Spring Farmers’ Market Recipes

April 15, 2014 at 11:23 AM | Posted in Eating Well | Leave a comment
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Spring is in the air, somewhere! To help welcome Spring, from the EatingWell website, it’s Spring Farmers’ Market Recipes. the link to get them all is at the bottom of the post.



Spring Farmers’ Market RecipesEating Well
Find new ideas for spring’s bounty with these fresh, healthy recipes.
Take advantage of the best produce from your local farmers’ market with these delicious recipes for rhubarb, cherries, peas and more. While our spring farmers’ market recipes include grilled chicken recipes, shrimp recipes and pasta recipes, the real showstoppers are the fresh fruits and vegetables.

Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread….

Radish Tea Sandwiches with Creamy Dill Spread
In this radish tea sandwich recipe with a creamy dill spread, the delicate tea sandwiches are served open-face to show off the pretty sliced radishes on top…..

Chicken & Snap Pea Stir-Fry over Angel Hair Pasta
This chicken stir-fry recipe highlights golden-brown cubes of chicken breast with the sweet flavors of sliced fennel, crispy snap peas and tarragon. Use a cast-iron skillet or carbon-steel wok for stir-frying to guarantee a beautiful sear on the chicken and vegetables. Serve this over whole-grain angel hair pasta for an easy, healthy dinner….



Quinoa Stuffed Butternut Squash

January 9, 2014 at 12:29 PM | Posted in vegetables | 6 Comments
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This just sounded and looked too good not to pass along! Quinoa Stuffed Butternut Squash, from http://food.dailybuzz.com and an original recipe from The Quintessential Quinoa Cookbook by Wendy Polisi. I have to try yhis one soon! I’ve left the web links to all at the bottom of the post.


Quinoa Stuffed Butternut SquashQuinoa Stuffed Butternut Squash

Author: The Quintessential Quinoa Cookbook by Wendy Polisi
1 butternut squash
1 tablespoon olive oil
1 red bell pepper, seeded and diced
¼ cup green onions
1 cup vegetable broth
½ cup (uncooked) quinoa
1 tablespoon sage, chopped
cheese of your choice for sprinkling; Gruyere is recommended



1. Cut the butternut squash in half lengthwise and remove the seeds and membranes.
2. Place the squash cut-side down on a lightly greased baking sheet and bake at 350 degrees for 35 to
40 minutes.
3. While the squash bakes, heat the oil in a skillet over medium heat and saute the red pepper and
green onions until softened, about five minutes.
4. Add the vegetable broth, quinoa, and sage and bring to a boil.
5. Cover, reduce heat and allow to simmer for 15 minutes.
6. Remove from heat and allow to sit, covered, for five additional minutes.
7. When the baked squash is cool enough to handle, scoop out most of the pulp and place in a bowl.
Leave about ¼ inch of squash along the shell to keep it intact enough to hold the filling.
8. Mash the removed pulp with a fork, then stir in the cooked quinoa and red pepper mixture.
9. Stuff all of this back into the two butternut squash shells and sprinkle with as much cheese as you
would like.
10. Return the now stuffed and cheese covered shells to the oven and broil for just a few minutes until
the cheese is melted and slightly browned.



Recipe by Love & Flour at http://www.loveandflour.com/entrees/quinoa-stuffed-butternut-squash



Apple-Butternut Squash Soup

January 4, 2014 at 9:42 AM | Posted in diabetes, diabetes friendly, soup | 1 Comment
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Thank you to Janice for passing this one along to me. She prepares this for her husband who has Diabetes 2. It’s around 170 calories and 28 carbs. She said the original recipe can be found at http://www.cooksrecipes.com



Apple-Butternut Squash Soup


1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
1 carrot, chopped
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Pinches of nutmeg, cinnamon, cayenne, salt and pepper





Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and carrot, and cook until softened and lightly browned, about 5 minutes. Add squash, cover, and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15 to 20 minutes.


Using a slotted spoon, transfer solid ingredients to a blender and apple cider and purée until smooth. Add 1 1/3 cups of the cooking liquid and purée until smooth. Stir back into the pan and add salt and spices to taste, and garnish with chives or parsley.. Serve hot.
Makes 6 (1 1/2-cups) servings.

Kitchen Hint of the Day!

January 2, 2014 at 9:53 AM | Posted in beans, Kitchen Hints | Leave a comment
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If you can help it, never buy beans, peas, or lentils in cans, unless they’re significantly marked down. These items are much more cost-effective if you purchase them dry. You’ll have to plan ahead in order to soak them overnight, but once you get used to this extra step, it will seem routine.

Five Hearty Winter Soups and Salads

December 20, 2013 at 10:30 AM | Posted in Delish, soup | Leave a comment
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Something to warm you up on those Winter days, from the Delish web site. The link is at the bottom of the post.



Five Hearty Winter Soups and Salads
Try one of these hearty soups and salads for a delicious and flavorful winter meal. For more recipes like these, try some of our 31 days of soup recipes and our seven fresh and filling salads.




Mushroom Soup with Toasted Bread

Michael Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor…..




Roasted Squash Soup with Maple-Glazed Bananas

Chef Gavin Kaysen describes this soup as “autumn in a bowl.”…..




* Click the link below to get all Five Hearty Winter Soups and Salads *



Outback Steakhouse Victoria’s Filet 6 oz w/ Baked Potato

December 19, 2013 at 6:18 PM | Posted in BEEF | 2 Comments
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Today’s Menu: Outback Steakhouse Victoria’s Filet 6 oz w/ Baked Potato




Outback Victoria 6 oz

Outback Victoria 6 oz

What’s up everyone! Things are getting back to normal around here finally. Brought my Mom home from the Hospital and Dad’s over the flu and I’m back on-line again! Mom was lucky she could have easily broke a leg or hip when she slipped on the ice here at home. I heard about 4 people slipped on ice here in the neighborhood, one has a broken leg and one a fractured hip. She was at Mercy South Hospital in Fairfield, Ohio. Many, many thanks to Mercy, nothing but first class treatment and help! For dinner tonight the kitchen is closed and it was Outback Steakhouse to the rescue!




A Steak,Baked Potato, and House Salad sounded just right! I picked up by the Outback’s Curb Service. What a help and plus this service is, especially for those that disabled or handicapped. I ordered the Outback Victoria’s Filet 6 oz w/ Baked Potato and Side Salad. Ordered the Potatoes plain so I could use I Can’t Believe It’s Not Butter and no dressing and used Kraft Fat Free French Dressing. Had a Diet Half and Half Snapple to drink and I was set! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.



Outback Steakhouse Victoria’s Filet 6 oz




Kitchen Hint of the Day!

December 12, 2013 at 8:24 AM | Posted in Kitchen Hints | 2 Comments
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Are your popcorn kernels too pooped to pop? It’s probably because they have lost too much moisture, but they can be revived. Soak the kernels in water for five minutes, then dry them off and try again.

Wild Idea Buffalo Recipe of the Week – Cabbage Rolls in Tomato Sauce

December 11, 2013 at 9:47 AM | Posted in Wild Idea Buffalo | 1 Comment
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Buffalo always makes it better, just like these Cabbage Rolls! It’s this week’s Wild Idea Buffalo Recipe of the Week by Jill O’Brien. Enjoy!

Cabbage Rolls in Tomato Sauce
By: Jill O’Brien

Wild Idea Buffalo Cabbage Rolls in Tomato Sauce 2
I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls


8 cabbage leaves
4 quarts water
1 tablespoon olive oil
1 pound ground bison
½ cup green or yellow onion, chopped
1 tablespoon oregano
1 teaspoon paprika
½ teaspoon allspice (optional)
2 teaspoon salt
1 tablespoon black pepper
1 cup rice, pre-cooked
Tomato Sauce


2 15 ounce cans crushed tomatoes
2 tablespoon brown sugar
¼ cup lemon juice
2 teaspoon salt
1 tablespoon black pepper
1 tablespoon chopped garlic

1 – Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2 – Remove core from cabbage center.
3 -Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel. Remove any stiff white core from leaves, for ease in rolling.
4 – Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5 – In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together. Hands work best.
6 – Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7 – Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8 – Bake in a 375* preheated oven for 30 minutes, covered.
Serve with wild & brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown. Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.






Wild Idea Buffalo Ground Round 99 free

1 lb. Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this 99% super lean ground steak. It’s deep red color, dark rich taste, is deliciously low in calories and high in protein. Substitute for any of your favorite ground dishes. Also, delicious for the popular Lebanese dish, kibbeh (pictured) – recipe with purchase. 1 lb. package.




Kitchen Hint of the Day!

December 3, 2013 at 10:06 AM | Posted in Kitchen Hints | 2 Comments
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You’ve managed to talk the rest of the family into helping you with tonight’s scalloped potatoes, but now the potatoes are peeled long before you need them! To keep peeled potatoes from discoloring, place them in a bowl of cold water with a few drops of white vinegar, then refrigerate. Drain before cooking and add a small amount of sugar to the cooking water to revive some of the lost flavor.

Kitchen Hint of the Day!

December 2, 2013 at 7:30 AM | Posted in Kitchen Hints | 1 Comment
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Did you know potatoes can remove some stains from your hands? Just rub raw potatoes slices against the stain under water.

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