By Stephania
The North Wind does blow, and we shall have snow. And soup!When chill winter winds whistle outside the house, our thoughts naturally seem to turn to warm, hearty soup. Here are some recipes quick to fix and guaranteed to please the most discerning palate. And if these three selections don't pique your interest, we've also included some super URLs to explore, for more.
Italian Potato Soup
5 lbs boiling potatoes, peeled and chopped 6 to 8 chicken bouillon cubes 2 carrots, chopped fine 2 stalks celery, chopped fine 4 tbsps margarine 2 tbsps vegetable oil 3 to 4 cups of milk ½ cup grated Parmesan cheese 1 tbsp crushed dried basil ¼ tsp garlic powder
In large kettle, cover peeled, chopped potatoes just to the top with water. Add bouillon cubes. Boil until just tender (15 to 20 minutes). While potatoes are boiling, sauté carrots and celery in butter and oil in small skillet. Mash potatoes in cooking water (don't drain) with potato masher, until consistency of small chunks. Add sautéed vegetables, milk, Parmesan cheese, basic, garlic powder. Return to heat and bring to a simmer, but don't boil. Cool slightly to serve. Leftovers freeze exceptionally well.
Polish Sour-Leaf Soup Or 'Szczaw Zupa,' Polish for 'Sorrel Soup'
This recipe is compliments of my Polish grandmother, Stefania Szostek. You think chicken soup will cure your ills? If someone in your house has a winter cold or case of flu, try this!
8 chicken bouillon cubes 1 10-oz package frozen, chopped spinach (or 1 lb young sorrel - a green plant - if you can find it) 2 leftover boiled or baked potatoes 4 tbsps margarine 3 eggs 2 tbsps lemon juice 4 ozs sour cream salt, pepper to taste
Thaw spinach, squeeze dry, cook in skillet with margarine for a few minutes, stirring so it won't burn or scorch. Peel potatoes and cut into small cubes. Combine spinach and potatoes in 8 cups of water with the 8 bouillon cubes. Bring to a boil and summer slowly for 10 minutes. Beat eggs with 2 tbsps lemon juice and several tbsps hot broth. Pour into simmering soup, stirring constantly. Add sour cream and serve while soup is still hot. (Sour cream can be optional, and added as one tbsp per serving in a dollop on top.)
Scottish Winter Soup
½ cup quick-cooking pearl barley 1 tbsp vegetable oil 2 stalks celery, sliced 2 carrots, diced 2 potatoes, cubed 2 onions, chopped 1 10-oz frozen, chopped spinach (thawed) ¼ cup margarine or butter pinch or two freshly grated nutmeg
Cook barley according to package directions. Saute all vegetables (except spinach) in oil. Then add sautéed vegetables and spinach to barley, adding water as necessary, and simmer 20 minutes. Add margarine and nutmeg before serving. Optional: add one cup of cooked beans (any type) to this recipe.
Gram subscribes to several recipe ezines. One of the best is from Chet Day - Healthy Crock Pot Recipes. This is only one of his recipe ezines. Visit http://chetday.com/crockpotrecipes.htm
Go here for almost 50,000 recipes: http://www.recipeland.com/
A fun site is one devoted to "copy cat" recipes - such goodies as Red Lobster Cheese Biscuits, recipes from the Olive Garden, and many more. Go to: http://www.copykat.com/asp/whatsnew.asp
Do you need low-fat recipes? This web site would be hard to beat, plus it's original and very cute! It's called 3 Fat Chicks on a Diet -- http://www.3fatchicks.com/
About the Author
Stephania is a human service professional with nearly 40 years in the field. She publishes a content-rich ezine, "Tidbits from the Pantry," about self-help, growth, and relationships to over 11,000 subscribers, and offers a life coaching service. To subscribe to her ezine, mailto:info@humansrv.net?subject=SUB Visit her site at http://www.humansrv.net
Saturday, March 10, 2007
Foods To Fight Disease
By Jon Wickham
When it comes to food, we can't ignore the facts - or the science. You need a healthy diet for a healthy life.
Research shows a healthy diet could help or prevent a number of health problems, including cancer, diabetes, heart disease, and obesity. And that number keeps growing as researchers learn more about how nutrition affects your health.
What You Should Know
Adopting a disease-fighting diet is easier than you think. When you shop, choose fruits, vegetables, beans, and whole grains, such as brown rice and whole-wheat bread. Avoid foods high in sugar and fat.
Here are some tips for arming yourself against disease with good-for-you foods:
Follow the Food Guide Pyramid
This guide tells you what foods to include in your diet each day and in what portions. It shows you how to have a balanced diet by eating foods from all the basic food groups: milk, yogurt and cheese (two to three servings; one cup of milk or yogurt would be one serving) meat, poultry, fish, dry beans, eggs, and nuts (two to three servings; one serving would be two eggs, ½ cup of tuna fish, or about ½ of a skinless, cooked chicken breast) fruit (two to four servings; one serving would be a medium-sized apple or banana, ½ cup of canned fruit, or ¼ cup of dried fruit) vegetable (three to five servings; one serving would be ½ cup of raw or cooked vegetables or one cup of raw, leafy vegetables, such as spinach or lettuce) bread, cereal, rice, and pasta (six to 11 servings; a slice of bread, ½ bagel or English muffin, or ½ cup of pasta would be a serving)
Think colour
When it comes to fruit and vegetables, eat lots of deep-coloured produce. Oranges and dark berries, like blueberries and cranberries, are especially rich in natural plant chemicals that can protect you against diseases like cancer and heart disease. Orange and dark green vegetables, such as carrots, sweet potatoes, and spinach are also rich in these plant chemicals
Remember fibre
Eating lots of fruits and vegetables will give your body extra water and fibre, which will help keep your digestive tract clean and healthy. Beans, bran, whole-grain breads and brown rice, and high-fibre cereals are also good sources of fibre.
Make good bacteria your friend
Fermented foods like yogurt are especially good for you as you get older because they contain "good" bacteria that keep your digestive tract healthy. Check food labels for these bacteria.. The good bacteria in these foods also fight the bad bacteria that can enter your body through spoiled food and make you sick.
Eat fatty fish
Your body needs some fats to stay healthy, and the fats found in fish like salmon and tuna are good for your heart. Fish also provides a rich source of protein without the large amount of unhealthy fat you get from red meat.
Try soya
Eating about one to two ounces of soya protein daily can help lower cholesterol and unhealthy fat in your diet and protect you from heart disease. You can find many different soya products, which come from soyabeans, in your food store. The most popular are tofu, soya milk (in different flavours), soya burgers and hot dogs, soya ice cream, soya nut butter, and soya flour.
Drink plenty of water
To stay healthy, drink at least eight glasses of water daily. Pay special attention to drinking enough because your thirst decision dulls with age, and remember that if you're thirsty, you're already dehydrated.
Don't abstain if you don't have to
Beer and red wine, in moderation, are another rich source of plant chemicals. This means no more than one glass of beer or red wine a day for women, two for men.
Following a healthy diet, along with regular exercise, will prevent you from gaining weight, which is important for good health. Losing 10 percent of your body weight, for instance, could be enough to lower your cholesterol. Choose healthy foods for a longer and healthier life!
About the Author
Jon Wickham is the owner of Mabels…Maintaining Bygone Times, containing numerous articles thoughtfully researched mainly for the older person. You may access these articles by visiting http://www.mabels.org.uk/ - You will learn about the best tips to improve your health, fitness, finances, safety as well as information on nostalgic topics, places to visit & leisure & lifestyle.
When it comes to food, we can't ignore the facts - or the science. You need a healthy diet for a healthy life.
Research shows a healthy diet could help or prevent a number of health problems, including cancer, diabetes, heart disease, and obesity. And that number keeps growing as researchers learn more about how nutrition affects your health.
What You Should Know
Adopting a disease-fighting diet is easier than you think. When you shop, choose fruits, vegetables, beans, and whole grains, such as brown rice and whole-wheat bread. Avoid foods high in sugar and fat.
Here are some tips for arming yourself against disease with good-for-you foods:
Follow the Food Guide Pyramid
This guide tells you what foods to include in your diet each day and in what portions. It shows you how to have a balanced diet by eating foods from all the basic food groups: milk, yogurt and cheese (two to three servings; one cup of milk or yogurt would be one serving) meat, poultry, fish, dry beans, eggs, and nuts (two to three servings; one serving would be two eggs, ½ cup of tuna fish, or about ½ of a skinless, cooked chicken breast) fruit (two to four servings; one serving would be a medium-sized apple or banana, ½ cup of canned fruit, or ¼ cup of dried fruit) vegetable (three to five servings; one serving would be ½ cup of raw or cooked vegetables or one cup of raw, leafy vegetables, such as spinach or lettuce) bread, cereal, rice, and pasta (six to 11 servings; a slice of bread, ½ bagel or English muffin, or ½ cup of pasta would be a serving)
Think colour
When it comes to fruit and vegetables, eat lots of deep-coloured produce. Oranges and dark berries, like blueberries and cranberries, are especially rich in natural plant chemicals that can protect you against diseases like cancer and heart disease. Orange and dark green vegetables, such as carrots, sweet potatoes, and spinach are also rich in these plant chemicals
Remember fibre
Eating lots of fruits and vegetables will give your body extra water and fibre, which will help keep your digestive tract clean and healthy. Beans, bran, whole-grain breads and brown rice, and high-fibre cereals are also good sources of fibre.
Make good bacteria your friend
Fermented foods like yogurt are especially good for you as you get older because they contain "good" bacteria that keep your digestive tract healthy. Check food labels for these bacteria.. The good bacteria in these foods also fight the bad bacteria that can enter your body through spoiled food and make you sick.
Eat fatty fish
Your body needs some fats to stay healthy, and the fats found in fish like salmon and tuna are good for your heart. Fish also provides a rich source of protein without the large amount of unhealthy fat you get from red meat.
Try soya
Eating about one to two ounces of soya protein daily can help lower cholesterol and unhealthy fat in your diet and protect you from heart disease. You can find many different soya products, which come from soyabeans, in your food store. The most popular are tofu, soya milk (in different flavours), soya burgers and hot dogs, soya ice cream, soya nut butter, and soya flour.
Drink plenty of water
To stay healthy, drink at least eight glasses of water daily. Pay special attention to drinking enough because your thirst decision dulls with age, and remember that if you're thirsty, you're already dehydrated.
Don't abstain if you don't have to
Beer and red wine, in moderation, are another rich source of plant chemicals. This means no more than one glass of beer or red wine a day for women, two for men.
Following a healthy diet, along with regular exercise, will prevent you from gaining weight, which is important for good health. Losing 10 percent of your body weight, for instance, could be enough to lower your cholesterol. Choose healthy foods for a longer and healthier life!
About the Author
Jon Wickham is the owner of Mabels…Maintaining Bygone Times, containing numerous articles thoughtfully researched mainly for the older person. You may access these articles by visiting http://www.mabels.org.uk/ - You will learn about the best tips to improve your health, fitness, finances, safety as well as information on nostalgic topics, places to visit & leisure & lifestyle.
Thursday, March 8, 2007
Fun & Fruity Recipes
By Deborah Shelton
Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks…and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.
Miniature Fruit Pizzas
1 package refrigerated sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.
Directions:
Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.
Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!
Strawberry Angels
1 angel food cake
6 large strawberries
1 carton whipped topping
Directions:
First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!
Deborah Shelton edits The Five Minute Parent email newsletter. For your free subscription, send a blank email to mailto:Five_Minute_Parent-subscribe@yahoogroups.com or visit http://www.fiveminuteparent.com
Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks…and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.
Miniature Fruit Pizzas
1 package refrigerated sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.
Directions:
Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.
Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!
Strawberry Angels
1 angel food cake
6 large strawberries
1 carton whipped topping
Directions:
First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!
Deborah Shelton edits The Five Minute Parent email newsletter. For your free subscription, send a blank email to mailto:Five_Minute_Parent-subscribe@yahoogroups.com or visit http://www.fiveminuteparent.com
Herb Crusted Chicken with shallot and herb salad
By John Henning
Ingredients
1 Large roasting chicken
1 cup Italian parsley leaves, stems removed
1 cup Basil leaves, torn
1/4 cup Chives, cut 1/2" long
1/2 cup Chervil sprigs
1/4 cup Tarragon leaves
1/4 cup Virgin olive oil
1 clove Garlic, sliced thinly
2 Shallots, walnut sized, peeled and sliced
1 Tbl. Virgin olive oil
1/4 Lemon, juiced
1 Tbl. Grated Parmesan cheese
Preparation
-Prepare the salad and marinadeCombine all of the herbs in a bowl and toss together well. Remove 1-1/2 cups to a separate bowl and reserve, covered with a damp towel in the refrigerator, for garnish. Combine the remaining herbs with the garlic, shallots and olive oil and puree in a blender until smooth.
-Prepare the chickenRinse the chicken and pat dry with a clean towel. Rub with the olive oil and herb puree and marinate overnight. The next day, sprinkle the chicken liberally with salt and pepper. Pre-heat the oven to 350 F. and place the chicken in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the meat from the bone.
-Finish the dishToss the herb salad with the olive oil, lemon juice and Parmesan cheese and season to taste with salt and pepper. Divide the chicken onto four warm plates and garnish with the salad. Serve with green onion risotto.
John Henning is a recipe lover. He searches the net for unique great tasting recipes. For more recipes like this subscribe to our FREE Recipe Newsletter. by sending an email to info@johnhenning.us
Ingredients
1 Large roasting chicken
1 cup Italian parsley leaves, stems removed
1 cup Basil leaves, torn
1/4 cup Chives, cut 1/2" long
1/2 cup Chervil sprigs
1/4 cup Tarragon leaves
1/4 cup Virgin olive oil
1 clove Garlic, sliced thinly
2 Shallots, walnut sized, peeled and sliced
1 Tbl. Virgin olive oil
1/4 Lemon, juiced
1 Tbl. Grated Parmesan cheese
Preparation
-Prepare the salad and marinadeCombine all of the herbs in a bowl and toss together well. Remove 1-1/2 cups to a separate bowl and reserve, covered with a damp towel in the refrigerator, for garnish. Combine the remaining herbs with the garlic, shallots and olive oil and puree in a blender until smooth.
-Prepare the chickenRinse the chicken and pat dry with a clean towel. Rub with the olive oil and herb puree and marinate overnight. The next day, sprinkle the chicken liberally with salt and pepper. Pre-heat the oven to 350 F. and place the chicken in a roasting pan, back bone down. Cook for 45 minutes or until the juice runs clear around the thigh bone. Remove from the oven and carve the meat from the bone.
-Finish the dishToss the herb salad with the olive oil, lemon juice and Parmesan cheese and season to taste with salt and pepper. Divide the chicken onto four warm plates and garnish with the salad. Serve with green onion risotto.
John Henning is a recipe lover. He searches the net for unique great tasting recipes. For more recipes like this subscribe to our FREE Recipe Newsletter. by sending an email to info@johnhenning.us
Wonderful Holiday Recipe Ideas
By Dawn Connors
The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.
The recipes below are a few of my favorites and may become yours too!
**********
Basic Bread Stuffing 1 cup butter or margarine 1/2 cup onion, chopped 1 1/2 cups celery, chopped 12 cups bread cubes, white and whole-wheat bread 2 tbsp. McCormick® Parsley Flakes 1 tbsp. McCormick® Bon Appetit Seasoning 1 1/2 tsp. McCormick® Poultry Seasoning 1/2 tsp. McCormick® Ground Black Pepper 1/2 cup chicken broth
1. Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.
2. Place bread cubes, parsley, Bon Appétit, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.
3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.
Variations:
Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.
Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.
Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.
Makes 8 cups
This recipe courtesy of McCormick, Inc.
**********
Glazed Sweet Potatoes
Prep: 5 mins - Ready In: 17 mins 1/2 cup maple-flavored syrup 1 Tbsp. butter or margarine 1 can (40 oz.) sweet potatoes, drained
BRING syrup and butter just to boil in large skillet on medium heat. Reduce heat to low; simmer about 2 minutes.
ADD sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
**********
Granny Shaffer`s Black Walnut Fudge Pie 3 eggs 1 cup sugar 1 cup dark corn syrup 1/2 cup cocoa 2 Tbsp. melted butter 1 tsp. vanilla 2 cups Hammons Black Walnuts 10-inch unbaked pie shell
Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.
Bake one hour at 350 degrees. Cool to room temperature.
Serve with whipped cream or ice cream.
Makes one 10-inch pie - 8 servings
This recipe courtesy of Hammons Black Walnuts.
**********
Spiced Holiday Coffee
Prep: 5 mins - Ready In: 5 mins 1/3 cup MAXWELL HOUSE Coffee, any variety 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves 1/4 cup orange marmalade 3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
**********
About the Author
Dawn Connors owns and operates Back of the Box Recipes web site where you will find hundreds of brand name recipes from leading manufacturers and producers. For more recipe ideas visit her web site at: http://www.backofthebox.com/ Back of the Box.
admin@backofthebox.com
The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.
The recipes below are a few of my favorites and may become yours too!
**********
Basic Bread Stuffing 1 cup butter or margarine 1/2 cup onion, chopped 1 1/2 cups celery, chopped 12 cups bread cubes, white and whole-wheat bread 2 tbsp. McCormick® Parsley Flakes 1 tbsp. McCormick® Bon Appetit Seasoning 1 1/2 tsp. McCormick® Poultry Seasoning 1/2 tsp. McCormick® Ground Black Pepper 1/2 cup chicken broth
1. Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.
2. Place bread cubes, parsley, Bon Appétit, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and chicken broth and toss to coat bread cubes lightly.
3. Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.
Variations:
Herb Stuffing: Add 1 of following to bread cubes: 2 teaspoons Rubbed Sage, 2 teaspoons Ground Thyme, or 2 teaspoons Ground Marjoram.
Chestnut Stuffing: Wash 1/2 pound chestnuts and cut slits on both sides of shells. Bake in 500 degree F oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.
Oyster Stuffing: Cook 1/2 to 1 pint small or medium- size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes.
Makes 8 cups
This recipe courtesy of McCormick, Inc.
**********
Glazed Sweet Potatoes
Prep: 5 mins - Ready In: 17 mins 1/2 cup maple-flavored syrup 1 Tbsp. butter or margarine 1 can (40 oz.) sweet potatoes, drained
BRING syrup and butter just to boil in large skillet on medium heat. Reduce heat to low; simmer about 2 minutes.
ADD sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze. Garnish with pecan halves, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
**********
Granny Shaffer`s Black Walnut Fudge Pie 3 eggs 1 cup sugar 1 cup dark corn syrup 1/2 cup cocoa 2 Tbsp. melted butter 1 tsp. vanilla 2 cups Hammons Black Walnuts 10-inch unbaked pie shell
Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.
Bake one hour at 350 degrees. Cool to room temperature.
Serve with whipped cream or ice cream.
Makes one 10-inch pie - 8 servings
This recipe courtesy of Hammons Black Walnuts.
**********
Spiced Holiday Coffee
Prep: 5 mins - Ready In: 5 mins 1/3 cup MAXWELL HOUSE Coffee, any variety 1/2 tsp. ground cinnamon 1/8 tsp. ground cloves 1/4 cup orange marmalade 3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket of coffee maker. Place marmalade in empty pot of coffee maker.
PREPARE coffee with cold water. When brewing is complete, stir until well mixed. Pour into large cups or mugs.
Serve with sugar, if desired.
Makes 6 servings
This recipe courtesy of Kraft Foods.
**********
About the Author
Dawn Connors owns and operates Back of the Box Recipes web site where you will find hundreds of brand name recipes from leading manufacturers and producers. For more recipe ideas visit her web site at: http://www.backofthebox.com/ Back of the Box.
admin@backofthebox.com
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