The Cooking Diva's Ditties

Dulce's Dorm Room Diner...

2010-07-10T14:33:00.004-04:00

Announcing ... The Dorm Room Diner

2010-07-10T13:48:00.003-04:00

You have to check out my daughter's new cookbook, The Dorm Room Diner. You will also enjoy her movie. It is great.This cookbook is for college students who are sick of the Dining Hall, Vending Machine and Fast Food and are a craving a home-cooked meal - NO OVEN REQUIRED! Dulce has pulled together 185 of the most simple, yummy recipes for you or your college student to enjoy. After her first semester, she was beggingme for recipes that she could easily prepare in her dorm room. Having a busy schedule including cheerleading, studying, and being a campus Ambassador she needed recipes that were quick to put together with little effort. She has grown to love cooking and has acquired a following of fellow students who love to be her “taste-testers.” Enjoy exploring the fun of cooking, the great tastes, and the new FRIENDS that will be drawn to your room by the wonderful smells!If you are a college student, or you know a college student or a single person who is not big into cooking - You are gonna love this cookbook. Go check it out now.

The Dorm Room Diner

It would make a great gift, too. Any student would love a basket with some kitchen gadgets, grocery gift cards, and a copy of The Dorm Room Diner!

To Your Health,

Lori Winders

The Cooking Diva

This Will Make Your Holidays Bright...

2010-07-10T13:48:00.000-04:00

What great entertainment. Enjoy!

12 Days of Christmas by Straight No Chaserhttp://www.sncmusic.com/

You Can Be A Succesful Woman On Your Own Terms, Just Ask Sarah Palin...

2010-07-10T13:47:00.002-04:00

I hope that you enjoy a recent interview that my good friend, Karen Schaefer, did with me last week. We cover diet and allergy issues, general health, keys to having a great marraige, raising exceptional children, and building a successful business.Hope you enjoy!

To Your Health,LoriLori Winders, "The Cooking Diva," is an international cookbook author, online entrepreneur, speaker and founder of Cooking What’s Left . She knows what it is like to sit across from a doctor telling her what all she can’t eat any more because she is “allergic.” And, asking the question, “What’s Left?” She also knows that America is killing itself slowly with our fast-food, unhealthy, toxic laden diet. There are too many people young and old being diagnosed with auto-immune disorders, diabetes, Alzheimer's, lupus, fibromyalgia, cancer, and the list goes on. Something has to change. Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog … The Cooking Diva. And, join in the discussion at her free forum by Clicking Here.

Gustav Kept Me Up All Night...

2010-07-10T13:46:00.005-04:00

with his strong winds blowing and the pelting rain and the raging surf! Wow. I'm a Georgia girl and have never experienced anything quite like this storm before. I am sitting watching the waves roll in and listening to the wind as I type this message for you.I send out a prayer right now for anyone in this storm's path. I pray for peace, safety for you, your family, your pets, and your property. Remember God's power is still more powerful than Gustav!We are trying to wait for the winds to die down a bit, and for the tornado warnings to expire, so that we can head back to Georgia. We may should have left yesterday, but being in the midst of this storm all night has given me a new sense of understanding and compassion for those who have been effected by hurricanes. It is truly nothing I have ever experienced before.So, until I get home and can write to you again, stay safe, stay dry and stay healthy.Love & Best Wishes,Lori WindersThe Cooking Diva

Gee... So that's Ghee!

2010-07-10T13:46:00.002-04:00

Making Ghee from Paula Dean's favorite ingredient - Butter!

Let me show you how to turn a simple stick of butter into a gourmet delight - Ghee! Even those of you who are avoiding dairy should check this video out. You might be surprised!To Your Health,Lori

A Whole New World Of Taste!

2010-07-10T13:45:00.002-04:00

Have you ever wondered what some of the ingredients are that are in my recipes? What is a Ghee? Who is Amaranth? And, Where is Agave?Well wonder no longer! In this short video I show many new ingredients that will make your healthy living, allergy & toxin free diet taste GREAT!

An Introduction To A New World Of Ingredients

Extracts Made Simple! Create Your Own Gourmet Vanilla & Coconut Extracts

2010-07-10T13:44:00.003-04:00

Create Your Own Gourmet Vanilla & Coconut Extracts

Mama Mia, Pizzeria!

2008-07-08T13:42:00.002-04:00

I recently recieved an email from a customer asking about a pizza recipe that her husband could eat...

"...my husband has developed a yeast allergy so I was quick to find a recipe book to change his diet. One of his favorite dishes is pizza so I was wondering if I could use the Baker Mix as the dough for his pizza crust."

The Baking Mix from my Yeast Free Cooking Manual could definetly be used, but here is another idea for you to try. A recipe using Fearn Brown Rice Baking Mix. Enjoy!

2 1/2 cups Fearn Brown Rice Baking Mix ( or White rice, if preferred)2 large eggs2 Tb extra virgin olive oil1 3/4 cups waterPreheat oven to 400°. Grease 4 regular round cake pans or pie tins. Blend baking mix with eggs and oil. Add wqter and blend again until very smooth.Spread the batter in the bottom of the baking pans as thinly as possible. Bake for about 12-14 minutes, or until dough turns light brown. Remove from oven and let cool in pans for 8 minutes. Keep the oven at 400°.Top the rounds with your favorite toppings ( see ideas below). Sprinkle tops of pizza with any spices you choose and a drizzle of olive oil, especially around edges.Place pizzas back in the oven and bake for 20 minutes, adding cheese (if allowed on your diet) on top during the last 3-5 minutes.**You can prepare the plain pizza rounds ahead of time and freeze.Topping IdeasFresh TomatoesOven Dried Tomatoes (recipe from my Yeast Free Cooking Manual)Sliced OnionsAny Color of Bell Pepper, slicedArtichoke Hearts, thawed and slicedNitrate Free BaconFreshly made Sausage (recipe from my Yeast Free Cooking Manual)Fresh GarlicFresh Basil LeavesFresh or dried ThymeFresh or dried OreganoGarlic PowderOnion PowderSalt PepperCrushed Red PepperCheese (only those allowed on your diet, if any)

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It can even happen to the Diva...

2008-04-19T13:42:00.002-04:00

Well, I have to be honest with you - Even the Cooking Diva gets under the weather sometimes.

Over the last several weeks, I have been traveling and around a great deal of people talking and shaking hands. And, the pollen season in Georgia has been unbelievable this year. So, even as much as I try to keep my immune system strong there are times when even I get the sniffles.

This last week, I had to just stop and rest and eat better. With all of the traveling and busy schedule, even I had succumb to not making the best food choices. And, I paid for it by being in bed with a fever and stopped up head all weekend.So, this week our family has gotten back on schedule and are eating the way we know we should.

Here is a recipe that I cooked in the crock pot yesterday. It is so easy and the house smells just wonderful as it cooks. I hope you enjoy it - and remember to slow down, take time for yourself, and take care of yourself. No one else will do it for you!

To Your Health & A Long Life,

Lori

Fiesta Chuck Roast

Put a 4-5 pound chuck roast in the slow cooker. Sprinkle it with salt and pepper.
Add 1 Tb. Onion Powder, 1 tsp. cumin, and 1 clove of garlic. Pour a can of Rotel tomatoes, or a good no vinegar salsa over the top and cook on high for 4-6 hours until the roast is falling apart.
Serve over broken tortilla chips - soup style. Or, serve on a bed of lettuce with a few broken tortilla chips thrown in for crunch. Sooo good! I also topped mine with a big dollop of fresh guacamole.
You could also add in some frozen corn, black beans or any other Mexican type veggie during the last 30 minutes.

To print a copy of this recipe Click Here.

Lori Winders, "The Cooking Diva," is an international cookbook author, online entrepreneur, speaker and founder of Cooking What’s Left . She knows what it is like to sit across from a doctor telling her what all she can’t eat any more because she is “allergic.” And, asking the question, “What’s Left?”

She also knows that America is killing itself slowly with our fast-food, unhealthy, toxic laden diet. There are too many people young and old being diagnosed with auto-immune disorders, diabetes, Alzheimer's, lupus, fibromyalgia, cancer, and the list goes on. Something has to change.

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.

Walking on Water! (W.O.W.)

2008-03-27T13:40:00.001-04:00

I don't know if you are like me, but there are just some days when I have a pity party. (that's a southern term for feeling sorry for yourself) I question why I can't eat certain foods like other folks. Why do certain foods make me feel so bad. It's just not fair.Well, my husband got an email with the video that is below yesterday. It takes about 13 minutes to watch, but it is SOOOO worth it!!!! I have nothing to be upset about because I have to steer clear of a few foods. I can walk, hug my children, and so much more with very few limitations.I guess our only real limitations are truly in our mind and if we believe we can!!!! Enjoy this video of Nick Vujicic - it will brighten your day, maybe even your life!

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.

2008-03-17T13:39:00.000-04:00

Here is a quick and delicious cabbage recipe in honor of Saint Patrick's Day. Even folks who think they don't like cabbage will love this recipe. It is sweet and yummy.Enjoy.

Frizzled Cabbage

Origin: The Cooking Diva - Lori WindersYield: Serves 4-6PrepTime: 10 minutesCooking Time: 10 minutesDifficulty: Easy Description: This is a tasty twist to cabbage that even those who think they don't like cabbage will eat! Ingredients:

1 head cabbage
3 tbsp. extra virgin olive oil
salt & pepper to taste

Directions:

Remove outside dirty leaves of cabbage. Cut the cabbage in quarters, by cutting inhalf and then half again. Lay a quarter on its side and cut in at an angle to removethe core. Discard the core.
Next, slice the cabbage into thin shreds.
Heat a skillet over medium high heat.
Add the olive oil and then the cabbage to thehot skillet. Season with salt and pepper. Stir constantly until the cabbage begins to brown and caramelize.
Taste to adjust seasonings and serve.

To print a copy of this recipe Click Here. Lori Winders, "The Cooking Diva," is an international cookbook author, online entrepreneur, speaker and founder of Cooking What’s Left . She knows what it is like to sit across from a doctor telling her what all she can’t eat any more because she is “allergic.” And, asking the question, “What’s Left?”

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.

King Tut's Mummy Would Find My Bread Pretty Yummy!

2008-03-12T13:37:00.000-04:00

Did you know that grain has been found in the pyramids in Egypt stored perfectly in ceramic vases. The vases kept it dry and kept bugs out. When it was planted some 2,000 years later, it still sprouted. That's amazing until you look at how God designed the wheat kernel, as well as other grains to perfectly store the nutrients within. Once broken open, as in milling, the nutrients immediately begin to oxidize. Within about 72 hours 90% of over 30 nutrients are virtually gone. Many people think that they are providing their family with healthy bread when they purchase bags of whole wheat flour at the grocery store, but the nutrients oxidized weeks earlier when the flour was milled. And, unfortunatley many whole wheat flours that you buy are really regular old refined white flour with some wheat germ blown back in to make it look "whole wheat."Prior to the 1900s, most flour was milled locally, purchased from the mill every few days and the bread baked at home. Since the flour could not be stored, only enough grain was ground fresh each day to meet the needs of the community. However, in the 1920s new technology allowed enterprising millers to separate the wheat components. By removing the germ, germ oil, and the bran the remaining white flour could be stored indefinitely. This began to eliminate the need for local milling and people began to relinquish their own responsibility of preparing their bread daily.And of course, we found lucrative things to do with the nutritious "by-products" of this new milling process. The bran and wheat germ were sold as high protein food supplements for cattle. Local mills went out of business in no time because the large roller mills could produce huge volumes of the long lasting white flour quicker and cheaper.This appeared to be a great advance in technology. However, cases of beriberi and pellagra began to drastically increase in just a short time. Both of these diseases are the result of vitamin B deficiencies and health officials traced the problem to the new white flour. The new milling process strips the B vitamins as well as about 24 other nutrients from the wheat kernels.Health officials urged mills to return to producing whole wheat flour again but they did't want to lose their profitable market of selling the germ and bran as cattle feed. Instead, millers chose to "enrich" the white flour by replacing 4 vitamins for the 25-30 that are removed. This solved the problem of beriberi and pellagra; however, we are now plagued with many diseases that are directly related to our consumption of white flour (appendicitis, diverticular disease, hiatal hernia, heart disease, diabetes, obesity and more!).Over 5 years ago, our family purchased a small counter top grain mill and some buckets of wheat groats, oat groat and various other grains. I started milling our flour and making homemade bread, biscuits, muffins, cakes, cookies, pancakes, waffles, croutons and so much more. You can really taste the difference. It is like eating something alive and full of taste versus eating something refined and dead (like most everything you would find in the store). We also noticed a huge difference in our health: warts just disappeared, we were very "regular," our energy level soared, we just didn't get sick anymore. There are so many extra nutrients in the fresh four that I use along with loads of fiber. It works like liquid plumber for your system. Toxins, viruses, and fungus just zoom right on through the body, if you know what I mean.I am working on building an online store at CookingWhatsLeft.com. And, one product that I will carry is a grain mill. I believe that it is one of the best (and tastiest) investments that you can make in your family.Enjoy this yummy gingerbread recipe. If you can get freshly milled flour, by all means use that. If not, I would suggest King Arthur's whole wheat baking flour or Bob's Red Mill whole wheat flour as a satisfactory substitute.

To Your Health & A Long Life,

Lori

Old Fashioned Gingerbread

Ingredients:

1 cup ghee
1 egg
1/2 cup buttermilk or kefir
1/4 cup molasses
1/4 cup raw honey
1 3/4 cups whole wheat flour
1/4 cup sucanat, or brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
2 tsp ground ginger
1 tsp cinnamon

Directions:

Preheat oven to 350°. Grease a 9 X 9 baking pan. Melt the ghee and let cool.
Crack the egg into a mixing bowl. Beat with a wire whisk. Add the buttermilk, molasses, honey and ghee. Mix well.
Measure all the dry ingredients into a bowl. Mix well. Make a well in the center and pour the wet ingredients into the well. Mix well to make a smooth batter. Pour the batter into the baking pan.
Bake the gingerbread on the center rack of the over for 25 to 30 minutes.
Great served warm or at room temperature!

To print a copy of this recipe Click Here.

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.

2008-02-21T13:36:00.001-05:00

What is going on? The schools in our area have 50% of the students and teachers absent due to flu. A family member who is pregnant has the flu and was sent to the hospital yesterday, only to find that there were no beds available. After sitting in the emergency waiting room for over 4 hours, she finally went home so she could at least lay in her own bed. My brother in law and nephew are sick again - this is the second or third time that this flu has gone through their family. Why are so many people sick? Because, our immune systems are worn out! We have over taxed them for years with toxic laden food, smog, no exercise, poor sleep, taking too many antibiotics, stress and the list goes on...To live a long and healthy life, we are going to have to change some things. The first being our diet. More and More research is being done about yeast, and other food allergies and intolerances. And, more and more symptoms are being identified. Symptoms that for years were attributed to other causes. Eliminating Yeasty foods will improve your health and could lessen or even eliminate some or all of these symptoms and diseases:

Sugar cravings
Weight Gain
Food allergies
Headaches
Diarrhea &/or Constipation
Abdominal pain
Bloating and gas
Swollen joints
Aches and pains
Brain fog
Sluggishness
Depression
Skin problems such as rashes,
eczema and psoriasis
Attention Problems
Memory & Concentration
Problems
Asthma
Autism
Arthritis and other autoimmune
diseases
Chronic Vaginal Yeast
Infections
Chemical Sensitivities
Crohn's Disease and other
abdominal difficulties
Fibromyalgia
Thrush
"Hangover" symptoms
...and more added all the time!

So, here is a very yummy soup that uses the cure-all, chicken soup, for a base. Even if your family doesn't like broccoli, you will love this soup. It is so satisfying and comforting. And, much better for you then any medicine you could take.

Broccoli Soup

Origin: The Cooking Diva - Lori Winders Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients:

2 tbsp. Extra Virgin Olive Oil or Ghee
1 head Broccoli, chopped
4 cups Chicken Stock, homemade or without added yeast
to taste Salt & Pepper
1/3 cup white bean flour (see note), optional

Directions:

Place a large saucepan over low heat. Add the ghee or oil and stir until just melted. Add the broccoli and sauté until tender, about 7 minutes.
Add the chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes.
Use a hand blender and carefully use to puree the soup to the consistency that you like. If you use a blender, be very careful. Hot liquids added to a blender can explode. This is why I prefer the hand blender.
Add the salt and pepper to taste. Serve immediately.
You can garnish with a sprinkling of fresh chives, parsley or chopped broccoli.

**For a Creamy Broccoli Soup, simply take a 1/3 cup of dry white beans (lima, northern...) and pulse in a blender until it looks like flour. Add this flour into a small amount of the soup until it is well mixed. Then stir the bean mixture into the pot of soup. Yummy!

To print a copy of this recipe Click Here

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.

2008-02-08T13:34:00.000-05:00

I am so tired of being cold! And, I live in Georgia. I can't imagine how those of you in the North and Midwest are dealing with all of the cold and snow.My husband told me this morning that this was one of the coldest January's on record. China has even been hit with snowstorms.What does all of this have to do with Cooking and Healthy Living? Well, all this cold has me wishing for Summer. And, all the wonderful, fresh veggies that we get to devour.Last night I couldn't stand it anymore. I was craving good old fashioned creamed corn. You know the kind your grandmother makes when she has a ton of fresh corn just picked from the fields. She cuts the corn off the cob and scrapes all that wonderful corn "milk" from the cob and then turns it into the most delicious bowl of sunshine!Well, needless to say I did not have fresh corn, but I figured out a way to get that same great flavor using frozen corn that I always keep in my freezer. And, best of all it only took me about 15 minutes. I hope you enjoy this recipe. I know my family did. And, let's all hope for an early spring!

To Your Health & A Long Life,

Lori

Creamed Corn - Hold the Cream

Description: Delicious, Old Fashioned Cream Corn without the GuiltOrigin: The Cooking Diva - Lori WindersYield: 6 servingsPrep Time: 10 minutesCooking Time: 10 minutesDifficulty: EasyIngredients:

2 cups Yellow Corn Kernels, Frozen
2 cups White Corn Kernels, Frozen
1/2 cup Rice Milk, or Mimic-creme
1 tsp. Onion powder or1 small Onion, finely chopped
Salt & Black Pepper, to taste
4 tbsp. Ghee (clarified butter), or Extra Virgin Olive Oil

Directions:

Put the yellow corn kernels in a strainer and run under warm water to thaw and set aside.
Put the white corn kernels in a strainer and run under warm water to thaw.
In a food processor or blender, add the white corn and half of the rice milk or mimic-creme and process until fairly smooth.
In a saute pan, melt the ghee and add the onion, if using. Cook for several minutes until soft. Add the white corn blend, yellow corn kernels, and onion powder, if using, to the pan. Season with salt & pepper to taste.
Heat until bubbly. Serve.

To print a copy of this recipe Click Here.

Her goal is to make healthy eating quick, easy and available to anyone who wants to make the change. Keep up to date on the latest from Lori here at her blog…The Cooking Diva.