Archive for July, 2008

Blueberry Pie

9″ deep dish pie shell, uncooked
3 cups blueberries

Place blueberries in pie shell. Mix the following and pour over berries in the pie shell:

1 cup sugar
1/3 cup all purpose flour
1/8 teaspoon salt
2 eggs
1/2 cup sour cream

Mix the following ingredients until crumbly and scatter over pie:

1/4 cup soft, not melted, butter
1/2 cup sugar
1/2 cup flour

Bake at 350 for 1 hour.  Pie will drip some, so place foil or a pan beneath the pie as it is baking.

Recipe from: David & Anne Johnson, Virginia

Not So GoodFairGoodReally GoodExcellent! (2 votes, average: 5.00 out of 5)
Loading ... Loading ...

Creme of Zucchini Soup

5 large or 6 medium zucchini
2 tablespoons chopped onions
1 can chicken broth (or: 2 cups water with 2 cubes chicken bullion granules)
Pinch Basil
Pinch Tarragon

1/4 cup half & half
Tabasco to taste

Peel zucchini; cut up and place in broth. Add a generous pinch of Basil & Tarragon. Simmer until soft

Blend in Blender, a little at a time. Add about 1/4 cup of Half & Half until the consistency is how you like it.

Correct seasoning, adding more Basil & Tabasco; if needed. Better if made ahead and re-heated. Also very Delicious when served COLD!!

Recipe from: David & Anne Johnson, Virginia

Not So GoodFairGoodReally GoodExcellent! (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

Homemade Lemonade

The days’ keep getting hotter, and what better to help you stay cool than some delicious lemonade? Today I have a recipe for lemonade that is sure to keep you cool.

3/4 cup sugar
3/4 cup Splenda
1/2 cup boiling water
2 teaspoons grated lemon rind
1 1/2 cups fresh lemon juice
5 cups cold water
Garnishes: Lemon Slices & Mint Sprigs

Stir together sugar, Splenda, and boiling water until sugar and Splenda dissolve. Stir in lemon rind, lemon juice, and cold water. Chill overnight.

If needed, strain lemon rind out of lemonade before garnishing with lemon slices and mint sprigs.

Yield: 8 cups – Nutrition Info (per cup): 84 calories, 0 grams fat, 1 mg sodium, 23 grams carbohydrate, 20 grams sugar, 0 grams fiber, 0 grams protein

Not So GoodFairGoodReally GoodExcellent! (2 votes, average: 5.00 out of 5)
Loading ... Loading ...

Fiber-Rich Foods – Top Choices

Most individuals in the US consume half or less of the amount of fiber recommended each day. Fiber can decrease your risk of colon and other cancers, aid in the prevention of diverticulitis/diverticulosis, decrease blood cholesterol levels, and increase satiety, which can assist weight loss efforts.

While more research is needed, fiber’s health benefits seem to reach outside the list above, to possibly aiding in the prevention of diabetes and cardiovascular disease as well.

Current daily fiber intake recommendations:
- Adults aged 50 and younger:
Men: 38 grams
Women: 25 grams
- Adults greater than 50 years:
Men: 30 grams
Women: 21 grams

- Average US adult’s fiber intake: 15 grams per day

Top Fiber-Rich Foods:
- Bran – oat bran, wheat bran, bran cereal
- Beans – all dried beans, lentils
- Berries – all kinds
- Whole grains – try oats, barley, rye, whole wheat flour, wild rice
- Sweet Peas – frozen green or split peas
- Greens – turnip, mustard, collard, spinach
- Nuts & Seeds – Almonds, pistachios, cashews, peanuts, sunflower seeds
- Squash – yellow crookneck squash, spaghetti squash, zucchini
- Brassica or Cruciferous Vegetables – broccoli, cauliflower, Brussels sprouts, red cabbage
- Potatoes – Russet, red, sweet
- Fruits – bananas, pears, oranges, apples, prunes, raisinns, dried fruits
- Exotic Fruits/Vegetables – jicama, starfruit, hearts of palm, guava, lotus root, avocado, edamame
- Fortified Foods – cereals, milks, beverages, granola bars made with extra fiber

Information Obtained from: Today’s Dietitian, July 2008

Not So GoodFairGoodReally GoodExcellent! (1 votes, average: 5.00 out of 5)
Loading ... Loading ...