Make Super Smooth Hummus By Adding a Little Baking Soda

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.

Source: Supersmooth, Ligh-as-Air Hummus

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.

A blender you say? Give that a whirl. 😉

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Give Your Toast a Pleasant Edge With Ginger Butter

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.

Source: Make Ginger Butter and Put It on Everything

Coconut oil or peanut butter would make a good stand-in…

Is Double-Dipping Actually a Health Risk?

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!”

Source: Is double-dipping a food safety problem or just a nasty habit?

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.

Make Your Dips, Dressings, and Drinks a Little More Probiotic with Kefir

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.

Source: 5 Smart Ways You Could Be Using Kefir in Your Cooking

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.

Salvage Overcooked Meat By Turning it Into a Savory Filling or Spread

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.

Source: So You’ve Overcooked Your Meat. Now What?

  • Basically combine jerky and butter in your magic bullet, consume with spoon.
  • It’s a cheat on a rillettes, because rillettes are supposed to be a shredded confit, but I guess that would work if you chop them fine enough that the fat can be returned to it…

The Best Method for Making Any Kind of Stuffed Pancakes

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.

Source: An Ingenious Trick for Making Perfect Nutella-Stuffed Pancakes

Mind that there is vitamin K in nutella.  But the trick would work for any sort of filling – peanut butter, jam, jelly, chocolate, fruit compote…

Nutella/Chocolate-flavoured Hazelnut Spread: How Much Vitamin K?

This came to my attention when the food tent at my recent triathlon served Nutella on bagels.  It tasted really good for recovery food, so I had to look into it.

There is vitamin K in Nutella:

  • 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.

Garbanzo Beans (AKA chickpeas): How Much Vitamin K?

Sources are all over the place on this one:

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.

Hummus

Hummus has the following ingredients:

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.

You Will Never Love Ketchup as Much as This Woman

While most of us like a splosh of the red stuff with our chips, one ketchup obsessive is planning to drown her Christmas dinner in tomato sauce.

Samantha Archer, from Harrow, London, has been obsessed with ketchup since she was five years old, and gets through more than a whopping 36 litres of the condiment a year.

Ms Archer’s two-bottle-a-week habit sees her consuming 700 g every fortnight, spending more than £200 a year on various brands.

Source: Is this Britain’s biggest ketchup fan?

I think I just threw up a little…  Put ketchup anywhere near my steak, and know that no jury would convict me 😉