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SWEET LOVE! Apple Pecan Cobbler
Serving Size : 8 Preparation Time :0:35 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Brown sugar 1/2 Teaspoon Cinnamon 3/4 Cup Coarsely Chopped Pecans -- divided 4 Cups Tart Apples -- thin sliced 1 Cup Un-bleached Flour -- sifted 1 Cup Cane sugar 1 Teaspoon Baking Powder 1/4 Teaspoon Seasalt 1 Egg -- well beaten 1/2 Cup Evaporated Milk 1/3 Cup Butter--melted Mix sugar, cinnamon and 1/2 cup pecans. Place apples in bottom of a greased 8 1/4 x 1 3/4-inch round baking dish. Sprinkle the cinnamon mixture. Sift together the dry ingredients. Combine egg, milk, and butter; add dry ingredients, all at once, and mix until smooth. Pour over apples; sprinkle with remaining pecans. Bake at 325° about 55 minutes or until done. Spoon warm cobbler onto dessert plates; top with cinnamon-flavored whipped cream or ice cream. Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! HAWAII FIVE-OCoconut Crumbed Mahi-Mahi
SAUCE
Process Sauce ingredients till smooth -Set aside. Now i would put some sauce around the fish and run a circle of Coconut milk/cream around the outside and do that swish Knife thing to make it look pretty .But then again i would also soak my dessicated Coconut in the Coconut milk/or cream for an hour to give more flavour .,and also whip a bit of candied Ginger into the sauce ,not much ,just a hint . But then again you probably would do much the same....... Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! NATIVE LOVE! Yamassee Ginger Snap Crusted Chilean Sea Bass
2 - 7 oz portions Sea Bass or any firm white fish
MY SWEET TOOTH!YAMASSEE
Honey Peach and Blackberry Cobbler
Yield12 servings (serving size: 1/2 cup cobbler and 1 biscuit) Ingredients
PreparationPreheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, peaches, honey, juice, and 1/4 teaspoon salt in a large bowl; toss gently. Let stand 15 minutes. Fold in blackberries. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 2 cups flour, 1/2 teaspoon salt, granulated sugar, rind, and baking powder in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, and stir just until moist. Drop dough onto peach mixture to form 12 mounds. Sprinkle mounds with turbinado sugar. Bake at 400° for 40 minutes or until bubbly and golden. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! MY TREAT OF THE WEEKPeasant Pasta
This idea for peasant pasta is a vegetarian recipe based on ingredients that we nearly always have in the kitchen.
It's nice to cook with all fresh ingredients, vegetables in season and so on but now and again the need arises to cook something tasty with whatever we have available. All the ingredients are available in forms that can be stored, I only used dried mushrooms in this version. To make 2 servings:
Put the dried mushrooms in a heat proof container and pour on 300ml (1/2 pint) of boiling water. Stir and leave to soak for 5 minutes or so. Fry the onion, garlic and parsley very gently in the oil until the onion is soft and translucent. Drain the mushrooms and add them and the chopped tomato to the onion. Season with salt, pepper and a pinch of sugar, cover and leave to simmer for 20 minutes. Cook the pasta in plenty of boiling, salted water for 5 to 10 minutes. Drain the pasta and return to the pan. Add the cooked sauce and mix together. Serve with a topping of grated cheese. There you have it, a vegetarian pasta recipe made from ingredients you probably have already. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! YOU JUST CAN'T EAT ONE! Hydrogenated oils are Trans Fats and guilty as charged!
They're in Ritz Crackers, Hostess ho Hos, Oreos, Kellogg's Pop Tarts, and hundreds of other processed foods. They're the principal ingredient in margarines and shortenings. They're hydrogenated fats. Many journalists, and a few researchers view hydrogenated fats with great suspicion. And more than a few consumers won't touch margarine. Some aren't sure why they distrust the stuff. Others know exactly why. Margarine contains "trans" fats. Manufacturers hydrogenate (add hydrogen to) liquid oils to make them semi-solid. In the process, some hydrogens in the fats get rearranged. Scientists refer to fats with the ordinary arrangement as "cis." The new ones are called "trans". Despite the rumors, there is little good evidence that trans fats cause any more harm than other fats. Though new questions can always be raised, some of the standard accusations can be laid to rest. Does Trans Equla Trouble? In the Goldbecks' Guide to Good Food, Nikki and David Goldbeck state that trans fats "are suspected of interfering with fath metabolism, disrupting normal heart functions, enhancing fatty deposits in the arteries, inhibitng the production and utilization of substances in the body which influence the immune system, and reducing the body's ability to rid itself of carcinogens, drugs, and other toxins." Other authors have raised similar concerns. Much of the anxiety over trans fats stems from their reputation as "unnatural." Yet ruminants, such as cows and sheep, hydrogenate oils in one of their several stomachs. So although most of the trans fat people consume today is man-made, about 5 to 20 percent comes from beef, lamb, and dairy products. In rat studies, trans fats appear safe. Animals absorb them just as well as they absorb other fats and oils. And rats fed high levels of trans fats for 46 generations lived as long as other rats, reproduced as well, and appeared normal. Hydrogenated Hearts. But these studies have not stilled all fears. Some claim, for example, that trans fats raise blood cholesterol levels. That's a serious charge against trans-fat-containing margarines, which are marketed as heart-healthy. In some animals, trans fats do raise blood cholesterol; in others, they don't. But it makes sense to look most closely at the evidence from human studies. Although some human studies suggest that trans fats do raise blood cholesterol, most of these had serious flaws. Several, for example, used an unusual fat with two trans groups. This fat is not present to a significant extent in commercial margarines or oils. Only a few studies were well designed, and these showed that hydrogenated (trans-containing) and non-hydrogenated fats produced similar cholesterol levels. Cancer Worries. In 1978, Mary Enig and others at the University of Maryland examined the rise in our vegetable fat intake since 1910. This rise, they asserted, was linked to increase in the number of people who developed or died of cancer, especially breast and colon cancer, during that period. The trans fats in vegetable fats, suggested the scientists, could best account for the "significant positive correlation" with cancer rates. At most, associations of this type can only provide clues about the cause of a disease. In no way do they prove cause and effect. But this particular analysis had serious flaws. For example, experts pointe out that most cancer rates, including deaths from colon cancer, had remained essentially stable during much of the period in question. In most animal studies, trans fats don't increase the incidence of tumors. But non-hydrogenated corn, safflower, and sunflower oils, which contain high levels of polyunsaturated fats, are relatively strong tumor promoters, at least in animals. Unfortunately, few people are familiar with these studies. Instead, many have heard of the cancer "correlation," but not of its flaws. So the rumor that trans fats cause cancer persists. Cell Membranes. Animal studies show that trans fats, like other fats, may beome incorporated into the membranes that surround all cells in the body. Some fear that the incorporated trans fats might alter the normal passage of substances into and out of cells, perhaps permitting carcinogens to enter cells with greater ease. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! TRY THIS!Veggie Deluxe Sandwich
This sandwich is filled with nutrients and is also quite filling. The hummus provides protein. The avocado is a healthy fat. Plus it’s versatile so you can mix it up by using different condiments, veggies, or flavors of hummus.
Avocados are high in the good monounsaturated fat, which has been shown to actually help lower
cholesterol levels. Ingredients: 2 slices whole wheat bread 2 Tbsp. hummus ¼ avocado, sliced 2 oz. low-fat cheese 1 large leaf of lettuce, torn into large pieces 1 small tomato, sliced Other veggies of your choice (shredded carrots, sliced cucumbers, onion slices, etc.) Dash of vinegar & olive oil (optional) Directions: 1. Spread the hummus on one side of each slice of bread 2. Add all other ingredients in layers 3. Add the vinegar & oil over the veggies Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live!
THERE IS A BETTER WAY!Some basic tips for making your favorite recipes healthier include:
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! |
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