strip. Place another strip of dough on top and cut into
squares using a square ravioli stamp or cutter. Add 4 or 5 ravioli to the boiling water, and cook until the ravioli float to the top, 5 to 6 minutes. Remove with a slotted spoon, place in a serving bowl, and continue with the remaining ravioli.

To make the sauce: Melt the butter in a small saucepan over medium-low heat and add the olive oil. Stir the garlic into the butter mixture along with the basil, and cook until the garlic is fragrant. Toss with the ravioli and serve. If you don’t have a ravioli stamp or cutter, simply use a knife to cut the pasta into squares and seal the edges by pressing down with a fork.


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The Homemade Flour Cookbook

Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.

There is with The Homemade Flour Cookbook. Erin Alderson explores the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed.

Try out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Cheddar Jalapeño Quesadillas with Quinoa Tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip and Feta and Curried Red Lentil Dip are just a few of the recipes that you’ll make with your own hand-milled flour!

Vegan Potato Puffs with Tapenade

Spring and summer are the perfect times for parties. But what to bring? We can never resist these potato puffs and homemade tapenade from Celine and Tami’s newest book, Vegan Finger Foods. Not only are these puffs easy to make, but there are enough for sharing. We promise.

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Potato Puffs with Tapenade
Excerpted from Vegan Finger Foods by Celine Steen and Tami Noyes

This recipe is designed to use the insides of the potatoes from our Nacho Potato Skins recipe. But if you have other potatoes in mind (or in the refrigerator), use about 2 cups (244 g) cooked potato pieces. Bonus: The tapenade is sensational on bread, too.

Yield: 14 to 18 puffs, 1⁄3 cup (85 g)

For the tapenade:
1⁄4 cup (40 g) pitted kalamata olives
4 large pitted green olives
1 tablespoon (4 g) soft sun-dried tomato halves (not oil-packed)
3 leaves fresh basil
Pinch ground black pepper

For the puffs:
Nonstick cooking spray
Potato insides from Nacho Potato Skins (about 2 cups, or 244 g)
1⁄2 cup (40 g) organic vegan instant potatoes
1⁄2 cup (120 ml) unsweetened plain vegan milk
2 tablespoons (30 ml) olive oil
1⁄2 teaspoon fine sea salt
Generous pinch ground black pepper

To make the tapenade: Finely chop all the ingredients and stir together. A mini blender may also be used on pulse. Set aside. The tapenade can be stored in the refrigerator, covered, for up to 4 days.

To make the puffs: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a mini muffin pan with cooking spray. Heat the potato pieces, instant potatoes, milk, and oil in a medium-size saucepan over medium heat. Cook for 2 to 3 minutes, mashing the potatoes as they cook. The mixture should easily
form a ball. Season with salt and pepper. When the mixture is cool enough to handle comfortably, scoop 1 tablespoon (47 g) into your hand and form into a small ball. Make a small indentation with your finger. Spoon 1⁄2 teaspoon tapenade into the indentation. Seal the ball closed with another 1 to 1 1⁄2 teaspoons potato mixture. Roll closed and put in the mini muffin pan. Continue until all of the potato mixture is used. You will have extra tapenade for another use, such as a sandwich spread. Lightly coat the balls with cooking spray and bake for 35 minutes, or until lightly browned and slightly crusty. Serve warm or at room temperature.


Psst! You can get this book for 35% off just for Father’s Day if you use the code DAD14 on Qbookshop.com! Offer good until June 8, 2014.

Vegan Finger Foods

Finger foods are fun eats that span all cuisines. Sometimes called “tapas” or “small plates,” these recipes are perfect for entertaining, or for light meals and snacks. Make a few, and you’ll have a stunning meat-free and dairy-free buffet that will have your friends and co-workers begging for the recipes. This book explores the many types of bite-size munchies, from elegant to casual and savory to sweet, these small, easy-to-prepare sensations will have everyone going in for fourths.Vegan Finger Foods features more than 100 recipes for appetizers, small plates/entrees, snacks and treats that don’t require a fork or any other utensil–other than your fingers. Recipes include ingredients that can be found at almost any grocery store or farmer’s market–no faux meats, mayos, cheeses, or the like. There are even low-fat, soy-free, and gluten-free recipes!