Tuesday, November 11, 2008
Monday, November 10, 2008
Garlic - A Wonder Herb
By David Urmann
Garlic has been used for both food and medicine. Its medicinal effects are proven to be effective and used for more than 5000 years. It is considered a healing herb.
Thiosulfinate allicin (sulfur containing compound) is the main ingredient of garlic. It is naturally antiviral, antifungal and antibacterial that prevents common diseases and infections. The traditionalists regard garlic as a wonder herb. Modern technology attests to the wonders of garlic in medicine.
Garlic comes in 60 varieties throughout the world. Snow Mountain garlic from Kashmir has been established as the world's best garlic, especially in terms of potency and purity.
Benefits of Garlic
• Regular intake of garlic (mixed in food) can prevent a person from acquiring viral, fungal and bacterial infections.
• It contains more than 70 phythochemicals such as allicin that lowers or cures with high blood pressure. A seed of garlic after meal is recommended for those suffering from high blood.
• Garlic contains hundreds of vitamins and minerals such as Vitamin A, B, C, calcium, selenium, potassium, magnesium and zinc.
• It can prevent heart disease.
• It lowers the rate of ovarian, colorectal and other cancers.
• It lowers cholesterol levels.
• It overcomes fatigue
• It increases endurance and energy.
• Frequent eating of garlic helps regulate levels of homocysteine, a chemical that leads to plaque. Plaque build-up is lowered by 12%.
• It reduces the risk of getting colds by 50% and it speeds up recovery.
• It boosts immune system.
• It prevents bronchitis, asthma, tuberculosis and pneumonia.
• It helps cure stomach ulcer, amoebic dysentery, diarrhea, worms and parasites.
• It helps in Atherosclerosis, claudication, post-heart attack therapy and post-stroke therapy.
• A person can be invincible against tick bites because of 20 weeks of garlic intake. Recommended dosage is 1.2 grams a day.
• Helps cure eczema, acne, boils, stings and insect bites.
Normal Health maintenance - 2 to 3 bulbs a day just before breakfast.
Cancer - 3 bulbs in the morning before breakfast and another 3 before going to bed. 10 garlic bulbs a day in split doses can be given to patients in the advanced stages of cancer.
Influenza - 2 bulbs before breakfast (for prevention)
Hypertension - 2 bulbs before breakfast and 2 bulbs before sleeping at night.
Joint Pains, Arthritis and Rheumatism - 2 bulbs before breakfast and one before sleeping at night.
Existing Flu - 4 bulbs before breakfast and 4 before sleeping at night.
Other Ailments - 2 bulbs before breakfast.
Controlling Cholesterol - 2 bulbs before breakfast.
Increased Energy - 2 bulbs in the morning and 2 before sleeping at night.
For existing suffers - 4 bulbs in the morning and 2 before sleeping at night.
Most Chinese include garlic in their everyday dishes because it improves body circulation. Garlic can be eaten raw as a form of therapy. Raw garlic is more effective than cooked garlic.
Garlic can be incorporated in everyday meals without actual cooking. An example of this is spreading crushed garlic on toasted bread with butter. The most advisable garlic type is those with strongest odors.
The intoxicating fragrance and flavor of garlic helps create a wonderful aroma of dishes. Hence, garlic can affect blood clotting when not properly medicated by physicians. Garlic intake has limitations. It may cause cancerous effects also. The key is in moderation.
According to the American Academy of Family Physician, garlic has no effect on drug metabolism. Patients taking anticoagulants should be very cautious in eating garlic. Thus, garlic intake is prohibited 7 up to 10 days before surgery because it can prolong bleeding time.
Allium ursinum (wild garlic) is one of the most versatile plants for improving people's health. Many cultures all over the world use garlic as a medicinal herb.
Garlic is indeed a magical herb. It gives food an additional spice, and has curing properties that has improved the health of many people.
Wednesday, September 24, 2008
4 1/2 - 4 3/4 Cups Confectioner's Sugar
1/4 Cup Milk
1 1/2 Tsp. Vanilla
In large mixing bowl, beat butter or margarine until light and fluffy. Gradually add about half the confectioner's sugar, beating well. Beat in milk and vanilla. Gradually beat in the remaining confectioner's sugar, then additional milk, if necessary to make frosting of spreadable consistency.
*Frosts tops and sides of two 8 in. or 9 in. layers.
**For light chocolate frosting, add 2 tbsp. powdered cocoa.
Prep Time: 20 min
1 Boneless Beef Shoulder Pot Roast (2 lb.)
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Bottle (8 oz.) Kraft Catalina Dressing, divided
2 Large Onions, sliced
2 Lb. Yukon Gold or All-Purpose Potatoes, peeled, cut into 2 in. pieces
1 Lb. Carrots, peeled, cut into 1 in. pieces
2 Tbsp. Fresh Parsley, chopped
Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown all sides. Add onions; stir to brown.
Add remaining dressing, potatoes, carrots and enough water to come 3/4 of the way up the meat (about 1 1/3 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
*This pot roast can cook into a slow cooker for 5 to 6 hours.
**Cal. 400, Fat 13g (sat. 3.5g.), Chol. 95mg., Sodium 600 mg., Carb. 37g., Fiber 4g., Sugars 15g., Protein 33g., Vit. A 120% dv., Vit. C 30% dv., Calcium 4% dv., Iron 25% dv.
Friday, September 19, 2008
3/4 cup packed brown sugar
1/4 cup sugar
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 pkg. (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1 pkg. (10-12 oz.) vanilla or white chips
2 jars (3 1/4 oz. ea.) macadamia nuts, chopped
1/2 cup finely crushed peanut brittle
In a mixing bowl, cream butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips, nuts and peanut brittle.
Drop by rounded spoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Makes 5 1/2 Dozen
Wednesday, September 17, 2008
2 Tsp. Ground Cinnamon
1 Tsp. Salt
1 Tsp. Baking Soda
2 Cups Sugar
2 Cups Cooked or Canned Pumpkin
1 1/4 Cups Vegetable Oil
1 1/2 Cups Semi-Sweet Chocolate Chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, heat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into two greased 8 in. x 4 in. x 2 in. loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 Loaves
Prep Time: 20 Min.
3/4 Cup Miracle Whip Light Dressing
2 Tbsp. Sugar
2 Tbsp. Vinegar
1 Bunch Broccoli, Cut Into Florets (6 Cups)
6 Slices Oscar Mayer Bacon, Crisply Cooked, Drained and Crumbled
1 Small Red Onion, Chopped
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate at least one hour before serving.
*Cal. 100, Fat 8g. (Sat. 1.5g.), Chol. 10mg., Sodium 190 mg., Carb 7g., fiber 1g., Sugars 4g., Protein 2g., Vit. A 20% dv., Vit. C 60% dv., Calcium 2% dv., Iron 2% dv.
Monday, September 15, 2008
1/2 Cup Packed Brown Sugar
1 Pkg. (10-1./4 oz) White Cake Mix
1 Cup Finely Crushed Cornflakes
1 Cup Strawberry Jam or Preserves
In a mixing bowl, cream butter and brown sugar until smooth. Add egg, mix well. Gradually add dry cake mix and cornflakes. Set aside 1 1/2 cups for topping. Press remaining dough into a greased 13 in. x 9 in. x 2 in. baking pan.
Carefully spread jam over crust. Sprinkle with reserved dough, gently press down. Bake at 350 degrees for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Yield: 2 Dozen
Prep Time: 10 min.
4 Small Boneless, Skinless Chicken Breasts Halves (1 lb.)
2 Tbsp. Kraft Mayo Light Mayo
2 Tbsp. Grey Poupon Dijon Mustard
1/4 Cup Planters Slivered Almonds, Coarsely Chopped
Preheat oven to 375. Place chicken in lightly greased 13x9 inch baking dish; set aside.
Mix mayo and mustard until well blended. spread top side of each chicken breast half with 1 tbsp. of the mayo mixture; sprinkle evenly with almonds.
Bake 20-25 min. or until chicken is cooked through (165 degrees).
*Serve with a tossed green salad.
**Cal. 200, Fat 9g. (Sat. 1..5g.), Chol. 70mg., Sodium 300mg., Carb 3g., Fiber <1g.,>
Friday, September 12, 2008
1 1/2 tsp. + 3/4 cup butter (no substitutes), divided
3 cups sugar
3/4 cup whipping cream
1 pkg. (10-12 oz.) vanilla or white chips
1 jar (7 oz.) marshmallow cream
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring
Grease a 13 in. x 9 in. x 2 in. pan with 1 1/2 tsp. butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow cream until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until well blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares.
Prep Time: 10 min.
8 Oz. Linguine, uncooked
2 Cups Broccoli florets
3 Carrots, peeled, sliced, (2 cups)
2 Tsp. Oil
1 Lb. Beef Sirloin Steak, cut into strips
1/4 Cup Kraft Asian Tossed Sesame Dressing
1 Tbsp. Teriyaki Sauce
Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 min. of the pasta cooking time.
Meanwhile, heat oil in large nonstick skillet. Add meat, cook 4 min. or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.
Drain pasta mixture; place in large serving bowl. Add meat mixture: toss to coat.
*Cal. 440, Fat 11g. (sat. 3g.), Chol. 60mg., Sodium 440mg., Carb. 53g., Fiber 5g., Sugars 9g., Protein 30g., Vit. A 170% dv, Vit. C 45% dv., Calcium 6% dv., Iron 30% dv.
**It's easy to swap in strips of boneless, skinless chicken breast or pork tenderloin for the beef.
Thursday, September 11, 2008
Prep Time: 10 min.
1 Lb. Ground Beef
2 Cups Hot Mashed Potatoes
4 Oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, Cubed
1 Cup Kraft Shredded Chedder Cheese, Divided
2 Cloves Garlic, Minced
4 Cups Frozen Mixed Vegetables, thawed
1 Cup Beef Gravy
Preheat oven to 375 degrees. Brown meat in large skillet. Drain.
Mix potatoes, cream cheese and the garlic until well blended.
Stir vegetables and gravy into the meat.
Spoon into 9-inch square baking dish.
Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks the better.
Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.
*Shortcut: Used instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.
1 Can Cream of Mushroom Soup (or cream of chicken)
1/2 Cup Water
Brown chicken in pan. Add cream of mushroom (or chicken) soup and water; cover and simmer until done. Serve with your favorite side dish.
*Great with rice and broccoli.
- Find greens that are free of discoloration and are crisp. Iceberg lettuce and cabbage should be firm and solid.
- Wash greens with cool water thoroughly, pat dry with a paper towel to remove excess water.
- Store greens in a covered container or plastic bag. Place a paper towel at the bottom of bowl to adsorb moisture.
- For iceberg lettuce, remove the core with a paring knife. Or grasp the head and firmly hit the core against the counter and lift out the core. Rinse with the head under running water with the core side down.
- Refrigerate greens at least 1 hour prior to serving. This ensures the greens crispness. Allow greens to set no longer than 15 minutes prior to serving.
- Don’t use a knife, use your hands! Lettuce should be torn and not cut. Cutting with a knife can turn the edges brown. Tear into bite sizes pieces just before serving.
- Toss greens with desired dressing and serve immediately or serve dressing on the side. Be careful no to add too much dressing because it will make the salad soggy.
Pasta, rice and vegetable salads should be chilled for a couple hours to allow all the flavors to blend together.
Wednesday, September 10, 2008
3 Cups Sugar 1 5-Fl. Oz. Can Evaporated Milk
1 12 Oz. Pkg. Semi-Sweet Chocolate Chips
1 7 Oz. Jar Kraft Marshmallow Cream
1 Cup Chopped Nuts (Optional)
1 Tsp. Vanilla
Combine sugar, margarine and milk in heavy 2 1/2 to 3 quart sauce-pan; bring to full boil; stir constantly. Continue boiling for 5 min. over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add remaining ingredients; mix until well blended. Cool.
From: Kraft Food & Family
Prep. Time: 10 min.
2 Cups cold fat-free milk
1 PKG. (4-serving size) Jell-O chocolate flavor, fat-free, sugar free instant reduced calorie pudding & pie filling
2 Bananas, sliced
3/4 Cup thawed Cool Whip lite whipped topping, divided
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
Spoon half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices and 1/2 cup of the whipped topping: top with remaining pudding and remaining whipped topping.
Refrigerate for at least 1 hour before serving.
*Cal. 150, Fat 2g. (sat 2g.), Chol. <5mg., Sodium 390mg., Carb 33g., Fiber 3 g., Sugars 18g., Protein 5g., Vit. A 6% dv, Vit. C 10% dv., Calcium 15% dv., Iron 6% dv.
Tuesday, September 9, 2008
From: Kraft Food & Family
1 Package (16 oz.) frozen broccoli, cauliflower & carrot mix
2 Cans (14 oz. ea.) fat-free, reduced sodium chicken broth
3/4 LB. (12 oz.) Velveeta pasteurized cheese product, cut up
Place vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min or until vegetables are tender. -- Mash vegetables with potato masher to desired consistency. -- Stir in Velveeta; cook 5 min. or until cheese is melted and soup is heated through, stirring frequently.
Thursday, August 28, 2008
Ready in 5 minutes.
1 Jell-O Chocolate Pudding Snack
2 Scoops-1/2 cup ea.
Ice Cream Planters Nuts (Optional)
Microwave pudding in microwavable bowl for 30 seconds. Pour over 2 bowls of ice cream.
*Top with your favortie Planters nuts for a crunch.
1 8 Sugar Snap Peas
8 Baby Carrots
1/2 Cup Grapes
6 Sclices Ham
2 TBSP. Ranch Dressing
16 Wheat Thin Crackers
Build a meal from snacks and food in the fridge. Arrange ingredients in a plate with a small serving dish of the ranch dressing.
Ready in 5 minutes
1 Whole Wheat Pita
1 Tbsp. BBQ Sauce
6 Slices Ham
1/4 Shredded Cheese
Spread BBQ Sauce on pita. Top with ham and cheese. Toast in toaster oven.
Note: This recipe is for 1 serving, but you can easily make this for a family of 4.
Ready in 5 minutes!
2 2 1/2 Cups Salad Greens
1 Package Chicken Breast Strips
1/4 Cup Cashews
2 TBSP Balsamic Vinaigrette Dressing
Toss all ingredients together in a large bowl.
Note: This serves 2, but can easily be doubled.
Wednesday, August 20, 2008
Monday, August 18, 2008
1 LB Ground Beef
1 Medium Onion
Salt and Pepper to Taste
½ Tsp. Garlic Powder
1 Tsp. Worcestershire Sauce
½ Tsp. Oregano
1 Can Stewed or Diced Tomatoes
Grated Parmesan Cheese
1 Small Box Macaroni
Sauté beef and onion until beef is done and onions are tender. Add all seasonings and tomatoes. Simmer for about 10 minutes. While simmering, boil the water for the macaroni and cook according to the package directions. Drain macaroni and stir into beef mixture. Pour into a casserole dish and sprinkle with grated cheese. Bake for 10-20 minutes or until cheese melts or browns. This can be served with a side salad and/or garlic bread.
Saturday, August 16, 2008
If you can’t grow your own garden, you may be able to pick from someone else’s garden. Some farmers will let you come to their gardens to pick your own produce for a small fee.
No matter if you grow your own or pick from others, you will need to learn how to properly can and freeze your produce for proper storage.
You can also use powdered milk for an instant chocolate drink by mixing half cocoa and half sugar. Dissolve with a touch of hot water and then three to five tablespoons of powdered milk. Powdered milk can be froze.
Try to purchase eggs from local farmers.
Save money on butter by purchasing in pound blocks and section them in quarters yourself. If you buy in bulk, you can freeze excess.
1. Variety packs will cost more.
Come on people this is not a buffet! Decide on 1 brand or type of cereal for the week and buy the generic brands. If choosing is a debate, let them take turns picking it out for the week.
2. Stay away from sugary cereal.
Not only is it bad for your health it is bad for your budget. Sugary cereals are typically more than their unsweetened counterparts.
3. Cooked cereal is the way to go!
My kids love oatmeal and cream of wheat. This is cost effective and healthier. Adding a tiny amount of sugar or maple syrup to some oatmeal is not near as unhealthy as a bowl of sugar pops. Cooked cereal is more filling and will go farther to feed your family.
|Find a great deat on bread? Try Freezing Bread!|
Personally, I have not tried this one. I buy my bread at Kroger for $0.99. I am sure I could save money here, but I am not sure that my family would go for it.
That being said, I do freeze my own bread crumbs. The unused bread that nobody wants to finish gets processed in the food processor and stored in freezer bags for future use.