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.

Subscribe to Midlife Matters by Email

Roasted New Red Potatoes

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


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!"


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."


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

1 cup rice vinegar
1/3 cup white sugar


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


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