One Lovely Blog Award

And here we are again folks, with another award!  I’m VERY, VERY late in doing my duty for this as this goes back to October that I was given this, so let’s just get on with it…

The first and foremost thing to do is to always thank the person who gave it to you.

I have now received the One Lovely Blog Award and would like to thank Cooking with Corinna for the nomination.  You might want to check out her blog…she does some lovely recipes!

Now I need to share 7 things about myself….

1.  I love looking at spiders in their webs up close, especially if they’re in the process of spinning one!  I had the pleasure of watching one spinning back in the Fall.

2.  I prefer red wine over white wine.

3.  I enjoy entertaining and having people over, especially at the holidays.

4.  When I was young, we had various animals as pets: dogs, chickens, hamsters and rabbits, although not at the same time!

5.  I’ve never been on a cruise although I’m hoping one day…..

6.  When I bought my first car, I played the price of the car on the daily lottery….and won $100.

7.  I’m left handed.

And now, I must nominate 15 other bloggers (in no particular order) for this prestigious award!

The Scrumptious Pumpkin transforming fresh, healthy ingredients into everyday delicious meals

Tixeertne It’s amazing what you see when you look at things differently

Bits and Breadcrumbs where all trails lead to good food

Picahling want to save our environment? Start at home.

Create it Yourself  A diversion from the monotony of life with a refreshing distraction of simple discovery and resourcefulness

Culinary Arts and Crafts   Food, fun and misadventures

Beauty with Bunny  A fairly new blog, but I like what I see so far!

Appleblossom   Another new blog featuring arts and crafts

Balloon Whisk   Lots of nice recipes from Charlotte in Edinburgh

Utterly Scrummy  Budget friendly, tasty, easy to prepare, nutritious food for busy families – and treats too.

The Little Loaf  Lots of sweet goodies

Bread et Butter  Tasty looking recipes and photos

DeliciousDeliciousDelicious   Because life is too short to eat bad food

Body Flourish  Fitness for a new Era

Heather’s Homemade  From my kitchen to yours

Well I think that about covers it all!  Thanks again to Corinna and again, my apologies for being so late!  And a big THANK YOU to all my readers and followers!

  Terri  

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Terri’s Tuesday Tips ~ 26 Feb

sorry-im-lateYes, yes, I know….it’s Wednesday and I’m a day late.  Better late than never, they always say!

Without further adieu….

Φ  To stop a pan boiling over, insert a wooden toothpick between the pan and the lid.

TT:  Personally, I think this is a waste of a toothpick and also, there’s the possibility of the toothpick falling into the pan if you happen to forget that it’s there.  Or worse, if you have a gas stove as we do, it falls out and under the pan and starts a fire!  I usually just cock the lid up a bit when putting it on to allow some of the steam to escape.

Φ  It’s simple to stop cabbage smells while cooking ~ don’t overcook it and don’t cover the pot with a lid.

TT:  We cook a good bit of cabbage but never seem to have a problem with smells.  Perhaps because we usually add other flavorings to the pan so we smell the flavorings instead.  I always have the lid on too.

greenpotatoΦ  Cut any green parts of a potato away before cooking ~ the green part contains an unpleasant-tasting poison called solanine.  It won’t kill you, but you’re better off without it.

TT:  I ALWAYS do this!  Who wants to eat green potato anyway?  Unless you’re Dr. Seuss!  Oh wait, that was green eggs…. 🙂

Φ  When heating cream, use a heavy-based saucepan and a low gentle heat, allowing the cream to come to a simmer slowly.  Avoid boiling rapidly.

TT:  I don’t cook with cream very much except if I’m making a dessert.  However, I do follow this mantra and heat it up gently.

Φ  Clean a stainless steel sink by wiping with a bit of pasty toothpaste (gel won’t work).  Rub in then rinse well (for a sparkling sink with fresh breath!)

TT:  You can also use baking soda and get the same results.

FrostedFreezerΦ  Defrost your freezer when the layer of ice inside has reached a thickness of 1cm (1/3 inch).  Switch off the freezer, remove the food and thaw the freezer.  Run the freezer for 1/2 an hour before refilling.

TT:  I think it’s time for me to defrost the freezer….

Φ  When cooking pasta, use as big a pan as possible to prevent sticking as it needs room to move around freely.  Don’t add the pasta until the water is boiling rapidly.

TT:  I do this all the time.  Make sure you stir the pasta occasionally while cooking and add salt to the water before you add the pasta.

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So there you go, your kitchen tips for the week!

♥  Terri  ♥

Red Cabbage Slaw ~ South Beach Diet

cabbagecartoon

Happy Saturday and welcome to the weekend!

Chef P brought home a small head of red cabbage the other day and I’ve been trying to figure out what to do with it.

I had been looking through a magazine and came across a coleslaw recipe, so I thought that would be a good idea.  However, I couldn’t use the recipe I saw (not SB friendly) so had to look through my SB books to find something.

I ended up using a recipe in my low blood sugar cookbook which is based on the same principles as SB.  The recipe is applicable to Phase 2 as there are apples in it.  You could make it a Phase 1 recipe by just leaving them out.  However, I had tasted it before remembering to add the apples and it seemed to be missing something and tasted much better after I put the apples in.

I’m giving the recipe as it is written, but I used half the amounts in the dressing as the head of cabbage wasn’t very big; about the size of a softball or grapefruit.  The recipe calls for 3 Granny Smith apples, but again, I used just one apple and just a regular apple (Royal Gala) as I didn’t have any GS apples.  I think any apple will do.  I also added one grated carrot for a contrast of color and used a red onion instead of a regular onion as I find them less harsh when raw.  I also sliced the red onion really thin and used more than the recipe called for.

**RED CABBAGE SLAW**

DRESSING

½ C/4fl.oz./118ml extra virgin olive oil

3 Tbsp fresh lemon juice

1 Tbsp minced onion

1 tsp horseradish

1 tsp dry/powdered mustard

1 tsp celery salt

¼ tsp salt, or to taste

black pepper, to taste

VEGGIES

1 head red cabbage, shredded

3 Granny Smith apples, cored and grated

1 carrot, grated (optional)

HERE’S WHAT TO DO…

In a large bowl, combine all the ingredients for the dressing using a whisk.

If you have a mandoline slicer, it will make quick work of shredding the cabbage and you’ll be able to make nice, thin slices.  I also used it to slice the onion.

Toss the veggies around in the dressing and then add the grated apple.  Toss again to combine and add the grated carrot, if using.

Toss well.  Cover and refrigerate at least 3 hours prior to serving.  Stir occasionally.

OLYMPUS DIGITAL CAMERA

Enjoy!

♥♥  Terri  ♥♥

 

 

 

 

Is your Diet making you FAT?

Well here we are, the second month into the new year and swiftly approaching the third already.

Can you believe it??

Before you know it, the daffodils will be popping up, the leaves on the trees will be sprouting again and everything will be turning greener and springing into life.

So here’s a question for you…How many of you have fallen off the diet wagon already?  Come on now, raise your hands….let’s see…1…2….3,4….5…….6….hmmm….thought so.  Don’t worry, my hand was partially up.  I haven’t been totally bad, but haven’t been totally good either.

I was reading an article over the weekend that talks about the diet mistakes we make and they’re making us fat instead of the other way around.  I admit to sort of doing the second one.  How many of these are you guilty of?

SKIPPING BREAKFAST

smily-breakfastSome think that not eating breakfast encourages your body to burn fat when in fact, thin people eat breakfast; fat people don’t.

Not eating breakfast leads to overeating later on as your blood sugar drops mid-morning, making you crave foods that aren’t healthy such as that double mocha and Danish.  Plus, you are more likely to binge at night as your body plays catch-up on missed calories, making you more likely to store the calories as fat.

So what should you do?  Any form of protein in the morning ~ plain yogurt with berries, an omelette, smoked salmon or sugar-free muesli with nuts ~ makes for a breakfast of kings, thin ones!  Can’t face having breakfast?  Eat a handful of walnuts or almonds about an hour after waking should be enough to stop you bingeing later.

WEEKEND BLOWOUT

nocakeIf you eat healthy all week, is it fine to treat yourself at weekends?  Even after 5 days of restraint, two days of freestyle carbicide will make you gain weight. (What’s carbicide?  Eating every bad carbohydrate within reach!)

Let’s say you eat and sensibly manage your carb intake during the week and then binge on lasagna, burgers, bread, cakes, ice cream, etc., over time, you could gain 10 lbs. or more.  Carbs are first stored as glucose and water, but will turn into fat if it isn’t worked off, so you’ll need to do extra exercise during the week.  Many people equate the weekend with being relaxed so therefore, they relax their eating habits.  If you feel compelled to overeat on the weekends, then it suggests the way you’re eating during the week isn’t satisfying you.

So what should you do?  Pepper your working week with small amounts of what you fancy, such as a small glass of wine, a piece of dark chocolate or a bite or two of cake.  If you end up having a big greasy breakfast on Saturday morning, make sure the rest of your meals for the day are healthy.  If you say to yourself ‘oh the damage has been done and I may as well continue for the weekend’, then you’ll gain back weight.  That’s how fat people think.

DIET DRINKS

Diet drinks have no calories so they won’t impact on your weight, right?  Wrong!  People who drink diet sodas are fatter than those who don’t.

Diet drinks feed a sweet tooth as, gram for gram, artificial sweeteners can be 13,000 times sweeter than sugar.  When your body receives a sweet taste without the expected calories, it triggers sweet cravings that make you eat more.  Sweeteners have also been shown to have a similar effect to real sugar on blood glucose and insulin levels.  One study found that a high intake of diet drinks could increase the risk of developing type-2 diabetes by 67%.

So what should you do?  Drink water or soda water with fresh lime or lemon or have some decaf or herbal tea or coffee.  If you want something sweet, coconut water with nothing added is a natural, healthy choice.

BUT IT’S HEALTHY!

Just because a food is healthy, doesn’t mean you can eat it in excess.

Hummus, pistachios and peanuts contain healthy fats but come will mega calories and often fail the ‘eat just one’ test.  Such foods can act as triggers for those with a tendency to overeat.  A food labeled ‘healthy’ doesn’t give you the option to just completely ignore calories.  Beware of cereals, snack bars and drinks that present themselves as healthy that are anything but.  Most people know that if sugar is listed in the first few ingredients, then it’s best to put it back on the shelf.  However, you do need to be aware of the sneaky ways that manufacturer’s list sugar on ingredients.

So what should you do?  No matter how healthy they are, don’t keep foods around that you find irresistible.  Things like raw almonds or Brazil nuts are a better choice than something like wasabi nuts.  If you find it difficult to have only 1-2 teaspoons of hummus with your veggies for a snack, then choose something else.  Avoid so-called healthy foods with ingredients such as corn syrup, maltose, dextrose, sucrose, fructose or any other word ending in ‘ose’.  Some foods produced by weight-loss programs can be high in sugar, artificial sweeteners and refined carbohydrates, which increase appetite.

FAT PHOBIA

OliveOilDon’t avoid fat if you want to lose weight.  Successful dieters get 30% of their daily calories from fat.

Studies show that the tiny 10% of people who lose weight and keep it off eat moderate amounts of good fats.  Fat is highly satiating and keeps you feeling fuller longer.  When dieters avoid fat, they are hungry all the time.  An obsession with low-fat products merely fuels a craving for fatty foods and that’s why they end up stuffing themselves with cakes and ice cream.  Low fat food is pointless because when the fat is removed, it is replaced with something else to retain taste and texture and that is usually sugar and flour, which provide calories but not very good nutrition.

Fat also provides essential vitamins A, D, E and K.  Unfortunately, we are now deficient in many of these thanks to the low-fat message, especially vitamin D, which is one of the reasons behind the re-emergence of rickets.

So what should you do?  Make sure you eat plenty of good fats, such as omega-3 fatty acids as there is evidence that these help the body burn fat.  Oily fish, coconut oil, walnuts and flax seeds are all good sources.  Put a small bit, about a 1/2 teaspoon of butter in your morning porridge or on your steamed veggies.  Try drizzling extra virgin olive oil on your veggies also as it gives them a nice added flavor.

HOW SUCCESSFUL DIETERS KEEP THE WEIGHT OFF

MaxineDiet90% of people who go on diets regain the weight within a year.  The US national Weight Control Registry studied the habits of the 10% of people who did keep off anything from 30 lbs. to 300 lbs. for five years or more.  Here’s what they did:

78% ate breakfast every day.  75% weighed themselves at least once a week.  62% watched less than 10 hours of TV a week.  90% exercised moderately for an hour every day (most chose walking).

IN CONCLUSION…

The only diets that have been proven effective for long-term weight loss in randomized controlled studies are those that focus on higher amounts of protein and vegetables, and limit carbohydrates to those with a low glycemic index (GI).  GI is a number rating out of 100 that refers to how quickly a particular food causes spikes in blood sugar.  Low GI is considered 55 or under.

Gives you some things to think about, eh?

  Terri  

What to do with…GINGER

HenryVIIIHenry VIII is said to have used ginger as a medicine for its qualities, as outlined by Culpeper, the herbalist, 150 years later:  ‘Ginger helps digestion, warms the stomach, clears the sight and is profitable for old men; it heats the joints and is therefore useful against gout’.

ginger

fresh root ginger

Ginger has an impressive record in treating many ailments:  it is said to help poor circulation and to cure flatulence and indigestion.  It is taken as a drink for coughs, nausea and influenza.  In the East, ginger is chewed to ward off evil spirits.  It is considered to be a cure for travel sickness and the essential oil is used in perfumery.

CULTIVATION

red ginger

red ginger plant

The ginger plant is an upright tropical plant, which is propagated by dividing the rhizomes.  It grows to about 3 feet, with elegant lance-shaped leaves and yellow flowers tinged with purple or red flowers.  Harvesting takes place 9-10 months after planting and in many parts of the world, this is still done by hand.  Much of the crop is washed, sun dried and then ground to a powder for domestic and commercial use.

CULINARY USE

gingerbreadThe essential oil is used in commercial flavorings.  Fresh root ginger is extremely popular in a variety of stir-fry or curry dishes.  It is used in different techniques; slices can be added to marinades or in cooking and removed before serving.  Grated, chopped or crushed ginger is used in pastes or braised dishes.  Finely shredded ginger can be added to fried or stir-fried dishes or it may be used raw in salads.  Pickled or preserved ginger is served as appetizers or used in savory cooking.  It is also used in Western baking, for example, in traditional ginger breads, cakes and biscuits such as ginger snaps.  The spice is also used in chutneys, pickles, jams and sweet preserves as well as drinks such as ginger beer, ginger ale and ginger wine.

TYPES OF GINGER

Fresh Root Ginger   Look for plump, silvery skinned pieces, which are called ‘hands’.  Young ginger has smoother, thin skin firmly clinging to the firm and quite heavy root.  Older ginger has thicker, papery skin which sits more loosely on the root.  Avoid ginger that is wrinkled, softened or very light in weight.

Ground Ginger  Pale sand-colored spice widely used in baking.

crystallized ginger

crystallized ginger

Crystallized Ginger  Preserved by cooking in syrup, then dried and rolled in sugar.

Pickled Ginger  A savory condiment used in Oriental cooking.  Chinese pickled ginger is light, sweet and sour and quite hot in flavor.  Sweet red pickled ginger is slightly tangy, but mainly sweet as it is candied.  Japanese pickled ginger is more delicate than Chinese pickles.

Preserved or Stem Ginger  Traditionally packed into decorative, bulbous Chinese ginger jars.  The plump, tender young ginger is peeled and preserved in syrup, making it sweet and fairly spicy.

COOKING TIPS

Use a little crushed ginger in marinades for pork steaks or chops.

Try adding a little finely grated fresh or chopped crystallized ginger to fruit puddings using rhubarb, plus or pears.  Can even be used in crumbles or pastry pies.

ginger-tea

ginger tea

Make a soothing tea when you’re feeling under the weather.  Drop a slice or two into a mug and add hot water and honey along with a cinnamon stick and a slice of lemon or orange or add a slice to some lemon tea.  Ginger tea is also a natural remedy for menstrual cramps and helps relieve stress.  It encourages normal blood circulation, strengthens immunity and reduces inflammation.

Minced fried ginger can be added to Asian dishes just as you would fried garlic to Italian dishes.  It takes ordinary rice to a new level!

Got an overload of ginger?  You can freeze fresh ginger.  Simply freeze the whole root in a resealable plastic bag.  You can then use it without thawing.  Using a sharp knife, peel off the skin for the amount needed and then use a microplane to grate what you need.  Don’t leave the whole root out to thaw as it will become soft and mushy when thawed.

Hmmm….I may just have to go make myself a cup of ginger tea…..

♥  Terri  ♥