Chili
Remember chili week? Well, go back and check it out.
Not so exciting this week but oh so necessary sometimes.
Saturday, February 28, 2009
Sunday 3/1
March. Oh the anticipation. The hope for the garden beds, the yard work, the sitting in the sun reading a book, grilling, jogging...I could go on forever. What is it about spring that gives you a new hope for the remaining year? I am not sure it is one thing, it's the whole thing. Sorta like the picture of the hope and new beginnings we have in Christ. It's the whole thing!
So, I have 3 boys. They are no longer wearing their clothes gently. I mean how can children put holes in the knees of NEW pants during the winter??? Seriously??? I have up until last year been fine in hand me downs. I am down to having a few shirts left over for the next one. So with spring ahead of us the boys will need new clothes, all 3 of them! Which leads me to the menu this week.
Spring cleaning the cabinets. Dalton and I spent an hour yesterday pulling out things in the cabinets. Combining things, seeing what we had, like that 5lb bag of cream of wheat. We then made a menu and I think with all the things I have on hand I will spend about $50 at the grocery store this week. The rest of the $$ is being put in an envelope for clothes.
Rotisserie Chicken (or roasted if you don't have a rotisserie)
Corn
So, I have 3 boys. They are no longer wearing their clothes gently. I mean how can children put holes in the knees of NEW pants during the winter??? Seriously??? I have up until last year been fine in hand me downs. I am down to having a few shirts left over for the next one. So with spring ahead of us the boys will need new clothes, all 3 of them! Which leads me to the menu this week.
Spring cleaning the cabinets. Dalton and I spent an hour yesterday pulling out things in the cabinets. Combining things, seeing what we had, like that 5lb bag of cream of wheat. We then made a menu and I think with all the things I have on hand I will spend about $50 at the grocery store this week. The rest of the $$ is being put in an envelope for clothes.
Rotisserie Chicken (or roasted if you don't have a rotisserie)
Corn
Saturday, February 21, 2009
Saturday 2/28
Pasta Fagioli with Sausage
1 tablespoon extra-virgin olive oil
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded
1 large carrot, finely chopped
2 to 3 ribs celery, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary (or dry eq.)
3 to 4 sprigs thyme (or dry eq.)
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 18-ounce can cannellini beans
1 cup ditalini pasta
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping
1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.
3. Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping.
http://www.rachaelraymag.com/recipes/30-minute-meals/pasta-e-fagioli-with-sausage/article.html
1 tablespoon extra-virgin olive oil
1 1/2 pounds sweet or hot bulk Italian sausage, or links, casings discarded
1 large carrot, finely chopped
2 to 3 ribs celery, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
2 sprigs rosemary (or dry eq.)
3 to 4 sprigs thyme (or dry eq.)
Salt and pepper
One 32-ounce container (4 cups) chicken broth
One 18-ounce can cannellini beans
1 cup ditalini pasta
Grated pecorino-romano or parmigiano-reggiano cheese, for serving
Crusty bread, for mopping
1. In a soup pot, heat the EVOO, 1 turn of the pan, over medium-high heat. Crumble in the sausage and cook, stirring, until browned, 3 to 4 minutes. Add the carrot, celery, onion, garlic, bay leaf, rosemary and thyme; season with salt and pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the chicken broth, beans and 2 cups water, cover the pot and bring the soup to a boil over high heat. Stir in the ditalini, lower the heat and simmer until al dente. Discard the bay leaf and rosemary and thyme stems.
3. Serve the soup in bowls with a drizzle of EVOO and lots of cheese. Serve with bread for mopping.
http://www.rachaelraymag.com/recipes/30-minute-meals/pasta-e-fagioli-with-sausage/article.html
Friday 2/27
Avocado Citrus Salad
3/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Salt and pepper
2 heads romaine lettuce, torn into bite-size pieces
4 pink grapefruits, peeled and cut into segments
2 Hass avocados, thinly sliced
1 cup (about 6 ounces) pitted kalamata olives
1. In a small bowl, whisk the olive oil into the vinegar, pouring in a thin, steady stream; season with salt and pepper.
2. Place the lettuce in a large bowl or on a platter, add half the dressing and toss to coat. Add the grapefruit, avocado, and olives, drizzle with the remaining dressing and toss gently.
Now I will probably need some protein and after all it is Friday night. So I will bake up some chicken thighs in some balsamic vinegar and add this to dinner. Along with some cupcakes! Remember it's Friday night!
***Cost for this meal
$2.50 2 chicken breasts cut up
$2.00 avocados
$2.49 lettuce
$.86 olives
$2.00 grapefruit
$1.00 dressing
----------------
$10.85= $2.17 per person
3/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
Salt and pepper
2 heads romaine lettuce, torn into bite-size pieces
4 pink grapefruits, peeled and cut into segments
2 Hass avocados, thinly sliced
1 cup (about 6 ounces) pitted kalamata olives
1. In a small bowl, whisk the olive oil into the vinegar, pouring in a thin, steady stream; season with salt and pepper.
2. Place the lettuce in a large bowl or on a platter, add half the dressing and toss to coat. Add the grapefruit, avocado, and olives, drizzle with the remaining dressing and toss gently.
Now I will probably need some protein and after all it is Friday night. So I will bake up some chicken thighs in some balsamic vinegar and add this to dinner. Along with some cupcakes! Remember it's Friday night!
***Cost for this meal
$2.50 2 chicken breasts cut up
$2.00 avocados
$2.49 lettuce
$.86 olives
$2.00 grapefruit
$1.00 dressing
----------------
$10.85= $2.17 per person
Thursday 2/26
Broccoli Salad, Salad
Have you ever had that summer broccoli salad with bacon, raisins and almonds in it? Well it is grand. I like it a lot. So why not make into a whole meal by topping romaine lettuce with it???
Wash & cut small 1 bunch broccoli. In a bowl mix :
1/2 c mayo
2 tsp sugar
3 tsp apple cider vinegar
3 tsp chopped fine onion
Add broccoli to bowl adding:
1 c raisins
1 c sunflower seeds
1/2 lb crisp bacon crumbled
Mix and top a handful of lettuce with it.
Summer memories in a bowl...
Have you ever had that summer broccoli salad with bacon, raisins and almonds in it? Well it is grand. I like it a lot. So why not make into a whole meal by topping romaine lettuce with it???
Wash & cut small 1 bunch broccoli. In a bowl mix :
1/2 c mayo
2 tsp sugar
3 tsp apple cider vinegar
3 tsp chopped fine onion
Add broccoli to bowl adding:
1 c raisins
1 c sunflower seeds
1/2 lb crisp bacon crumbled
Mix and top a handful of lettuce with it.
Summer memories in a bowl...
Wednesday 2/25
Oriental Chicken Salad
Cook 2 chicken breasts however you like them. Cut up in bite size pieces. Wash and mix chinese cabbage and romaine lettuce. Add a handful to each plate. Top with chicken, shredded carrots, chopped onion, sliced almonds, sesame seeds.
Dressing
In a jar with a lid mix together~
2 tbsp extra virgin olive oil
2 tbsp soy sauce
1/4 c apple cider vinegar
3 tbsp honey, warmed
pinch red pepper flakes
salt & pepper
***Cost for this meal
$2.49 lettuce didn't have cabbage
$1.69 dressing
$2.49 almonds
$2.50 chicken
$.50 carrots
$.47 onion
couldn't find sesame seeds gave up after 5 minutes of searching
-------------
$10.14= $2.03 per person
Cook 2 chicken breasts however you like them. Cut up in bite size pieces. Wash and mix chinese cabbage and romaine lettuce. Add a handful to each plate. Top with chicken, shredded carrots, chopped onion, sliced almonds, sesame seeds.
Dressing
In a jar with a lid mix together~
2 tbsp extra virgin olive oil
2 tbsp soy sauce
1/4 c apple cider vinegar
3 tbsp honey, warmed
pinch red pepper flakes
salt & pepper
***Cost for this meal
$2.49 lettuce didn't have cabbage
$1.69 dressing
$2.49 almonds
$2.50 chicken
$.50 carrots
$.47 onion
couldn't find sesame seeds gave up after 5 minutes of searching
-------------
$10.14= $2.03 per person
Friday, February 20, 2009
Tuesday 2/24
BLT Salad
Beef, Leeks and Tomato Salad.
Leeks have a nice crunch and have a very milk onion flavor.
1/2 cup extra-virgin olive oil
4 small 1- to 1 1/2-inch-thick strip steaks, at room temperature
Salt and pepper
8 slices bacon
4 leeks, white and light green parts only, sliced 1/4 inch thick
1 tablespoon soy sauce
3 tablespoons vinegar
1 tablespoon Dijon mustard
romaine lettuce, coarsely chopped
2 beefsteak tomatoes, thickly sliced
1. Broil meat in oven or stir fry, set aside.
2. In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels and let cool. Pour off all but about 1 tablespoon of bacon drippings from the skillet, then add the leeks, cover and cook over medium heat, stirring often, until wilted, about 5 minutes. Season to taste with salt and pepper; set aside.
3. Crumble the bacon and transfer half to a food processor. Add the Worcestershire sauce, vinegar, mustard, some pepper and a splash of water. With the machine on, pour in the 1/2 cup olive oil in a steady stream.
4. Arrange a bed of the romaine and tomatoes on plates. Slice the steak against the grain and layer over the tomatoes. Scatter the leeks over the steak and pour the bacon dressing on the salad. Top with the remaining crumbled bacon.
Beef, Leeks and Tomato Salad.
Leeks have a nice crunch and have a very milk onion flavor.
1/2 cup extra-virgin olive oil
4 small 1- to 1 1/2-inch-thick strip steaks, at room temperature
Salt and pepper
8 slices bacon
4 leeks, white and light green parts only, sliced 1/4 inch thick
1 tablespoon soy sauce
3 tablespoons vinegar
1 tablespoon Dijon mustard
romaine lettuce, coarsely chopped
2 beefsteak tomatoes, thickly sliced
1. Broil meat in oven or stir fry, set aside.
2. In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels and let cool. Pour off all but about 1 tablespoon of bacon drippings from the skillet, then add the leeks, cover and cook over medium heat, stirring often, until wilted, about 5 minutes. Season to taste with salt and pepper; set aside.
3. Crumble the bacon and transfer half to a food processor. Add the Worcestershire sauce, vinegar, mustard, some pepper and a splash of water. With the machine on, pour in the 1/2 cup olive oil in a steady stream.
4. Arrange a bed of the romaine and tomatoes on plates. Slice the steak against the grain and layer over the tomatoes. Scatter the leeks over the steak and pour the bacon dressing on the salad. Top with the remaining crumbled bacon.
Monday 2/23
Taco Salad
Brown up 1lb ground beef. Add 1 onion and some chili powder, cumin, salt & pepper.
Heat up some corn with butter in a saucepan add a can of black beans and heat through.
Salad spin some romaine lettuce. Place a nice handful on a plate. Top with:
spoon of meat
spoon of corn & black beans
chopped avocado
chopped tomato
spoon of salsa
cheddar cheese
*** Cost for 5 people eating this salad
$2.49 lettuce
$2.17 meat
$1.00 frozen corn
$1.88 big can black beans
forgot the tomato & salsa
$1.29 cheese
$1.00 avocado
------------
$9.83 by 5 people= $1.96 per person
Now try and buy that salad at McDonald's for that
Brown up 1lb ground beef. Add 1 onion and some chili powder, cumin, salt & pepper.
Heat up some corn with butter in a saucepan add a can of black beans and heat through.
Salad spin some romaine lettuce. Place a nice handful on a plate. Top with:
spoon of meat
spoon of corn & black beans
chopped avocado
chopped tomato
spoon of salsa
cheddar cheese
*** Cost for 5 people eating this salad
$2.49 lettuce
$2.17 meat
$1.00 frozen corn
$1.88 big can black beans
forgot the tomato & salsa
$1.29 cheese
$1.00 avocado
------------
$9.83 by 5 people= $1.96 per person
Now try and buy that salad at McDonald's for that
Sunday 2/22
Pampered Chef Salad Spinner.
Swimsuit Season.
Yes, those two go together and it just so happens that I just purchased the salad spinner. I am excited to us it. The other thing, we just won't talk about right now.
I planned 5 salads and 2 pasta dishes for this week and in the spirit of what I wanted to accomplish last week I will try to list what I actually spent for the dishes. You may have to check back for the price because I have not been to the store yet but I do have the plan.
Beef & Feta Pasta Bake
1 pound elbow pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk, heated
3/4 pound feta cheese, crumbled
1 big can tomato sauce or puree
1 lb ground beef, browned and drained
1/4 teaspoon ground cinnamon, plus more for sprinkling
1/4 teaspoon ground cloves
1/4 teaspoon sugar
1. Preheat the oven to 350°. In a large pot of boiling, salted water, cook the pasta until al dente; drain.
2. Meanwhile, in a medium saucepan, melt the butter over low heat. Whisk in the flour for 2 minutes. Increase the heat to medium, whisk in the hot milk and cook, whisking, until thickened, about 5 minutes. Stir in the feta.
3. In a large bowl, combine the tomato sauce and cooked meat, cinnamon, cloves and sugar; stir in half of the pasta. In another large bowl, stir together the feta sauce and the remaining pasta. Transfer the meat-coated pasta to a 9-by-13-inch baking dish; top with the feta-coated pasta. Bake until golden, about 30 minutes.
Depending on what fruit I see that looks decent I will slice up some fresh pineapple or some kind of melon.
Swimsuit Season.
Yes, those two go together and it just so happens that I just purchased the salad spinner. I am excited to us it. The other thing, we just won't talk about right now.
I planned 5 salads and 2 pasta dishes for this week and in the spirit of what I wanted to accomplish last week I will try to list what I actually spent for the dishes. You may have to check back for the price because I have not been to the store yet but I do have the plan.
Beef & Feta Pasta Bake
1 pound elbow pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk, heated
3/4 pound feta cheese, crumbled
1 big can tomato sauce or puree
1 lb ground beef, browned and drained
1/4 teaspoon ground cinnamon, plus more for sprinkling
1/4 teaspoon ground cloves
1/4 teaspoon sugar
1. Preheat the oven to 350°. In a large pot of boiling, salted water, cook the pasta until al dente; drain.
2. Meanwhile, in a medium saucepan, melt the butter over low heat. Whisk in the flour for 2 minutes. Increase the heat to medium, whisk in the hot milk and cook, whisking, until thickened, about 5 minutes. Stir in the feta.
3. In a large bowl, combine the tomato sauce and cooked meat, cinnamon, cloves and sugar; stir in half of the pasta. In another large bowl, stir together the feta sauce and the remaining pasta. Transfer the meat-coated pasta to a 9-by-13-inch baking dish; top with the feta-coated pasta. Bake until golden, about 30 minutes.
Depending on what fruit I see that looks decent I will slice up some fresh pineapple or some kind of melon.
Our food producers today article
This is not to long and some of it is science jargon. The 3 important things I want to make you aware of and to read more about is this-
1. Monsanto produced Agent Orange.
2. Monsanto produces things like Splenda.
3. They are also the ones behind genetically modified foods.
How can we be so naive to let a chemical company control our food supply?
If it is not a natural sweetener THROW it out!
Can You Really Trust Monsanto? -- How They Corrupted Science
Sir Richard Doll was a world-renowned British cancer specialist who passed away last year. It was Sir Richard who is noted for making the connection between smoking and lung cancer. It turns out that he was being paid for 20 years as a consultant by Monsanto, while not revealing this fact in his ''independent'' reports.
Monsanto was a producer of the horrific Agent Orange, the lethal herbicide and defoliant used by American forces in the Vietnam War for ten years up to 1971. It contained dioxins that have caused great damage to health among the civilians and troops exposed to it.
As a result, lawsuits were filed against producers like Monsanto and Dow Chemical with American veterans winning $180 million in compensation in 1984. Australian, New Zealand and Korean victims also won compensation, though not the Vietnamese.
Studies indicate the increased risks of cancer and genetic defects from exposure to dioxin, but Sir Richard Doll wrote to a Royal Australian commission investigating the Monsanto Agent Orange to say there was no evidence that this was the case. He did not mention that every day he was pocketing $1,500 from Monsanto.
Documents revealed this month also show that Sir Richard Doll was paid $15,000 by the Chemical Manufacturers Association, Dow Chemical, another Agent Orange producer, and the British chemical giant ICI.
For this money, he produced an ''independent'' review that largely dismissed claims that the vinyl chloride used in plastics could be linked to cancers, apart of those of the liver. The World Health Organization challenges that assertion, but it suited his paymasters and they used his report to defend the chemical's safety for a decade.
What we have here is one small glimpse at the corruption and conflicts of interest that consume much of what is bravely called ''science.'' Of course, as in all these professions, even politics, there are some genuine people trying to do what they believe to be right with ethics and honesty. But wherever dollar signs appear ethics have a fight on their hands.
The more ''renowned'' the scientist, the bigger the check -- and the more effective the contribution to misleading public perception.
The idea, most of the time, is not even to ''win'' the argument over the effect of a chemical or GM food or whatever because they know that on facts and common sense the odds are stacked against them. The arguments are also often complex and full of science-speak and neither position is able to land the deciding punch until the effects have become clear in the consequences for public health.
Their primary goal is to throw confusion and conflict into the ''debate,'' to muddy the waters and prevent any clear presentation of the facts. This is done by finding ''scientists'' who are willing to put the argument that suits the corporations and, although it may have no validity, it dilutes the clarity there would otherwise be.
In this way, warnings about the potential dangers of a food additive, sugar substitute and all these other chemical concoctions are ignored for years, even decades, before unmistakable heath effects become obvious. By then, it's too late for those who have suffered or died. The corporations use their on-the-take ''scientists'' to counter the warnings and persuade government agencies that there is no ''proof'' that a substance will be harmful.
In any sane society, a company would have to provide unquestionable proof that the chemical was not harmful before entering public use and this would clip the power of the chemical giants overnight. But it is not just the ''scientists'' who are for sale, so are many within the very government agencies that are supposed to police the corporations.
Monsanto is the producer of the sugar substitute, aspartame, which was manipulated through the Food and Drug Administration ''safety checks'' by Donald Rumsfeld, then CEO of Searle Pharmaceuticals. He used his connections in the Reagan-Bush administration after 1979 to ensure that aspartame, a brain cell-scrambler, entered public use despite the independent research challenging its safety.
Monsanto is also the corporation behind genetically-modified food and they have been using the same techniques to impose this upon the world. Its propaganda machine counters the evidence about the dangers with a host of handsomely-paid white coats turning simple debate into incomprehensible complexity that the public and politicians cannot understand. They also use the media and their song-sheet singers in government to target those genuine scientists acting in the public interest.
Dr. Arpad Pusztai was considered the world expert on GM foods with more than 270 published studies relating to the subject. He was working at the Rowett Institute in Aberdeen, Scotland, when he was interviewed for a World in Action television documentary on August 10, 1998. What he said was to destroy his career because of the reaction of Tony Blair and Bill Clinton, puppets of Monsanto and the biotech industry.
Dr. Pusztai told the program that rats fed on certain GM potatoes had suffered stunted growth, damage to the immune system, and their liver, heart and other organs got smaller. He later said this was also the case with the brain, but he had not mentioned that in the TV interview to avoid being ''alarmist.'' However, he did say this of GM food: "If I had the choice, I would certainly not eat it.''
On the evening the interview was broadcast, Dr. Pusztai was congratulated for his contribution by Professor Philip James, director of the Rowett Institute. The next morning, the institute issued a press release highlighting that a ''range of carefully controlled studies underlie the basis of Dr. Pusztai's concerns.''
Forty eight hours later, he was suspended and ordered to hand over all his data. His research team was disbanded and he was threatened with legal action if he spoke to anyone on the subject. Even his personal assistant was banned from talking to him and he was alerted to an institute press release that his contract was not being renewed. He wife was also sacked.
Dr. Pusztai was to have two heart attacks and his wife was put on permanent medication for high blood pressure. The Rowett Institute lied and lied about the reasons for their disgraceful treatment of Dr. Pusztai, as was later proved.
The truth was that his comments on GM food, coming from such a world-class source, had threatened to blow apart the Monsanto claims about the safety of GM. He had to be destroyed with the usual vindictiveness.
Dr. Pusztai is certain that his demise was caused by Tony Blair. He said that the day after the World in Action program, two phone calls were made by Blair's office to his boss, Philip James, and the next day he was fired. Dr. Pusztai said he was told by a senior manager at Rowett that Blair's intervention was prompted by a phone call from the United States President Bill Clinton.
The story was confirmed by Professor Robert Orskov, one of Britain's top nutrition researchers who worked for Rowett for 33 years. He said he was told that phone calls went from Monsanto to Clinton and then to Blair.
''Clinton rang Blair and Blair rang James,'' he said. ''There is no doubt he was pushed by Blair to do something. It was damaging the relationship between the United States and the United Kingdom because it was going to be a huge blow for Monsanto.''
Another eminent researcher, Stanley Ewen, said that he was told the same story by another senior figure at Rowett:
''That conversation is sealed in my mind. My jaw dropped to the floor. I suddenly saw it all -- it was the missing link. Until then, I couldn't understand how on Monday, Arpad had made the most wonderful breakthrough and on Tuesday it was the most dreadful piece of work and rejected out of hand.''
The vicious campaign against Dr. Pusztai was as coordinated as it was callous. Reports attacking him were published by the Illuminati Royal Society -- the scientific establishment exposed in my books -- and by the Science and Technology Select Committee of the House of Commons with its pro-Blair majority.
Cabinet Minister Jack Cunningham, another Blair lap-dog, condemned Dr. Pusztai's ''wholly-misleading results'' and said that all GM food in Britain would be safe to eat.
How could someone like Cunningham know that, compared with the world's leading authority? It has nothing to do with truth or protecting the public. It is about doing the will of the paymasters.
The Bush government and its related agencies have been awash with Monsanto-connected place-people who have been appointed to positions that benefit its operations worldwide. It's real simple. The corporations control the government and the regulatory agencies and thus dictate the policy in line with their agenda.
This is why governments constantly make decisions that favor the corporations whatever the evidence put before them. The evidence doesn't matter because the deal was done from the start and the ''public debate'' was just to kid the people they actually live in an open society.
The system is set up to reward the corrupt and destroy those who are not. This is how the manipulators work to stifle dissent and mislead the public. You want to advance your career? Okay, do what we want and you'll be fine. Speak your mind and we'll finish you.
Look at Professor James, the head of Rowett, who felt the wrath of dictator Blair after Dr. Pusztai's television interview. At the time, he enjoyed good relations with Blair and had been chosen to head the planned Food Standards Agency. But that changed after Dr. Pusztai made his comments. ''You destroyed me,'' James told Pusztai.
What has actually been destroyed by the corporate-political nexus is the integrity of what we call ''science.'' We know that ''scientists'' officially employed by the corporations will say whatever suits their masters, but clearly many ''independent'' scientists are also on the payroll and this is far more significant because ''independent'' research carries far more weight in the public mind.
The exposure of Sir Richard Doll is a warning to everyone who believes in the credibility of ''scientists'' when they make their pronouncements about what is good for us.
Corruption is a state of mind, a fundamental absence of integrity, and this plague is an epidemic throughout the system -- ''science'' included.
http://articles.mercola.com/sites/articles/archive/2006/12/14/can-you-really-trust-monsanto----how-they-corrupted-science.aspx
1. Monsanto produced Agent Orange.
2. Monsanto produces things like Splenda.
3. They are also the ones behind genetically modified foods.
How can we be so naive to let a chemical company control our food supply?
If it is not a natural sweetener THROW it out!
Can You Really Trust Monsanto? -- How They Corrupted Science
Sir Richard Doll was a world-renowned British cancer specialist who passed away last year. It was Sir Richard who is noted for making the connection between smoking and lung cancer. It turns out that he was being paid for 20 years as a consultant by Monsanto, while not revealing this fact in his ''independent'' reports.
Monsanto was a producer of the horrific Agent Orange, the lethal herbicide and defoliant used by American forces in the Vietnam War for ten years up to 1971. It contained dioxins that have caused great damage to health among the civilians and troops exposed to it.
As a result, lawsuits were filed against producers like Monsanto and Dow Chemical with American veterans winning $180 million in compensation in 1984. Australian, New Zealand and Korean victims also won compensation, though not the Vietnamese.
Studies indicate the increased risks of cancer and genetic defects from exposure to dioxin, but Sir Richard Doll wrote to a Royal Australian commission investigating the Monsanto Agent Orange to say there was no evidence that this was the case. He did not mention that every day he was pocketing $1,500 from Monsanto.
Documents revealed this month also show that Sir Richard Doll was paid $15,000 by the Chemical Manufacturers Association, Dow Chemical, another Agent Orange producer, and the British chemical giant ICI.
For this money, he produced an ''independent'' review that largely dismissed claims that the vinyl chloride used in plastics could be linked to cancers, apart of those of the liver. The World Health Organization challenges that assertion, but it suited his paymasters and they used his report to defend the chemical's safety for a decade.
What we have here is one small glimpse at the corruption and conflicts of interest that consume much of what is bravely called ''science.'' Of course, as in all these professions, even politics, there are some genuine people trying to do what they believe to be right with ethics and honesty. But wherever dollar signs appear ethics have a fight on their hands.
The more ''renowned'' the scientist, the bigger the check -- and the more effective the contribution to misleading public perception.
The idea, most of the time, is not even to ''win'' the argument over the effect of a chemical or GM food or whatever because they know that on facts and common sense the odds are stacked against them. The arguments are also often complex and full of science-speak and neither position is able to land the deciding punch until the effects have become clear in the consequences for public health.
Their primary goal is to throw confusion and conflict into the ''debate,'' to muddy the waters and prevent any clear presentation of the facts. This is done by finding ''scientists'' who are willing to put the argument that suits the corporations and, although it may have no validity, it dilutes the clarity there would otherwise be.
In this way, warnings about the potential dangers of a food additive, sugar substitute and all these other chemical concoctions are ignored for years, even decades, before unmistakable heath effects become obvious. By then, it's too late for those who have suffered or died. The corporations use their on-the-take ''scientists'' to counter the warnings and persuade government agencies that there is no ''proof'' that a substance will be harmful.
In any sane society, a company would have to provide unquestionable proof that the chemical was not harmful before entering public use and this would clip the power of the chemical giants overnight. But it is not just the ''scientists'' who are for sale, so are many within the very government agencies that are supposed to police the corporations.
Monsanto is the producer of the sugar substitute, aspartame, which was manipulated through the Food and Drug Administration ''safety checks'' by Donald Rumsfeld, then CEO of Searle Pharmaceuticals. He used his connections in the Reagan-Bush administration after 1979 to ensure that aspartame, a brain cell-scrambler, entered public use despite the independent research challenging its safety.
Monsanto is also the corporation behind genetically-modified food and they have been using the same techniques to impose this upon the world. Its propaganda machine counters the evidence about the dangers with a host of handsomely-paid white coats turning simple debate into incomprehensible complexity that the public and politicians cannot understand. They also use the media and their song-sheet singers in government to target those genuine scientists acting in the public interest.
Dr. Arpad Pusztai was considered the world expert on GM foods with more than 270 published studies relating to the subject. He was working at the Rowett Institute in Aberdeen, Scotland, when he was interviewed for a World in Action television documentary on August 10, 1998. What he said was to destroy his career because of the reaction of Tony Blair and Bill Clinton, puppets of Monsanto and the biotech industry.
Dr. Pusztai told the program that rats fed on certain GM potatoes had suffered stunted growth, damage to the immune system, and their liver, heart and other organs got smaller. He later said this was also the case with the brain, but he had not mentioned that in the TV interview to avoid being ''alarmist.'' However, he did say this of GM food: "If I had the choice, I would certainly not eat it.''
On the evening the interview was broadcast, Dr. Pusztai was congratulated for his contribution by Professor Philip James, director of the Rowett Institute. The next morning, the institute issued a press release highlighting that a ''range of carefully controlled studies underlie the basis of Dr. Pusztai's concerns.''
Forty eight hours later, he was suspended and ordered to hand over all his data. His research team was disbanded and he was threatened with legal action if he spoke to anyone on the subject. Even his personal assistant was banned from talking to him and he was alerted to an institute press release that his contract was not being renewed. He wife was also sacked.
Dr. Pusztai was to have two heart attacks and his wife was put on permanent medication for high blood pressure. The Rowett Institute lied and lied about the reasons for their disgraceful treatment of Dr. Pusztai, as was later proved.
The truth was that his comments on GM food, coming from such a world-class source, had threatened to blow apart the Monsanto claims about the safety of GM. He had to be destroyed with the usual vindictiveness.
Dr. Pusztai is certain that his demise was caused by Tony Blair. He said that the day after the World in Action program, two phone calls were made by Blair's office to his boss, Philip James, and the next day he was fired. Dr. Pusztai said he was told by a senior manager at Rowett that Blair's intervention was prompted by a phone call from the United States President Bill Clinton.
The story was confirmed by Professor Robert Orskov, one of Britain's top nutrition researchers who worked for Rowett for 33 years. He said he was told that phone calls went from Monsanto to Clinton and then to Blair.
''Clinton rang Blair and Blair rang James,'' he said. ''There is no doubt he was pushed by Blair to do something. It was damaging the relationship between the United States and the United Kingdom because it was going to be a huge blow for Monsanto.''
Another eminent researcher, Stanley Ewen, said that he was told the same story by another senior figure at Rowett:
''That conversation is sealed in my mind. My jaw dropped to the floor. I suddenly saw it all -- it was the missing link. Until then, I couldn't understand how on Monday, Arpad had made the most wonderful breakthrough and on Tuesday it was the most dreadful piece of work and rejected out of hand.''
The vicious campaign against Dr. Pusztai was as coordinated as it was callous. Reports attacking him were published by the Illuminati Royal Society -- the scientific establishment exposed in my books -- and by the Science and Technology Select Committee of the House of Commons with its pro-Blair majority.
Cabinet Minister Jack Cunningham, another Blair lap-dog, condemned Dr. Pusztai's ''wholly-misleading results'' and said that all GM food in Britain would be safe to eat.
How could someone like Cunningham know that, compared with the world's leading authority? It has nothing to do with truth or protecting the public. It is about doing the will of the paymasters.
The Bush government and its related agencies have been awash with Monsanto-connected place-people who have been appointed to positions that benefit its operations worldwide. It's real simple. The corporations control the government and the regulatory agencies and thus dictate the policy in line with their agenda.
This is why governments constantly make decisions that favor the corporations whatever the evidence put before them. The evidence doesn't matter because the deal was done from the start and the ''public debate'' was just to kid the people they actually live in an open society.
The system is set up to reward the corrupt and destroy those who are not. This is how the manipulators work to stifle dissent and mislead the public. You want to advance your career? Okay, do what we want and you'll be fine. Speak your mind and we'll finish you.
Look at Professor James, the head of Rowett, who felt the wrath of dictator Blair after Dr. Pusztai's television interview. At the time, he enjoyed good relations with Blair and had been chosen to head the planned Food Standards Agency. But that changed after Dr. Pusztai made his comments. ''You destroyed me,'' James told Pusztai.
What has actually been destroyed by the corporate-political nexus is the integrity of what we call ''science.'' We know that ''scientists'' officially employed by the corporations will say whatever suits their masters, but clearly many ''independent'' scientists are also on the payroll and this is far more significant because ''independent'' research carries far more weight in the public mind.
The exposure of Sir Richard Doll is a warning to everyone who believes in the credibility of ''scientists'' when they make their pronouncements about what is good for us.
Corruption is a state of mind, a fundamental absence of integrity, and this plague is an epidemic throughout the system -- ''science'' included.
http://articles.mercola.com/sites/articles/archive/2006/12/14/can-you-really-trust-monsanto----how-they-corrupted-science.aspx
Tuesday, February 17, 2009
Lisa's Weekly Food Bill
***This is exactly what I am looking for! I want to know HOW you manage, what is important to you, what you splurge on. Where you go. What is made homemade. What you avoid.
Thanks sooo much Lisa! Email me your lists and I will post them! Please.
Wow....there is alot to say about this subject. I have been very interested in this myself lately and have been drawn to books on nutrition, saving money on the grocery bill and frugal living. It seems that in the past, I have been somewhat careless and extravagant with the grocery budget. That has lead to the security of an overflowing pantry, but an uneasiness about wasting time, money and food.......you know; cleaning out the pantry and tossing expired packages of food. That is an awful, guilty feeling. When I met my husband over 7 years ago, his frugal habits were in direct contrast with my wasteful habits. I was a single Mom at the time struggling to get by on a paramedic's salary.....in no postion to be so careless but not knowing how to change it. On the run all the time and eating too much junk.
Slowly, my husband's frugality began to work it's way into my lifestyle.............I learned to budget and plan meals.......cook once for two or three meals and freeze for later. What a difference it has made. We were spending over $200.00 a week (yes............a week) and not eating as well as we do now for about $75.00 or less per week. We are trying to
to reduce this further. This is for a family of four and inludes take to work and school meals. About once a week my oldest son who lives on his own eats with us and then we stretch to a family of 5.
We do have a well stocked pantry and that helps....stockpiling sale items helps tremendously...........so here is a basic rundown of what we buy in a week and what we pay.
Milk $1.99 at Aldi (We typically drink fat free.........we converted from 2%...took some time but now it's not even noticable) This Aldi bargain has been going on for a couple of months.
Bread.....between .80 and 1.65 per loaf.....we always buy on sale, we always stockpile and freeze (double wrap in grocery bags) and we only eat whole wheat with at least 2gr of fiber per slice. I have never had a problem with the way the bread thaws in the fridge...it's fluffy and good. I also use the breadmaker once or twice a month. We use a large package of whole wheat tortillas every week and buy at any price.
Meats.....Sales again....ground round $1.99 a lb. We buy in bulk...I cook it all till almost totally brown (perhaps a little pink for later additional cooking) package it flat in freezer bags and save tons of time on bus nights for the last minute dinner rush. I buy 3-4 bags of chicken breasts (frozen) that I cook in the crockpot. I also buy fresh chicken breasts on sale and other sale meats...in bulk...ham, turkey and pork.
Produce......this spring I plan to plant a garden for peppers, tomatoes and also a salsa and herb garden. The rest of the year I again buy on sale in bulk. Walmart has good produce that is really affordable. Sometimes Green Peppers are .50. I buy about 10 or 12 and dice some and slice some and freeze. Same with onions.
I cheat and buy bagged salad for everyday when it is on sale.
I buy fresh fruit on sale and I buy frozen strawberries and peaches in big bags at Aldi for a lot less than the grocery store price. I keep that and yogurt on hand for fruit smoothies.
I buy very little convenience food. No cookies, no pop, no poptarts, no chips (my weakness). If we want cookies, I bake. We do keep a couple of frozen pizzas on hand for my teenage son and his football friends that hang out here and my husband LOVES frozen waffles from Aldi. $!.00 a box.
Peanut Butter....lots of PB whatever name brand is on sale.
Apples.....every day, on sale or not and bananas on sale or not.
We buy tons of canned tomatoes and tomato sauce.....I never use jarred tomato sauce.
I make my own salsa and pico de gallo when fresh tomatoes are on sale.
I make my own fajita and taco seasonings and hot cocoa.
We keep bottled water on hand for guests, we stockpile when Strack offers it 3 cases of 24 for 10 dollars....but we only have it for guests and emergencies. We fill our thermoses with ice and tap water when we leave the house.
Ultra often has great cheese sales and my hubby gets that......so I don't even ask him the price......he's the really frugal guy........we cut that into slices that we can grab and go. On the run, we pack out thermoses or water, cheese and nuts to snack on and we try not to eat out....but we do give in about 2x a month.
I do splurge on the following items without regret and often..... greek yogurt or Dannon All Natural Lowfat Vanilla Yogurt ($2-3.00 for 32 oz.), clementines ($4 to 8.00 for 5 lbs) Ground Flax seed meal (add in smoothies and baking.....so good and good for you) and Bob's Red Mill specialty flours..especially the whole wheat pastry flour which makes the best pancakes. Also, craisins and good raisins we buy at regular price unless we get lucky and find them on sale.
We also buy two to three cannisters of oatmeal at aldi each month for oatmeal cereal and for baking.
Frozen veggies are usually on sale and we keep lots of them on hand. $1.00 or less per bag.
We buy cold cereal only on sale ($2.00 per box) and then I make some yummy cereal blends. No sugary cereals...no Cinnamon Toast Crunch, no Fruit Loops.
We bought 5 bags of fresh cranberries after Christmas and froze them for later use....I use them for homemade cranberries sauce and pancakes, muffins. We buy blueberries in the summer and freeze for the same.
We do have a soup, salad and bread night 2x a month.
We also have a tradition we began last year of a homemade pancake breakfast every weekend...........I try a new scratch recipe every time.......Gingerbread is the favorite so far. This saves us the trips to IHOP and gives us family time guaranteed.........even my soon-to-graduate and always on the go son is there for that. I make a triple batch and freeze them, and make some into PB sandwiches for the hubby to eat for breakfast on the way to work.
We have a family movie night every week on Sun. or Mon....and we eat snacks, salads and popcorn for dinner........it always ends up being enough!
We purchase a good majority of our food from Aldi and Ultra...........but there are foods I never buy from Aldi.......produce, bread and nuts.
Another money saver..............when eggs are on sale...........we buy about 7 dozen and I buy very affordable tortillas and make and freeze breakfast burritos.........easy, good and great for on the run meals.
I am not perfect about sticking to this.....I do my best. I am so much better at planning than I used to be. We throw out very little food. I am please with the changes I have made.......but mostly it is because I have had to get creative, do some research and learn to respect my husband's frugality as wise and wonderful tool.
Lisa W.
Thanks sooo much Lisa! Email me your lists and I will post them! Please.
Wow....there is alot to say about this subject. I have been very interested in this myself lately and have been drawn to books on nutrition, saving money on the grocery bill and frugal living. It seems that in the past, I have been somewhat careless and extravagant with the grocery budget. That has lead to the security of an overflowing pantry, but an uneasiness about wasting time, money and food.......you know; cleaning out the pantry and tossing expired packages of food. That is an awful, guilty feeling. When I met my husband over 7 years ago, his frugal habits were in direct contrast with my wasteful habits. I was a single Mom at the time struggling to get by on a paramedic's salary.....in no postion to be so careless but not knowing how to change it. On the run all the time and eating too much junk.
Slowly, my husband's frugality began to work it's way into my lifestyle.............I learned to budget and plan meals.......cook once for two or three meals and freeze for later. What a difference it has made. We were spending over $200.00 a week (yes............a week) and not eating as well as we do now for about $75.00 or less per week. We are trying to
to reduce this further. This is for a family of four and inludes take to work and school meals. About once a week my oldest son who lives on his own eats with us and then we stretch to a family of 5.
We do have a well stocked pantry and that helps....stockpiling sale items helps tremendously...........so here is a basic rundown of what we buy in a week and what we pay.
Milk $1.99 at Aldi (We typically drink fat free.........we converted from 2%...took some time but now it's not even noticable) This Aldi bargain has been going on for a couple of months.
Bread.....between .80 and 1.65 per loaf.....we always buy on sale, we always stockpile and freeze (double wrap in grocery bags) and we only eat whole wheat with at least 2gr of fiber per slice. I have never had a problem with the way the bread thaws in the fridge...it's fluffy and good. I also use the breadmaker once or twice a month. We use a large package of whole wheat tortillas every week and buy at any price.
Meats.....Sales again....ground round $1.99 a lb. We buy in bulk...I cook it all till almost totally brown (perhaps a little pink for later additional cooking) package it flat in freezer bags and save tons of time on bus nights for the last minute dinner rush. I buy 3-4 bags of chicken breasts (frozen) that I cook in the crockpot. I also buy fresh chicken breasts on sale and other sale meats...in bulk...ham, turkey and pork.
Produce......this spring I plan to plant a garden for peppers, tomatoes and also a salsa and herb garden. The rest of the year I again buy on sale in bulk. Walmart has good produce that is really affordable. Sometimes Green Peppers are .50. I buy about 10 or 12 and dice some and slice some and freeze. Same with onions.
I cheat and buy bagged salad for everyday when it is on sale.
I buy fresh fruit on sale and I buy frozen strawberries and peaches in big bags at Aldi for a lot less than the grocery store price. I keep that and yogurt on hand for fruit smoothies.
I buy very little convenience food. No cookies, no pop, no poptarts, no chips (my weakness). If we want cookies, I bake. We do keep a couple of frozen pizzas on hand for my teenage son and his football friends that hang out here and my husband LOVES frozen waffles from Aldi. $!.00 a box.
Peanut Butter....lots of PB whatever name brand is on sale.
Apples.....every day, on sale or not and bananas on sale or not.
We buy tons of canned tomatoes and tomato sauce.....I never use jarred tomato sauce.
I make my own salsa and pico de gallo when fresh tomatoes are on sale.
I make my own fajita and taco seasonings and hot cocoa.
We keep bottled water on hand for guests, we stockpile when Strack offers it 3 cases of 24 for 10 dollars....but we only have it for guests and emergencies. We fill our thermoses with ice and tap water when we leave the house.
Ultra often has great cheese sales and my hubby gets that......so I don't even ask him the price......he's the really frugal guy........we cut that into slices that we can grab and go. On the run, we pack out thermoses or water, cheese and nuts to snack on and we try not to eat out....but we do give in about 2x a month.
I do splurge on the following items without regret and often..... greek yogurt or Dannon All Natural Lowfat Vanilla Yogurt ($2-3.00 for 32 oz.), clementines ($4 to 8.00 for 5 lbs) Ground Flax seed meal (add in smoothies and baking.....so good and good for you) and Bob's Red Mill specialty flours..especially the whole wheat pastry flour which makes the best pancakes. Also, craisins and good raisins we buy at regular price unless we get lucky and find them on sale.
We also buy two to three cannisters of oatmeal at aldi each month for oatmeal cereal and for baking.
Frozen veggies are usually on sale and we keep lots of them on hand. $1.00 or less per bag.
We buy cold cereal only on sale ($2.00 per box) and then I make some yummy cereal blends. No sugary cereals...no Cinnamon Toast Crunch, no Fruit Loops.
We bought 5 bags of fresh cranberries after Christmas and froze them for later use....I use them for homemade cranberries sauce and pancakes, muffins. We buy blueberries in the summer and freeze for the same.
We do have a soup, salad and bread night 2x a month.
We also have a tradition we began last year of a homemade pancake breakfast every weekend...........I try a new scratch recipe every time.......Gingerbread is the favorite so far. This saves us the trips to IHOP and gives us family time guaranteed.........even my soon-to-graduate and always on the go son is there for that. I make a triple batch and freeze them, and make some into PB sandwiches for the hubby to eat for breakfast on the way to work.
We have a family movie night every week on Sun. or Mon....and we eat snacks, salads and popcorn for dinner........it always ends up being enough!
We purchase a good majority of our food from Aldi and Ultra...........but there are foods I never buy from Aldi.......produce, bread and nuts.
Another money saver..............when eggs are on sale...........we buy about 7 dozen and I buy very affordable tortillas and make and freeze breakfast burritos.........easy, good and great for on the run meals.
I am not perfect about sticking to this.....I do my best. I am so much better at planning than I used to be. We throw out very little food. I am please with the changes I have made.......but mostly it is because I have had to get creative, do some research and learn to respect my husband's frugality as wise and wonderful tool.
Lisa W.
Monday, February 16, 2009
Weekly Food Bill
Did any of you check out Hungry Planet? It is amazing how much people eat in a week and also how little.
http://www.npr.org/templates/story/story.php?storyId=5005952
There is a whole book on this and it is so very interesting, check it out at the library.
I try to stay on somewhat of a budget for food and it peeks my interest to know what everyone else, meaning people I know, spends on food.
I try to average about $150 a week on food for 5 people.
What do you spend?
What do you spend it on?
I think I have it open for anyone to leave comments.
Add up what you eat for the week. Everything food related, bought or cooked. Let me know. What do you learn from looking at what you spend? What could you do better?
This is going to be fun but the more people participating the better so tell your friends and families to join in. If for some reason your comment gets to long email me your list of food bought for the week and I will add it to this blog as its own page. That will even be better. Email me a list of what you buy and how much it costs.
Start now today!
Also if you leave a comment that you are interested in doing this I will send out reminders during the week for you.
czepinski@comcast.net
http://www.npr.org/templates/story/story.php?storyId=5005952
There is a whole book on this and it is so very interesting, check it out at the library.
I try to stay on somewhat of a budget for food and it peeks my interest to know what everyone else, meaning people I know, spends on food.
I try to average about $150 a week on food for 5 people.
What do you spend?
What do you spend it on?
I think I have it open for anyone to leave comments.
Add up what you eat for the week. Everything food related, bought or cooked. Let me know. What do you learn from looking at what you spend? What could you do better?
This is going to be fun but the more people participating the better so tell your friends and families to join in. If for some reason your comment gets to long email me your list of food bought for the week and I will add it to this blog as its own page. That will even be better. Email me a list of what you buy and how much it costs.
Start now today!
Also if you leave a comment that you are interested in doing this I will send out reminders during the week for you.
czepinski@comcast.net
Sunday, February 15, 2009
Raw Milk ~ Real Milk
I put out an email about butter vs. margarine last week. This week it is on raw milk. There is also some info on right fats for our bodies at the web site below.
The source of most commercial milk is the modern Holstein,* bred to produce huge quantities of milk--three times as much as the old-fashioned cow. She needs special feed and antibiotics to keep her well. Her milk contains high levels of growth hormone from her pituitary gland, even when she is spared the indignities of genetically engineered Bovine Growth Hormone to push her to the udder limits of milk production.
*Please note, there are farmers who produce excellent "Real Milk" using older lines of Holsteins and Holstein crosses. It is the modern commercial Holstein, bred only for quantity, not quality, and pumped full of hormones and antibiotics, that should be avoided. Know your supplier! Ask questions!
Buy only milk from old-fashioned breeds of cows, such as Jerseys, Guernseys, Red Devons, Brown Swiss or older genetic lines of Holsteins, or from goats or sheep.
(Or, depending on what part of the world you live in, from llamas, camels, mares, water buffalo, or reindeer!)
Real feed for cows is green grass in Spring, Summer and Fall; stored dry hay, silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and Price's "Activator X" (a fat-soluble catalyst that promotes optimum mineral assimilation, now believed to be vitamin K2) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall. Vitamins A and D are greatly diminished, and Activator X disappears, when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled "organic") comes from dairy cows that are kept in confinement their entire lives and never see green grass!
Buy only milk products from herds allowed to graze on green pasture.
Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods.
But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)
Demand access in all states to clean, raw milk. Boycott processed milk!
Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease.
Use only milk with "Cream on the Top."
Average butterfat content from old-fashioned cows at the turn of the century was over 4% (or more than 50% of calories). Today butterfat comprises less than 3% (or less than 35% of calories). Worse, consumers have been duped into believing that low-fat and skim milk products are good for them. Only by marketing low-fat and skim milk as a health food can the modern dairy industry get rid of its excess poor-quality, low-fat milk from modern high-production herds. Butterfat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short- and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glyco-spingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anticancer properties.
Buy only full-fat milk products.
Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.
Boycott counterfeits.
Pasteurization laws favor large, industrialized dairy operations and squeeze out small farmers. When farmers have the right to sell unprocessed milk to consumers, they can make a decent living, even with small herds.
A Campaign for Real Milk is a project of The Weston A. Price FoundationPMB 106-380, 4200 Wisconsin Ave, NW, Washington DC 20016Phone: (202) 363-4394 Fax: (202) 363-4396 Web: www.westonaprice.orgGeneral Information/Membership/Brochures:
I also have a supplier for raw milk, ask me.
The source of most commercial milk is the modern Holstein,* bred to produce huge quantities of milk--three times as much as the old-fashioned cow. She needs special feed and antibiotics to keep her well. Her milk contains high levels of growth hormone from her pituitary gland, even when she is spared the indignities of genetically engineered Bovine Growth Hormone to push her to the udder limits of milk production.
*Please note, there are farmers who produce excellent "Real Milk" using older lines of Holsteins and Holstein crosses. It is the modern commercial Holstein, bred only for quantity, not quality, and pumped full of hormones and antibiotics, that should be avoided. Know your supplier! Ask questions!
Buy only milk from old-fashioned breeds of cows, such as Jerseys, Guernseys, Red Devons, Brown Swiss or older genetic lines of Holsteins, or from goats or sheep.
(Or, depending on what part of the world you live in, from llamas, camels, mares, water buffalo, or reindeer!)
Real feed for cows is green grass in Spring, Summer and Fall; stored dry hay, silage, hay and root vegetables in Winter. It is not soy meal, cottonseed meal or other commercial feeds, nor is it bakery waste, chicken manure or citrus peel cake, laced with pesticides. Vital nutrients like vitamins A and D, and Price's "Activator X" (a fat-soluble catalyst that promotes optimum mineral assimilation, now believed to be vitamin K2) are greatest in milk from cows eating green grass, especially rapidly growing green grass in the spring and fall. Vitamins A and D are greatly diminished, and Activator X disappears, when milk cows are fed commercial feed. Soy meal has the wrong protein profile for the dairy cow, resulting in a short burst of high milk production followed by premature death. Most milk (even most milk labeled "organic") comes from dairy cows that are kept in confinement their entire lives and never see green grass!
Buy only milk products from herds allowed to graze on green pasture.
Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods.
But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)
Demand access in all states to clean, raw milk. Boycott processed milk!
Homogenization is a process that breaks down butterfat globules so they do not rise to the top. Homogenized milk has been linked to heart disease.
Use only milk with "Cream on the Top."
Average butterfat content from old-fashioned cows at the turn of the century was over 4% (or more than 50% of calories). Today butterfat comprises less than 3% (or less than 35% of calories). Worse, consumers have been duped into believing that low-fat and skim milk products are good for them. Only by marketing low-fat and skim milk as a health food can the modern dairy industry get rid of its excess poor-quality, low-fat milk from modern high-production herds. Butterfat contains vitamins A and D needed for assimilation of calcium and protein in the water fraction of the milk. Without them protein and calcium are more difficult to utilize and possibly toxic. Butterfat is rich in short- and medium chain fatty acids which protect against disease and stimulate the immune system. It contains glyco-spingolipids which prevent intestinal distress and conjugated linoleic acid which has strong anticancer properties.
Buy only full-fat milk products.
Powdered skim milk, a source of dangerous oxidized cholesterol and neurotoxic amino acids, is added to 1% and 2% milk. Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body. Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows. Bioengineered enzymes are used in large-scale cheese production. Many mass produced cheeses contain additives and colorings and imitation cheese products contain vegetable oils.
Boycott counterfeits.
Pasteurization laws favor large, industrialized dairy operations and squeeze out small farmers. When farmers have the right to sell unprocessed milk to consumers, they can make a decent living, even with small herds.
A Campaign for Real Milk is a project of The Weston A. Price FoundationPMB 106-380, 4200 Wisconsin Ave, NW, Washington DC 20016Phone: (202) 363-4394 Fax: (202) 363-4396 Web: www.westonaprice.orgGeneral Information/Membership/Brochures:
I also have a supplier for raw milk, ask me.
Friday, February 13, 2009
Saturday 2/21
Chicken Turnovers & Rice
These were originally turkey, but chicken was on sale so I am doing boneless, skinless chicken breast.
http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/turkey-turnovers/article.html
****Awesome! This is for sure a special company dinner! Even the boys liked it. I did use a big can of tomatoes so I could use it as a topping for the rice. Awesome.
These were originally turkey, but chicken was on sale so I am doing boneless, skinless chicken breast.
http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/turkey-turnovers/article.html
****Awesome! This is for sure a special company dinner! Even the boys liked it. I did use a big can of tomatoes so I could use it as a topping for the rice. Awesome.
Friday 2/20
Chocolate Wings, Carrots & Blue Cheese
http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/spicy-chocolate-wings/article.html
http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/spicy-chocolate-wings/article.html
Thursday 2/19
Meatloaf & Rice
http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/good-for-you-lean-mean-meatloaf/article.html
****Man was this good. I have a standby meatloaf recipe that we all love but I now have two! I did made some changes. This I what I did.
I browned an onion.
Put in a bowl 1 1/2 lb meat.
Add a jar of cut up roasted red peppers.
Add the onions.
Salt & pepper.
1/2 c parmasean cheese.
3/4 c oats.
2 tbsp dry parsley.
2 eggs.
Mix, put in loaf pan cook at 375 for 45, minutes.
http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/good-for-you-lean-mean-meatloaf/article.html
****Man was this good. I have a standby meatloaf recipe that we all love but I now have two! I did made some changes. This I what I did.
I browned an onion.
Put in a bowl 1 1/2 lb meat.
Add a jar of cut up roasted red peppers.
Add the onions.
Salt & pepper.
1/2 c parmasean cheese.
3/4 c oats.
2 tbsp dry parsley.
2 eggs.
Mix, put in loaf pan cook at 375 for 45, minutes.
Tuesday 2/17
Sausage & Pepper Frittata
http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/sausage-and-pepper-frittata/article.html
***I used sweet italian turkey sausage instead of pork. Meijer carries a good selection of fresh turkey products. I am also using cheddar cheese. Only because the cheese was expensive this week because I think we had something with a different cheese every day this week. I am adding some whole wheat toast to help fill 3 boys up.
http://www.rachaelraymag.com/recipes/beef-pork-lamb-recipes/sausage-and-pepper-frittata/article.html
***I used sweet italian turkey sausage instead of pork. Meijer carries a good selection of fresh turkey products. I am also using cheddar cheese. Only because the cheese was expensive this week because I think we had something with a different cheese every day this week. I am adding some whole wheat toast to help fill 3 boys up.
Monday 2/16
Bean Stew
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/white-bean-stew/article.html
****I soaked about 3 cups dry mixed beans overnight. I am cooking them on high in the crockpot until about 1:00 then adding cooked sausage, ground beef and a can of tomato puree instead of making the meat sauce. Along with adding everything else called for.
***We loved this recipe with the changes. We even had it for leftovers the next day at lunch and boys were happy about it!
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/white-bean-stew/article.html
****I soaked about 3 cups dry mixed beans overnight. I am cooking them on high in the crockpot until about 1:00 then adding cooked sausage, ground beef and a can of tomato puree instead of making the meat sauce. Along with adding everything else called for.
***We loved this recipe with the changes. We even had it for leftovers the next day at lunch and boys were happy about it!
Sunday 2/15
Well, this is another Rachael Ray week. I hope that doesn't bother you. To make it easier I am going to just post a web link to her site. I do suggest to read over her recipes. Most of the time there are some ways to make it more affordable and less steps in preparation.
Pasta with Winter Greens & Walnuts
http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/pasta-with-winter-greens-and-walnuts/article.html
*****I am going to start adding how the recipe turns out and what changes I made to make it easier after each new recipe.
***For this I used a bag of frozen spinach, so cheap. I also used ricotta, cheaper and used the whole 13 oz box of pasta (which I found at Meijer in whole grain) for our 5. The kids liked it and so did I. Tom, I am not sure about. Very light and spring like.
Pasta with Winter Greens & Walnuts
http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/pasta-with-winter-greens-and-walnuts/article.html
*****I am going to start adding how the recipe turns out and what changes I made to make it easier after each new recipe.
***For this I used a bag of frozen spinach, so cheap. I also used ricotta, cheaper and used the whole 13 oz box of pasta (which I found at Meijer in whole grain) for our 5. The kids liked it and so did I. Tom, I am not sure about. Very light and spring like.
Tuesday, February 10, 2009
Butter vs. margarine
Pass The Butter ... please.
This is interesting . . .
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings. DO YOU KNOW.. the difference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 gramscompared to 5 grams.
Eating margarine can increase heart disease in women by53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few only because they are added! Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years. And now, for Margarine..
Very high in trans fatty acids .
Triple risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases t he risk of cancers up to five fold..
Lowers quality of breast milk.
Decreases immune response. Decreases insulin response.
And here's the most disturbing fact....
HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from beingPLASTIC..
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance). You can try this yourself: Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things: * no flies, not even those pesky frui t flies will go near it (that should tell you something) * it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic.
Would you melt your Tupperware and spread that on your toast?
This is interesting . . .
Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back. It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings. DO YOU KNOW.. the difference between margarine and butter?
Read on to the end...gets very interesting!
Both have the same amount of calories.
Butter is slightly higher in saturated fats at 8 gramscompared to 5 grams.
Eating margarine can increase heart disease in women by53% over eating the same amount of butter, according to a recent Harvard Medical Study.
Eating butter increases the absorption of many other nutrients in other foods.
Butter has many nutritional benefits where margarine has a few only because they are added! Butter tastes much better than margarine and it can enhance the flavors of other foods.
Butter has been around for centuries where margarine has been around for less than 100 years. And now, for Margarine..
Very high in trans fatty acids .
Triple risk of coronary heart disease.
Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
Increases t he risk of cancers up to five fold..
Lowers quality of breast milk.
Decreases immune response. Decreases insulin response.
And here's the most disturbing fact....
HERE IS THE PART THAT IS VERY INTERESTING!
Margarine is but ONE MOLECULE away from beingPLASTIC..
This fact alone was enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added, changing the molecular structure of the substance). You can try this yourself: Purchase a tub of margarine and leave it in your garage or shaded area. Within a couple of days you will note a couple of things: * no flies, not even those pesky frui t flies will go near it (that should tell you something) * it does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow. Why? Because it is nearly plastic.
Would you melt your Tupperware and spread that on your toast?
Saturday, February 7, 2009
Saturday 2/14
Valentine's Day
Normally Tom makes dinner for me but this year I am making dinner for him. Yes I always cook but please understand. I love to cook. It is like taking away my right arm if I can't cook. I simply can't just sit and watch anyone doing it. I remember one year I put the table in the TV room, put on a heart table cloth, lite candles, made spaghetti and rented Lady & the Tramp. Yes we had the boys and we all loved it. I understand the need to have alone time with your spouse but we know one day that will come. We LOVE doing everything together and don't look at having to do everything with our children like we are missing out. Or like we are being deprived of something. People who know us, know we even like to grocery shop together! I LOVE my family and God. Happy Valentine's Day to you!
Maybe I will get One Night with the King for Tom and I to watch later. My favorite movie!
Peruvian Roast Chicken
Bacon Brussels Sprouts - search my blog for this, I gave it to you already
Sangria - special occasion
Coconut Cake & Ice Cream
Peruvian Roast Chicken
Daisy Martinez
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 25 min (plus marinating)Cook Time: 1 hr 15 min
6 cloves garlic, chopped
Salt and pepper
2 teaspoons dried oregano
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 cup white wine vinegar
One 4-pound chicken, rinsed and patted dry
1. Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl. Stir in the oregano, ginger, cumin, 1 teaspoon pepper and the paprika. Stir in the vinegar.
2. Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs. Spread the marinade under and over the skin and inside the cavity. Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 400°. Remove the chicken from the bag and place breast side up on a rack set over a rimmed baking sheet. Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour and 15 minutes. Let rest for 10 minutes before carving.
Sangria
In a medium bowl, stir together 1 cup frozen peaches, 1 cup frozen cherries and 1/4 cup sugar. Let stand until thawed, about 10 minutes. In a medium pot, bring one 750 ml bottle dry red wine, such as rioja, 2 whole star anise (optional) and the fruit mixture to a simmer over medium-high heat. Remove from the heat and stir in 1/4 cup peach schnapps; discard the star anise, if used. Serve warm in mugs.
Toasted Coconut Cake
http://www.foodnetwork.com/recipes/bobby-flay/throwdowns-toasted-coconut-cake-with-coconut-filling-and-coconut-buttercream-recipe/index.html
Normally Tom makes dinner for me but this year I am making dinner for him. Yes I always cook but please understand. I love to cook. It is like taking away my right arm if I can't cook. I simply can't just sit and watch anyone doing it. I remember one year I put the table in the TV room, put on a heart table cloth, lite candles, made spaghetti and rented Lady & the Tramp. Yes we had the boys and we all loved it. I understand the need to have alone time with your spouse but we know one day that will come. We LOVE doing everything together and don't look at having to do everything with our children like we are missing out. Or like we are being deprived of something. People who know us, know we even like to grocery shop together! I LOVE my family and God. Happy Valentine's Day to you!
Maybe I will get One Night with the King for Tom and I to watch later. My favorite movie!
Peruvian Roast Chicken
Bacon Brussels Sprouts - search my blog for this, I gave it to you already
Sangria - special occasion
Coconut Cake & Ice Cream
Peruvian Roast Chicken
Daisy Martinez
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 25 min (plus marinating)Cook Time: 1 hr 15 min
6 cloves garlic, chopped
Salt and pepper
2 teaspoons dried oregano
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 cup white wine vinegar
One 4-pound chicken, rinsed and patted dry
1. Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl. Stir in the oregano, ginger, cumin, 1 teaspoon pepper and the paprika. Stir in the vinegar.
2. Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs. Spread the marinade under and over the skin and inside the cavity. Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 400°. Remove the chicken from the bag and place breast side up on a rack set over a rimmed baking sheet. Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour and 15 minutes. Let rest for 10 minutes before carving.
Sangria
In a medium bowl, stir together 1 cup frozen peaches, 1 cup frozen cherries and 1/4 cup sugar. Let stand until thawed, about 10 minutes. In a medium pot, bring one 750 ml bottle dry red wine, such as rioja, 2 whole star anise (optional) and the fruit mixture to a simmer over medium-high heat. Remove from the heat and stir in 1/4 cup peach schnapps; discard the star anise, if used. Serve warm in mugs.
Toasted Coconut Cake
http://www.foodnetwork.com/recipes/bobby-flay/throwdowns-toasted-coconut-cake-with-coconut-filling-and-coconut-buttercream-recipe/index.html
Friday 2/13
Remember we are trying all 3 of Rachel Ray's wings. Last week was the PB&J, and they were good. Tonight is the Italian Wings. I am also making Pioneer Woman's Olive Bread.
Italian Mozzarella Wings
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 2 DOZEN Prep Time: 20 min Bake Time: 40 min
12 chicken wings, tips discarded and wings separated at the joint
8 ounces mozzarella cheese, cut into 24 cubes
1 large egg
1 cup unseasoned breadcrumbs
1/2 cup grated parmesan cheese
Salt
2 cups tomato puree
1/4 teaspoon cayenne pepper
1. Preheat the oven to 375°. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
2. In a shallow bowl, beat the egg; in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes.
3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
http://thepioneerwoman.com/cooking/2007/06/olive_cheese_br/
You have to go to her page to get the recipe. She does such a fab job!!!!
Italian Mozzarella Wings
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 2 DOZEN Prep Time: 20 min Bake Time: 40 min
12 chicken wings, tips discarded and wings separated at the joint
8 ounces mozzarella cheese, cut into 24 cubes
1 large egg
1 cup unseasoned breadcrumbs
1/2 cup grated parmesan cheese
Salt
2 cups tomato puree
1/4 teaspoon cayenne pepper
1. Preheat the oven to 375°. Cut a slit into the meatiest part of each wing. Stuff each wing with a mozzarella cube and pull the meat and skin back over the cheese.
2. In a shallow bowl, beat the egg; in another shallow bowl, combine the breadcrumbs and parmesan and season with salt. Working with 1 wing at a time, coat each with the egg, then the breadcrumb mixture and place on a greased rack set on a foil-lined baking sheet. Bake until golden, about 40 minutes.
3. Meanwhile, in a small saucepan, heat the tomato puree and cayenne over medium heat; season with salt. Serve with the wings.
http://thepioneerwoman.com/cooking/2007/06/olive_cheese_br/
You have to go to her page to get the recipe. She does such a fab job!!!!
Thursday 2/12
Pizza Rolls with meat sauce from yesterday and I am doubling this recipe too. I like to double recipes a few times a week because Tom will take some for lunch or the boys will have it the next day for lunch.
Inside-Out Pizza Rolls
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 40 min (plus rising)Bake Time: 40 min
1 cup lukewarm water
1 1/4 teaspoons active dry yeast
2 1/2 cups flour
1 teaspoon salt
Extra-virgin olive oil, for greasing
2 cups Meat Sauce
1/2 pound mozzarella cheese, cut into ½-inch cubes
1 large egg, lightly beaten
1. Using a standing mixer fitted with the hook attachment, combine the lukewarm water and yeast; let stand for 5 minutes. Add the flour and salt and mix on medium speed until the dough is smooth and wraps around the hook, about 5 minutes. Grease a large bowl with olive oil, transfer the dough to the bowl and let rise, covered, for 1 1/2 hours.
2. Preheat the oven to 375°. In a medium skillet, cook the meat sauce over medium heat, stirring, until reduced to 1 1/2 cups, about 10 minutes; let cool. 3. Punch down the risen dough and transfer to a lightly floured work surface. Using a rolling pin, roll out to a 12-by-16-inch rectangle. Scatter the cheese on top, leaving a 1 1/2-inch border. Spoon the meat sauce over the cheese. Brush the border with some of the beaten egg and roll the dough up loosely, beginning at the short end. Transfer to a parchment-paper-lined baking sheet, brush with more egg and cut 3 vents on top. Bake until golden-brown, about 40 minutes.
Inside-Out Pizza Rolls
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 40 min (plus rising)Bake Time: 40 min
1 cup lukewarm water
1 1/4 teaspoons active dry yeast
2 1/2 cups flour
1 teaspoon salt
Extra-virgin olive oil, for greasing
2 cups Meat Sauce
1/2 pound mozzarella cheese, cut into ½-inch cubes
1 large egg, lightly beaten
1. Using a standing mixer fitted with the hook attachment, combine the lukewarm water and yeast; let stand for 5 minutes. Add the flour and salt and mix on medium speed until the dough is smooth and wraps around the hook, about 5 minutes. Grease a large bowl with olive oil, transfer the dough to the bowl and let rise, covered, for 1 1/2 hours.
2. Preheat the oven to 375°. In a medium skillet, cook the meat sauce over medium heat, stirring, until reduced to 1 1/2 cups, about 10 minutes; let cool. 3. Punch down the risen dough and transfer to a lightly floured work surface. Using a rolling pin, roll out to a 12-by-16-inch rectangle. Scatter the cheese on top, leaving a 1 1/2-inch border. Spoon the meat sauce over the cheese. Brush the border with some of the beaten egg and roll the dough up loosely, beginning at the short end. Transfer to a parchment-paper-lined baking sheet, brush with more egg and cut 3 vents on top. Bake until golden-brown, about 40 minutes.
Wednesday 2/11
Dinner out every week is getting expensive so we are changing dinner out to once a month and having coffee every time. So dinner is at home, quickly. Wednesday's are our busiest day of the week. We either pick up milk or do a co-op every other week, Dalton has guitar and then the boys have church. Now that Tom doesn't get home until 5:30 we have 30 minutes to eat dinner.
No worries, I am making meat sauce to have with angel hair pasta tonight and will use the left over meat sauce for tomorrows pizza roll. Thanks Rachael Ray!
I am doubling this recipe.
Meat Sauce
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 7 CUPS Prep Time: 5 minCook Time: 2 1/2 hr
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta or bacon
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper
1. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes. 2. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
No worries, I am making meat sauce to have with angel hair pasta tonight and will use the left over meat sauce for tomorrows pizza roll. Thanks Rachael Ray!
I am doubling this recipe.
Meat Sauce
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 7 CUPS Prep Time: 5 minCook Time: 2 1/2 hr
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta or bacon
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper
1. In a large, heavy pot, heat the olive oil over medium-low heat. Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes. Stir in the wine and cook until the liquid is cooked off, about 5 minutes. 2. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.
Tuesday 2/10
Today Dalton has a minor surgery done at the orthodontist. When he had his first major surgery for the anerysmal bone cyst in his sinus cavity they nicked a nerve to one of his teeth. It is impacted now. If we don't take care of it now, later when it may erupt it will find room and mess up what we are doing with braces now. So what they do is slit where the tooth is, place an appliance to the exposed tooth and hook it with a chain to the braces. They want to place it where it should be over time. I am praying son! Have courage!
So dinner tonight is Carrot Soup and Ice Cream!
1 small onion, peeled and quartered
1 tablespoon extra-virgin olive oil
One 1-inch piece fresh ginger, peeled and sliced
One 1-pound bag baby carrots
One 14-ounce can chicken broth
1 tablespoon honey
Salt
1. Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
2. Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt. Serve hot and topped with toasted croutons or at room temperature with chives and whipped cream.
So dinner tonight is Carrot Soup and Ice Cream!
1 small onion, peeled and quartered
1 tablespoon extra-virgin olive oil
One 1-inch piece fresh ginger, peeled and sliced
One 1-pound bag baby carrots
One 14-ounce can chicken broth
1 tablespoon honey
Salt
1. Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes. Pulse the carrots in the food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the heat and simmer until the carrots are tender, 5 to 7 minutes. Wipe out the food processor.
2. Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt. Serve hot and topped with toasted croutons or at room temperature with chives and whipped cream.
Monday 2/9
Chandler is 9 today!!! And that is the correct date! I was induced 3 weeks early because of pre-eclampsia so the 7th is the day I went in. Everything after that is a blur so most times I always say his birthday is the 7th. Tom has to correct me, now after 9 years the 9th is mostly what I say!
We always let them pick dinner. They prefer to eat at home so they choose the menu for the day. Last year was hilarious! I got on a no pork kick. (still am but we will eat bacon or sausage occasionally, for the health issue) So when it came time for Chandler's birthday last year he picked for his whole day:
sausage and pancakes
hot dogs
pork chops
Maybe his body was telling him it needed some pork???
So this year his dinner menu looks like this:
Rotisserie BBQ chicken
corn
3 layer chocolate cake
Easy enough, thanks kid! Love you son!
We always let them pick dinner. They prefer to eat at home so they choose the menu for the day. Last year was hilarious! I got on a no pork kick. (still am but we will eat bacon or sausage occasionally, for the health issue) So when it came time for Chandler's birthday last year he picked for his whole day:
sausage and pancakes
hot dogs
pork chops
Maybe his body was telling him it needed some pork???
So this year his dinner menu looks like this:
Rotisserie BBQ chicken
corn
3 layer chocolate cake
Easy enough, thanks kid! Love you son!
Sunday 2/8
Okay, I will let you know a few changes I am making to this one. Just for $$ sakes.
Bacon instead of prosciutto.
Sometimes Meijer has the 3 cheese blend in the speciality case try that one along with the fontina.
I am also serving a plain salad with this.
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
Rachael Ray
From Every Day with Rachael RayFebruary 2009SERVES 6
2 tablespoons extra-virgin olive oil (EVOO)
8 thin slices prosciutto, halved crosswise
2 leeks—trimmed, halved lengthwise and cut crosswise 1/2 inch thick
Salt and pepper
Two 10- to 12-ounce packages fresh potato gnocchi
2 tablespoons butter
2 tablespoons flour
2 cups milk
Ground nutmeg, to taste
1 cup grated fontina or fontina valle d?aosta cheese (3 generous handfuls)
1/2 cup grated asiago cheese
1/2 cup grated parmigiano-reggiano cheese
1. In a large skillet, heat the EVOO, 2 turns of the pan. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.2. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, 5 minutes. Stir in the fontina and asiago until melted.4. Preheat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the parmigiano-reggiano. Broil the casserole until browned, 3 to 4 minutes. Top with the prosciutto.
Bacon instead of prosciutto.
Sometimes Meijer has the 3 cheese blend in the speciality case try that one along with the fontina.
I am also serving a plain salad with this.
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
Rachael Ray
From Every Day with Rachael RayFebruary 2009SERVES 6
2 tablespoons extra-virgin olive oil (EVOO)
8 thin slices prosciutto, halved crosswise
2 leeks—trimmed, halved lengthwise and cut crosswise 1/2 inch thick
Salt and pepper
Two 10- to 12-ounce packages fresh potato gnocchi
2 tablespoons butter
2 tablespoons flour
2 cups milk
Ground nutmeg, to taste
1 cup grated fontina or fontina valle d?aosta cheese (3 generous handfuls)
1/2 cup grated asiago cheese
1/2 cup grated parmigiano-reggiano cheese
1. In a large skillet, heat the EVOO, 2 turns of the pan. Working in batches if necessary, add the prosciutto in a single layer and cook, turning once, until crisp, about 2 minutes. Drain on paper towels. Add the leeks to the skillet and cook until tender, 8 to 10 minutes; season with salt and pepper.2. Bring a large pot of water to a boil, salt it, add the gnocchi and cook until the gnocchi float to the surface, about 3 minutes.3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, 5 minutes. Stir in the fontina and asiago until melted.4. Preheat the broiler. Drain the gnocchi and place in a casserole dish. Stir in the leeks and cheese sauce and top with the parmigiano-reggiano. Broil the casserole until browned, 3 to 4 minutes. Top with the prosciutto.
Tuesday, February 3, 2009
Saturday 2/7
Greek Salad
Garlic Cottage Fries
After, ooey, gooey chicken wings, blue cheese dressing and cupcakes I feel we need a salad night. There is a method to my madness here. Forget that I added something called Garlic Cottage Fries! The garlic is good for you!
Greek Salad
Melissa Vaughan
From Every Day with Rachael RayFebruary 2009SERVES 8 Prep Time: 15 min
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and pepper
One 15-ounce can chickpeas, rinsed
2 heads romaine lettuce, chopped
2 pints grape or cherry tomatoes, halved
1 cup pitted kalamata olives
1/3 cup thinly sliced scallions, white and light green parts only
2 tablespoons chopped fresh dill
6 ounces feta cheese, cut into small cubes (about 1 cup)
1. In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper. Add the chickpeas, lettuce, tomatoes, olives, scallions and dill, then toss. Top with the cheese.
Baked Parsley-Garlic Cottage Fries
Melissa Vaughan
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 15 min Bake Time: 1 hr 5 min
1/3 cup extra-virgin olive oil
4 large cloves garlic, finely chopped (¼ cup)
Salt and pepper
4 pounds baking potatoes (about 8), peeled and cut lengthwise into 6 wedges each
1/2 cup finely chopped flat-leaf parsley
1. Position a rack in the center of the oven and preheat to 425°. In a large bowl, combine the olive oil, garlic, 1/2 tablespoon salt and 1/4 teaspoon pepper. Add the potatoes and toss to coat. Arrange the potatoes in a single layer on 2 large rimmed baking sheets. Pour a little water into each pan and bake for 30 minutes. Toss and bake for 15 minutes more.
2. Lower the heat to 350°. Transfer the potatoes to paper towels to drain. Wipe the baking sheets dry, line with parchment paper and return the potatoes to the baking sheets in a single layer. Bake until golden-brown and crisp, 15 to 20 minutes. Toss with the parsley.
Have a great weekend!
Garlic Cottage Fries
After, ooey, gooey chicken wings, blue cheese dressing and cupcakes I feel we need a salad night. There is a method to my madness here. Forget that I added something called Garlic Cottage Fries! The garlic is good for you!
Greek Salad
Melissa Vaughan
From Every Day with Rachael RayFebruary 2009SERVES 8 Prep Time: 15 min
6 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and pepper
One 15-ounce can chickpeas, rinsed
2 heads romaine lettuce, chopped
2 pints grape or cherry tomatoes, halved
1 cup pitted kalamata olives
1/3 cup thinly sliced scallions, white and light green parts only
2 tablespoons chopped fresh dill
6 ounces feta cheese, cut into small cubes (about 1 cup)
1. In a large bowl, whisk together the olive oil and lemon juice; season with salt and pepper. Add the chickpeas, lettuce, tomatoes, olives, scallions and dill, then toss. Top with the cheese.
Baked Parsley-Garlic Cottage Fries
Melissa Vaughan
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 15 min Bake Time: 1 hr 5 min
1/3 cup extra-virgin olive oil
4 large cloves garlic, finely chopped (¼ cup)
Salt and pepper
4 pounds baking potatoes (about 8), peeled and cut lengthwise into 6 wedges each
1/2 cup finely chopped flat-leaf parsley
1. Position a rack in the center of the oven and preheat to 425°. In a large bowl, combine the olive oil, garlic, 1/2 tablespoon salt and 1/4 teaspoon pepper. Add the potatoes and toss to coat. Arrange the potatoes in a single layer on 2 large rimmed baking sheets. Pour a little water into each pan and bake for 30 minutes. Toss and bake for 15 minutes more.
2. Lower the heat to 350°. Transfer the potatoes to paper towels to drain. Wipe the baking sheets dry, line with parchment paper and return the potatoes to the baking sheets in a single layer. Bake until golden-brown and crisp, 15 to 20 minutes. Toss with the parsley.
Have a great weekend!
Friday 2/6
Friday, dad is home and school is quiz and fun day. Yes they can happen on the same day! Actually my kids think quizzes are fun. They have never been taught to dread them and that the quiz somehow analyzes what they do know, just what they don't know. Reverse psychology! Smart eh...
PB & J Wings
Carrot and Blue Cheese dressing
Cupcakes
Doesn't that sound like fun?
Sticky PB&J Wings
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 2 DOZEN Prep Time: 10 min (plus marinating)Cook Time: 50 min
One 10-ounce jar grape jelly
1/2 cup natural peanut butter
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
Salt
12 chicken wings, tips discarded and wings separated at the joint
Cilantro, for garnish
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
2. Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.
Blue Cheese Dressing - mine-
1 block blue cheese crumbled up
8 oz sour cream
1/4 c mayo
Blend well and break up any big chunks of blue cheese with a fork. Add more sour cream if it is to strong. Add salt and pepper.
Lime-Margarita Cupcakes
Courtesy of Crushcakes Cupcakery in Santa Barbara, CA
From Every Day with Rachael RayFebruary 2009MAKES 2 DOZENPrep Time: 55 minCook Time: 25 min
3 sticks (12 ounces) butter, softened
2 cups granulated sugar
4 large eggs, at room temperature, plus 1 large egg white
2 tablespoons vegetable oil
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
3/4 cup plus 2 tablespoons whole milk
Grated peel of 4 limes, plus 1/4 cup lime juice
1 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
2 tablespoons gold tequila ***
1 drop green food coloring
1/2 cup large multicolored sugar crystals
24 lime wedge candies
1. Preheat the oven to 350°. Line 2 cupcake pans with baking liners. Using an electric mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in the eggs, egg white and oil. Scrape down the sides of the bowl and mix again.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and 1 teaspoon salt. In a large glass measuring cup, stir together the milk, 2 tablespoons lime juice and 1/2 teaspoon vanilla extract. On low speed, mix in one-third of the wet mixture, then one-third of the dry mixture. Repeat twice, ending with the dry mixture. Mix in half of the grated lime peel.
3. Fill each baking liner about three-quarters full with batter. Bake until the cupcakes spring back when gently touched, about 25 minutes. Let cool completely, about 30 minutes.
4. Meanwhile, using the electric mixer, beat the remaining 1 stick butter until creamy. Beat in 1 cup confectioners' sugar. Beat in the tequila, and the remaining 2 tablespoons lime juice, 1/2 teaspoon vanilla, lime peel, 1 teaspoon salt and the food coloring until smooth and creamy. Beat in the remaining 1 1/2 cups confectioners' sugar one-third at a time, until just soft enough to spread.
5. Spread the frosting on the cooled cupcakes. Add the sugar crystals to a bowl; lay each frosted cupcake on its side in the bowl and gently rotate to form a rim of sugar. Top each cupcake with a lime wedge candy.
****Okay so I am not going to go out and buy tequilia for cupcakes, just substitute with extra butter or lime juice.
PB & J Wings
Carrot and Blue Cheese dressing
Cupcakes
Doesn't that sound like fun?
Sticky PB&J Wings
Susan H. Gordon
From Every Day with Rachael RayFebruary 2009MAKES 2 DOZEN Prep Time: 10 min (plus marinating)Cook Time: 50 min
One 10-ounce jar grape jelly
1/2 cup natural peanut butter
1/4 cup red wine vinegar
1/4 teaspoon hot pepper sauce
Salt
12 chicken wings, tips discarded and wings separated at the joint
Cilantro, for garnish
1. In a bowl, whisk together the jelly, peanut butter, vinegar, hot sauce and 1/4 teaspoon salt. Add the chicken wings and refrigerate for 1 hour or up to overnight.
2. Preheat the oven to 375°. Arrange the wings on a greased rack set on a foil-lined baking sheet and bake for 30 minutes. Turn, baste with the pan juices and bake until browned, about 20 minutes more. Serve with cilantro.
Blue Cheese Dressing - mine-
1 block blue cheese crumbled up
8 oz sour cream
1/4 c mayo
Blend well and break up any big chunks of blue cheese with a fork. Add more sour cream if it is to strong. Add salt and pepper.
Lime-Margarita Cupcakes
Courtesy of Crushcakes Cupcakery in Santa Barbara, CA
From Every Day with Rachael RayFebruary 2009MAKES 2 DOZENPrep Time: 55 minCook Time: 25 min
3 sticks (12 ounces) butter, softened
2 cups granulated sugar
4 large eggs, at room temperature, plus 1 large egg white
2 tablespoons vegetable oil
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
3/4 cup plus 2 tablespoons whole milk
Grated peel of 4 limes, plus 1/4 cup lime juice
1 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
2 tablespoons gold tequila ***
1 drop green food coloring
1/2 cup large multicolored sugar crystals
24 lime wedge candies
1. Preheat the oven to 350°. Line 2 cupcake pans with baking liners. Using an electric mixer, beat 2 sticks butter and the granulated sugar until creamy. Gradually beat in the eggs, egg white and oil. Scrape down the sides of the bowl and mix again.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and 1 teaspoon salt. In a large glass measuring cup, stir together the milk, 2 tablespoons lime juice and 1/2 teaspoon vanilla extract. On low speed, mix in one-third of the wet mixture, then one-third of the dry mixture. Repeat twice, ending with the dry mixture. Mix in half of the grated lime peel.
3. Fill each baking liner about three-quarters full with batter. Bake until the cupcakes spring back when gently touched, about 25 minutes. Let cool completely, about 30 minutes.
4. Meanwhile, using the electric mixer, beat the remaining 1 stick butter until creamy. Beat in 1 cup confectioners' sugar. Beat in the tequila, and the remaining 2 tablespoons lime juice, 1/2 teaspoon vanilla, lime peel, 1 teaspoon salt and the food coloring until smooth and creamy. Beat in the remaining 1 1/2 cups confectioners' sugar one-third at a time, until just soft enough to spread.
5. Spread the frosting on the cooled cupcakes. Add the sugar crystals to a bowl; lay each frosted cupcake on its side in the bowl and gently rotate to form a rim of sugar. Top each cupcake with a lime wedge candy.
****Okay so I am not going to go out and buy tequilia for cupcakes, just substitute with extra butter or lime juice.
Thursday 2/5
SKILLET PIZZA! What about that evokes mouth watering salivating???
Pizza, cooked in a cast iron skillet!!!
Again, Rachael, not me. But here you go! You even have choices here ladies! Choose wisely.
http://www.rachaelraymag.com/
And in case the front page changes later here is the page to the dough and you can go from there at the bottom of the page to different pizzas.
http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/skillet-pizza-dough/article.html
And because I don't want you to lose these recipes you can always do a recipe search on her main page for Skillet Pizza.
Pizza, cooked in a cast iron skillet!!!
Again, Rachael, not me. But here you go! You even have choices here ladies! Choose wisely.
http://www.rachaelraymag.com/
And in case the front page changes later here is the page to the dough and you can go from there at the bottom of the page to different pizzas.
http://www.rachaelraymag.com/recipes/pizza-pasta-recipes/skillet-pizza-dough/article.html
And because I don't want you to lose these recipes you can always do a recipe search on her main page for Skillet Pizza.
Monday, February 2, 2009
Wednesday 2/4
It's Wednesday. What else but Baked Potato Soup!
Rachael's again, not mine.
Baked Potato SoupAshley Moore
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 10 min Cook Time: 20 min
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/baked-potato-soup/article.html
Rachael's again, not mine.
Baked Potato SoupAshley Moore
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 10 min Cook Time: 20 min
2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream
1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper.
2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/baked-potato-soup/article.html
Tuesday 2/3
Well I told you I am doing Rachael Ray this week, well actually for the next few weeks. The new mag has some really good looking recipes. So these are all copied from her mag site. I claim nothing as mine, it is all hers!
One-Pot Ginger Chicken, Bok Choy and CouscousVivian Jao
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 20 min (plus marinating) Cook Time: 30 min
1/2 cup soy sauce
6 tablespoons brown sugar
1 1/2 tablespoons oil
One 1 1/2-inch piece ginger,peeled and grated
1 bunch scallions, 1/2 thinly sliced and 1/2 cut into 2-inch pieces
3 star anise (optional)
6 skinless, boneless chicken thighs, trimmed and halved
Salt
One 10-ounce box plain couscous
1 1/4 pounds baby bok choy, halved lengthwise and rinsed
1. In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
2. Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
3. Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed, until the chicken is cooked through, 25 to 30 minutes.
4. Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
5. When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/one-pot-ginger-chicken-bok-choy-and-couscous/article.html
One-Pot Ginger Chicken, Bok Choy and CouscousVivian Jao
From Every Day with Rachael RayFebruary 2009SERVES 4 Prep Time: 20 min (plus marinating) Cook Time: 30 min
1/2 cup soy sauce
6 tablespoons brown sugar
1 1/2 tablespoons oil
One 1 1/2-inch piece ginger,peeled and grated
1 bunch scallions, 1/2 thinly sliced and 1/2 cut into 2-inch pieces
3 star anise (optional)
6 skinless, boneless chicken thighs, trimmed and halved
Salt
One 10-ounce box plain couscous
1 1/4 pounds baby bok choy, halved lengthwise and rinsed
1. In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
2. Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
3. Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed, until the chicken is cooked through, 25 to 30 minutes.
4. Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
5. When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/one-pot-ginger-chicken-bok-choy-and-couscous/article.html
Weekly Menu 2/1
Sunday ~ I do want to let everyone know on the 1st of Feb I saw the first Robin!!!
Monday
Tuesday Ginger Chicken Couscous
Wednesday Baked Potato Soup
Thursday Skillet Pizza
Friday PB & J Wings, carrots & blue cheese
Cupcakes
Saturday Greek Salad & Garlic Cottage Fries
Monday
Tuesday Ginger Chicken Couscous
Wednesday Baked Potato Soup
Thursday Skillet Pizza
Friday PB & J Wings, carrots & blue cheese
Cupcakes
Saturday Greek Salad & Garlic Cottage Fries
Info for You
I am adding another aspect to the blog. Info for You. It is what I have come across and believe to be accurate. Now just like with God's word we are to study it and see if what we hear and read is true. Do like wise. Don't just take my word as truth. Read.
Do you know what Carob is? What is it good for? Ever tried it? Some is good tasting, some not so good. It's like candy bars, some people feel like a nut, some don't! Try it you'll like it.
Here is some copied info along with a link for carob.
Many people the world over love chocolate in all its various forms: chocolate candy, chocolate cake, chocolate ice cream, etc. Often chocolate is associated with pleasure, happy times, and holidays. So how could anything be better than chocolate? Well, carob is better for you than chocolate in several ways.
Chocolate packs more than just good times. Chocolate contains chemical substances from the same family as caffeine, which is found in coffee and tea. These chemicals are caffeine and theobromine. The main chemical substance in chocolate (theobromine) is exactly the same as caffeine except for one atom; and like caffeine, it also affects the body in serious ways. This family of chemical substances (which include caffeine and theobromine) can cause or contribute to imperfect balance, racing heart, insomnia and sleep disturbances, bedwetting, fatigue, obesity, dizziness, irritability, agitation, anxiety, acne, and more. Some diseases and health problems, including heart disease, allergies, diabetes, stomach disturbances, and depression, can be exacerbated by these substances. Also, chromosome damage, birth deformities, and cancer have been associated to these chemicals, and resistance to disease is lowered. Some physicians also believe that they contribute to breast disease and prostate problems by stepping up cell growth in certain tissues.
Cocoa from which chocolate is made is naturally quite bitter. In order to cover up its bitterness, large amounts of sugar and fat (including milk and cream) are added, which gives chocolate its rich, velvety texture. But these things also lower resistance to diseases and hinders digestion. Other additives are also added before the product is finished.
For part of the process necessary to produce chocolate, the cocoa beans must be left out to ferment. During this process it is possible for cancer causing agents to form, as well as for insects, rodents, and small animals to contaminate the fermenting cocoa beans. These contaminants remain in the finished product. The FDA allows up to 10 milligrams of animal excrement per pound, or up to 25 insect fragments per tablespoon of cocoa powder.
The above points provide good reasons for an alternative. However, chocolate lovers are not left without a replacement. Carob is a wonderful substitute for chocolate. It tastes great with a chocolate-like flavor but without the health risks, additives, or contamination that comes with chocolate.
Carob is a legume that comes from the carob tree (Ceratonia siliqua), an evergreen tree native to the Mediterranean (it is actually a shrub that is trained into tree form by pruning). Today it is also grown in other warm climates including Florida and the southwestern United States. The tree is drought tolerant, does well in direct sun, and can handle temperatures down to 18 degrees F. It has a broad, spreading form that makes it an ideal shade tree and can grow to a height of 50 feet. The leaves are dark green, glossy, and leathery. The tree bears fruit (carob pods) after six to eight years of growth, and can easily bear 100 pounds of pods per year by its twelfth year, increasing to an average of 200 to 250 pounds annually as the tree grows older. It can continue to bear fruit for 100 years. The pods are reddish-brown and can be up to a foot long.
Carob has been used for food for over 5000 years and continues to play an important role in Jewish tradition. It is also called "honey locust" or St. John's Bread as this was consumed by John the Baptist while he was in the wilderness (Matt. 3:4). The husks that were eaten by the Prodigal Son in Jesus' parable (Luke 15:16) were discarded carob pods. Even today carob continues to be an important feed for livestock. The word carat, which is still used today to measure gold and diamonds, comes from the Arabic name for the carob seeds because of their uniformity in weight.
In addition to not having the negative effects of chocolate, carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.
Do you know what Carob is? What is it good for? Ever tried it? Some is good tasting, some not so good. It's like candy bars, some people feel like a nut, some don't! Try it you'll like it.
Here is some copied info along with a link for carob.
Many people the world over love chocolate in all its various forms: chocolate candy, chocolate cake, chocolate ice cream, etc. Often chocolate is associated with pleasure, happy times, and holidays. So how could anything be better than chocolate? Well, carob is better for you than chocolate in several ways.
Chocolate packs more than just good times. Chocolate contains chemical substances from the same family as caffeine, which is found in coffee and tea. These chemicals are caffeine and theobromine. The main chemical substance in chocolate (theobromine) is exactly the same as caffeine except for one atom; and like caffeine, it also affects the body in serious ways. This family of chemical substances (which include caffeine and theobromine) can cause or contribute to imperfect balance, racing heart, insomnia and sleep disturbances, bedwetting, fatigue, obesity, dizziness, irritability, agitation, anxiety, acne, and more. Some diseases and health problems, including heart disease, allergies, diabetes, stomach disturbances, and depression, can be exacerbated by these substances. Also, chromosome damage, birth deformities, and cancer have been associated to these chemicals, and resistance to disease is lowered. Some physicians also believe that they contribute to breast disease and prostate problems by stepping up cell growth in certain tissues.
Cocoa from which chocolate is made is naturally quite bitter. In order to cover up its bitterness, large amounts of sugar and fat (including milk and cream) are added, which gives chocolate its rich, velvety texture. But these things also lower resistance to diseases and hinders digestion. Other additives are also added before the product is finished.
For part of the process necessary to produce chocolate, the cocoa beans must be left out to ferment. During this process it is possible for cancer causing agents to form, as well as for insects, rodents, and small animals to contaminate the fermenting cocoa beans. These contaminants remain in the finished product. The FDA allows up to 10 milligrams of animal excrement per pound, or up to 25 insect fragments per tablespoon of cocoa powder.
The above points provide good reasons for an alternative. However, chocolate lovers are not left without a replacement. Carob is a wonderful substitute for chocolate. It tastes great with a chocolate-like flavor but without the health risks, additives, or contamination that comes with chocolate.
Carob is a legume that comes from the carob tree (Ceratonia siliqua), an evergreen tree native to the Mediterranean (it is actually a shrub that is trained into tree form by pruning). Today it is also grown in other warm climates including Florida and the southwestern United States. The tree is drought tolerant, does well in direct sun, and can handle temperatures down to 18 degrees F. It has a broad, spreading form that makes it an ideal shade tree and can grow to a height of 50 feet. The leaves are dark green, glossy, and leathery. The tree bears fruit (carob pods) after six to eight years of growth, and can easily bear 100 pounds of pods per year by its twelfth year, increasing to an average of 200 to 250 pounds annually as the tree grows older. It can continue to bear fruit for 100 years. The pods are reddish-brown and can be up to a foot long.
Carob has been used for food for over 5000 years and continues to play an important role in Jewish tradition. It is also called "honey locust" or St. John's Bread as this was consumed by John the Baptist while he was in the wilderness (Matt. 3:4). The husks that were eaten by the Prodigal Son in Jesus' parable (Luke 15:16) were discarded carob pods. Even today carob continues to be an important feed for livestock. The word carat, which is still used today to measure gold and diamonds, comes from the Arabic name for the carob seeds because of their uniformity in weight.
In addition to not having the negative effects of chocolate, carob is very nutritious. Carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus, and beets. It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel. It contains approximately 8 percent protein and is a good source of fiber. Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.
http://www.gilead.net/health/carob.html
Check Back...
Hi!
Well, the one day trip turned into a 3 day trip. We saw Grandma and she was set on moving in with us. The boys were so excited. I was stunned by the compassion and LOVE they have. I am so thankful God is working in their hearts, you know that comes from Him! Sunday we were on our way to have lunch with her and chat awhile. We stopped by her house to clean and shovel the snow left from the last snow. The only thing that would keep her from coming home with us in a few weeks happened. She fell, again! This time she broke her pelvic bone. I am not sure she will recover from this. We are heart broken to say the least. Knowing God sees the big picture and is in charge of everything makes it easier to swallow but we are still heart broken. For us. For her.
Anyways, the boys swam the first night at the hotel and I read the new Everyday with Rachael Ray. It is FULL. I making most everything in it. I will post later, maybe tonight. Maybe. We are all tired, and being in a nursing home all day and the hospital all night everyone is dry and coughing so we are watching foodtv and resting tonight.
Well, the one day trip turned into a 3 day trip. We saw Grandma and she was set on moving in with us. The boys were so excited. I was stunned by the compassion and LOVE they have. I am so thankful God is working in their hearts, you know that comes from Him! Sunday we were on our way to have lunch with her and chat awhile. We stopped by her house to clean and shovel the snow left from the last snow. The only thing that would keep her from coming home with us in a few weeks happened. She fell, again! This time she broke her pelvic bone. I am not sure she will recover from this. We are heart broken to say the least. Knowing God sees the big picture and is in charge of everything makes it easier to swallow but we are still heart broken. For us. For her.
Anyways, the boys swam the first night at the hotel and I read the new Everyday with Rachael Ray. It is FULL. I making most everything in it. I will post later, maybe tonight. Maybe. We are all tired, and being in a nursing home all day and the hospital all night everyone is dry and coughing so we are watching foodtv and resting tonight.
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