Cut the stems in a conical shape so that the seeds do not appear.
Don’t wash it until you’re ready to cook.
Soak in vinegar water after extracting.
Before cooking, drain and dry well.
Tomato and okra are a natural combination in terms of taste and season. But at the same time, thanks to the acid content in the tomato, the snot is also reduced.
Squeezing lemon while cooking is also a useful method.

The most troublesome part of making okra is cleaning its stems. It is necessary to cut the stems not straight, but conical, without opening the crown completely. Otherwise, the mucilage inside the beans emerges and the consistency you want to stay away from emerges. Especially if we are talking about okra as small as a button, this is a very demanding job.

Well, what if we say to those who stay afraid of how to sort okra out, actually you don’t need to sort it out? Place the okra on a baking tray without sorting, removing only the thick stems, and removing the ends. Add light olive oil, salt, pepper, different spices if you wish, and a few cloves of garlic next to it. Bake for 15 minutes in the oven heated to 220 degrees. Eat the crispy caramelized okra as is or serve with a yoghurt sauce.

Another method is to chop the okra into rings and cook it in low oil and high heat. The mucilage inside the okra that is cooked in high fire is trapped with the heat, and the tiny okra wheels come out. You can sprinkle it on salads, rice, or even hamburgers to make them crispy.

You can also cook large sized okra on the barbecue. Pour spicy olive oil over them, put a few bottles on it and cook for 10 minutes on the barbecue, turning it over in half. The color of green okra cooked in this way remains green while the color of henna okra remains dark claret red. Before the summer is over, okra must be tried before the season passes!

Still, the pot meal, meat, chickpea and sour okra have a different place. The rules of okra without slimy for those who say that I don’t give up on the okra dish I know and want to extract it:

Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.

It’s hard to deal with spring allergy. While some of them leave the matter to the agenda and spend the season with handkerchiefs, some find the remedy in allergy medications and even needles. But is it possible to fight allergies naturally?
• First, reduce the crowd at home. The more items, the more dust. Get rid of dust, which is a trigger in allergy season. Do a spring cleaning and start by weeding out excess books at your bedside.
• Take a nice hot shower right after you get home. It both relieves your body exhausted from sneezing all day and makes it easier for you to breathe and cleanse your body from pollen.
• Stinging nettle, which has been consumed as medicine since the Middle Ages, reduces histamine release that causes allergic symptoms. You can use capsules made from dried nettle leaves or boil fresh leaves and drink tea.
• According to some experts, honey produced in the area where you live helps you develop immunity against allergens in the area.
Start your day with natural apple cider vinegar.
• Thanks to the vitamins B1, B2, A and E, calcium, potassium and magnesium contained in apple cider vinegar, it strengthens the immune system and is good for nasal congestion. We know that apple cider vinegar is also useful for digestive system and edema.

Pre-make the batter. It can hang out in the fridge, covered and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
Use a generous amount of batter. Professional takoyaki vendors almost always overfill the takoyaki cavities and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
Move the balls around. After the takoyaki are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans are uneven so moving them around with help with browning.
Kewpie mayo. This is essential to finishing off your takoyaki. Gives takoyaki that iconic look.
Bonito flakes. These flakes are what make your takoyaki look like it’s dancing! They are delicate, paper thin shaved dried fish that wave around from the hot steam of the takoyaki. They are super savory.
Seaweed. A little green sprinkle of powdered seaweed.

You can try adding a touch of cream of tartar (1/4 teaspoon), vinegar (1/4 teaspoon), or lemon juice (1/4 teaspoon) to help whip up your eggs. Cloud bread bakes at a very low temperature. If the inside of your cloud bread is raw, you can just put your cloud bread back into the oven until it is baked through. Cream of tartar, vinegar, and lemon juice are all acids that help stabilize the egg whites and encourage them to get extra whipped.

Why didn’t my cloud bread bake through?
If your cloud bread is golden brown on the outside but still under baked on the inside it might be because your oven is running too hot. Some ovens aren’t calibrated well or have hot spots. It probably means that the oven was too hot and that the outside of the bread cooked faster than the inside. Cloud bread bakes at a very low temperature. If the inside of your cloud bread is raw, you can just put your cloud bread back into the oven until it is baked through.

Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it’s skin side up and bring everything to a boil over high heat.
Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.
Notes
Paella is totally customizable so feel free to make this dish vegetarian, all seafood, or all meats.
You also can grate the tomatoes on the largest holes of a box grater. Be careful and discard the skin afterwards.

Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
On a lightly floured surface, tip out the dough and roll out to a large, long rectangle, about 14 x 20 inches. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough.
Roll into a tight roll, and cut into 9 even pieces for an 8 x 8 or 9 x 9 inch pan. If using a 11 x 7 inch pan, cut into 6 pieces for giant rolls or 12 for smaller rolls. Place the rolls into the pan.
Cover loosely with plastic and let rise in the fridge overnight. Or, if you’re wanting to bake right away, cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled.
When ready to bake, remove the rolls from the fridge and heat the oven to to let come to room temperature as the oven is heating up, about 30-45 minutes. Heat the oven to 350°F. Bake for 25-30 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F.
While the rolls are baking, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla (if using) until light and fluffy. Let the rolls cool for 5 minutes, then frost.

To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
NOTES
The equipment section above contains affiliate links to products we use and love!

The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but it’s not essential.

Freezer Meal Version

Sauté:
1 tablespoon olive oil
2 cloves garlic, minced
4 ounces fresh spinach
Mix with:
1 15-ounce container ricotta cheese
1 egg
Layer and freeze in dish:
1 24-ounce jar of really good pasta sauce
10-12 uncooked lasagna noodles
2 1/2 cups shredded Mozzarella cheese
Bake from frozen: 425 degrees for 75 minutes. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.

Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.

The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.
From our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.

Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.

The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.
From our recipe tester: If you’re running into issues with your cookies, you can reference the examples above to help find out what may have gone wrong. One of the keys to achieving the perfect cookie is to ensure the correct amount of flour is used. Ideally, the flour should be weighed. In testing, we found that 6.75 ounces of flour was the correct amount. Without a food scale, don’t pack the flour into measuring cups and always level the flour off.

To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
NOTES
The equipment section above contains affiliate links to products we use and love!

The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but it’s not essential.

Freezer Meal Version

Sauté:
1 tablespoon olive oil
2 cloves garlic, minced
4 ounces fresh spinach
Mix with:
1 15-ounce container ricotta cheese
1 egg
Layer and freeze in dish:
1 24-ounce jar of really good pasta sauce
10-12 uncooked lasagna noodles
2 1/2 cups shredded Mozzarella cheese
Bake from frozen: 425 degrees for 75 minutes. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.

Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
On a lightly floured surface, tip out the dough and roll out to a large, long rectangle, about 14 x 20 inches. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough.
Roll into a tight roll, and cut into 9 even pieces for an 8 x 8 or 9 x 9 inch pan. If using a 11 x 7 inch pan, cut into 6 pieces for giant rolls or 12 for smaller rolls. Place the rolls into the pan.
Cover loosely with plastic and let rise in the fridge overnight. Or, if you’re wanting to bake right away, cover and let rise at room temperature for 30 minutes to 1 hour, or until doubled.
When ready to bake, remove the rolls from the fridge and heat the oven to to let come to room temperature as the oven is heating up, about 30-45 minutes. Heat the oven to 350°F. Bake for 25-30 minutes, or until slightly golden and just cooked through or the internal temp comes to 190°F.
While the rolls are baking, make the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla (if using) until light and fluffy. Let the rolls cool for 5 minutes, then frost.

Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it’s skin side up and bring everything to a boil over high heat.
Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.
Notes
Paella is totally customizable so feel free to make this dish vegetarian, all seafood, or all meats.
You also can grate the tomatoes on the largest holes of a box grater. Be careful and discard the skin afterwards.

You can try adding a touch of cream of tartar (1/4 teaspoon), vinegar (1/4 teaspoon), or lemon juice (1/4 teaspoon) to help whip up your eggs. Cream of tartar, vinegar, and lemon juice are all acids that help stabilize the egg whites and encourage them to get extra whipped.

Why didn’t my cloud bread bake through?
If your cloud bread is golden brown on the outside but still under baked on the inside it might be because your oven is running too hot. Some ovens aren’t calibrated well or have hot spots. It probably means that the oven was too hot and that the outside of the bread cooked faster than the inside. Cloud bread bakes at a very low temperature. If the inside of your cloud bread is raw, you can just put your cloud bread back into the oven until it is baked through.

Ingredients: lemon juice,cream of tartar, vinegar,egg. Let’s mix.

Pre-make the batter. It can hang out in the fridge, covered and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
Use a generous amount of batter. Professional takoyaki vendors almost always overfill the takoyaki cavities and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
Move the balls around. After the takoyaki are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans are uneven so moving them around with help with browning.
Kewpie mayo. This is essential to finishing off your takoyaki. Gives takoyaki that iconic look.
Bonito flakes. These flakes are what make your takoyaki look like it’s dancing! They are delicate, paper thin shaved dried fish that wave around from the hot steam of the takoyaki. They are super savory.
Seaweed. A little green sprinkle of powdered seaweed.

Whip the egg whites with the cream of tartar until frothy and pale, adding in the sugar in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.
Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, scoop the batter onto the pan. Unless you have a very large pan with a lid, it’s probably best to make these two or even one to a pan. Scoop the batter onto the pan, cover and cook for 4-5 minutes. If you have a crepe maker or griddle with a lid that will cover the entire thing without touching the pancakes, use that on the lowest setting.

It’s hard to deal with spring allergy. While some of them leave the matter to the agenda and spend the season with handkerchiefs, some find the remedy in allergy medications and even needles. But is it possible to fight allergies naturally?
• First, reduce the crowd at home. The more items, the more dust. Get rid of dust, which is a trigger in allergy season. Do a spring cleaning and start by weeding out excess books at your bedside.
• Take a nice hot shower right after you get home. It both relieves your body exhausted from sneezing all day and makes it easier for you to breathe and cleanse your body from pollen.
• Stinging nettle, which has been consumed as medicine since the Middle Ages, reduces histamine release that causes allergic symptoms. You can use capsules made from dried nettle leaves or boil fresh leaves and drink tea.
• According to some experts, honey produced in the area where you live helps you develop immunity against allergens in the area.
Start your day with natural apple cider vinegar.
• Thanks to the vitamins B1, B2, A and E, calcium, potassium and magnesium contained in apple cider vinegar, it strengthens the immune system and is good for nasal congestion. We know that apple cider vinegar is also useful for digestive system and edema.

Cut the stems in a conical shape so that the seeds do not appear.
Don’t wash it until you’re ready to cook.
Soak in vinegar water after extracting.
Before cooking, drain and dry well.
Tomato and okra are a natural combination in terms of taste and season. But at the same time, thanks to the acid content in the tomato, the snot is also reduced.
Squeezing lemon while cooking is also a useful method.

The most troublesome part of making okra is cleaning its stems. It is necessary to cut the stems not straight, but conical, without opening the crown completely. Otherwise, the mucilage inside the beans emerges and the consistency you want to stay away from emerges. Especially if we are talking about okra as small as a button, this is a very demanding job.

Well, what if we say to those who stay afraid of how to sort okra out, actually you don’t need to sort it out? Place the okra on a baking tray without sorting, removing only the thick stems, and removing the ends. Add light olive oil, salt, pepper, different spices if you wish, and a few cloves of garlic next to it. Bake for 15 minutes in the oven heated to 220 degrees. Eat the crispy caramelized okra as is or serve with a yoghurt sauce.

Another method is to chop the okra into rings and cook it in low oil and high heat. The mucilage inside the okra that is cooked in high fire is trapped with the heat, and the tiny okra wheels come out. You can sprinkle it on salads, rice, or even hamburgers to make them crispy.

You can also cook large sized okra on the barbecue. Pour spicy olive oil over them, put a few bottles on it and cook for 10 minutes on the barbecue, turning it over in half. The color of green okra cooked in this way remains green while the color of henna okra remains dark claret red. Before the summer is over, okra must be tried before the season passes!

Still, the pot meal, meat, chickpea and sour okra have a different place. The rules of okra without slimy for those who say that I don’t give up on the okra dish I know and want to extract it:

There are a few points to be aware of when freezing vegetables and fruits. First of all, the material should be as fresh as possible, it should not be kept waiting after taking it. Freezing changes the texture of fruits and vegetables, not as fresh as fresh, but suitable for use in cooking. After washing, it is essential to strain thoroughly and dry thoroughly in a salad dryer or towel, because if any water remains on them, ice crystals will form.

Another tip is that you should leave room on the material if you are storing it in the container. The reason is that the material expands and overflows as it freezes. Also, be careful not to fill your freezer too much, as the goal is to freeze in a short time. Leave space between the materials so that there is air circulation between them. After freezing, vegetables and fruits can be stored for 14 months in deep-freeze and about 9 months in the freezer. Of course, you can eat after this period, only the taste may be problem.

Some vegetables need to be blanched, that is, boiled for 2-3 minutes and immediately shocked in cold water. Spinach, okra and asparagus are some of them. In this way, you stop the enzymes that cause the vegetables to spoil even in the freezer, and at the same time protect the color, texture, flavor and nutritional values ​​of the vegetables. Be careful not to overfill the pot while blanching. If it takes more than 1 minute for the water to boil after adding the vegetables, you are overfilled. In the meantime, don’t forget to save the water you use and use it in soup or vegetable stock. It is difficult to grow ice in an ice bath, you can use an ice pack instead.