Wednesday, April 30, 2014

Seasoned Fried Haddock w/ Red Beans & Rice and Sliced Carrots

Dinner Tonight: Seasoned Fried Haddock w/ Red Beans & Rice and Sliced Carrots








A cloudy morning turned into a beautiful afternoon. Had the cart out for most of the afternoon. Went down to the lake and around the neighborhood, great to get outside. For dinner tonight I prepared Seasoned Fried Haddock w/ Red Beans & Rice and Sliced Carrots.








I had some Haddock Fillets in the freezer, which I always have in stock, that I laid out in the fridge overnight to thaw. To prepare it I rinsed the fillet in cold water and patted dry with a paper towel. Then sliced the fillet into smaller pieces. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. I then pan fried them in Canola Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix is a perfect combo.








For one side I prepared some of Grandma Maud’s Red Bean and Rice, first time in a while since I've prepared this.  Just follow the easy instructions on the package and you have some great Red Beans and Rice! It had a good Cajun Seasoning to it and was only 100 calories and 16 net carbs. Then I also heated up a small can of Walmart Brand Sliced Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.









Gramdma Maud’s Bean Meals Red Beans and Rice

Authentic southern cajun flavors combined with a rich, smoky essence make Grandma Maud’s Red Beans & Rice an easy side dish or complete meal with no added meat or fat.
Nutrition Facts
Serving Size 1/4 cup (29 g)
Per Serving % Daily Value*
Calories 100

Calories from Fat 0

Total Fat 0.0g 0%

Saturated Fat 0.0g 0%

Cholesterol 0mg 0%

Sodium 470mg 20%

Carbohydrates 20.0g 7%

Dietary Fiber 4.0g 16%

Sugars 2.0g

Protein 5.0g



http://www.grandmamauds.com/index.html







Zatarain’s Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50

Calories from Fat: 0

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1140mg 48%

Total Carb: 11g 4%

Dietary Fiber: 0g 0%

Sugar: 0g

The 16th Cincinnati Flying Pig Marathon | Sunday, May 4, 2014 6:30 a.m.

It's non-food related, but it's always a big event in the Cincinnati every year.




The Flying Pig Marathon Course: 6:30 a.m. start, Sunday, May 4, 2014

The Cincinnati Flying Pig Marathon promises to be a beautiful course which "flies" along the streets of Cincinnati, Covington, and Newport. This race presents a well-balanced, diverse tour of some the best neighborhoods in the area.


The Marathon is a 26.2-mile (42.2 km) race run the first Sunday of every May in Cincinnati, Ohio. Its first run was in 1999. It is the 3rd largest first-time marathon in the United States, and had nearly 5000 finishers in 2008. An official time from the Flying Pig Marathon can be used to qualify for the Boston Marathon. While the course usually varies from year to year, it generally involves running through downtown, Northern Kentucky, and eastern suburbs along the Ohio River. In recent years, it has included a 5K race, a 10K race, and a half-marathon in addition to the traditional marathon race. The 5K and 10K run on the day before the marathon. The half-marathon starts and finishes at the same locations as the full marathon, and runs on the same day as the full marathon. Total participation for all weekend events exceeded 30,408 in 2011.

The 2006 overall male winner was Cecil Franke with a course record time of 2:20:25. The 2002 overall female winner was Tatyana Pozdnyakova with a course record time 2:34:35.

The 2011 race was notable for a blind runner winning the women's division.

In order to run in the Flying Pig Full Marathon, one must be eighteen years or older on the date of the marathon. However, individuals under eighteen years of age with a permission slip signed by their parents, as well as a signed waiver, may run in the full marathon.


http://www.flyingpigmarathon.com/

Low-Calorie Chocolate Cake Recipes

When you gotta have the Chocolate, make it as healthy as you can. And to help you out, here's some Low-Calorie Chocolate Cake Recipes from the EatingWell website.






Low-Calorie Chocolate Cake Recipes



Satisfy your chocolate cravings with these healthy cake recipes for 250 calories or less per serving.
There's no better way to indulge your sweet tooth than with chocolate cake. You can feel good about eating dessert with these low-calorie chocolate cake recipes that are sure to impress. Maybe you're in the mood for a fudgy chocolate pudding cake or a decadent chocolate cheesecake. Luckily, these healthy chocolate cake recipes will satisfying your dessert cravings without spoiling your diet. Try our One-Bowl Chocolate Cake for the next time friends come to dinner or our Chocolate-Cinnamon Sheet Cake with Almond Cream for a lightened-up chocolate birthday cake. Download a Free Cookbook with Our Best Healthy Dessert Recipes!




Hot Fudge Pudding Cake
Serve this dense, fudgy pudding cake with vanilla frozen yogurt....




One-Bowl Chocolate Cake
This easy-to-make chocolate cake is dark, moist, rich—and only dirties one bowl! Not quite as easy as boxed cake mixes, but those often contain trans fats. Our simple “from scratch” recipe gives you a home-baked cake with healthful canola oil and whole-wheat flour.....




* Click the link below to get all the Low-Calorie Chocolate Cake Recipes


http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_chocolate_cake_recipes?sssdmh=dm17.732750&utm_source=EWTWNL&esrc=nwewtw041514

Wild Idea Buffalo Recipe of the Week - Buffalo Meat…and Omega-3?

The Wild Idea Buffalo Recipe of the Week isn't a recipe this week but an article on the Wild Idea Buffalo website,  Buffalo Meat…and Omega-3? Very good article on some of the health benefits of Buffalo.






One of the nutrients that is often overlooked in our daily diets is omega-3, and buffalo meat can be a great source for it. As this may be surprising to many readers, we thought it would be interesting to dig a little deeper on the omega-3 matter. Here are some questions we are frequently asked:

1. What is omega-3?

Omega-3 is a term used to describe three types of essential fatty acids known as ALA, DHA, and EPA. These fatty acids are not produced in the body, but they are essential nutrients that can improve both physical and mental health and can be derived from a variety of food sources including fish, meat, and nuts and seeds.

2. What are the health benefits related to an omega-3 rich diet?

One of the most noteworthy health benefits linked to a diet rich in omega-3 fatty acids is the improvement of overall cardiovascular health. Omega-3 lowers the level of blood fats or triglycerides, which can decreases the risk for developing heart attacks and strokes. Omega-3 fatty acids are also believed to improve lung function, and thereby lower the risk for developing Asthma. There are also suggested mental health benefits such as improvement of ADHD, Depression and possibly a decreased risk for developing Alzheimer’s disease and dementia.

3. Buffalo meat… and omega-3?

Buffalo meat as a significant omega-3 source is often overlooked, and many people are not aware of the variety of natural omega-3 sources 2-Raw-New-York-Steaks-on-Aluminum-Tray-2-300x2001available to them. In fact, a popular alternative is over-the counter fish oil pills, which tend to be be very expensive, not necessarily offer the same benefits, and can smell quite bad. Certainly, not all meat products are appropriate omega-3 sources. However, research has demonstrated that grass-fed buffalo meat can deliver 3.5 times more omega-3 fatty acids than grain-fed buffalo, and is therefore an excellent alternative to fish, fish-oil pills, and other meats.

It is certainly difficult to distinguish between foods that are truly good for you and foods that are simply being labeled as healthy, because they are a current trend. The idea of omega-3 as an essential nutrient has been around for a long time, and yet many are still surprised to hear that meat, particularly derived from grass-fed buffalo, is an excellent source for it.  Buffalo meat is not simply a trend. It’s a real alternative that can make you healthier and maybe even happier.

(Remember, you don’t have to resort to fish-oil pills when there’s Wild Idea Buffalo.)

Source: http://www.medicalnewstoday.com/articles/40253.php


http://wildideabuffalo.com/2014/buffalo-meat-omega-3/

Kitchen Hint of the Day!

I love this hint!

Instead of throwing away bread heels or leftover cornbread, use them to make bread crumbs. For use later, store them in the freezer.

Good Morning - Breakfast!

Started it off right this morning with an Egg and Turkey Sausage Biscuit. Just needed; I Pillsbury Grand Jr. Biscuit, 1 Medium Scrambled Egg, 1 Jennie - O Ground Breakfast Sausage, and a half slice of Colby Longhorn Cheese. And 1 cup of fresh brewed Bigelow Decaf Green Tea along with the Morning Paper. How did your Morning go?



Tuesday, April 29, 2014

Turkey Tacos!

Dinner Tonight: Turkey Tacos







Rain and sun mix on and off all day. We've been lucky so far, the bad storms and tornadoes haven't been in this area. I had read the other day that Pork prices were soaring and after stopping by Kroger I believe it! Huge increase on all the Pork as well as the Beef products. For dinner tonight it's Taco Night!








As usual when I make Turkey Tacos it’s with Jennie -O Ground Turkey Breast! Love the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. Most times I also add Black Beans but decided not to this time.








For toppings I'll be using; Sliced Black Olives, Sliced Green Olives, Dean's Guacamole, Old El Paso Taco Sauce, and Shredded Lettuce. For my Taco Shells I used the Old El Paso Stand N' Stuff Taco Shells (Whole Grain Corn). Add the Jennie - O Turkey and you got you some mouth watering and delicious Tacos! Love Taco Nights. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.








Jennie – O Extra Lean Ground Turkey Breast



Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat-free with no gluten.
Product Features:
99% fat-free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
STOVE TOP METHOD:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%



- See more at: http://www.jennieo.com/products/3-Extra-Lean-Ground-Turkey-Breast#sthash.JhJa9l2O.dpuf







Old El Paso Stand n’Stuff Taco Shells

Taco Shells are deliciously crunchy corn shells! Each shell is made with sunflower oil, so they are low in salt and cholesterol. Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce and get crunching!
STAND N STUFF® TACO SHELLS
Stand’n Stuff® Taco Shells are deliciously crunchy, corn shells with a flat bottom so they stand up! What’s more, each Taco shell is made with sunflower oil, so they are low in salt and cholesterol! Just fill with seasoned beef mince, fresh salad, cheese and Taco sauce for a Mexican fiesta everyone will enjoy!



Nutrition Facts
Serving Size 2 shells (27 g)
Per Serving % Daily Value*
Calories 130

Calories from Fat 54

Total Fat 6.0g 9%

Saturated Fat 2.5g 12%

Cholesterol 0mg 0%

Sodium 115mg 5%

Carbohydrates 16.0g 5%

Dietary Fiber 1.0g 4%

Sugars 0.0g

Protein 2.0g





http://www.oldelpaso.com.au/products/shells/stand-n-stuff-taco-shells-140g/23.aspx                   

Seafood of the Week - Black Drum

Black drum caught in Lake Pontchartrain

The black drum (Pogonias cromis) is a saltwater fish similar to its cousin, the red drum. It is the only species in the genus Pogonias. Though most specimens are generally found in the 5-30 lb (2–14 kg) range, the black drum is well known as the largest of all the drum family with some specimens reaching excesses of 90 lbs (40 kg). The world record black drum was just over 113 lbs (51 kg). They are often black and/or gray in color with juvenile fish having distinctive dark stripes over a gray body. Their teeth are rounded and they have powerful jaws capable of crushing oysters and other shellfish. It is recommended those over 15 lbs pounds (7 kg) should be released. Black drum are capable of producing tones between 100 Hz and 500 Hz when performing mating calls.







The black drum is usually found in or near brackish waters. Larger, older fish are more commonly found in the saltier areas of an estuary (closer to the ocean) near oyster beds or other plentiful food sources. Juvenile fish have 4 to 6 bold vertical black bars on a light background and can be mistaken for Sheepshead at first glance, but are distinguished on closer inspection because sheepshead have teeth and black drum have chin barbells. These stripes usually fade to dull grey as the fish grow from 12" to 24" in length. Juvenile fish are more commonly found in less salty areas and relate more strongly to structure and cover. In the western Atlantic, black drum are found from Nova Scotia to Florida, the Gulf of Mexico, the Antilles (uncommon), and the southern Caribbean coast; also from the Orinoco delta to Argentina. They are common between the Chesapeake Bay and Florida coasts, and most abundant along the Texas coast. After reaching maturity by the end of their second year, black drum spawn in and around estuarine waters. In Texas, most spawning takes place in February and March.








Black drum are bottom feeders, so they are most commonly caught with bait either on the bottom or suspended within a couple feet of the bottom. Bottom fishing methods are used both in surf fishing and inshore fishing. Shrimp is a typical bait that works well; squid can also be used and is less subject to bait stealing by hardhead catfish and Atlantic croakers which often frequent the same waters. There are times when the older, larger fish are more readily caught on a half or a quarter of a blue crab with the top shell removed and cut or broken to fit on a 4/0 to 9/0 hook. This type of fishing is often combined with chumming, a baiting practice that involves scattering bits of fish parts and blood into the water as an attractant. Sometimes black drum are caught on spoons and jigs.

Black drum are reported to mouth a natural bait, so anglers need to wait a few seconds before setting the hook. Once a big adult drum grabs the bait, it takes off with gusto, and can put up quite a fight. An unsecured rod can easily be pulled into the water. Landing these big fish on light tackle can be challenging, and since drum are primarily scent-based feeders, there is little disadvantage in using heavier line and tackle. A 40-lb braided line with a comparable weight flurocarbon leader is a good compromise between castability and strength. However, big drum are frequently caught with everything from 8-lb monofiliment to 100-lb braided lines with heavy steel leaders.

An effective strategy for fishing from a boat is to select a spot with a sandy bottom or oyster bed where food is plentiful at a time of day with some tidal movement. Pier or bank fishing should target jetties, structure, or a boat channel near a rapid increase in depth and some tidal movement. With stout tackle, black drum above 10 lbs are relatively easy for children to catch because they are not particularly skittish and do not easily come off once they are hooked. Because bigger drum can make a long, strong run right after taking the bait, preventing broken line often requires a relatively light drag setting early in the fight.

One researcher reported good success with trotline fishing techniques, which he used to catch a large sample of black drum for tagging and scientific study.







Black drum are edible, with a moderate flavor and are not oily. Some restaurants in the southern US serve smaller black drum. Big drum can be challenging to clean; removing the large scales is a challenge. Many fishermen prefer to fillet with an electric knife, first removing the fillet from along the backbone, and then using the electric knife to cut the fillet from the skin and scales. Fish over 15 lbs can become tough and have a consistency comparable with chicken, rather than the flakey texture of many species of fish. Younger fish are often indistinguishable in flavor from red drum.




Kitchen Hint of the Day!

A roast with the bone in will cook faster than a boneless roast, the bone carries the heat to the inside of the roast quicker.

Monday, April 28, 2014

Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes







Rain and more rain today and in the future forecast! A little cooler out also, high in the 60's.     Went for my Cancer Checkup and every thing is looking normal! Really blessed on having one of the finest Oncology Doctors around, but I was informed today that he was going to retire in June. Very sad, I'm losing a Doctor that I trust more than any other and a friend at the same time.  Wanted an easy meal to prepare for Dinner tonight So tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.








Nothing easier and delicious than Pilgrim’s Southern Style Breast Strips, It's always a great go too when you want that easy to prepare meal! Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! It’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.






Then my two sides were just as easy to prepare tonight also. For one side I heated up a small can of Del Monte Cut Green Beans, just heat and serve. Then I also prepared a cup of Idahoan Homestyle Mashed Potatoes. It comes in a microwavable cup, another heat and serve. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Pilgrim’s Southern Style Breast Strips



Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g



http://www.pilgrims.com/products/productinfo.aspx?id=10

"Meatless Monday" Recipe - Chipotle Vegetable Chili

This week's "Meatless Monday" recipe comes from the Fitness Magazine website, http://www.fitnessmagazine.com/recipe/chili/chipotle-vegetable-chili/




Chipotle Vegetable Chili



Makes: 4 servings



INGREDIENTS
2 tablespoons  vegetable oil
1 large yellow onion, diced
2 medium cloves garlic, finely chopped
1/2 pound  parsnips, peeled and cut into 1/2-inch pieces
1 large sweet potato, cut into 1/2-inch pieces
3 cups  peeled, seeded butternut squash, cut into 1/2-inch pieces
2 tablespoons  chili powder
2 tablespoons  ground cumin
1 tablespoon  unsweetened cocoa powder
1 teaspoon  cinnamon
1 26 ounce can diced tomatoes with juice
2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
2 cups  low-sodium vegetable stock
2 cups  chopped kale
1 15 ounce can black beans, rinsed and drained
Salt, to taste
Freshly ground black pepper, to taste




DIRECTIONS
1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.
2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.

One of America's Favorites - French Dip

A French dip


In American cuisine a French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served au jus ("with juice"), that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.

Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented.

Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe The Original. Philippe's website describes the dish as a "specialty of the house", and the words "Home Of The Original French Dip Sandwich" are present in the restaurant's logo. At both of these restaurants, the roll is dipped in the hot beef juices before the sandwich is assembled, and is served "wet". The sandwich can also be requested "double dipped" at either establishment. Philippe's own brand of spicy mustard is traditionally used by patrons to complement the sandwich.

This controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe's claims that owner Philippe Mathieu invented it in 1918. Cole's was the oldest restaurant or bar in Los Angeles to operate continuously since its opening at the same location. Its streak ended when it closed for remodeling on March 15, 2007. It reopened on December 4, 2008.
French dip, with bowl of jus for dipping

This controversy over who originated the sandwich remains unresolved. Both restaurants were established in 1908. However, Cole's claims to have originated the sandwich shortly after the restaurant opened in 1908, while Philippe's claims that owner Philippe Mathieu invented it in 1918. Cole's was the oldest restaurant or bar in Los Angeles to operate continuously since its opening at the same location. Its streak ended when it closed for remodeling on March 15, 2007. It reopened on December 4, 2008.

The story of the sandwich's invention by Philippe's has several variants: some sources say that the sandwich was first created by a cook or a server who, while preparing a sandwich for a police officer or fireman, accidentally dropped it into a pan of meat drippings. The patron liked it, and the dish surged in popularity shortly after its invention. Other accounts say that a customer who didn't want some meat drippings to go to waste requested his sandwich be dipped in them. Still others say that a chef dipped a sandwich into a pan of meat drippings after a customer complained that the bread was stale. Cole's account states that the sandwich was invented by a sympathetic chef, Jack Garlinghouse, for a customer who was complaining of sore gums. Some accounts tell Philippe's version of events, but assign the location to Cole's. The mystery of the sandwich's invention might not be solved due to a lack of information and observable evidence.

The French dip is now served at a number of restaurant chains including fast food, diners and standard restaurants.







French Dip Sandwich Recipe


Ingredients:

1 (4-pound) beef rib eye, sirloin, or tenderloin roast
1/2 cup coarsely-ground black pepper
Dipping Sauce (recipe follows)
8 French rolls
Butter




Preparation:

Preheat oven to 425 degrees F. Place beef roast onto a rack in a shallow baking pan; firmly press pepper onto roast. Bake, uncovered, 30 to 45 minutes or until thermometer in the thickest part of roast registers 135 degrees F. Remove from oven and transfer onto a cutting board; let stand 15 minute before carving; slice beef thinly.

Reserve juice and pour into a medium saucepan. Prepare Dipping Sauce.

For each sandwich:  Cut French rolls in half. Toast and butter each French roll. Layer about 1/2 pound of sliced beef on bottom slice of each roll; place remaining tops of rolls on top of the beef. Slice sandwiches in half and serve on individual plates with a small bowl (1/4 cup) of hot Dipping Sauce.

Makes 8 sandwiches.



Dipping Sauce:
Drippings from cooking pan
1 (10.5 ounce) can beef broth
1/2 cup water
Salt and pepper to taste

In a medium saucepan, add beef drippings, beef broth, water, salt and pepper; bring just to a boil. turn off heat, cover, and let site 10 minutes before serving.



http://whatscookingamerica.net/History/Sandwiches/FrenchDipSandwich.htm

Kitchen Hint of the Day!

Add hot sauce to your leftover pizza. It will taste great the next day, plus the chilies have antimicrobial properties that may help leftovers last longer.

Sunday, April 27, 2014

Grilled Brats w/ Cincinnati Style Chili and Cheese Potato Chips

Dinner Tonight: Grilled Brats w/ Cincinnati Style Chili and Cheese Potato Chips









Another beautiful Spring Day out again, but a lot windier. We have a whole lot of rain coming in for the next few days though, Monday - Thursday (Blah). Turkey Goetta and Eggs for Breakfast, Love that Turkey Goetta. Then for lunch some Turkey Spam and Whole Wheat Crackers for lunch! For Dinner tonight, firing up the grill! I prepared Grilled Brats w/ Cincinnati Style Chili and Cheese Potato Chips.








Fired up the grill and put some Brats on.I used Blue Grass Lean Bratwurst which are 100 calories and 4 carbs per Brat. Delicious and they cook up great! Served them all on Aunt Millie's Reduced Calorie Hot Dog Buns and topped with French's Spicy Brown Mustard. Grilled a couple extra for lunch tomorrow. I also had some Mike Sells Cincinnati Style Chili and Cheese Groovy Potato Chips. I had heard how good these were and had to buy a bag to check them out. They're as good as everyone said they were! The taste of Cincinnati Style Chili and Cheese in a Chip! Watching calories and carbs, I won't be having these too often though. Hopefully they'll come out with a lighter version. For dessert later a bowl of Del Monte No Sugar Added Mango Chunks.








14 oz. Bluegrass Deliciously Lean Bratwurst


65% Less Fat
50% Fewer Calories
25% Less Sodium
No MSG
Gluten Free



Deliciously Lean Bratwurst
A lighter Bratwurst targeted at today’s active
consumer.



Nutrition Facts
Serving Size 1 link (66g)
Servings Per Container 6
Amount Per Serving
Calories 100 Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Sat. Fat 2g 10%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 590mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 2g
Protein 9g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
*Percent Daily Values are based on a
2,000 calorie diet.


INGREDIENTS:
PORK, WATER*, CORN SYRUP, MODIFIED FOOD STARCH*,
CONTAINS 2% OR LESS POTASSIUM LACTATE, SALT, NONFAT DRY MILK*, PORK FLAVOR, FLAVORINGS, POTASSIUM CHLORIDE, SODIUM DIACETATE.

http://www.bluegrassqualitymeats.com/our-products/







Mike Sell's Cincinnati Style Chili Groovy Potato Chips


Very few things go better with a bag of Mike Sell's potato chips than a bowl of Cincinnati Style Chili: 3-Way, 5-Way, or any way you like. In fact, we love it so much, we got to thinking. The zesty, spicy flavor brings out the best in our signature chips. It's the world's best chili flavor on the world s best potato chip.


http://www.mike-sells.com/product.php?pid=117

Healthy Takeout Makeovers

Why eat out when you can make it at home, only healthier! It's all from the EatingWell website, link to all is at the bottom of the post.



Healthy Takeout Makeovers


Quick-as-takeout dinner recipes for Chinese food, Mexican food and more.
These quick dinner recipes are tastier, healthier versions of classic restaurant recipes for Chinese food, Mexican food, Indian food, Italian food, Thai food and more. Craving Chinese food? Our General Tso's Chicken has half the fat and sodium of the original version of this Chinese takeout favorite. In the mood for Mexican food? Our Oven-Fried Beef Taquitos are crispy, delicious and much healthier than traditional restaurant recipes. Ignore those takeout menus and delight your family by making one of these healthy dinner recipes tonight.





General Tso’s Chicken
In this healthy version of a General Tso’s Chicken recipe, we cut the fat and sodium in half from the original version by not frying the chicken and by using half as much soy sauce in this Chinese-takeout favorite. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice....





Vegetarian Tikka Masala
In this vegetarian tikka masala recipe, we combine crisp tofu pieces and vegetables in a spiced tomato sauce to make a healthy and flavorful dish. If you like spicy food, increase the amount of crushed red pepper. Serve with steamed brown rice for a healthier take on a classic takeout dish......






* Click the link below to get all the Healthy Takeout Makeovers


http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_takeout_makeovers?sssdmh=dm17.731422&utm_source=EWTWNL&esrc=nwewtw040814

Kitchen Hint of the Day!

Always store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor

Saturday, April 26, 2014

Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes

Dinner Tonight: Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes








What a beautiful Spring Day we had today! Sunny all day and around 70 degrees. Went to Kroger early this morning to pick up a few ingredients for tonight's dinner and home the rest of the day. Worked on the shed again for a while and then out on the 4 wheel mobility cart. Rode down to the neighborhood lake and stopped to see a few people in the neighborhood. Really enjoyable day out! For dinner tonight a new Pork Chop Recipe. I prepared Paprika Pork Chops w/ Fresh Roasted Asparagus and Roasted Red Potatoes.








Found this recipe in the latest issue of Cuisine At Home, Paprika Pork Chops. I needed the following Ingredients; 1/2 tsp. Smoked or Sweet Paprika, 1/4 tsp. Black Pepper, 1/8 tsp. Sea Salt, 4 Bone-In Pork Chops (trimmed), 2 tsp. Extra Virgin Olive Oil, and 1/4 cup Dry Marsala or Sherry.








To prepare it start by combining all the seasonings and sprinkle over both sides of Chops. Then heat the Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are. Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest 3 minutes before serving. Easy to prepare and comes out moist with incredible taste! Another Keeper Recipe. The Marsala Wine and Paprika worked great together. Just a note I used Hungarian Sweet Paprika.







Then for sides it was 2 of my favorites, Fresh Roasted Asparagus and Roasted Red Potatoes. For the Red Potatoes, preheat oven to 400 degrees, I needed 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh or Dried Rosemary, 1 tablespoon Dried Thyme, 1/2 teaspoon Sea Salt, and 1/4 teaspoon Ground Black Pepper. I start by heating up a Cast Iron Skillet on medium heat and as that's heating up quartered the Red Potatoes. Combined all ingredients in a large bowl and added the Potatoes. Toss to coat Potatoes and add them to to the Skillet. Fry them about 4-5 minutes and transfer the Skillet to the preheated oven. That's why I love using Cast Iron Skillets, from the stove to the oven. I skillet and easy clean up! Bake them for 20 minutes or until their fork tender.








With your oven already at 400 degrees you can make the Roasted Asparagus also. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic, minced, Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. Chops, Potatoes, and Asparagus, What is not to like! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Paprika Pork Chops

(Makes 4 Servings)
Ingredients:

1/2 tsp. Smoked or Sweet Paprika
1/4 tsp. Black Pepper
1/8 tsp. Sea Salt
4 Bone-In Pork Chops, trimmed
2 tsp. Extra Virgin Olive Oil
1/4 cup Dry Marsala or Sherry


Directions:

1 - Combine all the seasonings and sprinkle over both sides of Chops.

2 - Heat Oil in a large nonstick skillet over medium-high heat. Add Chops and saute until browned on one side, about 3 minutes. Flip Chops and saute until browned on the other side, about 3 minutes more. This cooking time will vary depending on how thick your Chops are.

3 - Add Wine to skillet; simmer until liquid is almost evaporated, about 2 minutes or so. Your Chops are done when an instant-read thermometer inserted near(but not touching) the bone registers 145 degrees. Remove the Chops from the heat, tent with foil, and let rest3 minutes before serving.


Per serving:
206 calories
10g total fat
119mg sodium
0 carb

Simple 5-Ingredient Diabetic Meals

Simple 5-Ingredient Diabetic Meals from the website of Diabetic Living On Line. I love this website, always full of Diabetic Friendly Healthy Recipes!



Simple 5-Ingredient Diabetic Meals

There’s no need to resort to calorie-loaded instant dinners when your pantry and fridge are looking sparse. Low in calories and carbs, these diabetic dinner recipes call for just five ingredients or fewer, so you can make delicious and diabetes-friendly meals without much fuss.





Salmon Tacos
For your next taco night, consider trading the traditional ground beef for healthy, omega-3-rich salmon. Serve the five-ingredient dish plain, or use a few more ingredients for our simple sour cream drizzle.......





Saucy Thai Pork
If you order takeout to save time, then this is your go-to recipe for a quick and easy meal. Done in 20 minutes, you can enjoy Thai pork with a side of brown rice for just 23 grams of carb per serving. ........





* Click the link below to see all the Simple 5-Ingredient Diabetic Meals


http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/simple-5-ingredient-diabetic-meals/page/1/0?sssdmh=dm17.731271&esrc=nwdlo040814

Kitchen Hint of the Day!

* Thank you to MiJ for sending this one in!

Whether it's soups, stews, or ground meat, the flatter and wider you can get them, the faster they'll freeze and defrost, which not only makes you more efficient, it also improves the quality of the food (the longer something takes to freeze, the more cellular damage it will suffer).

When freezing raw meat, soups, and stews, if you have a vacuum sealer, use it! Otherwise, place foods in heavy-duty freezer bags, squeeze out all the air, lay the bag flat, and use your hands to work the contents into as flat and even a shape as possible.

When freezing vegetables, cut them into pieces 1-inch or less and blanch any green vegetables. Place them on a large plate or sheet tray spaced apart from each other and freeze them solid before transferring to a plastic freezer bag and storing flat.

Friday, April 25, 2014

Grilled Turkey Burger w/ Baked Fries

Dinner Tonight: Grilled Turkey Burger w/ Baked Fries








Another morning of a lot rain, and a bit cooler too. Not much to do today. Ran a full scan for the computer and deleted some old pictures and files, and that was about it. For dinner tonight I prepared a Grilled Turkey Burger w/ Baked Fries.








I’m using the Jennie – O Turkey Burger Patties. Fired the grill up and let it heat up and got the Patties ready. Their already pre-made Patties so all I did was season them with Sea Salt and Ground Black Pepper. While I had the grill heated I also grilled Mom and Dad a couple of Brats and some Jennie – O Turkey Franks. I served the Burgers on Aunt Millie’s Reduced Calorie Hamburger Buns and topped the Pattie with the Sauteed Mushrooms (seasoned with Sea Salt, Rosemary, Parsley, and Roasted Cumin) and a slice of Sargento Ultra Thin Sharp Cheddar Cheese. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries for a side dish. For dessert later a Black Cherry Jello.








Jennie – O Lean Turkey Burger Patties

An all-natural burger choice.
Product Features:
* Gluten Free
* All Natural
* The Biggest Loser® product



Cooking Instructions:
STOVETOP METHOD:
Spray skillet with nonstick cooking spray or add 1-2 teaspoons of oil.
Preheat skillet over medium-high heat.
Place burgers patties in hot skillet.
Cook approximately 15 to 17 minutes, turning occasionally (2-3 times).
Always cook to well-done, 165°F. as measured by a meat thermometer.



Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 80 Sugars 0 g
Total Fat 9.0 g Protein 21 g
Saturated Fat 2.5 g Vitamin A 2%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 6%
Sodium 100 mg Calcium 2%





- See more at: http://www.jennieo.com/products/70-Lean-Turkey-Burger-Patties#sthash.BexBV2hD.dpuf








Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries



You can take the potatoes out of the country.
But you can’t take the country out of our delicious Cracked Black Pepper and Sea Salt Country Style French Fries. Simple ingredients like potatoes, olive oil and sea salt – simply prepared. That’s Ore-Ida style.
Ore-Ida Simply Cracked Black Pepper and Sea Salt Country Style French Fries:
* French fried potatoes seasoned with cracked black pepper, olive oil and sea salt
* All natural
* Made with Grade A potatoes
* 0 grams trans fat per serving
* Gluten free
* Kosher
SERVING SIZE: 84g
CALS 130
FAT 4 1/2g
SODIUM 290mg
CARBS 22g


http://www.oreida.com/en/Products/S/Simply-Olive-Oil-and-Sea-Salt-Country-Style-Fries#.UhecmRvOk20

Jennie - O Turkey Recipe of the Week - BLT Turkey Salad

Kick up that Salad by adding JENNIE-O® Original Reduced Sodium Oven Roasted Turkey Breast and JENNIE-O® Turkey Bacon! It's this week's Jennie - O Turkey Recipe of the Week - BLT Turkey Salad. This can be found on the Jennie - O Turkey website along with all the other healthy and delicious Jennie - O recipes.






BLT Turkey Salad


Ingredients
4 cups chopped romaine lettuce
12 ounces chopped JENNIE-O® Original Reduced Sodium Oven Roasted Turkey Breast
8 slices JENNIE-O® Turkey Bacon, cooked and chopped
24 red cherry tomatoes, halved
1 cup croutons
½ cup fat-free ranch dressing


Directions
Divide lettuce between 4 serving plates.

Top with turkey, bacon, tomatoes and croutons. Drizzle with dressing.





Nutritional Information
Calories 240 Fat 7g
Protein 25g Cholesterol 60mg
Carbohydrates 18g Sodium 980mg
Fiber 3g Saturated Fat 1g
Sugars 5g

- See more at: http://www.jennieo.com/recipes/812-BLT-Turkey-Salad#sthash.hbskW1JF.dpuf

15 Stellar New Ideas for New Potatoes

Some recipes for one of my favorite potatoes, the new potato. All from the Delish website.



15 Stellar New Ideas for New Potatoes

New potatoes are one of spring's greatest treats. These young, freshly-harvested potatoes have thin, delicate skins and are sweeter than their full-grown counterparts. Added to a salad or tossed with butter and fresh herbs, they make the perfect springtime side dish.






Salt-Baked New Potatoes

Coriander seeds, fennel seeds, and salt help flavor the crispy skin on these oven-baked potatoes.....






Crispy Potatoes with Spicy Tomato Sauce

This recipe is inspired by our love of the Spanish tapa Patatas Bravas — crispy bites of potatoes sometimes served with a spicy tomato sauce. If you're not in the mood for a spicy sauce, just add a tiny pinch of crushed red pepper (or omit it altogether)....






New Potato Salad with Parsley and Mint Pesto

This potato salad gets a sophisticated kick from parsley and mint pesto, ricotta salata, and Kalamata olives; it's warm, salty, and herbacious, the perfect spring side dish....





* Click the link below to get all the New Ideas for New Potatoes


http://www.delish.com/recipes/cooking-recipes/new-potatoes-recipes?src=nl&mag=del&list=nl_dnl_fot_non_042314_potato-recipes#sli

Kitchen Hint of the Day!

Don't throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

Thursday, April 24, 2014

Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots

Dinner Tonight: Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots







Another cloudy day with light rain. Caught up on laundry in the morning and tackled the shed again. Still a lot of stuff to go through and straighten up or pitch it. For dinner tonight its Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots.








 While at jungle Jim's Market yesterday I picked up a Red Snapper Fillet that they had on sale. So today it's Red Snapper for dinner. I started by rinsing the fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Butter and the Zatarain's Blackening Seasoning makes it one delicious Fish Dish!









I prepared a couple of sides to go with the Snapper. One side I made was Uncle Ben's Whole Grain Brown Rice. I used the individual microwave Uncle Ben's. Comes in a microwavable container, just heat for 45 seconds and serve. Then I also heated up a can of Kroger Brand Sliced Carrots along with a slice of Klosterman Wheat Bread.








Zatarain's: Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.


Product Details

Ingredients

Salt, Spices (Including Chili Pepper, Red Pepper, Paprika), Monosodium Glutamate (As Flavor Enhancer), Onion And Garlic.

Serving Size - 1/4 tsp. (0.9g)


http://www.mccormick.com/Zatarains/Products/Spices-and-Seasonings/Spices-and-Extracts/Blackened-Seasoning

Food Network and Cooking Channel Announce 35 New Shows for 2014

The Food Network and Cooking Channel have announced their new shows for this year, click the link at the bottom of the post to see them all.


Food Network and Cooking Channel Announce 35 New Shows for 2014


Food Network and Cooking Channel today unveiled 35 new series that will roll out during the next several months. Among the new additions on Food Networks’ slate, announced during Scripps Networks Interactive‘s upfront in New York, is The Valerie Bertinelli Project (wt) set for a September premiere. It features the Hot In Cleveland star and bestselling cookbook author and her husband preparing dinners for family and celebrity friends in their Los Angeles home. Bunim/Murray is producing. Also on the slate is an expansion of the Chopped franchise set for a July premiere. The five-episode Chopped Teens Tournament features 16 talented teenage chefs who must create the perfect appetizer, entree and dessert as they navigate through each round. The winner from each episode heads into the finale with a chance to win a $25,000 grand prize and culinary school scholarship. Notional is producing for Food Network. New Food Network and Cooking Channel series include:


http://www.deadline.com/2014/04/food-network-adds-valerie-bertinelli-project-to-daytime-lineup/



Top-Rated Tilapia Recipes

Some fantastic Tilapia Recipes from the Cooking Light website!







Top-Rated Tilapia Recipes


Sensational recipes for this versatile, budget-friendly fish.


Broiled Tilapia with Thai Coconut-Curry Sauce

Tilapia has a lot going for it. It's cheap, and it's everywhere—both compelling reasons to give it a try. Flavor-wise, tilapia is admittedly the mildest of the mild flaky white fish, but that can be turned into a virtue: It's a great starter fish for kids or anyone wary of seafood that is too "fishy". This makes tilapia a versatile base for a multitude of flavor approaches, as you'll see in our Top-Rated Tilapia Recipes.

In this recipe, ginger, curry paste, and coconut milk combine in a spicy sauce for a dish that has converted more than a few people to love this fish.

"I'm not a big fish eater, so I'm always looking for new and exciting ways to serve it. This one is a winner!" wrote reviewer Kelly. "Once you get the chopping done, it is a snap to prepare. Will definitely make again!"





Blackened Tilapia Baja Tacos

Blackening tilapia gives it a bold flavor, which is further enhanced with cilantro, lime, and avocado in a corn tortilla.





* Click the link below to get all the Top-Rated Tilapia Recipes


http://www.cookinglight.com/food/quick-healthy/top-rated-tilapia-00400000039852/?iid=newsletter-ck-042314&PromKey=XET

Grain of the Week - Khorasan Wheat

Khorasan wheat

Khorasan wheat or Oriental wheat (Triticum turgidum ssp. turanicum also called Triticum turanicum) is a tetraploid wheat species. It is an ancient grain type; Khorasan refers to a historical region in modern-day Afghanistan and the northeast of Iran. This grain is twice the size of modern-day wheat and is known for its rich nutty flavor.








As an annual, self-fertilized grass that is cultivated for its grains, Khorasan wheat looks very similar to common wheat. However, its grains are twice the size of modern wheat kernel, with a Thousand-kernel Weight up to 60g. They contain more proteins, lipids, amino acids, vitamins and minerals than modern wheat. The grain has an amber colour and a high vitreousness.








The exact origin of Khorasan wheat remains unknown. Described for the first time by Percival in 1921, this ancient grain likely originates from the Fertile Crescent and derives its common name from the Persian province of Khorasan. However, some scientists suggested that it rather germinated in western Anatolia, where the botanical diversity is greater than in Iran. One commonly affirms that Khorasan wheat was reintroduced in modern times thanks to an American airman, who sent grains from Egypt to his family in Montana (USA) in 1949. According to a legend, those grains were found in the tomb of an ancient Egyptian Pharaoh, hence the nickname "King Tut's Wheat." It is not known when and how Khorasan wheat was introduced to Egypt. Another legend relates that Noah brings the grain on his ark resulting in the nickname "Prophet’s wheat." Other legends surmise that it was brought into Egypt by invading armies. Finally, in Turkey, it is nicknamed "Camel's Tooth" due to its hump back shape or, more probably, because it resembles a camel's tooth.

Khorasan wheat was probably continuously cultivated at small scales and for personal use in Near East and Central Asia and in Northern Africa. However, it has not been commercially produced in modern times. In 1949, as the grain reached the USA, it did not raise a lot of interest and therefore fell in disuse. In 1977, Mack and Bob Quinn, two farmers from Montana (USA), decided to cultivate this ancient grain. In 1990, they registered the protected cultivated turanicum variety QK-77 as the trademark Kamut ®.

The trademark Kamut and the attention it is now getting on the health food market have resulted in a growing interest from both wheat scientists and producers.








Nowadays, Kamut brand production is the only existing commercial production of Khorasan wheat worldwide(This last statement is false This is the proof:http://www.artesaniadelasierra.com/rincondelsegura/1244_Harina-integral-de-Khorasan-de-cultivo-eco-.htm). However, Khorasan wheat is still cultivated as food for camels in the Iranian province of Khorasan. It is also probably cultivated in small acreage and for personal use in some other regions of the Middle East.

So far, Kamut wheat is exclusively grown in the USA and Western Canada. Approximately 16,000 acres (6,500 ha) were cultivated in 2006 in north-central Montana, southern Saskatchewan and southeast Alberta. Experimental production has been made in Europe and in Australia.








The actual average yield of Kamut Khorasan wheat is 1.1-1.3 t/ha. In drier years, Khorasan wheat can sometimes yield even more than durum wheat. However, in normal or wet years, it yields approximately 1/3 less than the durum wheat. Certain environmental conditions are essential to a stable yield.








Although Kamut Khorasan wheat is only produced in the USA and Western Canada, it is exported to Asia and Europe. Europe represents almost 70% of the 2006 sales and Italy was the greater consumer. With only 16,000 acres (6,500 ha) cultivated worldwide, Khorasan wheat does not play an important role in the world food system. It nonetheless has a great influence on the organic and healthy food market. By capturing this niche market, Khorasan wheat counterbalances its weak agronomic traits. Between 1998 and 2006 total sales of Kamut wheat increased by 72%.








Khorasan wheat is used similarly as modern wheat. Its grains can be either directly consumed or milled into flour. It can be found in breads, bread mixes, breakfast cereals, cookies, waffles, pancakes, bulgur, baked goods, pastas, drinks, beer and snacks. Apart from its nutritional qualities, Khorasan wheat is well known for its smooth texture and its nutty, buttery flavour. Its content in tannin is lower than modern wheat’s. Hence, it is less bitter. Consumers generally like Khorasan wheat products for their visual appeal, their texture and their moistness.




Khorasan wheat

Kitchen Hints of the Day!

* Thank you to Suzi B. for sending these hints to me!


 Hint #1 -  Cookie dough can be frozen up to three months in an airtight
   container or refrigerated three to four days.

 Hint #2 -  Check cookies at minimum baking time.

 Hint #3 -  Let cookies cool completely before storing. Store different types
   of cookies in separate containers so they'll keep their original
   flavor and texture.

Wednesday, April 23, 2014

Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans

Dinner Tonight: Grilled Buffalo Terris Major Steak w/ Mushrooms, Baked Potato, and Green Beans









A chilly start to a Spring Day here today, 36 degrees early this morning! It was sunny out all day but a cool breeze blowing and in the 50's. Went to one of my favorite grocery stores this morning, Jungle Jim's International Market. You can spend hours in that store and still not see everything. They had some samples of Bleu Cheese that would just melt in your mouth! Love that store. For dinner tonight it was my favorite Meat, Buffalo or Bison if you prefer. I  prepared a Grilled Buffalo Terris Major Steak w/ Sauteed Steak Cut Mushrooms, Baked Potato, and Green Beans.







I prepared one of my favorite cuts of Steak, the Wild Idea Buffalo Terris Major Steak. It’s come on of my favorite cuts of Buffalo because it just always so tender. I started by seasoning it with McCormick Grinder Sea Salt and Black Peppercorn then brushing it lightly with Extra Virgin Olive Oil. Fired the grill up and let it get nice and hot, and grilled! Buffalo Meat is very lean and gets done a lot quicker than other Meats. It only takes about 3 1/2 minutes of grilling per side and it’s ready. This one was no exception, it came out medium rare and juicy! I just love the incredible sweet and wild flavor of the Wild Idea Buffalo Meats. I love any Bison or Buffalo but Wild Idea Buffalo is my favorite. Topped it with some Sautéed Steak Cut Mushrooms.








For one side I had a Baked Potato, a Steak's natural companion. Seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, and topped with I Can't Believe It's Not Butter. Then I heated some leftover Canned Green Beans. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.









Wild Idea Buffalo 8 oz. Terres Major Filet

The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.









http://buy.wildideabuffalo.com/collections/a-la-carte/products/terres-major-fil

Wild Idea Buffalo Recipe of the Week - Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette

The Wild Idea Buffalo Recipe of the Week is Winter Buffalo Bacon & Spinach Salad with Maple Orange Vinaigrette. I think its one of those recipes that would fit any meal anytime of the day! It's from Jill O'Brien of Wild Idea Buffalo.



Wild Idea Buffalo Recipe of the Week - Winter Buffalo Bacon & Spinach Salad with Maple Orange
Vinaigrette


Ingredients:

4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried



Maple Mustard Vinaigrette (makes 1 cup)

*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN



Ingredients:

1 – Tb. Dijon mustard
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil

Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.



Preparation:

1.)  Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.)  In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.)  Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.)  Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally.  About 5 minutes. Remove pan from heat.

Place spinach in a bowl and drizzle with ¼ cup salad dressing.  Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad


http://wildideabuffalo.com/2014/winter-springs-healthy-resolutions/






Wild Idea Buffalo - 10 oz. Uncured Smoked Buffalo Bacon

You won’t find any pork in our buffalo bacon!

Our bacon is made with 100% buffalo meat.  It is lightly smoked with a hint of maple.

Get your day off to a great start with our healthy and delicious 100% nitrite free buffalo bacon.  It will remind you of the old west when cowboys cooked their bacon trailside over a campfire!

Ingredients: Buffalo, organic sea salt, maple syrup, brown sugar, veg stable (celery powder, sea salt, silicon dioxide (anti-caking))


http://buy.wildideabuffalo.com/collections/from-the-smokehouse/products/10-oz-uncured-smoked-buffalo-bacon

Kitchen Hint of the Day!

Don't throw out those last drips of jam or jellies in the jar, use it to shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.

Tuesday, April 22, 2014

Turkey Sausage Baked Penne

Dinner Tonight: Turkey Sausage Baked Penne







Windy with showers on and off all day. I heard on the news last night Wednesday or Thursday morning it's going to go back down to 36 degrees, Enough all ready! Went to Walmart, needed a new water hose and picked up a couple of other items while there. Tried a new recipe tonight for dinner, Turkey Sausage Baked Penne. "It's a keeper recipe"








Came across a similar recipe in a Pillsbury Magazine but it was about 590 calories and 57 carbs. So I lightened up a bit by using healthier ingredients. I needed; 1/2 Box of Ronzoni Healthy Harvest Penne Pasta, 1/2 lb. Jennie - O Breakfast Sausage, 1/2 cup Part - Skim Ricotta Cheese, 1 Garlic Clove (Minced), 1/2 teaspoon dried Basil Leaves, 1/4 teaspoon Crushed Red Pepper Flakes, Sea Salt and Pepper to taste, 2 cups Ragu Chunky Mushroom Pasta Sauce, and Sargento Reduced Fat Shredded Mozzarella.








To prepare it, Preheat the oven to 350 degrees. Spray a glass baking dish with Pam Spray, size of dish will vary according to how much you prepare. Start by cooking the Pasta as directed on package, use the minimum cooking time as Pasta will continue to cook when baking. Heat up your favorite skillet over medium heat. Add the Jennie - O Sausage and cook till no longer pink, drain. Then in a large bowl, stir together Sausage, Ricotta, Garlic, Seasoning, and 1 cup of the Ragu Pasta Sauce. Add the cooked Pasta, gently toss. Spoon the mixture into the baking dish. Top with the other cup of Ragu Pasta Sauce and top with the Mozzarella Cheese. Then just bake, uncovered, for 30-40 minutes or until it's thoroughly cooked through and Cheese is melted.








This came out delicious! And why not, Pasta, Turkey Sausage, Spices, and Cheese! Fantastic flavor and leftovers for lunch tomorrow. You can double the ingredient amounts to make a larger serving, I cut everything in half when I prepared it tonight. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.








Turkey Sausage Baked Penne



Ingredients:

1/2 Box of Ronzoni Healthy Harvest Penne Pasta
 1/2 lb. Jennie - O Breakfast Sausage
 1/2 cup Part - Skim Ricotta Cheese
 1 Garlic Clove (Minced)
 1/2 teaspoon dried Basil Leaves
 1/4 teaspoon Crushed Red Pepper Flakes
 Sea Salt and Pepper to taste
 2 cups Ragu Chunky Mushroom Pasta Sauce
Sargento Reduced Fat Shredded Mozzzarella.




Directions:

1 - To prepare it, Preheat the oven to 350 degrees. Spray a glass baking dish with Pam Spray, size of dish will vary according to how much you prepare. Start by cooking the Pasta as directed on package, use the minimum cooking time as Pasta will continue to cook when baking.


2 - Heat up your favorite skillet over medium heat. Add the Jennie - O Sausage and cook till no longer pink, drain.



3 - Then in a large bowl, stir together Sausage, Ricotta, Garlic, Seasoning, and 1 cup of the Ragu Pasta Sauce. Add the cooked Pasta, gently toss. Spoon the mixture into the baking dish. Top with the other cup of Ragu Pasta Sauce and top with the Mozzarella Cheese.




4 - Then just bake, uncovered, for 30-40 minutes or until it's thoroughly cooked through and Cheese is melted.

Cheap Low-Calorie Dinner Recipes

Saving money while eating healthier, thanks to the EatingWell web site for this one!



Cheap Low-Calorie Dinner Recipes



Save money and slim down with these cheap diet recipes.
If you’re hoping to lose weight and save money, we have just the solution for you with our cheap low-calorie dinner recipes. These budget-friendly diet recipes are perfect for shedding pounds and saving money. Each recipe is less than $3.50 per serving, which is cheaper and healthier than eating out. Try one of our cheap low-calorie dinner recipes tonight for a satisfying and healthy homemade meal.





Butternut Squash & Tomato Posole
Posole is a traditional Mexican stew most often made with pork and hominy (dried corn kernels that have been treated to soften the hull) cooked in a fragrant chile-based sauce. In this quick vegetarian recipe, we rely on the meatiness of pinto beans and butternut squash combined with hand-crushed whole tomatoes to make a satisfying stew....




Smoked Turkey, Kale & Rice Bake
This hearty one-skillet dinner is loaded with celery, kale, tomatoes and quick-cooking brown rice. It’s easy to make the recipe vegetarian by substituting smoked tofu for the turkey....





* Click the link below to get all the the great Cheap Low-Calorie Dinner Recipes



http://www.eatingwell.com/recipes_menus/recipe_slideshows/cheap_low_calorie_dinner_recipes?sssdmh=dm17.731349&utm_source=EWDNL&esrc=nwewd040714

It's Earth Day!


It's Earth Day!


Our planet is at a turning point. The massive global migration underway now from countryside to cities will demand huge investments in energy, water, materials, waste, food distribution, and transportation over the next 25 years. If the right investments are made now, this unique opportunity will be the catalyst for dramatic changes in the built environment and the fight against carbon emissions and climate change.


http://www.earthday.org/

Seafood of the Week - Edible Seaweed

Seaweed with sea urchin soup, Korea


Edible seaweed are algae that can be eaten and used in the preparation of food. It typically contains high amounts of fiber and they contain a complete protein. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae.

Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.

Most edible seaweeds are marine algae whereas most freshwater algae are toxic. While marine algae are not toxic, some do contain acids that irritate the digestion canal, while some others can have a laxative and electrolyte-balancing effect.








Seaweeds are used extensively as food in coastal cuisines around the world. Seaweed has been a part of diets in China, Japan, and Korea since prehistoric times. Seaweed is also consumed in many traditional European societies, in Iceland and western Norway, the Atlantic coast of France, northern and western Ireland, Wales and some coastal parts of South West England, as well as Nova Scotia and Newfoundland. The Māori people of New Zealand traditionally used a few species of red and green seaweed.






Roasted sheets of nori are used to wrap sushi 


Seaweed contains high levels of iodine relative to other foods. In the Philippines, Tiwi, Albay residents discovered a new pancit or noodles made from seaweed, which can be cooked into pancit canton, pancit luglug, spaghetti or carbonara and is claimed to have health benefits such as being rich in calcium, magnesium and iodine.

Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes. Such enzymes are frequently produced in Japanese population due to their consumption of seaweeds but rarer in North-American population.

In some parts of Asia, nori ,zicai,and gim,sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri. Chondrus crispus (commonly known as Irish moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds.

Japanese cuisine has seven types of seaweed identified by name, and thus the term for seaweed in Japanese is used primarily in scientific applications, and not in reference to food.



Kitchen Hint of the Day!

Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.

Monday, April 21, 2014

Turkey Meatball Mini Sub w/ Baked Fries

Dinner Tonight:  Turkey Meatball Mini Sub w/ Baked Fries








Another beautiful Spring Day out again. Went and got Mom's car washed for her and stopped at the bank. Later took my Mom to Home Depot, we needed some new shades for the living room windows and picked up 5 bags of fresh mulch. For dinner tonight I prepared Turkey Meatball Mini Sub w/ Baked Fries.









I reheated the Turkey Meatballs leftover from dinner a couple of nights ago. I had used Honeysuckle White Fresh Italian Style Turkey Meatballs. I’ve tried many different Turkey Meatballs and these are the best tasting I’ve found. Their 190 calories and 5 net carbs per serving (3 Meatballs ). And three is plenty as these are good size Meatballs. They were marinated in Ragu Chunky Mushroom Pasta Sauce. When Meatballs are completely heated through I served them on an Meijer Bakery Perfection Deli Mini Wheat Sub Buns and topped with Sargento Reduced fat Shredded Mozzarella Cheese. Makes one fine Turkey Meatball Hogie! I served it with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, my favorite fries! Later tonight for dessert a Jello Sugar Free Black Cherry Jello.








Honeysuckle White Fresh Italian Style Turkey Meatballs

Product Description
Add traditional Italian taste to your pasta dishes with our Fresh Italian Style Turkey Meatballs. They’re fully cooked and ready to heat and eat.


Nutrition Facts
Serving Size 3 oz (85.0 g)
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10.0g 15%
Saturated Fat 3.0g 15%
Cholesterol 65mg 22%
Sodium 600mg 25%
Total Carbohydrates 6.0g 2%
Dietary Fiber 0.5g 2%
Sugars 1.0g
Protein 17.0g



http://www.honeysucklewhite.com/ProductDetail.aspx?product_id=1







Ragu Super Chunky Mushroom Pasta Sauce

Ragú® Super Chunky Mushroom bursts with chunks of garden style mushrooms and a delicious mushroom taste. This rich, flavorful tomato sauce has the just the right amount of hearty mushrooms for mushroom lovers to enjoy. Mom knows that Ragú®’s Super Chunky Mushroom is a balanced sauce that the whole family will love.  

Features Super Chunky Mushrooms
100% California Grown Tomatoes
Contains two servings of veggies in every ½ cup of sauce
Good Source of Vitamin A & Vitamin C
Delicious, filling sauce the whole family will love


Nutritional Information
Serving Size  128g
Amount Per
Calories  80
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Cholesterol  0mg
Sodium  460mg
Potassium  410mg
Total Carbohydrate  14g
Dietary Fiber  2g
Sugars  10g
Protein  2g


http://www.ragu.com/product/detail/89670/super-chunky-mushroom