Tags: Brunch, Christmas, Cooking, Fruit, Holiday, Home, World Cuisines, Zest (ingredient)
Healthy Christmas Brunch Recipes
The presents under the tree aren’t the only gifts you can give to your family on Christmas morning — treat them to Christmas brunch. These recipes for delicious dishes and soothing drinks are a perfect end to your morning holiday celebration.
Orange-Spiced Fruit Bread
Orange zest, aniseed, and allspice, along with honey, lend this full-bodied fruit bread an intriguing flavor. The medley of three dried fruits gives it a chewy texture, eye-catching color, and healthful fiber. For a festive look, the bread is baked in a tube pan: a 10-cup Bundt, Kugelhopf, or other pan with a center tube and decorative shape is ideal…..
Nothing beats the taste of fresh fruit jam. And when you make it yourself, you can control the amount of sugar used…..
* Click the link below for Healthy Christmas Brunch Recipes *
Tags: Cooking, Fruit and Vegetable, Gratin, Home, Mashed potato, Potato, Potatoes, Vinegar
You’ve managed to talk the rest of the family into helping you with tonight’s scalloped potatoes, but now the potatoes are peeled long before you need them! To keep peeled potatoes from discoloring, place them in a bowl of cold water with a few drops of white vinegar, then refrigerate. Drain before cooking and add a small amount of sugar to the cooking water to revive some of the lost flavor.
Tags: Biscuits and gravy, Cooking, Cuisine of the Southern United States, Gravy, Home, Louisiana, Southern United States, United States
Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.
Types of gravy;
* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.
* Egg gravy is a breakfast gravy that is served over biscuits. Meat drippings (usually from bacon) and flour are used to make a thick roux. The roux is salted and peppered to taste. Water and milk (even parts) are added, and the liquid is brought back up to a boil. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy.
* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.
* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.
* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.
* White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, milk gravy, and sausage gravy.
In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish’n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding, and stuffing.
In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word “gravy” does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Gravy is very popular in the North of England; often, it is served with chips.
One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana. Gravy is an integral part of the Canadian dish poutine.
In many parts of Asia, particularly India, Malaysia, and Singapore, the word “gravy” is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.
In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.
In gastronomy of Minorca, it has been used since the British colonisation during the 17th century in typical Minorquian and Catalan dishes, as for example macarrons amb grevi (pasta).
Tags: Calorie, Christmas and holiday season, Cooking, Diabetic Living On Line, Gram, Health, Home, Saturated fat
From the Diabetic Living On Line web site, link is at the end of the post.
13 Healthy Holiday Swaps
Do you have diabetes and wonder: What can I eat at holiday parties and dinners? We have great tips to make healthier choices so you can still be festive while managing your weight and blood sugar goals.
Best Choices for Holiday Eating
The holidays are all about get-togethers with family, friends, and colleagues — and what holiday gathering would be complete without food? But there’s no need to worry about blowing your calorie and carb budget. With these 13 simple swaps, you can enjoy the holiday season confident and guilt-free.
Bonus: You’ll save 4 grams of saturated fat — plus, a colorful red and green salsa is sure to complement your holiday decor……
There’s no need to avoid appetizers while mingling. Save 113 calories and 1 gram of carb by selecting three jumbo shrimp and 2 tablespoons of cocktail sauce instead of three pigs in a blanket.
Bonus: In addition to saving 4.5 grams of saturated fat by choosing the shrimp, you can also be stylish — it’s hard to look holiday chic when gobbling down something called pigs in a blanket….
*Click the link below to get all the healthy tips *
Tags: appetizer, Beverages, Cocktail, Collections and Indexes, Cooking, Drink, Food, Home
Some good ideas for your Holiday Parties, from the Delish web site. Link to all of them is at the end of the post.
By shopping early and using make-ahead recipes, you can throw a fancy, fuss-free cocktail party at a moment’s notice. Your guests will be sipping ruby-hued rum punch and popping savory homemade pastries by the handful, while you sit back and admire your handiwork. What? Your friends don’t like punch, you say? Prepare a couple of virgin mixers, such as Apricot-Ginger and Cranberry, and set them out on a self-serve table with ice, seltzer, and a small assortment of spirits. Accompany with one or more of these delectable appetizers and your party will be in full swing in no time.
Get these savory little egg-based pastries done ahead of time and freeze until the day of the party. The dough comes together quickly, so have all your ingredients prepped when you start…..
White Bean Hummus
* Click the link below to get all the Make-Ahead Cocktail Party Recipes *
Tags: Avocado, Black pepper, Cooking, Fruit, Fruit and Vegetable, Guacamole, Home, Ripeness in viticulture
If you bought a whole bunch of avocados for your guacamole and one or two are still not ripe enough to use, try this tip – which isn’t ideal, but will do the trick. Prick the skin of the unripe avocado in several places, then microwave it on high for 40-70 seconds, flipping it over halfway through. This won’t ripen the avocado, but it will soften enough that you’ll be able to mash it with ripe avocados and your guests won’t notice the difference.
Tags: Bird, Cooking, Domesticated turkey, New England, New Mexico, Recipe, Thanksgiving, Turkey
From Turkey to Duck: 7 Healthy Thanksgiving Bird Recipes
This year, try something new with your Thanksgiving bird. From turkey to pheasant, EatingWell has wholesome and hearty fare that will bring not just healthy eating to your table, but plenty of smiles too.
Southwestern Rubbed Turkey
Spice up your Thanksgiving by giving your turkey a bit of zest. Ground cinnamon, toasted cumin, and smoked paprika come together to form a rub inspired by the flavors of the Southwest. Don’t worry, whether you’re from New England or New Mexico, this spicy rub will be a welcome addition at the holiday table. (And did we mention it’s loaded with nutrients like iron, zinc, and selenium?)…..
* Get all 7 recipes by clicking the link below *
Tags: Cooking, Corned beef, Dinner, Health, Izzy, Izzy's, Lean Corned Beef Sandwich, Olean, Olestra
Cold, Windy and below freezing, Welcome to the Winter! Mom had the Kitchen tied up all day. Baking pies for our dinner tomorrow, using Splenda, and also baking pies for other family members and their Thanksgiving Dinners tomorrow. Mom baked 3 Pumpkin, 2 Chocolate, 1 Butterscotch, 1 Pecan, and 1 Apple Pie! I don’t think anyone that has tried any of her pies has said they didn’t love it! She’s the baker of the family and prepares some of the finest pies there is anywhere. So with the Kitchen closed tonight it was Izzy’s Lean Corned Beef Sandwich w/ Pringle Fat-Free Chips.
Subway and other Deli’s are good but their not a close second to Izzy’s, I would put Izzy’s Corned Beef up against any other. Plus with their “Lean’ version of the Corned Beef it makes it healthier also. The sandwich contains 170 calories and 16 carbs per serving (1/2 Sandwich) and 340 calories and 32 carbs for a Full Sandwich. I had the Full, as usual, along with a serving of Pringle Fat-Free Chips and their 70 calories and 14 net carbs per serving. Then to go along with it all I had an Ice-Cold Diet Dr. Pepper, 0 calories and 0 carbs. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Pringles Fat-Free Chips
With zero fat, 50 percent fewer calories than regular potato chips and great taste, you’ll never miss whats missing. These snacks are made with Olean brand olestra oil so you can enjoy a flavorful taste – minus the fat.
Choose a flavor
Serving Size 1 Ounce (28 g, approx. 15 crisps).
Servings Per Container approx. 5
Amount Per Serving
Calories 70 Calories from Fat 0
% Daily Value*
Total Carbohydrate 15g5%
Vitamin A 0% • Vitamin C 6%
INGREDIENTS:DRIED POTATOES, OLESTRA (OLEAN BRAND), MALTODEXTRIN AND RICE FLOUR. CONTAINS 2% OR LESS OF: WHEAT STARCH, SALT, DEXTROSE, POLYGLYCEROL ESTERS*, MONO- AND DI-GLYCERIDES*, ALPHA- TOCOPHEROL ACETATE** (VITAMIN E), TOCOPHER- OLS (TO PROTECT FLAVOR), VITAMIN A PALMITATE**, VITAMIN K**, AND VITAMIN D** *ADDS A TRIVIAL AMOUNT OF FAT **DIETARILY INSIGNIFICANT.
Tags: Business, Comfort food, Cooking, Farmhouse, Home, Hudson Valley, NEW YORK, Sunday
A new show I caught last week was Farmhouse Rules. Looks like it’s going to be a good one. All about Country Cooking and Recipes. Here’s some more details about it.
A successful business owner and warm-hearted grandma, Nancy Fuller is bringing the farm to the table on her all-new series, Farmhouse Rules, airing Sundays at 11:30am/10:30c. She’ll gather local goods near her home in upstate New York, then nourish her family with feel-good comfort food.
About the Show
Farmhouse Rules is a lifestyle and cooking show centered on Nancy Fuller’s kitchen and the Hudson Valley farming community that supplies it. Nancy is a warm, loving, mother of six and grandmother to 13, and a no-nonsense owner of a multimillion-dollar business she runs with her husband. Follow the bold and lively Nancy as she gathers the best the land has to offer and feeds her family and friends classic, farm-fresh meals.
Tags: Condiments, Cooking, Dressings, Food, Home, Meat, Salad, Shopping
Too much mayonnaise or salad dressing can ruin a dish. To fix the problem, try adding breadcrumbs to absorb the excess.