Tuesday, December 3, 2013
Kitchen Hint of the Day!
You've managed to talk the rest of the family into helping you with tonight's scalloped potatoes, but now the potatoes are peeled long before you need them! To keep peeled potatoes from discoloring, place them in a bowl of cold water with a few drops of white vinegar, then refrigerate. Drain before cooking and add a small amount of sugar to the cooking water to revive some of the lost flavor.
Monday, December 2, 2013
Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary
Dinner Tonight: Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary
Had a 9:00 am Doctor appointment, checking up on sugar, cholesterol, and such. Get the results end of the week, hopeful everything okay! From there to Kroger to pick a few items needed for dinner tonight. Warmer again today, mid 40's with 50 or 60 coming the next couple of days. But then a huge cold front coming in after that. Enjoy it while it's here I guess. For dinner a couple of new ones tonight, Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary.
Came across the Pan-Roasted Chicken with Cauliflower in Mom's issue of Rachael Ray Every Day Magazine and the recipe looked and sounded too good to pass up! I've left the full recipes and web links to all the recipes at the end of the post.
For the Chicken recipe called for 1 whole chicken (3 1/2 lbs.), quartered. But I was just making it for myself so instead I used Miller's Amish Skinless Chicken Breasts w/ Rib Meat. It came with 2 nice size breasts and they were skinless so that will save on calories. To prepare the Pan-Roasted Chicken with Cauliflower I needed 2 tablespoons Extra Virgin Olive Oil, 1 lemon, thinly sliced, 3 rosemary sprigs, 4 cloves garlic, halved, 1 head cauliflower, cut into florets, and 3 tablespoons chopped flat-leaf parsley.
To Prepare it start by preheating the oven to 450 degrees . In a cast iron skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with sea salt and pepper and cook until golden-brown, about 7-8 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley. I also sprinkled fresh Grated Parmesan Cheese on the Cauliflower when it was done. And what a dish! The Chicken and Cauliflower go fantastic together. The Chicken came out moist and tender and the Cauliflower was very tender and with added Parm Cheese was spot on!
I also made some Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare. You'll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Done, and we have Potatoes! Delicious comfort food dinner tonight! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Pan-Roasted Chicken with Cauliflower
ingredients
2 tablespoons EVOO
1 whole chicken (3 1/2 lbs.), quartered
1 lemon, thinly sliced
3 rosemary sprigs
4 cloves garlic, halved
1 head cauliflower, cut into florets
3 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.
Tip
An Extra Buck Will Buy You...Grated Parmesan
Add a nutty note by sprinkling cheese over the cauliflower just before serving.
Recipe by Janet Taylor McCracken
http://www.rachaelraymag.com/recipe/pan-roasted-chicken-with-cauliflower/
Roasted Red Potatoes with Rosemary
Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Read more at: http://www.foodnetwork.com/recipes/robin-miller/roasted-red-potatoes-with-rosemary-recipe/index.html?oc=linkback
Had a 9:00 am Doctor appointment, checking up on sugar, cholesterol, and such. Get the results end of the week, hopeful everything okay! From there to Kroger to pick a few items needed for dinner tonight. Warmer again today, mid 40's with 50 or 60 coming the next couple of days. But then a huge cold front coming in after that. Enjoy it while it's here I guess. For dinner a couple of new ones tonight, Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary.
Came across the Pan-Roasted Chicken with Cauliflower in Mom's issue of Rachael Ray Every Day Magazine and the recipe looked and sounded too good to pass up! I've left the full recipes and web links to all the recipes at the end of the post.
For the Chicken recipe called for 1 whole chicken (3 1/2 lbs.), quartered. But I was just making it for myself so instead I used Miller's Amish Skinless Chicken Breasts w/ Rib Meat. It came with 2 nice size breasts and they were skinless so that will save on calories. To prepare the Pan-Roasted Chicken with Cauliflower I needed 2 tablespoons Extra Virgin Olive Oil, 1 lemon, thinly sliced, 3 rosemary sprigs, 4 cloves garlic, halved, 1 head cauliflower, cut into florets, and 3 tablespoons chopped flat-leaf parsley.
To Prepare it start by preheating the oven to 450 degrees . In a cast iron skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with sea salt and pepper and cook until golden-brown, about 7-8 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley. I also sprinkled fresh Grated Parmesan Cheese on the Cauliflower when it was done. And what a dish! The Chicken and Cauliflower go fantastic together. The Chicken came out moist and tender and the Cauliflower was very tender and with added Parm Cheese was spot on!
I also made some Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare. You'll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Done, and we have Potatoes! Delicious comfort food dinner tonight! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Pan-Roasted Chicken with Cauliflower
ingredients
2 tablespoons EVOO
1 whole chicken (3 1/2 lbs.), quartered
1 lemon, thinly sliced
3 rosemary sprigs
4 cloves garlic, halved
1 head cauliflower, cut into florets
3 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.
Tip
An Extra Buck Will Buy You...Grated Parmesan
Add a nutty note by sprinkling cheese over the cauliflower just before serving.
Recipe by Janet Taylor McCracken
http://www.rachaelraymag.com/recipe/pan-roasted-chicken-with-cauliflower/
Roasted Red Potatoes with Rosemary
Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Read more at: http://www.foodnetwork.com/recipes/robin-miller/roasted-red-potatoes-with-rosemary-recipe/index.html?oc=linkback
One of America's Favorites - Gravy
Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. In
North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.
Types of gravy;
* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.
* Egg gravy is a breakfast gravy that is served over biscuits. Meat drippings (usually from bacon) and flour are used to make a thick roux. The roux is salted and peppered to taste. Water and milk (even parts) are added, and the liquid is brought back up to a boil. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy.
* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.
* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.
* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.
* White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, milk gravy, and sausage gravy.
In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding, and stuffing.
In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Gravy is very popular in the North of England; often, it is served with chips.
One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana. Gravy is an integral part of the Canadian dish poutine.
In many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.
In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.
In gastronomy of Minorca, it has been used since the British colonisation during the 17th century in typical Minorquian and Catalan dishes, as for example macarrons amb grevi (pasta).
 |
| Gravy can be served in a pitcher or gravy boat. |
Types of gravy;
* Chocolate gravy is a variety of gravy made with fat, flour, cocoa powder and sometimes a small amount of sugar.
* Egg gravy is a breakfast gravy that is served over biscuits. Meat drippings (usually from bacon) and flour are used to make a thick roux. The roux is salted and peppered to taste. Water and milk (even parts) are added, and the liquid is brought back up to a boil. A well-beaten egg is then slowly added while the gravy is stirred or whisked swiftly, cooking the egg immediately and separating it into small fragments in the gravy.
* Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry, or uses stock made from the giblets.
* Onion gravy is made from large quantities of slowly sweated, chopped onions mixed with stock or wine. Commonly served with bangers and mash, eggs, chops, or other grilled or fried meat which by way of the cooking method would not produce their own gravy.
* Red-eye gravy is a gravy made from the drippings of ham fried in a skillet/frying pan. The pan is deglazed with coffee. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.
* Vegetable gravy or vegetarian gravy is gravy made with boiled or roasted vegetables. A quick and flavorful vegetable gravy can be made from any combination of vegetable broth or vegetable stock, flour, and one of either butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into boiling water. Sometimes vegetable juices are added to enrich the flavor, which may give the gravy a dark green color. Wine could be added. Brown vegetarian gravy can also be made with savory yeast extract like Marmite or Vegemite. There are also commercially produced instant gravy granules which are suitable for both vegetarians and vegans.
* White gravy (sawmill gravy in Southern U.S. cuisine) is the gravy typically used in biscuits and gravy and chicken fried steak. It is essentially a Béchamel sauce, with the roux being made of meat drippings and flour. Milk or cream is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides white and sawmill gravy, common names include country gravy, milk gravy, and sausage gravy.
In the UK, a Sunday roast is usually served with gravy. It is also popular in different parts of the UK, to have gravy with just chips (mostly from a fish'n'chip shop). It is commonly eaten with pork, chicken, lamb, turkey, beef, Yorkshire pudding, and stuffing.
In British cuisine, as well as in the cuisines of Commonwealth countries like Australia and New Zealand, the word gravy refers only to the meat based sauce (and vegetarian/vegan alternatives) derived from meat juices, stock cubes or gravy granules. Use of the word "gravy" does not include other thickened sauces. One of the most popular forms is onion gravy, which is eaten with sausages, Yorkshire pudding and roast meat. Gravy is very popular in the North of England; often, it is served with chips.
 |
| Biscuits covered in sausage gravy |
One Southern United States variation is sausage gravy eaten with American biscuits. Another Southern US dish that has white gravy is chicken fried steak. Rice and gravy is a staple of Cajun and Creole cuisine in the southern US state of Louisiana. Gravy is an integral part of the Canadian dish poutine.
In many parts of Asia, particularly India, Malaysia, and Singapore, the word "gravy" is used to refer to any thickened liquid part of a dish. For example, the liquid part of a thick curry may be referred to as gravy.
In the Mediterranean, Maghreb cuisine is dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable gravies. The dish is usually served with a loaf of bread. The bread is then dipped into the gravy and then used to gather or scoop the meat and vegetables between the index, middle finger and thumb, and consumed.
In gastronomy of Minorca, it has been used since the British colonisation during the 17th century in typical Minorquian and Catalan dishes, as for example macarrons amb grevi (pasta).
Kitchen Hint of the Day!
Did you know potatoes can remove some stains from your hands? Just rub raw potatoes slices against the stain under water.
Sunday, December 1, 2013
5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans
Dinner Tonight: 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans
Not quite as cold today, high in the 40's. No rain but cloudy and dreary out. Not a whole lot going on today, a bit of laundry and watching Football. I had bought some Honey Crisp Apples from Kroger the other day and they were possibly some of the largest and juicy Honey Crisps I had ever had! Good crop coming in so far. Have to fast after 10:00 pm tonight, Doctor's appointment in the morning and they'll be doing blood work, checking Cholesterol and Sugar. So for dinner I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans.
I used my favorite brand of Buffalo, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. I topped it with some Sauteed Baby Bella Mushrooms.
For a side I had a Baked Potato that I seasoned with Sea Salt, Ground Black Pepper, and I Can't Believe It's Not Butter. i also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with a dab of Cool Whip Free.
Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaks
Not quite as cold today, high in the 40's. No rain but cloudy and dreary out. Not a whole lot going on today, a bit of laundry and watching Football. I had bought some Honey Crisp Apples from Kroger the other day and they were possibly some of the largest and juicy Honey Crisps I had ever had! Good crop coming in so far. Have to fast after 10:00 pm tonight, Doctor's appointment in the morning and they'll be doing blood work, checking Cholesterol and Sugar. So for dinner I wanted a filling and healthy dinner so tonight I prepared 5 oz. Buffalo Sirloin and Sauteed Mushrooms w/ Baked Potato and Green Beans.
I used my favorite brand of Buffalo, Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak. I seasoned it with Sea Salt and Ground Black Pepper and pan fried it, in Canola Oil. Fried it about 4 minutes per side, to a medium rare. The taste of Wild Buffalo Steaks are just incredible! The meat has a sweet taste to it and cooks up so easy. I topped it with some Sauteed Baby Bella Mushrooms.
For a side I had a Baked Potato that I seasoned with Sea Salt, Ground Black Pepper, and I Can't Believe It's Not Butter. i also heated up a small can of Del Monte Cut green Beans and had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugarless Double Chocolate Pudding topped with a dab of Cool Whip Free.
Wild Idea Buffalo 5 oz. Petite Top Sirloin Steak
Famous for their flavor, these juicy steaks are perfect for the grill. The small size makes for a great meal for one. 5 oz.
http://buy.wildideabuffalo.com/collections/a-la-carte/products/petite-top-sirloin-steaks
13 Healthy Holiday Swaps
From the Diabetic Living On Line web site, link is at the end of the post.
13 Healthy Holiday Swaps
Do you have diabetes and wonder: What can I eat at holiday parties and dinners? We have great tips to
make healthier choices so you can still be festive while managing your weight and blood sugar goals.
Best Choices for Holiday Eating
The holidays are all about get-togethers with family, friends, and colleagues -- and what holiday gathering would be complete without food? But there's no need to worry about blowing your calorie and carb budget. With these 13 simple swaps, you can enjoy the holiday season confident and guilt-free.
Chip Dip
Ready to dip those chips? Choose fresh salsa over cheese dip, and you'll save 125 calories and 12 grams of carb per 1/2 cup.
Bonus: You'll save 4 grams of saturated fat -- plus, a colorful red and green salsa is sure to complement your holiday decor......
Skinny Shrimp
There's no need to avoid appetizers while mingling. Save 113 calories and 1 gram of carb by selecting three jumbo shrimp and 2 tablespoons of cocktail sauce instead of three pigs in a blanket.
Bonus: In addition to saving 4.5 grams of saturated fat by choosing the shrimp, you can also be stylish -- it's hard to look holiday chic when gobbling down something called pigs in a blanket....
*Click the link below to get all the healthy tips *
http://www.diabeticlivingonline.com/food-to-eat/nutrition/13-healthy-holiday-swaps?sssdmh=dm17.704979&esrc=nwdlo112613
13 Healthy Holiday Swaps
Do you have diabetes and wonder: What can I eat at holiday parties and dinners? We have great tips to
make healthier choices so you can still be festive while managing your weight and blood sugar goals.
Best Choices for Holiday Eating
The holidays are all about get-togethers with family, friends, and colleagues -- and what holiday gathering would be complete without food? But there's no need to worry about blowing your calorie and carb budget. With these 13 simple swaps, you can enjoy the holiday season confident and guilt-free.
Chip Dip
Ready to dip those chips? Choose fresh salsa over cheese dip, and you'll save 125 calories and 12 grams of carb per 1/2 cup.
Bonus: You'll save 4 grams of saturated fat -- plus, a colorful red and green salsa is sure to complement your holiday decor......
Skinny Shrimp
There's no need to avoid appetizers while mingling. Save 113 calories and 1 gram of carb by selecting three jumbo shrimp and 2 tablespoons of cocktail sauce instead of three pigs in a blanket.
Bonus: In addition to saving 4.5 grams of saturated fat by choosing the shrimp, you can also be stylish -- it's hard to look holiday chic when gobbling down something called pigs in a blanket....
*Click the link below to get all the healthy tips *
http://www.diabeticlivingonline.com/food-to-eat/nutrition/13-healthy-holiday-swaps?sssdmh=dm17.704979&esrc=nwdlo112613
Kitchen Hint of the Day!
Kale, cabbage, and collard greens are delicious to eat, but can sometimes smell stinky when they're being prepared. Make sure not to overcook them, which will make them release more odors. Also try placing a few unshelled pecans in the saucepan while cooking to help absorb any scents.
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