Thursday, December 13, 2018

6 Loaves of Bread

I mixed up 2 buckets of dough. I used a blend of flours and grains (whole wheat flour, rye flour, coarse cornmeal, pinhead oats, bread flour), sourdough starter, a tablespoon of Fleishmann's instant yeast, and 3 T kosher salt. I did this yesterday at 4PM and set it aside in the spare room which is 58 degrees and away from animals. At 4 AM I checked on the dough. It had risen to double the volume. I wondered if I could skip a cooling step and just shape it and bake it. When I tried the dough proved to be too slack. So I punched it down, refrigerated it for 2 hours and then I was able to shape it the way I normally do (into two softball-sized rounds in each greased glass loaf pan. Then I proofed it (warming the oven for 3 minutes) and it was ready to bake in 2 hours. Then I baked it at 450 from a cold oven. The 6 loaves came out great.

Tuesday, December 11, 2018

Cooking Together

"Marriage is survived just on the basis of ordinary etiquette, day in and day out. Also cooking together helps a lot. I've seen all these marriages that failed. Those people are always hollering at each other. That doesn't work. Do you remember the '70s, they had all these 'empowering' groups where you tell everybody everything? That doesn't work in a marriage either. That's stupid."
-Jim Harrison

Roasted Potatoes with Garlic and Herbs

source
Potatoes are a good source of vitamin C, vitamin B-6 and potassium. If you eat them with their skins, you nearly double the amount of fiber.
Ingredients

3/4 pounds potato(es)
small (2-inch) white or red potatoes
4 clove(s) garlic
1 tablespoon oil, olive
1 teaspoon rosemary, fresh
chopped

1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 teaspoon butter
2 tablespoon parsley, fresh
chopped

Instructions

Serves 4

Preheat the oven to 400 F.

Lightly coat a large baking dish with cooking spray. In a large mixing bowl, add the whole potatoes, garlic cloves, olive oil, rosemary, salt and pepper. Mix thoroughly (hands work best) until the potatoes are coated evenly with the oil and spices.

Arrange the potatoes in a single layer in the prepared baking dish. Cover with a lid or aluminum foil and bake for 25 minutes.

Remove the lid or foil. Turn potatoes and bake uncovered until the potatoes are soft and slightly browned, about 25 minutes.

Transfer to a serving bowl, mix with butter. Sprinkle with parsley and serve.

Serving size: About 2/3 cup

Hydrate with Hot Water + Cider

I suffer terrible headaches in the dry cold if I am dehydrated. One way to prevent this is to drink a mug of boiling water with a splash of apple cider in it.

Monday, December 10, 2018

Hot Cocoa in Cold Weather

Tablespoon of cocoa powder
1-2 teaspoon(s) of sugar
pinch of salt
large mug of lowfat milk

Heat a small amount of milk or water in microwave (or in a pan on stove-top) to dissolve then add remaining milk.

Enjoy

Sunday, December 9, 2018

Healthy Eating Around the World

Article

Pasta Sfoglini

Amazing video:

A pasta factory Sfoglini in Williamsburg
, NY makes pasta from scratch. Learn more at https://www.sfoglini.com/

Saturday, December 8, 2018

Isadora Baum

These small changes can lead to big results.
Article
By Isadora Baum
Dec 3, 2018

Friday, December 7, 2018

Simple Kale Soup

I just rinsed and chopped four one pound bunches of kale and put the greens in my stock pot with a gallon of water. As they cooked they shrunk down so I had room to add a bunch more ingredients. I added about six chopped onions, eight garlic cloves and a knob of ginger root, a 4 inch piece of smoked sausage from the neighborhood smokehouse leftover from Thanksgiving. Then I added 2 chicken bouillon cubes, olive oil, Adobo and kosher salt. Then I added a pound of frozen corn and some cooked red kidney beans. Delicious, especially on a cold and windy day.

Everything you Eat and Drink

Everything you eat and drink over time matters. The right mix can help you be healthier now and in the future. Start with small changes to make healthier choices you can enjoy.

Find your healthy eating style and maintain it for a lifetime. This means:

● Make half your plate fruits and vegetables.

○ Focus on whole fruits.

○ Vary your veggies.

● Make half your grains whole grains.
● Move to low-fat and fat-free milk or yogurt.
● Vary your protein routine.
● Drink and eat less sodium, saturated fat, and added sugars.

https://www.choosemyplate.gov/dietary-guidelines

Kale Soup

This is kale soup weather!

Thursday, December 6, 2018

Swimming Gives me Appetite

Swimming gives me an appetite. My new favorite swim meals are:

1. nonfat cottage cheese mixed with nonfat plain yogurt
2. apples and bananas
3. my home made multigrain sourdough toasted with unsalted peanut butter

Friday, November 23, 2018

Clouds for Supper

“If the sky falls they shall have clouds for supper.”
― Charles Simic, The World Doesn't End: Prose Poems

Charles Simic

“When people ask me how to find happiness in life I tell them, First learn how to cook.”

― Charles Simic

Eggplant Rollatini


RECIPE BY MyRecipes

Savory Eggplant Rollatini is an easy and unexpected party appetizer. Cut each roll-up in half and serve with toothpicks for a pop-in-your-mouth bite.
Ingredients

4 medium eggplants Salt and pepper 1/4 cup olive oil 1 10-oz. box frozen chopped spinach, thawed, squeezed dry 3 cups part-skim ricotta 3 cloves garlic, minced 2 large eggs, beaten 1 1/2 cups shredded part-skim mozzarella 3/4 cup grated Parmesan 1 24-oz. jar marinara sauce

Step 1
Slice ends off eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices, discarding peel-covered ends. You should get roughly 16 slices total. Lay slices on a rimmed baking sheet and sprinkle both sides liberally with salt. Let stand for 15 minutes, then rinse salt off under cold running water and pat slices dry.

Step 2
Preheat oven to 400ºF. Brush both sides of eggplant slices with olive oil and place in single layers on 2 baking sheets. Roast for 15 minutes, until tender, turning eggplant slices over halfway through. Let cool on sheets on wire racks until cool enough to handle.

Step 3
In a large bowl, combine spinach, ricotta, garlic, eggs, 1/2 cup mozzarella and 1/2 cup Parmesan. Season with 1 tsp. salt and 1/2 tsp. pepper. Mist a 9-by-13-inch baking dish with cooking spray. Spread 1/2 cup of sauce over bottom of dish. Divide ricotta mixture among eggplant slices, using about 1/3 cup for each, spreading it down the center. Roll up slices and place seam-side down in baking dish. Top with remaining sauce and sprinkle with remaining mozzarella and Parmesan.

Step 4
Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until browned and bubbling, about 15 minutes longer. Let cool for 10 minutes before serving.

What's in the Fridge?

I just made a pot of basmati brown rice and then while that was cooking I made stuffed mushrooms: I chopped garlic, mushroom stems, celery, apples, red onion, and leftover polish smoked sausage into the skillet. I sprinkled olive oil and adobo and poured it over the (facing up) mushroom caps. I sprinkled sharp cheddar cheese on top and baked it in 400 degree oven.

Preserved Lemons

Here

Spinach and Bacon Stuffed Mushrooms

Here

Cranberry Curd Tart

Here!

Pumpkin Pie and Pressed in Crust

I am always adapting and tinkering with my favorite recipes. Here's the latest version of an old favorite. You can really taste the pumpkin because it is not overly sweet. We like to eat it for dinner.

Pumpkin Pie

Ingredients
1/4 cup granulated sugar
1/8 cup of dark molasses
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon Kosher salt (half if using regular salt)
1/2 teaspoon ground ginger (or 1 teaspoon finely grated ginger root)
2 large eggs
1 small can of pure pumpkin (15 oz.)
1 can of evaporated milk (12 fl. oz.)
1 home made nine inch unbaked whole wheat pie shell (4-cup volume)

Directions for making the pie:
Read below, prepare crust first!
Mix sugar, dark molasses, cinnamon, salt, ginger and eggs in large bowl. Whisk in pumpkin puree and evaporated milk. Pour into the (prebaked 5 minutes) crust.
Bake pie in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack.

Some bakers use sweetened condensed milk so I tried it but I discovered that it is cloyingly sweet and drowns out the pumpkin taste compared to a pie made with evaporated milk and 1/4 cup sugar. The evaporated milk pumpkin pie is much more like Indian Pudding and tastes like a food!

Pie Crust
(I pre-bake my crust at 350 for 5 minutes.)
1 cup of whole wheat flour
1/2 cup corn oil (add a tablespoon of cold water if needed).
3 tablespoons brown sugar (the sugar is the glue, holding the crust together)
1-2 teaspoons Kosher salt (less if using regular salt or white flour)
(if white sugar is what I have I add molasses to make brown sugar)


Mix flour and oil with fingers so it is pebbly then add a little bit more so it becomes like Play-Doh consistency. Press into pie pan with fingers. Prick dough with fork and make pressed fork pattern on edge. It is very sticky and hard to handle but hang in there, it will be delicious.

Jean's Stuffed Mushrooms

Sausage Stuffed Mushrooms II

Preheat the broiler.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl.
Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture.
Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.

1/2 pound ground pork sausage

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package fresh mushrooms, stems removed

an allrecipes recipe reader writes: 1 lb Ground Hot Italian Sausage and mixed with the 8oz Cream Cheese...the consistency was perfect. I also chopped some stems and added to the sausage mixture then sprinkled Parmesan cheese on top and baked at 400 for about 10 minutes.

Classic Chocolate Egg Cream

Yield
Makes 1 drink

Ingredients

1/2 cup whole milk
Seltzer
4 tablespoons Chocolate Syrup

Preparation

Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.
source

Tuesday, November 20, 2018

Holiday Harvest Bread

from King Arthur

No-Knead Harvest Bread

Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker.

Yield
1 loaf

Ingredients


3 1/4 cups High-Gluten Flour or King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Premium 100% Whole Wheat Flour or King Arthur White Whole Wheat Flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 3/4 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Instructions

Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock.
Place the dough in the lightly greased pan, smooth side up.
Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F.
Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Tuesday, November 6, 2018

Home

Its raining. I am sipping tea after my big swim. The bread dough is rising. The animals are with me. This is the definition of home.

Loaves of Love

I just set up multigrain sourdough in 8 loaf pans to rise for their final rise before baking. My latest mixture is coarse grind whole wheat flour, bread flour, pinhead oats, coarse cornmeal, and rye flour with sourdough starter, Fleishmann's instant yeast and kosher salt. I prep using a lot of water so the batter is the consistency of oatmeal. I let it rise in buckets then I punch it down and refrigerate the dough, it rises again and then I shape it placing the dough in greased loaf pans. It rises for a final time in the pans and I bake it at 450.

Sunday, November 4, 2018

Colorful Supper

In the fridge I had good leftovers; homemade brown basmati rice, homemade chick peas and black beans. I also had farm fresh peppers.

I sauteed fresh garlic in olive oil in my 12 inch pan. I added chopped collard greens, red peppers, a big chopped red onion. I added the precooked (leftover) brown basmati rice and some hot (rooster) sauce and soy sauce and Adobo. Then I added the leftover chick peas and their liquid and some leftover black beans. It was colorful and delicious. It was like a vegetarian paella.

Friday, November 2, 2018

Wednesday, October 31, 2018

Toast Topped with Yogurt

My new favorite meal is my home baked multigrain sourdough bread toasted with plain Greek yogurt spread on top. I sprinkle kosher salt and a few grinds of fresh black pepper.

Tuesday, October 30, 2018

Home Sweet Home

One of my favorite things to do in the cool weather is to bake a soup. I just took out my largest ovenproof pot and filled it with lentils, chopped celery, carrots, potato, onions, garlic, ginger, olive oil, and 2 chicken bullion cubes and water. I placed it covered in the oven and am baking it at 350 F for a few hours. The aroma is home sweet home, delicious beyond belief.

I just checked on the soup after 2 hours of baking. I added more water, tasted it and decided to add the last of my fresh basil, frozen corn, red chili flakes, black pepper, kosher salt, and Adobo. It's delicious and now it's more like a vegetable stew than a soup.

Alice in Wonderland

I am like Alice in Wonderland when it comes to my body. My perception is always changing.

Makes a Difference

"Any healthy choice you make, no matter how small, makes a difference. The more healthy habits you add, the more steps you take toward better health."— Donald D. Hensrud, M.D., M.P.H.
Stock your pantry.

Monday, October 22, 2018

Vitamin D and the Brain

Boston Globe Article

Eat a Healthy Breakfast

Boston Globe Article

Swimming and Cooking

When I am not swimming laps to save my life I am often found in the kitchen cooking and baking. This is part of my seasonal cycle of mood swings. I am either swimming to lift my mood or cooking to celebrate it. Of course there are lots of other saving and celebrating activities in my life. I have noticed when I am not swimming regularly I am home in the kitchen cooking.

I also seem to think that because I swim and walk my dog for miles I will not gain weight but this is a myth and has been proven wrong countless times. I never seem to get it until I can't close my jeans. Still in denial I tell myself "They must've shrunk in the wash, from now on I'll only use cold water!"

Before I was swimming regularly I used to completely lose my appetite so on top of being low I was not eating anything. Then I wasn't able to sleep! That was awful. So swimming not only lifts my mood it gives me appetite. I just have to be realistic about my tendency toward exuberant portions and second and third helpings. I am lucky that I don't like sugary or deep fried foods but the foods I love I eat with abandon. Even healthy food can add up and on most days my fridge is only a staircase away.

Lapses and Plateaus

Article
Dealing with lapses

A lapse occurs when you revert to your old behaviors temporarily. If several lapses have occurred in a short time, it's tempting to think your weight-loss plan is too challenging. Not to worry; a lapse is just a short-term bump in the road. Following these tips will help you regain ground:

Don't let negative thoughts take over. Mistakes happen, and each day is a chance to start anew.
Take another small step. Changing your life doesn't happen all at once. Keep in mind that changing behaviors in small ways can add up to a big difference in your life.
Ask for and accept support. Accepting support from other people isn't a sign of weakness, nor does it mean that you're failing. Get support from others when you have difficult days.
Plan your strategy. Clearly identify the problem, and then create a list of possible solutions. If one solution doesn't work, try another until you find one that does.
Work out your frustration with exercise. Keep it upbeat and even fun — don't use physical activity as a punishment.
Recommit to your goals.
Review them to make sure they're still realistic.

Although lapses can be disappointing, they can also teach you a lot. Perhaps your goals are unrealistic or certain strategies don't work. Most importantly, realize that all hope isn't lost when you lapse. Just recharge your motivation, recommit to your program and return to healthy behaviors.

Brown Rice with Stir Fry Cabbage + Beef

Over the weekend I made a pot of brown rice in my electric pressure cooker. I rinsed the rice and measured the water using my trick (water up to below the knuckles). I set it for 19 minutes and cooked it with a bloop of olive oil and dash of Adobo. I sauteed fresh garlic in olive oil and added chopped fresh cabbage from the BIG APPLE farm and sliced carrots. Then I pushed the vegetables aside and sauteed a pound of stir fry beef from Jamie Sullivan at SHAW'S MEATS. I added sriracha sauce and soy sauce. It was fabulous. I love the sweetness of cabbage.

Portions and Hockey Pucks

Article

Thursday, October 18, 2018

Spinach Stuffed Mushrooms

After a few weeks of reading recipes I decided to dive in without one.

I preheated the oven to 350 and stemmed the crimini mushrooms.

I poured a generous amount of olive oil in my 12 inch cast iron skillet and heated it up. Meanwhile I chopped a bunch of fresh garlic cloves and a dash of red chili flakes. I added a pound bag of chopped frozen spinach and helped it defrost in the pan by breaking it up. I added the chopped mushroom stems. I crushed a sleeve of (generic Ritz) crackers and added them and then I added grated Romano cheese and Adobo and freshly ground black pepper. I added a bit of kosher salt.

I filled the mushrooms and baked them in a skillet for 20 minutes. I only had 9 mushrooms so I baked the leftover filling in another skillet at the same time to eat with rice.

I made brown rice in my electric pressure cooker and it was ready in 19 minutes.

A fabulous dinner with a glass of sauvignon blanc.

Friday, October 12, 2018

Spontaneous Spinach Alfredo

There was nothing in the house except egg noodles and frozen spinach, evaporated milk, fresh garlic, Adobo, grated Romano cheese and olive oil. Guess what? That's all I needed to make a terrific supper. I pressure cooked the egg noodles for 4 minutes using a little bit of salt and olive oil and just enough water to cover the noodles. At the same time I microwaved the frozen spinach in a glass covered casserole dish with one can of evaporated milk. Meanwhile I chopped 6 cloves of garlic. When the noodles were done I fast-cooled the pressure cooker in the sink under cold water and drained them in a colander. I added a generous amount of olive oil to a large pot (I used the bottom half of the pressure cooker), and sauteed the garlic. As soon as the garlic was golden I tossed in the warm spinach/evaporated milk mixture with a good amount of grated Romano cheese, sprinkles of Adobo and red chili flakes, black pepper and salt. I added the noodles and stirred. Done! Delicious! My husband had seconds. I think this would also be great with sauteed mushrooms...

Monday, October 8, 2018

Chef Michael Smith's Country Bread Recipe

Here it is!

New Habits

All of us approach the process of personal change a little differently. But anyone can take a cue from these key principles as you work to adopt new habits.

4 ways to make new habits stick

Now that you're making positive changes in eating and exercising, learn how to make them stick.

Build confidence.
Focus on strategies that play to your strengths and your skills. Consider how you have succeeded in the past, and build your plan from there. Past experiences — good or bad — are learning opportunities and should be seen as a useful tool in tackling new goals with optimism.

Create a routine. An eating or activity schedule can create a better sense of control. Make sure your schedule is one that truly works for your life and not one you can follow only for the short term. That’s why it’s important to set realistic goals — the more successful you are, the easier it will be to stay motivated.

Focus on what you're adding to your life.
Try not to fixate on what you’re giving up, whether it’s certain foods, habits or a little extra TV time. Focus on things like the delicious, healthy meals you are eating and how energized you feel after a workout. Celebrate success as you notice even the smallest positive changes in how you look and feel; it will give you the momentum you need to keep going.

Make your program your own. Take a day off from exercise, or enjoy one of your favorite foods once in a while. The more you make your program work for you, the less likely you are to rebel against it. Figure out what it takes — within reason — to make your healthy lifestyle pleasurable and sustainable.

By following these principles, you can enjoy a lifetime of healthier living — and a healthy weight!
-Mayo Clinic

Friday, October 5, 2018

Baked Beans

I adapted this recipe and used what I had on hand...olive oil in place of bacon BBQ sauce in place of sugar, syrup and ketchup. I added a can of tomato paste and more molasses.
They came out great!
BAKED BEANS
1 pound dried great northern beans
1/2 pound thick-sliced bacon strips, chopped
2 large onions, chopped
3 garlic cloves, minced
2 cups ketchup
1-1/2 cups packed dark brown sugar
1/3 cup molasses
1/3 cup maple syrup
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Tuesday, October 2, 2018

Corn Oil Pastry Crust

https://www.geniuskitchen.com/recipe/perfect-oil-pastry-171806
READY IN: 15mins SERVES: 6-8
YIELD: 2 crusts UNITS: US
Ingredients
Nutrition

2 cups all-purpose flour
1 dash salt
1⁄2 cup vegetable oil (corn is the tastiest)
5 tablespoons cold tap water (EXACTLY 5!)

Directions

Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
Periodically do the following:
peel off the top piece of wax paper, then lay it gently back on top of the crust.
using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
Use the same technique to roll the top crust.
As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
Bake according to your pie directions.
BON APPETIT!

review by holly_ann_hodges
5/6/2016

This is a great recipe I've been using for years, but I want to say the 'exactness' of it doesn't matter for me. Maybe in the UK the flour I'm using is a bit different than others, but these proportions are far too wet. I usually leave out some oil and water (reserving maybe a fifth of the oil and a tbsp of water), mix and add more if needed. Alternatively you can just mix it and add more flour as needed, but using this exact recipe is far, far too wet, like paste. If you keep the oil/water proportions about the same but just use less liquid, it still works like a dream. I've even subbed some melted butter if I'm in the mood. Usually I'm a stickler for butter-rich baking recipes but this crust is fabulous in taste, texture and ease of use.

(from another review:)
I also chilled the oil, and chilled the pastry before rolling. Keeping everything cold keeps the gluten in the flour "short" which is necessary for tender pastry. Unlike bread where you want your gluten stretched out.

Sunday Night Apple Pie

A friend gave us a bag of apples that were very ripe so I had no problem deciding to peel them for making an apple pie. When my husband dug out the two plastic dough scrapers I realized why. They were the perfect tool for picking up the piecrust dough off of the wooden board. We followed the Joy of Cooking recipe and followed advice for temperature: 450 for ten minutes and then reducing the temps to 350 for 35 minutes. I used a crust guard on the rim. The pie came out great. We had pie for dinner with cheddar cheese and white wine!

Friday, September 28, 2018

Lyle's Golden Syrup in Tea!


I have admired the British tins of Lyle's Golden Syrup for years. I love it in my tea. Unfortunately I can't find any more at the bargain store!

Here's a blog demonstrating how to make your own.

http://www.internationaldessertsblog.com/make-golden-syrup/

Wednesday, July 11, 2018

Danish Rye: Rugbrod

https://www.culturesforhealth.com/learn/recipe/sourdough-recipes/rugbrod/
http://nordicfoodliving.com/danish-rye-bread-rugbrod/

Yogurt, Butter and Buttermilk-Making

Stay tuned for this workshop.

Cultured Butter

Add 1 tablespoon of mesophilic yogurt or cultured buttermilk per cup heavy cream. Mix well.
Culture 12-24 hours at 70º-77ºF


Pour butter into a small bowl.
Wash butter with filtered water, pressing out any remaining buttermilk with a spoon.
When the water runs clear, the butter should be free of buttermilk. Leaving buttermilk in the butter will cause the butter to spoil quickly.
Salt the butter and add herbs, if desired.
Wrap butter in wax paper and store in the refrigerator or freezer.

https://www.culturesforhealth.com/learn/cream/how-to-make-cultured-butter/

Waffles in the Garden

With an extension cord I can bake waffles at my picnic table in the backyard jungle. I am planning to churn the butter!

The Pastry Cutter is my Best Friend

Since I am nuts over making a weekly dozen hard boiled eggs in my pressure cooker, I am also nuts over chopping the eggs rapidly and easily using my pastry cutter. I add Italian red wine vinegar, Adobo, Generic Hellman's mayo, and Cholula hot sauce. I eat the eggs with baby spinach or toast or celery or pickles and red onions.

Bread Bread Bread

We just ordered 50 pounds of steel cut oats from JAR Baker's supply, Crow Point Road in Lincoln Rhode island. Check them out if you've never been there. Ask for Val Medeiros.

I have fallen in love with adding steel cut oats and coarse cornmeal to my sourdough bread. I love texture. Also when using a white bread flour (like I do in summer) these added whole grains contribute to the nutrition. The crusts are crunchy! I also added rye flour given to me as a gift. The rye is so smooth is reminds me of talcum powder.

Last week I used Price Rite white flour leftover from my bread workshop and I added 2 cups of Price Rite coarse cornmeal and 2 cups of Price Rite steel cut oats to the white flour along with 3cups of sourdough starter. It was the best bread I've made in a long time.

Toast sandwiches: red onion, thinly sliced pickles, and pepper jack slice of cheese, and fresh basil leaf, green olives.

Wednesday, June 27, 2018

Home Food in Summer

Home made molasses granola, pressure cooked German potato Salad, egg salad, pressure-cooked chick peas, broccoli. We love these fast cold summer foods.

Whole-wheat Sourdough Waffles

Start this recipe the night before for morning waffles or in the morning if you'll be having them for dinner. Made with white whole-wheat flour, the batter is thick and elastic producing scrumptious and full-flavored waffles.. This method is based on Nancy Silverton's in Breads from La Brea Bakery and adapted by me over the years. For best results, use a sourdough starter that you've fed within the past three days. (The longer in advance the more tang the waffles will have.)
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 7 waffles
Calories 375 kcal
Author Lynne Curry
Ingredients

1 1/2 cups sourdough starter "fed" within the past 3 days
4 tablespoons melted butter
1/4 cup vegetable oil
1 1/4 cups milk whole or skim
1 tablespoon maple syrup
1 1/3 cups stone-ground white whole-wheat flour
1/4 cup uncooked 8-grain cereal
3 eggs
1 teaspoon salt
1/4 teaspoon baking soda

Instructions

Whisk together the starter, butter, oil, milk, maple syrup, white whole-wheat flour and 8-grain cereal in a large mixing bowl until well-blended. Cover securely with plastic wrap and let sit at room temperature for 8 to 12 hours.

Uncover the batter, which will be thick and have bubbles broken all over the surface. Whisk in the eggs, salt and baking soda.

Heat an electric waffle maker to its highest setting. Ladle enough waffle batter onto the bottom plate to come within 1 inch of the edge. Close the top plate and cook the waffle until it stops steaming and the surface is nut-brown, 3-4 minutes.

Recipe Notes

This recipe makes 1 quart of batter. If there is extra batter, cook the waffles, cool and freeze them in a resealable plastic bag for up to 1 month. Reheat in a toaster or low oven until hot and crisp.

Bed of Baby Spinach

A bed of baby spinach with my homemade cold potato salad and artichoke hearts is to die for.

Monday, June 25, 2018

Eat Like a Horse

We love oats carrots and apples. We eat like horses!

One More

One more cabbage recipe
https://www.africanbites.com/stuffed-cabbage-rolls/

Sunday, June 24, 2018

My Own Baked Cabbage Rolls

I froze the cabbage head overnight and today I defrosted it peeling off the leaves. Reading about freezing rather than parboiling the cabbage is what inspired me to finally try making cabbage rolls.

I made a mixture of cooked leftover brown rice and kidney beans and two big chopped white onions. I used about a half of a cup of rice bean onion mixture in each cabbage leaf. After I rolled them I placed them in two greased Pyrex dishes.

Then I made an impromptu tomato sauce from 6 cloves of fresh garlic chopped and sauteed in generous amount of olive oil, crushed red pepper, oregano, basil, parsley, 1 can of Lindsay black olives (chopped), celery (4 ribs) chopped, teaspoon salt, teaspoon sugar, 1 large can of crushed tomatoes, 1 small can of tomato paste. I warmed it up to combine the ingredients (taste tested) and spooned it over the cabbage rolls.

I deliberately made the sauce intensely rich and flavorful since the cabbage, rice and beans were bland.

I placed the cabbage rolls in a preheated 350 degree oven to bake for 30 minutes.

We'll see how they come out. After they are baked I might sprinkle on Romano cheese.

Cabbage Burritos!

source

Cabbage Burritos
By Lena Abraham

Cabbage Burritos Are The Perfect Low-Carb Lunch
by Delish US

Prefer a smaller burrito? Use one leaf instead of two! (You'll get 8 smaller burritos instead of 4 big ones!)
Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 35 mins
Ingredients
8 large green cabbage leaves (from 1 head)
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
1 lb. ground beef
2 cloves garlic, minced
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey Jack
1/2 c. shredded cheddar
Directions

Preheat oven to 350º and line a small baking sheet with parchment paper. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel-lined plate to dry.
In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes, then stir in ground beef and garlic. Cook, stirring often, until beef is no longer pink, about 5 minutes. Drain excess fat, then season with taco seasoning mix, salt, and pepper. Stir in black beans, cherry tomatoes, and corn.
Lay 2 cabbage leaves side by side, overlapping slightly. Place a heaping spoon of ground beef mixer, then top with cheese. Fold short sides of cabbage leaves in first, then roll into a cylinder — like a burrito! Repeat with remaining beef mixture.
Place on baking sheet and bake until cheese is melted, about 10 minutes.

Ruhbarb Apple Raspberry Compote

A neighbor gave me rhubarb and a bag of her frozen raspberries. I simmered them with some beat up apples I had kicking around. I added a little bit of sugar and it was a fabulous dessert with plain yogurt. It was just like pie but without the crust.

Meatless Stuffed Cabbage Rolls

These meatless cabbage rolls, made in the slow cooker, feature beans and brown rice instead of the typical ground beef filling.
Better Homes and Gardens


Stuffed Cabbage Rolls


Makes: 4 servings
Prep: 25 mins
Cook: 6 hrs Low or High 3 hours

Stuffed Cabbage Rolls
Ingredients

1/2 cup instant brown rice
1 large head green cabbage (about 2 pounds)
1 15 ounce can black beans or red kidney beans, rinsed and drained
1/2 cup chopped onion (1 medium)
1 26 ounce jar chunky tomato pasta sauce or meatless spaghetti sauce
Shredded cheddar cheese (optional)

Directions

In a small saucepan bring 1/2 cup water to boiling. Stir in uncooked rice. Reduce heat; cover and simmer for 10 minutes or until water is absorbed. Remove from heat; set aside.
Meanwhile, remove 8 large outer leaves from the cabbage. In a 4-quart Dutch oven cook cabbage leaves, covered, in boiling water for 4 to 5 minutes or just until leaves are limp. Drain cabbage leaves. Trim the thick rib in the center of each leaf. Set leaves aside. Shred 4 cups of the remaining cabbage; place shredded cabbage in a 3-1/2- or 4-quart slow cooker. (Wrap and chill remaining cabbage for another use.)
In a medium bowl combine beans, cooked rice, onion, and 1/2 cup of the pasta sauce. Evenly divide the bean mixture among the 8 cabbage leaves, using about 1/3 cup per leaf. Fold sides of leaf over filling and roll up. Pour about half of the remaining pasta sauce over shredded cabbage in cooker. Stir to mix. Place cabbage rolls on the shredded cabbage. Top with remaining pasta sauce.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Carefully remove the cooked cabbage rolls and serve with the shredded cabbage mixture. If desired, sprinkle with cheddar cheese. Makes 4 servings.


Source

Thursday, June 21, 2018

Bikini Brownies

A recipe for fat free Brownies!
Source
Ingredients

1 cup sugar
3⁄4 cup flour
1⁄2 cup cocoa
2 egg whites (this is for cake like brownies and is optional)
2 teaspoons cornstarch
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
2⁄3 cup non-fat vanilla yogurt (a 6 oz. container, Dannon works best)
nonstick cooking spray

Directions

Preheat oven to 350°F.
Mix all dry ingredients.
Add yogurt and mix well.
Batter will be very thick.
Spray an 8x8 pan with nonstick cooking spray.
Spread batter evenly.
Bake for 30-35 minutes.
Remove and cool.
Dip a knife in warm water and cut into 16 squares.

Iced Fudgicle Beverage

Cocoa Milk Summer Swim Workout Recovery Beverage
Ingredients
1⁄4 cup water
1 tablespoon cocoa powder
3/4 tablespoon of raw sugar
pinch of kosher salt
2 cups of 1% percent milk

Directions
Place 1/4 cup of water, Tbs cocoa and 3/4 tablespoon of sugar and pinch of kosher salt in the microwave to heat up. Then stir well to dissolve. Add iced cubes and lots of 1 percent milk. Stir and enjoy immediately. Vary the amounts of cocoa sugar and milk to your satisfaction.

Impromptu Rice Salad

This morning I noticed we have very little food in the house so I pressure cooked 2 cups of brown rice. When it was cooked (17 minutes) I cooled it in the fridge. Then spontaneously I added my leftover homemade buttermilk dressing from my coleslaw that I was saving for some unknown reason. It was fabulous!

The Coleslaw and Rice Salad Dressing:
Hellman's mayo
lowfat buttermilk
Guiden's mustard
Adobo
red wine vinegar
salt
sugar
pickle juice
Cholula hot sauce

Saturday, June 16, 2018

Pressure Cooker Class

I copied everything down as I remember it.
Have fun!

Hard-boiled Egg(s)

Place eggs in the PC add an inch of water.
Add sprinkle of salt.

Pressure cook for 7 minutes quick release. Place eggs in cold water to cool. Drain and then refrigerate. So easy to peel!


Rice


1C rinsed rice and 1 1/4 C water
or 1 cup dry rice and 1 and 1/2 C water
brown rice (+ salt) 17 minutes
white rice (+ salt) 6 minutes natural release


Presto German Potato Salad Adapted to Emily's Potato Salad


rinse and cube potatoes (red or yellow) 4 medium-large potatoes
water 1/4 to 1/2 cup
I make it with an equal measure of olive oil and red wine vinegar (1/4 cup each)
Guilden's mustard 2 teaspoons or 1 Tablespoon
1 teaspoon Kosher salt
1-2 teaspoons sugar
Cholula Hot Sauce
Adobo

Mix up the dressing with a fork and taste it. Adjust seasonings if necessary. Pour over the potatoes. Seal the cooker and pressure cook for 5 minutes. Use quick release and then refrigerate the potatoes with the liquid. The taste will develop as it cools. Liquid has a lot of flavor!


Vegetarian Lentil Chili


1 cup dried lentils
3 cups water
1 can crushed tomatoes (28 oz can)
3 ribs celery chopped
1/4 cup of olive oil
1 teaspoon kosher salt (less if regular salt)
1 teaspoon cumin
1-2 teaspoons oregano
1-2 teaspoons parsley
1-2 teaspoons basil
Cholula hot sauce

Pressure cook for 15 minutes natural release or 17 minutes quick release. Serve over rice!

Sunday, June 3, 2018

Wednesday, February 7, 2018

Eggs and Pasta

I pressure cooked a dozen eggs for pickling

and a pound of penne whole wheat pasta.

My own fast food. I am crabby late in the day, when hungry. Cook now, microwave later.

Tuesday, February 6, 2018

Fast Tuna

I opened two small cans of tuna and added southwestern stop and shop brand hot salsa. Very good! Enjoy with whole wheat crackers.

Saturday, February 3, 2018

Old Apples Salad

I had leftover homemade coleslaw mayo mustard buttermilk dressing and I poured it over old apples and it was so good that I will do it on purpose next time.

Friday, February 2, 2018

Comfort Food

I made coleslaw and pinto beans and roasted cauliflower. They are fantastic especially as leftovers eaten with saltines and peanut butter. The crackers make me feel I like I am 6 years old.

Thursday, February 1, 2018

Sunday, January 28, 2018

Fabulous Soup

This morning I hit the ground running, in the kitchen. I made granola and while that was baking I pressure-cooked a tomato sauce. While that was simmering I took leftover chicken stock and leftover vegetable steaming water and leftover boiled dinner veggies and made a soup. I added more water and 2 bullion cubes and a pound of kale chopped with scissors. I added garlic and ginger red chili and olive oil and Adobo and salt. I simmered it for 2 hours. When I came home from swimming I was ready for lunch. The soup was fantastic.

Thursday, January 25, 2018

Best Recipe for Hard Pretzels

Here

Chicken Stock

I just pressure cooked the chicken carcass from my roasted chicken. I cooked it in 2 quarts of water in my pressure cooker for 45 minutes. I strained the liquid through mesh into another pot. When it cools in the fridge I'll skim the fat and use the broth for stock.

Wednesday, January 24, 2018

New Sandwich

Peanut butter on toast with granola stuck on it.
Open face, open mouth!

Sunday, January 14, 2018

Saturday, January 13, 2018

The Secret to My Best Granola

I am baking granola today. I bake a batch nearly every week.
I have to make something a million times before I devise the simplest and best-tasting method.

The secret to my best granola is not toasting it but drying it out in the oven. This way the flavor of the vanilla and molasses are not overshadowed. Bake in a preheated oven 250 degrees for 45 minutes and let sit for an hour or overnight to absorb residual heat.

Recipe:
One cup of corn oil, Grandma's Molasses, teaspoon of real vanilla extract, one heaping teaspoon of kosher salt (half this amount if using fine grain salt). Maybe I should just admit it, two teaspoons of kosher salt.

Directions:
Heat the oil, molasses, salt, and vanilla, in a large spaghetti pot and stir until bubbly then turn off the heat. Then add one (42 oz, or 2 lb 10 oz) large cylindrical container of old fashioned rolled oats and stir like mad. It's like tossing a salad of oats with molasses and oil dressing. When the oats are evenly coated pour them onto two baking trays or into two large cast iron frying pans and bake for 35-45 minutes at 250 F. Then after it has baked for 35-45 minutes turn the oven off and keep the oven door closed. Just let the granola dry out by itself. This is the important secret discovery. Come back a few hours later or the next day when it has dried and cooled and break it up (with a metal skewer) and store the granola in an airtight container.

This is my favorite travel and snack food. I often carry a little bit with me just in case I get peckish when I am out on a long walk. Sometimes I add raisins.

Kale + Chick Peas + Pasta + Sauce

Last night I steamed the chopped kale in the leftover chick peas broth in my 12" skillet. Then I added fresh garlic red chilies and olive oil. I decided to add the leftover chick peas and leftover cavatappi (hollow spiral) pasta and homemade tomato sauce. It was so good that I will do this on purpose next time. We grated fresh Parmesan Reggiano on top.

This is so good we made it again!

Wednesday, January 10, 2018

Fast Potato Breakfast

This morning I grated two potatoes and fried them in my skillet. When browned I topped them with two eggs briefly covering the pan. I added a few marinated artichoke hearts and my leftover tomato sauce and grated parmesan. Delicious.

Monday, January 8, 2018

Simmering Homade Tomato Sauce

I have been dreaming of Italian food for a few days so today I set up a tomato sauce using our last locally smoked Polish sausage, a head of chopped celery, 3 big carrots diced, 3 cans of crushed tomatoes, 2 cans of black olives chopped, a few cloves of garlic diced, a splash of cheap port wine and olive oil. I have not added any more herbs or spices because today the smoked sausage is my spice. Simmering the sauce over time will complete the magic.
Update: I decided to add basil, oregano, bay leaves parsley and tomato paste. The sauce was magnificent and the tiny bits of chopped sausage absorbed the Italian flavors. We ate it with a pressure-cooked pound of cavatappi pasta ( ready in 3 minutes) and pressure-cooked chick peas (as tiny meatballs) and parmesan reggiano grated fresh, on top.

Soul food in a Storm

I made scalloped potatoes with lots of potato and onion and I made a roux using whole wheat flour and olive oil and low-fat 2% milk and Adobo. It came out so good I will do it again. I baked it in a deep casserole dish out of convenience. Next time I will bake it in a shallow for more surface area and delicious crust.

Wednesday, January 3, 2018

Quiche IMPROV without a Crust

INGREDIENTS
3 onions
two large white potatoes grated
one pound of frozen spinach
olive oil
Adobo
Salt
cheap port
vegetable stock
14 large eggs beaten
4 sandwich-slices or equivalent of pepper jack cheese
6-inch smoked polish garlic sausage chopped in small chunks


I sauteed the onions and grated potato in olive oil and Adobo and added vegetable stock. When it cooked down I added the spinach, cheese, sausage, a splash of cheap port.
I beat 14 eggs and added them to the mixture and baked it in my 12 " cast iron skillet in a preheated 350 F oven for 30 minutes.

It was fabulous!

Saturday, November 25, 2017

Pumpkin Pie and Whole Wheat Press-In Crust

I am always adapting and tinkering with my favorite recipes. Here's the latest version of an old favorite. You can really taste the pumpkin because it is not overly sweet. We like to eat it for dinner.

Pumpkin Pie

Ingredients
1/4 cup granulated sugar
1/8 cup of dark molasses
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon Kosher salt (half if using regular salt)
1/2 teaspoon ground ginger (or 1 teaspoon finely grated ginger root)
2 large eggs
1 small can of pure pumpkin (15 oz.)
1 can of evaporated milk (12 fl. oz.)
1 home made nine inch unbaked whole wheat pie shell (4-cup volume)

Directions for making the pie:
Read below, prepare crust first!
Mix sugar, dark molasses, cinnamon, salt, ginger and eggs in large bowl. Whisk in pumpkin puree and evaporated milk. Pour into the (prebaked 5 minutes) crust.
Bake pie in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack.

Some bakers use sweetened condensed milk so I tried it but I discovered that it is cloyingly sweet and drowns out the pumpkin taste compared to a pie made with evaporated milk and 1/4 cup sugar. The evaporated milk pumpkin pie is much more like Indian Pudding and tastes like a food!

Pie Crust
(I pre-bake my crust at 350 for 5 minutes.)
1 cup of whole wheat flour
1/2 cup corn oil (add a tablespoon of cold water if needed).
3 tablespoons brown sugar (the sugar is the glue, holding the crust together)
1-2 teaspoons Kosher salt (less if using regular salt or white flour)
(if white sugar is what I have I add molasses to make brown sugar)


Mix flour and oil with fingers so it is pebbly then add a little bit more so it becomes like Play-Doh consistency. Press into pie pan with fingers. Prick dough with fork and make pressed fork pattern on edge. It is very sticky and hard to handle but hang in there, it will be delicious.

Tuesday, August 22, 2017

Michael Rushlow's Potato Salad

Pressure Cooker German Potato Salad
Print
Recipe type: Side Dish
Cuisine: German
Author: Michael Rushlow
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4
A speedy pressure cooker preparation of the classic warm German Potato Salad

http://pressurecookerconvert.com/pressure-cooker-german-potato-salad/

Ingredients

6 slices thick-cut bacon (about ½ lb.)
2 lb. red potatoes, cut in ½"-3/4" chunks
1 onion, finely chopped
½ cup chicken broth
½ cup apple cider vinegar
1 splash worcestershire sauce
1 tablespoon prepared mustard (grainy or Dijon both work fine)
½ teaspoon celery seed
1 tablespoon sugar
salt and pepper
3 tablespoons finely chopped flat-leaf (italian) parsley

Instructions

Put pressure cooker pot over medium high heat
Roughly chop the raw bacon (you can leave it whole if you have a large pot, but I do it this way because it fits better)
Put bacon in pot and fry until crisp (around 15 min. total)
Remove with a slotted spoon to a plate
In the bacon fat, saute onions until translucent (do not brown)
Chop the crisp bacon fine and add back to the pot
Add potatoes to the pot
Add in vinegar, broth, worcestershire sauce, mustard, celery seed, sugar and a little salt and pepper
Turn heat to high, cover pressure cooker and bring to high pressure
When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
When timer sounds, remove from heat and let sit for two minutes then do a cold water release
Adjust salt and pepper to taste
Stir in the parsley, then let it cool (it can be served warm, or put in the refrigerator to be served later (I served it cold).

Tuesday, April 11, 2017

Everybody Eats

Years ago I went to the Columbus Day festival on federal hill and a man hawking sausage and peppers was shouting "Everybody eats!" I laughed and he changed his phrase to "get your sausage and peppers here."

The Urban Mermaid

I have been LAZY about posting here. I've been posting all of my food related posts on my other blog, http://theurbanmermaid.blogspot.com/

Thursday, January 19, 2017

Potato Salad and Coleslaw and a Chicken Stir Fry

I just took my five pounds of potatoes and made German Potato salad in my Presto pressure cooker and then I mixed up a bucket of coleslaw. I hope to make a lemon peanut soy sauce and hot sauce dressing for cubed chicken, to be eaten with these other foods. When I am insatiably hungry I need to cook a lot, in advance of mealtime. This way I know there will be food ready and that it will last for a few days.

Sunday, August 28, 2016

Sunday Morning Granola

I bake my granola at 250 for 45 minutes and then I let it hang out in the pans for hours in the residual heat after I've turned off the oven.

Savory Cornucopia Waffles

1 1/2 cups whole wheat flour
2 tsp. baking powder
pinch of baking soda
1/2 tsp. kosher salt
1 tablespoon sugar
1 egg, beaten
1 1/2 cups lowfat buttermilk
1/3 cup corn oil
4 oz. nonfat Greek yogurt and chopped kalamata olives
4 cups frozen defrosted drained chopped spinach
pinch of dill weed,
splash of hot sauce
chopped garlic
we had leftover yams, beets and eggplant we chopped and threw in, holding back on the spinach.

Wednesday, August 24, 2016

Monday, August 8, 2016

Marinated and Grilled

Saturday I marinated 4 chicken breasts in a vinegar molasses hot sauce garlic and ginger mixture. Sunday afternoon we grilled them over hardwood and they were spectacular. I had made cauliflower kale stir fry the night before and we warmed them to room temps to enjoy with the chicken. Best meal ever, out on the picnic table.

Sunday, August 7, 2016

Nuts over Peanuts

Tuesday, Jul 05th 2011
5 Reasons You Can Lose Weight With Peanuts

authored by Sheryl Kraft

Among the benefits of eating peanuts is one that resonates with nearly everybody (and makes everyone happy, if they love—and previously eschewed—peanuts): peanuts can help with weight loss.

No, I'm not going to present yet another crazy fad diet, like eat unlimited amounts of peanuts and peanut butter and you're guaranteed to drop 10 pounds in one week.

Eating peanuts while you're trying to lose weight seems like an oxymoron, right?

When I told my friend Isabelle about the connection, she eyed me skeptically. So I told her to make sure to read this post for some solid information. And, besides that, there's a chance for her—and any of you—to win some yummy peanut products, including red-skin peanuts, boiled peanuts, peanut flour and a gourmet peanut spread. (I feel like Forest Gump when I write this. Only with him, it was shrimp...pan-fried, deep-fried, stir-fried…pineapple shrimp, shrimp salad, coconut shrimp…I think he left out shrimp with peanuts).

But before I tell you how to enter the contest, let me tell you how peanuts can help weight loss.

Since peanuts and peanut butter are packed with fiber and protein, they keep you satisfied and full for a long time, helping to manage your hunger.
Because of their protein and fiber, peanuts and peanut butter will stick with you for about 2 1/2 hours vs. the half hour you'll get from high-carbohydrate foods, according to one study.
Peanuts can increase your metabolic rate. When researchers studied resting energy expenditure on peanut and peanut butter eaters, they found that it was 11 percent greater after regular peanut consumption for 19 weeks compared to the baseline.
The fat in peanuts (the "good fat") provides satiety and taste satisfaction, so you don't feel deprived.
Since peanuts stabilize your blood sugar with their low glycemic index (meaning they are digested more slowly and release sugar gradually into the bloodstream), they provide long-lasting energy and decrease cravings.

And now for the fun part. To win, please post your most inventive recipe or use for peanuts by 5 p.m. EST, July 6. It could be an unlikely or unexpected combination or something fairly common but with a twist. We'll choose the most original and announce the winner. As always, make sure to include your e-mail address so you can be notified. Once notified, you must respond within 48 hours or another winner will be selected. Sorry, contest is open to U.S. residents only. Good luck!

For more information on peanuts, click here and for more information on weight management, click here.

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Roasted New Red Potatoes

3 pounds small red new potatoes, halved
1/4 cup olive oil

Directions:

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper.
Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Roasted Brussels Sprouts

Recipe by: JAQATAC
"This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!"

Ingredients

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Homemade Pickled Ginger

Recipe by: Phoena
"Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. It helps to clean your taste buds and enhance the flavors. It's also great with Century Eggs - a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I preferred to make my own and share with family and friends."

Ingredients

8 ounces fresh young ginger root, peeled
1 1/2 teaspoons sea salt

1 cup rice vinegar
1/3 cup white sugar

Directions

Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude. Click here to read more about canning and preserving.

Crisp Pickled Green Beans

Recipe by: Janis Whitsett
"This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first."

2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt

1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Add all ingredients to list

Directions:

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Monday, August 1, 2016

Burrito in the Toaster

This makes a great quick chip type bread.

Whole Grains

Article