Hotdogs: uncured versus cured

 I was looking for some hotdogs the other day to satisfy my kids lunch appetite. And came across uncured hotdogs. I wasn't sure what that is, so I looked it up…

"Uncured hot dogs do not contain artificial nitrates or nitrites. The meat in an uncured hot dog is preserved with celery juice or celery powder, which happen to be a naturally occurring source of nitrates. Uncured hot dogs, like cured hot dogs, are fully cooked and should be prepared the same way."

 So uncured hotdogs aren't much different than the other types of hotdogs except that they're slightly healthier, because they use a naturally occurring nitrate instead of an artificial one to preserve the hotdogs and prevent the growth. 

 Good job celery for being helpful for preserving hotdogs…  who'd of thought? 

 So next time you're getting hotdogs… Keep your eye out in case there are uncured ones which are slightly healthier. Of course it still is a hotdog. 

Spinach and butternut squash meatless lasagna

 Here's a nice meatless lasagna recipe.

 Ingredients:
12  cooked lasagna noodles
1-2 cups grated mozzarella or cheddar cheese
 Light sprinkling of Grated Parmesan, or as desired

Butternut Squash Filling:
• 2 cups butternut squash puree(about half of squash)
• 3 T butter
• 1/2 cup water (or more, if needed)
• 
  
Spinach Filling:
• 5 handfuls of spinach (1 cup when "cooked")
• 1 cup ricotta cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt

Instructions:

1. Mix the butternut squash filling with butter and water. 

2.  Separate bowl mix all the things together for the spinach filling.

3. Grease a 9x13 dish, then  place half the butternut squash filling on the bottom of the dish. 

4.  Add cooked  lasagna  noodles to cover the squash. And then add the spinach feeling as the second layer on top of those noodles. 

5. Add another layer of cooked noodles and then put the remaining half of the  puréed squash on top.

6.  Lastly, at the last layer of noodles on top and cover with grated cheeses.

7.  Bake in the oven for 30 minutes. ( covered if you don't want it to get too dry  or crispy).

Fruit Salsa

Charise shared a yummy recipe with us at the reunion for fruit salsa....using only fruit and no other sweeteners. Loved it!

1 pound strawberries finely diced
1 medium Apple peeled, cored, and finely diced
half a can of drained crushed pineapple

Mix everything together (best to use a food processor for the Apple and strawberries).
Mix together well and put it in a jar in the fridge. Use within a few days. 


*Great with Stacy's cinnamon chips, vanilla wafers or homemade cinnamon chips!

Hawaiian Power Bites

I bought the Aussie Bites from Costco and really enjoyed them. They are a hearty and filling little mini-muffin sized granola bar muffin bite. So I looked up a homemade recipe and found this one. It isn't exact, but it still tastes great. With the coconut and apricots it tastes a little tropical to me, so I call the Hawaiian Power Bites.

1/2 c coconut oil
1/2 c pure maple syrup
1 1/2 c rolled oats
1/2 c roasted sunflower seeds
1/2 c unsweetened shredded coconut
1/3 c flaxseed, ground
1 t. baking powder
1/2 t. salt (omit if using salted sunflower seeds)
1/2 c raisins
1/2 c dried apricots

Directions
1. Melt oil and mix with maple syrup. set aside.
2. Put all dry ingredients in a food processor.
3. Combine wet and dry ingredients.
4. Bake in mini muffin tins at 350 for 12 minutes. (we use a toaster/convection oven at 325 for 12 minutes). Makes 24. You could also just press them in a 9x9 and cut into squares for bars, but I haven't tried that with this particular recipe because I love the mini-muffin bites.


* original recipe from www.ohmyveggies.com

Cran-Turkey Rollups

For the holidays my mom made her cranberry relish stuff. Nice and fresh. It was nice to eat afterwards with slices of turkey sandwich meat. So this is that idea/recipe.

1 small bag fresh cranberries

1 green apple (doesn't have to be green)

1 orange, whole

1-2 handfuls dates, pitted

Turkey sandwich meat (to roll relish up in)

1. Just blend everything together and adjust to taste. (I had to use a food processor and to the biggest, hardest stuff first, then the apples and cranberries last)

2. Use turkey sandwich meat to roll up a spoonful of cranberry relish.

Tzatziki Sauce

This is a basic Greek sauce used for gyro/pita sandwiches. It also tastes great on fish or for a salad dressing.

1. Peel and cut cucumbers in half and de-seed (unless using long skinny English cucumbers which are fine with peel and don't have big seeds). 
2. Then shred and squeeze out excess water. Add salt and let sit for at least a half hour to keep getting the excess water out. Frequently squeeze and drain--or it will be runny.
3. Then add sour cream/yogurt and a dash of garlic powder. I usually do about about 1 cucumber per cup (so 2 total). But more or less if fine. Add a dash or olive oil if desired.
4. Optional to add dill at the end.

Whole Grain Blender Pancakes

Charise sent me this recipe and her tips for it awhile back, and I thought I'd post it. I've made it many times with adjustments, so I've put in my changes on this recipe. If you want to exact original you can ask her for it.
It uses soaked grains...just soak over night (for easier digestion) and then you can make them in the morning. (see hint at end about freezing it)

1 c whole wheat (spelt or kamut)
1/2 c flour
1 c milk (I use water and a tablespoon of yogurt)
2 tsp. baking powder 
2 eggs
2-3 T oil (melted butter or melted coconut oil)
1/2 c buttermilk (I just use water until desired consistency)
1 tsp. salt
2 T sweetener (rapadura or honey)

1. Rinse, and soak 1 cup of whole wheat kernels in purified water with 1 T of plain yogurt, buttermilk or kefir (lemon juice or acv also work) for at least 12 hours (I do a full day) on the counter.  
2. Rinse again before putting into the blender.

Next day:
3. Blend soaked whole grains, flour, milk on high speed for 5 minutes.  
4. While blending, add eggs, oil, buttermilk, salt and sweetener.  
5. Add baking powder in last minute.
6. Cook on a hot greased griddle till bubbles form then flip to cook the other side.  

Makes 18-20 pancakes. (If doubled...I use three eggs, not four.)

Hint:  I like to add a little whole grains at the last minute so they don't quite blend fully to add some texture to the pancakes.  If you want the batter more thick, add more flour but this consistency works great for us.  We double the recipe for 8 people.

Also.... First I rinse the grains, then soak about 10 cups of mixed grains (kamut or spelt and barley and oats) in a large bowl with 5 T of Kefir or yogurt for 24-48 hours.  Then, I rinse the grains again.  I then put 2 cups in each zip-lock bag and put in the freezer so they are ready to put in my blender pancake recipe.  It works out great because you are locking in the nutrients and the pancakes are somewhat sourdough but not exposed to the heat of dehydration after the soaking process and you don't have to have a sourdough start.  It is also very easy to dump in all ingredients into the blender!  

from Charise

Easy Healthful Muffins

These muffins are great because they are easy and versatile and have no white flour or gluten flours as well as no dairy or sweeteners, besides fruit.

1 1/3 c Oat Flour (rolled oats ground in blender)
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
2 eggs
1/4 c applesauce (optional)
2 bananas (or 1 1/2 plus a little water)
1/4-1/2 c walnuts
Handful raisins
A few tablespoons of ground flax, optional

1. Mix wet ingredients in one bowl and dry in another bowl.
2. Combine wet and dry and bake in greased muffin tin at 350 degrees for 25 or so minutes.
(We do 30 minutes at 325 for our little convection oven)

I've done lots of variations of these and they work great:
Apple craisin (shredded apple, sub craisin for raisin)
Pumpkin chocolate chip (pumpkin in place of applesauce) add a little maple syrup

Chia Breakfast Pudding

If you want a quick, power-packed breakfast, this simple pudding allows for lots of variation.

2 T Chia seed

1 cup liquid (we like milk or a milk alternative)

2 T chopped nuts and seeds (we keep a container of chopped nuts in the fridge and grind flax)

1 T maple syrup or other sweetener (I try to use extra fruits so i don't need this, or stevia, but it tastes best with maple)

Handful of fruits (I love blueberries or raspberries and grapes, plus shredded coconut)

Optional toppings (we use wheat germ, wheat grass or alfalfa powder as a multivitamin alternative)

Just put all together and let sit five minutes for the chia seeds to thicken the milk into a pudding. 

You can make this the night before, but it is so fast and easy there isn't really a need. Although some people soak their oats the night before and then put the chia in the morning to make their oatmeal (hot or cold). So you could try that.

Bohemian Medley - Cereal

We love to eat this because it's so light and healthy. It's not a hard fast recipe, but flexible. And It is our cereal replacement.

grated apple
chopped nuts
seeds (optional...we just add a little ground flax or something)
granola (optional: or sweetened, cooked quinoa)
berries (raspberries are my favorite)
applesauce (optional)

My husband likes this without applesauce, but I think it's a little dry without it. But he loves granola.
You don't need granola. I typically don't add it in. The nuts and shredded apple make this.
If I do add cooked quinoa, I put in maple syrup. And I process the chopped nuts one day and keep them in a pourable container in my fridge for that week.

It'a also nice that different family members mix in however much they want of each into their own bowl...like a build you own cereal. I don't know why we call it Bohemian Medley...we just made it up because someone once called our kitchen table style bohemian-ish.

Fruit Slushy

3/4 c. water
1 lemon, peeled and quartered
1 t. lemon zest (I don't always use this)
1/4 tsp. stevia (or 1/4 c sweetener of choice)
2 c. ice cubes

This tastes like a lemonade slushy. If you swap out some ice for frozen strawberries, it tastes like strawberry lemonade slushy. It may get thick. Also, you can swap out the lemon for watermelon instead....or try other variations.

Blueberry Quinoa salad

3 c. Cooked quinoa, cooled
2 c. fresh berries (blueberries, raspberries, strawberries, etc.)
1/2 c. chopped nuts (pecans or almonds)
1/4 c. shredded coconut
1 T. chia or poppy seeds

Sauce:
4 Tbs. pure maple syrup, raw honey, or raw organic agave
2 tsp. balsamic vinegar
2 Tbs. fresh lime juice (or lemon)
salt to taste

1. Make the sauce in a little bowl and set aside.

2. Place remaining ingredients in a big bowl.

3. Combine sauce with remaining ingredients in large bowl and chill until ready to eat. 

* from modernpioneerwoman.com

Blueberry Muffins (gluten free)

These are some yummy gluten free muffins that are easy.

• ½ c milk (or coconut milk or almond milk, etc.)
• 1 T raw apple cider vinegar
• ¾ c brown rice flour
• ¾ c oat flour (or other gluten free flours: quinoa, buckwheat, etc)
• ½ c almond flour
• 1tsp. baking powder
• 1tsp. baking soda
• ¾ tsp. salt
• ½ c unsweetened applesauce
• 1 egg
• 1 tsp. vanilla
• ⅓ c raw honey
• ⅓ c pure maple syrup
• ¼ c coconut oil, softened
• 1 c frozen blueberries
• Zest of 1 lemon (or 1tsp lemon juice)

1. In a small bowl add the milk and apple cider vinegar. Set aside.
2. Mix the dry ingredients in one bowl. 
3. Mix wet ingredients in another bowl.
4. Mix the wet and dry together until incorporated.
5. Add the blueberries.
6. Pour into greased muffin tins and bake 18-20 minutes at 350.

*Original recipe from Tammie Duggar

Egg Dish Differences 101

I keep coming across the question: "what is the difference between a strata, quiche, frittata, etc.?"

So, I did a little research, and here goes....

First you have your basic scrambled eggs and then you can graduate to an omelette you fold and such. But then you can get fancier yet with all those eggs....

Quiche: French savory pastry, so this involves some sort of a pie crust. Eggs, and whatever else on top and is baked in the oven.

Frittata: Italian casserole which can have eggs, meat, noodles, cheese, etc. and normally cooked on a stove top, but doesn't have to be.

Strata: American layered casserole typically with milk, cheese, meat, bread or potatoes maybe, etc.

So, hopefully that helps in correctly labeling your recipes. I know I need to go back through mine now and change one or two.

Happy egg eating!

Pad Thai-ish Noodles

We have these with our Thai lettuce wraps and it makes a great combo.

Brown rice noodles

Chicken

Green onions

Snow peas (opt)

Peanuts, crushed

Cilantro (opt)

Peanut sauce: estimated, adjust to preference

1/3 c Peanut butter

3 T Rice vinegar

1 t Soy sauce

1T Sweet chili sauce

1. Cook noodles

2. Make sauce

3. Cook chicken and cover in sauce.

4. Put chicken/sauce over the noodles

5. Add snow peas, cilantro, green onions. And top with crushed nuts.

Thai Lettuce Wraps

Endless variations abound for lettuce wraps, but this is the most recent version I have been enjoying.

Lettuce leaves

Mandarin slices

Water chestnuts

Green onions

Almonds, sliced

Cilantro (optional)

Brown rices noodles (optional)

Sauce:

Peanut butter

Rice vinegar

Soy sauce alt.

Sweet chili sauce

Water

1. Make noodles ahead of time if desired and have with sauce, topped with peanuts, chicken and  green onions. Or use in wraps.

2. To make the sauce, add 1/4c peanut butter into a small bowl.  use a dash of each...rice vinegar, soy sauce, chili sauce and then water to start thinning. Adjust to taste.

3. Place lettuce leaves on plate and top with wrap ingredients. Then drizzle sauce over top as a light dressing.

New Food Adventures: Lemon

I never bought fresh lemons. In fact, I never liked them growing up!
I lived off lemon juice from concentrate, if I ever needed it. But once I learned how awesome lemons are as digestive aids and liver cleansers, not to mention they have antiseptic and antibacterial properties, I buy a bag every month!

So what do I do with all those lemons?

• Drink lemon water daily to kick start digestive health and boost immune system
• Zest and dry to save for toppings or lemon flavoring
• Slice and freeze for ready to go water flavor enhances (or keep in water all day/change daily)
• Make your own lemon infused cleaner
• Get out stains/natural bleach alternative
• Disinfect cutting board
• Homemade salad dressings, use lemon in place of part or all vinegar
• Squeeze a little lemon on sauteed greens (or broccoli) to cut through bitter flavor
• Put slices of lemon in pan under fish to help cut the fishy taste during cooking (or squeeze over after)
• homemade lemonade (just add some sweetener and water)

*Feel free to comment on other things you've used lemons for.

You can also do many of these with lime. Cooking rice in lime juice and adding cilantro is yummy.

Breakfast Pepper Cups

This is a fancy way to eat an egg. You would get the same taste and flavor via omelette or scrambled eggs. But it is fun, especially to change up things for a holiday or so. Bell

Peppers, cut in half
1 egg for each half pepper
precooked breakfast bacon or sausage
veggies of choice

----

1. Bake pepper halves open side up in oven at 375 for 15-20 minutes.
2. Sautee veggies if desired (onion, garlic, zucchini, etc.)
3. Place pepper halves in casserole dish and add the veggies and meat to each pepper half and top with one egg, salt and pepper.
4. Cover with foil and bake at 375 for 40 minutes or so (or until set).

*I like to cut mine in strip when I'm done and eat them like wedges. Could do a breakfast wedge platter I think, with a bowl of fruit salad on the side. And...my kids didn't eat the pepper, just the egg out of it. So...choose your battles (breakfast battles aren't a good way for me to start the day. so, this is a meal for me.)

*I also precook a big batch of breakfast sausage and keep small portions containered in our freezer for this and quiche and such.

Original idea from http://everydaypaleo.com/baked-eggs-bell-pepper/

Quinoa Pizza Bites

2 c quinoa, cooked and cooled (we like cooking it in chicken broth)
2 eggs
2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)
1/2+ cup cheese, shredded mozarella (or blend)
1 tsp Italian seasoning
Pizza sauce, for dipping

1. Mix all ingredients together in large bowl (without dipping sauce)
2. Fill greased mini muffin pan with large spoonful in each.
3. Bake at 350 for 12-20 minutes until fully cooked.

-------
I looked at a few different recipes and just put this basic one together. It's similar to most.We love just simple pepperoni, cheese and maybe with olives or something. Nothing too crazy. I also tried putting pizza sauce in the pans instead of greasing it. It worked ok, but seemed more a waste than a help.

The variations of this are endless. We also like Mexican with black beans and corn and salsa/taco sauce. And you can do larger sized in regular muffin cup if you cook for 30 minutes. But we like the small ones. You can also make huge batches and freeze. Or are great for a party appetizer.

Genetically Modified Foods

There are many foods that have been changed at their genetic level. However, more research is starting to show the problems this causes in unexpected ways. Take for example Wheat, which started as Einkorn thousands of years ago with only 14 chromosomes and very little gluten at all. Which then became Emmer, with 28 chromosomes. And onto Spelt and Kamut.....and now today's wheat has 42 chromosomes! Not to mention so much gluten that some digestive systems just can't handle it now.

Today's health battle isn't just what food categories we should in and in what balance. But the real question is what quality of food should we eat. Definitely not genetically modified! Who knows the future consequence to our bodies of foods that have been structurally changed.

Map of countries allowing GMOs

But If you'd like a more specific article with some main points....

• The four primary GM foods are soy, corn, canola, and sugar beets.  Derivatives of these foods are present in over 70 percent of food in the grocery store. The main reason the plants are genetically modified is so they can handle higher amounts of herbicide.  Bacterial genes are inserted that allow them to survive doses of herbicide that would otherwise kill them.
• Digestive disorders Laboratory animals fed GM foods developed stomach lesions, intestinal damage, and proliferative cell growth in the walls of the stomach and intestines.
• Unbalanced intestinal bacteria The good bacteria living in our digestive tracts is helpful for digestion and immunity.  Excessive herbicide residues on GM crops may destroy beneficial intestinal flora.  
• Compromised immunity Animal studies with GM foods show delayed immune responses and inflammatory and immune reactions.
• Allergies Soon after GM soy products were introduced in the UK, soy allergies increased by 50 percent.  
• Liver problems The liver is the body’s main detoxifying organ.  Mice and rats fed GM food had significant changes in their livers. In some, livers were smaller and partially atrophied. 
• Reproductive problems and infant mortality

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Sometimes is is difficult to tell with all the labels and marketing ploys. So...here are some to be aware of....



And this is a pervasive problem.