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Nutrition Rick Touchstone November 7, 2020

Pomegranate Extract: The Other Awesome Ingredient within Beachbody Performance Recover

It’s always a little rankling whenever someone refers to Beachbody Performance Recuperate as “ just” a protein powder. Yes, the timed-release designer whey, pea, and casein blend in Beachbody Recover provide you with 20 grams associated with high-quality protein post-exercise to help swiftness muscle recovery and support muscle mass growth, but that’s just half the story.

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Cooking Rick Touchstone October 29, 2020

Cashew and Apricot Crumble

Apricot season is coming and what much better time of the year than now to get this Almond and Apricot Crumble.

Ingredients:

For the topping:

1/2 cup all-purpose flour
1 cup rolled oats
1⁄2 cup brown sugar
1⁄4 tsp. salt
1 tsp. ground ginger
1⁄2 tsp. ground cinnamon
8 Tbs. cold unsalted butter, cut into 6
pieces
1 cup sliced almonds

For the filling:

3/4 cup granulated sugar
2 Tbs. quick-cooking tapioca or cornstarch
1 tsp. peeled and grated ginger
Salt
2 1/2 lb. apricots, diced

Preheat to 350°F. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish.

Making the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger and cinnamon. Using a pastry blender or 2 knives, quickly cut the butter into the flour mixture until it is crumbly. Add the almonds and toss to mix. Cover and refrigerate while you continue.

To make the filling, in a small bowl, stir together the granulated sugar, tapioca, fresh ginger and salt. Place the apricots in a large bowl, sprinkle with the sugar mixture and toss to distribute. Spread the apricot mixture in the prepared baking dish. Sprinkle the topping evenly over the apricots.

Bake until the topping is crisp and golden brown and the apricot filling bubbles, about 50 minutes. Serve warm.

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Cooking Rick Touchstone October 29, 2020

Asparagus Quiche in a Crust

Commemorate spring with this delicious asparagus quiche with a gluten free sweet spud crust. This easy quiche is constructed of 7 ingredients and is perfect for brunch, Easter or any springtime gathering!

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

The Steps

Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

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Motivation Rick Touchstone October 27, 2020

three or more Tips For Reading The Bible Within 2019

We received a copy of this guide from Crossway to review. All views are my own. The Holy Bible is an epic story that lets us know how God made the world plus why we are here. He lets us know that his son Jesus passed away on the cross for our sins plus was raised from the dead.
The post 3 Tips For Reading through The Bible In 2019 made an appearance first on Elastic Workout.

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Cooking Rick Touchstone October 27, 2020

Ricks Dark chocolate Hazelnuts Truffles

Consume, Pray, Love – a tale where a lonely Liz Gilbert left her seemingly exhausting presence behind and perhaps set out on a new adventure. But after you visit these treats you might just change your perception. In less than one hour from the neighboring city kitchen, you can have a chocolate explosion.

Presenting Rick's – Dark Chocolate Hazelnuts Truffles

Ingredients

16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided*
1/2 cup (120ml) heavy cream
1/3 cup (100g) Nutella
2 Tablespoons (30g) unsalted butter
3/4 cup (90g) toasted and finely chopped hazelnuts, divided

Instructions

Place 8 ounces of semi-sweet chocolate in a large kitchen bowl.
Microwave stirring after each, for a total of 60 seconds. Stir until completely melted. Set aside.

Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator for about 4 hours.

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)

Coat in chocolate: You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15-second increments in the microwave, stirring after each increment until completely melted and smooth.

Dip each truffle completely into the chocolate using the spiral dipping tool or a fork. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.

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Cooking Rick Touchstone October 27, 2020

Indian-Inspired Summertime Dip Recipes

I recently picked up some chilies that were on sale, and they looked absolutely amazing. Chilies go great as a sweet balance to spicy foods, and they are usually found in mild/sweet salsas or guacamoles. I definitely recommend picking up chilies for your next taco night. The sweet chilies sugar balances and can even highlight the hotter flavors. Transforming the average nick and dip combo featured in the standard grill-outs into the superstars of those summer soirees. Similar to tomato salsa, ranch dip, or dissolved cheese used to elevate foods taste, chutneys are the flavor-saver of Native Indian cuisine. Ranging…
The post-Indian-Inspired Summertime Dip Recipes.

Ingredients (makes about 3.5 cups)
5 large red chilies, diced
Approx. ¼ of purple onion, diced
1 large red pepper, diced
½ lemon
1 tsp. lemon zest (approx. ½ lemon)
½ cup strawberries diced
¼ cup fresh parsley, chopped
½ tsp. salt

1. Warm the oil in a pan and when it is hot place the two dried red chilies into the oil. You want to fry them until they turn black, which will take a few minutes. you will remember that frying the dried chilies will make you cough. My mother-in-law assures me that it helps those with nasal congestion, so if you have any issues in this area get involved in this part of the recipe as it is sure to help your ailment!

2. When the dried red chilies have blackened add the remaining ingredients and stir. The tomatoes will release juice as they warm in the pan. Squash the tomatoes with the back of a fork so that they become limp. Taste the chutney and add extra sugar if required.

3. Leave to simmer for 5 minutes, or until the tomatoes have completely softened and then transfer into a bowl to cool. Serve at room temperature.

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Cooking Rick Touchstone October 26, 2020

Bayonne Ham-Wrapped Grilled Scallops with Horseradish Cream

Barbequed Scallops Wrapped in Bayonne Pork with Horseradish Cream is the ideal appetizer for summer! The formula is really simple to make and only demands 5 main ingredients.
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Cooking Rick Touchstone October 26, 2020

Sofritas Burrito Bowls

These types of bowls are a nod to Chipotle's sofritas, but with all homemade toppings that are easier to put together than you may think. Easily dig into a Sofritas Burrito Bowls on a weeknight.The article Sofritas Burrito Bowls appeared as a vegi dish.

SOFRITOS

Serves 4

INGREDIENTS

1 pound firm tofu, drained (1 package)

¼ cup vegetable oil

2 tomatoes, finely chopped

½ small onion, finely chopped

½ bell pepper, finely chopped

1 garlic clove, finely chopped

1 canned chipotle en adobo, finely chopped

½ teaspoon ground cumin

Prep and Cook

Cut tofu slab into small cubes and pat dry.Heat oil in a large skillet (non-stick works especially well here) over medium-high heat. Add tofu and toss to coat. Fry tofu until it's golden brown and crispy on one side, about 5 minutes. Toss and continue to cook until the tofu is crisped and browned on all sides, another 5 or so minutes.Using a slotted spoon, remove tofu and transfer to a paper towel–lined plate and season with salt.In that same skillet, add tomatoes, onion, bell pepper, and garlic. Season with salt and cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the chipotle and cumin and toss to coat. Cook until the vegetables are totally softened and most of the liquid has evaporated, 5 to 8 minutes.

Snake River Farms American Kobe (Wagyu) number one beef

Snake River Farms and Double R Ranch are part of Agri Beef Co., a family-owned and operated business dedicated to producing the highest quality beef and pork in the United States. Every step of the beef lifecycle is carefully monitored and fine-tuned, from ranching to nutrition and feeding, processing, sales, and marketing. A comprehensive approach means customers get the very best beef.

Snake River Farms American Kobe (Wagyu)

Snake River Farms American Kobe (Wagyu) beef is in high demand and is regularly featured in Michelin starred restaurants. Snake River Farms uses the Japanese marbling scale to accurately measure the marbling in their celebrated beef, as it exceeds the standard for USDA Prime.Snake River Farms American Wagyu (Kobe)

Double R Ranch works in the Pacific Northwest to produce steaks and roasts that are always tender and full of flavor. Products are wet-aged before a Master Butcher hand selects, trims, and cuts for packaging. The results are unforgettable.

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Cooking Rick Touchstone October 24, 2020

Rich and fast Tortellini Soup

A favorite weeknight soup made in 50 minutes. It’ s therefore stinking easy too. Loaded with store bought tortellini, just add chicken and kale.

Ingredients

3 tablespoons butter or margarine

2 garlic cloves, finely chopped

2 medium celery stalks, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 small onion, chopped (1/4 cup)

2 (32 oz each) chicken broth (8 cups)

2 Medium to Large Chicken Breast

4 cups water

2 packages (9 oz each) dried cheese-filled tortellini

1/2 teaspoon pepper

1 Cup of Kale

Freshly grated Parmesan cheese

How to Make It

Step 1

Remove the skin from the chicken and place the pieces in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Step 2

In the butter saute the onion, garlic, carrots and celery. Add the strained broth and return it to the saucepan. Bring to a boil. Add the kale, tortellini, salt, and pepper. Simmer according to the tortellini's package directions.

Step 3

When the tortellini is done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

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