SideSwipe alternating fin design makes mixing a breeze! -Photo courtesy Frut LLC

If you have a standing mixer, such as Kitchen Aid, you know all too well that you must stop and “scrape down the sides of the bowl” during the mixing process. We all put up with having to do this and we figure it’s just part of the process.

However, a compassionate husband (Louis Busick) had an idea as he watched his wife stop her mixer, scrape down the ingredients and resume mixing. With his engineering and product design experience, Busick placed his efforts towards finding a better way to use the flat paddles most standing mixers use and not have to stop the mixer to scrape the sides. The result is the innovative and efficient SideSwipe(TM) spautula mixer blade.

A closer look:

1. Sturdy aluminum connection to mixer.
2. Frame made from heavy duty reinforced nylon for durability and strength.
3. Alternating, angled, silicone wiper fins scrape the sides of the mixer bowl, so you don’t have to!

Features of the SideSwipe spatula paddle:

• Creates a fluffier, creamier product.
• Reducing mixing time 30-60%
• No dry ingredients left on the bottom of the mixing blowl (such as dried fruit or chocolate chips), the SideSwipe fully incorporates the dry ingredients
• Stain and heat resistant to 400 F
• Won’t retain tastes or odors
• Won’t change the temperature of batters
• Top-rack dishwasher safe
• Speeds mixing and reduces overall prep time
• BPA free
• The biggest advantage of this exciting addition to your mixer is that the SideSwipe totally eliminated the tedious, time-consuming chore of stopping the mixer over and over to scrape down the sides of the bowl and mix the ingredients.
  

Side by side creaming comparison

The SideSwipe is best-suited and works wonderfully for most mixtures where a flat beater is used, especially for cakes, creaming butter, mashed potatoes and much more. It is not recommended for stiff doughs such as breads. Try some of my Real Food Living healthy recipes with the SideSwipe. Here are some suggestions:

• Better Butter
• Wheat Free Pancakes
• Coconut Bark – Almond Joy
• Oatmeal Blueberry Breakfast Cake

Where can you get this wonderous invention for your kitchen and which model do you need? Check out the SideSwipe website! The SideSwipe is also available at Amazon.com. Be sure to find your correct model at the SideSwipe info center first! Scroll to the bottom of the page for SideSwipe models to fit your mixer.

Enclume, the foremost manufacturer of top of the line pot racks and kitchen furnishings sought out consumer focus groups to find out which features they would like to see in Enclume’s kitchen creations. The feedback from consumers like YOU is the motivation for the new RACK IT UP!! series. What is so amazing about this company is that they actually LISTEN to the customers out there and considered what people wanted and needed. Enclume responded with RACK IT UP!

“Now virtually everyone can enjoy the same benefits with RACK IT UP!, Enclume’s all-new value-priced pot rack collection. It was designed by consumer focus groups representing families in middle-America homes, condos, townhouses and apartments. The focus groups demanded low cost, good looks, a variety of sizes, strong construction, quick assembly, and the fastest, easiest installation possible.”

RACK IT UP! racks are made with the same attention to detail, quality materials, easy installation and long-term service that has made Enclume the most respected name in the industry over the last 35 years and why they are considered absolutely the best.

And the most exciting news YET, get ready for this… the Enclume RACK IT UP! pot racks range in price from $24.99 – $99.00! That’s an unbelievable value price for this quality product.

Choosing the right Enclume product.

Enclume has a fabulous website which highlights all their products making it easy to choose the right size, model and material for your needs. Click on each product to see the specifications and how it would fit and look in your own home.

Do you have a wide square kitchen? Perhaps one of the ceiling pot racks would work best for you. There are 5 to choose from in various sizes and styles.

Do you have a narrow galley-type kitchen? Perhaps one of the 5 wall pot racks also in several sizes and styles would fit your tastes.

Do you have a small space that you think won’t handle a pot rack? Just take a look at these beautiful, sturdy, yet lightweight racks!

Don’t forget to check out the Enclume RACK IT UP! Videos, they are very helpful and informative.

OK, you’ve looked at these fantastic products and you’ve decided on the one that will best show off your kitchen, but now you may question, “This is great, but I’d have to hire a contractor.” Nope! Think again! RACK IT UP! racks are designed to be installed quickly and easily with a minimum of effort and with no prior experience required. Hardware and tools are included with the RACK IT UP! of your choice.

Our family has decided on the Bookshelf Pot Rack because we have a narrow galley kitchen with a low ceiling. The rack assembled easily and installed just as easily. The Enclume Bookshelf Pot Rack is so sturdy that it holds all the pans we wanted, even though they are heavy cast iron. The change in the look of our kitchen is stunning! We are thrilled with having the pans accessible and stored in one place. We will update you with before and after pictures of our RACK IT UP! installation and kitchen transformation!

Enclume is offering FREE shipping on all their RACK IT UP! products!

Enclume Design Products, Inc. • 24 Colwell St. • Port Hadlock, WA • 98339
phone: (360)385-6100 • fax: (360)385-6156 • toll free (877)362-5863

Disclaimer: The product was provided for review purposes.

Bagels.

Yum. Those round, dense, chewy, tasty bites of history now grace the plates of people from all over the world. Toasted or not, slathered with cream cheese, lox and whitefish, or topped with pizza or sandwich fixin’s…bagels are mainstream! McDonald’s even has had Breakfast Bagel sandwiches filled with egg and cheese.

I literally cut my teeth on bagels, as many kids did. Every Sunday as far back as I can remember, our family shared bags and bags of fresh, warm bagels on our breakfast / lunch table along with vast amounts of the best lox, whitefish, tomatoes, onions and of course, cream cheese. Bagels have been a part of our family’s daily menu as well, for a quick breakfast, or a late-night snack or something in-between, bagels rock!

You can buy bagels fresh, frozen, whole-grain, egg, blueberry, and all the way up to the “Everything” bagel. Best of all, you can make them at home for your family (See my recipe for homemade 100% whole-grain bagels.)

One thing that bagel-lovers share, no matter what their ethnic background, is the danger while cutting those sometimes-slippery rounds of deliciousness. Over the years, we have seen several different types of safety bagel cutters on the market. Remember the old plastic clamshell-type cutter (circa 1960-70’s)? Didn’t work so hot because they only worked (somewhat) on the small grocery-store type of bagels, but even then, it was a dangerous operation for fingers and bagels alike. It also did not accommodate the uneven, large shape of the handmade or homemade bagels. Similar problems exist with the bagel slicers available today, injuries can occur.

According to The American Society of Hand Therapists (ASHT), bagel-cutting injuries are a serious problem. Here’s an excerpt from their information regarding what they refer to as “Bagel-Hand.” (I’m not kidding, take a look for yourself!)

“Bagel hand“
Ask many doctors and hand therapists what they believe to be the most dangerous food for possible injury during preparation or serving – and many will say bagels! Thousands of people each year end up in the emergency room from slicing more than just their bagels. According to the Department of Emergency Services at George Washington Hospital in Washington, D.C., the most under-reported injury is hand cuts from slicing bagels. Some emergency rooms have even started calling the ligament and tendon damage “bagel hand.” Many of these injuries are so severe they require surgery and months of hand therapy to regain normal movement and function.

“Use a bagel slicer instead of a knife,” says ASHT President Christine Muhleman, OTR, CHT.

Good advice!

I have FINALLY found a wonderfully versatile, truly safe, bagel cutter in the Brooklyn Bagel Slicer. THIS is the one I would let my children use. When I was asked to review this product I had no idea what it would look like and given my past experiences with awkward, ineffective and dangerous bagel cutters, slicers and guillotines, I was hopeful for the elusive safe bagel-cutting utensil for my whole family.

When I opened the box and saw the Brooklyn Bagel Slicer, my first reaction was “Now that is adorable!” But the fun really set in when I used it. Ingeniously simple, the Brooklyn Bagel Slicer works and works well with no nicked fingers, no cut hands, no mangled or mooshed bagels and no slippage.

In Product Testing, the only bagel slicer that passed our tests for safety and efficiency is the Brooklyn Bagel Slicer. This is the only one we can recommend for the whole family.

Photo: Brooklyn Bagel Slicer

Advantages of the Brooklyn Bagel Slicer are many. They include the fact it is well-made and sturdy, but lightweight and easy to use, even for a child. The design keeps the cutting blade away from the edge of the cutter so the fingers and hand do not come in contact with the blade. Additional advantages include NSF® certified, dishwasher-safe and easy to store. A BIG plus is that the Brooklyn Bagel Slicer is made in the U.S.A. and developed by a physician for safety. The stainless steel serrated knife blade makes short work of cutting through a bagel or bialy and uneven-shaped objects. The best thing is that you can use this on homemade, 100% whole-grain bagels (which other cutters, slicers and guillotines cannot handle well).

I recommend this product highly and suggest buying several! They make great gifts for your bagel-loving family and friends.

Come and watch the Brooklyn Bagel Slicer in action:
Brooklyn Bagel Slicer video 1
Brooklyn Bagel Slicer video 2
Brooklyn Bagel Slicer video 3

The Brooklyn Bagel Slicer is available from your local kitchen stores in the Charlotte area and online from:

• Brooklyn Bagel Slicer
• My Secret Pantry
• Central Chef.com
• Amazon.com

1 1/4 cup warmed milk 110 degrees (I prefer homemade cashew milk)
1 Tablespoon SAF yeast
3 cups whole wheat pastry flour, plus more as needed, about 1 cup
1/2 teaspoon salt
3 tablespoons good-quality oil (I prefer organic virgin coconut oil, melted)
1 tablespoon honey or organic sugar
1 egg, beaten
1/4 cup cheddar cheese, optional

In a mixing bowl (I used a Kitchen Aid), place the warmed milk and flour. Add the SAF yeast and stir to mix. Add remaining ingredients and beat well. Add flour as need to have the dough pull away from the sides of the bowl. The dough should be very soft, but not stick to your hands.

Turn out onto a floured board and knead until no longer sticky. Pat out to about 1/2-inch thick and cut into 3-inch rounds. Place the rounds onto a piece of parchment paper, cover with a towel and let rise about 30 minutes (almost doubled).

Place the parchment and muffins onto the steel rack (turned to the lowest position) of the Morningware Infrared Halogen Oven. Bake at 325 degrees for about 10 minutes. CAREFULLY, flip muffins over and bake another 8 minutes or until tops are golden brown.

*They will deflate slightly as you turn them because the bottoms are very soft. Don’t worry, they will puff back up.

Remove to a cooling rack. Split open with a serrated knife and butter the inside, replacing the top and bottom around the butter.

I was invited to review this product and I was thrilled to receive the oven and put it through its paces after reading excellent feedback on it. The Customer Service at Morningware is very friendly and helpful, which is a plus when considering purchasing any product.

The Morningware oven is fun to use and it works quickly and efficiently to cook so many types of foods. I find myself using it several times a day, almost every day. I bake homemade whole-grain pizza crusts in it and then cook the topped pizzas to perfection. I can adjust the amount of heat and change how browned the cheese gets (since I have some in my family that prefer dark-cooked cheese and some that prefer the cheese light and ooey-gooey. We do pizza at least twice a week using the Morningware Infrared Halogen oven.

I also bake 100% whole wheat sticky buns, cookies, biscuits, cobblers and many other foods one would think were not suited to this oven. As a whole-grain baker, how the Morningware oven handled homemade whole-grain baked goods was extremely important to me. I must say that I am very pleased with the results.

In addition to baked goods, the Morningware Infrared Halogen Oven does a fantastic job on meats (even frozen, not thawed!! That’s right!) Chicken, turkey, lamb, venison, bison, fish, burgers, steaks, vegetables, potato fries and much more, turn out moist inside and are cooked wonderfully on the outside.

Several advantages of the Morningware Infrared Halogen Oven includes that using it keeps me from having to pre-heat and cook using the big oven, thus saving on fuel AND using the Morningware keeps the kitchen cool and smoke-free. I love not having to heat the whole house to roast salmon fillets or vegetables or bake a quick batch of muffins or cookies. Since the “baking bug” may hit me at any moment and I may desire to whip up a batch of something yummy, not having to pre-heat my oven is a huge advantage for me. I also enjoy being able to watch the food cook via the see-through dome and watch it puff up and brown.

The clean-up process couldn’t be easier, but the dome does get hot during the cooking process, so it is prudent to wait until the oven cools down before cleaning.

My Helpful Hints:

• Consider the thickness and the type of food you are cooking. For example, steaks, hamburgers, fish grill up perfectly, but a thick pot roast may be better suited for a slow-cooker as the longer cooking method may be necessary to tenderize a tough, thick cut of meat. I enjoy roasting whole chickens in my Morningware oven, but I also like to butterfly them first, laying them flat on the stainless rack. The chickens roast quicker using this method.
• It may be necessary to flip some foods over to cook the bottom evenly. I regularly do this with my homemade 100% whole-grain pizza crusts. Caveat: I also have to flip my pizza crusts and other foods when baking them in the regular oven, so I don’t consider this a negative aspect of the IR oven.
• A meat thermometer is indispensable for determining the internal temperature of cooked meats and breads. Most of these foods will cook more quickly than using conventional means so taking the temperature of the meat is essential to prevent overcooking.
• When removing the dome after cooking, I place the dome onto a towel or placemat to avoid temperature shock.
• I keep my Morningware Infrared Halogen Oven on my countertop ready to go at ALL times because I want to use it over and over!

VICKILYNN’S WHOLE WHEAT YEAST ENGLISH MUFFINS/ BISCUITS
Yield: 10-12 English Muffins

1 1/4 cup warmed milk 110 degrees (I prefer homemade cashew milk)
1 Tablespoon SAF yeast
3 cups whole wheat pastry flour, plus more as needed, about 1 cup
1/2 teaspoon salt
3 tablespoons good-quality oil (I prefer organic virgin coconut oil, melted)
1 tablespoon honey or organic sugar
1 egg, beaten
1/4 cup cheddar cheese, optional

In a mixing bowl (I used a Kitchen Aid), place the warmed milk and flour. Add the SAF yeast and stir to mix. Add remaining ingredients and beat well. Add flour as need to have the dough pull away from the sides of the bowl. The dough should be very soft, but not stick to your hands.

Turn out onto a floured board and knead until no longer sticky. Pat out to about 1/2-inch thick and cut into 3-inch rounds. Place the rounds onto a piece of parchment paper, cover with a towel and let rise about 30 minutes (almost doubled).

Place the parchment and muffins onto the steel rack (turned to the lowest position) of the Morningware Infrared Halogen Oven. Bake at 325 degrees for about 10 minutes. CAREFULLY, flip muffins over and bake another 8 minutes or until tops are golden brown.

*They will deflate slightly as you turn them because the bottoms are very soft. Don’t worry, they will puff back up.

Remove to a cooling rack. Split open with a serrated knife and butter the inside, replacing the top and bottom around the butter.

MORNINGWARE INFRARED HALOGEN OVEN

Simple to use, the Infrared Halogen Oven comes with a base, glass tray, stainless steel rack that can be used in 2 positions, a polycarbonate dome and the Morningware Infrared Halogen powerhead.

The Morningware Infrared Halogen Oven can roast, grill, broil, air-fry, dehydrate, barbecue and steam. A truly versatile portable countertop cooking appliance!

Dimensions: 14” H x 13” L x 11” W

Weight: 13 pounds

Cooking Method: Combination of convection, conduction, infrared and halogen light

1 year warranty

100 volts AC, 60Hz, 1200 watts

For more information, please visit: http://morningware.com/oven.html

Manual: http://morningware.com/Manual/Manual.pdf

Cooking Chart: http://morningware.com/Manual/Cooking_Chart.pdf

Recipes: http://morningware.com/Manual/Recipe.pdf

We like this a tad sweeter than the recipe, so taste and adjust seasonings and sweetness to taste. We use this on top of organic all-beef hot dogs in homemade hot dog buns, or mixed into cooked brown rice or barley, or just as a yummy side dish. It’s good warm or cold and great to take to picnics!

1 pound dried organic lentils, sorted and rinsed
5 cups water
6 ounces organic tomato sauce (or organic tomato paste and water)
1/2 cup organic molasses  (not blackstrap)
1/2 cup organic ketchup
1/4 cup minced onion
2 cloves minced garlic
1 Tablespoon organic soy sauce,  or Tamari or Bragg’s Liquid Aminos
1 1/2 teaspoons dry mustard or 1 Tablespoon prepared mustard
1/4 teaspoon liquid smoke flavoring, natural, organic (don’t omit this or overdo it!)
1 Tablespoon organic apple cider vinegar with “mother”
Organic sucanat to taste
Salt and black pepper to taste

Preheat oven to 350 degrees.

Place rinsed lentils in a saucepan and add water. Bring to a boil.
Reduce heat, cover and simmer until lentils are completely tender, about 30 minutes or more.

Add remaining ingredients to lentils. (Taste and adjust seasonings).
Pour lentil mixture into a 2 quart baking dish. Cover and bake for 45 minutes.
Taste and adjust seasonings before serving.

- – - – - – - – - – - – - – - – - – -

Per serving: 182 Calories; trace Fat (2.3% calories from fat); 11g Protein; 35g Carbohydrate; 12g Dietary Fiber; trace Cholesterol; 302mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

Our book has HIT the market to wonderful comments and feedback!  Come and get yours and join in the excitement! Order direct from Naturally Healthy.

Table of Contents:

Part One: Real Foods Make Naturally Healthy Cuisine

• The Meaning of Eating
• Kitchen Medicine: Carbs, Proteins, Fats
• Optimal Nutrient Daily Intake: Vitamins
• Optimal Nutrient Daily Intake: Minerals
• Setting Up Your Real Food Pantry
• Changes Made Easy
• You Know You Need to Make Changes When ….
• Tools of the Trade
• Real Food Substitutions
• Real Food Glossary

Part Two: Real Foods for Real Life

• Help for the Challenged HomeMaker:
• Convenience Foods
• Bodacious Breakfasts
• Magnificent Midday Meals
• Super Suppers
• Crockpot Meals
• Working Smarter Not Harder…Batch Cooking
• Pizza Pizzaz
• Homemade Pasta
• Surviving Summertime
• Heritage Recipes
• HomeMade Gift-Giving
• “Putting By” for Emergencies

Part Three: “It’s a Keeper” Recipes

• Bread
• Salads
• Soup
• Vegetables
• Vegetarian Main Dishes
• Fish Main Dishes
• Chicken Main Dishes
• Beef Main Dishes
• Desserts

Part Four: The Hospitable Home…Nourishing the Body of Christ

• The Hospitable Home
• Opening Doors to New Relationships
• Being Hospitable…When Life is Challenging
• Celebrating the Lord’s Day
• Feeding the Body, His Bride

Part Five: Real Weight Loss

• Real Weight Loss
• Real Food – Real Light

Order now:  Naturally Healthy Cuisine: Real Food for Real Families.

makes 2 loaves

• 6 ounces granola, any type, homemade preferred
• 3/4 cup warm water

Mix in a bowl and set aside. Let sit about 45 min – 1 hour to soften

Sponge:

• 1 1/2 TB yeast
• 11/2 cups warm water
• 1/3 cup honey
• 2 cups whole wheat flour

Place all ingredients in a mixing bowl. (I use a Bosch) Mix well and cover. Let sponge (sit undisturbed) about 30 minutes, or until bubbly.

Add to sponge:

• 3 TB cold-pressed oil
• 2 TB cinnamon
• 1 tsp salt

Add 3 1/2 – 4 cups whole wheat flour one cup at a time, mixing well after each cup; Mix the until it clings to itself and is no longer sticky.

Knead until smooth and springy. Then add the softened granola, kneading it in.

Let dough rise in a covered bowl until doubled. Punch down to release air and let rise again.
Punch down again and divide dough into 2 pieces. Shape each piece into a loaf. Place loaves in lightly oiled 8 x 4 inch bread pans and put in a warmed place to rise a third time.

Bake at 350 for 35 minutes or until browned and cooked through. This makes excellent toast.

• 1/3 cup warm water
• 1 tbsp dry yeast
• 1 tsp honey
• 2-2/3 cup hot water
• 1/4 cup oil
• 1/2 cup molasses
• 1 tbsp (or less) salt
• 7-1/2 cups whole wheat flour

Mix yeast with 1/3 cup water and honey till foams. In a large bowl mix hot water and four cups of flour. Stir till well mixed. Add oil, molasses and salt. Work in remaining flour, turning from bowl and kneading when too stiff to stir. Knead well. Dough will be sticky. Do not add more flour. Let rise in warm place till double, punch down and shape into two loaves. Let rise again and bake at 350 degrees for 40-45 minutes, till hollow sounding When thumped on bottom. Slice and devour one loaf immediately and save the rest for toast and sandwiches.

• 3 cups boiling water
• 2 cups rolled oats
• 1/3 cup honey
• 1/4 cup applesauce
• 2 teaspoons salt
• 1 1/2 tablespoons SAF yeast
• 1/4 cup vital gluten flour
• 6-7 cups whole wheat flour (I used Prairie Gold)

Mix together boiling water, oats, applesauce and honey and stir well. Let cool until lukewarm (100-110 degrees)and stir in yeast. Add 2 cups whole wheat flour and mix well. Cover and sponge (let sit at room temp) for 15 minutes.

Mix in vital gluten and add remaining flour a cup at a time, stirring after each addition. Add enough flour to begin to pull away from the sides and dough is moist but not sticky.

Knead for about 10 minutes with the manual kneader, or until gluten is developed.

Cover and let rise until nearly doubled. Punch down and divide into 2 loaves. Shape and place into 8 x 4 loaf pans. Place in a warm oven (turn on to 150 until warmed then turn OFF) and let rise until nicely rounded on top.

Turn oven on and bake at 350 for 30-35 minutes or until tops are brown and the loaves sound hollow when you tap the bottoms.

Place on a baking rack to cool, brush with water and place a clean towel over top to soften crust.