Taysty Tips: Alternative Flour | Flour Series

taysty tips

"Mixing it Up: Alternative Flours for a Non-Traditional Baking Adventure"

Welcome to part four of my six-part series on flour.ย  We will dip into common, nut, rice, ancient, specialty flour, and flour blends.ย  We’re talking about the wild world of alternative flours!

If you’re looking to mix things up in the kitchen, then you’ve come to the right place. From flaxseed meal to crushed pork rinds, these unconventional flours offer a unique spin on traditional baking. Whether you’re looking to add some extra fiber to your diet or simply want to try something new, alternative flours have got you covered.ย 

Alt Flours

Alternative Flours

Baking can be a bit of a science, with each ingredient playing a crucial role in the outcome. But what happens when you have a dietary restriction or want to switch things up? Enter alternative flours! From flaxseed meal to crushed pork rinds, there’s a world of options for those who want to get creative in the kitchen. These flours are often used in low-carb and gluten-free baking and nut flours. This blog post will dive into seven alternative flours making waves in the baking world.

Flaxseed Meal

Flaxseed meal, also known as ground flaxseeds, is a popular alternative flour for those following a gluten-free or low-carb diet. It’s made from ground flaxseeds and is a rich source of omega-3 fatty acids, fiber, and antioxidants. This flour has a nutty flavor and is often used as a binding agent in gluten-free baking.

To use flaxseed meal as a substitute, mix one tablespoon of the meal with three tablespoons of water and let sit for 5 minutes. You can use this mixture in place of one egg in your recipe.

Coconut Flour

Coconut flour is made from ground coconut meat and is high in fiber and healthy fats. It has a slightly sweet, nutty flavor and a fine, powdery texture. When baking with coconut flour, it’s important to remember that it’s highly absorbent, so you’ll need to use more liquid in your recipes. As a general rule, use 1/4 to 1/3 cup of coconut flour instead of 1 cup of wheat flour.

Chia Flour

Chia flour is made from ground chia seeds and is a great source of protein, fiber, and healthy fats. It’s gluten-free and can be used as a substitute for traditional wheat flour in many baking recipes. Chia flour has a mild, slightlyย nutty flavor and is a good choice for recipes where you want the health benefits of chia seeds without the crunch.

To use chia flour, simply substitute an equal amount in your recipe.

Psyllium Husk Powder

Psyllium husk powder is a type of soluble fiber that’s derived from the seeds of the Plantago ovata plant. It’s often used as a binding agent in gluten-free and low-carb baking and can help to create a lighter, fluffier texture in baked goods. This flour has no flavor of its own and is virtually calorie-free. It’s commonly used in gluten-free and low-carb baking to add structure and moisture to baked goods.

To use psyllium husk powder, use one tablespoon in place of 1 egg in your recipe.

Oat Fiber

Oat fiber is made from the indigestible portion of oat flour and is a great option for those following a low-carb or gluten-free diet. It’s high in fiber and has no carbohydrates, making it a good choice for those watching their sugar and calorie intake. Oat fiber can add texture and moisture to baked goods and has a slightly nutty flavor.

It’s often used in low-carb baking as a substitute for flour and can be used in equal amounts as wheat flour in recipes.

Lupin Flour

Lupin flour is a relatively new alternative from the lupin plant’s seeds. It’s high in protein, fiber, and healthy fats and is a gluten-free alternative to traditional wheat flour. Lupin flour has a mild, nutty flavor and a slightly grainy texture, making it a versatile ingredient in many different recipes. It’s perfect for gluten-free and low-carb baked goods and for a boost of protein and fiber to smoothies, sauces, and more. When used in baking, it can help to improve the structure and texture of gluten-free recipes and is used as a 1:1 substitute for wheat flour in many recipes.ย 

Crushed Pork Rinds

Crushed pork rinds are a great low-carb and gluten-free substitute for breadcrumbs or other coatings for chicken and fish. To use, you can just pulse in a food processor until fine and use it in place of breadcrumbs in your recipe.

Chickpea

Chickpea Flour, also known as gram flour or besan, is made from ground chickpeas and is gluten-free. It has a slightly nutty, earthy flavor and is high in protein, fiber, and vitamins. Chickpea flour is commonly used in savory dishes, such as socca and fritters, as well as in some baked goods.

Potato Flour

Potato flour is made by grinding dehydrated potatoes into a fine powder. It is commonly used as a thickening agent in soups, stews, and sauces, as well as a substitute for wheat flour in gluten-free baking.

Potato flour is naturally gluten-free and high in fiber, making it a popular choice for those with celiac disease or gluten intolerance. It is also a good source of vitamins and minerals such as vitamin C, potassium, and iron.

In baking, potato flour is often used in combination with other gluten-free flour to provide structure and texture to baked goods. It can also be used to thicken gravies and sauces, as it has a neutral flavor and a smooth texture.

Gluten-Free Baking Mix

A gluten-free baking mix is a pre-made blend of flours and other ingredients that can be used as a substitute for regular wheat flour in gluten-free baking. These mixes are typically made from a combination of gluten-free flours, such as rice flour, potato starch, and tapioca starch.

The benefit of using a gluten-free baking mix is that it takes the guesswork out of combining different flours and ingredients to achieve a similar texture and flavor to regular wheat flour. It also saves time and effort in having to measure out each individual ingredient.

Most gluten-free baking mixes can be used in a variety of recipes, such as muffins, cakes, cookies, and breads. However, it’s important to follow the instructions on the package, as different brands and blends may require different amounts of liquid or other ingredients.

When using a gluten-free baking mix, it’s important to note that it may not always be a direct 1:1 substitution for regular wheat flour in a recipe. This is because gluten-free flours have different properties than wheat flour, such as their ability to absorb liquid or their ability to rise.

Overall, a gluten-free baking mix can be a convenient and reliable substitute for regular wheat flour in gluten-free baking, as long as the package instructions are followed and any necessary recipe adjustments are made.

Keto and Low-Carb Mixes

Lastly, Keto and low-carb baking mixes are specially formulated blends of flours and ingredients designed for low-carb and ketogenic diets. These mixes typically contain a combination of low-carb flours, such as almond flour, coconut flour, and flaxseed meal, along with other ingredients like baking powder, salt, and sweeteners such as erythritol or stevia.

The benefit of using a keto or low-carb baking mix is that it simplifies the process of combining different flours and ingredients, while ensuring that the resulting baked goods are both low in carbohydrates and suitable for a ketogenic diet.

Keto and low-carb baking mixes can be used in a variety of baked goods, such as muffins, cakes, cookies, and breads. However, it’s important to follow the instructions on the package, as different brands and blends may require varying amounts of liquid or other ingredients.

When using a keto or low-carb baking mix, it’s important to note that it may not always be a direct 1:1 substitution for regular wheat flour in a recipe. This is because low-carb flours have different properties than wheat flour, such as their ability to absorb liquid or their ability to rise.

In summary, a keto or low-carb baking mix can be a convenient and reliable substitute for regular wheat flour in low-carb and ketogenic baking, as long as the instructions on the package are followed and any necessary recipe adjustments are made.

Let me know if you have tried any of these in your cooking! Use the hashtags #taysbpkitchen and #flourseries

Taytsy Tips: Rice Flour | Flour Series

taysty tips

Unleash the Power of Rice: How This Flour is Taking Over the Baking World

Welcome to part three of my six-part series on flour.ย  We will dip into common, nut, alternative, ancient, specialty flour, and flour blends.ย  We’re talking about rice flour!

Rice flour is a type of flour made from finely ground rice. There are several varieties of rice flour, each with unique properties and uses in the kitchen.

vertical banner stating rice flours.

How it's Made

Rice flour is made by grinding uncooked rice grains into a fine powder. The rice grains can be either white or brown, depending on the desired outcome. The grinding process can be done using a high-powered blender, food processor, or grain mill. Once the rice is ground, it is sifted to remove any larger pieces and to ensure a fine texture. The resulting powder is then packaged and used as flour in baking and cooking. Rice flour is a staple ingredient in many gluten-free recipes and can also be used to thicken sauces and soups.

Rice Flours

Rice flour is a versatile ingredient that has been around for centuries, used in various cultures and cuisines worldwide. Whether following a gluten-free diet or just trying to mix up your flour routine, rice flour is a great alternative to traditional wheat flour. Its light, fine texture, and neutral flavor can be used in various baked goods, sauces, and even soups. This blog post will explore the different types of rice flour, from sweet white rice flour to brown rice flour and everything in between. So, whether you’re a seasoned baker or a beginner, join us as we dive into the world of rice flour!

Brown Rice Flour

Made from whole brown rice grains, brown rice flour is a nutritious option high in fiber and vitamins. It has a slightly nutty flavor and is great for gluten-free and low-carb baking and thickening sauces and soups.

White Rice Flour

Made from polished white rice, this flour has a mild flavor and is often used as a wheat flour substitute in gluten-free baking. It is also a popular ingredient in Asian cuisine, particularly for making noodles, cakes, and rice crackers.

Sweet White Rice Flour

A type of glutinous rice flour, sweet white rice flour is commonly used in Asian sweets and desserts. Its high starch content makes it a great thickener for sauces and soups, and it is also used as a binder in gluten-free baking.

Rice Starch

Rice starch is a fine powder made from the starch extracted from rice grains. It is a popular ingredient in gluten-free and low-carb baking as it provides structure to baked goods while keeping them light and tender.

In terms of nutritional value, rice flour is a good source of carbohydrates and is gluten-free. It does not contain significant amounts of protein, fiber, or vitamins and minerals, but it is a good alternative for those following a gluten-free or low-carb diet. When using rice flour, it is important to remember that it has a different behavior and texture than wheat flour and may require different ratios or additional ingredients in recipes.

Let me know if you have tried any of these in your cooking! Use the hashtags #taysbpkitchen and #flourseries

Taysty Tips: Nut Flour | Flour Series

taysty tips

Nuts About Flour: How Nut Flours are Making Waves in the Baking World

Welcome back to my six-part series on flour.ย  We will dip into common, rice, alternative, ancient, specialty flour, and flour blends.ย  This part is 2, and it is all about nut flour.

Nut flours, such as almond and hazelnut flour, are made from ground nuts and are a gluten-free alternative to wheat flour. Nut flours are high in healthy fats, fiber, and protein but can also be high in calories and fat.ย 

vertical banner stating nut flours.

Nut Flour

Nut flours are a type of gluten-free and low-carb flour alternative that are made from various types of nuts. They are a popular choice for people who are looking for a healthier option for baking or cooking and for those who follow a gluten-free, low-carb, or keto diet. Here are some of the popular types of nut flours:

In addition to providing healthy fats, protein, and fiber, nut flours also contain vitamins and minerals, such as vitamin E, magnesium, and potassium. However, it is important to remember that nut flours are calorie-dense, so it’s important to measure them carefully in recipes.

How it's Made

Nut flours are made from nuts that have been ground into a fine powder. The nuts are typically roasted first to enhance their flavor, and then they are ground using a food processor, blender, or nut grinder until they are a smooth and fine consistency. The process can vary depending on the type of nut and the desired end result, but the overall goal is to create a flour-like substance that can be used as an ingredient in baking, cooking, and other recipes. Some popular nut flours include almond flour, hazelnut flour, pecan flour, and macadamia nut flour. The process of making nut flours is similar to the process of making other flours, but it requires using a powerful blender or food processor to achieve the desired texture.

Almond Flour

This flour is made from ground almonds and is high in healthy fats, protein, and fiber. It is a great option for gluten-free and low-carb baking and is popular for making pastries, cakes, and bread.

Hazelnut Flour

Made from ground hazelnuts, this flour is rich in flavor and has a nutty taste. It is often used in gluten-free and low-carb baked goods and can be used as a substitute for wheat flour.

Peanut Flour

Made from ground peanuts, this flour is high in protein and fiber. It is often used in gluten-free and low-carb baking and is a popular ingredient in energy bars and protein powders.

Pecan Flour

Made from ground pecans, this flour has a sweet, nutty flavor and is high in healthy fats, fiber, and protein. It is often used in gluten-free and low-carb baking and is a popular ingredient in cakes, cookies, and pie crusts.

Walnut Flour

This flour is made from ground walnuts and is high in healthy fats and protein, and has a rich, nutty flavor. It is often used in gluten-free and low-carb baking and is a popular ingredient in cakes, cookies, and pie crusts.

Let me know if you have tried any of these in your cooking! Use the hashtags #taysbpkitchen and #flourseries

Taysty Tips: Common Flour | Flour Series

taysty tips

Flour: It's More Than Just Powdery Goodness!

Welcome to my six-part series on flour.ย  We will dip into nut, rice, alternative, ancient, specialty flour, and flour blends.ย  First are the common flour types found in most United States grocery stores.ย 

Have you ever walked into the baking aisle at the grocery store and felt overwhelmed by the different types of flour on the shelves? Well, fear not, my baking-enthusiast friends, because I’m here to demystify the world of flour for you!ย 

Tay's BiPolar Kitchen Flours Blog Part 1

The Grains

There are many types of grains that can be used to make flour, each with its own unique properties and characteristics. Here is a list of some of the most commonly used grains:

  • Wheat: Wheat is one of the most commonly used grains for making flour. It is a staple food in many cultures and is used to make a wide range of products, including bread, pasta, and pastries.
  • Corn: Corn is another popular grain used to make flour. It is often used in making cornbread, tortillas, and other traditional dishes.
  • Rice: Rice flour is made from ground rice and is often used in making Asian foods, such as rice noodles, rice crackers, and rice cakes.
  • Oats: Oat flour is made from ground oats and is often used in making baked goods like cookies, muffins, and bread.
  • Barley: Barley flour is made from ground barley and is often used in making bread and other baked goods.
  • Rye: Rye flour is made from ground rye and is often used in making bread and other baked goods.
  • Millet: Millet flour is made from ground millet and is often used in making flatbreads and porridge.
  • Sorghum: Sorghum flour is made from ground sorghum and is often used in making gluten-free bread, muffins, and cakes.
  • Buckwheat: Buckwheat flour is made from ground buckwheat and is often used in making pancakes, noodles, and other baked goods.
  • Quinoa: Quinoa flour is made from ground quinoa and is often used in making gluten-free bread, cakes, and muffins.

Each type of grain used to make flour has its own unique nutritional profile and flavor, and is used for different purposes in baking and cooking.

How It's Made

Commercial flour growing and making involves the large-scale production of grains and other raw materials for the purpose of milling them into flour. The process typically involves the following steps:

  • Growing and harvesting: The grains, such as wheat, are grown on large farms using specialized equipment and techniques. They are then harvested using combine harvesters, which separate the grains from the straw and other plant material.
  • Transport and storage: The harvested grains are then transported to storage facilities, where they are stored in silos or other containers until they are ready to be processed.
  • Cleaning and conditioning: The grains are then cleaned to remove any foreign materials, and conditioned to ensure that they have the correct moisture content for milling.
  • Milling: The grains are then milled into flour using specialized equipment, such as roller mills, hammer mills, or stone mills. The flour is then sifted to remove any impurities or coarser particles, and graded according to its protein content and other characteristics.
  • Packaging and distribution: The finished flour is then packaged in bags or other containers and distributed to customers, such as food manufacturers, bakeries, and grocery stores.

Commercial flour growing and making is a complex process that requires specialized knowledge and equipment. It is an essential part of the food industry, providing the flour used in a wide range of products including bread, pasta, and baked goods. The quality of the flour produced through commercial milling can be influenced by a number of factors, including the quality of the raw materials, the milling method used, and the storage conditions.

Flour vs. Meal

The difference between flour and meal is the coarseness of the grind. Flour is ground more finely than meal accounting for its texture. Meal generally refers to a coarser grind of grains, often corn, with a more substantial texture and distinct flavor. The distinction between flour and meal can vary depending on regional usage and the type of grain being ground.

White vs. Whole Wheat

The grinding process for flour and whole wheat involves converting entire grains into finer powder that can be used for baking and cooking. The process starts by selecting high-quality grains, such as wheat, corn, or barley, and cleaning them to remove any impurities or contaminants. The grains are then passed through a series of rollers, which break down the kernels into smaller and smaller pieces. This is done several times until the desired texture is reached.

For whole wheat flour, the entire grain is used, including the bran, germ, and endosperm, which gives it its distinctive nutty flavor and more nutrients than refined flours. On the other hand, the bran and germ are removed for white flour, resulting in a finer texture, lighter color, and lower nutrient content.

In the final stage of the process, the flour is sifted to remove any remaining impurities or debris, and the resulting product is packaged and sold. The grinding process is designed to preserve the quality and nutritional content of the grains while also ensuring that the flour is safe and suitable for use in various baked goods and cooking applications.

Protein & Gluten

The protein content in flour affects the gluten formation in the dough. Gluten is a protein that gives dough its elasticity and helps it to rise. When flour is mixed with water, the gluten proteins form long, stretchy strands that give the dough its structure and texture.

The amount of gluten formed depends on the protein content of the flour. Flours with a higher protein content, such as bread flour, will form more gluten and result in a chewier, denser texture. Flours with a lower protein content, such as cake flour, will form less gluten and result in a lighter, more delicate texture.

In summary, the protein content of flour is important because it affects the gluten formation in the dough, which in turn affects the texture and structure of the finished baked goods. Different types of flour with varying protein content are used for different purposes in baking to achieve the desired texture and flavor.

Bleached vs. UnBleached

Bleached flour is treated with chemicals such as benzoyl peroxide, chlorine dioxide, or nitrogen dioxide to speed up the aging process and improve the flour’s texture and appearance. This process can change the flour’s flavor, texture, and nutritional profile, so some bakers prefer to use unbleached flour made from flour that has not been treated with any chemicals and is allowed to age naturally. The nutritional content and flavor of bleached and unbleached flour can be similar, but unbleached flour may have a slightly more robust flavor and retain more nutrients.

All-Purpose

As the name suggests, it is made from a blend of hard and soft wheat and has a 10-12% protein content. All-purpose flour is enriched with vitamins and minerals, including iron, niacin, thiamine, and riboflavin. This flour is excellent for everyday baking, from cookies to cakes to bread.

Whole Wheat

Next, we have whole wheat flour, which is made from the entire wheat berry, including the bran, germ, and endosperm. Because of this, it packs a protein punch containing 14-16%. Whole wheat flour is a good source of fiber, protein, vitamins B and E, and minerals such as iron, magnesium, and zinc. It is also a good source of antioxidants.ย  It’s made from hard wheat, is great for hearty bread, and gives baked goods a nutty flavor.

White Whole Wheat

Whole wheat white flour, also known as white whole wheat flour, is a type of whole wheat flour that is made from white wheat instead of traditional red wheat. It has a lighter color and milder flavor than conventional whole-wheat flour made from red wheat. White whole wheat flour still retains all of the health benefits of whole wheat flour, such as high fiber content and being a good source of protein and vitamins. White whole wheat flour is a good source of fiber, protein, vitamins B and E, and minerals such as iron, magnesium, and zinc, like traditional whole wheat flour.ย ย 

White whole wheat flour can be used in various recipes, including bread, pancakes, muffins, and more. It’s a great option for those who want the health benefits of whole wheat flour but prefer the lighter color and milder flavor.

White Whole Wheat vs. Whole Wheat

The main difference between white whole wheat flour and traditional whole wheat flour is the type of wheat used. White wheat has a milder flavor and lighter color, while red wheat has a stronger, nuttier flavor and darker color. The milling process is the same for both types of flour, with the bran, germ, and endosperm all being included, making them whole-grain flour.ย 

Pastry

Pastry flour falls somewhere in between all-purpose and whole wheat flour in terms of protein content, clocking in at 9-10%. This flour is made from soft wheat and is perfect for delicate pastries, pie crusts, and cakes that need a tender crumb. Pastry flour has a lower protein content compared to whole wheat flour, but it is still a good source of fiber and vitamins B and E.

Whole Wheat Pastry

Whole wheat pastry flour is a hybrid made from soft wheat but still retains some of the bran and germ found in whole wheat flour. It has a protein content of 9-10%. This flour is perfect for delicate pastries and baked goods that need a tender crumb but still want the nutty flavor of whole wheat flour.ย  Like whole wheat flour, whole wheat pastry flour is a good source of fiber, protein, vitamins B and E, and minerals such as iron, magnesium, and zinc.

Cake

Cake flour, made from soft wheat, is the featherweight of the group, with a protein content of just 8-9%. This flour is perfect for cakes that need a tender, delicate crumb.ย  Cake flour has a lower protein content compared to other flours, but it is still a good source of fiber and vitamins B and E.

Cake vs. Pastry vs. Whole Wheat Pastry

Cake flour, pastry flour, and whole wheat pastry flour are all types of flour that are commonly used in baking. Here are some of the key differences between these three types of flour:

  1. Cake flour: Cake flour is a very fine-textured flour that is made from soft wheat. It is lower in protein than other types of flour, which helps to produce a tender, delicate crumb in cakes and other baked goods. Cake flour is often used in recipes that call for a light and fluffy texture, such as sponge cakes, angel food cakes, and chiffon cakes.

  2. Pastry flour: Pastry flour is a slightly coarser flour than cake flour, but still finer than all-purpose flour. It has a protein content that is lower than all-purpose flour but higher than cake flour. Pastry flour is often used in recipes for pie crusts, tarts, and other pastry doughs that require a delicate and flaky texture.

  3. Whole wheat pastry flour: Whole wheat pastry flour is made from soft wheat, just like cake and pastry flour, but is ground from the whole wheat kernel. This means that it contains more fiber and nutrients than regular cake or pastry flour. Whole wheat pastry flour is often used in recipes for muffins, scones, and other baked goods that require a delicate texture but also have a more wholesome flavor.

In general, the choice of flour will depend on the specific recipe being used and the desired texture and flavor. Cake flour is the best choice for cakes and other baked goods that require a light and fluffy texture, while pastry flour is a good choice for pie crusts and other pastry doughs that require a delicate and flaky texture. Whole wheat pastry flour is a good choice for baked goods that require a more wholesome flavor and texture, but still need to be delicate and tender.

Bread

Bread flour, made from hard wheat, is the heavyweight champion of the group, with a protein content of 12-14%. This flour is ideal for, you guessed it, bread! Its high protein content means it can handle the rigors of kneading and rising, producing a chewy, crusty loaf of bread that’s the stuff of dreams.ย 

Bread flour is higher in protein than all-purpose flour, making it a good source of protein, fiber, vitamins B and E, and minerals such as iron, magnesium, and zinc.

All-Purpose Baking Mix

Bisquick is an example of a pre-mixed baking mix that can be used to make various baked goods, including pancakes, waffles, and biscuits. It was first introduced in the 1930s and has become a staple in many kitchens. Bisquick is made from a blend of wheat flour, leavening agents, and vegetable shortening.

One of the biggest advantages of baking mixes is their versatility. Not only can they be used for pancakes, waffles, and biscuits, but also as a base for casseroles, dumplings, and more. Additionally, the premixed blend saves time in the kitchen, making it a popular choice for busy families and those who enjoy cooking.

In terms of nutrition, they are not the healthiest option, as they are high in calories, carbohydrates, and fat. However, low-fat versions are available for those watching their calorie intake.

Self-Rising

Last but not least, we have self-rising flour, the overachiever of the group. This flour is all-purpose flour with baking powder and salt added, making it perfect for quick bread, biscuits, and other baked goods that need a little extra lift.ย  Self-rising flour is typically enriched with iron, niacin, thiamine, and riboflavin, and also contains added baking powder for leavening.

There you have it, folks! The world of flour demystified. Whether you’re a beginner baker or a seasoned pro, this guide will help you navigate the shelves and choose the perfect flour for your next baking adventure. Happy baking!

Let me know if you have tried any of these in your cooking! Use the hashtags #taysbpkitchen and #flourseries

7 of My Favorite Flavor Combinations

7 of my favorite flavor combos

Why Use Flavor Combinations?

My seven favorite flavor combinations serve a specific purpose in my kitchen – to make cooking on the fly easier.ย  They are ingrained into my head and make whipping up a meal effortless.ย  I only have to decide which places I wish to delve into.ย  I draw inspiration from regions worldwide, and I am always looking to add a new favorite to the list.ย 
ย 
These combinations are well-balanced and easily adjustable to my mood, accouterments, or the items being prepared.ย  Mostly, they lose guides to build upon.ย  When balancing flavors, I use several elements, such as salt, savory, sweet, bitter, sour, and spicy.ย  There are several officially recognized flavor profiles that combine smell and texture to make a meal feel satisfying.ย 
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This is one reason having a well-stocked pantry is very helpful.ย  However, be mindful of the fact that herbs and spices have a shelf life of about six months before they start to degrade.ย  You can get more time out of your spices if you pay them whole and grind them as needed.ย ย 

The Combos

Southern Italian: Tomato, fresh basil, Mediterranean oregano, fresh flat-leaf parsley and garlic (from the clove), brown onion, vodka, and a touch of sugar. Pretty much the base for all my tomato pasta sauces.
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Mexican: Fresh cilantro, Mexican oregano, cumin, white onion, garlic, and chilies (fresh, dried, and ground varieties). My go-to when I want to add Mexican flavors to my dish.
ย 
Broad Chinese: Fresh ginger, garlic, green onion, sesame oil, and honey. I love this on salmon, chicken, beef short ribs, green beans, and cucumbers.
ย 
Various: Toasted ground cumin, coriander seed, and lemon. This mixture is my favorite for baked and pan-fried white fish.
ย 
Baking: Cinnamon, ginger, nutmeg, clove, allspice, cardamom, brown sugar, and vanilla. This blend is fantastic with pumpkin or sweet potato and apple or pear. I adjust the amounts of each spice depending on the recipe.
ย 
Beef Flavor: Worcestershire sauce, onion powder, and garlic powder. This combo is the base for my beef burgers or burgers I want to mimic beef. I will also add mushroom powder if using ground chicken or turkey.
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Poultry or Pork: Ground thyme, sage, rosemary, onion powder, mustard powder, fresh flat-leaf parsley, garlic, and paprika. This combo I use on pork chops and pork tenderloin. It is good on chicken, but I usually omit the mustard powder.
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I use kosher salt and black pepper (peppercorns) in most of these flavor profiles. However, I often swap out for white or Szechuan peppercorns.

Your Turn!

I hope you enjoyed my favorite flavor combos!ย  Please share this post on social media and tell me your favorite combinations by using the hashtag #TBPKFlavor. Alternatively, you can drop a comment below!ย  ย Be sure to check back often, or better yet, sign up for post notifications!ย ย 

Holiday Depression: Tears On My Pillow

Gray pillow case with wet spot from crying. holiday depression, hating holidays, coping, resentment

Holiday Vs. Seasonal Depression

Holiday depression happens to more people than most realize, not to be confused with seasonal depression (seasonal affective disorder), which deals with changing seasons.ย ย Holiday depression can hit hard when traditional structures do not apply to a person, which is my situation.ย  At various times of the year, some celebrations are supposed to help us recognize and appreciate special people and the things in our lives.ย  However, some of us are missing the special people or currently do not identify any reasons to celebrate.ย  For us, the holidays can be a time of great stress, as I experienced this Mother’s Day.ย 

Rarely do I remember Mother’s day in advance. It does not prompt me to remember my birth mother, my mom, or Grams when I do. I do not think about my miscarriages, my furbabies Trinity, or Thaddeus. Nor do I think about my friends who are mothers.ย However, I often feel deep sadness, resentment, anger, jealousy, self-pity, self-loathing, suicidal ideation, fear, worthlessness, hopelessness, loneliness, and unworthiness, my darkest emotions.ย  It only takes a glance at the calendar for me to realize the genesis of these feelings.ย 

Around almost every holiday for 15+ years, those emotions have bloomed. Currently, that’s my life; those feelings are the undercurrent that runs through my veins. They are weeds that lurk in my garden, waiting for my defenses to fail or falter. Those seeds were planted by trauma, nourished by mental illness, and blossomed from the rays of my skewed perspective.

Coping with Holiday Depression

Actively, I continue to dismantle the effects of my experiences, but that process can be extremely challenging, painful, and disruptive. Digging around in the dirt to find the source of the weeds is exhausting and perilous. There is a risk that I will unearth something which can knock me on my butt and take me out of commission. I have been in a cycle of discovery, acknowledgment, acceptance, and realignment for years. The toll is too much at times, leading me to an alternative coping mechanism.

A therapist once told me that it is not always necessary to resolve a traumatic event. There is a possibility that my mind would not accept it or wrap my mind around it to process it. The event has altered me in a particular and significant way that could lead to a chain reaction of emotional and mental damage. However, they continued by saying it is possible to deal with the behaviors born from the event. To reframe and reshape them, which could, in time, soften the blow to my mental and emotional state if and when I was ready to start digging in the weeds around the issue.

This technique has worked for me beyond the realm of holiday depression.ย  Furthermore, this method is not a substitution for healing or processing trauma but another coping skill in my bag.ย 

Will Things Change?

One of the most brutal truths I had to accept was that not everything would be resolved in a neat package. I may not be able to work it all out and be okay with everything. The reality may be that the best I can expect is acceptance. Acceptance that it happened changed me, and I have to live with it. I can dress it up in ways to make sure it is not wreaking havoc in my life, but it may continue to trigger me forever.

At the end of the day, I may never enjoy the holidays again. Nonetheless, I can learn to live with them peacefully.

Let me know in the comments if you struggle with the holiday depression and how you make it through. While I tend to shine a brighter light on mental health wellness, it is equally meaningful to normalize that the process is not all roses and sunshine.  Therefore, I will write more about these things under the personal experience and reflections category. 

Perspective: A Bird’s Eye View

perspective
How a Change of Perspective Can Effect Understanding

I was in Big Lots having a whole out-of-body experience because my imagination jumped up and started sprinting toward my thoughts on perspective.ย 

So, my ex-bf is the tallest person I have ever seen and probably one, if not the tallest, I have heard of that is not a celebrity. When I was in Big Lots looking at the extendable dusters, it struck me that, generally speaking, he would not need a product like this.ย 

I started trying to picture what that must be like. However, that quickly turned into walking into a room and undoubtedly seeing the dusty tops of everything. Literally ๐Ÿ‘๏ธ to eye with corner cobwebs and inch-thick dust rugs on the top of bookshelves. Meanwhile, I look up into the corner, asking, is that web or a shadow?

Perspective man. It can change so much. We can see how our lens, through which we move through the world, affects how we understand and interact with it. Moreover, if we can pause to look at the world from someone’s point of view, we can gain valuable understanding and compassion for one another.ย 

He can look at me, thinking how nice it is not to duck all the time, but it sucks that she needs step stools to reach the top shelf. I can ponder his view by noting how hard it must be to find clothes; however, it is neat to have a visual aspect of the world that the majority does not get.

Standing in each other’s shoes can widen our perspective and align us with a deeper understanding of ourselves, the world, and those who inhabit it. One key is always looking with a heart of comprehension, not judgment or shame. Be open to learning.

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Poached Whole Chicken

raw chicken for poached whole chicken post

Poached Whole Chicken is juicy and tender with hundred of uses in the culinary world.ย  From soup to quick meals having poached chicken on hand will come in clutch at mealtime.ย  I always have dark, white, and mixed chicken in my freezer.ย  Use the meat in almost any recipe that calls for canned or rotisserie chicken.ย ย 

Regardless of it is longer cooking time, this recipe is straightforward to prepare.ย  If time is a problem, an Instant Pot can help. Moreover, boneless and skinless chicken breast and thighs and bone-in and skin-on legs, thighs, breasts, and wings provide another way to save time.ย  However, boneless and skinless options will yield a broth instead of a stock.ย 

What is Poaching?

Simply stated, poaching is simmering food in liquid on the stovetop.ย  It is an excellent cooking method for fruit, eggs, chicken, vegetables, and fish since it does not break down food or rob its moisture.

Furthermore, the simmering liquid ranges from broth to wine, depending on the desired flavors. Fruit is often poached in wine.

Aromatics are also used to impart flavor into the food.ย  Typically, onions, celery, carrots, whole peppercorns are added to the poaching liquid; however, stronger flavors such as whole cloves, star anise, and ginger can be used. On the other hand, water alone may be more appropriate, like when poaching eggs.ย 

While using an Instant Pot, is technically not poaching it does provide very similar results in about a quarter of the time. Cooking time will vary depending on the size of the bird.ย  Refer to your manual for directions.

Uses for Poached Chicken

Poached Whole Chicken is great for chicken salad, leafy salads, soups, stews, enchiladas, tacos, sandwiches, and casseroles.ย  The list goes on and on.ย  Furthermore, this recipe keeps the ingredients simple to allow for customization in the final dishes.ย 

It can be especially beneficial for those on a special diet such as soft foods.ย  Poached chicken has been on the menu for dieters for years.ย ย 

Additionally, a delicious collagen-rich stock is leftover waiting for use in other dishes once the chicken finishes cooking.ย  The stock can serve as a flavor base for soups, gravies, stews, rice, and more.

Poached Whole Chicken

Tender and delicious whole poached chicken is versatile, and you can use it in unlimited ways.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Cuisine: American, Poultry
Servings: 8
Calories: 337.99kcal
Author: Tay M.

Ingredients

  • 1 whole chicken 3 to 4lbs
  • ยฝ tsp black peppercorns whole
  • 3 cloves garlic crushed
  • 2 ribs celery
  • 1 large carrot
  • 1 onion brown
  • 2 bay leaves dry
  • ยฝ bunch flat-leaf parsley
  • Salt optional

Instructions

  • In an eight-quart stockpot or dutch oven, add chicken
  • Optional add remain ingredients, except the salt, to a square of cheesecloth. Tie off with twine and add to the pot.
  • Add enough water to cover completely.
  • Bring to a boil, then drop the heat to low
  • Simmer for 60 to 80 minutes.
  • Remove from heat when the external temperature reaches 160F on a culinary thermometer.
  • Cover and allow to cool in stock until cool enough to handle
  • Remove cheesecloth if using, then strain. Reserve the leftover stock.
  • Discard skin and bones.

Notes

Store stock for up to 3 days in the refrigerator or six months in the freezer.
Use the chicken for soups, salads, sandwiches, and much more.

Nutrition

Serving: 3g | Calories: 337.99kcal | Carbohydrates: 3.46g | Protein: 28.44g | Fat: 22.7g | Saturated Fat: 6.49g | Trans Fat: 0.15g | Cholesterol: 112.5mg | Sodium: 122.2mg | Fiber: 0.91g | Sugar: 1.27g | Vitamin A: 155.15IU | Vitamin C: 9.81mg | Calcium: 36.33mg | Iron: 1.76mg
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Glamour Magazine’s 2021 Community College Women of the Year

glamour community college women of the year

Glamour Community College Women of the Year

How it Started

It has taken three months for me to sit down and write about July 13, 2021, when I was named one of Glamour Magazine’s Community College Women of the Year. Since then, I have been riding a wave of emotions as I processed this enormous acknowledgment placed before me.

In late May, I received a Zoom chat message from my boss in the Writing Lab that only said, “You may receive an email from some thing I filled out. I am not sure lol.”

I replied to him with a resounding, “Ok!” Oddly, I had no idea what he was talking about in his message. Usually, I am pretty curious, but I did not ask any of the questions spring up in my mind for some reason. However, on June 3, 2021, an email answered all my questions. My boss had nominated me for Glamour Magazine 2021 College Women of the Year, community college edition. I received a request from Perrie Samotin, the digital director of Glamour, in my school’s email account. She wanted to speak with me about my nomination.

The Setup

The very next day, which was a Friday, I found myself nervously waiting for a Zoom call to start with Sam. We spoke briefly, about ten minutes. Mostly, we talked about myself and my goals. At the end of the meeting, she mentioned the editor-in-chief, Samantha Barry, likes to speak with candidates and would be available for a quick five-minute conversation. I agreed, but little did I know I was not prepared for what happened next.

The following Monday was the date set to meet with “Sam.” There was a lot of the hustle and bustle around getting an agreement signed to use parts of the Zoom called with the EIC for promotional reasons. I did not have objections and got the forms over ASAP to ensure everything was in place for Monday. They also asked for my phone number. At this time, I only had a small thought in the back of my head that all these preparations were somewhat extensive for a short chat.

In truth, I started thinking maybe I had already been selected, and the fanfare was in place to make the announcement. However, I could not get my hopes up. I spent the weekend combating the “what-if?” voice tap dancing around my head.

A Surprise Coming

Glamour made the official announcement on July 13, 2021, and my college and local media picked up the story along with Spectrum Newsย andย WHIO, who came to my home to interview. I had features with Dayton.com, Dayton Daily News,ย Sinclair Community College,ย Today.com. In addition to the articles written for theย Glamour website.

Margarita Harris is the fantastic writer who interviewed me for myย profile on Glamour. I love how the piece turned out, and it made me sob uncontrollably. There were seven winners in total, and two of us spoke with the FLOTUS.

For me?

Finally, Monday evening rolls around with me, ready to make a good impression in a limited amount of time. I decided just to let my natural personality fly and see what happens. I donned my best Naruto X Hello Kitty T-shirt and perched comfortably in my chair. As I waited, I would get text messages from the Glamour staff asking, reassuming they were coming. No worries, I would have waited as long as needed. I was already in the Zoom meeting, just waiting on Sam to turn on her camera.

When the camera clicked on, it was not Sam Barry, editor-in-chief of Glamour Magazine. Instead sat Dr. Jill Biden, First Lady of the United States (FLOTUS), staring back at me. In all honesty, I thought it was someone’s Zoom background until she started to speak.

To say it was a surprise would be the biggest understatement of my life.ย 

The Aftermath

Looking back, I had not thought much about it at the time, but I was mentally exhausted. Oddly enough, I did not understand how extended excitement could wear me out. It is so engaging and funny how I can continue to learn about myself well into my 40s.

It has been since early June that I have been on various emotional or mental highs. I knew the lows could be draining but not the joys too. Daniel, my therapist, and I had talked about this for several weeks.

Consequently, I admit it had been a little different being in a state of gratitude, humbleness, and modesty, excitement, and so on at the same time. While I am used to being my own cheerleader, it’s how I built my self-esteem, self-worth, self-love, and self-respect; it was weird that so many are cheering me on. Often, I have felt bad for not knowing how to respond aside from politely.

Shortly after the announcement, I had a celebratory party at my home. It was beautiful seeing my living room full of friends from work, school, and other places. It had me in tears; I have never felt this visible in my life.

It is beautiful.

Glamour community college women of the year drawing with seven women of varying ages and ethnicities.
drawing of Tay Mosely glamour community college women of year
First Lady Dr. Jill Biden and Two students via zoom. Glamour community college women of the year
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The Closeness of Friends

the closeness of friends

Talking with my boyfriendย (an introduction post about him will come once there is more water under that bridge)ย this morning, I realized how far removed the idea of doing things with family is to me. It is somewhat weird that people see and talk to family members every day or regularly. For me, this feeling extends beyond family into friendship. The last of my immediate family passed away in 2004. However, it was closer to 2002 since we had all been together. My late mother kept the family close; therefore, without that anchor, we drifted away.ย 

Neediness vs. Trust

I routinely say, “Oh, I do not need to talk to my friends everyday or consistently. I am not that needy.” In reality, I am that destitute for the closeness of friends. When I finally do see my friends, I never want it to end. I try to have conversations with delivery people, rideshare drivers, clerks, cashiers, and sometimes various customers. Obviously, I crave bonds with other humans.ย 

If it is not neediness, then what is the obstacle? My concern was trust. I did not want to establish a regular routine because if it was broken, I would be crushed. I love my friends and truly desire full ties with them. Therefore, I want to lean deeper into understanding that variance does not necessarily mean a lack of affection or loyalty. Moreover, I want to trust there is no aim to be hurtful. Of course, loved ones hurt each other; there are no guarantees, but generally, this happens by mistake.ย 

Maintaining Friendships

whats next banner friendship

Frequently I have said, “the hard work is never done.” Just like most things in life, there are layers. Wellness is among that group because we continue redefining and shaping our understanding of the world as we interact with it and our perceptions change. As we move through the layers, some artifacts of our thinking become nuanced while others take bold strides. Consequently, we often find ourselves adjusting our beliefs and tendencies throughout our lives.ย 

Moving forward, it will be important to me to nourish my friendship ties in an effort to be more connected with my world. Friends and family are a blessing from the universe. Making and keeping companions is a skill that many have problems mastering. While I may not be an expert in that realm, I intend to spend more time nurturing current connections and fostering new ones.

I am starting to realize nothing feels quite like the closeness of friends and family.ย ย 

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