Why is the best hummus always in restaurants, especially Middle Eastern ones? I think I make a delicious, flavorful hummus that has a great consistency and is better than the ones you find in the supermarket. But, it doesn’t compare to the silky, light and creamy hummus that I’ve had in restaurants. I want that kind. The kind that will drip, not plop, off your pita if you’re not careful. The kind you can suck up with a straw. You know what I mean.
Both a blender and a food processor can be used for emulsions, but it’s how they get to that point that makes a difference. I tend to stick to my blender for dressings, soups, sauces and spreads, and – with the exception of mayonnaise – my food processor is used more for chopping and making quick doughs.
My motto in life? Give me toast, or give me death. That’s a bit of stretch, but not too far given I’m very fond of the stuff and eat a slice of it every morning. Mostly I’m a swipe of Kerrygold kind of girl. Definitely an add a sprinkle of salt before taking a bite kind of girl, but now, I’m a don’t forget the ginger kind of girl. Because ginger has made my butter better.
If you’ve seen that classic episode of Seinfeld, “The Implant,” where George Costanza double-dips a chip at a wake, maybe you’ve wondered if double-dipping is really like “putting your whole mouth right in the dip!”
What if the second dip is performed with the not bitten end of the chip/cracker/vegetable/etc? I admit – I’d been blasé about double dipping until reading the article. I’m not typically getting sick like some I know, but that doesn’t mean I’m not an asymptomatic carrier.
Tangy kefir is like a pourable, drinkable version of yogurt. It’s praised for containing good-for-you probiotics that aid in healthy digestion. While kefir makes for a delicious beverage all on its own, there are a lot of other smart ways you can put this fermented drink to work in the kitchen.
This fermented dairy drink is similar to yogurt and buttermilk, and makes an ideal stand-in for both. You can pick up a bottle of kefir in the dairy aisle at the grocery store, or you can skip the lines and make your own at home.
It can be used in pretty much any recipe that calls for un-fermented dairy. Use it in place of buttermilk, spoon for spoon, in savory dressings and dips, or as a tart milk substitute in smoothies, lassis, or even frozen yogurt. (Wanna get next level? Make your own!)
That said, I can’t find any substantial nutritional data on kefir. One source claims it has vitamin K, yet [the similar] yogurt has very little vitamin K. I advise caution and frequent testing if kefir is not already part of your consistent diet.
We’ve all been there. You decide you’re finally going to cook up the perfect steak. You’ve brought home your carefully selected grass-fed meat, let it come to room temperature, and seasoned it well. You get your pan good and hot and let ‘er rip. Then, just as it’s starting to sear up to a crusty golden brown, a squirrel invites itself into your house and you spend the next half-hour chasing it out. Oh wait, you haven’t been there? Okay: More realistically, you got drunk on that third glass of wine and ended up with dinner that’s more beef jerky than beef tenderloin.
If you click that link, it will only make you hungry. You’ve been warned 😉
…there are plenty of recipes out there for “Nutella-stuffed pancakes,” which consist of sandwiching Nutella between two pancakes. But this recipe includes a life-changing trick for getting perfect portions of Nutella into one pancake.
In 100 grams/3.5 ounces of Nutella, there is 1.9 mcg of vitamin K – 2% of the Daily Value (DV)
37 grams/2 tablespoons of Nutella, there’s 0.7 mcg of vitamin K – 1% DV
28 grams/1 ounce of Nutella, there’s 0.5 mcg of vitamin K – 1% DV
From what I understand, the smallest Nutella container is 200 grams – 4% DV if you consume it all within a day. That’s not a cause for concern, but it’s worth exercising caution if you really like binging occasionally.
I don’t remember liking the taste, but nutritionally speaking – I’d prefer vegemite/marmite (vitamin K info). Vegemite/marmite are both also vegan, when you have to make your own choco-hazelnut spread to get vegan.
I have other sources saying garbanzo/chickpeas are rated “low” per cup/~240 g, meaning there’s 4 mcg or less. So depending on how you prepare them, and the amount you consume – be cautious if you aren’t consistently consuming roughly the same amount.
They contain a lot of fiber, making them great for the digestive tract. There’s also a study that links garbanzo beans to satiety, and studies to support decreased risk of heart disease. Garbanzo consumption can help lower our LDL-cholesterol, total cholesterol, and triglycerides. And they contain valuable amounts of polyunsaturated fatty acids, including alpha-linolenic acid (ALA), the body’s omega-3 fatty acid from which all other omega-3 fats are made. The fiber and protein content are also good for blood sugar regulation.
The largest vitamin K source in there is the garbanzo beans, as most recipes call for at least 2 cups. There is some in olive oil, little or none in tahini and garlic. So it depends how much hummus you eat, and how often because if you’re consistent then your medication dose already takes that into consideration.