Kitchen Hint of the Day!
October 25, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Eggs, Food, Grilling, Kitchen Hints, recipes, Scrambled eggs, Sour cream
Smooth Scrambled Eggs…………………….
Add sour cream for extra-smooth scrambled eggs. Sour cream will keep them soft and, well, creamy for a long time while you’re holding them warm for a big brunch. Add about 1/4 cup per dozen eggs once you’ve removed the eggs from the heat.
Kitchen Hint of the Day!
October 17, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Boiled Eggs, Cooking, Cooking Tips, Eggs, Food, Grilling, Kitchen Hints, recipes
Use older eggs for boiling…………………..
If you want to cook and peel hard-boiled eggs perfectly every time, don’t start with a dozen eggs you just bought at the grocery store. Older eggs will peel much more easily. Add the eggs to a pot of cold water, bring them to a boil, take them off the heat and stew for 13 minutes. Then you can make the most delicious deviled eggs with ease.
Diabetic Dessert of the Week – LEMON MERINGUE PIE
October 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a commentTags: baking, Cooking, dessert, Diabetic Gourmet Magazine, Egg Whites, Eggs, Equal Spoonful, Food, Lemon juice, LEMON MERINGUE PIE, Lemon Peel, Minute Maid Frozen Lemon Juice, Pastry, Pies, recipes
This week’s Diabetic Dessert of the Week is a LEMON MERINGUE PIE. Enjoy the classic Dessert of a LEMON MERINGUE PIE, but this one is Diabetic Friendly! You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/
LEMON MERINGUE PIE
Ingredients
For Pie Filling:
Pastry for single-crust 9-inch pie
2-1/4 cups water
1/2 cup fresh lemon juice or frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1-1/2 teaspoons grated lemon peel
1-1/2 cups Equal Spoonful or Granulated**
2 tablespoons stick butter or margarine
1 to 2 drops yellow food coloring (optional)
For Meringue:
3 egg whites
1/4 teaspoon cream tartar
2/3 cup Equal Spoonful or Granulated***
* Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate
** May substitute 36 packets Equal sweetener
Directions
1 – For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
2 – Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.
3 – Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.
4 – For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
5 – Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.
6 – Cool completely on wire rack. Cut pie into wedges.
Recipe Yield: Serves: 8
NUTRITIONAL INFORMATION PER SERVING:
Calories: 178
Fat: 9 grams
Sodium: 133 milligrams
Cholesterol: 65 milligrams
Protein: 5 grams
Carbohydrates: 20 grams
https://diabeticgourmet.com/diabetic-recipes/lemon-meringue-pie
“Meatless Monday” Recipe of the Week – Cauliflower Potato Pancakes
October 12, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a commentTags: Baking powder, Cauliflower, Cauliflower Potato Pancakes, Chives, Cooking, Diabetes Self Management, Egg Whites, Eggs, Food, Light Sour Cream, Meatless Monday" Recipe of the Week, recipes, Salt, Vegetable Oil, Vegetarian, Whole wheat flour, Yukon Gold Potatoes
This week’s “Meatless Monday” Recipe of the Week is Cauliflower Potato Pancakes. Made using Yukon Gold Potatoes, Cauliflower, Whole Wheat Flour, Eggs, Egg Whites, Chives, Baking Powder, Salt, Vegetable Oil, and Light Sour Cream. The Cauliflower Potato Pancakes are 89 calories and 12 net carbs per serving. The 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/
Cauliflower Potato Pancakes
Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor!
Ingredients
1 1/2 cups cubed Yukon Gold potatoes
3 cups roughly chopped cauliflower
1/3 cup whole wheat flour
1 egg, lightly beaten
1 egg white
1 tablespoon chopped fresh chives, plus additional for garnish
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons vegetable oil, divided
Light sour cream (optional)
Directions
Yield: 6 servings
Serving size: 2 pancakes
1 – Bring large saucepan of water to a boil. Add potatoes and cauliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.
2 – Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.
3 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfull potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.
4 – Serve with sour cream, if desired. Garnish with additional chives.
Nutrition Information:
Calories: 89 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/cauliflower-potato-pancakes/
Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Kitchen Hint of the Day!
October 6, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Eggs, Food, Grilling, Hard-Boiled Eggs, Kitchen Hints, recipes
Use older eggs for boiling…………………..
If you want to cook and peel hard-boiled eggs perfectly every time, don’t start with a dozen eggs you just bought at the grocery store. Older eggs will peel much more easily. Add the eggs to a pot of cold water, bring them to a boil, take them off the heat and stew for 13 minutes. Then you can make the most delicious deviled eggs with ease.
“Meatless Monday” Recipe of the Week – Easy Broccoli Custard Bake
September 28, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: baking, Cooking, CooksRecipies, Easy Broccoli Custard Bake, Eggs, Flour, Food, Frozen Broccoli, Meatless Monday, Milk, Ranch dressing, recipes, Shredded Swiss Cheese, Sliced Mushrooms, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is an Easy Broccoli Custard Bake. To make this week’s dish you’ll be needing a package of Frozen Broccoli, Sliced Mushrooms, Shredded Swiss Cheese, Eggs, Milk, Ranch Dressing, and Flour. 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 your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Easy Broccoli Custard Bake
This simple broccoli, Swiss cheese and mushroom custard casserole is perfect for brunch buffets or as a meatless entrée for supper.
Recipe Ingredients:
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour
Cooking Directions:
1 – In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
2 – Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
3 – Bake in preheated 350ºF (175ºC) oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Makes 6 servings.
https://www.cooksrecipes.com/mless/easy_broccoli_custard_bake_recipe.html
Kitchen Hint of the Day!
September 20, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Boiled Eggs, Cooking, Cooking Tips, Eggs, Food, Grilling, Kitchen Hints, recipes, Scrambled eggs, Sunny Side Up Eggs
Shut the stove off before eggs are done…………………..
For the best eggs in the morning, do not overcook them. Whether you scramble, fry, or poach, always turn off the stove a few minutes before the eggs look done—even when they seem a bit runny. The remainder of the heat will cook them to fluffy perfection. Enjoy those Eggs!
Quick and Easy Diabetic Recipes
September 15, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Eating Well | Leave a commentTags: baking, Beans, Chicken, Cooking, EatingWell, Eggs, Food, Grilling, Ground Turkey, mushrooms, Orzo, Pasta, Pork, Quick and Easy Diabetic Recipes, recipes, salsa, Seafood, Shrimp
From the EatingWell website and Magazine its Quick and Easy Diabetic Recipes. Find some Delicious, Quick and Easy Diabetic Recipes with recipes including Breakfast Beans with Microwave-Poached Egg, Mushroom-Swiss Turkey Burgers, and Lemon Shrimp and Orzo Salad. 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/
Quick and Easy Diabetic Recipes
Find healthy, delicious quick and easy diabetic recipes, from the food and nutrition experts at EatingWell.
Breakfast Beans with Microwave-Poached Egg
In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand………………………
Mushroom-Swiss Turkey Burgers
In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!…………………………..
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…………………….
* Click the link below to get all the Quick and Easy Diabetic Recipes
http://www.eatingwell.com/recipes/18338/health-condition/diabetic/quick-easy/
Kitchen Hint of the Day!
September 3, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a commentTags: baking, Cooking, Cooking Tips, Eggs, Food, Kitchen Hints, Microwave, recipes, Scrambled eggs
Scrambled eggs in the microwave……………………….
To start get a mug and lightly spray it with nonstick spray. Crack a couple eggs inside. Top with a splash of milk or water, sprinkle with some salt and pepper, then stir with a fork to combine. Microwave at 30-second intervals, stirring after each, for a total of 90 seconds and breakfast is served! You can also add some shredded or crumbled cheese, diced ham, or crumbled bacon to it. Enjoy!
Wild Idea Buffalo Recipe of the Week – BUFFALO CARBONARA
September 2, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 CommentTags: Asparagus Tips, Black pepper, Buffalo Carbonara, Cooking, Eggs, Food, Garlic, Grated Parmesan Cheese, Lemon juice, Olive oil, Pasta Water, recipes, Salt, Spaghetti, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Uncured Smoked Buffalo Bacon
This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO CARBONARA. To make this week’s recipe you’ll be needing Wild Idea Buffalo Uncured Smoked Buffalo Bacon, Olive Oil, Garlic, Eggs, Lemon Juice, Grated Parmesan Cheese, Black Pepper, Spaghetti, Pasta Water, Asparagus Tips, and Salt. Carbonara the Wild Idea Way! You can find this recipe and purchase the Wild Idea Buffalo SMOKED BUFFALO BACON along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/
BUFFALO CARBONARA
This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment 
this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! (Serves 4)
Ingredients:
Wild Idea Buffalo 10 oz. Uncured Smoked Buffalo Bacon, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 eggs + 1 yolk, room temperature
½ lemon, juiced & warmed
1½ to 2 cups Parmesan or Pecorino Romano, grated
1 teaspoon black pepper +
1 pound spaghetti, cooked al dente
1 to 2 cups reserved pasta water
*optional: asparagus tips or frozen peas, cooked al dente
salt to taste
Preparation:
1) Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain.
2) In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done.
3) Remove bacon/garlic from pan and set aside.
4) Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender.
5) Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired.
6) In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil. Add pasta to the water and cover for 1 minute or until pasta is hot. Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan.
7) Drizzle egg & cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again.
8) Season to taste and garnish with shaved Parmesan or Pecorino.
https://wildideabuffalo.com/blogs/recipes/54915329-buffalo-carbonara
WILD IDEA BUFFALO – SMOKED BUFFALO BACON 10 OZ.
Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon! Available in a 10 oz. package.
Ingredients: 100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]
*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/10-oz-uncured-smoked-buffalo-bacon
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