Wednesday, November 16, 2016
Ingredients: Got the recipe and image here
- Preheat oven to 400 degrees F.
- Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.
You can omit the brown sugar if the sweetness of maple syrup is enough
Omit the pepper and salt if you are watching sodium
Saturday, October 29, 2016
1.When you open the app it will bring you to the trending recipes .
2. You can set your dietary preferences to
A) leave out things like peanuts,wheat,soy, etc..if you have have allergies to these ingredients
B) You can look for vegetarian, vegan etc...if you want to filter your search based on these restrictions
3. I know the nutritional information of each recipe whether I filter or not
4. I know how much time I am going to spend cooking ,including the prep time
5. I can organize my saved recipes
I love this app Food Network was good but no nutritional information and I guess with all the different chefs it would be difficult ,I guess but this app is a definite keeper
Wednesday, September 14, 2016
Thursday, July 14, 2016
1 1/2 cups finely chopped yellow onions
1/2 cup coarsely grated or finely chopped, peeled carrot
1/4 cup grated or finely chopped celery
1 large clove garlic, minced
Two 28 oz cans crushed Tomatoes
1/4 cup thinly sliced fresh basil leaves, chopped fresh flat leaf parsley or mixture
1/4 tsp hot pepper such as Sriracha
Pinch of granulated sugar, if needed
Fresh lemon juice, if needed
1.In a large,wide, heavy saucepan or large, deep sauté pan , heat the oil over medium heat.
2.Add the onions,carrot,celery and 1/2 tsp salt cook, stirring occasionally for 10-15 minutes.
3. Add the garlic and cook for another 30 seconds or so(don't let it brown).
4. Add the tomatoes and herbs and bring the tomatoes to a simmer. Reduce the heat to maintain a low simmer and cook uncovered. Stir occasionally and cook for 30-40 minutes.
5. Add the hot pepper sauce you can taste it and make adjustments with sugar, salt and lemon juice (if needed).
1.I substituted sliced mushrooms and mined garlic for the veggies to speed things up.
2.I didn't use the salt, lemon or Sriracha which is where I went wrong it definitely needed the salt.But I liked the sauce in general and for the kids I used shredded cheese to make up for the lack of salt which they like. This is definitely a good sauce to start off with. Honey Martha knows her sauces! Besides the cream and butter sauces there are Sabayon,custard and Carmel sauces to name a few. Safe to say you will see more from this book.
Saturday, June 25, 2016
- 1 onion, chopped
- 2 garlic cloves minced
- 1/4 teaspoon
- Pinch of Cayenne
- 2 large Yukon Gold potatoes peeled and thinly sliced
- 1 10 oz. Package spinach, thawed and squeezed dry
- 1/4 cup shredded reduced fat Monterey Jack
- 2/3 cup reduced sodium vegetable broth
- Preheat oven to 375o F. Spray 8-inch square baking dish with nonstick spray.
- Spray large nonstick skillet with nonstick spray over medium heat . Add onion and garlic; cook,stirring, until onion is softened,
- About 5 minutes . Add jalepeno,salt ,black pepper, and cayenne; cook stirring constantly, until fragrant , about 30 seconds.
- Spread half of potatoes in prepared baking dish.Top with half of onion mixture, the Monterey Jack. Cover with remaining potatoes and onion mixture. With wide spatula ,gently press down; pour broth over top.
- I omit the salt because I am trying to lower blood pressure
- I omitted the jalapeño ,my kids won't eat it
- I use fresh spinach just because
- I use regular cheese so I'm sure fat content changed
- I used no salt added Chicken Broth so the sodium for us would be lower
2 grams fat
338 mg Sodium
Friday, June 17, 2016
1 cup sliced mushrooms
1 small garlic clove minced
1 small zucchini, cut 1/4 inch-thick slices
8 large eggs
1/2 cup milk
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 dash hot pepper sauce
1 cup cubed low sodium cheese
1 medium tomato diced
2 tablespoons chopped parsley
Heat oven to 350o F. In 10inch oven proof skillet, melt butter;saute mushrooms, garlic, and zucchini. Meanwhile, in mixing bowl,beat eggs,milk oregano, pepper sauce.Pour mixture over vegetables in skillet. Cover and cook,without stirring, until edges are set , about 1 to 2 minutes. Gently lift cooked portion with spatula to allow uncooked portion to flow to bottom . When eggs are lightly browned on bottom, sprinkle top with cheese , tomato,and parsley. Bake about 5 minutes, or until cheese is melted and eggs cooked through. Cut into wedges and serve immediately.
19 g fat
5 g carbohydrate
246 mg sodium
I used grape seed oil to saute veggies
I used regular cheese
I omitted pepper sauce
The kids loved this I was looking for a way to include more veggies so this may be in the permanent menu!
Note: I am not sure how much sodium or fact once I changed the cheese and butter but if you follow the recipe exactly then the info still applies.
This recipe is from the Essence Brings You Great Cookbook by Jonell Nash
Friday, June 10, 2016
Wednesday, June 8, 2016
Tuesday, January 26, 2016
Variations: I used milk in place of the half and halfused frozen potatoes to save time and to thicken it a can of cream of potatoe
or for a really seafood taste cream of shrimp. I love this version will make this again real soon
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.