Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

October 28, 2020 at 7:09 PM | Posted in Omaha Steaks | Leave a comment
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Today’s Menu: Pot Roast Sandwich w/ Red Potatoes and Sliced Carrots

 

 

 

To start the day I toasted a Thomas Light English Muffin that I topped with I Can’t Believe It’s Not Butter. Also had my morning cup of Bigelow Decaf Green Tea. Same gloomy weather outside again. High of 53, cloudy, gray, and light rain. A very nice lady that leaves here in our community saves the frozen meals that she does not use from Meals on Wheels and the Free Store and every week or two I’ll go up and she gives them to me. Then I go around to 4 or 5 neighbors and pass them out to the ones that need it. She feels good like I do to help others. That’s what it is all about! So for Dinner tonight I heated up the Leftover Pot Roast, Potatoes, and Carrots. I made a Pot Roast Sandwich with a side of Vegetables. I used Healthy Life Wheat Buns for the Sandwich. I’ll be purchasing more of the Omaha Steaks Pot Roast. I’ve left the original post from last night for the description and preparation. Take Care and Stay Safe!

 

I purchased the Pot roast from Omaha Steaks and had it in the freezer. So I sat it in the fridge and let it thaw overnight. It’s fully cooked so you are just warming it up. To prepare it I preheat the oven to 400 degrees F. Remove the roast and juice from package and placed in covered pan. Bake for 40-50 minutes. Wow, what a beautiful looking Roast!

 

It sliced up so tender with plenty of juices and seasoned perfectly! And the taste is spot on, just an excellent Roast, thank you Omaha Steaks!

 

To go with the Roast chopped up some Carrots that I had purchased from Meijer. I first washed the Carrots off in cold water. I then grabbed a large size sauce pan and filled it with water. Added Salt to the water and heated it on high. When the water came to a boil I added the sliced Carrots. I cooked them until fork tender. Drained the water and put the cooked Carrots in a bowl. Seasoned with a bit more Salt and they were ready.

 

I also prepared some Red Potatoes. I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a Cast Iron Skillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil. I added the Red Potatoes and fried them for about 7 minutes and then put them in the oven, that was already at 400 degrees, and roasted them for about another 20 minutes until they were fork tender. Excellent way to prepare Red Potatoes! For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

 

Omaha Steaks -Fully Cooked Pot Roast
It starts with our expert butchers trimming a thick and meaty beef roast to a perfect two pounds. Then we naturally age the roast for at least 21 days to bring out its full beefy flavor and tenderness. After that, we seal in the juices and deliver it to your door. Now it’s your turn – and it doesn’t take much. With its heat-and-serve convenience, you’ll have the comfiest of comfort foods on the table in no time at all.

* Fully cooked beef roast, no slow cooker needed!
* Homemade taste with little time and effort
* Flash-frozen to seal in freshness and flavor
* Freezer-to-oven-to-table convenience
* Easily serves four

Preparation
FROM THAWED: Thaw in refrigerator.
Oven: Preheat oven to 400 degrees F. Remove thawed roast and juice from package and place in covered pan. Bake for 40-50 minutes.
FROM FROZEN:
Microwave: Place frozen roast and packaging upside down in microwave safe dish. Microwave on DEFROST for 30 minutes, turning over half way through cooking. Cut 2 small slits in packaging, microwave on high for 15-17 minutes. Remove from packaging. Slice and serve with au jus.
https://www.omahasteaks.com/product/Fully-Cooked-Pot-Roast-1-2-lbs-01163?ITMSUF=XFE

Jennie – O Turkey Recipe of the Week – Smoked Thai Turkey Sandwiches

April 27, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Smoked Thai Turkey Sandwiches. Made using JENNIE-O® All Natural* Turkey Breast along with Sugar, Spice, Carrots, Fish Sauce, and more! Try a Sandwich with a Thai taste. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Smoked Thai Turkey Sandwiches
Break out of your sandwich shell with this appe-Thai-zing creation! It’s got sugar, spice and everything nice. Like pickled carrots and pulled turkey in a zesty fish sauce? You’ll never be bored with bread again.

INGREDIENTS
2 tablespoons brown sugar
2 tablespoons ground paprika
4 tablespoons white sugar, divided
1 tablespoon garlic salt
2 teaspoons fresh ground black pepper
1 teaspoon ground cayenne pepper
1 package JENNIE-O® All Natural* Turkey Breast
3¼ cups warm water, divided
½ cup matchstick carrots
3 tablespoons rice vinegar
3 tablespoons chopped fresh cilantro
2 teaspoons salt, if desired
¼ cup honey
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon Thai fish sauce (add while mixing, do not heat)
8 hamburger rolls

DIRECTIONS
1) Mix together rub seasonings: brown sugar, paprkia, 2 tablespoons white sugar, garlic salt, black pepper and cayenne pepper; cover turkey breast completely. Preheat grill to medium-high heat. Place turkey on hot grill and cook until internal temperature reaches well-done, 165°F as measured by a meat thermometer.
2) While turkey is cooking, prepare the pickled carrots by mixing: water, carrots, rice vinegar 2 tablespoons sugar, cilantro and salt, if desired in small bowl. Cover and let sit until ready to use.
3) When turkey is done cooking, remove from grill and set aside to cool about 10 minutes; shred and mix in chopped cilantro.
4) Mix sauce ingredients: honey, soysauce and lime juice in a small sauce pan over medium-high heat.
5) Once it comes to a boil, reduce to a simmer. Allow to gently bubble for 2 minutes, then shut off and pour over the pulled turkey. Mix. Add fish sauce and mix again.
6) Place some of the pickled matchstick carrots on the bottom half of each bun. Top with a generous helping of the Thai pulled turkey and cover with the top of the bun.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 280
Protein 30g
Carbohydrates 41g
Fiber 3g
Sugars 21g
Fat 11g
Cholesterol 80mg
Sodium 980mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1142-smoked-thai-turkey-sandwiches

Kitchen Hint of the Day!

August 20, 2013 at 7:28 AM | Posted in Kitchen Hints, spices and herbs | Leave a comment
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If you’re using McCormick brand spices, and you’re not sure if they’re past their prime, just go to McCormick.com/Spices101.aspx. There you can type in the code on the bottom of the container and find out if the spice is still good. And don’t forget to transfer your spices to smaller, airtight containers as you use them. Air makes them stale!

Kitchen Hint of the Day!

August 19, 2013 at 7:16 AM | Posted in Kitchen Hints | Leave a comment
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Make dried herbs and spices last longer by putting half of the amount into a sealed, airtight container when you purchase them. Label the container and keep it in your freezer. When the spice on-hand loses its aroma, replace it with your stash in the freezer, and you’ll never have to be irritated about throwing away that unusable mustard seed or marjoram again.

 

Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears

June 17, 2013 at 5:08 PM | Posted in beans, bison, cheese, chili, Crock Pot, spices and herbs, Wild Idea Buffalo | 3 Comments
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread EarsCrock Pot 3 Bean Buffalo Chili 003

 
Very humid out today, almost like August days out there. Been planning My Parent’s Anniversary for later this week, taking them and a few relatives out to dinner. Believe it I’m going out to eat, at a restaurant! Been a while.I believe we’re going to a local Steak House, more on that Wednesday. For dinner tonight I prepared Crock Pot 3 Bean Buffalo Chili w/ Cornbread Ears.

 
Oh the aroma of the Chili and Spices that this creates when I make it, Incredible! I cook it on low for about 6 hours, I love it! I used 2 lbs. of the finest Ground Buffalo that I’ve ever found, from where else Wild Idea Buffalo. To make this I’ll be needing: 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Can (15 oz.) Chili Beans, 1 Can (15 oz.) Kidney Beans, rinsed, 1 Can (15 oz.) Great Northern Beans, rinsed, 3/4 Cup of Water, 1 Packet McCormick Chili Mix, 1 White Onion (medium), Chopped or Minced, 1 Jalapeno Pepper, Unseeded and Chopped, 3 Cloves Minced Garlic, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 1 Tbs. Ground Roasted Cumin, 2 Tsps Ground Cinnamon, 1 Tbs of Cilantro Leaves, and 5 Dashes of Frank’s Hot Sauce or to taste. With all this now you know why the aroma is so good! To prepare it it’s very easy, start by browning the Ground Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Then add all remaining spices and ingredients except 1 can of the tomato paste. Then just add it to the Slow Cooker and add in the remaining 1 can of tomato paste. Cover with lid. Cook on HIGH 3 to 4 hours or on LOW 5 to 6 hours. I always cook it on Low not unless I’m pressed for time, it turns out good either setting.

 
This batch came out sooo good! To my bowl I did add a couple of shakes of Frank’s Red Hot Sauce. Topped with a bit of fresh grated

Cornbread Ears

Cornbread Ears

Dutch Gouda Cheese and a small side of Oyster Crackers. As always there are plenty of leftovers so I can put some in the freezer for another time! I also prepared some Cornbread Ears, using Martha White Corn Meal. It’s just normal Cornbread but baked in a cast iron mold that looks like ears of corn, thus Cornbread Ears. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.

 

 

 

Crock Pot 3 Bean Buffalo Chili

Ground Buffalo

Ground Buffalo

Ingredients
2 lb. Ground Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (15 oz.) Chili Beans
1 Can (15 oz.) Kidney Beans, rinsed
1 Can (15 oz.) Great Northern Beans, rinsed
1/2 Cup of Water
1 Packet McCormick Chili Mix
1 White Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
3 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
1 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
Shredded Cheese, I used Grated Dutch Gouda (Topping)
Oyster Crackers

 
Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and the cheese and crackers.
*ADD to slow cooker and add in the remaining 1 can of tomato paste.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

 

 

 

 

Wild Idea BuffaloWild Idea
Ground Round, 99% Lean
We use the Top Round and the Sirloin Tip cuts and remove all visible fat, for this super lean meat. It is rich and dark in taste and color. Substitute for any of your favorite ground dishes.

 

 

http://wildideabuffalo.com/

Kitchen Hint of the Day!

June 9, 2013 at 11:45 AM | Posted in Kitchen Hints | Leave a comment
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Applying a rub is a common method of seasoning the surface of meats and poultry. A dry rub is simply a blend of various herbs and spices that doesn’t penetrate the meat. The rub provides a tasty coating, which usually forms a brown crust of concentrated flavor. Rub on the seasoning before you begin to grill the meat, and let it sit for a while for the coating to take hold.

Kitchen Hint of the Day!

February 8, 2013 at 12:38 PM | Posted in seafood | Leave a comment
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Mussel Tips!
* When purchasing, make sure they’re alive by tapping their shells, which will snap closed. Any mussels that don’t close are probably Musselsdead and shouldn’t be eaten.
* Live mussels will keep in the refrigerator for two to three days if placed on a tray and covered with a damp towel. Spread them out; never pile the mussels on top of one another.
* Clean them with a brush under cold running water, and discard any than have a non-clear liquid coming out of them. If they have a visable”beard”, brush it off just before cooking, as removing it will kill the mussel.
* To cook them all you have to do is boil them in a pot. Mussels are ready when their shells open, and any mussels that aren’t open should be discarded. Serve over pasta or with French Fries, and enjoy!

Rotissairie Chicken w/ Potato Gnocchi in Sockarooni Sauce & Mushrooms, and…

October 18, 2012 at 5:30 PM | Posted in chicken, potatoes | 2 Comments
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Today’s Menu: Rotissairie Chicken w/ Potato Gnocchi in Sockarooni Sauce & Mushrooms, and Whole Grain Bread
Chicken on a bed of Italian Dumplings (Gnocchi ) topped with Mushrooms and Sockarooni Sauce! More about the Sockarooni Sauce later. I purchased a Kroger Rotissairie Chicken earlier this afternoon and took off all the skin and pulled the meat from the bones. Added just a bit of Sea Salt and Ground Black Pepper to it to liven it up a bit.

Now the Sockarooni. Sockarooni is a Pasta Sauce made by Newman’s Own. It’s a fantastic sauce with great seasoning with Red and Green Bell Peppers and Mushrooms. First time I’ve used it and I’ll be stocking up on this! I sliced up 4 Baby Bella Mushrooms and added those to the sauce.

I used Borelli Gourmet Foods Gnocchi Patate Italian Potato Dumplings. It’s the first time I used these also and will not be the last! Great tasting Gnocchi and it’s only 144 calories and 34 carbs, not bad for Gnocchi. To assemble all this I made a bed of Gnocchi and topped with my pulled Chicken and then topped that with the Sockarooni Sauce and then topped that with fresh grated some Dutch Gouda. We have a winner! It was delicious and the seasoning and flavor was outstanding. For dessert later a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.
Borelli Gourmet Foods Gnocchi Patate Italian Potato Dumplings
Gnocchi (Potato Dumplings)
12 x 17.6 oz (500g)
Product of Italy
Trans Fat Free
2 Minute Cooking Time
Three Flavors:
Original
Whole Wheat
Basil
http://www.borrelligourmetfoods.com/Products-Pasta-Gnocchi.html

 

Newman’s Own Sockarooni Sauce

 

 

All Natural Ingredients:
Ingredients: Tomato Puree (Water, Tomato Paste, Citric Acid), Diced Tomatoes, Green and Red Bell Peppers, Mushrooms, Sugar, Salt, Soybean Oil, Onions*, Extra Virgin Olive Oil, Spices, Garlic* *Dried

Kosher with Circle U Symbol (Union of Orthodox Jewish Congregations of America)

Nutrition Facts:
Serv. Size 1/2 Cup (125g)
Calories 70
Fat Cal. 20

Total Fat 2g (3% DV)
Sat. Fat 0g (0% DV)
Trans Fat 0g
Cholest. 0mg (0% DV)
Sodium 460mg (19% DV)
Total Carb. 12g (4% DV)
Dietary Fiber 3g (12% DV)
Sugars 8g
Protein 2g
Vitamin A (25% DV)
Vitamin C (0% DV)
Calcium (4% DV)
Iron (8% DV)

http://www.newmansown.com/product_detail.aspx?productid=26

The Webmd Web Site

August 17, 2011 at 12:40 PM | Posted in diabetes, diabetes friendly, Food | 2 Comments
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If you haven’t been on webmd.com web site check it out! Full of great advice, health tips, recipes, and more. I thought I would pass this article along on Spices.

6 Spices and Herbs You’re Not Using
By Elaine Magee, MPH, RD
WebMD Expert Column

Gone are the days of seasoning food with just salt and pepper, or of jars of herbs and spices collecting dust for a decade in a kitchen cabinet.

The exciting era of herbs and spices has begun and you can either let it boost your home cooking to a higher level of flavor and health or be left behind clutching your jar of Old Bay Seasoning.

There’s a whole world of exotic herbs and spices available to you now over the Internet or at specialty stores that you might not know about because they aren’t called for in Grandma Martha’s recipes. You might not even see the following up-and-coming herbs and spices in magazine and cookbook recipes either — yet.

Herbs and spices aren’t just about adding flavor. They may also have health perks related to their antioxidants. And using herbs and spices in your foods may help you cut back on fat, sugar, and salt, which could help your waistline, blood pressure, and overall health.

Here are six herbs and spices that you probably aren’t using yet, but should.
1. Smoked Serrano Chili Powder

Serrano chili peppers are known for their bold, spicy heat. Now you can find serrano chilies that are smoked and ground into a fragrant powder.

How it improves dishes: Smoked serrano chili powder adds a rich, smoky flavor and lively heat to your favorite dishes, including a variety of Mexican and Southwestern dishes, stews, casseroles, egg dishes, and chili.
2. Turmeric

Turmeric, a favorite ingredient since ancient times, is the root stalk of a tropical plant in the ginger family. It adds a bright golden color and a pungent flavor found in everything from Indian curry powder to traditional American mustard.

How it improves dishes: Turmeric can be added to Southeast Asian recipes including curries; soups; rice and pilaf dishes; and vegetable, chicken, or lentil dishes. It can also be used to add some punch to relishes and chutneys.
3. Saigon Cinnamon

Cinnamon is not a new spice, but Saigon cinnamon, prized for its sweet and spicy taste and aroma, is considered the finest and most flavorful cinnamon in the world.

How it improves dishes: Cinnamon is an old favorite called for in fancy coffee drinks, hot oatmeal, cookies, and fruit crisps. It’s also a popular spice for main dishes (including chicken, seafood, and lamb) from international cuisines such as Indian, Greek, Mexican, and Middle Eastern. Saigon cinnamon is an important ingredient in the popular Vietnamese noodle soup called pho.
4. Vanilla Paste

Vanilla extract is ubiquitous in dessert recipes, but the next generation of recipes might start calling for vanilla paste instead. Vanilla paste is much more preferable to vanilla extract because of flavorful flecks of vanilla bean dispersed throughout its syrup consistency. Vanilla paste has the benefits of using the actual vanilla bean (where you cut the long, thin bean in half lengthwise and scrape out the center) but is so much easier.

How it improves dishes: Vanilla paste has a more concentrated flavor than extract, and the flecks of vanilla bean can be particularly appetizing used in single-color dishes such as ice cream, sugar cookies, and vanilla frosting. It’s a treat to see and taste those flavor-packed little black dots.

This is an up-and-coming herb, according to the Spice Island Marketplace at the Culinary Institute of America. Although this is a relatively new herb to many American cooks, epazote has been used in Mexico for cooking and medicinal purposes for thousands of years.

In Mexico, epazote is best known for flavoring bean dishes and making herb tea. One new use, suggested by the Spice Island Marketplace, is to drizzle some olive oil on top of flat bread, then sprinkle epazote over the top, heat, then serve.

How it improves dishes: Epazote has a powerful flavor similar to licorice and can be used in bean dishes as well as eggs, burritos, rice, soups and stews, salad, quesadillas, and meat dishes. There is one way that epazote may improve your bean dishes beyond flavor: It’s known in Mexico for helping to diffuse the gas-inducing effect of beans.
6. Herbs de Provence

Herbs de Provence (also called Herbs of Provence) is a blend of five or six herbs reminiscent of France’s sunny Provence region. The herbs included in the blend vary by brand but usually include thyme, basil, savory, fennel, marjoram, rosemary, and/or lavender. When you buy it in a blend, the individual herbs are already in balanced amounts ready to inspire flavorful and convenient cooking.

How it improves dishes: This sweet and fragrant aromatic herb blend adds depth and complexity to your hot dishes. It can be used as a rub on roast, meats, and fish and works great on the grill. It can be added to marinades, sprinkled into sautés, omelets, vegetable dishes, sauces, and soups.
Tips for Buying, Using, and Storing Dried Herbs

If your grocery store doesn’t stock the spices or herbs mentioned in this story, try searching for them online.

1. Store dried herbs in a cool, dark place, especially if they come in a clear glass container.
2. Dried herbs are usually stronger-tasting than fresh. So if a recipe calls for fresh herbs and you’re using dried instead, use about 1/3 less. If the recipe calls for a tablespoon of chopped fresh herbs, a teaspoon of dried herbs will do.
3. Dried herbs lose flavor over time. If stored correctly, they will last about a year. Sniff the herbs before you use them. If you can’t smell anything, they’re past their prime.

Elaine Magee, MPH, RD, is the “Recipe Doctor” for WebMD and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.

http://www.webmd.com/food-recipes/features/exotic-spices-and-herbs

http://www.webmd.com/default.htm

10 Spices That Heal: Cancer, Diabetes, and More

July 30, 2011 at 11:57 AM | Posted in diabetes, diabetes friendly, Food, low calorie, low carb, spices and herbs | 1 Comment
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Ran across this web site last week, http://www.care2.com ,and just wanted to pass it along. Also a very good and informative article on Healthy Spices. Check the site out some time.

10 Spices That Heal: Cancer, Diabetes, and More

By Vicky Uhland, Natural Solutions

There’s good reason to season: Doctors and dietitians agree that your spice rack can be just as essential as your medicine cabinet when it comes to preventing and treating disease. Research consistently shows that many spices and herbs have medicinal qualities and can help prevent everything from cancer to the common cold. We asked two experts–Glen Aukerman, MD, medical director of the Center for Integrative Medicine at Ohio State University Medical Center, and Ruth Knill, PhD, LAc, a Chinese herbalist–about the spices and herbs that best improve overall health. Here are their picks, plus easy ways to work them into your diet.

Cumin: Prevents Cancer
HOW IT WORKS: It’s no surprise to many spice researchers that cancer rates are lower in India, where cumin is a diet staple. Studies show that the curcumin in this spice inhibits the enzymes that help cancer cells invade healthy tissue and also keeps tumors from developing the new blood vessels that help them grow. TRY TO GET: 6 teaspoons of seeds or 1/2 teaspoon of powder a day. USE IT: Toss a bowl of root veggies, such as sweet potatoes, parsnips, cauliflower, and turnips, with olive oil and 1 teaspoon cumin powder. Bake at 300 degrees for 25 minutes or until tender, and add salt, pepper, and chopped cilantro to taste before serving.

Ginger: Calms Nausea
HOW IT WORKS: Chinese medical texts dating back to the fourth century BC tout ginger’s antinausea properties, and modern clinical studies offer scientific proof that it works–a substance in ginger shuts down a nerve receptor in the body that triggers the vomiting reflex. TRY TO GET: Juice from 1 tablespoon fresh grated ginger or 1/2 teaspoon dried ginger four times a day. USE IT: Add 1/2 teaspoon grated ginger and a few drops of toasted sesame oil to your usual tuna salad recipe for an Asian-style flavor.

Basil: Combats Colds
HOW IT WORKS: Basil is rich in antioxidants, which help boost immunity. It’s also an antimicrobial, which fights the germs that can cause colds. TRY TO GET: 1 to 2 tablespoons a day. USE IT: Toss 1 tablespoon chopped basil into a shrimp stir-fry during the last 3 to 5 minutes of cooking. Or slice strawberries, toss with honey, and set aside for 15 minutes until juicy. Then top with a few tablespoons of finely chopped basil.

Cinnamon: Fights Diabetes
HOW IT WORKS: People with type-2 diabetes have difficulty processing insulin, the hormone that tells cells to remove excess sugar from the bloodstream. But studies show that cinnamon contains a substance that can help cells respond to insulin. The result? A reduction of blood sugar levels by an average of 18 percent to 29 percent, according to a recent Pakistani study. TRY TO GET: 1/4 to 1/2 teaspoon (or one stick) a day. USE IT: Mix 1/2 teaspoon cinnamon into 2 tablespoons peanut butter, and spread over apple slices.

Rosemary: Improves Memory
HOW IT WORKS: “There’s rosemary, that’s for remembrance,” Ophelia said to Hamlet more than 400 years ago. Today, a variety of studies back up Ophelia’s claim. The ursolic acid in rosemary inhibits the breakdown of a neurotransmitter essential for memory. TRY TO GET: 1 to 2 teaspoons a day. USE IT: Make a rosemary-infused simple syrup by mixing 1 cup water, 1/2 cup sugar, and 2 sprigs rosemary. Bring to a boil so sugar dissolves, and let sit for 10 to 15 minutes. Drizzle over a fall fruit salad of chopped apples, pears, and red grapes. Use 1 cup syrup to 4 cups fruit.

Garlic: Reduces Cholesterol
HOW IT WORKS: Although researchers disagree about how effective garlic really is at lowering cholesterol, a review of several studies conducted by the Linus Pauling Institute found that people who took garlic for three months had a 6 percent to 11 percent reduction in total cholesterol. Because garlic is an antioxidant, it may prevent the oxidation of cholesterol in the arteries. TRY TO GET: 3 to 5 crushed cloves a day. USE IT: Roast up to 5 garlic cloves, and add to homemade hummus before pureeing.

Nutmeg: Lowers Blood Pressure
HOW IT WORKS: “Warming spices” like nutmeg can bring blood from the center of the body to the skin. This helps disperse the blood more evenly throughout the body, reducing overall pressure. TRY TO GET: 1/2 to 1 teaspoon a day. USE IT: Steam 1 head of broccoli and one potato until soft, and then puree with 1/4 cup butter and 4 to 5 gratings of fresh nutmeg or 1/4 teaspoon of ground nutmeg.

Cloves: Helps Arthritis Pain
HOW IT WORKS: According to Chinese medicine, cloves have hot and moving properties that relieve arthritis pain caused by cold and stagnation. Cloves contain a phytochemical that interrupts the pathways of a protein complex in the body that’s been linked to inflammatory diseases such as arthritis. TRY TO GET: 1/2 teaspoon a day. USE IT: Saute 1 cup fresh parsley (finely chopped), 1 clove garlic (crushed), 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cloves in 1 tablespoon olive oil. After 3 minutes, add 4 cups shredded rhubarb chard, and fry until soft and tender, about 5 minutes. Serve hot with chicken or fish.

Turmeric: Curbs Inflammation
HOW IT WORKS: An ancient spice that gives curry its deep golden-orange color, turmeric reduces the inflammation in the body that causes pain. Curcumin, a component in turmeric, inhibits cell enzymes that contribute to inflammation. TRY TO GET: 1/2 to 1 teaspoon a day. USE IT: Add a dash to organic canned soups, such as tomato, lentil, or black bean varieties.

Thyme: Eases a Cough
HOW IT WORKS: Thyme is an antispasmodic, which helps with bouts of nonstop coughing. Thyme’s antiseptic properties also make it very effective against inflammation of the throat, which can cause coughing. TRY TO GET: 2 to 3 teaspoons a day. USE IT: For a simple vinaigrette, whisk together 1 tablespoon coarsely chopped fresh thyme leaves with 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 3 tablespoons extra-virgin olive oil.

Recipe ideas from Dana Jacobi, author of The Essential Best Foods Cookbook (Rodale, 2008).

Read more: http://www.care2.com/greenliving/10-spices-that-heal-cancer-diabetes-and-more.html#ixzz1TbJGZGdx

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