tag:blogger.com,1999:blog-42559813703239885832024-03-04T23:02:12.669-08:00Always Trust a Skinny CookKel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-4255981370323988583.post-40458008396531500652014-01-01T22:37:00.002-08:002014-01-01T22:54:29.818-08:00Home Made Traditional Tamales<div style="text-align: center;">
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These might not qualify as your average "healthy" food, but my Brother and I decided on a whim to make these on New Years day and I HAD to add them to my blog. More so because I'm about the most disorganized person I know and I need to have the recipe at my fingertips and it's easy to find here. </div>
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So let me start off by saying, #1 - I am NOT a professional photographer and most of my pictures of the process kind of suck, (the above one being the best out of the bunch) but you will get the gist of it. If not, then I'm sorry, nothing else I can do LOL #2 - I am pooped out! Although the end result was fantastic, these do require a lot of time and work and I'm just plain tired now and ready for a nap, BUT, here I am sitting here at the computer making sure that you, the readers, are able to make these phenomenal tamales at your house.<br />
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These particular tamales took us from start to finish about 10 hours and we made 3 different kind, totaling 110 tamales. DON'T PANIC!! We didn't work the whole time, lol there is a lot of waiting time inbetween stages. We made traditional pork and beef and then experimented with some left over pork and made some with a green sauce. Your best bet, is to invite a bunch of friends over and have a Tamale Rolling party!! It's a great excuse to bust out the Margaritas or Corona, and the Chips and Salsa.</div>
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<span style="font-size: large;">To make the Tamale Meat - Your going to want to do this the night before because it has to cook for 10-15 hours</span></div>
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INGREDIENTS: <br />
<ul>
<li>1 large beef or pork roast
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<li>4 -5 garlic cloves</li>
<li>2 tablespoons ground cumin </li>
<li>1 teaspoon lime juice </li>
<li>2 teaspoons all-purpose flour </li>
<li>1 teaspoon lime juice </li>
<li>2 medium onions</li>
<li>¼ bunch of celery</li>
<li>2 cubes beef bouillon</li>
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DIRECTIONS:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPC4zo4oiEcTLWpqFRHCS8fPhyPlKA_4vcqc81aaP7uaXe2UJbY9Hk-uaybvZBjt8nxJfGzhZ0VA89L3d5NGdIzRX00SsPnRMzg1rqNdaFxym3HZiPUjdWB0TZFKM1ozyLoUKk54kA9IGu/s1600/SANY0172.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPC4zo4oiEcTLWpqFRHCS8fPhyPlKA_4vcqc81aaP7uaXe2UJbY9Hk-uaybvZBjt8nxJfGzhZ0VA89L3d5NGdIzRX00SsPnRMzg1rqNdaFxym3HZiPUjdWB0TZFKM1ozyLoUKk54kA9IGu/s200/SANY0172.JPG" width="200" /></a> 1. Place all ingredients in slow cooker (except for flour, that's used later on) and fill with water till meat is completely submerged.<br />
2. Set slow cooker on high heat for about 2 hours (until water begins to simmer)<br />
3.. Continue to cook on low for an additional 10 – 15 hours (depending on how tender you would like the meat)<br />
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<span style="font-size: large;">OK, Now it's tomorrow, the big day. Are you ready to get to rollin some tamales? Well, they won't roll unless you soak the corn husks, so you'll want to get a bag of them (there is about 50 in each bag and I forgot to take a picture of that - oops) and soak in HOT water for 3 hours, changing out the cool water as needed. (we left ours in the bowl dumping some of the water out so that they were not soaking wet at the time of use, but this keeps them pliable so that that you can fold over the ends and it also helps in steaming. Our Husks were chillin with a can of maters to weigh them down cuz they tend to float to the surface)</span><br />
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<span style="font-size: large;">Now that your husks are taking a luxurious bath, It's time to shred the meat!! See how fancy schmancy I am?? Aluminum foil on a cookie sheet, I should be a Pro!! lol </span></div>
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<span style="font-size: large;"><b>Tamale Sauce</b> </span><br />
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<span style="font-size: large;">This is the backbone for your meat. This is what gives it the BOOYAH factor. This sauce is awesome and can be used with any meat. I'm sure it would be perfectly fine with some shredded chicken, even some fish tacos if your going vegetarian style (if your the type that eats fish) </span><br />
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<span style="font-size: large;">Ingredients</span><br />
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<li>15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)</li>
<li>4 -5 garlic cloves </li>
<li>2 teaspoons ground cumin</li>
<li>1 teaspoon salt</li>
<li>2 teaspoons all-purpose flour</li>
<li>2 teaspoons olive oil (or) 2 teaspoons melted shortening </li>
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<span style="font-size: large;"> Remove stems and seeds from dried chili peppers. </span></div>
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<span style="font-size: large;"> Place peppers in a single layer on a baking sheet. </span><span style="font-size: small;"><span style="font-size: large;"><br /> Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Don't they look pretty? They smell like heaven!</span>!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYAVb9t5t-PiAyuwZSWl1Q6bE5NTzRFnS24n-CQPbvuypM20Z0kdisSnhQwNrKH9lAQVv8ZREnu_QjdxWj9yst-iOUOcFywWCLitzraIwM1zH_tXw-HV7OmDmdVcsgljjLY67-DiwGpuv/s1600/SANY0179.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYAVb9t5t-PiAyuwZSWl1Q6bE5NTzRFnS24n-CQPbvuypM20Z0kdisSnhQwNrKH9lAQVv8ZREnu_QjdxWj9yst-iOUOcFywWCLitzraIwM1zH_tXw-HV7OmDmdVcsgljjLY67-DiwGpuv/s200/SANY0179.JPG" width="200" /></a><span style="font-size: large;"> Remove from oven and soak in enough water to cover for about 30 minutes or until cool. (We used cold but I honestly don't know if hot or cold water makes a difference)</span></div>
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<span style="font-size: large;">Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water). Add garlic, cumin and salt. Cover and blend until smooth. </span><br />
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<span style="font-size: large;">Now here, you're going to make a rue. AGAIN....DON'T PANIC!l People say the word Rue, and they are like OMG, I have to make gravy??? And run.....well, this is easy peasy (but I made my bother do it cuz I am one of those people who run when it comes to making gravy) LOL</span><br />
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<span style="font-size: large;">In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned. Carefully stir in blended chili mixture. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water from the peppers until you reach the desired thickness) It should look something like this (once again, NOT a photographer and the lighting was horrible) </span></div>
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<span style="font-size: large;">By this time, your meat should be shredded and should be added to your super yummy sauce. Go ahead and dump it all in there. Simmer that for about an hour so that the sauce saturates the meat thoroughly, like I said, this sauce is the backbone of the tamale. </span></div>
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<span style="color: yellow;"><span style="font-size: large;"><span style="color: red;"><span style="font-size: x-large;">This is important!!!</span></span> </span></span></div>
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<span style="font-size: large;">GO GET A REFILL, GRAB A CHAIR AND GATHER YOUR ROLLING PARTY CUZ IT'S TIME TO ROLL YOUR TAMALES!</span></div>
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<span style="font-size: large;">Start out by draining most of the water out of the husks. You don't want them too wet cuz the dough doesn't spread very well when they are really wet. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimToq_8DnuXMi7t7nndMol0y5tGT4bCimkESJ2inltReOsGF9-UkFFqhFd4uJPZ1u65SJ7eOh8pm4Dkh5lRoVqaUQij0IAnllnkHzgVbdLO-VY6xFVWG3MhkDlMNFyDS5jOTxDqcKfkFS/s1600/SANY0182.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiimToq_8DnuXMi7t7nndMol0y5tGT4bCimkESJ2inltReOsGF9-UkFFqhFd4uJPZ1u65SJ7eOh8pm4Dkh5lRoVqaUQij0IAnllnkHzgVbdLO-VY6xFVWG3MhkDlMNFyDS5jOTxDqcKfkFS/s320/SANY0182.JPG" width="320" /></a><span style="font-size: large;">OH YEAH! DUH! I almost forgot the most important part of the tamale, The Mesa or the "outside" around the meat inside the husk.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32GslXCvm9FjkNSbotBIwUOEA9Km36VKmijp2T7JcfNONg2HuiaV3y5wJlEZdVIPb5R7QJjWmPipgcwqk5vKILnizgFd26KBE7Chx_GBI_p6slGgtoB_olCKQJ4Et-cn5vilO1Dphscoz/s1600/SANY0183.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32GslXCvm9FjkNSbotBIwUOEA9Km36VKmijp2T7JcfNONg2HuiaV3y5wJlEZdVIPb5R7QJjWmPipgcwqk5vKILnizgFd26KBE7Chx_GBI_p6slGgtoB_olCKQJ4Et-cn5vilO1Dphscoz/s320/SANY0183.JPG" width="320" /></a><span style="font-size: large;">We totally cheated and bought the already made dough since this was my first time making these. My brother talked to a few women who make tamales on a regular basis and they said that even they use this as you will be spending more money and way more time trying to make the dough from scratch...so....we listened! This is the brand that we used.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xjVqsshrJ6CI6_pjNUrs17TxFp71VZoBlxDBfLjOux9IZzqq9NYqeO_lgIdVLtgdViLp621LnQ07AH96pZiT6OB9XtcVH7IoifuVP-Kg781jVD1CGgKfzeAdvNAAf5-WzNbez7Tby309/s1600/SANY0201.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xjVqsshrJ6CI6_pjNUrs17TxFp71VZoBlxDBfLjOux9IZzqq9NYqeO_lgIdVLtgdViLp621LnQ07AH96pZiT6OB9XtcVH7IoifuVP-Kg781jVD1CGgKfzeAdvNAAf5-WzNbez7Tby309/s200/SANY0201.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_fSYWwy4FK-PsjcUw0653E_QYF_FcL5TpwrwOJhyEao5GQshPxqd8vW7XoAHpRnup1GqjxDxKtEP5qEER6bE1cDQrdFcR252oZF-qRH2zt5_naQNvszoEjetDqHL92bQMRMtHCnpsohL/s1600/SANY0200.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_fSYWwy4FK-PsjcUw0653E_QYF_FcL5TpwrwOJhyEao5GQshPxqd8vW7XoAHpRnup1GqjxDxKtEP5qEER6bE1cDQrdFcR252oZF-qRH2zt5_naQNvszoEjetDqHL92bQMRMtHCnpsohL/s200/SANY0200.JPG" width="200" /></a><span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Did you happen to notice that that they are two different kinds?? </span></div>
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<span style="font-size: large;">Well, we didn't until we pulled them out of the fridge and got ready to make them so we decided to wing it and mix them together! And holy smokes, it was like mixing the thickest meatloaf EVER! lol One, the natural, didn't have any of the peppers in it, so it was just basically white. But the other one was red and had peppers (the kind that we just blended) and other spices added to it. Mixing the two together didn't cause any flavor loss either so we were happy with that.</span></div>
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<span style="font-size: large;">So, back to the rolling at hand. This was our assembly line</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBkR3C2S7KFlia_YVhkWDWSAo0VOrrfEhdNLNAdZl4xWfOo87Lor2wt7DYr7IviG1Q4QO6RWmHCvlGnNTNcMIc8sljOAQBYyIHKrJoO9mxz9fhvupC4XRScaTJmwsH0UhvcBZNfCanU0w/s1600/SANY0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBkR3C2S7KFlia_YVhkWDWSAo0VOrrfEhdNLNAdZl4xWfOo87Lor2wt7DYr7IviG1Q4QO6RWmHCvlGnNTNcMIc8sljOAQBYyIHKrJoO9mxz9fhvupC4XRScaTJmwsH0UhvcBZNfCanU0w/s320/SANY0202.JPG" width="320" /> </a></div>
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<span style="font-size: large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisthwV4eIskcndK0jjk8wlrzIviiSINv9_I-EHAvqNy7Tm_d2yG3-fCOu0cjwrUaari_xLkwC2-Ys7BdpLYUvWns8a6VKASJPFHgCq6pLv0GaNxBpmawadzyZBMLZ0PEfH3gOQ0WVMviYH/s1600/SANY0203.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisthwV4eIskcndK0jjk8wlrzIviiSINv9_I-EHAvqNy7Tm_d2yG3-fCOu0cjwrUaari_xLkwC2-Ys7BdpLYUvWns8a6VKASJPFHgCq6pLv0GaNxBpmawadzyZBMLZ0PEfH3gOQ0WVMviYH/s200/SANY0203.JPG" width="200" /></a><span style="font-size: large;">Start out with the corn husk, spread some of the dough fairly thin with the backside of a tablespoon. This will be to your liking depending on if you like a little or a lot of the mesa, but ONE of the containers makes about 50 and we put it on about medium thick cuz we likey that part! </span></div>
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<span style="font-size: large;">Add the meat right in the center - not too much and not too little, because as the tamales steam, the mesa gets "puffier" </span></div>
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<span style="font-size: large;">When you start to roll them, you want to make sure that the mesa touches on your first turn of the husk - I hope that makes sense because that is what "seals" your meat in.</span><br />
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<span style="font-size: large;">On your second or third turn or roll (depending on how large the corn husk is) you want to fold over the "tail" like a burrito so that it keeps all your goodies in there. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezj92zKUN5oub1uwTFQQZFwQyAMO9ummcdT2US1p4CywsSmaTZEqgfSohZ-VkIfY_oG1cI-06QjotzaMOdHVEo5syLzAwYpaA63v42xZx5jEcVhFZ41LUDbEOI1TkSFUwZ_mpdGtnH0Ui/s1600/SANY0207.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezj92zKUN5oub1uwTFQQZFwQyAMO9ummcdT2US1p4CywsSmaTZEqgfSohZ-VkIfY_oG1cI-06QjotzaMOdHVEo5syLzAwYpaA63v42xZx5jEcVhFZ41LUDbEOI1TkSFUwZ_mpdGtnH0Ui/s200/SANY0207.JPG" width="200" /></a></div>
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<span style="font-size: large;"> VOI-LA!! The perfect rolled Tamale!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIc4S5SyworPUSEpAEAfT-Hv1xRouMQHe9XLGxDpJrzDeid2OQ0IliNazBJ0jydmuyATXT46m_sRnT-rDWHbkHGFtzy5Gh8LC2rwqRcIMdeD2k8WO9lBQcPa-vmWAefKCNatOGq9bCmds/s1600/SANY0218.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIc4S5SyworPUSEpAEAfT-Hv1xRouMQHe9XLGxDpJrzDeid2OQ0IliNazBJ0jydmuyATXT46m_sRnT-rDWHbkHGFtzy5Gh8LC2rwqRcIMdeD2k8WO9lBQcPa-vmWAefKCNatOGq9bCmds/s320/SANY0218.JPG" width="320" /></a>Once you have them all rolled and laid out on a fancy foil covered cookie sheet like we did, heat up a large pan with about an inch of water. We are going to do something like a double boil. (A pot in a pot with boiling water in it). In our case, we turned a colander over on its side and laid them in this way so that they steam up and down instead of lying down. Eventually you turn it right side up to put it in the pan of water but it was easier to fill this way. There is a purpose to this! If you lie them down and stack them on top of one another, the ones in the middle do not get done and you have a gooey mess on your hands once you open the husk..NOT GOOD</div>
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My brother learned this the hard way - hee hee hee - neener neener Brad!<br />
If they are stacked up and down, they will get more steam and therefore, not have the ooey gooey mess.<br />
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Cover the pots with a towel and let them steam for about an hour on medium heat, just a small boil. If you have a lid that actually fits over both of them, by all means use that - but...we are ghetto fabulous and just used 2 kitchen towels so that the steam wouldn't escape. Make sure you check the water level periodically because it does evaporate quickly, probably every half hour or so and add more in the bottom pot if needed. <br />
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CONGRATULATIONS!! YOU JUST MADE HOME MADE TAMALES!!<br />
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Thank you for putting up with my exhausting long post but I really hope you enjoy these - they are fabulous and no one will ever know that they didn't come straight from a Mexican Restaurant!! <br />
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Head on over to my<a href="https://www.facebook.com/AlwaysTrustASkinnyCook" target="_blank"> Facebook Page</a> where you can catch more recipes!! <br />
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Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com23tag:blogger.com,1999:blog-4255981370323988583.post-3403909661287271032012-12-30T00:48:00.003-08:002012-12-30T00:48:32.291-08:00Fat-Burning Chickpea muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6HlGwUSUAgFpAtudsS54LQAiyP0-xXURm2q1V63nTvvRZ9ebHqeF56DHDJxTgaPp2pbTyCVQmXnM2ROA_fDwQqTxyrqo8xbACkmFeh8-OIeA90mtqFdGWXEyHcY-2BVnRMwp95A_m-Jy/s1600/3-143_ChickpeaMuffin_ORIGINAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6HlGwUSUAgFpAtudsS54LQAiyP0-xXURm2q1V63nTvvRZ9ebHqeF56DHDJxTgaPp2pbTyCVQmXnM2ROA_fDwQqTxyrqo8xbACkmFeh8-OIeA90mtqFdGWXEyHcY-2BVnRMwp95A_m-Jy/s400/3-143_ChickpeaMuffin_ORIGINAL.jpg" width="400" /></a></div>
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Is stubborn belly fat one of your most bothersome body problems? I know it's mine!! Besides everywhere else - lol BUT.... there is hope for us fatty's yet! We can beat the bulge in just 7 days by adding one cup of beans to every meal! </div>
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Beans, like chickpeas, contain soluble fiber, which works to lower the inflammation that causes belly fat. Start your day off right with this belly fat-blasting breakfast muffin. </div>
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<a name='more'></a><br />
<b>Ingredients:</b><br />
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<ul>
<li>1 can or 2 cups boiled chickpeas </li>
<li>2 grated carrots </li>
<li>2 tsp nutritional yeast </li>
<li>2 tsp poppy seeds </li>
<li>1 tsp olive oil </li>
<li>Salt and pepper to taste </li>
</ul>
<b>Directions:</b> In a large bowl, mix all of the ingredients, except the poppy seeds, until you get a doughy consistency. Evenly drop spoonfuls of dough into muffin pan. Top with poppy seeds and bake for 30 minutes at 350°F.<br />
<a href="http://www.doctoroz.com/videos/fat-burning-chickpea-muffins" target="_blank"><br /></a>
<a href="http://www.doctoroz.com/videos/fat-burning-chickpea-muffins" target="_blank">Source</a>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com1tag:blogger.com,1999:blog-4255981370323988583.post-30141977442589778222012-12-30T00:41:00.003-08:002012-12-30T00:43:08.250-08:00100 Healthy foods to put in your shopping cart<div class="separator" style="clear: both; text-align: center;">
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I am turning into a HUGE Dr. Oz fan and I absolutely LOVE this! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceMvGncosWK8OM8fOcxz809BUlmisuGyQ6ssJnbTK6IJwezywvAvCVmv1NMCDR3os-oJn2HxHOcRmui0yw3ePcspml9WoTE-b0QaEUANDxMoo3l6uj9icIR0qM_U8TnLq0SZTklRzA9KB/s1600/3-017_S1-2_Grocery-List-for-Web_v4_MEDIA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceMvGncosWK8OM8fOcxz809BUlmisuGyQ6ssJnbTK6IJwezywvAvCVmv1NMCDR3os-oJn2HxHOcRmui0yw3ePcspml9WoTE-b0QaEUANDxMoo3l6uj9icIR0qM_U8TnLq0SZTklRzA9KB/s640/3-017_S1-2_Grocery-List-for-Web_v4_MEDIA.jpg" width="496" /></a></div>
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Click <a href="http://s.doctoroz.com/sites/default/files/im_uploads/3-017_S1-2_Grocery-List-for-Web_v4_PRINTABLE.jpg" target="_blank">HERE</a> for a printable version of this list</div>
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Check out these other helpful links from Dr. Oz<br />
<ul>
<li><a href="http://www.doctoroz.com/videos/five-foods-should-never-be-your-grocery-cart?fb_comment_id=fbc_10150126735287453_24395578_10151227775982453" target="_blank">Five Foods That Should Never Be In Your Grocery Cart</a> </li>
<li><a href="http://www.doctoroz.com/videos/three-supplements-dr-oz-would-never-take?fb_xd_fragment" target="_blank">Three Supplements Dr. Oz Would Never Take</a> </li>
<li><a href="http://www.doctoroz.com/videos/48-hour-weekend-cleanse-shopping-list" target="_blank">Dr. Oz's 48-Hour Weekend Cleanse Shopping List </a></li>
<li><a href="http://www.doctoroz.com/videos/get-rid-belly-fat" target="_blank">Get Rid of Belly Fat </a></li>
<li><a href="http://www.doctoroz.com/videos/4-ways-flush-fat-your-body?fb_comment_id=fbc_10150779340927365_23863928_10151170886242365" target="_blank">4 Ways to Flush Fat from Your Body</a></li>
<li><a href="http://www.doctoroz.com/slideshow/just-10-challenge" target="_blank">The just 10 Challenge</a></li>
</ul>
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<a href="http://www.doctoroz.com/videos/100-foods-dr-oz-wants-your-shopping-cart" target="_blank">Source: </a></div>
Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com2tag:blogger.com,1999:blog-4255981370323988583.post-53682139907045045112012-07-25T16:08:00.002-07:002012-07-25T16:08:24.484-07:00Skinny Slow Cooker Oats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekoKigJdJh49onxH9ISce4aViU8qhxgUgR7-ZhSjYNFy3lyyE3IFGB0P7W61NeFIT8EJ2gDP25yzrko39LMzY1qFqixJ-Az1Px5RHYZBd2hRjEmvm7ZsVZZoHzNasTYPQGzdHp-MInOvV/s1600/486608_479567315405353_923448849_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekoKigJdJh49onxH9ISce4aViU8qhxgUgR7-ZhSjYNFy3lyyE3IFGB0P7W61NeFIT8EJ2gDP25yzrko39LMzY1qFqixJ-Az1Px5RHYZBd2hRjEmvm7ZsVZZoHzNasTYPQGzdHp-MInOvV/s400/486608_479567315405353_923448849_n.jpg" width="400" /></a></div>
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Delicious and easy recipe for slow cooker oats that you can cook </div>
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overnight using steel cut oats.</div>
<b>Ingredients:</b><br />
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<ul>
<li><span style="background-color: white;">1 cup steel cut oats </span></li>
<li><span style="background-color: white;">4 cups water </span></li>
<li><span style="background-color: white;">2 tsp cinnamon </span></li>
<li><span style="background-color: white;">1 tsp vanilla </span></li>
<li><span style="background-color: white;">Splenda or Brown Sugar Splenda to taste </span></li>
</ul>
<span style="background-color: white;"><b>Directions</b>:
Heavily coat slow cooker with cooking spray.
Place oats in slow cooker and pour water over oats.
Add in cinnamon and vanilla and stir to mix.
Cover and cook on low for 7-8 hours overnight.
Wake up and stir oats.
Add Splenda and or Brown Sugar Splenda to taste. If the oats are too thick, simply add in skim milk or almond milk and stir to desired consistency.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Optional: Top with fresh blueberries, pecans, and milk. </span><br />
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<i>Nutrition Info Per Serving:</i> (serves 4) Calories: 150, Fat: 2.5g, Carbohydrate: 27g, Fiber: 4g, Protein: 5g, Sugars: 1g<br />
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<a href="http://skinnymom.com/2012/07/24/skinny-slow-cooker-oats/" target="_blank">Source</a>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-47590757438869474722012-07-25T15:52:00.007-07:002012-07-25T15:53:19.828-07:00Savory Mac & Cheese "Muffins" with Spinach<div style="text-align: center;">
O............M..............G!! LOOKEY WHAT I FOUND! </div>
<div style="text-align: center;">
Oh, how I love homemade macaroni & cheese! Unfortunately, I love it so much that I rarely make it for fear that I will lose all portion control abilities and end up eating far more than I planned. And then comes....The Mac & Cheese Muffin!! </div>
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<span style="background-color: white;">I'm so flippin excited right now - I can't pound my keyboard fast enough to get this out to you to share!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVCvFNLDmSK_xyk-cxm_GuJ4kgCxxZDx9XFN_S7rzMjD2X0Epgz-FH1sSTfLDvXKDjmI8fRha3EwP6MErqjdgIz7MYlDwPHazr-gGKdN_4wHpcH8JDWskG4PGs5VB3hhO7bpO2wuM12Ez/s1600/Mac+&+Cheese+Muffins+vert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVCvFNLDmSK_xyk-cxm_GuJ4kgCxxZDx9XFN_S7rzMjD2X0Epgz-FH1sSTfLDvXKDjmI8fRha3EwP6MErqjdgIz7MYlDwPHazr-gGKdN_4wHpcH8JDWskG4PGs5VB3hhO7bpO2wuM12Ez/s400/Mac+&+Cheese+Muffins+vert.jpg" width="291" /></a></div>
<div style="text-align: center;">
<span style="background-color: white;">These individual sized portions of creamy, cheesy pasta are the perfect solution to satiate your cravings without going overboard. Two of them for dinner with a side salad and you can be happily satisfied. </span></div>
<div style="text-align: center;">
<span style="background-color: white;">I think one would also make a perfect side dish to chicken, beef or pork. There’s even spinach in these so you can feel good about getting in some veggies! Real, full fat cheese are used in these (at still only 4 WW Points+ per muffin that seemed worth it to me) but if you want to lighten them up further you could use reduced fat cheeses. These are made with sharp white cheddar and Gruyere but feel free to get creative and use any of your favorite cheeses instead! </span></div>
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<span style="background-color: white;"><b>Ingredients:</b> </span><br />
<br />
<ul>
<li><span style="background-color: white;">4 c cooked whole wheat or high fiber macaroni </span></li>
<li><span style="background-color: white;">1 T butter </span></li>
<li><span style="background-color: white;">1 T flour </span></li>
<li><span style="background-color: white;">1 c skim milk </span></li>
<li><span style="background-color: white;">1 garlic clove, minced </span></li>
<li><span style="background-color: white;">3 oz sharp cheddar cheese, shredded </span></li>
<li><span style="background-color: white;">3 oz Gruyere cheese, shredded </span></li>
<li><span style="background-color: white;">1 egg </span></li>
<li><span style="background-color: white;">1 egg white </span></li>
<li><span style="background-color: white;">1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach) </span></li>
<li><span style="background-color: white;">Salt & pepper to taste </span></li>
</ul>
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<span style="background-color: white;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25Y6yr3krBSRNzIc6W2O0hibI6LoWDP1tn1XrVYLtifdsbiFPNi0uNEoozyDtr-u0C1lnIBcdsV8OMwT773dtVqkrsqTIJkaMPRdZi-dcjbAHflchTdem-9w9J9IsyAcvxlV-SLCIXEPD/s1600/Mac+%2526+Cheese+Muffins+whole+pan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi25Y6yr3krBSRNzIc6W2O0hibI6LoWDP1tn1XrVYLtifdsbiFPNi0uNEoozyDtr-u0C1lnIBcdsV8OMwT773dtVqkrsqTIJkaMPRdZi-dcjbAHflchTdem-9w9J9IsyAcvxlV-SLCIXEPD/s320/Mac+%2526+Cheese+Muffins+whole+pan.jpg" width="191" /></a></span></div>
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<div>
<b style="font-weight: bold;">Directions:</b><span style="background-color: white;">
Pre-heat the oven to 400. Lightly mist a 12-cup muffin tin with cooking spray and set aside. </span></div>
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<span style="background-color: white;"><br /></span></div>
</span><span style="background-color: white;">In a small sauce pot, melt the butter over medium heat. Add the flour, mixing it into the butter until thick. Stir in the milk and garlic and raise the temp to bring the mixture to just under a boil. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Add the cheese and whisk mixture together until thoroughly combined into a cheese sauce. Remove the cheese sauce from heat and then mix in the egg and egg white (binding agents) until combined.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"> In a large bowl, combine the pasta, spinach, cheese sauce, salt and pepper and mix together. Spoon the mixture evenly into the cups of your prepared muffin tin.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Bake for 10-15 minutes until the tops slightly brown. Let cool 5 minutes before removing from muffin tin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQh-_0S4wPQWIUg6zdTtEMOMsyPD22fniQEochhJNhRGodMGWri3QwPJ3koSY4hIB2BrKK8tTSu5VB3bBu6WJpH9idox1aSZK1abuGMZ-LccdusrXjyhj4u-AX31k4lQgUiaXBPxvASnrV/s1600/Mac+%2526+Cheese+Muffins+w+salad+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQh-_0S4wPQWIUg6zdTtEMOMsyPD22fniQEochhJNhRGodMGWri3QwPJ3koSY4hIB2BrKK8tTSu5VB3bBu6WJpH9idox1aSZK1abuGMZ-LccdusrXjyhj4u-AX31k4lQgUiaXBPxvASnrV/s400/Mac+%2526+Cheese+Muffins+w+salad+1.jpg" width="400" /></a></div>
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<span style="background-color: white;">Yields 12 muffins. Weight Watchers Points Plus: 4 per muffin (P+ calculated using the recipe builder on weightwatchers.com)</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Nutrition Information per serving from myfitnesspal.com: 149 calories, 15 g carbs, 6 g fat, 9 g protein, 2 g fiber</span><br />
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Adapted from: <a href="http://www.slenderkitchen.com/macaroni-and-cheese-cupcakes/" target="_blank">Source</a><br />
<a href="http://www.emilybites.com/" target="_blank">Pictures</a>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com1tag:blogger.com,1999:blog-4255981370323988583.post-71500716475449459412012-07-25T14:15:00.002-07:002012-07-25T14:15:23.788-07:00Super Easy Healthy Cranberry Raisin Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiVDXG1ky_aGOVsqQKoWc4X-B2TjpgpgP6ku9qATcZjdT6u1oE-xWi4z39qX5515CD2uZm2P0dseIUnIrwtFUGUmsf_KhtT-PLO6wsHqx3nFhlJf-JXSX2e2Rf6eA7l_DY8ACri8qBHDS/s1600/311544_335201969895077_496736249_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDiVDXG1ky_aGOVsqQKoWc4X-B2TjpgpgP6ku9qATcZjdT6u1oE-xWi4z39qX5515CD2uZm2P0dseIUnIrwtFUGUmsf_KhtT-PLO6wsHqx3nFhlJf-JXSX2e2Rf6eA7l_DY8ACri8qBHDS/s320/311544_335201969895077_496736249_n.jpg" width="288" /></a></div>
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<span style="background-color: white;">A great way to conquer your sweet tooth is with these s</span><span style="text-align: -webkit-auto;">uper yummy and super soft cookies! Although there is no sugar added, </span><span style="background-color: white; text-align: -webkit-auto;">they taste as if there is! </span></div>
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<span style="text-align: -webkit-auto;"><b>Ingredients:</b></span></div>
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</div>
<ul>
<li><span style="background-color: white;">3 mashed bananas (ripe)</span></li>
<li><span style="background-color: white;">1/3 cup </span>unsweetend<span style="background-color: white;"> apple sauce </span></li>
<li><span style="background-color: white;">1/4 cup almond milk (used unsweetened) </span></li>
<li><span style="background-color: white;">2 cups oats </span></li>
<li><span style="background-color: white;">1/2 cup dried cranberries or raisins or both!</span></li>
<li><span style="background-color: white;">1 tsp vanilla for taste </span></li>
<li><span style="background-color: white;">1 tsp cinnamon</span></li>
</ul>
<span style="background-color: white;"> Mix together and drop on cookie sheet by the spoonful or make a double batch and put them in a cake pan for soft and chewy bars! </span><br />
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">Throw them in the oven at 325°F for 20 minutes</span></div>
<br />Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-72478061451343177062012-07-25T12:32:00.002-07:002012-07-25T12:33:11.638-07:00Re-Vamped Taco Salad (Healthy Style)<div style="text-align: center;">
MMMMmmm Did someone say Tacos??????? I love, love, love tacos and it's been really hard for me to cut them out of my life. But NOT ANYMORE - Taco's here I come!! I found a great re-vamped taco recipe from a facebook page! Not just any old facebook page but a great one called <a href="http://www.facebook.com/FitLifeHappyWife" target="_blank">Fit Life - Happy Wife</a> (super cute name) Check it out if you get the chance, she has some great ideas! </div>
<div style="text-align: center;">
Anyhoo....Here is her recipe for Taco Salad (for one) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQPE3Mt93APY8lKmOxc45093AjSCArZv2OJTaiU_Qnw6RWUE60_8fYMRpQ4zWLQ9A0rb-6YsgKQhyphenhypheneMMu0QaFI25MaEGGiP-JMgWDE3g_-3CZgRLY-06Z8_U6JCyjcZ6HI2VSLbx9eDok/s1600/549478_476809515681948_288353032_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQPE3Mt93APY8lKmOxc45093AjSCArZv2OJTaiU_Qnw6RWUE60_8fYMRpQ4zWLQ9A0rb-6YsgKQhyphenhypheneMMu0QaFI25MaEGGiP-JMgWDE3g_-3CZgRLY-06Z8_U6JCyjcZ6HI2VSLbx9eDok/s400/549478_476809515681948_288353032_n.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<span style="background-color: white;">Here is what you need - and don't forget, this only makes one serving</span></div>
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<b>Ingredients: </b><br />
<ul>
<li><span style="background-color: white;">1 cup of Chopped Spinach (You don't have to chop it, she just likes hers chopped because it reminds her of shredded lettuce) </span></li>
<li><span style="background-color: white;">1 cup chopped romaine lettuce </span></li>
<li><span style="background-color: white;">1 Diced roma tomato </span></li>
<li><span style="background-color: white;">Shredded cheese of choice (She just sprinkles a little bit on the salad) </span></li>
<li><span style="background-color: white;">¼ onion diced </span></li>
<li><span style="background-color: white;">1 jalapeno diced </span></li>
<li><span style="background-color: white;">1 heaping tablespoon of Greek yogurt (sour cream replacement) </span></li>
<li><span style="background-color: white;">Ground Turkey (She uses the extra lean turkey burger patties from Costco, Kirkland brand) </span></li>
<li><span style="background-color: white;">Green Salsa (She uses this as dressing) </span></li>
</ul>
<span style="background-color: white;"><b>Season the meat to your liking with:</b> </span><br />
<ul>
<li><span style="background-color: white;">Cayenne pepper </span></li>
<li><span style="background-color: white;">Cumin </span></li>
<li><span style="background-color: white;">Black pepper </span></li>
<li><span style="background-color: white;">Garlic powder </span></li>
<li><span style="background-color: white;">Onion powder </span></li>
</ul>
<span style="background-color: white;"><b>Directions</b>:
Chop all your veggies and set aside.
Heat up a small skillet with a little bit of oil (She uses grape seed oil) and throw in your onions and jalapeno. Cook for about 3 minutes and then add in your turkey patty. Season your meat with the ingredients listed above and slowly break up the meat with a spatula, cook until meat looks done. Once the meat is done, remove from heat and let cool in a small bowl.
Place your chopped lettuce in a bowl, sprinkle with cheese and your tomato. Pour as much salsa as desired over the bowl of lettuce, cheese and tomato and then top with your meat mixture. Last but not least, add a heaping tablespoon of Greek yogurt on top and Enjoy! </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Side note:
When making this for lunch at work...separate everything into Tupperware or Ziploc bags so that nothing gets soggy and then build the salad.</span>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-75949912671412124502012-07-25T00:42:00.002-07:002012-07-25T00:42:07.677-07:00Homemade Ranch Dressing - Whole Jar...255 Calories!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR9JQBWX2GbxQevrXKInuFyJMXntFyoGE3NYEg7-e20eIDEUXE7ZKeMsSFe3k-GSbGFre7ocmONYzNGfFkA13wUyoIqzldvsIB78dcYgLOvjoh1C4nR91vHHP_ZsfcMWjupAsMhnr0ar8/s1600/42080577739040177_sL6x8LKq_f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGR9JQBWX2GbxQevrXKInuFyJMXntFyoGE3NYEg7-e20eIDEUXE7ZKeMsSFe3k-GSbGFre7ocmONYzNGfFkA13wUyoIqzldvsIB78dcYgLOvjoh1C4nR91vHHP_ZsfcMWjupAsMhnr0ar8/s400/42080577739040177_sL6x8LKq_f.jpg" width="298" /></a></div>
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<div style="text-align: center;">
I love ranch, but it's so fattening!! Until now. This whole jar of ranch is only 1.75 grams of fat and 255 calories! 1 cup dannon oikos plain greek yogurt, 1 packet hidden valley ranch mix, 1/2 cup 1% milk. Whisk together, chill 1 hour before use. Perfect consistency and tastes better than bottled!</div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-29255352592156471252012-07-24T23:45:00.000-07:002012-07-24T23:45:01.528-07:0075 Best Snacks Under 50 Calories<div style="text-align: center;">
I swear...it seems like FOREVER to me between meals - yes....I really like to eat - I think it's the whole needing to chew on something - I haven't really pin-pointed that out yet and I really don't buy snack foods because snack foods to me are Ho-Ho's and Ding Dongs and Twinkies.......OH MY! So I went on a hunt for some low calorie snacks and compiled this list, because I'm sure I'm not the only one this happens to! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlZNxXx80SwUaC-PEj6SCrdCWhZRHfe05wEghO7rNKPa2aJXctLJ6SWZKJEcaM6attdaplLy_cqmH2Re_tvVFyo2K4X8bvSDNr7CJ6lbyh-i_WPPq73CM1Q5UzSIuZE59hziedfjnc3vw/s1600/lowcaltreatslarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtlZNxXx80SwUaC-PEj6SCrdCWhZRHfe05wEghO7rNKPa2aJXctLJ6SWZKJEcaM6attdaplLy_cqmH2Re_tvVFyo2K4X8bvSDNr7CJ6lbyh-i_WPPq73CM1Q5UzSIuZE59hziedfjnc3vw/s1600/lowcaltreatslarge.jpg" /></a></div>
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<span style="background-color: white;"><i>I thought I'd start with satisfying your sweet tooth first cuz that always seems to be my downfall..the sugar craving...then the salt craving and I think I really like them together!!</i> </span><br />
<br />
<ul>
<li><span style="background-color: white;">1⁄2 medium apple, baked, topped with 1 Tbsp lowfat yogurt sprinkled with cinnamon (45 calories)</span></li>
<li><span style="background-color: white;">1⁄2 small banana, frozen (45 calories) </span></li>
<li><span style="background-color: white;">4 oz unsweetened applesauce sprinkled with cinnamon (49 calories) </span></li>
<li><span style="background-color: white;">1 miniature box of raisins (45 calories) </span></li>
<li><span style="background-color: white;">2 sugar-free ice pops (30 calories) </span></li>
<li><span style="background-color: white;">1 sugar-free fudge ice pop (35 calories) </span></li>
<li><span style="background-color: white;">12 cherries (48 calories) </span></li>
<li><span style="background-color: white;">1 individual serving sugar-free gelatin with 3 Tbsp light whipped topping (40 calories) </span></li>
<li><span style="background-color: white;">1⁄2 cup strawberries with 21⁄2 Tbsp nonfat yogurt (47 calories) </span></li>
<li><span style="background-color: white;">14 seedless red grapes, frozen (48 calories)</span></li>
</ul>
<i>Next of course comes the salt cravings! </i><br />
<br />
<ul>
<li><span style="background-color: white;">11⁄2 cups salted air-popped popcorn (46 calories) </span></li>
<li><span style="background-color: white;">1⁄4 cup shelled edamame with sea salt (37 calories) </span></li>
<li><span style="background-color: white;">8 oz miso soup (36 calories) </span></li>
<li><span style="background-color: white;">1 pretzel rod (37 calories) </span></li>
<li><span style="background-color: white;">1⁄4 small bag of Glenny's lightly salted soy crisps (35 calories) </span></li>
<li><span style="background-color: white;">1 medium sliced cucumber mixed with 1⁄4 cup sliced onion, 1⁄2 cup chopped celery, 4 Tbsp vinegar and salt to taste (45 calories) </span></li>
<li><span style="background-color: white;">6 oz eight-vegetable juice (39 calories) </span></li>
<li><span style="background-color: white;">1 kosher dill pickle (10 calories) whooo hooo - you can have 5 of these! lol</span></li>
</ul>
<br />
<i>I always have the craving for something crunchy - especially at lunch with a sandwich. I find that these usually do the trick to stop that craving.</i><br />
<br />
<ul>
<li><span style="background-color: white;"> 19. 1⁄2 cup jicama with 4 oz salsa (49.5 calories) </span></li>
<li><span style="background-color: white;"> 20. 11⁄2 cups sugar snap peas (40 calories) </span></li>
<li><span style="background-color: white;">21. Small celery stalk smeared with 1⁄2 Tbsp natural peanut butter (49 calories) </span></li>
<li><span style="background-color: white;">22. 1⁄2 small apple with 1 tsp soy butter (46 calories) </span></li>
<li><span style="background-color: white;"> 23. 1 brown rice cake with 1 Tbsp sugar-free jam (44 calories)</span></li>
</ul>
<br />
<i>MMMMM Smooth and Creamy </i><br />
<br />
<ul>
<li><span style="background-color: white;">1 Laughing Cow Light Garlic & Herb wedge spread on cucumber slices (35 calories) (I swear by these - I am probably their best customer!)</span></li>
<li><span style="background-color: white;">1 tsp almond butter (34 calories) </span></li>
<li><span style="background-color: white;">1⁄2 cup fat-free Greek yogurt with 1 tsp sugar-free strawberry jam (43 calories) </span></li>
<li><span style="background-color: white;">1 oz avocado (about 1⁄8 of an avocado) squirted with lime (45 calories)</span></li>
<li><span style="background-color: white;">8 grape tomatoes dipped in 1 Tbsp light cream cheese (46 calories) </span></li>
</ul>
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<div style="text-align: center;">
<u>HERE ARE SOME EXTRAS! </u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPzFOFHQPoPjunI9PIz7K4ZYKBCuIFjCrdMzz4Kdxohn5Hq-CUAwMDxoCXbsthiEL6y9WiTHID2gitYK1LsD5joYpAmWb19Vlf_J8sf0h32SQyjMNWpCW_hjcFjedPCHuoPJPaNr4ya58/s1600/tumblr_m5e3zsXlUK1rxj4gfo1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPzFOFHQPoPjunI9PIz7K4ZYKBCuIFjCrdMzz4Kdxohn5Hq-CUAwMDxoCXbsthiEL6y9WiTHID2gitYK1LsD5joYpAmWb19Vlf_J8sf0h32SQyjMNWpCW_hjcFjedPCHuoPJPaNr4ya58/s400/tumblr_m5e3zsXlUK1rxj4gfo1_500.jpg" width="400" /></a></div>
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<i>For those of us who crave cheese - here you go :)</i><br />
<br />
<ul>
<li><span style="background-color: white;">6 pieces of endive filled with 1⁄2 oz reduced-fat feta cheese (49 calories) </span></li>
<li><span style="background-color: white;">1 slice fat-free American cheese (30 calories) </span></li>
<li><span style="background-color: white;">1 large tomato, sliced, topped with 1 Tbsp Parmesan, broiled (44 calories) </span></li>
<li><span style="background-color: white;">1 oz fat-free cottage cheese on 1 slice caraway Finn Crisp Crispbread (38 calories)</span></li>
<li><span style="background-color: white;">1 oz fat-free mozzarella dipped in 1 tsp marinara sauce (46 calories)</span></li>
</ul>
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<i>Every now and then, my body craves MEAT!! (veggies too) I don't know how or why but I can "feel" when I need some protein so these work real well.</i><br />
<br />
<ul>
<li><span style="background-color: white;">Turkey rollups: 2 slices white meat turkey rolled in 2 lettuce leaves (46 calories) </span></li>
<li><span style="background-color: white;">1 oz smoked salmon (about 1 slice) on 2 Wheat Thins crackers (Multi-Grain) (48 calories) </span></li>
<li><span style="background-color: white;">1 tofu dog with 1 Tbsp sauerkraut (48 calories) </span></li>
<li><span style="background-color: white;">1⁄2 cup plain fat-free yogurt sprinkled with 1 tsp sunflower seeds (49.6 calories) </span></li>
<li><span style="background-color: white;">1.3 oz water-packed tuna with 1 tsp Dijon mustard (48 calories) </span></li>
<li><span style="background-color: white;">2 large hard-cooked egg whites with 1 cup sliced cucumber (48 calories) </span></li>
<li><span style="background-color: white;">1 slice Wasa Fibre Crispbread with 2 tsp hummus (45 calories)
41. 1 medium water-packed sardine with slice of red onion (35 calories) </span></li>
</ul>
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<i>Usually I TRY real hard to snack on fruits because of the natural sugars </i><br />
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<ul>
<li><span style="background-color: white;">1⁄2 cup melon with 2 Tbsp 1% cottage cheese (47 calories) </span></li>
<li><span style="background-color: white;">1⁄2 small grapefruit (32 calories) </span></li>
<li><span style="background-color: white;">1⁄3 cup blueberries with 1 Tbsp light sour cream (47 calories) </span></li>
<li><span style="background-color: white;">1⁄2 cup carrots with 1 Tbsp light ranch dressing (45 calories) </span></li>
</ul>
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<i>Last, but NOT least....Thirst quenchers</i><br />
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<ul>
<li><span style="background-color: white;">1⁄2 cup nonfat milk with 1 Tbsp Walden Farms calorie-free chocolate syrup (40 calories) </span></li>
<li><span style="background-color: white;">1 packet of sugar-free hot chocolate made with 1⁄4 cup skim milk and 3⁄4 cup hot water (47 calories) </span></li>
<li><span style="background-color: white;">3⁄4 cup almond milk (45 calories) </span></li>
<li><span style="background-color: white;">3⁄4 cup seltzer with 1⁄4 cup cranberry juice and a lime wedge (33 calories) </span></li>
<li><span style="background-color: white;">Homemade iced green tea (with artificial sweetener if desired) (0 calories) </span></li>
</ul>
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<a href="http://www.womansday.com/health-fitness/diet-weight-loss/50-Best-Snacks-Under-50-Calories?click=ht" target="_blank">Source</a>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com2tag:blogger.com,1999:blog-4255981370323988583.post-4768479750171826752012-07-22T16:03:00.005-07:002012-07-22T16:04:11.106-07:00Quick & Easy Grilled FruitSo last night I was stalking Foodie Facebook pages and came across quite a few really, really good ones! One of them was <a href="http://www.facebook.com/PamperedChefConsultantCarolsCorner" target="_blank">Pampered Chef Consultant - Carol's Corner</a> where this awesome idea came from! I love me some fruit and have never had it grilled, but now that I've read this, I can't wait to go fruit shopping and bust out the grill and get busy! Doesn't this grilled peach look fantastic??<br />
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Grilling fruit intensifies its taste and caramelizes its natural sugars. Try grilled peaches on spinach and chicken salad, bacon and brie burgers with grilled apple, grilled watermelon and mango with shrimp or a grilled plum salad with gorgonzola cheese and pecans! Or transform it into simple, tasty, beautiful desserts with a little ice cream, fruit sorbet, whipped cream or a drizzle of balsamic!<br />
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<b>Cooks Tips for Grilling Fresh Fruit</b>:
Choose fruits that are fresh, lovely and ripe—but not too ripe. If fruits feel overly soft when lightly squeezed, use them for another purpose. Overly ripe fruits will turn mushy when grilled.
Halve fruit lengthwise, and remove pit and core. Do not peel fruit; the fruit’s skin helps hold it together and keeps it intact on the grill.
Brush sides of fruit lightly with a neutral-tasting oil, such as canola oil or grape seed oil. The light coating of oil will prevent fruit from sticking to the grill rack.
Grill large fruits by starting them cut-side down on the grill rack. Thread small fruits, such as berries or cherries, on skewers, and grill quickly on two sides.<br />
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<b>Time and Temperature Guidelines:</b><br />
<ul>
<li>Apples: 1/2 inch thick slices: 2-3 minutes per side on medium heat </li>
<li>Apricots: halved and pitted: 3-4 minutes per side on medium heat </li>
<li>Bananas: halved lengthwise: 3-4 minutes each side on medium heat (or leave them in their peeling) </li>
<li>Cherries: stemmed, pitted and skewered: 2-3 minutes on each side on medium heat </li>
<li>Figs: whole: 2-3 minutes each quarter turn on medium heat </li>
<li>Mango: seeded and cut into 4-6 wedges: 3-4 minutes each side on medium heat </li>
<li>Nectarines: halved and pitted: 4-5 minutes each side on medium heat </li>
<li>Papaya: seeded and cut into 4 wedges: 3-4 minutes each side on medium heat </li>
<li>Peaches: halved and pitted: 4-5 minutes each side on medium heat </li>
<li>Pears: halved and cored: 5-6 minutes each side on medium heat </li>
<li>Plums: halved and pitted: 4-5 minutes each side on medium heat </li>
<li>Pineapple - cut lengthwise: peeled, cored and cut lengthwise into 8 wedges: 2-3 minutes each quarter turn on medium-high heat </li>
<li>Pineapple - cut crosswise: peeled, cored, cut crosswise into 1 inch thick slices: 3-4 minutes per side on medium heat </li>
<li>Strawberries: whole: 2-3 minutes per side on medium heat </li>
<li>Watermelon: cut crosswise into 1 inch thick slices then quartered: 3-4 minutes per side on medium heat</li>
</ul>
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OR make some Grilled Fruit Kabobs! mmmmmmmm :)</div>
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So, get ur butts to the store and get some fabulous fruit and gets to grillin!! </div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-58830781545370275772012-07-21T23:05:00.002-07:002012-07-21T23:06:19.657-07:00Easily Freeze Individual Portions<div style="text-align: center;">
I was surfing the wonderful world of food blogs tonight and came across this great tip from <a href="http://lunchinabox.net/2008/04/11/speed-tip-make-individual-portions-in-freezer-bags/" target="_blank">Lunch In a Box</a>, that is totally worthy of my blog! LOL I've been doing this for years but it never occurred to me to actually write about it. DUH! (No one ever said I was the brightest crayon in the box!) Anyway, It comes in very handy for us single folk out there and if the family is busy out doing different things, it's a great way to just make one individual serving. There is nothing worse than buying in bulk, such as hamburger, and having to cook the whole thing at once and wasting food.</div>
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I DON'T WASTE - I LIKE TO EAT TOO MUCH! </div>
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The first thing you do is to put the food (meat or sauces or what ever) into a large freezer bag and smush it out as flat as possible, making sure to get rid of all the air pockets. (Making it thin speeds up defrost time due to the increased surface area, and pressing out excess air </div>
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guards against freezer burn.) </div>
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Use a long chopstick or ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more. </div>
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Because you’re touching the freezer bag and not the meat directly when flattening it out, your hands don’t get messy, and the food and work surface stay clean. You also reduce the waste that would be generated by individually wrapping each little serving in plastic wrap. This freezing technique isn’t limited to ground meat, though. Think thick pasta sauces, mashed or pureed fruit or vegetables, cooked meat soboro, rice, fried rice, cookie dough, etc.</div>
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GREAT SPACE SAVER TOO! You don't have to lay them flat either. You can fold it in 3rd or halves depending on your portion size. </div>
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<br /></div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-47515624586738658732012-07-19T21:30:00.002-07:002012-07-19T21:35:31.480-07:00How to Recondition & Re-Season your Cast Iron Cookware<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">First of all, I just wanna say that as much as I would like to take credit for this awesome post, I cannot. I saw this pic on Pinterest and thought that this would be a good post for my blog too - but, the full credit goes to <a href="http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html" target="_blank">I Believe I can Fry</a> (cute name by the way) </span><br />
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">I'm sure most of us have one, if not more of these rusty old things out in the garage or in the basement taking up space, so now is the time to go and grab them and put them to use! </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I have always wanted to learn how to do this and I'm sure many of you have to so......Here ya go! </span>
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Most people typically find cast iron cookware in poor shape; neglected, rusty, and coated with years of caked-on burned food and seasoning. Luckily, these pieces can be fully restored for just a few dollars, a bit of elbow grease and patience <span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
All that is needed for the reconditioning process are a few inexpensive, readily available items:<br />
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<ul>
<li><span style="background-color: white;">Heavy-duty Oven Cleaner (I used Easy-Off)*</span></li>
<li><span style="background-color: white;">Gloves
Garbage Bags </span></li>
<li><span style="background-color: white;">White Distilled Vinegar </span></li>
<li><span style="background-color: white;">Steel Wool (#0000)</span></li>
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<span style="background-color: white;"><span style="background-color: white;">Coat the cast iron piece (top and bottom) with the oven cleaner*, making sure to wear gloves. (see more about oven cleaner at the bottom) Oven cleaner is basically aerosolized lye foam and is very caustic. It WILL burn your skin. </span></span></div>
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<span style="background-color: white;">Place the coated piece in a garbage bag and seal tightly to prevent the oven cleaner from drying out.</span><br />
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<span style="background-color: white;">This is where patience comes in. You will need to wait several days for the oven cleaner to loosen and remove the old seasoning. I usually check after 2 days, then wipe off the cleaner and apply a fresh coat and check again after 3 days. This pic is a Griswold Cast Iron skillet after a 2 day soak in oven cleaner.</span><br />
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<span style="background-color: white;">For especially grimy pieces, letting the pieces soak for about a week is usually sufficient. Once the old seasoning has been removed, the skillet will be restored to it's original cast. The iron will be a silvery-gray color. There may still be surface rust present, which has to be removed before the skillet can be seasoned.</span><br />
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<span style="background-color: white;">Remove the lye and old seasoning by wiping off the grime with a paper towel and then washing the skillet with hot water. </span><br />
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<span style="background-color: white;">Next, the lye needs to be neutralized, and any surface rust will need to be softened to make it easier to remove. Soak the cleaned skillet in a 2:1 solution of hot water and white distilled vinegar for 30-60 minutes. This should soften any surface rust enough that it can be easily scrubbed away with steel wool. Wash the skillet with soap and hot water and dry it thoroughly. </span><br />
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<span style="background-color: white;">This pic is after a 5 day soak </span><span style="background-color: white;">in </span></div>
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<span style="background-color: white;">oven cleaner</span></div>
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<span style="background-color: white;">This pic is after a vinegar soak to remove the rust</span><br />
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<span style="background-color: white;">At this point, the skillet has been cleaned down to the bare metal and must be seasoned immediately to prevent rusting.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">To season, place the cleaned, dry skillet upside-down in a 250-degree oven for 15 minutes. Increase the temperature to 500 degrees and let the skillet heat up for 45 minutes. At this point, the skillet will be EXTREMELY hot, so be careful removing it from the oven. Turn off the oven.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Season the skillet with a coating of lard. I (meaning <a href="http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html" target="_blank">I Believe I can Fly)</a> render my own lard for cooking and baking, but use inexpensive store bought lard for seasoning. Some people also use shortening (Crisco) or olive oil. Rub the lard all over the entire skillet with paper towels; the hot skillet will absorb the oil and begin to turn brown. The oil will likely smoke as well; this is normal. Using clean paper towels, rub off the excess oil so that the skillet just appears wet. With seasoning, like painting, your aim should be for multiple thin layers rather than a single thick layer. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Return the oiled skillet to the oven (upside-down to prevent pooling) and let the skillet cool while the oven cools. Wipe any excess oil off every 10-15 minutes to prevent any pooling or buildup. Every 30 minutes or so, repeat seasoning with a fresh application of lard or oil, remembering to wipe off the excess oil. After one hour, open the oven door slightly to help cool the oven faster. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">At this point, the skillet should be completely reconditioned, seasoned and ready for use. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT7J2TyfbD0arpkHAf0i2YTiUBoKiYuNdyBJ5ZsXtlh-owNYZYmDGLUs51395mYdrCAvNjcoZXGW436J91e-9KCkjfOXwkh91DnFYYRUqoy1MIL-sT5e7i_dOHPNUP8a0fWhemFb1XU8d/s1600/BSR+BOTTOM+BEFORE+AFTER.jpg" imageanchor="1" style="background-color: white; display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT7J2TyfbD0arpkHAf0i2YTiUBoKiYuNdyBJ5ZsXtlh-owNYZYmDGLUs51395mYdrCAvNjcoZXGW436J91e-9KCkjfOXwkh91DnFYYRUqoy1MIL-sT5e7i_dOHPNUP8a0fWhemFb1XU8d/s200/BSR+BOTTOM+BEFORE+AFTER.jpg" width="112" /></a></div>
Before and after of the Bottom<br />
<br />
<span style="background-color: white;"></span><br />
<div style="text-align: center;">
<span style="background-color: white;">It will take time and additional layers of seasoning before the piece becomes black and glossy. To preserve the seasoning, do not use soap on the skillet unless absolutely necessary. </span></div>
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">The best way I have found to care for my cast iron is to clean the pieces while still hot after cooking. My well-seasoned pieces need little more than a wipe with a clean paper towel. On occasion, depending on what was cooked, I will use hot water and a nylon scrubber (see the Amazon link below for the brand I prefer). Afterwards, I towel-dry the skillet thoroughly and warm it over a low to medium-low burner to be sure that all of the moisture has evaporated. I then apply a tiny bit of lard to the skillet while still hot, and, using clean paper towels, remove all of the melted lard except for the thinnest possible layer. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Also, storing your skillets stacked with paper towels in between each one to prevent scratching and absorb any moisture. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">The best way to quickly build up a good layer of seasoning on cast iron? Use it! Cook as many meals as possible in your cast iron. It will thank you with years of use and provide you with an heirloom piece of cookware to pass down to another generation. </span><span style="background-color: white;"> </span><br />
<span style="background-color: white;"> *************************************</span><br />
<span style="background-color: white;">Oven cleaner contains lye, which IS a caustic agent, typically sodium hydroxide or potassium hydroxide. The lye residue is washed off of the skillet, neutralized with an acid soak (vinegar), then washed again and coated with seasoning.</span></div>
<br />
Lye is used in many everyday items such as soap; it also shows up in food preparation, from olive curing, to lutefisk (eww), to making authentic pretzels. It's also used for biodiesel!<br />
<br />
Lye is very hygroscopic, meaning it will pull moisture out of the air. This is why, when being used on grimy cast iron, the aerosol foam ends up becoming a brown liquid. It's dissolving when it contacts the air, which results in VERY little if any of the lye being absorbed into the metal.<br />
<br />
Even groups such as the <a href="http://www.gcica.org/clean-iron.html" target="_blank">Griswold & Cast Iron Cookware Association</a> RECOMMEND the oven cleaner method for reconditioning cast iron.<br />
<br />
Some people advise using high heat or a self-cleaning oven cycle (which uses high heat) to clean cast iron. I shy away from this method mainly because the majority of my cast iron collection is antique. High heat CAN and WILL warp or even crack fragile cast iron.<br />
<br />
<a href="http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html" target="_blank">Black Iron Bag </a>also has another way to restore your cast iron that has been successfulKel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com1tag:blogger.com,1999:blog-4255981370323988583.post-3277244236216007022012-07-17T17:58:00.001-07:002012-07-17T17:58:11.073-07:00Pina Colada Freeze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdt9ZDapVCTVXAoTVpdyg5WO4J-qiiOTBnDcQ0xaie_U2CfG9DDvurRsey6PIG2Mb6hxwzWDfOAmVTzw_yCDkilIqroD-nh4ABSB7j8s00P744HvblKbR2bMPiVWyOe9lIi5d7LZegi1H/s1600/pinacolada2007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdt9ZDapVCTVXAoTVpdyg5WO4J-qiiOTBnDcQ0xaie_U2CfG9DDvurRsey6PIG2Mb6hxwzWDfOAmVTzw_yCDkilIqroD-nh4ABSB7j8s00P744HvblKbR2bMPiVWyOe9lIi5d7LZegi1H/s400/pinacolada2007.jpg" width="267" /></a></div>
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<div style="text-align: center;">
Tropical Treat!
It's hot out. So, you really have no choice but to indulge in a frozen pineapple-coconut cocktail, right?! But rather than suck down a typical piña colada packed with crazy amounts of calories and fat, be a little creative and whip up one of ours. It's insanely creamy, super-delicious and we pretty much guarantee that you'll like it as much as any piña colada you've ever had. Don't believe me? Whip out that blender and give those blades a whirl! <span style="background-color: white; text-align: -webkit-auto;">Don't drink alcohol? Try swapping the liquor in this recipe with an ounce of water and another 1/2 oz. of coconut syrup. You'll get a virgin version with about 55 calories!</span></div>
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<a name='more'></a><br />
<b><i>Ingredients:</i></b><br />
<br />
<ul>
<li><span style="background-color: white;">1 oz. light rum
1.5 oz. (of course this is first on the ingredient list) </span></li>
<li><span style="background-color: white;">Torani Sugar Free Coconut Syrup </span></li>
<li><span style="background-color: white;">1/4 cup Breyers Fat Free Creamy Vanilla Ice Cream </span></li>
<li><span style="background-color: white;">1 tbsp. crushed pineapple <b>in its own juice</b> </span></li>
<li><span style="background-color: white;">3/4 cup crushed ice
</span></li>
<li><span style="background-color: white;">1 packet Splenda (or another no-calorie sweetener) I use Stevia</span></li>
</ul>
<span style="background-color: white;"><div style="text-align: center;">
<b><i>Directions:</i></b><span style="background-color: white;">
Put all ingredients in a blender. Blend on high speed for 30 seconds. Pour into a cute cocktail glass. Then share this recipe with everyone you know!
Serving Size: 1 recipe </span></div>
</span><div>
<span style="background-color: white;"><i><br /></i></span></div>
<div>
<span style="background-color: white;"><i>Nutritional Info</i>: Calories: 126
Fat: 0g
Sodium: 41mg
Carbs: 13g
Fiber: 1.5g
Sugars: 8g
Protein: 1.5g
PointsPlus® value 5* </span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;"><a href="http://www.hungry-girl.com/" target="_blank">Source</a></span></div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-29132016199271234352012-07-17T17:41:00.004-07:002012-07-17T17:41:58.326-07:00Blueberry Bliss Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ1BtnYTd5FfO6AaMcyPuEi1uJNa05Ie2AqMxGJCPH_eEkd9UAAtwNNU9EPCJoNYrrXSJTUNDYkcWelgqfQCQjvat8-78_TYJcsRO-iTq9wdlNlDWLJZP2nLi0zCtASHawwpRFf_2RRB6/s1600/Cheesecake1_web3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ1BtnYTd5FfO6AaMcyPuEi1uJNa05Ie2AqMxGJCPH_eEkd9UAAtwNNU9EPCJoNYrrXSJTUNDYkcWelgqfQCQjvat8-78_TYJcsRO-iTq9wdlNlDWLJZP2nLi0zCtASHawwpRFf_2RRB6/s400/Cheesecake1_web3.jpg" width="400" /></a></div>
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<div style="text-align: center;">
Do you think just because you're dieting, you can't have cheesecake....well, take a look again because for a slice of this little piece of heaven is only 168 calories baby!! Add a delicious topping of blueberry goo, and it's irresistible! </div>
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<a name='more'></a><br />
<b><i>Ingredients for the Cheesecake:</i></b><br />
<br />
<ul>
<li><span style="background-color: white;">16 oz. fat-free cream cheese, room temperature </span></li>
<li><span style="background-color: white;">1/2 cup granulated sugar </span></li>
<li><span style="background-color: white;">1 tsp. vanilla extract
6 oz. </span></li>
<li><span style="background-color: white;">(about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature </span></li>
<li><span style="background-color: white;"> 3 large egg whites or 1/2 cup liquid egg whites, room temperature </span></li>
<li><span style="background-color: white;">2 tbsp. lemon juice, room temperature </span></li>
<li><span style="background-color: white;">2 tbsp. all-purpose flour </span></li>
<li><span style="background-color: white;">1/4 tsp. cinnamon </span></li>
</ul>
<span style="background-color: white;"><b><i>Ingredients for the Topping: </i></b></span><div>
<ul>
<li><span style="background-color: white;">2 cups frozen unsweetened blueberries </span></li>
<li><span style="background-color: white;">2 tbsp. granulated sugar </span></li>
<li><span style="background-color: white;">1 tbsp. cornstarch </span></li>
<li><span style="background-color: white;">1/4 tsp. cinnamon </span></li>
<li><span style="background-color: white;">Dash salt </span></li>
<li><span style="background-color: white;"><br /></span></li>
</ul>
<span style="background-color: white;"><b><i>Directions</i></b>:
Preheat oven to 350 degrees. Spray a 9" spring form cake pan with nonstick spray and set aside.</span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">To make the cheesecake, first set out all measured ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. While continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until thoroughly mixed, about 2 minutes. Evenly pour cheesecake mixture into the pan.
Bake in the oven until firm, 40 - 45 minutes. Set cheesecake aside and allow to cool completely in the pan.
</span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">Meanwhile, to make the topping, bring a medium-sized pot to medium-high heat on the stove. Add all topping ingredients. Add 1/2 cup cold water and mix well. Bring mixture to a boil, and then reduce heat to low. Stirring occasionally, simmer until mixture is thick and gooey, 2 - 3 minutes. Remove from heat and let cool completely. </span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">Once the cheesecake and topping have completely cooled, evenly pour blueberry topping over the cheesecake in the pan. Refrigerate for at least 1 hour, until fully chilled. Once ready to serve (see HG Tip!), release and remove the spring form. Cut into 8 slices and dig in!
MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of cake) </span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;"><i>Nutritional Info</i>: Calories: 168
Fat: 1g
Sodium: 395mg
Carbs: 27g
Fiber: 1g
Sugars: 22g
Protein: 12g
PointsPlus® value 4</span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">***Be sure that the cream cheese, yogurt, egg whites, and lemon juice are at room temperature. This will help to prevent cracks in your cheesecake. </span></div>
<div>
<span style="background-color: white;"><br /></span></div>
<div>
<span style="background-color: white;">***Tip! The topping may run down the edges of the cake once the springform is removed. To catch all of that deliciousness, place the pan on a larger plate before removing the springform.</span></div>
<div>
<span style="background-color: white;"><br /></span></div>
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<span style="background-color: white;"><a href="http://www.hungry-girl.com/" target="_blank">Source</a></span></div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-15820801180377208842012-07-17T17:27:00.002-07:002012-07-17T17:27:55.709-07:00Red Velvet Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCh0QlNyOIJkLSQseQscmFumZclTHL2cyPnIp8ofUjRuZyZw3iWfyAZRaC6dF9Ceev_7qJgOwb-DozM3wp5EWnosXK1riZXFSZm4x9NI1awnMPlQ6E4D_ZYyy38nYRHrZLmVr1r_Ly0LY/s1600/RedVelvetShake_web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCh0QlNyOIJkLSQseQscmFumZclTHL2cyPnIp8ofUjRuZyZw3iWfyAZRaC6dF9Ceev_7qJgOwb-DozM3wp5EWnosXK1riZXFSZm4x9NI1awnMPlQ6E4D_ZYyy38nYRHrZLmVr1r_Ly0LY/s320/RedVelvetShake_web.jpg" width="213" /></a></div>
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<br />
<div style="text-align: center;">
Better Off Red!
There's no reason to get sucked in by scarlet-hued shakes with scary-high calorie counts. Toss a few no-guilt ingredients in the blender, and voilà! Red velvety goodness... </div>
<div style="text-align: center;">
</div>
<a name='more'></a><br />
<b style="background-color: white;"><i>Ingredients</i></b><span style="background-color: white;">: </span><br />
<br />
<ul>
<li><span style="background-color: white;">1 packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free) </span></li>
<li><span style="background-color: white;">1 tbsp. sugar-free French vanilla powdered creamer (like the kind by Coffee-mate) </span></li>
<li><span style="background-color: white;">1 tsp. mini semi-sweet chocolate chips </span></li>
<li><span style="background-color: white;">4 drops red food coloring </span></li>
<li><span style="background-color: white;">1/2 cup light vanilla soymilk </span></li>
<li><span style="background-color: white;">1/4 cup light chocolate ice cream </span></li>
<li><span style="background-color: white;">1 1/2 cups crushed ice or 8 - 12 ice cubes </span></li>
<li><span style="background-color: white;">1/4 cup Fat Free Reddi-wip </span></li>
</ul>
<span style="background-color: white;"><b><i>Directions</i></b>:
In a tall glass, combine cocoa mix, powdered creamer, and chocolate chips. Add 2 tbsp. very hot water and stir until mostly dissolved. Thoroughly stir in food coloring.
Transfer mixture to a blender. Add soymilk, ice cream, and ice. Blend at high speed until smooth.
Pour into the tall glass, top with Reddi-wip, and enjoy!
MAKES 1 SERVING - </span><span style="background-color: white;">Serving Size: entire recipe (about 14 oz.) </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><i>Nutritional Info</i>: Calories: 175
Fat: 6.5g
Sodium: 239mg
Carbs: 22.5g
Fiber: 1g
Sugars: 17.5g
Protein: 6g</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><a href="http://www.hungry-girl.com/" target="_blank">Source</a></span>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-90604851339798480662012-07-13T09:20:00.005-07:002012-07-13T09:20:52.958-07:00How to Peel an Egg Without Peeling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy5kNbUqJ_czDrNtNkXsz6TrXfi-UpN2TUiL1UyDeIaPgRu6C95WkpGpTuN98jNMq4DNTiB603ftxMjyyuyB14kQdmgoGWJ7YOm29DYxXguy5uZAMqpL3ZgJ5V8iVv4d0yH6C1lu3I7Cs/s1600/How-to-peel-a-hard-boiled-egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJy5kNbUqJ_czDrNtNkXsz6TrXfi-UpN2TUiL1UyDeIaPgRu6C95WkpGpTuN98jNMq4DNTiB603ftxMjyyuyB14kQdmgoGWJ7YOm29DYxXguy5uZAMqpL3ZgJ5V8iVv4d0yH6C1lu3I7Cs/s200/How-to-peel-a-hard-boiled-egg.jpg" width="200" /></a></div>
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</div>
I saw this on one of my Aunts Blogs and I had to share it with you. This
is a great way to entertain your kids. I wish I knew about this easy
methods ions ago!! Check out this video! <br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/PN2gYHJNT3Y?feature=player_embedded' frameborder='0'></iframe></div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-21230518008775760612012-07-12T16:25:00.003-07:002012-07-12T16:28:15.149-07:00How to use a Pressure Cooker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXy31gmrAiASvsN3s8AZb_Uv0PKJbtJo7m6czubnJoZ3hujIn1sxSIlwdvSBLpsIFo6-gIe9R7vp1DhpGn5qyBLNXcvPVNJXuoI8eLFLJEuoDTcFkwGFlUfRfecwE1L5O9druUI7PRM-n3/s1600/presto-pressure-cookers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXy31gmrAiASvsN3s8AZb_Uv0PKJbtJo7m6czubnJoZ3hujIn1sxSIlwdvSBLpsIFo6-gIe9R7vp1DhpGn5qyBLNXcvPVNJXuoI8eLFLJEuoDTcFkwGFlUfRfecwE1L5O9druUI7PRM-n3/s320/presto-pressure-cookers.jpg" width="320" /></a></div>
<span style="background-color: white;">Using a Pressure Cooker has got to be the BEST way to cook meat, in my opinion. My uncle used to cook the best ribs, carrots, and potatoes that I've ever had in a pressure cooker. I'm not a big cooked carrot fan but boy, when he made this, he knew to make extra because the juices of the meat infused with the potatoes and carrots making them SO sweet and delicious. He would use the yellow Yukon Gold potatoes and when they came out of the pressure cooker, they were so good that they didn't even need butter!! Imagine that...no butter on potatoes!! YUMMO!</span><br />
<a name='more'></a><span style="background-color: white;">Using your pressure cooker doesn't have to be seasonal, it can be used year-round.</span><br />
<br />
<b>For the Summer:</b> It's actually a great appliance for the hot summer months because it doesn't heat up your kitchen! You can enjoy healthy simple rice, beans or potato salads!<br />
<b><br /></b><br />
<b>For Fall and Winter:</b> You can make delicious soups and stews in no time at all.<br />
<b><br /></b><br />
<b>In the Spring: </b>In your pressure cooker, you can keep most of the color found in fresh, spring vegetables because pressure cooking maintains the natural color and flavor of foods, if not enhancing them.<br />
<br />
Some models of pressure cookers can be used for canning, making jellies, and jams and it will help you stock your pantry with your favorite sauces and meats.<br />
<br />
There are also tons of benefits from using a pressure cooker such as:<br />
<ul>
<li></li>
<li><b>FAST</b>. Saves up to 70% in cooking time! Your favorite recipes can easily be adapted to cook in 1/3 of the time.</li>
<li><b>EASY</b>. Just load the ingredients and liquids into the cooker, close the lid, bring to pressure and cook, then release and open the lid. It’s that simple!</li>
<li><b>HEALTHY</b>. Because foods are cooked under pressure, up to 50% more vitamins and minerals are retained. Also, shorter cooking times retain more nutritional values of food as well as the natural color. In addition, it cooks without oil.</li>
<li><b>SAFE</b>. Fagor Pressure Cookers have three safety valves that permit any possible excess pressure to escape, so the cooking experience is completely secure.</li>
<li><b>VERSATILE</b>. All types of foods can be cooked in a pressure cooker – from vegetables, rice, stews, soups, chicken, fish, meat, even desserts.</li>
<li><b>ENERGY EFFICIENT</b>. Because pressure cooking reduces cooking times up to 70%, this means a tremendous conservation of energy.</li>
<li><b>OFFERS GREAT TASTE</b>. The steam pressure breaks down the fibers in food in a very short time, leaving food moist and succulent, with an intense intermingling of flavors.</li>
</ul>
<span style="background-color: white;"><b>How A Pressure Cooker Works</b> (excerpt from The Ultimate Pressure Cooker Cookbook, by Tom Lacalamita, Simon & Schuster) </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">A pressure cooker is basically a metal pot with a lid. The lid components vital to the function and operation of the pressure cooker are the rubber-sealing gasket, pressure regulator, and pressure-relief valves. When the lid is properly locked into place on the pressure cooker, an air- and steam-tight seal is created. As the cooking liquid in the pressure cooker is heated over high heat to the boiling point (212 °F), steam is created. Since the steam cannot escape from the sealed pressure cooker, it remains trapped inside and pressure is created. The internal cooking temperature will vary depending on the different levels of pressure created by the trapped steam. The amount of pressure is measured in pounds of pressure per square inch (psi). Some of our models only cook at high pressure, while others have two pressure levels. In developing and testing the recipes contained in this book, high pressure was used for each recipe with excellent results. For the most part, foods cooked under high pressure are cooked at 250 °F, which is 38 °F hotter than when food is boiled in a normal pot and speeds up the cooking process considerably.</span><br />
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<a href="http://www.fagoramerica.com/about_us/article_library/about_pressure_cooking" target="_blank">Source:</a>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com6tag:blogger.com,1999:blog-4255981370323988583.post-29612814308011859892012-07-12T14:46:00.003-07:002012-07-12T14:52:07.760-07:00How to make Really Good Hummus!<div style="text-align: center;">
Hummus is pretty basic right? You have maybe 5 ingredients that you throw into a food processor and blend. Should be straight forward, but like making fresh mayo it ISN'T! Isn't a 1-2-3 in the bag dish that is. I've been wanting to make hummus for ages but only recently have I figured out how to do that! And thanks to this video I found on YouTube, now you can too!! Go grab <span style="background-color: white;">a pen and paper and get ready to write down the ingredients!</span><span style="background-color: white;"> </span></div>
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<span style="background-color: white;">So what's the key to making fabulous hummus? Two things; balance of flavors and consistency. </span>The balance of acid, fat, heat and aromatics is the first part. The consistency part has to do with, how much tahini you add, how long you blend it, and the amount of water you add. The water helps to break down the beans while processing the hummus to give it a creamier consistency. He used to add olive oil instead of water because he thinks the oil gives it more texture. Really the oil has no effect on the texture and it didn't do anything for the consistency. In fact it may have worked against both. Water helps open up the pores of the ingredients allowing distribution of flavor and achieving the right texture.
As you'll see in the video, he make it a tad more loose then some of you might, but trust in the fact that it will firm up in the fridge.<br />
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See what you think and let me know how your next batch turns out.<br />
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<br />Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-20457276995646288502012-07-12T13:53:00.000-07:002012-07-12T13:53:01.824-07:00Hearty Vegetable Lasagna - YUM!<div class="separator" style="clear: both; text-align: center;">
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This Veggie lasagna is VERY, VERY, VERY good!! I was skeptical at first because I really like my meaty lasagna, but with the mushrooms and the veggies, I didn't even miss the meat! This is a super hearty version that I will definitely make again and again! If you add some spinach to the ricotta cheese, it makes it even better! </div>
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<span style="background-color: white;"><b><i>Ingredients</i></b> </span></div>
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<li><span style="background-color: white;">1 (16 ounce) package lasagna noodles (can use whole wheat)</span></li>
<li><span style="background-color: white;">1 pound fresh mushrooms, sliced (portabello's would be fantastic too)</span></li>
<li><span style="background-color: white;">3/4 cup chopped green bell pepper </span></li>
<li><span style="background-color: white;">3/4 cup chopped onion </span></li>
<li><span style="background-color: white;">3 cloves garlic, minced </span></li>
<li><span style="background-color: white;">2 tablespoons vegetable oil </span></li>
<li><span style="background-color: white;">2 (26 ounce) jars pasta sauce </span></li>
<li><span style="background-color: white;">1 teaspoon dried basil </span></li>
<li><span style="background-color: white;">1 (15 ounce) container part-skim ricotta cheese </span></li>
<li><span style="background-color: white;">4 cups shredded mozzarella cheese (I used reduced fat)</span></li>
<li><span style="background-color: white;">2 eggs </span></li>
<li><span style="background-color: white;">1/2 cup grated Parmesan cheese </span></li>
</ul>
<span style="background-color: white;"><b><i>Directions:</i></b>
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until </span>al<span style="background-color: white;"> </span>dente<span style="background-color: white;">. Rinse with cold water, and drain. </span></div>
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<span style="background-color: white;">In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. </span></div>
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<span style="background-color: white;">Mix together ricotta, 2 cups mozzarella cheese, and eggs. </span></div>
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<span style="background-color: white;">Preheat oven to 350 degrees F (175 degrees C). </span></div>
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<span style="background-color: white;">Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish.</span></div>
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<span style="background-color: white;">Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving. Serves 12</span></div>
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<span style="background-color: white;"><i>Nutritional Information
Amount Per Serving Calories</i>: 462 | Total Fat: 19.5g | Cholesterol: 81mg</span></div>
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<span style="background-color: white;"><a href="http://allrecipes.com/recipe/hearty-vegetable-lasagna/detail.aspx" target="_blank">Source</a></span></div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com1tag:blogger.com,1999:blog-4255981370323988583.post-36116544925418419452012-07-11T12:40:00.002-07:002012-07-11T12:40:24.762-07:00How to Poach an Egg<div class="separator" style="clear: both; text-align: center;">
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Many of us cooks, including me, has been frustrated by the seemingly simple and straightforward task of poaching an egg. Hopefully, you have already seen your mistake. Most egg poaching disasters can be averted by keeping the water below a simmer. </div>
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<li><span style="background-color: white;">Bring 3 inches of water and a splash of vinegar to about 170 degrees, F. </span></li>
<li><span style="background-color: white;">Look carefully at the bottom of the pan. There should be small bubbles all over it, but they should not be rising to the top and breaking. </span></li>
<li><span style="background-color: white;">Crack an egg into a small cup. </span></li>
<li><span style="background-color: white;">Lower the egg—cup and all—into the water in the center of the pan. </span></li>
<li><span style="background-color: white;">Tip the cup to let the egg slide out gently.
If any errant strings of white try to swirl away from the egg, gently push them back with a heat-resistant spatula or a spoon. </span></li>
<li><span style="background-color: white;">Let the egg gently poach for about 4-5 minutes, depending on how done you like your eggs. </span></li>
<li><span style="background-color: white;">“Jiggle” the egg with your spoon. The white should be fairly firm, but the yolk should still shimmy. </span></li>
<li><span style="background-color: white;">Remove the egg with a slotted spoon, and let it drain on some paper towels. </span></li>
<li><span style="background-color: white;">Serve on buttered toast, or get fancy and make Eggs Benedict. A lovely way to serve a poached egg at dinner is to make a salad with a fairly acidic dressing. Perch the warm poached egg atop the salad and break the yolk. The rich yolk will blend with and become part of the dressing. Wonderful!</span></li>
</ul>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-64496812518371757502012-07-11T12:33:00.003-07:002012-07-11T12:33:29.906-07:00How to Blanch Foods<div class="separator" style="clear: both; text-align: center;">
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If you watch cooking shows or are an avid cook, I'm sure you've heard the word Blanch numerous times, but what exactly is it you ask??? Well, Blanching is a two-step process in which foods are plunged into boiling water, usually for only a minute or two and then put into ice water to rapidly stop the cooking process. <span style="background-color: white;">Blanching is one of those techniques that home cooks do not often employ, but it is a useful technique to know. It is easy to do, it doesn't take much time, and it can make life in the kitchen easier. </span><span style="background-color: white;">Below I will give you a "how to" and "why" to blanch your foods. </span></div>
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<span style="background-color: white;"><b>This here is a basic video of how to blanch your veggies</b></span></div>
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<span style="text-align: -webkit-auto;">If you make a lot of stir fries, this technique can come in handy. Well before you plan to stir fry, blanch cut up firm vegetables such as carrots, cauliflower and broccoli for 2-3 minutes and then shock in cold water. When it's time to stir fry, you can put all the vegetables, tender and firm, into the wok or stir fry pan at the same time instead of adding the firmer vegetables first. This just simplifies the cooking process and helps you get dinner on the table that much faster, especially if you did the blanching a day or two beforehand and refrigerated your vegetables. </span> </div>
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<span style="background-color: white;"><b>Some of the reasons to blanch foods are:</b></span><br />
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<li><span style="background-color: white;">To loosen thin skins from fruits and vegetables</span></li>
<li><span style="background-color: white;">To brighten and fix color </span></li>
<li><span style="background-color: white;">To achieve "crisp-tender" texture </span></li>
<li><span style="background-color: white;">To prepare fruits and vegetables for long-term freezer storage </span></li>
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<span style="background-color: white;"><b>How Blanching Makes It Easier to Peel Thin-Skinned Fruits and Vegetables</b></span><span style="background-color: white;">
When you boil any type of fruit or vegetable, it cooks from the outside (the part closest to the boiling water) in. By putting fruits or vegetables in boiling water for just a minute or two before putting them into ice water allows just the very outer part of the fruit, the part just under the skin, to become soft. </span></div>
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<span style="background-color: white;">Once that happens, it becomes very easy to peel thin skins off of these fruits and vegetables; the skin will easily pull away from the very thin and very soft cooked layer.
To make it even easier to peel, use a sharp knife to cut an X in the bottoms of the food you are blanching: peaches, nectarines, apricots, tomatoes, cipponlini or pearl onions. Once you have stopped the cooking process in the ice bath, simply use a sharp paring knife to pull up the edges of the skin where you made the X and peel away. </span></div>
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<i style="background-color: white;"><u><b style="background-color: white;">How Blanching Brightens and Fixes Color</b><span style="background-color: white;"> </span></u></i></div>
<span style="background-color: white;">When we talk about brightening and fixing color, we're talking about the color green in vegetables like broccoli, spinach, kale, green beans, peas, etc. Have you ever noticed that orange carrots and peppers are bright orange, that red peppers are bright red and that yellow peppers are bright yellow but that green vegetables are a bit dull looking?
That's because, even though the green of the chlorophyll in those plants is there providing the green color, small air pockets cloud the color. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">A quick plunge into boiling water bursts some outer cell walls allowing the air to escape and letting the true bright green of the chlorophyll shine through.
If you've boiled green vegetables too long, you know that they turn from a bright, vibrant green to a dull olive green. To prevent this from happening, remove the food you are blanching to an ice bath (see video above) when it is still bright green. </span><br />
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<span style="background-color: white;">For tender greens like basil or spinach, this can be as little as 30 seconds.
For more substantial green vegetables such as peppers, broccoli or green beans, expect to blanch for up to two to three minutes. The main thing to remember is not to walk away and to shock them in ice water as soon as they are a lovely bright green.
Blanching not only brightens but it also fixes the color. What this means is that blanched vegetables do not turn brown over time like raw vegetables do. All fruits and vegetables contain enzymes that, if left unchecked, break down the foods into what is ultimately a brown, slimy mess.
Raising the temperature of the food to over 120°-140°F (depending on the enzyme) essentially turns off the enzymes so that the food does not brown. </span><br />
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<b style="background-color: white;">How Blanching Helps You Achieve a Crisp-Tender Texture</b><span style="background-color: white;">
While tender raw vegetables such as spinach, arugula and other herbs and lettuces do not need to be cooked to be enjoyed, denser vegetables can benefit from a short blanch, even if they are to be served cold. If you take the time to blanch green beans, broccoli, cauliflower, peppers or other vegetables before adding them to a cold salad or crudités platter, you will notice that the blanched vegetables are sweeter and have a pleasing "crisp-tender" texture. </span><br />
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<span style="background-color: white;">Your blanched vegetables will be sweeter because some of the cell walls will have ruptured, releasing sugars and other flavor compounds. They will be crisp-tender because the outer part of the vegetables will be tender from being cooked while the interior is still crisp and raw-tasting. Crisp-tender is to vegetables what al dente is to pasta.
While it takes longer to achieve crisp-tender than it does to blanch to peel, generally speaking, a vegetable will be crisp-tender at about the same time that it is a beautiful bright green color. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">For vegetables that are not green, such as cauliflower, allow 2-3 minutes. The best test for crisp-tender is tasting, so do not hesitate to remove taste during the cooking process and remove the food to an ice bath when you are happy with the texture.</span><br />
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<b style="background-color: white;">What Is An Ice Bath?</b><span style="background-color: white;"> put water and ice into a large bowl or into a clean sink. Heat a large pot of water to a rolling boil, about 1 gallon per pound of food to be blanched. Add salt to the water; the water should be very salty. Immerse the food into the boiling water for the specified amount of time. Remove food to the ice bath to cool quickly. Once cool, remove food from ice bath and pat dry.</span><span style="background-color: white;"> </span><br />
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<b style="background-color: white;">A Note About Salt</b><span style="background-color: white;"> Blanching water should be very salty. Some say "ten times saltier than ocean water." That is a lot of salt, but there are a couple of good reasons for salting your blanching water very well. First of all, salty water is denser than unsalted water--it's why we're so much more buoyant at the beach. The salty water on the outside of the food is denser than the water inside the food, so it helps prevent nutrients from leaching out of the food into the water. Of course, after a certain point, nutrients will leach out. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Since blanching is such a quick cooking technique, though, it is not of particular concern. Another good reason to use well-salted water is that the salt helps to keep green vegetables greener. Again, since blanching is a quick process, it doesn't take long for vegetables to go from bright green to olive drab--maybe just 2-3 minutes--so using very well salted water helps ensure that your vegetables stay nice and green. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">There is a scientific reason for this having to do with the magnesium at the heart of chlorophyll molecules. Suffice to say that salting your blanching water helps keep the magnesium in the chlorophyll where it belongs, keeping things nice and green. A third, though arguably less important reason to use very salty water for blanching is that, since the process is so short, there is not enough time for the food to absorb much flavor. Over-salting the water (seasoning-wise) allows more salt to flavor the food in a very short period of time. So, how much salt should you add to your blanching water? It's really a personal preference, but start with one tablespoon of salt per gallon of water and then go from there.</span><br />
<b style="background-color: white;"><br /></b><br />
<b style="background-color: white;">How to Blanch to Prepare Foods for Freezing</b><span style="background-color: white;">
As mentioned above, blanching can turn off enzymatic activity and prevent browning. This is particularly important in freezing fresh fruits and vegetables because enzymes still function at freezer temperatures. This means that, over time, your lovely summer peaches will turn brown, even after you have "safely" frozen them.
The process to blanch foods for freezing is the same as any other blanching. If necessary, cut the food to uniform shape and submerge food in batches into vigorously boiling water for about 2 minutes - enough time to denature the enzymes.
Remove the food to an ice bath to stop the cooking process. Dry the food thoroughly and freeze in a single layer on a parchment-lined baking sheet. Once the food is frozen, you can store them in freezer bags or other freezer containers.
Note that the cell walls of fruits and vegetables will be damaged by ice crystal formation in the freezer. Because of this, once thawed, most fruits and vegetables will become soggy and are best suited to stews and soups (in the case of vegetables) and pies or muffins (in the case of fruits).
The faster you can freeze food, the smaller the ice crystals and the less damage to cell walls. Freezing foods in a single layer can minimize damage to the cell walls, but home freezers do not freeze foods quickly enough to completely eliminate damage.</span><br />
<span style="background-color: white;"><a href="http://www.blogger.com/goog_1462852131"><br /></a></span><br />
<span style="background-color: white;"><a href="http://www.reluctantgourmet.com/blanching.htm" target="_blank">Source</a></span><br />
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<span style="background-color: white;"></span>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-19641868057616529342012-07-06T10:22:00.001-07:002012-07-06T10:22:58.874-07:00Creamy Avocado & White Bean Wrap<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5vEuWVMFKSk3SLNdZzcx8LD_xZh4L6WnhV7A6soJ-CN2VvPVDzK-HCpSa2UOC8PiZOYNMfKChz4xUWbzSBY95EMnJr1vQGUA0PGFKzD0_OyIwHTeQTa4ExH_piWCPWCLt_TQkWxsHGuN/s1600/MV6917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx5vEuWVMFKSk3SLNdZzcx8LD_xZh4L6WnhV7A6soJ-CN2VvPVDzK-HCpSa2UOC8PiZOYNMfKChz4xUWbzSBY95EMnJr1vQGUA0PGFKzD0_OyIwHTeQTa4ExH_piWCPWCLt_TQkWxsHGuN/s400/MV6917.JPG" width="400" /></a></div>
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White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. These would be great served with my <a href="http://alwaystrustaskinnycook.blogspot.com/2012/02/black-bean-salad-with-corn-red-peppers_08.html" target="_blank">Black Bean Salad</a> and <a href="http://alwaystrustaskinnycook.blogspot.com/2012/02/black-bean-salad-with-corn-red-peppers.html" target="_blank">Homemade Tortilla chips</a>.</div>
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<b><i>Ingredients:</i></b><br />
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<ul>
<li><span style="background-color: white;">2 tablespoons cider vinegar </span></li>
<li><span style="background-color: white;">1 tablespoon canola oil (optional)</span></li>
<li><span style="background-color: white;">2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note) </span></li>
<li><span style="background-color: white;">1/4 teaspoon salt </span></li>
<li><span style="background-color: white;">2 cups shredded red cabbage </span></li>
<li><span style="background-color: white;">1 medium carrot, shredded </span></li>
<li><span style="background-color: white;">1/4 cup chopped fresh cilantro </span></li>
<li><span style="background-color: white;">1 15-ounce can white beans, rinsed </span></li>
<li><span style="background-color: white;">1 ripe avocado </span></li>
<li><span style="background-color: white;">1/2 cup shredded sharp Cheddar cheese (can use fat free)</span></li>
<li><span style="background-color: white;">2 tablespoons minced red onion </span></li>
<li><span style="background-color: white;">4 8- to 10-inch whole-wheat wraps, or tortillas </span></li>
</ul>
<span style="background-color: white;"><b><i>Directions:</i></b> Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired. </span><br />
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<span style="background-color: white;">TIPS & NOTES
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer. </span><br />
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<span style="background-color: white;">NUTRITION
Per serving: 346 calories; 17 g fat ( 4 g sat , 9 g mono ); 15 mg cholesterol; 44 g carbohydrates; 12 g protein; 13 g fiber; 462 mg sodium; 491 mg potassium.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Source: <a href="http://www.eatingwell.com/" target="_blank">Eating Well</a></span>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-90780777920264251692012-07-05T15:17:00.002-07:002012-07-05T15:17:42.360-07:00Shrimp Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0-UgxoRqHw_Td9XhxZQA1juS-0h33rLYv49R5nZ46W-gHNtLXLdsgbPrdcDkkK0gX3VX7NGYTDOZxn-mYT0sJgy7yeEG-3Xgp8sGRAf8R6nOam80lz5Wudd5KtBUyEDN8mkn43NG72Oj/s1600/0028e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0-UgxoRqHw_Td9XhxZQA1juS-0h33rLYv49R5nZ46W-gHNtLXLdsgbPrdcDkkK0gX3VX7NGYTDOZxn-mYT0sJgy7yeEG-3Xgp8sGRAf8R6nOam80lz5Wudd5KtBUyEDN8mkn43NG72Oj/s400/0028e.jpg" width="400" /></a></div>
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Chili sauce and sesame oil add lively flavor to this easy stir-fry dish. It's a perfect solution for nights when there's no time to cook.</div>
<a name='more'></a><span style="background-color: white;">Ingredients:</span><br />
<ul>
<li>2 cups water </li>
<li>1 cups long grain white rice </li>
<li>1 cup (8 ounces) Better'n Eggs® </li>
<li>1 teaspoon sesame oil </li>
<li>1 cup finely chopped red bell pepper </li>
<li>1 cup finely chopped fresh mushrooms </li>
<li>1/4 cup chopped green onion </li>
<li>1/2 lb. small cooked shrimp, peeled, deveined, tails removed; thawed if frozen (SEE TIPS)</li>
<li>3 tablespoons reduced sodium (lite) soy sauce </li>
<li>1/4 teaspoon Thai-style chili sauce (SEE TIPS)</li>
</ul>
Directions: Boil water in 2-quart saucepan. Add rice. Bring water back to a boil. Reduce heat; cover and cook 15 minutes or until liquid is absorbed and rice is tender. Meanwhile, spray 10-inch nonstick skillet with nonstick cooking spray. Add Better’n Eggs. As egg starts to set use spatula to lift edge of cooked eggs letting uncooked egg flow to bottom of skillet. Cook until eggs are set but still moist. Slide eggs out onto large dinner plate. Cut egg into long strips; cover to keep warm.<br />
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Heat sesame oil in 12-inch nonstick skillet. Add red pepper, mushrooms and green onion to skillet. Cook, stirring occasionally, until vegetables are crisp tender (3 to 5 minutes). Add shrimp and cooked white rice. Cook, stirring constantly, until shrimp and rice are heated through. </div>
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Stir together soy sauce and chili sauce. Pour into rice mixture. Add egg strips. Cook, stirring gently, until heated. Time-To-Table: 30 minutes Serves 4<br />
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TIPS:<br />
<ul>
<li>Use cocktail or 61-70 count shrimp. </li>
<li>Chili sauce with garlic can be found in the Oriental food section of your grocery store.</li>
<li>Leftover cooked white rice can easily be used for fried rice. Just skip making fresh rice in step 1 and add 2 to 3 cups chilled cooked white rice along with the shrimp in step 3.</li>
</ul>
</div>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-34526339907343599872012-07-05T15:01:00.002-07:002012-07-05T15:05:10.121-07:00Red (Strawberry), White (Chocolate), and Blue (Blueberry) Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwbmY5gMst1nIyPjLJYrEF6wPch_6sAadymVVwthd6n8LuLKU6TnCAN3PdR9eXOHfQRoQzFgmdUmw1-nfnypE5V6H1zIJQ8f0eG875okTWzxxwphwKeCYcnXO-HYrLX90RrWpph4DJ50W/s1600/Red+White+Blue+Nachos+d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicwbmY5gMst1nIyPjLJYrEF6wPch_6sAadymVVwthd6n8LuLKU6TnCAN3PdR9eXOHfQRoQzFgmdUmw1-nfnypE5V6H1zIJQ8f0eG875okTWzxxwphwKeCYcnXO-HYrLX90RrWpph4DJ50W/s400/Red+White+Blue+Nachos+d.jpg" width="400" /></a></div>
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These wonderful and beautiful snack is not gonna last long at your next BBQ! <br />
Fresh flour tortillas are quick to cook up in a pan and produce unbelievably flaky chips when baked. This exquisitely flavored Italian cream cheese is worth the money. Slather it on cinnamon-sugar, baked flour tortilla chips. Then top with fresh fruit and white chocolate shavings for a snack or dessert that will start a celebration in your mouth. If you can’t find Mascarpone, substitute softened and sweetened cream cheese, or whipped cream cheese. For us calorie watchers we can use yogurt cheese or a low-fat Swiss cheese.<br />
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<b style="background-color: white;"><i>Ingredients:</i></b><br />
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<ul>
<li><span style="background-color: white;">4 flour tortillas, cut into 8 wedges </span></li>
<li><span style="background-color: white;">Spray butter </span></li>
<li><span style="background-color: white;">1/4 cup sugar </span></li>
<li><span style="background-color: white;">1-2 teaspoons cinnamon </span></li>
<li><span style="background-color: white;">8-ounce container Mascarpone cheese, room temperature </span></li>
<li><span style="background-color: white;">1 pound fresh strawberries </span></li>
<li><span style="background-color: white;"> 1/2 cup blueberries (or other fresh fruit such as peaches or kiwi) </span></li>
<li><span style="background-color: white;"> Whipped cream, sweetened </span></li>
<li><span style="background-color: white;"> 2 ounces white chocolate, grated with a potato peeler </span></li>
</ul>
<span style="background-color: white;"><b><i>Directions:</i></b>
Cut 8-inch flour tortilla into 8 wedges. Squirt each triangle with one pump of butter spray.
Mix cinnamon and sugar together and place it in small container with holes (like a jar previously containing spices). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS00fWJbmP1BPi4jCZUdyanp_cSjk_rplLuUKVYzhCihOMSlhp1UpSnxY8q02tMGSCpPwP3448cm5doEZZcgFUhnT7RQtr8FDb0KIi0DsfD2u98Mh6OxLqDgnh1bLlijkNC_GkxvVXn2Sm/s1600/Spray+Nachos+616+b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS00fWJbmP1BPi4jCZUdyanp_cSjk_rplLuUKVYzhCihOMSlhp1UpSnxY8q02tMGSCpPwP3448cm5doEZZcgFUhnT7RQtr8FDb0KIi0DsfD2u98Mh6OxLqDgnh1bLlijkNC_GkxvVXn2Sm/s320/Spray+Nachos+616+b.jpg" width="320" /></a></div>
<span style="background-color: white;">If unavailable, you can just use your fingers to sprinkle the cinnamon-sugar over the wedges.
Bake wedges at 375 degrees for 10-13 minutes or until crisp. They should shatter when done. If they are still chewy, leave in the oven a bit longer. </span><span style="background-color: white;"> Tortillas vary in thickness so yours may take more or less time to become crisp. Allow to cool. These can be made ahead of time to this point. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS00fWJbmP1BPi4jCZUdyanp_cSjk_rplLuUKVYzhCihOMSlhp1UpSnxY8q02tMGSCpPwP3448cm5doEZZcgFUhnT7RQtr8FDb0KIi0DsfD2u98Mh6OxLqDgnh1bLlijkNC_GkxvVXn2Sm/s1600/Spray+Nachos+616+b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">While waiting for chips to cool, clean and quarter strawberries. Place in a bowl with clean blueberries and sprinkle a tablespoon of sugar over all. If you want additional flavor, now is the time to add some amaretto, vanilla or lemon to the fruit. Allow to sit while you bake chips. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCELpsWdvurNf6OYHx2jm-z0JYlqpxeEnAvabsY2Wt16WJQ8CdOC5BV2ad1OD0BVEm4kI4BLwmhNSSoES_tWtF1bBOo1TmSLXBil4AR7w4Cg_gggKFmpE4Yl7k8jdXn967HgMRtq82GJhI/s1600/Red+White+Blue+Nachos+616c.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCELpsWdvurNf6OYHx2jm-z0JYlqpxeEnAvabsY2Wt16WJQ8CdOC5BV2ad1OD0BVEm4kI4BLwmhNSSoES_tWtF1bBOo1TmSLXBil4AR7w4Cg_gggKFmpE4Yl7k8jdXn967HgMRtq82GJhI/s320/Red+White+Blue+Nachos+616c.jpg" width="320" /></a></div>
<span style="background-color: white;">Place a dab of Mascarpone cheese on top of each chip.
Arrange quartered strawberries and blueberries on top of cheese as desired, and squirt a generous amount of whipped cream in the middle of the plate.
Sprinkle grated white chocolate over all, if desired. When making these up ahead, prepare up to the point of garnishing with whipped cream. Once you add the whipped cream, nachos should be served immediately to avoid soggy chips.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Source: <a href="http://www.californiastrawberries.com/" target="_blank">California Strawberries</a></span>Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0tag:blogger.com,1999:blog-4255981370323988583.post-79566476026880674512012-07-05T11:29:00.004-07:002012-07-05T12:51:25.778-07:00Low-Calorie Creamy Balsamic Salad Dressing<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiH3QJw0A0dBpTYaX4FV9FvOfT9xxN-HVb42hmJmS93TDfhsdV7j1vZHNDxzaT4TGpOIKEmkp6V6hHUQxC-ifTBddX1JPn4K6KQj0L1Hb6jK2fx0BrYiPVFaE4iz_YZw7a6hIB-7kJtYB8/s1600/4319548811_ee303df9fa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiH3QJw0A0dBpTYaX4FV9FvOfT9xxN-HVb42hmJmS93TDfhsdV7j1vZHNDxzaT4TGpOIKEmkp6V6hHUQxC-ifTBddX1JPn4K6KQj0L1Hb6jK2fx0BrYiPVFaE4iz_YZw7a6hIB-7kJtYB8/s400/4319548811_ee303df9fa.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="background-color: white;">This is a low-calorie dressing with nonfat Greek yogurt as the base. Light on fat, heavy on flavor.Sweet and sour is a good description for the honey/balsamic combination with subtle flavor notes from the soy sauce and Dijon mustard. Yogurt smooths out the flavors. It’s excellent with any kind of lettuce/fruit and/or nut combination. I love it with chicken and sliced oranges, or dried cranberries and almonds or dried blueberries and toasted pecans.</span><br />
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<a name='more'></a><div style="text-align: left;">
<span style="background-color: white;"><b style="background-color: white;"><i>Ingredients:</i></b></span></div>
</div>
<ul>
<li><span style="background-color: white;">1/4 cup balsamic vinegar </span></li>
<li><span style="background-color: white;">1 tablespoon light soy sauce </span></li>
<li><span style="background-color: white;">1 1/2 tablespoon Dijon mustard </span></li>
<li><span style="background-color: white;">1 1/2 tablespoon honey </span></li>
<li><span style="background-color: white;">3 tablespoons nonfat Greek yogurt (may substitute regular nonfat yogurt but finished product will be a little different) </span></li>
<li><span style="background-color: white;">1/2 tablespoon extra-virgin olive oil. </span></li>
</ul>
<span style="background-color: white;">Directions
Mix well. Store in refrigerator. </span><span style="background-color: white;">Makes 8 servings/2 tablespoons each (approx 3/4 cup) - </span><span style="background-color: white;">Calories: 62 Fat: 4 g Carbs: 6 g
Notes</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">Source: <a href="http://www.salad-in-a-jar.com/" target="_blank">Salad in a Jar</a></span><br />
<br />Kel Bellehttp://www.blogger.com/profile/12098369874330434745noreply@blogger.com0