Revolution rolls. Oopsie buns. Cloud bread. Variations of this bread/bun/roll are all over the internet. Some have said that Dr. Atkins himself invented the original recipe, the revolution roll.
I’m not sure where the recipes originated, but I do know that when I added a little bit of my Basic Flour Mix (or finely-ground almond flour, see note below), these “Not-So-Oopsie” Rolls had more structure, were less “wet” to hold as sandwiches, and tasted amazing!
I have been doing some podcast episodes about efficiency in the kitchen and freezer cooking. I wanted to have this as part of our back-to-school 2015 series, but I knew that auditory presentations would work better.
There are many things in the summer that you can do to set your kitchen up so that you can work more efficiently during the school year thus giving you more time for homeschooling, school activities, and heart training.
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The following post is from this week’s podcast handout: “How to Implement Cycle Cooking for Freezer Entrees”.
Donna Reish, author of forty curriculum books for homeschoolers and Christian schools and co-author/co-presenter of “Raising Kids With Character” Parenting Seminar (and blog), brings you another practical episode of Wondering Wednesday! In this week’s episode, Donna explains her “cycle cooking” for freezer entrees and starters, including how to freeze entrees, how to freezer cook efficiently, how to utilize “meal starters” and “soup starters,” and much more. She takes the listener through all of her cycle types—shredded chicken, whole chicken breasts and fish pieces, crumbled ground meats, and shaped beef/roasts and teaches the ease in which a cook can get started and continue to fill the family freezer with meals.
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