Grilled BBQ Chicken Breast w/ Chili Beans and Boiled Sliced New Potatoes

July 31, 2011 at 5:56 PM | Posted in BBQ, beans, dessert, diabetes, diabetes friendly, Food, grilling, leftovers, low calorie, low carb, potatoes | 5 Comments
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Today’s Menu: Grilled BBQ Chicken Breast w/ Chili Beans and Boiled Sliced New Potatoes

A little one day break in the weather so I fired the grill up, still hot but less humid today. I purchased three beautiful Chicken Breasts earlier this morning and I knew I had to get the grill going! While at Kroger I got a bottle of JB’s Fat Boy Sticky Stuff Poultry BBQ Sauce. You have to try JB’S Fat Boy BBQ Sauces and Rub these are just too good!

Anyway I lightly Salt and Peppered the breasts and started grilling them. i turned them 3 times and basted them each time I flipped them over. You can’t beat the taste of any meat when you grill it. Grill marks and a little bit of a char, can’t beat it! With the Chicken I had sides of some Kicked Up Chili Beans and Boiled Sliced New Potatoes. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, and a few dashes of Frank’s Red Hot Sauce. The Potatoes were leftover from yesterday so I just warmed them up and they were ready. For dessert/snack later tonight I’m going to have Chips in Rice Chips with some Kroger Brand Organic Black Bean and Corn Salsa.

Baked Haddock Fillets w/ Asparagus and Boiled Sliced New Potatoes

July 30, 2011 at 5:09 PM | Posted in diabetes, diabetes friendly, fish, Food, Healthy Life Whole Grain Breads, low calorie, low carb, potatoes | 1 Comment
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Today’s Menu: Baked Haddock Fillets w/ Fresh Asparagus and Boiled Sliced New Potatoes

I baked the Haddock fillets and seasoned them with McCormick Grinder Sea Salt, McCormick Grinder, Black Peppercorn, a touch of Lemon, and sprinkled the top of the fillets with Italian Style Bread Crumbs. Baked at 400 degrees for 13 minutes. As sides had Boiled Sliced New Potatoes along with fresh Asparagus. I seasoned the Potatoes with McCormick Grinder Sea Salt, McCormick Grinder Black Peppercorn, and Parsley then boiled until tender. The Asparagus was sliced into three pieces and seasoned with Garlic Salt and Grinder Black Peppercorn. Fried in Extra Virgin Olive Oil and I Can’t Believe It’s Not Butter along with sliced Almonds. For a dessert/snack later tonight a bag of 100 Calorie Jolly Time Popcorn.

Indian Curry Fish

July 30, 2011 at 3:08 PM | Posted in diabetes, diabetes friendly, fish, Food, low calorie, low carb, tilapia | Leave a comment
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I was looking for a Tilapia recipe for next week and came across this which should jazz my Tilapia up! From the www.diabeticlivingonline.com web site.

With simple switches of ingredients, fish goes on a culinary tour of the world. Take your pick of an East Indian curry, a New Orleans po’ boy, or an Asian-inspired noodle bowl.
SERVINGS: 4 servings (1 fillet, 1/2 c. vegetables, 1/3 c. lentils per serving)
CARB GRAMS PER SERVING: 22

4     5-ounce fresh or frozen skinless tilapia fillets, about 1/2 inch thick
1/4     teaspoon salt
1/4     teaspoon ground black pepper
1     tablespoon olive oil
2     cups fresh pea pods
2     cups halved cherry tomatoes
1     tablespoon snipped fresh cilantro
1     teaspoon curry powder
1/2     teaspoon garam masala
1-1/3     cups hot cooked lentils
Fresh cilantro leaves (optional)

1. Preheat oven to 450 degrees F. Grease a shallow baking pan; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with salt and pepper.

2. Place fish in a single layer in prepared baking pan. Tuck under any thin edges. Bake, uncovered, for 4 to 8 minutes or until fish flakes easily when tested with a fork.

3. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add pea pods and tomatoes; reduce heat to medium. Cook and stir for 2 to 4 minutes or until vegetables are tender.

4. To serve, stir half of the snipped cilantro, half of the curry powder, and half of the garam masala into the vegetable mixture. Stir the remaining snipped cilantro, the remaining curry powder, and the remaining garam masala into the cooked lentils. Divide lentil mixture and vegetable mixture among four dinner plates; top with fish. If desired, sprinkle with cilantro leaves. Makes 4 servings (1 fish fillet, 1/2 cup cooked vegetables and 1/3 cup cooked lentils per serving)

Po’ Boy Variation: Prepare as above, except substitute 1 cup sliced onion and 3 cups fresh baby spinach leaves for the pea pods and tomatoes; cook onion about 10 minutes, adding spinach for the last 2 minutes of cooking. Substitute 1-1/2 teaspoons Cajun seasoning for the cilantro, curry powder, and garam masala. Substitute 4 whole grain hot dog buns, split and toasted, for the lentils. Serve the fish on the rolls topped with the onion mixture. Omit cilantro leaves. If desired, serve with lemon wedges.
PER SERVING: 322 cal., 8 g total fat (2 g sat. fat), 71 mg chol., 624 mg sodium, 28 g carb., 3 g fiber, 34 g protein.
Daily Values: 58 percent vitamin A, 25 percent vitamin C, 6 percent calcium, 13 percent iron.
Exchanges: 1 vegetable, 1.5 starch, 4 lean meat.
Carb Choices: 2.

Noodle Bowl Variation: Prepare as above, except substitute 4 cups broccoli florets and 1 carrot, thinly bias sliced, for the pea pods and tomatoes; cook broccoli and carrot for 8 to 10 minutes or until crisp-tender. Substitute 2 teaspoons toasted sesame oil and 1/2 teaspoon crushed red pepper for the cilantro, curry powder, and garam masala. Substitute 1-1/3 cups hot cooked soba noodles for the lentils. Sprinkle with 2 teaspoons toasted sesame seeds. Omit cilantro leaves.
PER SERVING: 294 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 298 mg sodium, 22 g carb., 3 g fiber, 35 g protein.
Exchanges: 1 vegetable, 1.5 starch, 4 lean meat, .5 fat.
Carb choices: 1.5

http://www.diabeticlivingonline.com/recipe/seafood/indian-curry-fish/

10 Spices That Heal: Cancer, Diabetes, and More

July 30, 2011 at 11:57 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, spices and herbs | 1 Comment
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Ran across this web site last week, http://www.care2.com ,and just wanted to pass it along. Also a very good and informative article on Healthy Spices. Check the site out some time.

10 Spices That Heal: Cancer, Diabetes, and More

By Vicky Uhland, Natural Solutions

There’s good reason to season: Doctors and dietitians agree that your spice rack can be just as essential as your medicine cabinet when it comes to preventing and treating disease. Research consistently shows that many spices and herbs have medicinal qualities and can help prevent everything from cancer to the common cold. We asked two experts–Glen Aukerman, MD, medical director of the Center for Integrative Medicine at Ohio State University Medical Center, and Ruth Knill, PhD, LAc, a Chinese herbalist–about the spices and herbs that best improve overall health. Here are their picks, plus easy ways to work them into your diet.

Cumin: Prevents Cancer
HOW IT WORKS: It’s no surprise to many spice researchers that cancer rates are lower in India, where cumin is a diet staple. Studies show that the curcumin in this spice inhibits the enzymes that help cancer cells invade healthy tissue and also keeps tumors from developing the new blood vessels that help them grow. TRY TO GET: 6 teaspoons of seeds or 1/2 teaspoon of powder a day. USE IT: Toss a bowl of root veggies, such as sweet potatoes, parsnips, cauliflower, and turnips, with olive oil and 1 teaspoon cumin powder. Bake at 300 degrees for 25 minutes or until tender, and add salt, pepper, and chopped cilantro to taste before serving.

Ginger: Calms Nausea
HOW IT WORKS: Chinese medical texts dating back to the fourth century BC tout ginger’s antinausea properties, and modern clinical studies offer scientific proof that it works–a substance in ginger shuts down a nerve receptor in the body that triggers the vomiting reflex. TRY TO GET: Juice from 1 tablespoon fresh grated ginger or 1/2 teaspoon dried ginger four times a day. USE IT: Add 1/2 teaspoon grated ginger and a few drops of toasted sesame oil to your usual tuna salad recipe for an Asian-style flavor.

Basil: Combats Colds
HOW IT WORKS: Basil is rich in antioxidants, which help boost immunity. It’s also an antimicrobial, which fights the germs that can cause colds. TRY TO GET: 1 to 2 tablespoons a day. USE IT: Toss 1 tablespoon chopped basil into a shrimp stir-fry during the last 3 to 5 minutes of cooking. Or slice strawberries, toss with honey, and set aside for 15 minutes until juicy. Then top with a few tablespoons of finely chopped basil.

Cinnamon: Fights Diabetes
HOW IT WORKS: People with type-2 diabetes have difficulty processing insulin, the hormone that tells cells to remove excess sugar from the bloodstream. But studies show that cinnamon contains a substance that can help cells respond to insulin. The result? A reduction of blood sugar levels by an average of 18 percent to 29 percent, according to a recent Pakistani study. TRY TO GET: 1/4 to 1/2 teaspoon (or one stick) a day. USE IT: Mix 1/2 teaspoon cinnamon into 2 tablespoons peanut butter, and spread over apple slices.

Rosemary: Improves Memory
HOW IT WORKS: “There’s rosemary, that’s for remembrance,” Ophelia said to Hamlet more than 400 years ago. Today, a variety of studies back up Ophelia’s claim. The ursolic acid in rosemary inhibits the breakdown of a neurotransmitter essential for memory. TRY TO GET: 1 to 2 teaspoons a day. USE IT: Make a rosemary-infused simple syrup by mixing 1 cup water, 1/2 cup sugar, and 2 sprigs rosemary. Bring to a boil so sugar dissolves, and let sit for 10 to 15 minutes. Drizzle over a fall fruit salad of chopped apples, pears, and red grapes. Use 1 cup syrup to 4 cups fruit.

Garlic: Reduces Cholesterol
HOW IT WORKS: Although researchers disagree about how effective garlic really is at lowering cholesterol, a review of several studies conducted by the Linus Pauling Institute found that people who took garlic for three months had a 6 percent to 11 percent reduction in total cholesterol. Because garlic is an antioxidant, it may prevent the oxidation of cholesterol in the arteries. TRY TO GET: 3 to 5 crushed cloves a day. USE IT: Roast up to 5 garlic cloves, and add to homemade hummus before pureeing.

Nutmeg: Lowers Blood Pressure
HOW IT WORKS: “Warming spices” like nutmeg can bring blood from the center of the body to the skin. This helps disperse the blood more evenly throughout the body, reducing overall pressure. TRY TO GET: 1/2 to 1 teaspoon a day. USE IT: Steam 1 head of broccoli and one potato until soft, and then puree with 1/4 cup butter and 4 to 5 gratings of fresh nutmeg or 1/4 teaspoon of ground nutmeg.

Cloves: Helps Arthritis Pain
HOW IT WORKS: According to Chinese medicine, cloves have hot and moving properties that relieve arthritis pain caused by cold and stagnation. Cloves contain a phytochemical that interrupts the pathways of a protein complex in the body that’s been linked to inflammatory diseases such as arthritis. TRY TO GET: 1/2 teaspoon a day. USE IT: Saute 1 cup fresh parsley (finely chopped), 1 clove garlic (crushed), 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cloves in 1 tablespoon olive oil. After 3 minutes, add 4 cups shredded rhubarb chard, and fry until soft and tender, about 5 minutes. Serve hot with chicken or fish.

Turmeric: Curbs Inflammation
HOW IT WORKS: An ancient spice that gives curry its deep golden-orange color, turmeric reduces the inflammation in the body that causes pain. Curcumin, a component in turmeric, inhibits cell enzymes that contribute to inflammation. TRY TO GET: 1/2 to 1 teaspoon a day. USE IT: Add a dash to organic canned soups, such as tomato, lentil, or black bean varieties.

Thyme: Eases a Cough
HOW IT WORKS: Thyme is an antispasmodic, which helps with bouts of nonstop coughing. Thyme’s antiseptic properties also make it very effective against inflammation of the throat, which can cause coughing. TRY TO GET: 2 to 3 teaspoons a day. USE IT: For a simple vinaigrette, whisk together 1 tablespoon coarsely chopped fresh thyme leaves with 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 3 tablespoons extra-virgin olive oil.

Recipe ideas from Dana Jacobi, author of The Essential Best Foods Cookbook (Rodale, 2008).

Read more: http://www.care2.com/greenliving/10-spices-that-heal-cancer-diabetes-and-more.html#ixzz1TbJGZGdx

Spaghetti w/ Meatballs

July 29, 2011 at 5:29 PM | Posted in Bella Vita low Carb Pasta Sauce, dessert, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, Honeysuckle White Turkey Products, low calorie, low carb | 2 Comments
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Today’s Menu: Spaghetti and Turkey Meatballs w/ Bella Vita Low Carb Pasta Sauce

I had Spaghetti tonight and used Ronzoni Healthy Harvest Whole Wheat Spaghetti. For the Meatballs I used Honeysuckle White Turkey Meatballs with Bella Vita Low Carb Pasta Sauce (Meat Flavored). I love this Sauce it’s got great flavor and a choice of two different types: Meat Flavored and Roasted Garlic. Along with the great taste it’s only 70 Calories and a mere 6 Carbs! That’s huge when most Pasta Sauces are double the calories and carbs. I also had a slice of Healthy Life Whole Grain Bread and some Shredded Parm to top off the Spaghetti. For dessert later tonight a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte Sugarless Sliced Peaches.

The Submarine Sandwich

July 29, 2011 at 12:29 PM | Posted in Food | 12 Comments
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I had a 6″ Turkey Sub on Whole Wheat for lunch today at a local Subway. It got me wondering about how the Sub originated. Here’s what I found.

A submarine sandwich, also known as a sub among other names, is a sandwich that consists of a long roll of Italian or French bread, split lengthwise either into two pieces or opened in a “V” on one side, and filled with various meats, cheeses, vegetables, seasonings, and sauces. The sandwich has no standardized name, and many U.S. regions have their own names for it; one study found 13 different names for the sandwich in the United States. The usage of the several terms varies regionally but not in any pattern, as they have been used variously by the people and enterprises who make and sell them. The terms submarine and sub are widespread and not assignable to any certain region, though many of the localized terms are clustered in the northeast United States, where the most Italian Americans live.

The sandwich originated in several different Italian American communities in the Northeastern United States from the late 19th to mid 20th centuries. The popularity of this Italian-American cuisine has grown from its origins in Pennsylvania, New York, New Jersey, and Massachusetts to spread to most parts of the United States, and with the advent of chain restaurants, is now available in many parts of the world. In Europe it would simply be known as a baguette, or a ciabatta, named after the type of bread being used. Both types of bread are traditional breads in use in France and Italy for centuries.

The use of the term submarine or sub is widespread. One theory is that it originated in a restaurant in Scollay Square in Boston, Massachusetts at the beginning of World War I. The sandwich was created to entice the large numbers of navy servicemen stationed at the Charlestown Navy Yard. The bread was a smaller specially baked baguette intended to resemble the hull of the submarines it was named after.

Many say that the name originates from Groton, Connecticut, where there is the largest United States Submarine factory. The sandwiches were commonly eaten by workers in the naval yard. Another theory suggests the submarine was brought to the US by Dominic Conti (1874–1954), an Italian immigrant who came to New York in the early 1900s. In 1910 he started Dominic Conti’s Grocery Store on Mill Street in Paterson, New Jersey and named the sandwich after seeing the recovered 1901 submarine called “Fenian Ram” in the local Paterson Museum in 1918. His granddaughter has stated the following: “My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti’s Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (this was so the bread wouldn’t get soggy).”

The term hoagie originated in the Philadelphia area. Domenic Vitiello, professor of Urban Studies at the University of Pennsylvania asserts that Italians working at the World War I era shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the “Hog Island” sandwich; hence, the “hoagie”.

The Philadelphia Almanac and Citizen’s Manual offers a different explanation, that the sandwich was created by early twentieth century street vendors called “hokey-pokey men”, who sold antipasto salad, along with meats and cookies. When Gilbert and Sullivan’s operetta H.M.S. Pinafore opened in Philadelphia in 1879, bakeries produced a long loaf called the pinafore. Entrepreneurial “hokey-pokey men” sliced the loaf in half, stuffed it with antipasto salad, and sold the world’s first “hoagie”.

Another explanation is that the word “hoagie” arose in the late 19th-early 20th century, among the Italian community in South Philadelphia, when “on the hoke” was a slang used to describe a destitute person. Deli owners would give away scraps of cheeses and meats in an Italian bread-roll known as a “hokie”, but the Italian immigrants pronounced it “hoagie”.

Other less likely explanations involve “Hogan” (a nickname for Irish workers at the Hog Island shipyard), a reference to the pork or “hog” meat used in hoagies, “honky sandwich” (using a racial slur for white people seen eating them) or “hooky sandwich” (derived from “hookie” for truant kids seen eating them). Shortly after World War II, there were numerous varieties of the term in use throughout Philadelphia. By the 1940s, the spellings “hoagie” and, to a lesser extent, “hoagy” had come to dominate lesser user variations like “hoogie” and “hoggie”. By 1955, restaurants throughout the area were using the term “hoagie”, with many selling hoagies and subs or hoagies and pizza. Listings in Pittsburgh show hoagies arriving in 1961 and becoming widespread in that city by 1966.[12]

Former Philadelphia mayor (and later Pennsylvania governor) Ed Rendell declared the hoagie the “Official Sandwich of Philadelphia”. However, there are claims that the hoagie was actually a product of nearby Chester, Pennsylvania. DiCostanza’s in Boothwyn, Pennsylvania claims that the mother of DiConstanza’s owner originated the hoagie in 1925 in Chester. DiCostanza relates the story that a customer came into the family deli and through the series of the customers’ requests and the deli’s offerings, the hoagie was created.

A local Philadelphia variation on the hoagie is the zep made in Norristown, Pennsylvania. It is a variation on the traditional hoagie, with no lettuce and only one meat. It is made on a round roll, with provolone cheese covering meat, chunks of raw onion, and slabs of tomato. It is dressed with oregano, salt, pepper, olive oil, and hot pepper relish.

The New York term hero is first attested in 1937. The name is sometimes credited to the New York Herald Tribune food writer Clementine Paddleford in the 1930s, but there is no good evidence for this. It is also sometimes claimed that it is related to the gyro, but this is unlikely: heroes are invariably associated with Italians, not Greeks, and gyro was unknown in the United States until the 1960s.

“Hero” (Heros as the plural so not to be confused with the word “Heroes”) remains the prevailing New York City term for most sandwiches on an oblong roll with a generally Italian flavor, in addition to the original described above. Pizzeria menus often include eggplant parmigiana, chicken parmigiana, and meatball heroes, each served with tomato sauce. Pepper and egg heroes and potato and egg heroes are also popular.

All varieties of this sandwich use an oblong bread roll as opposed to sliced bread. The traditional sandwich usually includes a variety of Italian luncheon meats such as dry Genoa salami, mortadella, thin sliced pepperoni, capocollo or prosciutto, and provolone cheese served with lettuce, tomato and onions seasoned with salt, pepper, oregano and olive oil. American bologna is sometimes used in place of mortadella and ham is often substituted for capicola, with prosciutto frequently omitted.

Many locations that provide catering services also offer very large 3-foot and 6-foot “Giant” sandwiches. Crusty Italian breads are preferred for the hearty sandwiches.

Regional variations:

Grinder
* Grinders are sometimes made with toasted focaccia bread and melted mozzarella cheese.
* Both hot and cold sandwiches have been called “grinders”, though the term usually refers to a baked or toasted sandwich with sauce, such as a meatball grinder, eggplant grinder, chicken parmagiana grinder.

Hero
* Tomatoes were not a historical ingredient of the hero, but are often included in today’s heroes. Baltimore has usually preferred the term Hero, to nearby Philadelphia’s Hoagy and Washington DC’s Gryo. Italian communities existed in these cities.

Hoagie
* Philadelphia-style hoagies should have bread that is crusty on the outside and soft on the inside.
* Quite often, much of the roll’s inside will be removed to allow for the ingredients to fit.
* Hoagies often have more than one deli meat (never fish or chicken).
* Mustard and vinegar were not traditionally used in hoagies. Mayonnaise is used more commonly in many sandwich shops around the area. The traditional dressing was olive oil. Other oils, possibly seasoned, or Italian dressing are sometimes used today.
* Sweet peppers are the default, though can be replaced with hot peppers

Zep
* A standard zep contains only cooked salami and provolone as the meat and cheese, and includes no lettuce.

It’s Cincinnati Style Chili Cheese Coneys Night!

July 28, 2011 at 5:28 PM | Posted in chili, diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, Kraft Cheese, low calorie, low carb, turkey hotdogs | 3 Comments
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Today’s Menu: Cincinnati Style Cheese Coneys


It’s Cheese Coneys for dinner tonight! If your from or lived in the Cincinnati area you know how good these Dogs are!  I used Ball Park White Smoked Turkey Franks, 1 Can of Skyline Chili, French’s Mustard, Kraft 2% Shredded Sharp Cheese, and Healthy Life Hot Dog Buns. Put it all together and you have the Cincinnati Style Chili Cheese Coney. I’m not a huge fan of Onions but a lot of people will add chopped Onions to their Coneys along with Hot Sauce. For a dessert/snack later tonight it will be a Aunt Millie’s Whole Grain Bagel topped with Laughing Cow Light garlic and Herb Cheese.

National Dish of the Week – Lebanon

July 28, 2011 at 12:38 PM | Posted in baking, Food | 2 Comments
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Lebanese cuisine includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb on the coast and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice; olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.

Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. Like most

Labneh and Hummus, served with pita bread

Mediterranean countries, much of what the Lebanese eat is dictated by the seasons.

In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain and antipasto of Italy, mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas. This style of serving food is less a part of family life than it is of entertaining and cafes. Mezze may be as simple as pickled vegetables or raw vegetables, hummus, baba ghanouj and bread, or it may become an entire meal consisting of grilled marinated seafood, skewered meats, a variety of cooked and raw salads and an arrangement of desserts.

Although simple fresh fruits are often served towards the end of a Lebanese meal, there is also dessert, such as Baklava, and coffee. Although Baklava is the most internationally known dessert, Lebanese sweets have got a lot more to offer.

A typical Mezze will consist of an elaborate variety of thirty hot and cold dishes and may include:

* salads such as the Tabouleh and Fattoush, together with dip such as Hummus, Baba ghanoush or Moutabal, Kebbeh * some patties such as the Sambusacs
* stuffed grape leaves

Family cuisine offers also a range of dishes, such as stews or Yakhnehs, which can be cooked in many forms depending on the ingredients used and are usually served with meat and rice vermicelli.

The Lebanese flat bread is a staple to every Lebanese meal and can be used to replace the usage of the fork.

Arak, an anise-flavored liqueur, is the Lebanese national alcoholic drink and is usually served with the traditional convivial Lebanese meals. Another drink is Lebanese wine.

Lebanese sweets include:

* pastries such as Baklawa
* the Lebanese ice cream with its oriental flavors
* the Lebanese roasted nuts variety and mixes

Some dishes are also specifically prepared on special occasions: the Meghli dessert, for instance is served to celebrate a newborn baby in the family.

Kibbeh – Lebanon

July 28, 2011 at 12:32 PM | Posted in baking, Food | Leave a comment
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Fried Kibbeh with Mint

Kibbeh or kibbe (also kubbeh) is an Arab dish made of bulgur or rice and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth.

Kibbeh is a popular dish in Levantine cuisine. It is widespread in Syria, Lebanon, Jordan, Iraq, Egypt (where it is called koubeiba), Israel, the Palestinian Territories, the Arabian Peninsula, and several Latin American nations which received part of the Syrian and Lebanese diaspora during the early 20th century, such as Brazil, Colombia, Cuba, Haiti, Honduras or Mexico.

Kibbeh is probably best known as a 7-to-15-cm oblong bulgur shell, stuffed with a filling of spiced, minced lamb and fried until brown. British soldiers in the Middle East during the Second World War used to call these kibbeh “Syrian torpedoes”.

In Levantine cuisine, a variety of dishes made with bulgur and minced lamb are called kibbeh. The northern Syrian city of Aleppo (Halab) is famous for having more than 17 different types. These include kibbeh prepared with sumac, yogurt, quince, lemon juice, pomegranate sauce, cherry sauce, and other varieties, such as the “disk kibbeh, the plate kibbeh and the raw kibbeh (the latter has become somewhat notorious because of its perceived implication in toxoplasmosis transmission.

Kubbat Halab is an Iraqi version of kibbeh made with a rice crust and named after Aleppo. Kubbat Mosul, also Iraqi, is flat and round like a disc. Kubbat Shorba is an Iraqi-Kurdish version made as a stew, usually with tomato sauce and spices. Steak tartare is popular in Lebanon. It is often accompanied by arak and various salads. Kibbeh is sometimes served with a sesame seed tahina dip.

Fried, torpedo-shaped kibbehs have become popular in Haiti, Dominican Republic[9] and South America – where they are known as quipe or quibbe – after they were introduced by Lebanese and Palestinian immigrants.
Kubbeh matfuniya

Kibbeh nayyeh (also kibbee, kubba, kebbeh, kebbi)  is frequently served as part of a meze in Lebanon, garnished with mint leaves and olive oil, and served raw with green peppers, scallions and pita.

Kibbeh can also be a mixture of chopped meat (lamb or beef), burghul, onion, mint and spices pressed into a flat baking pan. Then it is scored with a knife into diamond shapes about one or two inches in length, topped with pine nuts or almond slivers and butter, then baked in the oven until done.

Kubbeh matfuniya and kubbeh hamusta are staples of Iraqi-Jewish cooking in Israel.Kubbeh soup, served in many oriental grill restaurants in Israel, is described as a rich broth with meat-stuffed dumplings and vegetables.

Kibbeh can also be eaten raw; raw kibbeh nayyeh is mostly made of lamb meat

Ingredients

* 1/2 cup bulgur
* 1/2 lb lamb
* 1 cup finely chopped red onion
* 1/2 tsp ground allspice (pimento)
* 1/2 tsp ground oregano
* 1/2 tsp ground black pepper
* salt for taste
* 1 tbsp olive oil
* vegetable oil for shallow frying
* Filling
o 1 tbsp olive oil
o 1/2 cup ground lamb
o 1/4 cup chopped onions
o 1/2 tbsp pine nuts
o 1/2 tbsp silvered almonds
o 1/4 tsp allspice
o 1/4 tsp oregano
o 1/2 tbsp finely chopped mint leaves
o 1/2 tbsp pepper
o salt for taste

Method

Place bulgur in a bowl and pour cold water to cover. Keep for about 15 minutes. Drain and rinse under cold water, and squeeze well to remove the moisture.

Make the Filling: – Heat oil in a small frying pan, add the onions and cook till soft, add the pine nuts and almonds and cook till they start to brown. Add the spice powders, salt and ground lamb and cook till the meat is cooked through. Remove from the stove and stir in the mint leaves and keep aside.

Add the bulgur, ground lamb, chopped onions, olive oil and the spices to a large bowl and mix well to combine. Add a little water if necessary.

Shape the mixture into equal sized balls, this will make about 8 balls. Insert your thumb to make a hollow space in the ball, place the filling in the hollow and flatten out the balls and shape into ovals so that the filling is completely covered.

Heat vegetable oil in a frying pan and shallow fry the Kibbeh balls till all the sides are browned and the meat is cooked through.

Recipe adapted from Australian Women’s Weekly Lebanese Cooking.
http://blog.sigsiv.com/2007/03/fried-kibbeh-balls-lebanese-cuisine.html

The National Center for Home Food Preservation

July 28, 2011 at 10:44 AM | Posted in baking, Food | 1 Comment
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The National Center for Home Food Preservation
A really great site with great details and information on all types of Home Food Preservation. How to details on ways to Can, Freeze Dry, Smoke Ferment and a lot more!
If you are a home canner, this is the time of year to plan ahead and prepare. Get your equipment and supplies out and inspect them so you are ready when the crops are.

How Canning Preserves Foods

The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons:

* growth of undesirable microorganisms-bacteria, molds, and yeasts,
* activity of food enzymes,
* reactions with oxygen,
* moisture loss.

Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged, and diseased food. Oxygen and enzymes are present throughout fresh food tissues.

Proper canning practices include:

* carefully selecting and washing fresh food,
* peeling some fresh foods,
* hot packing many foods,
* adding acids (lemon juice or vinegar) to some foods,
* using acceptable jars and self-sealing lids,
* processing jars in a boiling-water or pressure canner for the correct period of time.

Collectively, these practices remove oxygen; destroy enzymes; prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuums form tight seals which keep liquid in and air and microorganisms out.

http://www.uga.edu/nchfp/

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