Kitchen Hint of the Day!

February 15, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cleaning your Microwave………………………

Clean a microwave faster and easier by nuking 2 cups water in a microwave safe vessel for 2 minutes then wiping down the insides with a clean cloth. Add a wedge or two of lemon to the water for some real cleaning power!

Turkey Quinoa Alfredo

February 14, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Today’s 2nd Jennie – O Recipe is a Turkey Quinoa Alfredo. This one is made using a package of JENNIE-O® Extra Lean Turkey Breast Cutlets, Quiona, Reduced Fat Alfredo Sauce, Water, Frozen Broccoli, Sweet Corn, Garlic Cloves, Grated Parmesan Cheese, Ground Pepper, and Parsley. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Quinoa Alfredo
Quinoa? Quin-why not! By using these magic seeds, this simple weeknight dinner recipe is savory, creamy, packed with veggies, super filling and STILL under 500 calories per serving!

INGREDIENTS
1 cup dry uncooked quinoa
2 cups reduced-fat Alfredo sauce, divided
1 cup water
½ (12-ounce) bag frozen broccoli, thawed
2 tablespoons minced sweet onion
2 garlic cloves, minced
1 (17.6-ounce) package JENNIE-O® Extra Lean Turkey Breast Cutlets
⅓ cup grated Parmesan cheese
¼ teaspoon freshly ground pepper
1 tablespoon chopped fresh parsley

DIRECTIONS
1) Heat oven to 375°F. Prepare a 2½-quart baking dish with non-stick cooking spray. Set aside.
2) In large bowl, stir together quinoa, 1 cup Alfredo sauce, water, broccoli, onion and garlic. Pour half of mixture into prepared dish and spread evenly. Place turkey breast cutlets evenly on top and pour remaining quinoa mixture over turkey. Spread remaining 1 cup Alfredo sauce over turkey and sprinkle with cheese and pepper.
3) Cover with foil. Bake 35 minutes. Remove foil and bake an additional 20 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer. Garnish with parsley.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 36g
Carbohydrates 31g
Fiber 5g
Sugars 3g
Fat 15g
Cholesterol 90mg
Sodium 790mg
Saturated Fat 8g
https://www.jennieo.com/recipes/801-turkey-quinoa-alfredo

Wild Idea Buffalo Recipe of the Week – JAMAICAN SOUP

February 12, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a JAMAICAN SOUP. A Caribbean Soup loaded with plenty of flavor! You’ll be needing the Wild Idea Buffalo Chuck Roast, Olive Oil, Jerk Seasoning (recipe included), Buffalo Bone Broth, Water, Yams, Carrots, Celery, Onion, Black Beans, and Cilantro. Also included is a recipe for the Jerk Seasoning. You can find this recipe or purchase the Wild Idea Buffalo Chuck Roast along with all the Wild Idea Products. I just placed a large order over the weekend! Well Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN SOUP
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file!

Ingredients:

1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry

2 – tablespoons olive oil

4 – tablespoons jerk seasoning

4 – cups buffalo bone broth or organic chicken broth

2 – cups water

4 – cups yams, chopped

3 – cups carrots, chopped

2 – cups celery, chopped

2 – cups onion, chopped

1 – can black beans, drained and rinsed

1 – head cilantro, chopped

Preparation:

1 – Preheat oven to 500°. While oven is heating roll the roast in two tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
2 – Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add two cups of broth and one cup of water to the pot and continue to cook for 10 additional minutes.
3 – Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
4 – Toss the chopped vegetables (except the cilantro) with the remaining two tablespoons of jerk seasonings. Cover and set aside.
5 – Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
6 – Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
7 – Chop or pull the meat apart and add back to the pot.
8 – Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
9 – Add the black beans and the cilantro and stir to incorporate.
10 – Taste and season to your liking. (I added another teaspoon of salt.)
11 – Serve and accompany with crusty bread.

Jerk Seasoning

A wonderful aromatic blend of spices with a little kick!
Ingredients:

1 – tablespoon onion powder

1 – tablespoon garlic powder

1 – tablespoon brown sugar

2 – teaspoon red pepper flake

2 – teaspoons salt

1 – teaspoon black pepper

1 – teaspoon allspice

1 – teaspoon cumin

1 – teaspoon thyme

1 – teaspoon paprika

1 – teaspoon crushed fennel

½ – teaspoon cinnamon

½ – teaspoon ginger

* Sift spices together and store until needed.
https://wildideabuffalo.com/blogs/recipes/jamaican-soup

It’s Chili, Chowder, or Stew Saturday – Quick Chicken Noodle Soup

December 21, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday, soup, Soups | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Quick Chicken Noodle Soup. Not a lot can beat a hot bowl of Chicken Noodle Soup, also a great cure for a cold! Made using Less Sodium and Fat-Free Chicken Broth , Water, Salt Free Herb Seasoning, Onions, Cholesterol-Free Egg Noodles, 96% Fat-Free Chunk Chicken in Water, 1 – Can No-Salt-Added Mixed Vegetables, and Pepper. The Dish is only 89 calories and 8 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more so check it out today. You can also subscribe to one of my favorite Magazines, the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Quick Chicken Noodle Soup
Nothing soothes quite like chicken noodle soup. Whether you’re fighting a cold or flu or are just looking for a portable lunch, this recipe is sure to hit the spot! And with only 25 minutes of preparation time and 10 grams of carbohydrate per serving, it won’t have a big impact on your schedule or your diabetes control.

Quick Chicken Noodle Soup
Preparation time: 5 minutes. Cooking time: 20 minutes.

Ingredients
2 cans (14.5 ounces each) 50% less sodium, fat-free chicken broth
3 cups water
1 1/2 teaspoons salt-free herb seasoning (such as Spice Islands Salt-Free Original Seasoning or Mrs. Dash)
2 teaspoons instant minced onions
2 cups uncooked, cholesterol-free egg noodles
1 can (10 ounces) 96% fat-free chunk chicken in water
1 can (15 ounces) no-salt-added mixed vegetables, drained
Black pepper to taste

Directions
Place broth, water, salt-free seasoning, and instant minced onions in a 2-quart pan and bring to a boil over high heat. Reduce heat to medium and add noodles; cook until tender (approximately 6–8 minutes). Drain and flake chicken; stir into soup along with vegetables. Season with black pepper to taste. Heat through.

Yield: 9 1/2 cups.

Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 89 calories, Carbohydrates: 10 g, Protein: 10 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 284 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/quick-chicken-noodle-soup/

 

 


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Kitchen Hint of the Day!

June 30, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Lots of water……………

When preparing Pasta -Pasta releases a lot of starch when cooking, so it’s important to use a large pot of water. If you were to cook pasta in a small pot of water, the starches would make the water thick and your pasta slimy. To prevent this, just use four quarts of water (aka a gallon) for every pound of pasta you use.

Earth Day 4/22/19

April 22, 2019 at 2:22 PM | Posted in Earth Day | Leave a comment
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THE HISTORY OF EARTH DAY
Each year, Earth Day—April 22—marks the anniversary of the birth of the modern environmental movement in 1970.

Setting the stage for the first earth day
The height of counterculture in the United States, 1970 brought the death of Jimi Hendrix, the last Beatles album, and Simon & Garfunkel’s “Bridge Over Troubled Water.” War raged in Vietnam and students nationwide overwhelmingly opposed it.

At the time, Americans were slurping leaded gas through massive V8 sedans. Industry belched out smoke and sludge with little fear of legal consequences or bad press. Air pollution was commonly accepted as the smell of prosperity. “Environment” was a word that appeared more often in spelling bees than on the evening news.

Although mainstream America largely remained oblivious to environmental concerns, the stage had been set for change by the publication of Rachel Carson’s New York Times bestseller Silent Spring in 1962. The book represented a watershed moment, selling more than 500,000 copies in 24 countries, and beginning to raise public awareness and concern for living organisms, the environment and links between pollution and public health.

Earth Day 1970 gave voice to that emerging consciousness, channeling the energy of the anti-war protest movement and putting environmental concerns on the front page………

 

 

Building the world’s largest environmental movement

Earth Day Network’s mission is to diversify, educate and activate the environmental movement worldwide. Growing out of the first Earth Day, Earth Day Network is the world’s largest recruiter to the environmental movement, working with more than 75,000 partners in nearly 192 countries to build environmental democracy. More than 1 billion people now participate in Earth Day activities each year, making it the largest civic observance in the world. We work through a combination of education, public policy, and consumer campaigns.

The first Earth Day on April 22, 1970, activated 20 million Americans from all walks of life and is widely credited with launching the modern environmental movement. The passage of the landmark Clean Air Act, Clean Water Act, Endangered Species Act and many other groundbreaking environmental laws soon followed. Twenty years later, Earth Day went global, mobilizing 200 million people in more than 190 countries and lifting environmental issues onto the world stage.

A VISION FOR CHANGE
As the 50th Anniversary of Earth Day approaches, the time is long overdue for a global outpouring of energy, enthusiasm, and commitment to create a new environmental paradigm. Earth Day 2020 can be the catalyst that galvanizes an unparalleled global collaboration………..
https://www.earthday.org/

Kitchen Hint of the Day!

March 24, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to Ginny for passing this hint along…………

If you wet your hands with cold water before shaping sausages or hamburger patties, the grease won’t stick to your fingers. Grill them burgers!

Kitchen Hint of the Day!

October 3, 2016 at 4:59 AM | Posted in Kitchen Hints | Leave a comment
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Thank you to D.L. for sharing this hint…..

 
A good way to reheat biscuits or rolls is to sprinkle them lightly with water and wrap them in foil. Reheat them in preheated oven at 350 degrees for about 5 minutes, and done!

Condiment ofthe Week – Salad Cream

May 12, 2016 at 4:56 AM | Posted in Condiment of the Week | Leave a comment
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Heinz Salad Cream

Heinz Salad Cream

Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavoring and coloring. It was introduced in the United Kingdom in the 1920s, where it is used as a salad dressing and a sandwich spread. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavor similar to mayonnaise was achieved in the creation of salad cream.

 
In the United Kingdom, it has been produced by companies including H. J. Heinz Company and Crosse & Blackwell. Heinz Salad Cream was the first brand developed exclusively for the United Kingdom market. When first created in the Harlesden (London) kitchens of Heinz in 1914 the preparation was done by hand. The jars were packed in straw-lined barrels—12 dozen in each. The work schedule was 180 dozen jars a day, with a halfpenny a dozen bonus if the workforce could beat the target.

Salad cream is available in most supermarkets in Canada, Ireland and Malta, as well as in Australia, where its taste may closely resemble that of “mayonnaise” as it is produced in that country.

Salad cream was not readily available in the United States until the 21st century (though Miracle Whip provided a similar, if thicker alternative); however, with the large population of British expatriates, especially in the Northeast, it is becoming more common. Apart from many expat stores, major retail supermarket chains such as New York-based Wegmans, Maine-based Hannaford[citation needed], Massachusetts-based Stop and Shop, Florida-based Publix, California-based Cost Plus World Markets and Michigan-based Meijer now sell salad cream as a regular item. Many supermarkets sell national and store brands of salad dressing which resemble salad cream.

 

One of America’s Favorites – Hot Chocolate

December 7, 2015 at 6:09 AM | Posted in One of America's Favorites | Leave a comment
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A cup of hot chocolate with whipped cream and cocoa powder

A cup of hot chocolate with whipped cream and cocoa powder

Hot chocolate, also known as hot cocoa, is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and often sugar. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

The first chocolate beverage is believed to have been created by the Aztecs around 2,000 years ago, and a cocoa beverage was an essential part of Aztec culture by 1400 AD. The beverage became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was even used medicinally to treat ailments such as liver and stomach diseases. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States.

 
An early Classic period (460-480 AD) Mayan tomb from the site of Rio Azul, Guatemala, had vessels with the Maya glyph for cacao on them with residue of a chocolate drink.

To make the chocolate drink, which was served cold, the Maya ground cocoa seeds into a paste and mixed it with water, cornmeal, chili peppers, and other ingredients. They then poured the drink back and forth from a cup to a pot until a thick foam developed. Chocolate was available to Maya of all social classes, although the wealthy drank chocolate from elaborately decorated vessels.

What the Spaniards then called “chocolatl” was said to be a beverage consisting of a chocolate base flavored with vanilla and other spices that was served cold.

Because sugar was yet to come to the Americas, xocolatl was said to be an acquired taste. The drink tasted spicy and bitter as opposed to sweetened modern hot chocolate. As to when xocolatl was first served hot, sources conflict on when and by whom. However, Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, described xocolatl as:

Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women, that are accustomed to the country, are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.

 
A distinction is sometimes made between “hot cocoa”, made from powder made by removing most of the rich cocoa butter from the ground cacao beans, and “hot chocolate”, made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate.

Hot chocolate can be made with dark, semisweet, or bittersweet chocolate chopped into small pieces and stirred into milk with the addition of sugar. American instant hot cocoa powder often includes powdered milk or other dairy ingredients so it can be made without using milk. In the United Kingdom, “hot chocolate” is a sweet chocolate drink made with hot milk or water, and powder containing chocolate, sugar, and powdered milk. “Cocoa” usually refers to a similar drink made with just hot milk and cocoa powder, then sweetened to taste with sugar (or not sweetened at all).

 
In mainland Europe (particularly Spain and Italy), hot chocolate is sometimes served very thick due to the use of a thickening agent such as cornstarch. Among the multiple thick forms of hot chocolate served in Europe is the Italian cioccolata densa. German variations are also known for being very thick and heavy.

Hot chocolate with churros is the traditional working-man’s breakfast in Spain. This style of hot chocolate can be extremely thick, often having the consistency of warm chocolate pudding. In the Netherlands, hot chocolate is a very popular drink, known as chocolademelk, it is often served at home or in cafes. In France, hot chocolate is often served at breakfast time; sometimes sliced bread spread with butter, jam, honey, or Nutella is dunked into the hot chocolate. There are also brands of hot chocolate specially formulated for breakfast time, notably Banania.

Even further variations of hot chocolate exist. In some cafes in Belgium and other areas in Europe, one who orders a “warme chocolade” or “chocolat chaud” receives a cup of steaming white milk and a small bowl of bittersweet chocolate chips to dissolve in the milk. Particularly rich hot chocolate is often served in demitasse cups.

 
In the United States, the drink is popular in instant form, made with hot water or milk from a packet containing mostly cocoa powder, sugar, and dry milk. This is the thinner of the two main variations. It is very sweet and may be topped with marshmallows, whipped cream, or a piece of solid chocolate. Hot chocolate was first brought to North America as early as the 17th century by the Dutch, but the first time colonists began selling hot chocolate was around 1755. Traditionally, hot chocolate has been associated with cold weather, winter, and dessert in the United States.
In Mexico, hot chocolate remains a popular national drink. Besides the instant powder form, traditional Mexican hot chocolate includes semi-sweet chocolate, cinnamon, sugar, and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known as pan dulce or with churros.

 

 

Hot chocolate is called warme chocolademelk in the Netherlands. White hot chocolate

Hot chocolate is called warme chocolademelk in the Netherlands.
White hot chocolate

In Colombia, a hot chocolate beverage made with milk and water using a chocolatera and molinillo is enjoyed as part of breakfast with bread and soft, fresh farmers cheese. The chocolate bars used in the preparation come with granulated sugar mixed in, and sometimes have flavors such as cinnamon, cloves and vanilla added to the chocolate.

In Peru, hot chocolate is part of an ancient tradition. It is served with panettone at breakfast on Christmas Day, even though summer has already started in the southern hemisphere. This tradition began in Cuzco; for this reason typical brands of chocolate bars are from this cocoa-producing region. Another region which produces best-quality cacao is the San Martin Region in the north Peruvian rainforest.

 

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