Eat My Cooking

Ghaaroda is a thick pancake from Gujarat made with leftover cooked rice and Besan. This is yet another quick and instant pancakes you can make.

The couple of sites I referred were entries sent to my Dosa Mela 12 years ago. After finalizing my dosa list, when I still had couple of letters to search, I suddenly remembered that I had a Dosa Mela for my first Anniversary. As with all years, I completely forgot my blog anniversary this year too.

I started this blog when my boys were about 5 months, they are in 7th standard now. They have seen the blog grow as they grew. Each and every post written here is with so many memories that are hard not to remember.

Food has been an integral part of our lives. My sites have become a permanent part of what I am. With BM, my family is extended to all my blogger friends and can’t even express my joy when I share that we are going to celebrate BM#100 next year!

Anyway I am regressing from the topic. So Ghaaroda was an entry sent for Dosa Mela and I went back to check the list for alphabets that was tough to crack. I was so glad to find this quick pancake making use of leftover left and besan and just about any veggies you want to add as well.

Finally I got my G in the AtoZ Flatbread and more, where I am doing AtoZ Dosa Varieties. It includes all Batter based Indian Breads. If you want to know whats G in AtoZ Indian Flatbread, follow the link!

A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Ellu Holige
F for Farali Poori

PIN This for Later!

Step by Step Pictures for making Ghaaroda

Ghaaroda ~ Leftover Rice Besan Pancake from Gujarat

Ingredients Needed:

• 1 cup Rice cooked
• 1.5 cup Besan Chickpea Flour
• 1 cup Onion chopped
• 1 /4 cup Capsicum chopped
• 2-3 Green Chilli chopped finely,
• 1 /2 cup Coriander leaves chopped
• 1/2 tsp Turmeric powder
• 1/2 tsp Ajwain / Carom Seeds
• Salt to taste
• Cooking Oil for frying.

How to make Ghaaroda

• Take the Rice, besan in a bowl, add the finely chopped vegetables along with spices.
  Slowly add water to get a batter.
• Heat a tawa and grease well.
• Spread the batter and drizzle oil. Cook on low flame. Once done, flip and cook on the other side as well.
• Serve hot, this can be eaten as such as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Source: https://www.cooking4allseasons.in/2018/09/ghaaroda-from-gujarat.html

I’m so excited to share my new favorite way to make broccoli! I am not usually a big veggie person, so eating them can sometimes feel like a chore. But not when they taste this good…my kids were literally fighting over the last couple of bites of these!

Inspired by a dinner I recently had in Charleston, where they had a super tasty “Charred Broccoli” on the menu, I hope you love this new side dish as much as we do. It would be a perfect addition to your Thanksgiving dinner! Or even something you could add to your child’s lunch box if you happen to have any leftover. Enjoy

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在陪BonBon玩玩具的過程中，我發現他是個喜歡「立體」多過「平面」的孩子。

當然，每個孩子的個性與偏好不同，我也只是單純的觀察出他有這樣的特質，並不特別以為意。

一直到後來，在他快兩歲時，

我買給他人生中的第一份「多塊拼圖」，陪玩之後才赫然發現，他對拼圖這件事超不感興趣的！

原因沒別的，就只因為他覺得「平面的，不好玩！」（撇頭～）

（你家也有什麼都要疊高高的小童嗎？？？XD ）

譬如，

小小手好不容易聚精會神，終於將拼圖拼出一台車子，

興致勃勃的將「拼圖」從桌面「立起來」，打算要大嚕特嚕一番！

想當然爾，平面的「拼圖」在離桌面的那一刻，馬上散落四處。

正因為「拼完了！卻不能立起來玩？！」讓BonBon因此對於拼圖興致缺缺。

偶爾有媽媽朋友會問起：「BonBon『能』拼幾片的拼圖了？」

我答：「我不知道他『能』拼幾片拼圖耶！他根本不『要』拼！」

當時我著實覺得可惜，拼圖是一件多麼啟發腦力的事啊！

加上...我超想要媽媽界傳聞的「丟一份拼圖給孩子，自己就能翹腳看書喝咖啡」的境界啊！

但是，

孩子有自己的喜惡及發展進程，即使是刻意插手或是強行介入，實在也無能改變什麼，只能隨他。

又隔了一陣子，

廠商和我聯繫，推薦了美國知名積木拼圖Begin Again的木質玩具，

我先是上網拜一下Google大神，做了一下功課，

很驚豔的發現，Begin Again益智玩具完全符合我挑選玩具時的所有要求：

（1）安全！一定要安全！

Begin Again的一塊塊木頭全是手工裁切，使用天然橡膠木，表面也是採用無毒塗料。

（2）要有多種玩法！

我知道BonBon對2D的平面拼圖興致不高，但是對於3D的立體積木興致高昂。

Begin Again是「積木」也是「拼圖」，

老實說，我私心的希望透過「積木」的角度，引領BonBon願意接觸「拼圖」。

另外，

Begin Again的每組玩具還兼具有數字、動物、字母....等學習的附加功能。

玩具擁有多種玩法，總會有一個角度打進孩子的心，也能大幅降低買回家後不受孩子青睞的窘境。

（3）要能玩很久！

這一點其實跟上一個「多種玩法」的要求不謀而合。

帶著BonBon玩Begin Again玩具時，我打算的陪玩順序是：

. 先一起辨認顏色、形狀，學著說顏色的中、英文，比較積木的大小。

. 接著是積木、拼圖玩具，依照設計內容完成拼圖組合。

. 隨著長大，再讓他學習每一塊木頭上的數字、字母、文字。

一組玩具如果有多種玩法，當孩子成長到不同年紀時，

能發揮不同的切入角度，因而達到不同的學習效果。

現階段，兩歲三個月，我們只玩到第一個程度。

認識動物、顏色、數字、形狀，然後每天樂於「疊高高」遊戲XD

（4）要好看！(以大人的審美標準來說XD)

有陣子我深深覺得，養育孩子就是一個「生活品質無限探底」的過程。

客廳的書牆慢慢的變成玩具牆不說，還日漸滿溢出來。

如果玩具的顏色過於明亮鮮豔，或是毫無設計可言，那真的是放任美感沉淪。

後來想想，這樣不對阿！

日常生活裡的大大小小事，身為父母都再三為孩子嚴密把關，

美感教育當然也要藉機從玩具的挑選中落實。

對我來說，順帶的好處是，玩具好看，擺在家裡順眼，我也比較願意陪玩。

就我入手的三組Begin Again積木玩具為例，

每一組都很賞心悅目，晚上不用收進櫃子裡，也很可以！！！分別是：

動物嘉年華

機器人總動員

數字蝸牛

（有天我驚訝的發現！！他把「躺」在盒中的蝸牛整隻「立」起來嚕.....

是有多不喜歡2D，一定要3D啦！！！）

以上拉拉雜雜聊了那麼多媽媽的玩具經，

終於要來仔細介紹這次開團Begin Again的玩具品項了！

好的玩具，種類不用多！

我們這團已經為大家精挑細選出最經典耐玩的6組玩具，

父母們終於可以不用想破頭，快速下單了。

（一）數字蝸牛

這一組算是最基礎進階的款式，建議年紀小的孩子由這組入門。

一面是羅馬數字，翻過來另一面是阿拉伯數字。

（二）動物嘉年華

一盒總共有26塊動物造型的積木，兩面分別標有大小寫的26個字母。

以大象這一塊積木為例：

E for Elephant，一面是大寫E，另一面是小寫e。

包裝附上的紙卡，也會有說明抹個字母代表的象徵動物，

像是A for Alligator，B for Bear，C for Cat..........

這組積木拼圖，我覺得有點難度，玩具包裝上的建議是給5歲以上的孩子玩，

我親自拼了一下，第一次試玩還要偷看包裝上的紙卡才能完成XD

不過早買早享受，孩子總能玩出自己的一條路。

像是有一天，我忽然發現BonBon似乎安靜太久了！！

當媽媽的都知道，這時第六感肯定是馬上警鈴大作！！！事有蹊蹺！！！

我心驚驚的低頭一看，BonBon正在架構他的「動物疊高高」大業！！

難怪超安靜！！

我終於也享受到地方媽媽口中的「丟一盒拼圖給孩子就能安靜一陣子」的福利（淚崩）

後來我食髓知味（？），每每在帶著他玩過一輪顏色與動物名稱之後，

就任由他的動物疊高高遊戲，為自己泡杯咖啡，享受一下難得的靜謐時光XD

在包裝上，這兩款拼圖積木都隨著木盒子附有一張硬硬的說明書。

其實我覺得如果能設計成蓋子的形式會更完美，

我個人覺得這一張硬紙板最好不要搞丟，超重要的啊！

尤其是自己拼不出來，或是忘記動物名稱時，一定要偷看一下的

我的整理收藏的方法就是，用3M膠帶將紙卡黏在木盒框框上，當作是可掀開的蓋子。

（三）機器人總動員

媽媽朋友向我預告，男孩子在「車車車車車」階段之後，就是要「機器人」。

看到Begin Again的這一組機器人，我趕緊搶先入手！

這組機器人，算是簡單易上手，又不失豐富度。

一盒裡面有頭、腳、身體，手....共28塊零件，孩子能發揮創自由組合。

零件之間是靠著簡單容易操作的「小圓柱」跟「小圓孔」連接，

輕輕的一「逗」，就能接上，接上後還能轉動。

以下BonBon作品：

小小機器人兩隻跟高高機器人一隻。

另一個小小機器人。

超愛隧道，於是有了隧道機器人XD

冰淇淋！！（這樣也行XD）

收納上，因為原始包裝的盒子夠硬，外觀也算美，

我就繼續保留沿用，「機器人要回到機器人的盒子喔！」，訓練BonBon自己收玩具。

除了以上三組之外，另外這個

（四）猴子&長頸鹿保齡球遊戲

是我「笑想」很久，可是英國缺貨，一直無法得到。

為了這一組保齡球遊戲，可能要做出「自己開的團自己跟」的創舉XD

（五）農場動物

這一組和動物嘉年華有那麼一點類似，

我會建議依小朋友的喜好，

若是單純喜歡動物的就選動物嘉年華，

要是喜歡動物＋扮家家酒遊戲的，就選農場動物。

以及，適合年紀再大一點的小孩的

（六）U型創意積木

以上是我們這一團美國Begin Again益智積木拼圖的完整介紹。

另外啊！有網友反應，

上個月團購的美國瑪莉莎Melissa & Doug的「水畫本」與「學習墊」實在是太讚了！！(文章介紹)

悔恨自己買太少款，想再追加入手一些不同的主題內容，紛紛來信詢問下次開團時間。

通常同系列的玩具、教具，我一年只會開一團，因為買一次可以玩超久，甚至玩好幾年啊！！

但是現在正值「暑假！暑假！暑假！」

是孩子們最需要玩具、教具的鎮壓，爸媽們最需要這些育兒小道具的時機啊！

於是我硬是向代理商懇求，連同這次的Begin Again，再把Melissa doug放進來一起成團。

請大家把握今年這團，下次還能有這麼優惠的團購方案，可能要等一年之後了！

歡迎關注我的粉絲團，隨時會有更多的優惠開團訊息喔！

All-day dining venue The Crack Shack, from founder Michael Rosen and Top Chef winner Richard Blais, has opened in Old Town Pasadena.

Focusing on elevated fried chicken dishes, the new 6, 020 square foot eatery features an open concept with custom reclaimed wood and metal furniture, skylights, Rose Bowl inspired art and features the original sign for the old Firehouse Recording Studio that once occupied the location.

Diners can choose from 5 and 10 piece plates of fried chicken, half or whole bone in fried chicken, fried chicken oysters, house made biscuits with miso-maple butter, deviled eggs with French toast crumble and candied bacon, Mexican Poutine, chicken thigh pastrami sandwich, a Senor Croque with fried chicken and runny egg and the Firebird with spicy fried chicken thigh and ranch dressing.  The menu also features lighter fare including a variety of power bowls; a papaya, coconut, mango and jicama slaw and a vegetable, hummus and quinoa dish.

Drinks include milkshakes, a variety of Stubborn brand sodas and a craft beverage program featuring signature cocktails.

The Pasadena location is the brand’s fifth location with other restaurants throughout California in San Diego, Costa Mesa and Century City.

Located at 30 W. Green Street, The Crack Shack is open from 10:30 am to 10 pm.

How do you use coconut oil? For baking and cooking (can it sub for canola?)? Or for personal care like lotion, eye makeup remover, eczema treatment, oil pulling and more. 

When I first started getting into traditional nutrition, I read about coconut oil. I was surprised how often I ran into it, and I didn’t even know what it was (was it liquid or solid???), but I was curious to see if I could figure out how to use it and if we would like it. 

Refined vs. Unrefined Coconut Oil

There are two kinds of coconut oil:  refined and unrefined. The refined has no flavor or smell of coconuts, and it’s less expensive, so I started with a 16-oz jar of it to see if some recipes calling for coconut oil were winners. I was amazed at how fast I was going through this “test” jar, so I tried the kind with the smell and flavor of coconut (“unrefined”). Again, for someone who doesn’t like coconuts, I was flying through the jar.

Now, so many years later, I can hardly imagine my kitchen withOUT coconut oil, and it’s been an interesting ride explaining our choices to others, especially in light of the media throwing bad press on it after a few negative pieces of research and one speaker at Harvard (who seems uninformed to me!).

Coconut oil is certainly a thing of controversy, in every way!

Here are some interesting facts about coconut oil:

1. Coconuts aren’t nuts; they’re a fruit.
2. Coconut milk isn’t milk; it’s juice.
3. Coconut oil doesn’t act at all the way any self-respecting “oil” should; it doesn’t pour (at least in my state much of the year!) but is solid at room temperature.

Can you say, “contradiction in terms?”

Coconut oil is perhaps one of the more divisive fats/oils out there, because the mainstream puts it at the very top of the “bad fats” list, while the traditional foodie folks seek it out as the healthiEST of fats (or so it feels at times, but maybe it’s because we’re engaging in an uphill battle).

I’ve never encountered a food more odd than coconut oil. It took me forever (it felt like) to figure out what the stuff even WAS as I was reading about in text form. How should I use coconut oil in the kitchen? Could I use it as a solid fat (shortening) substitute? Could I use it as a liquid oil (canola) substitute?

Let me clear up the “what the heck IS coconut oil?” questions for you after I convince you it’s actually healthy. �

Is Coconut Oil Bad for You?

Some sources say so. Mostly if you believe that saturated fats are bad for you, then coconut oil, being 90% saturated fat, must, therefore, be bad for you. But what if you believe the evidence that saturated fat is good for you? Coconut oil is a hands-down winner.

“Coconut oil is pure poison…more dangerous than lard,” said this Harvard speaker in late 2018, and in 2017, the American Heart Association made tidal waves in social media by saying that no one should consume coconut oil.

But…lard has over 50% monounsaturated fat, the same fat as in avocados! Since using it regularly (among other dietary changes), my husband’s triglycerides have gone way down, from dangerous levels to normal/near-normal, his cholesterol is in range, and I got the prize for the highest HDL (good cholesterol) my doc had ever seen! (and very low LDL)

The only thing worse than saying unequivocally that a food is a poison because it may be correlated with increased risk of heart disease – even though studies continue to come out to the contrary! – is that the decently balanced article in the Business Insider gets syndicated to this incredibly short, 110% negative article!

What’s real? Here are some who say it’s terrible for you in the media:

• I was sad to see tropical oils listed as the “most heart-unhealthy oils” at Ask Dr. Sears, a pediatrician whom I idolize on all other fronts. It was also listed on my mother-in-law’s heart literature from the hospital after her double bypass – under “Unhealthy Fats, Avoid” of course. All “tropical oils” meet this fate because of their saturated fat.
• Evitamins.com cites some research studies with coconut oil that have pretty negative results as far as LDL (bad) and HDL (good) cholesterol, but they list sources of coconut oil as “processed foods, including fried foods, crackers, desserts, candies, whipped topping, and non-dairy creamer.”  Of course, those sources, probably hydrogenated, aren’t going to do anyone any good!
• A nicely balanced article at US News and World Report states that coconut oil has not been shown to promote weight loss in human studies, although it has in animals. It has had proven positive impact on HDL, your good cholesterol, and the article gives it a “needs more research” vote at the end. In that light, if you’re looking for a substitute for shortening or margarine or vegetable oil, what I would call, toxic, dangerous foods, coconut oil seems to be a great stand-in!

Health Benefits of Coconut Oil

But here are a number of journal research articles that support coconut oil’s health benefits!

Remember that the naysayers all claim that coconut oil is bad for the heart, raises cholesterol and LDL especially. But does it?

• Extra Virgin coconut oil reduced nearly all bodily measurements in patients who already had coronary artery disease (such as waist circumference) and increased HDL, without causing any negative effects on other numbers or risk factors. Cardoso DA et al, 2015
• Compared to soybean oil, which increased cholesterol in overweight women, coconut oil as a dietary addition reduced waist circumference and increased HDL while lowering LDL. Assuncao ML 2009
• Virgin coconut oil had an antistress effect in mice, including lowering cholesterol and triglycerides. Yeap SK et al, 2015
• Virgin coconut oil in rats’ diets led to significant reduction in total cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) levels, and high-density lipoprotein (HDL) level increased significantly. Famurewa AC et al, 2018
• Antioxidant and hepatoprotective effects of virgin coconut oil supplementation against hepatotoxicity and oxidative damage induced by anticancer drug methotrexate (MTX) Famurewa AC et al, 2017
• Virgin coconut oil supplementation demonstrated nephroprotective activity and results of this study suggested that coconut oil may benefit cancer patients on MTX chemotherapy against kidney injury. Famurewa AC et al, 2017
• This study examined the comparative effect of virgin coconut oil (VCO) with copra oil (CO), olive oil (OO) and sunflower oil (SFO)  and esults revealed that dietary VCO improved the antioxidant status compared to other three oils. Arunima S et al, 2013
• Dietary lipids have been recognized as contributory factors in the development and the prevention of cardiovascular risk clustering, specifically medium-chain fatty acids (MCFAs) and medium-chain triglycerides (MCTs). Additionally, several reports suggest that MCFAs/MCTs offer the therapeutic advantage of preserving insulin sensitivity in animal models and patients with type 2 diabetes. Nagao K et al, 2010

I was glad to see the New York Times post a sort-of rebuttal about the Harvard professor’s viral comment, but even they didn’t seem to believe that all of the above research could be true – that far from being BAD for you, coconut oil might actually be GOOD for you.

This YouTube video about the coconut oil controversy and the American Heart Association is delightfully sarcastic.

Why I Use Coconut Oil

Coconut oil is, in my opinion, the most unique “oil” I’ve ever encountered. Solid or liquid at room temperature depending on your climate, it can take the place of almost any fat or oil in your kitchen (but don’t worry about a monopoly or overthrow, coconut oil is very humble).

Here’s a short list of why I’m using coconut oil in MY kitchen:

• very heat stable for frying and sauteeing – refined coconut oil has a smoke point of 400ºF (also nice bonus of a 2-year shelf life)
• antiviral, antibacterial, antimicrobial properties (like garlic!). Evidence that it can kill cold and flu viruses.
• fights yeast infections/Candida
• lauric acid – a component of breastmilk, so rare that almost all formula has to use coconut oil just to get it in there! (You can also get it in quality whole milk/cream.)
  • Lauric acid builds immunities and promotes heart health and brain development.
  • Inhibits cancer growth
  • Great for mother’s milk supply
• medium-chain triglycerides are absorbed directly from the small intestine for quick energy.
• promotes strong bones

Sources:  1, 2, 3, 4, Nourishing Traditions by Sally Fallon and Mary Enig, Real Food by Nina Planck, Virgin Coconut Oil by Brian & Marianita Jader Shilhavy

For more on how to cook traditional foods and use traditional fats, see Traditional Cooking School Fundamentals.

Is Coconut Oil a Miracle Food?

A lot of people seem to swear by coconut oil for everything and rely on it as a miracle food. I’ve relied on it for many purposes over the years and really do love coconut products, but when I think about it as a staple food and a “does-everything” gem, I always remember this: coconuts are not grown in every part of the world.

If God intended us to subsist on coconuts, He wouldn’t have made them so temperature-exclusive. 

I don’t think coconut oil should be your exclusive fat, but there are diets that instruct the users to take a Tbs of coconut oil before every meal and have you cooking everything with coconuts. I’m happy to order my coconut oil with the help of UPS, but traditional societies wouldn’t always have had access to coconut oil.

That being said, when Dr. Weston A. Price studied traditional cultures and their diets, he found that some tribes traveled far and wide to obtain fish. Not everyone has fish, not everyone has coconut oil. Did traditional Europeans and early Americans have access to coconut oil via trading?

I say, everything in moderation. Think about what you would be getting rid of if you switch to coconut oil. It’s better than canola oil, corn oil, or Crisco, that’s for sure!

Now we can dive into HOW you might use coconut oil in your kitchen, in case you’re not already a good friend of this fun fat. �

Coconut Oil FAQs

Coconut oil has a melting point of 76 degrees (so unique!)

• Is coconut oil a solid fat? Yes. (I’d describe it as harder than Crisco but softer than cold butter.)
• Is coconut oil a liquid oil? Yes. (Looks and pours like vegetable oil, less yellow for refined, white if it’s virgin.)

Does coconut oil taste like coconuts? Depends

• Virgin or unrefined coconut oil both smells and tastes like coconuts, albeit mildly.
  • I have found that even this form of coconut oil rarely imparts the flavor of coconuts when used in bread products, baked oatmeal, pancakes, etc. As long as the oil isn’t a major component of the recipe, the flavor seems to disappear. It adds a lovely sweetness when added by the spoonful to a morning bowl of oatmeal and is great in smoothies.
• Refined coconut oil (or probably any oil that doesn’t specifically splash the words “virgin” or “unrefined” on itself!) has no smell or flavor of coconuts.
  • It is a less healthy version because it has been refined, bleached and deodorized, which sounds gross, but that’s the norm for all the oils you buy in the store for cooking, anyway. It’s also considerably less expensive. Use this when sauteeing veggies or meat where coconut flavor doesn’t belong or anything at high heat, or in baked goods if you just can’t handle any coconut flavor.

How to Use Coconut Oil

Eat it!

I use unrefined coconut oil “raw” in my smoothies and oatmeal. (Tip for smoothies:  it must be liquid, poured in quickly and blended in immediately and thoroughly, or it will solidify again because of your other cold ingredients. Little balls of coconut oil in the smoothie is pretty gross!)  It makes the oatmeal sweet enough that I almost don’t need any other sweetener.

Sub it!

You can use coconut oil as a substitute in many/most recipes that call for butter, margarine or shortening, and also (melted) in any recipe that calls for “oil”, at least all those that I’ve encountered thus far. This is a straight substitution, 1 cup for 1 cup, etc.

Cut it!

Coconut oil works in grain products where you have to “cut in” the fat with a pastry blender, like biscuits, pie crusts, and tortillas.

Bake it!

It made the BEST healthy chocolate chip cookies I’ve ever made, even 100% whole wheat (and this is saying something because I’ve had the worst luck with chocolate chip cookies. They have been either burned on the bottom or spread out like a floppy Frisbee since we moved into this house. I thought I was cursed until this recipe!)

Fry it!

Because coconut oil has a lovely stability on account of its saturated fat, it is considered safe for frying. You can:

• Fry french fries or potato chips in a skillet (refined)
• Use it to pop stovetop popcorn – this is the traditional fat movie theaters used to use before the saturated fat nonsense! Virgin is great.

Melt it!

Coconut oil is relatively easy to melt, compared to butter. If you store it in a glass jar, you can set it at the back of your stovetop while your oven is on, and it will be liquid in no time. I’ll do this when I know I’m baking later in the day and need “oil”, because it does take a while for it to solidify again.

You can also set it in warm water, even *old* dishwater after doing dishes (just make sure the lid of your container is on tightly!). If you’re in a rush, you can melt it on the stovetop in a pan, or even in the dish you’re going to bake in inside the oven as it preheats. It melts faster than butter.

Use it on your skin!

Here are some other ways I use coconut oil (the unrefined version) in my green and crunchy home:

Other Coconut Oil Resources

Where to Buy Coconut Oil

Find a lovely and pure brand of coconut oil HERE (use the code STEWARDSHIP for 10% off at that site!) – you can get refined, unrefined, and even a special extraction oil that is soooooo smooth for adding to oatmeal or eating by itself. If you want BIG portions, watch for sales at Tropical Traditions on the 1 or 5-gallon buckets, or try Soaper’s Choice. Look for the “EV ORGANIC” coconut oil to get virgin or ORGANIC RBD for refined. The prices can’t be beat!

Why Soaper’s Choice is a Good Choice

Yes, they come in plastic. Number 2 plastic, food grade, which is what a lot of other oils come in once you’re buying in bulk, unfortunately. � If you get the coconut oil and it’s solid when you receive it, just put the whole jug in your hot/warm dishwater at the end of the night, and it will quickly melt enough for you to pour off into glass jars. Or order in the summer and pour away!

Disclaimer:  Soaper’s Choice is not paying me anything, nor did they give me free product. (I asked! They don’t need to do stuff like that, because word of mouth gets them plenty of business. The director of oils tells me that they do broad spectrum analysis and testing of all their oils and always have a high-quality product, so people keep coming back. “People buy from us because we sell REAL oil.”)

Another note: Soaper’s Choice sells these oils for soap and lotion makers. They are food grade, though, and can be consumed by the tongue just as well as the skin! Don’t be thrown off by that part. �

Olive Oil Statistics

The fact sheet sent to me by Soaper’s Choice says this about the Organic Extra Virgin Olive Oil:

It comes from the first pressing of the olive fruit minus the oil of the pit by a mechanical pressing operation. The pressing process does not involve heating, solvent extraction or any other chemical process. Organic Extra Virgin Olive Oil is grown and extracted according to specific industry organic guidelines. This product is non-GMO and is considered non-allergenic.

Compared to the Refined A olive oil, which is “extracted from virgin olive oil”, all the nutritional and compositional facts are the same, including the smoke point, (???) with the exception of the free fatty acid content.  The refined olive oil actually has 0.3% less free fatty acids than the extra virgin, possibly because of something Rick will explain in the next section. Phew. Anyone exhausted yet?

EVOO is only supposed to be stored for 4-6 months in a cool place. Make sure you’re committed to using it quickly if you buy a whole gallon. If you make your own salad dressings, you go through it quickly. My first gallon was definitely gone before 6 months, but since I’m not using EVOO for cooking anymore, I split this gallon with a friend!

The more I see about EVOO and heat, the less I’m afraid of using it to saute a bit here and there.

If you want to know even more about the science side of oils, virgin vs. refined, read on for the Soaper’s Choice chemist, Rick Cummisford’s, intel. But be warned:  this is not something you should bother skimming. Put your thinking caps on! I’m just going to copy our conversation verbatim, so you can help me figure out everything he says!

Me and the Chemist: Discussion about Olive and Coconut Oils

This is from a discussion I had in 2009. 

1. Me:  Regarding the olive oil refined – A: how do the nutrients remaining after refining compare to virgin olive oil? My research tells me that extra virgin has the most vitamin E, for example, but virgin has the greatest impact on heart health (and is safer to cook with because of its higher smoke point). What is the refining process – any chemicals? Would the oil be oxidized/damaged in any way? Feel free to get technical, I’d like to think of myself as an academe.

Rick:  As an oil is processed such as refining you will lose some of the natural nutrients, such as Vitamin E, which does not hold up well when heated. But other nutrients do remain, such as the natural sterols that exist in the Olive oil do remain after processing.

The refining process removes particulates and other unwanted by-products in the oils. Also during this process, the extra virgin and virgin oils are often treated with a small concentration of caustic which neutralizes the free fatty acids that occur naturally. Filtration, centrifuging and other separation techniques.

No, during the processing of the oil, other than the loss of some of the natural antioxidants, the oil quality improves, by removing the the natural undesirable by-products in the oil. During refining the Free Fatty Acids, Peroxide values, color, odor, and flavor are reduced dramatically, yielding a consistent high quality product.

2. Me:  I’d love to understand the chemistry behind what happens to damage oils under heat and pressure. Would I be correct in saying that if I’m going to saute something in olive oil, the heat I apply at home would ultimately reduce the nutrients/damage the oil just like the refining process would? (So it would make more sense to buy refined for cooking…)

Rick: Keep in mind the refining process is under a controlled environment, whereby the oil is not exposed to air and the temperatures are controlled. The refining process does not damage the oil, but the nutrient level when an oil is heated will be reduced. Sautéing is a very tough environment to apply to an oil, meaning you have high heat, in excess of 400ºF, a very high concentration of air and moisture and other conditions, all of these play a role in breaking the oil and desirable components down rapidly.

3. Me:  Regarding the RBD coconut oil (organic), what is the process for taking the smell and flavor out?

Rick:   After the initial refining step, the oil will still have compounds present that can cause the oil to have dark color, and strong odor and flavor. Those two particular steps are called the Bleaching and Deodorization steps.

Bleaching step  – the refined oil is mixed with a absorbent material, such as diatomaceous earth, which is a porous solid material that has the unique properties to attract and absorb many of these compounds that cause color and even flavor and odor. Then this material is removed by filtration.

Deodorization Step – still after the bleaching step some of the compounds that cause odor and flavor issues remain. Now the oil is heated up, put under a vacuum and steam is sparged through. this steam is immediately removed taking with it many of these undesirable compounds, resulting in fresh light colored, flavorless and odorless product.

My note:  the coconut oil is organic, so it can’t have any chemicals added to it. Always a good thing.

Rick:  I think once you get down to it, any olive oil you sauté with will under similar degradation and break down, so it wouldn’t matter which you would use for sautéing. I personally like the flavor that Extra Virgin adds to our dishes.

The only difference you may see is a little less smoke from the Refined A Olive oil, but probably not a significant amount unless you’re going to deep fry with it.

My thoughts on that: Again, I’m not looking at flavor alone, but health. So if there’s any smoke from the EVOO, I know there’s a problem with oxidation. I think. Then again, Rick is the chemist, and I’m the former-teacher-stay-at-home-mom.

What do all of you foodies think? Do you use coconut oil in your kitchen?

Source: https://www.kitchenstewardship.com/faqs-on-coconut-oil-and-how-to-use-it/

Last night, at an event to promote her new cookbook, Cook Like a Pro: Recipes and Tips for Home Cooks, author and Food Network host Ina Garten revealed some of her personal political beliefs for the first time. In an interview with former New York Times restaurant critic Frank Bruni, she thought about what she’d serve to some notable politicians.

Elizabeth Warren? “Lobster macaroni and cheese.”

Beto O’Rourke? “Pulled pork shoulder with maple beans, cornbread, and a kale salad.”

Joe Biden? “Something fun, like a lobster and clambake.”

Donald Trump? “A subpoena.”

The audience roared.

Years ago, Garten worked in the White House Office of Management and Budget under presidents Gerald Ford and Jimmy Carter; she was an advisor on national nuclear energy policy. But since Trump took office, the Barefoot Contessa has been pretty mum about her political beliefs. Perhaps, like the rest of us, she’s finally had quite enough. Rather than serve the president dinner, she’d get right to the point. How easy is that?

The restaurant inside McDonald’s global headquarters in Chicago not only offers standard Big Macs and fries, but also McDonald’s menu items from around the world. Every so often the brand will swap out the menu and bring a taste of their international menu to the Midwest. Now, McDonald’s HQ restaurant in Chicago’s trendy West Loop neighborhood is offering a bunch of new items, including a goat cheese burger from McDonald’s menus in Spain.

12 Things You Didn’t Know About McDonald’s

Part of Spain’s signature collection, this goat cheese burger comes with a third-pound beef patty topped with grilled onions, lettuce, smoky onion mayo, and a healthy portion of creamy goat cheese. Goat cheese is very popular in Spain, which is why it has made its way onto a McDonald’s burger.

Also making its debut in America is the Double BBQ Chicken Sandwich from McDonald’s France, which includes two marinated chicken breast pieces, white cheddar cheese, tomato slices, red onion, pickles, and Texas-style barbecue sauce. You know, because the French are known for their barbecue.

McDonald’s HQ is also offering an Egg BLT McMuffin from Canada, “Cheese Bites” from the U.K. (which are basically just tiny deep-fried balls of mozzarella and Emmenthal cheese served with a marinara dipping sauce), and an impressive looking Matcha Green Tea McFlurry from Japan which is swirled with crushed Oreos and a matcha green tea syrup.

All of these items will only be available at the brand’s Chicago headquarters restaurant for a limited time. After that, the menu will change again to debut dishes from other nations. Except you’ll never find a dish inspired by these countries — because they don’t even have McDonald’s!

Happy Thursday everyone!

It’s been a few crazy weeks in these parts. I don’t have the time or brainpower to get into it.

I do, however, need to share this super fun, easy, midweek meal idea!

After making Moo Shu Pork Tacos earlier this week, I found myself with an extra bag of shredded red cabbage. The GreenLiteBites group gave me some great ideas on how to use it that led me down the cabbage-apple path. Have you ever searched reb cabbage and apples? There’s a shit-ton of recipes out there. I don’t think I realized it was a thing. Did you know it was a thing?

Anyway, I decided to use the base idea and add a boost of protein to it with a pound of lean ground turkey. It was fantastic! Super easy, fast, and tasty! Which is crazy because there’s really nothing to it.

I’ll be eating the other half for lunch tomorrow and I can’t wait.

Here’s what I did…

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