Trans Fats March 27, 2008

Trans Fats

What exactly are trans fats? They are produced when liquid oils are processed into solid shortenings or partially hydrogenated oils which raise LDL or bad cholesterol and lower HDL or the good cholesterol.

Foods can really be full of trans fats is they are made of partially hydrogenated oils.  Trans fats raise the bad cholesterol and increase heart disease risk.

Since even small amounts of trans fats are harmful to your health, your best bet is to avoid eating foods made with partially hydrogenated oil.

A person really needs to concentrate on eating foods that are whole. Such as fresh produce, fish liquid vegetable oils, and whole grains which are all trans fat-free.

Asparagus, onions and peppers March 27, 2008

 

1/2 cup Roasted Garlic Vinaigrette Dressing, divided
1 small  yellow pepper, cut into strips
1 small red onion, thinly sliced
1 lb.  fresh asparagus spears, trimmed
1/4 cup  Shredded Parmesan Cheese
HEAT 1/4 cup of the dressing in large nonstick skillet on medium-high heat. Add peppers and onions; cook and stir 3 to 5 min. or until crisp-tender.
ADD asparagus and remaining 1/4 cup dressing; stir. Cover. Reduce heat to medium-low; simmer 5 to 7 min. or until asparagus is crisp-tender.
SPOON onto serving platter; sprinkle with cheese.

Spinach with bacon and pasta March 27, 2008

 

Spinach with bacon and pasta
1 pkg. (16 oz.) wide egg noodles
3/4 cup   Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups  cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup   Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices Bacon, crisply cooked, drained and crumbled
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.

Heucheras March 26, 2008

This is one of best plants to try and this is the year of many new varieties to look for

Heucheras or Coral Bells

Coral bells are an invaluable plant for the sunny rock garden, to line a path or in the light shade of a woodland. Their evergreen leaves have scalloped edges. In spring, tall, thin flower stalks rise up with tiny blooms on them, giving a frothy look.

For a low-growing plant with incredible foliage, it’s hard to beat heuchera. When you add pretty, delicate blooms and the fact that most heucheras are evergreen, what you end up with is a “must-have” plant.

There are nearly 300 known varieties of heuchera (a North American native), also called “coral bells” or “alum root.” In general, heucheras grow to about eighteen inches tall (not counting the flower spikes) and around eighteen inches wide. Their blooms grow on spikes of delicate “bells” in shades of red, pink, white, and purple, generally blooming for four to eight weeks in late spring through early summer. Recent varieties have made the blooms more prominent. But it’s the foliage that makes heuchera a winner. Purple, black, red, orange, brown, silver, chartreuse-you name it, you can most likely find a heuchera in that color.

Planting Heuchera
Heuchera prefers part shade, although some cultivars do better in full sun. They like soil that is average to rich fertility, moist, and well-drained. Heavy soils can be amended at planting time by incorporating compost or leaf mold into the soil from the planting hole. Heuchera are great plants for either edging a bed or using a group as a focal point. They suffer from very few pests and diseases, but powdery mildew can be a problem. Be sure to give them some room so they will get good air circulation. Heuchera tend to be shallow-rooted, and will heave in the winter if there is a lot of freeze/thaw action. To prevent them from heaving, give heuchera a good, three inch layer of mulch in late fall.

Caring for Heuchera
Since heuchera prefer moist conditions, be sure to water in hot, dry weather, giving the plant about one inch of water per week. Heuchera can be fertilized with a balanced organic fertilizer in early spring. Divide plants every three years or so, or when you notice that the stem is looking woody or blooming diminishes. Mulch heucheras in the fall to prevent heaving, but don’t put the mulch up against the crown of the plant, or it will rot. Pull the mulch back from the crown two to three inches. Deadhead after the blooms fade to promote re-bloom.

Propagating Heuchera
There are three main ways heuchera can be propagated: seed, division, and leaf-bud cuttings.

Seed: The thing to note when trying to propagate from seed is that cultivars will not come true from seed-only species will. So, for example, Heuchera americana is a species heuchera that will grow true from seed. Heuchera americana ‘Chocolate Veil’ is a cultivar of H. americana, and will not grow true from seed. To grow from seed, the most important step is to stratify the seeds, meaning that the seeds are stored in the cold (a refrigerator will do) for at least six weeks. After stratifying, sow the tiny seeds on top of your seed starting medium, as seeds require light to germinate. They will germinate fairly quickly. Care for them as you would any other plant grown from seed, including hardening them off after danger of frost. Seedling heucheras can then be planted in their desired location in the garden, or placed in a nursery bed for a growing season until they reach a larger size.
Division: Divide heuchera as you would any other perennial. Dig the plant out of the ground and cut the root mass into pieces with a shovel or knife. Replant divisions with the crown at the soil level. This can be done every two to three years to keep the plants vigorous.
Leaf-bud Cuttings: Leaf-bud cuttings are a type of cutting that consists of a few leaves, but most importantly, of a section of the stem from the main plant. This is important because only the main stem has growth buds on it, which is where foliage will grow from. Take leaf-bud cuttings of heuchera any time during the growing season, although spring is best because it allows the parent plant plenty of time to recover before winter. Dip the cutting in rooting hormone, and place it in either seed-starting mix or a 50/50 mix of peat and perlite. Keep it moist, cover the cuttings with a plastic bag (supported so it doesn’t come into contact with the leaves) and place it in a shady location. Once you have roots, you can plant it out in your garden or into a nursery bed.

‘Crimson Curls’ has curly, rich purple leaves with pinkish undersides. This variety works well in beds as well as containers. ‘Crimson Curls’ is compact, growing about eighteen inches wide and tall. Blooms in late spring, sporting long-blooming cream flowers. Hardy in zones 3 through 8.

‘Sparkling Burgundy’ has large, deeply lobed leaves that open bright magenta and mellow to a deep burgundy color. The white blooms appear in spring on eight inch purplish-red stems. ‘Sparkling Burgundy’ is hardy in zones 4 through 9, and can be planted in full sun to part shade.

‘Hollywood’ is a gorgeous heuchera with purplish-black leaves frosted with silver. The leaves are nicely ruffled. In spring, bright coral-red blooms will appear, and will reappear all summer. ‘Hollywood’ is hardy in zones 4 through 9, and can be planted in full sun to part shade.

Chili Seared Mahi-Mahi March 26, 2008

Ingredients:
Serves eight

SPICE RUB WITH MAHI MAHI:

8 6 oz. mahi-mahi filets

3 oz. toasted fennel seed (ground)

2 oz sweet paprika

1 oz cayenne pepper

1oz. sugar

1 oz. salt

1/2 oz. ground pepper

RAGU:

6 ea. roma tomatoes, cored, smoked and diced

3 cups great northern beans (canned, drained, and rinsed)

2 oz. parsley

1.T. sea salt

1.T. fresh ground pepper

1 cup fennel bulb, diced

1 clove garlic, sliced

4 oz. baby spinach

1 cup chicken stock

2 oz. new olive oil

Preparation:

SPICE RUB WITH MAHI MAHI:

Place all ingredients in a small bowl and mix together.

Heat a cast iron skillet on high heat.

Coat the mahi-mahi with canola oil, and sprinkle with chili rub and additional oil.

Place the mahi-mahi in the cast iron skillet and sear, approximately one minute on each side.

Cook through. (This step can be done ahead of time.)

RAGU:

In a medium sauté pan, place 1 oz. olive oil and fennel.

Bring to a medium heat to stew and tenderize.

Add garlic and cook for 1 minute, followed by the smoked tomatoes and white beans.

Turn heat to high and add chicken stock.

When the mixture comes to a boil, (let it reduce by 1/4), then add salt, pepper, chopped parsley and spinach just until heated through.

Transfer ragu to a large bowl, then place the fish on top, garnish with parsley and a drizzle of olive oil.

Asian Glaze chicken w/Romain hearts March 24, 2008

Asian glazed Chicken in Romaine Hearts with Sesame-mango Relish

3-1/2 cups mango jam

2 tablespoons soy sauce

2 tablespoons sweet chili garlic sauce

1 tablespoon fresh lime juice

1 tablespoons dark sesame oil

2 teaspoons grated, peeled fresh ginger

1-1/2 cups diced, peeled mango (1 large)

1-1/4 cups diced seeded peeled cucumber

1/4 cup red diced onion

2 tablespoons shredded fresh mint leaves

1 tablespoons sesame seeds toasted

1 tablespoon minced seeds jalapeno pepper

1 teaspoon grated lime rind

1-1/2 pounds skinned, boneless chicken breast halves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

16 romaine lettuce leaves

mint leaves (optional)

Combine first 6 ingredients in a small bowl. Combine 2 tablespoons jam mixture, mango and next 6 ingredients, through the rind, in a medium bowl; toss well. Reserve remaining jam mixture.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut chicken into strips; sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 8 minutes or until browned. Add reserved jam mixture to pan; saute 2 minutes.

Divide chicken evenly among lettuce leaves. Spoon 3 tablespoons mango mixture over chicken. Garnish with mint leaves.

This should make 16 servings, or one filled lettuce leaf.

Prairie Fire Chicken Strips March 24, 2008

Marinade and chicken:

1 cup sour cream

1 tablespoon lemon juice

1 tablespoon celery seed

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

2 garlic cloves, minced

10 chicken tenders, halved

Breading:

1 cup uncooked quick or old-fashioned oats

1 cup plain granola

1 cup finely chopped pecans

1/2 cup drained and chopped pickled jalapeno peppers

1/2 teaspoon seasoned salt

Dipping sauce:

1/2 cup Dijon mustard

2 tablespoon mayonnaise

1/2 cup honey

1 garlic clove, minced

1 tablespoon chopped parsley

1/2 teaspoon cayenne pepper, or to taste

1/4 teaspoon white pepper

2 tablespoons sour cream

4 drops hot sauce, or to taste

3-4 cups canola oil for frying

Black pepper to taste

To prepare the marinade and chicken, combine sour cream, lemon juice, celery seed, salt, pepper and garlic in a large bowl. Add chicken. Refrigerate for several hours or overnight.

For the breading, combine all ingredients in a shallow dish. Set aside.

For the dipping sauce, combine all ingredients except oil and pepper in a food processor bowl, blend well. Set aside.

Heat oil in a heavy deep skillet to 400 degrees. Evenly coat chicken in breading mixture. Fry several pieces at a time until lightly browned on both sides. Drain on paper towels.

Sprinkle lightly with black pepper. Serve hot with dipping sauce, serves 8.

Pepperoni Pizza Pull March 20, 2008

1 3.5 ounce package sliced pepperoni, chopped

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 11-ounce package refrigerated breadsticks (12 breadsticks)

1 cup pizza sauce warmed

Grease a loaf pan, 9×5x3-inch, set aside. In a medium bowl, combine pepperoni, mozzarella and grated cheese.

Cut breadstick dough into 1-inch pieces with kitchen scissors or a sharp knife. Arrange 1/3 of the dough pieces in prepared pan. Top with 1/3 of cheese mixture. Repeat layers 2 more times.

Bake uncovered in a 350 degree oven for 25 minutes, or until golden brown. Cool in pan for five minutes. Remove from pan, serve warm with pizza sauce.

Lime white chocolate tart with white chocolate whipped cream March 18, 2008

Ingredients:
1 cup heavy cream
4 Oz White Chocolate (cocoa butter)  For Whipped Cream
1/3 cup Granulated Sugar
6 Tablespoons Lime Juice (fresh squeezed — approx. 2 large limes) Zest of 3 limes
2 Eggs
1 stick (1//2 cup) of Butter
4 Oz White Chocolate (for filling)
Purchase 3 tart shells from local market

Preparation:

For White Chocolate Whipped Cream:

Chop 4 Oz of White Chocolate into small pieces. Boil Heavy Cream over high heat  Combine small pieces of white chocolate. Stir to Mix. Refrigerate overnight. The next day  Whip until thick.

For Lime White Chocolate Filling:

Cut 4 Oz of white chocolate and butter into small pieces. Reserve in a separate bowl.
Combine Granulated Sugar, Lime Zest, Lime Juice, and Eggs in a bowl. Stir to combine. Place egg mixture over pot of simmering water, whisk until tracks are visible in the thick cream (or until Thermometer reads 180 F) Remove from heat. Strain through a strainer or cheese cloth. Add Butter and White Chocolate Mix with a blender or stick blender until smooth. Use as needed.

For Tart:

Pour warm filling into tart shell. Refrigerate for 1 hour. Pipe or Spread white chocolate whipped cream over tart.

Radishes are fun to grow March 17, 2008

 Early radish varieties usually grow best in the cool days of early spring, but later-maturing varieties can be planted for summer use. One variety — French Breakfast — holds up better than a lot of the early types in summer heat if water is supplied regularly. Additional sowing of spring types can begin in late summer, to mature in the cooler, moister days of fall. Here are some good spring varieties to try:

Burpee white (25 days to harvest, round, smooth white skin). Champion, (28 days, large, red and round). Cherry Belle (22 days, round, red). Cherry Queen Hybrid (24 days, deep red, round, slow to become pithy). Early Scarlet Globe (23 days, globe shaped, small taproot, bright red). Easter Egg (25 days, large, oval, color mix includes reddish purple, lavender, pink, rose, scarlet, and white. For spring and summer use, the best types seem to be the French Breakfast and the Icicle.

Spring radishes should be planted as early as the soil can be tilled until mid-spring. Make successive plantings of short rows every 10-14 days. Plant in spaces between slow-growing vegetables such as broccoli and brussel sprouts. You can also put them in areas where you are waiting until it warms up to plant the peppers, tomatoes and squash. Spring radishes could also be planted earlier if you have a cold frame.

Winter radishes must be thinned to two to four inches, or even farther apart to allow for proper development of their larger roots. On beds, radishes may be broadcast lightly and thinned to stand two-three inches apart in all directions. Radishes mature rapidly under favorable conditions and should be checked often for approaching maturity. Harvest should begin as soon as roots reach edible size and should be completed quickly, before heat, pithiness or seed stalks begin to develop. Harvest radishes when they are about less than one inch in diameter and pretty young. Radishes remain edible for only a short time before they become pithy (or spongy) and hot. Proper thinning focuses the harvest and avoids disappointing stragglers that have taken too long to develop. Winter varieties mature more slowly and can be harvested when they are larger in size. Once they reach maturity, they can keep their good quality for a longer time, especially in the cooler fall. Buy extra seed in the spring if you plan to have late radishes because it’s hard to find radish seed in August. The Daikon, or Chinese radish, can achieve particularly large size and still maintain excellent quality. Winter radishes can be pulled up before the ground freezes and stored in moist cold storage for up to several months. Several things could cause your radishes to have all tops and no roots. The seeds may have been planted too thickly.