FACT: If You Eat These Things With The Peels, You May Be One Of The Only Ones // BuzzFeed – Food #AceFoodDesk reports


FACT: Potatoes are better with the peels.

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#AceRecipeNews – Fish & Beans // @myfoodswings #AceFoodDesk reports


So, I have been trying to eat healthier these past few weeks. Fish and beans are a great meal as it is a perfect mixture of protein and vitamins! In this recipe, I have used white pacific fish, which I was trying for the first time, but there are tastier fishes that can be used, like tilapia and salmon. Everything is pan fried on one single pan, this making the cooking and clean up relatively easy. The flavours and spices used are minimal too which enables you to enjoy the flavours more I believe on some occasions. Capers helps to bring a salty and aromatic flavour to the dish and the red chili flakes add some heat to the beans.

{Recipe}
White Pacific fish with sautéed green beans

INGREDIENTS:
Fresh green beans-200gms
White Pacific fish fillets-3
Salt
Pepper
Capers-1tbsp
Minced garlic-1tbsp
Red chili flakes – 1tbsp
Red wine vinegar-1tbsp
Peanut Oil

PREPARATION:
1)In a pan, add some peanut oil. Once the pan is hot, add the red chili flakes and minced garlic. Sauté till the garlic turns brown and the oil is aromatic.
2)Then add the green beans to the pan and sauté with a little salt and pepper along with the red wine vinegar. Sauté till the beans are wilted and cooked well.
3)Then add the beans on a plate and fry the fish on the pan skin side down after seasoning with a little salt and pepper.
4)Add some capers and use a spoon to pour the caper juice on the fish fillets.
5)Fry the fish till they turn golden brown in color. Then add it on top of the green beans for a quick and easy, healthy dinner. Enjoy! 🙂

Source: // @myfoodswings

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Apple Fritter Bread // In Dianes Kitchen #AceFoodDesk reports


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Apple Fritter Bread is filled with chopped apples, a cinnamon sugar mixture with nuts (optional), a wonderful tasting loaf and topped with glaze. It tasted amazing!!!!!

This recipe was made at a cooking class that I attended. Other than the picture above, all pictures were taken at the class making it hard to get decent pictures as we moved along very fast.

Adapted from http://www.tasteoflizzyt.com

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FE365C44-BDA7-47A7-A310-E2D734701366

Ingredients

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Peel, core and dice

apples into small pieces.

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In a large bowl add the butter

and granulated sugar.

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Cream together until smooth

and creamy using a spoon.

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In a small bowl whisk the

eggs with the vanilla.

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Add the eggs to the batter

and mix until combined.

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Add the flour and baking powder

alternately with the milk, stirring

after each addition, just

until combined. Do not over stir.

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Spray cooking oil into a 9″ x 5″ loaf pan.

(I used two smaller pans so I could split

the recipe with my partner.)

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Pour 1/3rd of the mixture

into the loaf pan.

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Place the apples on top.

(You will only have one pan.)

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In a small bowl mix together the brown

sugar, cinnamon and nuts (optional).

Sprinkle mixture on top of the apples.

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Spread the remaining batter on top of the

cinnamon mixture. This can be tricky so I

dropped small spoonful’s all around

the top and then spread it.

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Bake in a preheated 350 degree oven for

40 – 50 minutes or until the top is golden

brown and the inside tests done.

Cool on a wire rack and then glaze.

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In a small bowl combine the

powdered sugar and heavy cream.

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Spread the glaze over the

top of the cooled bread.

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Slice and serve. Store the bread

in an airtight container.

Apple Fritter Bread

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

7610EEA4-4BC6-4451-8E0A-7168468F43EF

Ingredients

  • 2 large apples (1 & 1/2 cups diced)

Cinnamon Sugar Ingredients

  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/3 cup crushed walnuts (optional)

Loaf Batter Ingredients

  • 2/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 & 1/2 tsp vanilla extract
  • 1 & 1/2 cups all purpose flour
  • 1 & 3/4 tsp baking powder
  • 1/2 cup milk

Glaze Ingredients

  • 1/2 cup powdered sugar
  • 3 Tbsp. heavy cream

Directions

  1. Preheat oven to 350 degrees.
  2. Peel & core the apples then dice small. You will need 1 & 1/2 cups total.
  3. In a large bowl cream together the butter and granulated sugar with a spoon until smooth and creamy.
  4. In a small bowl, whisk together the eggs and vanilla extract.
  5. Add the eggs to the batter, whisking until combined.
  6. Add the flour and baking powder alternately with the milk, stirring after each addition, just until combined. Do not over stir.
  7. Spray a 9″ x 5″ loaf pan with cooking oil.
  8. Pour 1/3rd of the batter into the pan.
  9. In a small bowl mix the brown sugar, cinnamon and nuts (optional). Sprinkle on top of the batter.
  10. Spread the remaining batter on top. Place small spoonful’s all over the top then spread it.
  11. Bake for 40-50 minutes until the top is golden brown and the inside tests done. Completely cool on a wire rack.
  12. Once cool, in a small bowl combine the powdered sugar and heavy cream. Spread it over the top of the bread. Store in an airtight container.

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Chocolate Maraschino Layer Cake // Love and Olive Oil #AceFoodDesk reports


It may be based on a miniature, but this cake is certainly not small on flavour: with chocolate and cherry in multiple forms and a hint of booze, it’s like a cherry cordial in cake form.

I can’t imagine it gets much better than two thick layers of moist, dark chocolate cake with a chocolate cherry buttercream filling and rustic swirls of cheerful pink buttercream, all topped with ruby red maraschino cherries.

Chocolate Maraschino Layer Cake

Like many young girls, I had a dollhouse, a log cabin-inspired house that I built from a kit with my dad.

But, unlike most other girls, my dollhouse didn’t have any actual dolls in it.

Instead, I spent my time making miniature food with which to fill it.

I’d almost forgotten about my slightly unusual childhood hobby until recently, when my mom, while cleaning out their attic, stumbled across a tupperware filled with some of my miniature food (how she managed to keep it all together and unbroken I’ll never know). She promptly popped it in the mail, figuring I’d want to have this tiny momento from my childhood.

When it finally arrived, I started picking through the pint-sized foodstuffs I’d created out of modeling clay. From shish kabobs on straight pins to bacon and eggs to an entire baked ham (we didn’t even eat ham, where did that come from?!) younger me had made it all.

Miniature clay food

One thing was obvious: I certainly liked cake, as there were 5 of them in total, including one rectangular chocolate layer cake with pastel pink frosting and 3 little red cherries on top. Unlike the cake with the unnatural and slightly unappetizing sky blue frosting, this pink one looked like it could actually be a real cake.

So, I did what seemed only logical: I made it into a real cake. An actual, full-sized and fully-edible cake that matched the shape and colors of the miniature version I’d made decades ago.

And that there is probably the weirdest recipe inspiration story you’ve ever heard.

Chocolate Maraschino Layer Cake based on a miniature clay cake I made when I was 10.

Needless to say, the actual cake tastes quite a bit better than the clay version (lol). I knew I at least needed two stout layers of dark chocolate cake with a thick layer of slightly lighter chocolate filling in between, and a light pink frosting covering the whole thing. And cherries on top (obviously). So chocolate and cherry seemed the obvious choice.

(more…)

Source: // Love and Olive Oil

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

Rambutan // In Dianes Kitchen #AceFoodDesk reports


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What in the world do you do with these Rambutans? My husband found them at the grocery store and thought they would make a good post. They look like a sea creature but are actually a hairy like fruit. When you slice open the exterior you will find a sweet fruit inside that tastes like a grape with a single seed in the middle. It seems like a lot of work just to eat these. Do any of my followers do anything else with these?

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The package said to slice the outer layer and

remove the hairy outer part. It cuts very

easily then I twisted it apart.

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Once the exterior is removed you are left

with this delicious round white ball.

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Then I just ate around the seed.

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I know I have seen these in some of my

followers posts so tell me what you

do with them in your house.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – CAPRESE 2 // cocinaitaly #AceFoodDesk reports


Buenas dias ,a todos el mundo hoy voy a proponer una ensalada caprese diferente de la de siempre que he preparardo en casa otro dia,fresca y adecuada por el verano.A la caprese de toda la vida con tomate y mozzarella en rodaja le he añadido unas patatas hervida(ahi que esperar que la patatas se enfrie para ponerla en el plato),unos aguacate cortado en tiras,en centro del plato un poco de lechuga mixta maiz, y aceituna verde (le quitamos el hueso).

Es facil da hacer,se puede utilizar como entrante o como plato unico,tiene un coste bajo y se tarda en prepararla el tiempo que cocinamos las patatas .

Abajo ve dejo unas fotos del resultado final,si ve gusta podeis añadirle oregano o unas hojas de albahacas por encima,con un hilo de aceite virgen extra queda mas sabrosa.

Un saludo a todos por cualquier duda o pregunta podesi escribirme a este mismo blog,hasta la proxima receta.

IMG_20190325_134554

IMG_20190325_134514

IMG_20190325_134459.jpg

Source: // cocinaitaly

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Simple Shrimp Creole // In Dianes Kitchen #AceFoodDesk reports 👨‍🍳


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Shrimp Creole is a spicy dish full of Shrimp, Andouille Sausage and vegetables with a delicious tomato based broth. Eat this right from a bowl or serve it over rice, either way will leave you wanting more.

Source: Adapted from Debi Schull

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Ingredients

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In a large deep pan such as a Dutch oven,

add oil and heat over medium heat.

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Sauté the sliced sausage on both sides.

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Once both sides are brown remove

from the pan and keep warm.

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Add the onion, green pepper and celery

to the pan cooking until the vegetables

are tender. I don’t like green pepper

so you won’t see it in my dish.

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Add the garlic, chicken broth, tomatoes,

corn, brown sugar and cayenne pepper.

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Bring to a boil, reduce heat to a simmer

and simmer, covered, for 10 – 12 minutes.

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Add the sausage and shrimp.

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Stir, making sure the shrimp are under the

broth, and simmer for 3 minutes with the lid on.

Shrimp will be opaque and pink in color when

completely cooked. Do not over cook.

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Place in a bowl and eat as is or serve over rice.

Simple Shrimp Creole

http://www.InDianesKitchen.com

A78AADEC-49A4-478F-A1BC-1114F898D278

Ingredients

  • 1 – 13.5 oz. package Andouille sausage, cut into 1/2″ pieces
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 4 celery ribs, thinly sliced
  • 1 Tbsp. minced garlic
  • 1 – 14 oz. can chicken broth
  • 2 – 14.5 oz. cans diced tomatoes
  • 1 – 12 oz. bag frozen sweet corn, thawed
  • 1 Tbsp. brown sugar
  • 1/4 tsp cayenne pepper
  • 1# uncooked shrimp (peeled, deveined and tails removed)
  • salt to taste
  • pepper to taste

Directions

  1. In a large deep pan such as a Dutch oven, heat the oil over medium heat.
  2. Add the sliced sausage and sauté until both sides are brown. Remove to a plate and keep warm.
  3. Add the onions, green pepper and celery to the pan. Saute until the vegetables are tender.
  4. Add the garlic, chicken broth, tomatoes, corn, brown sugar and cayenne pepper.
  5. Bring to a boil, reduce the heat to a simmer. Simmer, covered, for 10-12 minutes.
  6. Add the sausage and the shrimp, stir, pushing the shrimp under the broth.
  7. Bring to a simmer. Simmer for 3 minutes with the lid or until the shrimp are opaque and pink. Do not over cook.
  8. Place into serving bowls or serve over rice.

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Banana Split Cake // In Dianes Kitchen – #AceFoodDesk reports


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Creamy and full of fruit, this Banana Split Cake tastes like a Banana Split made from ice cream. A delicious graham cracker crust topped with cream cheese, bananas, pineapple, strawberries and Cool Whip (or whipped cream). Garnished with peanuts, maraschino cherries and chocolate syrup to make this dessert fabulous!

Adapted from: http://www.allrecipes.com

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Ingredients for the crust.

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Ingredients for the cake.

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In a medium bowl, add the graham

cracker crumbs and the sugar.

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Mix together to combine.

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Add the melted butter and

combine with a fork.

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Then I used my fingers to make sure all

of the crumbs were coated in butter.

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Pour the mixture into a 9″ x 13″ cake pan.

Using a spoon, press the crumbs evenly onto

the bottom and up the sides of the pan.

Refrigerate for one hour.

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In a medium bowl using a hand mixer,

beat the powdered sugar and cream

cheese until creamy and smooth.

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Spread the cream cheese evenly over

the chilled graham cracker crust.

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Slice the bananas, one at a time, and

place them on top of the cream cheese.

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Using a spoon place the

pineapple evenly on top.

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Add the sliced strawberries on top.

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Add the Cool Whip (or whipping cream)

and carefully spread it evenly over

the entire top to seal off all the edges.

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Sprinkle the peanuts on top.

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Place the cherries on top.

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Drizzle with chocolate syrup.

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Refrigerate for 1 – 2 hours, slice and serve.

Banana Split Cake

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

C71F2880-520D-46EC-A731-984B79126783

Ingredients

CRUST INGREDIENTS

  • 2 cups graham cracker crumbs
  • 3/4 cup granulated sugar
  • 1 stick (1/4 pound) butter, melted

CAKE INGREDIENTS

  • 2 – 8 oz. packages cream cheese, room temperature
  • 1 & 1/2 cups confectioners sugar (powdered sugar)
  • 3 – 4 banana’s
  • 1 – 15 oz. can crushed pineapple, drained
  • 10 medium (fresh & ripe) strawberries, rinsed and sliced
  • 1 – 16 oz. container Cool Whip, thawed (or whipped cream)
  • 1 cup peanuts
  • 1 – 16 oz. jar maraschino cherries, drained and place them on paper towels
  • Chocolate syrup

Directions

CRUST DIRECTIONS

  1. In a bowl combine the graham cracker crumbs and sugar. Add the melted butter and using a fork combine until all of the crumbs are coated.
  2. Pour the crumbs into a 9″ x 13″ cake pan and press them evenly, with the back of a spoon, onto the bottom and up the sides of the pan. Refrigerate for one hour.

CAKE DIRECTIONS

  1. In a medium bowl using a hand mixer, mix the confectioners sugar with the cream cheese until smooth and creamy.
  2. Spread the cream cheese onto the chilled graham cracker crust.
  3. Peel and slice the bananas one at a time and place the slices in a single layer on top of the cream cheese.
  4. Place spoonful’s of the drained crushed pineapple evenly on top.
  5. Add the sliced strawberries, in a single layer, to the top.
  6. Carefully add the Cool Whip (or whipped topping) evenly, spreading it to seal the edges.
  7. Sprinkle the peanuts on top.
  8. Place the drained cherries on top.
  9. Drizzle with chocolate syrup.
  10. Refrigerate for 1 – 2 hours then serve chilled.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

Editor says #AceNewsDesk reports & #Brittius says are provided by Sterling Publishing & Media News Chat https://t.me/joinchat/Di_0I1O9-Gz1ogusgUArog and all our posts, links can be found at here Live Feeds https://acenewsroom.wordpress.com/ Ace News Services Posts https://t.me/AceSocialNews_Bot and thanks for following as always appreciate every like, reblog or retweet and free help and guidance tips on your PC software or need help & guidance from our experts AcePCHelp.WordPress.Com or you can follow our breaking news posts on AceBreakingNews.WordPress.Com or become a member on Telegram https://t.me/acebreakingnews all private chat messaging on here https://t.me/sharingandcaring

#AceRecipeNews – Linguine & Italian Sausage with Spinach // In Dianes Kitchen – #AceFoodDesk reports


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Linguine with Italian sausage, Spinach, a delicious sauce and topped with cheese made this a great tasting meal. I used “Hot” Italian sausage and my grandkids still cleaned their plates.

It was fun for them to eat with the rainbow pasta I used that I purchased when I took a class on making Handmade Cheese Ravioli but of course any type of pasta can be used in this dish.

Source: Adapted from Debi Schull

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Ingredients

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Cook the linguine according

to the package directions.

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Drain and set aside.

Isn’t that the prettiest

linguine you have ever seen?

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In a large pan over medium

high heat, add the oil.

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Add the diced onions and sausage pieces.

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Cook until the sausage is

completely cooked through.

Reduce heat to medium.

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Add the butter and garlic to the

sausage cooking another 1 – 2 minutes.

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Add the cream, parmesan cheese

and Italian seasonings.

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Stir until the sauce thickens

for a few minutes.

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Add the spinach.

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Toss until it is completely

wilted into the sauce.

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Add the linguine.

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Toss until the pasta is coated in the sauce.

Remove from the heat and top with the

Mozzarella cheese and let it sit

until the cheese melts.

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Place into serving bowls and enjoy.

Linguine & Italian Sausage with Spinach

http://www.InDianesKitchen.com

6651C6AE-CCAE-4A4E-ADEC-C59EB4CE1317

Ingredients

  • 8 oz. linguine
  • 16 oz. Italian sausage (mild or hot), sliced into 1″ pieces
  • 1 – 2 Tbsp. olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 Tbsp. butter
  • 3/4 cup heavy whipping cream
  • 1/4 cup grated parmesan cheese
  • 1 tsp Italian seasonings
  • 5 oz. fresh baby spinach
  • 1 cup shredded mozzarella cheese

Directions

  1. Cook the pasta according to the package directions, drain and set aside.
  2. In a large pan over medium-high heat, add the olive oil, onions and sausage pieces.
  3. Cook until the sausage has no pink remaining. Reduce heat to medium.
  4. Add the butter and garlic and cook another 1 – 2 minutes.
  5. Stir in the cream, parmesan cheese and Italian seasonings. Stir a few minutes until the sauce thickens up.
  6. Add the spinach, stirring until the spinach is completely wilted into the sauce.
  7. Add the cooked linguine and toss until the linguine is coated with the sauce.
  8. Remove from the heat and top with the shredded Mozzarella cheese. Let it sit until the cheese melts then place into serving bowls and serve.

http://www.InDianesKitchen.com

Source: // In Dianes Kitchen

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FEATURED: The yeast microbes had been asleep for more than 5,000 years, buried deep in the pores of Egyptian ceramics, by the time Seamus Blackley came along and used them to bake a loaf of bread #AceFoodDesk reports


#AceFoodReport – Aug.07: An amateur Egyptologist and one of the inventors of the Xbox game console, he’s also a keen hobby baker who routinely posts pictures of his breadmaking projects on social media: He has, he admits, made his fair share of “horrible, rock-like loaves”. But this experiment was in a different league altogether.

Adding the liquid yeast sample to flour made from ancient grainsMaximilian Blackley

Adding the liquid yeast sample to flour made from ancient grains

The first step was to extract the yeast without destroying the vessels where it was held. With the help of archaeologist Dr Serena Love, Mr Blackley gained access to the collections of Egyptian beer- and bread-making vessels held in two museums in the US city of Boston.

And he enlisted the help of microbiologist Richard Bowman, a PhD candidate at the University of Iowa, to extract and identify the strains of yeast.

Mr Bowman injected nutrients into the ceramics, feeding the dormant yeasts and extracting the resulting liquid. Most of the samples were sent off for laboratory analysis, but Mr Blackley kept one back.

Using water, ancient grains and sterilised containers, he cultivated the starter for a week.

In order to get as close as possible to what the Egyptians would have recognised as bread, Mr Blackley fed the yeasts with grain he’d milled himself from barley and einkorn, an early form of wheat domesticated about 10,000 years ago.

“While this culture was sleeping, modern wheat was invented,” Mr Blackley explains. The oldest of the pyramids at Giza was built about 4,500 years ago – by that time, these yeast strains were already about 700 years old.

“It smelled very different from modern starters,” he says. “The bubbles were smaller: less pungent, but more active.”

But as any sourdough baker will tell you, yeasts are in the air and only need a suitable host or starter to multiply. So how to make sure that this really was Egyptian yeast, and not some modern interloper?

Previous experiments had used yeast samples scraped off the surfaces of pots, but these could easily be contaminated. An Israeli experiment had succeeded in extracting yeast from inside, but only by using methods destructive of the vessels themselves.

To rule out contamination, the yeast samples were sent off for genome sequencing. Some modern yeast strains have already been sequenced, making it possible to identify markers of modernity.

Risen dough made with yeast extracted from ancient Egyptian ceramicsMaximilian BlackleyAfter being left to prove, the risen dough was ready to go in the oven

Mr Bowman admits he was surprised to get results so quickly from the first sampling, but the ability of yeast to lie dormant is well-known.

“The culture can go to sleep and be brought back,” he told the BBC. “Yeasts are very robust creatures.”

The ancient grains are more difficult to bake with, because they contain very little gluten, but Mr Blackley says the yeast “loved” them: “They created a nice structure and a cake-like crumb – very soft.”

The bread had a caramel aroma – sweeter than a modern sourdough. Mr Blackley scored the risen dough with a hieroglyph representing a loaf of bread.

Baked loaf scored with hieroglyph meaning "bread"Maximilian BlackleyThe final product had a “cake-like” crumb, Mr Blakeley saysCrust of risen loaf with butter on itMaximilian Blackley”It’s really different, and you can easily tell even if you’re not a bread nerd,” Mr Blackley wrote on Twitter

This loaf was baked in a conventional kitchen oven, but as archaeologist Dr Love explains, the ancient Egyptians actually baked in heated ceramic pots.

In the next stage of the project, she and Mr Blakeley will work with ceramicists to recreate ancient Egyptian-style pots and start baking in them.

The impromptu research team already have permission from one more museum to extract yeast samples and have approached two other collections.

The idea is to collect yeast samples from the Old, Middle and New Kingdoms, which are each separated by 500 to 700 years, and bake with all of them.

Mr Bowman will sequence the genomes to track the genetic drift across the centuries.

“This is exactly the kind of stuff that archaeology is intended to do,” Dr Love enthuses. However, she adds: “This is grounded in science. This will be published in an academic journal.”

So are there any plans to develop the ancient yeasts for a wider audience?

“I was telling my fiancee about this – she went all quiet, but she works in marketing and she was trying to figure out a way to market this,” Mr Bowman says. “We’d like to do something to sell it – perhaps collect ancient recipes.”

For his part, Mr Blackley – who has studied hieroglyphs in sufficient depth to be able to translate them – robustly defends ancient Egypt from calumnies upon its cooking methods.

“This was a great civilisation and gastronomic tradition. The Pharaoh was the emperor of all the known earth. Now we can recreate their methods and share bread with them.”

#AceFoodDesk reports …………….Published: Aug.07: 2019:

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