(Meatless Monday) Healthy Vegetarian BBQ and Grilling Recipes

May 25, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian BBQ and Grilling Recipes. Delicious and Healthy Vegetarian BBQ and Grilling Recipes with recipes including Summer Vegetable Gnocchi Salad, Summer Vegetable Gnocchi Salad, and Grilled Eggplant and Tomatoes with Polenta. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Vegetarian BBQ and Grilling Recipes
Find healthy, delicious grilled vegetarian BBQ recipes, from the food and nutrition experts at EatingWell.

Summer Vegetable Gnocchi Salad
This riff on pasta salad is best served warm while the gnocchi are nice and tender. Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe………………………..

Grilled Eggplant and Tomatoes with Polenta
The sweet flavor and plump flesh of ripe tomatoes are a natural fit with the silky texture that eggplant gets from grilling. You can get the same effect by broiling the eggplant for about 4 minutes per side. Serve over creamy polenta for an easy healthy dinner, or swap in whole-wheat pasta for the polenta for a faster weeknight supper…………………………………….

Grilled Corn on the Cob with Pesto Butter
If Mexican street corn took a trip to Genoa, it might come back slathered in pesto butter like this grilled corn on the cob recipe. This Italian flair works because the flavors of basil and Parmesan have a natural affinity with corn…………………………………….

* Click the link below to get all the Healthy Vegetarian BBQ and Grilling Recipes
http://www.eatingwell.com/recipes/18562/lifestyle-diets/vegetarian/bbq-grilling-recipes/

It’s Chili, Chowder, or Stew Saturday – Curried Corn and Pepper Chowder

May 23, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | 1 Comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Curried Corn and Pepper Chowder. To make this week’s recipe you’ll be needing Vegetable Oil, Green Bell Peppers, Red Bell Peppers, Shallots, Spices, Corn, Vegetable Stock, Soy Milk, and Shredded Cheddar Cheese. The Chowder is served! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Curried Corn and Pepper Chowder

A gluten-free recipe courtesy of The Soyfoods Council.

Recipe Ingredients:
2 tablespoons vegetable oil
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/4 cup minced shallots
2 teaspoons curry powder, or to taste
1/2 teaspoon salt
3 cups fresh corn or 1 (16-ounce) bag frozen corn, thawed
1 cup vegetable stock
1/2 teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
1/2 cup shredded cheddar cheese

Cooking Directions:
1 – Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
2 – Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
3 – Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes.
4 – Sprinkle each serving with 2 tablespoons shredded cheddar cheese.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 326; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 16mg; Total Carbs: 36g; Fiber: 6g; Protein: 15g; Sodium: 594mg.
https://www.cooksrecipes.com/soup/curried_corn_and_pepper_chowder_recipe.html

Kitchen Hint of the Day!

May 23, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Grilling Corn………………………

As with many vegetables cooked on the grill, you should start by soaking corn on the cob in cold water. Allow the ears to soak in cold water for at least 30 minutes to an hour before you put them on the grill.

Place the prepared ears of corn on a medium heat grill, rotating the corn every so often. Allow the corn to slowly continue cooking for another 15 to 20 minutes. You will know it is done when you press a kernel and it shoots out it’s sweet liquid. Do not overcook the corn or it will become mushy.

Kitchen Hint of the Day!

May 22, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Buying fresh Corn……………..

When buying Corn, pick up each ear and look for full, plump ears that fill out your hand. The silk at the end should be golden brown and kind of sticky. Look for ears that have a lot of silk, as each individual silk is attached to a kernel of corn, so more silk means more kernels.

One of America’s Favorites – Hominy

May 18, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A bowl of cooked hominy

Hominy is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization (nextamalli is the Nahuatl word for “hominy”). “Lye hominy” is a type of hominy made with lye.

Hominy, also called nixtamal, emerged around Cahokia in the 9th century AD. The Maya used nixtamal to produce beers that more resembled chicha than pulque. When bacteria was introduced to nixtamal it created a type of sourdough.

Hominy is made in a process called nixtamalization. To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye (sodium hydroxide) (which can be produced from water and wood ash) or of slaked lime (calcium hydroxide from limestone). The maize is then washed thoroughly to remove the bitter flavor of the lye or lime. Alkalinity helps dissolve hemicellulose, the major glue-like component of the maize cell walls, loosens the hulls from the kernels, and softens the corn. Also, soaking the corn in lye kills the seed’s germ, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium, the lye or lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. People consume hominy in intact kernels, grind it into sand-sized particles for grits, or into flour.

In Mexican cooking, hominy is finely ground to make masa. Fresh masa that has been dried and powdered is called masa seca or masa harina. Some of the corn oil breaks down into emulsifying agents (monoglycerides and diglycerides), and facilitates bonding the corn proteins to each other. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. Cornmeal from untreated ground corn cannot form a dough with the addition of water, but the chemical changes in masa (aka masa nixtamalera) make dough formation possible, for tortillas and other food.

Dried (uncooked) form of hominy (US quarter and Mexican one-peso coins pictured for size comparison).

Previously, consuming untreated corn was thought to cause pellagra (niacin deficiency)—either from the corn itself or some infectious element in untreated corn. However, further advancements showed that it is a correlational, not causal, relationship. In the 1700s and 1800s, areas that depended highly on corn as a diet staple were more likely to have pellagra. This is because humans cannot absorb niacin in untreated corn. The nixtamalization process frees niacin into a state where the intestines can absorb it. This was discovered primarily by exploring why Mexican people who depended on maize did not develop pellagra. One reason was that Mayans treated corn in an alkaline solution to soften it, in the process now called nixtamalization, or used limestone to grind the corn. The earliest known use of nixtamalization was in what is present-day southern Mexico and Guatemala around 1500–1200 BC.

In Mexican and Central American cuisine, people cook masa nixtamalera with water and milk to make a thick, gruel-like beverage called atole. When they make it with chocolate and sugar, it becomes atole de chocolate. Adding anise and piloncillo to this mix creates champurrado, a popular breakfast drink.

The English term hominy derives from the Powhatan language word for prepared maize (cf. Chickahominy). Many other indigenous American cultures also made hominy, and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in a weak lye solution produced by leaching hardwood ash with water, and then beating it with a kanona, or corn beater. They used grits to make a traditional hominy soup that they let ferment, cornbread, dumplings, or, in post-contact times, fried with bacon and green onions.

Hominy recipes include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog ‘n’ hominy, casseroles and fried dishes. In Latin America there are a variety of dishes referred to as mote. Hominy can be ground coarsely for grits, or into a fine mash dough (masa) used extensively in Latin American cuisine. Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta, though different from Italian polenta) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk, vanilla, and nutmeg.

Rockihominy, a popular trail food in the 19th and early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy is also used as animal feed.

 

Mexican-Style Corn on the Cob

May 6, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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On a post earlier today, I’ve got a BUFFALO CHORIZO QUESADILLAS from Wild Idea Buffalo and to go with that I have a recipe for Mexican-Style Corn on the Cob. And to make this dish you’ll be needing Reduced-Fat Mayonnaise, Chili Powder, Grated Lime Peel, 4 Ears Corn, and Grated Parmesan Cheese. It’s a South of the Border Flare Meal tonight! So this recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Mexican-Style Corn on the Cob
Chili powder and lime add a bit of kick to this barbecue classic!

Ingredients
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon grated lime peel
4 ears corn, shucked
2 tablespoons grated Parmesan cheese

Directions
Yield: 4 servings

1 – Prepare grill for direct cooking. Combine mayonnaise, chili powder, and lime peel in small bowl; set aside.

2 – Grill corn over medium-high heat, uncovered, 4 to 6 minutes or until lightly charred, turning 3 times. Immediately spread mayonnaise mixture over corn. Sprinkle with cheese.

Nutrition Information:
Calories: 96 calories, Carbohydrates: 15 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 104 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/sides/mexican-style-corn-on-the-cob/

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Kitchen Hint of the Day!

May 6, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Love that Corn…………………

Corn is rich in fiber and plant compounds that may aid digestive and eye health. Yet, it’s high in starch, can spike blood sugar and may prevent weight loss when consumed in excess. The safety of genetically modified corn may also be a concern. Still, in moderation, corn can be part of a healthy diet.
When buying Corn look for tassels (those things sticking up out of the top) that are brown and sticky to the touch. If they’re dry or black, then it’s an old ear of corn. Check out the color of the husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh.

Healthy Shellfish Recipes

May 3, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell. How about some Delicious and Healthy Shellfish Recipes with recipes including Lemon Shrimp and Orzo Salad, Scallops and Cherry Tomatoes with Caper-Butter Sauce, and Instant Pot Summer Corn and Crab Chowder. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.

Lemon Shrimp and Orzo Salad
Consider making a double batch of this easy pasta salad–it’s delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you’d like…………………..

Scallops and Cherry Tomatoes with Caper-Butter Sauce
These pan-seared scallops come together in just 20 minutes for a delicious, easy dinner. You’ll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce……………….

Instant Pot Summer Corn and Crab Chowder
Sweet corn and tender lump crabmeat go together wonderfully to make this rich, hearty chowder. This colorful, quick and easy Instant Pot soup makes a great starter for a summertime meal……………………………….

* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/

Healthy Chowder Recipes

March 28, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chowder Recipes. Delicious and Healthy Chowder Recipes with recipes including Manhattan Crab Chowder, New England Clam Chowder, and Broccoli-Cheddar-Chicken Chowder. Chowder Comfort Foods! So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Chowder Recipes
Find healthy, delicious chowder recipes including clam, fish and seafood and corn chowder. Healthier recipes, from the food and nutrition experts at EatingWell.

Manhattan Crab Chowder
Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces–you can’t go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you’ve got dinner…………………………………….

New England Clam Chowder
Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal………………………………..

Broccoli-Cheddar-Chicken Chowder
In this healthy broccoli-Cheddar-chicken chowder recipe, heavy cream is replaced with milk and flour-thickened chicken broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade creamy broccoli, Cheddar and chicken chowder, you’ll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders…………………………………….

* Click the link below to get all the Healthy Chowder Recipes
http://www.eatingwell.com/recipes/18202/soup/chowder/

Healthy Canning and Preserve Recipes

January 18, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Canning and Preserve Recipes. Find Delicious and Healthy Canning and Preserve Recipes with recipes including Grilled Corn and Carrot Giardiniera, Pickled Peppers, and Smoky and Spicy Tomato Pasta Sauce. Find these great canning recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Canning and Preserve Recipes
Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Grilled Corn and Carrot Giardiniera
In this spicy-sweet marinated vegetable recipe, harissa and jalapeño lend quite a bit of heat, so adjust to your taste. Serve the giardiniera with grilled chicken or steak, or on top of your favorite salad for a vinegary bite…………………

Pickled Peppers
To add a pop of tart heat to any dish, throw on these DIY pickled peppers………………….

Smoky and Spicy Tomato Pasta Sauce
This tomato sauce is anything but ordinary, with a combination of smoked paprika and sweet red peppers…………………………

* Click the link below to get all the Healthy Canning and Preserve Recipes
http://www.eatingwell.com/recipes/22782/cooking-methods-styles/canning-preserves/

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