Kitchen Hint of the Day!

February 8, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Not cooking the stew long enough……………

Chuck meat is your best bet for beef stew, but it’s also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. For really tender meat, cook the stew low and slow, for approximately two hours.

Kitchen Hint of the Day!

February 7, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Freeze meat in a marinade……………..

Save time and have them in a pinch – Stash meal-size portions in freezer bags with a simple marinade (we like grated ginger with some toasted sesame oil and soy sauce). Thaw in the fridge in the a.m. so dinner is ready to cook when you get home. For an easy meal, roast with vegetables on a baking sheet at 400°F.

Kitchen Hint of the Day!

February 6, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Say Cheese………………………

Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also contains omega-3 fatty acids and vitamin K-2.

Wild Idea Buffalo Recipe of the Week – ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER

February 5, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is a recipe for ENGLISH ROAST WITH ORANGE and ROSEMARY BUTTER. Oh I have a good one for the Delicious Wild Idea Buffalo English Roast, English Roast with Orange and Rosemary Butter! Made using the Wild Idea Buffalo English Roast, Olive Oil, Salt, Black Pepper, and Onion Powder. Then you’ll need Salted Butter, the Juice of 1 small Orange, and fresh Rosemary Leaves for the Orange and Rosemary Butter. You can find this recipe or purchase the Wild Idea Buffalo English Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

ENGLISH ROAST WITH ORANGE, ROSEMARY BUTTER
When I’m wanting a medium rare roast and when a cut needs a little tenderizing, my always go to method is Hot and High then Low and Slow. It’s a winner every time. This cut has a sinew seam that runs through it, but is very easy to eat around it after slicing.
Ingredients:

1 – 1.5 lb. English Roast
2 – tablespoons olive oil
1 – teaspoon of salt
2 – teaspoons of black pepper
2 – teaspoons of onion powder
OR
Seasonings of your choice. Avoid using real garlic, as it will burn with the high heat.

Preparation:

1 – Remove roast from packaging, then rinse and pat dry.
2 – In a heavy pot, add the olive oil and seasonings. Mix together.
3 – Place the roast in the pot and roll it around in the seasonings. Cover lightly with saran or a towel and allow the roast to rest for 1 to 2 hours at room temperature.
4 – Preheat oven to 500°.
5 – Place roast uncovered in hot oven for 7 minutes, then shut the oven off.
6 – Leave the roast in the oven for another 2 hours. Do NOT open the oven door.
7 – Remove the roast from the oven and turn the oven back on to 500°.
8 – Remove the roast from the pot and place on a cutting board and cut the roast into thin slices, keeping the slices tightly together. Transfer the slices onto a baking pan for reheating.
9 – Place the pot that the roast cooked in on the stove top over medium high heat and add either a little, broth, wine or water for an au jus. Season to taste.
10 – Place sliced roast back into hot oven and reheat for 5 to 7 minutes.
11 – Remove from oven and immediately transfer to a platter. Serve with hot au jus.

Orange, Rosemary Butter

Ingredients:
½ – stick salted butter
juice of one small orange
fresh rosemary leaves from one steam

Preparation:
1 – Heat all ingredients in the microwave and then blend in a blender to incorporate.

Transfer to a bowl. Serve at room temperature.
https://wildideabuffalo.com/blogs/recipes/english-roast

Kitchen Hint of the Day! WEDNESDAY

February 5, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Homemade Meatballs…………………………….

While you can make meatballs out of any ground meat, fattier meats like beef, lamb, and pork will yield more tender meatballs. If you use leaner meats like chicken or turkey, be careful not to overcook them or they can become tough. For great flavor, use a blend of different kinds of ground meats.

One of America’s Favorites – Peanut Butter

February 3, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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“Smooth” peanut butter in a jar

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.

Peanut butter is served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as peanut-flavored granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.

The two main types of peanut butter are crunchy (or chunky) and smooth (or creamy). In crunchy peanut butter, some coarsely-ground peanut fragments are included to give extra texture. The peanuts in smooth peanut butter are ground uniformly, creating a creamy texture.

In the US, food regulations require that any product labelled “peanut butter” must contain at least 90% peanuts; the remaining <10% usually consists of “…salt, a sweetener, and an emulsifier or hardened vegetable oil which prevents the peanut oil from separating”. In the US, no product labelled as “peanut butter” can contain “artificial sweeteners, chemical preservatives, natural or artificial coloring additives.” Some brands of peanut butter are sold without emulsifiers that bind the peanut oils with the peanut paste, and so require stirring after separation. Most major brands of peanut butter add white sugar, but there are others that use dried cane syrup, agave syrup, or coconut palm sugar.

Organic and artisanal peanut butters are available, but their markets are small.

A tractor being used to complete the first stage of the peanut harvesting process

Production process
Planting and harvesting
Due to weather conditions, peanuts are usually planted in spring. The peanut comes from a yellow flower which bends over and infiltrates the soil after blooming and wilting, and the peanut starts to grow in the soil. Peanuts are harvested from late August to October, while the weather is clear. This weather allows for dry soil so that when picked, the soil does not stick to the stems and pods. The peanuts are then removed from vines and transported to a peanut shelling machine for mechanical drying. After cropping, the peanuts are delivered to warehouses for cleaning, where they are stored unshelled in silos.

Shelling
Shelling must be conducted carefully lest the seeds be damaged during the removal of the shell. The moisture of the unshelled peanuts is controlled to avoid excessive frangibility of the shells and kernels, which in turn, reduces the amount of dust present in the plant. After, the peanuts are sent to a series of rollers set specifically for the batch of peanuts, where they are cracked. After cracking, the peanuts go through a screening process where they are inspected for contaminants.

Roasting
The dry roasting process employs either the batch or continuous method. In the batch method, peanuts are heated in large quantities in a revolving oven at about 800 °F (427 °C). Next, the peanuts in each batch are uniformly held and roasted in the oven at 320 °F (160 °C) for about 40 to 60 minutes. This method is good to use when the peanuts differ in moisture content. In the continuous method, a hot air roaster is employed. The peanuts pass through the roaster whilst being rocked to permit even roasting. A photometer indicates the completion of dry roasting. This method is favored by large manufacturers since it can lower the rate of spoilage and requires less labor.

Cooling
After dry roasting, peanuts are removed from the oven as quickly as possible and directly placed in a blower-cooler cylinder. There are suction fans in the metal cylinder that can pull a large volume of air through, so the peanuts can be cooled more efficiently. The peanuts will not be dried out because cooling can help retain some oil and moisture. The cooling process is completed when the temperature in the cylinder reaches 86 °F (30 °C).

Blanching
After the kernels have been cooled down, the peanuts will undergo either heat blanching or water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first appeared in 1949.

Heat blanching
Peanuts are heated by hot air at 280 °F (138 °C) for not more than 20 minutes in order to soften and split the skins. After that, the peanuts are exposed to continuous steam in a blanching machine. The skins are then removed using either bristles or soft rubber belts. After that, these skins are separated and blown into waste bags. Meanwhile, the hearts of peanuts are segregated through inspection.

Water blanching
After the kernels are arranged in troughs, the skin of the kernel is cracked on opposite sides by rolling it through sharp stationary blades. While the skins are removed, the kernels are brought through a one-minute hot water bath and placed on a swinging pad with canvas on top. The swinging action of the pad rubs off the skins. Afterward, the blanched kernels are dried for at least six hours by hot air at 120 °F (49 °C).

After blanching, the peanuts are screened and inspected to eliminate the burnt and rotten peanuts. A blower is also used to remove light peanuts and discolored peanuts are removed using a color sorting machine.

Grinding
After blanching the peanuts are sent to grinding to be manufactured into peanut butter. The peanuts are then sent through two sizes of grinders. The first grinder produces a medium grind, and the second produces a fine grind. At this point, salt, sugar and a vegetable oil stabilizer are added to the fine grind to produce the peanut butter. This adds flavor and allows the peanut butter to stay as a homogenous mixture. Chopped peanuts may also be added at this stage to produce “chunky” peanut butter.

Packaging

A jar of commercial “creamy” peanut butter

Before packaging, the peanut butter must first be cooled in order to be sealed in jars. The mixture is pumped into a heat exchanger in order to cool it to about 120 °F (49 °C). Once cool, the peanut butter is pumped into jars and vacuum sealed. This vacuum sealing rids the container of oxygen so that oxidation cannot occur, preserving the food. The jars are then labelled and set aside until crystallization occurs. The peanut butter is then packaged into cartons distributed to retailers, where they are stored at room temperature and sold to consumers.

A 2012 article stated that “China and India are the first and second largest producers, respectively”, of peanuts. The United States of America “…is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states)” and “more than half of the American peanut crop goes into making peanut butter.”

Nutritional profile
In a 100 gram amount, smooth peanut butter supplies 588 Calories and is composed of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (table).

Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6 (table, USDA National Nutrient Database). Also high in content are the dietary minerals manganese, magnesium, phosphorus, zinc, and copper (table). Peanut butter is a moderate source (10–19% DV) of thiamin, iron, and potassium (table).

Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid, 21% of total fat) and monounsaturated fats, mainly oleic acid as 47% of total fat, and polyunsaturated fat (28% of total fat), primarily as linoleic acid).

Peanut allergy
For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis. This potential effect has led to banning peanut butter, among other common foods, in some schools.

Symptoms
* Shortness of breath
* Wheezing
* Tightening of the throat
* Itching
* Skin reactions such as hives and swelling
* Digestive problems

Peanut butter cookies, a popular type of cookie made from peanut butter and other ingredients

As an ingredient
Peanut butter is included as an ingredient in many recipes: peanut butter and jelly sandwiches, peanut butter cookies, and candies where peanut is the main flavor, such as Reese’s Pieces, or various peanut butter and chocolate treats, such as Reese’s Peanut Butter Cups and the Crispy Crunch candy bar.

Peanut butter’s flavor combines well with other flavors, such as oatmeal, cheese, cured meats, savory sauces, and various types of breads and crackers. The creamy or crunchy, fatty, salty taste pairs very well with complementary soft and sweet ingredients like fruit preserves, bananas, apples, and honey. The taste can also be enhanced by similarly salty things like bacon (see peanut butter, banana and bacon sandwich), especially if the peanut butter has added sweetness.

One snack for children is called “Ants on a Log”, with a celery stick acting as the “log”. The groove in the celery stick is filled with peanut butter and raisins arranged in a row along the top are “ants”.

Plumpy’nut is a peanut butter-based food used to fight malnutrition in famine-stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for 2 years, and requires no cooking or preparation.

As animal food
Peanut butter inside a hollow chew toy is a method to occupy a dog with a favored treat. A common outdoor bird feeder is a coating of peanut butter on a pine cone with an overlying layer of birdseed.

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Tenderloin with Collard Greens

February 2, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed pork tenderloin with collard greens. A Stuffed Pork Roast with Collard Greens, hurry up Dinner! To make this Recipe you’ll need a 1 pound Lean Pork Tenderloin, Dried Apricot halves, Black Pepper, Onion Powder, Oregano, Collard Greens, Extra Virgin Olive Oil, Onion, Garlic, and Salt. This one should be one Delicious Meal! 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/

Stuffed pork tenderloin with collard greens

Ingredients
Preparation time: 15 minutes
Cooking time: 50 minutes

1 pound lean pork tenderloin
12 dried apricot halves (about 1/2 cup)
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon oregano
1 pound collard greens, stemmed, washed, and drained, but not dry
1 tablespoon extra-virgin olive oil
3/4 cup diced onion
1 clove garlic, minced
2 dashes salt

Directions
Yield:
4 servings

Serving size:
3 ounces of meat and 1 cup of greens

1 – Heat oven to 400°F. Line a baking pan with nonstick aluminum foil (or use regular aluminum foil sprayed with nonfat cooking spray). Place tenderloin on a cutting board, and use a slightly oiled (olive oil) sharpening steel or boning knife to make a hole in the center of the tenderloin all the way through. Stuff dried apricots into the cavity, working from one end at a time and making sure to stuff them all the way into the middle. Place tenderloin in pan and sprinkle with black pepper, onion powder, and oregano. Cook for 45 minutes, or until a meat thermometer reads at least 160°F. If you prefer your pork well done, cook until thermometer reads 170°F. Remove and let rest 5 minutes before slicing.

2 – While meat is resting, roll a collard leaf into a tight roll. Using a sharp slicing knife, slice into thin strips. Repeat until all of the greens resemble green ribbons. Heat oil in a large skillet over medium-high heat and add onion and garlic. Cook until onions are almost transparent. Add greens (which should still be damp) and sauté, moving rapidly until greens have relaxed and deepened in color, 2–3 minutes. If mixture starts to stick to the pan, add 1 tablespoon water. Remove greens from heat. To serve, place approximately 1 cup of greens on a dinner plate. Cut tenderloin into 1 1/2-inch slices. Place meat slices on top of greens.

Nutrition Information:
Calories: 297 calories, Carbohydrates: 19 g, Protein: 35 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 90 mg, Sodium: 89 mg, Fiber: 6 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-pork-tenderloin-with-collard-greens/

 

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Healthy Recipes for Dutch Oven

February 2, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Recipes for Dutch Oven. Easy to prepare, Delicious and Healthy Recipes for Dutch Oven with recipes including Spiced Pork Stew, Beefy Italian Vegetable Soup, and Chicken Chili Verde. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Recipes for Dutch Oven
Find healthy, delicious recipes for dutch oven. Healthier recipes, from the food and nutrition experts at EatingWell.

Spiced Pork Stew
The ingredient list may look long, but this low-fat pork stew goes together easily. And for added convenience and easy cleanup, we’ve included instructions for making it in your slow cooker…………..

Beefy Italian Vegetable Soup
This one-pot, easy-to-make soup is so full of beef and vegetables that it could almost be called a stew. Beans, mushrooms, kale, chunks of tomatoes and beef sirloin will fight for space on each spoonful……………………..

Chicken Chili Verde
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don’t shy away from the poblano peppers. They offer a mild heat but deliver a depth of flavor you can’t find in regular green bell peppers……………..

* Click the link below to get all the Healthy Recipes for Dutch Oven
http://www.eatingwell.com/recipes/18263/cooking-methods-styles/dutch-oven/

Kitchen Hint of the Day!

February 2, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Chill out……………….

Dutch Oven uses. An enameled Dutch oven doesn’t just keep hot food warm. Due to the cookware’s best attribute—keeping an even temperature—it can also be used as a serving vessel to keep chilled food cold, according to America’s Test Kitchen. Simply fill your Dutch oven with ice water and let it sit for five minutes. Pour out the water, dry the pot and add the food, such as potato salad or fruit salad. Put that Dutch Oven to use!

Healthy Shellfish Recipes

February 1, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Shellfish Recipes. Delicious and Healthy Shellfish Recipes with recipes including Honey Walnut Shrimp, Lobster Bisque, and Crab-Stuffed Mushrooms. Some fantastic Seafood Recipes! Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Shellfish Recipes
Find healthy, delicious shellfish recipes including crab, shrimp and lobster. Healthier recipes, from the food and nutrition experts at EatingWell.

Honey Walnut Shrimp
We gave a healthy spin to this popular takeout favorite. Walnuts are given a brown sugar coating that pairs nicely with sweet and savory shrimp. Serve the shrimp with rice and steamed veggies to make it a full, healthy meal. This ultra-quick dinner recipe is sure to become a new weeknight favorite…………………………………..

Lobster Bisque
The secret to this richly flavored lobster bisque recipe lies in the shells from the lobster tail that get pureed into the soup itself. This is one appetizer soup that will really wow your guests! Be sure to strain the soup through a fine-mesh sieve twice to get the traditional smooth, creamy texture……………………………….

Crab-Stuffed Mushrooms
This crab-stuffed mushroom recipe is perfect for Christmas, New Year’s Eve and other holiday parties or any other time you need a quick and easy appetizer. The filling is light and fresh thanks to hearts of palm, a tender vegetable with a mild flavor (similar to artichokes) that doesn’t mask the rich, sweet flavor of fresh crabmeat………………………………

* Click the link below to get all the Healthy Shellfish Recipes
http://www.eatingwell.com/recipes/22780/ingredients/fish-seafood/shellfish/

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