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Sauerkraut Soup

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Sauerkraut Soup

Polish sauerkraut soup is an easy-to-make, filling dish that tastes great on a chilly day. Known by another name, kapusniak, this naturally vegan sauerkraut soup is easily tailored to your preferences.

Ten minutes for preparation

50 minutes for cooking

One hour in total

INGREDIENTS

  1. two tsp of sunflower oil
  2. one large onion, chopped
  3. One medium leek, chopped thinly, with just the white and light green sections
  4. one medium-sized chopped carrot
  5. Diced one medium parsnip
  6. two big cloves of coarsely sliced garlic
  7. Half a teaspoon of caraway seeds
  8. One tsp of dried marjoram
  9. One teaspoon of allspice
  10. six to eight berries of juniper
  11. two to three bay leaves
  12. Three potatoes, peeled and chopped into 1-inch cubes (approximately 500 g) and 400 g (1 lb) of sauerkraut
  13. Six cups (about 1.5 liters) of vegetable stock
  14. To taste, add salt and freshly ground pepper.

Guidelines

  • In a large stockpot or Dutch oven, heat the oil and sauté the onion over medium heat for two to three minutes.
  • Cook the leek, carrot, and parsnip for an additional 8 to 10 minutes, or until the vegetables are tender.
  • Add the bay leaves, juniper berries, caraway seeds, marjoram, allspice, and garlic. Cook, stirring from time to time, for one to two minutes.
  • Cook for a further one to two minutes after adding the sauerkraut. After that, simmer for ten minutes while adding a ladle of veggie stock.
  • When the potatoes are fork-tender, add the remaining liquid and simmer over low heat for 25 minutes.
  • Serve with your preferred crusty bread, such as rye bread, and season to taste.

Keto Scalloped “Potatoes”

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Keto Scalloped “Potatoes”

Instead of using potatoes in this recipe for scalloped fauxtatoes, try using a low-carb daikon radish! This low-carb comfort food side dish is rich, creamy, and delicious; it’s ideal for any day of the week.

Ingredients

  1. a big daikon radish;
  2. one tablespoon olive oil;
  3. one clove of garlic;
  4. four ounces cream cheese;
  5. two tablespoons butter;
  6. one cup chicken broth;
  7. one cup heavy cream;
  8. and one cup cheddar cheese

guidelines

  • Turn the oven on to 375°F.
  • Apply butter grease to a 3-quart baking dish.
  • After peeling, cut the daikon radish into ¼-inch slices. Put the slices in a pot of boiling water. Simmer for 7–9 minutes, or until crisp-tender. Thoroughly drain and add salt and pepper to taste.
  • In a skillet, melt and smooth out the cream cheese and butter. Add the cream, broth, and garlic. Simmer for about five minutes, or until somewhat thickened. Half of the daikon slices should be placed in the baking dish.
  • Put a half of the onions and a half of the cream sauce on top. Stir in remaining cream sauce and daikon.
  • After 40 minutes, cook with a foil cover.
  • Take off the foil, sprinkle some cheese on top if you’re using it, and simmer for a further 15 to 20 minutes, or until the cheese is browned and soft

Notes

  • This dish can be prepared the day before and chilled.Daikon does not freeze well, so simply prepare what you will consume and keep it chilled.
  • Eat any leftovers within two to three days.

orzo pesto salad recipe

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orzo pesto salad recipe

This simple recipe for orzo pesto salad is loaded with fresh vegetables, mozzarella, and a handmade basil pesto that doesn’t include any nuts. Ideal for a summer BBQ as a side dish, dinner, or lunch!

Prep Time: 5minute: s 
Cook Time: 5minutes 
Total Time: 10minutes 
Serving:8 servings

Components

wholesome pesto

  1. Use ½ to ⅔ cups of this recipe for basil pesto or store-bought

Orzo Salad:

  1. a half-cup of raw orzo
  2. one medium-sized English cucumber, quartered
  3. Two cups of halved delicious cherry tomatoes
  4. One yellow pepper, chopped and with seeds
  5. One cup of small, drained pearl mozzarella balls

Directions;

  1. To prepare the orzo, place it in a big pot of boiling salted water. Cook al dente per the directions on the package. I like to cut the cooking time in half or in half. Then, to prevent it from cooking any longer, strain and rinse under cold water. Place aside.
  2. Put Pesto: Pour in one batch of this pine-nut-free pesto. As an alternative, you may add ½ to ⅔ cups of pesto from the grocery.
  3. Put Salad Together: Toss the cooked orzo, bell pepper, cucumbers, tomatoes, and little pearl mozzarella balls in a big bowl. Over the salad, drizzle with the pesto and toss to coat. Have fun!

Notes:

  • Gluten-free: I suggest using this Jovial’s Brain-free Cassava Orzo or Banza rice in place of the orzo.
  • Bring the orzo al dente. Take the orzo from the fire and strain it; it will continue to cook. The orzo stays tender when cooked al dente and cools. Nobody like overdone, soggy orzo salad.
  • Chill the orzo before adding the veggies and pesto. The fresh cucumber, tomatoes, and bell pepper will soften and wilt if you toss them with hot orzo. To chill the cooked orzo, I suggest draining it and running it under cold water. Ensure it is completely dry before incorporating the pesto.
  • Include protein. Feel free to top the salad with grilled chicken, salmon, prawns or steak to make it a full dinner.
  • Storing: You may keep leftovers in the fridge for up to five days if you keep them in airtight containers.

Nutrition

Calories: 213kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 219mg | Fiber: 1g | Vitamin A: 243IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 1mg

air fryer fingerling potatoes

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air fryer fingerling potatoes

air fryer fingerling potatoes

The finest fingerling potatoes from an air fryer, ever—crispy parmesan garlic! This simple recipe, which can be prepared in 20 minutes, is the ideal side dish for any meal.

Crispy fingerling potatoes made in 20 minutes using an air fryer
These super crispy fingerling potatoes from the air fryer are a must-try for potato lovers. They just take 20 minutes to prepare and taste cheesy and garlicky with parmesan. I prepare this dish and these crispy air fryer smashed potatoes no less than twice a week. If I do have leftovers, which I rarely do, I simply save them for another meal.

Components and alternatives
These fingerling potatoes from the air fryer are the crispiest and tastiest. Four basic components that are readily available at any grocery shop are needed for this recipe. A few seasonings, olive oil, parmesan, and fingerling potatoes are required. To help you get ready, here is a list of things you’ll need:

  • fingerling potatoes.:Scoop up a single 1.5-pound package of  Yukon gold, baby russet, or baby red potatoes can also be used.
  • Olive oil: To aid in the air fryer’s potato crisping process. Avocado oil is another option.
  • Seasonings: To season the fingerling potatoes, you’ll need paprika, onion powder, garlic powder, and black pepper.
  • Parmesan Cheese: Freshly grated is best! Once air fried, the parmesan cheese gets super crispy and sticks to the fingerling potatoes.
  • Parsley: I love adding fresh chopped parsley on top!

How to prepare fingerling potatoes in an air fryer:

This is the recipe for the greatest fingerling potatoes to air fry! The potatoes are incredibly crispy, tender, and cheesy after roasting for less than 20 minutes. Any level cook can make these with these thorough, illustrated step-by-step instructions that include images for ease of reference. The recipe card at the bottom of this page has the whole recipe and ingredient measurements.

  1. Set your air fryer to 400°F and sprinkle nonstick olive oil spray on the basket to lightly coat it.
  2. Then, combine the olive oil, salt, pepper, paprika, onion, garlic, and Parmesan cheese in a mixing dish with the cut fingerling potatoes.
  3. To prevent the cheese from falling into the basket or being lodged on the grate, carefully coat the bottom of your air fryer with parchment paper.
  4. After the air fryer is hot, add the seasoned potatoes and air fried for a total of 14 to 18 minutes at 400°F. TIP: To make sure they are cooked evenly, shake the basket after 10 minutes. Since each air fryer is unique, inspect them at the 14-minute mark and adjust the cooking time if you’d like them crispier.

Enjoy immediately, and serve with a sprinkle of parsley. Enjoy!

Professional Tips for air-frying fingerling potatoes

Make sure you use the olive oil. You must use olive oil in this recipe, I promise! It’s a must if you want fingerling potatoes that are exceptionally crispy. The potatoes will become dry during the air fry process if you omit the olive oil.

Add the cheese parmesan. These air-fried fingerling potatoes are so delicious with freshly grated Parmesan cheese. It has the nicest crispy texture and adds flavour.

After seven minutes, give the air fryer basket a shake. Since every air fryer is unique, be sure to shake the potatoes after seven minutes to make sure they are cooked through without burning.

Tailor the tastes. There is a lengthy list of different air fryer fingerling potato flavours if you continue reading this blog post.

Make this vegan and dairy-free. You can easily make this air fryer fingerling potatoes recipe dairy-free and vegan but omitting the Parmesan cheese.

Variations in the flavour of fingerling potatoes

  • To make pesto fingerling potatoes, substitute three tablespoons of your preferred pesto for the olive oil. This nut-free basil one is my fave!
  • Cajun fingerling potatoes: add one tablespoon of cajun seasoning in place of the seasonings specified in the recipe. I adore this one!
  • Rosemary fingerling potatoes: Combine the potatoes, olive oil, and seasonings in a mixing dish and add two to three teaspoons of freshly chopped rosemary.
  • Buttery fingerling potatoes: when the potatoes have finished air-frying, sprinkle an additional 1 tablespoon of melted butter over them or replace the olive oil with butter.
  • Squeeze half a lemon over the potatoes after air-frying them to make lemony fingerling potatoes.
    Balsamic fingerling potatoes: Combine the additional ingredients with 1 tablespoon of balsamic vinegar.
  • Before serving them, you can even drizzle some balsamic glaze over the top.

Ingredients:

  1. 1 and a half pounds of fingerling potatoes, sliced lengthwise in half
  2. Depending on how crispy you want your potatoes, use one to two tablespoons of olive oil.
  3. One teaspoon of garlic powder
  4. One teaspoon of onion powder
  5. One-half teaspoon of paprika
  6. One teaspoon of salt
  7. Half a teaspoon of black pepper
  8. 1/4 cup of newly grated Parmesan cheese
  9. Garnish: 2 tablespoons freshly chopped fresh parsley leaves

Directions;

  1. Set your air fryer to 400°F and sprinkle nonstick olive oil spray on the basket to lightly coat it.
  2. Next combine the olive oil, paprika, onion, garlic, pepper, and parmesan cheese in a mixing dish with the cut fingerling potatoes.
  3. To prevent the cheese from falling into the basket or being lodged on the grate, carefully coat the bottom of your air fryer with parchment paper.
  4. After preheating the air fryer, add the seasoned potatoes and cook for 14 to 18 minutes at 400°F. After ten minutes, shake the basket to make sure they are cooking through. Since each air fryer is unique, inspect them at the 14-minute mark and adjust the cooking time if you’d like them crispier.
  5. Savour it right away and garnish with little parsley. Have fun!

 

 

 

 

Air Fryer Chicken Cutlets

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Air Fryer Chicken Cutlets

My favorite way to cook breaded chicken without using a lot of oil is with Air Fryer Chicken Cutlets—they’re crispy, golden, and delicious! You’ll soon find that air-frying breaded chicken is your new favorite way to cook chicken. It cooks in less than 20 minutes with very little preparation. Serve these chicken cutlets from the air fryer with a salad, on hamburger rolls, or by themselves!

INGREDIENTS

  1. Four cutlets of chicken breast
  2. Half a cup of panko breadcrumbs
  3. 1/4 cup of flour for all purposes
  4. One big egg
  5. half a teaspoon of powdered garlic
  6. half a teaspoon of pepper, black
  7. Half a teaspoon of salt
  8. Cooking spray

GUIDELINES

  • Garlic powder and breadcrumbs should be thoroughly mixed in a shallow plate.
  • Whisk the egg along with the salt and black pepper in a separate shallow dish.
  • Fill the final shallow plate with flour.
  • First, coat the chicken cutlet with flour, then with egg mixture, and finally with breadcrumb mixture.
  • Remove any extra breading. Continue with the remaining chicken.
  • Apply cooking spray to the air fryer pan.
  • Warm up the air fryer to 390°F and fill it up with food. Add frying spray to the air fryer basket.
  • Place the chicken cutlets in the air fryer basket in batches. Apply cooking spray to the chicken’s top as well.
  • Don’t overcrowd the air fryer pan when you place the chicken in the basket.
  • Cook for five minutes on one side, then flip it over, spritz it with cooking spray once more, and cook for a further five minutes, or until it’s cooked through and golden. Your chicken breasts’ thickness and size will determine how long they take to cook.
  • Present and Savor!

Notes

  • Before adding the breaded chicken, preheat your air fryer for approximately three minutes.
  • Don’t fill the basket too full. Steer clear of the urge to stuff a lot of chicken pieces into the air fryer basket; this will result in cutlets that are cooked unevenly.
  • Halfway through, turn the cutlets over. to make sure both sides are crispy.

AIR FRYER BUTTER COOKIES

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AIR FRYER BUTTER COOKIES

Perhaps the simplest baked cookie recipe ever is for butter cookies baked in an air fryer. Four ingredients, quick bake, no need to preheat the oven, and instant preparation.

HOW TO USE AN AIR FRYER TO BAKE BUTTER COOKIES

  • sugar:The nicest sugars are soft brown or white.
  • butter:Make careful you use unsalted butter of high quality. The flavour of the cookies comes from the butter, so make sure you use plenty of it (and definitely don’t use margarine or vegetable oil spread!
  • Ground almonds: these give the cookies a lighter texture and more nutrients.
  • flour for all purposes.
    I adore the simplicity of basic butter cookies, but if you’d like, you may add additional ingredients as well. Some ideas are as follows:
  • A quarter of a cup of chocolate chips
  • 1/4 cup of walnuts, chopped
  • two tablespoons of candied ginger, chopped
  • Two tablespoons of white chocolate chips and two
  • tablespoons of chopped dried cranberries
  • Half a teaspoon of zest from lemons

Directions:

Step 1: Grease or line a baking sheet or pan with parchment or baking paper.

Step 2: Beat the sugar and butter together until they are frothy and light. Usually, I accomplish this using a mixer. While the traditional method also works well, it may need a significant amount of work to achieve a fluffy consistency. This is a crucial step since it determines the cookie’s texture because of how light you can make the butter and sugar.
Step 3: Add the ground almonds and sift the flour into the creamed mixture. Work until thoroughly mixed.

Step 4: The dough should be chilled for at least 20 minutes. This stage is crucial to guarantee that the cookies maintain their shape during cooking and to make the dough easier to work with in the following step.

Step 5: Preheat the air fryer to 320°F, or 160°C. While not strictly necessary for all air fryers, you really want the air fryer to be hot when you add cookies so they don’t begin to spread before the air fryer reaches temperature.

Step 6: Remove the dough from the fridge and roll it out on a lightly floured board to a thickness of 1/2 inch. Cut the cookies with a cookie cutter, rerolling the dough as necessary to use it all.

Step7: Transfer cookies to pan or baking sheet that has been ready. Place the baking pan into the air fryer basket with caution. The butter cookies should be air-fried for 8 to 12 minutes, or until they are pale golden. Cook any leftover dough in divided halves.

prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES

Ingredients:

  1. 1/2 cup softened butter
  2. one-fourth cup sugar
  3. 1/4 cup of almonds, ground
  4. One cup of flour for all purpose

Directions:

  1. Grease or line a pan or baking sheet with parchment paper to prepare it.
  2. Beat together butter and sugar till frothy and light.
  3. Add the ground almonds and sift the all-purpose
  4. flour into the creamed mixture.
  5. Work until thoroughly mixed.
  6. Dough should be chilled for 20 minutes.
  7. Preheat the air fryer to 320°F, or 160°C.
  8. Roll out to a thickness of 1/2 inch on a surface dusted with flour.
  9. Cut the cookies with a cookie cutter, rerolling the dough as necessary to finish them.
  10. Line a pan or baking sheet with cookies.
    Place the baking pan into the air fryer basket with caution.
  11. The butter cookies should be air-fried for 8 to 12 minutes, or until they are pale golden.
  12. Any leftover dough can be frozen for later use or cooked in batches.

Storing:

zucchini herb and pancetta frittata

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zucchini herb and pancetta frittata recipe

This recipe for freezer-friendly zucchini slices is incredibly simple and works well for a light lunch or dinner.

Ingredients for zucchini herb and pancetta frittata 

  1. 20g butter plus additional for lubrication
  2. One chopped onion,
  3. 150g of pancetta,
  4. three large zucchini, shredded Perfect Italiano,
  5. 150g Ideal Cheese Melt
  6. 150 grams of flour with self-rising
  7. Six eggs, whisked just until fluffy
  8. one-third cup of vegetable oil
  9. 1/3 cup finely chopped herbs, such as tarragon, thyme, and parsley

Procedure for zucchini herb and pancetta frittata 

  • Set oven temperature to 180°C. Lubricate a Lamington nonstick pan.
  • In a medium-sized frypan set over medium heat, melt the butter. After it has melted, add the pancetta and onion, and stir gently for five minutes, or until the pancetta starts to brown and the onion softens. Take off the heat source and allow it to cool slightly.
  • After grating the zucchini and pressing out any extra juice, combine it with the Perfect Italiano Perfect Melt cheese in a big bowl. Stir in the cooled pancetta and onion combination, flour, eggs, oil, and herbs. Add salt and pepper to taste, then mix everything together.
  • After pouring the batter into the prepared pan, bake it for 30 minutes, or until it becomes brown and puffy. Take out of the oven, then serve hot or room temperature

Advice & Suggestions:

  1. To freeze, let cool fully before securely wrapping in plastic wrap. Freeze for up to three months after placing in an airtight container.
  2. Refrigerate overnight to defrost, then reheat in the oven or microwave.

Air Fryer Sesame Chicken

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Air Fryer Sesame Chicken covered in egg and cornstarch, tender chicken pieces are deep-fried until crispy and covered in a savory-sweet, sticky sauce that tastes so excellent I could eat it with a spoon. To make the ideal, simple dinner, toss in a bowl of sticky white rice and some steamed veggies.

Ingredients

For the chicken

  1. One and a half pounds of skinless, boneless chicken thighs, sliced into small pieces
  2. two tsp of rice vinegar
  3. One spoonful of soy sauce
  4. two tsp finely chopped fresh ginger
  5. one minced garlic clove
  6. 1/4 tsp kosher salt
  7. Twenty milligrams of newly ground black pepper
  8. two big, beaten eggs
  9. one cup cornmeal

Regarding the sauce

  1. Half a cup of soy sauce
  2. two tsp of rice vinegar
  3. ¼ cup water and
  4. 1/3 cup brown sugar
  5. One tablespoon of cornflour
  6. Two tsp sesame oil
  7. two tsp of vegetable oil
  8. two minced garlic cloves

Optional:

  1. 1 to 2 tsp chile paste
  2. One tablespoon of sesame seeds, roasted

DIRECTIONS

  • Put parchment paper inside the air fryer basket (see note).
  • Mix the chicken, ginger, garlic, vinegar, soy sauce, salt, and pepper in a medium-sized bowl. Toss to thoroughly coat
  • Let the chicken marinate for about 20 minutes, or overnight if you’d like (if marinating longer than that, refrigerate).
  • Beat the eggs in a small bowl.
  • Transfer the cornstarch to a different small bowl.
  • After removing the chicken from the marinade and allowing any excess to drip into the bowl, combine it with the beaten eggs in the bowl. Toss in the coat.
  • One by one, take out the chicken pieces from the eggs, allowing the extra egg to drain out. You’ll probably need to cook the chicken in two batches. Place the chicken pieces in the cornstarch and toss to coat them thoroughly. Then, arrange them in an air fryer in a single layer.

Apple Fritter Bread

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Awesome Country Apple Fritter Bread

Loaf of fluffy, buttery white cake with layers of cinnamon and brown sugar swirled throughout and on top, packed full of apple pieces. Basically Unstoppable!

Ingredients

Cinnamon/brown sugar mixture

  1. ⅓ cup sugar, light brown
  2. one tsp finely ground cinnamon

Recipe for Apple Bread Loaf

  1. ½ cup softened butter
  2. Half a cup of sugar, grated
  3. two room-temperature eggs
  4. A quarter-tsp vanilla extract
  5. a quarter cup all-purpose flour
  6. 1/4 tsp baking powder
  7. ½ cup room temperature milk or almond milk

Apple Mixture, Chopped

  1. Two large Granny Smith apples, peeled and roughly chopped (not finely chopped).
  2. Two teaspoons of sugar, granulated
  3. One tsp of cinnamon

Traditional Cream Glaze

  1. ½ cup of sugar powder
  2. 1-3 tablespoons of cream or milk, depending on desired glaze thickness. Use extra milk to create a thinner glaze that can be poured over the entire loaf for a more apple fritter-style baked good, similar to the apple fritter donut.

DIRECTIONS

  • Set the oven’s temperature to 350. Apply non-stick cooking spray to a 9 x 5-inch loaf pan. Alternatively, line the pan with parchment paper or foil for easy removal for slicing.

Cinnamon/brown sugar mixture

  • In a dish, combine 1/3 cup brown sugar and 1 teaspoon cinnamon. Put aside.

Recipe for Apple Bread Loaf

  • In another bowl, combine and whisk together 1 and 1/2 cups flour and 1 and 3/4 teaspoons baking powder; leave aside.
  • Using an electric mixer, whip 1/2 cup softened butter and 2/3 cup granulated sugar in a separate medium-
  • sized bowl until smooth and creamy.
  • Incorporate two eggs, one at a time, until well combined with the butter/sugar mixture; incorporate one and a half teaspoons of vanilla essence.
  • Blend in the flour combination after adding it to the creamed butter mixture.
  • Blend in 1/2 cup milk and process until smooth batter is achieved.

Apple Mixture, Chopped

  • In a bowl, toss diced apples with 1 teaspoon cinnamon and 2 tablespoons granulated sugar. Prepare to layer.

Layer Repetition:

  • Spoon the leftover apple bread batter into the loaf pan that has been preheated, allowing it to spread, and then cover with the leftover chopped apple mixture.
  • The remaining brown sugar/cinnamon mixture should then be sprinkled on top.
  • Make several swirls in the mixture with a knife.
  • Preheat the oven and bake for about 60 minutes, or until a
  • toothpick inserted in the center of the loaf comes out clean.

Traditional Cream Glaze

  • In order to create glaze, thoroughly combine 1/2 cup powdered sugar with 1 to 3 tablespoons of milk or cream. (If combination needs a boost, microwave for 10 seconds to make it pourable.)
  • After letting the loaf sit in the pan for about fifteen minutes, take it out and let it cool fully on a cooling rack. Pour glaze over.
  • Make two batches if you want additional glaze.

Keto Zucchini Fritters

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Keto Zucchini Fritters

This recipe for keto zucchini fritters is full of all the health advantages of eggs and is delicious, inexpensive, and simple to prepare. This is a really simple and quick meal that works well for lunch or dinner.

Ingredients:

  1. 2 medium zucchini, around 200-250g/8-9oz each;
  2. 3 ounces of shredded Parmesan cheese;
  3. 1 ounce of almond flour;
  4. 2 large eggs;
  5. 1/4 teaspoon each of salt and pepper;
  6. 2 tablespoons of olive oil

Guidelines

  • Using a fresh dishtowel or muslin cloth, grate the two medium zucchini and squeeze out as much moisture as you can.
  • two medium zucchini
  • In a bowl, combine the drained zucchini, 1 ounce of almond flour, 3 ounces of Parmesan cheese, 2 big eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Let stand for a few minutes. This keeps the fritter from tasting dry and gritty by allowing the almond meal to absorb some moisture.
  • 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 ounces Parmesan cheese, 1 ounce almond flour, 2 big eggs, and 2 tablespoons olive oil. Heat a frying pan over medium heat. Spoon 1/4 cup of the fritter mixture into the hot oil. Gently press the mixture into a flattened round shape in the pan and fry. Depending on the size of your skillet, you might need to cook these in a few batches. Two tsp olive oil
  • Flip the fritters over gently after two to three minutes, keeping in mind to flip them away from you to avoid oil splashing.
  • After an additional two to three minutes, the fritters will be fully cooked; remove from the pan and enjoy

Notes

STORING: You may freeze zucchini fritters for up to three months or keep them in the refrigerator for up to four days.

SERVING TIPS: Add parsley and sour cream over top for a creamy contrast.