Yellow Foods For Health

29 Monday Apr 2013

Posted by in nutrients, vitamins, yellow foods, yummy stuff

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You can get many nutrients just from eating healthy.

In the past, I have read that a colorful plate means you are getting balanced nutrition.

Each color of fruit or vegetable signifies the types of antioxidants found inside.

Yellow and orange fruits and veggies have lots of vitamin A.
Vitamin A is good for your heart, cancer, and depression.

Yellow/orange also signifies vitamin C and E.

Eating the foods give the best benefit if they are raw or lightly cooked.
Not only does the food taste better and healthier, but the less heat the better.

Vitamins A and E are fat soluble which means that the nutrients absorb better into your body if consumed with a small amount of fat.

Xanthan Gum

27 Saturday Apr 2013

Posted by in A-Z, guar gum, xanthan gum, yummy stuff

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Xanthan gum is used a lot in pretty much everything you buy at the store that is processed.
It is used a a thickener or for texture and structure.

It is a type of bacteria derived from corn.

It works the same as guar gum.

A lot of cooks use it for home baking when they cook gluten free.
The reason for this is to help with structure.
It will give your breads a more regular bread like texture and rise.

If you don’t want to use xanthan gum or guar gum in your baked goods, you can mix some flax seed or chia seeds with water- 1 tablespoons  seed to 2 tablespoons water.
Make a slurry and add to you ingredients.

There are some people that have questions about the safety of xanthan gum though it has been deemed safe by the FDA.
Because of this guar gum may be used.
But, guar gum will impart a slightly different flavor.
It does come from the guar bean so is is considered more healthy.

White Chicken Chili

26 Friday Apr 2013

Posted by in A-Z, white chicken chili, yummy stuff

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This is a somewhat unconventional chili. It is made with chicken, white beans, and cheese.
It is great on a cold day and it makes a ton so it is perfect for gatherings or leftovers.
You make it in the crockpot.

You will need a large crockpot.

Ingredients:

4 skinless, boneless chicken breast halves.
6 cups water
1 large chopped onion
2 garlic cloves, minced
1 Tablespoon oil
2-4(4 oz. can) chopped green chilies OR seed and chop 1 whole green chili pepper
1-2 diced jalapeno OR Serrano peppers
2 teaspoons ground cumin
1-1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
3 1b. can navy beans OR cook and season 3 cups of dry navy beans
2 cups shredded cheddar or Monterey jack cheese

Add the chicken and water to the crockpot and let it cook on low for 3-4 hours.
Remove chicken from the water, cube and set to the side.
While the chicken is cooking saute the onion and garlic in the oil.
Add the chili and jalapeno peppers, cumin, oregano, cayenne, and salt. Cook and stir two minutes.
After removing chicken from the crockpot add the onion/pepper mixture.
Add the beans. If you are using canned pour straight in, if you are using beans you cooked drain before adding to the crockpot.
Cook on low for an hour.
Add the chicken.
Stir in the cheese until it is melted in.
Serve.

This makes about 10-12 servings.

Great served with sour cream.
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This is another repost from November of 2010. The only w I had a picture of was another waffle recipe and I have done a type of waffle the last 2 A-Z challenges so you get this.

Vegetable Cheese Chowder

25 Thursday Apr 2013

Posted by in broccoli, cheese. soup, vegetable cheese chowder, yummy stuff

≈ 12 Comments

Who doesn’t love a good soup? This has got cheese and broccoli. Or, if you prefer, cauliflower.

You will need a medium to large size saucepan with a lid.

Ingredients:

1-1/4 cups frozen broccoli or cauliflower
1 medium size shredded carrot
1/2 cup water
2 cups milk
1/3 cup flour
sprinkle of pepper
1-3/4 cup chicken broth
1-1/2 cups shredded cheddar cheese
1 Tablespoon dried parsley

In the pan combine the broccoli, carrot, and water.
Bring to a boil and reduce heat.
Cover and simmer about 4 minutes. Vegetables will be crisp tender.
Meanwhile, whisk together the milk, flour, and pepper.
Add to the pan and stir in the broth.
Cook and stir over medium heat until thickened and bubbly.
Stir in the shredded cheddar cheese and parsley.
Cook and stir over low heat until the cheese is melted.

Serves 4.

Unbaked Cookies

23 Tuesday Apr 2013

Posted by in A-Z, Chocolate, oatmeal, peanut butter, unbaked cookies, yummy stuff

≈ 3 Comments

 This is a repost from July of 2009. When I started this blog, I didn’t post pictures so this doesn’t have one.
I didn’t think about U until today so I don’t have the stuff to make them and post a picture.
Once I start eating these, I just don’t want to stop.

These cookies are known by many names.
They can also be called chocolate drop cookies or minute cookies.
Whatever you call them, you have to include the word good to describe them.

Ingredients:

2-1/2 cups old-fashioned oats
1/2 cup cocoa powder
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup evaporated milk
2 cups powdered sugar

Line a baking sheet with waxed paper or aluminum foil.
Combine the oatmeal and cocoa powder and set aside.
In a large pan melt the butter and peanut butter over low heat. Stir it constantly til mixture is smooth.
Remove from the heat and stir in the milk. Gradually mix in the powdered sugar. Blend in the oatmeal and cocoa powder.
Drop by spoonfuls onto waxed paper.
Let cool until firm.
You will get 4-5 dozen.

If you don’t have foil or waxed paper, buttering your pan works great.

Enjoy!

Three Bean Tortilla Bake

23 Tuesday Apr 2013

Posted by in A-Z, black beans, kidney beans, pinto beans, three bean tortilla bake, vegetarian, yummy stuff

≈ 4 Comments

This is a great dish for the crockpot. It is a vegetarian meal, but not vegan- unless you use vegan cheese.

You will need a large crockpot- 4 or 5 quart.

Ingredients:
1 Tablespoon cooking oil
1 cup chopped onion
1 chopped Ananheim chili pepper – green bell will work good too
2 cloves minced garlic OR 1/2 teaspoon garlic powder
1 cup dry pinto beans
1 cup dry kidney beans
1 cup dry black beans OR 15 oz cans of all three kinds of beans, drained
water for cooking the beans, if using dried beans
1/4  cup sliced black black olives
1/4 cup chopped green chili pepper- 4 oz drained can green chilies work good
1 quart tomatoes OR use a 30 oz can
1 teaspoon chili powder
1 teaspoon cumin powder
6-8 (6″) soft shell tortillas- if you use corn, they might seem a bit small, but they work.
2 cups shredded Colby-jack or cheddar-jack cheese
sour cream for serving
Super easy guacamole for serving 

Cook your dry beans in the water, covered, for 1 to 1-1/2 hours until tender. If using the canned, just drain and rinse.
Set aside.
In a large skillet or pan, saute the onion, green pepper, and garlic in oil.
Add the drained beans, olives, green chilies, tomatoes, chili powder, and cumin powder
Remove from heat.
In your crocpot add 3/4 cup bean mixture, a tortilla, and 1/3 cup cheese.
Repeat until everything is used, ending with the sauce.
Cover and cook on low for about 8 hours.
Serve with sour cream and maybe some guacamole on top.

This will serve 6-8 people.
Since a quart is a little bigger than 30 oz. you may end up with a little extra sauce.

This heats up well.

Stuffed Morels

22 Monday Apr 2013

Posted by in A-Z, morels, stuffed morels, yummy stuff

≈ 5 Comments

If you don’t know, morels are wild mushrooms. They are only found at certain times of the year. Usually anywhere from April to June in the US, depending on where you live.
They do sell kits where you can grow your own, but I don’t know anyone that has had any luck growing their own.

I love these. Morels come in grey, which are small and come up first. Later on, the yellows pop and they are the larger ones for stuffing.

If you don’t hunt them, know of anyone who does, or can’t buy any- use the large stuffer button mushrooms available at the supermarket.

You will need a deep fryer or wide pan, deep enough for frying the mushrooms.

Ingredients:

1/2 cup cream cheese, softened
large pinch of garlic powder
pinch of salt
large pinch of dried parsley flakes
pinch of pepper
large pinch of dried tarragon
large pinch of dried thyme 

10 to 12 large capped morels

1-1/2 cups flour OR mix of ground flax seed and your choice of flour
1-3/4 teaspoons salt
3/4 teaspoon cayenne pepper

1/2 to 3/4 cup milk

oil for frying

Mix the cream cheese, pinch of salt, pepper and herbs in a bowl and let rest while you ready the mushrooms.
Cut the stems up to where the caps of the morels start. Save the stems for another use.
With a small spoon and /or fingers fill each of the mushroom caps. Sometimes the cap openings are too narrow to fit a spoon into, but your finger works well to push it in there.
Set aside and get your coating stuff ready.
In one bowl, pour the milk.
In another bowl, mix the flour, 1-1/2 teaspoon salt, and cayenne pepper.
Dip each mushroom into the milk than into the flour mixture and repeat to get a good coating.
Put onto a plate and stick in the freezer for at least 3 hours so the coating won’t come off and the cheese won’t leak out during deep frying.

Heat your oil to 350 degrees Fahrenheit. You want the oil to be at least a couple inches deep to cover the shrooms.
Add the morels to the oil one by one so they don’t stick together and fry until coating is a golden brown color.
This will take about 5 or 6 minutes.
Drain on paper towels and serve.

You can eat with a dip of your choosing or as is, like I do.

If you have extra cheese filling left, it is great spread on crackers.

These are great as a do ahead  of time. I like to make enough to have more than one time and keep them in the freezer.

Southwestern Black Beans, Chicken and Rice

20 Saturday Apr 2013

Posted by in A-Z, black beans, chicken, rice, yummy stuff

≈ 2 Comments

I love black beans! Add some chicken and rice and you have yourself quite a tasty meal.

Ingredients:

1 cup dried black beans.
water for cooking the beans
1/2 cup white rice
1 chicken breast half or 2 skinless, boneless chicken thighs
salt
pepper
2 Tablespoons dried cilantro or 1/4 cup fresh chopped
1 teaspoon chili powder
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper-optional
Shredded cheese for sprinkling-optional

Rinse and drain your black beans.
You can soak out if you want. If you don’t, that’s fine.
Put beans in a medium cooking pot and cover with water.
Salt lightly and add the cumin, paprika, chili powder, garlic powder, and cayenne powder.
Bring to a boil, turn down, cover, and simmer for about an hour and a half until the beans are tender.
Drain the beans, but keep the liquid.
Set the beans aside.
Measure the bean cooking liquid. Keep 1 cup. If you don’t have that much, add water to get that amount.
Put that and the rice back into the pan.
Bring to a boil and turn down, cover and cook until liquid is absorbed, about 15 minutes.
While the rice is cooking, cook your chicken.
Put a small amount of oil in a skillet and add the chicken.
Salt and pepper it and cook til done.
Let cool and cut into cubes.
When the rice is done, add the beans, chicken and cilantro and stir in until everything is heated through.
Serve with cheese sprinkled over the top.
I like a mix of cheddar and Monterey jack.

This will serve 3 to 4 people.

Enjoy!

Quinoa Pizza

19 Friday Apr 2013

Posted by in A-Z, pizza, quinoa, yummy stuff

≈ 5 Comments

This isn’t your ordinary eat with your hands pizza.You will need a fork. It got it’s name from my daughter. I came up with the food and she called it pizza cause it tasted that way.
I love quinoa and use it whenever I get the chance.

You will need a 9″x13″ baking pan.
Preheat your oven to 375 degrees Fahrenheit/190 Celsius

Ingredients:
1 cup uncooked quinoa
2 cups salted water
1 egg
2 Tablespoons grated Parmesan cheese
2 cups pizza sauce or tomato sauce- you can use a 15 oz. can
2 to 3 cups shredded mozzarella cheese.
Favorite pizza toppings

Rinse the quinoa in water if it is not pre-rinsed.
In a large pan with lid, add the water and salt it. Stir in the quinoa and bring to a boil.
Lower the heat and cover.
Cook until water is absorbed, about 20 minutes.
Let cool slightly.
Stir in the egg and Parmesan cheese.
Spread into the bottom of your baking dish.
Spread the pizza sauce over the quinoa.
Sprinkle with your pizza toppings.
Cover with the cheese.
Bake for 15 to 20 minutes until cheese is melted and bubbly.
Take out and let stand for a few minutes.
Cut into pieces and serve.

I usually get 12 to 15 pieces out of this.

Enjoy!

Spicy Popcorn

18 Thursday Apr 2013

Posted by in A-Z, popcorn, spicy popcorn, yummy stuff

≈ 4 Comments

I love popcorn. It is my go to snack. Sometimes I don’t want just plain buttered popcorn, though I’d never turn that down.

You will need a container with lid, large enough to hold the popcorn and be able to shake it around.

Ingredients:

Popcorn- pop 1/2 cup or make enough for about 4 quarts popped
4 Tablespoons melted butter
1 teaspoon paprika powder
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon grated Parmesan cheese
Salt for sprinkling

In a small bowl, combine the paprika, cayenne pepper, parsley, garlic powder, and Parmesan cheese.
Set aside.
Pop your popcorn.
Melt the butter and drizzle over the popcorn.
Sprinkle lightly with the salt.
Sprinkle the spice mixture over the popcorn.
Cover with the lid and shake it really well to coat the popcorn.
Take off lid and enjoy.

Makes enough for 4 or more people.