By Heviz's Books
Goat meat, or mutton as it is also known, is the most commonly consumed red meat in the world. Apart from its unique taste, mutton also has a range of health benefits to offer.
The amount of saturated fat in goat meat is less than the total amount of unsaturated fats it contains, which improves blood cholesterol levels, eases inflammation and stabilizes heart rhythms.
Goat meat reduces the risk of atherosclerosis and coronary heart disease.
Goats are ruminants, so their meat is a good source of conjugated linoleic acid (CLA)- a fatty acid that may help prevent cancer and other inflammatory conditions.
Goat meat contains Vitamin B, which helps you burn fat. Considering that goat meat contains high amounts of lean proteins and low amounts of saturated fat, it helps control weight and reduces the risk of obesity
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By Leigh Tate
Baking powder is a staple item in most kitchens, yet it is not as necessary as we sometimes think it is. How To Bake Without Baking Powder discusses other options: from making one's own baking powder to the numerous alternatives to be found at the home baker's fingertips. The recipes and science behind them will be of interest to homesteaders, preppers, do-it-yourselfers, homeschoolers, living historians, and historical re-enactors.
Leigh Tate has always loved living close to the land. From the back-to-the-land movement to the modern homesteading movement, the agrarian lifestyle is the one she says feels like home. She and her husband currently homestead five acres in the foothills of the Southern Appalachians. Their vision is to become as self-sustaining as possible by stewarding their land, animals, and resources. Leigh's homesteading activities include gardening, food preservation, foraging, raising goats, chickens, and guinea fowl, herbs, cheese making, permaculture landscaping, spinning, weaving, knitting, sewing, quilting, natural dying, soapmaking, wood cookstove cookery, and renovating their old 1920s farmhouse.
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(BPT) - Potatoes are the vegetable that take breakfast, lunch, dinner and snacks to the next level of yum. They are quick to disappear but also quick and easy to buy, prepare and serve. Not only are potatoes uber satisfying, but research published in the Journal of American College of Nutrition also shows that when prepared healthfully, they can be a part of a weight loss program—just call them the 9th Wonder of the World. If you’re looking for flavorful and nutritious dishes that can be part of your weight management plan this new year, then look no further.
Here’s a little inspiration for potato dishes sure to become favorites in 2016:
DIY potato chips: This is a super easy and delicious recipe. Boil a russet potato and a few purple potatoes for 5 minutes, drain, dry and cut into thin slices. Toss the freshly cut slices in one beaten egg white. Spray a non-stick pan with cooking spray and evenly space the chips throughout the pan. Bake slices at 400 degrees F for 35 minutes, turning halfway through. Top chips with sea salt or a sprinkle of bleu cheese.
Season with new flavor favorites: Spice up your baked or roasted potatoes with healthy toppings that really raise the bar on nutrition and flavor. Start with a plain, thick and creamy yogurt and a good source of protein. If you’re serious about spice, try adding a tablespoon of Sriracha and orange juice to a half-cup of your yogurt, mix, and add a dollop to your potatoes. Love a Mediterranean flair? Top your taters with Greek yogurt mixed with lemon, garlic, roasted red peppers and oregano.
Wholesome mashed potatoes: Mash your potatoes with a low-fat spread, Greek yogurt or skim milk for that creamy, delicious texture you love, without all the extra calories.
Slim-belly baked potato bar: Families will love a baked potato bar. Top a baked potato with ground turkey, salsa and light sour cream for taco night, or top your potatoes with tomato sauce, turkey pepperoni, Italian blend shredded cheese and other veggies for a pizza-style delight.
Grilled potatoes: Potatoes are the perfect addition to your backyard barbecue menu. Grilling potatoes adds a unique flavor you can’t get from the stove or oven. Create your own spud rub with onion powder, lemon pepper, paprika, sea salt and ground cumin and coat potatoes with a little extra virgin olive oil. Place the potatoes on a grill rack or basket, and within 15 minutes, you’ll have yourself the most spectacular side dish.
Customize a nutritious breakfast hash: Drizzle a tablespoon of extra virgin olive oil in a skillet and add diced potatoes (fresh, frozen or refrigerated) with bell pepper and onion, cover and cook on medium heat for 10 minutes. To serve with soft-cooked eggs, use a spoon and make 4 shallow depressions in the hash and carefully crack an egg into each hollowed-out spot. Cover the pan and cook eggs for 5 minutes, or until the whites are set and yolks are still runny, then serve immediately. Alternatively, scramble four eggs and top your hash. For a final touch, top with hot sauce or a sprinkle of tarragon, salsa or chimichurri sauce.
One medium-sized skin-on potato has just 110 calories and contains 45 percent of your daily value of vitamin C. On its own, a potato contains no fat, no sodium, no cholesterol and has more potassium than a banana. Healthy eating is so much better with foods you love and new ways to enjoy them. For more potato recipes, visit PotatoGoodness.com.
BPT) - For a romantic date or an outing with friends, you can’t go wrong with dinner and a movie. Whether you’re headed to a theater or settling in at home, make your cooking the star of the show by taking inspiration from the new culinary movie “Burnt,” starring Bradley Cooper, Sienna Miller, Uma Thurman and Emma Thompson.
In “Burnt,” Bradley Cooper plays a two-star Michelin chef named Adam Jones, who has only ever cared about the thrill of creating explosions of taste. In the movie, he sets out to land his own kitchen and that third elusive Michelin star with the best of the best on his side.
A night of tantalizing, movie-inspired recipes
Kick off your movie night with a creatively crafted cheese board featuring Aged Havarti, Saga Blue Brie and Traditional Danish Blue from Castello cheese. Perfect your plate with gourmet pairings such as honeycomb, apricots, mixed olives and slices of grilled baguette. Use your cheese board to create a decadent crostini appetizer by layering cheese, fruit and honey atop a slice of bread.
To truly unlock your inner chef, start with a main course that brings “Burnt” to life on your plate through Sweeney’s Simply Satisfying Cacio E Pepe. This delightful spaghetti dish features a garlic butter sauce and Aged Havarti cheese, which marries a rich buttery aroma with a creamy, melty texture.
Your evening’s grand finale is an indulgent dessert of Chocolate Mousse with Danish Blue Cheese and Mango, featuring Traditional Danish Blue, a cheese with a nutty blue aroma and hints of marzipan.
Sweeney’s Simply Satisfying ‘Cacio E Pepe’ (from the movie “Burnt”)
1 package dried spaghetti
1 tablespoon coarsely ground black pepper
2 1/2 cups Castello Aged Havarti, shredded
3 1/2 tablespoons butter
1 clove garlic, peeled and crushed
2 tablespoons fresh chives, chopped
In a large saucepan of boiling, salted water, cook spaghetti until ‘al dente.’
While the pasta is cooking, add black pepper to a non-stick skillet and toast until fragrant. Add the butter and garlic and cook for one additional minute, until butter is melted.
Drain pasta, reserving 1/2 cup of the pasta liquid. Place the pasta and liquid back into the saucepan. Toss with shredded Aged Havarti, season with salt (optional) and top with fresh chives.
For more movie-inspired recipes and the opportunity to win culinary prizes, visit Castello cheese at Facebook/CastelloUSA or at CastelloCheeseUSA.com.
The No-bullshit Guide to Succeeding in Culinary School, by Kim Brauer
This is a practical, no-bullshit guide to thriving in culinary school and using it to launch into a professional cooking career. From basics like how to pull your kit together, all the way to ninja-level tactics like building a SWAT team and ensuring you’re one of the students your instructors want to mentor – this book offers you step-by-step strategies for kicking ass in culinary school.
Kim Brauer was raised on Tuna Helper and delighted by ‘those tiny cabbages!’ when she discovered Brussels sprouts in a college cafeteria. She started cooking while living in Kuwait and visiting Turkey, and later left a career in education to tackle culinary school and become a line cook. She lives in Seattle with her girlfriend and way too many cats.
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