1 ½ cups Sugar
2 Eggs
½ cup Veg or Canola Oil
1 cup Pumpkin
¼ cup + 1 Tblsp Water
2 ½ tsp Pumpkin Pie Spice
1 ¾ cups Flour
¾ tsp Salt
1 tsp Soda
½ cups Walnuts (optional)
Cream sugar, eggs & oil together. Add pumpkin & water and mix in well. Combine dry ingredients in separate bowl and add them slowly to creamed mixture. Pour into loaf pans or muffin pan with muffin liners. Fill 2/3 full.
350 degrees.
Makes 2 loaves or about 20 – 25 muffins
Loaf pans bake for 40 – 45 minutes or until toothpick comes out with gooey crumbs but not liquidy.
Bake muffins for 16 – 20 minutes. Test with toothpick as above.
Wednesday, December 22, 2010
Thursday, December 16, 2010
Spiced Hot Tea Mix
1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.
Yield 5 cups dry mix
Tuesday, December 14, 2010
Easy Christmas Table Decorations and Centerpiece Ideas - BHG.com
Here's some great ideas from BHG for your holiday table!
Christmas Centerpieces - Easy Christmas Table Decorations and Centerpiece Ideas - BHG.com
Christmas Centerpieces - Easy Christmas Table Decorations and Centerpiece Ideas - BHG.com
Dark Fudge
1 1/2 cups granulated sugar
2/3 cup Evaporated Milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups Dark Chocolate Chips
1/2 cup chopped pecans or walnuts or cashews (optional)
1 teaspoon vanilla extract
Line 8-inch-square baking pan with heavy duty foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate chips, nuts and vanilla extract. Stir quickly for 1 minute or until marshmallows are melted. Pour into lined baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into squares.
Makes 24
Monday, December 13, 2010
Friday, December 10, 2010
Holiday Trivia
We all know that Rudolph has a red nose, but does Rudolph have antlers?
Leave a comment with your answer!
The Original Christmas Classics (Rudolph the Red-Nosed Reindeer/Santa Claus Is Comin' to Town/Frosty the Snowman/Frosty Returns/Mr. Magoo's Christmas Carol/Little Drummer Boy/Cricket on the Hearth)
Leave a comment with your answer!
The Original Christmas Classics (Rudolph the Red-Nosed Reindeer/Santa Claus Is Comin' to Town/Frosty the Snowman/Frosty Returns/Mr. Magoo's Christmas Carol/Little Drummer Boy/Cricket on the Hearth)
Wednesday, December 8, 2010
Fruit and Almond Bars - Land O Lakes Recipe
Crust
1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter, softened
1/4 cup sugar
Topping
1 (7-ounce) tube almond paste
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold LAND O LAKES® Butter, cut into pieces
1 (10- to 12-ounce) jar (1 cup) orange marmalade or strawberry spreadable fruit preserves
1/2 cup sliced almonds
Glaze
2/3 cup powdered sugar
1 to 2 tablespoons milk
Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 14 to 16 minutes or until edges are lightly browned.
Meanwhile, crumble almond paste into same bowl. Stir in 1/2 cup flour and 1/4 cup sugar. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs; set aside. Spoon orange marmalade evenly over hot, partially baked crust. Sprinkle almond paste mixture over marmalade. Sprinkle with sliced almonds. Bake for 20 to 25 minutes or until topping is golden brown. Cool completely.
Place powdered sugar in small bowl. Stir in enough milk for desired glazing consistency. Drizzle over cooled bars.
Recipe Tip
Almond paste is made from finely ground sweet almonds and sugar. It can be purchased in tubes or cans in the baking aisle of your grocery store. Often it will be located near the canned pie fillings.
Nutrition Facts (1 bar)
Calories: 130
Fat: 6g
Cholesterol: 10mg
Sodium: 35mg
Carbohydrates: 16g
Dietary Fiber: <1g
Protein: 2g
Recipe #12716©2003Land O'Lakes, Inc.
Friday, December 3, 2010
Snackpicks.com™ - Ideas to Snack On
Check out this great site for some yummy snack recipe's for your holiday parties!
Snackpicks.com™ - Ideas to Snack On
Snackpicks.com™ - Ideas to Snack On
Hot Vodka with Honey (Krupnik)
Recipe from food.com
2 cups sugar
2 tablespoons of cold water
4 cups boiling water
1 small cinnamon sticks
10 peppercorns
20 allspice berries
1/4 vanilla beans, sliced and scraped
1/4 nutmeg, grated
2 cloves
rind of 1 orange
1 1/3 cups honey
2 cups vodka Directions
Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.
Bring to a boil, cover and simmer for 5 minutes. Strain the caramel mixture and return to the pan. Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved. Bring to a boil. Remove the pan from the heat and gradually stir vodka.
Serve hot or cold.
2 cups sugar
2 tablespoons of cold water
4 cups boiling water
1 small cinnamon sticks
10 peppercorns
20 allspice berries
1/4 vanilla beans, sliced and scraped
1/4 nutmeg, grated
2 cloves
rind of 1 orange
1 1/3 cups honey
2 cups vodka Directions
Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.
Bring to a boil, cover and simmer for 5 minutes. Strain the caramel mixture and return to the pan. Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved. Bring to a boil. Remove the pan from the heat and gradually stir vodka.
Serve hot or cold.
Thursday, December 2, 2010
Home Made Coffee-flavored Liqueur
2 cups water
2 cups sugar
1/4 cup instant coffee - decaf or regular
2 Tbls vanilla
A Fifth of Vodka
Simmer water & sugar until disolved, add coffee. Cool. Add vanilla and vodka. Pour into a dark bottle and enjoy. It is recommended to store it for 2-3 weeks before using.
Sunday, November 28, 2010
No Bake Cookies / Candy - Burbon or Rum Balls
Bourbon or Rum Balls
Substitute the bourbon for rum and call these Rum Balls.
Makes about 60
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered or granulated sugar
Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.
No Bake Cookies / Candy - Buckeyes
These were a holiday tradition when my kids were growing up.
Buckeyes
Commonly known as Peanut Butter Balls. Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.
2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper
Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (parafin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.
Note: This recipe makes 400 cookies. Halve or quarter the recipe if you can't eat that many!
Low Carb - Peanut Butter Cookies
Low Carb Peanut Butter Cookies
1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.
1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.
Low Carb - Brownies
Low Carb Brownies
Makes about 48
1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.
Note: 1.8 net carbs per square
Makes about 48
1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.
Note: 1.8 net carbs per square
Low Carb - Almond Sugar Cookies
Low Carb Almond Sugar Cookies
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
Low Carb Almond Biscotti
Low Carb Almond Biscotti
About 2 grams of carbs per cookie.
Makes about 48
16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
Preheat oven to 325 F. Measure out 1 cup of almonds and set aside. In a blender, grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, xanthan gum and cinnamon. Mix the dry ingredients together and set aside. In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make an oily soft dough. Divide the dough into four sections, and form each section in a small loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased baking sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature to 200 F. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into
about a dozen pieces, about 1/2 to 3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the baking sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.
These can be stored in an airtight container or in the freezer for several weeks.
Note: * Xanthan gum can be purchased at health food stores. It keeps the cookies from being too crumbly. It is not recommended that you omit this ingredient. Adapted from a recipe found on rec.food.recipes. Original source unknown.
About 2 grams of carbs per cookie.
Makes about 48
16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
Preheat oven to 325 F. Measure out 1 cup of almonds and set aside. In a blender, grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, xanthan gum and cinnamon. Mix the dry ingredients together and set aside. In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make an oily soft dough. Divide the dough into four sections, and form each section in a small loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased baking sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature to 200 F. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into
about a dozen pieces, about 1/2 to 3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the baking sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.
These can be stored in an airtight container or in the freezer for several weeks.
Note: * Xanthan gum can be purchased at health food stores. It keeps the cookies from being too crumbly. It is not recommended that you omit this ingredient. Adapted from a recipe found on rec.food.recipes. Original source unknown.
Tuesday, November 23, 2010
Sun and Earth Natural Products
"Safe Products That Clean Better. Naturally."
For more than 20 years, we've been developing, manufacturing, and distributing safer products for your family.
Our Commitment to You
After many years of watching advertisements claiming that petro-chemicals with mysterious names were the best way to clean house, we set out to prove that non-toxic cleaners could clean as well or better than more well-known national brands. We recognized that people wanted products made with non-toxic ingredients which didn't sacrifice performance. After extensive research, we developed cleaners made from coconut and orange oils that clean and shine beautifully with an appealing fresh citrus scent.
Sun & Earth formulated cleaners for people sensitive to the harsh chemicals found in most national brands. Our satisfied customers told their friends about Sun & Earth and now we are a leading brand of safe, natural, non-toxic cleaning products.
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Safeguarding Your Family's Health - All of our laundry products and cleaning products are free of petroleum-based cleaners, chlorine, phosphates, dyes and perfumes that leave behind residue that could be harmful to your family, children, and pet's health.
Non-Toxic and Earth-Friendly - We use the latest technology to create cleaning agents from plant, fruit and vegetable oils which are non-toxic to your family and safe for our planet.
Grand Marnier Cranberry Sauce With Oranges
From Food.com
Grand Marnier Cranberry Sauce With Oranges
By KK - Chef #426156 on November 20, 2010
Prep Time: 10 mins Total Time: 30 mins Serves: 6-8, Yield: 3 cups About This Recipe
"This recipe is my family's favorite recipe for cranberry sauce. It appeared in a local newspaper about 10 years ago and I have made it every year since then. I always make two sauces if I'm having more than 8 guests - the other is usually Cranberry Sauce with Pears and Cardamom, which is very different from this sauce and gives people a choice of very different flavors and textures. I've always used Grand Marnier instead of the other choices of orange liqueur or orange juice concentrate, although when it comes to the fruit, I've used Minneola (aka Honeybell) or Orlando Tangeloes instead of Naval oranges. Hope you enjoy this recipe as much as we do!"
Ingredients
2 navel oranges 1 (12 ounce) bags cranberries 2 1/2 cups sugar 1 cup water 3 tablespoons Grand Marnier or 3 tablespoons orange liqueur or 3 tablespoons orange juice concentrate Directions
Grate 2 teaspoons zest from the oranges and set aside.
Using a sharp knife, cut away and discard the thick white pith from the oranges. Carefully cut between the membranes to release the orange sections. Set the orange sections in a colander to drain off the excess juice. (If you add the juice to the pan, it will be too watery.).
In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest. Bring to a boil over medium heat, stirring often to help dissolve the sugar. Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
During the last few minutes, stir in the orange sections.
Remove from the heat and stir in the Grand Marnier.
Cool completely.
The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated. Serve at room temperature or chilled.
Monday, November 22, 2010
Sweet Potato Casserole with Pecans
Sweet Potato Casserole
2 1/2 pounds raw sweet potatoes, peeled and cut into 1-inch cubes
OR
2 1/2 lb can of precooked sweet potatoes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows
Preheat oven to 375°.
Place the sweet potatoes in a large saucepan, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Gently stir in the pecans. Spoon the potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with mini marshmallows. Bake at 375° for 25 minutes or until golden.
Nutritional Information
Calories: 186 (27% from fat)
Fat: 5.5g (sat 2g,mono 2.3g,poly 0.9g)
Protein: 1.6g
Carbohydrate: 33.1g
Fiber: 2.5g
Cholesterol: 8mg
Sodium: 272mg
Calcium: 23mg
Keurig B60 Single K-cup Brewer
Ideal for entertaining, this 1500-watt appliance brews a fresh cup of gourmet coffee, tea, or cocoa in less than a minute. The unit uses patented K-Cups, which offer over 70 varieties of pre-measured gourmet coffee, tea, and cocoa from a variety of premium brands. Its patented one-touch technology provides precise control of brewing, and there's no messy grinding or clean up. Simply open the lid, insert a K-Cup, close the lid, and select a cup size. Three brew-size options include a 5-1/4-ounce robust cup, a 7-1/4-ounce regular cup, and a 9-1/4-ounce travel mug. For full control over brewing time and temperature, the unit allows for choosing from the standard brew temperature of 192 degrees F or a cooler 187 degrees F. In addition, the appliance comes equipped with a programmable bright-blue backlit LCD message center that displays a 24-hour digital clock and a programmable on/off timer. Other useful features include a descale indicator, a removable 48-ounce water reservoir, and a removable drip tray for quick cleanup. A complimentary 12 K-Cup variety pack is included. The single-cup brewing system measures 13-1/4 by 10 by 13 inches and carries a one-year limited warranty.
Sunday, November 21, 2010
Friday, November 19, 2010
Holiday Cocktails and Shooters
CANDY CANE MARTINI
1 1/2 oz. Vodka
1 tsp. peppermint schnapps
Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane "rimmer" with crushed candy canes.
PEPPERMINT PATTY
1/2 oz crème de cacao
1/2 oz peppermint schnapps
1 oz cream
Stir all 3 ingredients with ice, strain into shot glass.
AFTER EIGHT
1/2 oz coffee brandy
1/2 oz crème de menthe (white or green)
1/2 oz Irish cream
Shake all these ingredients with ice and strain into a shot glass. Enjoy a liquid After Eight, after dinner.
CANDY CANE SHOOTER
1/2 oz crème de menthe
1/2 oz grenadine
1/2 oz peppermint schnapps
Layer the grenadine syrup, crème de menthe and then peppermint schnapps. A nicely layered shooter that will test the bartender's skills.
CHRISTMAS CHEER
1 oz eggnog
1/2 oz peppermint schnapps
You can either layer this drink, eggnog first, or stir the ingredients together before drinking.
NUTCRACKER SHOOTER
1/2 oz amaretto
1/2 oz Amarula Cream
1/2 oz Frangelico
Pour a layer of Frangelico into the bottom of the shot glass. Then carefully slide on a layer of amaretto, using the back of a spoon. Top with a layer of Amarula Cream.
MISTLETOE
1/2 oz Chambord
1/2 oz melon liqueur
1/2 oz orange liqueur
In a tall shot glass add Chambord, then gently pour Midori (or other melon liqueur), the second layer, over the back of an inverted spoon so that it flows on top of the Chambord without mixing. Repeat the process using orange liqueur.
This makes a good holiday shooter. You can flambé it by igniting the top with a match. Blow flame out after a few seconds and make certain the rim of the glass has cooled before drinking.
AFTER FIVE
1/2 oz coffee liqueur
1/2 oz Irish cream
1/2 oz peppermint schnapps
Pour coffee liqueur into shot glass until about 1/2 full. Using a spoon (inverted), slowly pour in the peppermint schnapps until glass is about 3/4 full. Done correctly, the schnapps will flow under the Kahlua, creating a clear layer.
Using the spoon again, but this time right side up, slowly top off the glass with a layer of Irish cream. Be careful to place the spoon right at the top of the coffee liqueur layer and to raise it as the glass fills up. Done correctly, this will provide a layer of Irish cream floating over the coffee liqueur.
1 1/2 oz. Vodka
1 tsp. peppermint schnapps
Mix all ingredients with ice in a shaker. Strain into a chilled cocktail glass. Option: Garnish with a small candy cane or create a candy cane "rimmer" with crushed candy canes.
PEPPERMINT PATTY
1/2 oz crème de cacao
1/2 oz peppermint schnapps
1 oz cream
Stir all 3 ingredients with ice, strain into shot glass.
AFTER EIGHT
1/2 oz coffee brandy
1/2 oz crème de menthe (white or green)
1/2 oz Irish cream
Shake all these ingredients with ice and strain into a shot glass. Enjoy a liquid After Eight, after dinner.
CANDY CANE SHOOTER
1/2 oz crème de menthe
1/2 oz grenadine
1/2 oz peppermint schnapps
Layer the grenadine syrup, crème de menthe and then peppermint schnapps. A nicely layered shooter that will test the bartender's skills.
CHRISTMAS CHEER
1 oz eggnog
1/2 oz peppermint schnapps
You can either layer this drink, eggnog first, or stir the ingredients together before drinking.
NUTCRACKER SHOOTER
1/2 oz amaretto
1/2 oz Amarula Cream
1/2 oz Frangelico
Pour a layer of Frangelico into the bottom of the shot glass. Then carefully slide on a layer of amaretto, using the back of a spoon. Top with a layer of Amarula Cream.
MISTLETOE
1/2 oz Chambord
1/2 oz melon liqueur
1/2 oz orange liqueur
In a tall shot glass add Chambord, then gently pour Midori (or other melon liqueur), the second layer, over the back of an inverted spoon so that it flows on top of the Chambord without mixing. Repeat the process using orange liqueur.
This makes a good holiday shooter. You can flambé it by igniting the top with a match. Blow flame out after a few seconds and make certain the rim of the glass has cooled before drinking.
AFTER FIVE
1/2 oz coffee liqueur
1/2 oz Irish cream
1/2 oz peppermint schnapps
Pour coffee liqueur into shot glass until about 1/2 full. Using a spoon (inverted), slowly pour in the peppermint schnapps until glass is about 3/4 full. Done correctly, the schnapps will flow under the Kahlua, creating a clear layer.
Using the spoon again, but this time right side up, slowly top off the glass with a layer of Irish cream. Be careful to place the spoon right at the top of the coffee liqueur layer and to raise it as the glass fills up. Done correctly, this will provide a layer of Irish cream floating over the coffee liqueur.
Holiday Drinks - Iceberg
2 oz vodka
1 tsp Pernod or peppermint schnapps
Preparation:
Pour the ingredients into a cocktail shaker with ice.
Shake well. Strain into a chilled cocktail glass.
Pumpkin Pecan Pie - Paula Deen
Pumpkin Pecan Pie
1 cup chopped pecans
1 teaspoon vanilla
1 cup canned pumpkin
4 tablespoon (1/2 stick) melted butter
1/2 cup sugar
1 cup dark corn syrup
3 eggs
1 9-inch unbaked pie shell
whipped cream
Preheat oven to 350 Degrees F.
With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.
Garnish with whipped cream.
Servings: 6 to 8 slices
Prep Time: 12 min
Cook Time: 1 hour
Difficulty: Easy
Thursday, November 18, 2010
Apple, Sausage and Cranberry Stuffing
Apple, Sausage and Cranberry Stuffing
Enough to stuff a 10 lb bird
5 1/2 cups cubed white and whole wheat bread (Add rye for a bit of extra flavor!)
1 pound ground turkey or pork sausage (if you use pork, drain off the fat)
1 cup finely chopped onion
1/2 cup finely chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 apple, cored and chopped - Golden Delicious work best
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped (Optional)
3/4 cup turkey or chicken stock
4 tablespoons unsalted butter, melted (unsalted is best as the sausage and stock are fairly salty already)
Preheat oven to 350 degree F . Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, until evenly browned, breaking up the sausage into small pieces. Add the celery, sage, rosemary, and thyme stirring, for an additional 2 minutes to blend flavors.
Combine sausage mixture and the bread in bowl. Mix in the chopped apples, dried cranberries, parsley, and liver. Pour the turkey stock and melted butter over the top, and mix lightly. Spoon into turkey’s chest cavity loosely.
Or you can place into a large casserole dish and bake covered for 30 minutes. Be sure if you do this method that you add an additional 1 cup of turkey or chicken stock so it does not dry out.
Tuesday, November 16, 2010
Flaky Buttery Pie Crust
Makes one double-crust 9 inch or 10 inch pie:
2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water
Combine flour, salt, and sugar in a chilled bowl. Add the butter and using a pastry cutter or 2 table knives (cut with a criss cross motion through the butter and dry ingredients). Add shortening in tablespoon sized chunks, and continue to cut through the mixture. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Cutting again through the mixture. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, cutting through after each addition, until the mixture just begins to clump together.
Remove dough from bowl and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you can let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (A pre marked pastry rolling sheet that has the pie circles already marked is handy.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
If you are only making a single crust pie, use kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.
Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice glossy sugary finish).
Egg Wash
A glossy sugary coating for your pie can be achieved with a simple egg wash.
1 Tbsp heavy cream, half and half, or milk
1 large egg yolk
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush. Sprinkle a dusting of granulated sugar over the top. Bake as directed.
Monday, November 15, 2010
Saturday, November 13, 2010
Hazelnut-Crusted Turkey Breast
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup hazelnuts (filberts)
1/2 teaspoon ground coriander
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cinnamon
1/4 cup orange marmalade
Oranges, halved (optional)
Kumquats (optional)
Fresh bay leaves (optional)
Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.
Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.
Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.
Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.
recipe source
BHG.com
Iced Pumpkin Cookies
1 cup butter
1 cup sugar
1 cup pureed cooked pumpkin
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
Icing:
1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla
Preheat oven to 350°F.
Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating well to blend.
Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet
and bake until light golden, 9 to 11 minutes. Remove and cool.
Icing:
Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.
1 cup sugar
1 cup pureed cooked pumpkin
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
Icing:
1/2 cup brown sugar
¼ cup milk
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon of vanilla
Preheat oven to 350°F.
Cream butter and sugar in a large bowl. Add pumpkin and egg and beat well. In a separate large bowl, sift together remaining dry ingredients. Add to pumpkin mixture, beating well to blend.
Shape dough into 1-inch balls and flatten into cookie shapes. Place on parchment-covered backing sheet
and bake until light golden, 9 to 11 minutes. Remove and cool.
Icing:
Combine brown sugar, milk, and butter in a small saucepan; bring to a boil and remove from heat. Whisk in sugar and vanilla until smooth. When cookies are slightly cooled, generously glaze the icing over the tops and allow to cool completely before serving.
New England Roast Turkey with Cranberry-Pecan Stuffing
1/2 cup chopped onion
1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 6- to 8-pound turkey
1 to 2 tablespoons chicken broth (optional)
1 teaspoon cooking oil
For stuffing, cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add 1/2 cup chicken broth, tossing to moisten.
Release turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Rinse turkey inside and out; drain and pat dry with paper towels. Just before roasting, spoon some stuffing into neck cavity. Pull neck skin over stuffing; fasten to back with a short skewer.
Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey.) Do not pack stuffing tightly, or it will not get hot enough by the time the turkey is cooked. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole.) Tuck legs under band of skin or reset into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.
Place stuffed turkey, breast side up, on rack in a shallow roasting pan. Brush with cooking oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb does not touch bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Press foil over legs and neck.
Roast in a 325 degree F oven for 3 to 3-1/2 hours or until thermometer registers 180 degree F and juices run clear. The center of the stuffing should be at least 165 degree F. Add covered casserole of stuffing during the last 30 to 45 minutes of roasting. If desired, during roasting, baste the turkey occasionally with drippings. Remove the foil the last 30 to 45 minutes to let the bird brown.
Remove turkey from oven and cover loosely with foil. Let stand for 20 minutes before carving. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Remove stuffing from turkey. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 6 to 8 servings.
recipe source
BHG.com
Tuesday, November 9, 2010
Wednesday, November 3, 2010
Wednesday, October 20, 2010
A step-by-step guide to wasting less food
A step-by-step guide to wasting less food
By Lori Bongiorno
Americans are notorious for wasting food. Each year, we toss out about 27 percent of edible food, and the average family of four throws out about $600 worth of groceries.
Here's one way to visualize the collective impact of all the limp lettuce and moldy bread that makes its way to landfills. We waste enough food each day to fill up the Rose Bowl (a 90,000 seat stadium in Southern California), according to Jonathan Bloom, author of American Wasteland on CNN.
We're not only wasting money, we're also wasting energy. New research from the University of Texas quantifies just how much. Americans waste the equivalent of 350 million barrels of oil every year on wasted food -- or 2 percent of the annual energy consumption of the United States.
The upshot? Preventing food from going bad saves money and energy. Here are some tips to help you waste less food:
Plan ahead
You've heard this before, but that's because taking the time to plan your meals ahead of time can really help to cut down on wasted food. There's one key point to remember: Be realistic about what you have time to prepare given your schedule each week.
Check your fridge and cupboards before you head to the grocery store so you don't buy what you already have.
Shop smart
Write a detailed shopping list and don't stray from it as you navigate the aisles of your grocery store.
We all love a good bargain, but try not to buy food that you simply cannot eat just because it's a good deal. How much money are you saving if uneaten food ends up in the landfill?
That's not to say that you shouldn't buy items on sale or in bulk. If you buy that 5-pound package of hamburger meat, split it up into smaller portions and freeze it when you unpack your groceries.
Use up what you buy
• Here's a tasty way to use the seeds of butternut, acorn, or any other squash you're making. Add a little salt and oil and roast the seeds in the oven, just like you would pumpkin seeds.
• Turn old bread into fresh breadcrumbs, Parmesan croutons, or Panzanella bread salad. Bread pudding is a good option for those with a sweet tooth. Better yet, store bread in the freezer as soon as you bring it home so it lasts longer.
• Saute small amounts of different kinds of unused veggies and mix with eggs, cheese, and herbs (if you have some in the fridge) to make a frittata. Pair it with a salad for a quick, delicious, and spontaneous weeknight dinner.
• Use berries, bananas, melons, or other fruit to make smoothies. Freeze ripe fruit for future smoothies or Popsicles. Some tips: Remove the peel from bananas before freezing. Lie berries out on a tray in the freezer and add berries to a container once they're frozen.
• Add extra rice to soup or make Rockin' Rice Pudding. Turn take-out white rice into some inspiring new side dishes such as rice fritters or tomatoes stuffed with rice.
• Were you overly ambitious when you went apple picking? Use up your stash by making applesauce or apple butter, which can be stored for months. And don't forget about apple muffins, crisps, and pies. This advice isn't just for apples. Transform any abundant fruit into delicious baked goods.
Freeze before you toss
We all know you can freeze meat, casseroles, and other meals. Here are some items you might not have considered:
• Store extra waffles and pancakes in the freezer, and pull them out when you want a healthy, inexpensive, and quick breakfast.
• Pour leftover coffee in ice cube trays. Use the cubes to enhance the flavor of iced coffee or to cool down coffee that's too hot.
• Don't toss leftover chopped onions or peppers. Freeze them and use them the next time you make a meal that requires those ingredients.
• Keep a container in your freezer to store parts of veggies that you don't typically use such as trimmed ends of onions, carrots, and celery. When you have a good amount saved up, boil them in water for a homemade stock. Carnivores can keep a bag of unused chicken parts or bones in the freezer to add to the pot.
Get educated
No one wants to eat unsafe food, but it's a good idea to understand what expiration dates mean because, in most cases, they indicate quality, not safety. The "use by" date indicates the last day an unopened item is at peak quality (taste, texture, nutritional value, etc.).
The "sell by" date tells stores when to remove a product from the shelf because quality will begin to decline. Milk, for example, will remain safe to drink for about a week after the "sell by" date if it's refrigerated properly. Of course, it's wise to smell it before you drink it just to make sure.
Think beyond eating
Mix overripe fruit, such as blueberries, pomegranate, or grapefruit, with honey and egg whites to create homemade facial masks. Here's a simple recipe from Kristie Leong, M.D.: Puree fruit in a blender until smooth. Mix half a cup of fruit puree, one egg white, and a tablespoon of honey in a glass bowl until it forms a thick paste. You may need to add a little cornstarch to thicken. Store in fridge overnight. Spread mask on clean skin for 30 minutes.
Or combine fruit that's past its prime with soil to nourish your plants instead of relying on chemical fertilizer.
Give to others
Donate non-perishable items that you're not going to eat (such as an unopened box of granola bars or cereal that your child decides she no longer likes) to a local food bank.
Search the Feeding America website to find food banks near you.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
By Lori Bongiorno
Americans are notorious for wasting food. Each year, we toss out about 27 percent of edible food, and the average family of four throws out about $600 worth of groceries.
Here's one way to visualize the collective impact of all the limp lettuce and moldy bread that makes its way to landfills. We waste enough food each day to fill up the Rose Bowl (a 90,000 seat stadium in Southern California), according to Jonathan Bloom, author of American Wasteland on CNN.
We're not only wasting money, we're also wasting energy. New research from the University of Texas quantifies just how much. Americans waste the equivalent of 350 million barrels of oil every year on wasted food -- or 2 percent of the annual energy consumption of the United States.
The upshot? Preventing food from going bad saves money and energy. Here are some tips to help you waste less food:
Plan ahead
You've heard this before, but that's because taking the time to plan your meals ahead of time can really help to cut down on wasted food. There's one key point to remember: Be realistic about what you have time to prepare given your schedule each week.
Check your fridge and cupboards before you head to the grocery store so you don't buy what you already have.
Shop smart
Write a detailed shopping list and don't stray from it as you navigate the aisles of your grocery store.
We all love a good bargain, but try not to buy food that you simply cannot eat just because it's a good deal. How much money are you saving if uneaten food ends up in the landfill?
That's not to say that you shouldn't buy items on sale or in bulk. If you buy that 5-pound package of hamburger meat, split it up into smaller portions and freeze it when you unpack your groceries.
Use up what you buy
• Here's a tasty way to use the seeds of butternut, acorn, or any other squash you're making. Add a little salt and oil and roast the seeds in the oven, just like you would pumpkin seeds.
• Turn old bread into fresh breadcrumbs, Parmesan croutons, or Panzanella bread salad. Bread pudding is a good option for those with a sweet tooth. Better yet, store bread in the freezer as soon as you bring it home so it lasts longer.
• Saute small amounts of different kinds of unused veggies and mix with eggs, cheese, and herbs (if you have some in the fridge) to make a frittata. Pair it with a salad for a quick, delicious, and spontaneous weeknight dinner.
• Use berries, bananas, melons, or other fruit to make smoothies. Freeze ripe fruit for future smoothies or Popsicles. Some tips: Remove the peel from bananas before freezing. Lie berries out on a tray in the freezer and add berries to a container once they're frozen.
• Add extra rice to soup or make Rockin' Rice Pudding. Turn take-out white rice into some inspiring new side dishes such as rice fritters or tomatoes stuffed with rice.
• Were you overly ambitious when you went apple picking? Use up your stash by making applesauce or apple butter, which can be stored for months. And don't forget about apple muffins, crisps, and pies. This advice isn't just for apples. Transform any abundant fruit into delicious baked goods.
Freeze before you toss
We all know you can freeze meat, casseroles, and other meals. Here are some items you might not have considered:
• Store extra waffles and pancakes in the freezer, and pull them out when you want a healthy, inexpensive, and quick breakfast.
• Pour leftover coffee in ice cube trays. Use the cubes to enhance the flavor of iced coffee or to cool down coffee that's too hot.
• Don't toss leftover chopped onions or peppers. Freeze them and use them the next time you make a meal that requires those ingredients.
• Keep a container in your freezer to store parts of veggies that you don't typically use such as trimmed ends of onions, carrots, and celery. When you have a good amount saved up, boil them in water for a homemade stock. Carnivores can keep a bag of unused chicken parts or bones in the freezer to add to the pot.
Get educated
No one wants to eat unsafe food, but it's a good idea to understand what expiration dates mean because, in most cases, they indicate quality, not safety. The "use by" date indicates the last day an unopened item is at peak quality (taste, texture, nutritional value, etc.).
The "sell by" date tells stores when to remove a product from the shelf because quality will begin to decline. Milk, for example, will remain safe to drink for about a week after the "sell by" date if it's refrigerated properly. Of course, it's wise to smell it before you drink it just to make sure.
Think beyond eating
Mix overripe fruit, such as blueberries, pomegranate, or grapefruit, with honey and egg whites to create homemade facial masks. Here's a simple recipe from Kristie Leong, M.D.: Puree fruit in a blender until smooth. Mix half a cup of fruit puree, one egg white, and a tablespoon of honey in a glass bowl until it forms a thick paste. You may need to add a little cornstarch to thicken. Store in fridge overnight. Spread mask on clean skin for 30 minutes.
Or combine fruit that's past its prime with soil to nourish your plants instead of relying on chemical fertilizer.
Give to others
Donate non-perishable items that you're not going to eat (such as an unopened box of granola bars or cereal that your child decides she no longer likes) to a local food bank.
Search the Feeding America website to find food banks near you.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
Wednesday, October 6, 2010
5 Spices That Can Help You Lose Weight
Although we’re inclined to scour the Web in search of the best diets and meal plans, the truth is, some of the tools to weight-loss success are already on your spice rack! Here are five ingredients that not only add flavor to your favorite dishes but can help in your battle against the bulge.
1. Cinnamon
A 2003 study published in Diabetes Care showed that as little as one teaspoon of cinnamon per day can boost the body’s weight-loss ability by reducing blood sugar and promoting healthier processing of carbohydrates. It also lowers LDL cholesterol (bad cholesterol) by seven to 27% and total cholesterol by 12 to 26%. Plus, cinnamon has been shown to prevent the metabolic syndrome commonly seen in pre-diabetics. But before you go on piling the spice by spoonful, note that cinnamon contains a chemical called coumarin, which can lead to liver damage if consumed in very large amounts.
2. Cayenne
The main ingredient in spicy cayenne—capsaicin, which is also found in other hot peppers—has long been studied for its fat-burning abilities and thermogenic properties (the stimulating of the central nervous system to produce heat in the body, leading to an increase in calorie burning). In fact, Nicholas Perricone, M.D., cites several of these studies in his wildly popular The Perricone Weight-Loss Diet and concludes that capsaicin acts as an appetite suppressant. Many think that cayenne pepper promotes weight loss because it’s simply difficult to overindulge in spicy food. However, later studies performed by the Journal of Obesity also found that the spice increases fat oxidation, “ramps up energy expenditure, and stimulates activity by the sympathetic nervous system”—all which help the body to shed excess weight. Not a fan of fiery cuisine? Not to worry! Research has found that cayenne’s ability to reduce appetite is equally effective whether ingested as food or in capsule form.
3. Black Pepper
Among the dozens of health benefits of this common household ingredient is its ability to improve digestion and promote the absorption of nutrients in tissues all over the body. Plus, its main component—piperine (which gives pepper its pungent taste)—boosts fat metabolism by as much as 8% for several hours after ingesting it. If you want your pepper to pack the most punch, use freshly ground pepper, which has the most concentrated amounts of piperine.
4. Mustard Seed
Like the other hot ingredients on this list, spicy mustard helps boost metabolism and allows you to burn fat more quickly, thanks in part to its thermogenic properties. Scientists at England’s Oxford Polytechnic Institute recently found that eating just one teaspoon of hot mustard can “boost metabolism 20 to 25% for several hours after eating, resulting in an additional burn of about 45 calories if a 700-calorie meal is consumed.”
5. Ginger
Long used for its medicinal properties, ginger is also an effective diuretic (a substance that increases the elimination of urine). It improves gastric mobility (i.e. it pushes food and waste through the digestive system) and hinders the absorption of cholesterol. Although according to the Mayo Clinic, more study is needed, preliminary evidence suggests that this versatile spice helps to increase metabolism.
How long can you freeze food?
How long can you freeze food?
By Lori Bongiorno
Posted Tue Sep 21, 2010 10:54am PDT
Related topics: Food and Drink, How-To
When it comes to preparing healthy meals at home, don't underestimate the value of your freezer. A well-stocked freezer can save you a trip to the store when you're pressed for time, which could mean the difference between making dinner and ordering in. It also lets you save meals that you prepare in big batches ahead of time, take advantage of discounts at the grocery store, and keep food that might otherwise go to waste.
Freezing is also an easy way to preserve local, in-season, fruits, and veggies that you buy at farmers markets or grow in your garden. If you want to eat delicious tomatoes in the dead of winter, for example, but are intimidated by canning, freezing is worth considering.
But just how long will that casserole or whole chicken last in the freezer? According to the Food Safety and Inspection Service, food stored in a freezer set at 0 degrees Fahrenheit will stay safe indefinitely. But that doesn't mean the taste and texture will remain the same.
Here is a guide to how long you can freeze foods before you sacrifice quality. Keep in mind that quality does deteriorate the longer food sits in your freezer, so aim to defrost sooner rather than later.
• Bacon: 1 to 2 months
• Breads: 2 to 3 months
• Casseroles: 2 to 3 months
• Cooked beef and pork: 2 to 3 months
• Cooked poultry: 4 months
• Cookie dough: 3 months
• Fruit: 8 to 12 months
• Frozen dinners: 3 to 4 months
• Hot dogs: 1 to 2 months
• Lunch meats: 1 to 2 months
• Sausage: 1 to 2 months
• Soups and stews: 2 to 3 months
• Uncooked chicken (parts): 9 months
• Uncooked chicken (whole): 1 year
• Uncooked steaks, chops, or roasts: 4 to 12 months
• Uncooked ground meat: 3 to 4 months
• Vegetables: 8 to 12 months
Basic tips for freezing food:
• Freeze foods as close to purchase (or harvest if you have a garden) as possible. The fresher food is when you freeze it, the better the quality when you defrost it.
• While most foods can be frozen, there are some foods you should keep out of the freezer. Don't freeze canned foods or eggs in shells (which can crack and allow bacteria to enter). Technically you can freeze mayonnaise, cream sauce, and lettuce, but the quality takes a big hit. Here's a list of foods that don't freeze well with details on their condition after thawing.
• Cool cooked foods down before freezing so they freeze faster, which helps preserve quality.
• Packaging matters and varies depending on what you're freezing. If you choose glass over plastic containers, wrap, or bags, you'll need to make sure it's tempered so it doesn't break.
• You can freeze meat in its original packaging, but if you want to store it for long periods of time, add an additional layer of packaging, such as plastic wrap or bags.
• It's always a good idea to label items so you know what they are and how long they've been in the freezer.
• Resist the temptation to defrost foods on your countertop. The three safest ways to thaw foods are in your fridge, in cold water, and in the microwave.
How to freeze fresh produce:
• The key to freezing fresh fruit is to spread out the cleaned, dried, and prepared (cut up) pieces of fruit on cookie sheets. Once the individual pieces of fruit are frozen, you can combine and put in freezer bags. Some people prefer to pack fruits in sugar or sugar syrup to help preserve texture and flavor. The National Center for Home Food Preservation has tips on how to freeze specific fruits such as strawberries, tomatoes, peaches, and many more.
• Vegetables usually need to be blanched (boiled or steamed for a short time) before freezing to maintain flavor, color, and texture. Blanching times vary depending on the vegetable. The National Center for Home Food Preservation has a chart with blanching times for everything from corn to collard greens and simple instructions for how to freeze a large variety of vegetables.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
By Lori Bongiorno
Posted Tue Sep 21, 2010 10:54am PDT
Related topics: Food and Drink, How-To
When it comes to preparing healthy meals at home, don't underestimate the value of your freezer. A well-stocked freezer can save you a trip to the store when you're pressed for time, which could mean the difference between making dinner and ordering in. It also lets you save meals that you prepare in big batches ahead of time, take advantage of discounts at the grocery store, and keep food that might otherwise go to waste.
Freezing is also an easy way to preserve local, in-season, fruits, and veggies that you buy at farmers markets or grow in your garden. If you want to eat delicious tomatoes in the dead of winter, for example, but are intimidated by canning, freezing is worth considering.
But just how long will that casserole or whole chicken last in the freezer? According to the Food Safety and Inspection Service, food stored in a freezer set at 0 degrees Fahrenheit will stay safe indefinitely. But that doesn't mean the taste and texture will remain the same.
Here is a guide to how long you can freeze foods before you sacrifice quality. Keep in mind that quality does deteriorate the longer food sits in your freezer, so aim to defrost sooner rather than later.
• Bacon: 1 to 2 months
• Breads: 2 to 3 months
• Casseroles: 2 to 3 months
• Cooked beef and pork: 2 to 3 months
• Cooked poultry: 4 months
• Cookie dough: 3 months
• Fruit: 8 to 12 months
• Frozen dinners: 3 to 4 months
• Hot dogs: 1 to 2 months
• Lunch meats: 1 to 2 months
• Sausage: 1 to 2 months
• Soups and stews: 2 to 3 months
• Uncooked chicken (parts): 9 months
• Uncooked chicken (whole): 1 year
• Uncooked steaks, chops, or roasts: 4 to 12 months
• Uncooked ground meat: 3 to 4 months
• Vegetables: 8 to 12 months
Basic tips for freezing food:
• Freeze foods as close to purchase (or harvest if you have a garden) as possible. The fresher food is when you freeze it, the better the quality when you defrost it.
• While most foods can be frozen, there are some foods you should keep out of the freezer. Don't freeze canned foods or eggs in shells (which can crack and allow bacteria to enter). Technically you can freeze mayonnaise, cream sauce, and lettuce, but the quality takes a big hit. Here's a list of foods that don't freeze well with details on their condition after thawing.
• Cool cooked foods down before freezing so they freeze faster, which helps preserve quality.
• Packaging matters and varies depending on what you're freezing. If you choose glass over plastic containers, wrap, or bags, you'll need to make sure it's tempered so it doesn't break.
• You can freeze meat in its original packaging, but if you want to store it for long periods of time, add an additional layer of packaging, such as plastic wrap or bags.
• It's always a good idea to label items so you know what they are and how long they've been in the freezer.
• Resist the temptation to defrost foods on your countertop. The three safest ways to thaw foods are in your fridge, in cold water, and in the microwave.
How to freeze fresh produce:
• The key to freezing fresh fruit is to spread out the cleaned, dried, and prepared (cut up) pieces of fruit on cookie sheets. Once the individual pieces of fruit are frozen, you can combine and put in freezer bags. Some people prefer to pack fruits in sugar or sugar syrup to help preserve texture and flavor. The National Center for Home Food Preservation has tips on how to freeze specific fruits such as strawberries, tomatoes, peaches, and many more.
• Vegetables usually need to be blanched (boiled or steamed for a short time) before freezing to maintain flavor, color, and texture. Blanching times vary depending on the vegetable. The National Center for Home Food Preservation has a chart with blanching times for everything from corn to collard greens and simple instructions for how to freeze a large variety of vegetables.
Environmental journalist Lori Bongiorno shares green-living tips and product reviews with Yahoo! Green's users. Send Lori a question or suggestion for potential use in a future column. Her book, Green Greener Greenest: A Practical Guide to Making Eco-smart Choices a Part of Your Life is available on Yahoo! Shopping and Amazon.com.
Tuesday, September 21, 2010
Trieste-Style Sauerkraut and Bean Soup (Jota)
 |
| Another Great one from Huffington Post |
1/2 lb. dried borlotti beans or kidney beans
2 smoked ham hocks
1 lb. pork ribs
2 bay leaves
1/4 lb. (4 strips) bacon, finely chopped
4 cloves garlic, peeled and finely chopped
2 lbs. sauerkraut, drained
3 medium russet potatoes, peeled and quartered
Salt and freshly ground black pepper
1. Put beans into a large heavy-bottomed pot, cover with cold water by at least 3", and set aside to soak at room temperature for at least 4 hours or overnight. Drain beans in a colander, then rinse and drain again. Return beans to pot, add ham hocks, pork ribs, bay leaves, and 12 cups cold water, and bring to a boil over high heat, skimming any foam that rises to the surface.
2. Meanwhile, mince bacon and garlic together with a sharp kitchen knife until they form a smooth paste, then add to pot with beans. Reduce heat to medium and simmer, partially covered, until beans are just soft, about 1 hour.
3. Rinse sauerkraut thoroughly in a large bowl of cold water, then drain in a colander and rinse again. Drain sauerkraut and add to pot with beans. Add potatoes to pot and continue simmering, partially covered, until potatoes are soft when pierced with the tip of a sharp knife, about 30 minutes.
4. Using a slotted spoon, transfer potatoes to a large bowl and coarsely mash with back of spoon. Return mashed potatoes to pot and season to taste with salt and pepper. Partially cover pot and continue simmering soup, stirring occasionally, until thickened, 20–30 minutes more. Pick meat off bones, discarding skin and bones, and add meat to soup, if you like. Discard bay leaves before serving.
Umbrian Vegetable Soup
1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan, for serving
1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.
SERVES 12
 |
| This recipe courtesy of the Huffington Post |
1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)
1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan, for serving
1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.
SERVES 12
Monday, September 20, 2010
Apple Stuffed Pork Chops
1/4 cup butter
3 cups soft bread cubes
2 cups finely chopped apples
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
3/4 teaspoon salt, divided
6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)
1/8 teaspoon pepper
1 tablespoon vegetable oil
In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until meat thermometer reads 160° when inserted into the meat and juices run clear. Yield: 6 servings.
Nutrition: 1 pork chop equals 364 calories, 19 g fat (8 g saturated fat), 107 mg cholesterol, 534 mg sodium, 15 g carbohydrate, 2 g fiber, 32 g protein.
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