Carrots are rich in beta carotene, which is a powerful antioxidant and is believed to be effective against some forms of cancer, including breast, ovarian, and lung cancers. It is also believed to be a preventative in stroke and heart disease. These properties are found in the vegetable, but not in vitamin supplements, so in high risk individuals, eating several servings of carrots per day is an excellent idea. Below is a wonderful carrot soup recipe that I'm sure you will love. I was a skeptic the first time I tried carrot soup. Although I do like carrots, I just wasn't sure how they would be in liquid form. I'm so happy I tried it!
Carrot Soup 5 large carrots (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces 3 1/2 cups canned low-salt chicken broth 1 large onion, peeled, quartered 1 1/4 teaspoons chopped fresh thyme or 1/2 teaspoon dried 1 large bay leaf 1/4 teaspoon (scant) ground allspice 3/4 cup drained canned small white beans 1 cup milk
Preparation: Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf. Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.
I noticed the diabetic recipes I post receive alot of views so I thought I would put up another one for you. I certainly do not want anyone left out of teatime! Enjoy!
Apple and Honey Scones
Ingredients 2 cups all purpose flour 1/4 tsp salt 2 tsp baking powder 1/4 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg 2/3 cup toasted wheat germ 1/3 cup margarine 1-1/4 cups finely chopped apple 1/2 cup skim milk 1/4 cup honey
Topping 1 tbsp toasted wheat germ 1/4 tsp ground cinnamon 1 tbsp sugar Directions Preheat oven 400F. Lightly spray a large cookie sheet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough. Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.
Calories: 223 Protein: 5 g Sodium: 270 mg Cholesterol: 0 mg Fat: 7 g Carbohydrates: 36 g Exchanges: 1-1/2 Bread/Starch; 1 Fat
As promised in an earlier post, I will scatter some natural health facts and remedies into my postings. There have been friends and family dealing with health issues of late and it is my hope that this will be informative reading for them and others dealing with cancers, diabetes etc.
Recent research indicates that Broccoli contains a substance called Sulforaphane that has been shown in animal studies to dramatically reduce the number, size, and reproduction of malignant tumors, as well as delay the onset of these tumors. This appears to relate directly to cancer risk in humans, particularly in breast, stomach, colon, rectal, and lung cancers, and it is believed to be a powerful preventative for these diseases. It is also rich in fiber, carotenoids, and vitamin A, vitamin C and vitamin K, (which is a known stomach and colon cancer preventative).
Due to its high levels of vitamin C, beta carotene, and fiber, Broccoli is a powerful antioxidant that is believed to prevent damage to cells caused by free radicals, which are believed to be a a factor in cancers, Alzheimer's disease, heart disease, arthritis, and in the aging process itself, suggesting that a diet high in these substances may prevent or at least minimize the effects of these diseases.
The high fiber content of Broccoli is also believed to be of benefit in cases of diabetes, and diabetics should certainly consider a broccoli as an important dietary aid in the control of their diabetes. Broccoli also has as much calcium as milk, and is therefore an important source of nutrition for those with osteoporosis or calcium deficiencies.
In keeping with the maple theme for at least one more day, I thought you might like to scent your cottage with the aroma of Maple Baked Apples. You will be dizzy with delight as the scent of maple, apples and cinnamon mingle throughout your home. This recipe makes 4 servings. I hope you enjoy it as much as we do.
Ingredients 4 large apples 1 tsp cinnamon 1/4 cup golden raisins (optional) 3/4 cup maple syrup (you can use diabetic syrup) 1/2 cup (about 2 ounces) walnut pieces 2 tablespoons unsalted butter, cut into pieces
Heat oven to 400° F.
Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Sprinkle with cinnamon. Dot the apples with the butter. Bake until tender, 40 to 50 minutes.
If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.
Tip: Gala and Rome Beauty apples are ideal for baking because they retain their shape.
Now, I don't make it a habit of tipping the odd bottle of Vodka often, but I do have one tucked amongst my holiday liquors. In my quest for keeping things homemade I found that I can use it for many things besides drinking and I'd like to share some of the ideas with you.
Make your own vanilla extract This is my favorite! Here is an unusual homemade treat that you can use to spice up your baking cupboard or a gift basket, and it takes only minutes to make. Get one or more real dried vanilla beans (available at the grocery or specialty food stores) and slice it open from top to bottom. Place it in a glass jar and cover it with 3/4 cup vodka. Seal the jar, and let it rest in a cabinet for a month or so, shaking it daily. You can use the whole bottle of Vodka as well, just add at least 5 or more vanilla beans. Don't forget to shake the bottle daily! Filter your homemade vanilla extract through an unbleached coffee filter or cheesecloth into a decorative bottle and watch the face of your favorite cook light up with pleasure! The aroma and taste surpasses any vanilla you can purchase.
Clean glass and jewelry In a pinch, a few drops of vodka will clean any kind of glass or jewelry with crystalline gemstones. Although people might look at you askance, you could dip a napkin into your vodka on the rocks to wipe away the grime on your eyeglasses or dunk your diamond ring for a few minutes to get it sparkling again. (This might cause people to gaze at you with a not so loving stare but at least you know it's possible) Don't try this with contact lenses! Also, avoid getting alcohol on any gemstone that's not a crystal. Only diamonds, emeralds, and the like will benefit from a vodka bath.
Use as a hygienic soak Vodka is an alcohol, and like any alcohol, it kills germs. If you don't have ordinary rubbing alcohol on hand, you can use vodka. You can use it to soak razor blades you plan to reuse, as well as to clean hairbrushes, toothbrushes, and pet brushes, or on anything else that might spread germs from person to person or animal to animal.
Keep cut flowers fresh The secret to keeping cut flowers looking good as long as possible is to minimize the growth of bacteria in the water and to provide nourishment to replace what the flower would have gotten had it not been cut. Add a few drops of vodka (or any clear spirit) to the vase water for antibacterial action along with 1 teaspoon sugar. Change the water every other day, refreshing the vodka and sugar each time.
Kill weeds in the yard For a quick and easy weed killer, mix 1 ounce (30 milliliters) vodka, a few drops liquid dish soap, and 2 cups water in a spray bottle. Spray it on the weed leaves until the mixture runs off. Apply it at midday on a sunny day to weeds growing in direct sunlight, because the alcohol breaks down the waxy cuticle covering on leaves, leaving them susceptible to dehydration in sunlight. It won't work in shade.
This article is for my brother Dave, who has requested I post some jam recipes. There is nothing like having homemade hot biscuits and jam in the mid of winter on one of those cold days when you don't want to leave the house. All snuggled in with the aroma of baking biscuits, the anticipation of your fresh jam with it's vibrant, smooth taste. You don't need a lot of fancy supplies to make home made jams. You just need some nice, fresh fruit, such as apricots, peaches, plums, strawberries, red or black raspberries, or blackberries, sugar, and a fruit pectin product (I prefer MCP but also use Sure Jel).
You need 2 big pans (or 1 big pan and a dishwasher with a sterilize cycle), a ladle, pot holders, a pair of tongs, jars with lids and rings, and a damp clean cloth. I sterilize my jars in the dishwasher as I have the sterilize cycle. If you do not then you will have to submerge your jars in boiling water for a time.
The exact recipe for your jam will be listed in the insert in the package of fruit pectin. Be sure to follow the recipe EXACTLY. You can't substitute sweetener for sugar, nor can you increase or decrease the amount of fruit.
In the case of the apricot jam you need one packet of MCP or Sure Jel, the juice of 2 lemons (1/4 C.), 5 C. of cut up apricots, and 7 C. of sugar. I use 4 oz. jelly jars and this makes approx 12 jars. You must have new lids. Rings and jars you can re-use but you can not re-use the lids.
Choose good quality fruit, ripe but not mushy. A lot of jams call for lemon juice. "Roll" the lemon to presqueeze so you get the most juice. If you prefer you can use Real Lemon juice from the bottle. I like this as then I always have lemon juice on hand for other recipes as well.
Measure juice and cut up fruit, discarding the pits. Measure out all of your ingredients and have them ready. Boil or sterilize your jars in dishwasher. I find that if I put the jars in the dishwasher before I start cutting my fruit etc that the timing is perfect and the cycle is finishing up just at the time my jam is ready for jars. Wash the lids and put in boiling water for a few minutes and then turn to simmer until you are ready to use them.
Cook fruit, sugar and pectin in large pan until it it comes to a full rolling boil. (A rolling boil is when stirring does not calm the boil) Stir constantly or your fruit will burn to the bottom of the pan and a scorched tasting jam will occur. This takes some time so plan on not being interupted for at least 1/2 hr or so while you're stirring!
Using your tongs remove your jars from water (or take from dishwasher). Shake off excess water. Ladle jam into jars using a wide mouth funnel if you have one, to within 3/4 inch from the top of jar. Wipe off tops of jars with damp cloth. This is critical because if jars are not clean lids will not seal.
The jars and lids will be very hot so use a potholder or dishtowel to put the lids and seals on jars, taking care not to touch the part of the lid that will be towards the jam, and screw them on tight.
Place a dishtowel on counter and turn jars upside down on the counter, resting on dishtowel, for about 10 minutes, then turn them back over. The jars will start "popping" as they cool and you will hear it. That is the sound of the lids sealing and the middle of the lid should be slightly inverted.
You can display your jams on shelves and adorn them with ribbon and labels. They make wonderful gifts as well.
I can barely resist scooping out a slice and shoveling it into my mouth with reckless abandon only a few minutes out of the oven. Chic behavior is the only thing stopping me since actions speak louder than words.
Could a better pie exist in heaven? Today, I think not. The next time I bake a pie (more than likely pumpkin) I may retract that statement. Days like this lead you to believe that there is order in the universe, that there must be some guiding force who planted rhubarb in a patch and gleefully put his or her hands behind his or her back and hoped that humans would figure it out. I've figured it out all right--the only challenge that remains is not consuming the pie in one sitting!
Here is my recipe:
1 (9 inch) deep dish pie crust (I use 2 since I like a top crust)
1 1/2 cups white sugar
1/4 cup all purpose flour
3/4 tsp nutmeg
3 eggs, beaten
4 cups rhubarb (I used 6 because I don't like "chintzy" pies :)
Preheat oven to 400 degrees.
In a large bowl mix sugar, flour and nutmeg. Stir in eggs and add rhubarb. Toss until thoroughly coated. Pour into pastry shell and add top crust if desired.
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