Something very serious in the food world is popping up more and more, and that is food related allergies. Allergies are quite serious. Some can lead to some even death.
Allergy symptoms can be very mild ranging from a runny nose and gas to anaphylactic shook and even death. Did you that sluggishness your feeling or the mild depression has also been linked to food allergies?
Why is this happening? I think part of it is due to the genetic manipulation of our food supply. Yes science can benefit us in some ways, but it can also make us sicker.
A few years ago a friend told me about a study where food scientists were combining a small amount of fish DNA into a tomato breed. There purpose was to introduce something "natural" into the tomato to make it the skin more resilient in transport.
We know that there are growth hormones and antibiotics in chicken, eggs, milk, and beef.Granted not all products contain these, but some do.
So what can you do about this? Research on the brands of food you buy in the store. Buy the products that are the most organic. Try an elimination diet. Buy from the local coops and farmers markets if they are available in your area.
Have your doctor do some allergy tests. You may need to see a specialist for this.
There are doctors that specialize in allergies. Also find a certified nutritionalist to give you guild lines on a good diet for you.
Sometimes food allergies can be very hard to detect. Watch this video for more information
Wednesday, February 3, 2010
Sunday, January 31, 2010
Wierd Food Combo: How to make them work
Would you ever put Chocolate on Tomatoes? Or Ants? Grasshoppers? Or how about putting cheese on Okra? Would you dip your French fries in chocolate pudding or mayonnaise? Do you know people who put hot sauce on, oh say, everything?
Try mixing Teriyaki sauce, Soy sauce, balsamic vinegar, and Worcestershire and olive oil. It makes a good marinade for beef and pork.
Back to the Chocolate and tomatoes: Heard of Mole sauce. It is fantastic on chicken. Sometimes this is how a really great recipe is created. We have all experienced it, we're chewing and tasting, chewing, and wondering to ourselves why the food tastes the way it does. You are trying to determine what is that?
Sometimes one must experiment in order to come up with just the right… zing.
Cheese on okra- When I was growing up it was the only way to get me to eat it. I would mix okra, onion tomato, turkey, and cheese. Cook it all together, and have it like a stew. Yes, my family and friends thought I was nuts.
I did go through a faze where I wanted cheese on almost everything. If the dish had meat, bread or veggies, I wanted cheese on it. Well even apples. The only thing that was not covered in cheese was Chinese and middle eastern food.
I’m still getting over my cheese fixation.
Ok back to the mole:
Here is a really good recipe. My favorite Mexican restaurant makes a chicken mole that could make you cry. It is that good. But I’m not in California anymore. Humm… wonder if they would send me a quart or two?
This is from Mexonline.com.
Mole Poblano
(Chicken with Chocolate Sauce)
• 4 tb Olive oil
• 1/4 c Raisins
• 2 Cloves garlic, minced
• 1/2 ts Cumin
• 1/4 ts Nutmeg
• 1/4 ts Ground cloves
• 1 Onion, chopped
• 1/4 ts Cinnamon
• 1 Green pepper, chopped
• 1/2 ts Salt
• 3 Slices canned pimento, chopped
• 1/4 ts Pepper
• 1 ts Sugar
• 2 Large tomatoes, peeled, seeded and chopped
• Grated rind of 1 orange
• 2 Squares bitter chocolate, chopped
• 2 tb Chili powder (or to taste)
• 2 1/2 c Chicken broth
• 1/4 c Light rum
• 1/4 c Slivered almonds
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.
Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
6 servings
Try mixing Teriyaki sauce, Soy sauce, balsamic vinegar, and Worcestershire and olive oil. It makes a good marinade for beef and pork.
Back to the Chocolate and tomatoes: Heard of Mole sauce. It is fantastic on chicken. Sometimes this is how a really great recipe is created. We have all experienced it, we're chewing and tasting, chewing, and wondering to ourselves why the food tastes the way it does. You are trying to determine what is that? Sometimes one must experiment in order to come up with just the right… zing.
Cheese on okra- When I was growing up it was the only way to get me to eat it. I would mix okra, onion tomato, turkey, and cheese. Cook it all together, and have it like a stew. Yes, my family and friends thought I was nuts.
I did go through a faze where I wanted cheese on almost everything. If the dish had meat, bread or veggies, I wanted cheese on it. Well even apples. The only thing that was not covered in cheese was Chinese and middle eastern food.
I’m still getting over my cheese fixation.
Ok back to the mole:
Here is a really good recipe. My favorite Mexican restaurant makes a chicken mole that could make you cry. It is that good. But I’m not in California anymore. Humm… wonder if they would send me a quart or two?
This is from Mexonline.com.
Mole Poblano
(Chicken with Chocolate Sauce)
• 4 tb Olive oil
• 1/4 c Raisins
• 2 Cloves garlic, minced
• 1/2 ts Cumin
• 1/4 ts Nutmeg
• 1/4 ts Ground cloves
• 1 Onion, chopped
• 1/4 ts Cinnamon
• 1 Green pepper, chopped
• 1/2 ts Salt
• 3 Slices canned pimento, chopped
• 1/4 ts Pepper
• 1 ts Sugar
• 2 Large tomatoes, peeled, seeded and chopped
• Grated rind of 1 orange
• 2 Squares bitter chocolate, chopped
• 2 tb Chili powder (or to taste)
• 2 1/2 c Chicken broth
• 1/4 c Light rum
• 1/4 c Slivered almonds
In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.
Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
6 servings
Monday, January 25, 2010
Saturday, January 23, 2010
Oh, My! Look, its Breakfast!
Alton Brown is one of my favorite FoodTV celebs. I have a video about breakfast. and whew... what a production.
"Alton Brown takes on the challenge of teaching us how to make breakfast for ourself...Perhaps he can teach us how to properly wash our clothes? Well..maybe another episode!"
"Alton Brown takes on the challenge of teaching us how to make breakfast for ourself...Perhaps he can teach us how to properly wash our clothes? Well..maybe another episode!"
Monday, January 18, 2010
I Feel Like Chicken Tonight
I love pasta. It is so easy. this recipe is easy and nice and garlicky. yum!
Grilled Chicken Penne Al Fresco
1 BULB garlic
2 C grape or cherry tomatoes
3 C uncooked mezze penne pasta
3 C chicken broth
3/4 C dry white wine such as Chardonnay (OR an addition 3/4 C chicken broth)
1/2 tsp each salt & pepper (I'll plan to bring my grinders that has our salt & peper)
1 1/4 C lightly packed fresh basil leaves
1 oz Parmesan cheese (block)
3 chicken breasts-grilled.
1. Spray Deep Covered Baker w/ Olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.
2. Return baker to microwave; cover & microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely mince basil with Kitchen shears. Reserve 2 Tbsp for garnish. Grate cheese using Rotary Grater.
3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 Tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings
Find this recipe and others at ThePamperedChef.com
Friday, January 8, 2010
Brisket Love
Hello again
bringing you another great recipe from the web :-)
When the weather turns cold like now in January sometimes all you want is comfort food. And if you are like me that means meat and potatoes.
Even Mrs. Wolowitz knows how to make a great brisket. You know Howard’s mother. The Big Bang Theory. If you know anything about briskets, you know they need to be cooked low and slow in order for them to be tender. (Maybe that’s one of the reasons why Howard never left home.) I digress…
This one is easy. All you need is a small 2 pound brisket, rice, beans, and some vegetables. You can even make chili out of the leftovers.
This is my version of a cowboy brisket cooked slowly in my favorite crock pot.
Layer the bottom of the crock with corn and chili beans. then add half a sliced tomato.
slice 1/2 an onion 1/2 a green pepper, and 2 cloves of garlic.
add salt and pepper to one side of the brisket, place it in the crock on top of the vegetavbles. Salt and pepper the other side. add some enchalada sauce, and a can of chili ready diced tomatoes.
Let smimmer on high for 5 hours.
meat should be so tender it falls apart.
serve with rice and beans.
Wednesday, December 30, 2009
Tuesday, December 29, 2009
Diet Information
Ever typed diet into the internet search? Well I did today and got 613,000,000 hits. OK, granted not all the links have to do with diet and exercise. My point is t here is a lot of information out there about dieting and exercise. Especially this time of year. Believe me marketers know just when to release the ads.
You know New Year's Resolution time? I think more people sign up for these programs at this time of year. Of course, they will drop out by Feb 1st. Not all will. but enough. So if you are serious, or even if you are not, there is one website t hat really breaks it down. They have bought and tried several diet and exercise prorgrams and they have put together a really nice website. They are Youonadiet.net. Here is one of thier videos.
You know New Year's Resolution time? I think more people sign up for these programs at this time of year. Of course, they will drop out by Feb 1st. Not all will. but enough. So if you are serious, or even if you are not, there is one website t hat really breaks it down. They have bought and tried several diet and exercise prorgrams and they have put together a really nice website. They are Youonadiet.net. Here is one of thier videos.
Monday, December 28, 2009
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!
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
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!
Thursday, December 17, 2009
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
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
Wednesday, December 9, 2009
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
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
Tuesday, September 15, 2009
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.
Wednesday, August 5, 2009
Candle of Month
Hello! I wanted to let you know about this month's Candle of the Month fragrance. Check it out below! If you would like to order, please contact me by replying back to this message or order directly from my Web site: http://www.thebishopscandle.scent-team.com/shop/home.php
Candle of the Month Notice
Fragrance: Harvest Time 16oz Jar
Stock Number: 244
Description: Experience this comforting fragrance combination of warm apples and spices reminiscent of a crisp autumn day
If you would like to read more news about what is going on with Scent-Sations, Inc. & Mia Bella's Gourmet Products, check out the monthly company newsletters: http://www.thebishopscandle.scent-team.com/company/newsletters.php
Are you interested in our products? Go here to see a full line of all the products we have to offer: http://www.thebishopscandle.scent-team.com/products.php
Are you interested in becoming a Candle of the Month member? Go here to read more information about the great Scent-Sations, Inc. business opportunity: http://www.thebishopscandle.scent-team.com/opportunity.php
CAN-Spam Act Notice: This message is being sent to you as an advertisement from your Scent-Sations, Inc. representative, Kimberly Bishop. Their physical address is: P O Box 1415, Middletown, CA 95461 United States. To opt-out, simply reply to this message with "Unsubscribe" as the subject, and your e-mail address will be removed within 10 business days. This message meets the CAN-SPAM Act requirements for commercial emailers.
Candle of the Month Notice
Fragrance: Harvest Time 16oz Jar
Stock Number: 244
Description: Experience this comforting fragrance combination of warm apples and spices reminiscent of a crisp autumn day
If you would like to read more news about what is going on with Scent-Sations, Inc. & Mia Bella's Gourmet Products, check out the monthly company newsletters: http://www.thebishopscandle.scent-team.com/company/newsletters.php
Are you interested in our products? Go here to see a full line of all the products we have to offer: http://www.thebishopscandle.scent-team.com/products.php
Are you interested in becoming a Candle of the Month member? Go here to read more information about the great Scent-Sations, Inc. business opportunity: http://www.thebishopscandle.scent-team.com/opportunity.php
CAN-Spam Act Notice: This message is being sent to you as an advertisement from your Scent-Sations, Inc. representative, Kimberly Bishop. Their physical address is: P O Box 1415, Middletown, CA 95461 United States. To opt-out, simply reply to this message with "Unsubscribe" as the subject, and your e-mail address will be removed within 10 business days. This message meets the CAN-SPAM Act requirements for commercial emailers.
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