Tags: Black pepper, Black Peppercorn, Cincinnati Reds, Jungle Jim, Olive oil, Potato, Steak, Top Sirloin
Today’s Menu: Meat and Potatoes w/ 7 Grain Bread
Dinner was basic but flat out delicious! Meat, Potatoes, Mushrooms, and Bread pretty basic. I normally have Bison when I have Steak but I couldn’t pass these Top Sirloin slab of meat up when at Jungle Jim’s Market the other day. They age and cut all their own meats there and it’s some of the finest around. This was one huge Top Sirloin. I cut in half and could have cut it into thirds and stll had plenty. After slicing it into 2 pieces I rubbed Extra Virgin Olive Oil on to both pieces and seasoned them with McCormick Grinder Sea salt and Black Peppercorn. I pan fried the steaks in Extra Virgin Olive Oil on medium. I had to fry the steaks way longer than normal because of how thick they were. I fried them about 5 1/2 minutes per side and flipped them on to their sides for about 1 minute each. They came out incredible! A beautiful crust on the outside and a pink moist center on the inside. I only had half of the steak so I’ll be having the other half in the morning with some of the leftover Roasted Red Potatoes and a Sunny Side Up Egg for breakfast! Plus I still have the second steak left and I’ll be making some sandwiches or hogies with that. This steak has paid for itself!
For sides I prepared Sauteed Mushrooms, Roasted Red Potatoes, and 7 Grain Loaf Bread. I left the recipe for the Roasted Red Potatoes at the end of the post. If your looking for a good recipe for potatoes give this one a try! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn. Pop Corn’s perfect for tonight while laid back in the easy chair watching my beloved Cincinnati Reds and then watching one of my all – time favorite westerns “Silverado” Good Night All!
Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste
*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.
*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley,
Tags: Beef mince, Hamburger, Health, Hot dog, Jalapeño, Labor Day, Meat, Scott Little
Another great article from the Diabetic Living On Line web site! You can read the entire article by clicking the link at the bottom of the post. Enjoy and have a great Labor Day Weekend!
Healthy Tips for Hot Dogs and Hamburgers
By Hope S. Warshaw, R.D., CDE; Photos by Scott Little
Yes, you can eat hot dogs and hamburgers on your diabetic diet. Just follow a few tips and tricks, and start enjoying these barbecue favorites guilt-free.
During the warmer months, your social calendar is likely to be sprinkled with cookouts, visits to street fairs, or pool parties where the grill is a-sizzle. And the main course, of course, is hot dogs, sausages, or hamburgers.
“Nothing tastes better than a hot dog downed during an inning of baseball or a brat at the Polish polka festival,” says Patti Urbanski, M.Ed., R.D., CDE, a dietitian and diabetes educator at the Duluth Family Practice Center in Minnesota who also has type 1 diabetes. Fortunately, you can relish these rituals without ruining your diabetes meal plan.
Hamburger meat, by government standards, is fresh or frozen ground beef without anything else added and can contain no more than 30 percent fat by weight. At the supermarket, hamburger meat is labeled with its percentage of lean meat and percentage of fat, such as 80/20 or 93/7. Not so at a friend’s barbecue or a ballpark grill. Here are some good rules of thumb:
— A 3-ounce serving of cooked meat is just right — there’s no need to pile on extra patties or order a large burger unless you share.
— Get your hamburgers cooked how you like them (as long as the internal temperature reaches 160 degrees F for safety) because the fat content doesn’t differ much based on doneness.
— Spread condiments gingerly, but feel free to use a generous amount of this low-calorie flavor enhancer: mustard……
Preparing a recipe and realize your out of one of the essential ingredients. Try this as a substitution.
I’m all out of Capers, What can I use?
Try: Chopped Green Olives
National Trail Mix Day
Five Food Finds about Trail Mix
- Trail mix is a combination of dried fruit, grains, nuts, and sometimes chocolate, developed as a snack food to be taken along on outdoor hikes.
- Trail mix is considered an ideal snack food for hikes, because it is tasty, lightweight, easy to store, and nutritious, providing a quick boost from the carbohydrates in the dried fruit and/or granola, and sustained energy from the mono- and polyunsaturated fats in nuts.
- Both Hadley Fruit Orchards and Harmony Foods (two California growers) claim that trail mix was first invented in 1968 by two California surfers who blended peanuts and raisins together for an energy snack.
- However, trail mix is also mentioned in Jack Kerouac’s 1958 novel The Dharma Bums as the two main characters describe their planned meals in their preparation for a hiking trip.
- The recipe for trail mix is most likely…
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Tags: Black pepper, Carrot, Extra Virgin Olive Oil, I Can't Believe It's Not Butter!, Meijer, Olive oil, Sea salt, Splenda
Another one provided from my Meijer visit, Walleye. I had Fried Walleye w/ Green Beans, Sliced Carrots, and Whole Grain Sliced Bread. I washed the fillet off with water and patted dry with a paper towel. I seasoned it with Sea salt and Ground White Pepper. I then rolled the fillet in Italian Style Bread Crumbs. Fried on medium heat in Extra Virgin Olive Oil about 4 minutes per side. I love Walleye! It fries up or bakes beautifully and has a fresh and wild taste to it.
For sides I heated up an individual serving of Del Monte Cut Green Beans, lightly salted with a teaspoon of extra Virgin Olive Oil added to it. I also had boiled sliced Carrots along with a slice of Healthy Life Whole Grain Sliced Bread topped with I Can’t Believe It’s Not Butter. It’s funny looking back when I growing up I would eat potatoes and apples but that was about it for vegetables and fruits. Now I can be happy making a meal of nothing but vegetables and try every fruit I can. For dessert later a special treat tonight, my Mom baked an Apple Pie! No one can do it any better than Mom. It melts in your mouth and she makes it with Splenda, too good!
When you cook cruciferous vegetables like broccoli, cabbage, and cauliflower, never use an aluminum or iron pot. The sulfur compounds in the vegetables will react with the metal. For instance, cauliflower will turn yellow if cooked in aluminum, brown if cooked in iron.
Tags: Cincinnati, Fireworks, Greater Cincinnati, Labor Day, Northern Kentucky, Sunday, United States, WEBN
This year it’s September 2nd, 2012. Fireworks begin at 9:05 PM.
P&G Riverfest is Greater Cincinnati and Northern Kentucky‘s big boom, the end of summer blowout that concludes with one of the largest fireworks displays in the Midwest – the Cincinnati Bell/WEBN Fireworks.
This signature Cincinnati event began more than 30 years ago when WEBN treated the tri-state to a fireworks show in honor of the radio station’s 10th anniversary. The party at Sawyer Point, held annually on the Sunday of Labor Day weekend, has grown into an all-day affair with music, food and family fun and entertainment all day (Cincinnati’s Sawyer Point is a no-alcohol zone for Riverfest).
Nearly a half-million people attend on both sides of the river. Highlights: the Ohio/Kentucky shout-off just before the fireworks, and WEBN’s soundtrack, choreographed with Rozzi’s Famous Fireworks.
Take a train ride from the Norwood Eagles Lodge to the riverfront and back to view the Cincinnati Bell WEBN Fireworks! Avoid all of the traffic and arrive in style with the LM&M Railroad for a night of fun!
Seating with the LM&M Railroad will be in one of our high capacity commuter coaches. Tickets are also availble for the Luxury or Dining Cars through the Cincinnati Dinner Train. These tickets will be for a second train leaving from a nearby location, and will follow the same route to the riverfront. Please view the Cincinnati Dinner Train website for additional information and to purchase tickets.
National Toasted Marshmallow Day
Five Food Finds about Marshmallows
- The marshmallow is a confection that, in its modern form, typically consists of sugar, corn syrup, water, gelatin that has been softened in hot water, dextrose, vanilla flavorings, and sometimes coloring, whipped to a spongy consistency.
- Some marshmallow recipes call for eggs.
- This confection is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant.
- The marshmallow probably first came into being as a medicinal substance, since the mucilaginous extracts comes from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats.
- Concoctions of other parts of the marshmallow plant had medical uses as well.
Today’s Food History
on this day in…
1812 Agoston Haraszthy de Mokcsa was born. Mokcsa imported 1,400 varieties of grapevines to California in 1862 and planted the first large vineyard in California in the Sonoma…
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Tags: Garlic, Monounsaturated fat, Olive oil, Polyunsaturated fat, Pork loin, Saturated fat, Serving size, Trans fat
Today’s Menu: Herb Crusted Pork Tenderloin w/ Sliced Carrots, Portabella Marsala Pasta, and Multi Grain Demi- Baguette.
Early morning shopping at Meijer. They had pork Roasts on special so I’m going with Herb Crusted Pork Tenderloin. I preheated the oven to 475 degrees F. I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, make sure you have your stove overhead fan running as it start to smoke somewhat after about 20 minutes. I then reduced the heat to 425 degrees F and roasted it for an additional 30 minutes, normally you continue roasting up to an hour but this was smaller roast. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. Then be ready to slice one delicious and juicy Pork Tenderloin! The Herb Mix makes a perfect crust for the roast.
For sides I prepared Sliced Carrots and Portabella Marsala Pasta, Meijer Bakery Multi Grain Demi- Baguette. I just boiled the Carrot Chips and it was the first time I tried The Healthy Choice 100% Natural Portabella Marsala Pasta. Easy to fix; microwave for 5 1/2 minutes and you have a great side dish. It’s a Nine-grain mafalda pasta topped with slices of rich crimini mushrooms tossed with a savory marsala wine sauce and topped with rich fontina cheese, and totaling 250 calories. i had a 1/2 serving of this which was plenty. I’ll be using this again it was delicious. I left product info and web link at the end of the post. For dessert later a Jello Sugar Free Dark Cherry Jello, 10 calories!
Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Healthy Choice 100% Natural Portabella Marsala Pasta
Portabella Marsala Pasta
Nine-grain mafalda pasta topped with slices of rich crimini mushrooms tossed with a savory marsala wine sauce and topped with rich fontina cheese, and totaling a mere 250 calories.
Serving Size 1 meal (255g)
Servings Per Container 1
Amount Per Serving
Calories 250Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2.5g 13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2.5g
Cholesterol 10mg 3%
Sodium 500mg 21%
Potassium 340mg 10%
Total Carbohydrate 38g 13%
Dietary Fiber 5g 20%