Nothing beats waking up to a warm, delicious pancake covered in syrup and topped with fruit. This delicious breakfast treat will send your taste buds soaring. In America, the term flapjack is often interchangeable with pancake. Usually, when you hear pancake and flapjack spoken in the United States, it describes the hot griddle cake made out of flour, eggs, and milk that makes a delicious batter for a warm breakfast. Pancakes have several alternative names. These include:

• Hotcake
• Flapjack
• Griddle cake
• Slapjack
• Battercake

If you dig deeper, you will quickly find that the original flapjack is not exactly the same thing as a pancake. This post will look at the traditional flapjack, popular in Great Britain, versus the traditional pancake.

Are Flapjacks and Pancakes the Same Thing?

However in America, when someone says flapjack, often, a picture of a warm pancake covered in syrup is what someone sees in their mind's eye. However, in Great Britain, flapjack is something else entirely different. The traditional flapjack ingredients from Britain consist of oats, golden syrup, sugar, and butter. Sometimes, there are also fruits put inside the flapjack. A traditional flapjack can be equated to a granola bar.

A pancake, on the other hand, is quite different. Pancake batter consists of flour, milk, butter, and typically eggs. After the batter is mixed, it is fried on a griddle or stovetop. Usually, people eat pancakes in a flat cake shape; however, you can also roll up a pancake and fill it with fruit. Therefore, the traditional flapjack and a pancake are entirely different.

However, in the United States, sometimes you will hear the term flapjack interchangeably with pancake; in this case, these terms mean precisely the same thing. Therefore, whether or not a flapjack and a pancake are the same will depend upon where you’re at and the term context.

Flapjack vs. Pancake: What Is the Difference?

The primary difference between British-style flapjacks and pancakes is that flapjacks are a baked bar made from butter, oats, and syrups, whereas an American-style pancake is soft, with a fluffy texture and a sweet flavor. Flapjacks are chewy and dense by comparison but also have a buttery flavor from the syrup that's part of their ingredients.

Pancake batter consists of eggs, milk, butter, and usually a type of flour or grain. These are simple ingredients that many use to make a typical pancake. However, there are many delicious pancake recipes to explore. For example, adding blueberries to your batter will make blueberry pancakes or chocolate chips can be sprinkled inside your batter to make chocolate chip pancakes. With an array of delicious flavors, many choices are available for varying taste buds to enjoy.

The texture of a flapjack is also very different than that of a pancake. Flapjacks have a grainy and gooey texture that is similar to a granola bar. Pancakes, on the other hand, are soft and chewy. Aside from the texture differences, there are also taste differences. The taste will be dependent on what ingredients are added to each treat.

Flapjacks vs. Pancakes: Which is Healthier (Calories, Protein, and More)

Flapjacks are very calorie-dense, especially when prepared with syrup and butter. Their caloric value can also vary widely depending on what ingredients are used. While a small pancake has fewer calories, remember that people tend to consume more than one small pancake and add butter and syrup on top, which contributes significantly more calories. Overall, both pancakes and flapjacks should be consumed in moderation.

What Is a Flapjack?

The traditional flapjack rose to fame in Great Britain. Also, it’s possible that these sweet treats first arrived on the scene in Britain long before. Many believe this because William Shakespeare mentions them in his Jacobean play. 

Traditional British flapjacks are different from regular pancakes. Instead, they are roasted or fried in the oven and made of oats, syrup, butter, and sugar. Many people eat flapjacks for breakfast, a snack, or a dessert. One of the most common ways to make a flapjack the way that historical Britain has made it is by melting sugar, syrup, and butter together and then mixing them with oats. After mixing these four ingredients, they are placed inside a tray and heated in the oven. This recipe is the most straightforward way to make a traditional British flapjack. However, many variations of this specific recipe add different ingredients.

What Is a Pancake?

Chances are you have heard of the traditional pancake. It's even likely you have enjoyed eating one! However, where exactly did the original pancake derive from? It seems pancakes have existed for a long time, maybe even since the Stone Age! Traditional pancakes use wheat flour, olive oil, honey, and milk ingredients. However, pancakes have changed some in the modern era. Now pancake batter typically consists of flour, butter, sugar, baking powder, eggs, and milk. You can even buy premade pancake batter that only requires adding milk or water, making it easy for us to prepare pancakes in the morning for families.

Pancakes come in several different shapes, flavors, and even sizes. Many people enjoy stacking small pancakes on top of one another. On the other hand, other people enjoy a large pancake or two smothered in syrup and topped with fruit. Regardless of how they enjoy it, many people worldwide love pancakes.

Can You Substitute Flapjacks for Pancakes or Pancakes for Flapjacks?

When it comes to traditional British flapjacks or pancakes, the answer is no; you cannot substitute flapjacks and pancakes. Although the terms flapjack and pancake are interchangeable and used to mean a flat pancake made on a griddle in the United States, they are initially different. Flapjacks are a British treat that is very similar to a granola bar. They contain sugar, syrup, and some oats mixed and heated in the oven. These ingredients create a delicious snack to enjoy after dinner or even a quick breakfast to grab on the go. There are many different ingredients that you can add to a flapjack, including fruit like dried apples, ginger, or even brown sugar, or chocolate chips.

Pancakes, conversely, are simple griddle cakes made out of batter and served hot. Both of these treats are delicious as breakfast or even a snack; traditionally, they are different and cannot be substituted for each other if you are speaking about the traditional flapjack. However, if you use the term flapjack interchangeably with a pancake to mean a griddled cake, they are essentially the same thing.

One Final Note

You may think flapjacks and pancakes are the same thing. However, although the term is sometimes used interchangeably in the U.S., they are technically quite different. Let's break down why these two are different:

• Flapjacks look similar to a granola bar, whereas pancakes are thin and cake-like.
• Pancakes have a chewy, dense texture, while pancakes are light, fluffy, and sweet.
• While the nutritional values aren't far off, flapjacks are more calorie-dense than pancakes.

Both flapjacks and pancakes are delicious treats that many families enjoy. You can enjoy a flapjack or a pancake in many different ways. Many people enjoy pancakes with syrup or butter melted over them. Also, eating pancakes with fruit inside or even rolled up with filling inside is a great way to enjoy this delicious yet simple breakfast. Whether or not you want to enjoy a traditional British flapjack or a hot off-the-griddle pancake, it all boils down to what your taste buds enjoy and your personal preference. Both of these treats are worth trying in a variety of ways. Chances are, when you try these yummy treats, you will find something to love!

Here are a few ways to enjoy a traditional pancake: 

• Blueberry pancakes
• Banana pancakes
• Japanese style pancakes
• Lemon, poppyseed pancakes
• Peanut butter pancakes
• Orange zest
• Apple pie
• Pumpkin butterscotch pancakes
• Cinnamon, almond
• Raisin pancakes
• Eggnog pancakes
• Sweet potato

These are just a few variations of pancakes that people enjoy worldwide. A simple search on the Internet will bring thousands of pancake options to enjoy. So, if you love sweets, whether crunchy or smooth, flapjacks and pancakes are excellent choices for your next breakfast.

Breakfast Posts

• Perfect Fluffy Buttermilk Pancakes
• Pancakes in Every Flavor
• Breakfast Baked Potato Recipe
• Sausage Hashbrown Breakfast Casserole (A Family Favorite)

Classic Flapjack Recipe

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Enjoy this grab-and-go breakfast treat with this simple-to-make recipe.

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Ingredients

Units MUS

• 250g (2 1/2 cups) rolled oats
• 125g (1/2 cup) unsalted butter
• 125g (2/3 cup) brown sugar
• 2–3 tablespoons golden syrup or honey
• A pinch of salt
• Optional: 50g (1/4 cup) dried fruits, nuts, or chocolate chips

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Instructions

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a baking tray (about 20cm square) with parchment paper.

2. Melt the Ingredients: In a large saucepan, melt the butter, brown sugar, and golden syrup (or honey) over low heat, stirring until the mixture is smooth and combined.

3. Mix in the Oats: Remove the saucepan from the heat and stir in the oats and a pinch of salt until well combined. If you’re adding any dried fruits, nuts, or chocolate chips, mix them in now.

4. Bake: Pour the mixture into the prepared baking tray and press it down evenly with the back of a spoon. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.

5. Cool and Slice: Allow the flapjack to cool in the tray for about 10 minutes before slicing it into squares or rectangles. Let them cool completely in the tray before removing, as this helps them firm up.

6. Serve: Once cooled and firm, enjoy your homemade flapjacks with a cup of tea or coffee!

Notes

• For a softer flapjack, reduce the baking time slightly.
• For a chewier texture, increase the amount of golden syrup or honey.

Perfect Fluffy Buttermilk Pancakes

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Ingredients

Units USM

• 3 cups buttermilk
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1/2 cup white sugar
• 1 Tablespoon plus 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 4 eggs
• 1/2 cup butter, melted

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Instructions

1. Add vanilla extract to the buttermilk in a medium bowl and set aside.
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk egg and butter into the vanilla buttermilk.
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Mix just enough to incorporate all the ingredients. Do not over-mix, it will make the pancakes tougher and much less fluffy.
5. Let this mixture rest for 15 minutes (see the Tip below for why). Do NOT stir as it rests, or after it is done resting. The batter will be thick. Trust us on this, by following this rule we've had consistently fluffy, delicious pancakes every time!
6. Heat a large skillet over medium heat, and coat well with cooking spray.
7. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
8. Flip with a spatula, and cook until browned on the other side.

Notes

Serve topped with any of these for added deliciousness:

• Maple Syrup
• Sliced Bananas drizzled with caramel sundae topping and whipped cream
• Sliced strawberries and whipped cream
• Chocolate syrup
• Sprinkled with cinnamon and confectioner sugar

You can add blueberries or chocolate chips to the batter, add to the dry ingredients before combining with the buttermilk mixture.

The post Flapjacks vs. Pancakes: What is the Difference? appeared first on Moms Who Think.

Maple syrup and stevia are both sweeteners, but they do it differently. While maple syrup has a recognizable flavor, stevia is a bit more versatile, letting you use it as needed. But when it comes to maple syrup vs. stevia, which is the better low-calorie sweetener? Let’s find out! Plus, let’s explore recipes that make the best out of each of these two sweetener options.

Which Is the Better Low-Calorie Sweetener: Maple Syrup or Stevia?

Maple Syrup vs. Stevia: Source

Derived from the sap of sugar maple trees, maple syrup is a natural sweetener. The sap in its natural form has only a subtle sweetness to it so to create the rich and complex flavor of pure maple syrup, it has to be collected and boiled. To the surprise of many, Stevia comes from a plant. It’s called the rebaudiana, or Bertoni, plant and it’s native to South America. It’s long been used for its medicinal properties, and it’s even been sold as a dietary supplement. This herbal shrub has been used in various ways, and to make stevia, the active compounds are extracted from the leaves.

Maple Syrup vs. Stevia: Nutritional Value

One tablespoon of maple syrup contains 52 calories, 13.4 grams of carbohydrates, 0.1 grams of fat, 0.7 milligrams of iron, and 0.8 milligrams of zinc. Pure maple syrup, therefore, doesn’t just have a rich flavor, it also contains other nutrients that stevia does not. One packet of stevia contains 0 calories, 0 carbohydrates, 0 fat, and 0 nutrients.

Maple Syrup vs. Stevia: Uses

It’s common to see maple syrup used with breakfast items like pancakes and waffles. It adds a robust sweetness to many breakfast and brunch items, but it’s also used as a sweetener for desserts and main dishes. You’ll see in the recipe below that you can even incorporate maple syrup into your salad! It’s versatile but it has a distinctive flavor, so you have to be mindful about how you use it. With stevia, you’re dealing with a concentrated sweetener that makes it perfect for use in beverages like coffee and smoothies. A little sprinkle goes a long way in a range of dishes as well. You can even create some classic baked goods like chocolate chip cookies with a bit of stevia, helping you enjoy a sweet treat without tons of sugar.

Maple Syrup vs. Stevia: Texture

The viscosity of maple syrup is notable. It’s a thick liquid that ranges in color from a lighter amber to more of a deep brown. Stevia comes in two primary forms. Either you can purchase packets that contain the fine powder of this sugar substitute, or you can purchase a concentrated stevia liquid. Both of these work well no matter your purposes but you have to know how to use them because you can easily over-sweeten your food and drinks if you add too much.

Maple Syrup vs. Stevia: Glycemic Index

Compared to your typical table sugar, maple syrup has a lower glycemic index of 54. However, you can’t compare maple syrup with stevia when it comes to their glycemic index because stevia has a glycemic index of 0! This sugar substitute is fantastic for those who are managing their blood sugar levels because you’re not spiking your blood sugar — and you’re still able to enjoy something that satisfies your sweet tooth.

Maple Syrup vs. Stevia: Flavor

Stevia is 200 to 400 times sweeter than white sugar, which is why you need so much less of it to achieve the same level of sweetness you enjoy. Maple syrup doesn’t have a neutral, all-purpose sweetening type of flavor like stevia. It’s a lot richer and more complex, with undertones of both vanilla and caramel.

Maple Syrup vs. Stevia: Can You Substitute One for the Other?

You may be able to substitute maple syrup and stevia in some ways, but they do sweeten differently. They have different textures as well, so you’re going to find that you naturally want to use them in dissimilar ways. When you’re considering which is the best low-calorie sweetener, it’s stevia because it doesn’t have any calories at all! If you’re calorie and carb-conscious or managing your blood sugar, stevia gives you the sweetness you crave without feeling indulgent. Maple syrup has 52 calories per tablespoon so while you can enjoy it on occasion if you’re on a low-calorie diet, it shouldn’t be your go-to.

Maple Syrup Recipe

Although maple syrup is often used in ultra-rich desserts, you can also enjoy its sweetness in lighter fares, like salads. Try this incredible spinach salad, dressed with the best warm maple dressing to understand how much you can still enjoy maple syrup in a healthier dish. Here are the ingredients you need:

• Spinach, roughly chopped (8 cups)
• Apple, honey crisp (1/2 cup)
• Blueberries, fresh (1/4 cup)
• Feta cheese, crumbled (1/4 cup)
• Almonds, sliced (1/4 cup)

Along with:

• Avocado oil (1/3 cup)
• Maple syrup, pure (1 ½ tablespoons)
• Balsamic vinegar (3 tablespoons)
• Dijon mustard (3/4 teaspoons)
• Paprika, smoked (1/4 teaspoon)

And:

• Black pepper (to taste)
• Salt, kosher (to taste)

Start by preparing the warm maple dressing using avocado oil, pure maple syrup, honey, Dijon mustard, paprika, salt, and pepper. Blend all the ingredients and set them aside in a jar with a lid. Next, toast your almonds and set them aside.

In a large salad bowl, toss the spinach, blueberries, apple, crumbled feta, and toasted almonds. Before adding your maple syrup dressing, simmer it in a small skillet or saucepan. Once warmed sprinkle it over your salad and toss again to coat it. Serve and enjoy!

Stevia Recipe

You can use stevia in various ways, and one way to enjoy baked goods without them being laden with sugar is to replace your typical white sugar with stevia. It’s sweeter, which means you use less, and it cuts down on both the calories and carbohydrates of some tasty sweets. Keep it classic with chocolate chip cookies, only with stevia in the raw, instead! Here are the ingredients you need:

• All-purpose flour (1 ¼ cups)
• Stevia in the raw® (3/4 cup)
• Egg, whole (1)
• Butter, melted (1/2 cup)
• Chocolate chips (1 cup)
• Macadamia nuts (1/2 cup)
• Baking soda (1/2 teaspoon)
• Vanilla extract (1 teaspoon)
• Salt (1/2 teaspoon)

Get your oven ready to bake by preheating it to 375 degrees. Then, use a large bowl to beat the following ingredients: egg, melted butter, stevia, and vanilla extract. Then, move on to your dry ingredients: all-purpose flour, baking soda, and salt. Mix them together using a separate bowl. Once combined, add them to the wet ingredients. Combine to form a dough.

Then, add the macadamia nuts and chocolate chips. Form small dough balls and place them onto your baking sheet. It only takes 10 minutes for them to bake — look for browned edges. Let them cool a little before savoring your almost entirely sugar-free treat!

Recipe Card

Looking for a recipe that uses maple syrup? Try this tasty one. Enjoy!

Maple Syrup-Glazed Salmon with Roasted Sweet Potatoes and Brussels Sprouts:

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• Author: MomsWhoThink.com
• Total Time: 40 minutes

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Ingredients

Units USM

For the Maple Glazed Salmon:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper to taste

For the Roasted Sweet Potatoes and Brussels Sprouts:

• 2 large sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For Garnish:

• Chopped fresh parsley or cilantro

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and black pepper.
3. Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, black pepper, smoked paprika, and garlic powder.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast in the preheated oven for 25-30 minutes or until they are tender and slightly crispy, tossing halfway through.
6. Place the salmon fillets on a separate baking sheet lined with parchment paper.
7. Brush the maple glaze over each salmon fillet.
8. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
9. Serve the maple-glazed salmon over the roasted sweet potatoes and Brussels sprouts.
10. Garnish with chopped fresh parsley or cilantro.

The post Maple Syrup vs. Stevia: Which Is the Better Low-Calorie Sweetener? appeared first on Moms Who Think.

Brisket and pulled pork are famous barbeque meats, that are super flavorful, smokey, and the perfect main dish for your delicious meal. But, there are some major differences between these two meats. Their biggest difference is that they come from different animals. Brisket is beef from a cow, and pulled pork is from a cow. But they have many other differences. Today, we are going to look at brisket vs. pulled pork, what they are, their nutritional content, cost, taste, and more.

Brisket vs. Pulled Pork: What Are They?

A brisket is a cut of beef that typically comes from the lower chest or breast. Usually, this cut of meat is going to be tough as this is an area of the cow that gets a lot of use and exercise. But the way it's prepared makes it super tender and flavorful. This cut of meat is often very large and, on average, can weigh between 10 and 14 pounds. Typically, this cut is made up of two muscles, the flat and the point. The flat is the first cut, which is thinner, and the point is the second cut, which is thicker and fattier.

Pulled pork is meat from a pig. It's usually meat that has come from a large cut around the leg or shoulder. It is smoked and cooked low and slow for hours to make it tender and full of flavor. If you're looking to make pulled pork at home, when you're at the store, look for pork shoulder. Pork shoulder is also called pork butt or Boston butt.

Brisket vs. Pulled Pork: Nutritional Content

It's important to know that although one of these meats might be healthier than the other, that does not make either of these meats a healthy food. But, if you're comparing the two, beef brisket is often looked at as the healthier option over pulled pork. Brisket is a leaner meat, so it's usually lower in fat and calories. It also has a higher content of iron, magnesium, potassium, zinc, phosphorus, selenium, and vitamins compared to pulled pork. To clearly see their nutritional differences, take a look at the table below.

Brisket vs. Pulled Pork: Cost

Brisket and pulled pork are very different in this category. Beef brisket is always more expensive than pulled pork. Often, in grocery stores, you'll find that beef brisket is three, sometimes even four times more expensive than a cut for pulled pork.

For brisket, you'll typically find that it costs $5 to $15 per pound. This wide range is due to the grade and cut of the meat. So, if you're planning to feed a large family or group of friends, brisket is not your cheapest option. Pork, on the other hand, can typically be found for around one dollar per pound. Pork is a meat you can buy in higher quantities for a much lower price.

Brisket vs. Pulled Pork: Taste

Each of these meats has its own distinct and unique flavor, but they are both delicious. Brisket is known for its beefy richness that gives a bold and darker flavor. A brisket pairs well with a tangy barbecue sauce or a savory dry rub. On the other hand, pulled pork offers a sweeter and smokier flavor. Slow-cooked to perfection, this meat is often paired with any of your favorite barbecue sauces, whether tangy, sweet, or spicy.

Brisket vs. Pulled Pork: Texture

When it comes to texture, these two meats are also very different. When cooked right, brisket should be super tender and full of flavor. It can give you the melt-in-your-mouth experience even though it's a leaner piece of meat. Even with its tenderness, brisket can be a chewier meat compared to pork. With pulled pork, this meat should be effortlessly tender, pulling apart into strands with just a fork. Pulled pork is soft and moist, which makes it great for a pulled pork sandwich.

Brisket vs. Pulled Pork: How To Cook

The best way to cook brisket is to get that delicious flavor and tenderness by smoking it. Seasoned with salt, pepper, paprika, and garlic, smoking it on low for hours will melt away the fat and make the meat tender and juicy. There are also many ways to serve brisket. If you're serving brisket in a barbeque spread, make all the delicious and classic barbeque sides like baked beans, mac and cheese, coleslaw, and more. Brisket is also used for the St. Patrick's Day corned beef and cabbage tradition. It's also eaten during Rosh Hashanah and Passover in Jewish cuisine.

The best way to cook pulled pork is to season the pork butt or shoulder with spices and then cook it in a slow cooker on low heat for hours until it's as tender as you like it. You can check its tenderness by using a pair of forks or tongs to try and pull it apart. Pulled pork is a great protein option for sandwiches, salads, or even tacos. It's a very versatile meat and can be used in many ways.

Beef Brisket Recipe

Beef Brisket with Onion Sauce

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Ingredients

Units USM

• 4 pounds beef brisket
• 1 carrot, diced
• 1 small onion, diced
• 2 teaspoons salt
• 4 whole black peppercorns
• 3 whole cloves
• 1 egg, slightly beaten
• 1 medium tomato, chopped
• 1/2 cup dry bread crumbs

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Instructions

1. Cover meat with boiling water.
2. Add vegetables and seasonings.
3. Simmer until tender, about 3 hours.
4. Remove meat from liquid, place in shallow baking dish.
5. Reserve 2 cups of the beef-onion stock. Add the chopped tomato and stir.
6. Spread egg over meat; sprinkle with dry bread crumbs.
7. Bake at 400°F for 20 minutes or until brown.
8. Make an onion sauce with reserved beef-onion stock and serve with meat.
9. Serve over steak fries if desired.

If you're ready to take on making beef brisket at home, here is our favorite recipe. If you don't have a smoker, there are many other ways you can cook brisket, like in the oven, in a slow cooker, on a grill, and even boiled. This recipe calls for making an onion sauce as well that pairs deliciously with the brisket.

For this recipe, you will need four pounds of beef brisket, one carrot, one tomato, one egg, one onion, salt, pepper, fresh garlic, and bread crumbs. To cook the brisket, you're going to start by boiling it. Then add in the vegetables and seasonings and simmer it for three hours. Remove the meat and place it in a baking dish. The liquid you boiled the meat and vegetables in is now a beef stock. Remove and save two cups of the stock to make the onion sauce later. Cover your brisket with the egg and bread crumbs, then bake in the oven for 20 minutes.

Pulled Pork Recipe

This pulled pork recipe is great if you're looking to feed people for a party or if you're just cooking dinner for your family. It will make plenty of food at a really decent cost! It can be used in so many ways, but most commonly, pulled pork is used to make a pulled pork sandwich. Placed on a freshly toasted bun with your favorite barbeque sauce, this pulled pork recipe will become a favorite. If you have leftovers but don't want pulled pork sandwiches, you can use this meat in salads or even use it to make pulled pork tacos. Some delicious toppings for pulled pork tacos include pickled onions, avocado, and pineapple.

This recipe calls for three pounds of pork shoulder, water, butter, red and green bell peppers, onions, and barbeque sauce. To cook the pork, bring a pot of water to a boil and place the pork in to simmer for two and a half hours. You can cook it longer if you feel like the pork is not tender enough. Once ready, start cooking your onions and peppers on the stovetop and add in the barbeque sauce to simmer together. Then, add the shredded pork to the barbeque mixture and cook for about five minutes until it all combines together. While that comes together, place your buns in the oven or toaster to get them warm and ready for serving.

Slow Cooker Pulled Pork

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Ingredients

Units USM

• 3 pounds of Pork Shoulder
• 2 tbsp of Salt
• 2 tbsp of Black Pepper
• 2 tbsp of Paprika
• 1 tbsp of Garlic Powder
• 1 tbsp of Onion Powder
• 1 tbsp of Brown Sugar
• 1 cup of Barbecue Sauce

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Instructions

1. In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a dry rub.
2. Rub the mixture all over the pork shoulder, covering it completely.
3. Place the pork shoulder in a slow cooker and pour the barbecue sauce over it.
4. Cook on low heat for 8-10 hours, or until the pork is tender and easily shreds with a fork.
5. Remove the pork from the slow cooker and shred it using two forks.
6. Return the shredded pork to the slow cooker and mix it with the remaining barbecue sauce.
7. Cook for an additional 30 minutes to allow the flavors to meld together.
8. Serve the pulled pork on buns with your favorite toppings.

• Prep Time: 10 mins
• Cook Time: 8-10 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

The post Brisket vs. Pulled Pork: 5 Major Differences and How To Cook Them appeared first on Moms Who Think.

Pork roast and pork shoulder differ significantly. Specifically, the term “pork roast” refers to cuts from the loin or sirloin area, although it can also refer to various cuts. Pork shoulder, also known as “Boston butt,” is cut from the shoulder area and has a marbled and flavorful appearance due to its richness in fat.

Because of the differences in taste and texture, these cuts are usually not interchangeable in recipes. To help you understand the distinctions between pork roast and pork shoulder, we will go over their pros and cons, as well as the recommended cooking methods for each. Additionally, we will provide some suggestions on how to serve each of these cuts of meat once you have prepared them. So, should you choose pork roast or pork shoulder for your next pork dish?

Pork Roast vs. Pork Shoulder: What Sets Them Apart?

The main things that set these meats apart are their tenderness, fat content, and texture. Since pork roast is a lean and tender cut of meat, roasting it in the oven is usually the best way to prepare it. Moreover, this meat is usually the main course of a meal. Due to its leanness, it takes less time to cook than pork shoulder, which is a tougher and fattier cut of meat. However, because it is a thinner, leaner cut of meat, it can dry out easily during cooking. If it dries out, pork roast is tough and less tasty. The smoky flavor of pork roast adds to its flavorful juices, so many cooks use the juice to make an excellent gravy or sauce.

The pork shoulder is a big, fatty, square cut of meat that requires slow cooking or braising to tenderize it. You can also divide it into smaller pieces, like pork chops. Braising or smoking is the best way to cook it due to its tough texture and high fat content. Smoking and braising give this meat a tender texture and a more flavorful taste.

Choosing Between Pork Roast vs. Pork Shoulder?

When choosing between pork roast and pork shoulder, consider what kind of dish you plan to prepare. Also, consider the cooking method. Since pork roast is a leaner cut of meat with a finer texture, it is best for quick roasting, grilling, or pan-searing. Moreover, pork roast cooks faster and has less fat.

On the other hand, pork shoulder is a great choice for dishes like pulled pork sandwiches or stew. This meat requires longer cooking times to break down collagen and add texture. Additionally, pork shoulder is less tough when it is slow-cooked or braised.

What Are the Pros and Cons of Pork Roast vs. Pork Shoulder?

Pork roast is a leaner meat, making it a healthier choice for those watching their fat intake. However, less fat also results in slightly less juicy and flavorful meat. If you need to prepare meat in a hurry, pork roast is the better choice because you can grill, roast, or pan-sear it.

Since pork shoulder requires longer cooking times, it is less convenient if you are in a hurry. However, it has more fat than pork roast, so it is generally a more flavorful cut of meat. Another pro for pork shoulder is that it is a more cost-effective option if you are on a budget. This large cut of meat can make a variety of meals, from pulled pork sandwiches to stew.

How to Prepare Pork Roast vs. Pork Shoulder

So, how do you prepare both pork roast and pork shoulder? For pork roast, you can either roast or grill it. To roast, preheat the oven to 350F. Cook the pork for twenty to twenty-five minutes per pound until it reaches 145F. For grilling, sear the pork on high heat. Then cook it for twenty to twenty-five minutes per pound on a cooler part of the grill.

Braising, slow cooking, and smoking are the three popular methods for cooking pork shoulder. To braise the pork, you need to brown the meat first and then simmer it in liquid for several hours. To slow cook, place the pork in a slow cooker or Dutch oven with seasonings and juice. Then cook it on low heat for around six to eight hours until it falls apart. To smoke the meat, cook the pork shoulder with low heat and smoke for several hours. This method gives the meat a rich, smoky flavor.

You can serve pork roast and pork shoulder in a variety of ways. Pork roast is delicious with roasted vegetables and potatoes. Use the leftovers for sandwiches or even tacos. With pork shoulder, you can use the meat as a filling for quesadillas and nachos. And, of course, it can be used to make a pulled pork barbecue sandwich, best enjoyed with coleslaw and pickles.

Pork Roast vs. Pork Shoulder: Recipes and Serving Ideas

Now that we understand the difference between these two pork cuts, here are some ideas from Moms Who Think for recipes and the best sides for pork.

• The Best Crock Pot Pulled Pork Recipe – Easy and delicious, try this crock pot pulled pork recipe.
• Honey Mustard Pulled Pork – The honey mustard flavoring in this dish gives pulled pork a sweet and tangy flavor.
• Pork and Potatoes with Tomato Relish – If you love pork and tomatoes, this dish with a side of tomato relish will hit the spot.
• Pork Chops Divine – The two main ingredients in this recipe are pork chops and cranberries.
• Pulled Pork Side Dishes – Here are some great recommendations if you are searching for sides for pulled pork.
• Side Dishes – If you are looking for healthy side dishes, here are fifteen healthy sides to serve with pork.
• Fifteen Rice Side Dishes for BBQ – If you are looking for rice side dishes to serve with your next BBQ pulled pork sandwich night, here are fifteen to consider.

Pork Roast vs. Pork Shoulder: Nutritional Information

The nutritional differences between pork roast and pork shoulder are mainly due to the fat and protein content of each type of meat. Pork roast is leaner, which means it has fewer calories and less fat. It also contains slightly less cholesterol than pork shoulder. However, pork roast has more protein than pork shoulder.

On the other hand, pork shoulder contains twenty-two grams of fat, including eight grams of saturated fat. Pork shoulder has slightly less zinc than pork roast. Both types of pork contain no carbohydrates and provide the same amount of vitamin B12. The following chart provides a complete breakdown of both types of meat.

In Summary

When comparing pork roast and pork shoulder, it is important to consider the pros and cons of each. Pork roast is a leaner option with a finer texture, making it a great choice for quicker cooking methods like roasting or grilling. Overall, it is a healthier choice because it has less fat, but it may be less juicy.

On the other hand, pork shoulder is richer in flavor due to its higher fat content. It is perfect for slow cooking or braising. While it takes longer to cook, it is the more versatile meat cut. Furthermore, pork shoulder tends to be the cheaper option. Since it is a larger cut of meat, you may be able to get more meals out of it. Ultimately, your preferences for leanness, cooking time, and the type of dish you want to prepare will determine whether you should choose pork roast or pork shoulder for your meal.

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Now that you know the difference between these different meats, why not try a tasty recipe? This juicy pork roast is perfect for a delicious weeknight dinner that your whole family will enjoy.

Herb Pork Roast with Potatoes

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• Author: MomsWhoThink.com
• Total Time: 1 hour

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Ingredients

• 1 teaspoon minced garlic
• 2 teaspoons chopped dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 (3-4 pound) boneless pork loin roast
• 4–6 medium red-skinned potatoes, peeled and quartered
• 2 Tablespoons olive oil
• 1 teaspoon dried thyme

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Instructions

1. Preheat the oven to 325 degrees F.
2. Mix the garlic, rosemary, 1 teaspoon of salt, and ½ teaspoon of pepper in a small bowl. Rub the pork loin with the mixture and place the pork on a rack in a shallow roasting pan.
3. Roast for 50 minutes.
4. Meanwhile, cover the potatoes with water in a saucepan, bring to a boil, and cook for about 10 minutes until barely tender. Drain and let cool.
5. Toss the potatoes with the olive oil, thyme, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a large bowl.
6. Place the potatoes around the pork loin and roast for an additional 45 to 60 minutes or until the pork registers at least 155 degrees F on a meat thermometer.
7. Cover the roast with foil and let stand for about 15 minutes before slicing.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

The image featured at the top of this post is ©Angelika Heine/Shutterstock.com.

The post Pork Roast vs. Pork Shoulder: Which Should You Choose? appeared first on Moms Who Think.

The flavor and taste of meat is influenced by the cut of the meat. Today, we're going to cover the differences between pork loin vs. pork shoulder. The major difference between these two types of meat is where they come from. Pork loin comes from the midsection of the pig between the back fat and the ribs, and pork shoulder comes from the top part of the pig's front leg. But, there are other differences between these two cuts of meat that set them apart. Whether you're looking to make a roast or a hearty stew, understanding the differences between these cuts will enhance your skills in the kitchen. Let's learn more about these meats, their nutritional content, taste, cost, and more.

Pork Loin vs. Pork Shoulder: What Are They

A cut of pork loin is a tender and lean cut of meat that comes from the back of the pig. It usually comes from the shoulder blade to the hip bone. This cut is known to be the most tender part of the pig since it is the least used, which means it has a limited amount of connective tissue. Connective tissue is what makes a cut of meat tough. Pork loin is often cooked as a whole roast or cut into smaller pieces like pork chops or pork medallions.

The pork shoulder is the cut of meat that comes from the front of the pig and the top of the legs. It can be divided into two areas, the upper part is called a Boston or pork butt, and the lower part is called the picnic or shoulder roast. This cut of meat is known to have a higher fat content as well as being tougher. This part of the pig is used more often, so it has more connective tissue than pork loin. Because of this, pork shoulder will typically require a longer cooking time. Pork shoulder is often used to make pulled pork.

Pork Loin vs. Pork Shoulder: Nutritional Content

When it comes to the nutritional content of these cuts, they are going to be similar because they are coming from the same animal. But the differences you will see are the calorie and fat counts. Because pork loin is a leaner meat, it is going to have less fat and calories than pork shoulder. This ultimately will make the pork loin a healthier option. But, it's important to recognize that only the meat on its own can be considered healthier. How you decide to cook and serve this meat will determine its final nutrition count.

Pork Loin vs. Pork Shoulder: Cost

Although both of these options are budget-friendly, one is cheaper than the other. Typically, a pork shoulder cut is going to be more expensive. A pound of pork shoulder can range from four to five dollars, whereas a pound of pork loin can range from three to five dollars per pound. Either way, both of them are an affordable protein option, especially if you're looking to feed a larger group of people.

Pork Loin vs. Pork Shoulder: Taste and Texture

There is quite a difference between these two meats when it comes to taste and texture. Pork loin is a leaner meat with less fat and less connective tissue. This gives the pork loin a mild taste, making it a good canvas! Pork loin can often be dressed up with any kind of sauce and side dish. The texture is also very tender since it has less connective tissue, so you can enjoy an easy chew when you eat pork loin.

Pork shoulder, on the other hand, has a denser, deeper, and richer flavor as well as a tougher texture. The pork shoulder tends to have more flavor because of its higher fat content that melts and infuses into the meat as it cooks. It is also a tougher cut of meat because it has more connective tissue. But there is no reason to fret. Cooking this cut of meat low and slow does everything it needs to become a tender and juicy meat.

Pork Loin vs. Pork Shoulder: Cooking Methods

These two meats do call for different cooking methods. Cooking a pork loin is going to be quicker because it doesn't require a low and slow cook. You can grill, pan-roast, or oven-roast your pork loin. Of course, the exact cut of meat that you're cooking will determine which of these options is best for you. But, overall, a pork loin can be cooked in a variety of ways.

A pork shoulder, on the other hand, does require a longer cooking time. This cut of meat needs time to cook low for the fat to melt and the connective tissue to fall apart. Typically, a pork shoulder is braised, roasted, or smoked. In the oven and in a slow cooker, it can take up to six hours to cook. In a smoker, it can take up to eight hours to cook. This cut of meat is either something you cook over the weekend or in the morning in a slow cooker, so it can cook during the day while you are doing other things.

Our Favorite Pork Loin Recipe

As mentioned previously, a pork loin is a mild cut of meat, which makes it a great canvas to add any kind of flavor. This recipe is an apple butter pork loin. The sweet and spiced apple butter makes a delicious glaze for the pork and is served best with either a side of sweet potatoes or baked beans.

This recipe calls for two pounds of pork, seasoned salt, apple juice, apple butter, brown sugar, cinnamon, and cloves. Start by preheating the oven to 350 degrees Fahrenheit. Then, season the pork with seasoned salt and place it in a baking dish or roasting pan. Then, pour the apple juice over top of the pork and cover either with aluminum foil or a lid. Place it in the oven and bake for one hour. While that is cooking, you can make the apple butter.

To make the apple butter mixture, combine the apple butter, water, cinnamon, brown sugar, and cloves. Then, once the pork is done, remove it from the oven and cover it in the apple butter mixture. Place it back in the oven and cook for two more hours until it's tender. If you have any extra apple butter mixture that you want to turn into whipped apple butter, use a Kitchen Aid or hand mixer to whip it until it has a texture of your liking, and use it when you serve the pork.

Our Favorite Pork Shoulder Recipe

BBQ Pork Shoulder Steaks

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• Author: MomsWhoThink.com

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Ingredients

• 1 1/2 Tablespoons Hungarian paprika
• 1 Tablespoon ground coriander
• 1 Tablespoon finely grated lemon zest (zest from 1 lemon)
• 1 Tablespoon dried marjoram
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon caraway seeds, crushed
• 1/4 teaspoon ground cinnamon
• 8 boneless pork shoulder steaks, cut 3/4-inch thick

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Instructions

1. In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon.
2. Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in center of cooking grate.
3. Grill 10 minutes for medium (160 degrees F) or 12 to 14 minutes for well-done (170 degrees F), turning once halfway through grilling time.

Pork shoulder can be served in a handful of different ways. Two of the most common ways include pulled pork and pork shoulder steak. This pork shoulder steak recipe is going to have you in love with pork shoulder. They are well-seasoned and barbeque-flavored, making them great for a Summer barbeque spread. Just add potato salad, mac and cheese, and sweet tea, and you've got everything you need for a good barbecue.

This recipe requires pork shoulder steaks, cinnamon, cumin, salt, pepper, garlic powder, coriander, paprika, and lemon zest. Start by mixing all the seasonings together to create a dry rub mixture. Then, rub the mixture into the steaks and place the steaks on the grill, cooking them for about 10-12 minutes or until done, starting with five minutes on each side. They are done cooking once they reach 170 degrees Fahrenheit.

The post Pork Loin vs. Pork Shoulder: 4 Major Differences and How To Cook Them appeared first on Moms Who Think.

Cracklins and pork rinds are popular crispy go-to snacks that many people around the world enjoy and are a big hit at BBQs and festive occasions. While cracklins and pork rinds are both made from pig skin, there are differences in their flavor, texture, and the way they are prepared. In this article, we will discover the differences between cracklins vs. pork rinds and how to cook them.

What Are Cracklins?

Cracklins are pork skin and fat, and sometimes a bit of meat, then fried or roasted in hot oil until they bubble or crack. When the extra fat is left on the meat, it prevents the cracklins from puffing up, which makes them have a stronger pork flavor and a chewier, heavier texture than pork rinds. They are then removed from the oil and sprinkled with spices and salt.

What Are Pork Rinds?

Pork rinds are only made from pork skin and are usually not cooked in oil. However, pork rinds are fried or baked until they are completely crispy and dry, turning them into a puffy, satisfying treat. Like cracklins, they are also seasoned with spices such as salt, chili, or BBQ.

Nutritional Value of Cracklins vs. Pork Rinds

Pig skin is rich in collagen, which benefits skin health. Like most snacks, they are high in fat and sodium; however, they are low in carbohydrates. A 28g portion of pork rind has nine times the protein and less fat than a serving of potato chips. Keep in mind that potato chips are high in carbohydrates. According to an article in Mens Health, pork rind consists of 43% unsaturated fat, most of which is called oleic acid which is the same healthy fat in olive oil. Pork rind also holds approximately 13% saturated fat known as stearic acid. Pork fat also contains little methionine, amino acids, histidine, and tryptophan.

Are Cracklins and Pork Rinds Healthy for You?

Cracklins and pork rinds are not deemed a healthy snack when eaten in large amounts. Additionally, they are both high in protein; however, they are also high in calories and fat. Although they are low in carbohydrates, they may benefit those who want to lose weight and control their sugar levels.  However, it is important to remember that moderation is key, as with any food.

How Long Can You Store Homemade Pork Rinds?

Homemade pork rinds stored in an airtight container at room temperature can last for 3 days and up to one week in the freezer. Store-bought items can last 3-9 months due to the way they are packaged. However, we all love these crispy treats, so I’m sure you will eat them all sooner.

How To Make Cracklings at Home

Over medium heat, fill a cast-iron pot halfway with oil until it reaches 350 degrees °F. Next, chop the pork into bite-size pieces, add the pork belly, and cook until golden brown, the skins crack, and they float. Stir continuously for about an hour. Finally, place the cracklings on a lined sheet to drain on a paper towel, allow them to cool for 30 minutes, and then sprinkle with your desired spices.

Home-made Made Pork Rinds

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• Author: Kay Keene
• Total Time: 1 hour 45 minutes
• Yield: 4

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Description

Perfect for Keto dieters these savory, salty, and crunchy snacks can easily be baked in the oven. 

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Ingredients

Units USM

• 1 teaspoon kosher salt
• Olive oil cooking spray
• 1 pound of raw pork skin

Optional Spices

• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

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Instructions

1. Line a baking sheet with parchment paper, and preheat the oven to 325°F.
2. Next, cut the pork skin into bite-size pieces. Place the skins next to each other, skin side up, on the baking tray.
3. Spray the skins with olive oil and sprinkle on your desired spices. Bake until golden and crispy for 1.5 – 2 hours. Once done, place them on a paper towel and allow them to cool for 30 minutes. Serve and enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes

Nutrition

• Serving Size: 30g
• Calories: 152
• Sodium: 515mg
• Fat: 9g
• Protein: 17g

The post Cracklins vs. Pork Rinds: Differences and How To Cook Them appeared first on Moms Who Think.

Due to their similarity, people often mistake pork belly and side pork for each other. We will discuss the differences between pork belly and side pork and also take a look at their nutritional value. Moreover, we will provide some recipes and suggestions for preparing both types of pork.

Pork Belly vs. Side Pork: Why They Are Different

It can be difficult to distinguish between pork belly and side pork as they are quite similar. Knowing the primals, which is the name for the different parts of the pig that produces meat, can help us differentiate between the two. There are four primals in total: the loin (also known as the back of the pig), the back leg (which is commonly used for carving ham), the shoulder, and the side.

The pork belly comes from the underside of the pig close to the loin. Moreover, pork belly is a fatty cut of meat. Spareribs also come from this same area of the pig. Side pork comes from the pig's upper belly, and it is meatier and less fatty than pork belly. For this reason, some consider it a healthier option than pork belly.

Pork Belly vs. Side Pork: Texture and Taste

The belly of a pig yields a boneless and fatty cut of meat known as pork belly. This meat cut is characterized by its juicy texture and high-fat content. While it is commonly used for making bacon, pork belly is also a standalone dish. Moreover, pork belly is rich in flavor and has a melt-in-your-mouth texture when cooked correctly.

Side pork, on the other hand, is a similar cut of meat that also includes the rib. As a result, side pork is different in flavor and texture from pork belly. Side pork, usually sold in slices, is fried, grilled, and roasted. Furthermore, side pork is also a popular ingredient in stews and casseroles.

Both pork belly and side pork are famous for their rich and flavorful taste. Moreover, both are versatile cuts of meat that complement a variety of recipes. Cooks often add pork belly to soups and stews to add flavor, while side pork commonly appears in breakfast dishes like bacon and eggs. Both cuts of meat are also great for adding flavor to sandwiches, salads, and pizzas.

Bacon and Pancetta

Many people often mistake side pork for bacon and pancetta, but side pork differs from these two cuts of meat. Side pork is raw, uncured, and unsmoked meat, while bacon is cured and smoked. Although one can use side pork to make bacon, some people prefer side pork because it has a natural flavor that lends itself to various recipes.

Pancetta, a thinly sliced meat cured with spices and salt, is a type of Italian bacon that originates from the pig's belly. Pancetta is a popular choice for enhancing the flavor of Italian dishes. Compared to side pork, pancetta is less versatile but is an excellent way to add taste to specific dishes. Furthermore, side pork includes the rib and is a thicker cut of meat, while pancetta is sliced thinly and does not include the rib.

Pork Belly vs. Side Pork: Nutritional Differences

When it comes to nutrition, there are clear differences between pork belly and side pork. The pork belly is usually the pig's fattiest portion, making it more flavorful. However, it has more calories, fat, and cholesterol than side pork. On the other hand, pork belly contains more iron, zinc, and vitamin B12 than side pork. In addition, pork belly is a better source of protein than side pork. Both pork belly and side pork are low in carbohydrates.

Remember that the nutritional value of meat is influenced by the way it is cooked. Grilling, smoking, or slow-cooking are common methods for preparing pork side ribs while roasting, braising, or frying are often used for pork belly. Your individual dietary preferences and cooking methods will ultimately determine which option is healthier.

Pork Belly vs. Side Pork: What Are the Best Ways to Cook Them?

There are many great ways to prepare these two cuts of meat. Recipe ideas for pork belly include roasted pork belly, pork belly ramen, and crispy pork belly tacos. For side pork, try grilled pork chops, bacon-wrapped pork tenderloin, or pork belly burnt ends. Here are a few of our favorite recipes for each.

• Country Ribs with Homemade Barbecue Sauce
• Easy Barbecue Pork Riblets
• Slow Cooker Pulled Pork Fajitas
• BBQ Pork Shoulder Steaks
• How to Braise, Slow Cook, or Oven Roast Pork Belly

In Summary

Pork belly and side pork differ in terms of taste, texture, and nutritional content, although they are similar cuts of meat. Pork belly provides more nutritional benefits but also has more fat and calories. On the other hand, side pork is a leaner cut of meat that often includes ribs.

People typically fry, grill, or roast side pork, while braising, slow-cooking, or oven-roasting is the usual way to cook pork belly to bring out its rich taste. The nutritional benefits of each cut depend on individual dietary needs and cooking preferences. Both cuts can be part of a healthy, balanced diet.

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Crispy Pork Belly with Garlic Miso Glaze

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Ingredients

Units USM

• 1 lb (450g) pork belly, skin-on
• Salt and black pepper to taste
• 2 Tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 Tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 Tablespoons honey
• 1 Tablespoon rice vinegar
• 1 Tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 green onion, thinly sliced, for garnish
• Sesame seeds, for garnish

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Score the skin of the pork belly with a sharp knife, making shallow cuts.
3. Season the pork belly generously with salt and black pepper, rubbing it into the skin and flesh.
4. Heat vegetable oil in an oven-safe skillet over medium-high heat. Place the pork belly skin-side down in the skillet.
5. Sear the pork belly until the skin is golden and crispy, about 5-7 minutes.
6. Flip the pork belly over and transfer the skillet to the preheated oven. Roast for 45-60 minutes, or until the pork belly is cooked through and tender.
7. Meanwhile, prepare the garlic miso glaze. In a small saucepan, combine minced garlic, white miso paste, soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Cook over low heat, stirring occasionally, until the glaze thickens slightly.
8. Once the pork belly is cooked, remove it from the oven and brush the garlic miso glaze over the top.
9. Return the pork belly to the oven and broil for 3-5 minutes, or until the glaze is caramelized and bubbly.
10. Remove the pork belly from the oven and let it rest for a few minutes before slicing.
11. Garnish with thinly sliced green onions and sesame seeds before serving.

The image featured at the top of this post is ©masa44/Shutterstock.com.

The post Pork Belly vs. Side Pork: Main Differences and How to Cook Each appeared first on Moms Who Think.

If you want to find the most popular pellet grill brands, look no further than Recteq and Traeger. If you are looking for a grill to suit your family's needs, deciding between these two brands can be tough. While Recteq (Rec Tec) is a newer grill, it has received consistently high ratings. On the other hand, Traeger is an established and trustworthy brand. After researching both brands, we will compare and contrast the similarities and differences between both so you can choose the best grill for your next family barbecue.

Recteq vs. Traeger: Comparing the Two Brands

Recteq, also known as “Rec Tec,” is a popular brand in the world of pellet grills. The company was founded in 2009 by Ray Carnes and Ron Cundy, with a focus on grills that use wood pellets as fuel to give a smoky flavor to the food. The brand is known for its state-of-the-art technology and features. It has a reputation for producing durable and innovative pellet grills. Recteq's digital controllers provide precise temperature control, making it easier to achieve consistent grilling results. Additionally, Recteq provides excellent customer service and support for their products. Moreover, the company stays current with the latest advancements in grilling technology.

Joe Traeger, the founder of Traeger Grills, is credited with creating the world's first pellet grill in 1985. Traeger's goal was to combine the convenience of a gas grill with the flavor of wood-fired cooking. The company quickly gained a reputation for its user-friendly design and unique ability to add flavor to food. As more pellet grills entered the market, Traeger continued to innovate, introducing new models and features to their basic grills. Today, Traeger offers a range of smart technology and accessories for outdoor grilling enthusiasts.

Recteq vs. Traeger: Comparing Two Popular Models

To get an idea of what each brand offers, let us compare the newer RT-700 WIFI-enabled Pellet Grill with the comparable Traeger Ironwood 650.

The pros of Recteq's flagship grill, the RT-700, include stainless steel construction and a large 1,054 square-inch grill. This grill also includes a six-year warranty. However, for an entry-level pellet grill, the cost is pretty high at approximately $1,200. Additionally, the app, while functional, lacks features such as the ability to set up different temperatures on a timer. Customers might expect more features in a grill of this price range.

The Traeger Ironwood 650 has numerous advantages, such as a high-functioning digital controller. It also has a downdraft exhaust system that helps maintain heat and a lower grate that is perfect for searing meat. The grill boasts several new technologies, including a D2 system, TurboTemp, a timer, and a “keep warm” feature. It also comes with WiFi and its own app. Additionally, it is compatible with Alexa. However, it has a shorter warranty period of only three years and a smaller grill space.

Recteq vs. Traeger: Other Key Considerations

The RT-700, with its forty-pound capacity, ensures you can cook for forty hours without the interruption of a refill. In contrast, the Traeger, with a 20-pound capacity, provides a shorter cooking time. The Recteq also features an interior light, a feature absent in the Traeger. Additionally, the RT-700 impresses with its temperature control setup, which includes a second temperature probe.

Additionally, both brands get high marks for their customer service. While Traeger uses helpful US-based representatives who are knowledgeable about their products, Recteq actually puts the phone number of the company's founders on its grills. For customer service, this is impressive since it means you get support from someone who helped develop the grill. Recteq also offers more support options, including email and live chat.

In Summary

Both Recteq and Traeger are reputable grill brands that use high-quality materials to build durable and sturdy pellet grills. They both incorporate advanced technology, such as digital controllers for precise temperature control and monitoring. Both brands offer a range of grill sizes to accommodate different cooking needs, although the cooking surface may vary between models.

Both brands not only provide a variety of accessories to enhance the grilling experience but also use smart technology. This technology is a game-changer as it enables you to monitor your grill remotely, adding a layer of convenience to your grilling experience. Moreover, both companies have excellent customer service. Ultimately, your choice of grill will depend on your budget, cooking needs, and how much importance you place on technology in your grilling experience.

The image featured at the top of this post is ©Badger13/Shutterstock.com.

The post Recteq vs. Traeger: Which Grill Is Best for You? appeared first on Moms Who Think.

Spinach and lettuce are two popular leafy greens that are highly nutritious and low in calories, making them great additions to any diet. However, choosing between the two can be difficult as they both offer unique health benefits. Both greens are rich in essential vitamins and minerals and can be used in a variety of dishes, including salads, sandwiches, wraps, and smoothies.

We will compare the nutritional profiles of spinach and lettuce to determine which green vegetable provides more health benefits. So, let us find out which one wins the battle between spinach and lettuce.

Spinach vs. Lettuce: What Is Spinach?

Originating in Persia, spinach (Spinacia oleracea) is a leafy green vegetable that belongs to the Amaranthaceae family, which also includes beets, quinoa, and Swiss chard. Spinach has a slightly bitter, earthy flavor and dark green leaves. Moreover, it can be eaten raw or cooked. 

Spinach contains several important plant compounds that aid the body in a number of ways. 

• Lutein – Lutein has antioxidant properties and supports eye health. Research suggests that a diet rich in lutein may help reduce the risk of age-related macular degeneration (AMD) and cataracts, two common eye conditions that can lead to vision loss.
• Kaempferol – This antioxidant compound may help decrease inflammation in the body. Researchers believe it may have anti-cancer properties and may slow the progress of neurodegenerative diseases like Alzheimer's. Finally, this compound may reduce cholesterol and blood pressure.
• Quercetin – Studies show that this compound reduces inflammation from chronic diseases and may improve heart health by lowering blood pressure and improving blood vessel function.
• Zeaxanthin – Like lutein, zeaxanthin supports eye health and may reduce the risk of age-related macular degeneration (AMD).

The Health Benefits of Spinach

It's a well-known fact that spinach offers many health benefits, including promoting eye health, fighting cancer, and regulating blood pressure. However, there are some downsides to spinach.

One of the negative effects of spinach is that it can cause kidney stones. Spinach is rich in calcium and oxalates, which can lead to the formation of kidney stones. Therefore, people who are at risk of developing kidney stones should avoid consuming spinach.

Moreover, spinach helps in blood clotting, which can be problematic for people who are on blood thinning medications. Those taking blood thinners to prevent clotting should avoid spinach since it contains high levels of Vitamin K, which causes blood clotting.

Spinach vs. Lettuce: What Is Lettuce?

Lettuce belongs to the Asteraceae family, which also includes daisies and sunflowers. This leafy green vegetable commonly appears raw in salads and as a topping for sandwiches, wraps, and other dishes. Lettuce has four different types, each with unique characteristics in terms of flavor, texture, and appearance.

• Celtuce lettuce – Asparagus lettuce or stem lettuce, also known as celtuce lettuce, is a type of lettuce with a thick stem that people typically eat instead of its leaves. People eat celtuce raw in salads, stir-fried, pickled, or added to soups and stews. It has a mild, slightly sweet flavor and a crunchy texture that resembles that of a cucumber. Celtuce lettuce is more popular in Asian countries like China than in Western countries.
• Head lettuce – Head lettuce, which includes iceberg and butterhead lettuce, is named after its tightly packed head. This kind of lettuce has a mild taste and is slightly sweet with crisper leaves—this is the kind of lettuce that most often appears in salads and sandwiches.
• Leaf lettuce – Leaf lettuces have a looser leaf structure and are not tightly packed. Some of these lettuces are darker in color or have reddish leaves, like red leaf lettuce and oak leaf lettuce. The leaves of these lettuces have a mild flavor and a more delicate texture than other kinds of lettuce.
• Romaine lettuce – Romaine lettuce, which is also known as Cos lettuce, is a type of lettuce that has long and slender leaves that are closely packed together. This lettuce variety has a crunchy texture and a slightly bitter taste. It commonly appears in Mediterranean cuisine, especially in dishes like Caesar salad and Greek salad. Additionally, it is used as a bread or tortilla substitute in sandwiches and wraps.

The Health Benefits of Lettuce

Like spinach, lettuce is low in calories and rich in essential nutrients, including vitamins A, K, and C, as well as minerals like potassium and folate. Furthermore, lettuce has a lot of water, so it aids in hydrating the body. Moreover, lettuce contains dietary fibers, which aid the digestive system.

Additionally, lettuce contains antioxidants, including beta-carotene and flavonoids, which can help reduce inflammation and stress in the body, potentially lowering the risk of chronic diseases like heart disease and certain cancers. Its fiber and antioxidant content may also be good for the heart by reducing inflammation, lowering cholesterol levels, and maintaining healthy blood pressure. Some studies also suggest that lettuce may improve sleep quality.

However, it is important to understand that different types of lettuce have varying levels of vitamins and nutrients. Moreover, it is crucial to wash lettuce thoroughly before consumption to eliminate dirt, bacteria, and pesticide residue. Despite these considerations, incorporating different varieties of lettuce into your diet can provide you with a range of vitamins and nutrients.

Spinach vs Lettuce: Nutritional Information

Spinach is packed with nutrients such as vitamins A, C, and K, folate, iron, and calcium. It is also rich in antioxidants like lutein and zeaxanthin, which are essential for eye health. Additionally, it contains fiber, which aids in digestion and promotes a healthy digestive system.

Not only is lettuce low in calories and carbohydrates, but it contains some vitamins and minerals, such as vitamin A, vitamin K, and folate. However, these are generally lower amounts compared to spinach. Lettuce is also a hydrating food due to its high water content, which can help in maintaining overall hydration and improve skin health. However, it is important to note that different types of lettuce have varying nutrient levels. Darker lettuce varieties, such as romaine lettuce, have more nutrients than lighter varieties, like iceberg lettuce.

Here is a comparison chart to outline the nutritional values of spinach vs. lettuce.

Spinach typically provides more vitamins and minerals than lettuce. However, this nutritional breakdown shows that both leafy greens are nutritious options.

In Summary

Both spinach and lettuce offer unique health benefits as nutritious leafy greens. Spinach, in particular, is more nutrient-dense than lettuce because it is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. These vitamins make spinach an exceptionally healthy food. Additionally, spinach contains the antioxidants lutein and zeaxanthin, which benefit eye health. However, spinach may cause kidney stones and should be avoided by people using blood thinners.

Lettuce, on the other hand, is a valuable source of vitamins and minerals such as vitamin A, vitamin K, and folate, although it is lower in nutrients compared to spinach. Moreover, lettuce provides hydration to the body due to its high water content. However, the nutrient content of lettuce varies among different varieties. Darker lettuce varieties, like romaine lettuce, contain more nutrients than lighter varieties, such as iceberg lettuce. Finally, it is very important to wash lettuce to avoid bacteria, dirt, and pesticides.

The bottom line? Consuming both spinach and lettuce in a variety of dishes is essential for a healthy diet. Both provide vital nutrients and contribute to overall well-being.

Creamy Chicken Spinach Soup

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• Author: MomsWhoThink.com
• Total Time: 45 minutes

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Ingredients

• 1 (9 ounce) package refrigerated cheese tortellini
• 1 (14 1/2 ounce) can fat-free, reduced-sodium chicken broth
• 2 (10 3/4 ounce) cans reduced-fat, reduced-sodium cream of chicken soup
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (9 ounce) chicken breast, chopped and cooked
• 2 cups fat-free milk
• 1/2 teaspoon dried thyme

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Instructions

1. Cook tortellini according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients stirring well.
2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

The image featured at the top of this post is ©Dionisvera/Shutterstock.com.

The post Spinach vs. Lettuce: Which One Is Healthier for You? appeared first on Moms Who Think.

There are two common ways of preserving food: freeze-drying and dehydrating. But what are the advantages and disadvantages of each method? We will examine the pros and cons of both preservation methods to help you determine the best way to store food for your household. Additionally, we will consider the nutritional value, cost, and ease of use of each technique.

Freeze Dryer vs. Dehydrator: What is Freeze-Drying?

Freeze drying, sometimes called “lyophilization,” preserves food in a two-step process. A freeze dryer quickly freezes the food at a low temperature and then gradually reduces the pressure in the storage chamber. A vacuum causes sublimation, the process that turns the ice from frozen food into gas, thereby preserving the food's original size, shape, and texture.

Fruits and vegetables are the best foods to freeze dry. If you freeze dry dairy, eggs, or meat, make sure you cook them before eating them because the freeze-drying process does not kill bacteria. While freeze drying is great for preserving most foods, foods containing a lot of fat, sugar, or alcohol do not last as long. Additionally, foods containing large bones generally do not freeze dry well.

Freeze Dryer vs. Dehydrator: How Does a Dehydrator Work?

Dehydrating food is a traditional method of preserving food items. A dehydrator works by circulating hot air and drawing out the liquid from the food at a temperature of around 115 degrees Fahrenheit. Unlike a freeze-dryer that quickly removes all the moisture from food, a food dehydrator gradually extracts moisture using heat. Dehydrating tends to remove more of the nutrients and taste from the food, which is why some people prefer to freeze-dry their food.

Freeze Dryer vs. Dehydrator: Types of Foods That Can Be Dried

It is worth noting that certain foods are better suited for freeze-drying rather than dehydration. Liquids such as yogurt and milk cannot be dehydrated, but they can be freeze-dried and transformed into powdered milk or coffee. On the other hand, proteins are not ideal for freeze-drying since they can become overly tough and chewy. Additionally, dehydrating tends to shrink food and give it a chewier texture. While some may prefer this chewier texture, say when snacking on dehydrated fruit like apricots, others may dislike this aspect of dehydrating food.

Here is a breakdown of foods that can be freeze-dried vs. dehydrated.

Freeze Dryer vs. Dehydrator: The Benefits of Each

Both methods of food preservation effectively store food for an extended period. However, freeze-drying is particularly beneficial for preserving the nutrients and flavor of fruits and vegetables. Furthermore, freeze-drying does not usually alter the food's weight, texture, or color. In fact, freeze-drying food preserves up to ninety-seven percent of its original nutrients. Additionally, freeze-dried food can have a shelf life of almost twenty-five years without the need for additional preservatives. Freeze-drying ensures that food has the longest possible shelf life while maintaining its quality and nutritional content.

On the other hand, dehydration is also a good method for preserving fruit, herbs, and vegetables. Unlike freeze-drying, though, dehydration does not remove all of the water from food. Dehydrated food does not last as long as freeze-dried foods. Additionally, dehydrating food causes a process called oxidation, a breakdown of the nutrients the food contains. Moreover, if dehydrated food is not properly stored, enzymes and bacteria will compromise the food. As a result, dehydrated food has fewer nutrients and a shorter shelf life than freeze-dried foods.

Freeze Dryer vs. Dehydrator: Cost

Dehydrators are a more affordable option compared to freeze-dryers, with a standard dehydrator costing between $100 to $300. If you opt for a larger, more industrial model, you may pay as much as $1,000. On the other hand, freeze-dryers are significantly more expensive. Basic freeze dryers cost anywhere from $2,000 to 5,000 dollars, and they can run as high as $40,000.

However, while they are more expensive up front, freeze dryers preserve food better and provide a much longer shelf life. In terms of operational costs, freeze dryers consume more electricity than dehydrators, using approximately 1.5 kilowatts per hour. Freeze-drying usually takes a full day, while dehydration takes half that time. Despite its higher upfront cost, freeze-drying may offer better long-term benefits in terms of nutritional value and shelf life compared to dehydrators, even accounting for long-term expenses.

Final Thoughts

When it comes to preserving food, there are different options to consider. Freeze drying is an excellent method that helps to keep the nutritional value, flavor, and texture of food intact. However, the equipment for this process can be expensive, ranging from $2,000 to $5,000. On the other hand, dehydrating is a more affordable option, with dehydrators typically costing between $50 and $300. However, the quality of the preserved food may be better than that of freeze-dried food.

When trying to decide between the two, think about your budget. Do you want to spend less money up front, or are you willing to pay more in the long term for something that might be more cost-effective in the end? Second, consider the nutritional value. Do you want something that will preserve more of the nutrients and vitamins, or is this less of a concern for you? Finally, think about the taste of the food. Dehydrating may affect the flavor of the food, so if you want to keep the flavor, freeze-drying may be the better option. Considering all of these factors will help you make a more informed decision about the best way to preserve food for your family.

The image featured at the top of this post is ©Serhii Perepelytsia/Shutterstock.com.

The post Freeze Dryer vs. Dehydrator: Pros & Cons for Preserving Food appeared first on Moms Who Think.

Are you looking to know the difference between heavy cream vs. heavy whipping cream? Although these two have different names, heavy cream and heavy whipping cream are the same product! Over the years, there has been much confusion due to their different names, but they have the same makeup. The names are different because they're sold by two different companies who call them different things. According to the U.S. Food and Drug Administration, heavy cream must have at least 36% milk fat, which both heavy cream and heavy whipping cream have. Heavy cream and heavy whipping cream are made from the fatty part of milk that will rise to the top because of its fat content and will range between 36% and 40%.

Heavy Cream vs. Heavy Whipping Cream: Nutritional Facts

These products are very calorie-dense as they have a high fat content. Half a cup of heavy cream and heavy whipping cream have approximately 400 calories, three grams of protein, 43 grams of fat, and three grams of carbohydrates. Heavy cream and heavy whipping cream are high in nutrients like vitamins A, D, and calcium. Consuming these products when you're low in nutrients can help lead to a balanced diet. But, because they are so high in calories and saturated fat, you have to be careful not to consume too much, or it can lead to heart disease or obesity.

Heavy Cream vs. Heavy Whipping Cream: Taste and Texture

Heavy cream and whipping cream have a thick and silky texture. The fat content makes it feel silky because it will coat the mouth. It's also significantly thicker than any other dairy product like milk or half and half.

Heavy Cream vs. Heavy Whipping Cream: When To Use Them

There are many ways to use heavy cream and heavy whipping cream! You can use them to make fresh whipped cream, flavored coffee creamer, or even hand-shaken ice cream. They're also great while cooking soups and sauces. You could even make homemade ricotta cheese.

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Creamy Tomato Basil Pasta with Heavy Cream

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Ingredients

Units USM

• 8 oz (225g) pasta of your choice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 oz/400g) crushed tomatoes
• 1 teaspoon sugar
• Salt and black pepper to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish

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Instructions

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Pour in the crushed tomatoes, sugar, salt, and black pepper. Simmer the sauce for about 10 minutes, stirring occasionally.
4. Pour in the heavy cream and stir until well combined. Simmer for an additional 5 minutes, allowing the sauce to thicken.
5. Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the creamy tomato basil sauce.
6. Sprinkle grated Parmesan cheese over the pasta and toss until the cheese is melted and the sauce coats the pasta.
7. Garnish with fresh basil leaves and serve immediately.

The post Heavy Cream vs. Heavy Whipping Cream: Differences & When to Use Each appeared first on Moms Who Think.

Many people often use the terms “Lox” and “smoked salmon” interchangeably. However, there are notable differences between these two types of salmon. We will examine the key differences between Lox and smoked salmon, including the curing process, texture, and flavor. Additionally, we will also take a look at the nutritional profiles of Lox and smoked salmon and see how they compare.

What Is Lox?

Lox is a salmon fillet that is cured in a brine made of salt, sugar, and other seasonings. Unlike smoked salmon, Lox does not undergo a smoking process, which allows the natural flavors of the fish to come through. The brining process gives the salmon a delicate, smooth texture and a pale pink color. It is popular on bagels with cream cheese, capers, and red onions.

Furthermore, Lox is a traditional Jewish cuisine, usually enjoyed as a breakfast or brunch food. In fact, the word “Lox” comes from the Yiddish word “laks,” which means salmon. Although Lox originated in Scandinavia, it was also a popular food among Eastern European Jews, who later introduced it to the United States where it remains a popular delicacy. Moreover, Gravlax is the name for the Scandinavian recipe for Lox, which is when salmon is coated in dill, juniper berries, salt, sugar, and other spices.

What Is Smoked Salmon?

Smoked salmon undergoes either curing or brining before smoking. The process of smoking salmon has two methods, namely cold-smoking and hot-smoking. In cold smoking, smoke partially cooks the salmon for a few days. However, in hot-smoking, the salmon cooks completely, like other smoked meats. Smoked salmon has a different taste and texture when compared to Lox, and it is more similar to baked or grilled salmon. People commonly use smoked salmon as a topping for bagels, just like Lox.

Lox vs Smoked Salmon: Key Differences

Here's a quick overview of the main differences between Lox and smoked salmon.

Lox vs. Smoked Salmon: Nutritional Breakdown

The nutritional value of Lox and smoked salmon is quite similar. Both contain high levels of omega-3 fatty acids, which are good for maintaining a healthy heart. Moreover, they are an excellent source of essential proteins, vitamins, and minerals. However, the brining and smoking processes used in preparing these fish can lead to a higher concentration of sodium, which is something to consider if you are trying to limit your salt intake. Here is the nutritional breakdown of Lox and smoked salmon.

When eating either Lox or smoked salmon, how you eat it greatly influences how healthy it is for you. For example, since Lox typically appears on bagels with cream cheese, it may sometimes be a less healthy option than eating smoked salmon on a fresh salad.

Nonetheless, both types of salmon are highly nutritious and offer several health benefits, such as protein, essential vitamins like A and B, selenium, and potassium. They also contain antioxidants, and the omega-3 present in both of them is beneficial for the heart and helps improve brain function.

In Summary

Lox and smoked salmon are often mistaken for each other, but they are distinct types of salmon. Lox is a traditional Jewish dish, commonly served on bagels, made by salt-curing a salmon fillet. It does not undergo a smoking process. On the other hand, salmon is smoked after brining, which results in a flakier fish with a richer taste and texture. Smoked salmon is usually dark pink or orange in appearance. Lox typically has a smoother texture and pale pink color. Smoked salmon is more versatile because it appears in a variety of dishes like salads and sandwiches.

Lox and smoked salmon have almost identical nutritional profiles and offer many health benefits like omega-3, vitamins, and minerals. If you are watching your salt intake, both types of salmon may have higher amounts of sodium than other fish. However, both Lox and smoked salmon are nutritious and delicious options for a well-rounded and nutritious diet.

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Spicy Smoked Salmon Dip

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Ingredients

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• 12 ounces cream cheese, at room temperature
• 1/3 cup sour cream
• 1 Tablespoon fresh lemon juice
• 6 dashes Tabasco sauce
• 3 scallions, white and green parts, thinly sliced
• 3 Tablespoons capers, rinsed and drained
• 8 ounces smoked salmon, coarsely chopped
• 3 Tablespoons chopped fresh dill or 1 Tablespoon dried dill
• fresh ground black pepper
• fresh dill, for garnish
• crackers or breadsticks, for serving

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Instructions

1. Puree the cream cheese, sour cream, lemon juice, and Tabasco in a food processor.
2. Add the scallions, capers, salmon, chopped dill, and pepper, and pulse to blend.
3. Garnish with the dill and serve chilled with crackers. 

The image featured at the top of this post is ©Mateusz Gzik/Shutterstock.com.

The post Lox vs. Smoked Salmon: What Is the Difference? appeared first on Moms Who Think.

Turkey bacon has a reputation for being healthier than pork bacon, but how healthy is it, really? Both turkey and pork bacon are processed meats, which are linked to both chronic disease and higher instances of cancer. Despite this, turkey bacon is generally considered a healthier option because it is lower in calories and has less fat than pork bacon. We will compare turkey bacon and pork bacon to determine which is healthier using criteria such as nutritional content, processing methods, and health risks.

Turkey Bacon vs Pork Bacon: How Are They Different?

To state the obvious, turkey bacon and pork bacon originate from different meat sources. Producers make turkey bacon from a combination of dark and light ground turkey meat, which results in a leaner option compared to pork bacon. However, pork bacon manufacturers use pork belly and side cuts, which contain a higher fat content than turkey bacon. The fat in pork bacon gives it its distinctive flavor and texture. Here are some other ways in which turkey bacon differs from pork bacon.

Flavor, Texture, and Cooking Time

When it comes to comparing flavor and texture, turkey bacon has a milder taste and leaner texture compared to pork bacon, which has a rich and smoky flavor. Pork bacon can be either chewy or crispy, depending on how it is cooked, and needs to be cooked for a precise amount of time to get the desired texture. Moreover, it can be baked, pan-fried, or grilled. The leftover fat from pork bacon can be used to cook other dishes.

Turkey bacon is a leaner and less fatty alternative to pork bacon. It has a softer and lighter texture as compared to pork bacon. Owing to its lower fat content, turkey bacon doesn't become crispy like pork bacon. It can be cooked easily by baking, pan-frying, or microwaving, and takes less time to cook.

Turkey bacon leaves very little fat when cooked and requires less precise cooking times to achieve the desired flavor. However, you need to be careful while cooking turkey bacon, as it is prone to tearing, owing to its soft texture. Moreover, it absorbs the flavors of other foods more easily than pork bacon.

Turkey Bacon vs. Pork Bacon: Nutritional Profiles

Overall, turkey bacon contains fewer calories and more protein than pork bacon. Moreover, it has less fat and saturated fat than pork bacon, but it has roughly the same amount of cholesterol as pork bacon. Both types of bacon contain preservatives to keep the meats fresher longer. Unless the package says sugar has been added, both types typically do not contain significant amounts of sugar. Here is a chart breaking down the nutritional profiles of turkey bacon and pork bacon.

The Health Benefits of Turkey Bacon

Besides being lower in fat and having fewer calories, some varieties of turkey bacon will be lower in salt than pork bacon. For individuals with blood pressure and heart health concerns, turkey bacon is a great alternative to pork bacon. Also, for those following kosher or halal diets, turkey bacon can be a suitable replacement for pork bacon.

For the maximum health benefits, here are a few things to look for when buying turkey bacon.

• When buying turkey bacon, choose a low-sodium option and avoid adding any extra salt. This will help reduce your overall sodium intake and promote a healthier diet.
• Instead of using a pan to fry turkey bacon, bake it in the oven or grill it for a healthier option.
• Do not add extra oil and butter during cooking. After cooking, place bacon on a paper towel to collect any excess grease.

The Health Benefits of Pork Bacon

Although the processing of pork bacon may affect its overall health, it still has some nutritional benefits. While pork bacon has less protein than turkey bacon, it is still a good source of protein. Furthermore, pork bacon contains phosphorus and selenium, two minerals that aid metabolism and contribute to bone health.

If you are following a low-carb or keto diet, pork bacon can be a good option due to its low carbohydrate and high fat content. Although excess fat can have negative health consequences, fat also plays a crucial role in hormone regulation. Additionally, pork bacon is more flavorful than turkey bacon when eaten alone, whereas turkey bacon is less flavorful. Turkey bacon also tends to take on the flavors of other ingredients in a dish.

The Downsides of Turkey Bacon

It is important to check the ingredients when buying turkey bacon because it is a processed meat that may contain sodium nitrate. Researchers have linked this preservative to chronic diseases and have found that it can have negative effects on health. Therefore, it is wise to look for less processed turkey bacon when shopping.

While turkey bacon has less fat than pork bacon, it generally has a higher salt content, which can be a concern for those with high blood pressure. Additionally, for those who require more fat in their diet, the low-fat content of turkey bacon may not be suitable.

Finally, the texture and taste of turkey bacon differ from pork bacon, which can make it less appealing as a substitute. Turkey bacon has a milder taste and different texture than pork bacon, which may be less inviting to those who enjoy the rich, smoky flavor of the latter.

The Downsides of Pork Bacon

Pork bacon has a lot of saturated fat and sodium. Consuming too much food with saturated fat and salt leads to higher cholesterol levels and heart disease. Pork bacon is also a calorie-dense food, so even if you eat a small amount, you are consuming a lot of calories.

Many processed and cured pork bacon products may contain additional additives, flavor enhancers, and processing agents. Reading ingredient labels can help you choose pork bacon with fewer additives. Antibiotics are also a concern in pork bacon, so try to choose responsibly sourced bacon.

Is Turkey Bacon Healthier Than Pork Bacon?

When it comes to turkey bacon vs pork bacon, both have health upsides and downsides to consider. While turkey bacon has fewer calories and less fat than pork bacon, it contains the same amount of cholesterol.

Both types of bacon, pork, and turkey, are good sources of protein. However, the differences in their health benefits are less significant than many people might think. In fact, both may contribute to a healthy and well-balanced diet. For those who follow a kosher or halal diet, turkey bacon can be a great alternative to pork bacon. The choice between the two mainly depends on your individual health needs.

In Summary

Turkey bacon's reputation as a healthy alternative to pork bacon is a bit deceiving. In fact, the two bacon types both have their upsides and downsides. While turkey bacon has fewer calories than pork bacon, it also has less taste and texture. Additionally, preservatives present in turkey bacon, even though it has less fat, can increase the risk of cancer and chronic illnesses. However, if you follow a halal or kosher diet, turkey bacon is a great way to enjoy bacon.

Meanwhile, pork bacon is a good source of protein and contains some essential minerals. For those needing to add fat to their diets, it is a great source of fat. However, it is dense in calories and may contain unhealthy preservatives. Pork bacon is beneficial for those on a low-carb or keto diet. Incorporating both types of bacon into a well-rounded and balanced diet can be enjoyable for most people, as long as they consume them in moderation. As always, it is best to consult your physician about any dramatic changes to your diet.

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Turkey Bacon and Spinach Stuffed Mushrooms

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• Author: MomsWhoThink.com
• Total Time: 30 minutes

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Ingredients

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• 16 large white mushrooms, cleaned and stems removed
• 6 slices turkey bacon or pork bacon, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the cleaned mushrooms on a baking sheet.
3. Drizzle olive oil over the mushrooms and season with salt and black pepper. Toss to coat.
4. In a skillet over medium heat, cook the chopped bacon until crispy.
5. Add minced garlic and chopped spinach to the skillet. Sauté until the spinach is wilted.
6. In a bowl, combine the cooked bacon and spinach mixture with softened cream cheese, shredded mozzarella, and grated Parmesan. Mix well.
7. Spoon the filling into the mushroom caps, pressing down gently.
8. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
9. Garnish with fresh parsley before serving.

The image featured at the top of this post is ©Africa Studio/Shutterstock.com.

The post Turkey Bacon vs. Pork Bacon: Which Type of Bacon Is Healthier? appeared first on Moms Who Think.

The richness of maple syrup is unparalleled but when it comes to the better sugar substitute, does it beat monk fruit? Let’s explore six key differences between maple syrup vs. monk fruit, including their sugar content and where they land on the glycemic index. Plus, learn two new recipes that allow each sugar substitute option to shine!

Which Is the Better Sugar Substitute: Maple Syrup or Monk Fruit?

Maple Syrup vs. Monk Fruit: Source

Sugar maple trees naturally excrete sap that is a little bit sweet in its untouched form. However, to create pure maple syrup, the sap has to first be collected and boiled to create a concentrated sweetener. Monk fruit is a sweetener that comes from monk fruit, which is also known as swingle fruit. It comes from southeast Asia and has a notable sweetness to it. Inside monk fruit, there are mogrosides, which are the compounds that ultimately get extracted to create this unique sugar substitute.

Maple Syrup vs. Monk Fruit: Process

To create pure maple syrup, the process requires boiling the sap derived from sugar maple trees. With monk fruit, the process is a bit different. First, you have to remove the skin and the seeds of the fruit before crushing it. Then, you can filter out the sweet compounds that come through in its final form, be it a liquid or powder.

Maple Syrup vs. Monk Fruit: Sugar Content

One tablespoon of maple syrup contains 14 grams of sugar. This is a naturally sourced sweetener that’s primarily made up of sucrose. Monk fruit, on the other hand, has a zero-sugar content. This also means it doesn’t have any calories, which is helpful for certain diets.

Maple Syrup vs. Monk Fruit: Flavor

If you’re looking for a more robust and well-rounded flavor experience, maple syrup is the way to go. It offers undertones of caramel and a hint of vanilla, which makes it distinctive. Monk fruit has a much more neutral flavor profile and is quite versatile, which allows you to add it to nearly any dish or drink to sweeten it up!

Maple Syrup vs. Monk Fruit: Nutritional Value

One tablespoon of maple syrup contains 52 calories, 13.4 grams of carbohydrates, .06 milligrams of iron, and 0.03 milligrams of zinc. A single teaspoon of monk fruit contains no calories or carbohydrates and does not contain any other nutrients.

Maple Syrup vs. Monk Fruit: Glycemic Index

The glycemic index of maple syrup is around 54, which is less than your typical table sugar but still higher in comparison to monk fruit. Monk fruit has a glycemic index of zero, which makes it ideal for those managing their blood sugar levels. However, it’s important to keep in mind that some monk fruit sweeteners may include additional ingredients that impact the glycemic index, and therefore how it affects blood sugar levels. Make sure that you are checking the ingredients list before purchasing a monk fruit sweetener if blood sugar management is your priority.

Maple Syrup vs. Monk Fruit: Can You Substitute One for the Other?

If you’re looking to sweeten a dish, you can certainly use either maple syrup or monk fruit. However, it’s important to keep in mind that they have different flavor profiles, and they affect the texture and consistency of whatever dish you’re preparing. This is especially true if you are planning on creating baked goods at home. Powdered monk fruit often bodes best unless you’re making a baked good that allows maple sugar to shine. Monk fruit is significantly sweeter than maple syrup, which means that you’re going to use less sweetener overall.

With maple syrup, you’re probably going to incorporate more to reach a level of sweetness you appreciate. Additionally, maple syrup is a thick liquid whereas monk fruit is typically a powder or a more concentrated liquid. Ultimately, maple syrup is not an all-purpose sweetener, which means it’s not going to work for some recipes. With monk fruit’s neutral and versatile flavor, you can use it more freely with various dishes without worrying about altering the flavor or taking away from the main ingredients.

When it comes to maple syrup vs. monk fruit, the best sugar substitute is the one that works best for your household. The richer flavor experience is maple syrup but it’s higher in calories and has a higher glycemic index. If you need a sweetener that you can use with just about anything, monk fruit is the more versatile option. Plus, it has a zero glycemic index and is a better choice for those managing their blood sugar levels.

Easy Recipe to Let Maple Syrup Shine

When you think about maple syrup, you probably conjure up images of pancakes, like in the image above. These are some fan favorites! But there are also ultra-creative ways to let maple syrup shine. For example, a frozen maple mousse. Sounds good already, right? The best part? It’s ridiculously simple to make! Below are the only ingredients you need:

• Maple syrup, pure (3/4 cups)
• Heavy cream (1 cup)
• Egg white (1)

Start by freezing your mixing bowl. It may sound a little weird but stay with us. Just pop it into your freezer for 15 minutes! Take your pure maple syrup and heat it—stop just before it boils. Your stovetop may be a better choice for this so you can keep an eye on it. Make sure it stays warm as you move on to the next step.

Grab another mixing bowl and use an electric mixer until the egg white starts to get thick. Then, start slowly pouring in your warm maple syrup while you continue beating the mixture. Continue for a couple more minutes until the mixture thickens and develops a sheen.

You’ll need your electric mixer for this next step so wash the beaters before continuing. Take your chilled bowl out of the freezer and pour in the heavy cream. Beat it until the cream gets stiff (this should take about four minutes). Then, be gentle as you fold in your egg-white mixture.

Finally, pour your mousse into a container to pop back into your freezer. Let two hours pass before digging in!

Easy Recipe to Let Monk Fruit Shine

How can you let a zero-calorie, zero-sugar, and relatively mild-tasting sweetener shine? We’re glad you asked. It doesn’t take a whole production. You can enjoy a delectable raspberry jam topping with just a handful of ingredients — plus, it’s the kind you can add to your weekly menu because it’s not only delicious but packed with nutrients!

Raspberry Monk Fruit Jam

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Ingredients

• Water (1/2 cup)
• Raspberries, frozen (4 cups)
• Monk fruit sweetener (1/3 cup)
• Chia seeds (3 tablespoons)
• Water (1/2 cup)

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Instructions

1. Start with a saucepan and add the raspberries, chia seeds, and water.
2. Using medium-low heat, bring it to a low boil. Then, let it simmer for four minutes.
3. When you remove the saucepan from the heat, add the chia seeds, carefully stirring them in. Let it sit for about 10 minutes, so the sauce thickens.
4. Then, stir your jam once more and place it into a jar for use at your leisure!

The post Maple Syrup vs. Monk Fruit: Which Is the Better Sugar Substitute? appeared first on Moms Who Think.

You can use them both to add a touch of sweetness to your favorite dishes. But one has a significantly more complex flavor, adding more oomph to whatever food or drink you add it to. Learn about six key differences between maple syrup vs. white sugar! Plus, learn how to use each in both sweet and savory dishes!

Which Is the More Flavorful Sweetener: Maple Syrup or White Sugar?

Maple Syrup vs. White Sugar: Source

Sugar maple trees are the source of maple syrup. The sap from these trees has a naturally subtle, sweet flavor. But to turn it into maple syrup, it has to be concentrated. White sugar may come from either sugar beets or sugar cane. Before it becomes the granulated sugar you use, it has to be refined.

Maple Syrup vs. White Sugar: Nutritional Value

One tablespoon of maple syrup contains 52 calories, 13.4 grams of carbohydrates, 0.06 milligrams of iron, and 0.03 milligrams of zinc. A tablespoon of white sugar contains 49 calories, 12.6 grams of carbohydrates, 0.01 milligrams of iron, and 0.01 milligrams of zinc. Pure maple syrup contains antioxidants and minerals whereas white sugar contains only sucrose.

Maple Syrup vs. White Sugar: Uses

You can use white sugar as an all-purpose sweetener, even incorporating it into savory dishes. Maple syrup is similar in that it’s versatile, and used in both sweet and savory meals. However, one has its own distinct flavor while the other allows for incorporation into nearly anything due to its neutral taste.

Maple Syrup vs. White Sugar: Color

The name says it all—white sugar is white! Maple syrup has some color variations, ranging from a light amber color to more of a dark brown.

Maple Syrup vs. White Sugar: Flavor

White sugar offers a sweet, neutral flavor, which is why it’s used as an all-purpose sweetener. Maple syrup has a distinctive flavor reminiscent of vanilla and caramel.

Maple Syrup vs. White Sugar: Glycemic Index

If you’re keeping tabs on your blood sugar, maple syrup is a sounder choice as its glycemic index is lower at 54. White sugar has a higher glycemic index of 65, which means it increases your blood sugar quickly. With maple syrup, your blood sugar increases at a slower rate.

Maple Syrup vs. White Sugar: Can You Substitute One for the Other?

If you’re looking for the most flavorful sweetener, it’s maple syrup all the way! Maple syrup has a deliciously rich and complex flavor profile with hints of caramel and vanilla. White sugar, on the other hand, is more neutral with a heavy emphasis on sweetness.

Maple Syrup Recipes

We promised you sweet and savory recipes that you can enjoy with maple syrup. Check them out below!

Make it Sweet

Incorporate maple syrup into your breakfast or brunch by preparing it the night before, making for an effortless breakfast. You get a bit of zest but the maple syrup ties it all together, making for a sweet, unbelievably rich dish. You need the following ingredients:

• Brioche bread (1 loaf)
• Maple syrup, pure (3 tablespoons)
• Eggs, large (8)
• Half-and-half (2 ½ cups)
• Vanilla extract (2 teaspoons)
• Cranberries, fresh (1 cup)
• Pecans, chopped (1/2 cup)
• Powdered sugar (sprinkled on top)
• Orange zest, grated (1 teaspoon)
• Cinnamon, ground (1/2 teaspoon)

In a saucepan, add your butter, brown sugar, and maple syrup. While it comes to a boil, grab your baking dish, and coat it with cooking spray. Once the mixture has reached a boil, pour it into your baking dish. Take your brioche bread and add slices over the mixture. Instead of setting them side-by-side, overlap them.

Then, in a bowl, whisk your eggs, half-and-half cream, orange zest, vanilla, and cinnamon together. Pour this mixture over the overlapping brioche bread slices in your baking dish. Then, grab your cup of cranberries and sprinkle them on top. Cover the dish and set it in your refrigerator for use in the morning.

When you’re ready to cook your breakfast, preheat your oven to 375 degrees. Add the chopped pecans as a final touch to your dish, and place it into your oven, covered, to cook for 20 minutes. Then bake again, uncovered, for another 20 minutes. Add your powdered sugar and serve!

Make it Savory

Try a maple mustard marinade with your chicken thighs and serve them alongside a fresh salad for a unique flavor adventure you can enjoy with your friends and family. You need the following ingredients:

• Maple syrup, pure (1/2 cup)
• Dijon mustard (1/4 cup)
• Olive oil (1/4 cup)
• Whole-grain mustard (2 tablespoons)
• Salt, kosher (1/2 teaspoon)
• Allspice, ground (1/4 teaspoon)
• Chicken thighs, bone-in (3 pounds)
• Salad of your choice

Start by preparing your marinade. In a mixing bowl, combine the maple syrup, olive oil, allspice, salt, and mustard. Scoop ½ cup of the sauce into a large resealable bag. Then, add your chicken thighs and coat them thoroughly. Place them in the refrigerator for at least one hour. Set the rest of the sauce aside for use later.

When you’re ready to cook your chicken thighs, remove them from the resealable bag and discard the used sauce. Grill them on high (475 degrees), making sure to turn them occasionally. Once cooked, serve the chicken thighs alongside a salad of your choice, using the rest of the sauce to pour on top.

White Sugar Recipes

White sugar is all-purpose for a reason. Try the sweet and savory recipes below!

Make it Sweet

You can turn vegetables into dessert if you have the right ingredients, including a bit of white sugar. Try making sweet potatoes even sweeter with this candied recipe. You need the following ingredients:

• Sweet potatoes, large (6)
• White sugar (2 cups)
• Nutmeg, ground (1 teaspoon)
• Cinnamon, ground (1 teaspoon)
• Vanilla extract (1 tablespoon)
• Salt (to taste)

Start by peeling and slicing your sweet potatoes into rounds. Then, cook them in butter. Add the white sugar, nutmeg, cinnamon, and salt, and keep cooking them until they’re candied. When you remove them from the heat, add the vanilla and carefully stir it in. Let cool before serving!

Make it Savory

How does white sugar play into a savory recipe that calls for fresh tomatoes? Well, you have to try it to appreciate it fully. After putting together this spaghetti sauce recipe, all you need is cooked spaghetti, freshly grated parmesan, and some fresh basil to serve! Here are the ingredients you need for the sauce:

• Tomatoes, fresh (4 pounds)
• White sugar (1 tablespoon)
• Onion, chopped (1)
• Olive oil (1/4 cup)
• Garlic powder (1/2 teaspoon)
• Basil, dried (1 tablespoon)
• Parsley, dried (1 tablespoon)
• Salt (1 teaspoon)

Start by peeling your tomatoes. Once they’ve cooled, dice them, and set them aside. Then, cook your onion and garlic until fragrant. Add the diced tomatoes along with the rest of the ingredients and bring the sauce to a boil. Reduce to a simmer and wait until your sauce thickens. Serve with cooked spaghetti, grated parmesan, and a bit of fresh basil!

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Maple Glazed Salmon with Roasted Sweet Potatoes and Brussels Sprouts

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• Author: MomsWhoThink.com
• Total Time: 40 minutes

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Ingredients

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For the Maple Glazed Salmon:

• 4 salmon fillets
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper to taste

For the Roasted Sweet Potatoes and Brussels Sprouts:

• 2 large sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

For Garnish:

• Chopped fresh parsley or cilantro

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Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, minced garlic, salt, and black pepper.
3. Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, black pepper, smoked paprika, and garlic powder.
4. Spread the vegetables on a baking sheet in a single layer.
5. Roast in the preheated oven for 25-30 minutes or until they are tender and slightly crispy, tossing halfway through.
6. Place the salmon fillets on a separate baking sheet lined with parchment paper.
7. Brush the maple glaze over each salmon fillet.
8. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
9. Serve the maple-glazed salmon over the roasted sweet potatoes and Brussels sprouts.
10. Garnish with chopped fresh parsley or cilantro.

The post Maple Syrup vs. White Sugar: Which Is the More Flavorful Sweetener? appeared first on Moms Who Think.

Pur and Brita are two popular brands that manufacture water filters designed to improve the taste and quality of tap water. Both companies offer a variety of products, including pitchers and faucet-mounted filters, among others. How do you know which brand is the best choice for your family?

When considering the purchase of a water filtration pitcher, there are many things to consider, including the pitcher's long-term performance and its filtration technology. Additionally, you may want to consider the filter replacement costs and the product's warranty. Moreover, both companies offer a variety of filtration products and filters with a dizzying array of prices and features

While the two brands share similarities, there are some notable differences between Pur and Brita water filters. We will compare these two brands and examine what each one offers in terms of filtration, cost, and overall design.

Pur: An Overview

Pur water filters were initially created by Proctor and Gamble (P&G) as part of the Children's Safe Water Program, a non-profit wing of Proctor and Gamble that provides safe drinking water all over the world. After an American company called Helen of Troy bought Pur in 2012, Pur began selling Basic Pur Genuine and Pur Plus water filtration pitchers to consumers worldwide.

Today, they sell water filter pitchers, dispensers, and faucet-mounted filtration systems. Additionally, Pur manufactures large filtration systems that can be installed in offices and homes. Some of Pur's products include technology that monitors how effective the filter is at reducing contaminants. Pur products also include filter change reminders, which is always helpful in a busy household.

Brita: An Overview

In the 1960s, Heinz Hankamer, a German entrepreneur, developed the first water filter for household use after he noticed how the quality of tap water varied during his travels. He created a simple water filter that improves the taste and purifies tap water. Brita began selling their water filters in the 1970s and quickly rose to prominence.

Brita specializes in water filtration systems for home use, particularly water filter pitchers and dispensers. Brita also makes filters to be used in their pitchers that will last as long as six months. Additionally, they produce filters that can be attached to faucets, allowing users to switch back and forth between filtered and unfiltered water. Finally, they offer water bottles with built-in filters, perfect for taking to the gym or running errands.

Pur Filters

Pur provides two types of water filter pitchers: a standard version and an enhanced version featuring LED indicators. Both the basic and enhanced filters employ a combination of granular activated carbon and ion exchange media, certified by NSF (National Sanitation Foundation), to effectively eliminate chlorine, microplastics, mercury, BPA, and more.

Pur uses a special filter made from coconut shells that has smaller pores than regular activated carbon. This special filter helps gradually get rid of impurities when filtering water. The filter lets smaller water particles go through, making the filtering process more effective. Pur also provides a Standard replacement filter and an advanced PLUS filter to remove an even wider range of contaminants.

Pur filters reduce chlorine and eliminate nearly one hundred percent of microplastics and mercury. Additionally, their filters reduce other pesticides by approximately ninety-two percent. However, as of 2023, Pur filters no longer undergo testing or certification for lead reduction.

Brita Filters

The white Standard Filters for Brita pitchers use a multi-step process to filter water. First, the water passes through a built-in mesh screen to prevent black specks; then, activated carbon granules reduce mercury and chlorine taste and odor. Additionally, Ion Exchange Resin captures copper, zinc, and cadmium from the tap water. Brita's long-lasting filters also strip lead, asbestos, and calcium. Finally, their stream filters improve tastes and reduce other impurities in the water. The Elite and Standard filters are Brita's most popular water filtration pitchers

Pur vs. Brita: Models and Cost

Pur has six water pitchers on the market, including their most popular models, the seven-cup or eleven-cup pitchers. The eighteen-cup water pitcher is also very popular. The seven-cup and the eleven-cup pitchers average between twenty-five to fifty dollars. Moreover, the eighteen-cup water filtration pitcher averages around thirty dollars.

Brita has more options to choose from with approximately fifteen pitchers on the market. The 10-cup Grand is the most popular Brita water filter option, priced at approximately thirty-five dollars. Other options include the 10-cup Lake and the 10-cup Rapid Stream Pitcher, which range between thirty and forty-five dollars. Additionally, their popular eighteen-cup Ultramax dispenser sells for around forty-five dollars.

Pur vs. Brita: How Do They Compare?

Your cost will vary depending on what kind of pitcher and filter you choose to install. Here is a quick breakdown to give you an idea of the cost.

Pur vs. Brita: Which One Is the Best at Removing Contaminants?

The Pur Plus 30-cup dispenser's filter removes an impressive amount of contaminants from tap water. However, it's important to note that it does not remove asbestos or lead. Here are some of the contaminants it eliminates, along with their approximate percentages.

• Benzene – 96.8%
• Cadmium – 98.9%
• Chlorine – 97.5%
• Copper – 95.9%
• Mercury – 96.4%
• Microplastics – 99.8%

If you buy the Brita Ultramax Standard with the Standard filters, it is less effective at removing common water contaminants. It also does not remove lead or chromium.

• Cadmium – 93%
• Chlorine – 95%
• Copper 94%
• Mercury – 96%

In this case, the Pur water filtration pitcher would be the better choice because it is both cheaper and eliminates more harmful contaminants.

Pur vs. Brita: Other Factors to Consider

When purchasing a water filtration pitcher, you also have to consider things like warranty, water capacity, and replacement filters. So, while the Pur pitchers have better filtration technology, their filters also tend to be more expensive. However, Pur offers longer warranties on their products, typically a year to two years, while Brita only offers one year.

In customer testing, people rated the Brita filtered water as better tasting than Pur's filtered water. So, if you are looking for better-tasting water, Brita may be the best option. Moreover, consumer testers say that the Brita Elite filter will filter 120 gallons of water for up to six months. On the other hand, Pur's filters typically have shorter life spans and only last for approximately thirty gallons of water or two months.

So, which brand is the best ultimately depends on what you are looking for in a water pitcher. If you are looking for better taste and longer life spans, Brita may be the best choice. However, if you want to remove more contaminants from your water, Pur comes out ahead. Additionally, they offer better product warranties.

In Conclusion

There are many factors to consider when choosing between Pur vs. Brita. Ultimately, which brand is the best fit for your family will depend on what you are looking for in a water filtration pitcher. To figure out which brand is the best for your family, consider the capacity, the filter performance, and the quality of the filtration technology. Additionally, consider different models and the cost of replacement filters. Understanding each brand's features and limitations will help you make the most informed decision based on your family's needs and budget.

The image featured at the top of this post is ©baranq/Shutterstock.com.

The post Pur vs. Brita: Which Water Filter is Best? appeared first on Moms Who Think.

Both are made from almonds, but almond meal is a result of unpeeled almonds while almond flour is a result of unpeeled almonds. One has a coarse texture and speckled appearance while the other is much finer and lighter. Though quite similar, their flavor profile is different, and they’re used differently as well. Discover six key differences between almond meal vs. almond flour! Plus, explore a nutritional comparison between the two to determine which may best work for your purposes!

6 Differences & Nutritional Comparison Between Almond Meal vs. Almond Flour

Almond Meal vs. Almond Flour: Nutrition

When you consider that almond meal and almond flour are both derived from almonds, you realize that their nutritional profile is quite similar. For a serving size of 28 grams, there are 160 calories in both almond meal and almond flour. Both have 6 grams of protein, 6 grams of carbohydrates, and 14 grams of fat. They also both have 1 gram of saturated fat and they’re similar in their iron and zinc content. However, because almond meal incorporates the skin of the almond, it is slightly higher in fiber than almond flour.

Almond Meal vs. Almond Flour: Appearance

When you look at almond meal versus almond flour, you can see a difference in their appearance. Almond flour uses blanched almonds, which end up in a much lighter and finer powder than almond meal. With almond meal, you get a speckled appearance which helps you easily distinguish between the two.

Almond Meal vs. Almond Flour: Texture

Although almond meal is also a powdery flour texture, it’s a bit coarser because it incorporates the skin of raw almonds. Almond flour is very fine and powdery since it only incorporates blanched almonds.

Almond Meal vs. Almond Flour: Uses

When you’re looking to make cookies with a rougher texture, almond meal works perfectly. The same goes for other baked goods like rustic bread. However, if you’re looking to work with more delicate baked goods, almond flour is better suited for those recipes because of its fine texture.

Almond Meal vs. Almond Flour: Moisture

When you work with almond flour, you realize how similar it is to white flour. It’s not just light and fine, but it’s also drier than almond meal. Since almond meal is raw and untouched before it’s blended, it retains all of its healthy oil content, which is why it looks and feels different than its counterpart. It has a slightly higher moisture content as well.

Almond Meal vs. Almond Flour: Flavor

With the skin still on the almonds, almond meal has a much more robust flavor. You can pick up on the nuttiness and slight bitterness of it. With almond flour, you don’t have the impact of the almond skins, so the flavor is a lot more neutral and versatile, though you may also pick up on a subtle sweetness.

Almond Meal vs. Almond Flour: Can You Substitute One for the Other?

Yes and no. Generally, you can use almond meal instead of almond flour and vice versa. They both work well in various baked goods recipes as well as heartier dishes. However, you must remember that they have both subtle and noticeable differences, and knowing when to use each one lends to a tastier result. When you’re going for a more robust meal that celebrates a coarser texture, use almond meal. But when you need your recipe to end up with a smooth, fine finish, stick with almond flour.

Almond Meal Recipe

Making almond meal is surprisingly easy. All you need are almonds and a blender! Simply pour raw, unpeeled almonds into your blender and pulse until it forms a powder-like flour. You may need to shake it a bit between pulses to clear out any clumps. Remember, you’re going for a powdery finish so stop blending before you start making it buttery! Once you have your powdery almond meal, what’s next? Here is a fun recipe you can try: chocolate chip and coconut cookies!

You need the following ingredients:

• Almond meal (1 ¼ cups)
• Dark chocolate, chopped (1/4 cup)
• Unsweetened coconut, shredded (1/2 cup)
• Brown sugar (1/3 cup)
• Baking powder (1/2 teaspoon)
• Egg, large (1)
• Coconut oil (3 tablespoons)
• Vanilla extract (1/2 teaspoon)
• Salt (1/4 teaspoon)

Start with a large mixing bowl and pour in your dark chocolate, unsweetened coconut, sugar, salt, baking powder, and almond meal. Use another bowl to whisk your egg until it gets a little bit foamy. To your egg, add the vanilla extract and coconut oil, whisking to combine. Then, pour your wet mixture into your bowl of dry ingredients and mix until you have a good dough. Cover the bowl and place it in your fridge for 20 to 25 minutes.

Preheat your oven to 375 degrees. Then, grease a baking sheet. Take your dough out of the fridge and start to form small dough balls about one inch in diameter. When you place them onto the baking sheet, press them down to form a cookie shape. Bake for about 10 minutes (check for browning edges). Once done, set them aside to cool for a few minutes before enjoying!

Almond Flour Recipe

Just like with almond meal, almond flour requires only almonds along with a blender. The only difference is that you’re not using raw, unpeeled almonds. You’re using blanched almonds instead. Pour them into your blender to achieve a powdery finish. This should take no longer than five minutes. Once you have your almond flour, you can try a new recipe, like the one below.

To make vanilla wafers that are both vegan and gluten-free, you need the following ingredients:

• Gluten-free flour blend (1 ¼ cups)
• Almond flour (1/3 cups)
• Cane sugar, organic (1/3 cup)
• Coconut oil, softened (1/3 cup)
• Chickpea brine (3 tablespoons)
• Almond milk, unsweetened (1 tablespoon)
• Vanilla extract (1 tablespoon)
• Cornstarch (2 tablespoons)
• Sea salt (1/4 teaspoon)

To start, use a mixing bowl to whisk the coconut oil. The consistency should be a bit fluffy before you add the vanilla and sugar. Whisk to combine these ingredients. Next, incorporate the chickpea brine and whisk thoroughly. Once combined, add the almond milk, and whisk again.

Then, add the cornstarch, almond flour, and salt to the mix and whisk again to combine. The final ingredient is the gluten-free flour blend. Switch to a wooden spoon for this part. You’ll end up with a loose batter. Let it chill for about 15 minutes before going back to work with it again.

Meanwhile, preheat your oven to 350 degrees. After your batter has chilled, use two pieces of wax paper underneath and on top to prevent sticking while you roll it out. Then, grab your circle (or any shape!) cookie cutter to cut out the individual wafers.

Prepare your baking sheet with parchment paper. Once they’re all cut out, move them over to your baking sheet. Bake for about 15 minutes until you can see a golden-brown color appear. Let them cool before diving in!

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Looking for more delicious recipes using almond flour? Try these almond flour cookies. Enjoy!

Almond Flour Chocolate Chip Cookies

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Ingredients

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• 2 cups almond flour
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sweetener (like erythritol or coconut sugar)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar-free or dark chocolate chips

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Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter and granulated sweetener until light and fluffy.
• Add the egg and vanilla extract, mixing until well combined.
• In a separate bowl, whisk together the almond flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
• Fold in the chocolate chips.
• Using a cookie scoop or your hands, form dough balls and place them on the prepared baking sheet, leaving enough space between each.
• Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep in mind that almond flour cookies may still be soft when they come out of the oven but will firm up as they cool.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The post Almond Meal vs. Almond Flour: 6 Differences & Nutritional Comparison appeared first on Moms Who Think.

Sourdough bread has a distinctive tangy flavor and a thicker, chewier texture while white bread is much lighter and softer, sometimes even delivering a mildly sweet flavor. Discover the six key differences between sourdough vs. white bread, including which option may be best for those of you looking for a healthier bread to enjoy. Plus, learn how to make each of these bread options shine as the main ingredient in breakfast dishes!

Sourdough vs. White Bread: 6 Key Differences

Sourdough vs. White Bread: Ingredients

Sourdough bread has a rather simple ingredient list, including only flour, salt, and water. Depending on the recipe, there may be an additional ingredient like yogurt, but these three main ingredients are typically all that’s required. For white bread, the ingredients list is similar. You also need flour, salt, and water. However, when making white bread, you need yeast and depending on the recipe, a little bit of sugar.

Sourdough vs. White Bread: Texture

The texture of sourdough bread is a lot thicker and chewier than white bread. Not only is the texture chewier but you can also expect a thick, crunchy crust, whether you toast it or eat it as is. With white bread, you can expect a significantly softer and thinner crust. The texture of the bread is lighter and airy. The difference in texture is due to fermentation. With sourdough bread, there’s a longer fermentation process than there is with white bread. Additionally, you incorporate a natural leavening agent whereas with white bread, commercial yeast is suitable.

Sourdough vs. White Bread: Leavening Agent

Although the ingredients for sourdough bread are simple, you first need to create a sourdough starter, which is the leavening agent that allows your sourdough bread to rise. Sourdough starter is made using flour and water. This simple mixture allows for fermentation. With white bread, it’s a little bit different because you’re not creating your own leavening agent. Typically, you can just use commercial yeast, which means there is a shorter fermentation period (and a faster rise).

Sourdough vs. White Bread: Nutritional Value

Sourdough bread has 110 calories per slice, 4 grams of protein, 22 grams of carbohydrates, 0.5 grams of fat, and offers 6% DV of iron. The exact calories and nutritional facts depend on how thick your slices are, so keep that in mind. With white bread, one slice typically has 70 calories, 2 grams of protein, 13 grams of carbohydrates, 1 gram of fat, and 1% DV of iron.

Sourdough vs. White Bread: Flavor

When it comes to flavor, sourdough bread is going to be much more distinctive than white bread. The flavor is significantly more complex and has a tanginess to it due to its longer and natural fermentation process. Along with a chewier texture, the flavor experience is completely different from that of white bread. With white bread, you can expect a much more neutral flavor profile that sometimes has a subtle sweetness to it.

Sourdough vs. White Bread: Digestibility

Those who have gluten sensitivity may find that sourdough bread is digested much more easily. However, this isn’t the case across the board and since food sensitivities are highly personal, don’t consider this a green light to enjoy sourdough bread. Start small and see how your body responds if you have gluten sensitivity.

Sourdough bread does have lactobacillus bacteria, which is helpful for your gut. However, the baking process destroys the beneficial bacteria. Nevertheless, you still get a benefit from the fermentation process. Plus, it’s more stable for your blood sugar when you prepare sourdough bread at home.

White bread may be more difficult to digest if you have gluten sensitivities. White bread is high in starch and breaks down into simple sugars. You either burn the glucose or your body stores it. According to a study published by the Journal of British Nutrition, white bread is linked to belly fat, which also makes you more susceptible to the development of other conditions (like type 2 diabetes).

Sourdough Recipe

Instead of giving you a recipe for how to make this type of bread, we want to provide you with recipes on how to make the best of your favorite sourdough bread, whether you make it at home or pick one up from your favorite bakery.

Make it the Main Dish

You can’t go wrong with a sandwich when using sourdough bread. You can create something simple to pack in lunch bags or elevate it a bit to enjoy during a sit-down breakfast at home. This open-faced sandwich recipe is the latter! You’ll need the following ingredients:

• Sourdough bread, toasted (4 slices)
• Eggs, large (4)
• Garlic, minced (2 cloves)
• Tomato, medium (sliced)
• Fresh arugula (1 cup)
• Prosciutto, thinly sliced (1/3 pound)
• Mayonnaise (4 tablespoons)
• Salt (1/8 teaspoon)
• Pepper (1/8 teaspoon)

Slowly fry your eggs in a large non-stick skillet. While you wait for them to cook, combine the minced garlic with mayonnaise and spread it on each toasted slice of sourdough bread. Then, start stacking the other ingredients, including the arugula, your tomato slices, prosciutto, and finally the fried eggs. Before serving, add salt and pepper to each open-faced sandwich and enjoy!

White Bread Recipe

There’s never a shortage of white bread recipes and we’re pretty sure you’ve got the basics down. So, here is a recipe that uses white bread creatively, and again—you can make your own or snag a loaf from the bakery you most frequent.

Make it the Main Dish

A delicious meal that doesn’t require you to spend hours in the kitchen is always a win, especially on the weekends when you’re trying to take it easy. This French toast bake incorporates strawberries, allowing you to serve a tasty breakfast that’ll have your family asking for seconds. Here are the ingredients you need:

• White bread (1 loaf)
• Strawberries, fresh (3 cups)
• Cream cheese, softened (8 ounces)
• Eggs, large (5)
• Half-and-half (1 cup)
• Confectioners’ sugar (1/2 cup)
• Sugar (2 tablespoons)
• Cinnamon (1 tablespoon)
• Orange zest, grated (1 tablespoon)
• Orange juice (1 tablespoon)
• Vanilla extract (1 teaspoon)
• Whipped cream, sweetened

Start with two cups of fresh strawberries and toss in the sugar. Grab another bowl and mix the cream cheese, confectioners’ sugar, cinnamon, orange zest, orange juice, and vanilla extract until the mixture is smooth. Next, grease a baking dish and place the white bread down as the first layer.

Then, spread the cream cheese mixture over the bread. Toss in your sugary strawberries as the third layer and add the remaining bread as the fourth layer. Whisk the half-and-half with your large eggs and pour that mixture on top of the four layers. Cover the baking dish and leave it in the fridge overnight.

When you’re ready to prepare it in the morning, preheat your oven to 350 degrees. Bake for 40 to 45 minutes. Let it sit for about five minutes after you take it out of the oven. Then, just before serving, top with the remaining cup of strawberries and whipped cream!

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Sourdough French Toast Casserole

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Ingredients

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• 1 loaf sourdough bread, preferably day-old, cut into cubes
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Maple syrup, for serving
• Powdered sugar, for dusting (optional)
• Fresh berries, for garnish (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the cubed sourdough bread evenly in the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well combined.
4. Pour the egg mixture evenly over the cubed sourdough bread, pressing down lightly to ensure the bread is fully soaked.
5. Cover the baking dish with aluminum foil and let it sit in the refrigerator for at least 30 minutes or up to overnight to allow the bread to absorb the egg mixture.
6. When ready to bake, remove the baking dish from the refrigerator and let it sit at room temperature while the oven preheats.
7. Bake the French toast casserole, covered with foil, for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the center is set.
8. Remove the casserole from the oven and let it cool for a few minutes before serving.
9. Serve slices of the sourdough French toast casserole warm with maple syrup drizzled on top. Dust with powdered sugar and garnish with fresh berries, if desired.

The post Sourdough vs. White Bread: 6 Key Differences and How to Best Serve Them appeared first on Moms Who Think.

Americans enjoy approximately four hundred million pounds of honey each year. In fact, the demand for honey is so high that American suppliers need help to keep up with the demand. As a result, seventy percent of American honey is imported from other countries. Moreover, approximately 300 different kinds of honey exist, making it even more challenging to choose the best one.

Each type of honey, named for its source of nectar, has different flavors and nutritional content. For instance, clover honey, made from the nectar of clover plants, has a light color and mildly sweet taste. While orange blossom honey is also light in color, the blossom nectar gives this honey a more citrusy flavor. Both of these honeys have slightly different nutritional profiles. Finally, processing and pasteurization also affect honey's nutritional benefits. So, how do you decide between raw honey and processed honey?

There are four main differences between raw honey and regular honey: their processing, nutritional content, flavor, and potential health benefits. Let us examine each of these differences in more detail and decide whether raw honey is better than regular honey.

Processing

Different processing methods apply to raw honey and regular honey. Beekeepers extract raw honey directly from the honeycomb without heating or filtering it, which preserves its natural nutrients. However, pasteurization and filtration are used for regular honey, which may lead to the removal of some of its natural properties.

The honey you find in most grocery stores is processed and pasteurized. Although it still offers health benefits, this process strips out some of the best nutritional benefits of honey. However, processing also improves honey's color and texture. In addition, the high heat kills any unwanted yeast while extending honey's shelf life. All of these benefits are why many sellers prefer stocking processed honey on store shelves.

Flavor

Raw honey has a complex taste with distinct flavors. Beekeepers categorize honey by its plant source, leading to a large array of regional honeys The taste of raw honey can range from light and mild to dark and robust. On the other hand, regular honey has a more consistent flavor due to the processing methods used. If you prefer a more distinctive honey, raw honey is the better choice. However, if prefer your honey milder, you may prefer processed honey.

Nutritional Content

In addition to the pasteurization processes honey undergoes, processed honey typically has added sugars. This added sugar changes the nutritional value of raw honey vs. honey, too. Here is the nutritional breakdown of one tablespoon of both kinds of honey.

It is important to note that the calorie and carbohydrate content of both raw and processed honey are very similar. Since honey is primarily composed of sugars, its glycemic index can vary, but both raw and processed honey are relatively high in sugar. Individuals with diabetes or those monitoring their blood sugar levels should consume honey in moderation.

The main nutritional differences lie in the potential loss of enzymes, antioxidants, and micronutrients during the processing of honey. Raw honey, being less processed, retains more of these beneficial components, including calcium, magnesium, niacin, potassium, and zinc.

Health Benefits

Even in ancient times, the health benefits of honey were well-known. In ancient societies, raw honey was a common medicine because it treated a variety of ills, including sore throats and digestive issues. For instance, raw honey is known to have antibacterial properties, which can help soothe a sore throat, and it can also aid in digestion by promoting a healthy gut. Furthermore, honey was commonly applied to wounds to aid in healing.

Is Raw Honey Better For You Than Honey?

From a health perspective, raw honey offers more health benefits than regular honey. Besides the more robust, delicious flavor, here are several reasons raw honey is better for you.

• Antioxidants – Antioxidants, which help protect the body from free radicals, are one of the best reasons to choose raw honey. Raw honey has as many antioxidants as some fruits and vegetables, including flavonoids, phenolic acids, and enzymes. Flavonoids are commonly found in plant-based foods, while phenolic acids are typically found in vegetables and whole grains. Enzymes aid in cell function and help the metabolism.
• Bee Pollen – Raw honey, free from any added sugars, is rich in pollen. Pollen is incredibly healthy as it combines amino acids, antioxidants, essential fatty acids, and vitamins. These components are vital for our body's function and overall health. Bee pollen, revered as a “life-living dust” by the ancient Egyptians, is even recognized as a medicine in Germany. Unfortunately, due to the filtration process, regular honey contains little to no pollen. Of course, if you are allergic to bee pollen, you should avoid using raw honey.
• Bee Propolis – This is a substance that honeybees produce when they combine their saliva and beeswax with matter collected from tree buds and sap. Propolis is the substance that holds their hives together. Studies show that propolis contains many vitamins and enzymes, such as Vitamins B, C, and E. Furthermore, it contains antioxidants and antifungal properties.
• Medicinal Properties – Raw honey has many medicinal uses. The antimicrobial and anti-inflammatory properties of honey aid in wound healing when applied topically to minor cuts, burns, and abrasions. Honey's antibacterial and moisturizing properties may help skin conditions like eczema. Raw honey is a mild laxative and may help curb symptoms of indigestion. Finally, raw honey helps regulate and boost the immune system.
• No Added Sugars – Regular honey often has added sugar, like high fructose corn syrup or brown rice syrup. This raises the glycemic index for honey, although honey is typically considered better for you than regular sugar. However, raw honey has no added sugars.

What Are the Downsides of Raw Honey?

If you are allergic to bee pollen, raw honey should be avoided until you have consulted your doctor. Consuming raw honey may cause a severe allergic reaction. Additionally, if you have diabetes, you will need to consult your doctor about adding either type of honey to your diet. Processed honey, in particular, has a lot of added sugars.

Finally, raw honey has small amounts of Clostridium botulinum. This bacteria causes botulism, a serious type of food poisoning that may result in paralysis throughout the body. When it affects the lungs and respiratory muscles, botulism may cause serious breathing problems and even death. While this is a small risk, it is worth noting.

Final Thoughts

When it comes to the two honey types, raw honey is the champion here. This type of honey is the overall best choice for those looking to add vitamins and antioxidants to their diets. Since raw honey is unprocessed, it retains bee pollen, antioxidants, and vitamins, some of which may be stripped from processed honey. Additionally, regular honey usually has processed sugars added, like high fructose corn syrup, making raw honey the healthier choice.

Both raw and processed honey can be enjoyed in moderation as part of a balanced diet, although it should not be given to children under twelve months. Additionally, those with diabetes and bee allergies should discuss honey with their doctor. However, the choice between raw honey and regular honey largely depends on personal preferences and health considerations.

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Honey Garlic Shrimp

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Ingredients

Units USM

• 1 lb (450g) large shrimp, peeled and deveined
• Salt and black pepper to taste
• 2 Tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup honey
• 2 Tablespoons soy sauce
• 1 Tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, thinly sliced
• Sesame seeds, for garnish

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Instructions

1. Season the shrimp with salt and black pepper to taste.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
4. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
5. Pour the honey garlic sauce over the cooked shrimp in the skillet. Stir to coat the shrimp evenly with the sauce.
6. Cook for an additional 1-2 minutes until the sauce thickens slightly and coats the shrimp.
7. Garnish with thinly sliced green onions and sesame seeds.
8. Serve the honey garlic shrimp hot over cooked rice or noodles.

The image featured at the top of this post is ©Victoria Kondysenko/Shutterstock.com.

The post Raw Honey vs. Honey: Health Benefits & Key Differences appeared first on Moms Who Think.

Tortellini vs. Tortelloni: are they different? Or are they the same pasta? Although people often use the two pastas interchangeably, tortellini and tortelloni are actually two distinct types of filled pasta. So, how can you tell the difference between the two?

Tortellini has a small ring shape and typically contains meat or cheese. Cooks typically serve this pasta in broths or sauces. In contrast, tortelloni is larger than tortellini and filled with vegetables or cheese. While there are many ways to serve this pasta, cooks usually serve it in a cream-based sauce.

We will provide a detailed comparison of these two types of pasta, outlining three main differences. Learn about the differences in size, shape, cooking time, and fillings for each pasta. Additionally, we will offer recipe ideas and best side parings for these pasta dishes.

What Is Tortellini?

Tortellini is a type of small ring-shaped pasta that is believed to have originated in either Modena or Bologna, Italy. These Italian cities are part of the Emilia-Romagna culinary tradition, an area also famous for its balsamic vinegar and Bolognese ragù sauce. Legend has it that the shape of the pasta represents the navel of the Roman goddess of love, Venus. Although it originated in the Emilia-Romagna region, other Italian regions have developed their versions of tortellini.

Tortellini is a versatile pasta that has gained popularity worldwide. It is made by filling delicate pasta dough with various meats and cheeses. Tortellini cooks quickly and is easy to prepare. Today, pork is the most commonly used meat to fill tortellini, and it is typically served in Bolognese or tomato sauce. Additionally, it is delicious in broth or soup.

What Is Tortelloni?

Tortelloni is a type of pasta that originated from the northern regions of Italy, specifically Emilia and Lombardy. Tortellini usually has cheese and meat inside, while tortelloni typically contains ricotta cheese and vegetables such as spinach and porcini. In addition, this type of pasta is frequently accompanied by walnuts.

Tortelloni is a larger type of pasta than tortellini and has a slightly different preparation time, taking a bit longer to prepare. However, like tortellini, it is easy to cook and extremely versatile. People sometimes stir-fry it with butter and sage or pair it with creamy sauces. In Northern Italy, they traditionally serve tortelloni on Christmas Eve.

Tortellini vs. Tortelloni: 3 Key Differences

While these two kinds of pasta are similar, three key differences separate them, including size and shape, fillings, and cooking times. Moreover, tortellini has a hole in the middle, while tortelloni has a solid center.

Tortellini vs. Tortelloni: Cooking Time

Tortellini is a crescent-shaped pasta that measures around one inch. To cook it al dente, you should boil it for two to four minutes. On the other hand, tortelloni is a larger, rounder filled pasta that measures about two inches in size. To cook tortelloni al dente, you need to boil it for a longer time of five to seven minutes. Once you cook them, both pastas become extremely versatile and you can serve them in a variety of ways.

Tortellini vs. Tortelloni: How to Serve

For tortellini, the best sauces to complement this pasta are creamy alfredo sauce, tomato-based sauces, pesto sauce, and lemon butter sauce. However, many cooks prefer the simpler and lighter option of tossing it in virgin olive oil and adding a few pepper flakes. It is also an excellent option for soups.

Consider preparing tortelloni the easy and classic way – simply melt butter and add sage leaves. Additionally, brown butter and nut sauces enhance the flavors of tortelloni. When cooking with tortelloni, try pairing it with creamy tomato-based sauces or pesto to enhance its flavor.

Here are a few simple recipes that you can try for your next pasta dinner night. If you prefer vegetable fillings or larger pasta, you can make these recipes using tortelloni rather than tortellini. This ten-minute homemade tomato cream sauce pairs especially well with tortelloni.

• Tortellini and Broccoli Alfredo
• Cheese Tortellini in Ham Sauce Recipe
• Tortellini Pasta Salad Recipe
• One Pot Italian Sausage, Spinach & Cheese Tortellini

Finally, broccoli, green beans, asparagus, and salad all pair well with both of these pastas.

In Summary

While both are stuffed pasta and may look similar, tortellini and tortelloni are not the same. Tortellini is small and usually filled with meat or cheese, perfect for soups or flavorful sauces. On the other hand, tortelloni is larger, stuffed with veggies or cheese, and often paired with creamy sauces.

However, cooks often interchange them in recipes because both kinds of pasta are so versatile. Additionally, they are easy to make and sure to please the entire family, making them a popular choice for busy parents. Whichever filled pasta you choose, have fun exploring the versatility of tortellini and tortelloni.

Recipe

Tortellini and Broccoli Alfredo

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Ingredients

Units USM

• 1 (9 ounce) package fresh three-cheese tortellini
• 1 (12 ounce) package fresh broccoli florets
• 1 (1.6 ounce) envelope Alfredo sauce mix
• 1 1/2 cups milk
• 2 teaspoons butter
• 1/8 teaspoon ground nutmeg
• 1/4 cup shredded Parmesan cheese

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Instructions

1. Cook tortellini according to package directions, omitting salt and fat; add broccoli during the last 3 minutes of cook time. Drain well.
2. Prepare sauce mix according to package directions, using milk, butter, and nutmeg.
3. Combine sauce, pasta, and broccoli; toss well to coat.
4. Top each serving evenly with cheese.

The image featured at the top of this post is ©Anastasia Kamysheva/Shutterstock.com.

The post Tortellini vs. Tortelloni: 3 Key Differences, Including Fillings and Cooking Times appeared first on Moms Who Think.

Steel-cut oats are minimally processed, which is what gives them that distinctive nutty flavor and ultra-chewy texture. Rolled oats are intentionally processed, allowing for a smoother, softer texture. But what are the other key differences between these two oat options, and can you substitute one for the other? Let’s look into it!

Steel-Cut vs. Rolled Oats: 6 Key Differences

Steel-Cut vs. Rolled Oats: Texture

If you’re going for a heartier bite, you’ll find that steel-cut oats deliver that texture that satisfies your preferences. It has a nice texture to it because it retains most of its shape through processing. When you see it dry, you can see that it’s only been partially chopped and as you cook it, you can determine the exact texture you prefer. With rolled oats, you get a smoother product upfront when dry and as you’re cooking it, it becomes a lot softer and more tender. With rolled oats, you can also achieve the desired texture, but you have to be careful not to overcook it, as this can lead to more of a mushy texture.

Steel-Cut vs. Rolled Oats: Processing

Both steel-cut and rolled oats come from the same grain but their processing is what makes them different. With steel-cut oats, the processing is minimal, and the name says it all. A steel mill roughly chops through the whole oats, leaving them with their original texture. Rolled oats have a more intentional processing that includes steaming and flattening the oats. You’ll see that they’re not as rough when dry and that they cook more quickly as well.

Steel-Cut vs. Rolled Oats: Nutritional Content

If you are preparing 1/4 cup of dry steel-cut oats, you can expect the caloric content to be between 150 to 170 cal. You could also expect about five to seven grams of protein and 28 to 29 grams of carbohydrates. There are between 2.5 and three grams of fat and 0.5 grams of saturated fat. This amount of steel-cut oatmeal also contains two milligrams (mg) of iron and one to two mg of zinc. Keep in mind that the amount of steel-cut oats you use along with any other toppings is going to affect the nutritional content of your meal.

If you prepare a 1/2 cup of dry rolled oats, you can expect the calories to be at about 190. Additionally, you can expect seven grams of protein, 32 grams of carbohydrates, 3.5 grams of fat, and 0.5 grams of saturated fat. These rolled oats would also contain 2.1 mg of iron and between one and two mg of zinc. Like with the steel-cut oats, these rolled oats will also have a different nutritional content depending on any other ingredients you incorporate to make them your own.

Steel-Cut vs. Rolled Oats: Cooking Style

Since steel-cut oats have a rougher texture, they do take a bit longer to prepare. Typically, it can be anywhere from 20 to 30 minutes, depending on the type of texture you prefer. You can change their flavor by incorporating your preferred toppings. With rolled oats, you have a quicker cooking time, and you can also customize your recipe to include additional ingredients like fruits or nut butter.

Steel-Cut vs. Rolled Oats: Health Benefits

Both steel-cut oats and rolled oats have a low glycemic index, which is helpful when you are working to manage your blood sugar. If you were to choose between the two, steel-cut oats have a slightly lower glycemic index than their counterpart, rolled oats. Both steel-cut oats and rolled oats offer several health benefits because they contain antioxidants, vitamins, and minerals that your body needs. For instance, oats can help with lowering cholesterol because they contain fiber. This can also help with digestion.

Those looking to lose weight or control type 2 diabetes can also lean on steel-cut and rolled oats as a good source of nutrients that help you feel full. When you feel full, you’re less likely to overeat. Over time, those who have type 2 diabetes can help to reduce their high blood sugar by incorporating oats into their diet plan. Oats are also a great option if you have celiac disease because they don’t contain any gluten. Just be sure to double-check product labels to ensure there’s no cross-contamination.

Steel-Cut vs. Rolled Oats: Flavor

Since steel-cut oats are minimally processed, you can expect the flavor to be more robust. You can describe it as kind of nutty and earthy and when you bite into it, you’re definitely getting a hearty texture. With rolled oats, you get a much milder flavor and a creamier and softer consistency. This is just if you eat them alone. However, the type of milk you use can affect the flavor as well as any other ingredients you incorporate, whether they be fruity like bananas and berries, or spicy like cinnamon.

Steel-Cut Oats Recipe

To achieve the perfect, never-mushy steel-cut oats, you need a tried-and-true recipe. With steel-cut oats, you want to consider the ritual to achieve the yummiest bowl. It’s not just about throwing things in the microwave and dashing toward the door. So, you’ll want to cook these using your stovetop. Here are the ingredients you need:

• Milk of your choice (1 cup)
• Water (2 ½ cups)
• Steel-cut oats (1 cup)
• Salt, kosher (1/4 teaspoon)
• Your choice of toppings (fresh fruit, cinnamon, chocolate, nuts, seeds, dried fruit, etc.)

You do have a choice in how thick your steel-cut oats come out. But, on average, you need a 4:1 ratio of liquid to oats. By mixing your choice of milk with water, you get an ultra-creamy result. Alright, grab your saucepan and add your base ingredients: liquids, steel-cut oats, and salt. Bring them to a boil.

Right after reaching a boil, reduce to a simmer and let the magic work. It takes about 20 minutes. You don’t have to stand there and stare at your oats, just visit them once or twice to make sure they’re not sticking to the bottom of your saucepan. You get to choose when the texture is just right for your preferences. Then, add your favorite toppings and enjoy!

Rolled Oats Recipe

Like with the steel-cut recipe, it’s customizability that allows you to turn a rolled oats recipe into your own. Here are the ingredients you need:

• Milk of your choice (1/2 cup)
• Rolled oats (1/2 cup)
• Salt, kosher (just a pinch!)
• Water (1/2 cup)
• Your choice of toppings (Diced apples and cinnamon, banana and peanut butter, etc.)

Use a saucepan to combine your primary ingredients, including milk, water, rolled oats, and a pinch of salt. Bring them to a boil then reduce to a simmer. Unlike with steel-cut oats, you don’t need to wait 20+ minutes. It should only take about five minutes before you can serve and add your favorite toppings.

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Now that you have the basics ingredients down, let's try a delicious yet healthy steel-cut oats that your family will request again and again!

Ginger-Pear Steel-Cut Oatmeal

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• Author: MomsWhoThink.com
• Total Time: 40 minutes
• Yield: 4 servings

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Ingredients

Units USM

• 1 cup steel-cut oats
• 3 cups water
• 1 1/2 cups almond milk (or any milk of your choice)
• 2 ripe pears, peeled, cored, and diced
• 2 Tablespoons honey or maple syrup
• 1 Tablespoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Chopped nuts (such as almonds or walnuts) for garnish
• Greek yogurt for topping (optional)

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Instructions

1. In a medium-sized saucepan, bring water to a boil. Add steel-cut oats, reduce heat to low, and simmer for about 20-25 minutes, stirring occasionally.
2. While the oats are cooking, in a separate pan, sauté the diced pears with honey or maple syrup, grated ginger, ground cinnamon, and a pinch of salt over medium heat until the pears are tender, about 5-7 minutes.
3. Once the oats are cooked and have reached your desired consistency, stir in the almond milk and continue to cook for an additional 5 minutes, or until creamy.
4. Fold in the sautéed ginger-pear mixture into the oats, reserving some for topping.
5. Remove from heat and let it sit for a couple of minutes to thicken.
6. Spoon the oatmeal into bowls and top with the remaining ginger-pear mixture, chopped nuts, and a dollop of Greek yogurt if desired.

Nutrition

• Calories: 300
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 6 g
• Carbohydrates: 55 g
• Fiber: 8 g
• Protein: 8 g

The post Steel Cut vs. Rolled Oats: Full Health Comparison & Taste Differences appeared first on Moms Who Think.

They both incorporate proteins, vegetables, and tortillas but they are served differently, and their flavors are distinctive. You can adapt smoky fajitas and savory burritos to fit your nutritional needs, even making them vegetarian or low-carb. Discover the key differences between fajitas vs. burritos. Plus, learn how to make each of these foods from Mexico!

The 6 Key Differences Between Fajitas vs. Burrito

Fajitas vs. Burrito: Ingredients

Traditionally, fajitas incorporate protein along with sautéed bell peppers and onions. Typically, the bell peppers are multicolored and spiced with a fajita seasoning along with the meats. You can select from steak, chicken, or shrimp but you can also combine all three to make the ultimate fajitas. With burritos, you can incorporate meats along with rice, beans, and vegetables, including bell peppers and onions.

Fajitas vs. Burrito: Preparation

To prepare fajitas, you typically sauté the bell peppers and onions and cook your meat through. Then, you add the fajita seasoning and mix everything together. With a burrito, you first put your filling together and create a mixture that incorporates beans, rice, meats, and veggies. Then, you place it into the center of a large flour tortilla along with some shredded cheese before rolling it up and serving it.

Fajitas vs. Burrito: Serving Style

In a restaurant setting, fajitas are typically served sizzling on a hot plate. However, if you’re serving at home and you have kiddos, you don’t want to serve on a super-hot plate. Instead, you can set up several toppings for the whole family to enjoy their own customized version of fajitas. Serve with tortillas, sour cream, shredded cheese, sliced jalapeños, sliced avocado, or salsa. You can offer chopped cilantro and limes as well! But if you’d rather skip the array of toppings, you can also serve fajitas with rice and beans.

Fajitas vs. Burrito: Cooking Method

Fajita meats are grilled to give them their distinctive flavor and then mixed together with the sautéed bell peppers and onions. With burrito fillings, you can either prepare everything the same day or use cooked rice from the previous day, fresh or canned beans, and prepare your protein. There are no fast and hard rules for preparing burritos (just make sure that you have an ingredient like refried beans to keep all your fillings neatly together in the center of your burrito before you fold it).

Fajitas vs. Burrito: Nutritional Value

A burrito is going to be more calorie-dense than fajitas so you can expect it to, on average, be at about 950 calories. Fajitas alone are typically about 480 calories. With a burrito you can get up to 40 grams of protein and with fajitas, you get about 36 grams of protein. Since you’re incorporating rice and a flour tortilla, your burritos are going to be more carb-heavy at about 95 grams per burrito whereas fajitas are about 25 grams. Burritos have more fat at 40 grams and fajitas have 27 grams of fat.

Fajitas vs. Burrito: Flavor

With fajitas, you’re going to get a smoky flavor along with the crunch of bell peppers. Eaten alone or with a lettuce wrap, it’s going to be a much lighter dining experience. A burrito is going to incorporate more ingredients condensed into a wrap so it’s going to be an array of flavors and quite filling. Both of these meals can be accentuated with extra toppings, and you can expect both to be pleasantly savory.

Fajitas Recipe

You can choose a single protein when making fajitas, but you can also go all out and turn it into a celebration of flavors, including steak, chicken, and shrimp. Below is a recipe you can share with family and friends. You’ll need the following ingredients:

• Strip streak (1/2 pound)
• Chicken breast, boneless, skinless (1/2 pound)
• Shrimp, deveined (1 pound)
• Bell peppers, multi-colored (3)
• Yellow onion (1)
• Extra virgin olive oil (1 tablespoon)
• Water (3 tablespoons)
• Flour or corn tortillas (or lettuce if you’re carb-conscious)
• Fajita seasoning (3 tablespoons)

For the seasoning, you can always pick up a store-bought option but if you want to make it at home, you probably already have what you need:

• Chili powder (2 teaspoons)
• Paprika (1 teaspoon)
• Pepper (1 teaspoon)
• Garlic salt (1/2 teaspoon)
• Onion powder (1/2 teaspoon)
• Cayenne (1/2 teaspoon)
• Red pepper flakes, crushed (1/2 teaspoon)
• Cumin, ground (1/2 teaspoon)
• Salt (1/2 teaspoon)

You need a large sauté pan to prepare your onion and bell pepper mix. Add your olive oil then pour in your julienned peppers and onions. Once they’ve softened, set them aside. Next, use a skillet to prepare your steak and chicken using olive oil or butter. Once cooked through, pour the cooked meats into the sauté pan with the bell peppers and onions.

Next, cook your shrimp with a little bit of butter. Once they’re firm and pink, transfer them to the pan with your meats and veggies. This is when you add your fajita seasoning along with the three tablespoons of water. Stir it all together and let it simmer for about 10 minutes before serving with your tortillas (or lettuce wraps). Toppings are your choice and may include sour cream, shredded cheese, diced tomatoes, and avocado!

Burrito Recipe

You can make burritos with ground beef but if you’re looking to incorporate some chicken, the recipe below is perfect. Here are the ingredients you need:

• Chicken breasts (1 pound)
• Refried beans (1 ½ cups)
• Flour tortillas (8)
• Corn, canned (1 cup)
• Cheddar cheese, shredded (2 cups)
• Red bell pepper, chopped (1)
• Onion, chopped (1)
• Olive oil, (2 tablespoons)

For the chicken seasoning, you need the following spices:

• Dried oregano (1 teaspoon)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Smoked paprika (1 teaspoon)
• Pepper (1/4 teaspoon)
• Salt to taste

Start by cooking your seasoned chicken breasts in a skillet. Once the chicken has cooked through, add the red bell pepper and onion to the skillet and wait for the onion to become translucent. Next, add the refried beans along with ¼ cup of water to the skillet and stir for about two minutes.

Now you’re ready to put your burrito together. Warm your tortillas to make them pliable and then start adding your chicken filling down the center. Add a little corn and shredded cheese to each. Fold them up into a burrito and pop them into the oven to toast for 10 minutes. This makes the cheese all melty and delicious. Serve alone or indulge with sour cream, guac, and/or salsa!

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Slow Cooker Pulled-Pork Fajitas

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Ingredients

Units USM

• 1 pork boneless loin roast (2 1/2 pound), trimmed of fat
• 2 tablespoons fajita seasoning (from 3-ounce container)
• 1 cup thick and chunky salsa
• 1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
• 2 packages 8 inch flour tortillas for burritos (16 tortillas), warmed
• 2 cups shredded Mexican-style taco cheese (8 ounce)
• 1 cup sour cream, if desired

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Instructions

1. Place pork in 3 to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa.
2. Cover; cook on low heat setting for 8 to 10 hours.
3. Remove cover from slow cooker. Shred pork using 2 forks.
4. Stir in thawed stir-fry vegetables. Increase heat setting to High.
5. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.
6. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla.
7. Sprinkle with cheese. Serve with sour cream.

The post Fajitas vs. Burrito: 6 Key Differences (Plus 2 Must-Try Recipes!) appeared first on Moms Who Think.

One has a pocket that makes it perfect for stuffing while the other has a rich, chewy texture with a buttery flavor. These two types of bread may have some of the same basic ingredients but once prepared, you realize just how different they are. Discover six key differences between pita bread and naan. Plus, learn how to make each at home!

Pita Bread vs. Naan: 6 Key Differences

Pita Bread vs. Naan: Origin

Although they may appear similar, each type of bread originated in different parts of the world. Pita bread is a flat bread that can be traced back to the Middle East and Mediterranean regions. Naan, on the other hand, originated in South Asian regions.  

Pita Bread vs. Naan: Texture and Flavor

With pita bread, the texture is soft and thin. When cooked just right, a pocket naturally forms in the center, which is perfect for stuffing. The flavor of this bread is subtle and more on the neutral side, which allows the pairings you choose to shine. Naan is a thicker, fluffier bread with a buttery finish that usually includes other flavors like coriander and garlic.

Pita Bread vs. Naan: Ingredients

Both pita bread and naan require flour, warm water, yeast, and salt. However, naan also incorporates milk, egg, butter, and extra finishes.

Pita Bread vs. Naan: Leavening Agents

Each recipe may be a little different but both pita bread and naan require yeast as a leavening agent. With the pita bread recipe below, active yeast is a component. With the naan recipe, instant or rapid-rise yeast works best.

Pita Bread vs. Naan: Nutritional Value

Naan is a richer bread, so you can expect that it’s going to be more calorie dense. Typically, one naan is 320 calories, whereas pita bread is only 170 calories. Pita bread has six grams of protein and naan has nine grams of protein. Naan has two milligrams of saturated fat while pita bread has none. You can also expect naan to be a bit more carb-heavy with 50 grams per serving compared to 33 grams per serving for pita bread.

Pita Bread vs. Naan: Cooking Method

Typically, pita bread is baked in an oven using sky-high temps. Traditionally, naan is baked in a clay oven, also known as a tandoor. This is what gives it that characteristic char and unforgettable flavor. However, as you’ll see in the recipe below, you can also use a cast iron skillet!

Pita Bread Recipe

Use pita bread in various ways but before you do, you need to learn how to make it. You can settle for store-bought items when you’re in a pinch but it’s worth learning how to prepare your own pita bread at home. It’s fragrant and puffy in a way that store-bought options don’t stand up to. For ingredients, all you need are the following:

• All-purpose flour (3 cups)
• Water, lukewarm (1 cup)
• Yeast, active (2 teaspoons)
• Sugar (just a pinch!)
• Extra virgin olive oil (2 tablespoons)
• Salt (2 teaspoons)

Plus, you’ll need the following kitchen tools:

• Mixing bowl
• Wooden spoon
• Rolling pin

Start in a large mixing bowl and use the wooden spoon to combine the water, yeast, and sugar. Once these ingredients are mixed in, add 1/2 cup of your all-purpose flour, and combine. Keep the mixing bowl out and let the dough rest for about 15 minutes. When you get back to it, you’ll notice the texture has become bubbly.

Once your mixture is bubbly, you can add the olive oil, the rest of your flour, and salt. Mix again. It’s going to be sticky at this point, but you can dust it with a bit of flour and start the kneading process. This shouldn’t take too long—only about a minute in the bowl and two more minutes on your working surface.

Let it rest for about 10 minutes then return to knead it a little longer until the dough shifts to a moist yet soft consistency. You’re going to need your mixing bowl again so give it a good wash and lightly coat it with olive oil. Place your soft dough inside and roll it around to coat it on all sides.

Now, you can start separating your dough to make individual pitas. This recipe should make seven or eight. Take out your rolling pin to shape your pieces of dough into flat circles. Preheat your oven to 475 degrees and once it’s ready, start baking your pitas for two minutes on each side.

Pair your pitas with whatever sounds good to you. Open the pocket to turn it into a pita sandwich, serve it alongside your favorite stew, or set it next to dips like hummus, guacamole, or spinach artichoke dip. Your options with pita bread are endless. You can stick with more traditional pairings or get as creative as you want.

Naan Recipe

If you have a favorite Indian food spot, you know how delicious fresh naan is. You can learn to create it at home with just a few ingredients (no, you don’t need a hot tandoor). Below are the ingredients you need:

• Flour ( 1 ¾ cups)
• Yeast, rapid-rise (1 teaspoon)
• Milk (2 tablespoons)
• Butter, unsalted (2 tablespoons)
• Egg (1/2, whisked)
• Salt (1/2 teaspoon)
• Sugar, white (1 tablespoon)
• Water, warm (1/2 cup)

You’ll also need the following kitchen tools:

• Mixing bowl
• Wooden spoon
• Rolling pin
• Cast iron skillet

To start, mix the rapid-rise yeast with sugar and warm water. This step is crucial to get the kind of fluffy texture that makes naan so irresistible. Let this mixture sit for about 10 minutes. You’ll notice the texture gets foamy. Grab your mixing bowl and put both your wet and dry ingredients inside. Use a wooden spoon to mix it all together. It may get a bit too tough, so you’ll need to switch to using your hands at that point.

If it’s too sticky, dust it with a little flour. It should be soft and pliable enough for you to shape it into a ball. At this point, set it aside with cling wrap and let it rest for about 90 minutes. When you return, the dough should have doubled in size. Now, you’re ready to cut it and shape it for individual naan breads.

Let each ball rise for 15 minutes. Then, use a rolling pin to flatten it. Dust some flour on the surface you’re working on to prevent sticking. The thickness of your rolled-out naan should be about four millimeters. This precision is part of what makes this bread so delightfully fluffy.

Use a cast iron skillet to cook your naan. Set it to medium-high heat and place your naan down. You’ll see how it starts to bubble up and blister. Cook for about a minute on each side and then brush it with a little butter. You can also add coriander and crushed garlic to finish it off!

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Cheesesteak Pita Pockets

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Ingredients

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• 1 Tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 14 ounces frozen beef or frozen chicken sandwich steak, separated into 8 portions
• 1 1/2 cups finely shredded cheddar cheese
• 1/2 cup sliced mushrooms (if using canned mushrooms, drain liquid before using)
• 4 pita breads (6-inch), warmed
• large bag of frozen onion rings

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Instructions

1. Prepare onion rings in oven according to package directions. Spray lightly with olive oil cooking spray, then lightly salt for crispier onion rings.
2. While onion rings are baking, heat oil in skillet. Add sliced onion and cook until tender.
3. Place sandwich steaks on skillet and cook until browned. Pour off fat.
4. Add cheddar cheese and mushrooms and heat through.
5. Turn off stove burner, then cover pan to keep steak mixture warm.
6. Place pita pockets into oven with onion rings during the last two minutes of baking.
7. Remove pitas and onion rings from oven. 
8. Spoon cheese steak mixture into pita pockets. Serve with onion rings.

The post Pita Bread vs. Naan: 6 Key Differences (Plus 2 Recipes!) appeared first on Moms Who Think.

One is notably sweeter, and each is considered safe. However, their chemical structure differs, which makes one a better choice for those who have certain health conditions. But which is which? Let’s look into six key differences between sucralose vs. aspartame and discover which option may be healthier for you. Plus, learn which option works best when you’re using high temperatures in the kitchen!

6 Key Differences Between Sucralose vs. Aspartame

Sucralose vs. Aspartame: Chemical Structure

Though both are synthetic, they're not the same. Sucralose is an artificial sweetener that’s derived from sucrose, which is your typical table sugar. Its chemical structure involves the replacement of three hydroxyl groups with chlorine atoms. Sucralose is branded differently but perhaps the one you would most easily recognize is Splenda. This is an FDA-approved synthetic sweetener with a chemical structure that your body can’t break down. Therefore, it doesn’t contain any nutrients because it doesn’t have any calories.

Aspartame is a dipeptide that’s made up of both aspartic acid and phenylalanine, which are both amino acids. It is also an FDA-approved artificial sweetener that is branded differently but the most common is Equal. This is a chemical structure that your body can break down. Although, it only breaks down parts of it into methanol. Methanol is also produced when you consume other items like fruits. Unlike sucralose, aspartame is considered nutritive because it does have some calories your body is able to process.

Sucralose vs. Aspartame: Flavor

Sucralose is 600 times sweeter than your typical table sugar. This means you need significantly less to create your desired sweetness. Additionally, you can enjoy this potent sweetness without having to endure a bitter aftertaste.

Aspartame is only 200 times sweeter than your typical table sugar. This also means that you need less to create your desired sweetness. But you do need more of it than you would sucralose. Not everybody picks up on the bitter aftertaste of aspartame, but some people find it notable enough that it turns them away from using the synthetic sweetener.

Sucralose vs. Aspartame: Heat Stability

If you desire to cook with one of these artificial sweeteners, your best bet is sucralose. This is a heat-stable synthetic sweetener that you can use while cooking and baking. In fact, you can typically find this sweetener in the baking section at your local grocery store. If you take a magnifying glass to several of the store-packaged items you typically buy, you may notice that sucralose is included in the ingredients list.

Aspartame is not a good artificial sweetener to use when you are planning to cook or bake. It’s not as heat stable and when you start using high temperatures, its sweetness starts to dissipate until you’re left without any sweetness at all. You may be able to get away with some dishes or baked goods at lower temperatures but if you are planning to go all out with cooking or baking and want to use an artificial sweetener, sucralose is the way to go.

Sucralose vs. Aspartame: Uses

Since sucralose is more heat stable and has a sweeter taste and aftertaste, it’s typically associated with having a better flavor and is used in several low-calorie foods and drinks. It’s even incorporated into some medications to deliver a bit of sweetness without affecting the caloric value significantly. Some of the products you typically buy may incorporate sucralose like sugarless gum, frozen dairy, ice cream, and even sugar-free soda and candies.

Aspartame has similar uses and is often incorporated into low-calorie foods and drinks. You can typically find aspartame in items like sugar-free ice cream and candies, zero-sugar sodas, and even fruit juice with reduced calories. Even if a store-bought item is not labeled as ‘low-calorie,’ the ingredients may still include an artificial sweetener like aspartame. If you are sweetener-conscious, make sure to double-check the ingredients list of all items you purchase.

Sucralose vs. Aspartame: Metabolic Rate

People who have phenylketonuria (PKU) need to know that between sucralose and aspartame, sucralose is the safer artificial sweetener. This is because your body doesn’t metabolize it and it doesn’t contain the amino acid phenylalanine. PKU is a genetic disorder and according to the FDA, all products must list if a product has aspartame, which informs those reviewing the ingredients that the product contains phenylalanine.

Additionally, the FDA put out a statement regarding aspartame being possibly carcinogenic, noting that its FDA scientists “do not have safety concerns when aspartame is used in the right conditions.”

Sucralose vs. Aspartame: Caloric Content

Sucralose doesn’t have any calories and your body doesn’t metabolize it. Aspartame, on the other hand, has 4 calories per gram. However, this is so minimal that it doesn’t affect the total number of calories in whatever drink or food item it’s used in. Your body doesn’t recognize sucralose as a source of energy, so it leaves your body without having gone through any kind of breakdown process. With aspartame, your body metabolizes it and changes its chemical structure.

Sucralose vs. Aspartame: Can You Substitute One for the Other?

Generally, yes, you can substitute one for the other, which is why you find them used in similar products. However, you have to remember that sucralose is significantly sweeter than aspartame and it’s also more heat stable, which means you can use it for cooking and baking.

So, in the case of working with one of these artificial sweeteners in the kitchen, you want to lean towards sucralose. Both sucralose and aspartame behave differently in different pH levels as well, so you have to consider the alkalinity or the acidity of your beverage choice if you’re choosing to add an artificial sweetener.

Similarly, you have to consider your individual health. For those who have PKU, sucralose is the better option. Aside from these considerations, it ultimately comes down to a matter of taste preference. If you can pick up on the sometimes bitter aftertaste of aspartame, you may want to lean toward sucralose, which keeps its sweetness through and through.

Sucralose vs. Aspartame: Which One is Healthier?

The artificial sweetener that is healthiest for you may not be the healthiest for someone else. Ultimately, the only person who can answer which one is healthier for you is you (along with guidance from your medical provider). However, you can consider the advantages each one has. Sucralose doesn’t have any calories at all, it’s free of phenylalanine, and it has a sweet taste profile without a bitter aftertaste. Aspartame also offers sweetness without the calories of regular table sugar. It’s versatile, so long as you don’t use high temperatures.

The post Sucralose vs. Aspartame: Taste Differences & Full Health Comparison appeared first on Moms Who Think.

Brewed green tea leaves have that distinctive clean and earthy flavor and deliver antioxidants along with several vitamins and minerals. Matcha, on the other hand, is the powdered version of green tea leaves, which means it delivers a higher concentration of antioxidants and vital nutrients. Discover six key differences between matcha vs. green tea! Plus, learn how to prepare some delightful treats and drinks at home with each.

Matcha vs. Green Tea: 6 Key Differences

Matcha vs. Green Tea: Flavor

The flavor of matcha is a more concentrated version of green tea, so you can expect that it’s going to be richer. Green tea incorporates leaves instead of concentrated powder, which makes for a cleaner, grassier finish.

Matcha vs. Green Tea: Preparation

To prepare for serving, matcha powder is mixed with hot water until the mixture is smooth. Traditionally, it’s served alone despite its bitter taste. However, you can add milk to soften the flavor. Green tea may be served with tea bags that you remove before enjoying.

Matcha vs. Green Tea: Processing

With green tea, you steep whole or crushed leaves in a tea bag. They are not pulverized the way matcha is. With matcha, the leaves are ground down until they become a fine powder.

Matcha vs. Green Tea: Texture

Once in a beverage, the texture of matcha can be described as creamy. With green tea, it’s a watery, grassy finish.

Matcha vs. Green Tea: Caffeine

Both matcha and green tea contain caffeine though matcha often has more. For example, matcha may contain as much as 176 milligrams of caffeine per cup whereas green tea may contain up to 50 milligrams per cup.

Matcha vs. Green Tea: Nutritional Information

With matcha, the serving size is typically one teaspoon or two grams of fine powder. With green tea, it’s a single tea bag in one cup of hot water. Matcha contains three calories per gram while green tea contains two calories per 100 milliliters (ml), making both great drink choices for those who are calorie-conscious. Both are low in carbs, with matcha coming in at 0.3 grams per gram and green tea having 0.2 grams per 100 ml.

Matcha contains 0.3 grams of protein per gram and green tea contains 0.2 grams of protein per 100 ml. Matcha has 0.05 grams of fat per gram while green tea doesn’t have any fat. Matcha also has 0.015 grams of saturated fat per gram while green tea remains at zero. Neither drink contains cholesterol. Matcha contains 0.17 milligrams of iron per gram and green tea contains 0.02 mg per 100 ml.

Matcha Recipes

Matcha offers versatility, which means you can enjoy it in cookies as much as you can in beverages. There are plenty of recipes to try but below are two recipes you’re bound to love and that are relatively easy to prepare at home.

Matcha Cookies

To make these tasty, beautifully green, and moist cookies, you need the following ingredients:

• All purpose-flour (2 cups)
• Baking powder (2 teaspoons)
• Matcha tea powder (2 tablespoons)
• Pure vanilla extract (1/2 teaspoon)
• Pure almond extract (1/4 teaspoon)
• Sugar, granulated (3/4 cup)
• Sugar, confectioner’s (1/4 cup)
• Large eggs (2)
• Canola oil (2/3 cup)
• Cardamom, ground (1/8 teaspoon)

Start by whisking the all-purpose flour, cardamom, salt, and baking powder. A medium-sized bowl works just fine for these initial ingredients, but you’ll need two other bowls to combine the other ingredients. Take bowl number two and whisk the eggs, granulated sugar, vanilla extract, almond extract, and oil together.

In bowl number three, stir the matcha tea powder into two tablespoons of water. Once combined, pour into bowl number two with the other wet ingredients. Combine, then pour this mixture into the medium bowl with your dry ingredients. Combine well to form the green-tinted dough.

Scoop your dough balls (about two tablespoons each) and place them onto a baking sheet (don’t forget your parchment paper!). Put them into your refrigerator for 10 minutes while you preheat your oven to 350 degrees. Then, pop them into the oven and let them bake for 10 minutes. Once ready to serve, dust the confectioner’s sugar over the top along with a bit of your matcha powder. Enjoy!

Matcha Latte (With Rose!)

This delectable latte is easy to make and offers an unforgettable flavor experience you’ll want to keep revisiting. All you need are the following ingredients:

• Matcha powder (2 teaspoons)
• Hot water (1 tablespoon)
• Milk of choice (4 ounces)
• Honey (1 teaspoon)
• Dried, edible rose buds (for added flavor and garnish)

Pour your matcha powder into a mug and add your hot water. Mix it until it’s smooth. Then, pour in the milk of your choice and whisk until froth emerges. Add the honey and top with the edible rose buds. The result isn’t just tantalizing to your taste buds but also takes you on a sweet and subtle aromatic ride.

Green Tea Recipes

Green tea is a simpler beverage, but you can enjoy a range of varieties, some that include lemon and honey and others that are served iced with mint. The more familiar you are with green tea varieties, the easier it is to pick out your favorite subtle flavors.

Hot Green Tea

You can spruce your typical hot green tea by adding a few extras. Try combining the following ingredients:

• Green tea bags (4)
• Boiling water (4 cups)
• Gingerroot (1/2 teaspoon)
• Cardamom, crushed (4 pods)
• Honey (2 tablespoons)
• Lemon zest (1/2 teaspoon)

Combine the green tea bags, gingerroot, lemon zest, and cardamom pods in a heat-safe bowl and add the boiling water. Place a cover on the bowl and let your tea steep for about five minutes. Strain your hot tea before serving and then stir the honey in for a perfectly spiced and sweet flavor experience.

Iced Green Tea

For those who prefer a cool beverage that has a sweet finish, try iced green tea with mint leaves and honey. You can also add a bit of lemon! You’ll need the following ingredients:

• Green tea bags (4)
• Water (6 cups)
• Ice (2 cups)
• Fresh mint (4 sprigs)
• Honey (1/4 cup)
• Lemon slices (once served)

To make this iced green tea, first bring four cups of water to a boil in a saucepan. Once it reaches a boil, set it aside and add the green tea bags along with two springs of fresh mint. Cover it and let it steep for about 10 minutes.

After 10 minutes have passed, remove the tea bags and sprigs and stir in your honey. Then transfer to a pitcher, adding the ice along with two cups of cold water to keep the ice from melting too quickly. When you serve, add ice to the glass and place a lemon slice inside the glass for extra flavor.

The post Matcha vs. Green Tea: Health Benefits, Taste, & Full Nutrition Comparison appeared first on Moms Who Think.

Enchiladas and burritos are two popular Mexican dishes. One is smothered in sauce, while the other wraps all your ingredients in an easy-to-hold, delectable meal. The exact ingredients you use are up to you but there are some classic recipes you can try. Learn more about enchiladas vs. burritos, including everything that sets them apart from one another. Below, we discuss the basic ingredients, tortilla types, preparation, presentation, nutritional value, and flavor of each meal!

Enchilada vs. Burrito: Tortilla Type

The type of tortilla you use makes a difference in flavor, texture, and meal size. Enchiladas are smaller and thinner in shape than burritos. They’re rolled in a way that leaves the top and bottom open. With enchiladas, you typically use corn tortillas. Burritos are heftier meals and require more space for the fillings, so larger flour tortillas are used. Whereas corn tortillas have a slightly sweet and earthy flavor, flour tortillas have more of a neutral flavor profile, which allows all the yummy ingredients to take center stage.

Enchilada vs. Burrito: Ingredients

Both enchiladas and burritos can be adapted to any diet. If you’re vegetarian, you can make veggie-only enchiladas and burritos and if you love beef and chicken, you can also come up with your own unique creations. Some of the ingredients often used in enchiladas include meats, cheese, and vegetables inside and they’re often served with rice and beans on the side. Burritos pack a whole meal into a tortilla, typically including rice, beans, meats, cheese, and vegetables. With burritos, you also have the option of adding sour cream, guacamole, and salsa to enhance the flavor experience.

Enchilada vs. Burrito: Preparation

Enchiladas are stuffed, rolled, and placed side by side on a baking dish. Then, you smother them in enchilada sauce and shredded cheese. You pop them into the oven to bake. With burritos, you first cook your meat and prepare it, adding any other veggies you want to include. With a large flour tortilla, you have plenty of room to include rice, beans, your meat of choice, veggies, and cheese. Add guacamole or sour cream for more of a flavor explosion. Folding a burrito may take a little practice but once you get the hang of it, it’s a breeze.

Enchilada vs. Burrito: Presentation

When serving enchiladas, you have the option to have them be the only food item on the plate or you can set them alongside rice and beans. You may even add a simple salad to the plate. Make them extra saucy by adding some of the sauce left in the baking dish. You can garnish enchiladas with chopped cilantro as well. With burritos, you can set them on a plate whole or cut them in half. You could add chips and salsa on the side. Or wrap them in aluminum foil to be enjoyed on the go. If you’re enjoying these at home with your family, you can set out toppings like diced tomatoes, sour cream, guac, and salsa so everyone can decide how to customize their own burrito.

Enchilada vs. Burrito: Nutritional Value

The nutritional value of enchiladas and burritos will differ depending on the recipe you follow. However, generally speaking, you can expect burritos to be more calorie-dense than a single enchilada. On average, burritos have 520 calories while an enchilada has 320 calories. Typically, burritos have more protein at 24 grams versus enchiladas, which have 17 grams of protein. Burritos have more carbs than enchiladas, yet both are within a similar range when it comes to saturated fat. Burritos are higher in cholesterol and contain more zinc and vitamin B12. To change the nutritional profile of either, try low-carb tortillas, lean meat substitutions like ground turkey, and limit cheese and extra toppings.

Enchilada vs. Burrito: Flavor

Since both foods are made using similar ingredients, you might think that they taste the same. But each creation has its own appeal. With enchiladas, it’s ultimately the enchilada sauce that gives it a unique flavor experience. Smothered across the corn tortillas, you’re experiencing different levels of flavor with each bite. Burritos are more straightforward, giving you a taste of all ingredients with a single bite. You can also add sour cream and salsa to further elevate the flavor of burritos. This is especially helpful for those of you who don’t like your food to be too dry.

Enchilada Recipe

You can make chicken enchiladas at home with a few main ingredients. Below is a basic recipe that you can adapt to your liking.

For the filling:

• Shredded chicken
• Mexican blend cheese
• Diced onions
• Diced bell peppers
• Garlic cloves
• Salt and pepper
• Cumin
• Chili powder

You can certainly buy a ready-made enchilada sauce from the grocery store but if you want to try making your own, you’ll need the following:

• Chicken broth
• Vegetable oil
• All-purpose flour
• Tomato paste
• Dried oregano
• Cumin
• Garlic powder
• Chili powder
• Salt and pepper

Additionally, you’ll need:

• Corn tortillas
• Shredded cheese
• Fresh cilantro (chopped)

Mix all the filling ingredients in a bowl. Prepare the enchilada sauce in a saucepan. Warm your corn tortillas, then stuff and roll them, placing them next to each other in a baking dish. Pour the enchilada sauce on top and sprinkle a bit of shredded cheese on top as well. Pop them into your preheated oven for approximately 20 minutes. Garnish with chopped cilantro before serving alone or with rice and beans.

Burrito Recipe

Burritos are convenient because you can wrap them up and head out with them in hand or pop them into your kiddos’ school lunches. As with any recipe, you can adapt it to your liking. Below is a basic recipe to get your gears turning.

For the filling:

• Ground beef
• Chopped onion
• Garlic cloves
• Cooked rice
• Black beans
• Mexican blend cheese
• Chili powder
• Cumin
• Salt and pepper

Additionally, you’ll need:

• Flour tortillas
• Sour cream
• Diced tomatoes
• Guacamole
• Salsa

Start by cooking the ground beef along with the onions, garlic, and spices. Once cooked, add in the black beans. Prepare to assemble your burritos by first warming the flour tortillas. This prevents them from ripping apart. Add your fillings, including any extras like sour cream, cheese, and salsa. Fold your tortilla in the form of a burrito. Serve on a plate or wrap it in aluminum for an on-the-go meal!

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Looking for another delicious recipe? Try this easy sour cream and chicken enchilada recipe. Enjoy!

Sour Cream and Chicken Enchiladas

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• Author: MomsWhoThink.com
• Total Time: 40 minutes

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Ingredients

• 6 boneless chicken breasts
• 8 flour tortillas
• 8 oz. sour cream
• 1 jar Picante sauce
• 2 cups Monterey Jack cheese

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Instructions

1. Boil chicken breasts. Cut into slices. (If using pre-sliced stir-fry chicken, cook slices in a skillet until done)
2. Simmer chicken in picante sauce.
3. Lightly spread butter on flour tortillas. Stuff tortillas with chicken mixture.
4. Lay open side face down in casserole dish. Cut slices on top of tortillas.
5. Spread sour cream, then cheese on top of tortillas.
6. Bake at 350 degrees F for about 20-30 minutes until the cheese is melted.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

The post Enchilada vs. Burrito: 6 Key Differences and Basic Recipes appeared first on Moms Who Think.

Maybe you use it to make your oatmeal in the mornings or you reserve it for creamy coffee. You might be trying a host of new baking recipes, or you just enjoy gulping down a cold glass. But when it comes to whole milk vs. 2% milk, what are the key differences? If you’ve had both, you know the flavor is different. But what else should you consider before making your next milk purchase at the grocery store? Let’s look into it!

Whole Milk vs. 2 Percent Milk: 6 Key Differences

Whole Milk vs. 2 Percent Milk: Vitamin A

According to the National Institutes of Health (NIH), you need vitamin A in your diet because it serves several important purposes. For instance, it supports your immune system and helps you maintain normal vision. It aids growth and development and ensures that your organs work optimally, including your heart and lungs. Vitamin A also has antioxidant properties. When you don’t have enough of it in your system, it could lead to vision loss. You may also develop issues with your immune system and organs.

One cup of whole milk has 148.88 UI, whereas 2% milk has 183.75 IU per cup. Therefore, 2% milk has a little bit more vitamin A per serving.

Whole Milk vs. 2 Percent Milk: Vitamin D

Your body needs vitamin D for the maintenance of bone health. Vitamin D works in conjunction with calcium to ensure that your body can absorb it for healthy bones. Additionally, vitamin D helps to regulate a host of cellular functions. When you are deficient in vitamin D, you are more likely to experience muscle pain and even bone fractures. This nutrient becomes increasingly important as you age because, without it, you are at a higher risk of experiencing falls.

Whole milk has significantly more vitamin D than 2% milk. Some manufacturers may add additional levels of vitamin A and vitamin D because, with this lower-fat milk option, the natural levels of vitamin D are quite low. Be sure to double-check the nutrition facts of whichever option you select to verify this information.

Whole Milk vs. 2 Percent Milk: Saturated Fat

Saturated fat has long been demonized in nutritional articles. In the 1960s, little research was available on how saturated fats affected the body. Saturated fat therefore developed a reputation of being bad for you. However, according to Harvard Health, saturated fats don’t just provide you with energy, but they also serve as vital building blocks. It’s important to note that saturated fat doesn’t act alone inside your body. It plays a role and is affected by your genes, your physical activity, and the cholesterol and polyunsaturated fat you consume in the rest of your diet. If you are not consuming sufficient saturated fat, you may experience a range of symptoms, including a weakened immune system, hair loss, and even skin rashes.

Whole milk has four grams of saturated fat per cup whereas 2% milk only has three grams of saturated fat per cup.

Whole Milk vs. 2 Percent Milk: Cholesterol

According to Johns Hopkins Medicine, cholesterol is a kind of fatty substance that your body needs for cell membrane production. Additionally, cholesterol serves to produce hormones along with vitamin D. You get cholesterol from the foods you consume but your liver also works to produce the cholesterol you require. Cholesterol is broken down into two primary categories. There is low-density lipoprotein (LDL) cholesterol and there is high-density lipoprotein (HDL) cholesterol.

Your LDL should remain below 70 milligrams per deciliter (mg/dl) and your HDL should remain around 50 mg/dl. When your LDL cholesterol levels are too high, you are at risk for developing plaque buildup in your arteries, which can lead to stroke or heart attack. Both your LDL and HDL benefit from exercise, maintaining a healthy weight, avoiding foods with high saturated fat, and smoking cessation.

In whole milk, there are 24 milligrams of cholesterol per cup. With 2%, it’s notably less as each cup contains 20 milligrams of cholesterol per cup.

Whole Milk vs. 2 Percent Milk: Calories

The calories you consume work as the fuel your body needs for energy production. When you supply your body with calories, ideally from nutrient-dense foods, you are ensuring your body has what it needs to function optimally. To maintain weight, you consume about the same number of calories as you expend each day. For weight loss, you consume less calories than you burn each day. To gain weight, you consume more calories than you burn in a day.

For those who are on a weight loss journey, the calories present in a cup of milk may be most important. With whole milk, it’s 149 calories per cup. But with 2% milk, you can save on some calories as it comes in at 122 calories per cup.

Whole Milk vs. 2 Percent Milk: Flavor

Whole milk is thicker than 2% milk, offering a rich, creamy flavor experience. Many would say that the taste of 2% milk is reminiscent of whole milk but has a watered-down flavor. While some swear by whole milk only, others have adapted to the flavor of 2% milk. When it’s necessary for a lower-calorie diet, your palate adapts to the flavor, and you often acquire a taste for both 2% milk and other substitutes.

Whole Milk vs. 2 Percent Milk: Is One Healthier?

Whether you’re thinking about your own milk consumption or wondering what’s best for your kids, you should know that it’s not a good idea to indulge in full-fat dairy products. Whole milk has saturated fat and if you’re basing consumption on a 2,000 calories per day intake, consider keeping saturated fat consumption less than 20 grams per day. Switching over to 2% milk doesn't have to be an abrupt process. You can slowly transition over time or simply switch between the two options, lowering your consumption of whole milk in the process.

When considering kiddos, the American Academy of Pediatrics Institute for Healthy Childhood Weight put together a Healthy Beverage Quick Reference Guide you can check out. Essentially, children under 12 months should not consume milk. The baby’s needs should be satisfied via breast milk or formula. After 12 months, low-fat and nonfat options are suggested. If your little one becomes accustomed to the flavor of whole milk, you may find that they resist the shift to low-fat and nonfat options. Be sure to check with your kiddo’s pediatrician for advice when making any dietary changes as they can provide customized guidance.

Chocolate Bliss Cake with Whole Milk

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• Author: MomsWhoThink.com
• Total Time: 55 minutes
• Yield: 12 servings

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Ingredients

Units USM

For the Chocolate Cake:

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Frosting:

• 1 cup unsalted butter, softened
• 1 and 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

For the Chocolate Cake:

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and cocoa powder.
3. Add sugar, eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually add boiling water to the batter, mixing until smooth. The batter will be thin, but that's okay.
5. Pour the batter evenly into the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Chocolate Frosting:

1. In a large bowl, beat together the softened butter, powdered sugar, cocoa powder, whole milk, vanilla extract, and a pinch of salt until smooth and fluffy.
2. Once the cakes are completely cooled, frost the top of one cake layer, place the second cake layer on top and frost the entire cake.
3. Optionally, decorate with additional chocolate shavings or sprinkles.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 450
• Sugar: 40 g
• Sodium: 220 mg
• Fat: 25 g
• Carbohydrates: 60 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 85 mg

The post Whole Milk vs. 2 Percent Milk: Health Differences With Calories & Vitamins appeared first on Moms Who Think.

Based on their bubbly appearance, you’d think seltzer and sparkling water are the same. But they’re not. Seltzer water is created by adding carbonation to plain water. Sparkling water, on the other hand, is spring water that occurs naturally. Its carbonation is natural, and it holds onto its minerals, including sodium. Seltzer is devoid of any minerals. Let’s look at the seltzer vs. sparkling water differences in more detail!

Seltzer vs. Sparkling Water: 5 Key Differences

Seltzer vs. Sparkling Water: Carbonation

Though both seltzer and sparkling water are carbonated beverages, seltzer is carbonated artificially. Sparkling water is naturally carbonated. Seltzer starts as plain, still water. There’s nothing fancy in it, be it bubbles or minerals. Carbon dioxide is added to the seltzer to spruce it up with bubbles. Sparkling water is obtained from naturally occurring underground springs. The bubbles and minerals are part of the package though the exact types of minerals contained within differ, depending on the water source.

Seltzer vs. Sparkling Water: Flavor

Considering it starts as plain, still water, you can imagine how seltzer tastes. It’s bubbly plain water, which means you’re not going to experience much by way of flavor. The effervescence takes center stage with seltzer. Without any minerals, you’re not going to experience even subtle flavors. With sparkling water, you experience effervescence, but the minerals alter the taste slightly. What your taste buds pick up on can be described as mildly acidic or tart. However, both seltzer and sparkling water may be flavored, which then shifts the flavor profile for both. Some common flavors include lemon, lime, and grapefruit.

Seltzer vs. Sparkling Water: Minerals

With seltzer, there are no added minerals. It’s just carbon dioxide and plain water. With sparkling water, there can be several minerals included — but again, this depends on the natural water source. Some of the minerals in sparkling water may include:

• Sodium: assists with the maintenance of fluids in your body and promotes the optimal function of your nerves and muscles.
• Calcium: assists with the building and maintenance of your bone health and promotes optimal function of your nerves, heart, and muscles.
• Magnesium: assists with the maintenance of bone health as well as muscle and nerve health. Additionally, this mineral helps with the maintenance of healthy blood sugar levels.
• Potassium: assists with various functions, including moving nutrients into cells and allowing nerves and muscles to function appropriately.
• Sulfate: ensures the proper maintenance of cell membranes and is required for a range of complex biological processes.

Seltzer vs. Sparkling Water: Products

Perhaps one of the most recognizable seltzer waters is produced by Canady Dry, which offers a zero-calorie, zero-sodium, and zero-added-sugar option for those who enjoy carbonated plain water. However, this isn’t the only brand that offers seltzer — some keep it simple with just carbonated plain water and others offer a creative twist, with a multitude of flavored options.

Some of the most popular sparkling waters include S. Pellegrino and Perrier, though sparkling waters have grown in popularity and now you have a wider range to choose from. Some popular brands include Topo Chico, LaCroix, and Spindrift to name a few. Each brand has its own flavor offerings, with some including a combination of fruit flavors to provide you with a unique flavor experience.

Seltzer vs. Sparkling Water: Uses

You can certainly drink unflavored seltzer or sparkling water on their own, but they are typically used differently. Seltzer, for example, is often used in cocktails as a mixer. Heard of a vodka seltzer? It’s like a vodka soda but with seltzer instead of club soda. (If you’re wondering about the differences between these two, head over to this link: Club Soda vs. Seltzer Water: Key Differences You Need to Know).

Sparkling waters are typically enjoyed alone, whether they’re flavored or unflavored. Even unflavored, they have a distinct acidity that many find pleasing. However, there are no hard and fast rules when it comes to enjoying either seltzer or sparkling water. Many find sparkling water a suitable substitute for seltzer and use it to create their own cocktails. You can go the non-alcoholic route as well, mixing a bit of sparkling water with a natural fruit juice to create your own soda-like concoction.

Seltzer vs. Sparkling Water: Is One Healthier?

If you’re looking for a beverage option that offers zero calories and zero sugar, you’re wise to select either of these two options. A bit of fizz in a drink can elevate your experience, particularly if you’re not fond of still water. If you’re looking to avoid any artificial additives, be sure to double-check the ingredients whether you’re selecting a seltzer or sparkling water option. To make the most out of your water consumption, opt for sparkling water, as it delights with effervescence and offers trace minerals your body needs.

Can You Substitute Seltzer for Sparkling Water?

Yes, and vice versa. In fact, you may notice that many people use these terms interchangeably. Ultimately, you’re getting carbonated water with either option. The more acquainted you get with either option, the more you notice subtle differences. Some options may have more carbonation than others — if too much carbonation is an issue for you, you may find yourself gravitating to less fizzy options.

The flavor profile of sparkling water offers a bit more than seltzer due to the mineral content, but if it’s flavor you’re looking for, you have plenty of varieties on either side. Create your own soda-like beverages at home or use either option to mix up your cocktails. You may even decide to go the hard seltzer route, which is seltzer and alcohol already mixed in to make it convenient for you. And you can find hard sparkling water options, too!

Seltzer and Sparkling Water Recipes

Below are some non-alcoholic and alcoholic recipes for your seltzer water. You can keep it simple and still enjoy a refreshing beverage or you can get more involved, playing around with bolder flavor shifts.

Non-Alcoholic Drink Recipes

Try a fizzy berry lemonade by combining 1/4 cup of fresh lemon juice with 1 cup of seltzer water or sparkling water. Add two tablespoons of honey and 1 cup of berries (your choice). Combine the ingredients in a blender and pour the fizzy berry lemonade over ice. Use lemon wedges as a garnish and serve!

Try a mojito mocktail by first muddling some fresh mint leaves at the bottom of your glass. Then, combine 1/2 cup of fresh lime juice with 1 cup of seltzer water or sparkling water. Use a tablespoon of simple syrup to sweeten it up. Add crushed ice to cool your beverage and garnish it with a leftover mint leaf. It’s refreshing, delicious, and non-alcoholic!

Alcoholic Seltzer Drink Recipes

Keep it classic with a vodka soda, using either seltzer water or sparkling water. Use 1 part vodka to 3 parts of seltzer or sparkling water and pour it into a glass over ice. Add the juice of a fresh lime wedge and drop it into the glass before taking your first sip.

Try a sparkling berry sangria by combining a whole bottle of red wine with two cups of seltzer or sparkling water. Add in 2 cups of mixed berries, 2 tablespoons of sugar, and 1/4 cup of brandy. Pour it all into a pitcher with ice and let it cool. Wait until you serve to top each drink off with a little extra fizz and an orange slice as the garnish!

Remember — you can get as creative as you want, especially when you start dabbling with flavored seltzer and sparkling waters!

The post Seltzer vs. Sparkling Water: Is One Healthier & 5 Key Differences appeared first on Moms Who Think.

If you feel like there are so many types of rice that you can't keep up with them, you are not alone. According to The Rice Association, there are more than 40,000 types of cultivated rice across the globe, that’s a lot of rice. But that really isn't too surprising because rice is one of the most consumed carbohydrates; it makes an appearance in every cuisine, from Southeast Asian to Italian to Cajun to Creole. The folks at Statista have the numbers to prove it, with 520 million metric tons of rice consumed throughout the world in 2021-2022. Now that is a lot of risotto, paella, sushi, stir fry, and Southern dirty rice. 

White rice is probably the most popular rice. It comes in short-, medium-, and long-grain. It's a processed rice that has a fairly bland taste. The most common types of white rice are basmati, arborio, Valencia, sticky, and jasmine. Here, we are going to look specifically at jasmine rice vs. white long-grain rice. Jasmine rice falls under the general white rice umbrella term, but it is different; you might think of jasmine rice as the fancier, more aromatic cousin to boring basic white rice. 

Jasmine Rice vs. White Rice Nutritional Differences

The nutritional differences between jasmine rice and white rice are minimal. The two rices both clock in at 150 calories per quarter cup, and both have three grams of protein per quarter cup serving. The same serving will get you 35 grams of carbohydrates and .05 grams of fat. These numbers mean that jasmine rice and white rice don't differ nutritionally, and it doesn't matter much which one you choose to put it on your plate or in your bowl. 

The main difference between the two types of rice is actually in their texture. Long-grain white rice has a soft, almost dry texture where each individual grain is present. Meanwhile, aromatic jasmine rice has a fluffy texture where the individual pieces of rice kind of cling together rather than separate. So, the main reason to choose one of these types of rice over the other depends on the desired texture and how you plan on using it.

What is Jasmine Rice?

Jasmine rice is a long-grain rice that can be white or brown. White jasmine rice is processed in the same way as white rice, with the germ, husk, and bran removed. Jasmine rice is a form of white rice but is distinct due to its fragrant floral smell. If you look at long-grain white rice and jasmine rice, it will be difficult to tell them apart based on appearance alone. But a quick whiff of jasmine will be all it takes to know which one is which. While uncooked jasmine and long-grain white rice look the same, when they are cooked, jasmine is easy to identify because it cooks up fluffier than long-grain white rice.

What is White Rice?

White rice is the general term for processed rice. It comes in long- medium-, and short-grain. The different types of rice that fall under white rice are all used for specific purposes. Each type of white rice has a distinct makeup that affects its texture. Arborio rice is a short-grain starchy rice that is commonly used in risotto and soups because of its creamy texture. Basmati rice is a long grain rice that is dry, and the individual pieces of rice remain separate. It is popular in Indian cooking and is often paired with dahl and curries. Valencia rice is a short grain rice that is commonly used in the Spanish delicacy paella. Sticky rice is a long grain rice with a lot of gluten, making it sticky. It's a popular choice for rice-based desserts. Sushi rice is sticky, too, but it differs from sticky rice because it is short-grain rice. Long-grain white rice is a favorite in the American South and Tex-Mex dishes. And don’t forget about parboiled rice, which is more of a cooking style rather than an actual type of rice, but you have probably seen it on the supermarket shelves next to the other white rice. Parboiled rice is rice that has been partially cooked, making it a great choice for quick weeknight meals.

How to Cook Jasmine Rice

There are a few different ways to cook jasmine rice, and it really depends more on personal preference, tools in your kitchen, and the type of recipe. The three most common ways to cook rice are the stovetop, rice cooker, and InstaPot.

On the Stovetop

There are two ways to cook jasmine rice on the stovetop. Start with the right ratio, which is two cups of water to one cup of rice. Add the rice and the water to a saucepan and bring to a boil. When it starts boiling, turn it down to simmer and let cook for ten minutes. Then, turn it off and let it continue absorbing the liquid. After fifteen minutes, uncover and fluff with a fork. Fluffing rice just means using the fork to separate the pieces and break up any clumping spots.

The other way of cooking jasmine rice on the stove requires a saute pan or skillet rather than a saucepan. Start by toasting the rice in the saute and with some butter, oil, or ghee. Be careful not to burn it, and do not walk away. Stir the rice as it toasts, then add the water with the same ratio of two cups of water to one cup of rice and cover. Cook for ten minutes, then turn off the burner and let it finish cooking off the heat. After fifteen minutes, you have a nice pan of jasmine rice with a slightly toasted flavor. This method is especially good for making pilaf.

In the Rice Cooker

A rice cooker is one of the best ways to cook rice. There are a lot of different types of rice cookers available, and the prices range from twenty dollars to a few hundred dollars for state-of-the-art rice makers. If you make rice frequently, then it's a good investment and a worthy use of limited kitchen counter real estate. Each rice cooker is different; the fancier ones will have specific settings for the type of rice. Some types of rice, like wild and brown, take longer to cook than others. But the most basic rice cooker will just have one setting. All you have to do is add the ratio of two cups of water to one cup of rice and set it. When the timer goes off, let the rice rest for fifteen to twenty minutes, then fluff and serve.

In the InstaPot

An InstaPot is similar to a rice cooker, but it reaches a high temperature and has many other functions. Using an InstaPot to make rice is pretty similar to using a rice cooker. Just add in your rice and water and set on the rice function. Since an InstaPot is similar to a pressure cooker, it doesn't need much moisture, so the ratio changes to one cup of rice to one cup of water.

How to Cook White Rice

White rice is made in the same way as jasmine rice: on the stovetop, in the rice cooker, or in the InstaPot. Technically, you can make rice in the microwave, but it's not ideal. However, if you have a small space like a college dorm, there are plastic microwave rice cookers that can make making rice in the microwave much easier so that the rice will come out consistent each time.

Tips for Cooking Rice

• Don’t peek in the pot. Every time the lid is lifted, heat and moisture escape, and it will offset your cooking time.
• Always add salt to the water before adding the rice. 
• Rinse the rice before cooking.
• Know your measurements: one cup of uncooked rice makes three cups of cooked rice.

Ways to Use Jasmine Rice

Jasmine rice is excellent in Indian foods like biriyani and curry. It also pairs well with protein to make a full meal, like barbecue beef sausage, lemon chicken, and coconut shrimp. Or you can serve it as a side dish to accompany salmon, seafood, or vegetables. If you love hot and spicy foods, try pairing it with a spicy Thai curry or Mexican barbacoa. 

Ways to Use White Rice

When it comes to white rice, the possibilities are endless.  It basically a blank canvas that can be savory or sweet. You can saute some veggies like broccoli and bok choy to make a vegetarian stir fry or add in animal protein for a chicken or beef stir fry. Or keep it simple with a simple savory rice dish. Leftover white rice can easily turn into homemade fried rice. Or you could try your hand at sweet rice dishes like rice pudding. There really isn’t much that white rice can't do.

The post Jasmine Rice vs. White Rice: How Different Are They? appeared first on Moms Who Think.

If you're trying new fish recipes at home, you've surely come across cod dishes. The tricky thing about cod, however, is that some recipes call for cod loins while others call for cod fillets. What's the difference or are they the same thing?

The main difference between a cod loin and a code fillet is the cut. Cod loin is cut from the thickest part of the fillet. It's also considered to be the most juicy and delicious cut of the fish. But that's not all that sets these two cuts of fish apart.

Here's everything you need to know about the differences between a cod loin and a cod fillet. Let's dive in!

What is Cod?

Cod is a popular and widely consumed fish that's known for its mild flavor and versatility in the kitchen. Atlantic cod is consumed in the United Kingdom and found in the cooler waters of the North Atlantic Ocean. Some find this type of cod to be a bit sweeter in taste. Pacific cod, as the name implies, is found in the Pacific Ocean along the coast of North America, Russia, and Asia.

Because this fish is easy to find and catch, it's often used in fish and chips recipes. It can also be easily baked, broiled, grilled, or battered and fried. When prepared, it's known for its white and flaky appearance. Additionally, you'll find many different cuts of cod, but the two most popular are loin and fillet.

What is a Cod Loin?

As mentioned, a cod loin is cut from the thickest part of the fish. This cut is short and fat whereas a fillet is long and thin. This cut is also moist and holds lots of flavor. Many consider this the premium cut of cod.

What is a Cod Fillet?

A cod fillet is cut from the side of the fish and doesn't have bones. It's usually a thinner cut that's simple and easy to cook. The fillet is also the most common and well-known cut when it comes to fish butchery. You'll likely find fillets of many different types of fish at your local grocery store.

History of Cod

Cod is a fish whose history predates European settlers. In fact, Indigenous peoples fished cod for food long before the Pilgrims arrived and before “Cape Cod” received its name after the fish. Also, according to ThoughtCo.com, the British were hunting cod in the 1600s in hopes of making a profit from the fish.

Over time, cod became overfished, meaning, the species was beginning to deplete due to its large demand and how much it was fished. Once regulations were put into place in the 1970s to avoid overfishing, cod levels have largely gone back to target levels. To this day, however, cod fishermen face strict regulations when it comes to harvesting the fish. For this reason, you may find many fish items on the market that use other types of white, flaky fish in their recipes.

Cod Loin vs. Fillet: What are the Differences?

While both a cod loin and a cod fillet come from the same fish, their similarities end there. Here are 3 key differences between the loin and fillet.

Cut

Cod loin is cut from the thickest portion of the fillet and begins behind the head down to the dorsal fin. No part of the tail or belly is included in the loin. This cut also comes from larger fish so there's enough room to gather a thicker cut of meat.

A fillet, on the other hand, is a vertical cut that begins at the backbone and works toward the belly of the fish. Because it's a thinner cut, it's an easy one to obtain from smaller cod.

Flavor

In general, cod loins are seen as the most flavorful cut of the fish. Its thick, juicy cut is meatier and can handle different cooking methods. Cod fillets, however, are thinner and while easier to cook, don't hold as much flavor as the loin.

Cooking Methods

In general, no matter the cut, cod is a versatile fish that can be cooked in various ways. However, because a cod loin is thicker and meatier, it holds up best for grilling or roasting. You can also try searing your loin on a skillet before roasting it in the oven to finish the cooking process.

Cod fillets are thinner and therefore prepare best when baked or fried. Many fillets are used for fish and chip recipes, so they're battered before being deep fried.

Cod Loin vs. Fillet: Nutrional Value

Cod is known to be a healthy source of protein and omega-3 fatty acids. It's also lower in calories and fat than many other foods. Additionally, because both the loin and the fillet are cut from the same fish, they hold the same nutritional value. Here's a quick glance at the details:

Health Benefits of Cod

Whether you choose to cook or consume the cod loin or the fillet, the fish itself has many health benefits. Cod is known as a good source of healthy fats, minerals, and vitamins like B12, Niacin, and Iodine. WebMD states that these sources can result in health benefits like:

• Lower cholesterol
• Blood pressure regulation
• Lower risk of heart disease
• Healthy brain function

Cod is also known to help your immune system function as well as your skin and hair. And, unlike many other types of fish like tuna, cod is relatively low in mercury, making it a healthier choice that can be eaten more often.

Keep in mind, however, that cod still needs to be fully cooked before consumption. The USDA recommends all fish be cooked to an internal temperature of 145°F for safety reasons.

How to Prepare Cod

As mentioned, cod is extremely versatile to prepare. Its mild flavor also makes it a great base to build flavors on.

When baking, preheat your oven to 375°F. Line your pan with parchment paper, then simply season your fish with salt and pepper. Once the oven is preheated, bake your fish for about 12 to 15 minutes, depending on the thickness. You can also use a meat thermometer to check the internal temperature before removing it from the oven.

Cod is also a great fish to use in recipes like fish tacos and fish and chips. It also holds up well to delicious marinades and dressings.

Best Substitutes for Cod

If you're in a pinch or simply want to try something different, cod can be easily substituted for other white, flaky fish. Best substitutes include:

• Pollock: Alaskan pollock is routinely substituted for cod when it comes to fish and chips or fish sticks. This is largely due to the restrictions on cod fishing.
• Haddock: This fish also has a mild flavor and is the most commonly used substitute for cod.
• Tilapia: This fish is also similar to cod in flavor and texture, but it's not as lean as cod.
• Catfish: Its texture is similar to cod, but keep in mind that it has a more distinctive flavor.

When choosing a substitute for cod, keep in mind what's available to you and the cost. You may also want to consider the nutritional value of your substitute and the environmental impact.

Final Thoughts

While both cod loins and cod fillets come from the same fish, they are different cuts that have slightly different flavors. However, either cut is a healthy choice that can be easy to prepare with its mild taste. Cod loins are perfect for roasting or grilling while fillets work well when deep-fried or baked. Whichever cut you choose, you're sure to be in for a delicious meal!

The image featured at the top of this post is ©Jacek Chabraszewski/Shutterstock.com.

The post Cod Loin vs. Fillet: 3 Differences Between These Two Delicious Cuts appeared first on Moms Who Think.