Save Money And Time With A Bread Maker

A loaf of bread depending on what brand and variety you buy can run anywhere from two dollars to five dollars.

If you were to make your own bread you would only need to buy the simple ingredients that go into making a basic bread.

Those simple ingredients would include bread, flour and yeast. The other ingredients are regular every day household items that you more than likely have in your house on an every day basis. Such as water or milk, eggs, butter or margarine salt and sugar.

And by the way sugar is not a necessary ingredient for bread making especially if you are using a bread machine.

There are many bread makers to choose from so if you want to save some money at the grocery store but are not much of a baker than a bread maker would be an ideal purchase for you.

The bread making products you can buy are designed to make one and a half to two pound loaves which is plenty of bread to get you through a week.

A basic bread recipe for a one and a half pound loaf consists of the following ingredients.

1 cup of milk

2 large eggs

1.5 tablespoons butter or margarine

1.5 teaspoon of salt

3 cups of bread flour

2 1/4 tablespoon of sugar

1 teaspoon dry yeast

Simply take three to five minutes to combine these ingredients into the bread pan of the bread maker and you are good to go. Your new kitchen gadget will spend approximately three hours doing the rest of the work for you.

And of course when its done your home will be filled with the wonderful aroma of freshly baked bread.

Not only do you save time and money making your own bread but you are also making a very healthy choice.

Have you ever read what goes into the bread that you buy in a supermarket? The next time you are in the bread aisle take a look at the ingredients in any loaf of bread on the shelf and your jaw will drop.

The amount of additives and preservatives is mind boggling.

Now back to the bread maker…

You are not limited to just basic bread, there are many varieties of bread you can make just by following the simple instructions in any bread cook book or any old recipe you can find on the internet.

Most if not all of these products list a good number of bread recipes in the owners manual.

French bread, raisin bread, sandwich bread, and chocolate bread just to name a few.

They are fun investments and will eventually pay for themselves. And they are great from a time standpoint as well.

Again, the prep time to make bread in a bread maker is three to five minutes.

This is definitely something to consider and if you are interested in buying one make sure you do your homework. There are plenty out there and reading on line customer reviews is very helpful in making a decision. It worked for me.

Growth of restaurants in Indianapolis- Strategically burgeoning by leaps and bounds

Over the past few years, many restaurants have made a heavy push to strategically penetrate in the growing market. Restaurants are incorporating effective management techniques and expanded their operations strategically all over the United States. Restaurants business in the US has been characterized by rapid and dependable growth.

Indianapolis, which is regarded as the most populous city in the US has witnessed a dramatic rise in restaurant businesses. Several restaurants have started their operation in Indianapolis and they have received overwhelming response. People travelling in Indianapolis have increased in numbers which eventually augmented the demand of restaurants. The competition among restaurants is fierce, hence many restaurant owners are adopting a few strategies to gain brand recognition.

Small restaurants employ various product strategies, whether they’re selling fast food, casual dining or mid-scale entrees. Some product strategies are structured to boost customer visits at certain times of the day, such as lunch or dinner. Other product strategies are used to more directly impact profit margins. Other than that, value approach also plays a key role in strategically positioning the brand name.

Restaurants in Indianapolis perform value approach strategies such as the best buffet in Indianapolis, catering in Indianapolis and quick food delivery in Indianapolis to attract groups of people or families. These strategies not only increases the customer retention rate, but also creates a positive buzz about the restaurant’s establishment.

Tourism in Indianapolis has gone up, with the city hosting numerous conventions and sporting events. Of these, perhaps the best-known are the annual Indianapolis 500, Brickyard 400, NHRA U.S. Nationals and Gen Con the largest tabletop-game convention in North America. Other major sporting events include the annual Big Ten Conference football championship and the Men’s and Women’s NCAA basketball tournaments. People come from all around the globe to witness some of these finest events. Restaurants typically make necessary changes in their menu items and do a lot of seasonal food promotions. Some food sells a lot during a particular season. Sensing the lacuna, restaurant owners take the advantage of these food trends and therefore market their products accordingly.

People eat more fish during Lent, which occurs for 40 days before Easter. Therefore, restaurants create more fish meals and promotions during this period to maximize sales and profits. Similarly, they offer green beer on Saint Patrick’s Day in case they plan to run a full service dining facility. And promote more ice cream products and chilled desserts during the summer months.

It has also been observed that restaurants are actively making digital marketing as their primary growth tool. Social media forums and other technology platforms have definitely been the driving force for business operations to flourish. Restaurant owners are proactively engaging themselves in various digital strategy platforms to take the restaurants to a pinnacle.

Cookie Making Made Easy My Busy Mom Method

In the early 1970s, when I was very young and with small children to care for, I had a few cookie recipes I would make very often, because they were simple recipes, with ingredients I usually had at hand. Cookies are a terrific snack, don’t require utensils to pick up and eat and can be made ahead for a party. However, even with all that, they are just not my favorite things to make, because they need to be made either by dropping individually onto the baking sheet, rolling out and cutting (making a mess on the counter and more cleanup), or the often added step of having to chill the dough before working. I like immediacy. I want to mix up a recipe, bake it, clean up and be done.

One morning I made a batch of these cookies, finally popped the last pan in the oven, and set the timer. Itching to get outside for a bit and see what the children were doing, I went out and got distracted. By the time I remembered the cookies in the oven, they had burnt and shrunken down to tiny little black hockey pucks – not even the dogs had any interest in them! It pays not to get distracted when baking. This was the last straw. I had to think of a better way.

I came up with a brilliant idea that I call my Busy-Mom-Method one I use to this day. Rather than take the time to make all the individual cookies by batches, with separate baking times (and time to get distracted), I would roll the cookie dough directly onto a greased baking sheet, working it evenly to the edges and baking it as one large cookie. It is best to use a baking sheet that has three open sides, as it is simpler to maneuver the rolling pin and get the cookie rolled evenly. Keep in mind also, that a little more flour may be needed in the dough to allow for lifting it out and forming into a rough rectangle for rolling. Also, a little extra flour over the surface while rolling helps to keep the rolling pin from sticking. Try not to add any more flour than absolutely necessary, or the cookies will come out denser and harder.

It takes a few minutes more in the oven with one large cookie, but it comes out perfectly. Just watch for the edges to be golden, and the center to be set. With these cookies, I also make a simple icing that is just 1 1/2 cups of confectioners sugar, a pinch of salt, 1/2 teaspoon of vanilla and enough water or milk to make a relatively thick consistency (very slow to fall from the spoon). Spread this over the hot cookie straight from the oven. The hot cookie warms the icing, making it melt and spread easily, using the back of the same spoon I used to mix the icing. I am all for less cleanup! Once the cookie cools, the icing dries and hardens, and I just cut the large cookie into small bar or square shapes, and voila, cookies in half the time. Two of my favorite recipes for this method were Hermits and Simple Vanilla Cookies. If you are a busy mom, try this method with any simple cookie dough. The Hermit cookies had raisins in them, but the thickness of the dough was no less than the thickness of the raisins, so it still worked well.
Simple Vanilla Cookies

Makes about 7 dozen

1 cup unsalted butter
2/3 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 eggs
2 3/4 cups all-purpose flour

Cream butter, shortening and sugar. Add vanilla and salt. Add eggs, one at a time, beating well after each. Stir in flour, mixing well. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Flatten with floured, flat-bottomed glass. Bake in a 375 degree oven for 8 to 10 minutes. Remove immediately from pan.

These Simple Vanilla Cookies are incredibly good, from such a simple recipe. Don’t take my word – try them out, either as individual cookies, or with my busy-mom-method.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Cool curd rice for summer

Ingredients: Rice: 1 cup Water : 3 cups Thick curd: – 3 cups Finely chopped coriander leaves – ¼ cup White grapes (slit into halves) – 1 cup Broken Cashews – ¼ cup Curry leaves – 15 Red chilly – 2 Mustard – ¼ tea spoon Asafetida – 1 pinch Sugar – ½ spoon Ghee – 2 tea spoon Oil – 2 tea spoon Salt to taste

Method: cook rice in a pressure cooker with recommended quantity of water. The rice should be cooked till it becomes soft. Take out the rice from cooker and spread it in a large bowl and allow it to cool. When rice gets cooled add finely chopped coriander leaves, curd, grapes, salt and sugar to rice. Place a ladle on stove and roast cashews with ghee and add it to rice. Heat oil in a ladle, add mustard to it. When it crackles add curry leaves, chilly and asafetida. Pour this on curd rice. Mix everything well.

Benefits of Ingredients:

Rice consists of lots of carbohydrates. This acts as an instant energizer and refreshes body and mind. It gets digested easily and quickly. It is an ideal health food for those who are debilitated and weak and require easy assimilation and quick energy. Texts of ayurveda recommend rice gruels along with buttermilk for digestive disorders such as diarrhea, dysentery, morning sickness, colitis, and jaundice.

Grapes: Grapes act as body coolant. They boosts memory power and act as a brain tonic. They help to relive constipation and promote digestion. These berries act as cardiac tonic and increase blood hemoglobin. Grapes are known to balance rakta (blood) and pitta. Hence they are very useful in gout and allergies. They strengthen the lungs and help in patients who are recuperating from tuberculosis, bronchitis and asthma. Grapes help in cystitis and burning micturition as they sooth the inner layers of bladder and act as diuretic. Fertility of men and women increases with the regular consumption of these berries. They strengthen the female reproductive system and increase the sperm count and sperm motility. Grapes play an important role in boosting immunity of skin and thus protecting it from various skin disorders.

curd:Intestinal infections like cholera, typhoid, amoebiasis etc usually surface during summer. Consuming curd daily during summer helps to increase intestinal flora (friendly bacteria present in intestine). These bacteria increase the resistance of our intestines to these infections. Hence curd is known as a probiotic.

Probiotics are the good bacteria that promote healthy digestion and build immunity. The most common friendly bacteria (probiotics) are lactobacilli and bifidobacteria. These probiotics are easily available in the form of curd (yogurt). Persons who cannot digest milk can digest curd easily.

Consuming curd rice daily especially during summer, keeps the digestion and intestinal problems away. According to ayurveda curd absorbs water from intestines (hence called as Grahi). By the virtue of this property it is widely used to treat diarrhea and dysentery. It mitigates vata dosha, increases kapha and pitta. Curd helps to increase quality and quantity of semen, strengthens the body, accelerates digestion (agni), stimulates taste buds and acts as an appetizer.Curd reduces irritability of bladder and helps in emptying bladder easily.

Better Nutrition With Homemade Soup

Many of my clients tell me how much they like having soup for lunch in the colder months, but most of the time, they name off various brands of soups bought at the store. Don’t get me wrong: many commercial soups are great options for the calorie conscious. The problem with canned soups, of course, is the sodium content. Some products have an excess of 1,000 mg of sodium per serving. To my way of thinking, this is far too much salt for one simple food item. So while it’s easy to turn to grocery store shelves for your lunchtime soup, consider making your own soup.

The beauty of homemade soup is that you can literally take any basic soup recipe and modify it based on ingredients you have on hand. You can make adjustments and get the sodium content reduced without foregoing good taste. Most soups start with a stock, broth, or a vegetable base. You can make your own stock if you have the time, but starting with a ready made broth can cut down on preparation time. If you buy ready made soup broth, I recommend that you read the labels carefully. Regular broth will make your homemade version of soup just as high in sodium as canned soup. The low sodium versions of broth have sodium too! I found that most of the “low sodium” brands of broth had close to 500 mg. sodium per serving. This is still too much if you are sodium conscious. I found several organic low sodium stocks with just 140 mg. per serving, so it pays to look around.

If you want to try making homemade soup for your lunches, here’s an idea: make one batch pot of a different soup every week. Keep enough of the soup on hand for one or two meals, and then freeze the rest in smaller containers, preferably 1-2 portion containers. If you make a different kind of soup each week, you will soon have a “selection”of different soups in your freezer that you can choose from for a quick lunch or dinner meal. Take a single serving of frozen soup to work and you’ll have a nice healthful meal ready to heat up.

Here is my favorite vegetable soup recipe:

Vegetable Barley Soup

2 Tb. olive oil

1 cup chopped onion

1 cup diced carrots

12 oz. fresh mushrooms chopped

1/2 cup barley (use pearl or hulless barley)

6 cups low sodium beef, chicken or vegetable broth

1/2 tsp coarse salt

2-3 cups chopped spinach, kale or Swiss chard

Heat oil in large pot and sauté onions and carrots until tender. Add mushrooms and cook for another 2 minutes. Add barley, low sodium broth and salt. Bring to a boil, and then reduce heat to simmer until barley is done. (Pearl barley takes about 40 minutes; hulless barley takes about 60 minutes to cook). Add chopped greens and cook for an additional 5 minutes. Serves 6.