Easy Food Tips for Beating The Heat

Hi everyone. Warmer climates bring about certain changes in eating and drinking habits. Here are some easy and quick ways to partake in some nutritious items:

* Freeze fruit

• For ease of use, utilize a freezer bag and place the fruit in a single layer. Date label.
• Frozen fruit thickens smoothies, shakes, protein drinks, and other beverages.

* Make fruit ice cubes

• Puree some fruit. Pour the mixture into ice cube trays.
• Squeeze a fresh lemon or lime into ice cube tray molds.
• Remove a cube and use as desired. Place one into a glass of water.

* Make veggie ice cubes

• Follow directions for fruit cubes.
• Place in chilled glass and enjoy as a beverage.
• Make a Bloody Mary by adding tomato cube to vodka.
• Use as seasoning agent in stir fries, soups, dips, and spreads.

* Freeze nuts

• Place nuts into an airtight container and freeze.
• Remove these nuts and enjoy as a snack, yogurt or ice cream topping, or other delight.

* Chill glasses and serving dishes

• You will notice an instant relief when sipping beverages from a chilled glass.

• Serving salads in chilled bowls or serving dishes offers another option that cannot be beat.

Let your imagination run wild. These are just a few ways to reduce your internal temperatures and tolerate warmer climates. 

Enjoy!

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An Edible Wedding Bouquet

Yesterday was Farmer's Market day. Upon looking over a variety of scrumptious-looking fresh produce, one vendor had some remarkable broccoli for sale.

Store-bought broccoli has nothing over this organic, local farm grown jewel. The bunch was asymmetrical. It was a beautiful shade of dark green. There were no blemishes or discolorations. The stalk was very fresh and HUGE. All in all, it was quite a pleasant sight to see. There was no smell of chemicals. 

 

While checking out the broccoli, I picked up one bunch and was amazed at its natural beauty. “This needs to be a wedding bouquet”, was my comment to another veggie-lovin' customer. Wouldn't that be cool? 

An edible wedding bouquet. Instead of throwing away the typical flowers, you could take a picture of the nutrient-rich bouquet. Then, steam it up for your dinner. That's what I call recycling.

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Sharing The Spaghetti Squash Wealth

Hi everyone! Autumn harvest is my favorite time of the year due to the abundance of squash. Squash are a misunderstood breed, in my opinion. If you are like me, you were introduced to them as a kid through those frozen blocks that melted into mush. There wa nothing tasty nor delightful about them at all. No wonder many people still don't like these wonderfully nutritious gems.

Here is a recipe I developed that highlights the delicate and marvelous taste of spaghetti squash. When cooked, this squash resembles spaghetti strands, hence its name. I highly recommend steaming it to keep as many nutrients as possible. Steaming also preserves the unique texture and taste more than other cooking methods. I find that to be true, anyways.

I highly recommend either getting an electric knife or a very sharp serrated knife to cut this squash up. This suggestion actually applies to all squash types. To say you will get a good arm workout when preparing this tasty food category is an understatement. 

 

Herbed Spaghetti Squash & Veggies

(serves 4-6)

Medium spaghetti squash, cut into chunks

1 medium carrot, peeled and sliced

1 broccoli stalk, peeled and cut

1 small onion, peeled and sliced

½ cup black beans, cooked

1 garlic clove, chopped

1 T Italian seasoning or rosemary, thyme, basil mixture

Place 1” of water into the bottom of a dutch oven on stove top.

Put steamer basket into pan.

Turn heat to medium level.

Place squash and veggies into steamer.

Cover and cook for about 15 minutes. 

(NOTE: Unlike many recipes found nowadays, it is true that you can enjoy squash in less than 20 minutes when using a high temperature cooking method like steaming.)

Test for doneness by poking veggies with a knife or fork.

Remove pan from heat.

Let cool until veggie temperature is easy to handle.

Remove squash and place onto cutting board.

Find a 9”x12” baking dish or other appropriate serving dish.

Remove squash flesh from peel with a spoon or fork.

Place flesh into serving vessel.

Add veggies, beans, and spices to the cooked squash.

Gently mix.

Taste. Add more spices, if desired.

Serve warm as a side or main dish.

Store leftovers in an airtight container in your refrigerator.

My Unique Cookery: It's The Food Police Calling.. Holiday Eating Sugg...

My Unique Cookery: It's The Food Police Calling.. Holiday Eating Sugg...: Hi everyone. It's that time of year when tons of information about what to eat and what not to eat comes to light. As anyone who reg...

It's The Food Police Calling.. Holiday Eating Suggestions

Hi everyone. It's that time of year when tons of information about what to eat and what not to eat comes to light. As anyone who regularly reads my information knows, I am a firm believer in moderation. With that being said...it is always fun to share an article written by an anonymous author. It is bound to bring some chuckles...

Happy Thanksgiving everyone and ENJOY!


I dislike certain aspects of this time of year. Not for its crass commercialism and forced frivolity, but because it's the season when the food police come out with their wagging fingers and annual tips on how to get through the holidays without gaining 10 pounds. Here are some suggestions to take to heart:
1. About those carrot sticks. Avoid them. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly. Like fine single-malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnogaholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later then you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Use enough of it to have the gravy flowing like lava out of any active volcano. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other peoples food for free. Lots of it. Hello? Remember college?

6. Under no circumstances should you exercise between now and New Years, You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, do this: Position yourself near them, and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. You can't leave them behind. You're not going to see them again.

8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert? Labor Day ?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean have some standards, mate.

10. And one final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips. Start over. But hurry! Cookieless January is just around the corner.

Here's a personal note of mine....remember to bring a pair of stretch pants with you to any celebration. They will likely come in very handy!

Develop These Easy Heart Healthy Habits

There seems to be a concensus that changing unhealthy habits into healthy ones is difficult. It may take a little more patience and insight than what you are used to, but you can do it.
Following a "heart healthy" diet and lifestyle is really nothing more than eating a well-balanced, nutritious meal plan that nourishes with few calories and becoming more physically active. Here are some pointers to incorporate into your daily routine.

Everywhere we turn there seems to be news about how to maintain and develop a healthy heart lifestyle. Here are some suggestions, I hope you find useful. They work for me, so there's no reason they don't work for you. They are easier to implement than you may think possible...

Get more vitamin D.

End stressful relationships.

Play with animals, get a pet.

Engage in music therapy.

Increase your potassium intake.

Eat more whole grains.

Drink more green tea.

Exercise daily.

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Green Tea is More than a Beverage

Have you ever thought about using green tea as other than a refreshing, healthy beverage? Here's some insight to show its versatility. My students LOVEwhen I prepare this dish in class.  Enjoy!

There are a variety of ways to use green tea. Green tea has been used in holistic remedies for centuries. The high level of antioxidants can benefit your immune system, your eyes, your skin and your overall health.

In addition to drinking iced or hot green tea, try using it in your cooking. Here's an easy way to get extra nourishment into your diet: Steam with it. How's that?

Put some water into a cook pot, as if you were steaming. It usually only takes about an inch or two of water. Add a tablespoon of green tea leaves to the water. Place your steamer device in place. You can buy a cheap metal steamer for around $5. It's not only cheap, but long-lasting. :)

Place some fish onto the steamer. This recipe works especially well with trout, mackerel, mahi mahi (dolphin fish), or other white fishes. Cover the pan.

Turn on your stove top to medium high. Steam your fish for about 10 minutes, til tender. Poke with a fork to test for doneness. Your fish should easily flake when it is done. Turn heat off and remove pan from burner.

Remove your fish and enjoy!

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Powerful Organic Insight...New MacDonald

Bountiful Barley

This issue’s featured grain is the often pidgeon-holed barley. Usually, we think of barley as belonging in soups or stews. Even though it can be excellent used this way, it is much more versatile than those two uses. Let us learn more about this diversified grain.

With a history dating back to Asia thousands of years ago, barley was also known for its medicinal purposes in Egypt and Greece. It is believed to have been brought to the United States during Christopher Columbus’s journey to the New World. Currently barley is the one of the top five grains produced in our country with uses ranging from feed for animals to malt beverages for human consumption. 

 

And, according to various reputable sources, about 1% of its production is used for food consumption by us humans. A very small percentage, indeed, for the powerhouse of nutrients it provides us with. The Pacific Northwest proudly is one of the two largest producers of this grain cereal, along with the Northern Plains states.

Nutritionally, barley contains several vitamins and minerals including niacin (vitamin B3), thiamine (vitamin B1), selenium, iron, magnesium, zinc, phosphorus and copper. It also is high in antioxidants which are shown to be important for good health. Another added benefit is the fact that barley contains phytoestrogens, a plant based estrogen.

Studies have recently revealed the fact that phytochemicals may decrease the risk for certain diseases such as cardiovascular disease, diabetes and cancer. More research, however, is needed before anything about phytochemicals can be finalized. In addition, barley is known to be cholesterol free and low in fat.

Barley is a unique high fiber grain when compared to other grains. When most grains are processed, the outer layer (or bran) is removed thereby removing the majority of the fiber content. Barley, on the other hand, has fiber throughout the kernel. This means that even with processing, barley will have at least 50% more fiber than its counterparts. As with any grain, fiber fills us up and helps us to lose weight since we are not as hungry as when eating ‘empty calories’.

To cook barley, use three parts liquid to one part grain. (Three cups water to one cup pearl barley, i.e.)

Start enjoying the wonders of barley today!

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Marie Buckner, owner of My Unique Cookery, has over 20 years experience in natural foods education and is a published author, speaker, and instructor. She has a series of cookbooks involving grains, fruit sweeteners, soyfoods, baby foods, and organic cooking. She currently teaches cooking classes at the Port Townsend Co-Op. Sign up for a class today!

Butter Versus Margarine Debate

Greetings everyone! Apparently there is a heated debate over which is healthier - butter or margarine. At least, that's what the "health-oriented" emails are telling me. Anyways...I find that this is also a common topic in real life. So, I thought it would be fun to discuss it here....

I find it very interesting that when one is diagnosed with heart disease, or high levels of harmful cholesterol levels, that margarine is designated as being the preferred topping when compared to butter. Have you read the ingredients in margarine? I don't care how "healthy" this product is supposed to be...it's not. It contains so many additives, preservatives, chemicals and other nonsense that there is no way someone is going to convince me of its "health benefits". Also...trans fat is a huge NO NO for those afflicted with high LDL levels. Read the fine print on any of these "healthy" foods and notice that the ingredients usually contain the wording "partially hydrogenated vegetable oils". In other words....TRANS FATS.

Also, the FDA does not require a food manufacturer to label TRANS FATS as being a component of a product that contains less than .5mg per serving of this fat. Did you know that? Probably not...it's a well-hidden fact that I found out only upon doing an extensive research article for a notable publication. I'm certain other health-conscious individuals who are attuned to the food industry also know about this. And, yet....heart patients are told that margarine is "healthier" than butter. Spare me....

I firmly believe that the food manufacturers of margarine are funded by Conagra..or large food conglomerates functioning with profits as their main concern...not human health. Once again, read the label and find out who the food manufacturer is.

Read the ingredients of butter, in comparison. It contains cream, maybe salt. Unsalted varieties strictly contain cream. That is it. Yes, cream is high in saturated fat and calories. However, butter - like any food - is to be eaten in moderation. There is ZERO trans fat in butter.

So, as far as the butter versus margarine debate....there is none, in my opinion. I don't trust margarine. Never have, never will. I don't care how much the food industry promotes it as being healthy and good for me.

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Happy Thanksgiving Everyone!

It's that time of year when we need to stop and give thanks for everything we have. It's a great idea to do it on a daily basis, but if you do not want to do that, Thanksgiving is the perfect time.

I am thankful for my love of food, exploring what's available, playing with it in the kitchen (developing recipes and tasty combinations) and being able to share with others.

I also am thankful for the opportunity to operate this blog and keep in touch with everyone who visits it. I hope you enjoy it as much as I have writing it.

With such a bounty of tasty foods to choose from, take some time to put conventions aside. You never know what works until you try it. :)

Happy Thanksgiving everyone!

Do You Trust Supermarket Organic Claims?

Call me skeptical, but there is something downright fishy about a national supermarket chain claiming to sell organic foods. How do we know? Do we know their farming practices? Do we know what they mean by organic? The word is continually being contested, with all types of interpretation existing. It is easy to slap a label on packages, put on department signage, and use other marketing tactics. All are intent to show how concerned the company is about consumer health.

Bull...the only thing a supermarket chain is concerned about is the bottom line or profits. They can market their foods any way they want, but that is the fact. They would be out of business if they were not profitable.

Supermarket chains also claim to deal with local farmers. How do we know the farmers are treated well? How do we know what type of deal they enter into? Do we know how much control the supermarket has over the farming practices? We don't.

After seeing so much deception involved in the food industry, I am highly skeptical of these organic, local farmer claims. It is easy to take a farmer's picture, post it near the produce, and claim the food is local. We could call the farmer or farm management, but would any response received be a deciding factor?

Farmers may receive remuneration in the form of “hush money” to speak positively about the chain. After experiencing so many false testimonials both in real-life and online, I do not trust testimonial quotes at all. I know from first-hand experience that many testimonials are paid for. Some others are simply false statements used as promotional tools. How do we know the farmer testimonials aren't really produced by the supermarket's marketing department?

I have had a love affair with farmers and their passion for fresh foods since I was a kid. My family all took part in our backyard garden where we grew corn, potatoes, carrots, broccoli, onions, radishes, chives, beets, lettuce, and other delights. Our fences were covered with raspberries and blackberries.

There is nothing comparable to growing your own food or having a working relationship with a treasured farmer. There is a true passion and love for good, organically-grown food involved.

When the food industry (which supermarkets are a part of) gets involved in the organic area, that love vanishes.

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Easy Homemade Pumpkin Butter

I have received numerous requests for my autumn abundance article, so here it is...Enjoy!

It's autumn and with that comes the abundance of squashes. Squashes grow like wildfire and provide so much taste. Doesn't pumpkin butter sound delicious? You can make your own for much less than the cost of buying it in the store. Plus, you control the ingredients. What more could you want? You can make your own nutritious blend for dirt cheap. Read on....

Every year I like to steam up pumpkin, let it cool and peel it. Then, I freeze it for later use throughout the remaining year. It's a great beginning for any pumpkin recipe, including my pumpkin butter. You could probably used canned pumpkin, but I cannot guarantee the final result. I can attest to FRESH pumpkin as providing superb taste, though.

You can make pumpkin butter either on the stovetop or in a crockpot. I started making my recipe on the stovetop. Then I noticed I needed to stir it too frequently, even while cooking it on low heat. So, I transferred everything to a crockpot and let it cook. How easy is that?

This recipe relies on the natural taste of spices and the sweetness of pumpkin instead of heavy refined sugars. Most recipes, you will notice, use an inordinate amount of sugar. Not mine. You will receive the pure, natural taste of ingredients. My tasty recipe only uses minimal refined sugar. And, you could easily substitute unsweetened apple or white grape juice for the white and brown sugars. Of course, you can add more sugar as you like.

So....

You will need:

3 cups pumpkin, cooked and peeled

1 T. cinnamon

¼ t. nutmeg

½ t. ginger

2 t. white sugar

2 T brown sugar

Place all ingredients into a crockpot and stir thoroughly. Turn on high heat. Cook for 3-4 hours. Stir as needed. 

Store in airtight container in fridge. You can also can this and give as a holiday gift. 

 

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Colorful & Nutritious Beet Soup

Beets are the way to go if you want naturally colorful food that supplies a powerhouse of nutrients. In addition to making the greens into a salad, you can use the bulb in a variety of creative ways. Roasted, steamed, baked, boiled, or freshly grated, all provide excellent ways to enjoy this sweet and succulent veggie.

If you are looking for a quick, easy, and tasty way to enjoy these delectable root vegetables, consider making a batch of some homemade soup. While being short on time in the kitchen the other day, I conveniently and quickly put a variety of fresh veggies into a pot and came out with this welcoming dish....Hope you enjoy it as much as I do!

8 cups water
1 large beet root, peeled and cut
1 small onion, cut
1/4 cup mushrooms, sliced
1-2 medium carrots, peeled and sliced
1 small stalk broccoli, peeled and sliced
1 cup cabbage, sliced
1 garlic clove, diced or 1 T minced garlic
1 T Italian seasoning

Add water to large dutch oven or stock pot. Add remaining ingredients. Put pan onto stovetop burner. Cook at medium temperature until all veggies are poked done with a fork or knive. Stir to evenly distribute ingredients throughout cooking span. Reduce heat if ingredients begin to boil over. 

Serve with wholegrain crackers or bread. 

Store leftovers in airtight container in refrigerator. 

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An Easy & Tasty Gluten-Free Tuna Pasta Salad

Hi everyone! The summer months are here. Finding ways to make tasty dishes without using heat is a great way to stay cool.

Tuna macaroni/pasta salads are popular picnic items, potluck dishes, and hot weather foods. For those of you unable to tolerate gluten, for whatever reason, there is a tasty alternative. Substitute rice noodles for the traditional wheat pasta. It takes less energy to digest, leaving you with a sense of fullness without all the tiredness associated with standard wheat products.

Find rice noodles at your local Asian market. Many standard grocery stores sell these items in the Asian section, as well. Noodles come in all widths, so find one that is suitable for you. Personally, I prefer the 1/2"-thick variety. It fits in perfectly for cold pasta dishes.

Here is the simple recipe. Prepare it an hour of so before your dining time to allow it to properly cool.

You will need a Dutch oven or large stock pan. Add the following:

6-8 cups water
pinch of salt
drop of oil to keep noodles from sticking together

Place pan onto stovetop burner.
Put temperature onto medium heat.
Bring water, salt, and oil to boil.
Add in the noodles
Reduce heat and cook for about 8 minutes, until noodles are done.

Remove from heat and drain into colander. Rinse with cold water.

Either return noodles to cooking pan or place into mixing bowl. The choice is yours...
Put into refrigerator and cool for about an hour.

When completely cooled, add the following:
1 small onion, chopped
1 t Italian seasoning
1/4 cup lowfat mayonnaise or plain yogurt (mayo is sweeter)
1 can albacore tuna, drained
1/2 cup sweet peas
1 garlic clove or 1 t garlic powder
salt and pepper to taste

Mix thoroughly to evenly distribute ingredients.

For diversity, add a chopped egg.

If desired, you can substitute lowfat sour cream for the mayo or yogurt. The choice is yours.

Refrigerate leftovers in an airtight container.
Enjoy!

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Steaming Foods Without a Steamer

Hi everyone! Do you like steaming food but do not have a vegetable steamer? Here's a quick and easy solution that uses what you already have in the kitchen.

1 - Take two plates that fit into a large dutch oven or stock pot pan.
2 - Put a small amount of water into the pan. About a 1/2 inch will do.
3 - Turn one plate upside down and place it into the pan.
4 - Place the second plate, eating-side up, on the overturned plate.
4 - Add your veggies or whatever else you want to steam.
5 - Turn the heat on.
6 - Cover the pan.
7 - Steam until food is poked done.

Plates are much easier to clean than those sometimes troubling commercially-made steamers.

Good luck!

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Some Processed Foods Are Good For You

Ok, I know you purists are probably gasping. With so much type today about the evils of processed food, it is important to realize that there are some good ones. Here's a little history...

Back in the 1970's (a fantastic time of life, by the way)...there was something known as brown rice syrup. It was purported to be a wonderful alternative to high fructose corn syrup and other commercially prepared sweeteners. Only the “peace-loving hippies” and natural food enthusiasts knew about it. You could only find it in “health food stores”, food co-ops and similar places.

Well...fast forward to the 2013 year. While perusing the syrup aisle at my local food franchise chain, I find an interesting bottle with an “ALL NATURAL” printed on it. Underneath this description is a smaller print stating “table syrup.” Hmm...My curious is sparked.

I pick up the attractive container and notice Log Cabin is the manufacturer.

The front label clearly states...”No hugh fructose corn syrup.” Upon reading the ingredients, I notice that brown rice syrup is the number one ingredient! Combine that with added sugar and brown sugar and you have a healthier syrup substitute. (I could do without the added sugar and brown sugar, though...)

Anyways, I purchased the bottle. And...it tastes DELICIOUS!! It must be kept refrigerated. The cost is not that much more expensive than high fructose syrup-containing versions.

So...here is a processed food that is actually a viable option for those needing to satisfy their sweet tooth in a healthier manner.

Kudos Log Cabin!!

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Homemade Pumpkin Butter

If you're like me, you freeze pumpkin for year-round use. If you don't, you need to start doing this. You won't regret it. Doesn't pumpkin butter sound delicious? You can make your own for much less than the cost of buying it in the store. Plus, you control the ingredients. What more could you want? You may be surprised how cheap it is to make your own. And, it's not that difficult.  Read on....

Pumpkin contains a wealth of antioxidants, the most notable being beta carotene. The beta carotene is what gives this delicious squash its vibrant color. Once in your body, this vital nutrient is converted into Vitamin A. Numerous studies reveal that this essential antioxidant plays a key role in reducing degenerative diseases such as heart disease, some types of cancer, and arthritis.

Plus, pumpkin does not contain any fat. It is perfect for those wanting to lose or maintain their weight. Who doesn't love a NO FAT food?

It's low in calories. As a plant-based food source, calorie counting is not a concern when enjoying this tasty delight. You can fill yourself up with minimal calories. Nice.

The high potassium content found in pumpkins helps regulate your heart beat, reduce muscle cramping, and keep your musculoskeletal system operating at optimal levels.

Enough for the nutrition information...let's get down to using this delectable food.

Every year I like to steam up pumpkin, let it cool and peel it. Then, I freeze it for later use throughout the remaining year. It's a great beginning for any pumpkin recipe, including my pumpkin butter. You could probably used canned pumpkin, but I cannot guarantee the final result. I can attest to FRESH pumpkin as providing superb taste, though.

You can make pumpkin butter either on the stovetop or in a crockpot. I started making my recipe on the stovetop. Then I noticed I needed to stir it too frequently, even while cooking it on low heat. So, I transferred everything to a crockpot and let it cook. How easy is that?

This recipe relies on the natural taste of spices and the sweetness of pumpkin instead of heavy refined sugars. Most commercially prepared or online recipes, you will notice, use an inordinate amount of sugar. Not mine. You will receive the pure, natural taste of ingredients. My tasty recipe only uses minimal refined sugar. 

And, you could easily substitute unsweetened apple or white grape juice for the white and brown sugars. Of course, you can add more sugar as you like.

So....

You will need:

3 cups pumpkin, cooked and peeled

1 T. cinnamon

¼ t. nutmeg

½ t. ginger

2 t. white sugar

2 T brown sugar

Place all ingredients into a crockpot and stir thoroughly. Turn on high heat. Cook for 3-4 hours. Stir as needed.

Wasn't that easy?   Now.....
 Have you been wondering about what to do with pumpkin butter besides spreading it on your morning toast? Well....after making another tasty batch, I discovered other uses that I believe are worthy of sharing....

Use it as a topping over ice cream, muffins, rolls and croissants. 

Use it in your sandwich. Instead of traditional jelly or jam, substitute some pumpkin butter. You'll increase the nutritional value and may find the taste addicting. 

Jar some and give as gifts. Everyone loves homemade items, especially as holiday gifts. After making a batch, remove it from the heat and let it cool. Place the pumpkin butter into your favorite jar. Secure tightly. Label it and present it as a gift.

Use in recipes instead of pure pumpkin. Most baked goods recipes call for pumpkin, cinnamon and spices. That is exactly what pumpkin butter is. Save yourself the time and effort of mixing individual ingredients.

These are some ideas, and uses, that work particularly well to highlight the versatility of pumpkin butter. Can you think of any others?


Find interesting? Kindly share....

 

   

Quick, Easy, and TASTY Pistachio Shortbread

Who doesn't love pistachios? These versatile taste delights can be used in a number of nontraditional ways. Have you ever thought about expanding their usage to the cookie world? You can satisfy your sweet tooth in a healthy kind of way. 

Make some pistachio shortbread cookies. My recipe is full of flavor and will have everyone reaching for more!

Here is a recipe I developed that is quick, easy, and oh..so tasty!

1.5 cups unbleached flour
1 cup butter, softened
1/2 cup sugar
1/8 cup pistachios, chopped

Preheat oven to 325 F. 
* Place butter and sugar in a mixing bowl. 
* Thoroughly mix until a puree consistency is reached. I like using a fork for this step.
* Add the flour and blend together. 
* Add the pistachios. (You can save time by chopping the pistachios in a food processor.)  
* Mix until the ingredients form a ball. You may need to use your hands to speed the process along.

* Divide the ball into halves.
* Roll each half into a tube, about 1" thick.
* Cut into 1/2 inch slices.
* Place slices onto ungreased cookie sheet.
* Bake until edges are lightly browned.
* Remove from cookie sheet and place onto paper towels.

Store cookies in airtight container. 

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Strawberry Romanced Shortcakes

Happy Valentine's Day to all my readers! This is the day of chocolates, red-colored foods and heart-shaped delights. So, let's make it quick and easy.

Buy a heart-shaped cookie cutter or you can simply use a knive.

Strawberry Romanced Shortcakes

You will need:
Frozen strawberries and juice
(You can make your own juice by simply using a fork to squash some strawberries until the juice runs out..)

Biscuits;
Either bake up some biscuits or buy some baked ones.
You can also use plain scones as your base.
Cut them into heart shapes.

Whipped cream..

Place the biscuit bottom onto a serving plate.
Scoop some strawberries and juice over the bottom.
Place the top on.
Put a dollop of whipped cream on top for a finishing touch.

Serve for dessert or a healthy romantic snack.


How quick and easy is that?


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