Category Archives: Food

Homemade Food means made from scratch

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“Would you like a homemade waffle? ” Well we still make them HOMEMADE, which means not from a mix out of a box but from an old fashion German recipe my mom and my grandmother before used to make.
The only change we introduced over the years was to make them with whole wheat or spelt and with cane sugar instead of white industrial sugar. But my mom would be proud of me still doing it the right way.

When making them we usually make a whole large batch of 15 to 30 waffles and freeze them so we have them handy when we have guests and heat them up in the morning with fresh fruits and yoghurt or cream; also real cream without sugar and not that pretend whipped cream out of a can , which doesn’t even have any real cream in it.

Homemade food means made from scratch

Homemade food means made from scratch

“What does homemade even mean anymore? So much of what we see advertised, or called out by local places are phrases like ‘baked on premises’ and ‘baked daily’. Even places that sell artisan bread often bring it in par-baked, then finish it off in the store. Shows like Sandra Lee’s ‘Almost Homemade’ annoy me! How hard is it to cook your own chicken for Pete’s sake? I guess if you heated it up on your premises it’s homemade.” By Nancy R Lowell

In the last 10 maybe 20 years the definition of homemade got a new “meaning”. The food industry made us believe that when buying a mix or pre-fab produce and throw it all in a pot to heat it up ….we can call the result homemade. But this is a far cry from what one can call home- or self-made. It is just the make-believe of homemade that we were trained to accept so we can ease our minds to feed something good to our kids and family and the food industry still has a say in what we put on our table. And of course don’t forget a say in what it all is supposed to cost us.

We also are under such an illusion when we think all of this is so much easier and faster to accomplish than cooking from scratch.

“If you want real homemade food though, you’re probably going to have to make it yourself! Steer clear of any box or jar that claims it tastes homemade, because it’s a big fat lie! I bet you’ve forgotten what homemade sauce tastes like, or how much better your own roasted chicken tastes than that over-salted, over-cooked rotisserie chicken from your local supermarket. This isn’t about fat and calories, it’s about real food, made in your house with the ingredients you added, not the flavor enhancers, and texturizers added by some food factory cranking out tons of food a day.

Did you see your mom (or dad) cook? If you watched them cook you learned how to do things in the kitchen. Your children may not know to ask, but you owe it to them to be able to watch you cook. They need to see you make simple easy stuff that your family can eat. They need to see what homemade looks like. Knowing how to make a meal for yourself and your friends and family is an important life skill, and unlike the dying art of cursive handwriting, eating real food made by real hands in a real kitchen is important. Knowing how to do that is important.

Commercial food producers, and chain restaurants have made a mockery of the word homemade, and it’s time to take it back! Progresso used to have an ad that proclaimed “Make it Progresso, or make it yourself!” I say we take them up on that! Bring back the true meaning of homemade!” By Nancy R Lowell

Cantaloupe Blueberry Mint Cream

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2 cups full fat greek yoghurt
1 cups 14% sour cream
1/2 wiped cream  (please use the “self-made” cream without additional sugar)
3 good table spoons of organic sugar cane sugar
1/2 a tea spoon of organic (not artificial) mint oil
and a few drops of rum
I also added a pinch of piri-piri powder which gives it a touch of heat 🙂
1/2 blueberries
1 cup diced cantaloupe
I usually mix ingredients thoroughly the night before serving and leave them COVERED in the fridge over night which intensifies the flavour ( I prefer to use as many organic ingredients as I can get this also makes a difference in taste )
In the morning stir cream again and add the fruits carefully so that you do not pop the blueberries.
I then cut little slices from a quarter pice of a cantaloupe and decorate them in a sunflower shape on top of the cream and the half of a strawberry will be the centre. add a few blueberries on top and your peppermint leaves and you are all done.
Hope you like it and let me know how it went.

Cranberry-Orange-Nut Cookies

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From EatingWell

Cranberry-Orange-Nut Cookies Recipe

2 1/2 dozen cookies

Active Time: 35 minutes

Total Time: 1 1/2 hours

INGREDIENTS

  • 1 1/2 cups whole-wheat pastry flour (I did 1 cup whole wheat & 1/2 cup whole rye)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (I use sea salt)
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried cranberries
  • 1 cup plus 3 tablespoons sugar, divided (I use organic cane sugar)
  • 1/2 cup smooth, unsweetened applesauce
  • 1/4 cup canola oil (organic cold pressed oil)
  • 1 tablespoon freshly grated orange zest
  • 3 tablespoons orange juice

PREPARATION

  1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
  2. Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  4. Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
  5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

TIPS & NOTES

  • Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.

NUTRITION

Per cookie: 102 calories; 5 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

Slow-Cooker Vegetarian Lasagna

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8 servings

Active Time: 30 minutes

Total Time: 2 hours on High or 4 hours on Low

INGREDIENTS

  • 1 large egg
  • 1 15- to 16-ounce container part-skim ricotta
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large or 4 small portobello mushroom caps, gills removed (see Tip), halved and thinly sliced
  • 1 small zucchini, quartered lengthwise and thinly sliced
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 3 cloves garlic, minced
  • Pinch of crushed red pepper (optional)
  • 15 whole-wheat lasagna noodles (about 12 ounces), uncooked
  • 3 cups shredded part-skim mozzarella, divided

PREPARATION

  1. Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
  2. Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
  3. Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
  4. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

TIPS & NOTES

  • Make Ahead Tip: Equipment: 6-quart (or larger) slow cooker
  • Tip: The dark gills found on the underside of a portobello mushroom cap are edible, but can turn a dish an unappealing gray color. If you like, gently scrape the gills off with a spoon.

NUTRITION

Per serving: 414 calories; 14 g fat ( 8 g sat , 4 g mono ); 63 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 28 g protein; 7 g fiber; 641 mg sodium; 829 mg potassium.

Nutrition Bonus: Calcium & Vitamin A (56% daily value), Vitamin C (39% dv), Iron & Magnesium (26% dv), Zinc (25% dv), Potassium (24% dv), Folate (18% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 2 vegetable, 2 1/2 medium-fat meat

 

http://www.eatingwell.com

15 Surprising Uses for Butter

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Yep, we know, butter is fattening. It’s something that should be consumed sparingly. But, it’s such a staple in the pantry that it’s hard not to have around. So, instead of using it in food, how about using it around the house instead?! Check out some of the fantastic ways to use butter.

Household

Stop Doors From Squeaking Generously grease the hinges with butter and voila — squeak no more!

Cut Down on Snow Shoveling Ah, one of the least fun winter activities. Cut your shoveling time down by greasing the shovel with butter, it’ll help prevent snow from sticking.

Get Rid of Ink Stains on Plastic Rub butter on the stain and let it sit out in the sun. After a few days of soaking up the rays, wipe clean with soap and water.

Get Rid of Pesky Watermarks on Wood Have a family member who’s allergic to coasters? Rub butter into the affected area and let it sit overnight. Wipe it with a towel in the morning.

 

Cooking

Make Cheese Last Longer Coat the cut edge of a hard cheese with butter. It will prevent the molding process that comes all too quickly otherwise.

Make Onions Last Longer Only using half of an onion and don’t want to waste it? Nix the plastic baggy — spread some butter on it and wrap it in aluminum foil.

Stop Water From Boiling Over Drop a tablespoon of butter into a pot that’s boiling over.

Cut Sticky Foods Pies and brownies stick to the knife all too often. Remedy this by coating the knife in butter before you dish out dessert.

Health & Body

Swallow Pills Can’t handle the horse pills? Lightly coat the pill in butter and wash it down with a big gulp of water. It takes the edge off that terrible feeling of the pill going down your throat.

Get Sticky Stuff Off Your Skin Can’t stand the feeling of sap or glue on your hands? Rub butter on the sticky part before you wash your hands. Rub hands with a towel, and then use water.

Remove Gum From Hair Rub butter into the affected area and let it absorb. Gently wipe away with a cloth.

Prevent Bruising If you’ve ever thought, “that’s gonna leave a mark,” this one’s for you. The phosphates in butter help prevent bruising, much like a raw steak does.

Beauty & Fashion

Detangle Jewelry Lessen the frustration of detangling necklaces and bracelets by rubbing butter on the entwined areas. Use a small pointy object to detangle.

Strengthen Your Nails Do you have weak, brittle & dry nails? Before bedtime, Rub butter on the nail beds and put on some cotton gloves. In the morning, you should see improvements in your nail strength.

Get A Tight Ring Off No need to rush to the jeweler if your ring won’t budge — apply butter to the area and it’ll (hopefully) slip right off.

Soothe Dry Skin If you’re in a pinch, butter is a great substitute for creams and lotions. You can even use it as a shaving cream.

Read more: http://www.care2.com/greenliving/15-surprising-uses-for-butter.html#ixzz1szTCafM6

Raspberry Streusel Bars

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We tried this Streuselkuchen and it was delicious. It is perfect for people who have trouble with carbs! Great recipe.

photo and recipe provided courtesy of elanaspantry.com

  • Raspberry Streusel Bars
    Crust:

  • 2 cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon water
  1. Pulse ingredients together in a food processor until dough forms a ball
  2. Press dough into an 8×8 inch Pyrex baking dish
  3. Bake at 350° for 12 minutes

Filling:

  • 1 cup raspberry fruit spread

Streusel Topping:

  • ¼ cup coconut oil
  • ¼ cup blanched almond flour
  • 2 tablespoons xylitol
  • ½ teaspoon celtic sea salt
  • 1 cup walnuts, chopped
  • ½ cup unsweetened shredded coconut
  1. Pulse oil, almond flour, xylitol and salt together in a food processor until creamy
  2. Briefly pulse in walnuts and coconut, so they are left coarse, not pulverized
  3. Set streusel aside
  4. Spread raspberry fruit spread over warm crust
  5. Sprinkle streusel topping over raspberry fruit spread
  6. Bake at 350° for 15 minutes
  7. Cool for 10 minutes, then refrigerate for 2 hours to set up
  8. Serve

Makes 16 bars

Healthy Breakfast Casserole

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Ingredients

  • 1/2 cup diced red bell pepper $
  • 1/2 cup chopped Vidalia onion $
  • 4 large eggs
  • 1 cup Fat Free Dairy Beverage
  • 3/4 cup (3 ounces) shredded Cheddar CHEESE
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 teaspoon pepper $
  • No-Stick Cooking Spray
  • 4 100% Whole Wheat Bread slices, cut into 1-inch pieces $
  • 6 tablespoons reduced-fat bacon bits

Preparation

  1. 1. Sauté diced bell pepper and chopped onion in a nonstick skillet over medium heat 4 minutes or until tender.
  2. 2. Whisk together bell pepper mixture, eggs, dairy beverage, and next 3 ingredients in a large bowl.
  3. 3. Coat a 2-quart baking dish with cooking spray. Layer bread pieces evenly in dish; pour egg mixture over bread, and sprinkle with bacon bits.
  4. 4. Bake at 350° for 30 to 45 minutes or until a knife inserted in center comes out clean. Serve immediately.

Debra Schramm, Americus, Georgia, Southern Living