One rainy day at the cottage this summer, Vinny and his crew decided to make a cooking video. This is our first attempt at doing such a thing.
Vinny’s cousin Sage will take you through the bread-making process, completely unscripted. Watch it full screen – fun!
This artisanal method of bread-making is so easy, even your kids can do it…. Just like Sage does. There’s no kneading, no waiting over night, and only about 10 or 15 minutes of prep time.
You end up with freshly baked deliciousness for only pennies a loaf. That’s really cheap eats. So lets get baking!
Caution: An adult must supervise children when putting the pot in the hot oven and taking it out again. Always use oven mitts. Pull out the rack for easy access.
Have you been afraid to make your own bread, thinking about how it used to take Grandma all day to bake a loaf? Well, here’s a recipe you can serve the day you make it.
Make a delicious tea loaf with just two ingredients.
Here’s something fun to try with your mini chefs. Bake a sweet loaf using just ice cream and flour, and enjoy it warm from the oven. Or slice it and make an awesome peanut butter and jam sandwich. You can also use a slice as a base for strawberries and whipped cream or bananas and chocolate sauce. Let your imagination take you on a taste safari! More
Where does butter come from? Milk, of course. People discovered butter thousands of years ago. Methods for making butter all involve some kind of whipping or churning to separate the fat from the liquids in milk. We can make butter easily for ourselves at home. Seeing is believing! More
Vinny’s come up with a yummy way to use left-over Halloween candy that helps keep sugar spikes at bay. We’re borrowing from Harry Potter, Bertie Botts in particular, to create a treat that offers a surprise in every bite. More
March in Ontario has us all looking forward to spring. And along with that comes a welcome school break – a whole week of free time!
Let’s help Mom and Dad survive March madness by getting creative. We’ll make them lunch!
Start with a loaf of fresh whole-grain bread. Add eggs, low-fat milk and some nice seasonings. Then fill with fruit or low-sugar jams, and cheese or nut butter. More
Vinny’s been updating older posts recently and putting them up on Yum Goggle. Yum Goggle features food photography from contributors around the world. The photos whet your appetite for the recipes you can get simply by clicking on the pictures or the words GET THE RECIPE. It’s a great site and we’re proud to be a part of the team. More
One more great reason to make probiotics a part of your daily diet. Probiotics may stop sadness from morphing into depression.
You can get it as a supplement. But you can easily add probiotics to your diet. Eat some yogurt, sauerkraut, sour dough bread, kefir, dill pickles or other naturally fermented foods during the day as a side or a snack. Or add these foods raw to a dish you’re making.
Read this great post from Our Better Health for details.
How four weeks of supplementation can help stop a sad mood getting worse.
Probiotics may stop sadness turning into depression by helping people let go of the past, a new study finds.
Researchers at the Leiden Institute of Brain and Cognition found that probiotics stopped people ruminating so much.
Rumination is when people focus on bad experiences and feelings from the past.
Dr Laura Steenbergen, the study’s first author, said:
“Rumination is one of the most predictive vulnerability markers of depression.
Persistent ruminative thoughts often precede and predict episodes of depression.”
In the study 40 people were given a sachet to take with water or milk every day for four weeks.
Half of the people received sachets that contained a multispecies probiotic.
The other half received a placebo for the four weeks.
Before and afterwards people’s so-called ‘cognitive reactivity’ was measured.
‘Cognitive reactivity’ is the extent to which a sad…
Once in a while, I thought I’d throw in a repeat, for those readers who are new to Vinny’s blog or who may have missed something he thought was worth reading again. Madcap Irish Tea Party is one of those. It’s full of great ideas for celebrating Saint Paddy’s day tomorrow. Links take you to recipe ideas, songs, stories and crafts celebrating everything Ireland. So whip something up in the kitchen or just sing along and enjoy all that’s green. The luck ‘o the Irish to you! More
Little Tommy Tucker sings for his supper, What shall we give him? Brown bread and butter. How shall he cut it without a knife? How shall he marry without a wife?
Isla was entertaining us for the 17th time one morning with her latest ditty, as I took my sharp, serrated blade from the rack and a round, seedy loaf of whole-grain bread from the cupboard. She stopped and raised her shoulders, palms out. “Hey, Vinny, why doesn’t Tommy have a knife?”
“I suspect the poor kid was on the streets,” I answered. “The poem was written… like 200 years ago. If you didn’t have a family to look after you then and you More
This is the last in my series on study guides for the print version of Cook Up A Story. Chapter 6 is about how our moods affect our food choices. We’re wired that way. The part of the brain that stores memory and feelings detects smells, too.
Our last story, Melting Moments, shows how cheery memories are braided together with smells, sounds and tastes. That’s why when we’re blue, we crave foods that remind us of good times. When a small boy finds himself missing his grandmother at Christmas, he takes comfort in his family and its holiday traditions.
In my last post I came down pretty hard on refined white flour. I was referring to the silky white wheat flour that bakers love to use in cakes and cookies. That’s because upon contact with the acid in our stomachs, refined flour breaks down quickly into the sugar our body uses for energy.
What’s more, refined flour likes to hang out in baked foods with ordinary sugar. Thanks to refined flour plus added sugar, our favorite cakes, cookies and biscuits deliver sugar to our blood stream in double doses. More
The glycemic load might be a better guide to healthy eating than the glycemic index
What should we believe? The Internet bombards us with so many facts, ideas, opinions and outright lies, it’s hard to make out the signal from the noise.
Dr. Davis in his book Wheat Belly makes a lot of noise about wheat. He calls it a blight and a poison and says no-one should eat it, not just the 6% of us who are gluten intolerant. But many of his statements are misleading. More
Ice krispy cakes are even healthier made from brown rice cereal, fortified with flaxmeal. The recipe is included in Vinny’s book.
Following on from last week’s account of a disaster averted while trying to alter a recipe, I’m sharing a wonderful post I found on-line this week. It’s all about how to make successful substitutions, mainly in baked goods, but in other ways, too. More
This sinister gilded crust was the model for Salvador Dali’s famous painting, “Bread 1926.”
Is bread the only villain in today’s battle with obesity?
How did this food, which people have enjoyed since the dawn of agriculture, get such a bad rap?
Doctor William Davis leads the attack. In his book Wheat Belly, he blames wheat and wheat alone for everything from heart disease to diabetes to arthritis and everything in between. His inflammatory accusations have some validity, of course. But overall, I think the good doctor is stirring the pot with too big a spoon. More
I’ve never tried reblogging before, but thought I’d give it a try this 17th of March. It’s St. Paddy’s day! Vinny’s Irish tea party from last year has lots of great links to recipes, songs and stories to help you celebrate the day with your family. Erin go bragh!
“It’s Saint Paddy’s day tomorrow,” says Vinny, “Let’s throw an Irish tea party! Get out your top hats and Irish bowlers, invite Tiger and Firefox, and set the table.
Our little friend here may not be Tinkerbell… but she does have wings!
Processed white flour
If flour lived in Never-Never Land, enriched white wheat flour would play the part of Captain Hook. Arrrr… it’s bad to the core. In fact, it’s bad because it has no core.
Sonny and Cher’s coded message: Beets help you run faster!
What’s old
People who are into sports could take a winning tip from Sonny and Cher’s top-100 hit of 1967: The beet goes on.Yeah. They’re saying, like: Eat your beets, man, and you’ll run harder, longer, faster. Crazy but true! More
“It’s Saint Paddy’s day tomorrow,” says Vinny, “Let’s throw an Irish tea party! Get out your top hats and Irish bowlers, invite Tiger and Firefox, and set the table.
“But what should we serve?” ask Will and Isla. More
I hate to admit this, but baking can be a bit iffy. Sometimes pie crusts turn out flaky. But other times, they end up as hard to chew as a bathtub mat. More
Here’s a twist on a favorite recipe that has love written all over it… a heart-y breakfast to get the family into a peaceful mood for Christmas. It’s made with eggs, Vinny’s theme in recent posts.
Eggs often get a bad rap in the press. But they have lots going for them, More
Remember that song about a pocketful of rye? The king cuts into his pie, and surprise… a blackbird nips off his nose! This nonsense isn’t as silly as it first seems. More
