Healthy Scrambled Egg Recipes

March 17, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Scrambled Egg Recipes. Delicious and Healthy Scrambled Egg Recipes with recipes including Mexican Breakfast Scramble, Scrambled Eggs with Sausage, and Salsa Scrambled Eggs. Healthy ways to start your day! 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 Scrambled Egg Recipes
Find healthy, delicious scrambled egg recipes, from the food and nutrition experts at EatingWell.

Mexican Breakfast Scramble
In this zesty Mexican-inspired recipe, queso fresco cheese, peppers, onion, chicken sausage, and eggs are cooked up with crisp corn tortilla pieces, and garnished with jalapeño and cilantro. You may not be able to eat this with your hands like a breakfast tortilla wrap, but trust us–you’ll enjoy every forkful!…………………………………

Scrambled Eggs with Sausage
Start your day off right with these scrambled eggs. This recipe includes eggs, turkey sausage, and cheese; packing 14 grams of protein per serving. Quick and easy to make, this is the perfect breakfast solution…………………………………..

Salsa Scrambled Eggs
Breakfast tacos are a great gluten-free alternative to the classic eggs and toast. Serve this easy scrambled egg recipe with a banana for a boost of potassium………………………………

* Click the link below to get all the Healthy Scrambled Egg Recipes
http://www.eatingwell.com/recipes/21527/ingredients/eggs/scrambled/

It’s Chili, Chowder, or Stew Saturday – Wild Rice Soup

January 18, 2020 at 6:02 AM | Posted in Diabetes Self Management, It's Chili Soups or Stews Saturday, rice, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Wild Rice Soup. I love Wild Rice and here’s the perfect recipe to use for Wild Rice, Wild Rice Soup. Made using Olive Oil, Onion, Celery, Carrots, Flour, Reduced Sodium Chicken Broth, Wild Rice, Ham, Almonds, Turmeric, Skim Milk, and Dry White Table Wine. Put it all together and the Soup is on! You can find this recipe at the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News and more! You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Wild Rice Soup
Preparation time: 15 minutes. Cooking time: 1 hour, including rice cooking time.

Ingredients
1 tablespoon olive oil
1 cup minced onion
1 cup minced celery
1 cup grated carrots
1/2 cup flour
4 cups reduced-sodium chicken broth
2 cups cooked wild rice*
1/3 cup ham, chopped
3 tablespoons chopped slivered almonds
1 teaspoon turmeric
1 cup evaporated skim milk
2 tablespoons dry white table wine

Directions
Heat the olive oil in a large pan over medium heat. Sauté the onion, celery, and carrots until tender. Whisk the flour into the broth until there are no lumps. Add the broth to the sautéed vegetables and cook over medium to high heat, stirring constantly. Boil for one minute or until the mixture has thickened. Reduce heat and stir in rice, ham, almonds, and turmeric. Simmer for about 5 minutes. Add the evaporated skim milk and wine, then heat to desired serving temperature.

* To make 2 cups of cooked wild rice, combine 1/2 cup wild rice with 1 1/2 cups water in a saucepan. Bring to a boil, stir once, then cover and simmer over low heat until the water is absorbed and the rice is fluffy, about 45 minutes.

Yield: 5 servings.

Serving size: about 1 1/2 cups.

Nutrition Facts Per Serving:
Calories: 240 calories, Carbohydrates: 36 g, Protein: 12 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 640 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/wild-rice-soup/

 

 

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Healthy Christmas Holiday Recipes

December 25, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Christmas Holiday Recipes. Merry Christmas everyone! To celebrate the Christmas Season here’s some Delicious and Healthy Christmas Holiday Recipes with recipes like; Fresh Ham with Red Pepper Glaze, Perfect Prime Rib, and Christmas Breakfast Casserole. Find these recipes and more all at the EatingWell website. Plus don’t forget to subscribe to the EatingWell Magazine. Each issue packed with recipes and great ideas. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Christmas Holiday Recipes
It’s the best time of year, and we’re here to help your celebrate with all of our healthy Christmas recipes. From prime rib to scalloped potatoes, we have a plethora of recipes to make sure you have a delicious holiday season!

Fresh Ham with Red Pepper Glaze
For this fresh roast ham recipe, look for meat that hasn’t been cured or smoked. Many markets stock fresh hams, but you may need to special-order one to be sure. Ask your butcher to remove the skin and leave a layer of fat to self-baste the ham as it roasts………….

Perfect Prime Rib
Cooking prime rib can be intimidating–it’s such a big piece of meat and you’re usually making it for a special occasion, like Christmas or a formal dinner, so you want to get it just right. But it needn’t be stressful: This easy prime rib recipe calls for just a handful of ingredients and lays out how to cook prime rib so it’s juicy, tender and full of flavor, without a lot of fuss. Cooking the prime rib low and slow safeguards the meat from cooking unevenly. See the Tips section below for more advice on making the perfect prime rib. And if you have leftovers, they make a killer sandwich!…………………

Christmas Breakfast Casserole
Enjoy this Mediterranean-inspired Christmas-morning casserole while you open presents. Breakfast casseroles are perfect for when you have a crowd to feed, and you can make the prep even quicker by tearing the bread into pieces the night before……………….

* Click the link below to get all the Healthy Christmas Holiday Recipes
http://www.eatingwell.com/recipes/17938/holidays-occasions/christmas/

Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

November 29, 2019 at 6:47 PM | Posted in Bob Evan's, Ham, leftovers | Leave a comment
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Today’s Menu: Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg

 

 

I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugarless Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. Cloudy and 41 degrees outside today. Had a delicious Thanksgiving Dinner! Everything was so good. Mom even made a Apple Pie made with Splenda and it was just incredible! But shortly after Dinner I had to deal with some extremely painful Phantom Pains! They continued through out the night into the morning. The finally let up around noon today and I was drained. These took about everything out of me. So I tried to catch up on some sleep and relaxation. Still hoping for a cure to Phantom Pains! On some good news I went for my exam and blood work to my Oncologist Wednesday. Everything came back completely clean! So now I just have to go for a yearly exam instead of twice and no more scans and x-rays! Really pleased over that. For Dinner it’s Thanksgiving Dinner Leftovers. I made a Ham and Swiss Sandwich w/ Mashed Potatoes and Deviled Egg.

 

Plenty of leftovers from the Thanksgiving Dinner Feast! And thank goodness for leftovers because after my night and I really didn’t feel like cooking. We almost always use Cook’s Ham when we bake a Ham. So with the Ham we baked yesterday, we made some into Ham Sandwiches. Just took a few slices and serving it on Aunt Millie’s Light Whole Grain Bread. The Ham is so delicious and moist. And as always with Cook’s Ham, perfect seasoning! We’ll have quite a few Breakfasts and Lunches out of this. To make the Sandwich I used Aunt Millie’s Light Whole Grain Bread. Topped it with a bit Kraft Light Mayo with Olive Oil, French’s Yellow Mustard, and a slice of Boar’s Head Swiss Cheese. Love this Sandwich!

 

For a side I heated up the leftover Bob Evan’s Mashed Potatoes and I had a leftover Deviled Eggs. Just love these leftovers! It’s sometimes better the second time around! For Dessert/Snack a bowl of Chex Mix with a Coke Zero to drink.

 

 

 

 

 

 

 


Cook’s Hams

Semi-Boneless Hams
Classic Reduced Sodium Half (Serves: 15-20)
Half (Serves: 15-20)
Whole (Serves: 30-40)
Semi-Boneless Hams
Cook’s Semi-Boneless Hams are now fully cooked! This means they may be eaten cold or heated. The ham only needs to be heated through if serving warm.
With fewer bones and less fat, Cook’s Semi-Boneless Hams are a great value. With two of the three bones removed, carving and serving are much easier. With only the center bone remaining, your family can still can enjoy the great taste and flavor that only a Cook’s bone-in ham can offer, plus the added value of more lean meat and the convenience of less bone.

Ingredients
CURED WITH: Water, Dextrose, Salt, Sodium Phosphate, Sodium Nitrite.
http://www.mycooksham.com/product/bone-in-premium-semi-boneless

Happy Thanksgiving!

November 28, 2019 at 5:33 PM | Posted in cooking, Food | 5 Comments
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Today’s Menu: Thanksgiving Day Dinner

Have a Happy Thanksgiving Everyone!

 

Just a brief post today to wish you all a very Happy Thanksgiving! We are spending the day with family and friends. I’ll be back tomorrow with a full post. So have a great Thanksgiving, take care!

 

 

 

 

One of America’s Favorites – Ham

November 18, 2019 at 6:02 AM | Posted in Ham, One of America's Favorites | Leave a comment
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Half ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed.

Ham is made around the world, including a number of regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as prosciutto di Parma in Europe, and Smithfield ham in the US.

The preserving of pork leg as ham has a long history, with Cato the Elder writing about the “salting of hams” in his De Agri Cultura tome around 160 BC.

There are claims that the Chinese were the first people to mention the production of cured ham. Larousse Gastronomique claims an origin from Gaul. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.

Typical slice of ham

The modern word “ham” is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant “crooked”. It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.

 

Methods
Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. Additionally, smoking may be employed.

Besides salt, several ingredients may be used to obtain flavoring and preservation, from black pepper (e.g. Prosciutto Toscano) to saffron (e.g. the “Zafferano di San Gimignano.

Dry-cured

Sea salt being added to raw pork leg as part of a dry cure process

Traditional dry cure hams may use only salt as the curative agent, such as with San Daniele or Parma hams, although this is comparatively rare. This process involves cleaning the raw meat, covering it in salt while it is gradually pressed draining all the blood. Specific herbs and spices may be used to add flavour during this step. The hams are then washed and hung in a dark, temperature-regulated place until dry. It is then hung to air for another period of time.

The duration of the curing process varies by the type of ham, with, for example, Serrano ham curing in 9–12 months, Parma hams taking more than 12 months, and Iberian ham taking up to 2 years to reach the desired flavour characteristics. Some dry cured hams, such as the Jinhua ham, take approximately 8 to 10 months to complete.

Most modern dry cure hams also use nitrites (either sodium nitrite or potassium nitrate), which are added along with the salt. Nitrates are used because they prevent bacterial growth and, in a reaction with the meat’s myoglobin, give the product a desirable dark red color. The amount and mixture of salt and nitrites used have an effect on the shrinkage of the meat. Because of the toxicity of nitrite (the lethal dose of nitrite for humans is about 22 mg per kg body weight), some areas specify a maximum allowable content of nitrite in the final product. Under certain conditions, especially during cooking, nitrites in meat can react with degradation products of amino acids, forming nitrosamines, which are known carcinogens.

The dry curing of ham involves a number of enzymatic reactions. The enzymes involved are proteinases (cathepsins – B, D, H & L, and calpains) and exopeptidases (peptidase and aminopeptidase). These enzymes cause proteolysis of muscle tissue, which creates large numbers of small peptides and free amino acids, while the adipose tissue undergoes lipolysis to create free fatty acids. Salt and phosphates act as strong inhibitors of proteolytic activity. Animal factors influencing enzymatic activity include age, weight, and breed. During the process itself, conditions such as temperature, duration, water content, redox potential, and salt content all have an effect.

The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through CT scanning.

Wet-cured
Wet-cured hams are brined, which involves the immersion of the meat in a brine, sometimes with other ingredients such as sugar also added for flavour. Meat is typically kept in the brine for around 3 to 14 days. Wet curing also has the effect of increasing volume and weight of the finished product, by about 4%.

The wet curing process can also be achieved by pumping the curing solution into the meat. This can be quicker, increase the weight of the finished product by more than immersion, and ensure a more even distribution of salt through the meat. This process is quicker than traditional brining, normally being completed in a few days.

Smoking
Ham can also be additionally preserved through smoking, in which the meat is placed in a smokehouse (or equivalent) to be cured by the action of smoke.

The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. These compounds are produced by combustion of lignin, a major constituent of wood used in the smokehouse.

Labeling

A platter of ham and cheese sliced for sandwiches

In many countries the term is now protected by statute, with a specific definition. For instance, in the United States, the Code of Federal Regulations (CFR) says that “the word ‘ham’, without any prefix indicating the species of animal from which derived, shall be used in labeling only in connection with the hind legs of swine”.

In addition to the main categories, some processing choices can affect legal labeling. For instance, in the United States, a “smoked” ham must have been smoked by hanging over burning wood chips in a smokehouse or an atomized spray of liquid smoke such that the product appearance is equivalent; a “hickory-smoked” ham must have been smoked using only hickory. However, injecting “smoke flavor” is not legal grounds for claiming the ham was “smoked”; these are labeled “smoke flavor added”. Hams can only be labeled “honey-cured” if honey was at least 50% of the sweetener used, is at least 3% of the formula, and has a discernible effect on flavor. So-called “lean” and “extra lean” hams must adhere to maximum levels of fat and cholesterol per 100 grams of product.

Whole fresh pork leg can be labeled as fresh ham in the United States.

Protected designations
A number of hams worldwide have some level of protection of their unique characteristics, usually relating to their method of preservation or location of production or processing. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical indication.

 

Hickory Smoked Ham and Swiss Sandwich

October 23, 2019 at 6:24 PM | Posted in Aunt Millie's, Boar's Head, Ham, Ore - Ida, swiss cheese | Leave a comment
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Today’s Menu: Hickory Smoked Ham and Swiss Sandwich

 

 

For Breakfast this morning I tried something new, a Pillsbury Toaster Scramble – Sausage, Cheese, Egg, and Potatoes. It all comes in a Pastry Crust. First you microwave on high for 15 seconds then put in the toaster for 2 cycles or until hot. It tasted great and its only 180 calories and 18 net carbs per serving. Something to add for variety at Breakfast! Also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Walmart for a few items and stopped by McDonald’s and picked up Breakfast for Mom. Sunny and 66 degrees, still windy out today. I would like to get some yard work done but with the wind its useless! Did a few chores around the house. For Dinner tonight I prepared a Hickory Smoked Ham and Swiss Cheese.

 

 

The other day at Walmart I bought a Kentucky Legend Hickory Smoked Ham, along with our Turkey for Thanksgiving. It was a small 4 lb. Ham, and it looked delicious as always! I’ve baked a couple of these now and really enjoy them. Having it for Dinner tonight!

 

 

 

 

 

 

To prepare it; Preheat oven to 350 degrees Fahrenheit. Remove the Kentucky Legend ham from the packaging and place it in a baking dish that’s at least 2 inches deep. Add enough water to just cover the bottom of the pan. Cover the baking dish with aluminum foil. Crimp the edges of the foil tightly over the pan edges to prevent steam from escaping. Place the baking dish into the oven and heat the ham until a meat thermometer shows an internal temperature of at least 140 degrees Fahrenheit. The amount of time this takes depends on the size and shape of the ham. Mine took 80 minutes. When the Ham is heated through, remove the baking pan from the oven. Leave the foil on the pan for 15 minutes to rest the meat before removing it and carving.

 

 

 

I then began slicing it, I sliced it somewhat thin. I’m using Aunt Millie’s Light Whole Grain Bread and I’ll need Woeber’s Horseradish Mustard, Boar’s Head Imported Switzerland Swiss Cheese. I assembled my Sandwich, Ham, French’s Spicy Brown Mustard, served on Aunt Millie’s Light Whole Grain Bread. What a Sandwich! The Ham is delicious and moist. Excellent Ham Sandwich! We have plenty of leftovers for some great sandwiches for Breakfast or Lunch.

 

 

 

 

Mom wanted some Ore Ida Tater Tots to go with her Sandwich. So I baked some Ore Ida Tater Tots. Just baked at 425 degrees for about 20 minutes and done! The Tater Tots come out golden brown and delicious! I served them with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Snapple to drink.

 

 

 

 

 

 

Kentucky Legend Brown Sugar Hickory Smoked Quarter Ham

Get the legendary taste of Kentucky Legend Ham in a convenient sliced quarter size. Seasoned and cured to perfection, our double-smoked ham is perfect for sandwiches, appetizers or main courses. Make your everyday meals and snacks easy and delicious!

* Quarter Sliced Brown Sugar Ham
* Double Smoked – Legendary Taste
* No water added
* Fully cooked
* Sliced
* Inspected and passed by the U.S. Department of Agriculture

Ingredients:
Ingredients: Cured With Water, Brown Sugar, Contains 2% Of Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.

Nutrition Facts
Serving Size 84 G (3 oz)
Amount Per Serving
Calories 120 Calories
Calories From Fat 25 Calories
% Daily Value
Total Fat 3 g 5
Total Carbohydrate 8 g 3

 

Boar’s Head Imported Switzerland Swiss Cheese

Made in Switzerland with Alpine milk under the watchful eye of Käse Meisters, this cheese has a nutty, slightly sweet flavor with earthy notes. Boar’s Head Imported Switzerland Swiss Cheese is aged more than 120 days to produce a bold taste, rich color and smooth texture.

https://boarshead.com/

 

 

 

 

 

Ore Ida Tater Tots
If it’s not Ore-Ida, it’s not Tater Tots.
With their crunchy outside and fluffy inside,Tater Tots® potatoes are as tasty as they are fun. We should know, we invented them! Try them in our Tater Tots Casserole and other yummy recipes.
SERVING SIZE 86g
CALORIES 160
FAT 8g
SODIUM 420mg
CARBS 20g
http://www.oreida.com/

One of America’s Favorites – Po’ boy

October 21, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A po’ boy (also po-boy, po boy) is a traditional sandwich from Louisiana. It almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.

Roast beef was New Orleans’ most popular po’boy filler up to the 1970s and fried oyster po’boys are popular enough that they are sometimes called an oyster loaf, but the fillings can be almost anything, according to Sarah Rohan who in her book Gumbo Tales mentions fried shrimp, catfish, crawfish, Louisiana hot sausage, fried chicken, baked ham, duck, and rabbit.

A “dressed” po’ boy has lettuce, tomato, pickles, and mayonnaise. Fried seafood po’ boys are often dressed by default with melted butter and sliced pickle rounds. A Louisiana style hot sauce is optional. Non-seafood po’ boys will also often have Creole mustard.

The New Orleans sloppy roast beef po’ boy is generally served hot with gravy and resembles a Chicago Italian beef sandwich in appearance and method of preparation, although the size, bread, and toppings differ. To make it, a cut of beef (usually chuck or shoulder) is typically simmered in beef stock with seasonings such as garlic, pepper, thyme, and bay for several hours. The beef can be processed into “debris” by cutting it to shreds when done (folklore says that a po’ boy roast is done when it “falls apart with a hard stare”) and simmering the shredded beef in the pot for a longer time to absorb more of the juice and seasoning.

A roast beef po' boy

A roast beef po’ boy

In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans as “oyster loaves”, a term still in use. A sandwich containing both fried shrimp and fried oysters is often called a “peacemaker” or La Médiatrice.

The origin of the name is unknown. A popular local theory claims that “po’ boy”, as specifically referring to a type of sandwich, was coined in a New Orleans restaurant owned by Benny and Clovis Martin (originally from Raceland, Louisiana), former streetcar conductors. In 1929, during a four-month strike against the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins’ restaurant workers jokingly referred to the strikers as “poor boys”, and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to “po’ boy”.

One New Orleans historian finds the Martin claim suspicious for several reasons, starting with the fact that it wasn’t described by the local press until 40 years after the strike, and that prior to 1969 the story from the Martin brothers themselves was that they had created the po-boy for farmers, dock workers and other “poor boys” who frequented their original location near the French Market. (The Martin brothers did write a letter, reprinted in local newspapers in 1929, promising to feed the streetcar workers, but it referenced “our meal” and made no mention of sandwiches.)

Fried shrimp po' boy at Middendorf's

Fried shrimp po’ boy at Middendorf’s

New Orleans
New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po’ boy is very popular. Po’ boys may be made at home, sold pre-packaged in convenience stores, available at deli counters and most neighborhood restaurants. One of the most basic New Orleans restaurants is the po’ boy shop, and these shops often offer seafood platters, red beans and rice, jambalaya, and other basic Creole dishes.

The two primary sources of po’boy bread are the Leidenheimer Baking Company and Alois J. Binder. There is fierce competition between po’ boy shops, and resident opinions of the best po’ boy shop varies widely.

Each year there is a festival in New Orleans dedicated to the po’ boy, the Oak Street Po’Boy Festival. It is a one-day festival that features live music, arts, and food vendors with multiple types of po’ boys. It is held in mid-November along a commercial strip of Oak Street in the city’s Carrollton neighborhood. The festival gives “best-of” awards, which gives the chefs an incentive to invent some of the most creative po’ boys.

Authentic versions of Louisiana-style po’ boys can be found along the Gulf Coast, from Houston through the Florida Panhandle. The term “po’ boy” has spread further and can be found in the South Atlantic States and in California, where it may instead refer to local variations on the submarine sandwich.

 

One of America’s Favorites – Red Beans and Rice

September 30, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Red beans and rice at a restaurant in California

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille and Chaurice), and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos and gallo pinto.

Red beans and rice is one of the few New Orleans style dishes to be commonly served both in people’s homes and in restaurants. Many neighborhood restaurants and even schools continue to serve it as a Monday lunch or dinner special, usually with a side order of cornbread and either smoked sausage or a pork chop. While Monday washdays are largely a thing of the past, red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties. Indeed, red beans and rice is very much part of the New Orleans identity. New Orleanian Louis Armstrong’s favorite food was red beans and rice – the musician would sign letters “Red Beans and Ricely Yours, Louis Armstrong”. And in 1965, the R&B instrumental group Booker T. & the M.G.’s wrote and recorded a song titled “Red Beans and Rice” that was originally a B-side but later became popular in its own right.

A plate of red beans and rice with sausage from The Chimes restaurant in Baton Rouge, Louisiana

The vegetarian dish Rajma chawal is very similar (which translates literally to red beans and rice), popular in North India. Red beans and rice is also a dietary staple in Central America, where it is known as “arroz con habichuelas”. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

Red kidney beans or small red beans are used and they are usually (but not always) soaked beforehand.

The dish is highly nutritious. Rice is rich in starch, an excellent source of energy. Rice also has iron, vitamin B and protein. Beans also contain a good amount of iron and an even greater amount of protein than rice. Together they make up a complete protein, which provides each of the amino acids the body cannot make for itself.

In addition, rice and beans are common and affordable ingredients, often available in difficult economic times.

 

Subway Sliders and Reduced Fat Potato Chips

September 16, 2019 at 6:44 PM | Posted in Subway | Leave a comment
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Today’s Menu: Subway Sliders and Reduced Fat Potato Chips

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. Did some light house cleaning around the house. 91 degrees, partly cloudy, and more humid out today. After Lunch I got the cart out of the shed along with the rake and leaf blower. Cleaned off the deck and driveway. Then raked the backyard and side yards. Amazing the leaves for this time of year! That was about it for the day. Something new for Dinner tonight, Subway Sliders.

 

 

 

I wanted something light for Dinner and I had been wanting to try the New Subway Sliders. So the Kitchen is closed and having Subway tonight. I’m trying 2 of the Subway Sliders, the Ham and Jack Slider and the Italian Spice Slider.

 

 

 

 

 

The Ham and Jack Slider is made using a Telera Slider Roll along with Black Forest Ham Pepper Jack Cheese. Topped the Meat with Subway Vinaigrette. The Italian Spice Slider is also served on a Telera Slider Roll with Pepperoni, Salami and American Cheese. Also topped with the Subway Vinaigrette. The Ham and Jack is 150 calories and 16 net carbs per sandwich. The Italian Spice Slider is 230 calories and 17 net carbs.

 

 

 

I also had a few Mike Sell’s reduced Fat Potato Chips to go with the Sliders. For Dessert later a bowl of Sliced South Carolina Peaches. These are so good!

 

 

 

 

 

 

 

 

SUBWAY® SLIDERS
Ham and Jack Slider
Product Details
The Ham and Jack delivers the flavors you crave in a smaller size. We start with a delicious telera slider roll then combine savory Black Forest Ham with pepper jack cheese for the ultimate flavor experience.
https://www.subway.com/en-US/MenuNutrition/Menu/Product?ProductId=7223&MenuCategoryId=725

Italian Spice Slider
Product Details
The Italian Spice delivers huge flavor in a smaller size. Crafted on a telera slider roll, we add pepperoni, salami and American cheese for the perfect flavor experience. It’s not complete without our classic Subway® vinaigrette.
https://www.subway.com/en-US/MenuNutrition/Menu/Product?ProductId=7222&MenuCategoryId=725

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healthienut - Easy to follow plant-based recipes

A guide to help you become healthier and happier

Cory Cooks

Unprofessional Cook | Professional Eater

ginger & chorizo

Macau | London | Berlin

Ellis Earthly Eats

Plant-Based Eating

The Friendly Cookie

LIVE FRIENDLY - EAT FRIENDLY

The Domestic Man

Gluten-free recipes, inspired by traditional & international cuisines. New recipes every Tuesday.

Live the Live ™

A rock jock’s adventures in food, travel and high-octane spirits.

deepfriedhoney

Simple, delicious recipes that probably remind you of your grandma's house if you're from the South.