Kitchen Hint of the Day!

August 15, 2015 at 5:23 AM | Posted in Kitchen Hints | 1 Comment
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If your making Lemonade keep this hint in mind………

 
* Warm the lemons by placing them in the microwave. First poke the skin of the lemon with a fork, being careful not to poke all the way through the skin to the flesh.
Place the lemon(s) in the microwave on high for 20 to 30 seconds.

 

 

* After the lemons have been warmed, roll them on a solid surface using the palm of your hand. Roll until you feel the flesh softening.

 

 

* After rolling the lemons, cut them in half crosswise. Place one half of the lemon on the juicer, apply pressure and twist the lemon to remove the juice. The juice can also be removed by squeezing the lemon by hand. Have Fun!

 

Fair Food Recipes

August 11, 2015 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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County and State Fair Season is winding down but you can still enjoy the foods of Fairs, only healthier and Diabetic Friendly! From the Diabetic Living Online website it’s Fair Food Recipes. From one my favorite sites for Healthy, Delicious, and Diabetic Friendly Recipes, Diabetic Living Online. http://www.diabeticlivingonline.com/

 

 

Fair Food RecipesDiabetic living logo
Step right up! Here are nine fun state fair-inspired foods you can enjoy like never before, including corn dogs, funnel cakes, mini doughnuts, lemonade, pork tenderloins, and kettle corn. Bring the magic of the fair to your table with classic summer recipes made healthier for a diabetes diet. Now that’s spectacular!

 

 

Grilled Turkey Gyros

We swapped in lean turkey breast, a low-fat sauce, and whole wheat pita bread to make these gyros more healthful……..

 

Lemonade Shake-Ups

A couple tablespoons of a sugar substitute make this freshly squeezed lemonade a sweet summertime treat to sip……

 

Pork Tenderloin Sandwiches

Lightly coated pieces of lean pork and a crunchy, fiber-rich vegetable slaw make this healthier version of a pork tenderloinsandwich a fair-worthy meal……

 

 

* Click the link below to get all the Fair Food Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/popular/fair-food-recipes

Kitchen Hint of the Day!

December 4, 2013 at 8:45 AM | Posted in Kitchen Hints | Leave a comment
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Even though the taste isn’t affected, it’s still disappointing to unveil your fruit salad only to discover a thin layer of brown oxidation all over the fruit. A common method for keeping cut fruit looking fresh is to add a bit of lemon juice. However, an even more effective method is to fill a spray bottle with water and a few dissolved vitamin C tablets (usually available in the vitamin and nutritional supplement section of your drugstore). Spray this mixture on the cut fruit and not only will it stop the oxidation, you’ll be also be getting added vitamins.

Kitchen Hints of the Day!

November 22, 2013 at 8:31 AM | Posted in Kitchen Hints, rice | Leave a comment
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Hint #1 – If your rice tends to stick together when you cook it, add a teaspoon of lemon juice to the water when boiling. Your sticky problem will be gone!

 

 

Hint #2 – If you burned the rice, fear not! It’s white bread to the rescue. Get rid of the scorched taste by placing a slice of white bread on top of the rice while it’s still hot, and covering it for a few minutes.

Kitchen Hint of the Day!

November 15, 2013 at 9:04 AM | Posted in Kitchen Hints | Leave a comment
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If you’ve been preparing fish and want to remove the smell from your hands, try washing them with water and a bit of toothpaste. Lemon juice and little salt will also work as well.

Sweet Potato Pie

October 3, 2013 at 11:36 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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This week’s pass along Diabetic Friendly Recipe is from Beth and Conrad, thanks to both of you! If you would have any Diabetic Friendly recipes or Low Calorie recipes you would like to share just email them to me and I’ll post them for you.

 

 

 

Sweet Potato Pie

Ingredients:

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 large eggs, lightly beaten
1 cup Equal Spoonful
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 (12-ounce) can evaporated fat-free milk
Light whipped topping

 
Directions:

Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal®, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
Bake in preheated 400°F (205°C) oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.
Makes 8 servings.

 

* May substitute 24 packets Equal sweetener

 

Nutrition Information Per Serving: calories 197, protein 7 g, carbohydrate 28 g, fat 6 g, cholesterol 58 mg, sodium 316 mg.

Simple Applesauce

August 25, 2013 at 1:07 PM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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Apple Sauce with a hint of Cinnamon and Nut Meg, and real easy to prepare! Plus it’s another Diabetic Friendly recipes!
Simple Applesauce

Ingredients:

3 pounds Apples – peeled, cored and chopped
3 cups Water
1/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon Lemon Juice
1/4 teaspoon Ground Nut Meg
1 teaspoon Ground Cinnamon
Directions:

Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
Run cooked apples through a food mill or blender. Stir in the SPLENDA® Granulated Sweetener, lemon juice, cinnamon, nut meg. Cook over medium heat for about 3 to 5 minutes.
Makes 8 servings.

 

Nutrition Info Per Serving (1/8 of recipe): Calories 100 | Calories from Fat 5 | Fat 0.5g (sat 0g) | Cholesterol 0mg | Sodium 5mg | Carbohydrates 27g | Fiber 5g | Sugars 21g | Protein 0g

Kitchen Hint of the Day!

March 18, 2013 at 9:40 AM | Posted in vegetables | Leave a comment
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Cauliflower cooks in 10 – 15 minutes, and overcooking it will cause it to turn dark and tough, so make sure to keep an eye on the pot. Add a small amount of lemon juice to the cooking water to keep it white, and to reduce the odor replace the hot water when it’s halfway done. Never cook cauliflower in an aluminum or iron pot, because contact with these metals will turn the vegetable yellow, brown, or even blue-green.

One of America’s Favorites – Lemonade

March 11, 2013 at 8:50 AM | Posted in Uncategorized | 9 Comments
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Lemonade is a lemon-flavored drink. In different parts of the world, the name has different meanings. In North America, lemonade is Lemonadeusually made from lemon juice, water, and sugar and is often home-made. In the United Kingdom and some other English-speaking countries, lemonade is a commercially-produced, lemon-flavored, carbonated, sweetened soft drink (known as lemon-lime in North America). Although lemonade is usually non-alcoholic, in recent years alcoholic versions of lemonade (called “hard lemonade”) have become popular in various countries.

In the USA and Canada, lemonade is an uncarbonated drink made from squeezed lemon juice, water, and sugar. Slices of lemon are sometimes added to a pitcher as a garnish and further source of flavoring.
It can be made fresh from fruit, reconstituted from frozen juice, dry powder, or liquid concentrate, and colored in a variety of shades. Artificially sweetened and artificially flavored versions are also popular.
Variations on this form of lemonade can be found in many countries. In India and Pakistan, where it is commonly known as limbu paani or nimbu paani, lemonade may also contain salt and/or ginger juice. Shikanjvi is a traditional lemonade from the India-Pakistan region and can also be flavored with saffron, garlic and cumin

Pink lemonade may be colored with the juices of raspberries, cherries, red grapefruit, grapes, cranberries, strawberries, grenadine, orPink lemonade artificial food dye. The pink-fleshed, ornamental Eureka lemon is commonly used as its juice is clear though it is sometimes thought to be too sour to drink.
The New York Times credited Henry E. “Sanchez” Allott as the inventor of pink lemonade in his obituary, saying he had dropped in red cinnamon candies by mistake. Another theory, recorded by historian Joe Nickell in his book Secrets of the Sideshows, is that Pete Conklin first invented the drink in 1857 when he used water dyed pink from a horse rider’s red tights to make his lemonade.

In the United Kingdom, lemonade most often refers to a clear, carbonated, sweetened, lemon-flavored soft drink. In North America, this is known as lemon-lime. The suffix ‘-ade’ in British English is used for several carbonated sweet soft drinks, such as limeade, orangeade or cherryade.
UK-style lemonade and beer are mixed to make a shandy. Lemonade is also an important ingredient in the Pimm’s Cup cocktail, and is a popular drink mixer.
In the UK and other places the American-style drink is often called “traditional lemonade” or “homemade lemonade”. Carbonated versions of this are also sold commercially as “cloudy” or “traditional” lemonade. There are also similar uncarbonated products, lemon squash and lemon barley water, both of which are usually sold as a syrup which is diluted to taste.
Lemonade in Ireland comes in three varieties, known as red, brown and white. Red lemonade is one of the most popular mixers used with spirits in Ireland, particularly in whiskey. Major brands of red lemonade include TK (formerly Taylor Keith), Country Spring, Finches and Nash’s. Other brands include Maine, Yacht and C&C (Cantrell & Cochrane). The most common brands of brown lemonade in Northern Ireland are Cantrell & Cochrane (C&C) and Maine. C&C label this as “Witches Brew” in the weeks around Hallowe’en.[citation needed] There was an urban myth that European Union authorities had banned red lemonade but the truth was simply that they had banned a cancer-causing dye.

In Australia and New Zealand, lemonade usually refers to the clear, carbonated soft drink that other countries identify as having a lemon flavor such as Sprite. This standard, clear lemonade can be referred to as ‘plain’ lemonade and other colored (and flavored) soft drinks are sometimes referred to by their color such as “red lemonade” or “green lemonade”.
In France, “citronade” is used to refer to American-style lemonade. “Limonade” refers to carbonated, lemon-flavoured, clear soft drinks. Sprite and 7 up are sometimes also called limonade. Pink lemonade made with limonade is called “diabolo”. Limonade and grenadine is called a “diabolo-grenadine” and limonade with peppermint syrup a “diabolo-menthe”. Limonade is also widely used to make beer cocktails such as “panaché” (half beer, half limonade) or “monaco” (panaché with added grenadine syrup).
Limonana, a type of lemonade made from freshly-squeezed lemon juice and mint leaves, is a widely popular summer drink in Israel, Jordan, Lebanon, and Syria. Limonana was created in the early 1990s in Israel after an advertising agency promoted the then-fictitious product to prove the efficacy of advertising on public buses. The campaign generated so much consumer demand that the drink began to be produced for real by restaurateurs and manufacturers, and became very popular.

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