tag:blogger.com,1999:blog-57630594400855155122024-03-13T15:40:51.913-04:00Daphne's HouseUnknownnoreply@blogger.comBlogger40125tag:blogger.com,1999:blog-5763059440085515512.post-64254409796395623522012-04-04T12:30:00.000-04:002012-04-04T12:30:48.824-04:00"Healthy Eating"<span class="Apple-style-span" style="color: #333333; font-family: 'trebuchet ms', verdana, arial, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 14px; line-height: 18px;"></span></span><br />
<ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: 'trebuchet ms', verdana, arial, sans-serif;"> </span></ol><span class="Apple-style-span" style="color: #333333; font-family: inherit;">Transitioning again - this will be the last blog entry for a while. Was asked by the postmistress the other day about "healthy eating". So I came up with a few of the principles that might be useful. They may be of interest to some of my friends in twitterland as well.</span><br />
<ul><li><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #333333;">Healthy eating very soon tastes better than "less healthy" eating. </span><span class="Apple-style-span" style="color: #333333;"><a href="http://www.whfoods.com/"><span style="text-decoration: underline;">http://www.whfoods.com</span></a></span><span class="Apple-style-span" style="color: #333333;">/ is the best site on the Internet to find good information and recipes.</span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">Sugar + dairy (butter/cheese) should raise red flags. That doesn’t mean “never eat them”. Just means you understand that the human body is not made to process these substances without causing you undue stress. </span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">The body easily digests and thrives on legumes and brown rice. Lentils cook up quickly and can be stored in the fridge for a week to be used daily: mixed with herbs and scrambled with eggs for breakfast; or as the base of a tomato/onion/cucumber salad for lunch; or you can re-fry them in olive oil with your favorite herbs and seasonings combining them with brown rice. Lentils or black beans can also be used as a gluten-free alternative to wheat flour in a “brownie recipe” for dessert.</span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">Olive oil can be substituted for Everything you would otherwise use butter for -- even in baking. It is a mono-saturated “good-for-you-fat” which the body utilizes fully for its health and repair. Butter simply CLOGS you up. Stop eating butter and any spider or varicose veins in your legs will disappear within 1 month! No doctor will tell you this. Unfortunately, cheese has the same “clogging” and congesting effect. It’s best to limit your intake of this food as much as you can. If you curtail your intake of yogurt and cheese, you can stop the build-up and actually dissolve any tartar on your teeth. No dentist will tell you this either.</span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">All cruciferous vegetables are excellent sources of anti-cancer, anti-inflammatory nutrients: broccoli, cabbage, cauliflower, brussels sprouts cooked up with olive oil and garlic are wonderfully flavorful. Lemon and olive oil drizzled on oven-roasted cauliflower florets, with a dusting of paprika, is heaven.</span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">Funnily enough, the less expensive cuts of beef (in the form of steak) are better for you than the more marbled (actually fattier) ones. You can hardly beat London Broil on sale at $2.99/lb. It’s cheaper than hamburger (which, unless you buy organic, is without fail augmented by ammonia-treated fat content). Cook this lean meat in a hot cast iron pan for 4-5 minutes on each side. Allow it to rest for another 10 minutes. Slice it thin and serve with broccoli. Cook broccoli florets in a covered pot with very little water (2 TBS max) so they barely steam to perfection. Add minced garlic while cooking and then stir in some olive oil for extra flavor.</span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">Eating healthy means learning to enjoy the tastes of simple foods. When a plum tomato is ripe, there is nothing like it in this world - especially when sliced thin with a sprinkling of sea salt in a cold steak sandwich!</span></span></li>
</ul><ul><li><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="font-family: inherit;">Eating less meat does not mean eating no meat. You simply eat less at any one sitting and you eat it less frequently. Just remember to eat slowly, thoughtfully and enjoy the taste of your food.</span></span></li>
</ul>Above all, enjoy the taste of Life!<br />
<br />
Till I blog again,<br />
Daphne<br />
<ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span><br />
<ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: Times, 'Times New Roman', serif;"> </span></ol><ol style="list-style-type: decimal;"><span class="Apple-style-span" style="color: #333333; font-family: 'trebuchet ms', verdana, arial, sans-serif;"> </span></ol>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5763059440085515512.post-28129510200268493072012-03-14T20:27:00.000-04:002012-03-14T20:27:52.498-04:00Chocolate Chip Cookies …not for the kidsUnless you're educating your young ones in the pleasure of bitter or unsweetened chocolate… you might want to save this recipe for yourself…. or guests you hope to impress :D<br />
<br />
The ingredients are simple, few, and rich. You don't have to shy away from the use of olive oil (of any kind). Extra Virgin adds dimension. This batter yields about 30 thick, chewy cookies (2-½" in diameter).<br />
<br />
<br />
<b>Chocolate Chip Cookies</b><br />
<br />
1-½ cups Brown Sugar<br />
2 tsp. Vanilla Extract<br />
½ cup Olive Oil<br />
2 oz. Unsweetened Chocolate chopped pretty fine<br />
2 beaten Eggs<br />
¼ cup Water<br />
<br />
2 cups Flour<br />
½ tsp. Baking Soda<br />
½ tsp. Sea Salt<br />
3 oz. Semi-Sweet Chocolate Chips<br />
<br />
<br />
Preheat oven to 350℉<br />
<br />
In a large bowl, mix sugar, vanilla, olive oil thoroughly. Add in chopped chocolate shards, beaten eggs and ¼ cup water.<br />
<br />
In a large measuring glass, mix flour, salt and baking soda. Then incorporate dry ingredients thoroughly into the wet. Finally, add 3 oz. (or a half-bag) of semi-sweet real chocolate chips to the batter.<br />
<br />
Roll into 1" balls and place about 1-½" apart on un-greased cookie sheets. Bake in the center of the oven for 12 minutes. They will spread out, plump up, and remain quite light in color. Allow to sit on baking sheets a few moments before removing cookies to a rack to cool. Pack in air-tight container.<br />
<br />
Warm from the oven… they are "out of this world" - but am quite certain the ingredients will continue to meld and their taste will continue to intensify the next day - if there are any left.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-81862301124489245912012-02-26T16:42:00.000-05:002012-02-26T16:42:26.762-05:00Very Adult Black Bean BrowniesI refer to these brownies as "very adult" because they are sweet, but not overly so. Their taste is almost earthy due to the molasses of the brown sugar. And the unsweetened chocolate and cocoa content make them a potent stimulant with just a few bites. The substitution of black beans for flour means no gluten and a good dose of protein to counter-balance the sugar - so though you will experience the stimulating effects of caffeine from the chocolate, there is no unpleasant sugar crash after the act of enjoying them.<br />
<br />
Black Bean Brownies<br />
<br />
15-oz. can of black beans<br />
1-½ squares of unsweetened Baker's chocolate (about 1-½ oz.)<br />
scant 2 cups of brown sugar<br />
⅔ cup unsweetened cocoa<br />
1 tsp. vanilla<br />
pinch of sea salt<br />
½ cup olive oil<br />
2 eggs<br />
<br />
Pre-heat oven to 350℉<br />
<br />
First drain and thoroughly rinse the black beans - then put them in the microwave for 2 minutes or bring them to a full steam on the stove (with a lid on) so beans are cooked through and easily mashed.<br />
<br />
In a medium sized bowl mash the hot beans with a fork.<br />
Chop unsweetened chocolate into fine shards.<br />
Continue mashing chocolate shards and brown sugar into the black beans.<br />
Add cocoa, salt, and vanilla and continue mixing.<br />
Into a measuring cup pour ½ cup of oil and add 2 eggs - beat gently with a fork.<br />
Fold egg mixture into batter. Mix thoroughly.<br />
<br />
Pour thick batter into an oiled dish or pan and bake about 45 minutes till firm and a testing knife comes out clean. This is a fudgie and soft rather than cakey brownie. Allow them to cool and then cut into small pieces. If too "soft" exposing the pieces to air or putting them in the refrigerator will firm them up somewhat. Operative words: fudge, chocolate, delicious.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5763059440085515512.post-73881217209947567082012-02-03T17:15:00.002-05:002012-02-03T17:17:48.159-05:00Philadelphia Cheese Steak - Fast FoodNot everyone may care for this next recipe. Those who <i>enjoy</i> an occasional cheese steak sandwich, however, (and I know you're out there….) might find surprising how easy this snack is to prepare. Thinking about it… to my mind, anyway, I realized the key ingredient is not the caramelized onions, the thinly sliced beef, or the melted cheese…, but the necessary inclusion of black pepper. If you happen to have the following ingredients, this dish comes together in a snap.<br />
<br />
Leftover beefsteak<br />
1 small onion<br />
some fresh sliced green pepper (optional)<br />
grated or sliced cheese (provolone, cheddar, whatever…)<br />
olive oil<br />
salt & pepper<br />
bread or roll (with which to 'sandwich' the cheese steak!)<br />
<br />
It's best to prep all the ingredients first. Slice leftover beef into paper thin strips. A serrated knife works well. Coat the beef strips with a bit of olive oil, salt & pepper. Slice up a small onion into thin half-rounds (julienne green pepper as well, if desired). Grate enough cheese to cover the meat/onion combo in a pan. Have sufficient bread and or rolls at the ready.<br />
<br />
In a hot skillet, caramelize (wilt and brown) the onion in a bit of olive oil. Turn the heat down to medium and add the seasoned beef. Once melded with onion and warmed through, sprinkle grated cheese over the top and place a lid on the skillet. Let it all sit just till cheese is melted. Then fill your favorite bread or roll with the steaming goodness and enjoy yourself :D<br />
<br />
Both Giants and Patriots fans can eat this, I think.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-63755155182562747502012-02-02T17:01:00.000-05:002012-02-02T17:01:40.199-05:00Comfort Food ~ Tuna Pasta MeltThere are winter days that call for "special measures". In this case, a piping hot casserole of pasta twirls, melted cheddar cheese, and albacore tuna (fresh from the can!) served such a purpose. The fact that I'd purchased the 1-pound box of pasta for 99¢ and the tuna for 75¢-a-can warmed my heart even more. This dish flowed together quickly and efficiently.<br />
<br />
Ingredients:<br />
<br />
2 cans tuna<br />
dried parsley<br />
sea salt & pepper<br />
olive oil<br />
<br />
½ box pasta twirls<br />
bottled water (this house has metallic-tasting well water)<br />
<br />
6 oz. or so cheddar cheese<br />
<br />
While the water for pasta is coming to a boil, drain and fork apart canned tuna into a small bowl. Season liberally with dried parsley, salt & pepper. Drizzle olive oil over it. Mix well and let sit.<br />
<br />
Once pasta is in the water, pre-heat the oven to 375℉.<br />
<br />
While pasta is cooking to desired consistency, grate cheese and set aside. Lightly oil the bottom of a shallow baking dish.<br />
<br />
Drain cooked pasta, spread into baking dish, add to it the grated cheese, then the seasoned tuna on top. Place uncovered in the oven for 10 minutes or so - till the cheese is perfectly melted.<br />
<br />
By the time the melt is ready, you've cleaned everything up and are ready to enjoy your labors of love :) It's no work at all. <br />
<br />
Thought this would make two meals for me… Hah! Closer to one!!!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-75200213220901905892012-01-31T10:45:00.000-05:002012-01-31T10:45:41.199-05:00Onion PieMany of the best recipes are "born of necessity" ….or what happens to be left in the refrigerator. This onion pie came together because of a few (past peak) onions and some remaining green pepper slices I couldn't bear to waste. "Onion Pie" is just another name for quiche. The "crust" is also the result of Wasa Crispbread Rye Crackers that were lingering on a shelf, waiting for a more dramatic exit.<br />
<br />
Ingredients:<br />
<br />
Enough crispbread crackers (or breadcrumbs) crushed to cover the bottom of casserole<br />
Dried dill<br />
Sea Salt<br />
Pepper<br />
Olive oil<br />
<br />
Several medium onions - sliced<br />
Green pepper - julienned<br />
6 medium eggs or more - beaten w/a little sea salt & pepper<br />
8 oz. or so of shredded swiss (any cheese)<br />
1 cup water (or milk, etc.)<br />
¼ cup olive oil<br />
<br />
Pre-heat oven to 375℉<br />
<br />
To make the breadcrumb crust, place crackers w/in clingfilm or a plastic bag and bash them into crumbs. Season with an ample amount of dried dill, sea salt and pepper. In a heated skillet meld the crumbs with a good drizzle of olive oil. Then spread them onto the bottom of an oiled casserole or baking dish.<br />
<br />
Slice several onions and place (artfully - lol!) on the crumbs along with the julienned peppers.<br />
<br />
In a medium sized bowl, beat together several eggs with a little bit of salt and pepper. Add a cup of liquid, ¼ cup of olive oil, and 1 cup or so of grated cheese. Mix well and pour custard over vegetables in baking dish. It will look a bit sloppy and nothing like a quiche. Persevere. The custard will rise. Bake 45 minutes or so till top is golden brown and bubbly and firm to the touch. Let cool a bit before attempting to it eat :)<br />
<br />
As usual, it's not so much the measurements as it is the manner in which delicious food is created. For me, cooking is always an adventure.<br />
<br />
**note: this "crust" is not crisp - it is, however, a good compliment of carbohydrate to the protein and fat content of the dishUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-29243667571438786052012-01-28T17:28:00.000-05:002012-01-28T17:28:28.066-05:00American Chile Con CarneI made this dish for the first time, accidentally, last weekend in the presence of my family who were visiting. Anticipating the possibility of being snowed in, they had brought with them enough provisions to feed us all for a week. Ground meat, canned kidney beans, and stewed tomatoes were among them. They wanted "chile" and braved icy driving conditions into the village Saturday morning just to purchase chile powder. Thus I found myself trying my hand at something I'd never made before.<br />
<br />
Today I experimented again with what was in the cupboard and a few more seasonings. The following 'recipe' is the result. 'Recipe' is a qualified term because I'm not offering any specific measurements. Had to put this one together by taste, and actually doing so is half the fun. So I'm not going to spoil it for you either :D<br />
<br />
<b>American Chile Con Carne</b><br />
<br />
Ingredients:<br />
<br />
Chopped onions, celery, green pepper<br />
Ground beef<br />
Cooked kidney beans<br />
Diced stewed tomatoes<br />
<br />
Chile powder<br />
Cumin<br />
Thyme<br />
Sea Salt<br />
Cinnamon<br />
<br />
Garlic cloves<br />
----<br />
<br />
Wilt chopped vegetables over medium-high heat in deep skillet in some olive oil.<br />
Add to it the ground meat.<br />
Add spices to taste - keep tasting and keep adding these seasonings.<br />
Put in rinsed beans.<br />
Add tomatoes with their liquid - tomato juice should cover all ingredients.<br />
Add several whole cloves of garlic.<br />
Turn heat down to a simmer and cook at least until you recognize the warm aroma of spiced chile.<br />
<br />
Factors involved in ingredient amounts:<br />
<br />
1) Number of people to be fed<br />
2) Price and amount of meat bought (!)<br />
3) Size of skillet or pan in which you're cooking<br />
4) Your taste for spicy - hot or not<br />
<br />
This came together and was fully cooked in about an hour. Of course, the melding of flavors improves with time on the stove and in the refrigerator. Fantastic next day. Serve over rice or pasta or in a bowl on its own.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-14404211285533290472012-01-25T13:32:00.004-05:002012-03-04T16:43:08.574-05:00¡Banana Cake!I'm known for breaking rules and suffering the consequences. But this cake involves no suffering :) It is light, fluffy, flavorful, and very easy to make. No butter, no milk, no eggs! Just moist and sweet banana goodness. It is indeed a cake rather than a banana bread loaf.<br />
<br />
Banana Cake:<br />
<br />
2-½ cups flour<br />
2 tsp baking soda<br />
½ tsp sea salt<br />
½ tsp cinnamon<br />
<br />
3 over-ripe bananas<br />
1-½ cups brown sugar<br />
2 tsps vanilla<br />
2 TBS white vinegar<br />
½ olive oil (or your preference)<br />
1 cup water<br />
<br />
<br />
Pre-heat oven to 350℉<br />
<br />
Mix the dry ingredients in one bowl.<br />
<br />
In a large bowl, mash the bananas with sugar and add wet ingredients.<br />
<br />
Incorporate dry ingredients into wet.<br />
<br />
Pour thick cake batter into 9x9 prepared pan and bake about 45 minutes - checking to see that cake has separated from the sides of the pan and a testing knife comes out clean. Your nose will also tell you when the cake is done. It reaches a peak of sweetness, which you must not allow to burn.<br />
<br />
This one is good for breakfast, lunch, dinner, and in between!!!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-13528104080893176352012-01-20T14:30:00.000-05:002012-01-20T14:30:02.624-05:00Banana Cocoa CakeThe result was certainly a surprise!!! Having perused several recipes for my two favorite sorts of cake, I wanted to make use of ingredients that were already on hand.<br />
<br />
Banana Cocoa Cake:<br />
<br />
2-½ cups flour<br />
½ cup unsweetened cocoa<br />
2 tsp. baking soda<br />
½ tsp. salt<br />
<br />
3 medium-sized very ripe bananas<br />
1-½ cups brown sugar<br />
1 tsp. vanilla<br />
2 TBS white vinegar<br />
@ 2 cups cold coffee (or any liquid, e.g. H2O, milk, etc.)<br />
<br />
Pre-heat oven to 350℉.<br />
Mix dry ingredients in one bowl.<br />
Mash bananas w/sugar and add the remaining ingredients in a larger bowl.<br />
Add dry ingredients to wet - mix by hand with a fork.<br />
Pour this thick batter into a large oiled baking dish.<br />
Bake for about 45 minutes till sides separate from dish and testing knife comes out clean.<br />
<br />
This cake is rich, not overly sweet, chocolatey, and moist.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-35080412434659061082012-01-20T13:02:00.004-05:002012-01-20T14:31:03.414-05:00Mouthwateringly Delicious MeatloafOne of best things about this recipe is that most of the ingredients you'll probably have on hand. This would not have been true, for me, a couple of months ago - because I don't use condiments such as ketchup or prepared mustard often. My sister's house, however, is well provisioned in that sense. Quite certain it's the sugar content in the ketchup that does the trick and tenderizes the meat as well.<br />
<br />
Meatloaf:<br />
<br />
1.3 lb of lean ground beef*<br />
1 medium onion - rough chop<br />
1 large celery stalk - diced fine<br />
salt & pepper<br />
1 TBS prepared mustard (of choice)<br />
¼ cup ketchup<br />
3 slices of bread - very small cubes<br />
1 egg beaten with enough olive oil and H2O to yield @½ cup of liquid<br />
<br />
Mix all ingredients well. Allow to sit, so bread will absorb moisture, while oven is pre-heating to 350℉. Form into oiled baking dish and bake for about 1-½ hours. Should be quite brown on top and down the sides.<br />
<br />
*Ratio of ingredients to one another is highly flexible - use your sense of taste.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-9253126073576174462012-01-14T10:30:00.003-05:002012-01-14T10:36:01.043-05:00Glorious GarlicMany things in life are paradoxical. Garlic happens to be one. Cooked - it is soft, sweet, mild, readily dissolved yet substantial in flavor. Raw - it is biting, sharp, off-putting, basically unpalatable. But oh, what magical powers it bestows in its unadulterated form.<br />
<br />
The ancients knew of it's medicinal effect and used it to heal wounds - preventing them from going septic. Today we can rub a bit on an insect bite to eliminate the sting, use it to reduce the inflammation of a blemish, rub it on a cut or scratch to prevent infection or treat an existing infection. Swallowing it whole, at the first sign of your body's imbalance, can prevent the common cold.<br />
<br />
I'm not saying anything knew - those who read my tweets have heard it a thousand times. But it always bears repeating. All praise to Glorious Garlic.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-75087651865859343152012-01-08T22:24:00.000-05:002012-01-08T22:24:41.750-05:00Pumpkin Spiced Cranberry MuffinsDespite my doubts and hesitations, this recipe produced a satisfying muffin ~ tart fruit in a pleasingly moist, mildly sweet crumb. The entire batch managed to disappear between two of us over the course of a weekend :)<br />
<br />
The trick is to let the batter sit for 20 minutes.* The acid of the lemon juice has to interact with the baking soda in order for the muffins to rise. (Otherwise they can be made with an additional 1 tsp of baking powder. I didn't happen to have any on hand.)<br />
<br />
Recipe:<br />
<br />
1-½ cups (your choice of) flour<br />
2 tsp baking soda<br />
¼ tsp salt<br />
½ tsp cinnamon<br />
½ tsp ground cloves<br />
pinch each of nutmeg, allspice, ground ginger<br />
<br />
1-½ cups dark brown sugar<br />
¼ cup olive oil<br />
tsp vanilla<br />
juice of an entire lemon<br />
1 can of pureed pumpkin<br />
<br />
2 medium eggs<br />
2 cups fresh cranberries<br />
<br />
Mix the first set of dry ingredients well in a medium sized bowl.<br />
Mix the moist ingredients in a larger bowl.<br />
Add the eggs one at a time to the wet mixture.<br />
Then incorporate the dry ingredients into the wet. Do not over mix.<br />
Fold whole cranberries in and let the batter sit for 20 minutes or so*, while the oven is heating up to 400℉. Spoon into papered or oiled muffin tin(s). Bake till edges and top peaks are brown, about 25-35 minutes, depending on the size of the muffins.<br />
<br />
An enjoyable way to use the cranberries and canned pumpkin remaining from the holidays.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-30303525506372885452011-12-10T13:08:00.000-05:002011-12-10T13:08:08.734-05:00Baked BananaMash BarsA couple of days ago I experimented making a cookie bar with the very few materials I had on hand. It wasn't bad (according to my strange taste) especially after it had settled into the pan overnight.<br />
<br />
So today I'm giving it another go:<br />
<br />
This time I've mashed 2 ripe bananas into a cup or so of granola mix; added a more generous amount of maple syrup and about 1 TBS of unsweetened cocoa; and mixed it all together with a bit of H2O. Am baking it in a prepared pan at 375℉ for about 35 minutes till the edges have pulled away and are golden brown. Smells quite lovely too!<br />
<br />
Amazing what you can do without flour or eggs or milk ~ Now that's a lovely Baked BananaMash Bar, if I say so, myself.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5763059440085515512.post-754387250456577662011-12-06T12:33:00.004-05:002011-12-09T16:24:52.880-05:00Mac' & Cheese to the Rescue!<div style="text-align: center;"></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">What to do with that leftover bowl of naked pasta sitting in the fridge? Well, here's an option. In 10 minutes or less you can have a hearty bowl of Macaroni & Cheese. Just doctor this recipe to suit your taste.</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Saute 1 onion in olive oil in a pan large enough to hold the pasta as well.</span></span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Add cooked pasta to the sauteed onion, stir and season to taste.</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">When pasta is warmed through, sprinkle diced or shredded cheese over the top.</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cover and cook till cheese is melted through and browning a bit in the pan. </span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br />
</span></div><div style="font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">That's it! Simple, no? No milk, no flour, no baking! Also a great way to limit the cheese intake. A little flavor goes a long way. </span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-58343284277829500912011-02-13T06:45:00.000-05:002011-02-13T06:45:23.880-05:00My Favorite Vegetable Is…If I were forced to choose a 'favorite vegetable' (an extremely difficult decision), it would be the onion. I harbor a secret wish that the National Onion Growers Association (is there such a group?) will one day offer me a grant to write a promotional book for publication. I'm pretty passionate about onions!<br />
<br />
The onion can be eaten raw or cooked, baked, broiled, pickled, boiled, simmered, stewed, and fried. Its sheer versatility and range of flavor, depending on the cooking method, make it a stand-out amongst other vegetables - - somewhat ironic, as one usually eats an onion as an ingredient or as an accompaniment rather than by itself. It's a <i>companionable</i> vegetable.<br />
<br />
There are a few important things to know about the onion, as a basic ingredient:<br />
<br />
1. The nutritional value of a raw onion is exceedingly high in Vitamins C, B6, Folate and Thiamine as well as in the Minerals Manganese, Potassium, Phosphorus and Calcium.<br />
<br />
2. Raw onions are great for bolstering the immune system. Eaten in a salad of tomatoes, green peppers and cucumbers - dressed in olive oil, sea salt, and dried basil or oregano - onions provide the perfect counter-balance to the sweeter fruits. They're also instrumental in making a bowl of warm lentils or cannellini beans <i>sing</i>. (Tip: the juice of a fresh lemon or lime on raw onion will mitigate its sharpness and make a lovely dressing on the legume salad.)<br />
<br />
3. According to Rita Romano, author of <u>Dining in the Raw</u>, the onion is the one vegetable that retains its healing properties even when cooked. It is a key ingredient in any homemade chicken soup or basic broth of thyme, sea salt and sliced onion - boiled till soft and translucent - to make a chest-clearing, healing remedy.<br />
<br />
4. As any onion cooks, even the sharpest in taste will release its sugars and become sweeter. This trait makes it an excellent <i>corrector</i> for savory dishes that may have been 'accidentally' over-salted. Tomato sauce too salty? Add a minced onion or two and continue cooking until it's almost disintegrated into the sauce. (A little bit of sugar can help here too, but if you'd rather not resort to refined sugar, the onion will help.) Too much salt in the rice? Before removing it from the pan, mince and mix thoroughly two onions (for 1 lb. of dry rice) into the rice - sprinkling in a bit more water so the onion will steam. Continue cooking till the onion is tender and the additional water is absorbed - about 8-10 minutes.<br />
<br />
I remember, as a kid, being fascinated by a boiled onion on my plate - that, when gently prodded with a fork, would shed its outer layer and issue forth a smaller and smaller version of itself till there was nothing left to prod. Sweet memories.<br />
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Had I written this post in rhyme, I might have entitled it "Ode To An Onion". Alas, it's only written in high praise… So I'll stick with "My Favorite Vegetable…"Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-56941732179273406882011-02-09T07:15:00.002-05:002011-02-10T07:25:42.809-05:00Addiction: An Attitude You Can Put AsideIn no way do I mean to trivialize or belittle the subject or anyone plagued by this debilitating demon. Yes, there are differences between chemical, physical, and emotional addictions. If we care to see, however, every single one of us struggles with the inclination towards addictive behavior to one degree or another. The following thoughts come from recognizing this tendency within myself. I've never taken drugs, don't drink (though am no stranger to the ravages of alcoholism), don't smoke, am an extremely moderate coffee drinker (contrary to my tweeting persona) - but my own obsessive attitudes have given me enough pause to seriously contemplate the topic.<br />
<br />
Addiction - be it chemical, physical, or emotional - manifests itself not only in WHAT we do but in HOW we do things. It's a mistake to think we get 'hooked' on something because it's acted upon us. Many people make use of caffeine, alcohol, recreational and prescription drugs, even modern technology without becoming addicted. What 'hooks' us 9 times out of 10 is our attitude, our thoughts, or on some occasions our lack of thought.<br />
<br />
It may take several disconcerting experiences before we start to consider the attitude or intent that's been driving a particular action. Eventually, however, you ask yourself, "What's going on here? Am I merely seeking release, relief, a solution, a high, some excitement? Or is my behavior another example of mindlessness, action empty of any intent?"<br />
<br />
Well, no need to make things difficult or to invoke a Freudian analysis of your relationship to your mother. Just pick a behavior, any behavior, and plot your attitude towards it somewhere along the spectrum that runs from abject Want & Desire all the way to Indifference towards the desire to do this particular thing.<br />
<br />
Want & Desire ☜____X_________________________☞ Indifference<br />
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The closer to Want & Desire you are the more addictive your attitude is towards the behavior pattern in question. The closer to Indifference you come the less hold this desire has on you. Keep walking in THAT direction!<br />
<br />
When you understand your attitude is a matter of choice (i.e., your own free will), you are in a position to turn and walk away from addiction. It is this attitude of indifference (i.e., you can 'take it or leave it' at that moment) that allows us to partake in any activity without becoming addicted. The Greeks demonstrated this awareness in their practice of moderation - "everything in proportion is best" - for they valued Beauty in every aspect of life. By intentionally practicing disinterest, detachment, or indifference they came to moderation - not too much, nor too little.<br />
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Again, I'm well aware of hereditary and genetic predispositions towards addiction. (That's why I don't drink.) Especially in these instances, we need to employ the human spirit or mind, our intelligence - because far beyond the physical tendency towards addiction exists mental habit informed by attitude. And attitude is the one thing we can always do something about.<br />
<br />
So here are my 'take-aways' on the mechanics of addiction:<br />
<br />
1. Wrong thinking or non-thinking can lead to addiction.<br />
2. Addiction is often the result of attitude.<br />
3. Your attitude is subject to your own free will.<br />
4. Indifference is an attitude worth cultivating.<br />
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Think about it for a bit. Experiment with arbitrarily changing an attitude. Try practicing indifference towards a particular desire. It's not a bad 'recipe'.<br />
<br />
All comments welcome.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-27138177758489487652011-02-05T14:57:00.000-05:002011-02-05T14:57:40.688-05:00Winter StaplesWhen the temperature plummets and the winds are howling outside these are my "winter staples".<br />
<br />
Brown Rice<br />
Dried Beans / Lentils / Split Peas<br />
Pasta<br />
Popcorn<br />
Oatmeal<br />
<br />
Whole Wheat Pita<br />
Rye Wasa Crisp Breads<br />
<br />
Eggs<br />
London Broil Beef Steak<br />
<br />
Apples<br />
Pears<br />
Pomegranates<br />
Lemons / Limes<br />
<br />
Potatoes<br />
Cabbage<br />
Carrots<br />
Onions<br />
Garlic<br />
Tomatoes<br />
<br />
Frozen Peas / Green Beans<br />
Tinned Crushed Tomatoes<br />
<br />
Coffee<br />
Unsweetened Chocolate<br />
Honey<br />
Olive Oil<br />
Mustard<br />
Dried Herbs: Parsley / Basil / Thyme / Rosemary / Oregano / Hot Pepper Flakes / Cinnamon / Cloves<br />
<br />
Believe it or not, these few simple ingredients - when combined imaginatively and with love - provide excellent fuel, comfort, and their share of entertainment. It's a terrific feeling to eat like a king and spend less than $2/lb. on average for food. It is possible!<br />
<br />
In fact, the simplicity of this diet is a big health boon too. What I DON'T eat has kept me healthy, limber, and arthritis-free. No alcohol, no cheese / butter / yogurt, no sugar - except a drop of honey here and there. <br />
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Boring? Not really. Once you have your priorities straight - nutritious food, lowest price, tender cooking - it's amazing what you can cook up.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5763059440085515512.post-63323534413865103752010-11-24T06:01:00.001-05:002010-12-12T07:11:29.109-05:00Miraculous Shiitake Mushrooms<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TQS7tRRn5gI/AAAAAAAAAEM/DBdCGQShyrM/s1600/450px-Shiitakegrowing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TQS7tRRn5gI/AAAAAAAAAEM/DBdCGQShyrM/s320/450px-Shiitakegrowing.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: sans-serif; font-size: 10px; line-height: 21px;"><a class="external text" href="http://www.flickr.com/people/48016763@N00" rel="nofollow" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://bits.wikimedia.org/skins-1.5/vector/images/external-link-ltr-icon.png?2); background-origin: initial; background-position: 100% 50%; background-repeat: no-repeat no-repeat; color: #3366bb; padding-bottom: 0px; padding-left: 0px; padding-right: 13px; padding-top: 0px; text-decoration: none;">frankenstoen</a> from Portland, Oregon</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family: sans-serif; font-size: 10px; line-height: 21px;"></span><a href="http://en.wikipedia.org/wiki/Shiitake_mushroom">http://en.wikipedia.org/wiki/Shiitake_mushroom</a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Pungent and smokey in flavor, these mushrooms increase the depth of taste of many dishes. When you cook with re-hydrated Shiitake that have already been de-stemmed, you have the added benefit of being able to use the Shiitake 'soaking water' as a base for soups or sauces, or in which to cook grains. Just one cup of this liquid goes a long way in imparting flavor.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here are several of my favorite ways to cook Shiitake:</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. Sliced thin in a 3-egg omelet made with fresh mung bean sprouts and sea salt</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">2. Chopped rough in a chicken/broccoli stir-fry with onions, sea salt and a shake of hot pepper flakes</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">3. Long simmered in a tomato sauce served over pasta shells<br />
<br />
4. In brown rice made with chopped onions, Shiitake and their 'soaking water'<br />
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5. In "Hot Shiitake Soup" made with chicken, baby bok choy, onions, garlic, fresh ginger, sea salt and hot pepper flakes</div><div style="text-align: left;"><br />
6. And last, but not least, they are wonderful when chopped fine and used in a turkey stuffing!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
Health benefits and nutritional information:<br />
<br />
<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=122">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=122</a><br />
<br />
<a href="http://www.elements4health.com/shiitake-mushrooms.html">http://www.elements4health.com/shiitake-mushrooms.html</a><br />
<br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5763059440085515512.post-48698818239855192482010-11-22T05:14:00.000-05:002010-11-22T05:14:56.944-05:00The Pomegranate<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_3wJ-AEdSz7Y/TNk9c9rQSPI/AAAAAAAAADk/ImtrQHWlAI8/s1600/220px-Pomegranate03_edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_3wJ-AEdSz7Y/TNk9c9rQSPI/AAAAAAAAADk/ImtrQHWlAI8/s1600/220px-Pomegranate03_edit.jpg" /></a></div><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Pomegranate">http://en.wikipedia.org/wiki/Pomegranate</a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Nothing says "the coming of winter" so much to me as the appearance of pomegranates in the market. This luscious fruit is packed with nutritional goodness. The effort you'll expend in extracting its wondrous seeds is a 'workout' in itself but so worth the effort!<br />
<br />
Here is an article that speaks to the health benefits of eating pomegranates: <a href="http://www.suite101.com/content/pomegranate-health-benefits-a222888">http://www.suite101.com/content/pomegranate-health-benefits-a222888</a><br />
<br />
</div><div style="text-align: left;"><a href="http://www.crfg.org/pubs/ff/pomegranate.html">http://www.crfg.org/pubs/ff/pomegranate.html</a></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5763059440085515512.post-51304432425988714332010-11-21T06:02:00.000-05:002010-11-21T06:02:53.944-05:00A 'Virtual' Medicine CabinetAs I've mentioned before, the medicine cabinet in our bathroom is just about empty. However, the items that would 'virtually' constitute its contents are, for the most part, found in my kitchen :D<br />
<br />
1) <b>Honey</b> - Makes a revitalizing 10-minute facial.<br />
<br />
2) <b>Honey & Egg Whites </b>- Can be used as a healing balm on serious burns. Helps to prevent scarring.<br />
<br />
3) <b>Egg Yolks</b> - Two of them mixed with a tsp. of cider vinegar make a great conditioning/shampoo. Apply to dry hair and allow to sit under a plastic cap for 10-20 minutes. Rinse in cool water.<br />
<br />
4) <b>Lemon</b> - Squeezed into a glass of water is an excellent stomach alkalizer.<br />
<br />
5) <b>Baking Soda</b> - Is another good alkalizer. Stops indigestion discomfort almost immediately and counters the effects of over-caffeinization. Also used in cleansing hair and scalp and to remove splinters.<br />
<br />
6) <b>Garlic</b> - Effective antibiotic that will ward off the common cold if taken raw at the first sign of a scratchy throat. Also helps to thin the blood and to lower blood pressure.*<br />
<br />
7) <b>Thyme</b> - Brewed as a tea with a spot of honey or made into a broth with sliced onions will help relieve respiratory congestion and coughing.<br />
<br />
8) <b>Chamomile</b> - A truly relaxing tea. Also makes a soothing eye-wash for tired eyes or any minor infection.<br />
<br />
9) <b>Rosemary</b> - Brewed as a tea, it makes an excellent hair and scalp tonic. Said to stimulate hair growth.<br />
<br />
10) <b>Aloe Vera</b> - The best all-around healer/protector both inside and out (just don't mix up the respective potions!)<br />
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*CAUTION: These remedies are effective by themselves, when taken by a generally healthy person, but may interact negatively with any prescribed medications.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-49428882093588452752010-11-19T05:18:00.000-05:002010-11-19T05:18:13.657-05:00A Fresh Food 'Fast'<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TOUDQTzRX2I/AAAAAAAAADs/Hr3H6LcFr5M/s1600/Hrushikesh_kulkarni_vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TOUDQTzRX2I/AAAAAAAAADs/Hr3H6LcFr5M/s320/Hrushikesh_kulkarni_vegetables.JPG" width="320" /></a></div><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Vegetable">http://en.wikipedia.org/wiki/Vegetable</a></div><div style="text-align: center;"><br />
</div>If you've been contemplating doing a "raw food diet", you might want to think twice. I found the soaking, draining, and sprouting of seeds, grains, and beans to be an awful lot of work. It was also difficult for me to get adequate protein, as I don't eat cheese or soy.<br />
<br />
That said, raw fresh food is highly nutritious and worth making the effort to include in our diets in large measure. One way I do it is to treat myself to "a fresh food fast". I shop ahead for the fruits and vegetables I like best. Then, on a quiet day when I plan to be mostly at home, I limit myself to nothing but those raw fresh foods. I stay far away from the stove, oven, and microwave, as well as all sugar, alcohol, bread, caffeine, and any cooked leftovers that may happen to be in the fridge.<br />
<br />
Throughout the day, I'll eat - in small amounts - pieces of fruit, some raw pumpkin seeds and almonds, a tomato/cucumber salad or perhaps some guacamole spread on red pepper 'boats' or the sturdy leaves of a Romaine lettuce. I stick to drinking water with fresh lemon and juiced vegetables mixed with fruits (no bottled juices). The point, however, is to eat only as little as your body actually needs; hence the term 'fast'.<br />
<br />
It's a simple way to give the body a rest from some of the more stressing foods we normally consume. The post-Thanksgiving weekend isn't a bad time to try this 'fast' - Sunday, perhaps, ….once most of the leftovers are gone :DUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-46499988070414650992010-11-18T05:21:00.000-05:002010-11-18T05:21:47.212-05:00Soothing, Healing Aloe - Alone On The Shelf<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TMyC4zcG5UI/AAAAAAAAADU/VIxXTfrdEag/s1600/220px-Aloe_vera_flower_inset.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TMyC4zcG5UI/AAAAAAAAADU/VIxXTfrdEag/s1600/220px-Aloe_vera_flower_inset.png" /></a></div><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Aloe_vera">http://en.wikipedia.org/wiki/Aloe_vera</a><br />
<div style="text-align: left;"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I suppose I'm not the only one who's collected bottles and tubes and jars of exotic and miraculous wonders in the bathroom medicine cabinet. Aloe Vera gel, however, is a staple that's now made our previous collection almost obsolete. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">What other single substance can quell the pain of a burn (sun or otherwise!), the itch of a mosquito bite, the inflammation of a blemish or a small abrasion? Aloe is also an excellent <i>natural</i> sunscreen (when you remember to apply it before the burn…). It calms the frizzies on those "bad hair days". It's a far superior lubricant to shaving cream. And, lo and behold, it works quite well as a deodorant.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Of course, if you like all those bottles and tubes and jars in the medicine chest, the aloe vera gel will fit in nicely among the rest…. But once we discovered this treasure, it was "out with" the calamine lotion, the clearasil, the hair lotion, shaving cream, and even the lovely deodorant stick! Voila! An almost empty shelf!<br />
<br />
If you tend aloe vera plants, their medicine is pure and unadulterated - but I have a difficult time actually pinching a piece of the wondrous creature for anything less than an emergency.</div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-63541196764464676002010-11-17T05:08:00.000-05:002010-11-17T05:08:16.178-05:00A simple bowl of porridge….<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3wJ-AEdSz7Y/TOL9Pl8BYzI/AAAAAAAAADo/MSZa79_RHIg/s1600/300px-Rolled_oats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="http://2.bp.blogspot.com/_3wJ-AEdSz7Y/TOL9Pl8BYzI/AAAAAAAAADo/MSZa79_RHIg/s320/300px-Rolled_oats.jpg" width="320" /></a></div><div style="text-align: center;"><a href="http://en.wikipedia.org/wiki/Rolled_oats">http://en.wikipedia.org/wiki/Rolled_oats</a></div><div style="text-align: center;"><br />
</div>What could be better on a chilly morning! Porridge for one cooks up within 5 minutes or so, a little longer for larger servings.<br />
<br />
The beauty of oatmeal is that it lends itself well to so many ingredients, both sweet and savory. In the mornings I like to peel and dice a green apple, put it in a sauce pan with 1 cup of water (or more, depending on the size of the apple), sprinkle in a generous amount of cinnamon, add 1 clove bud, and bring it to a boil. Then I stir in ⅓ cup or so of rolled oats. I keep it boiling on high till the oats start to release their milky stickiness and any excess water has evaporated. Then I turn it off and let the oats 'finish cooking' by pouring the steaming porridge into a bowl and mixing it 'round till it's cool enough to eat! Those who like their porridge sweet will want to add honey, maple syrup or brown sugar. No milk (or dairy) is necessary. Oatmeal creates its own lovely milky liquid which you can learn to enjoy.<br />
<br />
Rolled oats also make a great base for a thick savory 'soup'. Again, with very little effort, you can chop up some onions (green peppers, mushrooms, whatever you like…), wilt them in olive oil in a large and deep-enough saucepan, add a 28 oz. can of whole or crushed tomatoes (juice and all), stir in 1+ cups of rolled oats, and finally add enough water so there is enough liquid overall for the oats to triple in bulk. Season with sea salt, dried basil or thyme and a small pinch of oregano. Bring to a boil, then cover and simmer for 15 minutes or so till most of the liquid is absorbed. The result is a wonderfully hardy porridge 'soup' that will stick to your ribs and give you energy to spare.<br />
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Eating oatmeal can be a pleasurable indulgence and it's always good for your heart! ♥Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-72138614187382482072010-11-16T06:18:00.000-05:002010-11-16T06:18:08.046-05:00Olive Oil: The Health and Beauty Tonic<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_3wJ-AEdSz7Y/TMyMgvkBM2I/AAAAAAAAADY/zMcR0dNOacA/s1600/100px-Italian_olive_oil_2007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_3wJ-AEdSz7Y/TMyMgvkBM2I/AAAAAAAAADY/zMcR0dNOacA/s320/100px-Italian_olive_oil_2007.jpg" width="116" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.explorecrete.com/nature/olive-oil-history.html">http://www.explorecrete.com/nature/olive-oil-history.html</a><br />
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<div style="text-align: left;"></div><div style="text-align: left;">Here in the States we tend to use butter. We put butter on our vegetables, butter in the frying pan, butter on toast, on rice and potato, butter in baked goods, in sauces, even in hot cereal; whereas, in other countries, people use oil. I think we're the ones with something to learn here.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Olive oil, in particular, is a mono-saturated fat that promotes a healthy cholesterol level. Butter, as we know so well, is saturated fat and tends to clog our veins and arteries. By my late 20's I was 'butter-saturated', and spider veins had begun to appear on the back of my legs. That's when I made the switch: I ceased using any butter and prepared my food with olive oil instead. It took some getting used to. Butter and olive oil are admittedly quite different from each other in taste and consistency. And I started out feeling almost repulsed by the sight of oil being poured directly onto food.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">But what a difference! The fat in my diet went from being deadly to health-giving. Within less than a year, the blemishes of clogged veins had disappeared completely - never to return! And now I relish the 'glug' of the precious green liquid spilling from a bottle onto a bowl of beans, into the soup, over the meat, or drizzled lightly on a toasted piece of thickly sliced bread.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Vive la différence! La différence, c'est la vie!<br />
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<a href="http://en.wikipedia.org/wiki/Olive_oil">http://en.wikipedia.org/wiki/Olive_oil</a></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5763059440085515512.post-69135269993076599752010-11-15T05:01:00.000-05:002010-11-15T05:01:38.576-05:00A Great Way To Make Gluten-Free Gravy<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TMyCu2GZqKI/AAAAAAAAADQ/7j2AtZaERDc/s1600/220px-Sauce_boat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_3wJ-AEdSz7Y/TMyCu2GZqKI/AAAAAAAAADQ/7j2AtZaERDc/s1600/220px-Sauce_boat.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Not all gravy has to be made with flour. The tastiest I've ever had was made of pureed root vegetables: potatoes, turnips, carrots, onions, and garlic. The vegetables were first roasted in the oven with olive oil, sea salt and poultry seasonings; then they were "whizzed" with a mixing wand. Enough water was added to perfect the consistency, and finally the gravy was seasoned again to taste. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This method creates a delicious, lump- and gluten-free, nutritious accompaniment to many main dishes. You can serve this "gravy" on roasts of any kind: pork, beef, chicken, or turkey (with or without the addition of meat drippings). Or serve it on rice, potatoes, or spaghetti squash as a vegetarian option.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Be inventive this Thanksgiving. The most satisfying meals usually exist right at your fingertips.</div></div>Unknownnoreply@blogger.com0