Delicious, health promoting recipes are not all you find between the covers of any cookbook. The evolution of our philosophy toward food is clearly evident. We have available to us the latest in the disease fighting properties of many different foods. Lower your risk of developing illness from cancer to heart disease. Read your cookbooks – find what works for you, and look at good foods as one of life’s great pleasures.
Food and Health have and will be my main focus. The recipes for chicken soup, a must for all that ails you, comes from time tested family traditions. The Oatmeal cake is easy, and an important take away from the flour ingredient is the additional fiber obtained by way of Steel Cut Oatmeal Flour. Use this for all your cookies, breads and cake recipes.
Chef Todd’s Meatloaf is the fancy version for guests or the in-laws. The take away in this recipe is the inclusion of vegetables and I’ve found the garlic and salt paste to give the best results for both the garlic and the coarse salt.
My Favorite Cook Books… for you and your kitchen!
The decisions you make about food affect how you feel today and how well you live tomorrow. – Mayo Clinic
- THE MAYO CLINIC WILLIAM-SONOMA COOKBOOK My favorite cookbook – this book provides simple information on the role food plays in our general health. Then it describes how to get the most out of your food. The Julia Child Cookbook Award Winner – The Gingered Carrot Soup, served cold or hot is amazing.
GINGERED CARROT SOUP
Since carrots are available year-round, this soup works well for every season. In cold weather, serve hot. In warm weather, serve it cold. Together with Quick Brown Bread, makes a body happy…
1 TABLESPOON OLIVE OIL
6 LARGE CARROTS, PEELED AND CUT INTO CHUNKS
1 ONION, THINLY SLICED
2 CELERY STALKS, THINLY SLICED
3 TABLESPOONS CHOPPED CELERY LEAVES
2 CUPS WATER
2 CUPS CANNED VEGETABLE BROTH
1 SLICE WHOLE WHEAT (WHOLEMEAL) SANDWICH BREAD, TORN INTO BITS
1/4 CUP NONFAT EVAPORATED MILK
1/2 CUP THINLY SLICED GREEN (SPRING) ONION TOPS
2 TABLESPOONS GRATED FRESH GINGER
In a large saucepan over medium heat, heat the oil. Add carrots, onion, celery, and celery leaves. Saute for 5 minutes.
Stir in the water, broth, and bread. Increase heat to high and bring to a boil.
Reduce heat to low, cover, and simmer until the carrots are tender, about 20 minutes.
Transfer the soup – in batches, if necessary – to a blender or food processor and puree until smooth.
To serve hot, return the soup to the saucepan and stir in the milk and green onions. Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger. Ladle into individual bowls.
To serve cold, pour into a large bowl and stir in the milk, green onions and ginger. Cool to room temperature, then cover and refrigerate until chilled thoroughly. Ladle into individual bowls.
May your eyes TWINKLE…
QUICK BROWN BREAD
Preheat oven to 400 Degrees F
Coat a medium loaf pan with nonstick cooking spray.
2/3 CUP RYE FLOUR
2/3 CUP WHOLE WHEAT FLOUR (WHOLEMEAL)
1/2 CUP CORNMEAL (MAIZE FLOUR)
2 TEASPOONS BAKING SODA
1 CUP LOWFAT BUTTERMILK
1/3 CUP MOLASSES
1/3 CUP PRUNE PUREE
1 EGG
1/2 CUP RAISINS
Into a large bowl, sift together the rye flour, whole wheat flour, cornmeal, and baking soda.
In a medium bowl, whisk together the buttermilk, molasses, prune puree, and egg until smooth.
Add buttermilk mixture to the dry ingredients ans stir until blended; the batter will be quite thin. Stir in the raisins. Pour into the prepared pan.
Bake until the loaf has risen to the top of the pan and a skewer inserted in the center comes out with just a few moist crumbs on it. 40 – 50 minutes
a simple solution to eating well…
- THE NEW MAYO CLINIC COOKBOOK James Bear Foundation Book Award Winner 2005. I’m hooked on the Three-Grain Raspberry Muffins!
THREE GRAIN RASPBERRY MUFFINS
Preheat oven to 400 Degrees F
Line a 12 Cup muffin pan with foil paper liners.
1/2 CUP ROLLED OATS
1 CUP PLAIN SOY MILK
3/4 CUP ALL PURPOSE FLOUR 1/2 CUP CORNMEAL (stone-ground)
1/4 CUP WHEAT BRAN
1 TABLESPOON BAKING POWDER
1/4 TEASPOON SALT
1/2 CUP DARK HONEY
3 1/2 TABLESPOONS CANOLA OIL
2 TEASPOONS GRATED LIME ZEST
1 EGG, LIGHTLY BEATEN
2/3 CUP RASPBERRIES
Any sweet berry, from raspberries to blueberries will do!
In a large microwave-safe bowl, combine the oats and milk. microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture, and eggs. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about two thirds full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.
I love this muffin for a quick breakfast before my bike ride…
- THE COMPLETE EVERYDAY COOKBOOK 1971 Westport Corp. New York – The Fresh Peach Pie and The Springtime Carrot Cake with a Citrus Frosting are not to be improved upon.
FRESH PEACH PIE
Preheat oven 450 Degrees F (for the first 15 minutes) – Reduce heat to 350 Degrees bake for 35 minutes.
1 RECIPE PASTRY FOR 8 INCH PIE
2/3 CUP SUGAR
3/4 TEASPOON NUTMEG
1/4 TEASPOON SALT
2 TEASPOON CORNSTARCH
1 EGG YOLK, SLIGHTLY BEATEN
3 – 4 CUPS SLICED PEACHES (I leave the skins on)
2 1/2 TABLESPOONS BUTTER OR MARGARINE, MELTED
2 TABLESPOONS EVAPORATED MILK
2 TEASPOONS LEMON JUICE
Line an 8 inch pie plate with one-half the pastry. Blend together sugar, nutmeg, salt and cornstarch. Blend in egg yolk. Add remaining ingredients and mix thoroughly. Pour into pastry lined pie plate. Cover with lattice top. Bake in a hot oven (450 Degrees F) 15 minutes; reduce temperature to 350 Degrees F and continue baking 35 minutes. Remove and cool.
This peach pie will leave them speechless!
SPRINGTIME CARROT CAKE
Preheat oven to 300 Degrees F
1 1/2 CUPS SALAD OIL
1 CUPS SUGAR ( Feel free to substitute )
3 1/2 TABLESPOONS HOT WATER
5 EGG YOLKS
2 1/2 CUPS SIFTED CAKE FLOUR
2 1/2 TEASPOON CINNAMON
1 1/2 TEASPOON NUTMEG
1 1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 1/2 CUPS GRATED RAW CARROTS ( 3 Large )
1 CUP FINELY CHOPPED NUTMEATS ( Pecans )
5 EGG WHITES
Combine salad oil, sugar, hot water and egg yolks; beat on low speed of electric mixer until well blended, do not over beat. Sift together flour, cinnamon, nutmeg, soda and salt. Add egg yolk mixture alternately with carrots and nutmeats ( Pecans ) to dry ingredients, blending well after each addition. Beat egg whites until they stand in stiff peaks but are not dry; fold carefully into cake batter. Pour batter into 3 well greased 8 or 9-inch round cake pans and bake in warm oven ( 300 Degrees F ) for 50 to 60 minutes, or until done.
The lightest carrot cake I have ever tasted…
If you decide on a frosting, flavor with orange zest and orange juice – Yum.
- IN THE KITCHEN WITH ROSIE Oprah’s Favorite Recipes – The best Sweet Potato Pie.
SWEET POTATO PIE
Preheat oven to 350 Degrees F
A natural replacement for the all to common Pumpkin Pie…
BAKING SWEET POTATOES
SCRUB AND DRY THE SWEET POTATOES. PRICK THE SURFACE OF EACH POTATO 4 TIMES WITH THE A FORK. PLACE THE POTATOES ONTO THE CENTER RACK OF THE OVEN AND BAKE FOR ABOUT 1 HOUR, UNTIL TENDER.
FOR THE CRUST
LIGHT VEGETABLE OIL COOKING SPRAY
2 CUPS GRAHAM CRACKER CRUMBS
2 TEASPOONS GROUND CINNAMON
1 LARGE EGG WHITE
FOR THE FILLING
4 BAKED MEDIUM SWEET POTATOES
6 LARGE EGG WHITES
1/4 TEASPOON GROUND NUTMEG
1/4 TEASPOON GROUND CLOVES
1/4 TEASPOON ALLSPICE
1/4 TEASPOON GROUND GINGER
2 TABLESPOONS PURE VANILLA EXTRACT
5 TABLESPOONS PURE MAPLE SYRUP
1 TABLESPOON HONEY
6 OUNCES LIGHT CREAM CHEESE
1/4 CUP FRESHLY SQUEEZED ORANGE JUICE
Spray a 10 inch round pie pan 3 times with vegetable oil to coat.
Put all the remaining ingredients for the crust in a bowl of a food processor. Pulse 5 times. Transfer the mixture to the prepared pan and press down firmly, spreading the crumb crust until it covers the bottom evenly.
Peel the sweet potatoes, then put them in a large mixing bowl and mash them with a fork. Transfer the potatoes to a blender and add all the remaining filling ingredients. Whip until the mixture is smooth and frothy, scraping down the sides as necessary so all ingredients are blended. Pour the filling into the crust.
Bake for 30 to 45 minutes, until the center of the pie is firm and not sticky to the touch. Transfer the pan to a rack and allow the pie to cool for 30 minutes, then refrigerate foe 1 hour.
Garnish each serving with a dollop of mock whipped cream and a sprinkle of ground nutmeg or cinnamon…
Serves 12
Fat per serving 3.8 grams
Calories per serving 141
This Sweet Potato Pie has it all…
- JULIA and JACQUES COOKING at HOME Turkey and all that goes with…
- BAKING with JULIA I successfully made the Danish Braid years ago, and the memory is enduring – what more can you ask!
- WILLIAM SONOMA SPECIAL OCCASIONS Beautiful presentations. Never a shortage of ideas.
- THE VINEYARD KITCHEN BY MARIA HELM SINSKEY Napa Valley represents!
- MARTHA STEWART COOKIES Take time with the kids and plan your attack. 175 cookies to make, to enjoy, and to give (or not).
- BISCUITS AND SCONES By Elizabeth Alston. This was a gift from my beloved friend Ann, from England, although she wouldn’t ever tell me exactly which scone recipe she serves with tea… my guess is the Welsh Currant Scone…
TIME IS A RIVER…AND BOOKS ARE BOATS. MANY VOLUMES START DOWN THAT STREAM, ONLY TO BE WRECKED AND LOST BEYOND RECALL IN ITS SANDS. ONLY A FEW, A VERY FEW, ENDURE THE TESTINGS OF TIME AND LIVE TO BLESS THE AGES FOLLOWING.
There is a reason these volumes survived, while others vanished. – Dan Brown
ENJOY!
