Baking Soda:

62 Amazing Uses of Baking Soda

Baking Soda has over 60 incredible uses in the home, for beauty, health and food. Cans of baking soda are the best deal in town: You can find them in most stores for less than $3 and it is all natural!

HEALTH

1.  Antacid - Use it as an antacid to relieve heartburn, acid indigestion, or sour stomach.

2.  Deodorant -  Use it as underarm deodorant by applying it with a powder puff.

3.  Toothpaste - Mix half a teaspoon with peroxide paste and mix.

4.  Body Scrub - Dilute one part baking soda with water and use as a face and body scrub.

5.  Skin Softener - Add a cup to bathwater to soften your skin.

6.  Anti-itch - Relieve skin itch from insect bites and pain from sunburn.

7.  Odor eliminator -  Remove strong odors from your hands by rubbing them with baking soda and water.

8.  Diaper rash -  Put two tablespoons in your baby’s bathwater to help relieve diaper rash.

9.  Anti-irritant - Apply it on rashes, insect bites, and poison ivy irritations. Or  take a baking soda bath to relieve skin irritations.

10.  Congestion - Unblock stuffy nose by adding a teaspoon of baking soda to your vaporizer.

11.  Heartburn - Take a teaspoon of baking soda mixed with one-half glass of water.

12.   Breath freshener - Freshen your mouth by gargling half a teaspoon of baking soda mixed water.

13.  Bee stings -  Use it to relieve bee stings.
COOKING

14.  Baking - Use it as a substitute for baking powder by mixing with it with cream of tartar or vinegar.

15.  Vegetable washer - Wash fruits and vegetables with it.

16.  Bean soak  - Soak dried beans to a baking soda solution to make them more digestible.

17.  Neutralizer - Reduce the acid content of your tomato-based recipes by sprinkling them with a pinch of baking soda.
HOME AND GARDEN

18.  Flower-freshener -  Keep cut flowers fresh longer by adding a teaspoon to the water in the vase.

19.  Fires - Put out small fires on rugs, upholstery, clothing, and wood.

20.  Odor absorber - Put an open container of baking soda in the fridge to absorb the odors.

21.  Pet deodorant - Sprinkle it on your pet’s comb or brush to deodorize their fur and skin.

22.  Shoe-freshener - Sprinkle it on your slippers, boots, shoes, and socks to eliminate foul odor.

23.  Pottery clay - Turn baking soda into modeling clay by combining it with one and 1/4 cups of water and one cup of cornstarch.

24.  Mouth wipe - After feeding your baby, wipe his shirt with a moist cloth sprinkled with baking soda to remove the odor.

25.  Windshield cleaner - Wipe your windshield with it to repel rain.

26.  Dishrag washer - Improve the smell of dishrags by soaking them in baking soda and water.

27.  Vacuum freshener - Suck it in with your vacuum cleaner to remove the odor.

28.  Air freshener - Freshen the air by mixing baking soda with your favorite perfumed bath salts. Put the mixture in small sachet bags.

29.  Brush restorer - Restore stiff brushes by boiling them in a solution of 1/2 gallon of water, 1/4 cup of vinegar, and a cup of baking soda.

30.  Insect repellent -  Put it under sinks and along basement windows to repel cockroaches and ants.

31.  Flowerbed protector -  Scatter baking soda around flowerbeds to prevent rabbits from eating your veggies.

32.  Plant sweetener - Sweeten your tomatoes by sprinkling baking soda on the soil around your tomato plants.

33.  Litter box - Sprinkle it onto your cat’s litter box to absorb the bad odor.
CLEANING

34.  Garage - Scatter it on your greasy garage floor, scrub the floor, and rinse.

35.  Stove - Use it to unclog gas stoves.

36.  Pan cleaner -  Remove burned-on food from a pan by soaking it in a baking soda solution for 10 minutes before washing.

37.  Baby-bottle cleaner - Combine with hot water to clean baby bottles.

38.  Kitchen drain - Keep your drains clean by putting four tablespoons of baking soda in them each week. Flush it down with hot water.

39.  Curtain cleaner - Clean your shower curtains by soaking them in baking soda and water.

40.  Bag cleaner - Put it on a small brush to rub canvas handbags clean.

41.  Toaster - Use it to remove melted plastic bread wrapper from a toaster. Sprinkle baking soda on a damp rug, then use the rug to clean the toaster.

42.  Steel cleaner - Make a thick paste of baking soda and water, and used it to scrub enameled cast iron and stainless steel.

43.  Oven cleaner - Mix four tablespoons of baking soda with a quart of warm water, and use it to clean the inside part of an oven.

44.  Toilet cleaner -  Add a cup to the toilet, leave it for an hour, and then flush. It will clean the toilet and absorb the odor.

45.  Scrubber - Use it to scrub sinks, showers, plastic and porcelain tubs

46.  Wall cleaner - Spray it on walls, mirrors, and countertops.

47.  Dishwasher - Add a spoonful to your dishwasher to make scrubbing dishes easier.

48.  Grease remover - Remove grease from pots and pans.

49.  Carpet cleaner - Dry clean carpets and upholstered furniture by sprinkling baking soda over the fabric and gently brushing it. Leave it for an hour or overnight, then vacuum.

50.  Laundry - Boost your laundry detergent’s cleaning power by sprinkling a handful on dirty clothes.

51.  Polish -  Combine it with water to make a paste for polishing stainless steel and chrome.

52.  Crayon - Remove scratches and crayon marks from vinyl floors and walls.

53.  Shoe cleaner - Clean your shoes with it.

54.  Garbage cleaner - Clean garbage cans with it.

55.  Diapers - Use it to wash diapers.

56.  Fridge cleaner - Clean the fridge with it.

57.  Brush cleaner - Soak brushes and combs in a baking soda solution.

58.  Container cleaner - Mix it with water to wash food and drink containers.

59.  Furniture-cleaner - Put three tablespoons of baking soda to a quart of warm water, then use the mixture to wash marble-topped furniture.

60.  Formica-cleaner -  Absorb it with a damp sponge, then clean Formica countertops with the sponge.

61.  Oder remover - Use it to get rid of stale odors from cooling containers and thermos bottles.

62.  Coffee-stain remover - Run your coffee maker with a baking soda solution, then rinse.

Rapini

Rapini is a leafy, green, slightly bitter-tasting vegetable that is related to the turnip family. It has long, thin stems, pointy leaves and small heads that resemble regular broccoli. It is typically sold in bunches, usually weighing about 1 pound (450 grams). When selecting rapini, choose bunches that are bright green with healthy leaves and firm heads. Do not purchase it if the heads have blossomed into flowers - it is past its peak. It will keep in the fridge for about five days. Rapini is also commonly known as broccoli raab (rabe), broccoletti di rape or Italian broccoli. It is commonly used in Italian dishes, particularly in the autumn and winter when it is at its seasonal peak. Packed with Vitamins A and C, iron and calcium, rapini is a great option for health-conscious diners. It is also low in calories and high in dietary fiber (source: www.nutritiondata.com).

Preparation and Blanching Rapini

All parts of rapini are edible, including the leaves and stems. To prepare for use, trim off any outside leaves that look limp or torn. To mellow its bitter flavour, it can be blanched. To blanch, bring a pot of salted water to a boil. Boil rapini for 4 minutes and drain. Plunge rapini immediately into a bowl of ice water to stop cooking.

Once the rapini has been prepped and blanched, it's ready to pair with pasta and sausage for a delicious dinner. If you can't find orecchiette, substitute penne or your favourite pasta.

Orecchiette with Rapini, Sausage and Crisp Garlic Crumbs

Makes about 6 servings

For garlic crumbs

• For meat sauce:2 cups fresh (not dry) breadcrumbs (made from approximately 5 slices bread)
• 2 cloves garlic, finely minced
• 3 Tablespoons olive oil

• 4 sweet or mild Italian sausages, casings removed
• 1 Tablespoon olive oil
• 1 clove garlic, chopped
• ½ to 1 teaspoon red pepper flakes, to taste
• 1 pint cherry tomatoes cut in half
• 1 bunch (about 1 lb. / 450 grams) blanched rapini, chopped into 2" pieces
• Salt and fresh ground pepper, to taste
• ½ cup freshly grated parmesan cheese
• 1 (500 g) package orecchiette or penne

To make garlic crumbs:

1. Heat olive oil in a skillet. Add garlic and sauté on medium heat for about 20 seconds. Add breadcrumbs and stir until all crumbs are coated with oil.
2. Sauté crumbs on medium heat, watching carefully, until they turn brown and crisp. Remove from pan and set aside. Crumbs can be made in advance and kept in a dry, covered container.

To make meat sauce:

1. In a deep skillet, heat olive oil. Add garlic and red pepper flakes and sauté on medium heat for about 25 seconds. Add sausage meat and break meat up with a spatula or spoon.
2. Cook sausage meat until browned and cooked through. Add blanched rapini to the pan and sauté for about 2 minutes. 
3. Add the tomatoes and continue cooking for another 6-8 minutes.
4. While meat is browning, cook pasta according to package instructions. Drain, reserving 2 Tablespoons of the cooking water.
5. Add drained pasta to the meat and rapini mixture and reserved pasta water. Stir together until all ingredients are evenly combined. Add garlic crumbs to pasta and toss to coat. Add a drizzle of olive oil if the pasta seems dry.
6. Season with salt and pepper and serve with grated parmesan cheese.

Cherry Hazelnut loaf cake

Cherry is one my favourite fruits in the world, I can eat any thing and every thing that is made with CHERRY.

Here is one my favourite recipes that I kept it for a long time and now would like to share it with you. Enjoy!

Cherry Hazelnut Loaf Cake

Ingredients: 

- 125 grams (1 cup)  cane sugar
- 3 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 80 grams (6 tablespoons) butter, melted (if you use semi-salted like I do, omit the salt below)
- 60 ml (1/4 cup) plain yogurt or buttermilk *
- 200 grams (7 ounces, about 1 2/3 cups) flour *
- 100 grams (1 cup) hazelnut flour or finely ground hazelnuts (see note below to make your own)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch salt
- 350 grams (12 ounces, about 2 1/2 cups) sweet cherries, pitted (please wear an apron when you pit cherries, it is a murderously messy task; you can also use frozen cherries, no need to thaw them)

Direction:

Preheat the oven to 200°C (400°F) and grease a loaf pan (mine is 9x26 cm or 3 1/2-by-10 1/4-inch). You can line it with parchment paper instead if you prefer.

In a large mixing bowl, whisk together the sugar, eggs, and vanilla until frothy. Add the melted butter and the yogurt (or the starter, if using) and whisk again. (If using yogurt/buttermilk, the mixture may look curdled at this point; it's nothing to worry about.)

In another mixing bowl, combine the flour, ground hazelnuts, baking powder, baking soda, and salt, and stir with a whisk to remove any lump. Add the cherries and toss to coat.

Pour the flour/cherry mixture into the wet ingredients, and fold in gently with a spatula until no trace of flour remains. The batter will be thick and lumpy; don't overwork it. Pour into the prepared loaf pan, level the surface, and put into the oven to bake.

Bake at 200°C (400°F) for 15 minutes, then lower the heat to 180°C (360°F) and bake for another 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15-20 minutes before unmolding; run a knife along the sides to loosen the cake first. Let cool completely on the rack.

Note: Hazelnut meal (finely ground hazelnuts) is a common baking ingredient in France, and is available from most supermarkets. To make your own, you'll need a food processor or blender: combine 100 grams (3/4 cup) whole hazelnuts with 2 tablespoons of the sugar that's called for in the recipe, and process in short pulses (it will be scary loud but that's okay) until finely ground

Chocolate Salami

When I was enjoying my time in Spain, one day I got to spend half a day in one of the supermarkets just to see what they produce that is different from food trend in North America. Since I am a chocolate lover, most of time was spent in chocolate section, and I found this strange, weird package, called chocolate salami.... YUCK!!!! I thought to myself, must be gross, but once I tasted it....I was far from being right. 

Here is a little history that I found kinda interesting....

Chocolate salami is a traditional Portuguese and Italian dessert made from dark chocolate, broken cookies, butter, and eggs. 

Chocolate salami has the same cylindrical shape as a salami, but is not a meat product. It is served as sliced cross-sections, the dark brown of the chocolate substituting for the red meat, and the broken bits of cookies substituting for the fat of the salami. Some varieties also contain chopped nuts, such as almonds or hazelnuts.They can also be made as small balls.

Commercial versions of chocolate salami are available outside of Portugal as an export product.

I am working on a recipe right now, I will post it once I master it.... STAY TUNED 

Don't let the moment pass you by for no reason!!!

There are so many tasks in a day that must be accomplished that it's sometimes hard to find time to do the things we want to do.   Have you been putting off learning photography, taking a dance class or even reading the book that's been sitting on your night stand for months?   Make the time now and go for it!  Learning and enthusiasm will bring joy into your life.  Let's have an adventure!

When your life flashes before your eyes, make sure you've got plenty to watch.  

Coffee....what would be your morning without coffee?

It is a new day, new beginning...busy, kinda exciting....I might get some good news! 

That's what life is all about... right? you get up, have a cup of coffee, going through your list of things you have to do one by one in your head... and the sips of coffee you're taking is getting faster and faster, cuz you don't want to be late, you looking at your watch, SHIT....I'M LATE!!!  And so it begins....

Scallops

If there is any other type of meat that could be silkier, softer, sexier, more delectable than scallops?! I like to know.
Last night as I'm zooming home from work, I am thinking...what should I make for dinner that is quick and easy that could pick me up with the weather we had... as I'm dreaming for some thing delish, I remembered I had this dish when I was in Spain, and I've been trying to copy that and must say it was quiet close to what I had in that restaurant. Yummy
Here is my mock up recipe from Barcelona!

Sea Scallops with grilled asparagus, with puree Celery Root and Red onion Confit:

Ingredients:

• 2 cups milk and 2 cups water
• 1 tbs coarse sea salt
• 1 lb celery toot, peeled and cut into small pieces
• 1/2 lb Yukon God potatoes, peeled and cut to small pieces
• 3 tbs unsalted butter
• Salt and freshly ground white pepper
• 2 cups red onions peeled and thinly sliced
• 3tbsp aged balsamic vinegar
• 20 jumbo sea scallops, cleaned and patted dry
• 1/4 cup flour
• 1/4 cup chicken stock or white wine
• 4 sprigs fresh Italian parsley, coarsely chopped
• 8 asparagus spears grilled separately
• Salt and black pepper

For Celery Puree:


Place the milk, water, salt, celery root and potatoes in saucepan; bring to a boil. Lower the heat , simmer until the vegetables are very tender, 20-25 minutes, drain.
Transfer the vegetables to a food processor. Add the butter, then puree until just smooth and creamy. Season with salt and pepper. Keep warm.
Melt 1 tbs of the butter in a large pan over medium- low heat. Add the onion, salt and pepper, and seat until very soft. Add 2 tbsp of the balsamic vinegar.
Cook until the onions start to caramelize, about 10-15 minutes. When brown, remove and set aside.
Preheat a large iron cast pan over medium heat. Salt and pepper each scallop and dredge with flour, shaking off any excess. Add 1/2 tbsp of the butter to the hot pan. Add the scallops and saute them for 2 minutes on each side.
Sprinkle on the remaining tablespoon of vinegar, add the chicken stock or wine, toss well, and cook for 2 minutes. Remove the scallops from the pan, reduce, the sauce by half, and stir in the remaining 1/2 tbsp of the butter. Test for seasoning and sprinkle with 1/2 of the chopped parsley. To serve, spread the onions on the bottom of  a warmed shallow dish or serving plate. Spoon celery puree over the onions and place the scallops on top. Spoon the sauce over the scallops and around celery puree.Sprinkle with the chopped parsley. place two grilled asparagus spears over the top in cross position.


Bon Appetit!

Pomogranate

Looking back to my childhood, I remember how this delicate fruit was and still is so popular in Iran. My family especially my dad use to love this fruit just to eat the seeds with a little sprinkle of salt over, in a big bowl as snack or after dinner. My sister and I use to feast fight over that and I always won the battle.
There several recipes in Persian cuisine with pomegranate molasses that they are all my favorites. Here is one of most popular and most requested recipe that it has been passed on for generations.

Fesenjan, also known as khoresht-e fesenjan or fesenjoon, is special occasion food in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day.

(Persian chicken in pomegranate-walnut sauce)

4 to 6 servings

• Butter or oil -- 1/4 cup
• Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Onions, thinly sliced -- 2
• Walnuts, finely ground in a food processor -- 2 cups
• Stock or water -- 1 1/2 to 2 cups
• Pomegranate syrup or molasses 2/3 cup
• Sugar -- 1-3 tablespoons
• Salt and pepper -- to taste

Method:

1. Heat the butter or oil in a large, heavy-bottomed pot over medium flame. Add the chicken pieces a few at a time and brown on all sides. Remove to a plate and set aside.
2. Add the onions to the pot and sauté until translucent.
3. Stir in the ground walnuts and stock or water and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low, cover and simmer for 20-30 minutes.
4. Stir in the pomegranate juice, sugar, salt and pepper. Simmer for another 15-20 minutes until the chicken is tender, the sauce is somewhat thickened and the walnuts begin to give off their oil. Adjust seasoning and serve with plain white rice.

Variations:

• Use duck or pheasant instead of chicken. If using duck, trim of all excess fat before browning and spoon off any excess fat as the dish cooks. Cubed lamb or meatballs are sometimes used instead of poultry.
• Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores. If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice. The flavor is roughly the same. If using fresh pomegranate juice, use 1 1/2 to 2 cups and cut back on the stock or water.
• Add 1/2 teaspoon ground cardamom or 1/2 teaspoon cinnamon when sautéing the onions for a richer flavor.
• Add a little more sugar if the sauce is too tart, a little bit of lime or lemon juice if it is too sweet.
• The chicken can be marinated in a few squeezes of lime juice for a few hours if you like.
• A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid to the simmering stew.

Bon Appetit 

 

Black Garlic

Black Garlic: one of the coolest ingredients I came across the other day!
It is fermented and the taste and texture is completely, surprisingly different from the actual garlic.
It is like the next generation of BLACK TRUFFLE!
Now here is a recipe that I tried and I loved, hope you enjoy it as much as I did!

Black Garlic Chicken Saté 

The Black Garlic really adds a depth of flavour to this delicious Saté Sauce.

Serves 6

Ingredients

700g chicken breast – skin removed and cut into cubes

For the marinade

• 3 small shallots – peeled
• 1 clove of peeled black garlic
• Half a teaspoon of lemon grass
• 1 tablespoon of ground coriander
• 1 teaspoon of ground cumin
• 1 teaspoon of turmeric
• 2 teaspoons of brown sugar
• 2 tablespoons of vegetable oil
• 2 tablespoons of smooth peanut butter

For the sauce

• 3 tablespoons of dark soy sauce
• 3 tablespoons of brown sugar
• 6 cloves of peeled black garlic
• 1 teaspoon of lemon juice
• Half a teaspoon of lemongrass
• 3 tablespoons of smooth peanut butter
• 4 spring onions
• 200 ml creamed coconut milk/cream (ready made)
• Salt

Instructions

1. For the marinade – Place all the ingredients (with the exception of the chicken) into a blender.  Add the marinade to the chicken, cover and refrigerate over night in a non-metallic bowl.
2. To make the Black Garlic Saté Sauce
   Place all the ingredients into a blender.  Blend together.  Put the sauce into a saucepan and heat gently.  (If the sauce thickens too much just add a little more coconut milk). Adjust seasoning according to taste.
3. To assemble
   Thread the cubes of chicken onto skewers.  Cook them on the grill or barbecue them.  Check the chicken is cooked thoroughly. Serve with the warm Black Garlic Saté Sauce.

Bon Appetit