Originally Posted At: https://breakingmuscle.com/feed/rss

Are you even aware you possess muscles that perform multiple joint functions? That is, a commonly-known flexor at one joint may also be a flexor or extensor at another joint. These muscles are known as two-jointed muscles (TJM), also called biarticulate or biaxial muscles. Our bodies are amazing machines, and TJM’s contribute to this amazement.

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Whenever we are having a cold spell, I make a comforting bowl of pasta to warm us from the inside out. Pasta dinners are the weeknight chef’s best friend! I often look at the jars of tomato sauce next to boxes of assorted pasta in the back of our pantry adoringly, knowing they will be there for me when I need them most.

This week I’m stretching my boxes of noodles and jars of sauce across all five days with some of my favorite plant-based recipes.

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Sweet potato custard is a completely delicious dessert that just happens to also be completely Primal. Sweet potato, eggs, high-fat dairy (or coconut milk) and a drizzle of maple syrup are the main ingredients in this easy to make, easy to love dessert.

Sweet potato custard is rich and creamy, with a mild flavor reminiscent of pumpkin pie. Except this dessert is better than pumpkin pie—because custard doesn’t need a crust. Every spoonful brings hints of roasted sweet potato, maple, cinnamon, and nutmeg. It’s a dessert that’s nearly healthy enough to eat for breakfast (not that we’ve done that…).

If you crave a crunchy texture, garnish sweet potato custard with whole pecans. And although the custard certainly doesn’t need it, a dollop of whipped cream on top wouldn’t hurt anything either.

Servings: 6 to 8

Time in the Kitchen: 45 minutes, plus 1 hour to bake

Ingredients

• 2 medium sweet potatoes
• 2 cups half-and-half, whole milk, or coconut milk (475 ml)
• 2 whole eggs + 3 egg yolks
• ¼ cup maple syrup (60 ml)
• ½ teaspoon vanilla extract (2.5 ml)
• ½ teaspoon cinnamon (2.5 ml)
• ¼ teaspoon nutmeg (1.2 ml)
• ¼ teaspoon salt (1.2 ml)
• 1 cup pecans, raw or lightly toasted in the oven (120 g)

Instructions

Preheat oven to 350º F/176º C

Fill a teakettle or large pot with water and slowly bring to a boil while you make the custard. (Baking custard in a baking dish set inside a larger baking dish filled with hot water helps keep the texture smooth)

Set a 9 or 10-inch pie plate inside a larger baking dish (the larger, the better, as it makes it easier to lift the pie plate out). Or, bake the custard in smaller custard dishes that are set inside the rimmed baking dish.

Peel sweet potatoes and cut into 1 or 2-inch chunks. The exact size doesn’t matter so much, just make sure all the pieces are basically the same size so they cook evenly.

In a pot of water, bring the sweet potato chunks to a boil then lower the heat and simmer 15 to 20 minutes until the pieces are soft and easily pierced by a fork. Drain.

Puree the sweet potato in a food processor until smooth. Put aside 1 cup of the puree for the custard. (Refrigerate the extra sweet potato puree and save it for another meal. It’s delicious with salt and butter.)

In a medium bowl, whisk the 2 eggs, 3 egg yolks, maple syrup. vanilla, cinnamon, nutmeg, salt, and sweet potato puree.

In a small saucepan, gently warm the half-and-half or milk.

Slowly pour the warm milk into the sweet potato mixture, whisking until smooth.

Pour the custard into the pie plate; don’t fill it all the way to the top, but instead leave a little space. Or, pour the custard into smaller custard dishes.

Carefully pour boiling water into the larger baking dish that the pie plate or custard dishes are sitting in until the water comes halfway up the pie plate or custard dishes. Transfer to the oven; bake until the custard is set and no longer jiggling in the middle, about 1 hour. Put the custard on a cooling rack and cool at least 10 to minutes before serving. Serve warm or at room temperature. Store leftover custard in the refrigerator.

Garnish with pecans.

The post Sweet Potato Custard appeared first on Mark’s Daily Apple.

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The day after Thanksgiving is one of my favorite days to open the fridge. It’s filled with stack upon stack of leftover containers, brimming with possibilities. And though I’m prone to turning those leftovers into something else — say, lasagna or soup — there will be at least one meal of unadulterated leftovers enjoyed throughout that post-Thanksgiving weekend.

For a single plate of leftovers, the microwave does a fine job of delivering this leftover bliss, but when I’m reheating leftovers for two people or more, there are much better ways to get turkey, potatoes with gravy, rolls, and stuffing from the fridge to the table. Here we’ll cover a basic timeline and methods for reheating Thanksgiving leftovers to bring them back to their original glory.

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Having the dinner table covered with more food than you can possibly eat in one sitting is the hallmark of Thanksgiving, and it’s hard to imagine scaling back for this once-a-year feast. The next day, though, the mountain of leftovers can seem a bit overwhelming — especially if you don’t think you’ll eat through everything anytime soon.

The freezer can come to your rescue and help with preventing food waste! Here’s a list of what can (and can’t) freeze well, plus how long each item will last in the freezer, so you can deal wisely with your Thanksgiving leftovers.

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Restaurant menus can reveal a lot about a country’s cuisine, but there’s a more authentic place to find the true building blocks of local food: in home kitchens. We turned to three passionate Mexico City eaters and peeked inside their cupboards to find out which ingredients they have on hand at all times. Here’s what they had to say.

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An urgency to get to your destination could mean ignoring your urgency to pee. But you’re only human, so that may not always be possible. What choice do you have when nature calls? Well, apart from surgically implanting a larger bladder, you do have other options. But they require a steady hand while still maintaining […]

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Shakespeare wrote, “We are such stuff as dreams are made on, and our little life is rounded with a sleep.” That quote highlights how deeply mysterious life is and how our waking hours appear to be woven from the same illusionary elements as our nighttime reveries. The mystery of dreams continues to baffle experts Psychologists, […]

Originally Posted At: https://breakingmuscle.com/feed/rss

In another article, I addressed the two-jointed muscles (TJM) of the lower body. This discussion will focus on the TJM of the arms: the biceps and triceps. So, here is a quick tutorial on two-jointed muscles: As the name implies, a TJM crosses two joints and performs dual functions. In example, it could be a flexor at one end and either a flexor or an extensor at the other end.

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Everyone has their tried-and-true method for making perfect fried eggs. Some people might cook them in pork fat, while others might add a lid to steam the tops to set them to perfection. There are people who like loading on the butter, and there are people who like olive oil for crispy edges. There are also people who swear by only using Grandma’s cast iron skillet for the most awesome, eggy goodness.

But Ree Drummond, aka the Pioneer Woman, has a method we’ve yet to hear about anyone doing. It might sound strange at first, but her technique is intriguing and something I need to try out immediately. Have you tried this?

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