Sunday, January 25, 2015
Buy organic if you are going to eat, or juice, the peel of the fruit or vegetable. You can choose either when buying fruits or vegetables with thick skin that you will peel away, such as bananas. Fruits with thin, or porous skin, such as berries, peaches and grapes, as well as leafy greens, are the ones where it is most important to buy organic.
Another great option for you are frozen organic fruits and vegetables. Grab a bag of organic blueberries, strawberries or other fruits when they are on sale so that you will always have something delicious and ready to go in your refrigerator.
Look for our free list of fruits and vegetables that should be bought organic (or not), click here.
Thursday, January 22, 2015
Did you eat too much and your belly is aching? This green smoothie is quick and easy to make and will use some healthy probiotics and enzymes to help your body digest the food.
- 1 cup papaya, peeled and diced
- 1 cup romaine lettuce, broken into large pieces
- 1 cup plain kefir or Greek yogurt
- 1/2 lime, juiced
- 1 Tablespoon raw honey (you can use regular honey if you don't have raw)
- Add all ingredients to your blender and blend well.
- Pour into a tall glass.
- Add ice cubes (optional)
- Garnish with a lime wedge (optional)
(Photograph from www.FreeDigitalPhotos.net)
Wednesday, January 21, 2015
- 1 muffin pan
- 6 cage-free or organic eggs
- 6 pieces of nitrate-free bacon
- 1/2 zucchini, grated
- 6 small pieces of fresh mozzarella or 2 tablespoons feta cheese
- A dab of room temperature coconut oil
- Smoked sea salt
- White pepper
- Dried tarragon
- Jalapeno oil to brush on bacon (optional)
- Pre heat oven to 400 degrees Farenheit.
- Grease each muffin cup with a little coconut oil. Use a paper towel to rub the oil into the cup.
- Brush each piece of bacon with a little jalapeno, or chili, oil for kick. You can omit this step if you like.
- Position each bacon slice around the circumference of each muffin cup.
- Crack an egg into each liner keeping the yolks intact.
- Place a spoon of grated zucchini on top of each egg.
- Top with a slice of mozzarella or pinch of feta cheese.
- Season each egg cup with a small amount of smoked sea salt, white pepper and dried tarragon. You can also add smoked paprika if you like it hot and spicy.
- Bake for 8-9 minutes or until the eggs are firm.
Tuesday, January 20, 2015
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Friday, January 16, 2015
- 72.4% of people think that Chinese food is healthy.
- 89.3% LIKE Chinese food, and
- 67.8% would like to learn how to cook Chinese food.
Sunday, May 22, 2011
- 1 cup firmly packed fresh flat-leaf parsley, thick stems trimmed
- 3-4 garlic cloves
- 2 tablespoon fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/2 cup olive oil
- 2 tablespoons red or white wine vinegar
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
Finely chop the parsley, fresh oregano and garlic (or use several pulses on your food processor). Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper and red pepper flakes. Adjust the seasonings to taste.
Serve immediately or refrigerate either as a sauce or accompany with a soft bread for dipping. If chilled, return to room temperature before serving. Can keep in the refrigerator for a day or two.
Monday, April 11, 2011
So, I started looking at all the water flavor enhancers and all that good stuff. Most have aspartame, sucralose or some other artificial sweetener that is not only not digestable or brain “friendly.” Hmmm, that does not work either, so back to the drawing board.
I tried a squeeze of fresh lemon, fresh lime and even peaches but it wasn’t doing the trick. Then, last week I discovered in my local grocery store Hansen’s Fruit Stix. No artificial sweetener and is made with Truvia, a natural sugar from stevia extract. While I’m not crazy about the cellulose that Truvia has in it, I don’t think there’s enough in this product to warrant not using it. I picked up the Natural Berry flavor and love it!
Here’s the “skinny” (yes, pun intended!):
• Packaged in individual serving stix
• Serving size: ½ packet = 8 oz
• Calories: 5 per each 8 oz
• Dissolves easily in a 16 oz water bottle
• Fat / Sodium / Sugars / Protein = 0 g
• Total Carb = 1 g
The only drawback I see is that if you spill the drink after it’s mixed, it does stain your hands, clothing or anything that it comes in contact with. You can find Hansen’s in most local grocery stores or online with Amazon.com.
Tuesday, November 09, 2010
Cream of Mushroom Soup
- 4 tablespoons butter
- 1/2 pound mushrooms
- 1 quart chicken or vegetable broth
- 2 tablespoons flour
- 1 cup cream
- salt and pepper to taste
- Melt half the butter in a skillet, add mushrooms, chopped or ground, cover; simmer 5 minutes. (Note: I will chop about 1/2 to 2/3 of the mushrooms and then use thicker slices of the rest of the mushrooms for a 'chunkier' soup.)
- Add to broth. Cook 5 minutes.
- Melt rest of the butter in saucepan, add flour. Use a fork or whisk to blend until it has a smooth consistency.
- Before cooking the mushrooms, finely chop 1 small onion and saute until they start to soften. Then, add in the mushrooms and continue cooking according to the directions above.
- Use a mix of different kinds of mushrooms such as white, button, porcini, shitake, or portabello. Select mushrooms that are known for their robust or rich flavors.
- After you have combined the ingredients above, stir in 1-2 tablespoons or mascarpone cheese, or sour cream.
- When the combined mixture is cooking, add a sprig of fresh thyme or rosemary. Remove from the mixture before serving.
- Instead of using butter you can saute the mushrooms in a cup of white or marsala wine.
Friday, September 24, 2010
- 4 oz orange juice
- 4 oz club soda
- 1 oz orange juice
- 1/2 oz lemon juice
- 1/2 oz grapefruit juice
- 1/2 oz key lime
- 2 oz green tea
- 4 oz club soda
- Touch up with a little sugar or honey if needed
Wednesday, August 25, 2010
Wednesday, November 25, 2009
- 6 tablespoonos (3/4 stick) butter, softened
- 2 tablespoons blackberry jam (seedless preferred)
- 1 teaspoon finely grated lime zest
- 1-1/3 cups all purpose flour (plus more for kneading)
- 2/3 cup coarse ground cornmeal
- 1 tablespoon sugar
- 2-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, chilled and cubed
- 3/4 cup sour cream
Preheat oven to 450 degrees Farenheit. Lightly grease a baking sheet.
To make blackberry butter: stir together the softened butter, blackberry jam and lime zest. Cover and refrigerate until needed.
To make biscuits: in large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt until combined. Using a pstry cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Mix in the sour cream and pull the dough together into a ball. Turn the dough onto a lightly floured surface and pat it into a 3/4 inch thick round. Using a 3-inch cutter, cut as many rounds as you can, then re-roll the dough and cut out the remaining biscuits.
Transfer the biscuits to the baking sheet and bake until light brown, about 15 minutes. Serve the biscuits hot with a generous dollop of blackberry butter.
Makes 6-8 biscuits.
Recipe from: The Dean Family Cookbook, 2009 by Simon & Schuster.
Photo by Alan Richardson
Sunday, September 28, 2008
..4 potatoe latke pancakes (frozen)
..1 small carton Egg Beaters (any flavor)
..1/8 to 1/4 cup diced onions
..1/4 to 1/2 cup grated mozarella, low-moisture, cheese
..1 tablespoon butter, divided in half
Preheat oven to 350 degrees Farenheit.
Place 1/2 tablespoon butter in a medium-sized fry pan and turn heat to low to medium. Add frozen potato pancakes. Heat potatoes until slightly crispy on each side, taking care to not burn them.
Remove potatoes from fry pan and place in buttered glass pie dish, arranging to best fit the configuration of the pan.
Add the diced onions to the fry pan with remaining butter. Saute until just starting to turn opaque. Turn off heat and remove pan, transferring onions to the baking dish and distributing them evenly across the top of the potatoes. If hot to to touch let the dish cool for a few minutes before proceeding.
Sprinkle the grated cheese over the top of the onions and potatoes.
Add the egg mixture over the top of the potatoes, onions and cheese. There is no need to stir. Suggest slowly pouring the eggs in on a side between the glass and the potatoes.
Bake uncovered for approximately 25 to 30 minutes or until the egg mixture is set and a knife inserted in the center comes out clean.
Remove from oven and let sit for about 5 minutes.
Cut into pie wedges and serve.
Thursday, August 07, 2008
As I watched the TV program I realized that Tyler's secret for making omelettes was so easy. So, that night I tried it and VOILA! I had a fantastic omelette without a lot of hassle. You have to try this! Click on the title above and you'll be redirected to the FoodNetwork TV website. Type in the search words "The Ultimate Omelette" and pick the Tyler Florence recipe link. Enjoy!