New Year's Resolutions and Feasts.

Are you making your New Year's Resolutions yet? Or did you give up on that stuff years ago? Well if you do, did, are planning too keep reading.




Many of us tried on our favorite party clothes this Christmas Party season, looked in the mirror and grimaced. If we could put the thing on at all.

See most of us gain a couple of pounds a year if we don't do anything to keep it off. We're such couch potatoes, and junk food addicts.



I don't know how many of you are aware of this but there is even what I call Vegan Junk food. Ok so it doesn't contain any animal products or bi-products, but there is still no point to eating it. Except that we re such junk food junkies. I'm sorry but a cookie is a cookie whether it is make the traditional way with white sugar flour, eggs and butter or not.

So what about that New Year's thing?



Who’s going to stop smoking?

How about loose weight?



Notice how most of our resolutions are health related?



Ok, who’s concerned about debt?

Why else do we make resolutions? Why do we break them?

I again am going to make that same resolution as I do every year. I’m going to lose weight, and get in shape.

My apartment is on the second floor, and I’m tired of being winded when I get to the top of the stairs.

So, I’ll be telling you about things as I go along- New diets, new programs and such. This will still primarily a food blog, but hopefully about more healthy choices.

All right now here is your New Year's feast for a good New Year. And its healthy too.

Black eyed pears are a staple for Southern Americans on New Years, and I'm not talking about the band, al though ....

Differnet day

Hoppin' John By Diana Rattray, About.com Guide

slight variation by me.


Ingredients:

•1 pound dried black-eyed peas

•2 small smoked ham hocks or meaty ham bone

•2 medium onions, divided

•3 large cloves garlic, halved

•1 bay leaf

•1 cup long-grain white rice

•1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved

•1 medium red bell pepper, chopped

•1/2 green bell pepper, chopped

•3 ribs celery, chopped

•1/2 teaspoon dried thyme leaves

•3/4 teaspoon ground cumin

•3/4 teaspoon salt

•4 green onions, sliced

Preparation:

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.

Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.


I cook mine in a crock pot and let them simmer all day.
The other ingedients I leave out is Creole Seasoning and hot peppers. This recipe is "kicky" enough.
Well try it both ways. See what you think.



To you're heath America!

Too Cool

Happy happy happy as a girl in chocolate!. Google Blogger and Amazon Associates have teamed up. Now I can add my favorite cookbooks right into my blog with no hassle.

just like this!  














or this!













or whatever from amazon, without going through the thrid party widgets on my side bar. too cool.



hum, what's for dinner?

Kimberly

Hello Kansas City BBQ!

Ok, my big news of late is moving to the Kansas City area. As a foodie I am thrilled, because I can't wait to try the BBq!
Kansas City is one of the BBQ capitals of the world, (the other is Memphis) there are big countests, and at least 50 restaurants in the city with feature the saucey stuff. I have to metion Memphis because the worlds biggest contest is on Mud Island every spring. people compete from all over the world. My family being from Arkansas, Memphis style bbq was my first.

KC is known for the sauce, sweet and tangy. I found this on Wikipedia:

Kansas City barbecue refers to the specific inner city style of barbecue that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. The Kansas City Metropolitan Area is renowned for barbecue. Kansas City, Missouri has more than 100 barbecue restaurants and is known in Missouri as "world's barbecue capital." There are large, well attended barbecue cooking contests, the two most notable being in nearbyLenexa, Kansas and at the American Royal.

Kansas City barbecue is characterized by its use of different types of meat (including pulled pork, pork ribs, burnt ends, smoked sausage, beef brisket, beef ribs, smoked/grilled chicken, smoked turkey, and sometimes fish) along with its sweet and tangy sauces which are generally intended for liberal use. A majority of restaurants also offer a spicy variety of the staple sauce. Ribs are mostly pork, but also come in beef varieties and can come in a number of different cuts. Burnt ends, the flavorful pieces of meat cut from the ends of a smoked beef or pork brisket, are a popular dish in many Kansas City area barbecue restaurants. Kansas City barbecue is also known for its many side dishes, including a unique style of baked beans, french fries, cole slaw, and other soul food staples.

My mom made a sauce that involved diet cola, and ketchup. There are pit masters shuddering right now at the thoutht.

Anyway as I trip into BBq heaven, I'll pass out the details

Orzo and Meatballs

Everybody loves pasta.
today's recipe is includes "Orzo". it is a rice shaped pasta, and is quite versitle. It can be used in soups and stews, or can be the main dish like todays feature.
Orzo and Meatball salad.

Start by cooking 1/2 a box of orzo pasta
chop 1/2 a cup of celery
1/2 cup of bell peppers, mix the colors, red, green and yellow
1 cup of cherry tomatoes, cut in half
3 oz of chicken breast

to the cooked pasta add the veggies, chicken, peas, and about 16 cooked meatballs, about 1 1/2 in diameter.

For the dressing,
1/2 cup mayo
3 Tbls of grain mustard
1/2 cup ranch dressing
1/4 cup marinara sauce
(for a spicy kick substitute barbque sauce for the marainara.


toss together cover and refrigerate. this makes a lot, so why not take it to your next bar-b-que or pot luck.

Candle of Month

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Candle of the Month Notice


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Good Morning from the Resaurant

I just wanted to share a little about my life, and my cooking experience.
I was in my Grandma's kitchen from the age of 2, and helping my mom cook from about the age of 8.

there was always something to help with. at gram's, I had my own table and apron. My mom was teaching about food safety at 6.

I was making "Bubble Gum casseroles" at 10. What is a Bubble Gum Casserole? Ground meat, cheese, rice or potatoes, and veggies, don't forget seasoning. At that time, I think it was seasoning salt.

I think Chili and Spaghetti may have started out that way.

I worked in many fast-food types growing up. When I got to California 18 years ago I hung up my apron for administrative work for the resort.

But now I am in the restaurant, and having fun. It's so different to work at job, and be in charge of the operation.

Skip ahead.. About a month ago, I started working as a cashier in a resort/retreat restaurant. We serve breakfast and dinner. there is always something new.
We use organic and local produce and eggs.
So I'm going to be sharing with you as much as I can with out giving away too much. I have to keep the confidence of the resort, restaurant and my fellow staff, but we will still have fun.

Every morning we serve a fruit salad. This is my favorite combo.

1 pint of strawberries
1/2 watermelon
1 cantaloupe
2 oranges
2 mangoes
1 pineapple
1 cucumber
1 bunch of red grapes

peal and chop all fruits to bite sized. Come in, order this with some granola, and yogurt, and you have a the perfect light breakfast on a hot day.

Cucumber? yes not only does it provide some green into all that red fruity flesh, but on supper hot days, cucumber is cooling. that is why you see it a lot in Mediterranean cooking.

Anyway, off soon.
Bon Apatite!

Great Grillin'!

Hey Gang- I found another great website full of helpful infromation. As grilling season is in, and the fourth is this weekend here are some great tips form http://www.simpleanddelicious.com/. Enjoy and and have a happy holiday

Basic Grilling Tips
Grill season is just around the corner. Before you start cooking, make sure that you get your grill cleaned and in tip-top shape. Be sure to check back often as our Grill series continues.

Clean Your Grate

Make sure that you purchase propane or charcoal so that you are ready to clean your grate. Then if your grate has burnt-on food from your last grilling extravaganza, you’ll be ready when it’s time to fire up the grill. After about 15 minutes, scrub the grate with a stiff wire grill brush until all food particles are burned or scraped off. Let it cool down and cover.
Spray the cold, clean grate with PAM® for Grilling Spray (and your utensils, too). Then preheat grill about 15 minutes before starting to cook.
After cooking, scrape grill down with grill brush to remove burnt-on particles. ‘Cook’ another 15 minutes to help burn off remaining traces of food. Brush once more and extinguish fire. You will have a clean grate for your next meal.
Prepare Your Foods
Meats
Choose a thicker cut of meat and fish for more tender and flavorful results.
Trim excess fat from meats, leaving only about 1/4 inch of fat for flavor. Less fat helps avoid flare-ups and makes cleaning easier.
To avoid cross-contamination when handling raw meat, always bring out two plates when grilling—one for the raw meat and one for the cooked meat.
Vegetable

Wash and cut veggies in half or into 1/2 inch thick slices that won’t fall through the grate.
Smaller vegetables can be skewered for easy grilling—or use a grilling basket.
Spray vegetables lightly with PAM®; season with salt, if desired, before cooking.

Choose Your Tools

Use long-handled tools and long barbecue mitts to protect your hands from the heat.
Use tongs to turn and serve the meat, not forks—you will pierce the food and lose flavorful juices.
Use a meat thermometer to help determine internal temperature.
Before You Grill
Spray PAM® For Grilling on the cold grill and tongs.

Beef and Blue Salads

Today let's talk about salad. It is another of those quick meal ideas. i love salads, but i can never make enough of them.

For a Beef and Blue salad you just need a few ingredients and you have a delicious meal in a bowl For a twist use sandwich steaks. Some of you may know the joys of a Philly cheese steak. They use a very thin cut of meat the cooks quickly and can then be torn apart like the lettuce.

For one salad:
2 "Steak-Um" slices
1 Roma tomato
1 oz blue or Gorgonzola cheese
1 thin slice of red onion with its rings separated,
1/4 celery
a sprinkle of toasted pine nuts
2 cups romaine lettuce

cook the meat. it just takes a minute each. salt and pepper to taste. Set them aside to cool. slice the onion, and dice the tomato. slice the celery

tear the lettuce leaves to bite sized pieces. add all the ingredients. top with the nuts and serve with your favorite dressing. I like buttermilk ranch with this salad.

Now who said you can't have your steak and eat it too?

thanks for stopping by...
Kimberly, your kitchen fairy.

The Joy of Pasta

More pasta!

How to create love and magic in the kitchen.

Sometimes success in the kitchen depends on being kind of fearless, you can’t be afraid to make a mess, and you have to be willing to throw out the occasional disaster. You can be creative, and have fun. Like anything else you get better with practice. Don't be afraid, have fun. Just pay attention, and you won't set your hair on fire or scare the dog.

How many people were allowed in the kitchen as children? Were you turned away from the door because your mother was fussing about getting dinner on the table, and you needed to occupy yourself elsewhere?

Don’t worry. That other room in your house shouldn't be scary. Your mom did ok, didn’t she? Or was dinner often bad? And you learned early not to complain? Feed the burned beans to the dog?

OK, that part of your life is over. Can you pour milk on cereal? Can you make a cup of tea? Good, that is not scary is it? You can warm up a can of soup? Excellent!

Let us begin….

This week’s recipe is a simple pasta dish.

You need a box of spiral shaped pasta

½ one large onion
1 clove of garlic
½ each red, green and yellow bell peppers
2 cups chopped broccoli
1 cup chopped zucchini
1 cup of sliced mushrooms
1 chopped tomato
1 cups of chicken or vegetable broth
3 Tablespoons of olive oil
Seasoning salt
Italian herb blend
Black pepper

Put the olive oil in a skillet. Chop the onion, garlic, and peppers in to small pieces. Chop the mushrooms if you are not using canned. And chop your tomato. Heat the skillet on medium. Add first the bells peppers, broccoli, zucchini and then the onion, and then the garlic.

Tip: if you put the garlic in first it could burn.

Bring a pot of water to boil. Add salt and 1 tablespoon of the olive oil. When it boils, add the pasta. Add the mushrooms to the veggie mix.

Keep an eye on the vegetables; don’t let them get too brown.

Drain the pasta and add it to the skillet. Add the seasoning salt, Italian herbs and pepper to taste. Now add the tomato and the broth. When the broth comes to a simmer do not boil. Continue cooking until the mushrooms are done, turn off the heat, serve and enjoy. You just made Pasta Primavera!

Splenda anyone?

I know, I know, there is a lot of controversy around artificial sweeteners, but there is an epidemic of diabetes in this country, and they need to eat well. Some guide lines to pay attention to when you are cooking for a diabetic are.

Diabetes Friendly recipes have:

No more than 35% calories from fat
No more than 10% calories from saturated fat
No more than 3 carbohydrate exchanges per serving (45 grams of carbohydrate)

A recent small study done in 27 rats using saccharin ("A Role for Sweet Taste: Calorie Predictive Relations in Energy Regulation by Rats") alleges a link between low-calorie sweetener consumption and weight gain. However this study needs to be considered in the proper scientific context, especially since there are many other previously published research studies in humans that reached the opposite conclusion. In fact, a 2007 study published in Pediatrics®, the official journal of the American Academy of Pediatrics, found that using sucralose (SPLENDA® Brand Sweetener) or sucralose sweetened beverages as part of an effort to decrease caloric intake by 100 calories per day, and to increase physical activity by 2000 steps per day helped to maintain and lower body mass index in the overweight children from the 111 families who participated in the "Families on the Move" program. It is important that the cause of obesity is not over-simplified, as it has many origins.

Also smaller more frequent meals are better. that way your insulin and blood sugar seem to balance out better.

No I'm no diabetic. but cooking for blood sugar issues do run in my family.

I don't cook with artificial sweeteners but other people do. So i found this nice recipe on Splenda.com. Nice site by the way.

Angela Tustin's Blueberry and Lemon Thyme Scones with Sweet Lemon Cream




Read Reviews (3)


Prep Time: 15 Minutes
Cook Time: 8 Minutes
Serves: 12
Submitted by: Maker of SPLENDA® Sweetener Products
"Moist, light scones with a golden crusty exterior are served warm with a sweet lemon cream."
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Ingredients
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Scones:
1/2 cup all-purpose flour
1 1/2 cups soft cake flour
3 tablespoons baking powder
4 ounces butter, cubed
1/4 cup SPLENDA® Sugar Blend
1/2 cup dried blueberries
3/4 cup buttermilk
1 tablespoon lemon zest
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 sprigs lemon thyme, stems removed, whole leaves

Sweet Lemon Cream:
8 ounces Neufchatel cream cheese
3 tablespoons SPLENDA® Sugar Blend
1 lemon, zest and juice
1 teaspoon vanilla extract
Directions
Combine the first 11 ingredients except butter and buttermilk into a large mixing bowl. Add cubed butter and press butter into dry mixture by hand until butter mixture is coarse, not smooth (this is especially fun for the kiddies, but beware, it can get messy).
Add buttermilk slowly and mix dough together until lightly combined. Remove dough to a floured surface and knead until ingredients are blended but dough is not over worked.
Roll dough with a rolling pin until 2/3 inch thick. Cut out with a 2 round cutter (re- roll dough when needed) and arrange on a baking sheet lined with parchment paper. Bake for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Cream (recipe below).
Sweet Lemon Cream: Place the remaining ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones.
Note
Serving Size: 1 scone, 2 tablespoons sweet lemon cream



Enjoy.

What's for Dinner?

Do you hate asking that question night after night? Or, maybe you are the one asking? Do you get the same response? "Oh, What ever you decide is fine" (grin)
Ug!

Well tonight, how about a little salad? Salad? yes, we can make this fun...

grab some of your favorite greens.
some sliced tomato
a grilled chicken breast
a little green pepper
crumble a little bacon

and voila! dinner.

now for the dressing...
apple cider vinegar
the smooth Dijon mustard
some olive oil
and salt and pepper.

a great light dinner... feel free to add anything else you like. For instance, beans, and avocado for a southwestern touch.

or how about olives and feta cheese for more of a Mediterranean meal?

That is the beauty of a green salad. It can be what ever you want.

Ciao. bellas.

Kimberly

Orzo Salad

This is not your ordinary pasta salad. but it is so simple. It can be served hot or cold. Why not do something different for dinner? A Pork and Orzo salad. Simple to put together, and tasty. Why not make a little extra for lunch? Take this to work and your co-workers may be jealous.

Peppered Pork tenderloin, I like buy them already marinated. cut into bite sized pieces.(Turkey and be substitued if you can't/don't eat pork.)
One medium onion, minced
2 cups of bell peppers-mix green, red and yellow, cut into bite sized pieces
2 cloves of garlic, minced
teriyaki sauce
soy sauce
Chinese 5 spice.
One box of Orzo pasta.
One cup of sliced mushrooms
½ a bag of frozen pineapple chucks
2 tablespoons of apricot/pineapple jam
1 tablespoon of Dijon mustard
Bring a big pot of water to boil and salt and a tablespoon of sesame oil.

Chop up green beans. Be sure to remove the tip and strings add to the pork

Add mushrooms

Add pineapple

Heat until the mushrooms and cooked and the pineapple is hot.

To finish the sauce, add a little more teriyaki and soy sauce, the jam and the mustard. Bring to a boil in order to melt the jam and incorporate into the dish

Drain the orzo and Mix it into the pork.

This dish is good hot or cold. Keep the leftovers in a sealed container in the refrigerator. It is good for a about a week.

Peace

Kimberly

Easter Dinner

Almost Easter- Do you have favorite dishes for this holiday meal? How about a spiral cut Ham and scalloped potatoes? Do you make homemade rolls?

Our family sort of does. Call it a new tradition. Mom get a honey baked ham and reheats with the glace. She puts champagne mustard on the site for who ever want it. Yummy. Of course peas. I think spring peas are her favorite food.

A few years ago, when the series The Mitford Years, was popular she added the orange cake.

Every Easter dinner is different. In more traditional homes its lamb. After all, lamb is served at Passover, which is closely tied to Easter. After all Jesus was Jewish. The “Last Supper” was the Seder meal for Passover when he made the new covenant with his apostles.

Here is a great Lamb recipe:

Lamb and rosemary is a match made in heaven. Meat will be tender and oh-so flavorful, with a wonderfully caramelized exterior.
Butterflied Lamb with Fresh Rosemary

6 pounds boneless leg lamb roast, butterflied
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon fresh rosemary
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 bay leaf
1. Trim fat from lamb. Discard fat and place lamb in a pan large enough to hold it flat.
2. In a small mixing bowl, blend olive oil, lemon juice, rosemary, pepper, garlic powder, salt and crushed bay leaf. Coat lamb with mixture and marinate in the refrigerator for 4 hours. Before cooking, let lamb sit at room temperature for 30 minutes.
3. Preheat broiler.
4. Place lamb in a broiler pan and cook 5 inches under broiler for approximately 15 minutes on each side; this will produce a medium-rare roast. Remove lamb from heat about 5 degrees from desired doneness* and let sit for 10 minutes loosely covered with foil. This allows the meat to finish cooking while the juices distribute evenly throughout the roast before slicing.
Makes 16 servings.
*Cooking temperatures: Rare 140°F, Medium 160°F, Well Done 170°F.

For me if you are going to serve lamb, then skip the peas, and serve asparagus instead. First wash the spears. Take one end in each hand. And snap them. You want to cook the tender tips. Save the ends for soup. Put them in just a little boiling water with some salt, butter and lemon juice. Cook until barely tender.

Scalloped potatoes are still a go.


Don’t forget to hide the Easter eggs for the kiddies!