Keep Trim Eating "Absolutely "Not's""
No more than two slices of protein bread a day.
No sugar-sugar substitute may be used. No potatoes, spaghetti, or similar flour-based foods. No dairy fats. No candy or dessert foods, except fruit or no-sugar gelatin dessert. |
Keep Trim Eating Don'ts
1. Don't use sugar; (you may use sugar substitutes). 2. Don't use cream. 3. Don't use whole milk; use skim or low-fat milk, if you wish, in moderation. 4. Don't eat ice cream, ice milk, frozen custard, sherbert, or any frozen products that contain sugar or milk fats. 5. Don't eat cakes, pies, cookies, sugar jellies, jams, preserves. 6. Don't eat candy or chocolate. 7. Don't eat potatoes, rice, sweet potatoes, yams, lima beans, baking beans, kidney beans, avocado. |
My go-to diet.
I only do this when I need to jumpstart my weight lost (like after Christmas :P).
Lunch: Assorted cold cuts with tomatoes (sliced, broiled or stewed) and coffee or tea
Dinner:As much broiled fish or shellfish as you like along with a slice of protein bread, unlimited salad and a grapefruit
Scarsdale
Diet Day Two
Breakfast:
Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Dinner:
As much lean, broiled hamburger as you like along with unlimited tomatoes, celery, cucumbers or brussels sprouts.
I only do this when I need to jumpstart my weight lost (like after Christmas :P).
Scarsdale Diet Day One
Breakfast:Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Breakfast:Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Lunch: Assorted cold cuts with tomatoes (sliced, broiled or stewed) and coffee or tea
Dinner:As much broiled fish or shellfish as you like along with a slice of protein bread, unlimited salad and a grapefruit
Breakfast:
Coffee or tea with sugar substitute and a half of a grapefruit and a slice of protein bread
Lunch:As much fruit salad as you like with coffee or tea
Dinner:
As much lean, broiled hamburger as you like along with unlimited tomatoes, celery, cucumbers or brussels sprouts.
Step 1: Follow Ayeen dough recipe up to Step 8.
Step 2: Cut dough into smaller pieces (around 50g) then using a rolling pin flatten the dough (lengthwise).
Step 2: Cut dough into smaller pieces (around 50g) then using a rolling pin flatten the dough (lengthwise).
Step 4: Roll dough and dip/roll on breadcrumbs.
Step 5: Put them on a baking tray lined with parchment paper.
Step 6: Let the dough rise for the second time (dough would double in size after this)inside an oven that's turned off. This would take 40 minutes more or less depending on the humidity in your house.
Step 7: After the second rise. preheat oven to 350F and bake for 15 min.
Expect some spilling of the fillings on the tray. If you have figured out how not to spill the fillings please message me! 😊
For the fillings:
1 stick of butter at room temperature (I microwave it for 15 sec)
1 cup brown sugar
1/3 cup bread crumbs (set aside 1 cup for dip)
Mix them all together with a fork.
Set aside until you're ready to use them.
Alternatively, visit this site : http://kusinanimanang.blogspot.com/2007/09/spanish-bread.html
Apparently, (as embarrassing as this sounds) i can cook but I can't boil an egg. So this is a note for myself.
Step 1: Boil water
Step 2: Put the egg in the boiling water
Step 3: Boil for 12 minutes.
Step 4: Soak in cold water.
Step 5: Peel. If it's hard to peel, break the shell on all parts of the egg and let it sit on the water (warm water so it would still be nice and warm when you start eating it). Water would sip into the cracks and would make it easier to peel the egg
Note: the 12 minutes would have a slighly wet egg yolk. Not dripping wet but just slightly moist, which I like. If you want the yolk to be dry, like if you're using it for a salad, boil it for additional 2-3 minutes.
Alternative route:
1. Don’t wait til the water boils and just put the egg in.
2. Set your timer to 16 minutes.
Note: both steps are for making 2 boiled eggs at a time.
Note: the 12 minutes would have a slighly wet egg yolk. Not dripping wet but just slightly moist, which I like. If you want the yolk to be dry, like if you're using it for a salad, boil it for additional 2-3 minutes.
Alternative route:
1. Don’t wait til the water boils and just put the egg in.
2. Set your timer to 16 minutes.
Note: both steps are for making 2 boiled eggs at a time.
Step 1: Follow Ayeen dough recipe up to Step 8.
Step 2: Using a rolling pin, flatten the dough. Then cut the sides to make a big rectangle.
Step 3. Cut a two-inch dough from the rectangle dough and put your ensaymada fillings (ie: macapuno, bacon, chocolate chips) in the middle.
Step 4: Close the dough, by rolling it length-wise, to seal the fillings in.
Step 5: Grab one end of that rolled though and shape it into a coil.
Step 6: Put these pieces on a pan lined with parchment paper.
Step 7: Make sure the oven is turned off and not hot. Put the tray of ensaymada inside the turned OFF oven to rise for about 10-15 minutes (note: it could be longer if humidity is low).
Step 8: Take the pan out of the oven and preheat the oven to 350F.
Step 9: Bake the ensaymada for 12 to 15 minutes.
Step 10: After baking, brush with softened butter (I prefer Star margarine though, because the taste is closer is to "home"). Roll in sugar. Top with grated cheese.
(photos to follow)
as inspired from : Pinoycooking.com
Step 2: Using a rolling pin, flatten the dough. Then cut the sides to make a big rectangle.
Step 3. Cut a two-inch dough from the rectangle dough and put your ensaymada fillings (ie: macapuno, bacon, chocolate chips) in the middle.
Step 4: Close the dough, by rolling it length-wise, to seal the fillings in.
Step 5: Grab one end of that rolled though and shape it into a coil.
Step 6: Put these pieces on a pan lined with parchment paper.
Step 7: Make sure the oven is turned off and not hot. Put the tray of ensaymada inside the turned OFF oven to rise for about 10-15 minutes (note: it could be longer if humidity is low).
Step 8: Take the pan out of the oven and preheat the oven to 350F.
Step 9: Bake the ensaymada for 12 to 15 minutes.
Step 10: After baking, brush with softened butter (I prefer Star margarine though, because the taste is closer is to "home"). Roll in sugar. Top with grated cheese.
(photos to follow)
as inspired from : Pinoycooking.com
Prepare the ingredients as listed below.
Do NOT add these ingredients as you read through it.
The order of ingredients are important. So make sure to read through the steps before putting your ingredients into the baking pan.
Ayeen's Dough ingredients: (makes 2 lb dough)
2/3 cup milk
1/2 cup water (room temperature)
1 egg (whole)
2 egg yolks
1 additional egg for egg wash
6 tbsp butter
1 1/2 tsp salt
4 cups of bread flour
1/2 cup sugar
1 1/2 tsp yeast (notes: use Active Dry yeast if you're doing regular basic course which involves 3 Rises. use Rapid Rise yeast if you're doing the quick basic course, only has 2 rises).
Ayeen's Dough ingredients: (makes 3 lb dough)
1 cup milk
3/4 cup water
1 egg (whole)
4 egg yolks
1 additional egg for egg wash
1/2 cup butter (1 stick)
2 tsp salt
6 3/4 cups of bread flour
1 cup sugar (originally 3/4 cup, feel free to add 1/4 cup more)
2 tsp yeast (notes: use Active Dry yeast if you're doing regular basic course which involves 3 Rises. use Rapid Rise yeast if you're doing the quick basic course, only has 2 rises).
Additionals:
for white bread: 2 tbsp dry milk (add another 1/2 tbsp for 3lb dough)
Now for the steps.
Please note that these steps are for using Zojirushi BB-PAC20 bread maker. See your bread maker manual if you're using a different one.
Step 0: Make sure the Home Bakery machine is unplugged.
Step 1: Make sure to attach the kneading blades correctly.
Step 2: Add the ingredients.
Liquid first (butter, salt and egg are considered liquid too), then flour. Spread the flour to make sure it's distributed evenly on the pan and that you don't see the liquid ingredients. Then a make a depression (small pit) in the middle of the flour and place the yeast. Make sure the yeast does NOT touch the liquid.
i use the back of the measuring spoon to make that small pit for the yeast |
Step 3: Insert the baking pan back to the Home Bakery machine and close the lid. Make sure to install the baking pan correctly.
Step 4: Plug in the power cord.
Step 5: Select the course and press the Start button.
a. press the SELECT COURSE button to set the arrow (^) to REGULAR - DOUGH (or QUICK - DOUGH, I always use Regular-Dough). You will see when the whole cycle will finish on the display after choosing a course. In the image below, I clicked the Start button at 11:20am and that changed the Complete Time from 1:04pm to 1:05pm (it takes almost 2 hours to complete the Regular-Dough cycle).
what the screen looks like before clicking the Start button |
:: the START light will turn on and the first cycle (e.g. REST) will be displayed.
:: As the process continues, the indication advances from REST to KNEAD, then to RISE.
:: The Display will first show the completion time, then 30 minutes prior to the completion time, the time remaining until completion in 1-minute increments.
:: When "Add beep" sounds and ADD blinks in the Display, open the lid and add the additional ingredients according to the recipe (ie: chocolate chips, raisins, etc). The "Add beep" will sound for 30 seconds.
:: Make sure the Lid is closed securely. LID will blink in the Display and the process will not start if the Lid is open.
:: To cancel a process, press and hold the CANCEL button for 1 second until the current time appears in the Display and the START light turns off.
Step 6: When the course completes, remove the Baking Pan.
:: when the course completes, beeps will sound and COMPLETE will be displayed.
:: Press and hold the CANCEL button until it beeps, then open the Lid (? i have to double check this).
:: Remove the Baking Pan. Open the Lid, hold the Handles, tilt the Baking Pan toward you to unlatch, then lift to remove.
Step 7: Remove the dough. Unplug the power cord.
Step 8: Knead the dough gently by hand to deflate.
---You can stop here (skip Step 9 and 10) and go back to the bread recipe you're making for a more detailed shaping/filling instruction ---
Step 9: Using a dough scraper, cut the dough into small pieces. Use a food weighing scale for more accurate dough sizes.
Step 10: Shape and add the fillings/toppings and place on a baking pan lined with parchment paper. (see separate post for different bread-specific recipes).
Step 11: Place inside a turned OFF oven to let it rise. Wait till it doubles in size. Approximately after 40 minute, more or less, depending on the humidity level of your house. Tip: you might need to preheat the oven to the lowest setting and leave the oven door open to have a successful 2nd "rise".
Step 12: Take them out of the oven and preheat oven to 350F.
Step 13: If the recipe calls for an egg wash, apply at this point, then bake for 15 minutes or until brown on top.
TROUBLESHOOTING GUIDE:
Please note, that the troubleshooting guide is for Red Star instant rise yeast.
Dough did not rise:
1. Check yeast expiration
2. Too much or not enough sugar. It should be 4 cups flour = 1/2 sugar. An excessive amount of sugar slows down yeast fermentation. If the ratio of sugar to flour is more than 1/2 cup sugar to 4 cups flour, an additional packet of yeast (1 packet of Red Star brand is 2-1/4 tsp) per recipe is needed.
3. Liquid was too hot – destroyed the yeast enzymes.
4. Liquid and/or other ingredients were too cold – slowed down yeast activity.
5. Too much salt was used which will inhibit or slow down yeast activity.I
6. Rise temperature was too low or too high. deal rise temperatures are 85°F – 95°F
Dough was sticky:
1. Not enough flour.
2. Flour too old.
3. Too much kneading (not applicable to us since the bread maker does this for us).
More here: https://redstaryeast.com/tips-troubleshooting/troubleshooting-guide/problem/
Storing yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-shelf-life-storage/dry-yeast/
Unopened packages and jars should be stored in a cool, dry place such as a cupboard; and can also be stored in the refrigerator or freezer. Yeast is very perishable when exposed to air, moisture and/or heat. Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container. Under these conditions, we recommend using the Dry Yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen.
Yeast is a living organism, and will lose activity over time – even if the package is unopened.
Test for freshness: https://redstaryeast.com/yeast-baking-lessons/yeast-shelf-life-storage/yeast-freshness-test/
- Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.
- If you don’t have a thermometer, the tap water should be warm but NOT hot to the touch.
- Stir in one 1/4 oz. packet (7g) or 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top. Yeast should be at room temperature before using.
- In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise.
For dough look for: https://foodiemoment.blogspot.com/2017/07/ayeen-basic-dough-recipe-using.html
Filling:
1/2 cup brown sugar
30 grams butter (3 tbsp)
2 cups desiccated coconut (or shredded bakers coconut)
1/2 cup milk
1 tsp vanilla
Filling instruction:
1. Combine everything in a pan
2. Cook until butter had melted at a very low heat setting.
3. Using a whisk, mix the ingredients (stir not whisk).
4. Put in the fridge while waiting for the dough.
Egg Wash:
1 egg
and read steps 9 til 13 carefully. You will need to come back to this page at step 10.
What to do with the dough;
1. Cut dough in small pieces.
2. Shape it into a ball (doesn't have to be perfect, we're just doing this so it's easier to flatten).
3. Flatten into a circle using a rolling pin.
4. Put 1 tbsp of filling inside.
To continue to step #5, scroll down the image.
5. Pinch the corners together to close the dough and completely enclosing the filling. Make sure there are no open spaces for the filling to come out.
6. Carefully shape it back to a ball and slightly flatten the top (the smooth part, not the pinched part)
8. Arrange the filled dough (pinched side down) on a baking sheet at 1 inch apart.
9. Some people poke them with a fork to create holes on top of the smooth part of the filled dough. This is completely up to you.6. Carefully shape it back to a ball and slightly flatten the top (the smooth part, not the pinched part)
8. Arrange the filled dough (pinched side down) on a baking sheet at 1 inch apart.
To continue to Step 10 scroll down.
10. Going back to : https://foodiemoment.blogspot.com/2017/07/ayeen-basic-dough-recipe-using.html and reading steps 11 to 13 completes this recipe. For ease of navigation I'm pasting steps 11-13 here.
Step 11: Place inside a turned OFF oven to let it rise. Wait till it doubles in size. Approximately after 40 minute, more or less, depending on the humidity level of your house. You might need to preheat the oven to the lowest setting and leave the oven door open to have a successful "rise".
Step 12: Take them out of the oven and preheat oven to 350F.
Step 13: If the recipe calls for an egg wash, apply at this point, then bake for 15 minutes or until brown on top.
Done!
ABOUT ME
Call me Mrs. Sweet Tooth
(aka autumnTuesday).
I'm a foodie.
I created this page out of laziness. It's just easier to find stuff online than dust off my recipe books (yes, I have that too) from who knows where I had moved it again. This is most especially true for when a craving hits me and I am out and about. It is more efficient to just whip out my smart phone and look for the ingredients here in my tiny corner in the www. So, fellow foodie, if you chance upon this page and you find this helpful I wouldn't mind hearing from you :).
Now, let's set some expectations, shall we?
Here you will find recipes passed on to me by family/relatives and friends or recipes I have tried out of curiosity or out of necessity...yes, necessity... Ever had a craving that all your body parts are screaming for you to get it? Alas, it's either a 2 hour drive round trip or it can only be found halfway across the globe? Yep! 'necessity'.
Unlike most food blogs, I will not start with history and/or ad libs. I know your time is so precious and who has time to read those anywhere when all you want to do is feed your hangry grumpy self. So, with that I will get straight to the point. You are welcome. :D
(disclaimer: don't get me wrong some sites "ad lib" are interesting but most of them are just noise, at least in my opinion).
However, please be warned that I still have some back story at the end of each recipe. AT THE END. So you won't be bothered by it unless you are specifically looking for it. See, I'm considerate, or at least I try, lol.
From time to time (and if an inspiration hits me) will also post some Restaurant Reviews or share some Newly Discovered Treasures for the Palate or What to Eat at certain places. I 'might', from time to time, if I feel like it :P, will also post some healthy eating info (I'm not a health buff, but, as my friends always tease me, I am forever on a diet, lol).
If you're looking for a particular recipe, I suggest using the 'Navigation Helper' below.
Sláinte!
P.S.
All photos used here are from yours truly unless otherwise specified. Please do not use without the owner's permission.
(aka autumnTuesday).
I'm a foodie.
I created this page out of laziness. It's just easier to find stuff online than dust off my recipe books (yes, I have that too) from who knows where I had moved it again. This is most especially true for when a craving hits me and I am out and about. It is more efficient to just whip out my smart phone and look for the ingredients here in my tiny corner in the www. So, fellow foodie, if you chance upon this page and you find this helpful I wouldn't mind hearing from you :).
Now, let's set some expectations, shall we?
Here you will find recipes passed on to me by family/relatives and friends or recipes I have tried out of curiosity or out of necessity...yes, necessity... Ever had a craving that all your body parts are screaming for you to get it? Alas, it's either a 2 hour drive round trip or it can only be found halfway across the globe? Yep! 'necessity'.
Unlike most food blogs, I will not start with history and/or ad libs. I know your time is so precious and who has time to read those anywhere when all you want to do is feed your hangry grumpy self. So, with that I will get straight to the point. You are welcome. :D
(disclaimer: don't get me wrong some sites "ad lib" are interesting but most of them are just noise, at least in my opinion).
However, please be warned that I still have some back story at the end of each recipe. AT THE END. So you won't be bothered by it unless you are specifically looking for it. See, I'm considerate, or at least I try, lol.
From time to time (and if an inspiration hits me) will also post some Restaurant Reviews or share some Newly Discovered Treasures for the Palate or What to Eat at certain places. I 'might', from time to time, if I feel like it :P, will also post some healthy eating info (I'm not a health buff, but, as my friends always tease me, I am forever on a diet, lol).
If you're looking for a particular recipe, I suggest using the 'Navigation Helper' below.
Sláinte!
P.S.
All photos used here are from yours truly unless otherwise specified. Please do not use without the owner's permission.
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