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Vegetarian baked fried rice – ABC Life


Vegetarian baked fried rice

ABC Life / Hetty McKinnonPREP TIME0:15COOK TIME0:25SKILL LEVELLowSERVES4-6

Vegetarian fried rice that's baked on a tray with eggs, peas, beans, sugar snap peas, leek and asparagus, an easy family dinner.
Leftover rice and raw veggies are key ingredients of this easy meal.(ABC Life: Hetty McKinnon)

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Sometime last year, I started making fried rice on a baking tray.

And while a tray will never replace my wok, somehow this pared-back method of preparing fried rice became essential to my days in isolation, when cooking became both a welcome distraction and a daily challenge.

What I love about this recipe is that it’s hands off. You mix cold rice with vegetables, add some seasoning and stick it into a blaring hot oven. From there, the oven does the work for you.

Baked at high heat, some of the rice crisps up, while other pieces remain soft, creating a pleasing melange of textures.

It’s both magical and practical at the same time, and exactly the type of low impact-high intensity cooking we are all looking for nowadays.

While ‘spring’ is the theme of this fried rice, this recipe is specifically designed so you can use any vegetables you want, depending on what’s in season, or what you have languishing in your vegetable crisper.https://www.youtube.com/embed/lzSST8NlkQg?feature=oembed&enablejsapi=1&origin=https%3A%2F%2Fwww.abc.net.auYOUTUBEHow to make fried rice in a baking tray

Tips:

  • The veg is flexible: The basic principle is to use vegetables that will roast and become tender in about 20 minutes. I have made this recipe many times and always with different veggies — brussels sprouts, broccoli, mushrooms, carrot, and corn are all excellent veg to use. Aim for about 500g of vegetables.
  • More ways to add heat: I often add kimchi to this mix but here I simply use sriracha, which adds an additional layer of spicy flavour.
  • Bonus substitutions: In place of the leek, you could use onion, French shallot or a couple cloves of garlic. Use brown rice if you have it. The eggs are optional, of course, but add a lovely heartiness to this meal.
Sugar snap peas, asparagus, beans, leek, peas and rice are ingredients of vegetarian fried rice.
Use spring greens like asparagus and sugar snap peas, or use any veggies that will bake in 20 minutes.(ABC Life: Hetty McKinnon)

Every month, we publish a new recipe from our New Australian Classics series. Hetty McKinnon is a food writer and cookbook author with a passion for vegetables. She’s the author of three cookbooks, Community, Neighbourhood, and Family. Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.

MAX Burgers: Creating the World’s First “Climate Positive” Menu | Sweden, Norway, Denmark, Poland | UNFCCC


MAX Burgers: Creating the World’s First “Climate Positive” Menu | Sweden, Norway, Denmark, Poland  Lighthouse Activity 2019Credit: Max BurgersLighthouse Activity 2019Credit: Max BurgersLighthouse Activity 2019Credit: Max BurgersLighthouse Activity 2019

Summary

The Swedish restaurant chain, Max Burgers, launched the world’s first “climate positive” menu in June 2018. Climate positive is defined as “removing more climate gases than the value chain emits while at the same time reducing emissions in line with the 1.5 degree goal from Paris”.

Max Burgers ensures that each item on its menu is “climate positive”, taking into account all emissions from the “farmers land to the guests hand”, while even including the customer’s journey back and forth to the restaurant. This has required extensive efforts by the company to measure its entire footprint.

Each item on Max Burger’s menu includes a CO2e label to empower customers to better understand the climate impact of food and guide them towards options with a lower carbon footprint. The initiative builds on the company’s 2016 launch of plant based “green burgers”, which have a fraction of the climate impact of beef burgers.https://player.vimeo.com/video/414776169?autoplay=0

Key Facts

  • Max Burgers has undertaken a range of measures to cut emissions, including: switching to 100% wind power in all of its Swedish restaurants, being the first restaurant in the world to add “CO2e” labels to each menu item, and adopting 92% renewable packaging.
  • Sales from Max’s green range of burgers (lacto-ovo and fully plant based) increased by 1000% between 2015 to 2018. In 2022, the company is aiming to ensure that every second meal sold is made without beef.
  • Less than 1% of the food in Max’s kitchens is wasted and no palm oil is used in any of Max Burgers’ European operations.
  • Max Burgers has been recognized as “one of the world’s most innovative companies in 2019” by Fast Company’s “World Changing Ideas” series.

The Problem 

According to the United Nations Food and Agricultural Organization (FAO), livestock contribute significantly to today’s most serious environmental problems. FAO estimates that cattle-rearing generates around 14% of all global warming greenhouse gases, as measured in CO2 equivalent – an amount similar to the emissions produced by the entire transport sector. 

Currently, farmed animals occupy 30 – 50% of the ice-free land on Earth, at great expense to natural habitats and potential carbon sequestration. The livestock sector generates at least a seventh of global greenhouse gas emissions and consumes roughly one-third of all freshwater on earth. 

Max Burgers

The Solution

As a fast food restaurant chain, Max Burgers aims to be part of the solution when it comes to helping transform our global food system. The company’s green, plant-based burgers have a fraction of the climate impact of beef and have been commercially successful — with sales jumping by 1000% between 2015 to 2018 and increasing from around 2% to 20% of meals sold.  By 2022, the company is aiming to ensure that every second meal sold is made without beef.

In addition to reducing emissions, Max Burgers follows the ISO 14021:2017 standard for carbon neutrality. However, instead of offsetting 100% of its emissions as required by the standard, from June 2018 onwards, Max Burgers has offset 110% of its entire value chain’s emissions, making all food served “climate positive”. 

Helping the Planet

Since 2008, Max Burgers has offset its entire value chains emission through Plan Vivo-certified tree-planting projects, which support smallholder agriculture and rural enterprise by providing local employment opportunities, as well as sustainable food and energy sources.

In the past decade, the company’s carbon offsetting programme has planted more than two million trees in Uganda, Malawi and Mozambique through the Plan-Vivo certification system — this is equivalent to covering 5,500 football fields with trees or removing 230,000 petrol cars from the road for one year. 

Max Burgers

Helping People

In 2008, Max Burgers became the first restaurant to CO2-label its entire menu to empower customers to make informed choices. This CO2e menu customers to understand the climate impact of beef burgers and guide then towards more sustainable options. By offering an extensive menu of plant-based “green” burgers, Max Burgers aims to entice customers towards a lower-emission, plant-based diet. 

Spillover Effect

According to Sustainable Brand Index Max Burgers is a green industry leader in Sweden, which has compelled the company to join multiple dialogues within and outside the food industry (both in Sweden and internationally). Through these dialogues, Max Burgers has formed new alliances and encouraged other organizations and companies to adopt CO2e labelling to influence daily choices.  

Maz Burgers also encourages other companies to become “Climate Positive” and advises them on how to do it. The company registers commitments from these new climate-positive companies on its new website, www.clipop.org. At least 10 companies have informed Max Burgers that they intend to become “climate positive” in 2019.

Sunday Best Fruit Salad Recipe | Allrecipes


Sunday Best Fruit Salad

Rating: 4.52 stars

This is a wonderful and easy fruit salad that is also pretty for special occasions or holidays.By Pattie PriceSavePinPrintShare

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Sunday Best Fruit Salad Pattie PriceWatch

Recipe Summary

Prep:20 minsAdditional:25 minsTotal:45 minsServings:8Yield:6 to 8 servingsNutrition Info

Ingredients

Decrease Serving8Increase ServingAdjustOriginal recipe yields 8 servingsIngredient Checklist

  • 1 (20 ounce) can pineapple chunks, juice reserved
  • 2 medium (2-3/4″ dia) (approx 3 per lb)s apples, peeled and cored
  • 1 (21 ounce) can peach pie filling
  • 2 medium (7″ to 7-7/8″ long)s bananas, peeled and diced
  • 3 eaches kiwis
  • 1 pint strawberries

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Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? UPDATEor use the browser toFind Me

Directions

Instructions Checklist

  • Step 1In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
  • Step 2In a large salad bowl, combine the peach pie filling and pineapple chunks.
  • Step 3Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
  • Step 4Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
  • Step 5Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
  • Step 6Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

 I Made It  Print

Nutrition Facts

Per Serving:183.5 calories; protein 2.1g 4% DV; carbohydrates 45.6g 15% DV; fat 0.5g 1% DV; cholesterolmg; sodium 15mg 1% DV. Full Nutrition

Quick and Easy Vegetable Soup Recipe | Allrecipes


Quick and Easy Vegetable Soup

Rating: 4.65 stars

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.By Anne VackrinosSavePinPrintShare

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Quick and Easy Vegetable Soup Anne VackrinosWatch

Recipe Summary

Servings:6Yield:6 servingsNutrition Info

Ingredients

Decrease Serving6Increase ServingAdjustOriginal recipe yields 6 servingsIngredient Checklist

  • 1 (14 ounce) can chicken broth
  • 1 (11.5 ounce) can tomato-vegetable juice cocktail
  • 1 cup water
  • 1 large potato, diced
  • 2 carrot, (7-1/2″)s carrots, sliced
  • 2 stalks celery, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup chopped fresh green beans
  • 1 cup fresh corn kernels
  • salt and pepper to taste
  • Creole seasoning to taste

Add All Ingredients To Shopping List 

Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? UPDATEor use the browser toFind Me

Directions

Instructions Checklist

  • Step 1In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

 I Made It  Print

Nutrition Facts

Per Serving:116.2 calories; protein 4g 8% DV; carbohydrates 24.3g 8% DV; fat 0.6g 1% DV; cholesterol 1.6mg 1% DV; sodium 639.5mg 26% DV. Full Nutritionhttps://429edab549de35ae3803ce0a2fa71b44.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

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Seth Godin Newsletter


Date certain

One of the most expensive things a service business or freelancer can do is promise that work will be done by a certain day. Which is something we need to do, of course, but we should charge appropriately. “It’ll be done soon,” should be way cheaper than, “It’ll be done at exactly 11 am on Tuesday.”

And one of the most important things we can do to focus our energy and commitment is be prepared to promise a date certain. It sharpens everything.

What Is Millet? Nutrition, Benefits, and More


via What Is Millet? Nutrition, Benefits, and More

What Is Millet? Nutrition, Benefits, and More

If you buy something through a link on this page, we may earn a small commission. How this works.

Millet is a cereal grain that belongs to the Poaceae family, commonly known as the grass family (1).

It’s widely consumed in developing countries throughout Africa and Asia. While it may look like a seed, millet’s nutritional profile is similar to that of sorghum and other cereals (2Trusted Source).

Millet has gained popularity in the West because it’s gluten-free and boasts high protein, fiber, and antioxidant contents (3Trusted Source).

This article reviews everything you need to know about millet, including its nutrients, benefits, and downsides.

Attributes and types of millet

Millet is a small, round whole grain grown in India, Nigeria, and other Asian and African countries. Considered an ancient grain, it’s used both for human consumption and livestock and bird feed (45Trusted Source).

It has multiple advantages over other crops, including drought and pest resistance. It’s also able to survive in harsh environments and less fertile soil. These benefits stem from its genetic composition and physical structure — for example, its small size and hardness (45Trusted Source6Trusted Source).

Although all millet varieties belong to the Poaceae family, they differ in color, appearance, and species.

This crop is also divided into two categories — major and minor millets, with major millets being the most popular or commonly cultivated varieties (4).

Major millets include:

  • pearl
  • foxtail
  • proso (or white)
  • finger (or ragi)

Minor millets include:

  • Kodo
  • barnyard
  • little
  • Guinea
  • browntop
  • fonio
  • adlay (or Job’s tears)

Pearl millet is the most widely produced variety intended for human consumption. Still, all types are renowned for their high nutritional value and health benefits.

SUMMARYMillet is a small cereal grain that belongs to the grass family. Resilient in harsh environments, it’s commonly cultivated in Asian and African countries.

Nutritional profile

Like most cereals, millet is a starchy grain — meaning that it’s rich in carbs. Notably, it also packs several vitamins and minerals (4).

One cup (174 grams) of cooked millet packs (7Trusted Source):

  • Calories: 207
  • Carbs: 41 grams
  • Fiber: 2.2 grams
  • Protein: 6 grams
  • Fat: 1.7 grams
  • Phosphorus: 25% of the Daily Value (DV)
  • Magnesium: 19% of the DV
  • Folate: 8% of the DV
  • Iron: 6% of the DV

Millet provides more essential amino acids than most other cereals. These compounds are the building blocks of protein (48Trusted Source9Trusted Source).

What’s more, finger millet boasts the highest calcium content of all cereal grains, providing 13% of the DV per 1 cooked cup (100 grams) (410Trusted Source11Trusted Source).

Calcium is necessary to ensure bone health, blood vessel and muscular contractions, and proper nerve function (12Trusted Source).

SUMMARYMillet is a starchy, protein-rich grain. It provides plenty of phosphorus and magnesium — and finger millet packs more calcium than any other cereal.

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Benefits of millet

Millet is rich in nutrients and plant compounds. Therefore, it may offer multiple health benefits.

Rich in antioxidants

Millet is rich in phenolic compounds, especially ferulic acid and catechins. These molecules act as antioxidants to protect your body from harmful oxidative stress (10Trusted Source13Trusted Source14Trusted Source15Trusted Source16Trusted Source).

Studies in mice link ferulic acid to rapid wound healing, skin protection, and anti-inflammatory properties (17Trusted Source18Trusted Source).

Meanwhile, catechins bind to heavy metals in your bloodstream to prevent metal poisoning (16Trusted Source19Trusted Source).

While all millet varieties contain antioxidants, those with a darker color — such as finger, proso, and foxtail millet — have more than their white or yellow counterparts (13Trusted Source).

May help control blood sugar levels

Millet is rich in fiber and non-starchy polysaccharides, two types of undigestible carbs that help control blood sugar levels (10Trusted Source20Trusted Source).

This cereal also has a low glycemic index (GI), meaning that it’s unlikely to spike your blood sugar levels (8Trusted Source21Trusted Source).

Thus, millets are considered an ideal grain for people with diabetes.

For instance, a study in 105 people with type 2 diabetes determined that replacing a rice-based breakfast with a millet-based one lowered blood sugar levels after the meal (21Trusted Source).

A 12-week study in 64 people with prediabetes gave similar results. After eating 1/3 cup (50 grams) of foxtail millet per day, they experienced a slight reduction in fasting and post-meal blood sugar levels, as well as a decrease in insulin resistance (22Trusted Source).

Insulin resistance is a marker for type 2 diabetes. It occurs when your body stops responding to the hormone insulin, which helps regulate blood sugar (23Trusted Source).

What’s more, in a 6-week study in rats with diabetes, a diet containing 20% finger millet led to lower fasting blood sugar levels and a drop in triglyceride and cholesterol levels (24Trusted Source).

May help lower cholesterol

Millet contains soluble fiber, which produces a viscous substance in your gut. In turn, this traps fats and helps reduce cholesterol levels (10Trusted Source).

One study in 24 rats found that those fed foxtail and proso millet had significantly reduced triglyceride levels, compared with the control group (25Trusted Source).

Additionally, millet protein may help lower cholesterol.

A study in mice with type 2 diabetes fed them a high fat diet with millet protein concentrate. This led to a decrease in triglyceride levels and significant increase in adiponectin and HDL (good) cholesterol levels, compared with the control group (26Trusted Source).

Adiponectin is a hormone with an anti-inflammatory effect that supports heart health and stimulates fatty acid oxidation. Its levels are usually lower in people with obesity and type 2 diabetes (27Trusted Source28Trusted Source).

Fits a gluten-free diet

Millet is a gluten-free grain, making it a viable choice for people with celiac disease or those following a gluten-free diet (8Trusted Source10Trusted Source30Trusted Source).

Gluten is a protein that occurs naturally in grains like wheat, barley, and rye. People with celiac disease or gluten intolerance must avoid it because it triggers harmful digestive symptoms, such as diarrhea and nutrient malabsorption (29Trusted Source).

When shopping for millet, you should still look for a label that certifies it gluten-free to ensure it hasn’t been contaminated with any gluten-containing ingredients.

SUMMARYMillet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein. In particular, it may lower cholesterol and blood sugar levels.

Potential downsides

Despite millet’s multiple health benefits, it also contains antinutrients — compounds that block or reduce your body’s absorption of other nutrients and may lead to deficiencies (31Trusted Source).

One of these compounds — phytic acid — interferes with potassium, calcium, iron, zinc, and magnesium uptake. However, a person with a balanced diet isn’t likely to experience adverse effects.

Other antinutrients called goitrogenic polyphenols may impair thyroid function, causing goiter — an enlargement of your thyroid gland that results in neck swelling.

Nevertheless, this effect is associated only with excess polyphenol intake.

For example, one study determined that goiter was significantly more prevalent when millet provided 74% of a person’s daily calories, compared with only 37% of their daily calories (31Trusted Source32Trusted Source).

Furthermore, you can lower millet’s antinutrient content significantly by soaking it overnight at room temperature, then draining and rinsing it before cooking (4).

Plus, sprouting reduces antinutrient content. Certain health food stores sell sprouted millet, though you can also germinate it on your own. To do so, place soaked millet in a glass jar and cover it with a cloth that’s secured with a rubber band.

Turn the jar upside down, rinsing and draining the millet every 8–12 hours. You’ll notice small sprouts beginning to form after 2–3 days. Drain the sprouts and enjoy them right away.

SUMMARYAntinutrients in millet block your body’s absorption of certain minerals, though this is unlikely to affect you if you consume a balanced diet. Soaking and sprouting may reduce this grain’s antinutrient levels.

How to prepare and eat millet

Millet is a versatile ingredient that makes a good rice replacement when cooked whole.

To prepare it, just add 2 cups (480 mL) of water or broth per 1 cup (174 grams) of raw millet. Bring it to a boil, then simmer it for 20 minutes.

Remember to soak it overnight before cooking to lower its antinutrient content. You may also toast it in a pan before cooking to enhance its nutty taste.

Millet is also sold as a flour.

In fact, research suggests that making baked goods with millet flour significantly enhances their nutritional profile by increasing their antioxidant content (33Trusted Source).

Additionally, this grain is processed to make snacks, pasta, and nondairy probiotic beverages. In fact, fermented millet acts as a natural probiotic by providing live microorganisms that benefit your health (48Trusted Source34Trusted Source).

You can enjoy millet as a breakfast porridge, side dish, salad add-in, or cookie or cake ingredient.

Shop for millet or millet flour online.

SUMMARYMillet is not only available as a whole grain but also a flour. You can use it in a variety of dishes, including porridge, salad, and cookies.

The bottom line

Millet is a whole grain that’s packed with protein, antioxidants, and nutrients.

It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet.

Its nutty taste and versatility make it well worth trying.

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1. Clean up a local park
2. Compliment others. A simple “your hair looks great!” can make someone’s day.
3. Donate used clothes
4. Hold the elevator.
5. Support your own and your friends’ kids at their recitals and games.

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Take a Stance – Stand Up to it!


“Sometimes you must agree with someone’s opinion for the sake of being polite and modest, but within you, you know that you are not foolish and crazy.”
― Michael Bassey Johnson

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Seth Godin newsletter


From education to learning

Education is the hustle for a credential. It exchanges compliance for certification. An institution can educate you.

Learning can’t be done to you. It is a choice and it requires active participation, not simple adherence to metrics.

Learning is the only place to find resilience, possibility and contribution, because learning is a lifelong skill that isn’t domain dependent.

Most of the learning moments in our lives are accidental or random. A situation presents itself and if we’re lucky, we learn something from it.

We built the altMBA to make learning intentional.

The last session of the year is in October, and applications are due tomorrow, August 25th.

You’ll be surrounded by a cohort of others, each on their way to leveling up and moving forward. We only do it four times a year, only with a few hundred people, always with our alumni coaches on board.

I hope you’ll check it out. Learning is our best way forward, because learning creates community.

  

Mixed Nuts via PNUTs Newsletter I like


MIXED NUTS: QUICK TAKES ON WORLD NEWS
Playing God With Mosquitoes 

(Joe Raedle via Getty Images)

  • In 2021, 750 million genetically modified (GM) mosquitoes are set to be released in the Florida Keys and a string of surrounding islands. The Environmental Protection Agency granted permission in May to the British-based but US-operated company, Oxitec, to produce the genetically engineered, male Aedes aegypti mosquitoes, known as OX5034.
  • Aedes aegypti mosquitoes spread deadly diseases like dengue, Zika, chikungunya, and yellow fever to humans. Only female mosquitoes bite humans because they need blood to produce eggs. So the plan is to release the GM male mosquitoes who will then hopefully breed with wild female mosquitoes.
  • However, the male mosquitoes now carry a protein that will kill off any female offspring before they reach mature biting age. The males, which only feed on nectar, will survive and pass on the genes. Over time this will reduce the population of Aedes aegypti mosquitoes in the area and thereby reduce the spread of disease to humans.
  • Green-lighting the pilot project, which has been debated for years, drew a swift outcry from environmental groups, who warned of unintended consequences. One group condemned the plan as a public “Jurassic Park experiment.” Activists warn of possible damage to ecosystems, and the potential creation of hybrid, insecticide-resistant mosquitoes. (BBC)

Decoding Chinese Strategic Intent!


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Interesting Newsletter from Nik


Would They Miss You If You Were Gone?

A simple definition for doing work that matters


Four years ago, after six months of hard work, I finally did it: My email list reached 10,000 subscribers. I was ecstatic.

10,000 people. That’s a small stadium. Imagine a sold out arena, waiting for you — just for you — to share your latest work. This would be my big break. I was sure of it. With 10,000 people marching behind me, nothing I make would ever fall flat again.

You can see where this is going. I’m about to swallow a bitter pill here.

Later that year, I heard Seth Godin define permission marketing:

If that email you were going to send to 10,000 people tomorrow — if it didn’t go out — how many of the 10,000 people would say: “Where is the email?!” If the answer is none, then you don’t have permission. You’re just being tolerated.

Convinced that my dedicated subscribers loved me, I decided to run an experiment: That week, I didn’t send out my newsletter. No announcement. No warning. I just skipped one email. What would happen? Who would ask for it? How many people? Would they be concerned? What would they say?

I woke up the next morning to a sobering realization: No one had emailed me. No one had asked for the newsletter. I waited. One day. Two. Three. Nothing. Crickets. No one missed me when I was gone. Ouch.

The all-important question in marketing, art, and doing great work is this: “What does it mean to matter?” According to Seth, there is a simple answer:

Would they miss you if you were gone? I don’t know who they are, I don’t know what gone means, but those people that you’re seeking to have an impact on, would they miss you if you didn’t show up tomorrow?

In my case, people didn’t. Maybe, they thought my newsletter was nice. Maybe, they enjoyed an article or two of mine. Clearly, however, none of my readers considered my work essential. They could easily do without it.

It hurts to find out that the tribe you’ve assembled with your blood, sweat, and tears will disband the second you stop talking to them, but the message it sends is clear: You never formed a real tribe in the first place. You just talked enough people into following along. You convinced them to take the flyer, to try the free sample, to sign up for the trial subscription — but you didn’t do the hard work of building a loyal relationship.

You just did “the hustle dance,” as Seth calls it:

Would they miss you if this new product, this new project didn’t come to the world? Or do you have to do that whole hustle dance, “Look at me, look at me,” jump up and down, offer for a limited time, bla bla bla… To game it so they’ll actually transact with you. That work doesn’t feel like it matters to me.

It’s easy to think you’re doing work that matters. That, somehow, your marketing is different. You have good intentions. You really want your audience to succeed. But you might still cut corners. We all succumb to the temptation sometimes.

Clickbait is still clickbait, even if you deliver on your promise. Selling is still selfish if your main goal is to make money. Giving gifts is not generous if it comes with expectations. In many ways, reciprocity has been corrupted.

If what you’re doing feels like playing a game, chances are, not many will miss you when you’re gone. You’re just another player who dropped out. Fine. Less competition. Less hassle. Less clutter in my inbox.

Here’s another question: Where is the sacrifice? How much are you really sweating? If we can’t see your effort in what you make for us, how can we know you mean what you say?

The only way to show people you have their best interest at heart is to actually do. You can’t fake it. You either do something selfless, or you don’t. It’s one of the few things in life that are surprisingly black and white and, most of the time, plain to see — at least on a long enough timeline.

When I didn’t hear back from my fans, when no one missed me when I was gone, I was devastated. I questioned everything I was doing. I changed things. I tried to do better.

Last year, I started another newsletter. I put in hard work. Real work. It grew fast. It was free. I sent it every day. I came up with themes. I wanted to help so badly. I really tried.

To this day, it’s not as big as my first one. It has about 5,000 subscribers. But, often, when I missed a day or didn’t share something in a while, a few people checked in. “Hey, Nik, are you okay?” “Hey Nik, where are the emails?”

It’s great to see you’re moving in the right direction. It feels good to be missed when you’re gone.

It’s okay. You’re not perfect. Take your time. Learn to stop dancing. Start making. Take your ego out of the equation. Not for a while. Not for this one thing. Completely.

Watch what happens. Watch how, slowly, the magic unfolds. Watch them start to miss you when you’re gone.

Write like a pro,
-Nik

PS: Want to take your writing game to the next level? Check out Write Like A Pro.

Dinner Ideas



Sunny Side Up Egg and Avocado

Avocado Toast with Sunny Side Egg, now this is MY kind of breakfast egg sandwich and it takes under 5 minutes to make!

Avocado Toast with Sunny Side Egg, now this is MY kind of breakfast egg sandwich and it takes under 5 minutes to make!

AVOCADO TOAST WITH SUNNY SIDE EGG

Made on whole grain toast with mashed avocado, a runny egg and a few dashes of hot sauce – 5 ingredients, 5 minutes to make, it doesn’t get better than that!

Avocado Toast with Sunny Side Egg, now this is MY kind of breakfast egg sandwich and it takes under 5 minutes to make!

I’m not much of a breakfast person, most mornings I usually grab a cup of coffee, a hard boiled egg and a piece of fruit, or whip up a smoothie. But lately, I’ve been obsessed with avocado toast for breakfast, especially when I have avocados in my fridge that need to be used up. It’s a simple, healthy breakfast when you need something delicious and fast. I also got Tommy and Karina on board, we all love avocado toast!!

MEAL PREP TIPS FOR AVOCADO TOAST:

  • To store unused ½ of avocado, wrap tightly with plastic wrap and place in refrigerator. They also sell avocado keepers (affiliate link) that claim to keep them fresher longer.
  • Leave the pit in and get the wrap as close to the surface of the fruit as possible.
  • If browning occurs, gently scrape the exposed flesh with a butter knife and voila, beautiful green avocado lies within!
  • If you’re in a hurry, you can swap a pre-boiled egg for the sunny side up one.

AVOCADO TOAST VARIATIONS

  • No Eggs – don’t like eggs, leave them out!
  • Salmon – add smoked salmon for added protein.
  • Poached Eggs – swap the sunny side egg for poached and top with microgreens.
  • Scrambled Eggs – swap the sunny side egg for scrambled and top with some salsa.
  • Hard Boiled Eggs – swap the sunny side egg for hard boiled eggs and add tomato and scallions.
  • Add “Everything but the bagel” seasoning on top.
  • Guacamole – Swap the avocado for guacamole (I do this when I have leftover) for a Mexican avocado toast.
  • Sliced – Don’t like your avocado mashed, slice it!

MORE WAYS TO MAKE AVOCADO TOAST:

Breakfast Ideas



Yogurt and Granola

Watch how to make these Granola & Yogurt Bowls in 4 different ways!

Granola & Yogurt Bowls (4 Ways)

Personally, I believe that breakfast should be fun, delicious, and insanely nutritious. It’s your kickstart for the day! And, I mean, you guys know me. I’m a breakfast FANATIC.

Every night when I go to bed, I’m already excited for breakfast in the morning. It is my absolute favorite! On the weekends I make a breakfast/brunch treat like these Pecan Pie PancakesGingerbread French Toast, or maybe even Maple Pecan Doughnuts. On weekdays, however, I quickly throw together these Granola & Yogurt Bowls. Not only are they delicious, but they provide vitamins, calcium, protein, healthy carbs, and healthy fats that our bodies desperately need each and every day. Talk about a balanced and delicious breakfast!

Close up shot of Raspberry Chocolate Yogurt Bowl with a spoon

Here are 4 ways to create these Granola & Yogurt Bowls!

1.) Raspberry Chocolate Yogurt Bowl

Yogurt + Granola + Raspberries + Chocolate Syrup.

2.) Tropical Yogurt Bowl

Yogurt + Granola + Cantaloupe + Goji Berries + Coconut Shavings.

3.) Triple Berry Yogurt Bowl

Yogurt + Granola + Raspberries + Blackberries + Strawberries.

4.) Peanut Butter & Jelly Yogurt Bowl

Yogurt + Granola + Peanut Butter + Jelly + Strawberries.

Close up shot of Tropical Yogurt Bowl.

Here’s a tip that I’ve recently learned about creating a balanced breakfast bowl (or really any healthy meal): Put as much colorful fruit in there as possible, even if that means using less of each item. Instead of one serving of one type of fruit and one type of nut, create your breakfast bowl with lots of different types of colorful fruit and nuts/seeds! Some of the BEST Granola & Yogurt Bowl additions are:

And so much more! You can get as creative as you wish with these Granola & Yogurt Bowls 🙂 And feel free to make them totally Inta worthy! I mean….it’s like food art. It IS food art. Ya with me? That’s what I attempt to do, anyway.

Overhead shot of Peanut Butter & Jelly Yogurt Bowl with a spoon

Here’s an easy recipe for Granola & Yogurt Bowls:

Granola & Yogurt Bowls: Triple Berry Yogurt Bowl!

5 from 4 votes

PRINT RECIPE

Granola & Yogurt Bowls

Because every morning needs to start off with a bang! And these  Granola & Yogurt Bowls do just that. So yummy, so delicious, and they each only take about 5 minutes to make!
COURSE:Breakfast
CUISINE:American
PREP TIME:5 minutes
TOTAL TIME:5 minutes
SERVINGS:1 Servings
CALORIES:308 kcal

Ingredients

  • 1/2 cup plain greek yogurt
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1/2 cup cantaloupe
  • 1/2 Tbsp goji berries
  • 1/2 Tbsp pumpkin seeds
  • 1/2 Tbsp sliced almonds
  • 1/2 Tbsp coconut shavings
  • 1/4 cup granola

Instructions

  • Place the yogurt in a bowl.
  • Add the washed fruit.
  • Top with the seeds, nuts, coconut, and granola.
  • Serve and enjoy!

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Strawberry Lime Smoothie Pops Recipe | Allrecipes


via Strawberry Lime Smoothie Pops Recipe | Allrecipes

Strawberry banana smoothie pops make an easy summertime frozen treat.

Ingredients

Decrease Serving

6

Increase Serving

Adjust

Original recipe yields 6 servings

Ingredient Checklist

  • 1 cup Almond Breeze Vanilla almondmilk
  • 1 cup frozen strawberries
  • ½ cup vanilla Greek yogurt
  • 1 tablespoon honey or maple syrup
  • 1 medium banana
  • ½ lime, juiced
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Directions

Instructions Checklist

  • Step 1

    Blend all ingredients, then pour into ice pop molds.

  • Step 2

Dinner Ideas



Creamy Pumpkin Soup

Original recipe yields 4 servings

Ingredient Checklist

  • 2 ½ cups chicken broth
  • 1 (15 ounce) can pumpkin puree
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon Cajun seasoning
  • ½ cup heavy cream
Add All Ingredients To Shopping List 

Directions

Instructions Checklist

  • Step 1

    Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.

  • Step 2

    Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.

  • Step 3

    Stir in heavy cream before serving.

 I Made It  Print

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

156.5 calories; protein 2.7g 5% DV; carbohydrates 11.9g 4% DV; fat 11.7g 18% DV; cholesterol 43.9mg 15% DV; sodium 987.1mg 40% DV. Full Nutrition

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Dinner Ideas



Garlic Basil Pizza

BASIL AND GARLIC WHITE PIZZA

Traditional pizza is always delicious, but there’s something about a cheese-filled white pizza that really hits the spot. Add on a slathering of garlic oil and plenty of basil and you’ll be in pizza heaven!

Overhead view of multiple slices of basil and garlic white pizza on a marble tray with recipe title at the bottom of the image

(This recipe for Basil and Garlic White Pizza was originally published in May 2012, but has been updated with new photos and content in 2018.)

File this under an actual conversation that really happened in real life:

Check-out boy at grocery store, ringing in my baby basil plant: Hey, I hear some people actually eat this stuff!

Me: Um, yes; it’s basil.

Check-Out Boy: Ew. It’s a plant.

Me: Yes, basil.

Check-Out Boy: If it grows in the ground, you won’t find me eating it!

Me: Like pretty much all vegetables? What about this pepper? (holding up a green bell pepper)

Check-Out Boy: That’s spicy, so it’s OK! But that (pointing at basil) is a plant and it has leaves. Why do I want to eat leaves?

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Me: Because they taste good? And they’re healthy? Have you ever tried basil before?

Check-Out Boy: NO! I don’t eat plants!

At this point, I give up, collect my bags, and leave. LE SIGH.

And then I proceeded to go home and make a pizza with plants on it. Because I like plants. And also because I love white pizza and know it always tastes better with basil. And I figured I at least need one plant on this cheese-filled pizza. Grocery store boy doesn’t know what he’s missing out on.

WHAT IS WHITE PIZZA?

When we think of pizza, many of us think tomato sauce, mozzarella cheese, and maybe a topping like pepperoni, sausage, or basil. Of course, traditional pizza is delicious, but once you try white pizza, chances are you’ll be hooked!

White pizza is essentially pizza without tomato sauce and extra cheese instead, usually ricotta and mozzarella (sometimes they even involve alfredo sauce).

In my opinion, white pizzas often need a little something to add dimension to the cheese, which is why I use a garlic olive oil here plus lots of basil. The added parmesan cheese also adds a nice sharpness. I can pretty much promise you that you won’t be missing the tomato sauce at all!

WHAT KIND OF DOUGH IS BEST?

You can really use any pizza dough you want for this recipe, even store-bought. But I’m including the recipe for a whole wheat dough because I think it goes so perfectly with the pizza toppings.

I almost never make whole wheat dough for my pizza, but now that I’ve tried this half whole wheat dough, I feel like I’m going to be making it all the time. It is seriously so, so good!

I adapted the recipe from Jeff Hertzberg and Zoe Francois’s Artisan Pizza and Flatbread in Five Minutes a Day (affiliate link), which is a must-have book for anyone interested in learning absolutely everything about pizza dough making (in case you don’t know Jeff and Zoe are Gods in the bread-making world).

You only need about 1/3 of this recipe for one pizza, but you can always put the leftover in the fridge for a few days (until you start craving another one of these!) or you can even freeze it for up to 3 months.

HOW TO MAKE BASIL AND GARLIC WHITE PIZZA

This white pizza is a pretty simple one, but one that is going to be on your mind for days after it’s long gone… It basically involves garlic, cheese, and basil. Hello, heaven.

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To start, pre-heat oven to 450 degrees. Cover a 12-inch round pan with foil and lightly brush with 1 Tbsp olive oil. On a lightly floured surface, roll out dough into a 12-inch round and place  on prepared pan.

Mix together minced garlic and 2 1/2 T extra-virgin olive oil in a small bowl. Using a pastry brush, brush dough with garlic olive oil mixture.

Layer slices of mozzarella on top of dough and spoon crumbles of ricotta cheese around. Cover pizza with 12 basil leaves and parmesan cheese shavings.

If you want to add additional toppings here, you certainly can. Anything works, but sausage or roasted chicken breast is especially delicious on white pizza! Also, if you’re feeling a little crazy, go for clams (white clam pizza is seriously to die for!)

Bake for about 18-22 minutes, until crust is browning and crispy.

Collage showing process for making pizza, including dough rolled out with garlic; mozzarella, ricotta, parmesan, and basil on dough; and pizza baked and just out of the oven

Call me crazy, but I love the little little burn marks on top of the cheese. Burnt cheese= best ever! I also love the combination of mozzarella, ricotta, and parmesan cheese. Give me all your cheese, people.

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But also, give me all your garlic olive oil because I will drink that ish out of a water bottle. Isn’t “slathered in garlic” one of the best phrases ever? Garlic-slathered white pizza? Yes, please!

Overhead close-up of a slice of basil and garlic white pizza on a marble tray with other slices of pizza in the background

Don’t forget to chiffonade your leftover basil and sprinkle that around, as well. Basil baked at 450 degrees is nice and crispy and yummy, but fresh basil is even better. I feel like basil is one of those things you can enjoy year round and it will give you a little bit of summer happiness in the middle of winter.

Also, my grocery store sells basil plants almost all the time and how happy is it to have a basil plant in your kitchen in the middle of winter?

Landscape overhead view of multiple slices of basil and garlic white pizza on a marble tray
Mediavine

This partially whole wheat crust was honestly perfect. Delightfully chewy, but not overly so. Hearty without being heavy. And really, more satisfying than the typical all-purpose flour crust.

I’ve totally been back on my pizza-making game lately and I never want to stop. It feels like 2011 again. It’s super rare that I make tomato sauce-based pizzas, but I also haven’t made a white pizza in forever.

Overhead view of multiple slices of basil and garlic white pizza on a marble tray
Mediavine

Oh, grocery store checkout boy, how I wish I could have brought you a slice. Maybe then you could have seen how glorious plants are. And not just those “spicy” peppers that are actually bell peppers. Oh man, I fear that the youth of today is in serious trouble.

Do you love white pizza or are you more of a tomato sauce traditionalist? 

If you like this non-traditional pizza, check out my French Onion Soup Pizza and my Shrimp Scampi Pizza. Oh and for my fellow white pizza lovers, you have to try my Bacon White Pizza Dip! Oh, and I love the idea of burrata pizza like this one from Spices in my DNA.

Basil and Garlic White Pizza -- Traditional pizza is always delicious, but there's something about a cheese-filled white pizza that really hits the spot. Add on a slathering of garlic oil and plenty of basil and you'll be in pizza heaven | wearenotmartha.com

 Print Recipe

5 from 2 votes

Basil and Garlic White Pizza

Traditional pizza is always delicious, but there’s something about a cheese-filled white pizza that really hits the spot. Add on a slathering of garlic oil and plenty of basil and you’ll be in pizza heaven!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Entree
Cuisine: American
Keyword: Healthier Pizza Dough, Unique Pizzas, White Pizza
Servings: 1 pizza
Author: Sues
Mediavine

Ingredients

  • 5 cloves garlic, minced
  • 3 1/2 Tbsp extra-virgin olive oil, divided
  • Whole wheat pizza dough (1/3 of recipe below or you can use store-bought)
  • 8 oz. mozzarella cheese, cut into slices
  • 1/2 cup part-skim ricotta cheese
  • 15 basil leaves, divided
  • 1 oz. shaved parmesan cheese

Whole Wheat Pizza Dough

  • 1/2 Tbsp active dry yeast
  • 1 3/4 cup lukewarm water
  • 1/2 Tbsp salt
  • 1 Tbsp honey (can substitute with sugar)
  • 1 Tbsp extra-virgin olive oil
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
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Instructions

  • Pre-heat oven to 450 degrees. Cover a 12-inch round pan with foil and lightly brush with 1 Tbsp olive oil.
  • Mix together minced garlic and 2 1/2 T extra-virgin olive oil in a small bowl.
  • On a lightly floured surface, roll out dough into a 12-inch round and place  on prepared pan.
  • Using a pastry brush, brush dough with garlic olive oil mixture. Layer slices of mozzarella on top of dough and spoon crumbles of ricotta cheese around.
  • Cover pizza with 12 basil leaves and parmesan cheese shavings.
  • Bake for about 18-22 minutes, until crust is browning and crispy. Chiffonade remaining 3 basil leaves and sprinkle over the top.

Whole Wheat Pizza Dough

  • In a large bowl, combine yeast and water. Let sit for 3 minutes. Stir in salt, honey or sugar, and olive oil.
  • Using a wooden spoon, stir in whole wheat flour and all-purpose flour until just blended. If dough is still wet, add in a bit more flour, 1 Tbsp at a time.
  • Cover the bowl with a towel and set aside at room temperature for about two hours, so it can rise. Once risen, either use dough or refrigerate if not using right away.

Notes

  • Pizza dough recipe adapted from Artisan Pizza and Flatbread in 5 Minutes a Day.
  • Leftover dough can be wrapped tightly in plastic wrap and stored in fridge for 5 days.
  • You can also freeze it for up to three months. Just make sure to divide it into individual portions before freezing.
  • Feel free to add more toppings to this pizza before baking, including pepperoni, sausage, roasted chicken breast, etc.

Breakfast Ideas



French Apple Cinnamon Tart

rustic french apple tart

Tested & Perfected Recipes

When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.”

The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif.” This free-form French apple tart is something the French might throw together au pif, or by feel. Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

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I know the mere mention of a homemade pastry crust and rolling pin is enough to send some people running for the hills but, rest assured, this tart relies on a dough that’s virtually foolproof and easy to roll to out — and it comes together in a food processor in under a minute. And the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate: you simply fold it casually over the fruit. The charm of this dessert lies in its imperfections.

WHAT YOU’LL NEED TO MAKE A FRENCH APPLE TART

Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.

Also, be sure to use apples suitable for baking — think Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, Honey Crisp, etc. — otherwise, they’ll turn into applesauce.

HOW TO MAKE A FRENCH APPLE TART

how to make rustic apple tart

Begin by making the pastry: In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine, then add the pieces of cold butter.

how to make rustic apple tart

Process just until the butter is the size of peas, about 5 seconds.

how to make rustic apple tart

Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.

how to make rustic apple tart

Transfer the dough to a lightly floured work surface.

how to make rustic apple tart

Knead a few times, just until it comes together into a cohesive ball.

how to make rustic apple tart

Pat the dough into a disk.

how to make rustic apple tart

Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

how to make rustic apple tart

To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.

how to make rustic apple tart

Toss to combine.

how to make rustic apple tart

Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.

how to make rustic apple tart

Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

how to make rustic apple tart

Sprinkle 1 tablespoon of flour evenly over the pastry.

how to make rustic apple tart

Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.

how to make rustic apple tart

Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

how to make rustic apple tart

Using a pastry brush, brush the pleated dough evenly with the beaten egg.

how to make rustic apple tart

Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.

how to make rustic apple tart

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.

rustic french apple tart

YOU MAY ALSO LIKE

Rustic French Apple Tart

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.

Servings: 8
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes, plus 20 minutes to chill

INGREDIENTS

FOR THE CRUST

  • 1-1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup very cold water

FOR THE FILLING

  • 1-3/4 lbs baking apples (3 large)
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt

FOR ASSEMBLING & BAKING

  • 1 tablespoon all purpose flour
  • egg, beaten
  • 2 tablespoons turbinado sugar
  • 1 tablespoon apricot jelly or jam, optional for glaze

INSTRUCTIONS

    1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
    2. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
    3. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
    4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
    5. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
    6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
    7. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine — just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
    8. While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
    9. Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
    10. Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
  1. Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

NUTRITION INFORMATION

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Improve Your Culinary Skills With These Cooking Terms | Word Genius


via Improve Your Culinary Skills With These Cooking Terms | Word Genius

Words for Cutting Techniques

Dice

To dice food is to finely chop it into small cubes. Onions and other vegetables are often diced for even cooking. “Dice” is also the plural for “die,” the small cube with numbered sides featured in countless board games. The gaming term came around in the early 14th century, and the culinary cousin popped up that same century.

Mince

Mincing is also the act of chopping food into small pieces, although without the emphasis on the cube shape. This one came from the Latin minutiæ, meaning small bits. The increment of time, 1/60 of an hour, also comes from this tiny Latin word.

Words for Cooking Techniques

Sauté

Chefs who let their food sizzle in a pan before tossing it into the air are well versed in the art of sautéing. It is the jumping that defines this method, as the direct translation of the French word sauté into English is “jump up.” This method and term has been used in cooking since the 1820s.

Roast

Simply enough, to roast is to cook in a dry heat. This word came from the old French rostir, which meant to roast or burn, and has been in use since the early 13th century.

Bake

Ancient Egyptian bakeries have been discovered by archaeologists, so this is probably the oldest method on the list. Technically similar to roasting, the old English bacan meant to cook by dry heat in a closed place or on a heated surface. Note: Bacan became bake, but not bacon (which comes from German for “back”).

Words for Flavoring Food

Glaze

A glaze is a shiny (and usually sweet) coating added to meat, vegetables, or desserts. The noun came from the verb — to glaze. The first people to glaze something were 14th-century glass workers, who used the middle English word glasen, which meant to fit with glass or to make shine. When glazing ham, we are talking about using honey and not glass.

Season

The noun “season” (winter, spring, etc.) is quite different from the cooking verb “season” (to improve flavor by adding spices); however, the two have entangled histories. The verb is from the 1300s old French assaisoner, which meant to ripen or season. However, the modern English is a combination of that word, and the concept of fruit becoming tastier as it ripens, like time passing through seasons.

United States: Huawei facing more US sanctions to stop access to chip technology


via United States: Huawei facing more US sanctions to stop access to chip technology

Ethical Alliance Daily News

United States: Huawei facing more US sanctions to stop access to chip technology
Aug 19, 2020 06:00 pm
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Aug 19, 2020 05:30 pm
Goldman Sachs Group Inc. and Malaysia signed an agreement to finalize the bank’s $3.9 billion settlement over the 1MDB scandal. The U.S. bank, which had announced an agreement in principle on July 24, confirmed the formal accord in a regulatory filing late Tuesday in New York. The firm must make
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United States: United States partners with Panama on money laundering task force
Aug 19, 2020 05:00 pm
The United States will bolster Panama’s ability to crack down on money laundering and other acts of graft, the U.S. embassy in the Central American nation announced on Monday following high-level meetings between officials from both countries. The new anti-money laundering task force will involve training for Panamanian prosecutors and
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Russia: Council of Europe Urges Russia to Up Anti-Corruption Efforts
Aug 19, 2020 04:30 pm
The Council of Europe’s anti-corruption council on Tuesday urged Russia to boost efforts against graft among members of its parliament, judges, and prosecutors. The European rights watchdog’s GRECO anti-corruption body said there had been some progress, but “work is still needed.” “The transparency of the legislative process still needs strengthening,
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Malaysia: Rosmah trial: Defence accuses witness of contradictory testimony, seeks MACC statements
Aug 19, 2020 04:00 pm
Lawyers for Datin Seri Rosmah Mansor accused a key witness in her corruption trial today of providing testimony conflicting with previous statements. Defence counsel Datuk Akberdin Abdull Kader expressed suspicion that Jepak Holdings Sdn Bhd former managing director Saidi Abang Samsudin’s court testimony contradicted the statement he gave to Malaysian
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China: Shanghai police chief under investigation as anti-corruption campaign targets security services
Aug 19, 2020 03:30 pm
Shanghai’s police chief has been placed under investigation by anti-corruption investigators amid a major purge targeting corruption and political disloyalty in China’s massive security apparatus. Gong Daoan, Shanghai’s police chief since 2017, is suspected of “serious violations of discipline and the law” and has been placed under investigation, according to
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United States: Justice Department Issues Rare FCPA Opinion Letter


via United States: Justice Department Issues Rare FCPA Opinion Letter

Ethical Alliance Daily News

United States: Justice Department Issues Rare FCPA Opinion Letter
Aug 18, 2020 06:00 pm
The U.S. Justice Department issued a rare Foreign Corrupt Practices Act opinion letter, saying it doesn’t intend to bring an enforcement action against a U.S.-based investment adviser for a fee the company planned to pay to a foreign government entity for services. The letter, issued by the department in response
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Mexico: Piles of cash in viral video stoke bribery scandal in Mexico
Aug 18, 2020 05:30 pm
An unverified video showing piles of cash being handed to Mexican congressional staffers went viral on Monday, fuelling a corruption scandal that is already convulsing the country even as the clip’s source and context remain unclear. President Andres Manuel Lopez Obrador, who has made combating graft his top issue, earlier
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United Kingdom: Purplebricks fined after money-laundering breach
Aug 18, 2020 05:00 pm
The online estate agency Purplebricks has been fined more than £260,000 for breaching laws on money laundering. HM Revenue & Customs said that it had been guilty of “failures in having the correct policies, controls, and procedures, conducting due diligence and timing of verification”. It cannot appeal. Under 2017 money-laundering
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Malaysia: MACC detains 11 for alleged bribery over ship repair project
Aug 18, 2020 04:30 pm
Eleven individuals, including a former operations unit chief of a ship engineering company, were remanded for alleged involvement in a bribery case amounting to RM750,000. They are alleged to have committed the graft in relation to a ship repair project from 2015 to 2019. Magistrate Mohd Zulhilmi Ibrahim granted the
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United States: FBI arrests Puerto Rico lawmaker, family in corruption probe
Aug 18, 2020 04:00 pm
FBI agents on Monday arrested Puerto Rico Rep. María Milagros Charbonier after the legislator who once presided over the island’s House Ethics Committee was charged in a public corruption case that officials say also involved her son, husband, and an assistant. U.S. Attorney Stephen Muldrow said it was a simple
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Israel: Police recommend Kiryat Motzkin mayor stand trial for bribery
Aug 18, 2020 03:30 pm
Police on Monday recommended that Haim Tzuri, the mayor of Kiryat Motzkin in northern Israel, be put on trial on a series of corruption charges. Officers say they have gathered evidence indicating that Tzuri and some of his associates took bribes, committed fraud and breach of trust, and obstructed justice, as well
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