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SQUASH HALVED in Air Fryer  
SQUASH SLICES in Air Fryer  
 2 

2. • 160ºC = 320º F / 180º = 355º /
     1. Brush ramekins lightly with oil
     2. Put ramekins into air fryer filled about halfway with water
     3. Add salt to each basin and stir to dissolve
     4. Break one egg into a side bowl, then transfer to the ramekins  (this is in case you break a yolk)
     5. Bake 10 minutes at 160º C 
        • MEANWHILE
     6. Heat 200 ml (8 oz) to boiling
     7. Pour into a basin
     8. Add 2.5 oz vinegar into basin
     9. Crack 5 eggs into basin
     10. Put basin into air fryer and cook at 160º C for 10-12 minutes
     11. Carefully remove first batch of eggs from ramekins and plate
     12. Remove air fryer basket and remove second batch of eggs and plate

Easy, and healthier than cooked oats.

Created by: Crystal Owens, A Pumpkin & A Princess

Prep: 5 minutesCook: 8 hoursTotal: 8 hours 5 minutes

Ingredients

• • 1⁄3 cup old fashioned oats (not instant)
  • 1⁄3 cup Greek yogurt (vanilla or plain)
  • 1⁄2 cup milk
  • Bananas, sliced (optional topping)
  • Granola (optional topping)
  • Honey (optional topping)

MORE INFO

How To Make Overnight Oats

• Oats: I call for readily available rolled/old-fashioned oats for this recipe. They’re the best choice for optimal texture here. Quick oats are already broken down and will turn out much soggier—not ideal for your breakfast! On the contrary, steel-cut oats take much longer to soften, and even overnight won’t break them down enough to enjoyably eat. Reserve your steel-cut oats for cooking in your Instant Pot instead.
• Chia Seeds: Chia seeds are mild and nutty and complement lots of dishes, whether they’re savory or sweet. When you soak chia seeds in liquid, they become gelatinous, which helps hold your overnight oats together without ever having to cook them. Additionally, chia seeds add nutrients and protein to your oats. Win-win!
• Cinnamon: Use more than I call for or omit it completely if you don’t have any on hand. But in my opinion, cinnamon’s sweet and smoky notes are perfect for these overnight oats.
• Milk: Use any type of milk you like, from 2% to non-dairy! I use oat milk most often, just to keep on theme. If you do go non-dairy, try to find an option that is made of as few ingredients as possible (for example, just oats and water with no added oil or gums), so it doesn’t interfere with the texture of your overnight oats.
• Yogurt: After testing with and without yogurt, I really preferred how the yogurt thickened the oats. Greek yogurt is my preference (can’t say no to the added protein), but regular yogurt can be used as well. Feel free to sub for non-dairy yogurt or leave it out entirely to keep your oats dairy-free.
• Honey: To balance it all out, a touch of sweetness completes the meal. I highly suggest including this to make breakfast seem like a treat.
• Toppings: This is the fun part! Once you’ve got your base down, you can feel free to add additional toppings and mix-ins. Some of my favorite toppings include peanut butter and raspberry jam for a PB&J vibe, classic banana and walnuts (à la banana bread), or even a little espresso powder stirred in for an extra pick-me-up, but get creative! Here are some guidelines:

Overnight oats really couldn’t be easier to make, and take a few simple steps. First, combine the dry ingredients: oats, chia seeds, cinnamon, and salt.

Then add the liquids. I call for milk, honey, and yogurt for the perfect combo of creamy and sweet.

Mix it all together, spoon into jars, bowls, containers, whatever’s convenient, then cover and refrigerate until you’re ready to enjoy for breakfast!

And have fun with the toppings!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Find the perfect ratio. My ideal overnight oats ratio is 1:1 of oats to milk, then half the amount of yogurt. So in this recipe, I use 1 cup of oats, 1 cup of milk, and then 1/2 cup of plain Greek yogurt. This gives me the perfect Goldilocks consistency I’m looking for: not too thick, and not too thin. Once you’ve got the ratio down, the possibilities are endless when it comes to getting creative with your milk, mix-ins, and toppings.
• Have fun with the seasonings. Cold foods like overnight oats need a little added oomph, so the honey and pinch of salt go a long way here. You can feel free to swap the sweetener for something else, but don’t skip them!
• Save the mix-ins for the morning. Anything that you want for crunch or texture—like fresh fruit or nuts—should be added to your overnight oats in the morning. Pull your oats from the fridge, give ’em a good stir, then go to town with your toppings.

Overnight Oats Variations

• Blended Overnight Oats: If you love overnight oats but are looking for a slightly different texture, then you need to try this blended version. The result is a thick, almost pudding-like texture, and I’m obsessed.
• PB&J Overnight Oats: The combination of peanut butter and jelly is one of the most nostalgic flavor combos, and it works especially well in these oats.
• Mango Overnight Oats: Not only does mango add a tropical, sweet bite to these oats, but there’s a secret ingredient that makes them oh so creamy.

Storage

Oats—without toppings—will keep in the fridge for around 5 days, making this a perfect make-ahead breakfast you can store in the fridge all week, then grab when you need it! Batch it ahead of time and add your toppings when you’re ready to enjoy.

another recipe

1. In a medium bowl or large glass container, combine oats, chia seeds, cinnamon, and salt. Add milk, yogurt, and honey and stir to combine. Cover and refrigerate overnight.
2. When ready to serve, stir oats and top with desired toppings.
3. Make Ahead: Oats (without toppings) can be made 5 days ahead. Keep refrigerated.

Some of these are unproven “home” remedies.  Proceed at your own risk.

The Healing Kitchen: Health Claims for Common Spices and Herbs
(Summarized from an article by Amy Young, USA TODAY Network)

• Basil: Rich in essential oils, antioxidants and vitamin K. Credited with easing inflammation, steadying blood sugar, aiding heart health, and fighting germs.
• Black pepper: Its piperine content is said to aid digestion, protect brain function, help with breathing problems, and feed healthy gut bacteria.
• Cardamom: An antioxidant-rich spice linked to settling the stomach, freshening breath, fighting cavities, reducing inflammation, and lowering blood pressure.
• Cayenne pepper: Capsaicin warms the body, may boost metabolism and curb appetite, and may guard against some ulcer bacteria. In creams it’s used for muscle and joint pain.
• Cinnamon: Popular with people managing Type 2 diabetes for its possible help with blood sugar and insulin response. Studies suggest it may help with artery plaque.
• Coffee: Besides energy, linked to better mood, a lower risk of Parkinson’s, and slower dementia progression in some studies.
• Cumin: Supports the liver and fat digestion and supplies plant-based iron, which helps fight anemia.
• Garlic: Crushing it releases allicin, credited with benefits for brain and bone health, blood pressure, inflammation, and colds.
• Ginger: Gingerol eases nausea and upset stomach (helpful in pregnancy or chemotherapy) and may reduce arthritis pain and swelling.
• Mint: Its scent may sharpen focus, and its menthol can relieve sinus congestion from colds and allergies. It also provides vitamins A and C, antioxidants and iron.
• Oregano: Studied for fighting bacteria and possibly cancer prevention. Its carvacrol may ease chemo side effects, and it’s linked to diabetes management, reduced inflammation, and gut health.
• Paprika: Antioxidants and vitamins A, B6 and E support cholesterol, immunity and lower inflammation. Lutein and zeaxanthin benefit the eyes.
• Parsley: Helps the kidneys and bladder shed excess water and salt, which may help blood pressure and the heart.
• Peppermint: The oil applied to the skin is used for headaches and cramps. As a tea, it can soothe bloating and indigestion after a big meal.
• Rosemary: Aids bile and liver function for digesting fat. Diluted oil on the scalp may help circulation, and its compounds may protect against cell stress and brain swelling.
• Sumac: Antioxidants such as tannins fight cell damage, and it may soften blood sugar spikes after meals and lower cholesterol.
• Thyme: Provides vitamins A and C plus copper, iron and manganese for immunity. It may help fight plaque and gingivitis, and as a hot tea it may loosen mucus during colds or bronchitis.

ORIGINAL TEXT BELOW

Cinnamon Apple Pull-Apart Bread

Ingredients

• 3 containers refrigerated croissant dough, rolled out into one solid rectangle, or homemade dough below

Homemade dough ingredients

• 3 cups flour
• 1 package yeast
• ½ teaspoon salt
• 1 cup brown sugar
• ¼ cup water
• 1 egg, beaten
• ¾ cup milk
• ¼ cup butter (I used Kerrygold Triple butter)

Filling ingredients

• 6 large crisp apples, peeled & diced
• 2 tablespoons fresh squeezed lemon juice
• 1 cup brown sugar
• 1 teaspoon vanilla
• 2 tablespoons butter
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch

Glaze ingredients

• 1 cup powdered sugar
• 3–4 teaspoons milk, half & half or water

Directions

1. Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan.
2. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool.
3. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
4. If you’re not using store-bought dough, here is where you start making your own. Put flour, yeast, brown sugar and salt in a bowl, mix well.
5. Add the water, egg and milk/butter mixture.
6. Mix until dough forms into a ball, kneading for about 5 minutes.
7. With either the refrigerated croissant dough or homemade, on a lightly floured surface, roll dough into a rectangle.
8. Evenly spread apple mixture over dough.
9. Cut dough into even 3-inch squares.
10. Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth.
11. Remove bread from oven and pour on glaze. Pull apart and enjoy!

Lasagna Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves of garlic, minced
• 1 sweet yellow onion, chopped fine
• 1½ lbs ground turkey, beef or Italian sausage (I prefer half beef or turkey with half sausage)
• 1 (24 oz) jar marinara sauce (prefer Rao’s tomato basil)
• 1 (15 oz) can diced tomatoes, or half a pint of fresh cherry tomatoes, chopped
• ½ cup chopped basil, plus more for topping
• 1 teaspoon oregano, dried or fresh
• 4 cups chicken broth
• 1 cup water
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
• 1 cup whole milk ricotta
• 1 cup shredded mozzarella
• 1 cup Parmesan cheese, plus more for topping

Directions

1. In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent.
2. Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper.
3. Simmer for 15–20 minutes, stirring often.
4. Break the lasagna noodles into bite-sized pieces (about 1–2 inches) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.)
5. Meanwhile, in a bowl, combine the ricotta, shredded mozzarella and Parmesan cheese, mixing to combine.
6. When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with Parmesan and fresh basil.

These are recipes that I want to make sooner rather than later. Not necessarily now, but fairly soon.

CONTROLLED BY catlist name=”Make Now”  slug=make-now

A few things before you start:

• This is a freeze-first cookie. You make the dough, portion it, and freeze it before it ever sees the oven. I use this quarter sheet pan to hold the dough in the freezer for the first day before I transfer it to a Ziploc freezer bag. Freeze the dough for least 6 hours before you bake, though dough balls hold in the freezer for weeks or months. That’s been my secret weapon for years: a bag of frozen dough balls means a warm cookie is always about 20 minutes away, whenever people are over or I just want one.
• Weigh everything. I know not everyone bakes with a scale, but I can’t really troubleshoot for you if you’re using measuring cups. Everyone scoops flour a little differently. (Get a cheap digital scale. It’ll pay for itself the first time you bake. It’s also way easier!)
• This recipe is tested with King Arthur all-purpose flour. That’s the only flour I can vouch for here.
• Get an oven thermometer. This one is $8. Before you bake your cookies, set your oven to 350, put it in, and see what your oven is actually doing. Running hot or cool changes everything about baking, particularly how these cookies bake. If you find that your oven isn’t calibrated correctly, you can always just bump the temp up or down depending on what you find.
• Pans matter here. Dark pans will burn the bottoms. I use these sheet pans. Inexpensive, dishwasher-safe, and what’s under every cookie I sold this summer.

The technique (read this part first)

This dough does not get creamed. No bringing butter to room temperature, no whipping it fluffy with sugar. You’re using cold, cubed butter straight from the fridge. I use my KitchenAid mixer (here’s their classic version that’s not as large as mine), but I’ve never tested this recipe without a mixer. I mix the cold butter with the sugar on low just until the butter’s incorporated and no longer in visible chunks. Add the eggs and vanilla and mix for no more than 30 seconds. Then add your dry ingredients and mix only until combined. Fold in the chocolate chips. Can you sense a theme here? Over-mixing is the one real way to ruin this dough, so when in doubt, stop early.

The other technique you’ll want to employ is shaping the cookie dough into tall mounds before you freeze them. Below, I’ve shown how I shape the dough. It looks a little weird, but I promise it will give you a better result than rolling the dough into a round ball.

[ CLICK HERE TO SEE PHOTO ]
If photo is gone, they look like termite mounds

NORTHWOODS TABLE CHOCOLATE CHIP COOKIE RECIPE

[ PHOTO OF FINISHED COOKIE ]

Ingredients

8 ounces (2 sticks) cold unsalted butter, each stick cut into 8 pieces
200 grams (1 cup) light brown sugar
120 grams (2/3 cup) white sugar
1 whole egg
2 egg yolks
2 teaspoons vanilla extract
405 grams (about 3 1/3 cup) all purpose flour
8 grams (2 teaspoons) baking powder
4 grams (1 1/2 teaspoons) Diamond Crystal kosher salt (if using Morton, cut in half)
5 grams (1 teaspoon) baking soda
5 grams (1 1/2 teaspoons) cornstarch
8 ounces (1 1/3 cups) semi-sweet mini chips (I use Toll House)
8 ounces (1 1/3 cups) milk chocolate chips (I use Ghiradelli)

Directions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter and sugars on low for 2 minutes, until the butter is broken down with no visible chunks.
2. Add the egg, egg yolks, and vanilla. Mix on medium-low for no more than 30 seconds, just until incorporated. Scrape down the bowl as needed.
3. Whisk the dry ingredients together in a separate bowl, then add to the wet ingredients. Mix on low until just combined — don’t overwork it.
4. Fold in both chocolate chips, by hand if the mixer isn’t distributing them evenly. Stop as soon as they’re incorporated.
5. Portion the dough into 6 ounces each using a scale — this recipe makes about 8½ cookies (I eat the half raw, haha, freeze the other 8). No scale? Eyeball 8–9 even portions. Shape each into a tall dome rather than a round ball, then flatten the bottom slightly so it won’t tip over in the oven. Place on a parchment-lined pan or plate for freezing.
6. Freeze the portioned dough at least 6 hours before baking — or up to a few months.
7. When you’re ready to bake, preheat your oven to 350°F or 375°F — see notes below for which.
8. Bake straight from frozen on parchment-lined half sheet pans (4 cookies per pan max) for 16 minutes, rotating the pans top-to-bottom and front-to-back halfway through, until the tops and bottoms just start to brown. (A full 8-cookie batch can take closer to 20 minutes.) The centers should still look doughy. Cool on the pan for 15 minutes to set up before moving.

350°F vs. 375°F: Both work, it’s genuinely personal preference. 350°F gives you a less domed cookie. 375°F gives you a taller, more browned dome. The cookie is doughy in the middle either way. If you use 375°F, keep an eye on the cookies so they don’t burn.

For the queso:

• 2 cups half-and-half, divided
• 1 tablespoon cornstarch
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 cups (8 ounces) shredded sharp cheddar cheese (preferably freshly grated)
• 1 ½ cups shredded queso quesadilla cheese or Monterey jack cheese
• 4-ounce can diced green chilies
• Salt and freshly ground black pepper
• Chopped fresh cilantro, optional
• Chopped green onions, optional
• Diced tomato, optional

For serving (optional):

• Tortilla chips, bagel chips or plantain chips

• Vegetables, such as baby carrots, celery, bell peppers, cauliflower, broccoli, radishes

• Bread, soft pretzel bites, tortillas

Instructions:

1. In a small bowl, whisk together ¼ cup of the half-and-half and the cornstarch. Set aside.

2. Pour the remaining 1 ¾ cups of half-and-half into a medium saucepan and whisk in the chili powder, cumin, onion powder and garlic powder. Set the pan over medium heat and bring to a simmer.

3. Whisk the half-and-half/cornstarch mixture again to ensure the cornstarch is fully dissolved (not stuck to the bottom of the bowl) and add the mixture to the pan. Return to a simmer and cook for 1 minute, until the mixture thickens slightly, whisking constantly. Reduce the heat to low.

4. Fold in both cheeses, one handful at a time, and stir until the cheese melts. Fold in the green chilies.

5. Remove the pan from the heat and season to taste with salt and pepper.

6. Transfer to a serving dish, top with cilantro, green onions and tomato (if using) and serve with desired dippers.

Sweet and Sour Meatball Recipe

These meatballs are definitively saucy, so you’ll be thankful to have something on the side to soak up every drop. I suggest rice or Asian noodles. I served the meatballs and sauce over cooked rice. Simply add steamed or roasted vegetables and the meal is complete.

Ingredients

• 1 lb lean ground beef
• 1 large egg
• 1/4 cup panko breadcrumbs
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup brown sugar
• 1/3 cup rice vinegar
• 3 tbsp ketchup
• 2 tbsp soy sauce, tamari, or liquid aminos
• 1 can (20 oz) pineapple chunks in 100% pineapple juice, drained, fruit and juice separated
• 1 tbsp cornstarch
• 2 bell peppers, any color, seeded and chopped
• 2 tbsp sliced green onions, for garnish

Steps

1. To make the meatballs, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine the 1 lb lean ground beef, 1 large egg, 1/4 cup panko breadcrumbs, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and shape the mixture into 12 meatballs.
3. Transfer the meatballs to the prepared pan and bake until browned and cooked through (160 degrees F on a meat thermometer).
4. While the meatballs cook, make the sauce. In a large skillet, combine the 1/3 cup brown sugar, 1/3 cup rice vinegar, 3 tbsp ketchup, 2 tbsp soy sauce, tamari, or liquid aminos, and 3/4 cup of the reserved pineapple juice from the can (once drained, you should have about 1 cup of pineapple juice from the can). Set the pan over medium-high heat and bring to a simmer.
5. In a small bowl, whisk together the 1 tbsp cornstarch and remaining 1/4 cup pineapple juice. Whisk until the cornstarch is completely dissolved. Add the cornstarch mixture to the pan and return to a simmer.
6. Reduce the heat to medium low, add the 2 bell peppers, any color, seeded and chopped and simmer for 8 to 10 minutes (or until the meatballs finish cooking). The mixture will have thickened and reduced slightly.
7. When the meatballs have finished cooking, add them to the sauce with the pineapple chunks. Simmer for 3 minutes to heat through.
8. Remove from heat, top with 2 tbsp sliced green onions, for garnish and serve.

Notes

To store: Once cool, transfer leftover sweet and sour meatballs and sauce to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat: transfer everything to a large skillet and set the pan over medium-low heat. Bring to a simmer and cook until heated all the way through. If necessary, add a little water to loosen the sauce.

Top 15 Dirtiest Places

1. Dish sponges and rags

2. Kitchen sink

3. Toothbrush holder

4. Pet bowl

5. Coffee machine reservoir

6. Bathroom faucet handle

7. Pet toy tennis ball

8. Countertop

9. Stove knobs

10. Cutting board

11. Toilet seat

12. Pens

13. Bathroom doorknob

14. Bathroom lightswitch

15. Microwave handle

From House Outlook

While you might choose to ignore official temperature recommendations if  you prefer a medium-rare steak or a soft egg, most of us are happy to accept the guidance on chicken. The USDA specifies that chicken should reach an internal temperature of 165 degrees Fahrenheit, but you may not need to cook your poultry as long as you think to guarantee food safety. Here’s why.

Cooking Chicken to a Safe Temperature

Here’s the thing about the USDA’s official temperature recommendations: They’re conservative by design, focusing on a temperature that will kill bacteria instantly. However, according to the USDA’s own guidance for commercial food producers, a lower temperature held for a longer time works just as well. For example, maintaining a temperature of 150 degrees Fahrenheit for exactly 52 seconds gives the same result. The problem is that food manufacturers have the resources to be that precise, and home cooks like us don’t. The good news is that we don’t have to.

That’s thanks to something called “carryover cooking.” When you remove a whole chicken (or a piece of chicken) from your stove, oven, or grill, a lot of heat is already trapped inside. This heat means the cooking process will continue, and the interior temperature will continue to rise. The bigger the cut, the more carryover cooking you’ll see. A whole chicken retains more heat than a leg quarter, which retains more heat than a boneless breast.

A Meat Thermometer Is Essential for Food Safety

So relax a little, and allow time for carryover cooking when preparing chicken. For a whole bird, you can safely pull it from the oven when the temperature hits 150 to 155 degrees Fahrenheit. For smaller cuts, 155 to 160 degrees Fahrenheit is a safe range. The only way to know for sure, however, is with an accurate meat thermometer. Check the temperature in a couple of places before you take the chicken off the heat, and then leave the thermometer in place while the meat rests for five to 10 minutes before serving. As long as the internal temperature stays at 155 degrees Fahrenheit or above (in the lowest-temperature part) for at least a minute or two, you’re golden.

NOTE FROM GRANDPA

THIS IS THE ONE THAT I GOT, AND IT’S GREAT

I ALSO GOT ONE OF THESE
TO CHECK PAN TEMPERATURE BEFORE COOKING

ARTICLE SUMMARY

Heat to internal temperature of  about 155º F

1. 1. Cut/chop up a head of cabbage
   2. Boil 15 minutes
   3. Add 1 C flour
   4. Add seasonings
   5. Chopped onion – fried
      1. add garlic
      2. Add chopped fried bacon
      3. Add chopped sauteed mushrooms
   6. Add 2 eggs
   7. Mix and form  patties
   8. Fry 5 minutes each side
   9. Serve with dipping sace
      1. Egg, mustard, salt, veg oil, lemon juice, pepper
      2. Blend until like mayo with immersion blender

Watch original video

• • Two tortillas
  • Two eggs
  • Cottage cheese (or feta)
  • Salt & Pepper (or GTP)
  • Parsley
  • Optional diced tomato
  • Optional meat
  • Grated Cheese

1. 1. Oil a pan slightly smaller in diameter than your tortillas
   2. Dip the edge of one tortilla in water, and put in pan
   3. Add 2 beaten eggs
   4. Sprinkle with cottage cheese or feta cheese
   5. Season
   6. Top with grated cheese
   7. Put other tortilla on top and flatten it – sealing edges
   8. Cover, put onto medium heat, and cook for about 10 minutes
   9. Butter top before flipping
   10. Carefully flip tortillas
   11. Cover for another 10 minutes
   12. Turn out on plate and cut into wedges