Archive for the ‘Ingredients’ Category
CAKE LAYERS Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). PREPARING THE STRAWBERRY MOUSSE Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes). Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set. PREPARING STRAWBERRY FROSTING Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.
tenderizethe meat. Fat also plays an important role
ofretaining moisture during cooking. Try several oils like olive,
sesameand walnut or you can also flavorless oils like grape seed, sunflower seed and vegetable oil.
isneeded to create a marinade. These flavorings can be fresh or dried herbs, spices, soy sauce, sugar,
hone, ginger and vegetables like onion and garlic. Small or thin cuts of meat are generally great candidates for marinating. Make sure that you’ll be adding enough marinades to the meat. Too little marinades will not give any flavor to it while too
muchmarinades might drown the meat. Also, avoid food poisoning by just letting your meat be marinated in any corners of your house. Make sure that you let the meat be marinated in the refrigerator to avoid any bacteria to be formed in the meat. Another thing that will cause poison in your food during marinating is when you use a metal as a container. The acid will surely react with it that might cause harm to your health. Meat can be marinated overnight or up to two days. But if marinades have acids, salt or alcohol, it can only last for 30 minutes to not more than 4 hours. Whole those marinades that have citrus juice should marinate from 30 to 90 minutes only. Now, you are ready to marinate your meats at home perfectly!
You eat breakfast, make sure to balance your meals and snack sensibly, but you are still hit with mid-afternoon munchies or late night cravings. What gives?
The key to keeping your appetite in check throughout the day may very well start at breakfast—but it might not just be whether you eat breakfast or not, but instead how much protein you eat. A recent study found that eating a higher protein breakfast (with around 30-35 grams of protein) reduced post-meal cravings more than just eating breakfast alone. (Plus: Eating protein at each meal throughout the day is the best way to reap its lean muscle-building benefits.) Check out these five high-protein breakfast ideas to get you started.The key to keeping your appetite in check throughout the day may very well start at breakfast—but it might not just be whether you eat breakfast or not, but instead how much protein you eat. Arecent study found that eating a higher protein breakfast (with around 30-35 grams of protein) reduced post-meal cravings more than just eating breakfast alone. (Plus: Eating protein at each meal throughout the day is the best way to reap its lean muscle-building benefits.) Check out these five high-protein breakfast ideas to get you started.
1. Breakfast Bento Box
Place one large hard-boiled egg, 1/4 cup almonds, 1/2 cup lowfat cottage cheese topped with 1/2 cup berries, and 4 whole-grain crackers in a bento box or other re-sealable container for a 31 gram, protein-packed breakfast that’s 454 calories.
2. Protein Parfait
Place 1 cup of plain lowfat Greek yogurt in the bottom of a glass or Mason jar. Layer with 1 cup berries, 1/4 cup walnuts, and 1/4 whole grain cereal for a 500 calorie parfait that also provides 31 grams of satisfying protein.
3. Silky Chocolate-Banana-PB Protein Smoothie
In a blender combine, 6 ounces silken tofu, 1 cup skim milk, 1 tablespoon natural peanut butter, 1/2 frozen banana, 1.5 tablespoons dry unsweetened cocoa powder, and 1 tablespoon honey. Blend until you have a smooth, delicious 452-calorie, 33-gram protein smoothie.
4. Portable Protein-Packed Breakfast Sandwich
Toast two slices of sprouted grain bread (such as Ezekiel). Top with 1 egg cooked any way you like, 2 slices warm Canadian bacon, 1 thin slice cheddar cheese, 1 large slice tomato, and 1 cup baby spinach. This tasty sandwich comes in at 415 calories and 34 grams of protein.
5. Killer Quinoa
Cook 1/2 cup quinoa in 1 cup skim milk (instead of water) according to the package directions. Top cooked quinoa with 1/3 cup lowfat Greek yogurt of your choice, 1/3 cup shelled pistachios, and 1/2 cup sliced strawberries to enjoy a filling 454 calorie breakfast with 30 g