Samsung Galaxy S9/S8, Samsung Galaxy S8 Plus/S8+,
LG G6,G5,V20, LG Nexus 5X , Huawei P9/P9 Plus, Huawei P10/P10 Plus, Huawei Mate 9,
Google Nexus 5X ,Nexus 6P, Google Pixel, Google Chromebook Pixel,
Lumia 950, Lumia 950XL,OnePlus 2,3,3T, ZTE Axon 7, Moto Z2 play,
HTC 10, Nokia N1,Asus Zen AiO,Lenovo Zuk Z1,Nintendo Switch,
2015 Apple new MacBook with 12″ Retina Display and Other Type-c devices
“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!”
—Amanda Hesser and Merrill Stubbs, cofounders of Food52
In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure.
Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time.
“I love this book because the recipes matter…show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem
“Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher
After a couple years of silence on this blog, I’m back, not with food, but with hope for those who have suffered unexplained recurrent miscarriages and for any woman who is trying to conceive that might be concerned about their egg quality for any number of reasons. I have some things to share with you.
As my daughter’s third birthday rapidly approaches, I’m filled with the same love, joy, gratitude, and wonder that filled me up the second she was placed in my arms for the very first time. But I have one burning question: what happened to the last three years?
I remember our first year together flying past. Milestones were measured day to day, week to week, then month to month and clothing sizes changed so fast that some outfits were never worn more than once if at all.
But within that rapid movement of time, there was a stillness that I didn’t understand or appreciate. It’s not until your child is completely mobile that you realize how slowly those first months actually passed.
Hold on, mama, because once the toddler years hit and survival mode is engaged, two years will pass in a blink of an eye and all of a sudden you have a threenager slamming a bedroom door in your face while you’re hit with the realization that you never did finish filling out the first year of that baby book.
All of this is to say that there’s a reason I haven’t updated this blog in a couple of years. I’ve been at home with a toddler and time seemed to actually vanish. That, and cooking has become stressful rather than pleasurable so my kitchen hasn’t been a source of inspiration for quite some time.
Of course I’m glossing over all the joys of toddlerhood, and there are so many. I have plenty of funny and heartwarming stories I’d love to share and probably will. But today I want to introduce a different topic and propose some ideas for the direction I want to take this blog.
You see, I have a problem. I am the author of a food blog and I don’t have a whole lot of interest in cooking or talking about food right now.
Perhaps next month I will suddenly have the urge to create recipes and tell you all about it. Perhaps Hazel will slow down a bit and let me cook, or even better, help me cook. I hope so. And whether it’s next month or next year, I know that I’ll be back to writing about food fairly soon.
For now, however, I want to talk about how I came to finally have a healthy pregnancy and end up in this wonderfully challenging predicament of parenting a beautiful, smart, funny, and “spirited” three-year-old. I’ve written a bit about my experiences of recurrent miscarriage in the past. I’ve also mentioned in passing that I had an ectopic pregnancy that resulted in emergency surgery and the loss of a fallopian tube.
However, I haven’t told you about how I finally found hope and then success on my own after five failed pregnancies when doctors could offer no explanation other than my age and no advice except to try IVF.
I will be forever grateful to Rebecca Fett, who put so much time and research into the book It Starts with the Egg. This book changed my life. It gave me hope when I was hopeless and it gave me the courage and tools to try and change my circumstances on my own, before turning to medical interventions that had been recommended but were completely out of reach financially.
For me, the lifestyle changes recommended in this book worked. In three months.
I ate a healthy diet, got some exercise, and avoided certain chemicals in food, cleaning and laundry products, makeup, skincare, and hair care products. My husband did the same. I also took the recommended type of prenatal vitamin and a couple extra supplements. Nothing crazy. Nothing outrageously expensive.
I got pregnant immediately after taking the suggested three months to implement these changes. Even though I was in my 40’s. Even though I had only one fallopian tube.
I went on to have a perfectly healthy pregnancy. In May of 2016 I delivered a perfectly healthy baby girl. This book gave me hope and then this book gave me my daughter. I truly believe that.
I think every single woman who is considering pregnancy should read It Starts with the Egg. Even if you are young and healthy and have no reason to suspect fertility issues, you have nothing to lose and so much to gain by reading this book two to three months before trying to conceive.
If you are experiencing fertility issues, miscarriages, and/or you’ve already tried or are planning on IVF or other fertility treatments, then you definitely need to read this book. This book was written for you. All of you. It even gives advice for men, who are often overlooked when it comes to fertility advice.
I wish that it hadn’t taken me so long to write about this book and my lifestyle changes here. It is difficult to open up about our struggles with recurrent pregnancy loss and I guess I needed time and distance even to discuss our successes in depth.
Moving forward on this blog, I want to share more about specific changes Phil and I made individually and as a couple to clean up our life together in order to increase our chances of having a successful pregnancy.
Some were simple changes, like avoiding fast food for a few months and switching to unscented laundry detergent. Others were a bit more daunting, like getting rid of pretty much all of our personal care products, including almost all makeup, hair products, and perfume then trying to find products that were safer but also effective.
It wasn’t always easy and it still isn’t, but I’m looking forward to sharing our experiences so that it might be a bit easier for those of you who want to make similar changes.
Another thing I want to share is that I have recently become a consultant for Beautycounter, a skincare company I absolutely love that has a mission I can stand behind: to get safer products into the hands of everyone. I use and love many of their skincare and makeup products and I actually first learned about Beautycounter years ago after checking into product recommendations from the book It Starts with the Egg. It’s taken me a long time to get on board, but I’m excited and proud to finally be aligned with this company.
You can follow my safer beauty and skincare adventures at CrossCleanBeauty on Instagram. If you’d like to find out more about the company and products or just start shopping, Beautycounter.com is a great place to start. My PinchMySalt Instagram and Facebook will continue to be a mashup of food, family, chickens, and random things from my life, just like this blog.
So here’s to a new chapter for Pinch My Salt. If talking about our struggles with unexplained recurrent miscarriage and singing the praises of the book that changed everything for us can help just one other person, revisiting this painful subject is more than worth it. And for those who are here just for the food, I’ll do my best to get back to that as soon as possible, too.
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Fresh pineapples are one of my favorite fruits to have around. Not only are they good looking just sitting there, but the fruit itself is absolutely delicious and the fronds can be used to garnish various desserts and cocktails, too! I buy whole pineapples on a regular basis and use them to make pineapple upside down cakes, smoothies and fruit salads. They also make excellent sorbets. This Buttermilk Pineapple Sorbet uses just four ingredients, yet produces a wonderfully refreshing dessert that is perfect for hot summer days.
You will first need to prepare your pineapple by cutting off the outer skin and removing the core at the center, but the sorbet base takes just minutes to prepare from start to finish. Once you’ve put in the work, you’ll be rewarded by an absolutely fantastic sorbet. The pineapple is blended with sugar and buttermilk in the food processor until it is very smooth and all the sugar has been dissolved. The high speed of the food processor helps the sugar to dissolve, even without adding heat! In fact, you don’t want to add heat to the fresh pineapple because it will change the flavor of the fruit a bit and the sorbet just won’t be the same.
You’ll taste a lot of the pineapple, but its bright fruity flavor is balanced by a wonderful butteriness from the buttermilk. The pineapple has some natural acidity that is almost neutralized by the tang of the buttermilk, which makes the sorbet feel especially creamy. I added in a bit of vanilla extract, which compliments the buttermilk well and simply helps make the sorbet a bit more complex.
The sorbet can be made in an ice cream maker, but it can also be made without one. If you don’t have an ice cream maker, you can pour the sorbet base into a shallow baking dish (8×8 or 9×9 pan, preferably pyrex) and place it in the freezer. After 1-2 hours, give the partially frozen sorbet a good stir with a fork to break up the larger ice crystals. Repeat the stirring process once more, after another 30-45 minutes, then allow the sorbet to freeze completely overnight. The resulting sorbet will still be nice and creamy, only a bit less so than sorbet churned in a regular ice cream maker, and it will still be absolutely delicious.
And, just in case you’re wondering, this can be made with canned pineapple that is packed in juice or with frozen pineapple chunks (defrosted). But I highly recommend sticking to fresh pineapple for the best results with this one!
Buttermilk Pineapple Sorbet
16-oz fresh pineapple
2/3 cup sugar
3/4 cup buttermilk
1 tsp vanilla extract
Combine all ingredients in a food processor and whizz until mixture is smooth and all of the sugar has been dissolved, 60-90 seconds. Pour mixture into an ice cream maker and freeze according to the manufacturer’s directions.
Bring the family together and makes a complete breakfast with just one appliance. Enjoy a cup of coffee with the four-cup coffee maker, then treat the family to a variety of breakfast meats and eggs cooked on the large, non-stick griddle. The multi-functioning toaster holds up to four slices of bread at a time, and is perfect for 7-inch frozen pizzas, hot sandwiches, desserts and more. For added safety, a 30-minute timer is included with automatic shut off. When the meal is done, the griddle and oven tray remove for easy cleanup.
I think just about everyone has an Instant Pot by now, right? If you’re one of the handful who don’t and aren’t familiar with Instant Pots, they are electric pressure cookers with a slew of other functions.
You can use the Saute function to brown meat before you pressure cook it, all in the same pot. It also makes the BEST cheesecakes and bone broth in just 2 hours using the pressure cooker function. (Not together, though. Ew.)
You can also make rice and yogurt in it or use it as a slow cooker. It’s pretty much my favorite kitchen appliance. (Sorry, stand mixer. You’ve been dethroned.)
My favorite use? Eggs. I know that seems basic, but once I started making hard cooked eggs in my Instant Pot, I never went back to boiling.
What really blew my mind was making poached eggs in my Instant Pot, which is what I’m going to chat about today. I’ve also got an amazing Southwest Eggs Benedict recipe for you, so stick around for a few minutes.
To poach eggs in an Instant Pot, you’ll need some silicone poaching cups. I found some inexpensive ones on Amazon.
And I’m willing to bet everyone has a glass measuring cup. You’ll need that, too.
To prep your Instant Pot, pour a cup of water in the bottom of the insert pot, then put the wire rack on the bottom. (Your Instant Pot will come with a rack. No worries.)
It’s easier to place the poaching cups on the wire rack and then pour the egg into the cups using a glass measuring cup. Cracking the egg into the measure cup first also allows you to check for broken shells and to make sure the yolk isn’t broken.
You can fit up to five silicone poaching cups in there, but that fifth one is a tight fit and might produce some wonky looking poached eggs. If you’d like them to look uniform, then just use four. You could also just do one if you’re having a solo brunch.
Set the Instant Pot on manual (I use the “manual” or “pressure cook” button) for 3 minutes.
This is super important: Once the pressure-cooking time has ended, IMMEDIATELY switch the steam valve to venting and get all that steam out. You’ll want to get those eggs out as quickly as you can because if you leave them in there with all that steam for just a minute longer, you’ll overcook the yolks.
Trust me on this.
Once you get the cups out, you can remove the eggs by running a big spoon along the bottom and lifting it out—kind of like scooping an avocado half out of its skin.
See? It comes right out.
I turn mine upside down on a paper towel-lined plate to soak up any extra moisture. Sometimes a little water will accumulate on top of the eggs from the Instant Pot.
This particular yolk was at the bottom of the poaching cup so it nearly leaked out when I was taking it out of the cup. Most of the time it won’t be like this. But even so, the yolk stays in the egg pretty well.
Now it’s time for the fun part.
Traditional eggs benedict calls for ham, but I swapped that out for a browned Mexican chorizo patty on my English muffin. (I realize this looks like a hamburger, and putting a poached egg on a hamburger is also an excellent idea.)
I also topped it with an avocado slice and a drizzle of chipotle-lime Hollandaise sauce.
That sauce is the most delicious thing I have made all month. Truly. And I made it in my blender in about 5 minutes. (Directions in the recipe below!)
I added a pinch of dried chipotle powder to make it more pretty. And delicious.
If you eat a gluten-free or low carb/paleo diet you can use roasted sweet potato slices in place of the English muffin. I actually preferred that way and loved the bit of sweetness from the potatoes.
Seriously, if batch cooking poached eggs doesn’t convince you to buy an Instant Pot, I’m not sure what will. It makes such a fun, little brunch option! And since the eggs cook so quickly, it’s easy to make multiple batches for a small crowd.
This Cuisinart food processor is designed to perform just about any food prep task a recipe calls for. It’s big enough to chop ingredients for a party-sized portion of salsa, and powerful enough to turn a full work bowl of veggies into healthy pureed soups in seconds. Rubberized touch pad controls, and reversible shredding and slicing discs make this food processor a favorite of creative home cooks!; Cuisinart elemental 8 cup food processor, white. Features: 8 cup work bowl with measurement markings|350 watts for powerful food prep performance|Reversible shredding and slicing discs – medium to fine|Convenient rubberized controls – High Low Off and Pulse|Integrated feed tube to add ingredients during processing|Easy-to-clean removable parts are dishwasher safe|Limited 2 year warranty|BPA free
Your Herbs, Your Way
So you’ve got a beautiful basil plant with leaves ripe for the picking.
After you’ve picked the cream of the crop, you’re faced with the arduous task of pulling the leaves apart by hand, smashing them with a kitchen knife, or slicing them with typical kitchen scissors.
With multipurpose, stainless steel herb scissors from Chefast™, you can do those prime herbs justice and keep them as fresh as possible for your hungry guests. Just a few quick snips, and you’ll create the ultimate herb infusion or refreshingly delicious garnish. No need to pound away with a knife and leave most of the flavor on the cutting board.
More Than a Kitchen Gadget: While we created these shears to help in the kitchen, they’re also fantastic as arts and crafts tools. Cutting heavy-duty paper or strips of fabric has never been easier.
Comfort Counts: What good are the most effective herb scissors if they mangle your hands every time you use them? With our premier TPR grip, you can cut in comfort every time without worrying about slippage.
All In: With a cleaning comb and protective cover, plus two drawstring herb bags, this sleek, attractive package contains everything you’ll need to make the most of your cool new kitchen tool.
Give The Gift Of A Clean Cut: We took care to put all this together in a stylish box that anyone would be thrilled to receive. Whether it’s a shower, housewarming, wedding or annual gift grab, this shear set makes a fun gift that’s actually useful!
Got You Covered: With our 100% lifetime warranty, we guarantee that these scissors will perform their best for years to come. If anything ever goes wrong, we’re right here with a free replacement.
Lock In That Delicious Flavor and Snip Like a Pro: Order Your Chefast Herb Scissors Today