Podcasts about preheat

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.Red Wine Brownie CookiesMakes 18 large cookies2 sticks (16 tablespoons/226 grams) unsalted butter2 cups (473 ml) dry red wine, any variety⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided3¼ cups spooned and leveled all-purpose flour (416 grams)½ cup (45 grams) natural, unsweetened cocoa powder, sifted1 teaspoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1½ cups (300 grams) packed light brown sugar2 large eggs, room temperature2 teaspoons vanilla extract8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it's at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don't be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.Weeknight CassouletServes 44 tablespoons olive oil, divided4 sweet Italian sausages (about 1 pound total)1 onion (any color), chopped1 stalk celery, thinly sliced2 garlic cloves, smashed and choppedKosher saltFreshly ground black pepperTwo (15.5-ounce) cans cannellini or white northern beans (undrained)1 cup water1 teaspoon white wine vinegar1 cup panko, coarse fresh bread crumbs, or cracker crumbs1/3 cup chopped fresh parsley1 bay leafHeat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Need help planning a baptismal birthday party? Never fear! The Lutheran Ladies' Lounge party-planning committee is here!  In this four-segment Sharathon episode, the Ladies provide friendly advice to anyone hoping to celebrate a baptism birthday in style. Rachel (subcommittee for interesting conversation) starts things off with a short Trivia Challenge all about the history and theology of baptism. Erin (recipe subcommittee) introduces a luscious simul-justus-et-peccator-inspired dessert recipe for Choco-Flan, also known as Impossible Cake. Sarah (music subcommittee) tells the story of a beloved baptism hymn: “God's Own Child, I Gladly Say It,” and Bri (subcommittee for fun) brings it home with five tips for planning the most enjoyable party possible.   Sources referenced in Rachel's Trivia Challenge:   Constantine the Great - Wikipedia  AUGNET : 1110 Augustine's baptism  Godparent - Wikipedia  gossip | Search Online Etymology Dictionary (etymonline.com)  Lutheran Service Book 601. All who believe and are baptized | Hymnary.org  Luther's Baptismal Rites - Lutheran Reformation  Erin's friend's recipe for Choco-Flan  Recipe from Clelia Gonzalez  Preheat oven at 350.   For the cake: store bought cake mix, I personally like Devil's food one because to me is more chocolatey, but any chocolate cake mix will do, prepare cake mix as per instructions in the box.   For flan: you'll need 6 large eggs, one can of evaporated milk, one can of condensed milk, a dash of vanilla extract, put all ingredients in blender, until well mixed.  Now, grease, with butter or non-stick spray, a Bundt cake pan, now proceed pouring all the cake batter. When done proceed to slowly pour all of the flan mix, bake for about 40-50 mins, or until you stick a fork/toothpick and comes out clean.   Let it cool down, and store in fridge. Once it is cold, you can release it onto a plate. Decorate with "cajeta/dulce de leche or caramel syrup and chopped pecans, you can decorate it prior to storing in fridge or prior to eating it.   Enjoy!!   The Lutheran Ladies' Lounge podcast is produced by KFUO Radio, the listener-supported broadcast voice of The Lutheran Church—Missouri Synod. To support the work of KFUO Radio during Sharathon (or anytime) — and request an exclusive Lutheran Ladies' Lounge thank-you gift — visit kfuo.org or text “KFUO” to 41444.  Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Hi Bakers, Who loves coconut?? I do and I love the chewy bits and rich, sweet, milky coconut taste any way I can get it! This easy cake recipe has tons of coconut flavor without the use of extract so it's naturally delicious. I put coconut milk in every bit of it… the cake, simple syrup, and the frosting. This dense, moist, coconutty cake is covered in the most addictive frosting that is a buttercream/cream cheese hybrid with the best qualities of both. This is a great cake. In fact, had a piece for breakfast with my coffee and then wanted more for lunch so you know it's good. Coconut lovers this one is for you! Enjoy -Carolyn Gluten-Free Coconut Cake Adapted from the Coconut Cake recipe by Sally's Baking Addiction makes a two layer 9” square cake Dry ingredients 2 1/4 cups Cup4Cup multi-purpose gluten-free flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour* 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Wet Ingredients 3/4 cup butter, softened 1 2/3 cups granulated sugar 4 large eggs 1/2 cup buttermilk 3/4 cup full-fat coconut milk, shaken 2 tablespoons applesauce, unsweetened 1 teaspoon vanilla extract 1 cup sweetened shredded coconut desired Coconut Simple Syrup 1/2 cup coconut milk liquid or low-fat coconut milk 1/2 cup granulated sugar Cream Cheese Buttercream Frosting 6 tablespoons butter, softened 1-8 ounce package of cream cheese 2 tablespoons coconut milk solids 1 teaspoon vanilla 3 cups powdered sugar ( you can use more if you want the frosting thicker) Garnish coconut chips Toasted coconut chips ( Bake in a 350F oven on a baking tray for about 5- 10 minutes or until golden brown. Stir these and watch carefully, they can burn quite quickly! I browned mine while the cake was cooling and the oven was still hot.) Preheat the oven to 350F and grease two 9” square pans. In a medium-sized bowl, whisk together dry ingredients and set aside. In a large bowl, mix together butter and sugar for a few minutes or until light and fluffy. Scrape down the bowl and add the eggs. Beat for 2 minutes or until combined thoroughly. Add buttermilk, coconut milk, applesauce, and vanilla, and mix well. Add dry ingredients to the wet and stir until almost mixed. Add coconut and mix until just combined. Scrape down the bowl and mix briefly. Divide the dough evenly into the two baking pans and place on the center rack of the oven. Bake for 15 minutes and then rotate the pans. Bake for about 15 more minutes or until a tester inserted into the middle of the cake comes out clean. Cool cakes completely on a rack. Run a knife around the edge of the cakes before removing them from the baking pans. If not using immediately, wrap cakes well with plastic wrap and refrigerate for up to 3 days until ready to frost. Coconut Simple Syrup Step In a small saucepan combine coconut milk and sugar. Cook while stirring over medium-high heat until sugar dissolves and the mixture is the consistency of syrup. Cool until warm. Brush the top of each cake with the syrup and let it soak in. If the cakes are cold, poke holes all over the surface of the cake to speed up the absorption of the syrup. Frosting Beat butter with an electric mixer in a medium-sized bowl until no lumps remain. Add cream cheese and coconut cream solids and beat until just combined. Add powdered sugar and vanilla and beat until smooth. Frosting can be made ahead and stored in the fridge or used immediately.  When the syrup has soaked in, frost the top of one of the cakes. Put the frosted side and the soaked top of the other cake together. Frost the top and sides of the stacked cake. I like to do this messy and make a lot of swirls and points for texture. Press coconut flakes onto the side of the cake and cover the top with toasted coconut. Enjoy! *Sweet rice flour is made from glutinous rice and is different from regular rice flour. I buy the Koda Farms brand online. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

https://tcoyd.org/       STEVEN V. EDELMAN, MD Founder & Director AKA: The Multi-Tasker e: steve@tcoyd.org Did you know Steve could be in a staff meeting, on a conference call and in an airplane all at the same time? With a PED always in hand, and thousands of emails in his inbox, how does he do it? Thank goodness he is immune to jetlag and is never off the clock. Even with all of this work, though, he still finds time to have fun as an aspiring doodle artist & prank caller. PS – He's also been a type 1 since he was 15.   Air Fryer Porkchops of LOVE Recipe:   INGREDIENTS ·       2 center-cut, bone-in pork chops, 1 1/2 – 2 inches thick ·       1 tablespoon brown sugar ·       1 tablespoon paprika ·       1 teaspoons salt ·       1 teaspoon fresh ground black pepper ·       1 teaspoon ground mustard ·       1 teaspoon onion powder ·       1 teaspoon garlic powder ·       1 tablespoons olive oil ·       1 Medium apple sliced ·       1 Medium onion sliced INSTRUCTIONS 1.  Preheat air fryer to 390 degrees for 5 minutes 2.  Rinse pork chops with cool water and pat dry completely with a paper towel. 3.  In a small bowl, mix together all the dry ingredients. 4.  Coat the pork chops with olive oil and rub in the mix. Rub it in well 5.  Cook pork chops in air fryer at 390 degrees for 5 minutes, flip the pork chops  and top with the raw apple and onions over the chops and cook for another 10 minutes. The chops are ready   Apple Onion Topping- Sauté the apple and onions in 1 T olive oil until tender. Top the pork chops Regardless of your preferred method, all chops should be cooked to 145°F. Once you know it by heart, you'll be able to cook juicy pork chops with confidence no matter the cooking method.   The Happy Diabetic Kitchen Podcast is sponsored by US MED Please visit https://www.usmed.com/happydiabetic/ today for a free benefits check   US MED WELCOMES THE HAPPY DIABETIC COMMUNITY When it comes to your health, nothing else matters. That's why with US MED, your health matters to us. From insulin pumps, continuous glucose monitors, blood glucose strips and more, your well-being is in the right hands with the experts at US MED. Call Us : 888-885-0012      

Join Caroline Wilson and Corrie Perkin for Ep 260 - Doesn't Saying Sorry Work Wonders This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES LIVE PODCAST EVENT thanks to Red Energy. Join us at the Sorrento RSL on Wednesday 26 April between 5pm - 7pm for a live podcast recording. Book your tickets now via the link HERE and https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie-jdgyj   This week on the podcast we discuss PM Anthony Albanese's apology to Vietnam Veterans for the poor treatment and lack of acknowledgement they received when they returned from service.   Plus Caro has an update for us on Gillon McLachlan's replacement and thoughts on what happens to an organisation when the boss stays too long.   In The Cocktail Cabinet for Prince Wine Store Myles Thomspon suggests some great pairings for Easter dining including; Escarpment 'Blanc' Pinot Blanc 2020 Querciabella Mongrana 2020 Yalumba Antique Tawny 375ml Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.   In BSF for Red Energy' The Passion of Private White by Don Watson Maestro In Blue on Netflix One Tray Chicken from the Weekend Australian (see recipe below)   Email feedback@dontshootpod.com.au or join us on Instagram or Facebook. This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN. One Tray Chicken 6 chicken thighs, bone in, skin on 500g kipfler potatoes, peeled and chopped into roughly 2 cm pieces 500g cherry tomatoes, left whole ½ cup green olives in brine, pitted and halved ¼ cup of olive brine ½ cup capers in vinegar, drained 4 garlic cloves, lightly smashed ½ lemon – halved, then finely sliced, skin, flesh and all ½ cup fresh oregano, leaves picked Salt flakes, freshly ground pepper 4 tablespoons red wine vinegar   Preheat over the 200C, in a large deep sided baking dish add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top. Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You're looking to create a chunky paste. Stir in olive oil and vinegar. Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle the chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50minutes or until golden, bubbling, juicy and irresistible.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before  starting the episode.Soft & Fluffy Sourdough Pull-Apart RollsLevain24 grams ripe sourdough starter60 grams all-purpose flour60 grams water12 grams caster sugarDough for Rolls440 grams all-purpose flour180 grams warm water115 grams whole milk, cold75 grams unsalted butter23 grams caster sugar10 grams fine sea saltEgg Wash1 large egg1 splash whole milkMake the levainIn a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it's ripe—for me, this is when I'd normally give it a refreshment. Cover and let ferment overnight. Mix together the doughFirst, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won't completely remove from the bottom of the mixing bowl).The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it's soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise). Bulk ferment the doughDuring the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping. Shape the dough into rollsAfter the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes. Proof the shaped doughAt a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it's cooler in your kitchen, give the dough additional time to rise. Conversely, if it's warmer, expect to bake the dough earlier. Bake the rollsAfter two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn't risen, give it another 30 minutes to rise and check again.Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Dawn Noe Nutrition and Consulting  Facebook/Instagram: Dawn Noe RDN  Twitter: @dawnnoe2 www.dawnnoerdn.com  Recipe of the Pod Cast: Julia Child's sautéed mushrooms in butter INGREDIENTS 2 tablespoons butter 1 tablespoon oil 1⁄2lb fresh mushrooms (sliced) 2 tablespoons minced shallots DIRECTIONS Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside. Add the mushrooms and saute for 4-5 minutes or until they begin to brown. Add the shallots and saute over moderate heat for 2 more minutes. Serve.       Spaghetti Squash Crust Pizza Cals:303 Protein:28 Carbs:18 Fat:17 Ingredients Crust: ▢ 2 packed cups cooked spaghetti squash, from a 2.2 lb spaghetti squash ▢ 1 large egg ▢ 3/4 cup finely shredded part-skim mozzarella cheese ▢ 1/4 cup shredded Parmesan cheese, not grated ▢ 1 teaspoon minced garlic ▢ 1 teaspoon dried oregano Toppings: ▢ 1/3 cup tomato-basil marinara sauce, or pizza sauce ▢ 1/2 cup shredded part-skim mozzarella cheese Instructions To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed. Cut it open, remove the seeds and scrape the squash out with a fork. Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well. Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil. In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.  

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeFor the rajma masala base2 tbsp ghee (or coconut oil)1 onion, finely chopped4 garlic cloves, finely chopped2in piece of ginger, peeled and finely chopped1 green chilli, finely chopped½ tsp ground turmeric½ tsp chilli powder1 tsp garam masala1 tsp cumin seeds2 x 400g tins pinto or borlotti beans1 x 400g tin chopped tomatoesFor the saag aloo topping2lb 4 oz small new or red skin potatoes (large ones cut in half)1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped1 ¾oz ghee (or unsalted butter)1 tsp cumin seeds1 tbsp black mustard seeds1 tsp ground turmeric7oz baby spinach, washedTo make the rajma masala base, heat the ghee or coconut oil in a large pan.Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.Add the garlic, ginger and chilli and cook for another 5 minutes.Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The last words of Christ to his disciples were straightforward and clear: “GO AND MAKE DISCIPLES OF ALL NATIONS . . .” (Matthew 28:18-20 NIV) We call it the GREAT COMMISSION and put it in capital letters because we know Jesus's last words deserve all caps. But whenever we hear a message on the topic or come across those verses in our reading, we cringe a little or wonder how they fit into our everyday. You might be asking: How does God want his commandment played out in my life? I'm not a missionary in a foreign country. I have three kids under three. I need to work outside the home. I have aging parents. How do I do the Great Commission right now, right here? I've had those same questions. I still struggle wondering what God wants from me on any given day. I don't think he minds that things aren't crystal clear. He likes it that I'm focused on how to obey him best. He wants me to live a life on mission and how I do that will most likely look different from how it looks in your life. GO, BUT NOT BY YOURSELF I love that the GREAT COMMISSION starts with God and ends with God. You and I don't go by ourselves. He's with us. He never leaves us. He gives us the time, the opportunity, the words. We just step into those gifts. Reminds me of my WOTY - I RECEIVE these opportunities and wisdom and timing and words. Bring it on! Jesus begins by saying, “All authority in heaven and on earth has been given to me…” (Matthew 28:18 NIV) Then he wraps it up with: “And surely I am with you always.” (vs 20) Whatever we do in between those two truths is up to us to work out the best we can, given our gifts, time and talents. LIVING LIFE ON MISSION MEANS LIVING AT THE READY What do you need to do to be ready to love your neighbor? Clear your schedule Pray and watch God interrupt your life Bake a cake Share some lemons You may have paused with number one: Clear your schedule. I intentionally limit my meet-up's with believers. I love and need my Christian friends, and they need me. I met with Laurie Baldwin today. I'll meet with my mentor tomorrow. But in the end, I'll see them in Glory. I try to keep part of my schedule cleared so that I'm available to those who don't know Jesus yet. My Dad's Favorite Lemon Cake 1 lemon cake mix 1 small pkg. lemon jello (orange works, too - oh, and pineapple!) 4 eggs 3/4 c. water 3/4 c. oil Topping: 1-2 cups powdered sugar Juice from one lemon - 2-3 T. Preheat oven 350 degrees Mix cake ingredients per box directions including the jello Pour into sprayed 9x13 cake pan While baking, make topping: Heat lemon juice on stove on low with 2 c. powdered sugar until sugar dissolves. Or, forget the heating part, and just whisk until the lumps disappear. While cake is still hot, make holes 2 inches apart with a fork--lots and lots of holes. Pour topping over, watch it soak in, and smack your lips. Divine, surely. Heavenly tang and sweet. After cake cools, sprinkle with powdered sugar. PS Call a neighbor

Gesine Bullock-Prado, the host of the Food Network's “Baked in Vermont,” celebrates Vermont's food scene with her newest cookbook, My Vermont Table. She joins us today to talk about the food of Vermont's six unique seasons.   Dog Team Tavern Sticky Buns MAKES 18 BUNS A Historic Vermont Recipe Excerpted from MY VERMONT TABLE: Recipes for all (Six) Seasons by Gesine Bullock-Prado Copyright © 2023. Used with permission of the publisher, Countryman Press. All rights reserved. The Sticky Buns produced by the recipe below, as found in Gesine Bullock-Prado's new cookbook, My Vermont Table. (Raymond Prado)   The Dog Team Tavern was built in the 1920s by Sir Wilfred and Lady Anne Grenfell in Middlebury, Vermont, and was made a mission house in 1931. It became a tavern in 1936 and was listed on the National Register of Historic Places in 2002. It was a place of local legend. It had catered to the likes of Elea- nor Roosevelt and Robert Frost. And as the years passed, it was frequented by the students of Middlebury College on parents' weekend. It was famous for its generous portions of prime rib and its “relish wheel.” But perhaps most loved were the sticky buns, served as an appetizer. How can you not love a joint that serves sticky buns as an appetizer? Tragically, the tavern burned down in 2006 and has left a community longing for the sticky buns that once were. It's around Thanksgiving that the online groups wax nostalgic for these sweet treats, with recipes exchanged and notes passed. The thing I love most about these is that they are soft as can be from the use of mashed potatoes and starch water from cooking the potatoes. Long live Dog Team Tavern sticky buns! DOUGH 12 ounces (340 g) russet potatoes, peeled and cubed 1⁄2 cup (99 g) granulated sugar2 teaspoons fine sea salt2 large eggs, beaten7 cups (840 g) all-purpose flour (I use King Arthur) One 1⁄4-ounce packet (7 g) instant yeast (I use Red Star Platinum Superior Instant Yeast)8 tablespoons (1 stick; 113 g) unsalted butter Oil for bowlNonstick cooking spray STICKY Butter for baking pans2 cups (426 g) light brown sugar 11⁄2 cups (169 g) chopped walnuts FILLING 2 cups (426 g) light brown sugar2 tablespoons ground cinnamon1⁄2 pound (2 sticks; 226 g) unsalted butter, very soft MAKE THE DOUGH Boil the potatoes until fork-tender. Drain, reserving 11⁄2 cups of the cooking liquid (aka starch water), and allow the reserved cooking liquid to cool. Place a drum sieve or tamis over a large bowl and press the potatoes through the sieve with a bowl or D scraper. Add the granulated sugar and the salt to the potatoes and stir well to combine. Allow to cool. Combine the reserved cooking water and eggs in the bowl of a stand mixer fitted with the dough hook. Whisk to combine. Add the potato mixture and then the flour and yeast. Mix until the dough just comes together. Add the butter,a small piece at a time ,and continue to mix until the dough is very smooth and shiny, about 10 minutes. Transfer the dough to a well-oiled bowl and turn the dough over to coat the dough completely in the oil. Cover with plastic wrap. Allow the dough to bulk ferment until doubled in size, about 1 hour. Transfer the dough to a parchment-lined sheet pan, spraying the parchment well with nonstick cooking spray. Press the dough so that it's a rough rectangle. Refrigerate to firm up the dough, about 1 hour. MAKE THE STICKY Butter two 9-by-13-inch baking pans. Divide the brown sugar evenly between the two pans. Spritz the brown sugar with enough water to make a thick, wet paste. Divide the walnuts between the two pans. FILL AND BAKE THE BUNS Roll out the dough into a rough 14-by-18-inch rectangle, about 1⁄2 inch thick. Combine the brown sugar, cinnamon, and butter in a bowl, stirring to create a thick paste. Spread the mixture evenly over the dough, leaving naked a 1⁄2-inch strip along one long edge. Roll up the dough, starting at the long edge opposite the clean edge. Pinch the seam to seal. Cut the roll into 18 equal-size pieces. Arrange the rolls in the pans (nine in each pan with cut side down), separating slightly, cover with plastic wrap, and allow to proof until almost doubled in size, 45 minutes to 1 hour. Preheat the oven to 350°F. Bake until golden brown, about 30 minutes or until the bun interior reads 200°F on an instant-read thermometer. Immediately unmold the buns onto two cooling rack–lined sheet pans.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------ You can buy the book here: https://shop.audreydunham.com/collections/cookbook or here: https://www.amazon.com/dp/0578753820/?ref=exp_chefaj_dp_vv_d Audrey Dunham is the author of the beautifully written cookbook, “Vegan Christmas Cookies and Cocoa” which has full page, colorful photographs of nearly every recipe in the book! Audrey holds a certificate in Plant-Based Nutrition from Cornell University, has an entertaining YouTube channel and an amazing Vegan Food Blog. Audrey is the quintessential food lover who is a pastry chef at heart, and now is expressing her passion for pastries in her first book. Audrey is the creator of “Peanut's Bake Shop,” named after the beloved character created by her husband, Jeff Dunham, the amazing ventriloquist and comedian. Audrey is a proud wife and the mama to 5 year old twin boys and Step-Mom to three grown girls. These Christmas cookies are literally indistinguishable from their conventional counterparts and it gives Audrey great satisfaction bringing these recipes to not only vegans but to mainstream cookie lovers as well. Chocolate Dipped Coconut Macaroons Recipe created by Audrey Dunham Yield: 12 Macaroons Ingredients: • 1 c. (106 g) shredded coconut (not flaked coconut) 1/4 c. (58 g) granulated sugar 2 Tbsp. (18 g) all-purpose flour 1/4 c. (59 ml) canned full-fat coconut milk (shake well before opening and stir contents before measuring 1/2 tsp. vanilla extract 1/4 tsp. salt 1/2 c. (93 g) dairy-free chocolate chips or chopped chocolate bar 1/2–1 tsp. coconut oil (if needed) For Best Gluten-Free Version: Try using your favorite gluten-free all-purpose flour in place of the regular all-purpose flour. Check the labels for all remaining ingredients to ensure they're gluten-free, as well. Instructions: 1. Preheat your oven to 350°F (approx. 177°C). 2. In a mixing bowl, stir together the coconut, sugar, flour, coconut milk, vanilla, and salt until well combined. 3. Using a 1Tbsp. / no. 60 (20g) retractable scoop, create 12 equal- sized coconut balls and drop each one onto a parchment-lined or ungreased baking sheet. 4. Bake in your preheated oven for 15–16 minutes or until the edges and some tips are golden brown. Allow the macaroons to cool on the baking sheets. 5. Once the macaroons are completely cool, melt the chocolate in 30-second increments (stirring in between) in the microwave, or in a double boiler over medium heat. If your chocolate is not velvety-smooth once melted, add the coconut oil a little at a time until desired consistency is reached. 6. Dip the bottom of each macaroon into the melted chocolate, twisting it gently in the chocolate to ensure it's thoroughly coated around the bottom rim. Return each coated macaroon to the baking sheet and let sit at room temperature for about 1 hour to set. Storage: These macaroons are best kept in airtight containers or on a plate covered with plastic wrap. Audrey's blog: https://audreydunham.com/ Audrey's YouTube channel: https://www.youtube.com/channel/UCBAyDAs2M6klx0Q09DKmsHQ Audrey's Cookie Kits: https://shop.audreydunham.com/collections/peanuts-bake-shop Om Instagram: @audreydunham

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download BAKED ONION RINGS – SOS FREE Ingredients 2-3 Onions (3 medium or 2 large) Wet Mix Ingredients ½ cup whole wheat flour 2/3 cup unsweetened soy milk (or other non-dairy milk) ½ tsp paprika ¼ tsp mild chili powder ½ tsp turmeric + a couple shakes of black pepper Dry Mix Ingredients 1 cup whole wheat bread crumbs ½ tsp paprika ½ tsp turmeric + a couple shakes of black pepper Instructions 1. To make 1 cup of homemade bread crumbs, use about 8 slices of bread, remove the crusts, and place on a baking tray with parchment paper or silicone pad. Bake at 200 degrees for 1 hour, flipping them over every 15 minutes. Turn oven off and if you think they still need to be crispier, leave them in the hot oven for another 30 minutes. The end goal of the baking is to have dried out bread with no moisture left inside. Let the bread cool. Break up the cooled bread and put in a blender to grind into crumbs. Note: Whole wheat bread appears to take longer to dry out than white, refined bread. We only use whole wheat. 2. Preheat your oven to 450 degrees before starting. 3. Slice your medium sized onion in half and push out rings that will be around 1” wide. If you have a large onion, slice into 3 sections so the rings you push out will be around 1” wide. 4. Mix all the wet ingredients into a bowl and stir well. 5. Mix all the dry ingredients into a different bowl and stir well. 6. Line a baking tray with a silicone pad or parchment paper. 7. Take an onion ring and dip it first in the wet ingredient bowl; then dip in the dry ingredient bowl coating the ring with the bread crumb mixture. It will help you if you use one hand solely for the wet mix and the other hand in the dry mix. If you use one hand for both, it gets too messy. Place the coated onion ring on the baking tray. Repeat the process for all onion rings you've sliced. Note: after you start this process, the wet bowl might start getting too dry; if this happens, just add a bit more soymilk to it to thin it out so it resembles a pancake batter.

Hello and welcome back to another Nikoli's Kitchen! Today... I baked a cake! And then I loved it so much I did it again!   Featured Recipe for this Episode White Cake Recipe: 9 T unsalted butter, softened 3 c caster Sugar (600 g)** 1 c canola oil 4 t vanilla 4 c all-Purpose flour (500 g) 2 T cornstarch 4-1/2 t baking Powder 1-1/2 t salt 1-1/2 c milk 9 egg whites at room temperature 1/2 c sprinkles (optional) ** To make caster sugar, add white sugar to a mortal and pestle or a blender and grind until it is fine. Its consistency should be between regular sugar and powdered sugar. You can just use regular white sugar here if you'd like. Preheat oven to 350°. Spray three 8" or 9" cake pans (I own the latter) with cooking spray and line the bottom with parchment paper. To do this, tear off a square of parchment. Fold it in half, then in half again until you have a smaller square. Then fold the edges over so it forms a point at one end, then again, and then again until you have a long, thin triangle. Flip over your cake pan and put the tip of the triangle at the center. Trim the fat end just before the edge of the bottom of the cake pan. Unfold and you'll have a nice circle that should fit well over the bottom of your cake pan. In a stand mixer, beat butter on medium-low speed until it is creamy. Add sugar and oil and beat until well-combined and creamy. This will increase in volume pretty substantially as well. You want it to be tripled in volume. Scrape down the sides and bottom of the bowl, then stir in the vanilla. In a separate bowl, whisk together your flour, cornstarch, baking powder, and salt. Measure out your milk. Mix 1/3 of your flour mixture into the butter/oil mixture at medium speed, just until combined. Mix 1/2 of your milk into the batter just until combined. Repeat the above two steps, mixing only until combined. Mix in the remainder of your flour mixture just until combined. Do not over-mix or your cake will become dense and chewy. Beat the egg whites with a hand mixer or with your stand mixer on high speed until stiff peaks form. Gently fold the egg whites and sprinkles into the batter. Do not over-mix!  Divide your cake batter evenly over your prepared cake pans. Bake at 350° for 30-40 minutes (less time for the larger pan, more for the smaller one). Rotate the cake pans halfway through baking to make sure they bake evenly. Bake until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and allow to cool for 15 minutes.  Place a small cooling rack over each cake pan and flip it over, holding the rack against the pan. The cake should release onto the cooling rack with little trouble. Remove the pan and allow the cake to cool completely before frosting. Be sure to remove the parchment paper before frosting the cake. This cake recipe is adapted largely from https://sugarspunrun.com/funfetti-cake-scratch/ with some additional tips from https://www.youtube.com/@benjaminthebaker.  Chocolate Buttercream Frosting: 9 T unsalted butter, softened 1-1/3 c powdered sugar 1/2 c dark chocolate cocoa powder 2 t heavy cream or milk (more or less to desired consistency) Whip together all ingredients in a stand mixer until light and fluffy.  ** Note - I tripled this recipe for the three cakes.  This recipe is from https://www.howtocookthat.net/public_html/buttercream-cupcake-frosting-recipes/. Raspberry Buttercream Frosting: 8 T unsalted butter, softened 2-1/2 c powdered sugar 12 oz raspberries 1/2 c water 2 T sugar 1/2 t raspberry extract Add raspberries to a saucepan with 1/2 c water and 2 T sugar. Cook over medium heat for 8-10 minutes. Strain out your raspberries- save them for layering between your cakes! Continue cooking the syrup, reducing it down until you have about 1/2 c raspberry syrup.  Combine all ingredients in a stand mixer and beat at high speed until light and fluffy.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Winter in Brooklyn" by Wendy Marcini. "Through Orbiting Stars" by Gerard Franklin.

Hi Bakers, Here is a dessert for all cobbler and cherry lovers! This rich dessert is easy and so full of cherry flavor that I know you'll love it. A bit of almond extract and lemon juice in the filling brighten and enhance frozen cherries quickly into a velvety, deeply delicious filling. Lightly sweetened cobbler tops this homey favorite that deserves a place on your table! Have fun making and eating this one -Carolyn Oops alert! In the audio, I said cobbler has 2 teaspoons of sugar instead of 2 tablespoons. Gluten-Free Cherry Cobbler Cherry Filling 6 cups frozen, pitted sweet cherries, thawed 1/2 cup granulated sugar 1 medium lemon zest and juice (about 1/4 cup of juice) 1/8 teaspoon almond extract Cobbler Dry Ingredients 1 cup +1 tablespoon Cup4Cup gf Flour 2 tablespoons granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 cup blanched almond flour 1/4 teaspoon salt 1/4 cup butter Wet Ingredients 1 large egg 1 tablespoon unsweetened applesauce 6 tablespoons buttermilk Preheat oven to 400F. Add filling ingredients to a medium-sized saucepan and mix together. Cook while stirring over medium heat until the mixture thickens and starts to gently boil. Take off the heat and set aside. In a large bowl whisk together dry ingredients except for the butter. Cut in butter until it is in small pieces and resembles bread crumbs. Set aside this mixture. In a small mixing bowl whisk together milk, egg, and applesauce. Add milk mixture to the dry and stir until a soft dough comes together. Scrape the bottom of the bowl to make sure all the dry mix is incorporated. Transfer the dough to a floured counter. Pat into a circle 1/2” thick. Cut into shapes 2.5” wide. Pour filling into a round pie 9” baking pan. Arrange cobbler pieces on top of warm cherry filling. Place the cobbler pan on a baking tray to catch any drippings. Bake for about 35-40 minutes or until topping is completely cooked*. The cobbler will brown well before the dough is done, so check the cobbler color in 10 minutes, if the dough is brown cover it with foil to slow browning. Cool cobbler for five minutes. Serve with vanilla ice cream. Enjoy! *If you are wondering if the cobbler topping is cooked, you can gently lift up the edge and see if the dough is done on the bottom side. You can also use an instant-read thermometer and test the cobbler dough temperature, it should read 205F-210F. --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

We are talking feeding people this week, and Portland, and who counts as family. Yes that's the little one in the pic, and me in the ‘stache. What a weird party that was! We wound up in a long conversation with an editor from another city, a visitor who tried to laser-beam you with his charm. “Don't you know the effect you have on men?” he later said, to one of us, a line I found kind of hilarious, like something from a book called, “Ninety Things To Say To A Woman That Might Get You in Her Pants.” The guy's life later went up in flames, and pretty publicly. I'm not throwing a log on that fire but will say, I was less than surprised.We are also talking this week's literati flare-ups (the stealth editing of Roald Dahl, the never-ending crusade against of J.K. Rowling, dust-up #609 at the Times) and their opposite, the people who come to your aid. Why not also feed them some chicken?Episode notes:“Taking My Ex Back In (for His Own Good),” by Nancy Rommelmann (NYT Modern Love)I misspoke when I said You Must Remember This is Kat Rosenfield's second book. It's her fifth! But the second I've read, and which I love love love love love.Paloma-cam during Kat Rosenfield's party for No One Will Miss HerMy Smoke ‘Em If You Got ‘Em partner, Sarah Hepola, went on record saying “The Witch Trials of J.K. Rowling” will be the Podcast of the YearI think we are all coming to realize that late 2020/early 2021 was a time when certain segments of the media and the public-at-large became absolutely possessed with a desire for the blood of their colleagues. I've written and talked about Donald G. [I accidentally said “J.”] McNeil Jr. a dozen times. He and Andy Mills, an original creator of the NYT's “The Daily” as well as its once-crown jewel podcast “Caliphate,” were both ushered out of the Times in February 2021. McNeil now writes on Medium, and Andy is working with Bari Weiss's The Free Press, including on “The Witch Trials of J.K. Rowling.” Good work will out. And speaking of not canceling people…Katie Herzog and Jesse Singal update the NYT flame-wars on the most recent episode of Blocked & Reported, “Times Wars, Episode IX: The Normies Strike Back.”Signs of the tide shifting? Penguin Random House to publish 'classic' Roald Dahl books after censorship criticism, by Theara Coleman (The Week) “NPR to Cut 10% of Its Staff,” by Katie Roberson (NYT)Hoisin ChickenThis recipe is very easy to double or triple. Cooking time will depend on the size of the chicken thighs and how many you have in the pan.* 8 chicken thighs, skin on* Salt and pepper* 3/4 cup hoisin sauce, Lee Kum Kee brand preferred, thinned out with 3 - 4 tablespoons soy sauce Preheat oven to 375F.Salt and pepper the chicken thighs on both sides and place them, skin side up, on a rack inside your baking pan or sheet. The rack will prevent the thighs from sitting in the cooking juices and becoming less crisp. No problem if you don't have a rack! Bake until chicken skin starts to brown, about 25 minutes. Pour and brush on hoisin-soy mixture. Make about another 20 - 25 minutes, until thighs are nicely shellacked.The drippings from the pan can be poured as-is over rice or, better, heat them in a small saucepan until somewhat reduced and yummier, about 5 minutes.Serve chicken with sticky rice and a cucumber salad: peeled and seeded cucumbers, sliced and mixed with rice wine vinegar and a large pinch of sugar and a smaller pinch of salt. Add some chopped fresh basil, mint or cilantro if you're feeling fancy.Three ways to make sticky rice! (Also called glutinous rice, sushi rice, and sweet rice.) I have not had great luck making sticky rice in the rice cooker, and have never tried the microwave method. Let me know if you do!Everything is more delicious when you become a paid or free subscriber This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

New Year's Benedictions - Preheat The Oven

This year, maybe one of your resolutions is to eat healthier or add more plant-based foods to your diet. Or maybe you're a vegetarian looking for some recipes to shake up your menu. Or maybe you're trying to move beyond high carb meals. Cook and food blogger Vasudha Viswanath has you covered in her new cookbook, The Vegetarian Reset. She joins to discuss and take listener calls.   Saag Lasagna Recipe from The Vegetarian Reset Here I replace the traditional meat sauce with a glorious spinach gravy that I typically use for saag paneer, and use ricotta for simplicity instead of the béchamel. This is a rich, unique dish that will rightly take center stage at every dinner party. In the photo the recipe was doubled and baked in a 9-x-13in baking dish, which is great for a crowd.   Ingredients 2–3 medium zucchini (1 lb/450g) 1½ tsp salt, divided, plus more forsprinkling zucchini 1 Tbsp ghee, or butter 1 tsp cumin seeds 1½ cups/240g diced onion 1 Indian green chile, jalapeño pepper, or Thai chile, chopped 1 Tbsp grated ginger 1 Tbsp minced garlic 1 cup/240ml water 1 lb/450g fresh spinach, if frozen thawed 1 tsp garam masala 15 oz/425g whole-milk ricotta ½ tsp cracked black pepper 2 oz/56g grated low-moisture mozzarella   Directions Step 1. Slice the zucchini lengthwise into 1/16 in/1.5-mm-thick slices using a mandoline slicer or knife. (Be very careful while using a mandoline; always use cut-resistant gloves.) Place the zucchini in a colander over a bowl, sprinkle it lightly with salt, and set aside for 15–20 minutes to draw out the moisture as you make the saag. Step 2. Preheat the oven to 400°F/200°C. Heat the ghee in a medium saucepan over medium heat. When hot, add the cumin seeds and wait until they are aromatic, then add the onions. Increase the heat to medium-high, and cook, stirring occasionally, until golden brown and caramelized. Step 3. Lower the heat to medium, add the green chile, ginger, and garlic, and sauté for 30 seconds. Pour in the water and bring to a boil. Mix in the spinach gradually and cook until it just wilts. Add the garam masala and 1 teaspoon salt and mix well. Turn off the stove and use an immersion blender to blend the spinach mixture until smooth. Step 4. Mix the ricotta, remaining ½ teaspoon of salt, and the pepper well in a bowl and set aside. Pat the zucchini slices dry with paper towels. Step 5. To assemble, in an 8-x-8-x-1 1/2 in/20-x-20-x-4-cm baking pan or casserole dish, layer one-third of the spinach saag, one-third of the zucchini slices, and half the ricotta. Repeat. Top the last layer of ricotta with the remaining spinach saag and zucchini slices, and sprinkle mozzarella evenly on top. Step 6. Bake for 40–45 minutes, or until the cheese melts and turns golden brown in spots. Serve hot. Cooking Notes Freeze leftovers in an airtight container for up to 2 months. Defrost in the microwave. Reprinted with permission from THE VEGETARIAN RESET by Vasudha Viswanath, The Collective Book Studio, January 2023.

Chef Del currently works as a culinary specialist at The T. Colin Campbell Center for Nutrition Studies where he teaches whole food, plant-based cooking classes and helps those who are looking to adopt a healthier lifestyle. His online community CNS Kitchen has grown to almost 6,000 members since March of 2022 and has received rave reviews by its members. CNS Kitchen is expanding its offering in 2023 to include a nine-week wellness course, book studies, guest chefs, and more. Chef Del's is working on a new book tentatively called The Whole Food is Soul Food Cookbook, co-written with Sharme Ridley (Atlanta Creole). Follow Chef Del on Facebook:https://www.facebook.com/ChefDelSroufe/ Instagram: https://www.instagram.com/chefdelsroufe/ and in CNS Kitchen: https://cnskitchen.nutritionstudies.org/landing?space_id=6463211 Jackfruit, Sauerkraut, and Apples From the upcoming cookbook “The Whole Food is Soul Food Cookbook” by Del Sroufe and Sharme Ridley. My mom's New Year menu almost always included pork and sauerkraut. I love anything sauerkraut, but in my version jackfruit replaces the meat and I add apples to balance the tart sauerkraut. Yield: 4 servings Ingredients 2 (20-ounce) cans young jackfruit, drained 1 Tbsp granulated garlic 1 Tbsp nutritional yeast 1 Tbsp almond meal 1 tsp sea salt, or to taste 1 large yellow onion, chopped 3 Granny Smith apples, thinly sliced 2 tsp caraway seeds, crushed 2 cups low-sodium vegetable broth (more as needed) 1 (24-ounce) jar sauerkraut, drained Instructions 1. Preheat the oven to 375 degrees F. 2. In a medium bowl, combine the jackfruit, garlic, nutritional yeast, almond meal, and sea salt. Mix well. 3. Place the jackfruit on a baking sheet and bake for 10 minutes. Turn the jackfruit over and bake for another 10 minutes. 4. While the jackfruit bakes, sauté the onions in a large skillet over medium heat for 7–8 minutes until they are translucent and start to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan. 5. Add the apples, caraway seeds, and vegetable broth to the pan. 6. Spoon the apple mixture over the baked jackfruit and top with the sauerkraut. 7. Bake for 30 minutes until the broth is reduced. Hoppin' John From the upcoming cookbook The Whole Food is Soul Food Cookbook by Del Sroufe and Sharme Ridley My dad has been serving Hoppin' John forn New Year's Day for as long as I can remember. His version includes ham, but I make mine meat-free and serve it with cornbread and greens. Serves 8 Ingredients 2 medium yellow onions, diced 3 stalks celery, diced 4 cloves garlic, chopped 1 Tbsp fresh thyme leaves, minced 2 medium green bell peppers, diced 1 pound dried black-eyed peas, soaked overnight* 3-5 cups vegetable broth, more as needed 2 Tbsp mellow white miso, whisked together with ¼ cup water, optional Sea salt and black pepper, to taste 6 cups cooked brown rice, for serving ½ cup sliced green onions for serving Instructions 1. Heat a large saucepan for 5 minutes over medium heat. 2. Add the onion and celery to the pan and sauté for 7–8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan. 3. Add the garlic, thyme, and green bell pepper, and cook for another minute. 4. Add the black-eyed peas and 3 cups vegetable broth. Cook over medium heat until the peas are tender, about 50-60 minutes. (See note) 5. Add the miso, season with black pepper, and cook for 5 minutes. 6. Serve over brown rice garnished with green onion. Note If you are using frozen black eyed peas or fresh, reduce the cooking time to 15 minutes. Check them for doneness, and if needed, add more broth and cook them a little longer.

Welcome to the Lit for Christmas Eve party! In this episode, Marty and his wife, Beth, take on the grandfather of Christmas literature--Charles Dickens' A Christmas Carol. BONUS POINTS: Take a shot every time Beth yells "Shout out to my peeps!" (WARNING: You will become very drunk.) SPIRIT OF CHRISTMAS PRESENT: Smoking Bishop courtesy of punchdrink.com (https://punchdrink.com/recipes/smoking-bishop/) Ingredients: · 750 ml ruby port · 750 ml red wine · 1 cup water · 1/2 cup brown sugar · 1/4 teaspoon grated ginger · 1/4 teaspoon allspice · 1/4 teaspoon grated nutmeg · 4 oranges · 20 cloves, whole Directions: 1. Preheat oven to 350 degrees. 2. Wash and dry oranges. Pierce and stud each orange with five cloves. 3. Place oranges in a baking dish and roast until lightly browned all over, 60-90 minutes. 4. Add port, wine, water, sugar and spices to a saucepan, and simmer over low heat. 5. Slice oranges in half and squeeze juice into the wine and port mixture. 6. Serve in a punch bowl, and ladle into individual glasses. SPIRIT OF CHRISTMAS PRESENT NONALCOHOLIC ALTERNATIVE: Use ingredients and follow above directions, substituting 750 ml of sparkling grape juice for ruby port and 750 ml of sparkling cranberry juice for red wine. Lit for Christmas Party Hosts: Marty has an Master's in fiction writing, MFA in poetry writing, and teaches in the English Department at Northern Michigan University in the Upper Peninsula of Michigan. He served two terms at Poet Laureate of the Upper Peninsula, and has published the poetry collection The Mysteries of the Rosary from Mayapple Press. For more of Marty's thoughts and writing visit his blog Saint Marty (saintmarty-marty.blogspot.com) or listen to his other podcast Confessions of Saint Marty, also on Anchor.fm. Marty is a writer, blogger, wine sipper, easy drunk, and poetry obsessor who puts his Christmas tree up in mid-October and refuses to take it down until the snow starts melting. Beth has a BS in English Secondary Education. She has worked as a substitute teacher, medical transcriptionist, medical office receptionist, deli counter attendant, and Office Max cashier. Currently, she works in a call center and enjoys discussing/arguing about literature with her loving husband. Music for this episode: "Jingle Bells Jazzy Style" by Julius H, used courtesy of Pixabay. "A Christmas Treat" by Magic-828, used courtesy of Pixabay. Other music in the episode: "A Christmas Carol." Bricusse, Leslie. Scrooge (Original Motion Picture Soundtrack). Columbia Records, 1970. A Christmas Carol sound clips from: The Campbell Theater 1939 radio production of A Christmas Carol, narrated by Orson Welles and starring Lionel Barrymore. This month's Christmas lit: Dickens, Charles. A Christmas Carol. Suzeteo Enterprises: Greenwood, WI, 2019.

Dog treats fall into different categories, such as training, comfort, and just because treats. Dogs love treats no matter what the occasion! So why not do something different for the holidays to include them in the festivities? After all, your fur kids are part of the family! There are plenty of ways to make tasty and easy dog-friendly cookies and biscuits like the dog treat recipes for the holidays we've listed below. They are made with fresh ingredients that you choose to make your pup happy for the holidays. Even dogs with special diets or allergies don't have to miss out. These holiday treats are homemade, and some smell good enough for a human to eat!Sweet Potatoes and Peanut ButterDogs love peanut butter (make sure it's xylitol-free), and sweet potatoes provide an excellent source of dietary fiber that aids the digestive system in functioning more effectively. Try this recipe that takes about forty minutes to prepare and bake for a great holiday cookie for your fur kids.You'll need:all-purpose flourTwo eggs1/4 cup baked sweet potato2 tbsp peanut butter1/2 tsp salta cookie sheetand an airtight container1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees.2. Mix together flour, eggs, sweet potato, peanut butter, and salt.3. Add a little water as needed to get the dough to knead until a dough forms.4. Roll out the dough to about 1/2-inch-thick using a rolling pin on a floured surface and cut them out with your cookie cutter.5. Bake for about 40 minutes until they are a proper dog biscuit-remember; these aren't chewy treats!6. Let these treats cool on a wire rack on a stable surface.Cranberry Christmas CookiesHomemade holiday dog treats are a great way to show your pups that you love them like family! Try a cranberry-based dog treat recipe for the holidays and include the pups in the family festivities. Use leftover cranberry juice to make these dog-loving treats packed with nutrients that help keep your dog's bladder and urinary tract healthy and improve digestion. Your dog will drool over this fruity and sweet cookie that is safe for humans, too! After preparation, these cookies bake for about 20 minutes.You'll need:1 1/2 cups barley flour1 1/2 cups green pea flour (or other flour substitutes)1/2 tsp unprocessed sea salt1 tsp ginger1 tsp ground seaweed/algae1 egg1 TBSP extra virgin olive oil or coconut oil2/3 cup pure, unsweetened cranberry juice1/4 cup pure honey (Manuka Honey offers more mineral benefits)3/4 cup plain yogurt1. Preheat oven to 350°F and prepare cookie sheets by greasing them with extra virgin olive oil2. Mix all the ingredients together3. Roll into 1-inch balls and arrange them on your cookie sheets4. Bake for 20 minutes or until golden brownIIf you're feeling creative, you can conjure up various holiday treats that call for your dog's favorite flavors. Be sure to consider any health conditions or allergies your pup may have to the ingredients needed for any dog treat recipe. Remember, dog treats should never be substituted for a meal and shouldn't be more than 10% of your dog's daily caloric intake. Happy holidays to you and the pets!

On this week's episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O'Briensbridge and is also the author of Hungry Soul. This week, Jacques prepared beetroot wellington which is the ultimate vegan dish. Jacques also gave listeners advice on how to serve this dish including both the ingredients and recipe. INGREDIENTS · 4 medium cooked beetroot (peeled) and cut in thick rounds. · 2 tbsp balsamic vinegar & 1 tbsp olive oil · 500 g mushrooms (roughly chopped) · 3 shallots or small onion (roughly chopped), · A stick of celery … chopped finely · 1 cup of breadcrumbs · 1/2 cup walnuts · 4 garlic cloves (peeled and finely chopped) · A nice pinch of thyme & a little sage · Pinch of salt and pepper · 300 g puff pastry, 1 sheet · 3 tbs plant milk, a drop of oil and a tsp of maple syrup (for brushing) INSTRUCTIONS - If the puff pastry is frozen, make sure it has thawed out before use. - Steam or boil the beetroot whole. Allow to cool, then peel, cut into thick 10mm round wheels. - Drizzle with the oil and balsamic vinegar and a pinch of salt. Put under the grill until a little crisp on each side. Set aside to cool. To make the mushroom stuffing: - Fry mushrooms with a little salt until dry, let cool a bit then transfer to a food processor. - Fry the shallot or onion, garlic and celery in a drop of oil until soft then add to food processor. - Add the walnuts, breadcrumbs and herbs to the food processor and reduce all to a paste. - Add a good grind of black pepper. - Taste the mixture to see if it needs a little more salt. - Preheat oven to 200°C or 390°F. - Roll out the puff pastry sheet onto grease proof paper. - Spread the mushroom stuffing onto the pastry leaving a boarder along the edges. - Place the beetroot pieces side by side upright, then wrap them with the stuffing to make a log, making sure all the edges are well sealed. - Allow to rest in the fridge for 30 minutes or a little longer to firm up. - If you like, using a butter knife lightly score the surface to give it a nice feature. - Brush the pastry with plant milk mixture and bake in the

Bakemas day 10! If you're looking for the essence of Christmas, in a cookie, today's cookie mix in a jar is for you - classic gingerbread (to make gingerbread men a course!). Credit for this one goes to @thedomesticgeek1 Thanks so much for sharing!   Source Link: https://www.youtube.com/watch?v=W1rxIYdXkPA Jars with Labels: https://smile.amazon.com/Encheng-Canning-Canistes-Containers-Dishware/dp/B08L6HKJKP?pd_rd_w=PNe4X&content-id=amzn1.sym.f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_p=f2c818da-d87b-4e54-b2fe-ab9306b41593&pf_rd_r=JXAFEV74V59NNPM4SRZQ&pd_rd_wg=hkoyh&pd_rd_r=7154b8a7-b014-40f4-a382-94d0e5c658b8&pd_rd_i=B08L6HKJKP&psc=1&ref_=pd_bap_m_aisles_rp_aisle_1_wdg_58_1_1_t   What You'll Need: - A 1 qt. (32 oz.) jar - 1 1/2 cups flour - 1/2 tsp baking soda - 1/2 tsp baking powder - 1/4 tsp. salt - 1 cup packed brown sugar - 1 1/2 cup flour (this is not a typo!) - 2 tsp ground ginger - 1 tsp ground allspice - 1 tsp cinnamon - 1 tsp ground clove   What You'll Do: 1. whisk together the flour, baking soda, and salt; pour into the bottom of your jar, and press down into a level layer 2. on top of the flour, add the brown sugar, and press down into an even layer 3. whisk together the flour, ginger, allspice, cinnamon, and clove; pour into the bottom of your jar, and press down or shake into a level layer 4. place the lid on the jar; add a name tag; add a bow; tape on the ingredients and instructions for your gift recipient, and deliver with love   FOR YOUR GIFT RECIPIENT (Print and attach these to each jar) What They'll Need: - 1/2 cup butter, melted - 1 large egg - 3/4 cup molasses   What They'll Do: In a large mixing bowl, mix melted butter and egg. Add molasses and the entire jar of cookie mix. Stir until well combined. The dough will be thick so you may want to use your hands. Wrap dough in plastic wrap and refrigerate for one hour. Preheat oven to 350°F. On a well-floured surface, roll out the dough to 1/4 of an inch thick. Use cookie cutter to create gingerbread men and transfer them to a parchment-lined baking sheet. Bake for 12-14 minutes. Enjoy!   Scripture(Matthew‬ ‭7‬:‭9-11 NLT): ““You parents—if your children ask for a loaf of bread, do you give them a stone instead? Or if they ask for a fish, do you give them a snake? Of course not! So if you sinful people know how to give good gifts to your children, how much more will your heavenly Father give good gifts to those who ask him.”"   #bakemas2022 #giftsinjars #cookiesinajar

Welcome to our Christmas special!Also special as we recorded this episode in front of our first audience at the Henley Community Garden with the Gladesville Happy Hens. We hope you enjoy listening to us talk about our book advent (list below) while also prescribing something to eat and something to read for two letter writers. The list of books discussed is below and there will be more information about this and the recipes discussed in the Shownotes.Thank you for listening to us this last year, and we look forward to returning with a Summer special in January. Until then, happy holidays to all.Sophie & Germaine xxWe started our episode by offering a couple of sweet treats taken from books we have both loved and talked about this year. Sophie and Nigel Slater's Christmas CakeIt was always going to be a Christmas cake for me. And always, my favourite recipe by Nigel Slater from the Christmas Chronicles (but also available here online).Germaine and Ella Risbridger's Three Ingredient BrowniesI was intrigued to try such an easy recipe after we read The Year of Miracles: Recipes about Love, Grief and Growing Things in Season 2, Episode 4 so decided to try it. It is easy. And tasty! Simply Nutella, eggs and flour. Here is a similar recipe to Ella's if you haven't read her book. Book List* Advent by Anja Dunk * Christmas Days by Jeanette Winterson* Festive Spirits by Kate Atkinson (Lucy's Story)* How to End a Story by Helen Garner* Harry Potter and the Philosopher's Stone by J.K. Rowling* The Paper Palace by Miranda Cowley Heller* The Christmas Chronicles by Nigel Slater* Seeing Other People by Diana Reed* Small Things Like These, Clare Keegan* Overheard: the art of eavesdropping by Oslo Davis* Wombat Divine by Mem Fox* Cooking for Claudine by John BaxterLetter 1Thank you for this! I am emerging from a marriage break up and I need some lightness and happiness in my life. Maybe a bit of courage too.Germaine's book prescriptionMaira Kalman's The Principles of Uncertainty is one of my favourite books that I return to whenever I am feeling in need of a reminder that life always contains lightness alongside the need for courage. Kalman is perhaps best known for her children's book illustrations and as a contributor to the New Yorker magazine, however this illustrated memoir is a different way of reflecting and understanding the meaning of her life. Her quirky illustrations, existential questions and melancholic observations are very powerful. I prescribe it as a completely different way of reading about life. Kalman walks the streets of New York and draws the people she sees. Her daily walks in Central Park with an old friend also impact on her sense of wellbeing. She reminisces about her childhood and the past. It's a visual journey through her mind!Sophie's recipeI think it has to be cake. Specifically, a sponge, though one with structure so it won't deflate on you or be finicky about travelling. Something you can cut and come again and keep in the fridge. Take to work to share, take to a morning tea with your friends. You can't not be cheered by a sponge. And you can take courage that this recipe will work! As Nigel Slater says in Christmas Chronicles, “there was something about the way my mother would put a cake on the table that made me feel all was well. Safe. Secure. Unshakeable'Here's my sponge cake recipe, please try it, fill it with jam, cream, curd, love, whatever you have to hand!Letter 2I am going ‘home' for Christmas for a number of reasons. It may well be our last - or only-  ‘family' holiday with all 6 of us that we will remember, as my eldest is 19 and will be moving on with his life - a fact we celebrate and mourn, and my youngest is 11, and therefore too young to remember our trips before the Covid years.  Included in the trip are 2 weeks in the UK to have our first English Christmas with my family, and our first one all together in 7 years. It is always a little bittersweet without my Dad, whose presence is long missed, but it is definitely a time for celebration.What will make the trip a little more interesting, and is making my mother slightly apprehensive, is a history of tension between my brother and sister - I refuse to get sucked in to any drama and can smooth almost any situation - but I want her to feel excitement and eagerness about spending this time together, so do you have a suggestion for a book that celebrates the joy of family reconnection, or something that will bring light to dark winter evenings? Something fun, but real would be grand. And she is always fond of a murder.In terms of asking for something to cook, I am being held responsible for an Australian style brunch - limited by available ingredients so sadly no mango unless I smuggle them in (which I may), and need something sweet, but light to finish the traditional croissants and smoked salmon, and that won't compete with pavlova and Christmas pudding that will be served after late lunch. Also, my mother loathes cream and milk, unless cooked into a cheese sauce, so yoghurt is out.Hope that's not too prescriptive? I love listening to you both, and hearing your discussions.Sophie's recipeWhat about a warm Christmas crumble? In a medium-sized saucepan, mix together about 2 cups frozen (or fresh berries) with about 2 cups rhubarb, apple or stonefruit (depending on season and taste. Add 1/3 cup sugar, 1 tsp vanilla paste and the juice of one orange or lemon and cook on low heat for about 10 minutes or until the fruit is soft. Transfer to a bowl and pop in the fridge to cool or if cooking the crumble straight away, tip into an oven-proof dish.For the crumble topping, in a medium bowl, combine 50g unsalted butter, cold and cubed, 1/2 tsp cinnamon, 1 tsp vanilla paste, 1/2 cup almond meal, 1/4 cup brown sugar, 1/4 cup rolled oats, 1/4 cup shredded coconut and 200g marzipan. Work everything together with your fingers and crumble together. Preheat oven to 180C and crumble the topping over the layer of fruit and cook for about 20-30 minutes or until the topping is golden. Serve hot with cream, yogurt or ice cream. Germaine's bookI rose to the challenge with this letter and managed to find a book that is about family and reconnection, with humour and depth. Also, there is a missing person! I'll let you discover if it's a murder or just a side mystery… When God Was A Rabbit by Sarah Winman is a family story about bad things happening to good people and good things happening to good people! This is the poignant tale of Ellie and her family from her childhood in the 1960s through to her adulthood in the early 2000s. There is a cast of quirky characters, all damaged and all loveable who feel very real. Winman also writes beautifully about sibling bonds, “I am here but I am not yours”. While the characters (like families) frustrate, make you laugh out loud and also cry, ultimately, they express the love and hope within us all, no matter what has happened.Thank youOur thanks to Emma and her volunteers from the Gladesville Happy Hens for organising our event and for being so generous with her time and energy.As always, thanks to Kristy Reading for producing every episode of our podcast!We acknowledge that the land on which we work and live is the traditional land of the Wiradjuri Nation and Wallumedegal people. These people are the Traditional Custodians of this land and form part of the wider Aboriginal nation known as the Eora Nation. We pay our respect to Elders past, present and emerging and extend that respect to all First Nations people. Get full access to Something to Eat and Something to Read at somethingtoeatandsomethingtoread.substack.com/subscribe

 This podcast is proudly supported by Red Energy. This week Caro and Corrie review the Year that was in lists – including the Year's 5 Big News Stories, the big Footy Stories, the big Farewells and much more. In the Cocktail Cabinet for Prince Wine Store – Myles Thompson brings us the Year's 5 Great Drinks including; Aged Aussie Riesling Gin - Lind & Lime Gin Australian Chardonnay - Baxendale Chardonnay Australian Grenache - Aphelion Confluence McLaren Vale USA wines are a big prediction for the future – West Coast and California Use the promo code MESS at checkout on line or instore for your 10% listener discount.   Mentioned in BSF; The Settlement – Jock Serong Lessons in Chemistry – Bonnie Garmus The Love Songs of W.E.B Du Bois – Honoree Fanonne Jeffers The Lessons – Ian McEwan Screen Slow Horses (2nd series just started on Apple TV) Shetland (final series) Licorice Pizza She Said See How They Run Joyride The Lost City of Melbourne (doco) North Sea Connection (SBS on demand) Bridgerton (series 2) Elvis Good Luck to You Leo Grande Gaslight (on Stan) Bad Sisters (Apple TV) This Is England   Food Jo's Tuna Dip (Ep 222 HERE) Oasis – Station Street in Fairfield (for Baklava and middle eastern supplies) La Mana Fresh in Brunswick Belongil Beach Italian Food in Byron Bay Embla (122 Russell Street) Jen's Lemon Ice-cream (recipe HERE)   Alice Zvlaski's – butternut squash with sage and olives (see recipe below) Rick Stein – Madras fish Curry Cilento in Southern Italy Greek Chicken with Lemon and Oregano (Ep 225 recipe HERE)   We also touch on the Year's 5 Big Grumpy Moments – why did so many revolve around transport?    In 6 Quick Questions we touch on the 5 popular words from 2022 we never want to hear again, the footy issues we hoped will be resolved in 2023, the happiest memories of 2022 and a few amazing facts from the year that was. Email the show via feedback@dontshootpod.com.au   Butternut Squash with Sage and Black Olive from In Praise of Veg  by Alice Zaslavsky Serves 4 2 butternut pumpkin (squash) 1 teaspoon brown sugar (muscovado is my fav here) 1 teaspoon salt flakes 1/3 cup (80 ml) olive oil plus an extra teaspoon 100g macadamia nuts 80g butter 50g kalamata olives, pitted 1 handful of fresh sage leaves, plus extra to garnish   Preheat the oven to 190degrees C with a baking tray inside. To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves. Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits. Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin. With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit. Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts. When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.

To celebrate New Year's Eve this year, my friends and I are splitting up. Don't worry; it is not a radical concept but rather a reason to gather and be able to do it all. What we are splitting is the entertaining! I am doing a cocktail party at home during the early part of the evening; then, the celebrations continue at their house for dinner and beyond or until after midnight. Brilliant, I say! My part of the evening is just what it is meant to be. An introduction to the main event, a party to start the party, and a way to gather and rev up engines for the long race that are New Year's Eve celebrations. I love the idea of welcoming guests with a “house drink,” and for this evening, I am making my version of French 75, a Champagne-based cocktail that is lethal and delicious. The original one is made with gin, but I prefer this cocktail made with vodka, so, fresh lime juice, champagne, and soda water are stirred together. I make it in pitchers and keep it chilled in the fridge. I then serve it in fancy cocktail glasses… its golden color is true glamour. For a lovely cocktail party, serve some hot and some cold hors d'oeuvres. And calculate two of each per person. Some will have three or four, others one. Arrange each one on its separate tray or platter, and either pass them around or leave them on sideboards for people to help themselves. Just keep an eye on the trays and replenish them as needed. At home, I don't think it is necessary to have a full bar like at a restaurant. You know what your friends like to drink, so have plenty of that. Do remember to have extra ice and lots of cocktail napkins. When planning hors d'oeuvres, variation is key. Have some with and without bread, some as easy as toasted nuts with spices, and others a bit more elaborate. These tidbits are meant to whet the appetite and add a layer of festivity before the main event. For this night, easiness with a bit of pizzaz is all I need by making some small bites that please everyone. I know we are going to have a delicious dinner later on. I do, however, like to glam them up; after all, it is once a year! I am preparing smoked salmon on cucumber rounds, making homemade potato crisps served with a garlic aioli dip, and baking parmesan crisps served with sour cream and a dollop of salmon or trout caviar (my new favorite thing). Other ideas are paté of foie gras on toast points, shrimp dipped in spicy cocktail sauce, and baby tomatoes dipped in salt. Think of a mixture of color, texture, and flavors. For the warm selection, I love mushrooms stuffed with truffles, pigs in a blanket (I know, I know, but they are always devoured and a true crowd-pleaser), and cheese puffs, a really old-fashioned hors d'oeuvre that I learned in Palm Beach. The order in which to serve them is the same as a dinner: start with the vegetable ones, then the cheesy ones, continue with all the fish or shellfish and end with the meats. I have moved some furniture around - basically just pushed armchairs toward the perimeter of the room - to allow for friends to stand and move around more freely. Flowers and foliage adorn the side tables, and jazzy music is playing softly in the background. Ok, not so softly; I want to get this party going! Champagne Cocktail a la French 75 Serves 6 1 cup vodka8 tablespoons fresh lime juice1 cup sparkling water1 750ml bottle of Champagne, Cava or Prosecco In a pitcher half-filled with ice, stir in the vodka, lime juice, soda water, and Champagne. Strain and serve very cold in Champagne coups or martini glasses. Parmesan Crisps with Salmon Caviar Makes 20 approx Totally addictive to both eat and make, these crisps are also great to use as a garnish for soups and instead of croutons for salads. They are quite salty -baking the cheese brings out its most pungent flavor and so, a little sour cream balances out the flavors. 2 cups grated Parmesan cheese1 cup sour cream4 oz salmon or trout caviar Preheat the oven to 350 degrees. On a cookie sheet lined with parchment paper, make 1 teaspoon mound with the parmesan cheese, separated about 3 inches. Bake in the oven for 10 minutes until the cheese is totally melted and lightly golden. Repeat with the rest of the cheese. Remove from the parchment paper and let them cool. Arrange the parmesan crisps on a serving platter, add a small dollop of sour cream, and top with a 1/2 teaspoon of salmon or trout caviar. Serve immediately. Palm Beach Cheese Puffs These cheese puffs are served in every single elegant house in Palm Beach. Arranged on highly polished silver trays, these are a perfect pre-dinner bite. If you like spice, add a few sprinkles of red cayenne pepper or your favorite seasoning. * 1 cup mayonnaise * 1 cup parmesan cheese, grated* 1⁄2 cup yellow onion, very finely chopped * Salt & pepper to taste * 10 white bread slicesPreheat oven to 350 degrees.In a bowl, mix together the mayonnaise, parmesan cheese, and onion. Season with salt and pepper. Cut the bread into rounds using a 1-inch cutter and arrange them on a baking sheet in one layer. Place a heaping teaspoon of the mayonnaise-cheese spread on top of the bread to cover well, making the shape of a small hill. Bake for about 6 to 8 minutes or until the tops turn golden.To serve, transfer to a decorative plate and serve hot.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Sam Tripoli and Eddie Bravo make chicken shawarma and try to convince me that Covid is just the flu   Follow Sam: https://www.instagram.com/samtripoli/ Follow Eddie: https://www.instagram.com/eddiebravo10p/   CHICKEN SHAWARMA   INGREDIENTS Lemons, juiced Olive oil Smashed / minced garlic Kosher salt Black pepper Ground cumin Paprika Turmeric Ground cinnamon Red pepper flakes Boneless, skinless chicken (thighs recommended) Chopped parsley   1. Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika,  turmeric, cinnamon, red pepper flakes; whisk to create the marinade 2. Add chicken, toss well to coat.  Cover and store for at least one hour. 3. Preheat oven to 425° 4. Grease sheet pan with olive oil 5. Place chicken on greased pan 6. Roast until browned and crisp (30-40 min). 7. Remove from oven and let rest 8. Drizzle with Tzatziki and parsley; serve with rice and pita   PEACHES AND BRIE   INGREDIENTS Wheel of Brie Peaches Vinegar Mustard Brown sugar   1. Wrap wheel of brie in tin foil and place on grill for 5-10 min. 2. Slice fresh peaches  3. Toss with vinegar, mustard and brown sugar   This episode is brought to you by Solo Stove. Get an extra $10 off when you use the code “BURNING” at http://www.solostove.com     This episode is also brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show!    This episode is also brought to you by Made In Cookware. Go to http://www.madeincookware.com/burning to get 15% off full priced items.   Go to https://ridge.com/burning to save up to 40% through December 22nd! Thanks to Ridge for supporting the show!   This episode is also brought to you by Omaha Steaks. Visit http://www.omahasteaks.com and use code BURNING to get The Perfect Gift Package for just $99.99   Thanks to Kamikoto for sponsoring this video! Get $50 off on any purchase with code “Burning”. Got to https://kamikoto.com/burning and help support the channel     For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com  Twitter: http://www.Twitter.com/bertkreischer  Facebook: http://www.Facebook.com/BertKreischer  Instagram: http://www.Instagram.com/bertkreischer  Youtube: http://www.Youtube.com/user/Akreischer 

Hello and welcome to the season four FINALE of Nikoli's Kitchen! A much shorter show today than normal because some things around here are going to be changing in the off-season, which I'll go more into detail on over the coming weeks on my Instagram page.  For now, please check out this amazing recipe for Lemon Meringue Pie made entirely from scratch! I hope you enjoy this amazing recipe, and if you're celebrating, I hope your Thanksgiving is amazing. Whether you celebrate or not, know that I am always and forever grateful for all of the amazing support from you amazing listeners. You are my lifeblood. Thank you so much for all that you do. Happy Thanksgiving!   Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!   Featured Recipe for this Episode Pie Crust- 1-1/2 cups all-purpose flour  3/4 t salt  1/4 cup shortening, cubed and frozen 1/4 cup butter, cubed and frozen 1/4 cup ice cold water (add ice cubes to your water to make this easier) Preheat your oven to 400°. Combine the flour and salt in a bowl and whisk together. Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily (and you'll lose some of the beautiful flakyness!).  Add half of your water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature). Wrap the dough ball tightly in shrink wrap.  Refrigerate for at least 30 minutes or until you are ready to use. Partially Blind Baking the crust- Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier. Roll the dough to 1/8" thickness. With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference).  Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan.  Unroll or place it into the pan and work it into place. Place the pie shell into the freezer to chill for 30 minutes. Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired). Line the inside of the pie crust with parchment paper. Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork. Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown. Remove the pie crust from the oven and remove your weights (if used).  Set aside the crust and prepare your filling. Lemon Filling- 8 egg yolks 2 c water 2 cup granulated sugar 2/3 c cornstarch 1/2 t salt 1 c fresh lemon juice 2 T lemon zest (zest of 4 lemons) 6 T unsalted butter, cut into chunks Reduce your oven temperature to 350°. Whisk your egg yolks together in a bowl and set them aside. Add the water, sugar, cornstarch, salt, lemon juice, and zest in a saucepan. Whisk together and cook until thick over mid heat, 5-7 minutes. Reduce your heat to low. Stirring your egg yolk constantly, add in a few spoons of the lemon mixture one at a time (this is to temper the egg yolks and bring the temperature up slowly instead of dumping all of the yolk directly into the hot lemon mixture, because then the eggs will start cooking). Add a total of around 1/2 to 1 c of the mixture this way. Stir the egg yolk mixture into the lemon mixture until well-combined. Turn heat back to mid and cook the mixture until it is thick and bubbling. Remove from the heat and whisk in your butter. Add your filling to the crust and make your meringue. Meringue- 8 egg whites 1 t cream of tartar 1 c white sugar 1/4 t salt ~| Note: this will make WAY too much meringue for your pie. So you can either halve the recipe, or, I found this great recipe for Meringue Cookies you can make with the leftovers at https://platedcravings.com/meringue-cookies/! |~ Add your egg whites and cream of tartar to a large bowl or the bowl of your stand mixer.  Add your sugar and salt to a separate bowl and set aside. Using an electric mixer or your stand mixer, beat the egg whites and cream of tartar on medium speed for 1-2 minutes, then increase to high speed until you form soft peaks (you can pull a peak but it immediately falls).  Add your sugar and salt and keep mixing at high speed until glossy, stiff peaks form.  Spread your meringue over the top of your filling.  Bake your pie on the bottom oven rack for 25-30 minutes or until your meringue is browned to your liking on top.  Remove your pie from the oven and let it cool for an hour or so.  Transfer to refrigerator and let it chill completely before serving.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sometimes When you Sleep," "Moments Passing By," and "I'm Still Missing You" by Wendy Marcini. "Midnight Swing" by Jules Gaia.

MLB free agency remains stagnant, the Hall of Fame releases an unimpressive 2023 ballot, and Alek Manoah is not making friends during the holidays. But Reno Aces manager Gil Velazquez stops by to cheer us up and tell us a bit more about the future stars of the D-backs organization.   BUY D-BACKS TICKETS HERE: https://gametime.hnyj8s.net/c/3442941/1410622/10874  SUBSCRIBE to our YouTube: https://bit.ly/phnx_youtube ALL THINGS PHNX: http://linktr.ee/phnxsports  PHNX: Stock up for the holidays! Check out the PHNX Locker on Black Friday. Save up to 90% off everything. And when you spend $75 dollars, get a $15 gift card. Mob on over to https://phnxlocker.com/  DraftKings: Download the DraftKings Sportsbook app now (https://bit.ly/3Jl1dMX), use promo code PHNX and make your first deposit of FIVE DOLLARS and get TWO HUNDRED DOLLARS in FREE BETS INSTANTLY! For every leg you add you can boost your winnings up to ONE HUNDRED percent! If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 1-877-770-STOP (7867) (LA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA). 21+ (18+ WY). Physically present in AZ/CO/CT/IL/IN/IA/LA/MI/NJ/NY/PA/TN/VA/WV/WY only. Min. $5 deposit required. Eligibility restrictions apply. See http://draftkings.com/sportsbook for details. OGeez!: Enter the “Flavoring Life” sweepstakes. One winner will receive 3 bags of OGeez, an OGeez! Hat, a PHNX shirt of your choice, and a PHNX annual membership. Sign up at gophnx.com or visit https://docs.google.com/forms/d/e/1FAIpQLSfIplqDYsxYeiotn5Zc6hRahaX0a5qG99eHVzkhOlGZDRdgUA/viewform. Must be 21 years or older to purchase. Four Peaks: We are teaming up with Four Peaks to host all US and Mexico World Cup matches at their 8th Street Pub. Enjoy beer specials, giveaways, guest appearances, and more while watching on their 22' jumbo screen. Click here to register for free: https://www.eventbrite.com/cc/phnx-2022-world-cup-watch-parties-1329339 Enter to win the “Toast of the Month” sweepstakes to win a $50 Four Peaks gift card, a PHNX shirt of your choice, and a PHNX annual membership. Go to goPHNX.Com or visit https://docs.google.com/forms/d/e/1FAIpQLSfOabxo8KQxOWwn9wTilMBuTMAJdrL0CaH9lzfuJqgKN9vfSg/viewform Must be 21 or older. Enjoy responsibly.  Bad Birdie: use code “BadBirdiePHNX” to take 15% off your next Bad Birdie order! https://glnk.io/7qnq/phnx-sports Mor Furniture: Sit in the same seats we do! Check out https://morfurniture.com Underdog Fantasy: Sign up for Underdog Fantasy today! Go to the link https://play.underdogfantasy.com/p-phnx and use promo code “PHNX” to receive a deposit match up to $100 Liquid Death: Get free shipping on all water and merch at https://LiquidDeath.com/PHNX FOCO: FOCO has you covered with the best Arizona Merchandise. Head on over to foco.com. For all non pre-sale items use the promo code “PHNX” for 10% off When you shop through links in the description, we may earn affiliate commissions. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi Bakers, This is my favorite chocolate cake in cupcake form. It has the best flavor I've ever tasted and most years I make it for my birthday. The cupcake is sweet and darkly chocolate without any other flavor distractions. The whipped cream and dense fudge frosting all work with the cupcakes to make it the best possible dessert. I hope you decide to try and share these cupcakes with everyone you love -Carolyn Gluten-Free Perfectly Chocolate Cupcakes Recipe modified from The Perfect Chocolate Cake by McCall's Cooking School Makes 12 large cupcakes Cocoa ½ cup Unsweetened Cocoa Powder ¾ cup +2 tablespoons boiling water Dry 1¼ cups Cup4Cup Multipurpose Flour (preferred) or King Arthur GF Flour blend ⅛ cup blanched almond flour (2 tablespoons) ½ teaspoon Koda Farms Sweet Rice Flour 1 teaspoons baking soda ¼ teaspoon salt ¼ teaspoon baking powder Wet ½ cup butter, softened 1¼ cups granulated sugar 2 large eggs ¾ teaspoons vanilla extract ⅛ cup unsweetened applesauce (2 tablespoons) Cream filling ½ cup heavy whipping cream 2 tablespoons powdered sugar ½ teaspoon vanilla extract Frosting 3 oz semisweet chocolate chips (~½ cup) ¼ cup light cream or milk ½ cup butter 1¼ cups powdered sugar Mix cocoa with boiling water in a medium-sized bowl and whisk until mixed. Set aside in the fridge to cool completely. Preheat the oven to 350F and place the rack in the middle position of the oven. Line the cupcake pan with paper liners. Mix flours, baking soda, salt, and baking powder in a medium-sized bowl with a whisk. Set aside. In a large bowl, cream butter and sugar until combined. Add eggs, applesauce, and vanilla, and beat at high speed until light and fluffy. Scrape the bowl as needed. Mix in the dry ingredients in fourths alternating with the cocoa mixture. You want to start and end with the flour mixture. The batter will be thick. Scoop batter into cupcake pan ¾ full and smooth the top. Bake for about 15-17 minutes or until the cupcakes spring back in the center when touched with a finger. Cool on a rack. Once the cupcakes are completely cool, cut a cone-shaped piece out of the top of each cupcake. Put cupcakes in the refrigerator to make sure they are cold before you fill them with whipped cream. In a medium-sized bowl, whip heavy cream with powdered sugar and vanilla until stiff. Spoon or pipe whipped cream into the top of the cupcakes and set cupcakes in the freezer while you make the frosting. Frosting Melt butter in a microwave-safe bowl. Add chocolate chips and whisk until melted. Add powdered sugar and mix thoroughly. Add cream and beat over a bowl of ice until spreadable consistency. Frost cupcakes and store them in the refrigerator. The frosting will get hard and fudge-like when cold. Enjoy these phenomenal cupcakes! --- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

In this episode of GoGreenfields, the game of food sculpture is simple - prepare a plate of food like any plate anyone has ever seen.  Shape it, stack it, sculpt it… whatever you do, be sure that you have created something that smells, tastes, and LOOKS amazing!  River and Terran were certainly up to the challenge.   Food Sculpture - Terran's Approach   Did you know that food has been used as art for over one thousand years.  Many people credit Filippo Tommaso Marinetti as the first food artist.  His cookbook was (is) really much more than a cookbook, which is obvious pretty quickly when you find recipes such as “ice cream on the moon”.  Terran made it a goal to fool the taste tester with his food sculpture.  You might do a double take when you realize that the “turkey” set before you is much more than a roast bird.   Food Sculpture - River's Approach   Over the years, food has found its way into art in many different forms.  There have been restaurants devoted to food art, served food sculptures at parties and galleries, displayed giant butter sculptures at fairs, and even disguised food in highly realistic showpieces.  River was channeling that inspiration as he plated his “corn”. Be prepared, this corn will hit your sweet spot in a way the field grown variety can't.   Corn on the Cob Sculpture  Ingredients 1 stick butter, softened 1/2 c. granulated stevia 1 tsp. vanilla 1 c. almond flour Dash kosher salt 2 bags candy corn   Directions Beat butter and sugar together,  Add vanilla   Add almond flour and salt and beat until fully combined.  Create four logs from the dough, wrap and refrigerate for two hours.  Pull dough logs from the fridge and push candy corn into it, forming neat rows.  Refrigerate at least 1 hour Serve and enjoy! Thanksgiving Roll Trick-and-Treat Ingredients 4 cups flour 1T yeast 1T sugar 2 tsp salt 1/4 cup avocado oil 1¼ cups water 10 oz ground beef 1 large onion 3T olive oil 3 cloves garlic, minced 1/2 tsp salt 1/2 tsp pepper 1 tsp thyme 1/2 tsp cumin 1/4 cup pine nuts 1 egg   Directions - Dough: In a mixing bowl combine flour, yeast and sugar.  Add salt, water and oil, and continue mixing until the dough ball begins to form. Remove from the bowl and knead the dough for 7 or 8 minutes Transfer the dough to a greased bowl and let rise for 1 hour. Directions - Filling: Over medium heat, sauté chopped onion until it becomes slightly translucent Add crushed garlic and sauté for an additional two minutes. Add ground beef, salt, pepper, thyme, cumin and pine nuts, and continue to cook for 3-5 minutes, until meat is thoroughly cooked.  Allow to cool. Directions - Assembling and Sculpting Divide ⅔ of the dough into 10 equal pieces and shape each piece into ball  Roll the balls into four inch circles  Place a small dollop of filling in the center of each Pinch the dough closed and round into a ball Remove small pieces from the remaining dough to be shaped into turkey legs Dampening dough where connecting the turkey leg.  Gently pinch the pieces together, so the “legs” are securely attached Repeat for each roll Place all the “turkeys” in a baking try, cover and let rest 20 minutes Preheat the oven to 355F Brush the “turkeys” with egg wash Bake 20 minutes Serve, laugh, and enjoy! Show us how your food sculpture turns out! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow TikTok: GoGreenfieldsTwins Recommended Products   Filippo Tommaso Marinetti CookBook     This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

Adam Calls - Honeymoon Sex & Turkey Mail - Deep Fried Turkey and Preheat SidesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In Episode 156, Greg and Pam discuss fish, spiders, and sheep. Many thanks to Kristina kcyams and Amy duloveyarn for the episode introduction! We would love to have YOU record and introduction to the show! You can find details in the Ravelry Group Pages or on our website here. Check out our group on Facebook! We would love to have you join us there. SPONSORS We are Knitcrate Ambassadors! Are you the kind of knitter who would enjoy receiving a surprise package of yarn in the mail every month? Then you need to sign up for a Knitcrate subscription. Every month, you will receive a selection of curated yarn, a pattern specifically paired to use with the yarn, and a special surprise. Use code KD20 at checkout for a bonus when you sign up for a subscription. NOTES Note on Ravelry Links Note that many of the links in our show notes refer to pages on Ravelry.com. If visiting Ravelry causes you harm, please be cautious clicking links. If you are interested in a link that is inaccessible to you, you can email info at unravelingpodcast dot com and Greg and/or Pam will happily send you the information Patreon You can now financially support Unraveling…a knitting podcast on Patreon! Monthly membership levels are available at Swatch ($1), Shawl ($3), and Sweater ($6) and come with rewards like early access to book club episodes, access to a quarterly Zoom call, discounts on all Knitting Daddy patterns, and holiday cards. Nothing about the existing podcast is changing—we will continue to deliver regular and book club episodes like we have been doing for years—everything available via Patreon is extra. Financial support through Patreon helps us cover expenses like web hosting, prize shipping, and equipment upgrades. ***Shawl & Sweater Patrons: our next Zoom call will be on Saturday, December 10 at 11am Eastern!*** Greg's Projects Greg continues working on socks for himself. He is using yarn from Two Guys Yarn Company. They incorporate the Non-Euclidian heel by Sarah Jordan and The Discretion Cuff by Gene Beenken-Draper. Pam's Projects Pam worked on a pair of socks for Scott using Paton's Kroy. She is loosely following the Vanilla Latte pattern by Virginia Rose-Jeanes with a Fish Lips Kiss Heel by Patty-Joy White. Pam used a Turkish cast on. She is planning to use the Discretion Cuff by Gene Beenken-Draper. Pam worked on the Tunisian crochet Loveland Lite by Toni Lipsey. She is using Studio Sox from The Fibre Studio at Yarns to Dye For. She mentioned a tutorial to change color in Tunisian Crochet. Pam worked on Citadel, a shawl by Janina Kallio. She is using yarn from Yarn over Floyd. Pam worked on the Sahara Wrap Sweater by Camille Mikolas using Biggo (in the process of being discontinued) from Knitpicks. Pam mentioned she is thinking about making her Polarlys Shawl bigger. Pam mentioned two Martina Behm hats that are gauge adjustable: Langfield and Tensfield. Book Club Drumroll please! We have selected our next book and it is Adventures in Yarn Farming by Barbara Parry. We will not begin discussing this until January 2023 so you have plenty of time to get your own copy. Miscellaneous Greg had a great time at SAFF. Greg talked about getting stains out of fabric, specifically out of a sports jersey. We shared the news article titled: Eight years and 2m arachnids later, spider silk fabrics go on show in London. Here are some more images of the fabric. Greg is a regular guest on the Crits & Knits podcast. Tune in for the live Twitch stream on every other Wednesday at 8pm (Eastern). Or, catch the episode on the YouTube podcast a few weeks later. Greg and Pam are going to host an Ask Me Anything episode in the near future! You can submit your questions with this form. Be sure to enter your Fairs and Festivals entry in the Fairs and Festivals KAL! Special thanks to Kbamr Kerri for offering a pattern from her pattern store as one of the prizes for the KAL. Greg is collecting preemie hats for Family Support Network of Central Carolina. See his post in the Itty Bitty Knits Ravelry group for details. Pam mentioned her Bavarian Apple Torte. Here it is! Bavarian Apple Torte Crust: 1/2 c. butter ( 1 stick) 1/3 c. sugar 1/4. t. vanilla 1 c. flour Filling: 8 ounces cream cheese, softened 1/4 c. sugar 1 egg 1/2 t. vanilla Topping: 1/2 t. cinnamon 1/3 c. sugar 4 c. peeled, cored and sliced apples 1/2 c. chopped walnuts Preheat over to 450. To make the crust, cream the butter and sugar, add in vanilla and flour. Press into a 9″ round greased, spring form pan, covering the bottom and 2″ up the sides.  To make the filling, mix the cream cheese and sugar until smooth, add in the egg and vanilla, Spread over the bottom of the crust. For the topping, sprinkle the cinnamon and sugar over the apples and mix well. Spoon over the filling. (you can make it pretty by layering but I don't and it tastes just as good!). Sprinkle with the walnuts. Bake for 10 minutes at 450 and then reduce heat to 400. Continue baking for 25 minutes. Allow it to cool completely before removing the sides of the pan.  Note: You can also add 1/2 t. almond extract to the filling and use sliced almond instead of walnuts! If you want to be fancy and give it a shiny glaze, warm some apricot jam and brush it over the top when it is done baking. Affiliate Link Disclousure This post contains affiliate links. That means that if you click on a link to Cooperative Press, Amazon, or Knitcrate and subsequently make a purchase, we'll receive a small commission from the sale. You pay the same, and the commissions will help cover our podcasting expenses. Our opinions are always our own. Find us all over the Internet Patreon: Unraveling…a knitting podcast Subscribe in iTunes: The Unraveling Podcast Podcast RSS Feed: Unraveling Podcast Twitter: @UnravelingPod Facebook: Unraveling Podcast Instagram: @UnravelingPodcast Ravelry Group: Unraveling Podcast Greg is KnittingDaddy on Ravelry, @KnittingDaddy on Instagram, and also writes the KnittingDaddy blog. Pam is pammaher on Ravelry  and @pammaher on Instagram

It's an Iron Ladle Challenge—and this time, the Ladies are solving a culinary problem that may or may not actually exist: What can you do with leftover Halloween candy? Sarah melts candy corn (and smokes out her kitchen) to make homemade gourmet Butterfinger-style bonbons. Bri goes sugar-free (and also candy-free), decoupaging empty candy wrappers into fun notebook covers. Rachel tries her hand at a from-scratch gingerbread house (featuring banana Laffy-Taffys, jawbusters, and other reject candies)—and burns out the motor in her brand-new hand mixer in the process. And Erin overcomes a kitchen emergency (also involving a hand mixer) to save the day with her sweet and savory late-night-snack cookies. Scroll down for photos and recipes, and view more photos at instagram.com/lutheranladieslounge. Sarah's Candy Corn Peanut Butter Bars (aka Butterfingers) from thespruceeats.com/candy-corn-peanut-butter-bars-520932 Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 16 servings Ingredients 3 cups candy corn 1 1/2 cups creamy peanut butter, not the natural variety 12 ounces chocolate candy coating Instructions Gather the ingredients. Line an 8x8 pan with foil and spray the foil with nonstick cooking spray. Place the candy corn in a large microwave-safe bowl. Microwave the candy corn for one minute, then stir as it starts to melt. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating. Cook the candy corn until it is completely melted and smooth, but be wary of overheating it and causing it to stiffen up. Add the peanut butter to the melted candy corn and stir it in until it is completely incorporated. If you have trouble combining them, microwave the candy briefly (for 10 to 15 seconds at a time) just until it's warm enough to be easily mixed. Scrape the candy out into the prepared pan and smooth it into an even layer. While it is still warm, use a knife or pizza cutter to score it into small bars, 1 inch across and 4 inches long. You should get about 16 small bars from one batch, but you can always make them larger or smaller as desired. Let the candy cool completely. Once cool, break or cut the bars apart along the scored lines. Melt the chocolate candy coating in a microwave-safe bowl, stirring frequently until it is melted and smooth. Use forks or dipping tools to dip the bars completely in the coating. Once a bar has been dipped, hold it over the bowl to let the excess drip back down into the bowl. Place a dipped bar on a parchment-lined baking sheet, and repeat until all of the bars are dipped. Let them set completely at room temperature or in the refrigerator before serving. When served at room temperature, the bars have a slight chew to them, but when refrigerated they're perfectly crispy and crunchy. Store candy corn peanut butter bars in an airtight container in the refrigerator for up to a month. Bri's Candy Wrapper Notebook Honestly there are no rules on this, but here are some directions/tips to get you started:  Choose your surface! Can be a composition notebook, a journal, a canvas, a piece of MDF. Sky's the limit. (Not really but I'm sure you get it.)  Gather your other materials for your collage: leftover Halloween candy wrappers, a preferred adhesive (Schelmer's School Glue(tm), Schmod Podge(tm) or similar), and your preferred finisher (varnish, artist's fixative, etc.)  NOTE: Choose wrappers or parts of wrappers that lay flat and don't easily “ribbon” or roll in on itself — unless you want to flatten those wrappers ahead of time. Otherwise, paper- and/or wax-based are probably best. Cardboard would also work!  NOTE: When choosing a finisher, make sure it is workable and has the desired level of “sheen” you want (matte v. glossy). When in doubt, just use clear packing tape. I won't tell Martha Stewart.  Adhere the wrappers to the surface using the chosen adhesive. You can create a pattern, or use my preferred method (perhaps unsurprisingly), a free-for-all style.  NOTE: Although a collage is technically two-dimensional art, you may want to plan different “layers” to your project.  Ok, my style isn't 100% free-for-all. My first layer is always the “background layer” when I want to ensure the entire surface is covered with my collage medium. From there, I build upon that layer in terms of what I want to be visible. (E.g., If you want to make sure a certain color or brand or aesthetic predominates in your collage, make sure those wrappers compose your final layer of the collage or at least are some of the last wrappers you glue onto your surface.)  When all of your wrappers have been arranged and adhered to your surface, you're ready to apply varnish, a fixative or (again, seriously) clear packing tape to finish your artwork. Please follow the manufacturer's instructions on whichever finisher you choose so that you don't melt your skin off on contact or something!!  Erin's Friday Afternoon Snack Cookies Late Night Snack Cookies from cookiesandcups.com/late-night-snack-cookies makes 24 large cookies Ingredients 1 cup butter, room temperature 1 1/4 cups light brown sugar 1 egg + 1 yolk 1 Tbsp heavy cream or milk 1 Tbsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 3 cups chopped Snickers candy, frozen 4–5 cups thick cut salted potato chips (I used Kettle Chips) Instructions Preheat oven to 350° Line baking sheet with parchment paper, set aside. In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy. Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated. Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined. Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much. Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling. Notes store airtight for up to 3 days. Rachel's Gingerbread House of Reject Candy from simplyrecipes.com/recipes/how_to_make_a_gingerbread_house Prep Time 2 hrs Cook Time 15 mins Total Time 2 hrs 15 mins Servings 12 Yield 1 gingerbread house With 6 cups of flour, how you measure the flour makes a difference. Lightly fluff up the flour in the container, use a cup measure to scoop up flour, then use a blunt knife to level the flour. Do not pack or tamp down the flour in the cup. These instructions were adapted from those found in the 1996 Joy of Cooking. Ingredients For the gingerbread house dough 6 cups (828g) all-purpose flour, plus more for rolling the dough (see recipe note) 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves or allspice 1/2 teaspoon salt 3/4 cup (170g) butter, softened 1 1/2 cups (284g) packed light brown sugar 2 large eggs 1 cup molasses 1 tablespoon water For the royal icing 2 large egg whites 2 2/3 cups powdered sugar, divided Special Equipment Stand mixer Piping bag or freezer bag Method Make the Gingerbread Dough Whisk the flour and spices: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves or allspice, and salt. Set aside. Make the butter, sugar, egg, and molasses mixture: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until fluffy and well blended. Beat in the eggs, molasses, and water until well combined. Combine the wet and dry ingredients, and knead the dough: Beat half of the flour mixture into the molasses mixture until well blended and smooth. Add in the remaining flour and continue to mix until well blended and a soft cohesive dough forms. Turn the dough out onto a slightly floured work surface and knead by hand 5 or 6 times until the dough is smooth and combined. If dough is too soft, add a little more flour. Divide the dough, wrap and chill it: Divide the dough in half, pat into disks, and wrap each half in plastic wrap. Refrigerate for at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out. Make the Gingerbread House Pieces Create and cut out the pattern pieces: Create a gingerbread house pattern by cutting out pieces from our printable Gingerbread House Templates. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own. You can either use the regular paper template pieces as-is or, if you prefer, you can trace the pieces onto stiffer paper like a manila folder or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. Prepare the oven and cookie sheets: Preheat oven to 350°F, with the oven rack in the middle. Have 2 to 3 flat cookie sheets ready. Roll out the dough: Spread parchment paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4 inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns. Cut out shapes in the dough with pattern pieces: Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape. You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm. Bake: Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6 to 8 minutes for the small pieces. Rotate the cookie sheets halfway through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes. Trim the pieces while warm: While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern. Remove pieces to cool directly on racks to cool completely. Make the Royal Icing Make the royal icing: Whisk the egg whites and 1 1/3 cups of the powdered sugar together until smooth . If you are planning to eat your gingerbread house and are concerned about the safety of raw eggs, you can cook the egg white powdered sugar mixture in a double boiler until the mixture reaches a temperature of 160°F, but not higher than 175° (for more information, read How to Pasteurize Eggs at Home). You can also use pasteurized dried or liquid egg whites. Add more powdered sugar, beat to stiff peaks: Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar. Place a dampened clean towel over the bowl of royal icing: Keep this towel over the icing to prevent it from drying out while you work with it. Pipe the icing with a pastry bag or cut freezer bag: When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping. Build the House Using Royal Icing as Mortar This is where it really helps to have more than two hands working on a house, and why making a gingerbread house is so much more fun with company than alone. If you are working on this alone, it may help to grab some canned goods from the pantry and use the cans to help prop up the pieces while the icing mortar is drying. Pick and line a base: Pick a solid base for your gingerbread house - either a flat cookie sheet, or a thick, sturdy piece of cardboard. If you want, line the base with aluminum foil or wax paper. Mortar the sides of the house with royal icing: Pipe a thick line of icing along a short end of one of the side pieces. Press the iced side piece against the edge of either the front or back pieces. Hold in place for a few minutes until the icing is partially set. Repeat with the other side piece. Prop up with cans if necessary. Repeat with the other short edges of the side pieces and the remaining front/back piece. Pipe icing along the seams, inside and outside of the house, to fill in any gaps and to add extra stability. Pipe icing along the edges of the house where it meets the base. Let set for at least an hour before attempting to add the roof pieces. Simple Tip! If any of the gingerbread house pattern pieces break, as can happen easily when working with what are essentially cookies, most likely you can repair them. On my house I forgot to cut out the door and window until the front piece had almost completely cooled. When I went to make the cuts, the piece broke. Fortunately, it was easy to mortar back together with royal icing. We even created a "splint" out of cardboard and used royal icing to hold the splint to the piece. Let harden completely before using the piece for the house construction. When it comes time to decorate, you can pipe icing right over the broken seam and no one will be the wiser. Mortar in the roof with royal icing: Once the royal icing has dried enough so that the base structure is solid, you can go to work on the roof. Pipe icing all along the top edges of the structure, front and back and two sides. The roof pieces are rectangular-shaped. Place the roof pieces so that the long ends of the rectangle are running along the top of the house. It helps if you have two people working together to place the roof pieces on the house at the same time so that they meet easily at the top center, and extend out a little bit, forming an overhang at each end. Gently hold the roof pieces in place for a few minutes until they are set enough so they don't slide off when you remove your hands. Pipe the top seam of the house with extra icing. Let the house stand for at least an hour, and preferably 8 hours before decorating. Mortar the chimney with royal icing: The dimensions of the chimney can be a bit tricky because of the angle of the roof. It's easiest to assemble the chimney first upside down, separate from the house. Pipe the pieces together with royal icing and let set until stable. Then, turn the chimney right-side-up and attach it to the roof using piped royal icing. You can do this either right after the house has initially set (1 hour after assembly) or later, during the decorating process. Decorate the house: Decorate your gingerbread house with piped royal icing and candies such as red hots, gum drops, candy canes, chocolate truffles, or whatever you like. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Auditor Colleen Nolan-Tran is back to talk about her trip to the National Standardbred Show with her horse Cricket.  We start our Monday Holiday Recipe Series with Dr. Kyle and his Hasselback Au Gratin Potatoes and Lisa leads the way with some Equestrian First World Problems.  Listen in....HORSES IN THE MORNING Episode 3045 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings:   co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.Title Sponsor:  World Equestrian CenterFeatured Image: HORSES IN THE MORNINGGuest: Colleen Nolan-TranGuest: Dr. Kyle with the Holiday Recipe of the WeekLink: World Equestrian Center MagazineThere's an App for that!  Download the new FREE Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Purina Animal Nutrition and Listeners Like You!Time Stamps:01:30 - Radiothon Announcement05:00 - Daily Whinnies20:00 - Dr. Kyle Recipe31:40 - Colleen Nolan-Tran49:18 - EFWPDr. Kyle with Hasselback Au Gratin PotatoesEquipment:1.5 or 2 qt. Baking dish (rectangular, square or oval. We prefer oval)MicroplanerLarge bowlFoil lined baking sheetIngredients4-5 large russet potatoes.6-8 oz Swiss gruyere grated3-4 oz parmesan-reggiano grated (mix with Swiss gruyere)3-4 garlic cloves microplaned2 Tbsp dry thyme2 Tbsp nutmeg16-20oz heavy creme Directions1. Grease baking dish with butter and set aside.2. Preheat oven to 450 degrees (F).3. Peel and slice potatoes.4. In a large bowl add garlic, thyme, nutmeg and heavy creme; whisk until combined. Then add2/3 of cheese to bowl (reserving the rest cheese for final stage of baking).5. Working in batches, mix the sliced potatoes with creme and cheese.6. Stack potato slices (w/ bits of cheese) in a hasselback/accordion fashion around the dish sothat the slices are standing on end. Any left over cheese that didn't get stacked between thepotato slices can be spread on top and/or tucked in between the rows of potatoes.7. Poor the creme mixture over the potatoes filling the dish to at least 3/4 up the side. Covertightly with foil, put on center of baking sheet and place on center rack of oven, cook covered for30 minutes.8. Remove foil anSupport the show

Auditor Colleen Nolan-Tran is back to talk about her trip to the National Standardbred Show with her horse Cricket.  We start our Monday Holiday Recipe Series with Dr. Kyle and his Hasselback Au Gratin Potatoes and Lisa leads the way with some Equestrian First World Problems.  Listen in....HORSES IN THE MORNING Episode 3045 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings:   co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.Title Sponsor:  World Equestrian CenterFeatured Image: HORSES IN THE MORNINGGuest: Colleen Nolan-TranGuest: Dr. Kyle with the Holiday Recipe of the WeekLink: World Equestrian Center MagazineThere's an App for that!  Download the new FREE Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Purina Animal Nutrition and Listeners Like You!Time Stamps:01:30 - Radiothon Announcement05:00 - Daily Whinnies20:00 - Dr. Kyle Recipe31:40 - Colleen Nolan-Tran49:18 - EFWP Dr. Kyle with Hasselback Au Gratin PotatoesEquipment:1.5 or 2 qt. Baking dish (rectangular, square or oval. We prefer oval)MicroplanerLarge bowlFoil lined baking sheetIngredients4-5 large russet potatoes.6-8 oz Swiss gruyere grated3-4 oz parmesan-reggiano grated (mix with Swiss gruyere)3-4 garlic cloves microplaned2 Tbsp dry thyme2 Tbsp nutmeg16-20oz heavy creme Directions1. Grease baking dish with butter and set aside.2. Preheat oven to 450 degrees (F).3. Peel and slice potatoes.4. In a large bowl add garlic, thyme, nutmeg and heavy creme; whisk until combined. Then add2/3 of cheese to bowl (reserving the rest cheese for final stage of baking).5. Working in batches, mix the sliced potatoes with creme and cheese.6. Stack potato slices (w/ bits of cheese) in a hasselback/accordion fashion around the dish sothat the slices are standing on end. Any left over cheese that didn't get stacked between thepotato slices can be spread on top and/or tucked in between the rows of potatoes.7. Poor the creme mixture over the potatoes filling the dish to at least 3/4 up the side. Covertightly with foil, put on center of baking sheet and place on center rack of oven, cook covered for30 minutes.8. Remove foil and cook uncovered for another 30 minutes.9. Remove from oven, cover top of potatoes with remaining cheese and cook (still uncovered)15-20 minutes (or desired tenderness). Let rest for 10 minutes. Note:-Baking sheet helps to catch any creme/cheese that may happen to “escape”.-Keep extra creme on hand if using a larger baking dish. Larger baking dishes will require morecreme to ensure the potatoes are sufficientSupport the show

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners' sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutesMake the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners' sugar, maple syrup, cinnamon, salt, and milk until smooth.Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.Slice the cake into pieces and serve. The cake is best the day it's made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. RecipeServes 6 to 8For the roasted tomatoes:1 ½ pounds ripe cherry or grape tomatoes6 garlic cloves, thinly sliced1 teaspoon crushed dried piquín chiles1 teaspoon dried oregano½ teaspoon cumin seeds, crushed with a mortar or knife½ cup olive oil1 ½ teaspoons kosher or coarse sea saltFor the rice: 2 cups Mahatma jasmine white rice3 tablespoons vegetable oil¼ cup finely chopped white onion3 cups chicken broth, vegetable broth, or water½ cup fresh squeezed orange juice1 teaspoon kosher or coarse sea saltTo make the tomatoes:Preheat oven to 450℉.Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.To make the rice: Heat the vegetable oil in a medium saucepan over medium to medium-high heat.Once hot, add the rice and stir to coat as it cooks for a minute.Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.Add the chicken broth, orange juice, and salt and stir.Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.Give it the gentlest stir, cover, and reduce the heat to low.Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan.Turn off heat and keep covered until you serve.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The Autumn Special brings you all things Autumn! This episode includes 40 things to put on your Autumn bucket list as well as Autumn fun facts and movie, TV, and song suggestions. YouTubers Tony (Zero 2 Manic) and Derek (SinisterGamez) also join me for a discussion and game based on our favorite Autumn movies. We also share our favorite Autumn recipes and a Massachusetts-themed spooky section that includes discussions on the Salem Witch Trials, the Bridgewater Triangle, and the Lizzie Borden Murder Mystery. “Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.” - Author Stanley Horowitz Check out the Autumn bucket list here: https://bucketlistjourney.net/fun-fall-bucket-list-activities/ Check out Tony's YouTube here: https://www.youtube.com/c/Zero2Manic Check out Derek's YouTube here: https://www.youtube.com/c/SinisterOfficial  Here are the Maple Cookies we raved about: https://www.cvs.com/shop/gold-emblem-maple-leaf-creme-cookies-prodid-938107 Check out the podcast's new Instagram page @eringlowpodcast here: https://www.instagram.com/eringlowpodcast/?hl=en Find out more about Erin Glow here: www.eringlow.com Find our Autumn recipes at the Latest Updates section on eringlow.com or below! Erin's Apple Cider Glazed Chicken Ingredients 1 large sweet potato, peeled and cubed 2 apples, sliced 2 tbsp. olive oil, divided 1 tbsp. chopped fresh rosemary kosher salt Freshly ground black pepper 6 bone-in, skin-on chicken thighs, trimmed 2/3 c. apple cider 2 tbsp. honey 1 tbsp. Grainy mustard 1 tbsp. butter 3 rosemary sprigs, for skillet Directions Step 1. Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined. Step 2. In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze. Step 3. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven. Step 4. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.) Step 5. Serve chicken and potatoes with pan drippings. Nana's Green Junk Ingredients 1 lb. cottage cheese (16 oz.) 1 can of crushed pineapple 1 6 oz. box of lime jello (dry) 1 9 oz. container of Cool Whip 1 can peaches drained well cherries (optional) Directions Step 1. Dissolve package of jello in 1 1/4 cup boiling water. Step 2. Mix all ingredients together. Step 3. Pour into a mold dish and put in the refrigerator for 2-3 hours or overnight. Step 5. Garnish with cherries if desired and serve while you imagine Nana smiling down on you. Derek's Greatest Pie On Earth (Makes 2 pies, for 1 pie cut recipe in half) Ingredients 1 1/2 c. sugar 1 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 4 large eggs 1 can (29 oz.) Libby's 100% pumpkin puree (or other brand) 2 cans (12 fl. oz. each) CARNATION Evaporated Milk (or ot