Blog | Food Culture | Food culture, that is, the sum of all food activities composed of people's ways, processes and functions in eating activities.

Chocolate Chip Cookie Dough Protein Bars

Sweet Treats

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November 10, 2020

Chocolate Chip Cookie Dough Protein Bars

Protein bars are a tasty and convenient way to fuel up on protein. But store-bought versions can cost a pretty penny, especially if you eat them often. Try this chocolate chip cookie dough protein bar recipe instead. It's a great way to customize your protein bars according to your needs and preferences. For example, many bars contain allergens like almonds and peanuts, but making your own allows you to use a substitute like cashew butter. Plus, this particular recipe mimics the flavors of cookie dough without ingredients like eggs or butter. Here's how to make it yourself.

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Things You\’ll Need

1 cup coconut flour
1 cup vanilla protein powder
4 tablespoons coconut sugar, beet sugar or maple syrup
Pinch of salt
1 cup non-dairy milk
2/3 cup nut butter
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (mini or regular)

Tip

To make this recipe vegan, use plant-based protein powder and vegan chocolate chips.

Step 1

In a large bowl, combine the coconut flour, protein powder, salt and sugar.

Mix until combined.

Step 2

Add the nut butter, milk, vanilla extract and coconut oil. Mix with a spatula, spreading the nut butter to evenly distribute it.

Step 3

Continue mixing the dough. Eventually, you'll need to use your hands to combine the ingredients. The dough should hold together like clay. If it's too dry, add a bit of milk. If it's too wet, add some coconut flour.

Step 4

Add the chocolate chips, then fold and press the dough to incorporate.

Step 5

Transfer the dough to an 8×8" dish or pan lined with parchment paper. Firmly press the dough into an even layer, filling in the gaps with smaller chunks. You can use a small cylindrical item, like a shot glass, to flatten the dough.

Step 6

Continue rolling and pressing until the dough is evenly dispersed. Press in extra chocolate chips, if you'd like.

Chill in the refrigerator for at least 6 hours or overnight.

Tip

If you're in a rush, store the dough in the freezer for 1 hour.

Step 7

Once the dough has chilled, slice into 8 bars. You can also cut the dough into smaller bite-sized squares.

Store your homemade protein bars in the refrigerator. Enjoy!

How to Store Persimmons

Veggie Faves

findmefood_yx1n2g

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November 10, 2020

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Things You\’ll Need

Paper Bags
Paper bags
Apples
Small Plastic Containers
Rum

How to Store Persimmons. Keep these "apples of the Orient" fresh and ripe to eat by following these simple steps.

Step 1

Let Fuyu persimmons ripen for a week at room temperature, or place with an apple in a paper bag at room temperature and allow a day or two to ripen.

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Step 2

Let Hachiya persimmons ripen for a week at room temperature, or put in a plastic container with a few drops of brandy or rum on the sepals (the green leaves on top of persimmon). Cover and allow a few days to ripen.

Step 3

Keep ripe persimmons in a plastic bag in refrigerator.

Savory Bacon, Potatoes & Leeks Galette Recipe

Main Dishes

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November 10, 2020

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Savory Bacon, Potatoes & Leeks Galette Recipe

Savory galettes are some of the best things to make once fall rolls around. Not only are they easy to make (thank you, store-bought dough), but they're also incredibly versatile. Savory or sweet? The choice is yours. This particular galette is filled with all things cozy; potatoes, bacon, and leeks.

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Things You\’ll Need

1, 11-inch store-bought pie dough round
3-4 strips of uncooked bacon
2 large leeks, white part only, thinly sliced into half moons, and rinsed
1/2 cup grated gruyere cheese
6 oz Yukon gold potatoes, scrubbed and thinly sliced
1 large egg, lightly beaten
salt and pepper to taste
large skillet
parchment paper
baking sheet
pastry brush

Step 1

Heat oven to 400° F. Add the bacon to a large skillet set over medium heat and cook until slightly crisp. Transfer bacon to a paper towel-lined dish. Roughly chop the bacon once cooled.

Cooking bacon Image Credit: Kristan Raines

Step 2

Discard all but 1 tablespoon of the bacon grease, then add the sliced leeks to the pan. Cook over medium-low heat for 4-5 minutes, or until tender. Season lightly with salt. Transfer to a small bowl to cool slightly.

Cooking leeks Image Credit: Kristan Raines

Step 3

Unroll the store-bought pie crust and place on a piece of parchment paper. Sprinkle with half of the gruyere cheese, leaving a 1 1/2 inch border all around. Layer the potato slices over the cheese and season with salt and pepper.

Layering potatoes Image Credit: Kristan Raines

Step 4

Toss the bacon and leeks together, then scatter over the potatoes. Sprinkle the remaining cheese over the top. Fold the dough edges over filling, tucking and overlapping as needed. Whisk 1 tablespoon water into the egg and brush over the dough.

Brushing with egg wash Image Credit: Kristan Raines

Step 5

Place galette onto a baking sheet lined with parchment paper and bake for 30 to 35 minutes or until golden brown. Allow galette to cool for 5 minutes before serving. Enjoy!

Bacon, Potato & Leek Galette Image Credit: Kristan Raines Finished galette Image Credit: Kristan Raines

How to Use BonJour Cookie Factories

Sweet Treats

Irene A. Blake

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November 10, 2020

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Things You\’ll Need

2 C alkaline batteries
Dough, icing/frosting or filling
Ungreased cookie sheets
Premade foods for decorating or filling (optional)
Mild detergent
Lint-free cloths

A Bonjour Cookie Factory is a battery-powered multipurpose cooking press that features a motor unit, pusher plate and rod, traditional and jumbo-sized barrels, 15 traditional cookie discs, 10 jumbo-sized cookie discs and 10 decorating/filling tips. These parts are designed to push or screw together. As a result, you can usually assemble and use the press in minutes when you need to quickly prepare and create a wide array of foods such as cookies, cakes, cupcakes, doughnuts and other desserts, appetizers, and stuffed vegetables.

Assembly

Step 1

Pull open the battery door on the side of your Bonjour Cookie Factory motor unit. Insert two C alkaline batteries. Close the door.

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Step 2

Place the end of the rod in the pusher plate. Push the plate against the rod until you feel or hear it lock on to the rod.

Step 3

Slide and hold the rod release switch on the unit. Pull on the knob at the top of the unit to pull the rod and pusher plate up to the unit. Set the piece aside.

Step 4

Select a barrel and then unscrew the white ring from it. Hold the ring so that you're looking at the threaded interior.

Step 5

Pick up a disc or decorating tip with the groove on it facing away from you. Insert the disc or tip into the ring until it rests flush against the inner edge. Screw the ring on to the barrel.

Step 6

Fill the barrel with dough, icing or filling, and then screw it securely on to the bottom of the motor unit. Slide and hold the release switch. Push the rod down until the pusher plate is pressed against the decorating or filling material in the barrel.

Food Preparation/Creation

Step 1

Prepare your work area. If you're making cookies, lay out ungreased cookie sheets. If you're decorating or filling foods, lay out your premade food trays.

Step 2

Make cookies in your BonJour Cookie Factory. Place the end of the barrel on a cookie sheet. Press the "Power" button on the unit for two seconds for small cookies or longer for big cookies.

Step 3

Decorate or fill food as needed. Hold the barrel with one hand with the tip at the top of your food or insert it into the food. Push the "Power" button at least two seconds to release some of the material from the barrel.

Step 4

Unscrew, refill and reattach the barrel as often as necessary to complete your project. If you need to use a different disc or tip at any time, unscrew the ring, remove the current disc or tip, insert a new one, and then reattach the ring.

Step 5

Refill the barrel as often as necessary to complete your project. If you need to use a different disc or tip, simply unscrew the ring, remove the current disc or tip, insert a new one, and then reattach the ring.

Cleanup

Step 1

Remove the barrel, white ring and disc or tip from the unit. Pull the pusher plate from the rod. Unlock the rod and pull it up out of the unit.

Step 2

Wash the pieces — except the unit — in hot, soapy water with a soft, lint-free cloth. Rinse and dry the pieces thoroughly.

Step 3

Wipe the motor unit with a damp cloth and dry. When you're finished, store your Cookie Factory for future use.

Tip

To use premade dough, let it soften at room temperature 30 to 45 minutes before filling the barrel.

Some tips work better in certain situations than others. For example, tip #1 works well with filling baked potatoes, manicotti, cheese-filled stuff vegetables and deviled eggs; tip #10 with bakery items such as éclairs and jelly doughnuts.

Warning

Always crush large ingredients into fine pieces to prevent tip or disc blockage.

Never immerse the unit in water.

20 Frozen Treats You\’ll Want to Make All Summer Long

Food Hacks

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November 9, 2020

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$20 Frozen Treats You\’ll Want to Make All Summer Long$

Summer is finally upon us and it's time to pull out the bathing suits, shorts and flip flops! But remember, staying cool is about more than just what you wear. If you're searching for easy recipes to help you beat the heat on warm poolside afternoons and sunny beach trips, look no further than these tasty homemade frozen treats that your friends and family will enjoy all summer long!

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1. Mango Popsicles

These bright mango popsicles are as easy and tasty as they come.

2. Ice Cream Sandwiches

You just can't go wrong with a soft cookie sandwich filled with smooth ice cream. Yum!

3. Dragon Fruit Popsicles

These bright pink dragon fruit popsicles are as flavorful as they are colorful. We promise.

4. Cotton Candy Ice Cream

This cotton candy and ice cream combination is simply undefeated and perfect for any summer birthday celebration.

5. Cherry Ice

Blend and enjoy these cherry ice bowls in a matter of minutes! You're welcome.

6. Cucumber, Pineapple and Mint Popsicles

The refreshing taste of cucumber combined with pineapple and mint will make you instantly fall in love with this popsicle recipe.

7. Chocolate Chip Ice Cream

This homemade ice cream recipe perfectly mixes creamy vanilla with rich chocolate chips and you won't stop asking for more.

8. Strawberry Buttermilk Popsicles

"Smooth and creamy" are just two ways to describe these mouthwatering buttermilk popsicles.

9. 3-Ingredient Banana Ice Cream

You'll go absolutely b-a-n-a-n-a-s for this simple recipe.

10. Watermelon Lime Popsicles

What could be better than juicy watermelon slices on a hot summer day? These frozen watermelon treats, of course!

11. No-Churn, 5-Ingredient Coffee Ice Cream

No ice cream maker? No problem. Make this coffee ice cream in just a few simple steps.

12. Cookie Dough Ice Pops

The alternating flavors of vanilla and chocolate chip cookie dough in these popsicles will taste like magic in your mouth.

13. Strawberry Ice Cream

Strawberry lovers, stand up! This simple, single flavor recipe is for you.

14. No-Churn Cookies and Cream Ice Cream

Enjoy this homemade cookies and cream ice cream recipe without the hassle of using an ice cream machine.

15. Neapolitan Ice Cream Cake

What better way to celebrate a special occasion than with an ice cream cake that mixes all your favorite flavors?

16. Mango Ice Cream

Cream, sugar and mango come together in mere minutes to create this sweet ice cream your guests will obsess over.

17. Chocolate Ice Cream

If you like to keep things sweet and simple, this chocolate ice cream recipe will be right up your alley.

18. Ice Cream Float

Customize this recipe for a fun red, white and blue treat to celebrate Memorial Day or Independence Day!

19. Mint Chocolate Chip Ice Cream

This minty cool, egg-free ice cream recipe is sure to hit the spot.

20. Vegan Ice Cream

This ice cream recipe is so good, you won't be able to tell it's vegan!

What Is Marechiara Sauce?

Food Hacks

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November 9, 2020

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Marechiara is one of Italy's lesser-known sauces, specifically associated with Naples, and served exclusively with seafood. That said, it is one of the easiest sauces to make.

Basic Ingredients

Classically Italian in each ingredient, Marechiara sauce combines

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Olive oil
Garlic
White wine
Parsley
Chopped tomatoes.

A spicier version adds red chili pepper flakes, a standard flourish for Neapolitan cuisine, and chopped olives are also sometimes included. The sauce's distinguishing feature is that the tomatoes are not pureed into a thick sauce. Rather, the tomato juice contributes to a light, tangy broth.

Kindred Spirits

At first glance, there is little to distinguish between Marechiara sauce and alla vongole sauce. Both are used for simmering clams or shellfish, and both have white wine as their signature ingredient. The key difference is the tomato in Marechiara.

Suggested Seafood

Because Marechiara takes its name from a Neapolitan peninsula on the Tyrrhenian Sea, the sauce inevitably looks toward the region's abundance of seafood for partners. As a general rule, seafood dominates in Naples to a much greater extent than in the north of Italy, where meat prevails.

Expect the sauce to be served with clams, mussels and shrimp, as well as salt cod, tilapia and cicenielli, or whitebait. None of these require long sessions in the pan, so the sauce can typically be whipped up in a matter of minutes, its bright, sweet flavors in no need of the slow simmering of thicker tomato sauces.

Accompaniment

Marechiara is a pasta sauce, ideal with smooth spaghetti or linguine. The aim is to coat the pasta lightly in the sauce, rather than smother it in thick chunks. Neapolitans tend to take pasta al dente, the connoisseur's choice for its firmer texture. If possible, use local San Marzano tomatoes.

Southern Squash Casserole Recipe

Main Dishes

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November 8, 2020

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I firmly believe this dish is responsible for at least half the backyard squash gardens in the United States. It's creamy, crunchy and so delicious, it'll turn any squash hater into an enthusiast. If you happen to have an abundance of squash, count yourself lucky and make a double batch — this dish can be frozen for later!

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Things You\’ll Need

1 tablespoon olive oil
1 tablespoon butter
2 lbs yellow squash
1 sweet white onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cloves garlic, minced
½ cup sour cream
1 large egg
1 cup grated cheddar cheese
½ cup grated parmesan cheese, divided
20 Ritz crackers
3 tablespoons butter, melted

Step 1: Slice and dice

Slice the squash and dice the onions.

Preheat the oven to 350°F.

Step 2: Sautee

Add the olive, 1 tablespoon butter, squash, onions, salt, pepper and garlic powder to a large pot over medium high heat. Cook until the squash is very soft.

Step 3: Add the garlic

Add the minced garlic, stir for a few seconds, and then remove the pan from heat. Allow to cool for about 5 minutes.

Step 4: Add cheese and sour cream

Stir in the cheese and sour cream.

Step 5: Mash

Using a vegetable masher, mash and stir until well combined.

Step 6: Add the egg

Add the egg and half the parmesan cheese. You don't want to add the egg too soon or the hot squash will cook the egg, leading to scrambled eggs in your casserole.

Step 7: Add to a dish

Spray an 8×8" casserole dish with cooking spray, then add the squash mixture.

Step 8: Make the topping

Crush the crackers, then add to a bowl with the remaining parmesan and melted butter. Stir to combine.

Step 9: Top the casserole

Add the topping in an even layer over the casserole.

Step 10: Bake

Bake, uncovered, for 30 minutes or until the topping has browned and the squash is bubbly.

Serve warm and enjoy!

Experiments With Meat and Coke

drinks-cocktails

Jane Tolman

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November 8, 2020

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Experiments with meat and Coke yield different results.

Few of the experiments with meat and the carbonated beverage Coca Cola provide desired results, but some do produce notable results. Phosphoric acid, an ingredient in Coke, is assumed to be of a high enough concentration to deteriorate a piece of meat.

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Beef

When beef is covered in Coke and left to sit for hours, the beef is still intact. However, use a very thin piece of beef, and let it sit for about five days. The meat still does not deteriorate completely, but shrinks and changes shape, size and texture so that it is not recognizable as a piece of beef. An experiment can be conducted using different varieties of Coke products to see if there are any differences.

Tenderize

Coke does make a good tenderizer and marinade. If beef is not left soaking in the soda for too long, it will break down some of the properties that can make beef tough, and leaves a flavor in the cooked product that is desirable to many. Different types of Coke may yield different and more effective levels of tenderness.

Chicken

When chicken is marinated in Coke for hours, or even days, there are no discernible differences. Compare beef, chicken, fish and pork marinated in Coke for an experiment.

Pork

Undercooked pork can contain the larvae of a parasite, the Trichinella worm, which causes trichinosis. If pork infected with the virus is marinated in Coke for several hours it is possible that small worm-like particles will surface. However, the quality of pork today is such that there are seldom any Trichinella worm infections. Game meats — including bear, boar, and deer — are far more likely to contain the infection. An experiment can be performed to see which meats are more susceptible to the infection.

How to Use Egg Whites in Margaritas

drinks-cocktails

findmefood_yx1n2g

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November 8, 2020

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Things You\’ll Need

1-1/2 cups sugar
1 cup water
1/2 cup club soda
1 egg white
1 pint lime juice (bottled)
5 oz. tequila
2 oz. triple sec
1 cup ice (crushed)
Blender
Lime wedges
Margarita salt

How to Use Egg Whites in Margaritas. Most margarita lovers enjoy trying out new ingredients in their favorite drink. Mangoes, pineapples and even avocados are now common additions to the classic margarita. For a real change, try adding egg whites to your next batch of margaritas. The use of egg whites does not add flavor like the fruits that are commonly mixed into a standard margarita. Egg whites change the texture of the margarita, making it a creamy frothy beverage that is similar to an Orange Julius. The result is a beverage that is decadent enough to be a dessert.

Step 1

Combine the sugar, water, club soda, egg white, lime juice, tequila and triple sec in a blender.

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Step 2

Add ice to the mixture and blend until the margaritas are smooth and free of ice chunks.

Step 3

Use a lime wedge to moisten the rims of two serving glasses and dip the glasses into salt. Make sure the salt evenly coats the rim of each glass for proper serving. The guests should taste the salt with each sip.

Step 4

Pour the frozen mixture into the salted glasses.

Step 5

Garnish with a lime wedge to add color before serving.

Tip

Use a pasteurized egg product instead of raw egg whites if you are concerned about the health risks of raw eggs. This margarita recipe works best for the frozen variety. The egg whites do not change the texture in a similar way for margaritas on the rocks. To separate the egg white from the yolk, crack the middle of the egg over a bowl. Try for a clean crack directly in the middle of the egg which will create the shell halves. Turn the egg upright and separate the two halves which will leave the yolk in the bottom half. Pour the yolk back and forth between the two shell halves until the egg white has fallen into the bowl and only yolk remains in the shell halves. This will leave you with the separated egg white to use in the batch of margaritas. Try the recipe with fresh lime juice for a different taste.

Warning

Raw eggs can be hazardous to children, the elderly or women who are pregnant. Use caution when serving the alcohol-based drink or even the virgin variety to guests whose immune systems may not be able to tolerate it.

Cleansing Ginger Carrot Soup Recipe

Veggie Faves

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November 8, 2020

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During the cooler months, there's nothing like a hot bowl of soup to soothe your soul. But instead of reaching for the canned stuff, why not make it from scratch? You can start with an easy recipe like this cleansing ginger carrot soup. In less than an hour, you'll have a rich and creamy soup that's both healthy and flavorful. To top things off, this recipe uses coconut milk as a base, so it's perfect if you don't eat dairy. Ready to make it yourself? Check out the full tutorial, below.

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Things You\’ll Need

6 large carrots, peeled and chopped
1 medium yellow onion, chopped
1 tablespoon garlic, minced
3 tablespoons fresh ginger, peeled and minced
2 tablespoons olive oil
2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
4 cups (32 ounces) vegetable stock
1 can (13.5 ounces) coconut milk

Tip

For a stronger ginger flavor, add an extra tablespoon of minced ginger. You can also add 1 teaspoon of ground turmeric. Don't be afraid to experiment with your favorite spices!