Bent On Cooking Personal Chef

05/21/2020

Introducing Shift-Works
What’s working in your life and what’s not?
What do you want to be working in your life or wellness?
FREE 1-hour consult
SHIFT-WORKS is a quick and easy transformation
As a personal chef for over 25 years I have helped clients get the vitality and wellness they desired with food. Now I am offering a quick and easy way to empower you to reprogram your mind to get the results you want.
The session will be a 1 hour “SHIFT” session via Zoom one- on- one to unlock those negative thoughts that are interfering with the positive outcome you desire.
Curious? Contact me at [email protected] to Shift today.

05/20/2020

More Flour info from Martha today, Happy baking !!!

Everything You Need to Know About Cake Flour
What is cake flour and how is cake flour different to all-purpose flour?
Everything You Need to Know About Cake Flour
Including how to make an easy homemade substitute.

By Embry Roberts May 01, 2020

Baking remains a choice quarantine activity in light of the coronavirus pandemic, flour is on our minds a lot these days. Namely: What should we do with it? Where can we find it? And in the event that we can't track down all-purpose flour on our grocery store shelves, what can we substitute instead? While there are a number of good all-purpose flour alternatives, there's another variety that's near and dear to our hearts (and our pantries): cake flour.

You'll most often see cake flour called for in cake recipes, like the Bundt cake shown here. But what makes it better suited to cake baking than all-purpose flour? Well, by most standards, the platonic ideal of good cake involves words like soft and fluffy, the opposite of which would be tough and dense. And the number one culprit when it comes to toughness in baked goods is—say it with us—overmixing.

But on a more functional level, what's really happening when we mix? Gluten, the protein found in wheat flour, is forming bonds that help give baked goods their structure. If we're too heavy-handed, though, those gluten bonds multiply, which affects the texture of the final product. Cake flour is lower in protein than all-purpose flour—it contains seven to nine percent protein to all-purpose flour's ten to twelve percent—which acts as built-in insurance to help keep things fluffy and light. It's also ground finer than all-purpose flour and bleached by chlorination. This leads to a more uniform dispersion of fat and air bubbles, helping your cake stay level and even-textured throughout.

Related: Does Self-Rising Flour Deserve a Place in Your Pantry?

What to Use If You Don't Have Cake Flour
So, what about bread flour? Can you substitute that? In a word, no. If all-purpose is our neutral when it comes to gluten content, bread flour is closer to the opposite end of the spectrum—high in protein, which is ideal for a chewy sourdough, but ruinous to a delicate cake. You can, however, make a homemade substitute for cake flour: For every cup of flour you add to your recipe, remove two tablespoons of flour and add two tablespoons of cornstarch. Be sure to sift them together before adding your other ingredients, since this will not only help them disperse evenly, but also aerate the mixture.

And What If You Only Have Cake Flour?
If you find yourself with the opposite conundrum, only cake flour in the pantry, can you use it in place of other flours? Yes, you can use it in most recipes but you'll need a bit more of it to achieve a similar texture and density to all-purpose. Try substituting one cup plus two tablespoons of cake flour for each cup of all-purpose flour your recipe calls for.

Ready to Bake a Cake?
While you can technically use cake flour in any cake recipe, you'll want to stick with all-purpose flour for cakes that are naturally heavy and moist, such as carrot cake or banana cake. Chocolate cake recipes also often don't do as well with cake flour, since cocoa powder itself is a fine, dry ingredient that can benefit from the added structure. Other than that, feel free to experiment by substituting cake flour 1:1 for all-purpose flour. Happy baking!

What is cake flour and how is cake flour different to all-purpose flour? Also, what can you substitute if you don't have cake flour and if you can use cake flour in place of all-purpose.

05/17/2020

All-Purpose Flour vs. Cake Flour — What’s the Difference?
COOKING LIGHT

"I had some eggs I wanted to use up, and decided I would make an angel food cake. OK now what to do with the yolks.
My mom made these all the time when I was on a yolk only diet for my anemia, I remember their lightness and delicate taste. The recipe called for Cake flour, and lucky me it was the only thing on the shelf. Maybe you have been here lately, How to substitute what is available with what you need. I have found a great yolks only recipe Sweet Lemon Cake, so glad I found I can use the cake flour and also the yolks with a few adjustments. I had some fresh strawberries and make a sauce that will go great great with both cakes instead of frosting" Chef Rosie

Every flour is created equal, right? Not necessarily. The main difference in wheat flours found on the grocery store shelves is the amount of protein they contain. The higher the percentage of protein found in the flour, the greater the strength.
All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. All-purpose has protein content of 10-13% and it will perform very well, time after time. But if you want to make really soft cake layers, reach for cake flour. Cake flour has 8-9% protein, making it the weakest flour on the shelf, and it bakes up into meltingly tender cake layers.

To substitute cake flour for all-purpose flour, the most accurate way to do it is to pull out the kitchen scale and substitute it ounce for ounce. All-purpose flour weighs about 4.5 ounces per cup while cake flour weights about 4 ounces per cup. What? Wait a minute. Everyone knows that 1 cup is 8 ounces, so how can 1 cup of all-purpose flour be only 4.5 ounces? This is a common area of confusion, so let’s clear it up. If you fill a 1 cup dry measuring cup with water, it will weigh 8 ounces. But flour weighs less than water, so 1 dry measuring cup of all-purpose flour only weighs 4.5 ounces.
Back to calculating the substitution: If your recipe calls for 2-1/2 cups of all-purpose flour, or 11.25 ounces (2.5 cups x 4.5 ounces=11.25 ounces), weigh out enough cake flour to equal 11.25 ounces. If you measured the cake flour by volume it would equal 2 3/4 cups plus 1 tablespoon.

05/14/2020

A great cocktail for those balmy summer evenings

Pineapple-Cucumber Spritz
10 mins, 40 mins 8 servings
INGREDIENTS
3 sliced mini cucumbers, plus cucumber ribbons made with a peeler to garnish
1 cup packed mint leaves
2 cups pineapple juice
Ice
Seltzer
Pisco or Brandy or Cognac

Muddle mini cucumbers, mint leaves and 1 cup pineapple juice. Stir in 1 more cup of pineapple juice: refrigerate until cold. Pour Halfway up ice-filled glasses, garnish.
Add 1 ounce of Pisco per glass and top with seltzer.

05/07/2020

Everyone is wondering how to manage the mask, @ Martha shares some great tips. It's a new world and staying safe is critical today more than ever. Be the change that you want to see in the world and wear your mask with pride. We are in this together. @
Virtual Hugs to everyone

05/06/2020

I am sharing this article today because thru these unprecedented times food is so important to boost your immune system and keep you and your family healthy.

Shopping is a daily affair for me and with shortages and bacteria issues on my mind I shop at the source now. It's been outstanding and the energy of the workers, the quality of the food is excellent.

Organic is expensive and has it's own issues, today more than ever I am a big Fan. Enjoy today's post
Blessings
Rosie

FOOD & COOKING
FOOD NEWS & TRENDS
Why It's Important to Shop Organic Beyond the Produce Aisle
Why It's Important to Shop Organic Beyond the Produce Aisle
A new report says more than 2,000 chemical additives can be used in conventional (not organic) processed food.

By Zee Krstic April 26, 2019

This March, the Environmental Working Group, a non-profit organization that aims to raise awareness about sustainability issues, released their annual "Dirty Dozen" list, which highlights the amount of chemicals used on conventionally raised produce in the United States. The same month, the group released another rather alarming report. "Organic: The Original Clean Food," took a deep dive into the chemicals being used by manufacturers in both organic and conventional processed foods.

You may be surprised to learn there's a list of 40 approved chemicals that can be used as additives in organic products. Compared to conventional processed foods, however, that number is actually miniscule-the EWG's report found that over 2,000 additives are commonly used in these products-and some of these additives been found to be toxic.

Processed food has more of an encompassing definition than you may expect-this food group isn't limited to frozen meals or convenient snacks like pretzels and beef jerky. The EWG reports that federal definitions cast a "processed" label on any food that has had something done to it after it was harvested. Products like instant oatmeal, which may contain added sugar, flavors, or added preservatives, would be considered processed, but what about a canister of organic, steel-cut oats? It's also considered processed. The difference between the two products is how federal regulatory bodies, including the Food and Drug Administration, monitor their production.

RELATED: THIS COMMON FOOD ADDITIVE COULD BE MAKING YOU LAZIER

Certified organic foods are required to be free of artificial preservatives, colors, and flavors. When the label is applied to processed foods, there are less than 40 synthetic additives that can be used in production, and the list of these additives are closely reviewed by independent and government experts every five years, according to the EWG.

Conventional packaged foods are not as closely regulated: These food products can contain artificial preservatives, colors, and any flavorings, as well as chemicals, preservatives, and other additives that organic producers cannot use.

The EWG's report highlights how the FDA doesn't actually review many of these additives. Legislation passed by Congress in 1958 created a list of additives that were deemed safe, and chemicals on that list aren't moderated by the FDA today. Additionally, there's a second list of additives known as GRAS ("Generally Recognized as Safe," per the FDA) that contains approved items by FDA officials, a food industry trade association professional, or by a food or chemical company themselves. But, according to the EWG report, one-third of the items on this list haven't been reviewed by FDA officials, which creates a loophole for manufacturers to ask scientists to review their products and deem them as safe.

RELATED: WHY THIS INDUSTRY INSIDER SAYS FOOD HAS NEVER BEEN SAFER

What exactly are the additives being put into packaged processed foods, you might ask? Things like butylated hydroxyanisole (BHA), which has been listed as a carcinogen in the state of California and as a endocrine disruptor by the European Union; or sodium benzoate, which can lead to developmental toxicity and has been implicated as a trigger for attention-deficit hyperactivity disorder. The full report contains tables of synthetic preservatives and other substances that are often found in processed food that hasn't isn't organic.

While the EWG has earned a reputation for investigating brands or products, this report doesn't include specific recommendations for organic products to buy. Instead it aims to educate consumers with a detailed summary of how additives end up in conventional items. It's the latest evidence that buying organic items when possible could be more about just quality-it seems that organic items are "the only commercial option backed by enforceable standards," the EWG says.@

05/05/2020

12 Anti-Inflammatory Foods Everyone Should Be Eating (and Drinking!) Most of us have searched for the "diet" that will help us age with grace, prevent disease, lose weight, and optimize our overall health and wellness. But there could be a hidden problem that we are not addressing. A problem that could be causing whatever it is we are trying to fix. We're talking about something that naturally occurs in our body-a part of our body's immune response. When managed, we live in comfort-moving easily without pain, stiffness, redness, and swelling. Sometimes it comes and goes, and for other's it's a chronic condition.
Inflammation is now a part of mainstream conversation when it comes to certain disease states. If you do an Amazon search using the keywords "anti-inflammatory" in books, you will find more than 1,400 titles. The most natural remedy, of course, comes from our diets. As Hippocrates says: "Let food be thy medicine and medicine be thy food." With a healthy diet and lifestyle, you can begin to remedy or offset the burden placed on your body and allow it to start healing more efficiently, increasing your body's immunity and preventing diseases such as obesity, heart problems, cancer, and other degenerative issues.
Here are 12 foods that are easy to incorporate into your everyday meals. Truly it will be a delight to eat well for your body!

Turmeric contains curcumin, a strong anti-inflammatory compound that has been shown to inhibit a number of pro-inflammatory compounds in clinical studies. Recent studies have shown that it has similar effects to over-the-counter anti-inflammatory drugs. Its use in the treatment for diseases such as irritable bowel disease and rheumatoid arthritis, as well as its role in reducing the risk of diseases like cancer and Alzheimer's disease, is being investigated.
Salmon is rich in omega-3 fatty acids, which inhibit a pro-inflammatory enzyme called COX. Omega-3 fatty acids also counter the pro-inflammatory effects of omega-6 fatty acids, which are often overconsumed in American diets. Want to cook more salmon at home? We have a number healthy and delicious salmon recipes.
Walnuts are also a good source of omega-3 fatty acids (specifically for vegetarians). Additionally, they contain numerous polyphenols that act as antioxidants to fend off oxidative damage. In fact, there are a number of health benefits associated with using walnuts in your cooking.
Ginger A key compound in ginger called gingerol suppresses pro-inflammatory compounds including cytokines and chemokines, as well as pro-oxidative agents that lead to systemic stress. And fresh ginger can be used in so many different recipes.
Green Tea is rich in a polyphenol called EGCG; research suggests that this compound inhibits pro-inflammatory pathways. Green tea has been investigated for its therapeutic use in cancers, irritable bowel disease, and diabetes. You can enjoy all the benefits of green tea straight from the tea leaf or bag, or you can incorporate it into your cooking and actually soak your brown rice in green tea. Not only does it soak up all the nutrients, the tea gives the dish a delicate, earthy taste.
Dark Leafy Greens like kale, collard greens, and spinach contain a host of anti-inflammatory compounds, including vitamins C and E and antioxidants, that curb inflammatory processes.

Onions have several anti-inflammatory compounds, including quercetin, that inhibits pro-inflammatory activity and exert antioxidant effects. Whether you are topping your burgers with grilled onions, making a stir-fry or chopping them up into a salad, you will enjoy the taste as well as the health benefits.
Garlic comes from the same allium family as onions. It contains a number of anti-inflammatory compounds, including allicin, that inhibit pro-inflammatory messengers. Along with antioxidants, it has been shown to limit the progression of atherosclerosis and to promote heart health.
Berries Anthocyanins impart vibrant red, blue, and purple colors to berries, but they're also useful for their strong anti-inflammatory properties. Anthocyanins have been shown to reduce the activity of a compound responsible for initiating a wide array of pro-inflammatory processes. In addition, as antioxidants, they limit oxidative stress.
Cruciferous Vegetables (Like Broccoli) contain glucosinolates, which are studied for their ability to block a pro-inflammatory transcription factor. They also contain vitamin K, which regulates the immune and inflammatory response, as well as omega-3 fatty acids.
Ground Flaxseed contains ALA, a type of omega-3 fatty acid that helps protect against cardiovascular inflammation. They're also rich in lignans, a polyphenol that inhibits the formation of platelet-activating factor (PAF), a risk factor for inflammation.
Extra-Virgin Olive Oil
The consumption of olive oil is correlated with a reduced amount of inflammatory markers in the blood. At least nine different polyphenols work to limit inflammation in the body through various mechanisms, including decreasing the production of pro-inflammatory messenger molecules. Olive oil is a staple in most households as it makes a perfect base for a vinaigrette, and can be used when cooking or baking.

05/04/2020

Just got our Mindful Masks from Onzie. A LA yoga manufacturer, making designer masks from remnants. You can purchase donation masks as well, plus a portion of all proceeds go to healthcare workers across America. Thanks to everyone helping us stay safe .
Once I felt the quality I ordered 4 more, fabulous!

05/02/2020

04/27/2020

SHARE BAKED GOODS WHILE SOCIAL DISTANCING
Amy Sherman
April 08, 2020

The world fells like a very uncertain place these days, but one thing is for sure: Practically everyone has taken up baking!
If recent retail reports are any indication, it is likely that you have stocked on butter, flour, and yeast.
Online searches around bread, no knead bread, and banana bread have reached all time highs. Although we have been encouraged to “safely distance” ourselves, sharing baking foods feels like the neighborly thing to do. But can you do it safely?

The Short answer is YES! There are ways to safely share the delicious treats you have been whipping up with those around youCOVID-19 is not a food-borne virus, meaning you cannot catch it from food you eat. It's important to remember that, according to the CDC, the USDA, and the FDA, there is no evidence that the coronavirus has been spread through either food or food packaging. The CDC reports that though coronavirus may be spread by touching a surface that is contaminated, that is not the main way the virus is contracted. The way people catch the virus is through prolonged personal contact, so you will need to practice social distancing even when it comes to the exchange of baked goods.
PREP
Good hygiene in the best of times requires cleanliness, and you should not be preparing food for others or sharing food if you are sick. Assuming you aren't sick, and that you are preparing food according to the current CDC guidelines of "clean, separate, cook, and chill," you can safely share your baked goods with loved ones or friends who live outside your home.



PACK
You may have heard that the virus can live on cardboard for up to 24 hours and on plastic and stainless steel for up to 72 hours. So, which wrapping is the safest? According to Dr. Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, and Professor Emerita, at New York University, "If hands are clean, or covered with clean plastic gloves, the wrap doesn't matter." Still, she adds that it is important to avoid coughing or sneezing on the wrapper. Dr. John M. Martinez, an urgent care physician with Dignity Health Medical Foundation, points out that the virus is not very heat resistant, so if you're sharing something that is going to be reheated such as a pie, he recommends using glass cookware than can go in the oven. For a temporary cover, he recommends parchment paper or foil, both of which, he says, can be reheated, rather than wax paper or plastic wrap.

DELIVER
In keeping with social distancing guidelines, be sure to stay at least six feet away from others when delivering baked goods. Place food on the porch or at the front door and step back with a nice note—there is no need to see the recipient. If you are on the receiving end, bringing baked goods into your home is not complicated. Quarantining and sanitizing food containers are not necessary or recommended by experts. What is recommended is washing your hands. Dr. Nestle further specifies washing hands, "Before touching food, before wrapping food, before packaging food." Should you rewrap packages you have received? There are no CDC or WHO guidelines that recommend it. Because washing with soapy water kills the virus, washing your hands is still the best thing you can do to stay safe. It may not be exciting, but the best advice is still "Wash hands, wash hands, wash hands!" says Dr. Nestle.

04/27/2020

SHARE BAKED GOODS WHILE SOCIAL DISTANCING
Amy Sherman
April 08, 2020

The world fells like a very uncertain place these days, but one thing is for sure: Practically everyone has taken up baking!
If recent retail reports are any indication, it is likely that you have stocked on butter, flour, and yeast.
Online searches around bread, no knead bread, and banana bread have reached all time highs. Although we have been encouraged to “safely distance” ourselves, sharing baking foods feels like the neighborly thing to do. But can you do it safely?

The Short answer is YES! There are ways to safely share the delicious treats you have been whipping up with those around you COVID-19 is not a food-borne virus, meaning you cannot catch it from food you eat. It's important to remember that, according to the CDC, the USDA, and the FDA, there is no evidence that the corona virus has been spread through either food or food packaging. The CDC reports that though corona virus may be spread by touching a surface that is contaminated, that is not the main way the virus is contracted. The way people catch the virus is through prolonged personal contact, so you will need to practice social distancing even when it comes to the exchange of baked goods.
PREP
Good hygiene in the best of times requires cleanliness, and you should not be preparing food for others or sharing food if you are sick. Assuming you aren't sick, and that you are preparing food according to the current CDC guidelines of "clean, separate, cook, and chill," you can safely share your baked goods with loved ones or friends who live outside your home.



PACK
You may have heard that the virus can live on cardboard for up to 24 hours and on plastic and stainless steel for up to 72 hours. So, which wrapping is the safest? According to Dr. Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, and Professor Emerita, at New York University, "If hands are clean, or covered with clean plastic gloves, the wrap doesn't matter." Still, she adds that it is important to avoid coughing or sneezing on the wrapper. Dr. John M. Martinez, an urgent care physician with Dignity Health Medical Foundation, points out that the virus is not very heat resistant, so if you're sharing something that is going to be reheated such as a pie, he recommends using glass cookware than can go in the oven. For a temporary cover, he recommends parchment paper or foil, both of which, he says, can be reheated, rather than wax paper or plastic wrap.

DELIVER
In keeping with social distancing guidelines, be sure to stay at least six feet away from others when delivering baked goods. Place food on the porch or at the front door and step back with a nice note—there is no need to see the recipient. If you are on the receiving end, bringing baked goods into your home is not complicated. Quarantining and sanitizing food containers are not necessary or recommended by experts. What is recommended is washing your hands. Dr. Nestle further specifies washing hands, "Before touching food, before wrapping food, before packaging food." Should you rewrap packages you have received? There are no CDC or WHO guidelines that recommend it. Because washing with soapy water kills the virus, washing your hands is still the best thing you can do to stay safe. It may not be exciting, but the best advice is still "Wash hands, wash hands, wash hands!" says Dr. Nestle.

03/25/2020

Haven't been in a grocery store for 2 weeks, contact me if you are curious about my services.

03/21/2020

Everything feels overwhelming right now but I'm doing what I can to help others and take care of myself and my husband Mike best I can. He is getting a taste for what retirement feels like. Funny how what we want so bad presents itself and it's not so fun after all . We are taking inventory of the pantry and refrigerators and I am super excited about what I can make without going shopping.

Mostly this week I am concentrating on what I have fresh so
I can share with clients, friends and neighbors.

Last week I bought some Greek Yogurt for a clients meal, and I had to the large container.
Search: " Recipes that use Greek Yogurt"
WOW I am super excited!
This week's treat is
https://natashaskitchen.com/greek-yogurt-cupcakes-with-blackberry-frosting/ -to-recipe
I even have the cream cheese for the frosting, super yummy!

These Greek Yogurt Cupcakes are so fluffy and delicious. They are just as quick to whip up as boxed cupcakes but they taste so much better!

03/19/2020

03/19/2020

Morning Everyone,
I want you to know I am still cooking. Sae Kitchen is adhering to all the SD Health dept guidelines. And my fellow chefs that share the space are taking care as well.

Quality food is a great way to stay healthy and getting your meals delivers by a reliable source is critical.

You can reach out to me at any time with a text for a quick response. I can help you navigate there uncertain times, am always here with great ideas to recipes and tricks of the trade as well. Keep the conversation and stay connected.

I have some new things coming on line stay tuned. It will be an exciting shift.

All the best "your food Fairy"
Rosie

10/26/2017

10/26/2017

07/20/2017

Lemon lime marmalade , jams are a perfect base for so much flavor. Adding to sauces or on their own - easy to make when free fruit is in abundant.

04/09/2017

Had some fun yesterday. Testing some new creations.
Chocolate peanut butter and jam muffins - Mike reports "decadent"
Parsley walnut pesto - backyard garden to processor . "A keeper"

Today habanero chili, parsley walnut pesto - rock my "heat " fans

04/01/2017

Garage sale today deals deals !!!
Extra kitchen equipment and household items plenty of tools for the guys as well !!
13617 Celestial Road poway
We'll be giving stuff away at great prices will you be there ?

03/10/2017

Great friends at Vocal Track had a wonderful evening
At their new center in RNcho Bernardo.
We were honored to serve their guests .
Thanks Chris and Noemi

02/27/2017

The enchilada process.
1 Bake chicken chop ,
2 heat tortillas and use paper towels in between to drain extra oil
3 mix cream of chicken soup, taco seasoning , and sour cream
4 load tortillas with chicken, smear sauce and roll
5 add tomatoes , and top with cheese
6 bake for 2 minutes just to melt the cheese
7 garnish with black olives
Easy and super tasty !!!