Floret Salad with Raisins and Walnuts

florets

What You Need:

6 C broccoli florets, steamed until tender
3 C cauliflower florets, steamed until tender
1/2 C of raisins
1/3 C walnuts, broken
1/4 C salad oil
1/4 C cider vinegar
1 tsp honey
1 tsp salt
1/2 tsp dried basil
1/2 tsp pepper

How to Make It:

Place half of the broccoli in a large salad bowl.
Layer half of the cauliflower over the broccoli.
Sprinkle half of the raisins and walnuts over the top.
Repeat the layers again.
Cover the bowl and chill for at least 2 hours.
Whisk the oil, vinegar and honey together in a mixing bowl.
Add the salt, basil and pepper and whisk until blended in well.
Pour the dressing over the salad just before serving.

Makes 10 servings

What a yummy budget friendly salad to serve at those potluck dinners or large families get together. It’s colorful and healthy but most importantly it tastes great. After adding the dressings serve the salad within 2 hours to keep it from losing its crisp fresh taste.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 4 minutes
Chilling Time: approximately 2 hours
Total Time: approximately 2 hours 29 minutes

Nutritional Information: (approximate value per serving)
Calories 128; Fat 8g; Saturated Fat 1g; Carbohydrates 13g; Fiber 3g; Protein 3g; Cholesterol 0 mg; Sodium 261 mg

Herb Chuck Roasts with Vegetables

roastveggies

What You Need:

4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts

How to Cook It:

Place the carrots, potatoes and onions into the crock pot.
Add the broth, tapioca, tomato paste and garlic and stir to blend well.
In a small bowl combine the oregano, basil, fennel, pepper, salt and thyme.
With your fingers rub the seasoning mixture into both sides of the roasts.
Place the prepared roasts over the vegetables.
Cover the crock pot and cook low for 11 hours or on high 6 hours or until tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s what makes it so budget friendly. The extra meat can be used for many other dishes. Place the leftover meat and a little of the cooking juice into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, Manhattans or any of your favorite beef main course meals.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g;
Cholesterol 89 mg; Sodium 346 mg

Skillet Fried Onions and Potatoes

frypotatoes

What You Need:

2 onions, peeled, halved and sliced
1 1/2 lb. whole boiled potatoes, sliced thin
1 Tbsp margarine
1 Tbsp canola oil
1/2 tsp salt
1/2 tsp pepper

How to Make It:

Put the onions into a large pan and cover with water.
Place the pan on high heat and bring the water to a rapid boil.
Drain the onions, run under cold water and drain again.
Melt the butter with the oil in a large skillet.
Stir in the onions and cook 3 minutes, stirring often.
Add the potatoes and cook 5 minutes or until evenly browned, turning often.
Sprinkle with the salt and pepper just before serving.

Makes 4 servings

Leftover boiled potatoes or baked potatoes are what make this side dish budget friendly. Add the onion gives these fried potatoes and little extra kick. You may also add in chopped bell peppers if you wish. These potatoes and onions also make a great addition to breakfast or brunch.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 163; Fat 5g; Saturated Fat 3g; Carbohydrates 26g; Sugar 5g; Fiber 2g; Protein 3g; Cholesterol 13 mg; Sodium 49 mg

Five Spices Every Kitchen Needs

spices

spicesThat spice rack? Everybody has one of those but do you know the spices that are on your spice rack? Are they the spices that every kitchen has? Salt and pepper are there I bet along with basil, oregano, sage, rosemary and thyme. All of these are great spices but slowing loosing their spot at the front of the rack.

Salt and pepper have reigned long enough and are slowly being picked off by other, more tasteful spices. Basil and oregano moved in for a stay at the top while rosemary and sage followed suite. The only problem with these spices, they become commonplace and are growing familiar to the tongue. Few people know that the tongue has over 10,000 taste buds, so it is safe to say that the tongue can grow tired of the same spices day after day. Here are 5 new spices that every kitchen should keep on hand.

Mint is a very romantic spice. It is the Romeo of spices and is sensuous on savory dishes, such as lamb and vegetables, while also a welcome deviation on deserts and fruits. The versatility of mint goes beyond food and adds a touch of class to almost any drink, including teas and other adult beverages. Studies show that mint also helps to produce stomach acid, thus aiding in digestion, which is a great thing if you like to eat. Another known fact about mint is that it repels rodents.

Bay leaves are delightful leaves commonly found in kitchens worldwide, they are hardly ever used except for beans, gumbo and the occasional turkey on Thanksgiving Day. This spice is rich in vitamin A and C and was once used to crown Roman Gladiators – reason enough. Next time, try bay leaves in your soup, casserole or roast, the longer the cook time, the more flavor will be pulled from the leaf. Just make sure to remove the leaf before eating, otherwise you will get a shock of strong, woodsy flavor when you bite down.

Mustard seeds are just like the common condiments yet these little balls are bursting with a spicy and noticeable flavor. Coming in a variety of colors and flavors, it will do good to try them all. Grinding up the seeds adds a beautiful color and taste while cooking rice. Using whole seeds while oil is warming, allows the seeds to pop open, releasing their sharp flavor to permeate the oil. Ground mustard seeds also go well on meats such as chicken and lamb; add a little mustard seed and brown sugar to your breading mixture and you have an extremely tasty and crunchy crust when baked.

Herbs De Provence is, essentially, the Swiss Army Knife of the spice rack. This one combo-punch packs all of the common spices, such as basil, marjoram, thyme, sage, savory and rosemary. This mixture gives a full and robust flavor to any meat, including Venison, Bison and other strong meats. It is also quite tasty on anything grilled. A little HDP on your skewers ties everything together and makes the meal memorable.

Pumpkin spice comes in fifth place, just besting its partner in crime, cinnamon. Pumpkin spice is mostly used during the holiday season, which makes it a dual spice, used for both baking and cooking. Pumpkin spice is phenomenal in pancakes and waffles to add that “wow, this is amazing” factor that hits you in the back of the throat. It can also be used in slow cooker recipes such as pot roast or chili.

Chill Fighting Spices

spicejars

Sspicejarspices are incorporated into our meals everyday. They give our foods a flavor and aroma that can bring even the pickiest of eaters to the table. Spices not only peak our smell and our taste buds but certain spices can also help us fight off a down to bone winter chill. This is just a short list of spices that can warm the toes and tickle the taste buds.

Cinnamon is a winter spice often used for its distinctive taste and smell. Ground cinnamon is great for topping toast, oatmeal and fruit. Cinnamon can be found in many baked foods as well as chili and soup. Add a cinnamon stick to a hot beverage such as tea. Sprinkle a little cinnamon on a bowl of applesauce to give it a naturally sweet taste. Diabetics can use this winter spice to help reduce blood sugar levels along with triglycerides and cholesterol.

Ginger warms a cold body as well as being quite healthy for us. Ginger can be added to soups, sprinkle on vegetables or used on meats to give them a tangy flavor. It can also give tea a zesty bite. Many use this spice to help elevate nausea and migraine headaches and in relieving the pain of arthritis. This spice is known for having powerful anti-inflammatory agents.

Cloves have a distinctive taste. They are often used when roasting meats, such as ham, to give it a full flavor. This spice can be found in those delicious baked foods as well as in many types of tea. Cloves are also known for their anti-inflammatory properties.

Turmeric is an Indian spice most often found in powder form. It adds flavor to soups, stews and chili as well as in pasta sauce. It can be used when roasting meats to give them a distinct flavor. Scientific studies have shown that turmeric not only warms the body but can also help in protecting the body against cancer. Turmeric has been used for treating stomach ulcers and relieving free radical stress in people suffering inflammation.

In experimental studies cardamom has been shown to prevent cancer and help in detoxifying the liver. Cardamom is often used in concurrence with cinnamon. Teas, ciders and flavored hot waters are enhanced by cardamom. Cardamom can be added to foods that also contain cloves to enhance the flavor and aroma of the dish.

Just the sound of pepper warms a body. Pepper is a strong spice often used when cooking bland dishes. This spice gives a pungent flavor to almost any food. Adding a little extra pepper instead of salt to your foods can be both a warming and healthy benefit. Pepper is also said to be helpful to those who have asthma.

Adding these spices to winter meals will not only help fight off the cold but can also be a healthy benefit to any diet. These are just a few of the many spices that can enhance the flavor and aroma of your meals. Add them to any of your favorite foods. The taste and smell are sure to warm the body and comfort the soul.

Food That Can Warm Up or Cool Down the Body

chilipeppers

chilipeppersFor many people food is a part of their comfort zone. When it’s a frigid winter we look for way to find comfort from the cold. Food, in moderation, can be that comfort. There are many foods that just yell out warmth while there are certain foods that can make that cold to the bone feeling more prominent.

Finding the right foods to warm the body is a simple task. Some may surprise you while others seem to be a given. For instance chili peppers just yell out warm but did you know that black pepper is also a warming food? Add a sprinkle to your foods and feel the warmth from your head to your toes.

Other spices can also add a little warmth to the body. Ginger, cloves and cinnamon are considered warming spices. Ginger can be added to soups and stews to give them a distinct flavor and warmth. Sprinkle a little ginger over vegetables to incorporate this spice into your daily diet.

Cloves not only help to warm the body but are a great way to freshen your breath. Cloves contain antiseptic properties that help freshen the mouth along with giving the body warmth. Cloves can be an added health addition to any meal.

Cinnamon is also a warming spice. Add a little ground cinnamon to your baked foods to give them a distinctive taste. Ground cinnamon can also be sprinkled over yams or sweet potatoes. Have a cup of warm tea? Add a cinnamon stick to your cup. This will help to add extra warmth when your body is chilled to the bone.

Nuts and seeds can also have a warming effect. These are simple to add to your daily diet. A handful of peanuts or 10 almonds make a great snack and can help to warm those cold body parts. These can give the body deep warmth that lasts.

Sesame seeds, pumpkin seeds and fennel are just a few types of seeds that can be incorporated into your foods to help warm the body. Pumpkin seeds like nuts make a great snack when roasted. Sesame seeds and fennel can be added to vegetables or meats. Not only do these types of seeds help to warm the body but they are great for the digestive system too.

Fruits and vegetables can also give the body warmth. We all know that fruits and vegetables are healthy and adding them to meals is easy to do. They also make great snacks. Try carrot and celery sticks as a snack or grab an apple to munch on. It’s just what the doctor ordered. These treasures help to boost the immune system and help with blood flow keeping us healthy and warm all winter long.

Garlic and onion also help to keep the body warm and are easy to include in any diet. Garlic also helps in opening up those stuffed up airways. Both garlic and onions are helpful in lowering cholesterol. Just add them to soups, meats or vegetables and feel the warmth.

Honey can be effective in warming the body. This natural sweetener can be added to many foods that call for sugar. Try a little honey on a warm piece of toast or a bagel. Honey is also great for one’s complexion.

There are certain foods that should be avoided in winter. These types of foods can heighten metabolism causing our bodies to retain that blustery cold. Try not to overeat in the winter. This also jump start your metabolism. This burns off the extra calories a body needs to stay warm and cozy. Jump starting your metabolism can also extinguish those digestive fires that are needed to keep us warm from the inside out.

The list of foods to avoid is not overwhelming. They include processed chips, cold drinks, cucumbers, white breads, too much butter, alcohol and rice, especially at night. Avoiding these foods might be a little hard but try to limit them as much as possible in your daily diet.

These are just a few foods that can warm the body or add to that frigid feeling. When you curl up in front of the TV with a warm blanket to fight off the winter chill, try snacking on a few of the foods listed above to help keep you warm. It might surprise you at how well it works.

Fiesta Flavored Sweet Potatoes

sweetpotato

sweetpotatoWhat You Need:

4 sweet potatoes
1 jalapeno pepper
4 scallions, trimmed
1 tbsp olive oil
4 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 C Monterey Jack cheese, shredded

How to Make It:

The grill is preheated to medium hot temperature.
Scrub the potatoes and wrap tightly with foil.
Place the potatoes on the grill, close the lid and grill for 45 minutes or until tender being sure to turn them occasionally for even cooking
Grill the peppers 10 minutes or until blackened.
Remove the peppers and allow them to steam in a sealed plastic bag for 10 minutes.
Brush the scallions with the oil and grill for 8 minutes, turning often, or until tender.
Take the peppers from the bag, peel and remove the seeds.
In a small bowl finely chop the peppers and scallions and mix to combine.
Unwrap the potatoes partially and cut a large slit in each potato.
With a fork fluff the potato flesh.
Add 1 tbsp butter, 1/8 tsp salt and 1/8 tsp pepper to each potato.
Fill each potato with the pepper scallion mixture.
Place 1/8 C of the cheese on top of each of the potatoes.
Return the potatoes to the grill for 15 minutes or until the cheese has melted.