http://www.thealternativedaily.com/
The days of packing our bags and leaving it all behind are long gone. Today’s modern traveler wants more. In fact, we want the same conveniences we have at home — only travel size. We also want to stay super connected to our personal life and even work. So, here are 12 cool travel gadgets […]
http://www.thekitchn.com/feedburnermain
October is hands-down my favorite month of the year and it has almost nothing to do with it being my birthday month. Nope, I love October for its gorgeous, cool weather, apple picking, and pumpkin carving. But I also underestimate how busy October can be.
We happen to be moving from our apartment to our new house this week, which means our fall-inspired dinners need to be fast and easy. Here’s what I’m cooking this week to quickly feed my family and also celebrate the season.
http://www.thekitchn.com/feedburnermain
Walk into any grocery store and you’ll witness the stunning proliferation of new snack products — from Beanitos and Lentil Chips to Halfpops and Coco-Roons. It’s a stunning transformation of the grocery landscape, as Americans are now spending more on snacks than on regular grocery foods. Sales of nuts, nutritional bars, and meat snacks like jerky are growing at 2.5, 4.3, and 6.2 times the rate of overall grocery spending respectively, according to data from Nielsen.
Is the ever-widening snack landscape, and our reliance on it, a good thing — or problematic? Our packaged snack options are often healthier than the snacks of yore, which is great, but the language we have around when we snack and what constitutes a snack raises some questions about how and why we snack so much more, and how it affects our waistlines and our wallets.
So let me let you in on the little secret of snacking in America today: We have our work ethic to blame.
http://www.thekitchn.com/feedburnermain
Have you noticed a proliferation of teal-hued pumpkins adorning the steps and porches in your neighborhood? No, you haven’t stumbled into a particularly ardent enclave of Martha Stewart acolytes. These bright turquoise jack-o’-lanterns, whether a simple paper cutout or an actual pumpkin that’s been given a fresh coat of paint, indicate a home that is participating in the Teal Pumpkin Project.
http://www.thekitchn.com/feedburnermain
As a parent to three busy kids, I refuse to give up my urge to bake and cook. Time can be tight, but I make it a point to get in the kitchen despite our chaotic schedules. Cooking, baking, and eating together remains a constant in so many families because it brings us together. There’s nothing more rewarding than seeing how proud your children are when they partake in meal-prep time.
Looking for cooking inspiration for your family? Then you need to follow these food-forward Instagram accounts. While you might not have the time to delve in and make everything you want, you are sure to find a few favorites to throw into your weekly menu rotation.
http://www.thekitchn.com/feedburnermain
If you’re of a particular age, you may remember when nobody thought anything of the frilly, glittery pinkness assigned to young girls. We got our My Little Ponies, our Lemon Meringue and Strawberry Shortcake dolls, our sparkly, puffy, scratch-n-sniff stickers and, well, that was that. Boys got snips and snails and puppy dogs’ tails.
Then we grew up, and happily much of the world caught on that we don’t have to assign things like that based on gender. Girls might like to make mud pies and boys might like to cook, and what does anybody care?
Much of the world, I say.
http://www.thekitchn.com/feedburnermain
There are two types of people in this world: those who believe apples are the one and only fall fruit, and those (myself included) who believe it’s time for pears to enjoy some time in the limelight. This mix of sweet and savory recipes will make pear-lovers swoon, and just might give those with a thing for apples a change of heart.
http://www.thekitchn.com/feedburnermain
I showed you the wonderful woods wallpaper that caught my eye in a favorite Design*Sponge sneak peek tour. There was more to love in that home, though, including the pink patterned throw rug in the kitchen.
Who made it, I wondered? Thankfully it wasn’t hard to find the source.
http://www.thekitchn.com/feedburnermain
Making restaurant- or takeout-inspired meals at home usually starts with a craving for a certain flavor — maybe the sticky, sweet heat of General Tso’s chicken or a bowl of piping-hot fried rice. But when you’re making these foods at home, there’s usually a secondary element at a play: Either you’re looking to cut down on your dining-out budget or maybe you want the pleasure of your favorite takeout dish without a certain ingredient. And there are also the times when delivery isn’t actually faster than pulling out a few kitchen staples and cooking a one-pan dinner.
Here are four takeout-inspired dinners that can fix a few dinnertime dilemmas while making sure you still get the flavors you crave.
http://www.marksdailyapple.com/
This cornbread isn’t made with corn at all, but it sure tastes like the real thing. Buttery and slightly sweet with a rich, cake-like texture, Primal cornbread is the perfect side with a bowl of chili or stew. It can also be used to make cornbread stuffing when Thanksgiving rolls around.
What makes Primal cornbread taste better than all the others is combining finely ground almond flour with cassava flour. The cassava flour is the real secret, because it gives baked goods a smooth, rich texture. This bread has no graininess, no coconut flavor, and only real, whole food ingredients like eggs, butter, and honey.
Servings: 6
Time in the Kitchen: 25 minutes, plus 25 minutes to bake
Ingredients
Instructions
Recipe Notes…
If you have a kitchen scale, use it for this recipe, since scooping with measuring cups can result in inadvertently using too much, or too little, of each flour. Changing the flour quantities even slightly will result in bread that has a slightly different flavor and texture. Using more almond flour results in bread that’s less flavorful and slightly drier. Using more cassava flour has nice flavor, but the loaf is heavier and the outside is likely to burn before the inside is cooked through.
This cornbread is baked in a regular loaf pan because it rises better in a loaf pan. The bread won’t rise properly in a square pan.
Preheat oven to 375º F/190º C.
Lightly grease/butter an 8.5×4.5 loaf pan. For easiest release, cover the bottom of the loaf pan with lightly greased parchment paper.
In a food processor, combine egg yolks, cassava and almond flours, butter, honey, salt and baking powder. Once the ingredients have combined into a dough-like consistency, add water and blend just a little more to create a wet batter.
In the bowl of an electric mixer, combine the egg whites and cream of tartar. Using the whisk attachment, whisk until the egg whites are big and fluffy and soft peaks form (when the whisk is lifted out of the egg whites, a soft peak should form, then fall slightly).
Scrape 1/3 of the egg whites into the food processor. Pulse until combined, scraping down the sides as needed. Add another 1/3 of the egg whites, and pulse again until combined.
Scrape the dough out of the food processor into the bowl with the remaining egg whites. Use a spatula to gently fold the egg whites into the dough. Gently fold and mix until there are no white streaks, but be gentle; the air in the egg whites helps the dough rise into a loaf with a light texture.
Scrape the batter into the loaf pan. Bake 20 to 25 minutes, until a toothpick inserted comes out clean. (Err on the side of taking the bread out slightly too soon, since slightly underdone cornbread tastes better than dry cornbread.)
Let cool for at least 20 minutes before removing from the loaf pan and slicing or cutting into squares. Serve with butter spread on top.
This cornbread is best the day it’s made, but it keeps fairly well for 1 to 2 days in a sealed bag or container.
The post Primal/Paleo Cornbread appeared first on Mark’s Daily Apple.
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