Sunday’s Chicken Dinner Recipe – Moroccan Lemon Chicken with Olives

June 23, 2019 at 6:02 AM | Posted in Diabetes Self Management, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Moroccan Lemon Chicken with Olives. Made using Boneless Chicken Breasts along with Onion, Garlic, Whole Cinnamon Sticks,Cumin, Turmeric, Ground Pepper, Lemons, Plum Tomatoes, and Green Olives. This looks and sounds like one delicious Chicken Dish! The recipe comes from one of my favorite sites, the Diabetes Self Management website which has a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetic news so be sure to check it out. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Moroccan Lemon Chicken with Olives
Preparation time: 20 minutes. Cooking time: 1 hour.

Ingredients
1 tablespoon olive oil
6 skinless, boneless chicken breasts (approximately 4 ounces per breast)
1 large onion, chopped
2 cloves garlic, minced
2 sticks whole cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon freshly ground black pepper
2 lemons
2 small plum tomatoes, chopped
1 cup water
18 large green olives

Directions
Heat olive oil in a large pan. Place chicken breasts in hot oil and cook on all sides until slightly browned on surface. Remove from pan and set aside. To pan add onion, garlic, cinnamon sticks, cumin, turmeric, and black pepper. Cook about 5 minutes, stirring, until onion is cooked. Return chicken to pan and cover. Squeeze the juice of two lemons, reserving lemon peels. Add lemon juice to pan. Slice lemon peels into strips and add to pan with chopped tomatoes, water, and olives. Cover the pan and bring contents to a boil, then reduce heat to low and allow the mixture to simmer for about 45 minutes, until chicken is tender, occasionally lifting the lid to stir mixture and check that liquid available in pot is adequate to avoid burning. When chicken is done, arrange contents on a platter, discarding cinnamon sticks. Serve immediately. (This dish is excellent served with couscous.)

Yield: 6 servings.

Serving size: 1 chicken breast with 3 green olives.

Nutrition Facts Per Serving:
Calories: 181 calories, Carbohydrates: 4 g, Protein: 28 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 194 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/moroccan-lemon-chicken-with-olives/

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It’s Nuts I tell you…RECIPE FOR ORGANIC HARMONY SOUP

January 12, 2017 at 7:03 AM | Posted in nuts, NUTS COM | Leave a comment
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NUTS1

This week from the nuts.com website (https://nuts.com/)its) – RECIPE FOR ORGANIC HARMONY SOUP. It’s made using Organic Harmony Soup Blend and seasoned with Turmeric, both of which can be purchased on the Nuts website (https://nuts.com/)its). At the Nuts site you’ll find a great selection of healthy items including; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Most items can be purchased in small amounts or in bulk. Plus there’s Everyday Free Shipping, see for details. Now more on the RECIPE FOR ORGANIC HARMONY SOUP!

 

 
RECIPE FOR ORGANIC HARMONY SOUP

Recipe Ingredients:
2 cups Organic Harmony Soup BlendNUTS2 LOGO
3 lbs Whole Chicken
3 qts Water
1 tbsp Dry Savory Leaves
1/2 tsp Black Pepper
1 1/2 tsp Garlic Salt
1 cup Fresh Diced Carrots
1 cup Fresh Chopped Onion
1 cup Fresh Diced Celery
2 tsp Salt
1/2 tsp Turmeric

Cooking Directions:
1. Soak the soup blend overnight in 1 quart of water in the refrigerator. Drain and discard water.
2. In a 6 quart pot, place chicken, water, and pre-soaked soup blend.
3. Add garlic, salt, turmeric, black pepper, savory leaves. Cook for one hour or until the chicken is tender. Remove the chicken so it can cool.
4. Add the carrots, celery, and onions. Cook for 20 minutes while you de-bone the chicken.
5. Add the chicken meat and bring mixture to boil. Remove and Serve. This recipe can be made without the chicken as well.
https://nuts.com/recipes/organic-harmony-soup.html

 

 

Organic Harmony Soup Blend

Organic Harmony Soup Blend

Organic Harmony Soup Blend

Heat up your stove for our organic harmony soup blend. Made from only wholesome organic ingredients, this dry soup mix cooks up into a delicious and healthy side dish.
https://nuts.com/cookingbaking/soups/organic-harmony.html

 

 

 

Turmeric

Turmeric

Turmeric

Turmeric is a fragrant spice used primarily in South Asian and Middle Eastern cuisine. It makes a great addition to any dish needing some extra kick. Turmeric is also known for its health benefits.
https://nuts.com/cookingbaking/herbsspices/turmeric.html

 

 
https://nuts.com/)its nuts products
Order securely online or call us:
800-558-6887 or 908-523-0333

Kitchen Hint of the Day!

January 12, 2017 at 7:00 AM | Posted in Kitchen Hints | Leave a comment
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Just 4 of many reasons to use turmeric…….

 

* Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties.
* Curcumin is a Natural Anti-Inflammatory Compound.
* Turmeric Dramatically Increases The Antioxidant Capacity of The Body.
* Turmeric Can Help Prevent (And Perhaps Even Treat) Cancer.

Ras el hanout

April 11, 2016 at 5:22 AM | Posted in spices and herbs | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week was Crispy Carrot and Mint Fritters. And one of the Spices used in it was a Spice called Ras el hanout. I had never heard of this and was curious on what it was exactly. So according to WikipediA………

Ras el hanout in a bowl

Ras el hanout in a bowl

Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.

There is no definitive composition of spices that makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices, in different proportions, although some purists insist that it must contain exactly 12 items. Commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. Ingredients may be toasted before being ground or pounded in a mortar and mixed together. Some preparations include salt or sugar, but that is generally not the accepted practice. Garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in Europe and North America, may contain them.

 

Herb and Spice of the Week – Turmeric

June 11, 2015 at 5:16 AM | Posted in Herb and Spice of the Week | 1 Comment
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Turmeric

Turmeric

Turmeric (Curcuma longa) /ˈtɜrmərɪk/ or /ˈtjuːmərɪk/ or /ˈtuːmərɪk/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native in southwest India, and needs temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

 

 

Turmeric is a perennial herbaceous plant, which reaches up to 1 m tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are alternate and arranged in two rows . They are divided into leaf sheath, petiole, and leaf blade. From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm long. The simple leaf blades are usually 76 to 115 cm long and rarely up to 230 cm. They have a width of 38 to 45 cm and are oblong to elliptic narrowing at the tip .

 

Processed Turmeric

Processed Turmeric

Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine.

Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa).

In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Most turmeric is used in the form of rhizome powder; in some regions (especially in Maharashtra, Goa, Konkan and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.

Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in

Turmeric powder

Turmeric powder

Far Eastern recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.

* Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients.

* In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color, and is also used for its supposed value in traditional medicine.

* In South Africa, turmeric is used to give boiled white rice a golden color.

* In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is also used in many other Vietnamese stir-fried and soup dishes.

* In Indonesia, turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang, and many other varieties.

* In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.

* In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property. In the Siddha system (since around 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles, allergy, and scabies.

The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities, which indicate potential in clinical medicine.
According to the National Center for Complementary and Alternative Medicine, “there is little reliable evidence to

Turmeric rhizome and powder.

Turmeric rhizome and powder.

support the use of turmeric for any health condition because few clinical trials have been conducted.”

Although trials are going on for the use of turmeric to treat cancer, doses needed for any effect are difficult to establish in humans.

Some research shows compounds in turmeric to have antifungal and antibacterial properties; however, curcumin is not one of them.

As of December 2013, turmeric is being evaluated for its potential efficacy against several human diseases in clinical trials, including kidney and cardiovascular diseases, arthritis, several types of cancer, and irritable bowel disease. Turmeric is also being investigated for potential treatment of Alzheimer’s disease, diabetes, and other clinical disorders.
Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian and Bangladeshi clothing, such as saris and Buddhist monks’ robes. Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much cheaper replacement for saffron).

Turmeric paper (paper steeped in a tincture of turmeric and allowed to dry) is used in chemical analysis as an indicator for acidity and alkalinity.

 

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