Archives for My Recipe Favorites category
Jun 03, 2009 | My Recipe Favorites, Weight Loss
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Since I have Hyper-Thyroid, I try not to eat gluten. It’s hard because I love cookies – and I’m not too fond of most gluten free varieties. But I find that if I start my day without gluten, not only do I feel better with more energy, but I believe I am on the road to losing some ounces that day. It’s a good way to start the morning.
There are two key ingredients to my smoothies or shakes. The first is ground flax seeds. Flax seeds are one way to get some omega-3 fat in your system. If you’re like me, the fishy tasting capsules are not acceptable. So I get some of my omega-3 and fiber from a daily dose of flax seeds. Do not use flax in more than 2 shakes a day!
The other key ingredient for someone with hyper-thyroid is rice protein powder. When I first went to the health food store, I couldn’t find it. There are so many other types of protein powders – mostly soy. But I don’t do soy. I also have Rosacea and my doctor tells me that soy is a no no for Rosacea. My favorite rice protein powder is NutriBiotic Vegan 80% Rice Protein. It comes in Chocolate and Vanilla. I prefer Chocolate. You only need one heaping tablespoon of it – and you get 12 grams of protein!! One Tablespoon is just 1 point for Weight Watchers.
You’ll also notice a combination flax and borage oil. I only add this during the two weeks or so I am on a detox. It is expensive, and it is an optional ingredient for every day.
SMOOTHIE WITH RICE PROTEIN AND FLAX
6-8 ounces of filtered water
½ to 1 cup fresh or frozen fruit*
2 scoops of rice protein powder (check directions on product for serving size)
1 TB organic combination flax and borage oil (optional)
2 TB ground flax seeds
Ice (optional)
(NOTE: For Weight Watchers, count one smoothie as 2 points.)
*I try to always have some fresh strawberries on hand. I have found that Dole frozen cherries seem to be especially sweet – so I always include about 5 cherries. And, of course, blueberries do you so much good that I include about 10 in each of my shakes.
Some tips on fresh fruit. When I purchase my blueberries fresh, I wash them, pat dry, place in plastic bag, and freeze immediately. For Weight Watchers, you can measure the exact quantity for counting your points. They never spoil on my, and are very refreshing during the day.
Being a Weight Watcher, I seldom use bananas because they just do add weight (but at least it’s not permanent). But frozen bananas really add to the smoothie, especially when it’s hot. Peal the banana, break it in two, place it on a “Press n Seal” was paper and cover it taking out as much air as possible. Place in a baggie and freeze. Now you can cut or tear the portion of the banana you want to use.
In the summer, fresh fruit is a real treat – and makes a definite difference. Freeaing fruit is a terrific way to help your “fresh fruit” stay fresh. Because our systems and our diets are so full of acid, it’s a good idea to avoid citrus for your morning shakes.
SOME VARIATIONS
* Change out some ½ cup water for ½ cup plain, unsweetened, gluten-free almond or hazelnut milk
* Add for flavor (and calories, of course) 1-2 TB nutbutter (almond, macadamia, pecan)
* Add yogurt or tofu.
Hope you enjoy your smoothies.
First Published: http://www.Squidoo.com/glutenfreesmoothie
May 24, 2009 | My Recipe Favorites
Here’s how to hard boil an egg – and have it come out perfectly cooked … without cracking the shells.
Try this very simple method.
Start with eggs that are a bit older. The eggs should be stored in your refrigerator for as little as a week.
* Place the eggs in a pan just big enough to hold them in a SINGLE LAYER.
* Cover the eggs with cold water.
* Bring to a rolling boil.
* Cook for 1-4 minutes (depending on size of egg, and number of eggs in pan.)
* Remove from heat – but keep the eggs in the very hot water.
* When the water has cooled enough that you can put your hand in it
(About 20-25 minutes), the eggs will be perfectly cooked.
What is a perfectly cooked egg? Perfectly cooked eggs are when the yolks are moist and orange (not pale yellow with a dark ring – that’s a classic sign of overcooking). When sliced, the egg will look different that you are used to – because it will NOT be pale and it will NOT have a dark ring around the edge. But trust me — that is a good thing.
Apr 16, 2009 | My Recipe Favorites
I took a Chinese Cooking class many years ago. The first thing I learned is that if you want really good Chinese food … go to a restaurant. They have all the spices and tools that are needed to prepare those scrumptious dishes.
I did take away two things. The first is that all commercial white rice packages have directions on them that no Chinese would follow. The white rice would be too gooey. Flaky rice is the goal. Each piece should be separated from the other. My instructor said her family measured with their fingers. The white rice should come to the first joint of your index finger, and the water to the next joint. If you follow the Uncle Ben directions, you will see that there is a difference. (See my Prefect Brown Rice Recipe)
How to poach chicken is by far the best thing I learned from the class. The true Chinese chef would use all the chicken. Poaching an entire chicken or two at a time. But I prefer to poach just the breasts.
My family calls this “White Chicken”. We usually serve the chicken breasts with white or brown rice, stir-fried snow peas, and a salad.
I purchase large chicken breasts and have my butcher split them in two and remove the bones from the center, trim up the edges, and leave the skin on. I feel the skin gives more flavor. But if you want to get rid of more of the fat … you can remove the skin. (I remove it after cooking anyway.)
Here’s all you do. Fill a large pot with water. Add some onion or a scallion for flavor if desired. And a little salt. (I don’t know why, but seems I always throw a little salt in. Maybe because I usually don’t salt food once its on my plate.)
Bring water to a boil.
Wash the chicken to be sure there are no bone fragments, and trim it of you have not had your butcher do that.
[Just a reminder here, raw chicken must NEVER be placed on a surface that has had any other meat on it. I have a special plastic sheet that I drew a “C” on to remind me this is for chicken only.]
Add the chicken to the boiling water – bring to a second boil.
Now here’s the part you may balk at … cover the chicken in the pot … and turn OFF the heat and let the chicken poach for 1 hour.
Well, if you’re skitterish about this, go ahead and leave the heat on low for the hour. But I’m here to tell you that the chicken will cook in that hour without the heat. So it’s great for hot summer days!
And the other good thing – the chicken can stay in the hot water over an hour. When the hour is up, you can finish preparing the rest of the meal first – before taking the chicken out of the water.
Remove the chicken from the water, trim away the fat – and serve.
Save the broth for making a soup – or other dish that calls for broth. I try to use my refrigerated broth before 2 days are up. If not, I just dump it. You can freeze it for a short time, but I haven’t experimented with that. I saw one tip that said to put the broth in ice cube trays. That sounds like a good idea.
Caution: Be sure to store to the broth while it is hot, before bacteria can form. Don’t let it sit around until you finish your meal.
This chicken will keep for days. I often make several pounds, and then I create several dishes from it. Here’s what I like to make with the poached chicken besides the ‘white chicken’ dinner.
Chicken Salad
Chicken Picatta
Chicken Taco Casserole
Soup from the Broth
I’ll publish my recipes for the other chicken dishes in time.
Originally Published as: http://www.squidoo.com/poachedchicken
Apr 16, 2009 | My Recipe Favorites
I love this recipe because I don’t really have to measure anything. I usually cook half of a 2-pound package of organic short-grain brown rice at a time. When ready, I place in ½ cup containers and store in my refrigerator (for up to one week – but it never lasts that long).
One half cup of brown rice is 2 points for Weight Watchers. My package says 1/4 cup is 180 calories. I find that hard to believe. Maybe it’s uncooked.
OK, ready for the easiest way to cook perfect brown rice? Rice that is soft in texture – without causing the rice to become mushy. The labels on most packaged brown rice (and white rice as well) recommend a method that is very ineffective.
1. Rinse rice in a strainer under cold running water for 30 seconds.
2. Bring a large pot full of water to a boil with a tight fitting lid. (I use Brita filtered water).
3. Add the rinsed rice and stir it ONCE, and bring to boil.
4. Leave it uncovered – and continue boiling for 30 minutes. (I usually turn the fire down a bit)
5. Pour the rice into a strainer over the sink and drain for 10 seconds.
6. Return rice to the pot – heat OFF – COVER and set aside to allow the rice to steam for 10 minutes.
7. Uncover the rice, fluff with a fork – and season with salt if desired.
8. Eat or place in storage containers and refrigerate.
Your rice is ready to be eaten now or later.
I’ve broken it down to 8 steps. But basically it’s: boil water, rinse rice, boil rice for 30 minutes, drain rice, steam in covered pot for 10 minutes. That’s it.
If you like to measure – or if you want to get an idea of how much water to use, the original recipe (from Saveur Magazine) calls for 12 cups of water for 1 cup of uncooked rice. But you can see from the directions, it doesn’t matter. Just lots of water so the rice has room to move about when boiling.
First Published at: http://www.squidoo.com/PerfectBrownRice
