Showing posts with label Real Food. Show all posts
Showing posts with label Real Food. Show all posts

Saturday, February 13, 2010

Red Velvet Cheesecake!

I was sent this recipe from McCormick.....It's wonderful! :D  This cheerful double layer cheesecake is an indulgent new take on the traditional Red Velvet Cake.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 40 minutes
Refrigerate: 3 hours
INGREDIENTS
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon McCormick® Pure Vanilla Extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon McCormick® Red Food Color
1 prepared chocolate crumb crust (6 ounces)
DIRECTIONS

1. Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed just until blended.

2. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.

3. Bake 40 minutes or until center is almost set. Cool completely on wire rack.

4. Refrigerate 3 hours or overnight.
Tips
Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.

Here's mine:

Thursday, February 11, 2010

Planning Menus

For the past 25 years, my husband & I have had discussions about what's for dinner.  Haven't we all?

"What's for dinner?"
"Chicken breast & vegetables with rice"
"I don't want a lot of stuff.  Let's just have chicken and mac & cheese."  Or  "I've had a rough day; can we eat something fun" translation: "I want something unhealthy that's qualifies as comfort food.

These conversations are now coming to an end.  I have his word on it.   This past week, my husband's blood work and EKG all came back with telltale naughty signs that we need to make some changes for the better and soon.  We had a little conversation about our daily "dinner" conversations, and he has agreed to not change my menu provided that I plan a weekly menu and post it for him at the beginning of the week.  I agreed to do so and not compromise on veggies.  We're both happy with this arrangement, but the ball is now in my court to plan ahead a little bit more.  If you've never planned out a menu there is a good weekly menu printout available HERE.  (Be sure to check out the rest of her blog as well; it's worth your time.)  So, here I am, winding up this week and definitely thinking about next week's menu.  This is going to be fun!

Wednesday, February 03, 2010

Sign Up for the Eat Better America Coupon Booklet and Receive $10 in Coupon Savings

Sign Up for the Eat Better America Coupon Booklet and Receive $10 in Coupon Savings

Free 1/2 Gallon of Chocolate Milk Just for Entering!

Follow the link above and enter to win free milk for a year AND....you will be able to print out a coupon for a free 1/2 gallon of chocolate milk just for entering!!!  What a great deal!

Keeper of the Home : A Year of Herbs: Ginger

Keeper of the Home : A Year of Herbs: Ginger


Oh, the wonderful things for which you can use Ginger! I'm so glad I saved mine. :)

Thursday, January 28, 2010

Killing the Fizz

Well, it finally happened.  I'm giving up soda.  I was well on my way to phasing out drinking sodas altogether when Pepsi reintroduced their Pepsi Throwback and I found myself buying at least one 12 pack per week.  I was buying it because I loathe, hate, and vehemently protest high fructose corn syrup and support/ purchase products made with real sugar.  Now, I know that a Pepsi Throwback does not count as "real" food and that it is still full of empty calories that make me fat, fat, fat, but I've been addicted to the demon, calcium sucking carbonated beverages for years.  So, what was the proverbial straw that broke the camel's back?  The economy.  We can no longer afford to buy foods without nutritional value (not that our bodies could afford it in the first place).  Without sodas in the house, I will be drinking more water and iced tea, which gives me more control of my sugar intake.  I'm hoping that what's good for our pocket books will also be good for our belts. :)

Check out these facts from The Green Earth Institute:

1. Soft drink consumption rates among children have doubled in the last decade.
2. Soft drinks are currently the leading source of added sugars in the daily diet of young Americans. The
average teenager gets 15 to 20 teaspoons a day of added sugar from soft drinks alone.
3. Adolescents (aged 12-17) get 11 percent of their calories from soft drinks.
4. Carbonated sodas provide sugar, corn syrup, caffeine, and water and have been shown to cause
a decrease in vitamin A, calcium, and magnesium consumption in children. Juice and milk
provide important vitamins and minerals such as vitamins A, C, D, B-12, calcium, magnesium,
protein, and folate.
5. Frequently drinking or eating carbonated beverages, sweetened fruit drinks, fruit punches, and
high carbohydrate, starchy foods predisposes children and adolescents to tooth decay. 7
6. Scientists have suggested that caffeine – which is added to enhance the flavor of soft drinks -
induces nervousness, irritability, sleeplessness, and headaches, factors that can adversely
influence a child’s readiness to learn.

More Sodas Mean Less Calcium
1. The U.S. Department of Agriculture reports that American teens drink twice as much
carbonated soda as milk
2. Girls who drank more sodas got less calcium in their diets – a situation that could lead to
osteoporosis later in life.
3. A Harvard School of Public Health study of ninth and tenth grade girls found that those who
drank colas were three times more likely to develop bone fractures, and five times more likely
if they were regularly physically active.
4. The percentage of U.S. youth who met dietary recommendations for calcium intake has gone
from 88 percent in 1988 to 52 percent in 1994 for boys and 79 percent to 19 percent for girls.
5. School-aged children in the highest soft-drink consumption category consumed less milk and
fruit juice compared with those who do not consume soft drinks.

More Sodas Lead to Childhood Obesity
1. Research has shown that for every additional serving per day of soft drink consumed, the risk of becoming obese increases by 50 percent.
2. Obesity rates have doubled in children and tripled in adolescents over the last two decades. One in seven young people are obese and one in three are overweight. Obese children are twice aslikely as non-obese children to become obese adults.
3. The prevalence of obesity among children in the United States increased by 100% between 1980 and 1994. Consumption of sugar-sweetened drinks has been identified as a factor that
could contribute to obesity.
4. Between 1989 and 1996, children’s calorie intake increased by approximately 80 to 230 extra calories per day depending on the child’s age and activity level.18 The increases in calorie intake are driven by increased intakes of foods and beverages high in added sugars.
5. Obesity contributes to increases in diabetes, high blood pressure, and high cholesterol during childhood. Overweight and obesity can also result in negative social consequences, e.g., discrimination, depression, and lower self-esteem.
6. School-aged children who did not consume soft drinks took in an average of 1,830 calories per
day, while those who consumed an ave rage of 9 ounces or more of soda per day took in an
average of 2,018 calories a day – almost 200 more calories.
7. From 1979 to 1999, annual hospital costs for treating obesity-related diseases in children rose
threefold (from $35 million to $127 million).
8. A study by Boston researchers suggested that public health efforts aimed at limiting
consumption of soft drinks in children may help prevent and treat obesity.

Tuesday, January 26, 2010

Try it Tuesday ~ Chocolate Peanut Butter Cake

This recipe is adapted from a Southern Living magazine (@1986?).  My family went crazy over it!

3 1/4 Cup all-purpose flour
2 1/4 Cup sugar
1 Tblspn plus 1 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup creamy peanut butter
1 1/2 Cup milk - at least 2% if not whole
3 large eggs
 Chocolate-Peanut Butter Frosting
1- 6 oz package of semisweet chocolate morsels
1/2 Cup butter, softened - the real thing, please
1/2 Cup powdered sugar
1 1/3 Cup creamy peanut butter

Combine the first four ingredients in a large bowl & mix well.  Add butter, peanut butter, and milk.  Beat.  Add eggs & beat.
Pour batter into 3 greased and floured 9 inch cake pans.  Bake at 350' for 25 - 30 minutes or until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes, and cool completely before frosting.

~I hope you haven't done like me and not realized your oven isn't quite large enough to properly accommodate three 9 inch pans and wind up with one layer not quite done in the middle! :)

Icing:
Melt chocolate morsels in microwave or double boiler.  Combine with butter, powdered sugar, and peanut butter.  Beat until smooth.

Friday, January 22, 2010

Ginger - Culinary Uses, Preserving, Storing Nutrition

Ginger - Culinary Uses, Preserving, Storing Nutrition


My daughter used a stir fry recipe tonight that called for fresh ginger; not knowing how to store it, I had to google it. In case you've been wondering as well, here's a link for you. :)

Tuesday, January 19, 2010

A Cup of Tea



Miss Jen at Blessed Femina reminded us that January is National Tea Month. What better way to calm and warm us. Thank you, Jen!




When the world is all at odds
And the mind is all at sea
Then cease the useless tedium
And brew a cup of tea.
There is magic in its fragrance,
There is solace in its taste;
And the laden moments vanish
Somehow into space.
The world becomes a lovely thing!
There’s beauty as you’ll see;
All because you briefly stopped
To brew a cup of tea.
~Anonymous

Wednesday, November 25, 2009

My Great Grandmother's Pumpkin Pie



Pumpkin Pie
Georgia Mae Smith
1879-1958

3 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 Tablespoon all-purpose flour
1/2 teaspoon of each: salt, nutmeg, allspice
1 1/2 cup pumpkin (one can)
1 1/2 cup whole milk
1 teaspoon cinnamon

Beat eggs & add sugars, flours, spices - beat slowly
Add pumpkin & milk
Pour into 9" unbaked pie crust and bake at 450' for 10 minutes
Reduce heat to 325' and bake for 45 minutes to 1 hour
Knife inserted near center should come out clean

Thursday, August 13, 2009

Everything You Wanted to Know About Baking Soda


Want to know all about the baking soda you just used in your biscuit recipe? Click on the above link for the answers. You might be surprised at all things that this little mineral can be used for. This site even includes a recipe for an antacid which could save you money!

Not Quite Julia


I have always had a deep desire to be a good cook, but unlike Julia Child, I have never had access to cooking lessons in Paris. When I was first married, I took a bread baking class, and my family has reaped the benefits of that class tenfold. But life got in the way of things as it so often does, and that was the only cooking class I have ever attended. My mother used to say that anyone with a cookbook and can read should be able to cook, and while to a certain extent that is true, I have always wanted to know more. Why do certain ingredients when combined with others have such magical affects on dishes? What herbs go with what meats? I want to go beyond following a recipe and be able to create my own. I have created a few dishes that have had great success, but oftentimes in the process of cooking, I didn't have time to jot down what I was doing and the recipe can never be recreated again. So where are the answers to my questions? Most likely I will find them at my fingertips, if I will only take the time to research them. So begins my own adventure.

Tuesday, July 14, 2009

Try it Tuesday


When my husband and I were engaged, he asked me if I knew how to make biscuits. At the time, I thought it was a silly question....you just whacked open a can and baked them. (My mother had attempted to make biscuits from scratch, but they seemed to be mostly useful as dog bones as one of our dogs always promptly buried hers.) It was not long into our marriage that I learned the difference. I have tried many biscuit recipes over the past 22 years and have finally created a recipe of my own. It is a culmination of three of our favorite biscuit recipes. If you don't like the slightly sweet flavor of these biscuits, simply eliminate the sugar and vanilla and add just a touch more buttermilk. Enjoy!

2 Cups of all-purpose flour (I use King Arthur, unbleached)
1 Tablespoon of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
1/3 Cup of sugar
1/4 Cup of butter, cold and cut into pieces
1 Cup of buttermilk
1 teaspoon of vanilla, pure extract only

Combine the dry ingredients and cut in the butter with a pastry blender until the mixture resembles corn meal. Add the buttermilk and vanilla and stir. Turn dough out onto a floured surface and knead several times. Pat or gently roll out to a thickness of about 1/4 inch. Cut out biscuits and place on lightly greased baking sheet. Bake at 425 degrees until lightly browned.

Monday, June 01, 2009

Farmer's Market


Market Pics





Wednesday, May 13, 2009

Butter Molds
















I have always wanted a butter mold but never seriously looked for one. While pausing at the dairy case at the grocery store last week, I casually mentioned to our daughter my wish for one. Without hesitation she suggested using one of our candy molds. Genius! Why didn't I ever think of that? We already had many different candy molds, so her Mother's Day dinner which she prepared for her grandmothers and myself included wonderful butterfly pats of butter. I am exceptionally pleased. :)





Tuesday, April 21, 2009

Sourdough Bread



For years, my mother-in-law made sourdough bread every week. I know white bread isn't exactly health food, but it was something we all loved and looked forward to every week. Last week, I finally decided to make my own starter after 3 years without our lovely weekly treat. This morning 3 loaves are rising in my kitchen and the aroma is sheer delight for me. I can hardly wait until this evening's meal!
Right now, Spring has me quite occupied. My to do list seems to be added to faster than I can cross tasks off. Our home is in need of deep cleaning and our gardens need to be loved. My mind is brimming with projects and ideas, and my reading list is getting full; so, blogging will have to wait.

Saturday, July 29, 2006

Blue Collar Cooking

I am woefully behind in teaching our daughter everything she needs to know about cooking. She knows a lot about cookies and cakes, but not much about meals. Life is just too busy, and yet, I am determined to conquer!

My family has very simple tastes in food. Casseroles are a rare item on our menu as my loved ones cannot abide having their food all jumbled up together. They tend to love what I affectionately dubbed "white trash food." I was quickly overruled by my dear husband who christened our fare "blue collar food." When I first married, I had visions of cooking gourmet meals for my groom, but alas, he loved fish sticks and Hamburger Helper. Now, mind you, my family loves my cooking better than anyone else's, but I must keep recipes simple and "unadulterated."

Hence, I have begun letting our daughter prepare "blue collar food" on a regular basis. Tonight's menu is tacos along with chips and my killer salsa (which dd will make). So, don't let the idea of teaching your child to cook daunt you; start simple. Simple is nice. :) Posted by Picasa

Thursday, July 06, 2006

Back to the Drawing Board

Last night's dinner was a failure, so for next week's fish night it will be something more familiar for us. I'm just at a loss when it comes to cooking fish, partly because it is so expensive that my mum never bought anything beyond frozen fish. Hmmm, maybe if we lived on Cape Cod.....  Posted by Picasa