Better Than Fries! Try This Trick with Potatoes -- Recipe

Make Garlic Infused Oil in Your Own Kitchen

I watch a lot of cooking shows and often they call for "Garlic Infused Olive Oil" in their recipes. I have looked in the stores but I haven't been able to find it. I saw this article and really want to try it out so I added to my blog!  Hope you enjoy it too!

From The Untrained Housewife blog by colleen.anderson@gmail.com

You have your olive oil, you have your garlic and now you think you’re ready to make garlic infused oil.  Maybe you are.  However, if you’re like me, you might not really know what you’re doing. You see, I used to think you simply put some cloves of garlic into some olive oil and let it sit.  On the contrary, this is not the right method and is, in fact, pretty dangerous.  If you are looking for directions on how to make garlic infused oil, look no further.

Garlic Infused Oil Ingredients

1 head of garlic
1 cup extra-virgin olive oil

Directions

1.  Peel the garlic cloves and smash them gently with the side of a knife.

2.  Put the garlic into a medium pot and cover with the olive oil.

3. Heat over medium-low heat until bubbles start to form and you hear a sizzling sound (about 3 minutes).

4. Let the oil and garlic cook for 10 minutes over low heat. (If the garlic starts to brown, turn the head down. The garlic should continue to stay white for most, if not all of the cooking time. It will turn a light golden color as it sits in the oil following the cook time.  If the garlic cooks too long, it will get bitter.)

5.  Remove from heat and let stand until completely cold. (During this time the garlic will continue to "infuse" in the oil.)

6.  Separate garlic and oil. Label and store the oil (and garlic, if you choose -- and you SHOULD choose to save them because YUM!) in the refrigerator for up to a week. (Store bought oil will last longer and can sit at room temperature. This is because ingredients/additives are added to keep it from going rancid.)

 

Healthy Cilantro and 2 Recipes

 FLAT TUMMY SMOOTHIE RECIPE

This smoothie is a cross between a juice and a smoothie, so you get double the benefits.  Try to make this 4 to 5 times a week for breakfast or lunch:

Greens are power-packed with antioxidants and will help boost your immune system. The high fiber content of this smoothie will help with bowel movement. You will also feel full fast and will eat less!(Constipation creates bloating and your tummy will look bigger).

A medium Apple contains around five grams of fiber. Compare this to bran cereal which has about seven grams a serving.

Cucumber will rehydrate you as it is full of water and is low calorie.

Spinach is a low calorie food and has ONLY 7 calories per 1 cup of raw leaves, yet it offers twice as much fiber as other greens and it will fill you up.

Cilantro and parsley will help you cleanse and detox. They will stimulate digestive assimilation and relieve constipation. One-fourth cup of cilantro has only 1 calorie.

Lemon juice is one of the top fat flushers by boosting your body’s detoxification process. It may help you lose weight but it isn’t a miracle cure. It is one component of a healthy weight-loss plan.

Avocado is highly nutritious fruit and will help you get all the nutrients and will help you manage your weight.

Cayenne pepper and Turmeric: even though you probably don’t think of spices as weight-loss enhancers, cayenne and turmeric show promise in reducing appetite and increasing energy.

Apple, Cucumber and Cilantro Smoothie

Blend:

1 green apple
1 cucumber
2 cups fresh baby spinach
3/4 cup cilantro loosely packed
½ cup parsley loosely packed
1 small avocado
½ cup lemon juice
1 cup filtered water
1 tsp cayenne pepper
1 tsp turmeric
a dash Himalayan salt

Make sure all the ingredients are organic.

Enjoy!

Benefits of Oregano Tea plus Recipe

I am starting to plant my herbs in my greenhouse. Oregano is one of my favorite herbs for cooking, but I never thought of using it as a tea.  After seeing this poster with all the benefits I think I am going to brew some ... it should be an interesting taste.

This idea is from Edible Harmony.

Can You Believe It? Cauli-Tots -- Recipe

I love cauliflower, but I usually just steam it or eat it raw.  Here is a fun new recipe for Cauli-Tots  from BBB Seed Company,

Smokey Spiced Grilled Cauli-Tots

To make smokey grilled cauli-tots simply cut a head of cauliflower into chunks large enough that they won't fall through your grill.

Microwave them in a bowl for about a minute just to soften them a bit before they hit the grill (unless you like your cauli-tots super crunchy).

Season them up with a little garlic, onion, pepper, and our smokey friend, smoked paprika (and of course cayenne or chili powder is option for a little added kick).

Then, just throw them on the BBQ until they get a nice charred flavor and color. Makes a great side dish!

Enjoy!

Note from Donna:  This is another great candidate for my Spicy Veggie Fry Seasoning recipe that I posted in this blog a couple of days ago. 

Why I LOVE Love Apples (Tomatoes) plus Recipe

I love using tomatoes in my cooking which is evident in how many tomato varieties I have already planted this year.  Here is a great poster from Farmers Market which explains good reasons that you should love tomatoes too!  Followed by a great recipe for Baked Tomatoes Oregano.

Baked Tomatoes Oregano

Prep Time: 15 minutes                   Cook Time: 20 minutes                  Serves: 4



Image from AllRecipes.com



Note:  Ripe tomatoes are baked with Romano cheese, fresh bread crumbs, garlic and herbs.  It reminds me of pizza without the crust!  I love this simple recipe on nights we are grilling.

Ingredients:

4 large ripe tomatoes, sliced ¼ inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
Salt and pepper to taste
1/2 teaspoon dried oregano
1 Tablespoon olive oil
Sprig of basil

Directions:

1. Preheat oven to 400 degrees F.  Coat a shallow baking dish with cooking spray.

2. Place tomato slices close together in prepared  baking dish.  Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano.

3.  Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

4.  Garnish with a sprig of basil.

Nutrition Info: Calories: 110     Total Fat: 5g     Cholesterol: 4mg     Sodium: 103mg
Total Carbs: 14g (Dietary Fiber 3g)     Protein: 3g



My Spicy Veggie Fry Spice - Recipe

Fries are not just for potatoes any more.  Since Tom and I have started growing our own produce, I have discovered you can make "fries" out of all kinds of veggies.  I've used sweet potatoes, carrots, parsnips, and lot of different squashes.  The other great thing about my veggie fries ... is that they are not "fried" at all ... they are baked!! (Taking out TONS of calories and fats).

I like my fries "spicy" so I have come up with what I consider a great seasoning for my veggie creations.

I start off by setting the oven temperature to 425 degrees F. 

The next step is to cut up the veggies (in this case I am using Georgia Jet yams/sweet potatoes).

Then I mix the seasoning which consists of:
1/2 teaspoon fresh ground salt (I use Himalayan Salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon sweet paprika
1/4 teaspoon fresh ground black pepper

Here is a little time saving tip.  I mix up 3-4 times the amount of seasoning that I need and put it into a shaker bottle.  Not only does it save time when I am trying to make dinner, it also makes it easier to evenly distribute the seasoning over the "fries."

Next I lightly spray the vegetables with an olive oil cooking spray (like Pam), and I shake some of the seasoning onto the veggies.

Pop them into the pre-heated oven and bake for 20-25 minutes (turning once after 10 minutes).

Take out and enjoy.  I like to serve sweet potato fries with light ranch dressing for dipping.

Let me know what you think?

Saving Herbs for Cooking

Is this a great idea for saving fresh herbs, or what?  The pictures show putting the herbs into ice cube trays and then filling the tray with organic olive oil, then putting the tray into the freezer. You could also probably just put them into the refrigerator and let the oil solidify if you are going to be using the cubes within a few days. 

I bet you could also fill the trays with coconut oil or butter (if you are not counting the calories) and have a great starter for cooking or sauteing.

This idea from www.organic-gardening.com

Why I Love Kale + Recipe for Kale Chips

I have never been much of a veggie eater ... brought up on canned corn, peas and green beans with a few potatoes tossed in for good measure.  Since Tom and I have been growing our own vegetables, I have really found many new favorites.  (Nothing tastes better than home grown!!)  Recently I discovered kale ... and below is a chart that shows all the wonderful benefits of that great leafy green treasure!!! (Also a recipe for kale chips!!)

Crispy Kale "Chips"

Recipe courtesy Melissa d'Arabian4 servings.Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Simply Mango Chutney Chicken -- Recipe

Simply Mango Chutney Chicken

This is a quick go-to recipe for week night dinners or unexpected company.  I serve this dish with ¾ cup brown rice and two cups of romaine lettuce with a small drizzle of Honey-Pear vinaigrette.  This delicious meal clocks in with fewer than 600 calories.

Ingredients:

12 chicken thighs
1 (12oz.) jar mango chutney
1 (1oz.) package dry onion soup mix

Directions:

1.  Preheat oven to 375 degrees F.

2.  In a medium bowl, combine the chutney and dry soup mix. Mix together.

3.  Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9 x 13 inch backing dish and pour chutney mixture over the chicken.

4.  Bake in the preheated oven for 45 to 60 minutes or until chutney sauce has turned brown and crunchy.

Nutritional Information:  6 servings

Calories: 495     Total Fat: 29g     Cholesterol: 158mg     Sodium:  566mg
Total Carbs: 25g (Dietary Fiber: 1.5g)     Protein: 33.5g

How to Make Turducken!! (Recipe)

What is a turducken? A turducken is a turkey, stuffed with a duck, stuffed with a chicken. Turducken is a dish popular in Louisiana. After reading this article you will be able to (and should) make a turducken. You will not be told, however, how to eat it, or how to make gravy. Read this thoroughly, as if you were instructing someone, before attempting the recipe. It's a long process that requires a lot of work!

Ingredients

17 lb. turkey
7 lb. duck
3 lb. chicken
1 c. brown sugar
1 c. salt
2 gallons water
3 carrots
3 celery ribs
   dash sage
¼ tsp rosemary
2 bay leaves
4 peppercorns
4 garlic cloves
1 onion, halved
15 oz. seasoned dried bread cubes
8 oz. butter
2 c. turducken stock
   Vegetable Oil

Steps

1.  Rinse the birds.

2.  Bone the birds.  Place the bird breast side down on cutting board.
                *  Make an incision to the bone on the right or left side of the spine.
                * Following the rib cage, cut down along the length of the bird until you reach the level                      of the wing and leg joints.
                * Pop the wing and leg out of their sockets and separate from bird. Do not cut the skin.
                * Continue following the rib cage with your boning knife until you meet the keel bone.
                * Follow the keel bone down to the skin of the breast.
                * Repeat on other side.
                * Separate the skin from the keel, keeping the skin intact.
                * For all birds, except the turkey, do the following on both sides of the bird:

                                - Cut along the leg bone with the boning knife.
                                - Using the boning knife, peel the meat from the bones and remove the bones.
                                - Cut along the wing bone with the boning knife.
                                - Using the boning knife, peel the meat from the bones and remove the  bones.
                * Set aside the carcasses.

3.    Brine the birds. Combine the sugar, salt and water in a large 2.5 gallon sealable container. Mix until completely dissolved. Place the meat from the turkey, duck and chicken into the brine and refrigerate overnight.

4.   Make the stock. Put the carcasses, carrots, celery ribs, sage, rosemary, bay leaves, peppercorns, garlic cloves, halved onion and two gallons of water into the stockpot. Place the collapsible steamer basket upside down on top of the contents of the stockpot. Weigh down if necessary. Bring to a boil, then reduce to a simmer and simmer up to 6 hours (until bones are easily broken), stirring occasionally. Pour pot contents through sieve into large resealable container. Refrigerate stock overnight and in the morning, remove the solid fat layer.

5.   Remove the meat from the refrigerator and bring to room temperature.

6.   Make stuffing. Heat the butter and 2 cups of turducken stock in saucepan until almost boiling. Thoroughly mix with bread cubes in mixing bowl. Allow to cool until it can be handled.

7.   Assemble the turducken.
                * Lay the semi-boneless turkey on a cutting board, skin side down.
                * Dust with pepper and garlic powder.
                * Coat with a ¼ to ½ inch thick layer of stuffing.
                * Lay the boneless duck on the stuffing layer, skin side down.
                * Dust with pepper and garlic powder.
                * Coat with a ¼ to ½ inch thick layer of stuffing.
                * Lay the boneless chicken on the stuffing layer, skin side down.
                * Dust with pepper and garlic powder.
                * Coat with a ¼ to ½ inch thick layer of stuffing.
                * Fold the chicken, fold the duck, then fold the turkey so that the skin of the back comes
                        together

8.   Close the turducken.
                * Insert a skewer along the back of the skin to keep it together.
                * Insert a skewer along the rear end of the turkey, closing the end.
                * Insert a skewer from the right breast side to the top skewer.
                * Insert a skewer from the left breast side to the top skewer.
                * Tie string to top center skewer, run it along the skewer to the left side of the end, then wrap string around the right side of the rear skewer, then wrap string around the left side of the rear skewer, then wrap string around right side of rear middle skewer. Follow right side of center skewer to end, hook around the skewer and wrap around the end of the left breast side skewer. Then bring across to the right breast side skewer, then follow right breast side skewer to left side of center skewer, then follow to end of center skewer where you will tie the string to the skewer.
                * Make sure the string is tight around the skewers.

9.   Roast the turducken. Coat the rack in the roasting pan with canola oil (to prevent sticking). Flip the turducken over as you place it on top of the rack in the roasting pan. Rub bird with canola oil. Insert thermometer into the chicken area of the turducken. Place in 500 degree oven and roast for 20 minutes. Drop the temperature to 225 degrees and roast until the thermometer reads 160 degrees (the residual heat of the turducken will carry over the 5 degrees to the FDA recommended 165 degrees for poultry). Let the turducken rest for 20 minutes.

10.     Serve the turkducken. Cut off the legs and wings and place them on the platter. Cut across breast with electric knife, creating slices with all three meats and move to plate or platter with the pancake turner.

Quick & Easy Grilled Salmon and Salsa

Prep: 4 minutes                                Cook: 27 minutes

Wild Alaskan Salmon and Arctic Char are your best choices

4            6-oz        Skinless salmon fillet
1/2         tsp         Salt, divided
1/2         tsp         Black pepper, divided
                             Cooking Spray
4             large     Plum tomatoes, halved
1             small     Red onion, cut into 1/2” slices
1                           Jalapeño pepper, halved
1                           Lime, halved

1.  Preheat grill to medium-high heat.

2.  Sprinkle fillets with ¼ tsp salt and ¼ tsp black pepper. Place on grill rack coated with cooking spray and grill for 4 minutes on each side or until desired degree of doneness.

3.  Place plum tomatoes, red onion, and jalapeño on grill rack coated with cooking spray, and grill tomatoes, cut side down, for 6 minutes. Turn; Grill for 1 minute. Grill onion and jalapeño for 6 minutes on each side or until lightly browned.  Remove from grill, and cool slightly.

4.  Coarsely chop tomatoes and onion; chop jalapeño finely. Combine tomatoes, onions, jalapeño, ¼ tsp salt, ¼ tsp black pepper, and juice from ½ lime. 

5.  Serve salsa over fish. Garnish with lime wedges.

Yield: 4 (1 fillet and about ½ cup salsa) servings.

 Calories: 336, Fat: 18.5g (sat 3.7g, mono 6.6g, poly 6.8g), Protein: 34.7g, Carb: 6.2g, Fiber: 1.7g
Chol: 100mg, Iron: 0.9mg, Sodium: 399mg, Calc: 32mg

Herbed Chicken w/Raspberry Balsamic Sauce (Recipe)

I served this for company dinner last night ... and it was a major "hit" with everyone.  I didn't tell them how easy this was to make or that it was only 230 calories. The prep took me about 5 minutes, and it took the chicken about 20 minutes to cook up to the proper temp!!  This is a perfect recipe for a summer dinner.

Herbed Chicken with Raspberry Balsamic Sauce

1       teaspoon       olive oil
1/2    cup               red onions, chopped
1       Tablespoon  garlic, minced
1       pinch            red pepper flakes
1/2    teaspoon      dried thyme OR 1-1/2 tsp fresh thyme
1/2    teaspoon      salt, divided
4      (4-6oz)         boneless skinless chicken breasts
1/3   cup               seedless raspberry preserves (I used low sugar raspberry preserves)
2      Tablespoons Balsamic vinegar
1/4   teaspoon      black pepper

1.  Heat oil in a large nonstick skillet over medium high heat, add onion and garlic and saute 5 minutes.

2.  Sprinkle thyme and 1/4 teaspoon of salt over chicken.

3.  Add chicken to the skillet; saute 6 minutres on each side (or until internal temperature reaches 170 degrees).

4.  Remove chicken from skillet and keep warm.

5.  Reduce heat to medium, add 1/4 teaspoon salt, preserves, vinegar, and pepper to skillet, stirring until the preserves melt.

6.  To Serve:  Spoon sauce over chicken and serve immediately Or return chicken to pan and coat chicken evenly, serve immediately.

Nutritional Information:  (1 serving = 1 chicken breast with sauce)
Calories:  229.1         
Total Fat: 4.1g (Sat. Fat 0.8g)         
Cholesterol:  72.5         
Sodium:  433.5mg
Total Carbohydrates:  21.7g (Dietary Fiber 0.7g, Sugars 14.9g)         
Protein: 24.4g

Notes: 
             1.  If you want a thicker sauce, let it cool slightly before pouring it over the chicken.            
             2.  I am going to try this with other no-sugar preserves to see how it works:  apricot, blackberry, peach.

             3.  This recipe is also diabetic friendly..
            

How to Build a Salad

With all of our veggies coming ripe at the same time, we are eating a lot more salads.  I found this article on CalorieCount.  Now I am really ready to take on all those vegetables in our garden.

How to Build a Salad that Satisfies
By Brittany Mullins



People often think of a salad as an appetizer, diet food or something that won’t fill them up for longer than an hour. This isn’t always the case. With a little planning you can make a nutritious salad that will satisfy your taste buds and keep you feeling full for hours. You don’t even need a recipe! The key to building a meal-sized salad that won’t break the calorie bank is having about three quarters of the salad be fresh vegetables and the other quarter protein and a healthy fat.

Simply choose your favorite greens as a base and top with veggies, a protein and a healthy fat. Here’s a list of items to help you get started creating hearty, healthy and delicious salads:

Greens:

• Spinach
• Arugula
• Romaine
• Spring mix
• Kale

Vegetables: (It’s best to choose veggies that are in season)

• Tomatoes, fresh or sun-dried
• Cucumbers
• Zucchini or other squash
• Mushrooms
• Yellow, orange, red, or green bell peppers
• Cabbage, sliced
• Carrots
• Beets, roasted or boiled
• Radishes
• Sweet corn
• Sweet potatoes, roasted or steamed
• Peas
• Onion
• Artichoke hearts
• Roasted red peppers
• Hearts of palm

Protein:

• Lean cuts of grilled or baked meat – chicken, turkey pork or beef
• Shrimp, crab meat, scallops or other seafood
• Salmon, tuna or other fish
• Tofu, plain or cooked
• Tempeh, plain or cooked
• Edamame
• Beans - black beans, garbanzo beans, kidney beans
• Hummus
• Crumbled veggie burger
• Hard boiled eggs
• Cottage cheese
• Low-fat cheese

Healthy Fats:

• Avocado
• Nuts (I like almonds, walnuts and pine nuts)
• Sunflower seeds
• Sesame seeds
• Olive oil based dressings
• Flax seed oil or ground flax seeds
• Hemp seeds
• Olive oil (and vinegar)
• Olives

 Other Notes:

• Don’t drench your salad in dressing. If the salad ingredients are fresh and in season they’re often very flavorful on their own.
• Throwing leftovers on salads is the best- leftover grilled and roasted veggies (straight from the fridge) make great salad toppings.
• Complex carbs are a fun addition as well – wheat berries, whole grain cous cous, quinoa or orzo are all great options
• Fruits are also a great addition to salads in the summer time – try adding strawberries, blueberries, pears, and figs.

As for preparing the salad, simply toss the ingredients of your choice into a large bowl (or small bowl for a single salad) and enjoy. You can plan ahead and prep some of the more time consuming items early. For instance you can chop veggies and cook a pot of beans on Sunday evening so weekday lunches or dinners can be thrown together in a flash. Have fun trying out the endless number of salad possibilities!