Wild Rice Salad with Pecans and Preserved Fruits

January 19, 2020 at 6:01 AM | Posted in CooksRecipes, rice | Leave a comment
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I’m passing along a recipe for a Wild Rice Salad with Pecans and Preserved Fruits. It’s made using 2 different types of Rice, Wild Rice and Brown Rice. Some other ingredients you’ll be needing are Orange Juice, Shallots, Georgia Pecan Halves, Cranberries, Apricots, and Spices. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all Tastes, Diets, and Cuisines so be sure to check it out today. Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Wild Rice Salad with Pecans and Preserved Fruits
Recipe Ingredients:
3/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1 large lemon, juiced (about 1/3 cup)
1/8 cup plus 2 tablespoons olive oil – divided use
1 shallot, minced
2/3 cup Georgia pecan halves, cut in half lengthwise
1/2 teaspoon dried tarragon
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/4 cup currants
2 1/2 cups cooked wild rice
2 1/2 cups cooked brown rice
6 green onions, trimmed and thinly sliced
Kosher salt
White pepper

Cooking Directions:
1 – Place orange juice and sugar in a small pot over medium-high heat and reduce in volume by half. Cool completely. Add lemon juice and 2 tablespoons olive oil. Set aside.
2 – In large skillet, heat 1/8 cup olive oil and sauté shallots until slightly tender; add pecans and toast in the pan for 2 to 3 minutes on medium heat. Add tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with Salt and ground black pepper. Chill this mixture, about 1 hour
3 – Once all components are cold, mix rice, fruit mixture, green onions, and dressing. Season to taste with kosher salt and white pepper.
Makes 8 servings.
https://www.cooksrecipes.com/salad/wild_rice_salad_with_pecans_and_preserved_fruits_recipe.html

Sunday’s Chicken Dinner Recipe – Grilled Whole Chicken with Starfruit Cranberry Sauce

December 1, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a Grilled Whole Chicken with Starfruit Cranberry Sauce. The Grilled Chicken and Starfruit Cranberry Sauce recipes are both included. The Recipe comes from one of my favorite sites the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out! Enjoy and Make 2019 aHealthy One! https://www.cooksrecipes.com/index.html

Grilled Whole Chicken with Starfruit Cranberry Sauce

Recipe Ingredients:
8 cloves garlic, peeled
1 red onion, peeled and chopped
1 jalapeño pepper seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cup orange juice
1/4 cup vegetable oil
1 whole chicken, about 4 pounds
1 orange, quartered
1 white onion, peeled and quartered

Starfruit Cranberry Sauce:
1 1/4 cups orange juice
1 cup granulated sugar
2 ripe starfruit, diced
1 package cranberries (12 ounces), rinsed
1 tablespoon grated fresh ginger

Cooking Directions:
1 – In food processor or blender, place garlic cloves, red onion, jalapeño pepper, parsley, cilantro, salt, cumin, oregano, orange juice and vegetable oil. Purée thoroughly. Set marinade aside.
Rinse chicken and pat dry.
2 – Gently insert fingers under skin, loosening as much as possible without puncturing over breast, thighs and drumsticks. Place chicken in plastic oven roasting bag. Rub marinade into meat beneath the loosened skin and into body and neck cavities.
3 – Place quartered orange and quartered onion pieces inside body cavity. Pour any remaining marinade over chicken and close bag tightly. Refrigerate overnight. Remove chicken from marinade and pat dry.
4 – Grill chicken over charcoal (or gas – medium heat) medium-hot coals until skin is deep golden brown and meat is cooked through, about 1 hour and 40 minutes (or about 25 minutes per pound.) Internal temperature should reach 180°F (85°C) when done, measured in the deepest part of the thigh, not touching the bone. (Or, roast chicken in the oven for 90 minutes at 375°F / 190°C)
5 – While chicken cooks, prepare Starfruit Cranberry Sauce by combining orange juice and sugar in heavy saucepan. Bring to a boil over medium-high heat, stirring. Reduce heat to simmer; cook 5 minutes. Stir in starfruit, cranberries and ginger. Simmer, stirring, until berries pop, about 8 minutes. Set aside to cool. Serve chilled or at room temperature.

Makes 4 servings.
https://www.cooksrecipes.com/chicken/grilled_whole_chicken_with_starfruit_cranberry_sauce_recipe.html

Diabetic Dish of the Week – SALMON WITH PEANUT BUTTER SAUCE

September 24, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is – SALMON WITH PEANUT BUTTER SAUCE. One of my favorite cuts of Fish Salmon! To make this recipe you’ll need; Salmon Fillets, Olive Oil, Peanut Butter, Chili Garlic Sauce, Orange Juice, and Salt and Pepper. You can find this recipe along with all the other Diabetic Friendly Recipes at the Diabetic Gourmet Magazine website. You’ll find and endless supply of Delicious and Diabetic Friendly Recipes at the site. Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

SALMON WITH PEANUT BUTTER SAUCE

Recipe Yield: 4

Ingredients

1 pound salmon
1 teaspoon olive oil
freshly ground pepper, to taste
1/4 cup peanut butter
2 teaspoons chili garlic sauce
1/4 cup 100 percent orange juice

Directions

1 – Heat oven to 400F and line baking sheet with aluminum foil.
2 – Place salmon on baking sheet, drizzle with olive oil and season with pepper, to taste.
3 – Bake salmon 15-20 minutes until cooked through.
4 – In small sauce pot over medium-low heat, whisk together peanut butter, chili garlic sauce and orange juice, and cook until warm.
5 – To serve, pour peanut butter sauce over salmon.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 334
Fat: 23 grams
Saturated Fat: 5 grams
Fiber: 1 grams
Sodium: 173 milligrams
Cholesterol: 50 milligrams
Protein: 27 grams
Carbohydrates: 5 grams
Sugars: 3 grams
https://diabeticgourmet.com/diabetic-recipe/salmon-with-peanut-butter-sauce

Sunday’s Chicken Dinner Recipe – Cuban-Style Chicken

June 2, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is a recipe for Cuban-Style Chicken. You’ll be using Chicken Drumsticks that will be in a Seasoned Citrus Sauce. Chicken Dinner with a Cuban flair! You cam find this recipe at the CooksRecipes website which has a huge selection of recipes to please everyone! Check it out today. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cuban-Style Chicken
A flavorful and economical dish made with chicken drumsticks simmered in a perfectly seasoned citrus sauce.

Recipe Ingredients:
1 small onion, quartered
5 cloves garlic
3 MAGGI Cumin Flavor Seasoning Cubes
1 teaspoon dried oregano
3/4 cup orange juice
1/4 cup lemon juice
1/4 cup plus 2 tablespoons vegetable or olive oil – divided use
10 chicken drumsticks
Hot, cooked rice
Chopped fresh cilantro or parsley

Cooking Directions:
1 – Place onion, garlic, seasoning cubes, oregano, orange juice, lemon juice and 1/4 cup oil in blender; cover. Blend until smooth.
2 – Combine chicken and sauce in plastic bag; close bag and marinate in refrigerator for about 4 hours. Remove chicken from marinade; reserve marinade.
3 – Heat remaining 2 tablespoons oil in large skillet over medium heat. Cook chicken, turning frequently, for 5 minutes or until golden. Add reserved marinade. Cook, stirring frequently, until it reaches a boil. Reduce heat to low; cover. Cook for 25 minutes or until chicken is cooked through and sauce has thickened. Serve with rice; sprinkle with cilantro.

Makes 5 (2 drumstick) servings.

https://www.cooksrecipes.com/chicken/cuban-style_chicken_recipe.html

Cranberry Orange Relish

November 16, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I’m passing along a perfect side dish for you Thanksgiving Dinner, Cranberry Orange Relish. Made with Cranberries, Sugar, Fresh Orange Juice, Ginger Root, Orange Zest, and Fresh Mint Leaves. The recipe comes from the Jennie – O Turkey website. This is just one of many side dish recipes that you can find at the Jennie – O site. So Enjoy and and Make the SWITCH in 2018! https://www.jennieo.com/

Cranberry Orange Relish
This is a Gluten Free Recipe
Put an original spin on a Thanksgiving favorite with Cranberry Orange Relish! It adds a citrusy, minty touch to a classic cranberry recipe. This zesty relish will heighten the flavor of all your Thanksgiving dishes!

INGREDIENTS
1 (12-ounce) package fresh or frozen, thawed cranberries
½ cup sugar
¼ cup fresh orange juice
1 tablespoon minced gingerroot
2 teaspoons grated orange zest
¼ cup fresh mint leaves, coarsely chopped

DIRECTIONS
In medium saucepan combine cranberries, sugar, orange juice, gingerroot and orange zest. Bring mixture to a boil over medium heat; reduce heat to medium-low and simmer 8 to 10 minutes or until thickened. Let stand 5 minutes.
Stir in mint leaves. Cover and refrigerate until ready to use.
RECIPE NUTRITION INFORMATION
PER SERVING

Calories 100
Protein 1g
Carbohydrates 27g
Fiber 3g
Sugars 20g
Fat 0g
Cholesterol 0mg
Sodium 0mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1186-cranberry-orange-relish

Diabetes-Friendly Party Drink Recipes

August 8, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Diabetes-Friendly Party Drink Recipes. Healthy and Diabetes-Friendly Party Drink Recipes like; Citrus Cider, Sangria-Style Cooler, and Mock Margarita. Find these thirst quenching recipes and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Diabetes-Friendly Party Drink Recipes
Festive drinks are a necessity when hosting a party, and now you can quench your thirst without relying on high-calorie cocktails. Whether you’re looking for alcoholic mixed drinks or nonalcoholic mocktails, our collection of favorite healthy party drink recipes serve at least six people.

Citrus Cider
Break out the slow cooker to make this easy nonalcoholic party drink. Tart orange juice and lemon juice give the cider zest, while warm spices sweeten it without adding calories and carbs…………

Sangria-Style Cooler
This nonalcoholic sangria recipe features grape juice, ginger ale, and fresh fruit for a refreshing and low-calorie party drink that serves 10…………

Mock Margarita
In our nonalcoholic variation of the traditional Mexican party drink, we replaced tequila with unsweetened grapefruit juice and triple sec with orange juice. Enjoy this healthy mocktail for only 58 calories and 15 grams of carb……….

* Click the link below to get all the Diabetes-Friendly Party Drink Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/drink/diabetes-friendly-party-drink-recipes

Kitchen Hint of the Day!

May 13, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Orange you glad…………

Frozen, concentrated juice is almost always less expensive per glass than juice you buy in a bottle. Find a brand that says 100% juice and mix with a pitcher of water for savings on your grocery bill.

Jennie – O Turkey Recipe of the Week – Turkey Burger with Chipotle Cranberry Relish

May 19, 2017 at 5:33 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey Burger with Chipotle Cranberry Relish. You’ll be using JENNIE-O® Lean Turkey Burger Patties and topped with a Chipotle Cranberry Relish. Cranberry Sauce like you’ve never had; combine cranberry sauce, chipotle pepper and orange juice! It’s also topped with Arugula and served on a Ciabatta Roll. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Turkey Burger with Chipotle Cranberry Relish

Feed your adventurous side something tasty: Savory turkey burgers cooked to perfection and topped with a spicy citrus cranberry sauce and under 300 calories per serving!

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
⅔ cup whole berry cranberry sauce
1 tablespoon finely chopped chipotle pepper in adobo sauce
2 tablespoons orange juice
4 ciabatta rolls, split and toasted
1 cup baby arugula leaves
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer.
2) In small bowl, combine cranberry sauce, chipotle pepper and orange juice.
3) Place turkey patties on bottom halves of each roll. Top with cranberry mixture and arugula. Cover with roll tops.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories280
Protein25g
Carbohydrates21g
Fiber3g
Sugars4g
Fat10g
Cholesterol80mg
Sodium310mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/788-turkey-burger-with-chipotle-cranberry-relish

Diabetic Dish of the Week – Holiday Spiced Tea

December 20, 2016 at 6:07 AM | Posted in CooksRecipes | Leave a comment
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For this week’s Diabetic Dish of the Week its a Holiday Spiced Tea. Splenda replaces the Sugar in the recipe. The recipe is from one of my favorite recipe sites, CooksRecipes. You’ll find a fantastic selection of recipes of all cuisines and tastes at the Cooks site. Enjoy and eat healthy! http://www.cooksrecipes.com/index.html

 

 

Holiday Spiced Tea

Warm up your holidays with this nicely spiced orange tea or enjoy this spicy tea on ice during the summer months.

Recipe Ingredients:

12 cups water – divided useCooksrecipes 2
6 tea bags
4 cinnamon sticks
2 teaspoons whole cloves
1 1/4 cups Splenda® Granulated No Calorie Sweetener
1 (6-ounce) can frozen orange juice concentrate
1/4 cup fresh lemon juice
Garnish: lemon slices, orange slices, whole cloves and cinnamon sticks

Cooking Directions:

1 – Bring 8 cups water to a boil. Pour over tea bags into large heat resistant bowl; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in Splenda® Granulated Sweetener, orange juice, and lemon juice.
2 – Combine 4 cups water, cinnamon sticks and cloves in a small saucepan; bring to a boil, cover, and simmer 20 minutes. Pour mixture through a wire-mesh strainer into tea mixture, discarding spices.
3 – Pour into mugs and serve tea hot with lemon and orange slices, whole cloves and cinnamon sticks.
Makes 16 (6-ounce) servings.

 

 

Nutritional Information Per Serving (1/16 of recipe; 6-ounces): Calories 30 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 5mg | Carbohydrates 8g | Fiber 1g | Sugars 7g | Protein 0g.
http://www.cooksrecipes.com/diabetic/holiday_spiced_tea_recipe.html

One of Ameroca’s Favorites – Orange Juice

September 5, 2016 at 5:20 AM | Posted in One of America's Favorites | Leave a comment
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Orange juice is the liquid extract of the fruit of the orange tree, extracted by squeezing oranges.

A glass of pulp-free orange juice

A glass of pulp-free orange juice

Commercial orange juice with a long shelf life is made by drying and later re-hydrating the juice, or by concentrating the juice and later adding water to the concentrate. Prior to drying, the juice may also be pasteurized and oxygen removed from it, necessitating the later addition of a flavor pack, generally made from orange products. Orange juice is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. In American English, the beverage name may be abbreviated as “OJ”.

Due to the importance of oranges to the economy of the state of Florida, “the juice obtained from mature oranges of the species Citrus sinensis and hybrids thereof” was adopted as the official beverage of Florida in 1967. Orange juice (along with grapefruit juice) is offered to every visitor at each of the state’s five Florida Welcome Centers.

 

 

Nutritional value per 248 g (1 cup)

Nutritional value per 248 g (1 cup)

A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin C (>100% RDI). It has 20.8 g of sugars and has 112 Calories. It also supplies potassium, thiamin, and folate.

Citrus juices contain flavonoids (especially in the pulp) that may have health benefits. Orange juice is also a source of the antioxidant hesperidin. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.

 
Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat. After removal of most of the water, this concentrated juice, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Essences, Vitamin C, and oils extracted during the vacuum concentration process may be added back to restore flavor and nutrition.

When water is added to freshly thawed concentrated orange juice, it is said to be reconstituted.

The product was developed in 1948 at the University of Florida’s Citrus Research and Education Center. Since, it has emerged as a commodity product, and futures contracts have traded in New York since 1966. Options on FCOJ were introduced in 1985. From the late 1950s to the mid-1980s, the product had the greatest orange juice market share, but not-from-concentrate juices surpassed FCOJ in the 1980s.

 

Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as “not from concentrate”. Just as “from concentrate” processing, most “not from concentrate” processing reduces the natural flavor from the juice. The largest producers of “not from concentrate” use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year.

Removing the oxygen also strips out flavor-providing compounds, and so manufactures add a flavor pack in the final step, which Cooks Illustrated magazine describes as containing “highly engineered additives.” Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. According to the citrus industry, the Food and Drug Administration does not require the contents of flavor packs to be detailed on a product’s packaging.

One common component of flavor packs is ethyl butyrate, a natural aroma that people associate with freshness, and which is removed from juice during pasteurization and storage. Cooks Illustrated sent juice samples to independent laboratories, and found that while fresh-squeezed juice naturally contained about 1.19 milligrams of ethyl butyrate per liter, juice that had been commercially processed had levels as high as 8.53 milligrams per liter.

A small fraction of fresh orange juice is canned. Canned orange juice retains Vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.
Fresh-squeezed, unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Fresh squeezed orange juice has a typical shelf life of 12 days.

 

In the U.S., the major orange juice brand is Tropicana Products (owned by PepsiCo Inc.), which possesses nearly 65% of the market share. Tropicana also has a large presence in Latin America, Europe, and Central Asia. Competing products include Minute Maid (of The Coca-Cola Company) and Florida’s Natural (a Florida-based agricultural cooperative that differentiates itself from the competition by being locally owned and using only Florida grown oranges; Tropicana and Simply Orange use a mixture of domestic and foreign stock). In Australia, Daily Juice (owned by National Foods) is a major brand of partially fresh, partially preserved, orange juice.

In the United Kingdom, major orange juice brands include Del Monte and Princes.

 

 

A glass of blood orange juice

A glass of blood orange juice

Common orange juice is made from the sweet orange. Different cultivars (e.g., Valencia, Hamlin) have different properties, and a producer may mix cultivar juices to get a desired taste. Orange juice usually varies between shades of orange and yellow, although some ruby red or blood orange varieties are a reddish-orange or even pinkish. This is due to different pigmentation in ruby red oranges.

The blood orange is a mutant of the sweet orange. Blood orange juice is popular in Italy, but may be hard to find elsewhere. The Mandarin orange and varieties clementine and tangerine, are good for juice, and are often used for sparkling juice drinks.

Recently, many brands of organic orange juices have become available on the market.

 

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