This is a lovely, healthy and quick recipe I found on NYCTV. The rainbow chard has multicolored stems and is beautiful. I found it close to home, luckily, at a local farm. It’s a calcium-rich food. Try it and enjoy.
Continue reading →I decided it was time I jumped on the juicing bandwagon. I used to eat a lot more fruits and vegetables and just don’t have it in me to chow down a ton anymore. My mother’s aide asked for a juicer so I bought her one. My mother decided she wasn’t interested in what it could do. When the aide returned to Florida I took the juicer and decided it was time to turn over a new leaf. Or fruit or veg. I had purchased what I later found out was a “young coconut” from the local HMart. … Continue reading →
Recently at a berry festival the following sheet of paper was placed in my bag that held about four quarts of freshly picked strawberries. On the paper is a great tip; it works and will help save your berries from a quick demise. It will also save you money. All you need is water and vinegar. Read on! Please click on the photo.
Continue reading →I tried this recently at a friend’s house and it was lovely. Ingredients: One small can of pear halves in light syrup, drained, reserve some syrup to use 1 tablespoon of Dijon Mustard 1-2 tablespoons of Pear Infused Vinegar or to taste olive oil salt and pepper. Directions: Blend ingredients This is a “by the eye, by the tongue” kind of recipe.
Continue reading →Description: From Weight Watchers Magazine, September 1982 I loved this years ago and just found the recipe in an envelope. You will need a pizzelle iron for this; it’s worth the investment to make this classy cookie. Very enjoyable with a great cup of coffee or tea. Ingredients: 4 eggs, beaten 2 cups less 2 tablespoons enriched all-purpose flour 1/2 cup granulated sugar 1/3 cup vegetable oil 1 1/2 teaspoons almond extract 1 1/2 teaspoons grated orange peel 1/2 teaspoon baking powder dash salt Directions: In a medium bowl, combine all ingredients until a thick batter is formed. Heat a … Continue reading →
Description: This is an old recipe from the 1970’s edition of Cooking What Comes Naturally by Nikki Goldbeck. The book has been out of print for a long time, and although the pages are crumbling, I still go back to an old favorite. Makes a great side dish if you are not a vegetarian and it is a protein as it combines a grain and legume. Ingredients: Utensils: blender; 9X5X3-inch loaf pan Yield: 6 servings Prep time: 20 minutes Baking Time: 55 minutes Oven Temp. 350° 1 tablespoon oil 1 onion, chopped 1 cup cracked wheat (bulgur) 2 cups water … Continue reading →
I have recently learned to appreciate how healthy this leafy green veggie is; it is very high in fiber, vitamins and minerals. It is a good source of calcium and phytonutrients. It is in the cabbage family, and according to this article (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38) it is a cancer preventative, can lower risk of cataracts, promote lung health, has anti-oxidants, can prevent rheumatoid arthritis, and has cardio-vascular benefits. Ingredients: KALE, well washed and cut up, stems removed olive oil minced garlic Directions: You can steam it, but that’s not fun. Cut it up, and toss it with olive oil and lemon juice, … Continue reading →
Description: The most delectable of all cheesecakes. Probably the richest and most fattening, too. Cut thin! Ingredients: Crust: 1-8 oz. package of chocolate wafers 6 tablespoons melted butter 1 tablespoon sugar Filling: 3 eggs ¾ cup sugar 24 oz. (1 ½ lbs.) cream cheese at room temperature 2 cups (12 oz.) semisweet chocolate morsels ½ tsp. almond extract dash salt 1 cup sour cream Directions: To Make Crust: Crush chocolate wafers in a blender or food processor In a medium bowl, combine crushed wafers, melted butter, and sugar Press around the sides of a lightly buttered 9“ spring form pan … Continue reading →
Description: I love carrot ginger soup. Try this Weight Watcher recipe for a healthy, low-cal variation. POINTS® Value: 1 Servings: 4 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy We used tofu instead of cream in this mildly spiced soup. It adds a wonderfully creamy texture without all the calories and fat. Ingredients: 2 cup reduced-sodium chicken broth, or vegetable broth 1 pound baby carrots 1/2 cup onion(s), chopped 1 medium garlic clove(s), peeled 2 tsp ginger root, freshly grated 1 1/2 tsp thai curry paste, red-variety, or curry powder 1/2 tsp table salt 6 oz … Continue reading →
Description: From Weight Watchers Magazine, August 1982 I enjoyed this recipe years ago and just found it in an envelope. A satisfying, guilt-free dish. Ingredients: 1 tablespoon vegetable oil 1 1/2 cups sliced fresh or frozen okra 1/2 cup sliced onions 1 garlic clove, crushed 2 cups canned toamtoes, coarsly shopped Dash ground red pepper Dash salt 3 pounds skinned chicken parts, broiled until lightly browned Directions: In a large nonstick skillet, heat oil; add okra and sauté about 3 minutes or until lightly browned. Add onions and garlic and cook until vegetables are tender. Add tomatoes, pepper and, if … Continue reading →
If you ever want to try a real Jewish brisket, you’ve come to the right place! Ingredients: You need: ● a roaster: stainless steel or cast iron. I use a Le Creuset oval roaster with lid ● an additional pan with lid if you decide to roast the veggies separately ● 1- first cut or thin cut brisket, about 2-3 pounds (it shrinks!) ● Pam olive oil spray ● olive oil ● 1 medium to large onion; I recently saw this on the Food network, how to French cut an onion: http://www.thekitchn.com/how-to-french-cut-an-onion-hom-109536 ● 4-5 potatoes figure 1 per person -wash … Continue reading →
Description: From Weight Watchers Magazine, 1982: I enjoyed this recipe years ago and just discovered it in an envelope. Guilt free. Ingredients: 4 1/2 ounces uncooked quick-cooking rolled oats 1 1/4 teaspoons ground cinnamon, divided 1/4 cup reduced calorie margarine 1/3 cup frozen concentrated apple juice, no sugar added, divided 1 1/2 cups canned pumpkin 3/4 cup buttermilk 12 pitted prunes 3 eggs sweetener to equal 9 teaspoons sugar 1 teaspoon vanilla extract 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 cup prepared frozen whipped topping, thawed Directions: Preheat oven to 400° F. Combine oats and 1/4 teaspoon cinnamon. … Continue reading →
