These new chips are for men only
McCoy's advertises their new "manly" chip bags, which are wider and shorter than traditional bags, with beer and darts.
Finally, there’s a chip bag that doesn’t get your hands greasy, and is geared toward men with big hands.
McCoy has introduced a new line of “uniquely manly man chips,” according to Design Taxi. While designing the product the company kept , the size of a man’s hands in mind, giving the new bag a wider opening.
Other potato chip bags are longer and have a smallish opening. The chips aren’t filled all the way to the top, so when we dig for them our hands touch the insides of the bag, making them greasy.
This is a first time a chip company has marketed the product towards a specific gender. Don’t both males and females enjoy chips? What about women with long nails or small hands, any options for them?
Even the design of the bag was designed to be manlier. Earlier, it was a shiny shade of brown with gold, black, and white lettering. Now it is a matte brown with only sparse black lettering.
To top it all off, the bag is advertised with two beers and some darts. Manly enough for you?
Camping Gear That Does Everything (Except Pitch the Tent)
With parks and campgrounds slowly reopening across the country, many families are looking to try out camping this summer. So whether you’re looking for a weekend or a week, there are some products out there to really make your life (and campsite) way easier. From special tents and baby beds to accommodate the youngest campers to green products that keep your ecological footprint to a minimum, this list has it all. Scroll through for some camping inspiration!
BBQ Baked Rutabaga Chips
- Author: Lindsay Cotter
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 4 servings 1 x
Easy BBQ Baked Rutabaga Chips. Healthy, paleo/vegan friendly.
- 2 large rutabagas or 3 small to medium (about the size of a fist)
- 1 – 1.5 tbsp olive oil or avocado oil. For crispier chips, use a coconut oil or avocado cooking spray
- 1 tbsp BBQ Spice Seasoning of choice (check ingredients for hidden sugars/gluten)
- Dash of sea salt and black pepper
- Optional 1/8 ot 1/4 tsp garlic or onion powder
- Fresh cilantro and lemon/lime wedges to serve
- optional toppings – Red pepper flakes. Grated hard cheese (omit for paleo/vegan)
- Dipping sauce options: Paleo ranch dressing, tomato sauce, spicy ketchup, aoili
- Preheat oven to 450F. Wash and Cut rutabagas into fine slices. A mandoline slices works best to cut into about 1/4 to 1/2 in thick or slices. The thinner the slices, the faster they will bake.
- In a small bowl or ziplock bag, place all your spices and oils.
- Carefully coat your rutabaga chips in the bowl with oil and spices or in the bag.
- Lay them flat on a cookie sheet and spread evenly. Place in oven.
- If your chips are very thin, be sure to check on them often so they don’t burn. Bake for 25 minutes, turning them half way.
- After 25 minutes, reduce to 350F and cook for an additional 5-10 minutes until crispy. Cover if they start to burn on edges.
- Bake longer or shorter for texture to be more or less crispy.
- Remove for oven and let cool.
- Transfer to bowl or plate. Season with extra red pepper flakes or smoked sea salt if desired.
Sodium level depends on what type/brand of seasoning used
- Serving Size: 1
- Calories: 100
- Sugar: 5g
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: rutabagas, baked chips, veggie chips, gluten free, paleo, whole30
Did you make this recipe?
Tag @cottercrunch on Instagram and hashtag it #cottercrunch
Anyways, back to my story. Since the kiwi does not prefer sweet potatoes, I was determined to get him like rutabagas, for the sake of my nutrition nerd sanity. I put on my magic cooking hat and went to work in the kitchen. Just me and a few rutabagas.
Well what’d ya know, just a little slicing, dicing, and BBQ seasoning and you’ve got yourself… drum roll please….
Baked rutabaga chips that look like sweet potato chips and taste even better.
Rutabagas are now welcomed with open arms in the Cotter household. . Which is a good thing because delicious recipes are more fun when you can share them with your loved ones, well sometimes share!
Next up, I’m gonna try to make a rutabaga mash or rutabaga rice. Ohhh watch our cauliflower, rutabaga is upping it’s game! Haha, cheers to Meatless Monday ya’ll!
Favorite root vegetable? Have you tried baked rutabaga yet? DO IT!
[clickToTweet tweet=”Give rutabagas a try with this EASY BBQ baked Rutabaga Chips recipe! #paleo #vegan #whole30″ quote=”Give rutabagas a try! EASY BBQ baked Rutabaga Chips.”]
MORE WHOLE 30 APPROVED RECIPES HERE!
This recipe is part of our Easy Whole 30 Approved Recipes collection. Check it out!
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.
Have a question? Use ctrl+f or ⌘+f on your computer or the “find on page” function on your phone browser to search existing comments!
Dead Starter vs. Live Starter: I fed my starter, and then it rose to double and then completely deflated – is it dead?
You don’t need help with sourdough starter – that actually sounds like a perfectly healthy sourdough starter! What you’re describing is the rise and fall cycle of an active sourdough starter.
This is precisely how sourdough starters behave after feeding, and each starter will act a little bit differently. It’s important to know your starter and become familiar with its habits.
Start taking notes on your observations, and soon you’ll notice a trend. Maybe yours doubles in size within six hours and then collapses in another six hours, or maybe four, or maybe eight. Regardless, if your starter doubles in size at any point, it’s healthy and active.
It’s actually very difficult to kill a sourdough starter. Many times when we think it’s dead or dying, all it needs is several back-to-back feedings to get it back on course. Don’t give up on your starter just yet! It just needs a little TLC to get it back to rights.
The Top 10 Field-Tested Healthy Snacks for Kids
We hope these fun and easy-to-make snacks for kids lead to lots of happy tummies and smiling faces.
1. Love With Food Healthy Snack Subscription Boxes
Do you want tasty & healthy snacks delivered every month? For a limited time, Love With Food is offering 40% off your first Deluxe Snack Box! Plus – for every box you purchase they’ll donate a meal to a local food bank on your behalf. Get 40% OFF your first box here!
Deluxe Snack Box Unboxing Video:
2. Watermelon Whole Fruit Popsicles
Popsicles don’t have to be packed with sugar to taste sweet and delicious, and Nourishing Meals has a simple recipe to prove it. These treats are made from pure and good watermelon, blueberries, strawberries, kiwi, peaches, and cherries.
Feel-good fact: Free from harmful dyes, these clean pops won’t turn little mouths red.
3. Raw Zucchini Rolls with Walnut Meat
Prepare veggies in interesting ways to pique kids’ interest. These walnut-meat zucchini rolls from Veggies Don’t Bite are fun for little ones to eat for an afternoon snack, especially if they’re always curious about mommy’s sushi.
Feel-good fact: Packed with multiple vegetables, these snacks provide a wonderful opportunity to introduce kids to the world of edible plants.
4. SunRype Fruit to Go
If you’re traveling or just in a hurry, you can still give the kiddos some healthy whole-fruit goodness with SunRype’s Fruit to Go bars. Each bar is packed with real fruit purees and flavor that beats any processed fruit snack. Plus, these snacks do not have peanuts or tree nuts, so they’re perfect for families with allergy concerns.
Feel-good fact: The bars have no added sugar.
5. Guacadile Dip
The best snacks for kids pull out all the stops on presentation. This recipe from Fork & Beans turns avocado halves into crocodile faces that will delight both kids and adults. (You’re never too old to have some Guacadile Dip!)
Feel-good fact: The good fat in avocados will keep little tummies full and happy for hours.
6. Sugar-Free Low Carb Granola Bars
Pack heart-healthy nuts and seeds into fiber-filled snack kids will love. These bars from Sugar-Free Mom taste as good as any processed granola bar, and any processed candy bar for that matter.
Feel-good fact: These bars have no added sugar—just wholesome ingredients for steady, sustained energy.
7. Somersaults Sea Salt Crunchy Bites
Somersaults makes healthy nut-free snacks for kids. They’re perfect if your little one has an allergy or if you’re just being cautious. These lightly salted bite-sized snacks are made from sunflower seeds, sesame seeds, and whole- wheat flour. Plus, the wholesome bites are the perfect size for little hands and little mouths.
Feel-good fact: These snacks have 8% of the recommended daily value of vitamin E.
8. Banana Orange Fruit Roll-Ups
Super parents, prepare for your next challenge: making your own healthy fruit snacks. These fruity rolls from Healthy Little Cooks require only bananas, orange juice, and cinnamon. What are you waiting for? There’s a lot of healthy, fruity snacking in your kids’ future.
Feel-good fact: These homemade fruit rolls keep kids from eating unhealthy fruit chews with lots of preservatives and additives.
9. Chocolate Hummus
Can’t get your kids to try your garlicky hummus flecked with pine nuts? Try this sweetened up, kid-approved hummus recipe from Super Healthy Kids instead. To make a chocolatey version of standard hummus, cocoa powder replaces garlic, and nut butter replaces tahini paste.
The result is a healthy hummus you don’t have to coax your kids into eating. It tastes amazing on any kind of fruit you can think of.
Feel-good fact: Packed with chickpeas and nut butter, this snack provides plenty of substance along with the sweet. This helps avoid sugar rushes.
10. Homemade Pretzels
The smell may be incredibly tempting, but we urge you to skip the pretzel stand and head home to make your own twisty treats. Once you see how easy it is to make your own healthy pretzels, you’ll never want to eat those butter-flavored fakes again. Get a go-to recipe from For the Love of Cooking.
Feel-good fact: These pretzels are made of pure and simple ingredients—no partially hydrogenated oils or weird additives.
11. Microwave Green Pizza Pitas
You can’t stop the kids from craving pizza, but you can deliver a pizza with a serious nutritional punch. Rub some olive oil on a whole-wheat pita pocket. Cover the pita with chopped baby spinach. Then top everything with a mix of shredded mozzarella and swiss cheese, plus a pinch of garlic salt. Microwave the pita for about a minute or until the cheese is bubbly.
Feel-good fact: This pizza will set kids up to love—even crave—green things.
12. Tuscan Kale Bites
If you think you’ll never get your kids to eat kale, then you haven’t tried this awesome recipe from Teach Eat Love, which features kale in a nuggety, kid-friendly form.
Feel-good fact: Kale is filled with vitamin K, a nutrient that helps young bodies build bones.
13. Granola Bark
Plain granola is boring. Granola bark is exciting! Just add an egg and almond flour to a classic granola mix, bake it in a pan, and break up the pieces. Learn how to make Granola Bark from Every Day Annie.
Feel-good fact: The oat base of this granola bark delivers the dream team of fiber and protein, providing a healthy dose of clean energy.
14. Fresh Fruit with Citrus Sugar
Do what One Hungry Mama does and turn fresh fruit into nutrient-dense “candy” with the addition of citrus sugar, which you can make from citrus zest and sugar. While citrus sugar is still sugar, it might just get the kids eating way more fresh fruit.
Feel-good fact: This snack can be ready in seconds—faster than your little one can build a chair tower leading to the candy shelf.
15. Safe + Fair – Abby’s Cookies
You can feel good about giving kids a special treat when it’s made of clean ingredients. Abby’s Chocolate Chip cookies will make you and your little one smile. Made with filling and nutritious whole wheat flour, the nut-free cookies are safe for those with allergies to peanuts and tree nuts.
Feel-good fact: Abby’s cookies are made with non-GMO (genetically modified organism) ingredients.
16. Oven-Baked Egg Bites
Follow the lead of Family Fresh Meals and pop some eggs into muffin tins and bake to make a clean and easy kids’ snack. Eggs have mild flavor kids love, and you can add their favorite toppings halfway through baking to make the treat extra special.
Feel-good fact: Eggs are packed with choline that supports healthy cell functioning.
17. Butterfly Snack Bags
Here’s another lovable snack that goes above and beyond on the presentation. Pack healthy snacks into a plastic baggy and clip it in half with an embellished clothespin to make butterfly snacks your kids will love. Get the instructions from Menu Musings of a Modern American Mom.
Feel-good fact: With a presentation this cute, you can get kids to eat pretty much any healthy snack you want.
18. Frozen Yogurt Buttons
The Lady Behind the Curtain makes adorable little buttons with nothing but a plastic baggy and some yogurt. (She also uses a freezer, but we’re guessing that won’t be a problem!)
Feel-good fact: These little buttons look like candy, but they’re made of yogurt and nothing else, so they’re super wholesome.
19. Cucumber Caterpillar Snack
Making these cucumber caterpillars from Super Healthy Kids couldn’t possibly be easier. You just slice up a bunch of veggies, arrange them on a plate, and set out some low-fat ranch dressing.
Feel-good fact: Healthy, mildly flavored cucumbers make the perfect veggie introduction for kids.
20. Apple Cookies
Capture the delicious magic of a cookie using an apple slice, no-sugar peanut butter, and chocolate chips. You can make the Stockpiling Moms fruit-based “cookies” faster than peanut butter and jelly sandwiches, getting a healthy snack into your kids’ hands in seconds.
Feel-good fact: This snack has little added sugar, and it satisfies kids’ cravings for cookies in a snap of crisp, refreshing apple.
21. 5-Ingredient Sweet Potato Crackers
Make wholesome crackers you kids will request again and again. This cracker dough from the Yummy Mummy Club is fast and easy to make, leaving you with plenty of time to cut out any shapes your kids want.
Feel-good fact: The sweet potato in these crackers adds a healthy dose of vitamin A and carotenoids to snack time.
22. Rosemary Parsnip Fries
Introduce kids to a variety of vegetables early, and they’ll be more open to trying lots of new foods as they grow up. A tasty blend of carrot and potato, the parsnip is the perfect kid-friendly vegetable to try, especially in the form of these savory rosemary fries from the Kitchen Prep.
Feel-good fact: Fiber-filled parsnips will fill kids up fast, so they’re less likely to overdose on starchy fries.
23. Microwave Cauliflower & Cheese
Pass on the microwavable macaroni and cheese and try this healthier, from-scratch cheesy cauliflower recipe from Add a Pinch. Microwave Greek yogurt, cauliflower, and cheese to magically transform the ingredients into a comforting bowl of goodness kids will love.
Feel-good fact: Cauliflower tastes nothing like citrus fruit, but it’s packed full of immune-boosting vitamin C.
24. Whole-Wheat Gingerbread Rolls
Turn up the nutrition content of a cinnamon roll to make a healthy snack your kids will crave and you won’t feel guilty about serving them. Made with whole-food ingredients, these cinnamon rolls from Fit Mitten Kitchen fill kids up so they won’t be tempted to gobble down an entire tray of sugar-dense treats.
Feel-good fact: There’s nothing funny in these cinnamon buns—no preservatives, fatty oils, or corn syrups.
25. Green Smoothie Snack Bars
Kids might not be willing to eat a green smoothie, but they’ll probably eat these green smoothie bars because they have a sweet, cookie-like texture. These Lean Green Bean bars have a powerhouse mix of spinach, sweet potato, yogurt, and other wholesome ingredients that come together to make a sweet bar the kids will gobble up (and that’s a good thing).
Feel-good fact: This sweet treat is the perfect way to work some spinach into kids’ diets.
26. No-Bake Rice Treat Bites
Punch up the classic, kid-favorite crispy rice treat with freeze-dried strawberries. In addition to incorporating a little more fruit into your kids’ diets, these sweet bites don’t need to be baked, so you can have a plate of them ready in just a few minutes. The recipe from Cottor Crunch can be found here.
Feel-good fact: These sweet treats pack a little extra vitamin C into a snacking slot that could easily be filled with empty calories.
27. Quick Baby Kale Quesadillas
Spread canned pureed sweet potatoes onto a whole-wheat tortilla. Cover the potatoes with baby kale and a handful of mozzarella cheese, and then place another tortilla on top. Microwave for one minute to make a mild kid-friendly quesadilla with a hint of sweetness.
Feel-good fact: Wholesome sweet potatoes are packed with vitamin A.
28. Fried Honey Bananas
Bananas are great by themselves, but transform them into a super-special treat by cooking them in a skillet with some honey. Who knew bananas could taste even better? Your kids will gobble these snacks up, and you’ll be happy to let them do it. Get the recipe from Rachel Schulz.
Feel-good fact: Honey-sweetened bananas make the perfect stand-in for less healthy candy.
29. Banana Cereal Snacks
The Gracious Wife rolls bananas in wholesome crispy rice cereal and peanut butter to make perfectly simple snacks with kid-pleasing flavor, protein, and healthy nutrients. Just keep the three ingredients on hand so you can be ready to whip up some healthy snacks at a moment’s notice.
Feel-good fact: Bananas are packed with vitamin B6 that aids in brain functioning.
30. Nourishing Chocolate Chip Cookies
These cookies call for a hearty almond meal instead of flour, coconut oil instead of butter, dark chocolate chips or cocoa nibs instead of semi-sweet morsels, and raw honey instead of sugar. Filled with so many good ingredients, a classic chocolate-chip cookie turns into a nutrient-rich sweet snack that’s perfect for kids…and maybe even adults.
Feel-good fact: Filled with so many good things, this cookie is more than dessert it’s a perfect anytime snack.
What are your favorite healthy snacks for kids? Let us know in the comment section below!
Costco Healthy Snacks
Simple Mills Almond Flour Crackers
These almond flour crackers are naturally gluten-free! Plus, they taste delicious with hummus or cheese. On the healthier side with fewer ingredients. A family favorite for my gluten-free family members and relatives.
Sometimes a popcorn craving hits – and that’s ok! I am a popcorn lover. It’s my go-to munchy snack and a better choice than lots of chips filled with weird ingredients. Skinny Pop satisfies that crunch craving and just a few ingredients – organic popcorn, organic sunflower oils, and sea salt.
Off the Beaten Path Veggie Crisps
Veggies crisps are another tasty snack. No, these can not replace your daily vegetables but they satisfy the munchies or make a nice crunchy side with a salad or sandwich. An alternative to potato chips, we love the Off the Beaten Path Veggie Crisps at Costco.
Terra Sweet Potato Chips
These chips are my favorite. I am a sweet potato lover and these are my go-to chip. My kids love them too. Again, I’m not suggesting that chips be a big part of your daily diet, but when you want something crunchy, these Terra brand sweet potato chips are a must-have for your pantry.
Kirkland Organic Apple Sauce
Apple sauce comes in handy when your sweet tooth kicks in. Costco’s Kirkland brand of apple sauce is organic and has simple, clean ingredients.
Apple Cinnamon Raised Doughnuts
I never turn down a doughnut. Or two. Maple bars are my guilty pleasure, and I go back and forth between preferring cake doughnuts and raised, but one thing is clear to me: they must be fried to be irresistible. Baked doughnuts are fine, but . . . they just aren’t the same.
I love apple cider cake doughnuts, and was pondering the possibility of adding apple to a raised doughnut. (No, no, not chunks like apple fritters.) Would the addition of applesauce interfere with the rise of the yeast? The Man thought it was a bad idea, but rapidly changed his mind when he taste-tested a half dozen or so.
Here are some glazed and some sugared. See that dark doughnut kind of in the middle? I may have left that one in the oil too long. Still tasted good though!
This recipe creates a very soft dough. Soft and supple, and . . . well . . . I want to write poetry about the way it feels! It demands a little delicacy in handling, but the payoff is an incredibly light, fluffy doughnut. Actually, a whole lot of them you’ll get about 24 doughnuts and a pile of doughnut holes. They’re best the day they’re made, but can be frozen for a few weeks, so don’t feel like you have to sit down and eat two dozen of them (though I did my best).
Oh, and there’s a reason store bought doughnuts come in a cardboard box! If you put these in an airtight plastic bag, they will get gooey. I find that they do well loosely covered with foil.
- 1 cup whole milk
- ⅓ cup sugar plus ½ teaspoon, divided
- 8 ounces applesauce (about a cup)
- ½ cup apple cider (or you can use apple juice)
- 1½ teaspoons cinnamon (more to taste)
- ½ teaspoon nutmeg (more to taste)
- 1½ teaspoon salt
- ⅓ cup very warm water
- 2 packages active dry yeast
- 2 eggs
- 6½ cups all-purpose flour
- ½ cup butter, softened and cut into 8-10 slices
- cooking oil - lots of it! At least 2 inches deep in pot. (I use peanut oil.)
- GLAZE (OPTIONAL):
- 2 cups powdered sugar
- ¼ cup apple cider (a little more if needed to create a thin glaze)
- 1 teaspoon meringue powder (optional for a firmer glaze)
- SUGAR TOPPING (OPTIONAL)
- mix 1 cup sugar and 1 tablespoon cinnamon and roll warm doughnuts in mixture.
- In a medium saucepan on medium high heat, scald milk by bringing it almost to a boil. Remove when you see bubbles all around the edge of the pan.
- Add ⅓ cup sugar, apple sauce, apple cider, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl (a sturdy stand mixer is recommended) combine the warm water, yeast, and remaining ½ teaspoon sugar. Let it sit until foamy - about 5 minutes.
- Add the milk mixture to the bowl and stir to combine. Add eggs, one at a time, beating well with between eggs.
- Add 5 cups of the flour, one cup at a time (switch to a dough hook if using a stand mixer) and beat for 2 minutes.
- Add butter, one slice at a time, beating after each addition.
- Slowly add remaining flour and knead by machine for 5 minutes. (If kneading by hand, spoon dough onto generously floured surface and knead for 7-8 minutes.) Dough will be very soft and will not form a ball. Scrape into a large greased bowl and cover. Let rise until double, about 1 hour.
- Turn dough out onto a generously floured surface. Flip over to cover both sides lightly with flour, and pat into a rectangle. Roll gently out approximately ⅓-inch thick. Using a doughnut cutter or a large and small round cutter, cut out the doughnuts. Try to keep them close together. Use a spoon to remove the holes as you go, placing them on lightly floured surface.
- Once all of the doughnuts are cut out, remove the scraps. They can be re-rolled once, but I don't recommend cutting out doughnuts. They will be a little tough, and not very attractive. But you can cut more holes out of the scraps.
- Cover the doughnuts with a dishtowel and let them rise until puffy. (About 45-60 minutes.)
- Heat oil to 365 F. Use a thermometer often, adjusting heat as necessary to keep the temperature consistent. Use a thin metal spatula to slide a few doughnuts at a time into the hot oil, always leaving them room to float and move in the oil. Cook until golden brown (about 1 minute) and flip the doughnut over to cook the other side. Remove with a slotted spoon or spider, and place on cooling racks covered with paper towels.
- While still warm, whisk together the glaze ingredients (if using) and dip the top of each doughnut, placing on a rack to dry.
- Alternatively, you can simply combine sugar and cinnamon and roll the warm doughnuts in the mixture.
I didn’t have apple cider, so used apple juice. It is a little sweeter, but still worked well.
Add applesauce, spices, and apple cider to scalded milk.
Combine warm water, yeast, and sugar and let it bubble. Stir in the milk mixture.
Mix in eggs one at a time.
Add 5 cups of the flour, but not like this! I’m sure you won’t be so busy taking photos that you forget to put the guard on the mixer, right? (You should have seen ME. And the FLOOR!)
NOW add the butter, bit by bit. I know, seems strange, huh? But adding the butter after the majority of the flour makes a huge difference in texture. Trust me. Then you’ll add the remaining flour to make a very soft dough.
See how soft the dough is? It won’t come cleanly from the bowl, but if you use your fingers to coax it out into the greased bowl it shouldn’t stick to your hands. Soft but cooperative!
Once the dough has risen, dump it onto a floured surface. Turn it over to coat both sides with flour and roll it gently – about 1/3-inch thick.
Cut ’em out! Rather than re-rolling (which makes for less-than-desirable results) cut more doughnut holes with the scraps. Or any little shapes. I used a small flower cutter on some.
Cover and let rise until puffy – about 45-60 minutes.
Use a metal spatula to slide into deep oil – at least 2 inches – about 365 F. Cook a few doughnuts at a time, just until golden brown. Remove with slotted spoon or spider.
The doughnut holes are the best part!
Place on cooling racks covered in paper towels.
Whisk up some glaze and dip the warm doughnuts. (The meringue powder is totally optional. I just like a firmer glaze.) Or roll the doughnuts in cinnamon sugar.
Don’t quote me on this, but I’m pretty sure doughnut holes have no calories.
Here’s to a warm, cozy, indulgent holiday season. Wishing you joy,
How to reheat the pullman bread ?
- Preheat the oven to 350 °F (177 °C). This is the best temperature for reheating bread. Any hotter and the bread could burn quickly. A lower temperature would require a longer cooking time, resulting in dry bread. If you want a soft interior with a chewy crust, 350℉ (175℃) is the way to go.
- Spray some water on the bread or cover the bread with an aluminum foil (so that the bread will not get dry when baked)
- Place you bread inside the preheated oven and bake for about 10 minutes.You will get bread as it is freshly baked.Larger bread loaf may require 5 more minutes of baking.
- If you want to make your bread moist, warm and chewy, then you can steam the bread.
- Toast your bread in a toaster.
What Toppings for Albondigas Soup?
Let’s be honest, some of the best part of Mexican soups are the toppings! This Albondigas Soup doesn’t need much, but it is delicious with the addition of:
- Lime Juice: awakens the flavors of the entire soup with a bright pop of citrus.
- Sour cream: adds a wonderful creaminess and refreshing tanginess. You may also use fat free sour cream or Greek yogurt.
- Cilantro: adds a fresh, zesty flair.
- Avocado: chopped or sliced avocados add a wonderful creaminess. I prefer chopped so I can get a bite of avocado in every spoonful.
- Pico de gallo: a spoonful of pico de gallo isn’t necessary but adds a depth of freshness I love, otherwise fresh chopped tomatoes are fab.
- Hot sauce: to customize the heat of your Albondigas Soup.
51 Easy Kitchen Hacks That Will Change Your Life
You say your bookshelf has a dedicated cookbook section (or you have a dedicated cookbook bookcase)? You have a whole slew of recipe websites bookmarked and cooking apps downloaded? You&rsquove already tried all the online cooking classes you can find? There&rsquos no way any of these tricks are new to you? We bet you&rsquoll still find something useful in this list&mdashprobably a few things, at least.
And, OK, maybe these kitchen hacks won&rsquot change your life in an &ldquoI won the lottery&rdquo or &ldquoI just found out I&rsquom pregnant&rdquo kind of way. And maybe you have seen a few of these before. But we&rsquove mixed it up a bit and covered a lot of territory here&mdashfrom making over your refrigerator to the easiest one-ingredient ice cream you&rsquoll ever make (no cooking or fancy gizmos required). Not to mention neat tricks for edible bowls, ways to make unitasker gadgets into multitaskers, and even how to rescue burnt cookies.
1. Make Eggs in the Microwave
Are you sick of eating a mediocre a.m. meal of bland yogurt or a granola bar that&rsquos way more sugar than you need anyway? Meet your new morning best friend: the microwave. Find out how to make a breakfast-of-champions in just a few simple steps, plus the help of minimal equipment (a microwaveable plate or bowl). In under 5 minutes you can make scrambled eggs, or even fried eggs (hello desk-side huevos rancheros&mdashand fried egg tacos!), in the time that it would take you to order that overpriced cup of oatmeal. Your work day is about to get a whole lot better.
2. Section Ground Meat Before Freezing
Do this with ground beef, ground turkey and chicken, and ground pork and you can break off only as much as you need without defrosting the whole package. See more great freezer storage tips while you&rsquore at it.
3. Reuse Pickle Brine
Drop chip-size slices of fresh cucumber into leftover pickle brine in the jar and store in the refrigerator for a few days to make crunchy quick pickles. (You can also drop in other vegetables like green beans, garlic, carrots, or radishes. For best results, par-boil these veggies before pickling to speed up the process.) But that&rsquos not all you can do with pickle juice&mdashsee nine more ways to use your leftover pickle brine.
4. Wet Your Fingers to Remove Eggshell
Photo Credit: Somrudee Doikaewkhao / EyeEm / Getty Images
Stray shell bits in your cracked egg? Dab your finger in water before you go after it. Water acts like a magnet and the shell will stick to your finger without having to chase it around the bowl.
5. Make Limp Celery Crisp Again
Trim the top and bottom of the celery (cut it off of the root if it is still attached) and drop the stalks upright into a pitcher or jar of ice-cold water to re-crisp. You can also store celery like this as soon as you bring it home&mdashasparagus too. The ice water trick also works to perk up tired broccoli, cauliflower, lettuce, and spinach.
6. Make Crispy Bacon without the Mess
Photo Credit: Hana Asbrink
Forget about the cast iron skillet. Line a baking sheet with heavy-duty aluminum foil (or two layers of foil) that has been crimped at 1-inch intervals to create a disposable bacon rack&mdashor place an actual wire rack over the foil if you have one. Then cook the bacon in the oven&mdashthe easiest, cleanest, and best way to do it. Elevating the bacon keeps it out of the grease and allows hot air to circulate around the strips, so they cook and crisp evenly.