Wednesday, December 28, 2016

Golden Milk Or Turmeric Tea



Today I am sharing a warm concoction that I have been drinking most every day for the past month.It is called Golden Milk or Turmeric tea.  While it is delicious, I drink it for its health benefits as well as its pleasing taste, which is similar to a spicy chai latte.

I have been hearing about the possible benefits of turmeric for years now and I decided to give it a try. Turmeric contains anti-inflammatory properties and antioxidants.
I am always a bit of a skeptic but there is lots of research showing turmeric may have some wonderful healing and pain relieving properties! There have been scientific studies which may show a link to turmeric decreasing pain from arthritis, osteoporosis, or fibromyalgia. It may reduce headaches.  Turmeric may help with such varied conditions as ulcerative colitis, stomach upset IBS, High cholesterol or high triglycerides. There is evidence in studies that it can help fight against colon and prostate cancers. Turmeric may boost immunity. It has some benefits for the brain in slowing or improving conditions such as dementia, Alzheimer’s, and depression. It may help with liver function and with insomnia.
Now I am not saying all of these benefits are certain and I am not saying you can get enough Curcumin, the active ingredient in turmeric, by drinking this tea but it should help!  I read that 1 -1 ½ tsp  a day is a good dose for health benefits but you should start out with only ½ tsp a day to see how you tolerate .
Please check with your health care professional to see if it is good for you to have daily turmeric. There is some evidence that you should not take regular doses of turmeric if you are pregnant or if you have GERD. It could cause blood thinning so don’t use before surgery or if you have a blood disorder. It might make gall bladder issues worse. The verdict is still out so check with your health care professional. But I have been drinking golden milk daily and I am feeling less pain and sleeping better.

Golden Milk Or Turmeric Tea

Make a mix for four servings:
2 cups water

4 tsp ground turmeric (If just starting out, try using 2 tsp turmeric for the first batch)

3-4 tsp ginger, powdered, adjust to desired flavor

Five thin slices of fresh ginger or 3-4 small chunks of crystalized ginger, optional

1 tsp cinnamon

1 tsp black pepper, coarsely ground or pepper corns

1 tsp coconut oil

3-4 tsp ginger syrup, honey, maple syrup, optional, you may add sweetener later with milk to taste

Pinch of cardamom ( or a pod, crushed) or cloves if desired

For serving- Milk ( dairy, coconut, almond, or cashew milk) and sweetener if desired

Place all ingredient except milk in small sauce pan and simmer for at least 10 minutes. If you have time, Let in sit for another 10 minutes before using.
Strain through a mesh sieve at least one time and place in a glass container. You may use it immediately in warm milk if you are making four cups or mix up one serving, see directions below, and place the rest in a container in the refrigerator.
To serve—heat up a ½ cup of this mixture and pour into mug of ½ cup warm milk—coconut, cashew, almond or dairy. You can add more or less milk as you desire. You can heat up the turmeric mixture and milk together in a sauce pan over low heat or in microwave but don’t get it too hot.
I think Golden milk is best served very warm.  Add sweetener such as maple syrup, ginger syrup or honey if desired, but not too much. Top with cinnamon if desired. You may want to skip the last sip as the spice will settle in the bottom of the mug and can be gritty.
The turmeric mix can be stored for a week or so in the refrigerator. I am not sure if it could be stored longer but it is best to drink this daily for maximum health benefits so it should be gone within four days anyway. 









Monday, December 5, 2016

Pimento Cheese



Pimento cheese is a simple cheddar spread that is welcome at parties or on the lunch table at home. It is a really tasty and easy to make treat that is popular in the south but not as well known in other areas. It is delicious as an appetizer on crackers and celery.  It can also be used to fill cherry tomatoes or pitted olives. It is great on sandwiches or burgers.  It could be dressed up by forming a ball or log shape and rolling it shredded cheese. This was my first try at this. I looked up a few recipes at southern Living and adjusted them into my own spin on this classic. I will be making this one again.
Pimento Cheese Spread

4 oz. Cream cheese
3-4 TBSP Mayonnaise
1-2 tsp spicy mustard
2 tsp sriracha or hot sauce
1 tsp onion powder (or 1-2 TBSP grated onion)
½ tsp salt
Pepper to taste
8 oz. or so chopped jarred roasted red pepper or pimento
8 oz. extra-sharp white or yellow cheddar,freshly shredded  
8 oz. sharp cheddar, freshly shredded


Blend everything together in a bowl either by hand or with a heavy-duty mixer. Refrigerate for at least several hours.
Here is a photo  of our lovely winter down town area to get you in the mood for Holiday parties!




Friday, December 2, 2016

Crispy Vegetable Salad


Here is a delicious crunchy salad recipe to keep you eating healthy in the midst of all the holiday indulgences. This is not so much a recipe as a spring board. Try any of your favorite  vegetables  in this. If you don't like pickled vegetables feel free to skip them. Just try this and ...eat your vegetables!!


Crispy Vegetable Salad

Choose 4 or more of these vegetables. Enough for about 5 cups of salad.

4 carrots, sliced very thin diagonally
1 cup green beans or wax beans, trimmed, cut into 1 inch pieces
2/3-1 cup sugar snap peas, cut into 1 inch pieces
2/3- 1 cup cauliflower florets, small


2/3 - 1 cup jicama, julienned or diced
½ - 1 red bell pepper, julienned or diced
2/3 cup sliced celery
2/3 cup cucumber, de-seeded, sliced or chopped

For pickled veggies:
1/3 cup of mild vinegar like golden balsamic or red wine vinegar
1 TBSP lime juice, optional
¼ cup sugar
1 tsp. salt

Add one or two of the following:

½ onion, sliced in  thin vertical slices or diced
8-10 radishes, trim and slice thin

Thinly sliced daikon
Optional: Olive oil, salt, lime juice, sugar, parsley, mint, to taste

Boil carrots for 4 minutes. Add green beans, or cauliflower and boil for 3 more minutes. Add pea pods for 30 seconds.

Place pepper, cucumber, jicama, in a bowl of well salted ice water. Add the parboiled veggies and extra ice as needed.

Heat vinegar, sugar, salt in saucepan until sugar is dissolved. Add radishes and onion. Turn off heat and let this sit for 1 hour. Drain but reserve pickling liquid.
Mix all veggies, mix some of the pickling liquid and a bit of olive oil and use this to dress salad.


You could also  make a dressing from 2 TBSP pickling liquid, 1 TBSP lime juice ,2 tsp sugar, ½ tsp salt or 1 tsp soy sauce, 2 TBSP sesame seeds, 3-4  TBSP olive oi
Let everything meld together in refrigerator for 30 minutes or more. This salad will be good the next day although picked radishes may turn it a bit pink.














Saturday, October 15, 2016

Mac and Cheese with Butternut Squash


Here is a repost of one of my favorite fall recipes featuring winter squash. It is a mac and cheese that is full of veggie goodness but you would never know. It gets a rich orange color and a full flavor from the addition of butternut or other winter squash puree.
Many are afraid of cooking with butternut because they think it must be peeled or chopped while raw. But for recipes like this one, the squash only needs to be cut in half or in quarters and then roasted . You could even pierce a whole butternut multiple times and then microwave it for a few minutes to soften the shell before cutting. After roasting according to the recipe, it is very easy to peel or scoop out the squash and then puree it. You could substitute frozen squash from the freezer section or even canned pumpkin. Or try some of the specialty winter squashes like the sweet buttercup or the fluffy kabocha; just cut and roast them like butternut.
Feel free to use less cheese if desired, it will still be tasty!





Mac and Cheese with Butternut Squash

About 10- 12 side dish servings, 8-10 entrée sized portions

1 medium Butternut squash or buttercup squash or
kabocha or even canned pumpkin  (about 2 1/2 cups pureed)


1 1/2 TBSP butter

2 -3 TBSP flour

2 cups low fat milk, slightly warmed (may need more)

2 cloves garlic, pressed

Kosher salt and fresh ground pepper to taste, maybe about a tsp.

½ tsp.  fresh grated nutmeg, Onion powder, paprika, thyme 

¼+ tsp. garlic powder, crushed red pepper flakes or cayenne pepper

1 lb. pasta, hearty variety cellantani or elbow would be good choices, whole grain if desired

1/3 cup Greek yogurt, optional

1 1/3   cup Swiss or gruyere cheese, shredded

1 1/3   cup sharp or extra sharp cheddar, shredded

1/3 cup parmegiano reggiano, grated


2-3 large tomatoes (or use 4-5 roma tomatoes)

About ¾ cup panko bread crumbs (whole wheat is best if you can find them)

Another 2 Tablespoons Parmegiano regiano


First, cook the squash. I prefer roasting it for added flavor and color. To roast, you may wash and cut it into quarters .  OR you could peel it whilst whole and cut into cubes, which will cook a bit faster. Discard seeds or save them to roast like pumpkin seeds. 
Place squash into a rectangular baking dish, which you may line with foil. Add a little water and cover with foil, baking at 350 for about 45 minutes (30 minutes for cubes) and then uncover and cook for 15 minutes more.  Let it cool and peel if you have not yet.
Another method you could use to cook squash: simmer squash cubes on the stovetop in a large pot with water, about 25 minutes and drain.
 Once butternut is cooled. You may mash by hand or puree in a food processor with a bit of water.
Squash may be cooked and mashed ahead of time. Keep refrigerated.

Preheat oven to 375.
In a large pot, melt butter and add flour, cook for two minutes.
 At the same time, heat salted water in large deep pot for pasta. Once it is at a lively boil, add pasta. Keep the water boiling. Check for doneness
 To the butter and flour, add warmed milk and whisk or stir vigorously. Add the mashed squash and spices. Stir and cook for 8 minutes or so. If it looks too thick you can add a bit more milk.
Remove from heat and add Greek yogurt if using. Then stir in cheeses, mixing thoroughly.
Add well drained pasta and then place into a large rectangular dish that is lightly oiled ( I like to spray olive oil with misto sprayer).  
In a skillet heat 1 tablespoon butter and add panko crumbs stirring for about 2 minutes. Add 2  TBSP parmesan cheese, grated, salt and pepper if desired.
Thinly slice tomatoes and place on top of pasta. Top with bread crumbs and bake uncovered for about 20-25 minutes in a 375 degree oven.

Sunday, October 2, 2016

Crunchy Seed Sprinkle


Seeds are such a good source of nutrition! The seeds in this recipes are powerhouses of minerals, vitamins, protein, fiber and nutrients. Plus, they taste really good.

You can use any kinds of seeds or nuts but here is a good mix to get you started.

Add this sprinkle on top of sliced fruits, yogurt, oatmeal, cereal, ice cream, toast with nut butter or just eat it by itself!



Crunchy Seed Sprinkle





1/3cup raw shelled pumpkin seeds

1/3 cup sunflower seeds

1/3 cup sliced almond

¼ c sesame seeds



3 tablespoons pure maple syrup

1/4 cup shredded coconut

¼ cup chia seeds

Kosher salt if needed to taste



Toast pumpkin seeds, almonds and sunflower seeds in a dry medium skillet over medium-low heat, tossing often, until golden, about1- 2 minutes. Add sesame and fennel seeds; toast, tossing often, until golden brown, about 1 minute more.

Mix in syrup; cook, stirring often, until clumps begin to form, about 1 minute. Remove from heat; stir in coconut and chia seeds. Season with salt if needed. Transfer to a parchment or wax paper-lined baking sheet; let cool.

Other great seeds to include are hemp seed or flax seed meal. You could also add 2 tsp fennel, aniseed, caraway, or cumin seeds but be aware these will give a strong flavor.

Thursday, September 29, 2016

Baked Delicata Squash filled with Ground Beef, Onion and Tomato


      Fall is here and so is Winter Squash Season! It should be an official designation because as so as the leaves change famers markets and grocery stores begin to fill up with winter squash. There is always a big bin of wonderful winter squash in our market and I bring quite a few home. Many of them that have hard skins, like Hubbard, and will last the whole winter but the Delicata which are discussing today is softer so it must be used within a few weeks.


Delicata is so easy to prepare as it does not need to be peeled; it has a softer skin which can be eaten. You can peel it easily if you prefer.  It has a flavorful flesh that is not overly sweet. It cooks up faster than many winter squash making it ideal for weekday dinners. It can be sliced and sautéed in olive oil with a drizzle of maple syrup if you want to play up the sweet notes or served plain with a little salt and pepper.It can be mixed into various grain dishes like farro or risotto.  It can be cut up and roasted with various glazes or herbs like sage and rosemary. It can be halved and baked and filled with quinoa or farro or bulgar or a savory meat mixture like our recipe today. I choose this meat filling tonight because some of the people at my table were not too sure if they would like delicata squash and they were more meat lovers. Next time I really want to try it with bulgar, spinach and tomato.

It is a truly fall dish as delicata is harder to find in the stores outside of its fall harvest time. Delicatas were not grown much after the 1930’s due to being susceptible to squash diseases. It has made a comeback after the early 2000’s when a disease resistant variety was cultivated. I could see delicatas becoming more popular like its cousins the acorn or butternut .  

Our first winter squash recipe of the year is very verstatile and easy to make. It can be prepared ahead and baked for 20 -25 minutes just before eating so it is perfect for week nights.

Baked Delicata Squash filled with Ground Beef, Onion and Tomato



2 medium- large delicate squash (or 3 small ones)
1 lb. ground beef 93% lean, or lean ground turkey or chicken or vegetarian substitute
1 medium red onion, peeled, trimmed, cut in half and sliced vertically
1 15 oz. or so can diced tomatoes
3+ cloves of garlic (or the garlic paste or minced jar equivalent)
1 tsp Italian herbs
½ tsp oregano or other herb of choice, optional
½ tsp garlic powder
½ tsp Onion powder
¼ tsp red pepper flake, optional
1 tsp salt (to taste)
Black pepper to taste
Grated parmesan or other cheese for garnish


Preheat oven to 375.


Wash delicata squash and cut in half lengthwise and scoop out seed.
In a rectangle baking dish, pre bake squash, uncovered, cut side down in ½ or so water.






Bake for about 10-15 minutes till slightly soft. (You may refrigerate these for use later.)

In a wide pan, begin to brown ground meat. Once it is just nicely browned on the outside, add onion. After a few minutes add seasoning, garlic and cook until meat is barely done and onion is soft. Add tomatoes and stir to combine. Taste and add more spice, herbs, salt or garlic if needed.



Turn the Delicata squash so the open side is up. Drain excess water from the baking dish. Fill the open space on the squash with meat mix and cover with aluminum foil. Bake for 15 minutes until squash is soft. Bake uncovered for 5 minutes more.  You may add a bit of grated cheese before you  return it to oven.

Enjoy!
Recipe By Dinner with Denise




Thursday, June 16, 2016

Meatballs in Tomato Curry Sauce


These spicy chicken and beef meatballs in tomato curry sauce certainly satisfied our craving for something flavorful .I served these spicy, saucy meatballs with vegetables only, skipping our typical accompaniment of rice because we are trying to limit carbs. Steamed vegetables were just right and we could scoop up the sauce with the meat balls themselves so we didn’t miss the rice but if you are not avoiding carbs then it would be perfect with rice or couscous.



 These can be made spicy or mild. If your diners don’t enjoy spice make the sauce with just a little or even none of the warmer spices like medium yellow curry powder, cumin, turmeric, garam marsala or Baharat. This could be tasty and mild!  We like spice so I may have even used more of the spices than listed here. This is totally up to you and your tastes!

 You may make these with ground chicken, beef or turkey just make sure that at least 1/3 or more of the meat is not extra lean. Meatballs need fat to be tender and hold together. You could even use half lean.
You can make the meatballs up to the shaping step and refrigerate for quick preparation. You could even freeze them on a baking sheet then bag them so they are on hand when you want them! You could make the sauce up even a day or two before. If you wish to cook meatballs ahead, you might have a little drier texture but they would be fine but, cook them all the way through, don’t just brown them. This would shorten the time you reheat them in the sauce.


Meatballs in Tomato Curry Sauce
Recipe By Dinner with Denise


Meatball Mixture:

½ cup minced onion
2 tsp garlic paste or crushed garlic
2 tsp ginger paste
1 tsp, salt, coriander, ginger,


½ -1 tsp optional spices to choose from: cumin, black pepper, ginger powder, garlic powder, onion powder, red pepper flakes
 
2 tsp corn starch
2 lb. or so ground chicken and ground beef
1/4 cup bread crumbs
1 egg, well beaten

Curry Sauce:
Adjust all spice to your taste
1 large onion, sliced, divided in two
2 TBSP ginger paste
1TBSP garlic crushed
3-4 Tsp medium yellow curry powder
1 tsp cumin ground
½ tsp turmeric
2 tsp garam marsala or Baharat
1 -2 tsp coriander, ground
1 tsp black pepper. 
2 tsp salt, more to taste
½ tsp garlic powder
½ tsp onion powder
1  can diced or crushed tomatoes, about 14 oz.
1 cup water

About 6 oz. plain Greek yogurt, adjust to taste
Optional garnishes -Cilantro, toasted almond, yogurt
Serve with steamed veggies—carrot, zucchini, cauliflower etc.
Optional-- serve with rice, quinoa, Or couscous


Meat balls
*I use 1/3 lean chicken, 1/3 lean ground beef and 1/3 80% ground chicken but any combo, or all chicken or all beef is fine.

All of the spices can be increased or decreased based on desired heat level.
Place all ingredients for meatball mixture in a large bowl, gently yet thoroughly combine. Using gloved or clean hands is a great way to blend everything.
Using small scoop or teaspoon, scoop out uniform sized meatballs; rolling each for a smooth exterior.  You may make the meatballs smaller or larger as desired.
If you wish to cook meatballs in oven, check the note**
Heat a bit of oil in a large shallow pan. HALF of the onion and sauté it for 5 minutes and remove to covered dish.
Add some of the meatballs to the pan without crowding so they will brown well. You may add a bit more oil only if needed. You will probably need to brown them in batches, removing them as they are done to a covered dish.  The meatballs do not have to be cooked through; this is just to brown the outside. Cook them over medium heat, turning gently after 3-5 minutes.  Brown the other sides for about 3-5 minutes. take meatballs from pan to a covered dish and remove excess oil from pan. You will cook sauce in the same pan.

If desired, leave pan of meatballs in 350 oven while you cook curry sauce or microwave for a couple minutes on medium.
To make curry sauce:
Heat about 3-4 TBSP more oil in the pan, add the rest of the sliced onion, ginger, garlic, spices, seasoning.
Sauté for 4 minutes or so. 
Add tomatoes; simmer for 5-7 minutes. Add cool water and ladle into blender. Blend until smooth. Add yogurt and blend a bit more. Return sauce to pan and gently nestle the meatballs and sautéed onions into sauce. Over low heat, bring to simmer but do not let it boil.  Simmer for 15 – 22 minutes or so on low until meatballs are cooked through. I take one out and open it to check, it is really hard to use thermometer on these.

Best served in a bowl topped with cilantro and perhaps some toasted almond slices or yogurt


Serve with steamed vegetable OR quinoa OR if you are not avoiding carbs try it over couscous or rice,

**Oven baking method:  Preheat oven to 400 and put meatballs on cookie sheet prepped with a bit of oil. Place in center of oven and bake for 6 minutes then turn them over to cook other side. Continue baking another 5 minutes or until just barely cooked through. Remove from baking dish and place them into pan filled with curry sauce.  Simmer for 15 minutes