Apple Raisin Oat French Toast with Cranberry Sauce

Apple Raisin Oat French Toast with Cranberry Sauce Recipe
by Mandie Stevens

Sunday morning I made a delicious breakfast. Unfortunately I didn’t take a picture and this picture is the closest I could find. I made Raisin, apple, oat bread the night before and made French toast out of it in the morning with a cranberry sauce instead of syrup. Did I mention it was delicious?

Here is the recipe for the bread. Like I said earlier, I made it the night before using my bread maker.

1 -2/3 cup of apple juice (I actually used apple cider)
4 ¼ cups bread flour (I used ½ & ½ wheat & bread flour)
1 tbsp Sugar (I used raw honey, you can also use brown sugar to make it a little healthier)
2 Tbsp Melted Butter
1 tsp Cinnamon
2/3 cup Oats
3 tsp Rapid Rise yeast for the Quick setting

When it beeped I added 1 cup of Raisins and 1 cup of Apples (you are suppose to use dried but I didn’t)

The next morning I made French Toast out of them, if you aren’t familiar with making French Toast, here is an easy Recipe –
3 Eggs
¾ cup milk
1 tbsp Sugar (once again I used the raw honey)
¼ tsp Vanilla
Bread

1. Beat eggs, milk, sugar, and vanilla with beater until smooth.

2. Heat griddle or skillet over medium – low hear or to 375. Grease griddle with butter if you need to.

3. Dip your bread into the egg mixture. Place on Griddle. Cook about 4 minutes on each side until golden brown.

Cranberry Sauce – I made this just like I would for my Thanksgiving dinner…
1 bag off cranberries
1 cup of Sugar (I used Raw Honey)
1 cup of water

Cook it down, takes about 10 mins. You may want to add more sugar, I like it a little tart.
Enjoy!

Mandie Stevens is founder of Taking Time for Mommy. She is a homeschooling mom of 2 girls. When she isn't writing she spends her time at the beach, making crafts, playing in the garden, and reading entirely too much. Her specialities are frugal and natural living.

Now I'm hungry and it's healthy

I'm a bit of a foodie - If you couldn't tell by our recipe link up every Wednesday. So when I find a recipe I love or great foodie blog I have to share it. I came across a food blog that makes delicious  Kosher food. The picture to the left is what caught my eye. It's calledRugelach ~  and is make with Chocolate, Cinnamon Walnut or Jam Looks so delicious doesn't it? I'm going to try it, Leah (the author) also has step by step instructions with pictures to make it easy. It doesn't look too difficult.
 Leah also has a page called Kosher pantry where she shares where to find Kosher ingredients and products. There are categories for holidays, Vegan, Dairy Free, and she also breaks it down by entrees, appetizers, etc.

Okay now that I'm completely drooling and STARVING,

 you can go find our about Leah

Warm Spinach Salad Recipe

photo credit

With you live in the South you can put Bacon on anything and get awaywith it. I first came across this recipe when I worked at a fine dining restaurant and it was one of our biggest sellers. 

• 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
• I add mushrooms, pepper, any veggie I feel like
• 4 pieces of thick-cut bacon or 6 pieces thin cut (about 150 grams), chopped
• ¼ cup minced onion
• 1 clove garlic
• 2 Tablespoons cider vinegar (or the same amount as the bacon fat)
• A pinch of salt
• Two pinches of pepper
• 2 teaspoons sugar 

 Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work. 

Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels. 
 
If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sugar.
Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sugar. Stir to dissolve, and pour the dressing over the spinach.
Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.
 

 

Homemade Mayo Recipe

When I first started working at the Fine Dining restaurant (that I eventually managed) I didn't know that you could make your own mayo!

That was a long time ago and I've been making it on and off for years.
Keep in mind it doesn't quite taste like store bought mayonnaise. It doesn't have the preservatives!

1 egg
1 tbsp lemon juice
1/2 tspn salt
1/4 tspn white pepper
1 1/2 cups vegetable oil (I usually use olive oil for health benefits but veg tastes better)

You can either make this in a food processor or blender. Add egg, lemon juice, white pepper and process for 2 - 3 seconds. Leave machine running and slowly add oil. It should thicken within seconds.
Refrigerate.

Happy Meal at Home

I’ll be the first one to admit my girls love their Happy Meals, but in this house they are a special occasion thing. 

More times than not, my girls ask me to make their happy meals for them. 



I usually make homemade chicken nuggets, herb roasted potatoes instead of the fries, and a salad packed with fruit as an added bonus.


Instead of a toy that will just be lost in the bottom of the toy box I give them a craft to do or make them homemade brownies. The girls are happy and I’m happy because they aren't eating processed junk.


                                            Mandie’s Chicken Nuggets


4 large chicken breast with rib meat


2 eggs


2 cups unbleached flour


2 tsps of raw honey


Peanut Oil


Salt & Pepper to taste


Cut the chicken breasts into little chunks, salt and pepper them. Dunk them into the egg and raw honey mixture then drag them through the flour (sometimes I add a little powdered sugar to the flour like Chic Filet if I’m out of honey).


When the oil is hot, fry the chicken until crispy then pull out and let drain on paper towels or newspaper.


 Serve with Mandie’s Herb Roasted Potatoes and Homemade Brownies!

Chocolate Brownies

Homemade Chocolate Brownies

Ingredients:

1 cup melted butter

¼ cup cocoa (I like the dark cocoa)

4 eggs

2 cups sugar

1 ½ cup flour

½ tsp salt

2tsp vanilla

Directions: 

Preheat oven to 350 degrees.

In a bowl mix butter, cocoa, eggs, and sugar. 

Stir in the flour, salt, and vanilla. 

Beat until smooth then spread mixture into a greased 13” x 9” pan. 

Cook for 35 - 40 mins.

                                         

                                            

Mandie's Herb Roasted Potatoes

Ingredients: 

Red Potatoes

Olive Oil

Various herbs from your garden or Thyme from the pantry

Salt and Pepper to taste

How to Make Mandie's Herb Roasted Potatoes:

Cut the potatoes and coat them in olive oil. 

Toss in the herbs and salt and pepper.

Put them in a preheated oven at 350 degrees. 

Cook for around 30 mins but keep checking them.

Enjoy! 

4 Free Cook books

Every body loves recipes!I can't believe Gooseberry Patch is giving away 4 of their e-book cook books.
Gooseberry Patch cook books are packed with great recipes! You can download these to your e-reader or to your computer.
Circle of Friends Cookbook - 25 Chocolate Chip Cookie Recipes: Exclusive on-line cookbook
Circle of Friends Cookbook - 25 Mac & Cheese Recipes: Exclusive on-line cookbook
Circle of Friends Cookbook - 25 Meatloaf Recipes: Exclusive on-line cookbook
Circle of Friends Cookbook 25 Slow Cooker Recipes: Exclusive online cookbook

Banana Oatmeal Cookies Recipe

BANANA OATMEAL COOKIESFast &Delicious Snack!
Preparation time: 5 mins
Cooking time: 15 mins
1 cup sugar
3/4 cup shortening
1 egg
3/4 teaspoon cinnamon, ground
1/4 teaspoon nutmeg, ground
1 teaspoon salt
1 cup banana, mashed
1-1/2 cups flour
1-3/4 cups quick cooking oats
1/2 cup nuts, chopped
In a bowl, with an electric mixer on medium speed, cream together
sugar and shortening. Add egg, cinnamon, nutmeg, and salt; mix well.
Beat in mashed bananas. Add flour and quick cooking oats. Fold in
chopped nuts. Drop by teaspoonfuls onto ungreased baking sheets. Bake
at 350 degrees for 10 to 15 minutes.



Mandie Stevens is owner of Taking Time for Mommy & Mommy Reads too Much. She's a homeschooling mom of 2 girls and believes every mom should take a little time for herself.

Simple Sangria Recipe

I felt inspired by my friends this week to post this since we all got together for a drink. This is a very easy recipe that you can build on and make your own.

Ingredients
1 bottle of light- or medium-bodied red wine
2 cups lemonade
2 tablespoons sugar
1 ounce (2 tablespoons) brandy, optional
1 navel orange, thinly sliced
1/2 pint large, plump blackberries, strawberries or other berries
1 cup club soda
Directions
1.Combine wine, lemonade, sugar, and brandy (if using) in a large pitcher and stir to dissolve sugar. Add fruit and pour in club soda. Refrigerate for 1 hour or more before serving to allow fruit to macerate and sweeten sangria. Serve in tall glasses filled with ice.


Mandie Stevens is owner of Taking Time for Mommy & Mommy Reads too Much. She's a homeschooling mom of 2 girls and believes every mom should take a little time for herself.

Recipes That Make You Feel Better

By Judith J. Wurtman, PhD and Nina T. Frusztajer, MD,
Authors of The Serotonin Power Diet: Eat Carbs -- Nature's Own Appetite Suppressant -- to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain

There are some evenings when we all wish our Moms were in the kitchen cooking a meal that would make us feel better. We are too old to be fretting over a bad test grade or nasty remark from someone on the playground but being grown up doesn't mean we don't need comfort when we return home.

Fortunately, it is really easy to prepare a dinner yourself that will calm you down, soothe away your stress and turn down that chatter in your brain about what went wrong with your day.

Comfort dinners work because if they have the right components, your brain will make the calming , feel-good chemical, serotonin as soon as the food is digested. And that means that by the time you put the dishes in the dishwasher, the troubles of the day will be forgotten.

Serotonin is made when you eat any sweet or starchy carbohydrate (except the carbs in fruit). Carbohydrates set in motion a process that brings an amino acid called tryptophan into the brain. When tryptophan arrives, it is immediately converted to serotonin. And serotonin immediately makes you feel better.

Only two rules must be followed if your comfort dinner is really going to comfort:

* Keep the protein portion of the dinner to a minimum. No more than 1-2 ounces. This is because protein interferes with tryptophan getting into the brain.
* Keep the fat portion of the dinner to a minimum. No more than two tablespoons of olive oil, butter, high fat cheese or cream. This is because fat slows down digestion and will make you wait too long to feel comforted.

Here are some easy to prepare, tasty and comforting dinner recipes. Enjoy!

Pasta with Meat and Mushroom-Tomato Ragu
This is a simple and delicious dish made with a mushroom sauté. The pasta and mushrooms take about the same time to cook, so the dish should be ready 12 minutes after the water boils for the pasta.

Rigatoni or any short pasta, cooked according to package directions
Women: 1 cup/Men: 1½cups
Olive oil cooking spray
1 teaspoon olive oil
2 cloves garlic, minced
½ pound mushrooms
Lean ground beef or turkey
Women: 2 ounces/Men: 4 ounces
¼ teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon dried Italian seasoning or several fresh basil leaves
1 cup low-sodium reduced-fat or fat-free jarred tomato sauce
1 tablespoon low-fat shredded mozzarella cheese or shredded mozzarella cheese with sun-dried tomatoes

Place drained pasta back into the pot. Set aside. Coat a large skillet with cooking spray, add the oil, and warm over medium-high heat. Sauté the garlic, mushrooms, and ground beef or turkey for 5 minutes or until the mushrooms are soft. Add the pepper, sugar, and Italian seasoning or basil and continue cooking for 2 to 3 minutes, stirring several times. Add the mushroom mixture and tomato sauce to the pasta and heat until warm. Put in a large bowl and sprinkle with the cheese. Serve with Lemon Garlic Spinach.

Makes 1 serving
Per serving (women): 473 calories, 30 g protein, 65 g carbohydrates, 13 g total fat, 8 g dietary fiber, 772 mg sodium

Per serving (men): 649 calories, 44 g protein, 81 g carbohydrates, 19 g total fat, 9 g dietary fiber, 814 mg sodium

Nam Chinese Noodles with Tofu or Chicken

You can make this recipe with Italian pasta, or use fresh noodles from a Chinese grocery store.

Chinese noodles or spaghetti, cooked according to package directions
Women: 1 cup/Men: 1½ cups
Canola oil cooking spray
1 teaspoon sesame oil
1 1" piece fresh ginger, peeled and chopped, or 1 teaspoon ground dried ginger
2 cloves garlic, minced
2 tablespoons low-sodium teriyaki sauce
½ cup low-sodium chicken broth
½ tablespoon cornstarch
½ cup canned straw mushrooms, drained
¼ cup canned water chestnuts, drained and chopped
½ cup frozen snow peas or asparagus
Finely chopped firm tofu or cooked chicken breast
Women: 2 ounces/Men: 4 ounces

Put the cooked noodles in a large bowl and set aside.

In a large saucepan coated with cooking spray, heat the sesame oil over low heat. Add the ginger and garlic and cook for 3 minutes.

Add the teriyaki sauce and ¼ cup of the chicken broth and cook over medium heat for 5 minutes. In a small bowl, mix the remaining ¼ cup of the chicken broth with the cornstarch until the cornstarch dissolves.

Add the cornstarch mixture to the teriyaki mixture and simmer for 3 minutes, until the sauce thickens. Add the mushrooms, water chestnuts, snow peas or asparagus, and tofu or chicken to the sauce and cook until heated, about 3 minutes.

Toss the cooked, drained noodles with the sauce.

Serve with chopped romaine or iceberg lettuce topped with the dressing of your choice.

Makes 1 serving

With tofu

Per serving (women): 466 calories, 24 g protein, 68 g carbohydrates, 12 g total fat, 9 g dietary fiber, 923 mg sodium

Per serving (men): 647 calories, 37 g protein, 90 g carbohydrates, 18 g total fat, 12 g dietary fiber, 931 mg sodium

With chicken

Per serving (women): 477 calories, 33 g protein, 64 g carbohydrates, 9 g total fat, 8 g dietary fiber, 957 mg sodium

Per serving (men): 669 calories, 54 g protein, 85 g carbohydrates, 12 g total fat, 9 g dietary fiber, 1,000 mg sodium

Couscous with Zucchini and Chicken

If you make this dish ahead of time, microwave it to heat it through before serving.

½ tablespoon olive oil
1 small onion, chopped
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon curry powder
2 small zucchinis, cut crosswise into ¼" rounds
Cooked chicken breast, cut into ½" pieces
Women: 2 ounces/Men: 4 ounces
Couscous, cooked according to package directions
Women: ¾ cup/Men: 1¼ cups
¼ cup canned chickpeas, drained
1 tablespoon golden raisins
Ground black pepper

In a large skillet, heat the oil over low-medium heat. Add the onion, cumin, cinnamon, and curry powder and cook for 3 to 4 minutes until the onion is soft. Add the zucchini and cook until tender, about 4 minutes. Add the chicken, couscous, and chickpeas and heat through. Toss the raisins into the mixture just before serving. Season with pepper to taste. Serve with a mixed green salad topped with Spanish Dressing.

Makes 1 serving

Per serving (women): 499 calories, 31 g protein, 73 g carbohydrates, 11 g total fat, 12 g dietary fiber, 243 mg sodium

Per serving (men): 680 calories, 51 g protein, 91 g carbohydrates, 13 g total fat, 13 g dietary fiber, 289 mg sodium

The above is an adapted excerpt from the book The Serotonin Power Diet: Eat Carbs -- Nature's Own Appetite Suppressant -- to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain by Judith J. Wurtman, PhD and Nina T. Frusztajer, MD. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2010 Judith J. Wurtman, PhD and Nina T. Frusztajer, MD, authors of The Serotonin Power Diet: Eat Carbs -- Nature's Own Appetite Suppressant -- to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain
Author Bios
Judith J. Wurtman, PhD, co-author of The Serotonin Power Diet: Eat Carbs -- Nature's Own Appetite Suppressant -- to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain, has discovered the connection between carbohydrate craving, serotonin, and emotional well-being in her MIT clinical studies. She received her PhD from George Washington University, is the founder of a Harvard University hospital weight-loss facility and counsels private weight management clients. She has written five books, including The Serotonin Solution, and more than 40 peer-reviewed articles for professional publications. She lives in Miami Beach, Florida.

Nina T. Frusztajer, MD, co-author of The Serotonin Power Diet: Eat Carbs -- Nature's Own Appetite Suppressant -- to Stop Emotional Overeating and Halt Antidepressant-Associated Weight Gain, counsels private weight management clients and is a practicing physician and certified professional life coach. She received her master's degree in Nutrition from Columbia University and her medical degree from George Washington University. She lives in Boston, MA.

For more information, please visit www.SerotoninPowerDiet.com.

Smoothie for Mommy

Simply Smart® Groundstroke Smoothie from Tennis Pro Chrissie Evert
Makes 1 serving
1 Tbsp warm water
1 tsp decaffeinated instant coffee granules
1 cup Simply Smart® Chocolate Fat Free Milk
2 Simply Smart® Chocolate Fat Free Milk ice cubes or regular ice cubes

I was given the chance to try some Hood Simply Smart milk and this is the recipe I tried. It was delicious and far healthier than Starbucks and McDonald's coffee drinks. The Fat Free milk also doesn't taste like fat free milk. It's rich and creamy! 
You can find more Hood Simply Smart Recipes Here

Weight Loss TV Star Erik Chopin’s Fit n’ Fruity Family Sundae

Indulge in this deliciously refreshing ice cream sundae for less than 200 calories!
Ingredients:

1/2 cup Blue Bunny® Fat Free Frozen Yogurt Homemade Vanilla

1 Tbsp. Bear Naked® Fit Vanilla Almond Crunch Granola

3 Tbsp Fresh Blueberries

1 Tbsp Walmart’s Great Value Original Whipped Light Cream

1 Large Strawberry on top

Preparation

Scoop Blue Bunny® Fat Free Frozen Yogurt Brownie Fudge Fantasy into bowl. Sprinkle Bear Naked® Fit Vanilla Almond Crunch Granola and fresh blueberries on top of frozen yogurt. Finish with light whipped cream and strawberry.

Variation

For chocolate lovers, use Blue Bunny® Fat Free Frozen Yogurt Brownie Fudge Fantasy instead of Homemade Vanilla frozen yogurt.

Check out more recipes, deals and celebrity ice cream creations at www.walmart.com/icecream.

Low Fat Recipe For Ice Cream Sandwiches

When watching your weight, try not to completely take away your comfort foods. Depriving yourself of your favorite foods or sweets might lead to binge eating when finally giving in to the craving. Instead, indulge in one of these guiltless pleasures. If you prefer not to have chocolate ice cream sandwiches, substitute the chocolate grahams with plain grahams, honey grahams or cinnamon sugar grahams. The cinnamon sugar grahams make a really interesting sandwich, though it does up the calorie and possibly the point count up a bit! These are extremely low in points if you are following a diet with a point system; look it up or ask your counselor for the exact count.

Ingredients:

* 1 box chocolate graham crackers, thawed in refrigerator, if frozen

* 1 large tub low fat, fat free or sugar free whipped topping (any flavor desired)

* 3 Tablespoons powdered sugar (optional)

* Sugar free or fat free instant hot chocolate drink powder (optional)

Directions:

1. On parchment paper line up 10 graham crackers.

2. Spread 3 Tablespoons whipped topping on each cracker.

3. Top each with another graham cracker.

4. Put those ten sandwiches in the freezer on a parchment paper lined cookie sheet until frozen, then put them in a zippered bag with parchment between each one.

5. While they are freezing on the cookie sheet, repeat with next batch of crackers and topping until finished.

For chocolate filling, add sugar free, low fat or fat free hot chocolate drink powder in the topping until desired chocolate taste is achieved.

For added sweetness, dust the top of the finished sandwiches, before freezing with cocoa, powdered sugar or sugar substitute.

Linda Talbott Brewer is the Nashville Comfort Food Examiner for Examiner.com, Nashville.

Linda will be writing many more recipes for ezine as well as for examiner Nashville. Check back often for food adventures, food oddities, comfort foods, healthy comfort food makeovers and food histories.

Visit Linda's Examiner page at http://www.examiner.com/x-26032-Nashville-Comfort-Food-Examiner

Source

Swedish Meatballs Recipe

My mother was descended from Scandinavian immigrants and had inherited recipes that have been handed down through the generations. I've taken her recipe and made it my own.
2 pounds ground lean ground beef
2 eggs
3/4 cup milk or cream
3 slices of torn up bread (you can also use store bought bread crumbs)
Salt & pepper to taste
1/4 teaspoon allspice
1/8 tsp ground nutmeg
1/4 cup finely chopped onion (my dh HATES onions and these are still good without it)
2 tablespoons butter
2 tablespoons flour
1 can (10 1/2 ounces) condensed beef broth
   1 cup half-and-half or light cream 
Combine bread crumbs, onion, salt, pepper, nutmeg and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter in a large skillet; remove with a slotted spoon to a 2 1/2-quart baking dish. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute. Pour over Swedish meatballs in baking dish. Bake Swedish meatballs at 325° for 35 to 45 minutes. Swedish meatball recipe serves 6.
Love Swedish things? Check out my review of Charlaine Harris' Dead in the Family Here

10 Simple Food Substitutions to Get Bikini Ready

Author of Substitute Yourself Skinny: Cut the Calories, Keep the Flavor with Hundreds of Simple Substitutions!

Bikini season is just around the corner! There's still time to get in top bikini shape and what tastier way than with these easy, simple, and delicious substitutions. Great tasting food doesn't have to be bland, boring, and flavorless. As the Bikini Chef, my food philosophy is fresh, fresh, fresh. Fresh citrus, fresh herbs, fresh natural ingredients that wake up your taste buds, are pleasing to your palette, and give you the satisfying flavors your body craves. In fact, most people love the lower calorie, lower fat substitutions once they've tried them and have gotten past their fear of trying what they perceive will be tasteless food.

The best part to these substitutions, besides achieving your bikini goal, is that they are simple substitutions you can make every day. Easy, affordable, and flavorful, these simple tips will help you stay in bikini shape all year long.

10 Simple Food Substitutions To Get Bikini Ready

1. Using ½ wheat flour and ½ plain flour will make your scones more bikini but adding fresh wild raspberries, blueberries, or blackberries will also liven up the flavor, wake up the color, and give a fresh, flavorful twist to an otherwise boring biscuit.

2. Cream sauces and creamy soups get most of their creaminess from fat and calorie laden heavy whipping cream. Use ½ nonfat milk and ½ nonfat sour cream instead for the same creamy texture without the unwanted creamy fat that will sabotage your bikini body.

3. Eggs vs egg whites. Some people go the extreme and swear off eggs forever using only egg whites. However, using only egg whites can get expensive and eggs are necessary as a binding agent for many recipes. For breakfast, use 2 egg whites for every one egg for a leaner, lighter breakfast and when baking or making dishes such as burgers, use ½ whole eggs and ½ egg whites to keep the texture but save on calories, fat, and cholesterol. As a side note, the majority of protein in eggs comes from the egg whites, not the yolk, making them a deliciously healthy option all around.

4. Cut back on the beef. If you crave a hamburger, make your own lighter, leaner version by using ½ lean ground beef and ½ lean ground turkey. You'll find you sacrifice nothing on flavor or texture but save yourself plenty on fat and calories. Enjoy these leaner burgers as smaller sliders for lunch, dinner, or for tasty bites at summer pool parties.

5. Nonfat vanilla yogurt is a delicious substitution for mayonnaise. Use as a healthy substitution in chicken salad, tuna salad, and dipping sauces such as aioli. It is very flavorful and naturally creamy so you don't need to use a lot of it.

6. Cut the cheese. Skip the cheese altogether but if you must have cheese, go for lower fat versions such as reduced fat cream cheese, reduced fat Monterey jack, reduced fat feta. If you must have your full fat versions, opt for freshly grated parmesan or parmiggiano reggiano and cut back on the amount you use. Fresh, good quality cheese such as this has great flavor so a little goes a long way.

7. Add a little citrus. The rind, or zest, of lemons, oranges, and limes is edible and adds a refreshing flavor to steamed or grilled vegetables, sauces, meat dishes, practically everything. Cut back on salt which causes bloating and add a little fine grate citrus zest for tons of flavor with no fat or calories.

8. Most people love crispy bacon but it adds loads of fat and calories that are often an afterthought for many dishes. If you must have crisp bacon crumbles on your salads or even for breakfast, use leaner turkey bacon instead. It has great flavor and crisps nicely like traditional full fat bacon. Or, better yet, skip the bacon all together. If you are having a luscious salad, add fresh, crisp asparagus tips or diced fresh zucchini. For breakfast, substitute crispy no-sugar added bran cereal or fresh berries. Pass on the bacon, it's just not worth it.

9. Watch out for sugary pasta sauces and dipping sauces. Sugar has empty calories that add up quickly. Instead, use freshly diced tomatoes with a little freshly chopped basil leaves or cilantro leaves. Add a hint of lemon zest, drizzle of balsamic vinegar and extra virgin olive oil (½ tablespoon each) and finish with a small pinch of sea salt and fresh ground black pepper. Toss with pasta such as penne or fettuccini or serve with baked wonton crisps.

10. Wonton wrappers are perfect as crispy crackers instead of crostini and tortilla chips. Buy the squares and cut into triangles. Brush lightly with olive oil and bake in a 225º oven for 15 to 20 minutes, until crisp and golden. Top with salsa, serve with chicken salad or other dips as you would crostini and chips. As a bonus, they are inexpensive and unused wonton wrappers keep in the freezer for up to 3 months.

© 2010 Chef Susan Irby, author of Substitute Yourself Skinny: Cut the Calories, Keep the Flavor with Hundreds of Simple Substitutions!

Author Bio
Chef Susan Irby has worked with multiple Master Chefs including George McNeill, Todd English, and Ming Tsai. Known as the Bikini Chef, specializing in "figure-flattering flavors," Chef Susan is host of The Bikini Lifestyle with Susan Irby The Bikini Chef on KFWB News Talk 980 in Los Angeles and author of The $7 a Meal Quick & Easy Cookbook, The $7 a Meal Healthy Cookbook, and Cooking with Susan. She has cooked for several celebrities including Patrick Swayze, David Spade, Kate Sagal, and Bill Handel, and appeared on The Patti Gribow Show and KLAC Los Angeles and numerous other media outlets. She lives in Orange County, CA.
For more information, please visit www.susanirby.com.
Become a fan of the Bikini Chef on Facebook and follow her on Twitter.
See Mandie's Review of the Substitute yourself Skinny HERE

Kombucha Tea

Is it just me, or does it sound as though I’m swearing in a foreign tongue when I say that word? Kombucha!

When I first heard someone mention kombucha months ago, I had no idea what they were talking about. Then a few friends brought along their kombucha tea to a meeting, and I tried some. It wasn’t bad. It was different, but it wasn’t bad.

More recently, as I poured over Sally Fallon’s excellent book Nourishing Traditions, I read more about this beverage. It is in fact tea-based. Kombucha tea is a fermented beverage that first was consumed in east Asia before it was introduced to Germany in the early part of the twentieth century.

The benefits associated with kombucha all come from anecdotal experience. People who love the tea claim that it boosts immunity, aids digestion and prevents both hair loss and grayness. For me, it was the digestion aid and probiotics that caught my attention. Now that I’d mastered the whole kefir routine, how hard could it be to brew some tea, right?

HA! I soon learned. I casually mentioned to whole foods guru Lee that I might want to give kombucha a try, and she quickly offered to allow me to “mother sit” her kombucha mushroom while she was in Europe. Sounded okay, although I wasn’t quite certain what “mother sitting” would involve.

A few days before her departure, Lee arrived at my house with a cooler and her arms full of stuff. She handed me a box of tea, a box of organic sugar and a large glass canister. Within the cooler was a glass bowl that contained the mother.

I don’t know that I could do justice to the description of a kombucha mother mushroom, or SCOBY (symbiotic colony of bacteria and yeast) as it is called more accurately, so I’ve included a picture here. Suffice it to say that I was a bit taken aback. While it’s called a mushroom, it’s actually a gelatinous mass of bacteria and yeast. Fun!

Lee gave me my instructions, and there I was, ready to brew and mother sit. A few days later, I began the process.

First, it’s extremely important to keep everything associated with the tea and brewing as sterile as possible. We’re dealing with bacteria here, and you don’t want the wrong bacteria crashing your kombucha party. The first thing I did was boil water, about a gallon of it. I used the black tea bags to brew the tea, and I added a cup of organic sugar to the pot. Once it had cooled, I poured just under a gallon of the sweet tea into the glass canister. I removed the kombucha mother from the fridge and carefully slid her into the top of the tea-filled canister.

Now it was all up to her. I covered the canister loosely with a cotton dishtowel and hid it in a dark corner of my kitchen counter.
Four days later, with no small amount of trepidation, I uncovered the canister. I gingerly slid the mother, still floating serenely on the surface of the tea, back into her small glass bowl along with about half cup of the tea.

I poured about a ½ cup of fruit juice—I used cranberry—into six quart jars. Then I ladled the tea—now kombucha—into each jar, leaving a small amount of breathing room on the top. I put lids on the jars and moved them to the same hiding place the mother had just vacated. Two days later, the jars were ready to move to the fridge for chilling.

Now was the crucial moment—tasting. I was pretty nervous; after all, it kind of looked as though this stuff had gone bad. There was a film on top of the jar I opened. Bravely I skimmed it off, poured the kombucha into a cup. . .and took a sip.

Hmmm. It wasn’t bad. In fact, it was good. Really good. Encouraged, I called my oldest daughter over and had her take a sip. To her credit, she didn’t hesitate, and with a surprised expression, she agreed that it was good.

“But just don’t sniff it first,” she advised everyone else. “Just drink it.”

The real test was my husband. He is very particular about what he drinks, but he drank a little and told me he liked it. I could tell he was pretty surprised, too!

So the kombucha brewing was a success. Well. . .mostly. When Lee came home, she separated a layer from the SCOBY so that I could have my own “mother”. (Yes, the mother has babies, and you can share and pass on your babies. True story.) My second batch was also good. I’m drinking at least one glass of the kombucha a day. My oldest daughter has had a little now and then. The rest of the kids are steering clear for the moment, and my husband, while he enjoyed it, isn’t exactly seeking it out in place of his Arnold Palmers.

And here are the disclaimers. Kombucha brewing isn’t that complicated really, but it does take a time commitment. We had company come into town and it put a crimp in my kombucha schedule. And it should be understood that some medical professionals doubt the validity of the health claims surrounding the tea and have advised caution, as over use might lead to some difficulties (check out the NY Times article at http://www.nytimes.com/2010/03/25/fashion/25Tea.html ). It’s important to be scrupulous about cleanliness when brewing your own.

I would rate the kombucha experiment as a partial success. I’m enjoying it, and I don’t mind the little bit of work that goes into making it, but in my family, it hasn’t caught on the way kefir has.

Give it time though. Give it time.

(For more information on kombucha and how to start your own, the best website is:
http://www.foodrenegade.com/how-to-brew-kombucha-double-fermentation-method/ )

Tawdra Kandle is stay-at-home, homeschooling mom of four children who range in age from 9 years to almost 21 years. She and her husband of over 22 years live in central Florida, where he is in seminary. Tawdra spends most of her precious free time writing and reading, and she loves to travel. She is also a resident writer for Taking Time for Mommy. View more of her Articles HERE. You can also follow Tawdra on twitter and her blog, Publishing Quest

Gourmet Roasted Tomato Chili Chicken Wrap

This is a Sponsored Post written by me on behalf of Hormel Foods. All opinions are 100% mine.


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Gourmet Roasted Tomato Chili Chicken Wrap
What you need-Sliced ChickenSauteed MushroomsMozzarella CheeseHormel's New Roasted Tomato Chili MasterSpinach - Sauteed with Garlic or Raw Whole Wheat or Spinach Wrap
Take the Roasted Tomato Sauce and Spoon it onto your wrap layer remaining ingredients and pop into oven, toaster, or grill.As long as it's melted it's all Good!EnjoyThis is my favorite way to eat Hormel Chili, what's yours?Check out recipes http://www.hormelrecipes.com

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Celebrating Mom This Mother's Day! (Recipes too!)

By Lidia Matticchio Bastianich,
Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes

In my family, favorite dishes are always being altered according to what is available in the market and what is the best in quality -- especially when I'm cooking. Family meals together are near and dear to my heart, and I am always looking for a reason to cook a big meal to share with my grandchildren, children and with Mother's Day just around the corner, my mother Erminia, who we all fondly call "Grandma."

Growing up, my brother and I loved our mother's Chicken & Potatoes, fried together in a big skillet so they're crisp and moist at the same time -- this was my mother's, or "Grandma's" specialty, and it was our favorite! This simple and delicious dish has now been passed down through the family, and my grandchildren are always asking me to make it. When I am at the stove -- and though I follow my mother's basic procedures -- I can't resist playing around with the recipe and adding my own flair to it. However, here I'm sharing her Classic Chicken & Potatoes recipe. Maybe you can make it for your mother this Mother's Day. And for something sweet, I have the perfect recipe that "Grandma" absolutely loves -- my Sweet Ricotta Dumplings with Strawberry Sauce. These delicate and creamy morsels sit beautifully in a crimson pool of fresh strawberry sauce.

So this Mother's Day, why not get into the kitchen with mom? Cooking, eating and laughing together is a wonderful way to celebrate your mom this Mother's Day and all year round.

MY MOTHER'S CHICKEN AND POTATOES (WITH MY SPECIAL TOUCHES)
From Lidia's Family Table
Serves 4 or more

For the Basic Chicken and Potatoes:

* 2- ½ pounds chicken legs or assorted pieces (bone-in)
* ½ cup canola oil
* ½ teaspoon salt, or more to taste
* 1 pound red bliss potatoes, preferably no bigger than 2 inches across
* 2 tablespoons extra virgin olive oil
* 2 medium-small onions, peeled and quartered lengthwise
* 2 short branches fresh rosemary with plenty of needles

For My Special Touches -- Try Either or Both:

* 4 to 6 ounces sliced bacon (5 or 6 slices)
* 1 or 2 pickled cherry peppers, sweet or hot, or none -- or more! -- cut in half and seeded

Prepping and Browning the Chicken (and Bacon) and Potatoes:

Rinse the chicken pieces and pat dry with paper towels. Trim off the excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.

Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly.)

Pour the canola oil into the skillet and set it over high heat. Sprinkle the chicken with ¼ teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, and an inch or so apart -- watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.

Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get slightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.

Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and ¼ teaspoon salt.

When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.

Cooking Everything Together:

Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers, either hot or sweet, cut the seeded halves into ½-inch wide pieces and scatter them in the pan too.

Return the chicken pieces -- except breast pieces -- to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper juices), so they're heating and getting coated with pan juices -- but take care not to break the potato pieces. Spread everything out in the pan -- potatoes on the bottom as much as possible, to keep crisping up -- and cover.

Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.

Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and -- as I do at home -- bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.

SWEET RICOTTA DUMPLINGS WITH STRAWBERRY SAUCE
From Lidia Cooks from the Heart of Italy
Makes about 18 canederli, serving 6

* 3 pints fresh strawberries, hulled and quartered (about 6 cups)
* ½ cup sugar
* ¼ cup freshly squeezed lemon juice for the canederli
* 1 tablespoon plus ¼ teaspoon kosher salt
* 6 tablespoons butter
* 1 pound fresh ricotta, drained
* 2 large eggs
* 1 cup all-purpose flour

Put the cut strawberries in the saucepan (or cut them right into it), pour the sugar and lemon juice over, and toss together. Set the pan over medium-low heat; stir occasionally as the berries release juice and it gradually starts to bubble. Adjust the heat to keep the juice simmering, and cook for about 8 minutes, until the berries are soft and the juice is slightly syrupy. Turn off the heat, and cover the pot to keep the sauce warm.

Meanwhile, fill the big pot with about 6 quarts water, add 1 tablespoon salt, and heat it to a boil. Put the butter in the big skillet and melt it over very low heat; turn off the flame, but leave the skillet on the warm burner.

For the dough: Dump the ricotta into a large bowl, and stir to loosen it and break up lumps, then blend in the eggs and ¼ teaspoon salt. Sprinkle all the flour on top, and fold it in gently, just until it is all incorporated, with no small clumps of dry flour. The dough will be stiff and somewhat sticky.

Adjust the heat so the cooking water is bubbling gently. Fill a glass or jar with cold water to moisten the scoop, so the dough doesn't stick. Dip the ice-cream scoop into the water glass, scoop up a round of dough, level it off (scraping excess back in the bowl), and dispense the dumpling into the cooking pot. Scoop up all the dough in the same way, and get the dumplings cooked as quickly as possible. If you don't have an ice-cream scoop, use a ¼-cup measure. Empty each portion into your hand (both hands must be lightly floured!), and quickly roll it into a ball, then drop the dumpling into the pot.

As you form the canederli, keep the scoop moistened (or your hands floured) and the water at a gentle simmer: don't let it boil vigorously, which can break apart the canederli.

After all are in the pot, let the dumplings cook, without stirring, until all have risen to the surface of the water. Simmer them another 5 minutes, and then scoop one out and test it for doneness. First, press it gently: it should feel solid and spring back to the touch. If it feels soft at the center, return it to the pot and cook the batch a minute or two longer. Scoop out another dumpling, and cut into it to check that the center is not wet and oozing and that the dough looks uniformly cooked through.

Meanwhile, have the big skillet with melted butter warming over very low heat. Lift out the cooked dumplings with a spider, let them drain over the pot for a few seconds, then gently drop them in the skillet. Roll the dumplings gently so they're coated all over with butter, then turn off the heat and leave them in the warm pan for a few minutes to firm up.

Serve the canederli on warm dessert plates, spooning a pool of strawberry sauce in the center of each plate and setting two or three canederli on top. For family-style serving, arrange the canederli in a large, rimmed platter and drizzle some of the strawberry sauce around them in a colorful border. Pass the remaining sauce at the table.

© 2010 Lidia Matticchio Bastianich, author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Author Bio
Lidia Matticchio Bastianich, coauthor of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipe, is the author of five previous books, four of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, and can be reached at her Web site, www.LidiasItaly.com.