Wednesday, January 28, 2009
POMWonderful has something to say about it:
"POM Wonderful 100% Pomegranate Juice is the only pomegranate juice backed by $25 million in medical research. Actually, we are the only pomegranate juice backed by any medical research at all.
There has been a lot of talk lately about the role of pomegranates in promoting heart health, prostate health, and proper erectile function. But while these results are promising, keep in mind that all of the research has been done on POM Wonderful 100% Pomegranate Juice. Our juice comes from a unique pomegranate variety (the Wonderful), which is grown in a unique location (California), and which is juiced with proprietary technology (ours!). No other pomegranate juice can claim these distinctions, and no other brand has been clinically tested."
Click on the link above to find out more about POMWonderful's health benefits and to get recipes and other information. Check out the fun videos that will make you laugh. You can even vote for one.
But now, about the contest: POMWonderful is giving away 1 case of six 8 oz. bottles to one lucky winner. Here's all you have to do:
1. Write a blogpost about the contest, mentioning and linking to my blog and mentioning POMWonderful.
2. Send me a post comment stating what you would do with the case of 6 bottles of POMWonderful OR send me an original recipe using POMWonderful.
3. Visit one other blog (not mentioned on my links) and tell them about the contest and my blog, and tell me in your post comment who it was.
Winner will be the most original entry. In case of no original entries, winner will be drawn at random. Deadline for entries is Wednesday, February 4, Midnight.
And here's more good news: POMWonderful may be giving away more freebies later! Let's all get healthy in the new year. Happy blogging. Did I mention that today is my birthday?
Monday, January 26, 2009
A 15-lb. turkey for 4 people for Christmas dinner seemed like a waste. There was no way we could eat it all, and leftovers just don't seem appetizing by the third day. So immediately after dinner, I refrigerated what we would eat the next day and vacuum packed the rest for the freezer. Especially the bones. All the bones (neck, back, breast and legs were vacuum packed with meat and skin attached, in separate bags. And Sunday I took two packages out of the freezer and made this soup. The secret to using bones from a cooked turkey (or chicken) is to not boil the soup. Boiling the soup will toughen the meat. There is a ton of flavor in the bones and skin, and though you might think all the flavor is gone once you roast a turkey, it's not. This soup has to be simmered for the good part of a day, so it's actually perfect for a slow-cooker. But I opted to use my Dutch oven instead, since I can put it on a smooth cooktop surface on very low heat, keeping the soup at a simmer. This soup can feed a crowd or give you several meals. Either way, at this time of the year, with the temperatures in the teens, this is a comfort meal.
Turkey Bones Soup
Source: Judy's Kitchen
Rating: 9 out of 10
INGREDIENTS: 2 tsp. Smart Balance buttery spread
1 medium onion, chopped
2 garlic cloves, minced or grated
Bones, skin and meat from a turkey or chicken
1 quart low-sodium chicken broth
1/4 tsp. sea salt
2 cups chopped celery
2 cups chopped carrots
2 bay leaves
1/2 cup chopped fresh parsley
Noodles or Rice
In Dutch oven, heat the Smart Balance and add the onion. Cook over medium heat till transparent, about 3-5 minutes. Add garlic and stir for another 30 seconds. Add meat, skin and bones; stir for 2 minutes; add chicken broth and enough water to cover the meat. Add salt, celery, carrots, bay leaves and parsley. Cover and simmer for 5-6 hours, or till meat is very tender and falling off bones. Taste to adjust seasoning, adding more salt if necessary. Remove meat from pot, discarding bones, skin and any fat pieces. Chop or shred meat and return to pot on low heat.
In separate pot, cook noodles or rice of preference according to package directions. Spoon noodles or rice into bowls, topping with soup.
Thursday, January 22, 2009
Wednesday, January 21, 2009
I know people who won't even try Snow Crab Legs because they say they don't know how to open them to get the meat out. But it's really not hard. You'll need a serrated knife, nutcracker and pick. The claws are best opened with a nutcracker. But the legs are best opened with a serrated knife. Using a sawing motion, cut about midway through one leg section, but only cut the shell -- don't cut all the way through. Holding the leg with one hand on each end, bend it until the shell breaks. Slowly pull the shell off to expose the meat. Any meat that gets stuck in the shell can be removed with the pick.
The two crab clusters yielded enough crabmeat to make this salad for Guy with some left over to sprinkle on a tossed salad for me.
Seafood Pasta Salad
Source: Judy's Kitchen
Rating: 9 out of 10
1 cup medium shell pasta, uncooked
1 tsp. extra-virgin olive oil
1 oz. Neufchatel cheese, softened
1/4 cup lite mayonnaise (I used Duke's Lite)
1/4 tsp. mustard
1/2 tsp. fresh lemon juice
pinch of sea salt
dash of black pepper
1/4 cup finely grated carrots
1/4 cup finely chopped celery
2 green onions, finely chopped
2 Tbsp. chopped fresh parsley
1 Tbsp. fat-free half and half
1 cup seafood (any combination of crab and/or and shrimp)
Cook the pasta in salted boiling water per package directions; drain; cool slightly; toss with the EVOO; set aside to cool completely.
In medium bowl, combine cheese, mayo and mustard, mixing till well combined. Add lemon juice, salt, pepper, carrots, celery, onions, parsley and half and half and mix well. Stir in seafood and pasta. Refrigerate. Yield: 2-4 servings
Tuesday, January 20, 2009
Finally, something Guy and I agree on: we both like our flounder plain and simple. In warmer weather we grill it in tinfoil outside. But last week we wanted the oven on, so I preheated the oven to 400F, and placed the fish (patted dry with paper towels on a baking dish that had been sprayed with non-stick cooking spray. I sprinkled it with about 1 tsp. lemon juice, then very lightly with sea salt, smoked paprika and chopped fresh parsley. A few dots of Smart Balance buttery spread (or butter) on each fillet and in the oven it went for about 20 minutes. This was so easy and so good. Nothing exotic here, but the taste was superb and we were both so happy. As long as the oven was on, I threw in some broccoli, pea pods and onions and some fingerling potatoes. Actually the fingerlings went in about 10 minutes ahead to give them enough time. They got a shot of EVOO and some salt and pepper, same as the broccoli, etc. When the broccoli, etc., came out, I gave it a dose of lemon-garlic vinaigrette. If you think of fish as a torture meal, this one would change your mind. It was a meal fit for a king.
Monday, January 19, 2009
Thursday, January 15, 2009
Tuesday, January 13, 2009
I found this recipe on the Quaker Oats website. It was their 8th Annual Grand Prize Winner, so I figured it had to be good. I followed the recipe pretty closely -- only subbing white whole wheat flour and adding walnuts to the topping; and adding vanilla to the muffin. These muffins are amazing. Thanks to the oats, they're light; and the buttermilk, oil and honey provide moistness, tenderness and exceptional flavor. Sometimes honey can overpower other ingredients, and I was out of mild clover honey. All I had was raw mountain honey. But the finished muffin tastes wonderful -- the honey is not the predominant taste at all. The topping is interesting -- the little cocoa balls that form when you mix the topping become crunchy nuggets of chocolate when baked; and, along with the walnuts, are your first introduction to this muffin. Then your teeth sink into the moist and delicate crumb inside and the warm, melted chocolate chips. By all means, try this recipe soon. You'll be
glad you did.
Prize Winning Oatmeal Chocolate Chip Muffins with Chocolate Streusel
Click for PRINTABLE PAGE
Monday, January 12, 2009
This recipe, from allrecipes.com, was rated 4 out of 5 by 25 members. One of the criticisms was not enough flavor. So I more than doubled the spice, and added some salt and raisins. I subbed whole wheat flour for all-purpose, some stevia for part of the sugar, and Smart Balance 50/50 butter blend for the butter. I had some candied sweet potatoes left from Christmas (yes, I made these Christmas week) so I subbed those for part of the pumpkin.
These muffins are moist and full of spicy pumpkin flavor. Raisins and nuts amp up the texture and add some complex flavors to this muffin. However, my addition of pumpkin seeds on the top left me cold. I've seen several recipes on the internet that used pumpkin seeds as a topping, so I thought I'd try it. But my homemade dried pumpkin seeds didn't work for me. I should have roasted them first to get rid of the chewiness. Pumpkin seeds aside, this is a great recipe, one that I would gladly make again. You can find the recipe on allrecipes.com, where you can make the recipe any size you want by changing the # of servings in the box and clicking "calculate." Be aware, though, that calculations on this recipe are off substantially. The recipe, as written below, is supposed to yield 12 muffins, but only yielded 6 standard size and 6 minis.
Pumpkin Raisin Nut Muffins
Adapted from allrecipes.com
Rating: 8 out of 10
1/4 cup orange juice
1/4 cup raisins
1 cup whole-wheat pastry flour or white whole wheat flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. sea salt
2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. allspice
2 Tbsp. + 2 tsp. Smart Balance 50/50 butter blend or butter
1/2 cup white sugar (I used 1/4 cup sugar + 1-1/2 tsp. stevia)
2 Tbsp. + 2 tsp. buttermilk
1-1/2 tsp molasses
1 large egg
1/2 tsp. vanilla extract
3/4 cup canned pumpkin (I used 1/2 cup fresh-roasted pumpkin + 1/4 cup leftover glazed sweet potatoes)
1/4 cup toasted broken pecans or walnuts
1 Tbsp. all-purpose flour
In small cup, microwave the OJ till very hot; add raisins and let steep while preparing muffin batter.
Preheat oven to 400F. Spray with non-stick cooking spray a 6-cup muffin tin and 6 cups of a mini muffin tin; set aside.
In small bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and spices till thoroughly mixed. In large bowl, microwave SB till almost melted. Whisk in sugar, buttermilk, molasses, egg, vanilla and pumpkin, beating till well combined and smooth. Stir in dry ingredients with spoon or spatula, just till barely combined. Do not overmix.
Drain raisins, discarding OJ; toss walnuts & raisins in 1 Tbsp. AP flour. Fold into batter lightly. Fill standard muffin cups with about 1/4 cup batter; divided remaining batter evenly among 6 mini muffin cups. If desired, top muffins with roasted pumpkin seeds or more broken nuts, untoasted of course.
Bake muffins 9 minutes at 400F; reduce heat to 325F. Bake minis for 3 more minutes, standards for 5 more minutes, or till toothpick inserted near center returns with just a few crumbs. Cool in pans about 3 minutes, then turn out onto wire racks to finish cooling. Serve warm or room temperature. Yield: 6 standard, 6 mini muffins.
Friday, January 9, 2009
INGREDIENTS: 3/4 cup 10X (powdered) sugar
2 Tbsp. unsweetened cocoa powder (I used Hershey's)
2 tsp. all-purpose flour
pinch of sea salt
1 large egg white, room temperature
1/4 tsp. vanilla paste (or pure vanilla extract)
2.3 oz. pecans, well chopped and toasted
1/2 oz. bittersweet chocolate, grated
Preheat oven to 325F. Line baking sheet with parchment paper. In a large bowl, combine sugar, cocoa, flour and salt. Beat in the egg white using low speed of electric mixer. Add vanilla and beat for 1-1/2 minutes on high, scraping sides of bowl. Fold in pecans & chocolate. Spoon dough by heaping tablespoonfuls onto prepared baking sheets, about 2" apart. Bake till dry and glossy on surface, but soft at centers when pressed, 15-17 minutes. Cool cookies in pan for 5 minutes, then transfer to wire rack to cool completely. Yield: 9 cookies.
Here's the full recipe:
2-1/4 cups 10X sugar
6 Tbsp. cocoa powder
2 Tbsp. flour
Generous pinch salt
3 egg whites
3/4 tsp. vanilla paste or 1 tsp. vanilla extract
7 oz. pecans (about 2 cups)
1-1/2 oz. bittersweet chocolate
4 tsp. cocoa nibs (I omitted)
Thursday, January 8, 2009
2 Tbsp. quick oats
pinch sea salt
2 Tbsp. sugar
1/2 tsp. molasses
1 Tbsp. SB 50/50 Butter Blend
Combine all ingredients in bowl of food processor; pulse till mixture is like pebbles. Refrigerate till ready to use.
Wednesday, January 7, 2009
Tuesday, January 6, 2009
Glazed Sweet Potatoes
Source: Food Network
Rating: 10 out of 10
INGREDIENTS: 4 Tbsp. butter
1/3 cup brown sugar (I cut the sugar from 1/2 cup)
3 Tbsp. maple syrup (use the real stuff, please)
1 Tbsp. orange juice concentrate (my addition)
2 big pinches fresh grated nutmeg
4 medium sweet potatoes, peeled, halved, each half cut into 4 lengthwise wedges
Preheat oven to 375F. Spray a 9x13 baking dish with non-stick cooking spray. Place all ingredients in baking dish; cover with foil and bake for 30-40 minutes, or till yams are tender when pierced with a fork but still hold their shape. Don't overbake or you'll have mushy potatoes. Yield: 6-8 servings
Monday, January 5, 2009
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2 medium potatoes