(From Cooks Illustrated)
This old fashioned tomato sauce is over the top with meat! Everyone loved it! You can add more of your own favorite seasonings to taste. I added more spices.
Sauce
2 tablespoons olive oil
1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
Table salt and ground black pepper
1 pound hot Italian sausage links
2 medium onions , chopped fine (about 2 cups)
1 1/4 teaspoons dried oregano
3 tablespoons tomato paste
4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
2 (28-ounce) cans crushed tomatoes (see note)
2/3 cup beef broth
1/4 cup chopped fresh basil leaves
Meatballs
2 slices hearty white sandwich bread , crusts removed and bread cut into 1/2-inch cubes
1/2 cup buttermilk (see note)
1/4 cup fresh parsley leaves , chopped
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 large egg yolk
1/2 teaspoon table salt
1/4 teaspoon crushed red pepper flakes
1 pound meatloaf mix (see note)
2 ounces thinly sliced prosciutto , chopped fine
1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
1/2 cup olive oil
Pasta
1 1/2 pounds spaghetti or linguine
2 tablespoons table salt
Grated Parmesan cheese for serving
Instructions
1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat oven to 325 degrees. Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs.
2. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven. Cook until ribs are tender, about 2½ hours.
3. FOR THE MEATBALLS: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use.
4. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes.
5. Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
6. TO SERVE: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.
Wednesday, September 29, 2010
Monday, September 27, 2010
Capsaicin
(Dr. Weil)
If you enjoy spicy foods, eat up - you may be helping your blood pressure. Capsaicin, the compound that adds the spicy zing to hot peppers, appears to help lower blood pressure. Animal research suggests that long-term consumption of capsaicin helps relax blood vessels by increasing production of nitric oxide, a molecule known to protect blood vessels against inflammation and dysfunction. While follow-up studies will be needed to see whether capsaicin works as well on blood pressure in humans, other studies indicate that capsaicin may enhance the metabolism of fat, and help inhibit inflammation. Even if you don't like spicy food, capsaicin has something to offer - a topical application can help minimize symptoms of shingles, eczema and arthritic aches.
If you enjoy spicy foods, eat up - you may be helping your blood pressure. Capsaicin, the compound that adds the spicy zing to hot peppers, appears to help lower blood pressure. Animal research suggests that long-term consumption of capsaicin helps relax blood vessels by increasing production of nitric oxide, a molecule known to protect blood vessels against inflammation and dysfunction. While follow-up studies will be needed to see whether capsaicin works as well on blood pressure in humans, other studies indicate that capsaicin may enhance the metabolism of fat, and help inhibit inflammation. Even if you don't like spicy food, capsaicin has something to offer - a topical application can help minimize symptoms of shingles, eczema and arthritic aches.
Sunday, September 26, 2010
San Luis Obispo
We were in beautiful San Luis Obispo last week for a photo festival/workshop. This was our first time to attend a week long workshop for fun! There were plenty of "break-out" sessions to choose from to learn everything you want regarding photography. We drove down highway 101, what a beautiful drive! Along the way we viewed the wine country where you could see acres and acres of grape vines! Way more than you would see at Napa/Sonoma. During the day we would go to lectures and spent the afternoon and evenings taking photographs with the teachers. Two evenings we spent taking photographs of the sunset on the beach at Morro Bay. OMG- Gorgeous! Thursday evenings there is a 5 block long farmers market in town with music and tons of foods and produce, what a huge and fun family event! Our assignment was to shoot the story of the farmers market. After shooting photos for a while we got hungry and ate at an old fashioned western style 'saloon' called 'McClintocks'. Cool place! We had delicious ribs with all the extras. What a great way to combine a mini vacation and learn new techniques about photography to memorialize our experiences!
Saturday, September 18, 2010
Hormone Therapy Controversy
I thought this article was a good one to share...
(Berkeley Wellness)
Under the ever-seductive banner of “natural,” a whole new commerce in estrogen has arisen—individualized estrogen (or progesterone) regimens prepared by “compounding” pharmacies. Here's what you need to know.
Estrogen is so widely discussed these days that it’s hard to believe it was discovered less than a century ago, in the 1920s. Its uses were not well understood, and with the benefit of hindsight we see that early research was flawed. From 1938 until 1971 doctors routinely prescribed a form of estrogen called DES (short for diethylstilbestrol) for pregnant women perceived to be at risk for miscarriage. But it turned out that DES did not prevent miscarriages, and long-term results were disastrous: females exposed to DES in the womb were at high risk for rare forms of genital cancer, males for other disorders. In 1971 the FDA put a stop to this use of DES and began tracking down exposed women and their children to offer information and advice.
Then came the boom in hormone therapy—estrogen as a way to stay youthful, according to its enthusiasts, or at least to help prevent heart disease and bone fractures. In 2002, however, a landmark federal study linked hormone therapy (estrogen combined with progestin) to an increased risk of breast cancer, heart attacks, and strokes. Hormone therapy lost its groove, and is now recommended only for short-term use to prevent severe hot flashes and other menopausal symptoms.
Purveyors of “natural” estrogen make the same old claims: that this particular kind of estrogen will keep women healthy and preserve their good looks, sexiness, and mental abilities. These “bio-identical” estrogens, it’s said, are perfectly safe because this is the same estrogen women have in their bodies. A few years ago, however, the FDA warned that these claims about estrogen are unsubstantiated and misleading and ordered seven big pharmacies to stop making and selling these products.
Bottom line
The estrogen in question is synthesized from plant compounds. There is no scientific definition of “bio-identical”—it’s just a marketing term—and no evidence that such estrogen is safer than that from other sources. Taken as a drug at or after menopause, estrogen will not prevent Alzheimer’s or provide any benefits worth the risks that go with its long-term use. It will, as noted though, reduce hot flashes.
Except for the estrogen in your body, there is no such thing as “natural” estrogen. “Natural” should only arouse your suspicion when applied to a hormone that someone is trying to sell you.
(Berkeley Wellness)
Under the ever-seductive banner of “natural,” a whole new commerce in estrogen has arisen—individualized estrogen (or progesterone) regimens prepared by “compounding” pharmacies. Here's what you need to know.
Estrogen is so widely discussed these days that it’s hard to believe it was discovered less than a century ago, in the 1920s. Its uses were not well understood, and with the benefit of hindsight we see that early research was flawed. From 1938 until 1971 doctors routinely prescribed a form of estrogen called DES (short for diethylstilbestrol) for pregnant women perceived to be at risk for miscarriage. But it turned out that DES did not prevent miscarriages, and long-term results were disastrous: females exposed to DES in the womb were at high risk for rare forms of genital cancer, males for other disorders. In 1971 the FDA put a stop to this use of DES and began tracking down exposed women and their children to offer information and advice.
Then came the boom in hormone therapy—estrogen as a way to stay youthful, according to its enthusiasts, or at least to help prevent heart disease and bone fractures. In 2002, however, a landmark federal study linked hormone therapy (estrogen combined with progestin) to an increased risk of breast cancer, heart attacks, and strokes. Hormone therapy lost its groove, and is now recommended only for short-term use to prevent severe hot flashes and other menopausal symptoms.
Purveyors of “natural” estrogen make the same old claims: that this particular kind of estrogen will keep women healthy and preserve their good looks, sexiness, and mental abilities. These “bio-identical” estrogens, it’s said, are perfectly safe because this is the same estrogen women have in their bodies. A few years ago, however, the FDA warned that these claims about estrogen are unsubstantiated and misleading and ordered seven big pharmacies to stop making and selling these products.
Bottom line
The estrogen in question is synthesized from plant compounds. There is no scientific definition of “bio-identical”—it’s just a marketing term—and no evidence that such estrogen is safer than that from other sources. Taken as a drug at or after menopause, estrogen will not prevent Alzheimer’s or provide any benefits worth the risks that go with its long-term use. It will, as noted though, reduce hot flashes.
Except for the estrogen in your body, there is no such thing as “natural” estrogen. “Natural” should only arouse your suspicion when applied to a hormone that someone is trying to sell you.
Thursday, September 16, 2010
Chocolate Milk Debate
I totally agree with this article...Remember moderation is the key and keep the whole family's diet healthy and stay active.
With the start of the new school year, the chocolate milk debate is raging once again and a growing number of school districts have removed–or are considering removing–flavored milks from their cafeterias. It’s a tough question and I can argue both sides of it, but my own research has led me to come out on the pro-chocolate milk side of the debate. In other words, I think it’s better for kids to drink sweetened lowfat milk than no milk or less than the recommended amount of milk (3 cups per day, or the equivalent), and expert bodies such as the American Dietetic Association and the American Academy of Pediatrics tend to agree.
Available research seems to suggest that children who drink flavored milk have higher calcium intake and do not have signficantly higher BMIs than children who do not drink flavored milk. Furthermore, missing out on calcium during childhood and adolescence, when peak bone mass is being formed, risks setting your child up for lower bone mineral density as an adult, when it’s much more difficult to address.
Ideally, I would never advocate introducing chocolate milk–or any sweetened drinks– at home to toddlers and pre-school aged children. Your child is much more likely to reject plain, white milk if they’ve already been exposed to a sweetened version; their brains are wired to prefer sweet tastes, after all. Keeping a young child’s diet as low in sweetened foods and sweet-tasting drinks as possible (yes, this includes even 100% juice) is one of your best shots at raising an eater who will eat a variety of healthy foods and accept unsweetened milk, which is certainly the preference. And as with all new flavors, it can take several exposures to plain milk before a young child develops a taste for it, so if your toddler rejects it at first, resorting straight to chocolate milk without allowing him time to adapt to the unsweetened version over repeated exposures would be premature and probably counterproductive.
But if your child starts to reject plain milk as he gets older, I think the bone-building benefits of milk’s calcium–even if it contains sugar–outweigh the drawbacks of its additional calories and sugar. As a concerned parent, however, I’d make sure to look at the child’s TOTAL diet and be extra vigilant about identifying and reducing other sources of hiden sugar to help offset the added sugar coming from the chocolate milk. Juice, fruit drinks, soda, kids’ breakfast cereals, flavored yogurts, cookies, ice cream and other snacks are huge contributors of sugar to a child’s diet, arguably with less nutritional merit than chocolate milk. Making sure your little chocolate milk drinker sticks to water as his only other beverage, eats a low-sugar breakfast cereal (like Cheerios, Puffins, Wheaties or plain oatmeal with cinnamon), and snacks on healthy foods like string cheese, fresh fruit, sliced veggies and hummus, peanut butter on whole wheat toast or guacamole on whole wheat crackers will help offset the sugar from the milk in his overall diet. Giving your child at least one serving of cheese per day can also reduce the amount of (sweetened) milk he needs to meet his daily calcium needs.
Best,
Tamara Duker Freuman MS, RD, CDN
With the start of the new school year, the chocolate milk debate is raging once again and a growing number of school districts have removed–or are considering removing–flavored milks from their cafeterias. It’s a tough question and I can argue both sides of it, but my own research has led me to come out on the pro-chocolate milk side of the debate. In other words, I think it’s better for kids to drink sweetened lowfat milk than no milk or less than the recommended amount of milk (3 cups per day, or the equivalent), and expert bodies such as the American Dietetic Association and the American Academy of Pediatrics tend to agree.
Available research seems to suggest that children who drink flavored milk have higher calcium intake and do not have signficantly higher BMIs than children who do not drink flavored milk. Furthermore, missing out on calcium during childhood and adolescence, when peak bone mass is being formed, risks setting your child up for lower bone mineral density as an adult, when it’s much more difficult to address.
Ideally, I would never advocate introducing chocolate milk–or any sweetened drinks– at home to toddlers and pre-school aged children. Your child is much more likely to reject plain, white milk if they’ve already been exposed to a sweetened version; their brains are wired to prefer sweet tastes, after all. Keeping a young child’s diet as low in sweetened foods and sweet-tasting drinks as possible (yes, this includes even 100% juice) is one of your best shots at raising an eater who will eat a variety of healthy foods and accept unsweetened milk, which is certainly the preference. And as with all new flavors, it can take several exposures to plain milk before a young child develops a taste for it, so if your toddler rejects it at first, resorting straight to chocolate milk without allowing him time to adapt to the unsweetened version over repeated exposures would be premature and probably counterproductive.
But if your child starts to reject plain milk as he gets older, I think the bone-building benefits of milk’s calcium–even if it contains sugar–outweigh the drawbacks of its additional calories and sugar. As a concerned parent, however, I’d make sure to look at the child’s TOTAL diet and be extra vigilant about identifying and reducing other sources of hiden sugar to help offset the added sugar coming from the chocolate milk. Juice, fruit drinks, soda, kids’ breakfast cereals, flavored yogurts, cookies, ice cream and other snacks are huge contributors of sugar to a child’s diet, arguably with less nutritional merit than chocolate milk. Making sure your little chocolate milk drinker sticks to water as his only other beverage, eats a low-sugar breakfast cereal (like Cheerios, Puffins, Wheaties or plain oatmeal with cinnamon), and snacks on healthy foods like string cheese, fresh fruit, sliced veggies and hummus, peanut butter on whole wheat toast or guacamole on whole wheat crackers will help offset the sugar from the milk in his overall diet. Giving your child at least one serving of cheese per day can also reduce the amount of (sweetened) milk he needs to meet his daily calcium needs.
Best,
Tamara Duker Freuman MS, RD, CDN
How to Increase Your Water Intake
This was a good suggestion to a question from a mom about her concern that her child was not drinking enough fluids.
(Dr. Weil)
I wouldn't worry so much about a specific fluid amount. Checking her urine will help you figure out if she is getting enough water. It should be a pale yellow. If it isn't then you may need to increase her fluid intake. If she takes a multivitamin that will change the color of her urine temporarily, maybe one potty break. If you are needing to increase her fluid intake and she is resistant to taking more fluids try to increase her intake of fruits like fresh grapes (my kids love them frozen), berries, melon, and citrus. I also use flavored stevia to sweeten and flavor my kids water to encourage them to drink more. A favorite in my house is a pitcher of water with lemon and lime slices with lemon flavored stevia. I use about 10 drops per pitcher. It can be a lot of fun to create our own flavored water. Maybe you can let your child play the chef and create her own flavor.
(Try other fruits to flavor the water, such as watermelon. Cucumber slices are good with citrus slices.)
(Dr. Weil)
I wouldn't worry so much about a specific fluid amount. Checking her urine will help you figure out if she is getting enough water. It should be a pale yellow. If it isn't then you may need to increase her fluid intake. If she takes a multivitamin that will change the color of her urine temporarily, maybe one potty break. If you are needing to increase her fluid intake and she is resistant to taking more fluids try to increase her intake of fruits like fresh grapes (my kids love them frozen), berries, melon, and citrus. I also use flavored stevia to sweeten and flavor my kids water to encourage them to drink more. A favorite in my house is a pitcher of water with lemon and lime slices with lemon flavored stevia. I use about 10 drops per pitcher. It can be a lot of fun to create our own flavored water. Maybe you can let your child play the chef and create her own flavor.
(Try other fruits to flavor the water, such as watermelon. Cucumber slices are good with citrus slices.)
Wednesday, September 15, 2010
Matcha Green Tea
I love tea and have been drinking it since I was a little girl. My Irish grandmother introduced it to me one day at her home in San Francisco. She made it with tea leaves in a tea pot on a wood burning stove! She then added whole milk and lots of sugar and I have been drinking tea since that day. I have not tried Matcha, but am intrigued with the idea of adding it to other foods.
A Different Kind of Green Tea
Matcha is a vibrant green powdered tea used in traditional Japanese tea ceremonies and has therefore always enjoyed a special status in the Japanese culture. It is made from the leaves of the shade-grown Camellia sinensis tea plant, which is native to Asia. Unlike Chinese green tea (e.g., Dragon Well and Jasmine) where the tea leaves are pan fried, Japanese green tea leaves are steamed, dried, and left unoxidized. Matcha is produced when these leaves are further processed and then carefully ground to a fine powder, often in a stone mill. The resulting powder is then mixed with hot (but not boiling) water and stirred with a bamboo whisk into a frothy brew.
A Great Source of Antioxidant
Since matcha is unfermented, there is little oxidation of the polyphenol catechins that give green tea its health-enhancing properties. In prior studies, it has been suggested that tea polyphenols may reduce the risk of gastric, esophageal, and skin cancers; may prevent blood clotting; and may even lower cholesterol levels. Researchers from Colorado University confirmed that the concentration of epigallocatechin gallate (EGCG) - a very powerful antioxidant - is 137 times greater in matcha than the amount of EGCG available from Chinese green tea. This is probably because the whole leaf is consumed with matcha, rather than just an infusion brewed from leaves, as in regular green tea.
Using Matcha
To make a cup of matcha, all you need is one teaspoon of the matcha powder for every cup (or so) of hot water. In addition, matcha can also be added to just about any food or recipe you can think of, which is why matcha continues to gain popularity in the international food and beverage scene. Since matcha is a powder and its flavor profile blends particularly well with dairy products, you are most likely to find matcha in lattes, milkshakes, ice cream, cheesecakes, and many other desserts and baked products. The only downside to this wonderful green powder is its cost. Available mostly at specialty tea stores and certain chain cafes, a serving of matcha is at least twice as expensive as its regular green tea counterparts, while special ceremonial matcha costs up to 15 times more than a regular cup of green tea.
The Bottom Line
Matcha is a very rich source of EGCG, a very powerful antioxidant that is commonly found in tea. The fact that matcha is a powder allows it to be added to a variety of food and beverages (such as milk, yogurt, desserts, and baked products) to bump up your antioxidant intake.
A Different Kind of Green Tea
Matcha is a vibrant green powdered tea used in traditional Japanese tea ceremonies and has therefore always enjoyed a special status in the Japanese culture. It is made from the leaves of the shade-grown Camellia sinensis tea plant, which is native to Asia. Unlike Chinese green tea (e.g., Dragon Well and Jasmine) where the tea leaves are pan fried, Japanese green tea leaves are steamed, dried, and left unoxidized. Matcha is produced when these leaves are further processed and then carefully ground to a fine powder, often in a stone mill. The resulting powder is then mixed with hot (but not boiling) water and stirred with a bamboo whisk into a frothy brew.
A Great Source of Antioxidant
Since matcha is unfermented, there is little oxidation of the polyphenol catechins that give green tea its health-enhancing properties. In prior studies, it has been suggested that tea polyphenols may reduce the risk of gastric, esophageal, and skin cancers; may prevent blood clotting; and may even lower cholesterol levels. Researchers from Colorado University confirmed that the concentration of epigallocatechin gallate (EGCG) - a very powerful antioxidant - is 137 times greater in matcha than the amount of EGCG available from Chinese green tea. This is probably because the whole leaf is consumed with matcha, rather than just an infusion brewed from leaves, as in regular green tea.
Using Matcha
To make a cup of matcha, all you need is one teaspoon of the matcha powder for every cup (or so) of hot water. In addition, matcha can also be added to just about any food or recipe you can think of, which is why matcha continues to gain popularity in the international food and beverage scene. Since matcha is a powder and its flavor profile blends particularly well with dairy products, you are most likely to find matcha in lattes, milkshakes, ice cream, cheesecakes, and many other desserts and baked products. The only downside to this wonderful green powder is its cost. Available mostly at specialty tea stores and certain chain cafes, a serving of matcha is at least twice as expensive as its regular green tea counterparts, while special ceremonial matcha costs up to 15 times more than a regular cup of green tea.
The Bottom Line
Matcha is a very rich source of EGCG, a very powerful antioxidant that is commonly found in tea. The fact that matcha is a powder allows it to be added to a variety of food and beverages (such as milk, yogurt, desserts, and baked products) to bump up your antioxidant intake.
Tuesday, September 14, 2010
Savory Peach Chicken
I love this recipe, as always I adapt the recipes to my liking or to make it easier.
by Ellie Krieger
Ingredients
* 1 tablespoon canola oil
* 4 skinless, boneless chicken breasts, about 1 1/4 pounds
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons brown sugar
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1/4 cup orange juice
* 1 teaspoon freshly grated ginger(add chopped candied ginger)
* 2 cloves garlic, minced
* 1/2 cup low-sodium chicken broth(mix with 1 Tbsp of corn starch to thicken sauce)
* 4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
* 2 tablespoons sliced almonds
Directions
Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
(I added the sauce and peaches to the browned chicken, simmer for 20 min. Just before serving add the cornstarch mixture to thicken the sauce, let simmer for 5 min.)
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving
by Ellie Krieger
Ingredients
* 1 tablespoon canola oil
* 4 skinless, boneless chicken breasts, about 1 1/4 pounds
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons brown sugar
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1/4 cup orange juice
* 1 teaspoon freshly grated ginger(add chopped candied ginger)
* 2 cloves garlic, minced
* 1/2 cup low-sodium chicken broth(mix with 1 Tbsp of corn starch to thicken sauce)
* 4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
* 2 tablespoons sliced almonds
Directions
Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
(I added the sauce and peaches to the browned chicken, simmer for 20 min. Just before serving add the cornstarch mixture to thicken the sauce, let simmer for 5 min.)
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving
Tuesday, September 7, 2010
Stuffed Portobello Mushrooms
This is a great recipe! I have changed the ingredients many times and used what I had on hand in the refrigerator.
Grilled and Stuffed Portobello Mushrooms with Gorgonzola
Recipe courtesy Giada De Laurentiis, 2008
Ingredients
* 2 tablespoons olive oil, plus 1/4 cup
* 12 ounces turkey sausage, casings removed
* 2 cloves garlic, minced
* 1/2 cup mascarpone cheese, at room temperature(or cream cheese)
* 2 tablespoons freshly chopped thyme leaves
* 2 tablespoons fresh chopped oregano leaves
* 3/4 cup plain bread crumbs
* 1 cup (4-ounces) Gorgonzola(or other favorite cheese)
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 6 large portobello mushrooms, stems removed
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes. ( I bake the mushrooms for 20 minutes at 350 degrees instead of grilling them. Then stuff them and return to the oven for another 30 min. to heat through)
Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
Grilled and Stuffed Portobello Mushrooms with Gorgonzola
Recipe courtesy Giada De Laurentiis, 2008
Ingredients
* 2 tablespoons olive oil, plus 1/4 cup
* 12 ounces turkey sausage, casings removed
* 2 cloves garlic, minced
* 1/2 cup mascarpone cheese, at room temperature(or cream cheese)
* 2 tablespoons freshly chopped thyme leaves
* 2 tablespoons fresh chopped oregano leaves
* 3/4 cup plain bread crumbs
* 1 cup (4-ounces) Gorgonzola(or other favorite cheese)
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
* 6 large portobello mushrooms, stems removed
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes. ( I bake the mushrooms for 20 minutes at 350 degrees instead of grilling them. Then stuff them and return to the oven for another 30 min. to heat through)
Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
Sunday, September 5, 2010
Garwoods Restaurant
Garwoods Restaurant is in Tahoe Vista in spectacular Lake Tahoe. We decided to have dinner there last night after spending a warm sunny day in the boat with friends. We had a table on the deck facing the lake. We have tried lots of hamburgers over the years, but I have to say the hamburger we had last night was pretty awesome! It must of been at least a 1/2 pound of beef with bacon, cheddar cheese,lettuce, tomato, onion rings and BBQ sauce on a whole wheat bun. My husband chose to have mushrooms on his burger. It came with extra crispy fries. Now I only ate half, because I had to save room for a slice of chocolate, mocha, toffee crunch ice cream pie covered with whipped cream and chocolate sauce. (I shared with my husband)
I know it was not the healthiest dinner, but you gotta indulge once in a while. After dinner we sat in the bar and listened to our favorite local singers for a while.
Great Day!
Garwoods is definitely worth a trip or several trips for lunch or dinner. They also have delicious old fashioned milkshakes!
I know it was not the healthiest dinner, but you gotta indulge once in a while. After dinner we sat in the bar and listened to our favorite local singers for a while.
Great Day!
Garwoods is definitely worth a trip or several trips for lunch or dinner. They also have delicious old fashioned milkshakes!
Thursday, September 2, 2010
Agave
I really like this product. I use it to sweeten my ice tea and when you need just a a touch of a neutral flavored sweetener, for example in a salad dressing.
(Dr. Weil)
Agave (pronounced uh-GAH-vay) nectar, once available only in natural foods stores, is now sold in supermarkets and other mainstream retail outlets. This natural sweetener comes from several species of desert plants native to the Americas that store energy in the form of a sweet-tasting carbohydrate called inulin. Agave nectar is produced by expressing the juice from the core, then filtering, heating and treating it with natural enzymes to convert the inulin to sugars.
As a sweetener, agave nectar ranks relatively low on the glycemic load scale. Although it provides as many calories as sucrose (table sugar), it is much sweeter, so you can use less of it - say one-quarter of a cup to substitute for one cup of sugar in most recipes. I like the pleasant, neutral taste of agave nectar and use it as my main sweetener, although I don't use sweeteners very often, and when I do, I use only small amounts - no more than a tablespoon or two a week
(Dr. Weil)
Agave (pronounced uh-GAH-vay) nectar, once available only in natural foods stores, is now sold in supermarkets and other mainstream retail outlets. This natural sweetener comes from several species of desert plants native to the Americas that store energy in the form of a sweet-tasting carbohydrate called inulin. Agave nectar is produced by expressing the juice from the core, then filtering, heating and treating it with natural enzymes to convert the inulin to sugars.
As a sweetener, agave nectar ranks relatively low on the glycemic load scale. Although it provides as many calories as sucrose (table sugar), it is much sweeter, so you can use less of it - say one-quarter of a cup to substitute for one cup of sugar in most recipes. I like the pleasant, neutral taste of agave nectar and use it as my main sweetener, although I don't use sweeteners very often, and when I do, I use only small amounts - no more than a tablespoon or two a week
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