Here's what you need:
4 cups all-purpose einkorn flour
1 cup of einkorn starter
¼ cup natural cane sugar
½ tsp. sea salt
10 tbsp. unsalted butter, cut into small squares
½ cup buttermilk or kefir
1 large egg
1/2 cup of peanut butter
Delicious peanut butter and jelly scones made with einkorn flour. Yum.
This is a smoothie that is quick and healthy. It serves a family of 4. It's mainly based upon yogurt and bananas. But we have a simple trick to make the smoothie thick.
Here's what you need to make the greatest fruit yogurt smoothies:
Blend it all in a blender.
We've been testing smoothies for years, and we continue to improve on the balance of the ingredients. This simple recipe is a simple way to feed a family a quick, healthy breakfast.
We've tested and compared yogurts from the grocery store to the farm, and the best yogurt that our taste-testers love comes from a local organic farm. The yogurt has been fermented for at least 24 hours, and it has not been heated at high temperatures, so the bacteria is still alive. If that freaks you out, then consider Wallaby organic Greek plain yogurt from the store. It came in a close second place, because of its taste and thickness.
We've tested adding ice, but that makes it too cold. We recommend using frozen fruit to bring some sweet fruit taste to the smoothie in addition to adding some coolness to the taste.
The avocado makes it thick. Remove it, and it becomes much thinner. Avocado is the trick to thick smoothies.
Here's what you'll need to make lobster mashed potatoes.
Boil the lobster in a big pot of water with some salt. Cook the lobster until the meat is opaque in center. About 5-9 minutes.
Cool the lobster and cut into bite-sized pieces. Put into a bowl with butter.
Boil water for the potatoes. I like to boil the water until the water is milky. Drain. Add butter. Add cream cheese. Salt. Pepper. Mix until you get the right consistency with the mashed potatoes.
Plop some on a plate. Squish the lobster into the mashed potatoes.
Pair with a Riesling wine. We like the apricot-pineapple aroma of the wine with the buttery seafood smell. We tested the wine served cold and at room temperature. We recommend chilled.
Here's a recipe to make a pan-seared steak with a red wine sauce. We first sear the steaks, throw them in the oven to cook slowly, then make the sauce using the same pan.
It starts with cutting up an onion, sauteeing it, and adding that to the sauce.
Chop off the ends of the onion, peel off the outer skin layers, then dice it all up into chunks.
To make the sauce, you're going to need the sauteed onion, butter, thyme, balsamic vinegar, red wine, and dijon mustard.
Take out the steak from the fridge. Let it warm up to room temperature. Rub some olive oil on the steak, then add salt and pepper. Turn on the oven to 350 F.
Heat up a pan. Throw the steak on there. Add a few chunks of unsalted butter. That butter will later on be the brown scraping stuff used for the sauce. You'll want to cover the steak, because it'll be popping hot butter in the pan.
The goal is to sear the steak sides for one minute. To seal in the juices.
One minute on one side. Flip. One minute on the other side. It should look like this.
Grab a mitten. Grab the pan. Slide it into the oven. Cook the seared steak in the pan in the oven at 350 for about 4 minutes on either side. Flip after 4 or 5 minutes. 10 minutes total maximum cooking time.
While this is all going on, I'm also rendering lard. Lard is the fat of a pig. Rendering is heating it up to get all of the fat out of it. And then we cook with it. It's our main cooking oil. We use it in our test kitchen for everything.
Using a meat thermometer, I'm flawless. Takes out all of the guessing.
After reaching your desired meat temperature, take the steak out of the oven, and out of the pan. Plate it. Let it rest. Now, you're pan is where you make the sauce.
Put slabs of butter on the steak. Cover with foil. Rest it.
Sautee the onions in the same pan. At a bay leaf. Add some dijon mustard. Add a splash of vinegar.
Add the wine. Sweeten the sauce up with some organic coconut sugar.
The steak came out perfect. Medium.
And there you go. Pan seared steak with red wine sauce.
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