Fruited Granola

January 27, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a Delicious and Diabetic Friendly Snack to pass along, Fruited Granola. Some of the Ingredients you’ll be needing are Quick Oats, Almonds, Honey, Spices, Dried Blueberries, Dried Cranberries, Banana Chips and more! Snack on! 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 2021! https://www.diabetesselfmanagement.com/

Fruited Granola
Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!

Ingredients
3 cups quick oats
1 cup sliced almonds
1 cup honey
1/2 cup wheat germ or honey wheat germ
3 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
3 cups whole grain cereal flakes
1/2 cup dried blueberries or golden raisins
1/2 cup dried cranberries or cherries
1/2 cup dried banana chips or chopped pitted dates

Directions
Yield: about 20 servings
Serving size: 1/2 cup

1 – Preheat oven to 325°F.

2 – Spread oats and almonds in single layer in 13 x 9-inch baking pan. Bake 15 minutes or until lightly toasted, stirring frequently.

3 – Combine honey, wheat germ, butter, and cinnamon in large bowl until well blended. Add oats and almonds; toss to coat completely. Spread mixture in single layer in baking pan. Bake 20 minutes or until golden brown. Cool completely in pan on wire rack. Break mixture into chunks.

4 – Combine oat chunks, cereal, blueberries, cranberries, and banana chips in large bowl. Store in airtight container at room temperature up to 2 weeks.

Tip: Prepare this granola on the weekend and you’ll have a scrumptious snack or breakfast treat on hand for the rest of the week!

Nutrition Information:
Calories: 210 calories, Carbohydrates: 36 g, Protein: 5 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Sodium: 58 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/breakfast/fruited-granola/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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One of America’s Favorites – Mixed Nuts

December 14, 2020 at 6:02 AM | Posted in Uncategorized | 2 Comments
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A typical assortment of mixed nuts

Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans are common constituents of mixed nuts. Mixed nuts may be salted, roasted, cooked, or blanched.

In addition to being eaten directly, mixed nuts can be used in cooking, such as for Tunisian farka, tarts, and toffee. Trail mix consists of nuts mixed with raisins and other dry ingredients.

 

 

In Japan, mixed nuts are the second most popular table nuts, behind sweet chestnuts; in the United States, they are second only to peanuts. Mixed nuts have also gained in popularity in the Argentinian market, which imported some $1.9 million in 1997, nearly half from the U.S. During the year 2002, U.S. companies sold $783 million of mixed nuts incorporating four or more varieties, mostly in canned form, representing hundreds of millions of pounds.

The individual nuts that make up mixed nuts are harvested from all over the world. As a Dallas Fed publication supporting free trade puts it,

Mixed nuts from a can

“In the average can of mixed nuts, you might find almonds from Italy, walnuts from China, Brazil nuts from Bolivia, cashews from India, pistachios from Turkey, hazelnuts from Canada—a true international assortment.”

This reality provides an incentive for nut salters to favor free trade for nuts, as opposed to nut farmers, who would generally support trade barriers. In fact, one historical argument for United States salters is that importing nuts can encourage domestic production, since mixed nuts provide a “wagon” on which everyone’s sales ride. For example, cashews are not produced in North America, and it is necessary to import them because mixed nuts are essential to the sale of pecans, which are grown exclusively in North America.

 

Because they are relatively inexpensive, peanuts are typically a major ingredient in mixed nuts, although they are viewed as less fancy than other nuts; often “deluxe mixed nuts” are advertised as containing no peanuts. Alrifai, a brand in the Middle East, Identifies the expensive nuts as kernels. In 2006, a batch of “deluxe” mixed nuts was recalled because peanuts had crept into the mix. The move was not to save face: peanuts are the ingredient of mixed nuts most commonly associated with life-threatening food allergies.

Less than 50% peanuts

Less dramatically, some mixed nuts advertise themselves to contain “less than 50% peanuts”. For a 60 Minutes segment that originally aired in 1997, Andy Rooney tested such a 12-ounce (340 g) can of Planters brand nuts, pleading boredom on a Saturday. He determined that “there was a tiny fraction less than six ounces of peanuts . . . amazing precision for a nut factory.” Later, in 2004, a cockeyed.com How much is inside? episode estimated that the peanut weight percentage in two such 11.5 oz cans was, in fact, a little over 50%.

Besides peanuts, cashews are usually the next least expensive nut, and in deluxe mixes they tend to be the most common ingredient. Hazelnuts and Brazil nuts are also “relatively cheap”, while pecans are the most expensive ingredient.

 

There are two different ways the nuts can be processed. The first is dry roasting, where heat is applied indirectly to the products. It is important that the nuts or seeds are stirred constantly to avoid over- and under-cooking. This method requires no additional ingredients. The second is oil frying, where the nuts go into preheated oil for a certain amount of time. There are various oil roasting methods from continuous, batch and curtain fryers. The ultimate impact on the nuts can vary; both methods are recommended by studies.

 

Percent composition by weight is a serious matter in the U.S., where mixed nuts have been regulated by the Food and Drug Administration since 1977. Up to that point, the phrase “mixed nuts” had been legally meaningless. A 1964 Consumer Reports investigation of 124 cans of mixed nuts, representing 31 brands bought in 17 American cities, determined that most mixed nuts of the time were mostly peanuts, often 75%; peanutless brands were usually dominated by cashews. Many cans bore misleading labels or were underfilled. Consumer Reports concluded, “What’s needed of course is a Federal standard of identity…”, detailing a list that of requirements that, with the exception of their desire to limit broken nuts, anticipated the 1977 rules.

On March 15, 1977, the FDA promulgated a new standard of identity for mixed nuts in 42 FR 14475. The present standard, as modified by 58 FR 2885, Jan. 6, 1993, requires that mixed nuts must contain at least four different varieties of tree nuts or peanuts. (Products with three or fewer varieties are now commonly labelled as simply “mixes”.) The container volume must be at least 85% filled, and the label must state whether any peanuts are unblanched or of the Spanish variety.

The most detailed section deals with weight percentages:

Brazil nuts ride on top of peanuts

“Each such kind of nut ingredient when used shall be present in a quantity not less than 2 percent and not more than 80 percent by weight of the finished food.”
Furthermore, if a variety X exceeds 50%, the label must conspicuously state “contains up to 60% X”, and so on in 10% increments up to 80%. (The first example given by the FDA is “contains up to 60% pecans”.) When testing mixed nuts for compliance, the FDA samples at least 24 pounds to reduce sampling error.

Modifying words like “fancy” or “choice” have not historically carried any legal meaning in the United States, and they remain absent from the current regulations. In a 1915 federal case against “fancy mixed nuts” that were argued by competitors to be an inferior grade, U. S. v. 25 Bags of Nuts, N. J. No. 4329 (1915), the court declined to accept a trade standard. The ruling said

“It seems to me that until the Department establishes a set standard of quality… it would be altogether unsafe… to make them amenable to such a vague and indefinite standard as I understand the Government seeks to establish by the testimony of men engaged in the business of handling nuts.”
Nutritional Benefits
A Harvard University Professor of Nutrition and Epidemiology, Dr. Frank Hu, reports that recent studies found daily nut-eaters were less likely to die of cancer, heart disease and respiratory disease.

Kitchen Hint of the Day!

December 14, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Keep those Cookies fresh……………

How do you keep cookies fresh for Christmas – Store them flat in a ziptop freezer bag, with layers of parchment paper between them. That will make it easy to separate them for serving, with minimal breakage. It also makes for more organized storing in the freezer. Cookies should thaw at room temperature outside of the bag for 10-15 minutes.

Herbed Potato Chips SATURDAY

December 12, 2020 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management | Leave a comment
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I have another Appetizer to pass along, Herbed Potato Chips. To make the Chips you’ll need Herbs, Garlic Salt, Black Pepper, Red Potatoes, Olive Oil, and Fat Free Sour Cream. The Chips are 106 calories and 15 carbs per serving. The recipe is also 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/

Herbed Potato Chips
What’s a game-day party without munchies? These chips are totally customizable — just choose your ideal combination of the suggested seasonings. These crunchy little treats will disappear quickly, so be sure to bake a bunch.

Ingredients
2 tablespoons minced fresh dill, thyme, or rosemary leaves or 2 teaspoons dried dill weed, thyme, or rosemary
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
2 unpeeled medium red potatoes (about 1/2 pound)
1 tablespoon olive oil
1 1/4 cups fat-free sour cream

Directions
Yield: 6 servings
Serving size: 10 chips with about 3 tablespoons sour cream

1 – Preheat oven to 450°F. Spray baking sheets with nonstick cooking spray. Combine dill, garlic salt, and pepper in small bowl; set aside.

2 – Cut potatoes crosswise into very thin slices, about 1/16 inch thick. Pat dry with paper towels. Arrange potato slices in single layer on prepared baking sheets; spray potatoes with cooking spray.

3 – Bake 10 minutes; turn slices over. Brush with oil; sprinkle evenly with seasoning mixture.

4 – Bake 5 to 10 minutes or until golden brown. Cool on baking sheets. Serve with sour cream.

Nutrition Information:
Calories: 106 calories, Carbohydrates: 16 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 8 mg, Sodium: 84 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snack/herbed-potato-chips/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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One of America’s Favorites – Pimento Cheese

November 16, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Pimento cheese on crackers

In the cuisine of the Southern United States, pimento cheese is a spread or relish made with cheese, mayonnaise and pimentos. Elsewhere, different ingredients may be used. It is served on bread, crackers and vegetables, or in sandwiches.

Pimento cheese has been referred to as the “pâté of the south”, “Carolina caviar” and “the caviar of the South.”

The basic recipe has few ingredients: sharp cheddar cheese or processed cheese (such as Velveeta or American cheese), mayonnaise or salad dressing, and pimentos, blended to either a smooth or chunky paste. Regional ingredients include horseradish, cream cheese, salt and pepper, Louisiana-style hot sauce, Worcestershire sauce, cayenne pepper, paprika, jalapeños, onions, garlic, and dill pickles.

Close-up view of a commercial pimento cheese

Pimento cheese can be served as a spread on crackers or celery, scooped onto corn chips or tortilla chips, mixed in with mashed yolks for deviled eggs, added to grits, or slathered over hamburgers or hotdogs.

A pimento cheese sandwich can be a quick and inexpensive lunch, or it can be served as a cocktail finger food (with crusts trimmed, garnished with watercress, and cut into triangles) or rolled up and cut into pinwheels. It is also a common snack in the Philippines, where it is referred to as cheese pimiento.

Pimento cheese sandwiches are a popular item at the Masters Tournament. Minor controversy ensued in 2013 when the Augusta National Golf Club switched food suppliers for the Masters and the new supplier was unable to duplicate the recipe used by the previous supplier, resulting in a sandwich with a markedly different taste.

 

 

One of America’s Favorites – Caramel Apple

October 12, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Caramel Apple

Caramel apples or toffee apples are whole apples covered in a layer of caramel. They are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. When these additional ingredients, such as nut toppings, are added, the caramel apple can be called a taffy apple.

Bags of caramels are commonly sold during the fall months in America for making caramel apples.
For high-volume production of caramel apples, a sheet of caramel can be wrapped around the apple, followed by heating the apple to melt the caramel evenly onto it. This creates a harder caramel that is easier to transport but more difficult to eat. Caramel apple production at home usually involves melting pre-purchased caramel candies for dipping or making a homemade caramel from ingredients like corn syrup, brown sugar, butter, and vanilla. Homemade caramel generally results in a softer, creamier coating.

In recent years, it has become increasingly popular to decorate caramel apples for holidays like Halloween. Methods used to do this include applying sugar or salt to softened caramel, dipping cooled, hardened apples in white or milk chocolate, or painting designs onto finished caramel apples with white chocolate colored with food coloring.

Classically, the preferred apples for use in caramel apples are tart, crisp apples such as Granny Smith or Fuji apples. Softer, grainy-textured apples can also be used, but are not preferred.

In addition to caramel apples, manufacturers and consumers have started to coat apples in chocolate syrup, peanut butter, etc. and adding toppings such as crushed peanuts, pretzels, mini M&Ms, Reese’s Pieces, coconut flakes, and mini chocolate chips. Candy apple shops and candy apple bars have started to pop up in bigger cities, at weddings and parties to allow people to enjoy the apple with the dipping sauces and toppings they prefer.

 

Appetizer of the Week – Party Pizza Bites

August 1, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is Party Pizza Bites. This week’s recipe is perfect for any party or tailgate! To make this recipe you’ll be needing Ground Round, Pizza Sauce, Canned Biscuits, Shredded Mozzarella Cheese, Green Pepper, and Red Pepper. Then get ready to enjoy! These are 138 calories and 11 net carbs per serving! 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/

Party Pizza Bites
In the mood for pizza but don’t want all the fat, carbohydrate and sodium of a store-bought slice? You can’t go wrong with these tasty homemade morsels — with only 12 grams of carbohydrate per serving, they’re a healthful way to satisfy your craving.

Ingredients
Preparation time: 20 minutes
Baking time: 20–25 minutes

Cooking spray
1 pound ground round
1 cup pizza sauce
1 can (12 ounces) biscuits plus 1 can (4.5 ounces) biscuits (15 biscuits total)
4 ounces finely shredded light mozzarella cheese
1/4 cup finely diced green pepper
1/4 cup finely diced red pepper

Directions
Yield: 15 pizza bites
Serving size: 1 pizza bite

1 – Preheat oven to 375°F. Coat muffin tins with cooking spray and set aside. (Do not use paper or foil liners.) Brown and drain ground round. Stir in pizza sauce. Set aside. Place one biscuit in each of 15 cups in the tins. Press the dough across the bottom and up the sides of each cup to form a dough cup. Fill the dough cups with meat sauce. Sprinkle with cheese, then top with diced green and red pepper.

2 – Bake for 20-25 minutes, or until biscuit edges are golden and cheese is melted. Using a spoon, loosen edges and remove from muffin tins promptly.

Nutrition Information:
Calories: 138 calories, Carbohydrates: 12 g, Protein: 9 g, Fat: 6 g, Saturated Fat: 2 g, Sodium: 258 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/party-pizza-bites/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Seafood Appetizer Recipes

August 1, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Seafood Appetizer Recipes. Here’s some Delicious and Healthy Seafood Appetizer Recipes. You”ll find recipes like Lobster Roll Dip, Crab-Stuffed Mushrooms, and Baked Stuffed Shrimp. 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/

Seafood Appetizer Recipes
Find healthy, delicious seafood appetizer recipes, from the food and nutrition experts at EatingWell.

Lobster Roll Dip
This quick and easy summer appetizer turns all the simple flavors of a lobster roll into a warm and bubbling dip that’s perfect for slathering on slices of baguette or fresh veggies……………………….

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………………………………..

Baked Stuffed Shrimp
Stuffed shrimp make a quick and easy appetizer perfect for holiday parties. The trick to great stuffed shrimp? Make sure your shrimp are large enough to hold the filling. We recommend jumbo shrimp, which easily encase the savory filling of scallions, breadcrumbs and bacon with just a hint of spice from cayenne pepper…………………………………..

* Click the link below to get all the Seafood Appetizer Recipes
http://www.eatingwell.com/recipes/18183/appetizer/seafood/

July 21, 2020 – NATIONAL JUNK FOOD DAY

July 21, 2020 at 1:44 PM | Posted in Food | Leave a comment
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HAPPY NATIONAL JUNK FOOD DAY

NATIONAL JUNK FOOD DAY
July 21st dedicates a giant menu of items to National Junk Food Day. Each year, the day permits us to chow down on the foods we usually don’t include in our daily diet. Junk foods, by definition, typically contain high fats, sugars, salt, and calories and very little nutritional value.

With the advent of packaged foods during the late 1800s, junk food made its way into American life. Still, home-cooked meals remained the standard for several more decades. Eventually, after World War II, the artery-clogging industry took off. Since the population ate out more, traveled more, the industry was primed to produce products at an increased rate.

From the frozen food aisle to fast food chains, a myriad of choices for consumers flooded the market. Potato chips, baked goods and so much more filled supermarket shelves, prepackaged and ready to go……………………………….
https://nationaldaycalendar.com/july-21-2020-national-junk-food-day-national-be-someone-day/

Kitchen Hint of the Day! SATURDAY

April 25, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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An Olive a day……………………….

Olives are very high in vitamin E and other powerful antioxidants. Studies show that they are good for the heart and may protect against osteoporosis and cancer. The healthy fats in olives are extracted to produce olive oil, one of the key components of the incredibly healthy Mediterranean diet.

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