| 1/2 teaspoon |
|
| 1 teaspoon |
|
| 3 teaspoons |
|
| 1/2 tablespoon |
|
| 1 tablespoon |
|
| 2 tablespoons |
|
| 3 tablespoons |
|
| 4 tablespoons |
|
| 5 1/3 tablespoons |
|
| 8 tablespoons |
|
| 10 2/3 tablespoons |
|
| 12 tablespoons |
|
| 16 tablespoons |
|
| 1/8 cup |
|
| 1/4 cup |
|
| 1/3 cup |
|
| 3/8 cup |
|
| 1/2 cup |
|
| 2/3 cup |
|
| 5/8 cup |
|
| 3/4 cup |
|
| 7/8 cup |
|
| 1 cup |
|
| 2 cups |
|
| 1 pint |
|
| 1 quart |
|
| 1 gallon |
|
Monday, November 19, 2012
Commonly Used Measurements and Equivalents
allrecipes.com
Wednesday, November 7, 2012
Orange Oatmeal
Okay, I know this is kinda weird, but it worked!
I made some Quaker Oats oatmeal today for a quick lunch, and as usual, it was too thick. Figures.
I was peeling an orange for my daughter when the oatmeal came out of the microwave, so I thought, "Hmm, I guess I'll add some orange juice to loosen it up a little."
And so, I did. I squeezed about half an orange on the oatmeal, mixed it up.
It was the perfect thickness!
I was afraid that it would taste nasty, but it didn't.
It hid the bland taste of the oatmeal, with just a little taste of the orange.
I may actually be able to tolerate oatmeal now!
I tossed the pulp to my daughter, who doesn't like oatmeal (honestly, I don't blame her).
Perfect exchange!
Note to self: Try with other fresh juices!
Note to you: You should try it!
I made some Quaker Oats oatmeal today for a quick lunch, and as usual, it was too thick. Figures.
I was peeling an orange for my daughter when the oatmeal came out of the microwave, so I thought, "Hmm, I guess I'll add some orange juice to loosen it up a little."
And so, I did. I squeezed about half an orange on the oatmeal, mixed it up.
It was the perfect thickness!
I was afraid that it would taste nasty, but it didn't.
It hid the bland taste of the oatmeal, with just a little taste of the orange.
I may actually be able to tolerate oatmeal now!
I tossed the pulp to my daughter, who doesn't like oatmeal (honestly, I don't blame her).
Perfect exchange!
Note to self: Try with other fresh juices!
Note to you: You should try it!
Bean Soup
One of my favorite things to make, especially if there is nothing else in the cabinet. I made this up when I was pregnant with my daughter and my husband and I were in and out of work.
Bean Soup
As many cans of beans as you want, whatever you have.
Add them all together in a pot, but drain first, excepting a couple of your favorite kinds of beans.
Add seasoning as you like. For example, I add chicken flavoring and seasoning.
Stir.
Simmer all day, stirring occasionally.
It's finished when the beans are cooked.
Voila! Bean Soup.
Of course, you could also use bagged beans, which is probably more healthy for you, anyway.
Bean Soup
As many cans of beans as you want, whatever you have.
Add them all together in a pot, but drain first, excepting a couple of your favorite kinds of beans.
Add seasoning as you like. For example, I add chicken flavoring and seasoning.
Stir.
Simmer all day, stirring occasionally.
It's finished when the beans are cooked.
Voila! Bean Soup.
Of course, you could also use bagged beans, which is probably more healthy for you, anyway.
Friday, October 19, 2012
Juicer Pulp is Not Useless!
Source: Biggest Loser
Link: http://www.taylorusa.com/media/lit/Juicer-Pulp-Uses.pdf
Most people
throw this vegetable and fruit pulp away after they have made their juice.
There are however many uses for your juicer pulp.
Depending on the juicer you use and the type of food you are juicing, the pulp that is left will range from fairly dry or very wet pulp. Both wet and dry will contain a large amount of dietary fiber or 'roughage'.
By consuming
both the juice and the pulp, you get the benefits of high nutrient levels as
well as the necessary fiber.
By adding the juicer pulp to meal recipes we will increase the dietary fiber levels of these recipes. Adequate levels of dietary fiber are sadly missing in many diets in the USA and can cause digestive disorders.
Juicer pulp can add bulk to recipes and help retain moisture in the dishes we prepare.
If you don't have time to make up some of the tasty treats mentioned below on the day of juicing then you can simply put the pulp in a container / freezer bag and freeze the pulp until you are ready to use it.
By adding the juicer pulp to meal recipes we will increase the dietary fiber levels of these recipes. Adequate levels of dietary fiber are sadly missing in many diets in the USA and can cause digestive disorders.
Juicer pulp can add bulk to recipes and help retain moisture in the dishes we prepare.
If you don't have time to make up some of the tasty treats mentioned below on the day of juicing then you can simply put the pulp in a container / freezer bag and freeze the pulp until you are ready to use it.
The
nutritional properties of freshly made juice are at their peak right away and
the nutritional value rapidly declines due to oxidation of enzymes. The fibrous
nature of juicer pulp on the other hand will not rapidly decline.
Juicer Pulp in the Garden
One of the most natural and greenest uses for your juicer pulp is making garden compost with it.
Just put the juicer pulp along with any peelings and cores of the fruit / vegetables used into your compost bin and let the natural process of decomposition take place. This will result in production of garden compost that can be used to grow your own vegetables and fruits.
Garden compost when dug into the soil helps improve soil by allowing more oxygen to enter the soil and helps the soil retain water.
It also prevents weed growth and reduces the amount of waste sent to landfill sites.
Finally, some people recommend using certain type of pulp for feeding to the birds in your garden. Try putting some juicer pulp out for the birds in your yard and see how they take to it. Carrot pulp seems to be popular.
Other Ideas for Juicer Pulp – some are “outside the box”!
1. You can use vegetable and fruit pulp in
'layered' recipes such as vegetable lasagnas, casseroles, pates and terrines.
2. Carrot and apple pulp muffins are a delicious way in which to use the juicer pulp to create a tasty treat high in fiber.
3. Carrot cake is another traditional recipe that can easily be converted to Carrot Pulp Cake.
4. Soft fruits like various berries, grapes, etc. leave a wetter pulp than hard produce such as carrots or apples and so the flavor left in the pulp is often more intense. These soft fruits can be easily mixed with a little water and frozen to make delicious ice pops that are free from dyes, artificial flavors and the horrendous amounts of processed sugar syrups that are found in many commercial versions of the ice pop.
5. Soft fruit pulp is also great for adding into your own home made sorbets or for using as dessert toppings.
6. Carrot or apple pulp can be added to dog biscuit/treat recipes for those who make their own dog
treats.
7. Mix some into the dog's or cat’s food. Give your dog fruit and veggie pulp whenever possible. Cats
seem to like carrot pulp.
8. Make your own vegetable juice using veggie pulp, water and tomato juice, blend and drink.
9. Add fruit pulp to plain yogurt to make a delicious flavored snack or to fruit flavored yogurt to boost the intensity of the flavors.
10. Veggie meatloaf - mix together hamburger, beaten eggs, crumbled crackers, seasonings and pulp
mixture of parsley, celery, carrots, beets, cabbage and apple pulp.
11. Balsamic vinegar and veggie pulp marinade
12. Add vegetable pulp to just about any soup or stew recipe for additional fiber and nutrients
13. A variety of veggie pulp can be used in dips, soups and sauces.
14. Make vinaigrette salad dressings using fruit or vegetable pulp with olive oil, vinegar, salt and pepper
15. Sprinkle on top of salads
16. Add to your home-made salsa (especially onions and peppers)
17. Add to your smoothies
18. Combine with soaked flax and dehydrate for snacks
19. Add veggie pulp to veggie burgers or taco meat
20. Add fruit pulp to your herbal teas, especially ginger or apple
21. Add fruit pulp to your favorite cereal hot or cold (apple, pear, peach sound great in oatmeal)
2. Carrot and apple pulp muffins are a delicious way in which to use the juicer pulp to create a tasty treat high in fiber.
3. Carrot cake is another traditional recipe that can easily be converted to Carrot Pulp Cake.
4. Soft fruits like various berries, grapes, etc. leave a wetter pulp than hard produce such as carrots or apples and so the flavor left in the pulp is often more intense. These soft fruits can be easily mixed with a little water and frozen to make delicious ice pops that are free from dyes, artificial flavors and the horrendous amounts of processed sugar syrups that are found in many commercial versions of the ice pop.
5. Soft fruit pulp is also great for adding into your own home made sorbets or for using as dessert toppings.
6. Carrot or apple pulp can be added to dog biscuit/treat recipes for those who make their own dog
treats.
7. Mix some into the dog's or cat’s food. Give your dog fruit and veggie pulp whenever possible. Cats
seem to like carrot pulp.
8. Make your own vegetable juice using veggie pulp, water and tomato juice, blend and drink.
9. Add fruit pulp to plain yogurt to make a delicious flavored snack or to fruit flavored yogurt to boost the intensity of the flavors.
10. Veggie meatloaf - mix together hamburger, beaten eggs, crumbled crackers, seasonings and pulp
mixture of parsley, celery, carrots, beets, cabbage and apple pulp.
11. Balsamic vinegar and veggie pulp marinade
12. Add vegetable pulp to just about any soup or stew recipe for additional fiber and nutrients
13. A variety of veggie pulp can be used in dips, soups and sauces.
14. Make vinaigrette salad dressings using fruit or vegetable pulp with olive oil, vinegar, salt and pepper
15. Sprinkle on top of salads
16. Add to your home-made salsa (especially onions and peppers)
17. Add to your smoothies
18. Combine with soaked flax and dehydrate for snacks
19. Add veggie pulp to veggie burgers or taco meat
20. Add fruit pulp to your herbal teas, especially ginger or apple
21. Add fruit pulp to your favorite cereal hot or cold (apple, pear, peach sound great in oatmeal)
Friday, October 12, 2012
Healthy Pet Food
You're trying to eat healthier, that's wonderful! But, along with making your new creations to your diet and challenging your family's taste buds, don't forget about your pets. They are your family, too! Dogs and cats need to eat properly just as us humans, and we don't always feed them like we should. Below are a couple links to sites to help you get a better idea on how to make your own pet foods so you can enjoy a happy, healthy four-legged friend.
Healthy Homemade Cat Food
Healthy Homemade Dog Food
It's just a start, but you are now on your way to making a healthier life for your entire family!
Healthy Homemade Cat Food
Healthy Homemade Dog Food
It's just a start, but you are now on your way to making a healthier life for your entire family!
Saturday, September 22, 2012
Homemade Peanut Butter
Source: Pick Your Own
Link: http://pickyourown.org/howtomakepeanutbutter.htm
Directions for Making Peanut Butter
Makes about 1 quart of peanut butter
Ingredients
1 bag of unshelled peanuts or 1 can (2 cups or 1 lb) of shelled, raw or roasted peanuts (I think unsalted is healthier - you can always add salt, if you want to)
Vegetable oil (just a small amount, 1 or 2 tablespoons). I prefer peanut oil, but corn, sunflower, safflower, etc,. all work. I would not use olive oil because it would adversely affect the taste.
Equipment
Blender or Food processor (a blender or fine food grinder seems to work best)
Bowl
Spatula
Recipe and Directions
Step 1 - Shell the peanuts
Unless you bought shelled peanuts, you will obviously need to shell them and discard the shells (they make great mulch in the garden or add to your compost). I just quickly shell them by hand, and don't bother much with the thin read skins. When I have the peanuts shelled, I take them outside and just blow into the bowl while stirring it. The skins float away!
Step 2 - Assemble your blender or food processor and ingredients
Set up your blender or food processor with the metal food processor blade attached, and add 2 cups of raw or roasted shelled peanuts into it.
Step 3 - Get chopping!
Cover the bowl with the blender's lid and chop up the peanuts continuously for 2 to 3 minutes or until the mixture starts to clump up and is finely chopped.
Step 4 - Scrape and finish chopping
Scrape down the food processor bowl to mix back the peanuts that are pushed to the outside where they won't get chopped. Process until you get the consistency you like (chunky or smooth).
Step 5 - Add the vegetable oil.
Most peanuts don't contain enough oil naturally to make a smooth butter. You only need to add about 1 and 1/2 teaspoons of vegetable oil (peanut oil is best, obviously, but any neutral flavored oil, like sunflower or canola oil works). Just mix it in with a fork. Your blender may not be powerful enough to do this without sticking, so you may want to mix the oil in, in a separate bowl.
Step 6 - Tasting
Taste the peanut butter and add a touch of salt, if you like! For those that prefer a sweet peanut butter, you can add 1 tablespoon of honey, brown sugar or, if you are diabetic, Stevia, my preference (or if you prefer, Splenda) or other artificial sweetener.
Step 7 - Eat or store
Just spoon peanut butter into a jar and seal. Store it in the refrigerator until you use it. It should keep for a month or two. You can also freeze it. It will keep indefinitely in the freezer. In both cases, you may need to stir the peanut butter to mix the oils back in (the oil tends to separate over time). And no, you cannot "can" the peanut butter - it is too low acid to safely can with home equipment.
Link: http://pickyourown.org/howtomakepeanutbutter.htm
Directions for Making Peanut Butter
Makes about 1 quart of peanut butter
Ingredients
1 bag of unshelled peanuts or 1 can (2 cups or 1 lb) of shelled, raw or roasted peanuts (I think unsalted is healthier - you can always add salt, if you want to)
Vegetable oil (just a small amount, 1 or 2 tablespoons). I prefer peanut oil, but corn, sunflower, safflower, etc,. all work. I would not use olive oil because it would adversely affect the taste.
Equipment
Blender or Food processor (a blender or fine food grinder seems to work best)
Bowl
Spatula
Recipe and Directions
Step 1 - Shell the peanuts
Unless you bought shelled peanuts, you will obviously need to shell them and discard the shells (they make great mulch in the garden or add to your compost). I just quickly shell them by hand, and don't bother much with the thin read skins. When I have the peanuts shelled, I take them outside and just blow into the bowl while stirring it. The skins float away!
Step 2 - Assemble your blender or food processor and ingredients
Set up your blender or food processor with the metal food processor blade attached, and add 2 cups of raw or roasted shelled peanuts into it.
Step 3 - Get chopping!
Cover the bowl with the blender's lid and chop up the peanuts continuously for 2 to 3 minutes or until the mixture starts to clump up and is finely chopped.
Step 4 - Scrape and finish chopping
Scrape down the food processor bowl to mix back the peanuts that are pushed to the outside where they won't get chopped. Process until you get the consistency you like (chunky or smooth).
Step 5 - Add the vegetable oil.
Most peanuts don't contain enough oil naturally to make a smooth butter. You only need to add about 1 and 1/2 teaspoons of vegetable oil (peanut oil is best, obviously, but any neutral flavored oil, like sunflower or canola oil works). Just mix it in with a fork. Your blender may not be powerful enough to do this without sticking, so you may want to mix the oil in, in a separate bowl.
Step 6 - Tasting
Taste the peanut butter and add a touch of salt, if you like! For those that prefer a sweet peanut butter, you can add 1 tablespoon of honey, brown sugar or, if you are diabetic, Stevia, my preference (or if you prefer, Splenda) or other artificial sweetener.
Step 7 - Eat or store
Just spoon peanut butter into a jar and seal. Store it in the refrigerator until you use it. It should keep for a month or two. You can also freeze it. It will keep indefinitely in the freezer. In both cases, you may need to stir the peanut butter to mix the oils back in (the oil tends to separate over time). And no, you cannot "can" the peanut butter - it is too low acid to safely can with home equipment.
Friday, September 21, 2012
Refried Beans
Source: Simply Recipes
Link: http://www.simplyrecipes.com/recipes/refried_beans/
Cook time: 45 minutes
Ingredients
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)
Method
1) Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2) Cook the beans in water.
Regular method
Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker.
Strain the beans from the cooking water.
3) Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
When beans are heated through (and optional cheese melted) the beans are ready to serve. Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.
Link: http://www.simplyrecipes.com/recipes/refried_beans/
Ingredients
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp (or more to taste) pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)
Method
1) Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2) Cook the beans in water.
Regular method
Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes - until the beans are soft and the skins are barely breaking open. Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker.
Strain the beans from the cooking water.
3) Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want.
When beans are heated through (and optional cheese melted) the beans are ready to serve. Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don't. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.
Monday, September 17, 2012
Becky's Favorite Salads
I got these salad ideas from your everyday restaurants, such as Applebee's and O'Charley's. I just like to make them my own way, but these are the main ideas:
Calypso Spinach Salad
Thinly sliced grilled chicken tossed with baby spinach, green apples, bacon, dried cranberries, candied pecans, bleu cheese crumbles, and red onion.
California Chicken Salad
Sliced grilled chicken, bleu cheese crumbles, candied pecans, sliced strawberries, mandarin oranges, and dried cranberries, tossed in romaine and/or spinach leaves.
Berry and Spinach Salad
Spinach leaves tossed in strawberry vinaigrette, layered with blueberries, strawberries, grilled chicken, bleu cheese, and honey-glazed pecans.
Grilled Shrimp and Spinach Salad
Grilled shrimp, peppers, and onions, tossed with spinach and almonds.
Fried Chicken Salad
Fried Chicken, jack-cheddar, tomatoes and eggs, served on fresh salad greens.
Calypso Spinach Salad
Thinly sliced grilled chicken tossed with baby spinach, green apples, bacon, dried cranberries, candied pecans, bleu cheese crumbles, and red onion.
California Chicken Salad
Sliced grilled chicken, bleu cheese crumbles, candied pecans, sliced strawberries, mandarin oranges, and dried cranberries, tossed in romaine and/or spinach leaves.
Berry and Spinach Salad
Spinach leaves tossed in strawberry vinaigrette, layered with blueberries, strawberries, grilled chicken, bleu cheese, and honey-glazed pecans.
Grilled Shrimp and Spinach Salad
Grilled shrimp, peppers, and onions, tossed with spinach and almonds.
Fried Chicken Salad
Fried Chicken, jack-cheddar, tomatoes and eggs, served on fresh salad greens.
Wednesday, September 12, 2012
Almond Curry Chicken
Source: Whole Living
Link: http://www.wholeliving.com/133060/almond-curry-chicken?center=144884&gallery=136126&slide=133062
Ingredients
2 tablespoons olive oil
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 large yellow onion, thinly sliced
1 teaspoon Madras curry powder
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
2 cups Almond Dream Original almond drink
1/2 cup sliced almonds, toasted
1/4 cup coarsely chopped cilantro
Rice Pilaf with Shallots, for serving
Directions
Preheat oven to 400 degrees.
Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin side down, in skillet. Cook until skin is golden brown and crisp, about 5 minutes; turn chicken and cook 2 to 3 minutes more. Transfer chicken to a plate and set aside.
Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes. Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Cook until chicken is cooked through, about 35 minutes.
Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.
Link: http://www.wholeliving.com/133060/almond-curry-chicken?center=144884&gallery=136126&slide=133062
-----@-----
Ingredients
2 tablespoons olive oil
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 large yellow onion, thinly sliced
1 teaspoon Madras curry powder
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
2 cups Almond Dream Original almond drink
1/2 cup sliced almonds, toasted
1/4 cup coarsely chopped cilantro
Rice Pilaf with Shallots, for serving
Directions
Preheat oven to 400 degrees.
Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin side down, in skillet. Cook until skin is golden brown and crisp, about 5 minutes; turn chicken and cook 2 to 3 minutes more. Transfer chicken to a plate and set aside.
Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes. Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Cook until chicken is cooked through, about 35 minutes.
Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.
Pomegranate Roasted Chicken
Source: Whole Living
Link: http://www.wholeliving.com/130931/pomegranate-roasted-chicken?center=144884&gallery=136126&slide=52627
Ingredients
1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds
Directions
Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
Link: http://www.wholeliving.com/130931/pomegranate-roasted-chicken?center=144884&gallery=136126&slide=52627
-----@-----
Ingredients
1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds
Directions
Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
Crunchy Chicken Tenders with Herb-Buttermilk Dressing
Source: Whole Living
Link: http://www.wholeliving.com/130367/crunchy-chicken-tenders-herb-buttermilk-dressing?center=144884&gallery=136126&slide=102043
Ingredients
For the Chicken
1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
2 cups whole wheat breadcrumbs
Olive oil, for drizzling
For the Dressing
1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt
For Serving
4 stalks celery, cut into sticks
2 romaine hearts, quartered
Hot sauce to taste
Directions
Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
Serve chicken with dressing, celery, romaine hearts, and hot sauce.
Link: http://www.wholeliving.com/130367/crunchy-chicken-tenders-herb-buttermilk-dressing?center=144884&gallery=136126&slide=102043
-----@-----
Ingredients
For the Chicken
1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
2 cups whole wheat breadcrumbs
Olive oil, for drizzling
For the Dressing
1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt
For Serving
4 stalks celery, cut into sticks
2 romaine hearts, quartered
Hot sauce to taste
Directions
Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
Serve chicken with dressing, celery, romaine hearts, and hot sauce.
Almond Chicken Soup with Sweet Potato, Collards, and Ginger
Source: Whole Living
Link: http://www.wholeliving.com/130312/almond-chicken-soup-sweet-potato-collards-and-ginger?center=144884&gallery=136126&slide=97885
Serves 4
Ingredients
Directions
Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls, and squeeze with lime wedge.
Link: http://www.wholeliving.com/130312/almond-chicken-soup-sweet-potato-collards-and-ginger?center=144884&gallery=136126&slide=97885
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Serves 4
Ingredients
4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
Coarse salt and freshly ground black pepper
1 lime, cut into wedges
Directions
Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls, and squeeze with lime wedge.
Pork Chops with Golden Raisins and Apples
Source: Spark Recipes
Link: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1215318
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Link: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1215318
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Minutes to Prepare: 10
Minutes to Cook: 14
Number of Servings: 2
Ingredients
2 center cut bone in pork loin chops, 1 1/2 " thick
2 golden delicious apples
1/4 c golden raisins
salt
pepper
1 T extra virgin olive oil
1/2 t cinnamon
1 1/2 T brown sugar
1/2 c apple juice or cloudy apple cider
1 T brown spicy mustard
1/8 c. maple syrup
Directions
Peel, core & dice apples. Put in saucepan with brown
sugar, cinnamon, apple juice, raisins & pinch of salt. Heat over med. high
heat for about 12 minutes or until tender.
Heat olive oil in skillet over med high heat. Season chops
with salt & pepper on both sides. Cook in skillet about 7 minutes each
side. At the end, add mustard & maple syrup, let cook 1 minute more,
spooning sauce over chops. Plate the chops, then spoon apples over top.
Lemon Couscous with Chickpeas, Cilantro, Rasins and Almonds
Source: Shape
Link: http://www.shape.com/dinner/healthy-vegetarian-recipes-lemon-couscous-chickpeas-cilantro-raisins-and-almonds
Link: http://www.shape.com/dinner/healthy-vegetarian-recipes-lemon-couscous-chickpeas-cilantro-raisins-and-almonds
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Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
1 1⁄2 cups water
1 tablespoon olive oil
1 teaspoon salt
1⁄2 teaspoon cumin
1⁄4 teaspoon turmeric
1⁄4 teaspoon cayenne
10 ounces whole-wheat couscous
1⁄4 cup golden raisins
1 cup slivered almonds
2 cup canned chickpeas, drained and
rinsed
2 oz tablespoons shallots, minced
1⁄4 oz cup carrots, peeled and finely
chopped
1⁄2 oz cup cilantro leaves, chopped
1 oz lemon, zested and juiced
Instructions
In a small pot or Dutch oven, combine the water, olive oil,
salt, cumin, turmeric and cayenne. Bring the mixture just barely to a boil,
stir in the couscous, cover and remove from the heat. Let stand for 5 minutes,
then fluff up the grains with a fork. Cover and let stand for another few
minutes while you prepare the mix-ins.
In the meantime place the raisins in a small bowl and cover
with hot water. Let stand for 5 minutes so the raisins get re-hydrated and
plump.
In a small frying pan, toast the almonds over medium heat.
Keep an eye on them so they don't burn—this will only take about 3 minutes.
In a medium salad bowl, toss the couscous with the remaining
ingredients. Drain the raisins and add them to the bowl, along with the toasted
nuts. Taste for seasoning and serve.
Cucumber Summer Salad
Source: Better Recipes
Link: http://appetizer.betterrecipes.com/cucumber-summer-salad.html
Servings: 4
Link: http://appetizer.betterrecipes.com/cucumber-summer-salad.html
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Servings: 4
Ingredients:
| 2 | Medium Cucumbers |
| 1 pt | Cherry Tomatoes |
| ½ tsp | Salt |
| ¼ | Chopped Green Onion |
| 1 cup | Feta Cheese - Crumbled |
| 2 Tbsp | Lemon Juice |
| 1 Tbsp | Olive Oil |
| ⅛ tsp | Fresh Ground Black Pepper |
Directions:
Peel, seed and
chop cucumbers into 1 inch cubes. Place in a medium size bowl and
sprinkle with salt. Let sit 15 minutes to release water. Drain excess
water and stir in cherry tomatoes, onions and cheese. In a small bowl,
emulsify olive oil and lemon juice. Pour over cucumber mixture. Add
black pepper and stir gently. Refrigerate until serving.
Citris Seared Tilapia
Source: Better Recipes
Link: http://seafood.betterrecipes.com/citrus-seared-tilipa.html
Servings: 4
I recommend Chardonnay but each wine will add its own twist. Serve with any vegetable and goes great with couscous.
Link: http://seafood.betterrecipes.com/citrus-seared-tilipa.html
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Servings: 4
Ingredients:
| 4× 5-7 oz | Tilipa Filets |
| 1 | Medium Orange |
| 2 | Limes |
| 1 | Lemon |
| 2 Tbsp | Extra Virgin Olive Oil |
| ½ cup | White Wine |
| 4 tsp | Grey Poupon Spread |
| dash | Salt |
| dash | Pepper |
| 1½ tsp | Thyme |
| 1 tsp | Rosemary, crushed |
| 1 tsp | Parsley |
Directions:
Preheat oven to
400 degrees. Season fish on both sides with thyme and rosemary, salt and
pepper. Add zest of 1/2 orange, both limes and lemons into same bowl.
Spread Grey Poupon onto tilapia, one side only, 1 tsp per filet. Then
place that side into zest. In a saute pan heat olive oil on medium heat,
place fish zest side down in pan, sear for about 5 minutes. Flip over
and sear other side for 5 minutes. Remove from pan and place on a lined
baking sheet bake for 7-10 more minutes, until fish reaches an internal
temp of 145 degrees. In saute pan deglaze pan with white wine and add
juices of 1/2 orange both limes and lemons. Bring to a boil and remove
from heat. Place sauce on top of fish when serving. Cut rest of orange
in slices, place around plate and sprinkle with parsley.
Helpful Tips:
Chicken Curry Wraps
Source: Better Recipes
Link: http://chicken.betterrecipes.com/chicken-curry-wraps.html
Whole, slivered or sliced almonds can be roasted in a fry pan
over medium heat for about 5-10 minutes, or until browned and aromatic
(no oil is needed). Rotisserie chicken purchased from your local deli or
food store is great for this recipe.
Link: http://chicken.betterrecipes.com/chicken-curry-wraps.html
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Serves 4
Ingredients:
| ½ cup | Light Mayonnaise | |||||||||||||||||||||||||||||
| 2 Tbsp | Nonfat Plain Yogurt | |||||||||||||||||||||||||||||
| ¼ cup | Lime Juice | |||||||||||||||||||||||||||||
| ¼ cup | Apricot Preserves | |||||||||||||||||||||||||||||
| 1 Tbsp | or More Curry Powder | |||||||||||||||||||||||||||||
| ½ tsp | Salt | |||||||||||||||||||||||||||||
| ⅛ tsp | Black Pepper | |||||||||||||||||||||||||||||
| ½ cup | Peeled, seeded, chopped cucumber | |||||||||||||||||||||||||||||
| ¼ cup | Thinly Sliced Celery | |||||||||||||||||||||||||||||
| 3 Tbsp | Golden Raisins | |||||||||||||||||||||||||||||
| ¼ cup | Chopped Fresh Italian Flat Leaf Parsley or Cilantro | |||||||||||||||||||||||||||||
| ½ cup | Dry Roasted Almonds, chopped | |||||||||||||||||||||||||||||
| 1½ cups | Shredded Cooked Chicken | |||||||||||||||||||||||||||||
| 4 | Whole Wheat Tortillas |
Directions:
Whisk first 7
ingredients in small bowl until smooth and pour over the remaining
ingredients except tortillas. Cover and let sit in fridge for at least
30 minutes to develop flavors. Divide mixture evenly among 4 tortillas,
spreading from center out and leaving outside edges open to within an
inch or so of edge. Fold sides of tortillas in toward center, then roll
up from bottom to form a closed sandwich wrap. Set each tortilla on a
piece of aluminum foil and fold sides of foil towards center, then roll
up from bottom as you did for tortilla, enclosing wrap in foil. If
wraps will be eaten within the hour, cut them on the diagonal through
foil and place cut side up in appropriate container. (Try buying Chinese
take-out containers from your local Chinese restaurant.) Otherwise,
bring a knife to the picnic to cut sandwiches on site. The foil makes a
convenient holder for the wrap and can be peeled away as the wrap is
eaten.
Helpful Tips:
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