Ladles and Spoons

What I love About Writing for Factoidz

2012-02-19T03:06:00.000-08:00

I joined Factoidz in April 2011; I was not expecting much as I had joined other freelance writing sites and met with one disappointment after another. My first article paid me an activity bonus of $.2o, I was so excited, not because I got paid, I was thrilled that Factoidz considered my article worth rewarding me any amount of money. I am grateful and honored that my articles have value to those who continually support what I write.
My experiences on Factoidz have created a wonderful opportunity to meet and share knowledge with so many writers whom have become my friends and so many holds a special place in my heart and thoughts. Researching information for my articles provided me with so much knowledge and education not to mention what and how much I have learned from my fellow writers.
I give Factoidz great respect for cultivating some of the best people in the world and providing us with a medium to showcase our talent, knowledge and expertise that millions of people are seeking. When I read the many articles and profiles on Factoidz I am in awe to know that we are a powerful force to be reckoned with and that powerful force is knowledge; we are so fortunate to be able to share that with the world.

2011-10-21T08:25:00.000-07:00

Always a good comfort food, meatloaf is a hearty and filling meal. Rooted in European culture, meatloaf is considered a favorite among many. In 2007, meatloaf was voted the seventh most favorite comfort food. For budget conscious households, meatloaf is an inexpensive meal to make.

You can use most any leftovers to extend the meat to include vegetables, dried or stale bread, grinding leftover pieces of other meats and adding it the recipe. Adding fillers to two pounds of ground meat can extend it to more than three pounds by weight. Have some meatloaf left over? make a great sandwich topped with lettuce and tomatoes.

Meatloaf is an easy make, keeping it moist during cooking is sometime by trial and error. The moisture from the meat will be absorbed by whatever filling you use causing your meatloaf to become dry. When adding breadcrumbs, crumbled cracker crumbs and quick oats, don’t forget to add a liquid, you will need at least 1/2 cup of liquid for every 2 cups of breading and 2 pounds of ground meat used. Over cooking a meatloaf or cooking at too high a temperature will cause the moisture in the meat to evaporate more quickly.

Meatloaf should be slow cooked at lower temperature to help keep it moist and rich with flavor.

Meatloaf with Red Sauce
Serves 4 to 6
Preheat oven to 350`F

Ingredients
• 3 pounds – ground chuck or ground round
• 2 cups quick oats
• 1 package of Lipton beefy onion soup mix
• 1 medium onion – minced (1/3 cup)
• 2 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup cold water (later)
• 1/4 cup dice green peppers (optional)
• One large glass or stainless mixing bowl
• One large or 2 small loaf pans lined with aluminum foil

Preparation

1. Combine all ingredients except water, and mix thoroughly until, incorporate water into meat mixture, making sure to mix well.

2. Form and continue to roll meat mixture, until smooth, into shape similar to football. Drop in loaf pan, and shape into a rectangle. Make sure there is space between the walls of the loaf pan and square all sides. Make a small indentation lengthwise along the top. Cover tightly with aluminum foil and place on middle rack of preheated 350`F oven.

3. Let meatloaf cook for one hour and remove top foil and cook for another 30 to 45 minutes.

4. When meatloaf is brown and firm to the touch, it should be done. Remove from oven and let rest for 10 minutes.

Platting
Slice meatloaf about 1/4 inch and serve with 1 ounce ladle of any red sauce across the surface.

Cooking and Deep Frying With Healthy Oils

2011-10-21T07:43:00.000-07:00

Can deep fried foods be healthy for you? With the introduction of healthier cooking oils – deep frying can be a healthier way to cook foods. You now have an opportunity to enjoy many of the deep fried foods that you continue to crave. There are several healthy oils that are good for deep fat frying. Some of these oils can be very expensive and most times can only be used once

What You Should Know About Buying Oil

1. Choose polyunsaturated and monounsaturated fats – these are oils found in nuts, seeds, plant, and fish.

2. Buy quality oils - that are not overly processed - with a high smoke point starting at – 400°F. When oil reaches its smoke point it breaks down and may cause your food to have an unpleasant odor and taste.

3. When looking for oils, choose only those oils packaged in dark glass containers – oils can become rancid when exposed to sunlight and moisture.

4. Versatility – you will occasionally deep fry – look for oils that you can use in other methods of cooking and cold prepping foods.

Suggested Healthy Oils

Avocado Oil – monounsaturated - smoke point 520°F
Refined Avocado oil is best used when cooking at high temperatures. This is very healthy oil with many similarities to olive oil.

Rice Bran Oil – monounsaturated – smoke point 490°F – versatile
This high quality oil is one of a few oils on the market that is perfect for those on a healthy diet. Rice Bran oil has no trans fats and has a wonderful taste about it. It’s versatile and can be used for all culinary applications. This light oil is not only healthy; it doesn’t compromise the taste of food. For those who may be allergic to Canola oil - Rice Bran Oil is hypoallergenic.

Grape-seed Oil - polyunsaturated – smoke point 485°F – versatile
When buying Grape-seed Oil – make sure it is food – This oil can be used in many culinary preparations. Store this oil in a cool- do not exceed 70°F- dark place away from moisture, sunlight and heat – it can be stored safely up to 3 months.

Olive Oil (extra light) - monounsaturated - 460°F – versatile
Considered - by many - to be the healthiest oil having both monounsaturated and polyunsaturated fats. One of the great things about olive oil – it’s sustainable and can be used for many culinary applications.

Canola Oil (Rapeseed oil) – monounsaturated - smoke point 450°F – versatile
This oil is probably the most used, a cold pressed product, Cold pressed oils are more stable than other cooking oils - with a very long shelf life. Canola oil is close in nature to olive oil having similar health benefits.

Soybean Oil - polyunsaturated – smoke point 450°F– versatile
Heavier oil with a pronounced flavor and aroma is healthier than most oils on the market today. Soybean oil with its clean and neutral taste and does not transfer taste from other foods. At high temperatures – fried foods are less greasy and hold their flavor.

Peanut Oil – monounsaturated - smoke point 450°F – versatile
This refined oil has all three fatty acids – monounsaturated, polyunsaturated, and saturated fats. Although high in calories, it’s considered a healthy alternative to other oils. Ideal oil for deep frying... With its long shelf life and minimal waste, it’s a sustainable product that can be used for other food applications.

Rules of smoke point

When cooking foods with oil – make sure the oil has reached its smoke point - and on the other hand you do not want to heat the oil past its smoke point. When oil has reached its smoke point – it has also reached its flame point.

When placing food in hot oil – insert the food about half inch—you will notice a pocket of bubbles forming around it, once that happens you can continue to slide the food into the oil, This process is unique in that it caramelizes the natural sugar and prevents the protein from breaking down – protein become less soluble, and less likely to dissolve into the oil., it also protects the food from absorbing the oil. The best deep frying temperature is 350° F to 375° F

Broiled Tuna Steaks with a Broccoli-Onion Cream Sauce Over Pasta

2011-10-10T21:26:00.000-07:00

The highly nutritious tuna fish, with its intense flavor and meaty texture, mostly found in warm waters, is considered a delicacy in most parts of the world.

Canned or fresh. tuna is regarded as a culinary treat and is particularly popular in the coastal areas of the world. However, the fresh varieties have higher content of the beneficial Omega-3-fatty acids, as compared to the canned ones

This dish is a remake on the Tuna Casserole, from the 1950s. At that time it was prepared with Cream of Mushroom Soup, using a more classic cream sauce married with fresh broccoli and sweet onions, make for a more sophisticated dish.. This dish is served in individual casserole dishes, placed on top of a charge plate at service. You can either broil, grill or bake it and it is also good pan seared or fried..

Broccoli and Onion Cream Sauce

Ingredients:

2 tablespoons. Olive oil
2 garlic cloves, minced
1/2 cup onions, chopped
1 cup broccoli, chopped. Blanched and drained
1 cup dry white wine
1/2 cup . heavy cream
1/3 cup fish stock or clam juice
2 tablespoons lemon juice
Salt & pepper

Preparation:

Heat oil in heavy small saucepan over medium heat. Add onion, garlic, and chopped broccoli. Saute until onions are translucent, about 5 minutes.

Add wine and increase heat to high. Cook until liquid is reduced by half, stirring occasionally, about 8 minutes. Add heavy cream and fish stock. Cook until slightly thickened, about 4 minutes. Season with pepper

Buttered Egg Noodles

8 ounces. dry

Prepare egg noodles according to package directions. Mix enough sauce with egg noodles to coat and place a serving of egg noodles in each casserole oval.

Broiled Tuna Steaks.

Preheat broiler

Ingredients:

4 - 1 inch thick Tuna steaks (about 6 - 8 ounces each)
Salt and pepper to taste
1/4 cup unsalted butter, melted
Juice of one lemon
1 cup seasoned Panko breadcrumbs

Preparation:

Season Tuna Steaks with salt and pepper, place steaks on a well oiled broiler or baking pan and brush with melted butter and squeeze lemon juice over all.
Place pan of Tuna Steaks in oven about 3 to 4 inches below broiler element and broil for 5 to 7 minutes, baste during cooking process. You want your Tuna Steaks to be medium rare.
Place each Tuna Steak on top of cooked egg noodles, pour sauce over Tuna Steaks, sprinkle seasoned Panko breadcrumbs over each one and return to broiler and lightly brown the top..

.

Thai Red Curry Cod Fish Cakes

2011-10-10T21:11:00.000-07:00

Thailand’s cuisine and culinary traditions is known for its balance of the four fundamental food senses, sour, sweet, salty, and spicy. This recipe is a take on the cuisine of Northeastern Thailand where dried chilies, fish sauce, palm sugar (brown sugar) is often used in recipes involving fish, chicken, pork, and beef.
Still have a question?
Ask it in the Food & Cooking forum

Galangal a close relative of ginger, important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand. Galangal has a much more pungent and fiery flavor than ginger,

There are three different types of Galangal, greater, lesser and kaempferia. Galangal was popular throughout Europe during the Middle Ages, but its culinary use today is restricted primarily to Asia.

Greater Galangal

Brown on the outside and white on the inside, closely resembling ginger. Smelling slightly like camphor, with pine undertones, Greater Galangal is an important ingredient in Thai and other South Asian cuisines.

Lesser Galangal

Much darker on the inside than Greater Galangal, and has a far more potent smell. Not common outside of Malaysia, Lesser Galangal pairs well with cloves, nutmeg and ginger. Kaempferia Galangal. Has red outer skin and a white interior.

Kaempferia Galangal

Often confused with Greater Galangal, is commonly known as Sand Ginger and Aromatic Ginger, it is much sweeter and should be used in very small quantities.

Historical Uses of Galangal:
As a carminative
Relieve nausea and motion sickness
Ease stomach aches
As a stimulant
Reduce bacteria
As a circulatory aid

Thai Red Curry Paste

Ingredients:

2 tablespoons vegetable oil
2 Garlic Cloves, minced
1 tablespoon red curry paste
1 teaspoon black pepper
6 dried chilies
2 teaspoons coriander
2 teaspoons dried lemon grass
2 teaspoons lemon zest
1 teaspoon ground cumin
1 teaspoon dried Galangal

Preparation:

Bring a skillet to hot over medium to high heat and saute all ingredients until garlic is translucent, about 2 minutes, you do not want to burn the garlic. Remove from heat and let cool.

ingredients:

2 large potatoes, peeled, quartered and boiled
1 pound cod fillets, cubed
1 tablespoons fish sauce
3 tablespoons ginger, chopped
4 garlic cloves, peeled
2 sterns of lemon grass. Chopped
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon, onion, minced
1 tablespoon chopped fresh parsley
Zest of one lemon
1 egg, beaten
Vegetable Oil for frying

Preparation:

Place cooked potatoes, cod fish, and remaining ingredients, except for egg and vegetable oil, in a food processor, add curry paste and pulse until smooth, if you want more texture in your fish cake, pulse until you get a course chop.
Transfer the potatoes and fish mixture to a large mixing bowl, add egg and mix well, mold into cakes.
Heat oil in a large skillet over a medium-high heat. Fry the fish cakes on both sides for about 1 minute or until golden brown, remove to paper towel to drain.
Serve with Sweet Chili Sauce and lemon wedge.

How to Brew White Tea

2011-06-27T20:55:00.000-07:00

How to Brew White Tea

Better Health Without Lying

2011-06-27T10:26:00.000-07:00

Better Health Without Lying

How to Make Spiced Buttermilk Pancakes

2011-06-27T10:13:00.000-07:00

How to Make Spiced Buttermilk Pancakes

What Your Flowers May Be Saying?

2011-06-27T09:15:00.000-07:00

What Your Flowers May Be Saying?

The Best Coffee Wholesaler: Coffee.org vs Coffee Wholesale USA?

2011-06-27T08:36:00.000-07:00

The Best Coffee Wholesaler: Coffee.org vs Coffee Wholesale USA?

Which Nutrition Bar Is The Best: Quest Protein Bar or FullBar?

2011-06-27T08:30:00.000-07:00

Which Nutrition Bar Is The Best: Quest Protein Bar or FullBar?

Center for Disease Control: Measles Outbreak Is The Worst Year in Over a Decade

2011-06-27T07:13:00.000-07:00

Center for Disease Control: Measles Outbreak Is The Worst Year in Over a Decade

Best Sushi Restaurants in Miami, Florida

2011-06-27T05:01:00.000-07:00

Best Sushi Restaurants in Miami, Florida

Movie List: Ten Multicultural American Films

2011-06-27T04:59:00.000-07:00

Movie List: Ten Multicultural American Films

IBS Sufferers: Foods You Can eat

2011-05-24T08:40:00.000-07:00

Putting together the right food combination and how to make them appetizing and appealing can be daunting...

These recipes have all the elements you are looking for: taste – texture and they re allowed in your IBS diet. When eating foods with fats, always eat a soluble food such as fruit to aid in digestion.

Spiced Chicken with Sweet Potatoes

Preheat oven to 350°F

Ingredients:

3 to 4 chicken breasts – cut into small pieces
1/4 cup extra virgin olive oil
1/2 cup dry vermouth
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar
2 tart apples, cored, diced 1/4 chunks
3 sweet potatoes, peeled and diced 1/4 pieces

*Preparation for Sweet potato

Mix cinnamon, and brown sugar in a small bowl
Place diced sweet potato and apples in small baking dish or casserole and sprinkle brown sugar over all.
Place in 350F preheated oven and baked for 30 minutes
This recipe is time for both dishes to finish cooking at the same time.

*Preparation for Chicken

Wash chicken, remove all fat and pat dry. Cut chicken breast into quarter-inch pieces and place in a bowl and sprinkle with salt and pepper...
Place oil in large skillet, bring to hot and saute chicken pieces for 5 minutes or until done...
Remove chicken pieces to holding plate and drain off all the oil, except 1 tablespoon.
Bringing skillet back to hot, add the tablespoon of oil, and dry vermouth, bring to a simmer and add chicken pieces - cook for 30 minutes.
Place chicken pieces over pasta or rice and top with sauce.

2011-05-18T22:25:00.000-07:00

Cherries - The Super Fruit

The cherry is a stone fruit, in the same family with plums, apricots, and peaches. Cherries, especially sour cherries, have a short growing season. Sweet cherries are generally available between May to August, and sour cherries are available for just a couple of weeks either in mid-June (in warmer areas) or either July-August (in cooler areas).

Fresh Cherry and Cranberry Cups

Preheat oven to 350° F

Ingredients

· 1 - 8 ounce refrigerated - Pillsbury crescent dough

· 2 cups fresh cherries, pitted (leave out 12 cherries)

· 1 cup of whole cranberry preserves

· 1 tablespoon lemon juice

· 3 tablespoons sugar

· 1 teaspoon ground cinnamon

· 3 tablespoons cornstarch

· 3 tablespoons water

Preparation

1. In a bowl stir together Bring cherries, cranberry preserves, lemon juice, sugar, cinnamon, cornstarch and water. Set aside.

2. Unroll crescent dough and press into 12 cup muffin tins, forming cups - Leaving the points up.

3. Scoop enough mixture into crescent dough cups to just below the top.

4. Bake in preheated 350°F oven for one hour. Remove and let cool for 10 minutes.

Topping:

1 Package cream cheese
1/2 teaspoon vanilla
2 tablespoons. heavy cream
1/4 cup sugar
1/8 teaspoon nutmeg

Mix together and top cherry-cranberry cups – use 12 cherries to garnish.

Chili Mac

2011-05-17T19:07:00.000-07:00

Serve 12 – 15 people.

This is a fun dish to make and eat. Children and young adults like this one. The preparation for this Chili Mac uses one pot – and the recipe doubles your batch. It takes no more than 20 minutes to prepare. It has great visual appeal - great fiber and texture, and it taste great.

*What You Need*

One four quart Dutch oven or pot

Two casserole dishes with lids

*Preparation*

1 box elbow macaroni
1 gallon cold water

1 teaspoon salt

4 quart Dutch oven (or comparable pot)

Bring cold water to full rolling boil – add salt and macaroni – stir every few minutes to keep from sticking and continue to boil for 10 to minutes,

Drain and set aside.

*Chili Preparation*

1 1/2 lbs ground chuck (85-15 lean) or ground turkey
1 med diced onion and
1 med diced green pepper
1 -14 oz can diced tomatoes with basil and garlic
2 - cans Bush’s Chili Magic
2 - 16 oz Jars chunky vegetable Spaghetti sauce
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon of cayenne pepper
1/4 teaspoon black pepper

1. In same Dutch oven (pot) - on medium heat, add ground meat, diced onions and green peppers and saute until meat is browned and vegetables are tender, drain off juices and return to stove top.

2. Add tomatoes, Bush’s Chili Magic, spaghetti sauce, basil, oregano, cayenne and black peppers – mix well.

3. Let simmer for 15 minutes – stirring occasionally to prevent sticking.

*Assemble*

7 ounces shredded mozzarella cheese
7 ounces shredded sharp cheddar cheese
This dish is layered similar to how lasagna is layered.
In the two casserole dishes – spoon enough Chili Mac mixture to fill half the dish, cover first layer of mixture with half of each of the shredded cheeses and repeat with second layer.
Cover with lid and you are done. You do not have to put this dish in the oven, the Chili Mac and cheese will set up in 10 minutes.

*Serving Suggestions*

Serve a side plate or bowl with mini crescent rolls brushed with an orange glaze

Shrimp Cobb and Mango Salad

2011-05-17T16:09:00.000-07:00

Serves: 4

*Ingredients*

· 8 cups leafy greens – torn into medium size pieces

· 6 hard-boiled eggs - peeled and chopped

· 8 strips of bacon – fried and chopped

· 2 tomatoes – seeded - chopped - drained

· 2 avocado – pealed – pitted - diced

· 2 cups chopped watercress lettuce (stems removed)

· 4 cups cooked shrimp

· 2 ripe mango, peeled - pitted - diced

· 4 ounces Roquefort cheese, crumbled

*Preparation*

1. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside. The bacon can be baked in the over – 350F

2. Dice the hard-cooked eggs and set aside.

3. Make a bed of leafy greens on serving plates. Arrange the shrimp, eggs, avocados, bacon tomatoes, watercress, Mangoes and shrimp– in a creative pattern. Sprinkle 1 ounce crumbled Roquefort over top of each salad.

*Cobb Dressing*

· 1/4 cup balsamic vinegar

· 1/2 cup plain yogurt

· 1 1/2 teaspoons Dijon-style mustard

· 1 clove garlic, minced

· 1/4 tsp. salt

· 1/2 teaspoon coarsely-ground black pepper

· 1/2 cup extra-virgin olive oil

· freshly squeezed lemon juice

*Directions*

1. In a medium size bowl, whisk together the Balsamic vinegar, mustard, garlic, and pepper. Add the yogurt and salt, slowly Whisk in the olive oil until it thickens.

2. Pour a little of the dressing over the salad or serve on the side. Squeeze lemon juice over top.

Oven Roasted Beef with Garlic and Capers

2011-05-16T12:55:00.000-07:00

If you love a good piece of beef - you will love this recipe.The capers and fresh garlic give this dish a piquant taste with a pungent aroma all its own. Ancient Greeks and Romans have used the caper plant and its berries for centuries for medicinal purposes.Capers contain a high amount of rutin, a well-known bioflavinoid and anti-oxidant.

Preheat oven to 450°F to sear

4 to 6 pounds boneless top round (trim most of fat)

6 - 10 capers

4 - 6 garlic cloves

Ingredients

*Meat Seasoning Blend*

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon oregano

1 teaspoon thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

Mix all seasoning ingredients together in a shaker bottle or mason jar with airtight lid.

Preparation

1. Place roast - fat side, up - on rack in shallow roasting pan. Cut several slits in the top of the roast and rub seasoning blend all over the roast.

2. Roast uncovered, at 450°F for 20 minutes, to sear the meat.

3. Reduce oven temperature to 325°F. Cover roasting pan, tightly, with foil and roast for 2 ½ to 3 hours.

Internal Temperatures: Thermometer

Medium rare - pink and firm - 140° - 150°F

Medium well - little pink - 150° - 155°F

Well done - 160° - 170°F

Serving Suggestions

Roasted red potatoes with rosemary

Roasted fresh green beans

lechón asado (slow roasted pork)

2011-05-14T13:56:00.000-07:00

Just a little closer to Cuba. With a slight touch of Caribbean flavor. In Cuba, you will not find an American influence on Cuban food. However, in American Cuban immigrant communities such as Miami, American influences are present in Cuban food and recipes. .
This recipe complete with suggested servings are under 600 calories and around 22 grams of fat. Hey, for a virtual trip to the Caribbean, it's worth it.

Roast Loin of Pork (or shoulder roast - boneless)

Preheat oven to 325° F

3 to 5 pound boneless pork loin
Brown sugar glaze - 1/2 cup packed brown sugar and 2 tablespoons of orange juice
8 to 10 garlic cloves (peeled)

House Adobo Seasoning Blend

2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons ground cumin
1 tablespoon chipotle chile powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
3/4 teaspoon sage - ground
1/4 teaspoon leaf thyme - ground
1/4 teaspoon marjoram - ground

Combine all ingredients and store in shaker bottle or mason jar with air tight lid.

Preparation:

Place pork roast on a roasting in a shallow pan and with a knife dig 10 small hole into top of meat. insert the peeled garlic cloves into each hole..
Rub the House Adobo Seasoning Blend into the meat and cut hole, Brush the brown sugar glaze onto the meat.
Roast - covered, on middle rack, at 325° F - for 2 1/2 hours. The last 15 minutes remove cover to brown.

Serving Suggestions:

Baked sweet potato

Roasted Cauliflower
or
Moros y Cristianos (black beans and rice- 398 calories and 1.42 grams of fat

*Tip:

Lean pork has about 2.98 grams of fat per 3-ounce cooked serving, the same fat

as a comparable serving of skinless chicken breast.*

Baked Flounder with Mustard Sauce

2011-05-14T12:47:00.000-07:00

This low calorie- low fat recipe is a great one for those wanting a healthier diet. Under 300 calories (to include vegetable suggestions) and less than 10 grams of fat, what a way to eat healthy without compromising taste.

Baked Flounder with Mustard Sauce

Preheat oven to 350° F

Ingredients

Four 6 ounce flounder fillets (2 – 2 ½ pounds)

Dash Old bay seasoning

1/4 teaspoon extra virgin olive oil (to coat baking pan or dish)

Mustard Sauce:

2 garlic cloves peeled and minced

4 teaspoon of gourmet mustard

2 tablespoons of chives

1 teaspoon of lemon juice

Place all ingredients in a bowl and mix well

Preparation

1. Rinse flounder and pat dry, with paper towel, removing all moisture. Lightly dust with Old Bay seasoning and lay out on, flat side down, on lightly oiled baking dish. With spatula, spread mustard Sauce on top of each flounder.

2. Place in preheated, 350° F and bake uncovered, for 15 to 20 minutes, or until fish flakes easily with a fork.

Serving Suggestions:

Roasted asparagus

Pasta tossed with 2 tablespoon of – marinara sauce or fat free ranch dressing

Re Working Leftovers

2011-04-25T06:18:00.000-07:00

Here's hoping that Easter Sunday was a great tradition of family and friends, gathered around some of the most awesome foods and desserts.

Every day we are blessed, and there are certain days we are blessed even more. And we can count our blessings by our family and friends we hold so dear.

Now, what are we going to do with all those leftovers? That's if there is anything left?

One baked casserole dishes...a good thing:

Ham and Macaroni and Cheese

Preheat oven to 350 F

Dice ham in 1/4 to 1/2 inch cubes, or you can shred or slice the ham.
Remove macaroni and cheese from original dish, put in a clean casserole or baking dish. Add your cubed ham.
Whip up 8 ounces of sour cream with one cup of milk and pour over ham and Mac mixture.
Top dish with 8 ounces of shredded cheese.
Bake in oven at 350 F for 30 minutes.
Season to taste

Tips:
Add peas, broccoli, and one pound mixed vegetables

Lamb and Rice Casserole

Preheat oven 350 F
Do not mince or cube the meat until you actually want to cook with it or it will go dry and hard.

Sauté 1 cup onions and 4 ounces of mushrooms in olive oil.
Put 3 cups of cooked rice in a casserole or baking, add sautéed vegetables and mix.
Stir in 2 cans of diced tomatoes (with basil and roasted garlic) add the seasonings and grated Parmesan
cheese and mix well.
Dice, cube or slice the lamb and fold into the mixture and top with shredded cheese.
Bake in preheated 350 F oven for 30 minutes.

Tips:
In place of rice, use spring vegetable mix.

Roast Beef

Preheat oven to 350 F.
Make your biscuit layer by combining biscuit mix with 1 1/2 cups of milk. You want this consistency of pancake batter, set it aside.
Peel and slice 6 to 8 mediums potatoes about 1/4 inch.
Mirepoix
We are going to modify the size of the vegetables.

1 cup sliced white onions, cut in half, follow grain and slice about 1/4 inches.
1/2 cup sliced carrots 2 inches long cut on the diagonal.
1/2 cup sliced celery 2 inches long cut on the diagonal.

Layer your vegetable and sliced potatoes in the casserole or baking dish with your left over roast beef, add one can of diluted mushroom soup (follow their directions for dilution} and add to casserole.

Layer biscuit mix on top and bake in preheated oven 350 F for 30 to 45 minutes.

Tips:

Pillsbury garlic and Herb Crescent rolls can be substituted for biscuit mix

Candid Yams or Sweet Potato Pudding

preheat 350 F

One 8 ounce Pillsbury crescent refrigerated dinner Roll.
12 cup muffin pan

In a medium bowl whip your sweet potatoes until creamy.

Add 8 ounces of vanilla yogurt.
No need to add sugar.
1/4 teaspoon cinnamon and a dash of nutmeg.
Unroll Pillsbury dough and separated into triangles. Press triangles in muffin cup
Fill muffin cup with sweet potato mixture.

Bake in preheates 350 F oven for 15 to 20 minutes...

Makes a nice snack or dessert for the kids. Top with fat free yogurt or ice cream.

Tips:
Use other fillings: fresh fruit, cooked chicken topped with mozzarella cheese, apple and blueberry pie fillings.
For appetizer you can fill with meat mixtures left over from your Easter dinner.

Change It Out

Your Masterpieces has been sitting out for a couple of hours. And now it’s time to put them away.
Store your leftovers in fresh clean containers, remove the garnishes.

Bacteria and germs grows at a rapid rate, by the time you set your dishes out, it has already started and by the end of the meal food borne bacteria is in full force.
Don't store your leftovers in their current liquids and juices. Use fresh chicken or beef stock when reworking.
Cut all fat from meats before storing, don't Cross-Contaminate by storing different meats and seafood on the same dish or next to each other.

Your reworked dishes will hold in your refrigerator for up to 4 days and can be easily frozen.

Don't forget to label and date it.

Cooking with Teens: Chili Mac

2011-04-25T04:49:00.000-07:00

Cooking with Teens: Chili Mac

Francina M. Parks

Cooking provides opportunities for teens or older adolescents to learn about nutrition, kitchen safety, cooking basics and organization skills. While cooking together, parents and children spend quality time together talking and learning. In addition, cooking with teens is just plain fun for everyone. Chili Mac is a quick and easy dish for teens to make. The recipe takes about 20 minutes from start to finish, each step if kid-friendly and the one-pot cooking process means an easy clean-up. Choose your ingredients carefully to make a healthy Chili Mac. Your kids are more likely to eat and enjoy a meal they helped to prepare and cook. Smaller kids can help with setting the table and assembling a salad.

Getting Started

Choose the perfect day for launching this cooking event since you will need time to supervise the teens for preparation, clean-up and cooking. A weekend day might work best. This two-batch Chili Mac recipe feeds a family of five for two meals. Serve one batch the day of cooking and save the other for a quick thaw-and-heat meal later in the week. Your teens will be proud to revisit their handy work.

INGREDIENTS AND UTENSILS

Have the teens gather the ingredients and cooking utensils and place everything on a counter.

1 1/2 lbs. ground chuck (85-15 percent lean) or ground turkey for a healthier meal
Two 16 oz. jars chunky vegetable Spaghetti sauce
One 14 oz. can diced tomatoes with basil and Garlic
One can Chili Magic, Bush brand if available
One 16 oz. box elbow macaroni
One medium onion, diced onion

One medium green pepper, diced
1/4 cup extra virgin olive oil
10 oz. package shredded cheese
Seasonings

Large spoons

Food processor or chopper
2-qt. pot
Colander
Two casserole dishes with lids or foil baking pans and aluminum foil

Pot holders

Preparation

Supervise the teens as they prepare the ingredients. Provide aprons if they are available. They should use the food processor of chopper to prepare the onion and green pepper, open the jars, set the pot on the stove and assemble the cooking utensils and seasonings.

COOKING

In the two-quart pot, bring cold water to a rolling boil and add the macaroni. Cook the macaroni for 12 minutes or until it is tender. Do not add oil to the water since it will prevent the sauce from sticking to the macaroni. Drain the macaroni and set it aside. Use the same pot to brown the ground meat and drain the excess fat. Add the extra virgin olive oil to the pot and sauté the diced onions and green peppers until they are tender. Add the browned ground meat, diced tomatoes, Chili Magic and spaghetti sauce to the pot and set the heat to low. Allow the mixture to simmer for about 15 minutes and remove the pot from the heat. Add the macaroni to the pot and mix well.

SETTING IT UP

Spoon the Chili Mac into the two casserole dishes until they are half-full and sprinkle the ½ bag of cheese on top of each. This is a good time to talk about safety and handling hot items in the kitchen. Cover the dishes for about 10 minutes while the cheese melts. Supervise the teens since the Chili Mac is hot. That’s it – no oven time needed. Allow one dish to cool completely and place it in the freezer.

Dishing It Up

Have the teens set the table. This is where smaller kids can help. Allow them to set the table with minimal help from parents unless they ask for help. Add a simple side salad assembled by the smaller kids – you do the prep for safety – and display the salad prominently on the table. Add Italian style garlic toast and a healthy beverage, such as fruit juice or homemade lemonade. A fruit cup is a healthy end to a great meal. Have fun, add drama, light a few candles. Don’t forget to tell everyone what a good job they did cooking the meal.

Our Tradtional Easter Dinner

2011-04-22T18:42:00.000-07:00

Ham With Brown Sugar and Pineapple Glaze

Ingredients
5 to 6 pound bone in Ham
1 20-ounce can pineapple slices, juice reserved
15 to 20 whole cloves
1 small jar maraschino cherries
3/4 cup packed dark brown sugar
2 tablespoons yellow mustard (I prefer French's)

Preheat oven to 325 degrees F
1. Score ham in a diamond pattern, and stud with the whole cloves. Place ham in foil lined pan.Bake in oven for 30 minutes.
2. In a small bowl, combine the brown sugar, mustard and just enough pineapple juice to make a thick glaze.
3. Remove Ham from oven and brush glaze over ham, decorate with pineapple slices, with cherries in the center and brush again with the glaze.
4. Bake uncovered for 1 hour and 15 minutes in the oven.
5. Baste ham every 10 to 15 minutes with the Brown Sugar and Pineapple Glaze.

My Mom's Famous Potato Salad

Ingredients
10 medium size white potatoes, peeled and cubed
2 cups mayonnaise
1/2 cup yellow mustard
1 cup chopped onion
1/2 cup of chopped celery
8 hard-cooked eggs, chopped
8 ounces dill pickle relish
Salt and Pepper to taste

Directions
1. Place cubed potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
2. Fold the onion,celery, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor.
3. Let cool for 10 minutes.
4. Gently stir in the eggs and dill pickles.
Add the mayonnaise and mustard to the salad, and mix well.
5. Chill for 30 minutes before serving.

Southern Style Collard Greens

Ingredients
5 bunches collard greens - rinsed, trimmed
2 quarts chicken stock
2 smoked turkey legs
2 large onions peeled and diced 1/2 inch
salt and black pepper to taste

Directions
1. Bring a large pot with 3 quarts of chicken stock to boil, add smoked turkey legs and bring back to a rolling boil and let simmer for 20 minutes.
2. Add the collard greens and diced onions to the pot, and turn the heat up to medium-high.
3. Let the greens cook down for about 45 minutes, stirring occasionally.
4. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes.
5. Drain liquid from greens and cut up.

Home Made Macaroni and Cheese

Ingredients
2pounds elbow macaroni
2pounds grated or shredded sharp cheese
1 cup milk 2 12 oz can evaporated milk
1/2 teaspoon white pepper
salt to taste

Directions
Preheat oven to 350 degrees F
1. Grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl combine milk, one pound of shredded cheese, white pepper and salt. Add the cooked macaroni and mix well
4. Place 1/2 of cooked macaroni mixture in a 9 x 13 inch baking dish, layer top with cheese, add remaining macaroni mixture, layer with remaining cheese, Pour sauce over top.
5. Cover and bake 30 minutes. Uncover and bake 15 minutes more.

Candid Yams

Ingredients
6 large yams peeled and sliced
1/2 teaspoon ground cinnamon
1/2 cup white sugar
1 cup Packed brown sugar
1 cup Pineapple juice
1 stick butter

Salt to taste

Directions
1. Preheat oven to 350 degrees F
2. Place sliced yams into a 9x13 inch baking dish.
3. Sprinkle with cinnamon and white sugar. Cover with brown sugar.
4. Pour Pineapple juice over casserole just enough to cover.
5. Bake for 35 minutes or until done.

Feeds 8 to 10 people

Beverage Suggestions
Pink Lemonade
Ginger Ale
Iced Tea
Dessert Suggestions
Sweet Potato Pie
Banana Pudding
Lemon Meringue Pie
Pineapple Up-Side Down Cake

Let the kids decorate the dinner table with baskets of decorated eggs nestled among spring flowers.Colorful desserts and fruits add texture and visual interests to the flow of the table.Serving food in clear colorful dishes add to the color and drama as well as showing off your masterpieces. Dress your table with linens and place settings in colors of yellows, pinks , blues and greens and don't forget to decorate the rest of the house.

COMING SOON - A WORK IN PROGRESS

2011-04-20T13:22:00.000-07:00

My Blog..how exciting for me and hopefully for many others.

POWER TO THE FAMILY
Here on Francina's Blog we are all about the family and what we need to do to improve our quality of life.
After paying
         the house note.
         the car note
                         the utilities note
                          can we afford to pay the grocery note.?
Can I afford to entertain?
Is there money left for activities for the kids?
Can I feed my pets?
I will be addressing many of these questions and showing you ways to empower you and your family.
I look forward to input and feed back from you folks out there
You have been there, done that... and may be making a return visit.

We are looking to create some fabulous and healthy menus and recipes and lot of networking for information, ideas and just some plain friendly advice.

I look forward to the day it's up.......OK give me about a week to 10 days.

Francina