Spice of the Week - Cinnamon

Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills."
Uses

Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere.
Origins

Cinnamomum burmannii is primarily imported from Indonesia and is the most common form of cinnamon in the United States. Once again, Vietnam has become the source for Cinnamomun loureirii, referred to as Saigon cinnamon, considered by many to be the finest cinnamon available. Cinnamomum zeylanicum, grown in Sri Lanka, is actually "true cinnamon," which is more popular in Europe; it is not widely used in the United States due to its unique flavor.

Health Benifits:Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

It has an anti-clotting effect on the blood.

Culinary Uses
Cassia and cinnamon have similar uses, but since it is more delicate, cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes, in flavoring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.

Perfect Flavor Partners Include:
allspice, black and red pepper, bittersweet chocolate, cardamom, chile peppers, cloves, coriander, cumin, fennel, ginger, nutmeg, paprika, and vanilla
cinnamon plant, Cinnamomum

Whole Grain Pizza Crust

If you love Pizza, and who doesn't, but at the same time you still have to watch those calories and carbohydrates I found this recipe that cuts the calories and carbs from the normal crust recipes.Let me know how you like it! The recipe comes from the Diabetic Living recipe site.


Whole Grain Pizza Crust
SERVINGS: 2 12-inch pizza crusts (8 servings total)
CARB GRAMS PER SERVING: 27
Whole Grain Pizza Crust
1 1/4 to 1 1/2 cups bread flour or all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup flax seed meal
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 cup warm water (105°F to 115°F)

1. In a large bowl, combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flax seed meal, yeast, and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.
Nutrition Facts Per Serving:

* Servings: 2 12-inch pizza crusts (8 servings total)
* Calories 144
* Total Fat (g) 2
* Monounsaturated Fat (g) 1
* Sodium (mg) 245
* Carbohydrate (g) 27
* Fiber (g) 3
* Protein (g) 5

**You might want to try Whole Wheat Flour in place of the all - purpose flour**

Mango Smoothie

1/2 Cup of Ice
1/2 Cup of Sliced Mango
1/2 Cup of Orange Juice
Honey to Taste

* Place the Mango, Orange Juice and Honey in a blender. Blend on high speed for 30
seconds. Add the ice and blend till smooth.

**Recipe from FOODFIT.COM

Pizza Pepperoni Pasta

Pizza Pepperoni Pasta
Posted on July 18, 2010 by ohiocook | Edit

Ingredients

* 3 cups uncooked whole wheat spiral pasta (DreamFields)
* 1 pound lean ground turkey
* 1/2 medium onion, chopped
* 2-1/2 cups garden-style spaghetti sauce
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon Worcestershire sauce
* 1/8 teaspoon pepper
* 3 tablespoons grated Parmesan cheese
* 4 ounces sliced turkey pepperoni
* 1/2 cup shredded part-skim mozzarella cheese (Kraft 2%)

Directions

* Cook pasta according to package directions.
*
* Meanwhile, in a large nonstick skillet, cook turkey and onion over
* medium heat until meat is no longer pink; drain. Stir in the
* spaghetti sauce, tomatoes, basil, oregano, Worcestershire sauce and
* pepper; set aside.
*
* Drain pasta. Transfer to a 13-in. x 9-in. baking dish coated with
* cooking spray; sprinkle with Parmesan cheese. Top with spaghetti
* sauce mixture and pepperoni. Sprinkle with mozzarella cheese.
*
* Cover and bake at 350° for 25-30 minutes or until heated through.
* Yield: 8 servings.

A great comfort food and easy to fix!

Nutrition Facts: 1-1/4 cups equals 299 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 752 mg sodium, 30 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Recipe from Taste of Home/Healthy Cooking Magazine



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Cincinnati Style Chili Spaghetti

Whole Wheat Spaghetti w/Turkey Chili with Beans,

and 2% Kraft Shredded Sharp Cheddar, a sprinkle

of Grated Parm Cheese and a handful of Oyster Crackers.

Inspired from the many great chili parlors in and

around Cincy Skyline Chili, Gold Star Chili and Camp Washington

Chili to name just a few! I did lighten mine up from

the original recipes Hormel Turkey With Beans instead of beef chili,

whole wheat pasta, and 2% cheese.

The Tyler Florence Crab Dip

1 Cup Philly Cream Cheese (Low fat)
1/2 Cup Mayonnaise (Lite)
1 Tablespoon Dijon Mustard
1/2 Tablespoon Lemon Juice
1 Tablespoon Light Extra-Virgin Olive Oil
Ground Sea Salt and Ground Black Peppercorn (To Taste)
2 Tablespoons Chopped Chives or Chopped Dill
1 1/2 Cups (About 12 ounces) Fresh or Canned Lump Crabmeat, Drained and picked over

*Mix all ingredients serve when ready or after being chilled with favorite crackers.

**Recipe from Chef Tyler Florence**
*Added Light and reduced ingredients*

Chocolate Pudding Pie

1 Package (3.9) Jell-O Sugar Free Chocolate Instant Pudding
1 1/2 Cups 2% Cold Milk
1 Keebler Pie Crust
2 Cups Cool Whip Lite Topping (Divided)
1 Handful of Walnuts. Chopped into small pieces for topping

*Beat Pudding Mix and Milk with whisk 2 min. Spoon half on to crust
*Stir 1 Cup Cool Whip into remaining pudding. Spoon over pudding layer in crust
*Top with remaining Cool Whip and sprinkle with Walnuts

**Thank you Kraft Foods!**