Herby Scrambled Eggs — HINT OF WELLNESS

December 10, 2018 at 9:28 AM | Posted in Uncategorized | Leave a comment

You’re on your way to an awesome batch of creamy scrambled eggs.

via Herby Scrambled Eggs — HINT OF WELLNESS

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Sweet potato chilli — Apple Jelly Jam

December 10, 2018 at 8:28 AM | Posted in Uncategorized | Leave a comment

One of my new favourite recipes came courtesy of a friend, who’d adapted this Cookie+Kate offering. I’ve put my own spin on it through repeat cookings, but somehow I’ve never managed to write up the recipe – which you’ll find here. As stated in the original, the thing that really makes this lush and rich, […]

via Sweet potato chilli — Apple Jelly Jam

Eggplant Parmesan with mushrooms and butter noodles — Learn to cook with me

December 10, 2018 at 7:27 AM | Posted in Uncategorized | Leave a comment

This recipe was again, a blend of recipes that I just did my own thing to. This is great when you want to go meatless, as a fellow carnivore, I do not miss meat when I make this! The eggplant has a step that is very important and I would not ever skip this step. […]

via Eggplant Parmesan with mushrooms and butter noodles — Learn to cook with me

Cheers! December 10th is National Lager Day / #NationalLagerDay — Foodimentary – National Food Holidays

December 10, 2018 at 6:56 AM | Posted in Uncategorized | Leave a comment

Here are today’s five food things to know about Lager: Lager is a type of beer that is fermented at low temperatures and generally takes longer to ferment out than ales. Most lagers have a light color and crisp taste. The first US lager was brewed in 1840 by John Wagner in Philadelphia. Lager beer […]

via Cheers! December 10th is National Lager Day / #NationalLagerDay — Foodimentary – National Food Holidays

One of America’s Favorites – Stuffing

December 10, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Stuffing a turkey

Stuffing or filling is an edible substance or mixture, normally consisting primarily of small cut-up pieces of bread or a similar starch and served as a side dish or used to fill a cavity in another food item while cooking. Many foods may be stuffed, including eggs, poultry, seafood, mammals, and vegetables, but chickens and turkey are the most common. Stuffing serves the dual purpose of helping to keep the meat moist while also adding to the mix of flavors of both the stuffing and the thing it is stuffed in.

Poultry stuffing often consists of dried breadcrumbs, onion, celery, salt, pepper, and other spices and herbs, a popular herb being sage. Giblets are often used. Popular additions in the United Kingdom include dried fruits and nuts (notably apricots and flaked almonds), and chestnuts.

 

 

Stuffed turkey

It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (an old cereal), and frequently contain chopped liver, brains, and other organ meat.

Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850).

 

 

In addition to stuffing the body cavity of animals, including birds, fish, and mammals, various cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them. Popular recipes include stuffed chicken legs, stuffed pork chops, stuffed breast of veal, as well as the traditional holiday stuffed turkey or goose.

Many types of vegetables are also suitable for stuffing, after their seeds or flesh has been removed. Tomatoes, capsicums (sweet or hot peppers), vegetable marrows (e.g., zucchini) may be

Stuffed Parasol mushroom

prepared in this way. Cabbages and similar vegetables can also be stuffed or wrapped around a filling. They are usually blanched first, in order to make their leaves more pliable. Then, the interior may be replaced by stuffing, or small amounts of stuffing may be inserted between the individual leaves.

It is sometimes claimed that ancient Roman and medieval cooks stuffed animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds. A similar recipe for a camel stuffed with sheep stuffed with bustards stuffed with carp stuffed with eggs is mentioned in T.C. Boyle’s book Water Music.

British celebrity chef Hugh Fearnley-Whittingstall has championed the ten-bird roast, calling it “one of the most spectacular and delicious roasts you can lay before your loved ones at Yuletide”. A large turkey is stuffed with a goose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, and woodcock. The roast feeds approximately 30 people and, as well as the ten birds, includes stuffing made from two pounds of sausage meat and half a pound of streaky bacon, along with sage, and port and red wine.

In the United States and eastern Canada, multi-bird dishes are sometimes served on special occasions.

 

Stuffed orange pepper

Almost anything can serve as a stuffing. Many popular Anglo-American stuffings contain bread or cereals, usually together with vegetables, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs. Some types of stuffing contain sausage meat, or forcemeat, while vegetarian stuffings sometimes contain tofu. Roast pork is often accompanied by sage and onion stuffing in England; roast poultry in a Christmas dinner may be stuffed with sweet chestnuts. Oysters are used in one traditional stuffing for Thanksgiving. These may also be combined with mashed potatoes, for a heavy stuffing. Fruits and dried fruits can be added to stuffing including apples, apricots, dried prunes, and raisins. In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, sage, onion, bread, chestnuts, dried apricots, dried cranberries etc. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.

 

 

The United States Department of Agriculture (USDA) states that cooking animals with a body cavity filled with stuffing can present potential food safety issues. These can occur because when the meat reaches a safe temperature, the stuffing inside can still harbor bacteria (and if the meat is cooked until the stuffing reaches a safe temperature, the meat may be overcooked). For turkeys, for instance, the USDA recommends cooking stuffing/dressing separately from the bird and not buying pre-stuffed birds. (Stuffing is never recommended for turkeys to be fried, grilled, microwaved, or smoked).

 

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

Kitchen Hint of the Day!

December 10, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Eat your Vegetables and Fruit……..

If your going to a Vegetarian Diet – Fruits and vegetables all contain different nutrients. A good way to remember to eat a range of vitamins and minerals is to vary the colors of the fruits and vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash, and purple cabbage.

Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers — Jono & Jules do food & wine

December 10, 2018 at 5:49 AM | Posted in Uncategorized | Leave a comment

Weeknight dinners in our house largely consist of dishes constructed from whatever happens to be lying in the fridge after the weekend. We rarely go shopping mid-week and consequently rarely waste food. This week we had some tinned El Navarrico Piquillo peppers which we had used in a paella. These are fabulous, but not cheap, and […]

via Cheesy Jacket Potatoes with Sweetcorn & Roasted Peppers — Jono & Jules do food & wine

Savory Vegetarian Stuffed Acorn Squash — PINCH ME GOOD!

December 10, 2018 at 5:24 AM | Posted in Uncategorized | Leave a comment

Incredible Savory Vegetarian Stuffed Acorn Squash! A recipe that pretty much sums up the way I like to eat on any given day. Savory, hearty with a little taste of creamy and salty parmesan cheese, all hit with a surprise burst of orange, combined into a pretty little acorn squash package. Top it with pomegranate […]

via Savory Vegetarian Stuffed Acorn Squash — PINCH ME GOOD!

Veggie Mexican Bean Tacos — Piquant Peaches 🍑

December 10, 2018 at 3:22 AM | Posted in Uncategorized | Leave a comment

These vegetarian tacos are really hard to beat. There’s just something about that crunchy mix of onions, peppers and mushrooms surrounded by crispy tacos, topped off withspicy and sweet salsa and sour cream. They’re really, really gooood! Give them a try and let me know how they turned out! Happy weekend! Ingredients Veggies 2 tablespoons […]

via Veggie Mexican Bean Tacos — Piquant Peaches 🍑

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