Dissolve brown sugar and yeast in warm water. Set aside for 7 minutes until yeast blooms (forms a foam on top).
Place dried vegetables in a mini chopper or blender. Pulse a few times to break up any large pieces. Place vegetables, flour and salt in the bowl of a stand mixer fitted with a dough hook.
When yeast has bloomed, add it to the four mixture. Knead on medium-low speed for 10 minutes or until dough begins to make a slapping sound against the side of the bowl. Move dough to a greased bowl, cover and let rise for 90 minutes or until it has doubled.
Remove the dough from the bowl and shape it into 8 balls. Cover and let it rest for 30 minutes.
While the dough is resting bring water to a rolling boil in a wide diameter pan. Add brown sugar and white sugar.
Preheat oven to 425℉.
Use your finger to poke a hole in the middle of each dough ball and gently stretch so that hole is 2” in diameter and the bagel itself is 4” in diameter. Place each bagel on a lightly greased surface or parchment paper.
Lower bagels into boiling water using a slotted spoon, being careful not to crowd them. Simmer gently for 2 minutes, then carefully flip them over and simmer for another minute. Remove with the slotted spoon and move to a lightly greased or parchment paper-lined baking sheet. Repeat with remaining bagels.
Bake bagels for 20-25 minutes or until golden brown and has an internal temp of 190℉. Flip bagels after 15 minutes.
Yield: 8 bagels, 230 calories per bagel
Hack: Bagels can be stored at room temperature for 3-4 days or frozen for up to 6 months.
Remove stem and outside leaves from the lettuce. Cut into 4 equal wedges. Rinse gently under cold water, taking care to keep the wedges intact. Allow to drain.
Thinly slice the red onion. Rinse tomatoes and cut them in half.
Place wedges wide side down in a salad bowl or plate. Drizzle with 2 tbsp blue cheese dressing (thin with a little milk if the dressing is too thick to drizzle), Sprinkle with tomatoes, onion slices and bacon crumbles, allowing them to stick to the sides of the wedge in the salad dressing, Top with blue cheese crumbles.
4 servings, 387 calories per serving
Hack: Make this a complete meal by adding one or two hard-boiled eggs!
Hack: Do not assemble salad until ready to eat. If there are ingredients leftover, wrap them individually and store in the refrigerator until ready to eat.
Hack: To make bacon crumbles, preheat oven to 350℉. Place a low rack on a sheet pan with sides (so the grease won’t run into the oven). Lay uncooked bacon slices on top of the rack. Put in the oven and bake for 20-25 minutes or until crisp and browned.
Drain bacon on paper towels until cool. Crumble to the desired size.
1 lb bacon will make about 1 cup bacon crumbles
Hack: Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months. It can be used as a substitute for butter in various dishes. Caution: Use caution when cooking with bacon grease. It has a smoke point similar to butter, which is lower than oils.
These homemade macarons are a sweet meringue-based confection made with egg white, icing sugar, castor sugar, almond meal, and food coloring.
(Courtesy: Penny Jacques)
1 cup fine almond flour (100 grams)
1¾ cups confectioners sugar (180 grams)
3 egg whites (room temperature) (100 grams)
¼ tsp cream of tartar
¼ cup caster sugar (40 grams)
4 -5 drops gel food coloring, any color
Fillings, such as jam, jelly, buttercream, ganache, curd, sweetened cream cheese and/or whipped cream
Before beginning the recipe, clean 3 bowls and mixer beater attachments to assure no residue is present.
Mix almond flour and confectioners sugar together. Sift three times and set aside.
Beat egg whites and cream of tartar with an electric beater until frothy, about 4 minutes. Gradually add caster sugar while continuing to beat whites. Beat until whites form stiff peaks, another 4 minutes.
Add gel food coloring to achieve the desired color. Continue beating for an additional 4 minutes or until stiff peaks return.
Add dry ingredients to egg whites. Gently fold together with a rubber or silicone spatula by folding from the sides of the pan and dragging through the middle of the batter. Make about 50 rotations until the batter runs smoothly from the spatula. Test this by “drawing” a figure 8 with the batter that runs from the tip of the spatula. If the figure comes out smoothly on the top of the batter in the bowl, it’s ready.
Gently transfer batter to a decorating bag and pipe 1½ “ circles onto a baking sheet lined with parchment paper, spaced about 1” apart. Drawing circles on the parchment paper beforehand will help to keep the macrons uniform.
Tap the baking sheet gently on the counter several times to bring any air bubbles to the surface of the batter. Use a toothpick to gently pop bubbles.
Allow macarons to rest at room temperature for about 60 minutes or until no wet spots show and a film has formed. You should be able to touch the cookie gently without disturbing the batter.
Preheat oven to 350℉. Cook on center rack for 13-14 minutes until set but not browned. Allow to cool completely on the baking sheet (at least 20 minutes).
Turn cookies over and pipe desired toppings on the flat side. Cover with another cookie, flat side down.
Refrigerate in a tightly sealed container for 24 hours. Allow to set at room temperature for 20 minutes prior to serving.