Super easy & fast coconut spinach curried shrimp soup

If you are looking for a great low-carb, nutrient-dense cookbook, I highly recommend Mark Sisson’s Primal Blueprint Quick and Easy Cookbook.

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Choose your own adventure for Paleo-diet-friendly PESTO (recipe)

Recipe for generic Paleo Pesto

  • 1/4 nuts of your choice
  • 1-3 cloves of garlic
  • 1/2 to whole avocado (instead of the traditional Parmesan cheese)
  • one bunch of green herbs with stems mostly cut off (I like cilantro, basil, flat-leafed parsley)
  • a splash of lemon juice if you want which will give it the tang that Parm. chz usually does
  • 1/4-1/2 c. olive oil (I just eyeball it)
  • then salt and pepper to taste

First blend the nuts, garlic and avocado in a food processor.  Then process in the herbs then drizzle in 1/4-1/2 c. olive oil.

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Re: the Difference between Baking Soda & Baking Powder

From: http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

What Is the Difference Between Baking Soda & Baking Powder?

By , About.com Guide

Baking Powder and baking soda perform similar functions during baking.Baking Powder and baking soda perform similar functions during baking, but they react differently with the other ingredients so you can’t always substitute one for the other.

Ronnie Bergeron, morguefile.com

Question: What Is the Difference Between Baking Soda & Baking Powder?
Answer: Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to ‘rise’. Baking powder contains baking soda, but the two substances are used under different conditions.Baking Soda

Baking soda is pure sodium bicarbonate1. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide2 that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

Baking Powder

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar3), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

How Are Recipes Determined?

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You’ll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

Substituting in Recipes

You can substitute4 baking powder in place of baking soda (you’ll need more baking powder and it may affect the taste), but you can’t use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own5 baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

More Baking Substitutions6 | Kitchen Chemistry Experiments7

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Related Reading

Common Ingredient Substitutions9 How Baking Powder Works10 How Baking Soda Works11 Baking Powder Shelf Life12

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My first time rendering tallow

You just cannot find tallow in the stores but, quite frankly, I don’t think that I would buy it from a store because it would undoubtly have some perservatives that I would object to.  I was able to get a sweet deal from a local beef farmer for some suet.  5 lbs for $2.50!  I rendered some in the oven and some on the stovetop in boiling water.  While the stovetop, boiling water method was more work, I think that I was able to render more fat from the suet.  I have a ton of tallow now and I doubt that I will be rendering more until the fall but I will do a better job of deciding which method I actually prefer then.

However, I did remember to take some pictures of the finished product.

I’m storing some of the tallow in the fridge and some in the freezer.  I am not storing it at room temperature because I am not 100% confident that I got out all of the little bits that might ruin the tallow if allowed to be at room temperature.

I’d love to hear from you.  Have you ever rendered tallow?  Which method do you prefer? How do you store your home-rendered tallow?

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Super Easy Homemade Yogurt

I’ll show you how easy it is to make homemade yogurt.  I dare call it a fail-proof method.  I have actually never had a failed batch :)  We’ll do some taste-testing of easy and fast frozen yogurt, fruit smoothies and some yogurt cheese dips.

Price: $10

Date: to be announced

Hands on class? No

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Can’t go wrong with this…

Take a skillet.  Put it on medium low heat.  Add some olive oil or butter.  Add chopped onion.  Turn heat up a tad.  Set timer for 2 minutes.  Throw some fresh, chopped veggies in as well as some minced garlic.  Put lid on skillet.  Set timer for 2 minutes.  Add some sea salt and pepper.  Taste.  Cook for a minute more if the veggies still need a bit more time to cook.

What is your favorite veggie to sautee?

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I love to cook and I want to help you learn how

Welcome to my new blog, crunchymamascookinglessons.wordpress.com!  I am looking forward to helping you learn to cook tasty, healthy, natural, whole foods!  My food philosophy is that of the Weston A. Price Foundation (http://www.westonaprice.org/abcs-of-nutrition/health-topics).  I’ve been on this traditional foods journey since November 2006 when I tasted my first sip of raw milk from a local grass based dairy farmer.  I highly value organic, whole foods with an emphasis on pastured animal products including organ meats and organic veggies.  While I do grind my own organic wheat flour and bake my family’s bread, I am currently trying to reduce our grain consumption and increase our veggie consumption.

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