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Tag: baking soda

  • 10 Plant Partnerships That Will Triple Your Harvest (Gardeners Shocked!) –

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    I learned that one simple gardening trick can boost harvests quickly while cutting pest numbers almost in half. The trick is companion planting: nature’s way of helping plants work better together.

    After many seasons of trial and error, this method turned my weak veggie beds into a healthy, busy garden in no time.

    No need to stress about fancy layouts. These 10 plant partners work well with little effort. Ready to match plants the easy way? Let’s go.

    Plant Partners That Work Wonders

    1. Tomatoes & Basil: A Reliable Match

    This pair isn’t just delicious on the plate. Basil’s strong smell helps keep away pests like aphids and hornworms that usually bother tomatoes.

    Growing them together can even make tomatoes taste better. (Seriously. My tomatoes tasted so much better once I planted basil beside them.)

    2. Carrots & Onions: A Simple Defense

    Carrot flies can wipe out a crop fast, but onions help block them. In return, carrots help loosen the soil for onion bulbs. They just work well together.

    3. Corn & Beans: The Old “Three Sisters” Duo

    This old planting method makes sense. Beans add nitrogen to the soil, which corn needs. The corn stalks give the beans something to climb. It’s a natural setup that works smoothly.

    4. Cucumbers & Nasturtiums: The Decoy

    Nasturtiums act like bait, pulling pests like aphids and beetles away from cucumbers. They also have pretty flowers that you can eat with a pepper-like taste.

    5. Peppers & Marigolds: Root Protectors

    A common mistake is planting peppers without help. Marigold roots release compounds that chase away nematodes that damage pepper roots.

    Some studies show that marigolds can reduce nematode populations by up to 90%. Their blooms look nice, too.

    6. Lettuce & Radishes: Soil Helpers

    Radishes break up compacted soil, allowing lettuce roots to grow deeper. This makes lettuce stronger on hot and dry days. Radishes also grow fast, so you get an early harvest while waiting for your lettuce.

    7. Squash & Borage: Bee Magnets

    Squash needs more bees, and borage attracts them. These bright blue flowers pull in loads of pollinators and help keep pests away from squash. Knowing this pairing gives you better fruit.

    8. Potatoes & Horseradish: A Surprise Team

    This pair sounds odd, but it works. Horseradish contains natural compounds that help keep potatoes strong and beetles away. Plant horseradish at the corners of the potato bed for protection.

    9. Strawberries & Thyme: Berry Guards

    Slugs love strawberries, but thyme helps stop them with its strong scent. Thyme also acts as ground cover, keeping berries off the soil and reducing fungal problems. Simple and smart.

    10. Cabbage & Dill: Friendly Bug Attractors

    Dill doesn’t chase pests. Instead, it brings in helpful insects like ladybugs and lacewings that eat cabbage worms. It’s like having tiny guards watching over your cabbages.

    Why Companion Planting Works

    Companion planting is more than old advice. It’s backed by how plants interact. They use scents and root signals to communicate with one another. The results can be big:

    • Less pest damage, fewer sprays
    • Better pollination
    • Grow more in small spaces
    • Better soil use
    • Shade where needed

    When you match plants well, everything grows better together.

    How To Start

    Try just two or three partner groups this season. Watch how plant health, pest problems, and harvest amounts change.

    Remember: it’s not just about putting plants next to each other. It’s about letting them support each other. Keep them close but not crowded; about 12–18 inches apart works for most pairs.

    With the right partners, your garden becomes a group that works together instead of single plants growing alone. That’s the goal for most of us anyway.

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    Gary Antosh

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  • Baking soda and water: Could this new trend actually have health benefits? – WTOP News

    Baking soda and water: Could this new trend actually have health benefits? – WTOP News

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    An old pantry staple is made new again as many online creators are sharing videos of themselves mixing baking soda into water for its presumed health benefits.

    An old pantry staple is made new again as many online creators are sharing videos of themselves mixing baking soda into water for its presumed health benefits.

    “I think it’s becoming more popular because of the social media aspect of it,” said Dr. Christie Youssef, a family medicine practitioner with Kaiser Permanente in Fair Oaks, Virginia.

    But just how healthy is this concoction and why are so many people doing it?

    “What people are doing is drinking baking soda in an effort to reduce the acidity in the muscles — the working muscles,” Youssef explained. “This leads to less muscle fatigue, improved performance … especially with heavy exercise.”

    She said the thinking here is simple: some claim that sodium bicarbonate, the compound that makes up the baking soda, could help raise the pH level in the blood, improving performance during exercise like cycling, running or weightlifting.

    While Youssef said the alkaline properties of baking soda could give credence to this theory, there’s little-to-no documented scientific evidence that this is the case.

    And yet, people are doing it. It has a name too.

    @daddybrownn Drink baking soda before working out to reduce fatigue! #bakingsoda #fatigue #endurance #lift #exercise #workout #health #gym #gymtok #gains #healthy #preworkout #muscle #fitness #hack #hacks #lifehack #fitnesshack #fitnesshacks #tipsandtricks #foryou #foryoupage ♬ original sound – daddybrownn

    “This new ‘soda loading’ is kind of the new thing we’re seeing,” Youssef said.

    She said baking soda also has other, more well-known health benefits. Its higher pH balance makes it an ingredient in antacids and can help with heartburn and acid reflux.

    But there are risks on the flip side of that.

    “You do not want to make your stomach too alkaline,” Youssef warned. “The stomach acid that’s used for protection and digestion will not have the same function, and you run the risk of having abdominal discomfort, nausea, vomiting, in some cases, diarrhea.”

    Youssef said the main worry here is that the digestive and physiological issues that come with ingesting too much baking soda could outweigh the potential benefits for some.

    She also said consuming too much baking soda “will make you need to urinate more.”

    When this happens, you could be expelling valuable electrolytes, potassium and water from your body, which could lead to severe dehydration, headaches or nausea.

    “Use it with caution, use it in moderation. And just remember that, in the big picture, exercise, diet, lifestyle modification — those are the best ways of staying fit and healthy,” Youssef said.

    If you do decide to give this trend a try, she said there’s little scientific information out there when it comes to a recommended dosage of baking soda to consume. Typically, she said those who are trying to treat acid reflux and heartburn are told to take 3 teaspoons a day.

    So, for this trend, Youssef said, “Anywhere from 2-3 teaspoons a day is safe. No more than 5 teaspoons a day.”

    “But, there’s no magic shortcut to becoming fit, no ultimate substitute, other than changing your lifestyle and staying active to reach your goals,” she added.

    Get breaking news and daily headlines delivered to your email inbox by signing up here.

    © 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.

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    Matt Kaufax

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  • Chocolate Zucchini Bread

    Chocolate Zucchini Bread

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    This is a deliciously decadent quick bread.

    This Chocolate Zucchini Bread recipe is packed with rich chocolatey flavor with lots of goodness from zucchini and applesauce.

    It’s great for breakfast or a quick and tasty snack.

    slices of Chocolate Zucchini Bread on a plate with butter on top
    • This double chocolate zucchini bread is so rich and moist; everyone loves it!
    • It’s easy to make with simple ingredients.
    • It has so much chocolate flavor that it’s almost like a dessert for breakfast.
    • Like my usual zucchini bread recipe, this recipe freezes well.
    applesauce , eggs , salt , brown sugar , sugar , baking soda , cocoa , chocolate chips , oil , vanilla , flour , baking powder , oil , zucchini with labels to make Chocolate Zucchini Breadapplesauce , eggs , salt , brown sugar , sugar , baking soda , cocoa , chocolate chips , oil , vanilla , flour , baking powder , oil , zucchini with labels to make Chocolate Zucchini Bread

    Ingredients for Chocolate Zucchini Bread

    • Zucchini: If using small to medium zucchini, there is no need to peel them. If using large garden zucchini, peel the skin if it is tough and scrape out the seeds if needed. Garden zucchini can vary in how much moisture it has. If it’s very wet, you can squeeze a tiny bit of excess moisture from it.
    • Chocolate: Unsweetened cocoa powder adds the chocolaty flavor to this bread along with mini chocolate chips.
    • Flour: This recipe uses all-purpose flour and has not been tested with other varieties.
    • Oil: A blend of applesauce and oil adds just the right texture. You can use all oil if needed – ensure you’re using a light-flavored oil in this recipe.

    How to Make Chocolate Zucchini Bread

    1. Whisk the dry ingredients in a large bowl.
    2. In a medium bowl, whisk sugar with the wet ingredients.
    3. Add wet ingredients to dry ingredients. Fold in zucchini and chocolate chips.
    4. Pour batter into loaf pans and bake (per the recipe below).
    loafs of Chocolate Zucchini Bread in the panloafs of Chocolate Zucchini Bread in the pan

    Storing Chocolate Zucchini Bread

    • Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days.
    • Like most quick breads, chocolate zucchini bread freezes beautifully as slices or a whole loaf.
    • Freeze a loaf for up to two months after wrapping it tightly in plastic wrap. Slices can be frozen on a baking sheet and transferred to a zippered bag. Pop them into a plastic bag before school or work and they’ll be thawed in a couple hours.

    More Zucchini Favorites

    Did you like this Chocolate Zucchini Recipe? Be sure to leave a comment and rating below!

    loaf of Chocolate Zucchini Bread cut into slicesloaf of Chocolate Zucchini Bread cut into slices

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    Chocolate Zucchini Bread

    Decadently moist and sweet, this chocolate zucchini bread is as easy as it is delicious.

    Prep Time 15 minutes

    Cook Time 1 hour

    Total Time 1 hour 15 minutes

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    Prevent your screen from going dark

    • Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.

    • Grate the zucchini with the large holes on a box grater.
    • In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

    • In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.

    • Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.

    • Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.

    • Transfer the bread to a wire rack to cool completely.

    You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds.
    Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
    Do not overmix the batter, it should be stirred just until the ingredients are moist.

    Calories: 288 | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 238mg | Potassium: 175mg | Fiber: 2g | Sugar: 28g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Dessert
    Cuisine American
    loafs of Chocolate Zucchini Bread with a titleloafs of Chocolate Zucchini Bread with a title
    rich Chocolate Zucchini Bread slices with writingrich Chocolate Zucchini Bread slices with writing
    moist Chocolate Zucchini Bread with butter and writingmoist Chocolate Zucchini Bread with butter and writing
    Chocolate Zucchini Bread in the pan and sliced with butter on top with a titleChocolate Zucchini Bread in the pan and sliced with butter on top with a title

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    Holly Nilsson

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  • My Mom’s Brilliant $1 Cleaning Trick Will Make Your Kitchen Sink Sparkle

    My Mom’s Brilliant $1 Cleaning Trick Will Make Your Kitchen Sink Sparkle

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    It removed stains I thought were permanent in a flash.
    READ MORE…

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    Jamie Sanders

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  • Irish Soda Bread

    Irish Soda Bread

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    This Irish soda bread recipe is an easy no yeast bread.

    With just a handful of ingredients, simply mix and bake for a delicious warm bread perfect for dipping and dunking!

    Irish Soda Bread Is Easy To Make

    Soda bread became popular in Ireland, Scotland, and England when baking soda was introduced. Originally, it was made with Irish wheat flour and baked over an open hearth.

    • While we often make this for next to Irish Stew, it can be made any time of year.
    • This soda bread is very quick to make – no yeast required
    • This recipe makes a free-formed loaf that requires very little kneading or rising time.

    Irish soda bread can be eaten plain with butter, served with fried cabbage, or dunked into a thick and hearty bowl of stew.

    all purpose flour , salt ,sugar , egg , baking soda , buttermilk , and whole wheat flour with labels to make Irish Soda Breadall purpose flour , salt ,sugar , egg , baking soda , buttermilk , and whole wheat flour with labels to make Irish Soda Bread

    Ingredients for Irish Soda Bread

    • Flour – A combination of whole wheat and all-purpose flour produces a traditionally dense texture and delicious flavor. You can use all-white flour if you like.
    • Buttermilk – The acidity in the buttermilk helps the bread to rise.
    • Egg – Egg gives this bread just the right texture.
    • Salt & Sugar – Salt and sugar flavor this loaf.
    • Variations – Feel free to add a ½ cup of currants or raisins.

    How to Make Irish Soda Bread

    This Irish soda bread recipe is full of traditional flavor and so easy to make!

    1. Mix the ingredients in the recipe below to form a shaggy dough.
    2. Form the dough into a circle and cut a cross shape into the top.
    3. Bake until the loaf is lightly browned and sounds hollow when tapped.

    Holly’s Tips

    • Let the bread rest before slicing and serving. The top will be crispy and the interior will be soft and chewy.
    • Irish soda bread is best served fresh but can be kept covered at room temperature for up to 3 days.
    • Enjoy as is, or cut into cubes for croutons or process into homemade bread crumbs.

    More Quick Bread Recipes

    Did you love this Irish Soda Bread? Be sure to leave a rating and a comment below!

    plated Irish Soda Breadplated Irish Soda Bread

    5 from 28 votes↑ Click stars to rate now!
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    Irish Soda Bread

    Quick Irish Soda Bread is deliciously dense quick bread, perfect for dipping in stew or serving with corned beef and cabbage. 

    Prep Time 10 minutes

    Cook Time 50 minutes

    Total Time 1 hour

    • Preheat the oven to 375°F.

    • In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking soda, and salt.

    • Add the egg and half of the buttermilk to the flour mixture. Stir to combine.

    • Continue adding the remaining buttermilk a little bit at a time, stirring just until the dough holds together. Turn the dough onto a floured surface and knead it a couple of times.

    • Form the dough into a 9-inch circle. Using a sharp knife, cut a cross shape ½-inch deep across the top.

    • Transfer the dough to a parchment paper lined baking pan.

    • Bake the bread for 45-50 minutes or until lightly browned. The bread should sound hollow when tapped.

    • Allow the bread to cool for at least 10 minutes before slicing and serving.

    • Replace buttermilk by adding 1 ½ tablespoons of white vinegar or lemon juice to 1 3/4 cups of milk and allowing the mixture to stand for 5 minutes.
    • Soda bread tastes best served fresh but can be stored in an airtight container for up to 3 days. This bread can be toasted or warmed in the microwave or oven.
    • Optional add-ins include 1/2 cup of raisins or dried currants.

    Serving: 1slice | Calories: 175 | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 226mg | Potassium: 141mg | Fiber: 3g | Sugar: 4g | Vitamin A: 71IU | Calcium: 47mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread, Side Dish
    Cuisine American, Irish

    This Irish Soda Bread Recipe has been adapted from The Cross Cookbook, an old church cookbook written with a typewriter. The submission was made by Sr. Ida Mary.

    Sources of information for the history of Irish Soda Bread: Irish CentralWikipedia

    Close up of Irish soda bread with writing.Close up of Irish soda bread with writing.
    A loaf of Irish soda bread and one slice, with writingA loaf of Irish soda bread and one slice, with writing
    Sliced Irish soda bread with a titleSliced Irish soda bread with a title
    Two pictures of Irish soda bread, with one on top of the other, with a title.Two pictures of Irish soda bread, with one on top of the other, with a title.

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    Holly Nilsson

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  • Pretzel Bites

    Pretzel Bites

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    Pillowy soft with a chewy crust, pretzel bites are the perfect party snack for dipping and dunking.

    They’re easy to make with a homemade dough is cut into bite-sized pieces, and baked into glistening salted mini pretzles.

    plated Pretzel Bites with dip

    Our Favorite Homemade Pretzel Bites

    • Preservative-free homemade pretzels give you a snack you can feel good about feeding to your family.
    • This recipe can be easily doubled so you can store pretzel bites in the freezer for months. They’ll thaw in minutes for last minute entertaining or sudden snack attacks.
    • This versatile and accommodating snack tastes terrific with any beer cheese dip, dressing, or sauce you pair it with.
    Raw dough for pretzel bites on a cutting board

    Ingredients for Pretzel Bites

    • Active Dry Yeast: This recipe uses 2 ½ teaspoons or 1 packet of active dry yeast (not quick or rapid rise yeast).
    • Sugar: Mixed with warm water, this activates the yeast and helps it bloom.
    • Salt & Butter: Salt enhances flavor along with butter which also adds a bit of richness.
    • Flour: All Purpose Flour is the base of this dough – you may not need the whole amount, add the flour a bit at a time until the dough isn’t sticky.
    • Baking Soda: Boiling the pretzel bites in baking soda water is what creates a classic pretzel crust.
    • Egg Yolk: Brushing the dough with egg yolk gives a lovely glossy golden finish.
    • Kosher Salt: Use either kosher or coarse sea salt on top. If using table salt, it’s finder so you’ll need to use less.

    Toppings for Mini Pretzel Bites

    The classic topping for pretzels is salt sprinkled on top after brushing pretzels with an egg wash.

    Pretzel Bites on a sheet pan with brushed on butter

    How to Make Pretzel Bites

    Making soft pretzel bites recipe is easy, be sure to budget time for the dough to rise for about an hour. The rest is quick and easy!

    1. Mix the dough ingredients (as described in the recipe below) and let the dough rise until doubled.
    2. Roll dough into ropes, cut into 2-inch pieces, and boil in water-baking soda.
    3. Brush with egg wash, sprinkle with salt, and bake.

    Serve warm with cheese dip.

    Pretzel Bites baked on a sheet pan

    Tips & Tricks

    • Don’t skip the baking soda bath; it gives a deeper color and chewy crust.
    • Soft pretzels are best served fresh but can be stored for a day or two in a paper bag or loosely covered container.
    • Freeze in an airtight container for up to 2 months.
    • To restore their texture after freezing or storing, pop them in a preheated 350° oven until just warm.

    Best Bite-Sized Snacks

    Did you make these yummy Pretzel Bites? Be sure to leave a rating and a comment below! 

    plated Pretzel Bites with dip

    4.88 from 25 votes↑ Click stars to rate now!
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    Pretzel Bites

    Homemade pretzel bites are golden brown on the outside, but soft on the inside. They’re the perfect snack for a crowd!

    Prep Time 5 minutes

    Cook Time 25 minutes

    Rising Time 1 hour

    Total Time 1 hour 30 minutes

    Servings 48 pretzel bites

    • In the bowl of a stand mixer or a large bowl, combine water, sugar, salt, and yeast. Let sit for 5 minutes or until foamy.

    • Add the melted butter and stir in 3 ½ cups of flour a bit at a time. Continue adding flour – up to 4 cups to create a dough that is slightly tacky but not sticky.

    • Mix with a dough hook for about 5 minutes until smooth and elastic. If you don’t have a stand mixer, knead by hand for about 10 minutes.

    • Place the dough in a large greased bowl, cover with a towel, and let rise in a warm place for 60 minutes or doubled in size.

    • Preheat the oven to 450°F. Line a baking sheet with parchment paper.

    • In a large pot, bring the water and baking soda to a rolling boil over medium high heat.

    • Divide the dough into 4 pieces and roll each piece into a 24-inch rope. Cut each rope into 2-inch pieces.

    • In small batches, drop the dough pieces into boiling water for about 10 seconds. Remove with a slotted spoon and allow water to drip away.

    • Place the dough on the prepared pan. Brush each piece of dough with egg yolk and sprinkle with salt to taste.

    • Bake for 9-11 minutes or until golden brown.

    Makes 48 pretzel bites.
    Store in a brown paper bag or loosely covered container at room temperature. 

    Calories: 46 | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 285mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Calcium: 3mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Snack
    Cuisine American

    Dips for Pretzels

    These homemade soft pretzel bites are perfect for dipping and dunking in sauces or even grainy mustard.

    Pretzel Bites on the sheet pan and plated with a title
    sheet pan filled with cooked Pretzel Bites and a title
    soft and chewy Pretzel Bites on a sheet pan with writing
    salted Pretzel Bites with a title

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    Holly Nilsson

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