tag:blogger.com,1999:blog-72604397563030234872024-03-13T22:57:32.286-04:00Living La Vida Low GIThoughts and recipes on living a healthy lifestyle <br>
one low GI meal at a time.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-7260439756303023487.post-46546465667110988802012-10-30T17:12:00.004-04:002012-10-30T17:13:22.545-04:00Surviving a hurricane with spelt and squashOver the last few days, hurricane Sandy has roared through our area. It was the biggest and longest storm I have ever rode out and it was a little unnerving. Whenever we have a big storm hit the area, I prepare by using up whatever fresh food we have in the house. I try to turn what I can into easy to eat, grab and go type food. This serves two purposes: 1) it uses up what is in my fridge lest we lose power and the food spoil, and 2) if I cannot cook because we have lost power, we have some ready to eat food at our fingertips. Muffins and quick breads are some of the things that I usually make.<br />
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When I am in survival mode, I am not at all concerned about carb content or the health benefits of what I am feeding the family. This isn't to say that I don't care about what we eat, rather I am more concerned THAT we eat. If I can manage a healthy twist on whatever I make, that is a bonus. Saturday, when I was preparing for Sandy to hit, I was able to make something healthy and delicious and I wanted to share it with you.<br />
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I started with a recipe for <a href="http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/detail.aspx?event8=1&prop24=SR_Title&e11=doiwneast%20maine%20pumpkin%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page">Downeast Maine Pumpkin Bread</a> which I found on All Recipes. Since I was working with groceries on hand, I decided I could sub out the butternut squash puree for the pumpkin. I cooked up my squash (bake, uncovered, for 75 minutes until it was fork tender) and sat down with the recipe to see what else I could do to low carbify the mix.<br />
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<a href="http://4.bp.blogspot.com/-XCxN99DXHIo/UJA8kxEAdCI/AAAAAAAAAQY/J2E7DAnQaks/s1600/speltflour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XCxN99DXHIo/UJA8kxEAdCI/AAAAAAAAAQY/J2E7DAnQaks/s320/speltflour.jpg" width="218" /></a>I recently picked up a bag of spelt sprouted flour at the organic market. The flour is high in fiber and low in carbs so it sounded promising and almost too good to be true. The makers claim that it can be substituted one for one with regular whole wheat flour. The spelt flour has a slight bean-y smell to it, but since this bread is so full of spices, I thought this would be a good choice. Not being totally sold on the sprouted spelt, I decided to use some almond meal too. I had some walnuts in the cupboard, which I thought would add a nice crunch, so I pulled those out to work with. I also had just enough coconut oil in the pantry to replace the vegetable oil in the mix. Finally, I noted that there was a fair amount of water which I could eliminate and instead use agave as my sweetener. With these changes in mind, I set about to make the bread. I was a little dubious about making so many changes, but I had a whole cooked squash to use, so I decided to jump in with both feet and just went with it.<br />
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Image my delight when these loaves not only came out looking amazing but tasting amazing too. The texture, which is always a problem with you use alternative flour or agave, was spot on and the taste is to die for. The loaves are moist and tender and being filled with all kinds of spicy goodness, have a deep, rich, autumnal flavor that I just adore. I have eaten this three days running smeared with cream cheese in the morning. That paired with a steamy cup of coffee have made the perfect breakfast for these stormy, cold days.</div>
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<strong>Sprouted Spelt and Squash Quick Bread</strong></div>
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Makes 2 large loaves</div>
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2 c butternut squash puree</div>
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4 eggs</div>
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1 c coconut oil (we have no cholesterol problems here - if that is an issue, sub vegetable oil)</div>
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2 c agave syrup</div>
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2 c spelt sprouted flour</div>
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1 3/4 c almond meal</div>
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1 c walnut pieces (optional)</div>
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2 t baking soda</div>
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1 1/2 t salt</div>
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1 t cinnamon</div>
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1 t nutmeg</div>
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1/2 t ground cloves</div>
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1/4 t ground ginger</div>
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two large loaf pans.</div>
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In a large bowl, mix together squash puree, eggs, oil, and agave until well blended. In a separate bowl, whisk together the flour, almond meal, nuts, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.<br />
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Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.</div>
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A good healthy slice of this bread (enough for a decent breakfast serving) comes out at around 250 calories and has 0.7 g of sugar and 2 g of fiber. It is also rich in in vitamin A and it yummmmmmy!</div>
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Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-88584207706232128502012-01-09T08:58:00.000-05:002012-01-09T09:18:03.386-05:00The Light Liam<a href="http://3.bp.blogspot.com/-cIEQtEypDF0/Twrybi0cgkI/AAAAAAAAAO4/HRIWhnhHq-s/s1600/P1011186-1.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/-cIEQtEypDF0/Twrybi0cgkI/AAAAAAAAAO4/HRIWhnhHq-s/s320/P1011186-1.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a>Years ago, when I worked for Corel, this was my favorite breakfast at our in-house cafeteria. The Liam sandwich was named after a fellow employee who ordered this special nearly every day. <br />
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The original Liam is made with a toasted bagel, cream cheese, a thick slice of tomato and loads of crispy bacon. This morning, I felt the urge for my old favorite and made a light version instead. If you are counting calories, this one checks in at around 200 calories. Serve this with some fruit on the side and it makes an excellent light and yummy start to your day.<br />
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<strong>The Light Liam</strong><br />
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1 Bagel thin (choose something with a decent fiber content to counteract the sugar from the processed grain - mine has 4 gr of fiber per bagel)<br />
2 T cream cheese<br />
1 slice ripe tomato<br />
S & P to taste<br />
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Toast bagel thin in oven or toaster. Spread with cream cheese. Top with tomato and salt and pepper to taste.<br />
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border: 0px currentColor; padding: 0px;" /></a></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com3tag:blogger.com,1999:blog-7260439756303023487.post-75498091862480995262012-01-03T18:41:00.000-05:002012-01-03T19:01:18.547-05:00Crockpot "refried" beansToday I decided to give a nod to Meatless Monday. I know today is Tuesday, but it is the first day back from the Christmas holidays so in my mind it is Monday. You are just going to have to go with me on this one. <br />
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If you have ever read my blog, you know of my love for the humble black bean. I cook with them a lot. Black beans are chock full of vitamins, fiber, have a low GI value (around 35, even when mashed) and are an inexpensive source of easily digested protein. Last night I was riffling through the cupboards and found a long lost bag of dried black beans. I had been reading a new favorite blog - <a href="http://www.100daysofrealfood.com/">100 Days of Real Food</a> - and had read an article about crock pot refried beans. I figured that black beans would work so today I gave it a try. I am happy to report that the beans worked out really well. I will be making these again with pinto beans soon.<br />
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Tonight I served the beans on toasted low carb flour tortillas (to toast, place tortilla on ungreased cookie sheet and bake at 350 until crisp, about 8 minutes), sprinkled with cheese and topped with sauteed orange and red peppers. Everyone, including the kids, raved about them.<br />
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<a href="http://4.bp.blogspot.com/-fYIqLV6eC8M/TwOSK50bOgI/AAAAAAAAAOg/SIw_S3iFgDo/s1600/P1011143-1.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-fYIqLV6eC8M/TwOSK50bOgI/AAAAAAAAAOg/SIw_S3iFgDo/s320/P1011143-1.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a><br />
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<strong>Crock Pot "Refried" Beans</strong> (adapted from <a href="http://www.100daysofrealfood.com/2011/08/29/recipe-easy-slow-cooker-refried-beans/">this recipe</a> at 100 Days of Real Food)<br />
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1 lb. dry black beans (pinto will obviously work well too)<br />
Water to cover<br />
1/2 medium onion, quartered<br />
2 cloves garlic, crushed<br />
1/4 t ground cumin<br />
1/4 t chili powder<br />
S & P to taste<br />
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Empty beans into a large bowl. Rinse well and remove any rocks, seeds, funky beans, etc. Cover with cool water and let soak overnight.<br />
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In the morning, drain the beans. Place the beans in a slow cooker and add enough water to completely cover the beans by one inch. Add onion and garlic. Turn cooker on high and cook 8 hours or until tender. <br />
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Drain remaining liquid from beans (trust me, there is lots of juice under those beans!) and set aside. Remove large pieces of onion and discard. Mash beans with potato masher, adding reserved liquid as you go, until they reach your desired consistency. Season with cumin, chili powder, and salt and pepper to taste and enjoy.<br />
<br />P.S. These come out at 309 calories a piece as I served them (also to note that they are low in sugar, very high in fiber and vitamin C and high in vitamin A.)<br />
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Cal: 309<br />
Fat: 12.1 g (19%)<br />
Carbs: 35g (12%)<br />
Fiber: 16.5g (66%)<br />
Sugars: 2.2 g <br />
Protein: 13.8g<br />
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<em>Nutritional analysis from </em><a href="http://caloriecount.about.com/cc/recipe_analysis.php"><em>Calorie Count.</em></a><br />
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</div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-9390452703535638322011-12-28T10:09:00.000-05:002011-12-28T10:48:04.622-05:00A is for apple and absolution<a href="http://3.bp.blogspot.com/-fUocMnX5YSs/TvsxDYvQ18I/AAAAAAAAAOU/h3XEczJVLFk/s1600/P1011085-1.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/-fUocMnX5YSs/TvsxDYvQ18I/AAAAAAAAAOU/h3XEczJVLFk/s320/P1011085-1.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a>I woke up today dreaming of baked apples. Well, actually I dreamt of grey hairs, heart attacks and baked apples (in that order). Strange, I know, but it all sort of makes sense if you know the back story.<br />
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This year has been a tough one for me on my path to good health. I have been on this journey for nearly three years and have done incredibly well up until the beginning on 2011. I have managed to get my fasting glucose down 10 points (well out of the danger zone - yay me!) and my joint aches and pains had disappeared. My dark circles had (mostly) vanished and my skin was looking pretty darned good for a 40-something Mama of two. Then I fell off the wagon about this time last year and when I fell, I fell off hard.<br />
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I have been thinking a lot about my general health and well being for about six weeks or so. In addition to falling off the healthy eating wagon last year, I suffered from some low level depression that most definitely part of the reason for the fall. I have emerged (mostly) from the depression but still fully immersed in the old eating habits. As a result, the joint aches and pains are back, my dark circles are frightening and I am struggling to get into the dress pants that I bought last Christmas. Add that to the grey hairs that I can hardly seem to keep at bay, the cold that was making my chest itchy and sore and then the dream starts to make sense.<br />
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So this morning, after about six weeks of contemplation, I have decided that I need to forgive myself for the last year and move on. I am a work in progress after all, right? I could continue to wallow in the pity that was 2011 but that won't make me better. I just have to face the consequences and move forward. Apparently that is where the apples come in (I think anyway).<br />
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So, since I woke up renewed AND dreaming of baked apples, it was baked apples for breakfast this morning. While the apples were baking, I made a quick batch of <a href="http://livinglavidalowgi.blogspot.com/2011/04/low-sugar-granola.html">low sugar granola</a> and served that over the top. Number One Son and I loved this but Number Two was only so-so on it (to be fair, he hates apple peels). Note that I baked the apples with just a touch of maple syrup which increases the sugar by 3 gr per serving to an already fairly sugary dish (the apples are full of natural sugar but it is natural so I am going with it). You could omit this and I am sure these would still taste fantastic. I am going to try that later in the week and report back. In the meantime, if you are wanting to start your new year off with a virtuous meal, this might be just the one.<br />
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Enjoy!<br />
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<strong>Baked Apples with Granola</strong> (serves 2)<br />
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2 apples, cored and cut in half<br />
2 t maple syrup<br />
2 T <a href="http://livinglavidalowgi.blogspot.com/2011/04/low-sugar-granola.html">low sugar granola</a><br />
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Preheat oven to 350. Places cored apples, cut side up, in baking dish. Drizzle with maple syrup. Bake in preheated oven for 60 minutes or until soft. Top with granola and serve warm.<br />
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<a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: 0% 50%; border: 0px currentColor; padding: 0px;" /></a></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com1tag:blogger.com,1999:blog-7260439756303023487.post-77630800195106340592011-10-07T18:44:00.000-04:002011-10-08T11:50:46.581-04:00Chicken Marbella and Couscous<a href="http://3.bp.blogspot.com/-oX8VeUa4sN0/To-At--2ItI/AAAAAAAAANc/He1ayG2USAM/s1600/P1040090.JPG"><img alt="" border="0" src="http://3.bp.blogspot.com/-oX8VeUa4sN0/To-At--2ItI/AAAAAAAAANc/He1ayG2USAM/s320/P1040090.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" /></a>How long has it been since I blogged?<br />
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That was the question that I asked my cooking club this morning. I have been seriously uninspired in the kitchen lately (thus the lack of blogging) but hosting cooking club made me get my act together. I pulled this recipe out of the vault - its an oldie from the Lincoln Heights Dinner Club. It is super easy (just marinate and bake) and despite that fact that I forgot to buy prunes and used raisins instead it was really good. I would note that this isn't a particularly low GI meal (lots of sugar in the dish from the fruit and the brown sugar) but it is a nice once in awhile treat.<br />
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<strong><a href="http://allrecipes.com/recipe/prune-and-olive-chicken/detail.aspx">Chicken Marbella</a></strong> (from AllRecipes)<br />
<br />3 cloves garlic, minced<br />
1/3 cup pitted prunes, halved (or raisins, which I found out was a good substitute!)<br />
8 small green olives<br />
2 tablespoons capers, with liquid<br />
2 tablespoons olive oil<br />
2 tablespoons red wine vinegar<br />
2 bay leaves<br />
1 tablespoon dried oregano<br />
1 (3 pound) whole chicken, and cut into pieces (remove skin if you wish - we didn't)<br />
1/4 cup packed brown sugar<br />
1/4 cup dry white wine<br />
1 tablespoon chopped fresh parsley, for garnish (or 1 teaspoon dried parsley added to marinade)<br />
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In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, and oregano. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate 8 hours or overnight.<br />
<br />When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken. <br />
<br />Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with parsley (note that we used dry parsley in the marinade instead of fresh).<br />
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<a href="http://allrecipes.com/recipe/sweet-and-nutty-moroccan-couscous/detail.aspx"><strong>Fruited Couscous</strong></a> (Adapted from AllRecipes)<br />
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2 cups vegetable broth<br />
5 tablespoons unsalted butter<br />
1/2 cup chopped dried apricots<br />
1/2 cup golden raisins<br />
2 cups dry whole wheat couscous<br />
1/2 cup slivered almonds, toasted<br />
<br />Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Sprinkle with toasted almonds and serve (note that you can also sprinkle with cinnamon if desired). <br />
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Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com1tag:blogger.com,1999:blog-7260439756303023487.post-46316168632992348252011-04-23T17:22:00.004-04:002011-04-23T17:31:00.941-04:00Homemade Ricotta Cheese<a href="http://1.bp.blogspot.com/-JdsUxJ9N170/TbNC_ZL24ZI/AAAAAAAAAM4/EEqipwDXvgs/s1600/P1010259.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="http://1.bp.blogspot.com/-JdsUxJ9N170/TbNC_ZL24ZI/AAAAAAAAAM4/EEqipwDXvgs/s320/P1010259.JPG" /></a>I was on the phone with my BFF the other day and said to her "I am making cheese". The phone went dead silent and then she said "you are MAKING cheese?" Yes indeed, I made cheese and it was so easy. You need all of three ingredients and a couple of hours to produce ricotta with no stabalizers, gumming agents or preservatives. It is dead simple and the outcome is delish.<br /><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong>Ricotta Cheese<br /><br /></strong>9 C whole milk<br />1/2 t salt<br />3 T lemon juice or white vinegar<br /><br />Add milk to a large pot and set over a high flame. Heat until the milk reaches a rolling boil, stirring occassionally to prevent scorching. When the milk reaches a boil, take it off the heat and add lemon juice. Stir to combine. Let the mix sit for two minutes. Stir to seperate the curds from the whey (you will see it happening as you stir).<br /><br /><br /><a href="http://4.bp.blogspot.com/-nv5UAOnsftY/TbNEEwfjXPI/AAAAAAAAANA/NNvbUjwdXLQ/s1600/P1010265.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5598893610279066866" border="0" alt="" src="http://4.bp.blogspot.com/-nv5UAOnsftY/TbNEEwfjXPI/AAAAAAAAANA/NNvbUjwdXLQ/s320/P1010265.JPG" /></a>Pour the mixture into a strainer that has been lined with three layers of cheese cloth or a fine cotton tea towel which has been set over a large bowl. Cover the cheese and let strain for one hour. If the cheese is still too wet, wring gently inside the cheese cloth/tea towel. Discard whey. Place cheese in a storage container and refrigerate.<br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://4.bp.blogspot.com/-vfP2cQ0Xyro/TbNEFNg-HOI/AAAAAAAAANI/jafckfgY_ps/s1600/P1010276.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 256px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5598893618069642466" border="0" alt="" src="http://4.bp.blogspot.com/-vfP2cQ0Xyro/TbNEFNg-HOI/AAAAAAAAANI/jafckfgY_ps/s320/P1010276.JPG" /></a><br /><br /><br /><br /><br /><br />Cheese!<br /><br /><br /><br /><br /><br /><br /><div style="TEXT-ALIGN: left; CLEAR: both"><a href="http://4.bp.blogspot.com/-vfP2cQ0Xyro/TbNEFNg-HOI/AAAAAAAAANI/jafckfgY_ps/s1600/P1010276.JPG"></a></div><br /><br /><br /><br /><div style="TEXT-ALIGN: left; CLEAR: both"></div><a href="http://picasa.google.com/blogger/" target="ext"></a>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com3tag:blogger.com,1999:blog-7260439756303023487.post-22693338647678087392011-04-23T10:25:00.004-04:002011-04-23T10:45:41.274-04:00Low Sugar Granola<a href="http://4.bp.blogspot.com/-10xBiO6roVA/TbLhTw7gXcI/AAAAAAAAAMw/KmSJx8AUMDI/s1600/P1010273-1.JPG"><img style="MARGIN: 0px 10px 10px 0px; FLOAT: left; CLEAR: both" border="0" alt="" src="http://4.bp.blogspot.com/-10xBiO6roVA/TbLhTw7gXcI/AAAAAAAAAMw/KmSJx8AUMDI/s320/P1010273-1.JPG" /></a> Last week, Daniel had Spring Break. Because David was still in school, we decided to enrol Dan in Spring Break Camp. Every morning, I dropped David off at <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">school</span> and then had 60 minutes to kill before bringing Daniel to camp (which was just around the corner from David's school). What do you do with 1 empty hour and a 4 year old? Breakfast naturally.<br /><br />Every morning last week Daniel and I ate at a different local restaurant. One morning we ate at a sandwich and salad cafe which offered a really spartan breakfast menu. Daniel choose granola topped with fruit and milk. He devoured it. I told him that morning that we could try making our own granola (you know how unhealthy traditional granola is) and this is what I came up with.<br /><br />When analyzed against <a href="http://www.amazon.com/Bear-Naked-Natural-Granola-12-Ounce/dp/B000CRKOIE/ref=sr_1_1?ie=UTF8&qid=1303569408&sr=8-1">Bear Naked Fruit and Nut Granola</a>, mine comes in at about the same per serving (1/4 cup) for calories (140), <span id="SPELLING_ERROR_1" class="blsp-spelling-error">carbs</span> (16 gr) and fiber (2 gr). Where it really shines is the sugar, where I have halved the amount per serving (mine is 3 gr to their 6 gr). This makes the fiber to sugar ratio pretty appealing for a grown up snack and an overall decent choice for kids anytime.<br /><br /><strong>Low Sugar Granola </strong><br /><br />2 C rolled oats<br />1 t cinnamon<br />1/4 t salt<br />3 T canola oil<br />1/4 C agave syrup<br />1 t vanilla<br />1/2 C walnuts, chopped<br />1/2 C almonds, slivered<br />1/2 c raisins<br /><br />Preheat oven to 325. Line baking sheet with parchment paper and set aside.<br /><br />In a large bowl, toss oats with cinnamon and salt. Set aside. In a small bowl, whisk oil, agave and vanilla with a fork until well blended. Pour wet mix into bowl and mix with hands to combine. Pour mixture onto baking sheet and spread evenly. Bake in preheated oven for 10 minutes. Remove from oven and stir well. Return pan to oven and bake an additional 5 minutes. Remove from oven and stir in nuts and fruit. Return to oven for an additional 2 minutes or until nuts are <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">fragrant</span>. Remove and let cool. Pack into air tight container and enjoy.<br /><br /><br /><br /><div style="TEXT-ALIGN: left; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-82022123893617985302011-02-01T13:25:00.012-05:002011-02-01T13:41:46.042-05:00Carrot Oatmeal Cookies<a href="http://2.bp.blogspot.com/_p20W5VgT57E/TUhRL2Vk_iI/AAAAAAAAAMM/iPjDYcHIilQ/s1600/IMG_5613.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568790203250048546" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TUhRL2Vk_iI/AAAAAAAAAMM/iPjDYcHIilQ/s320/IMG_5613.JPG" /></a>Since Christmas, I have been trying to wean myself off of sugar. It is so hard with the holiday goodies still around the house (yes, still!) so instead of fighting the urge to have a treat with the kids I decided to make my own healthier treat. Again, I find myself with loads of carrots (see this <a href="http://livinglavidalowgi.blogspot.com/2010/09/sweet-tooth-is-on-loose-soft-ginger.html">carrot cookie recipe</a>) so I did a little internet search and found an easily modifyable carrot cookie recipe. At first bite, my family didn't really like these, but after a minute or two, we all started grooving on these cakey and not too sweet treats.<br /><br /><strong>Carrot Oatmeal Cookies</strong> (adapted from <a href="http://www.101cookbooks.com/archives/carrot-oatmeal-cookies-recipe.html">this recipe </a>at 101 Cookbooks)<br /><br />1 cup whole wheat pastry flour<br />1 teaspoon baking powder<br />scant 1/2 teaspoon fine grain sea salt<br />1 cup rolled oats<br />2/3 cup chopped nuts (I used pecans)<br />1 cup shredded carrots (about 2 medium carrots)<br />1/2 cup dark agave syrup<br />1/2 cup canola oil<br />1/4 t ground ginger<br /><br /><a href="http://3.bp.blogspot.com/_p20W5VgT57E/TUhRMC3oqXI/AAAAAAAAAMU/nj53wCnqKAU/s1600/IMG_5610.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568790206614120818" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TUhRMC3oqXI/AAAAAAAAAMU/nj53wCnqKAU/s320/IMG_5610.JPG" /></a><br /><span style="font-size:78%;"><em>All ready to go</em><br /><br /></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Preheat oven to 375F degrees and line two baking sheets with parchment paper.<br />In a large bowl whisk together the flour, baking powder, salt, ginger and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the agave, and oil. Add this to the flour mixture and stir until just combined.<br /><br /><br /><a href="http://4.bp.blogspot.com/_p20W5VgT57E/TUhRMcaIxNI/AAAAAAAAAMc/ct1vmW1R7vg/s1600/IMG_5611.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568790213469717714" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TUhRMcaIxNI/AAAAAAAAAMc/ct1vmW1R7vg/s320/IMG_5611.JPG" /></a><br /><em><span style="font-size:78%;">Coming together<br /></span></em><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.<br /><br />Makes about 2 dozen cookies.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com2tag:blogger.com,1999:blog-7260439756303023487.post-7993891882956651532011-02-01T12:36:00.008-05:002011-02-01T15:16:34.691-05:00I'm back and I brought dinner with me<a href="http://3.bp.blogspot.com/_p20W5VgT57E/TUhGItAmrpI/AAAAAAAAAME/MGiIaPE4l-Q/s1600/IMG_5617.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568778054578646674" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TUhGItAmrpI/AAAAAAAAAME/MGiIaPE4l-Q/s320/IMG_5617.JPG" /></a> Hello internet. Have you missed me? I have missed you, but I have been spending lots of time with you doing other things mostly work related. In fact, I have been working nearly round the clock this month and have hardly had a spare minute to blog. But, we still have to eat around here, even when I don't have a chance to write about it, so I have a lot of good new recipes to post. Let's get things rolling with last night's dinner masterpiece.<br /><br />I will freely admit that as a child I ate my share of crummy stuffed bell peppers (sorry Mom!). They were mostly bitter green peppers filled with tasteless meat and rice. I really hated stuffed pepper night when I was a kid. And honestly, when I stared at the pile of red bell peppers that my hubby came home with a few nights ago stuffed peppers didn't immediately pop into my head. But when searching for a dinner that would use a substantive amount of them I kept running across stuffed pepper recipes. Clearly the universe wanted me to make stuffed peppers, but they needed to be something yummy and that my kids would actually eat.<br /><br />I surfed over to my favorite food blog, <a href="http://www.blogger.com/kalynskitchen.com">Kayln's Kitchen</a>, and low and behold, Kalyn had just what I was looking for. These were, without question, the single best stuffed peppers I have ever eaten. Period. Chris and I ate them with a side of green beans. For the kids, I could have served the filling over or along side pasta and it would have been delicious. Please make these....you won't be disappointed.<br /><br /><strong>Italian Stuffed Peppers</strong> (adapted from <a href="http://kalynskitchen.blogspot.com/2005/04/stuffed-peppers-with-italian-sausage.html">this recipe</a> at Kalyn's Kitchen)<br /><br />6 red peppers<br />1 pound lean ground beef<br />1 pkg. (5 links) Italian sausage, casing removed<br />1 cup diced onion (1 medium onion)<br />1 cup diced red pepper (tops of peppers)<br />Salt and Pepper to season meat<br />1 1/2 cups grated low fat mozzarella cheese<br />1/2 cup grated parmesan<br />1 1/2 cup tomato sauce (I used Classico Tomato Basil)<br /><br />Preheat oven to 375. Cut tops off red peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed.<br /><br />In very large frying pan, cook hamburger and sausage until lightly browned. Drain meat, reserving about 1 T of oil in the pan. Set meat aside. Add peppers and onions to the hot pan. Cook 3 - 4 minutes or until just starting to soften. Add pepper and onion mix to the meat. Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheese.<br /><br />Choose a glass or metal pan barely big enough to hold all the peppers standing up. Spray the pan with nonstick spray. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon , piling it up on top and pressing in tightly until you use all the filling. Place peppers in pan touching each other. Top with an additional spoonful of tomato sauce. Bake, covered with foil about 30 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-35083286444320557022010-12-02T09:40:00.007-05:002010-12-02T18:31:15.047-05:00Turkey Pot Pie<a href="http://3.bp.blogspot.com/_p20W5VgT57E/TPewlh4fjxI/AAAAAAAAALo/yYsair9g7bk/s1600/IMG_5391.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546095624927022866" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TPewlh4fjxI/AAAAAAAAALo/yYsair9g7bk/s320/IMG_5391.JPG" /></a> WARNING! This recipe (if eaten with the crust) is not low GI friendly. But it is really good so sometimes I have to make a pot pie and just deal with it. I can't eat nuts and berries all the time, can I?<br /><br />So this year hubby and I decided to go out to Thanksgiving supper. I love Thanksgiving and all of the cooking, but when there are only 4 of us it seems a waste to cook all morning and then clean all afternoon. So out we went. But I couldn't <strong>not</strong> make something Thanksgiving-y, so a few days before the actual event I roasted a turkey breast for supper. We had loads leftover so I made this with some of the leftovers. I actually made the filling, froze it and then pulled it out when I was ready to use it. When you freeze pot pie filling, be sure that before you top it with the crust that it is heated thru (that's right, thaw it and heat to bubbling before you top your pie).<br /><br /><strong>Turkey Pot Pie</strong> (serves 6)<br /><br />1/4 C butter<br />1/2 C onion, chopped<br />1/2 C mushrooms, chopped<br />2 carrots, chopped<br />2 stalks celery, chopped<br />3/4 C frozen peas<br />1 T garlic, minced<br />1/3 C flour<br />1/2 t dried sage<br />1/2 t dried thyme<br />1 1/2 C prepared turkey gravy<br />1/2 C turkey stock (or chicken stock or water)<br />1/2 C milk<br />2 T dry sherry<br />3 C cooked turkey, cubed<br />S & P to taste<br />1 recipe Single Crust Savory Pie Dough (follows)<br /><br />Preheat oven to 425.<br /><br />Melt butter in large saucepan over medium heat. Stir in all veggies except peas and saute until tender but not browned (about 5 minutes). Add garlic and cook until fragrant, about 1 minute. Stir in flour, sage and thyme. When well blended, add gravy, stock and milk. Bring to a boil over medium heat and cook for 2 minutes or until thickened. Stir in turkey, peas and cook until veggies are tender, about 3 minutes. Remove from heat and stir in sherry. Taste and add salt and pepper as needed.<br /><br />Pour mixture into a deep dish pie pan or other baking dish as desired. Top with pastry. Seal and crimp the edges. (Note: If you like lots of crust - like I do - do not trim the excess pastry from the pan. Simple turn the pastry under, press to seal the edges and crimp as you normally would). Pierce the crust with a fork or cut slits in the pastry to allow for steam.<br /><br />Bake in the preheated oven for 35 - 40 minutes or until browned and bubbling. Remove from oven and let rest 10 minutes before serving.<br /><br /><strong>Single Crust Savory Pie Dough</strong><br /><br />1 1/2 C flour<br />1/2 t salt<br />4 T shortening, chilled and cut into 1/4 inch pieces<br />8 T butter, chilled and cut into 1/4 inch pieces<br />4 T water<br /><br />Add flour and salt to food processor. Pulse a few times to evenly distribute salt. Add shortening and butter. Using 1 second pulses, process until the flour is pale yellow and resembles course meal. Sprinkle water into bowl. Pulse 4 or 5 times or until the mix comes together. Turn out on plastic wrap. Form into a disk, warp tightly in plastic wrap and refrigerate for 30 minutes (or up to 2 days).<br /><br />When filling is ready, roll the pie dough into a sheet large enough to cover your pie and proceed as directed above.<br /><p><br /><a href="http://4.bp.blogspot.com/_p20W5VgT57E/TPgqN8QKzPI/AAAAAAAAAL4/j99CIe66E3I/s1600/singlepie.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5546229360107375858" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TPgqN8QKzPI/AAAAAAAAAL4/j99CIe66E3I/s320/singlepie.jpg" /></a><br /></p><p><em><span style="font-size:85%;">Hot, steamy and soooooo yummy!</span></em></p><p><em><span style="font-size:85%;"></span></em></p><p><em><span style="font-size:85%;"></span></em></p><p><em><span style="font-size:85%;"></span></em></p><p><em><span style="font-size:85%;"></span></em></p><p><em><span style="font-size:85%;"></span></em></p><p><span style="font-size:85%;"></span></p>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-58144673294700795842010-11-30T19:51:00.006-05:002010-12-02T18:31:34.243-05:00Curried Sweet Potato Soup<a href="http://2.bp.blogspot.com/_p20W5VgT57E/TPWeqPTKa5I/AAAAAAAAALg/r1IB3GyOSSM/s1600/sweetpotsoup.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545512964675234706" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TPWeqPTKa5I/AAAAAAAAALg/r1IB3GyOSSM/s320/sweetpotsoup.jpg" /></a>I made this soup about a month ago and have been meaning to get a post up since then. I am so busy these days that I haven't had much time to blog. Things just seem to be getting busier, so I decided to just hunker down and get some recipes posted.<br /><div></div><br /><div>This soup was made in response to an overflowing bowl of sweet potatoes that sat on my counter for about two weeks. Those spuds just sat there almost taunting me "Make something new! Make something new!" Finally I gave in and this soup is the result. Enjoy.</div><div></div><br /><div><strong>Curried Sweet Potato Soup</strong> (serves 4 - 6)</div><br /><div></div><div>3 small sweet potatoes (or 3 C cooked)</div><div>1 T flour</div><div>1 T butter</div><div>3 C homemade chicken stock</div><div>1 T dark agave nectar (or brown sugar)</div><div>1/4 t ground ginger</div><div>1/8 t ground cinnamon</div><div>1/8 t ground nutmeg</div><div>1/2 t curry powder</div><div>1/2 t salt</div><div>1 C milk</div><br /><div></div><div>Heat over to 400. Slice sweet potatoes horizontally. Place on cookie sheet cut side down. Bake in hot oven about 30 minutes or until soft.</div><br /><div></div><div>While the potatoes are cooling, melt the butter in a heavy sauce pan over medium heat. Add flour and cook, stirring constantly, until the mixture is a light caramel color. Add broth and agave syrup and bring to a boil. Scoop the potato pulp into the stock mixture and add spice. Stir to combine and turn heat to simmer. Simmer for 5 minutes. Using an immersion blender, blend soup in the stockpot until smooth (or use a blender and process in batches). Add milk and heat to desired temperature. Ladle into warm soup bowls and serve.</div><br /><div></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-12524226932518665512010-11-29T21:05:00.005-05:002010-12-02T18:32:45.112-05:00Beautiful Baked Meatballs<a href="http://4.bp.blogspot.com/_p20W5VgT57E/TPRi9l5bjRI/AAAAAAAAALY/7Yqto3ybEnE/s1600/IMG_5390.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545165851484458258" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TPRi9l5bjRI/AAAAAAAAALY/7Yqto3ybEnE/s320/IMG_5390.JPG" /></a>I have been craving meatballs lately. I don't really want the spaghetti, but I really, REALLY want meatballs. Maybe it is the weather? Am I anemic? I don't know and I don't care because I just want meatballs.<br /><br />Tonight I gave into my craving (full disclosure: I had some out last week but they were only fair) and made my beautiful baked meatballs. This recipe is my compromise between proper meatball technique (frying then simmering in sauce) and easy (baking then coating with sauce). It combines the ease of baking with the slow cooked flavor of fried. They are an excellent quick no-fuss meal and were so good. They were exactly what I have been craving.<br /><br /><strong>Beautiful Baked Meatballs</strong> (makes 5-6 generous servings)<br /><br />1 pound ground beef<br />3/4 pound sweet Italian sausage, casings removed<br />1/3 C whole grain bread crumbs<br />2 T flax seeds (optional, but very good for you and you won't even notice they are there - promise!)<br />1/3 C milk<br />2 eggs, lightly beaten<br />1 1/2 t crushed garlic<br />1 T Italian seasoning blend<br />1/2 t seasoned salt (or salt and pepper)<br />1/2 C Romano cheese (with additional to sprinkle on top of final dish)<br />2 C of your favorite marinara or spaghetti sauce<br /><br />Heat oven to 425. Spray baking dish with non stick coating spray and set aside.<br /><br />Place both meats in a large bowl and set aside. Add breadcrumbs, flax seeds, milk, eggs, garlic, seasoning blend, seasoned salt and cheese to bowl. Stir to combine well. Combine the bread and the meat mixtures and mix well (but lightly) with your hands.<br /><br />Using an ice cream scoop, portion you meat mixture into 15 good sized meatballs. Arrange meatballs in baking dish so that there is a small amount of space between each meatball.<br /><br /><a href="http://1.bp.blogspot.com/_p20W5VgT57E/TPRi84ZjOYI/AAAAAAAAALA/SapDAA9k7QA/s1600/IMG_5384.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545165839271147906" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/TPRi84ZjOYI/AAAAAAAAALA/SapDAA9k7QA/s320/IMG_5384.JPG" /></a><br /><br /><br /><br /><br /><br /><em><span style="font-size:85%;">My little meaty soldiers all in a row.<br /></span><br /></em><br /><br /><br /><br /><br /><br />Pour the marinara over the meatballs to fully cover. Bake, uncovered, for 35 minutes or until firm and bubbling.<br /><br /><a href="http://4.bp.blogspot.com/_p20W5VgT57E/TPRi9Hs5NwI/AAAAAAAAALI/aQNF2_w9xUg/s1600/IMG_5385.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545165843378812674" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TPRi9Hs5NwI/AAAAAAAAALI/aQNF2_w9xUg/s320/IMG_5385.JPG" /></a><br /><br /><br /><br /><br /><em><span style="font-size:85%;">All dressed and ready for the oven.</span></em><br /><br /><br /><br /><br /><br /><br /><br /><br />Serve with a side of pasta (Dreamfields, of course!) and enjoy.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-36534573675995388862010-11-08T08:39:00.009-05:002010-11-08T12:38:45.786-05:00Waste Not Want Not Chicken Stock<a href="http://4.bp.blogspot.com/_p20W5VgT57E/TNf_gVkxRTI/AAAAAAAAAK4/HFc2voxc5no/s1600/IMG_5258.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537175197887579442" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TNf_gVkxRTI/AAAAAAAAAK4/HFc2voxc5no/s320/IMG_5258.JPG" /></a> When we started buying organic protein, I was overwhelmed at the price. $17 for a whole chicken? Really? After I got over the sticker shock, I realized that if I utilized the entire bird, $17 wasn't too bad after all. For that $17, I get one dinner (for 4), two lunches and 6-8 cups of chicken stock (which will turn into 2 family dinners worth of soup later). When I start to do the math on a per serving basis (in this example, $1.22 per serving) the price becomes a lot more palatable.<br /><br />As I make a lot of soup during the fall and winter (I love making soup: dump in ingredients, stir, walk away), chicken stock made from the carcass was the logical thing to do. I used to purchase Trader Joe's Chicken Broth, which contains 600 mg of sodium per 1 cup serving. That is 25% of your daily sodium intake in one cup of soup! My stock has no added sodium, although I suspect there will be some small amount of sodium present due to residual seasoning. The broth is flavorful and colorful, the later from the addition of onion peel (yes, the peel). You can either strain off and use just the stock or you can pick the carcass and use the meat (I only do this when I am making chicken noodle soup but I leave the decision up to you).<br /><br /><strong>Waste Not Want Not Chicken Stock</strong> (makes approximately 8 cups)<br><br />1 chicken carcass (from a <a href="http://livinglavidalowgi.blogspot.com/2010/04/my-polyface-beauty-or-dont-hate-me.html">roasted chicken</a>)<br />2 medium carrots, roughly chopped<br />1 onion, unpeeled, roughly chopped<br />8 cups water<br /><br />Add chicken carcass to large stock pot. You want to totally submerge the bird in water, so if you may need to break the carcass in pieces depending on the size of your pot. Add the carrots, onions and water. Set over high heat and bring to boil. Reduce heat to medium. Cook at a low boil for 1 hour. Remove from heat and let cool. Once cooled, strain the liquid from the pot into a large zip top bag. Label and freeze for later use.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-28703735949177877312010-10-31T20:29:00.020-04:002010-11-08T12:39:14.725-05:00The SG Challenge Part 2 - Pumpkin Black Bean Chili<a href="http://4.bp.blogspot.com/_p20W5VgT57E/TM4dZNRDrjI/AAAAAAAAAKw/rxIGGX2Ldr4/s1600/IMG_5338.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534393310980058674" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TM4dZNRDrjI/AAAAAAAAAKw/rxIGGX2Ldr4/s320/IMG_5338.JPG" /></a>A few weeks ago I asked everyone to vote on what new black bean recipe I should make. The winner was Pumpkin and Black Bean Chili and I was ready to go with the recipe. Then summer reappeared. Now, I am not complaining about 75+ degree days in October, but that is definitely not chili weather. Yesterday, fall finally arrived and tonight so did the chili. <div><br /><div>You'd never know that there is pumpkin in this chili if you didn't see it go into the pot. The remaining ingredients alone would make a fairly light flavored chili, so that is where the pumpkin comes in. It adds a richness and a depth of flavor to the pot that would be sorely lacking without it. </div><br /><div></div><div>The recipe is adapted <a href="http://www.tasteofhome.com/Recipes/Black-Bean--n--Pumpkin-Chili">from this recipe </a>found at Taste of Home.</div><br /><div></div><div><strong>Pumpkin and Black Bean Chili</strong> (makes 8 - 10 generous servings)</div><br /><div></div><div>1 medium onion, diced fine</div><div>1 yellow bell pepper, diced fine</div><div>1 1/2 lb ground turkey</div><div>3 cloves garlic, minced</div><div>2 T olive oil</div><div>1 C low sodium chicken stock</div><div>2 cans (or 4 cups) black beans, rinsed</div><div>1 can (15 oz) solid packed pumpkin</div><div>1 can (28 oz) diced tomatoes, <span id="SPELLING_ERROR_0" class="blsp-spelling-error">undrained</span></div><div>2 t dried parsley flakes</div><div>2 t chili powder</div><div>1 1/2 t dried oregano</div><div>1 1/2 t ground cumin</div><div>1 1/2 t salt</div><div>1 t black pepper</div><br /><div></div><div></div><div>In a large skillet, saute onion, pepper and turkey until cooked through, about 8 minutes. Add garlic and cook 1 minute longer. Transfer to slow cooker. </div><div><br /></div><div><a href="http://3.bp.blogspot.com/_p20W5VgT57E/TM4a4ek1chI/AAAAAAAAAKY/DZSqIqKMNj0/s1600/IMG_5332.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534390549667475986" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TM4a4ek1chI/AAAAAAAAAKY/DZSqIqKMNj0/s320/IMG_5332.JPG" /></a><br /><br /><br /></div><div></div><div><br /><em>Be sure to cook off all of the liquid from the onions and peppers.<br /></em><br /></div><div><br /></div><div></div><div><br /></div><div><br /><br /><br /><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><br />Add the remaining ingredients to the slow cooker. Stir to combine well.</div><div></div></div><div><div></div><div><br /></div><div></div><div><a href="http://2.bp.blogspot.com/_p20W5VgT57E/TM4bEd8Q8WI/AAAAAAAAAKo/WRbH3sucajk/s1600/IMG_5333.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534390755655741794" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TM4bEd8Q8WI/AAAAAAAAAKo/WRbH3sucajk/s320/IMG_5333.JPG" /></a><br /><br /><br /></div><div><br /></div><div><em>Everybody in the pool.</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><br /><br /><br /><br /><br /><br /><br /><br />Cook on low for 5 - 6 hours or until heated through and bubbly. Serve with sharp cheddar cheese and sour cream, or to taste. </div></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-39988432428130925612010-10-13T18:11:00.014-04:002010-11-08T12:39:33.138-05:00The SG Challenge: Turkey Black Bean Burgers<a href="http://1.bp.blogspot.com/_p20W5VgT57E/TLYvoUoTinI/AAAAAAAAAKA/xj5XnSqUqxA/s1600/IMG_5260.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527657962422897266" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/TLYvoUoTinI/AAAAAAAAAKA/xj5XnSqUqxA/s320/IMG_5260.JPG" /></a>After my last post of how to cook black beans, my friend, SG, asked what I did with them once I cooked them. I pointed her to a number of recipes on this blog; <a href="http://livinglavidalowgi.blogspot.com/2010/06/lentil-and-black-bean-salad.html">Lentil and Black Bean Salad</a>, <a href="http://livinglavidalowgi.blogspot.com/2010/07/shout-out-to-wendy-quick-and-easy.html">Quick and Easy Turkey Soft Tacos</a>, even <a href="http://livinglavidalowgi.blogspot.com/2010/01/while-cats-away-mouse-with-make.html">The Amazing Black Bean Brownies</a>. I started thinking about these recipes and the other that I make using black beans and I decided I needed to try something new. It was time to break out of my black bean rut and find some new and interesting recipes. I have dubbed this recipe search (drum roll please.......) The SG Challenge.<br /><br />I found this little gem on the <a href="http://www.tasteofhome.com/">Taste of Home </a>website. I made it tonight and it was a hit. Even the kids ate them, although they both initially resisted because they could see the red bell pepper in it (shame on me - I thought I diced it finely enough). Chris and I both loved them too. One note on the TOH recipe, theirs makes 4 servings. I found that with one lb of turkey I got six good sized burgers. As we ate them, these come in at 335 calories (including the whole grain sandwich thin and all of the toppings) and only 247 m of sodium.<br /><br /><strong>Turkey Black Bean Burgers</strong> (makes 6 patties)<br /><br />3/4 C black beans<br />1 egg white<br />1/2 C zucchini, finely shredded<br />1/2 C red bell pepper, finely diced<br />1 t chili powder<br />1/2 t onion powder<br />1/2 t pepper<br />1/4 t salt<br />1 pound ground turkey<br />1 T olive oil<br /><br />In a small bowl, coarsely mash beans. Add all remaining ingredients and mix lightly. With a wet hand, shape lightly into 6 patties. In a large skillet, cook burgers over medium heat for 4-5 minutes per side or until a meat thermometer reads 165 and juices run clear.<br /><br />Serve as desired (we served on sandwich thins with mayo, mustard, chili sauce (Chris), lettuce, tomato and onion. Yum!)Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-67210661307784662652010-10-08T10:11:00.008-04:002010-11-08T12:39:45.569-05:00I am Full of Beans<a href="http://2.bp.blogspot.com/_p20W5VgT57E/TK8mvm42vsI/AAAAAAAAAJ4/Jb9ZJjueDnU/s1600/P1010524.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525677867141611202" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TK8mvm42vsI/AAAAAAAAAJ4/Jb9ZJjueDnU/s320/P1010524.JPG" /></a> <div>Congratulations. If you are reading this, you are thick skinned enough (or just down right curious) to keep reading after you saw the title of this post. But the title is perfect; I am full of beans, both literally and figuratively.</div><div><br />I have mentioned on this blog before how much I love beans. I cook with beans all the time. Beans are an inexpensive, versatile source of protein and fiber and are <span id="SPELLING_ERROR_0" class="blsp-spelling-error">sooooo</span> good for you. We eat so many beans in this household that I used to buy them in cans by the case. Then I started reading <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">labels</span>.<br /><br />It turns out that beans, like almost every other processed food, start as health food and in the hands of food processors become junk. We eat mostly black beans, so I will give you a little nutritional comparison using them:</div><div><br /></div><div>Bush's Best canned black beans (regular) - 1 cup</div><div>Calories: 210</div><div>Sodium: 860 m (36%)</div><div></div><div></div><div><br />Trader Joe's canned black beans (low sodium) - 1 cup</div><div>Calories: 220</div><div>Sodium: 350 m (15%)</div><div></div><div></div><div><br />Home cooked black beans (no salt) - 1 cup</div><div>Calories: 227</div><div>Sodium: 2 mg (0%)</div><div></div><div></div><div></div><div></div><div></div><div><br />So then, you can see what my problem is with canned black beans. You think you are making a healthy choice for your family by serving them beans, but in every cup you are giving them nearly 900 m of sodium in a food that is naturally sodium free. Why do food processors do that? It makes me so mad!</div><div></div><div><br />Now that I know the truth about canned beans, I won't use them anymore. Instead I cook my own and freeze them in 1 can size portions. Beans are insanely easy to make and freeze beautifully. Go ahead and give it a try. </div><div></div><div></div><div><br /><strong>Freezer Black Beans</strong> (makes 12 cups cooked, or 6 2-cup portions)</div><div><span style="font-size:85%;"><em>Note that I make 2 pounds at a time because my large pot holds 2 pounds fairly well. Increase or decrease the amount you make as your pot demands.</em></span></div><div>2 pounds dried <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">black</span> beans, picked over</div><div>water to cover and cook</div><div></div><div><br />Add dried black beans to a large bowl and cover with cool, fresh water. Cover with a tea towel and let sit overnight.</div><div></div><div><br />In the morning, drain the water from the bowl and rinse the beans in cool water. Add the beans to a large pot and cover with as much water as you can get in the pot. Cover and set over high heat. Once the pot comes to a boil, boil until just tender (not mushy), about 45 - 60 minutes. Turn off the heat and let the beans rest until they are cool enough to handle. Once cooled, drain beans and gently rinse with cold water. </div><div></div><div><br />Pack your cooked beans in 2 cup portions (this is roughly equivalent to one can of prepared beans) in zip top bags and freeze.</div><div></div><div></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-81527393369316191072010-10-06T10:27:00.008-04:002010-11-08T12:40:11.757-05:00Homemade Almond Milk<a href="http://1.bp.blogspot.com/_p20W5VgT57E/TKyHiEUCaaI/AAAAAAAAAJo/vI67ECRdqDs/s1600/IMG_5254.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524939862219844002" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/TKyHiEUCaaI/AAAAAAAAAJo/vI67ECRdqDs/s320/IMG_5254.JPG" /></a>A few months ago I noticed a change in my husband. He started eating salad, lots and lots of salad. Then he began asking for almond milk. We tried lots and lots of different brands and finally decided to make our own. Making our own almond milk isn't any cheaper (it runs about the same price as commercially prepared), but the almond pulp that remains behind is an excellent baking ingredient (I use it instead of almond meal - it is the same texture, but removes some fat and flavor from the meal - all of which is good in my baking) so it is cheaper for us in the long run.<br /><br />Before you decide to give almond milk (or any other alternative milk product) a try, it is important to understand the differences between the various kinds of milk. Here is a handy chart that I found on a a blog called <a href="http://www.noshtopia.com/2008/05/nutrition-compa.html">Noshtopia</a>.<br /><br /><a href="http://4.bp.blogspot.com/_p20W5VgT57E/TKyJvzdefgI/AAAAAAAAAJw/iO-m8Tz7rmg/s1600/milkcomp.bmp"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 162px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524942297237454338" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TKyJvzdefgI/AAAAAAAAAJw/iO-m8Tz7rmg/s320/milkcomp.bmp" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />What you will notice from this chart is that cows milk wins, hands on, on the protein front. If you are using milk as your main source of protein, then stick with the moo juice. However, if you are getting enough protein from other sources, then non-dairy milks have lots of advantages. For us, choosing almond milk (it wins for this family on taste) means lower calories, carbs and sugar while still providing us with plenty of calcium. It is also easy (and fun) to make. I hope you give it a try.<br /><br /><strong>Almond Milk</strong> (make approx 7 cups)<br /><br />2 C water (to soak almonds)<br />2 C raw organic almonds<br />6 C filtered water<br />2 T agave syrup (or 4 pitted dates)<br />pinch salt, if desired<br /><br />Add almonds to bowl and cover with 2 C water. Refrigerate almonds and let them set overnight.<br /><br />When you are ready to make the milk, drain the almonds and rinse with clear water. Add 1/2 of the almonds to a blender along with 3 cups of filtered water and 1/2 of your sweetener of choice. Turn your blender on liquefy and process for 2 minutes.<br /><br />Once the milk is blended, pour your mixture into a <a href="http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU/ref=sr_1_1?ie=UTF8&qid=1286377095&sr=8-1">nut milk bag </a>which has been set over a large bowl (if you don't have a nut milk bag, use a few layers of fine cheesecloth). Slowly squeeze the almond milk out of the bag. Keep squeezing gently until there is no milk left in the bag (you will have almond pulp leftover). Repeat the blending/squeezing with the second half of the ingredients. Pour milk into a pitcher and taste. If needed, add a pinch of salt to taste.<br /><br />Cover with plastic wrap and store in refrigerator. The almond milk will keep, refrigerated, for 4 days.<br /><br />Here's a nifty <a href="http://www.youtube.com/watch?v=sxDDfolIl54">YouTube</a> video (its not me, but they do a good job explaining the process)Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-75484163165778160982010-09-30T09:10:00.006-04:002010-11-08T12:40:51.214-05:00The problem with breakfast<a href="http://2.bp.blogspot.com/_p20W5VgT57E/TKSMR0LARhI/AAAAAAAAAJg/PyyYUJi80Mo/s1600/P1010545.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522693280753534482" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TKSMR0LARhI/AAAAAAAAAJg/PyyYUJi80Mo/s320/P1010545.JPG" /></a> I think we can all wrap our heads around eating low-GI during most of the day. Eat lots of fruits and veggies, lean protein, whole grains, etc. It isn't too much of a stretch to eat a salad for lunch instead of a sandwich or to switch out some broccoli for your nightly potato. Breakfast, on the other hand, can be quite a challenge.<br /><br />When you think about it, almost all of our "quick serve" breakfast options are loaded with highly processed grain (which immediately turns into sugar in our bodies). Cereal, toast, muffins, pancakes, waffles....they are all just a bowl of sugar waiting to hit your stomach. So what should we eat for breakfast if we have to eliminate almost everything off of the breakfast list?<br /><br />Here are some of my favorite low-GI friendly breakfast options:<br /><br />- Sprouted grain toast with peanut butter with fruit on the side<br />- Plain yogurt with fresh fruit and nuts<br />- Fresh fruit smoothie made with yogurt and seasonal fruit<br />- <a href="http://livinglavidalowgi.blogspot.com/search?updated-max=2010-03-01T09%3A04%3A00-05%3A00&max-results=7">Flax and Bran Morning Glory Muffins</a><br />- Slow cooked oatmeal (never instant!) with milk and nuts.<br /><br />Embracing the change of season yesterday, I decided to make myself a veggie scramble for my AM meal. This is a favorite during the fall and winter. It takes about 10 minutes to make from scratch. If you are pressed for time, saute up your veggies in advance (or use last nights leftovers - almost any veggie is good in this). This cuts the prep time to around 3 minutes. I generally serve this with one piece of sprouted grain toast, but had a whole grain, high fiber sandwich thin in the house so I used it instead. It was delish.<br /><br /><strong>Veggie Scramble</strong> (serves 1)<br /><br />1/2 red bell pepper, chopped<br />1/2 medium onion, chopped<br />1 t olive oil<br />1 egg, lightly beaten<br />1/2 oz cheese of choice (optional)<br />S & P to taste<br /><br />Heat medium saute pan over med-high heat. Add olive oil to coat pan. Add peppers and onion to pan and cook until crisp tender, about 5 - 6 minutes. Add egg to pan and stir to combine. Cook until egg is just set, about 2 minutes. Top with cheese, add S & P as desired and serve.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-37459610491031691272010-09-27T12:45:00.015-04:002010-11-08T12:56:34.311-05:00The sweet tooth is on the loose - Soft Ginger Carrot Cookies<a href="http://3.bp.blogspot.com/_p20W5VgT57E/TKDLBtZ-4_I/AAAAAAAAAJY/hEK5ahSbWRI/s1600/P1010543.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521636373385110514" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TKDLBtZ-4_I/AAAAAAAAAJY/hEK5ahSbWRI/s320/P1010543.JPG" /></a>Maybe its that time of the month, maybe its because its Monday, maybe it is because it is raining cats and dogs. Whatever it is, I need MORE cookies today. I have an abundance of carrots in my fridge, so I decided to use some of them to whip up a batch of Soft Ginger Carrot Cookies. They are perfect with a cup of tea on a chilly fall day. Mmmmmm....<br /><strong></strong><br /><br><br><br /><br><br /><strong>Soft Ginger Carrot Cookies</strong> (makes 30)<br /><br />1 C whole wheat pasty flour<br />1 C almond meal<br />1 t ground ginger<br />1 t baking powder<br />Pinch ground nutmeg<br />Pinch salt<br />12 T butter (1 1/2 sticks), room temperature<br />1 egg<br />1/3 C dark agave nectar<br />1 t vanilla extract<br />1 1/2 C shredded carrots (about 3 small carrots)<br />1 C chopped walnuts<br /><br />Preheat oven to 375. Line cookie sheet with parchment paper and set aside.<br /><br />In a medium bowl, combine flour, almond meal, baking powder, ginger, nutmeg and salt. Set aside. In a stand mixer, beat butter for two minutes on medium speed until light and fluffy. Add agave, vanilla and egg and beat an additional minute. Slowly add dry ingredients and mix until combined. Stir in carrots and nuts.<br /><br /><a href="http://3.bp.blogspot.com/_p20W5VgT57E/TKDKhi96c5I/AAAAAAAAAJQ/3ubFlYI1CbU/s1600/P1010540.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521635820827210642" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TKDKhi96c5I/AAAAAAAAAJQ/3ubFlYI1CbU/s320/P1010540.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Using a medium-sized cookie scoop (approx 2 T per scoop), scoop out dough onto cookie sheet. With a wet palm, gently flatten each cookie. Bake 14 - 16 minutes or until firm and lightly golden brown. Remove to wire rack to cool.<br /><br />Each cookie has 116 calories, 0.5 g of sugar and 1 g of fiber. Compare these to Land O Lakes <a href="http://www.landolakes.com/recipe/573/carrot-cake-cookies">Carrot Cake Cookies</a> at 196 calories, 17.7 g of sugar and 0.7 g of fiber.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com2tag:blogger.com,1999:blog-7260439756303023487.post-57442558393148734842010-09-27T08:28:00.008-04:002010-11-08T12:41:27.704-05:00Low Sugar Chocolate Cake Cookies<a href="http://1.bp.blogspot.com/_p20W5VgT57E/TKCN-lIgX2I/AAAAAAAAAJA/dP2qI6guYgo/s1600/P1010539.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5521569249415421794" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/TKCN-lIgX2I/AAAAAAAAAJA/dP2qI6guYgo/s320/P1010539.JPG" /></a>The last 6 weeks have been insane for me. My Mom was here visiting (hi Mom!), we went to NYC together, I was working lots of hours, David went back to school, Mom went home, we went on vacation, Daniel went back to school, etc, etc, etc.... I am not really sure how I got thru the last month and a half, but I do know that it involved lots of sugar.<br /><br />Generally speaking, I don't worry too much about the occasional times when I am off of my eating plan. I think that is why I have been able to keep it up for nearly two years. I just get right back on the clean eating wagon and move on. But, when you have been on a 6 week bender like I have been, its a bit hard to kick the need for sugar. That is why I needed cookies this weekend.<br /><br />The sugar cravings have been getting to me since I started back on the refined carbs and I have been dying for a cookie in the evenings. I decided to stop sabotaging myself by making some not-too-bad-for-me treats. These are a soft, cake like drop cookie which are an adaption of a cookie I found on <a href="http://www.blogger.com/www.chefnilson.com">chefnilson.com</a>. They are soft and chewy and not too sweet. Chris finds them a little too bland (i.e. he wants more sweetener), but the boys and I like them as is. If you want to sweeten these up, just add a bit more agave and you should be fine.<br /><br />I did a quick nutritional analysis of these cookies and compared them to Oreo Cakesters. A 59 gr serving of my cookies is 3.3 gr of sugar and 2.8 gr of fiber and a similar serving of Oreos delivers a whopping 24 gr of sugar with less than 1 of fiber. While my cookies aren't health food (there is butter and sweetener in them after all) they are a fantastic substitute. Enjoy in good health.<br /><br /><strong>Low Sugar Chocolate Cake Cookies </strong>(makes 24 cookies, or about 8 servings)<br /><br /><u>Cookie</u><br />2 egg whites<br />3/4 C almond meal*<br />3/4 C whole wheat flour<br />1/3 C agave nectar<br />1/4 C cocoa powder<br />1/2 t vanilla extract<br />1/4 C butter, softened<br /><u>Glaze</u><br />1/4 C grain sweetened chocolate chips<br />1 T butter, melted<br /><br />Preheat oven to 350. Like baking sheet with parchment paper and set aside.<br /><br />Add egg whites to a clean large bowl. Whip until soft peaks form. Gently add the remaining cookie ingredients to the bowl and fold to combine (the dough will be the consistency of thick paste.)<br /><br />Drop by rounded tablespoons onto parchment lined sheet. Bake in preheated oven for 7-8 minutes or until set. Do not over bake. Remove to wire rack to cool.<br /><br />While the cookies are baking, prepare glaze by adding butter to chocolate chips in a heat-proof bowl. Microwave for 15 seconds. Stir to combine.<br /><br />When the cookies are cool to the touch, drizzle with glaze and enjoy.<br /><br />* The almond meal that I used was the leftovers from making almond milk. I am sure standard almond meal would produce a similar cookie.Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com2tag:blogger.com,1999:blog-7260439756303023487.post-83626612837225102732010-09-06T19:25:00.023-04:002010-11-08T12:41:44.975-05:00Saucy and Spicy Overnight Beans<a href="http://1.bp.blogspot.com/_p20W5VgT57E/TIV5jaNUvQI/AAAAAAAAAIQ/SuOx6aYFJBs/s1600/DSCN0820.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513946968022629634" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/TIV5jaNUvQI/AAAAAAAAAIQ/SuOx6aYFJBs/s320/DSCN0820.JPG" /></a>Chris has been craving baked beans. I made some a few weeks ago and he has been begging for them since. I love cooking beans - they are cheap, easy to make, incredibly good for you and can be made in a multitude of ways. I was going to make my usual beans up this weekend, but decided to give a little shout out to Saucy Mama and whip up a batch using a few of their products. The resulting beans were delish. You should give them a try!<br /><br /><div></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong>Saucy and Spicy Overnight Beans </strong>(makes 12 side dish servings)</div><div></div><br /><div>4 oz bacon, diced</div><div>1/2 large onion, diced</div><div>1 clove garlic, crushed</div><div>1 C strong black coffee</div><div>3/4 C ketchup</div><div>1/2 C molasses</div><div>1/3 C dark agave nectar (or 1/2 C brown sugar)</div><div>1/4 C Saucy Mama Chipotle Mustard</div><div>1 T Saucy Mama Hot Wing Sauce</div><div>2 T red wine vinegar</div><div>2 T worchestershire sauce</div><div>juice of half a lemon</div><div>1/4 t liquid smoke</div><div>1/4 t dried oregano</div><div>1/2 t chili powder</div><div>5 C water</div><div>1 lb dried navy or great northern beans, picked over</div><br /><div></div><div>Heat a medium frying pan over med-high heat. Add bacon and fry until most of the fat is rendered, about 5 minutes. Add onions and saute until soft, about 5 minutes more. Add garlic and saute approximately 30 seconds or until garlic is fragrant. Set aside.</div><div></div><br /><a href="http://4.bp.blogspot.com/_p20W5VgT57E/TIV8BAEM_II/AAAAAAAAAIY/TeZeb83RlaE/s1600/DSCN0814.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513949675424382082" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TIV8BAEM_II/AAAAAAAAAIY/TeZeb83RlaE/s320/DSCN0814.JPG" /></a><br /><br /><br /><div><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><div></div><br /><div>In a large bowl, combine all the remaining ingredients except beans and stir until smooth.</div><br /><div></div><div></div><div></div><div></div><div><a href="http://3.bp.blogspot.com/_p20W5VgT57E/TIWAtCLjikI/AAAAAAAAAIg/gxFMgtrQp94/s1600/DSCN0815.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513954829952846402" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TIWAtCLjikI/AAAAAAAAAIg/gxFMgtrQp94/s320/DSCN0815.JPG" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div><div></div><div></div><div><br /><br />Add dried beans, onion/bacon mixture and the sauce to a large crockpot. Set the pot to high and cook 12 hours (or overnight) or until the beans are tender. If you like, season with salt and pepper to taste before serving, but I didn't find they needed either.</div><div><br />I served our beans tonight with grilled sausages and crisp slaw. It was the perfect Labor Day dinner.</div></div><br /><a href="http://2.bp.blogspot.com/_p20W5VgT57E/TIWAttHkWsI/AAAAAAAAAIo/ciYe2JjESoI/s1600/DSCN0822.JPG"></a><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513954841478847170" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TIWAttHkWsI/AAAAAAAAAIo/ciYe2JjESoI/s320/DSCN0822.JPG" /><br /><a href="http://2.bp.blogspot.com/_p20W5VgT57E/TIWAttHkWsI/AAAAAAAAAIo/ciYe2JjESoI/s1600/DSCN0822.JPG"></a>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-35314861169802987092010-08-31T20:49:00.004-04:002010-11-08T12:41:59.713-05:00Smoky Turkey Patties a la Saucy Mama<a href="http://1.bp.blogspot.com/_p20W5VgT57E/TIWqAoqXxFI/AAAAAAAAAIw/_KsQm8NDdBo/s1600/IMG_5076.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514000246676898898" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/TIWqAoqXxFI/AAAAAAAAAIw/_KsQm8NDdBo/s320/IMG_5076.JPG" /></a>This is a recipe I have promised for awhile. It's a take-off of a Rachel Ray recipe that I have made many times. Rachel serves her patties on generously buttered white toast. I serve mine on buns (for guests), in a low carb warp (for me), or just plain (for the family). I had some patties frozen from the last batch I made, so tonight I served them in a whole wheat low carb wrap with some spring greens and a quick sauce made from some of my Saucy Mama goodies. Enjoy.<br /><br /><strong>Smoky Turkey Patties a la Saucy Mama</strong><br /><br />1 lb lean ground turkey<br />1 T paprika<br />1 T grill seasoning (I use Montreal Steak Spice)<br />1 T dry parsley<br />1/2 small yellow onion, grated fine<br />2 cloves garlic, minced<br />2 T extra virgin olive oil.<br /><br />Heat griddle or non-stick pan over high heat. While pan is heating, mix all burger ingredients gently. Form 4 patties with the mix. Place patties on hot pan and cook until no longer pink, approximately 5 minutes per side. Serve as directed above or in a whole wheat tortilla with a dollop on Saucy Mama sauce and spring greens.<br /><br /><strong>Saucy Mama Sauce (makes scant 3/4 cup)</strong><br /><br />1/2 C good quality mayonnaise<br />3 T Saucy Mama Chipotle Mustard<br />3 T red pepper jelly<br /><br />All all ingredients to a small bowl and mix to combine.<br /><p><a href="http://3.bp.blogspot.com/_p20W5VgT57E/TIWqBJ1fW5I/AAAAAAAAAI4/dnRmEUNtP9c/s1600/IMG_5079.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514000255581903762" border="0" alt="" src="http://3.bp.blogspot.com/_p20W5VgT57E/TIWqBJ1fW5I/AAAAAAAAAI4/dnRmEUNtP9c/s320/IMG_5079.JPG" /></a> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p>Here's the sauce with some carrots as a dip - yummy.</p>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-90140678478847471162010-08-24T18:03:00.006-04:002010-09-06T21:57:01.998-04:00Let the games begin!<a href="http://1.bp.blogspot.com/_p20W5VgT57E/THRBxx5zOYI/AAAAAAAAAIA/-EOjKB1dQhw/s1600/IMG_5073.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509100567646124418" border="0" alt="" src="http://1.bp.blogspot.com/_p20W5VgT57E/THRBxx5zOYI/AAAAAAAAAIA/-EOjKB1dQhw/s320/IMG_5073.JPG" /></a> I went to the office today and came home exhausted (full disclosure - I went to the office exhausted!). Let me tell you, nothing perks me up more than finding a HUGE box of goodies waiting for me in the dining room.<br /><br />I am entered into a Food Blogger contest being run by the nice folks at <a href="http://www.saucymamacafe.com/">Saucy Mama</a>. They have asked 50 food bloggers to review their products and come up with creative ways to use them. Well now, that sounds right up my ally, doesn't it?<br /><br />The following products arrived at my house this afternoon: Lime Chipotle Marinade, Hot Wing Sauce, Sweet Onion Marinade, Cracked Pepper Marinade, Chipotle Mustard and Jalapeno Stuffed Olives. In keeping in the spirit of this blog, I have checked the ingredient list and there is no HFCS or other weird chemicals in the products. A few (Lime Chipotle Marinade, Hot Wing Sauce and Cracked Pepper Marinade) are a bit high on sodium, so my challenge will be to use them sparingly while getting good flavor from the product and keeping the overall sodium content of the dish reasonable. Further, I need to put there recipes together within the next month. I can't wait to see what comes out of my kitchen in the ensuing few weeks. Stay tuned everyone ......<br /><br />Oh, and by the way, the first person who comments on this post either on the blog or via Facebook wins a selection of tasty Saucy Mama products from me to you. Who will be the first?Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com1tag:blogger.com,1999:blog-7260439756303023487.post-87070838606124226762010-08-17T22:47:00.006-04:002010-11-08T12:42:36.934-05:00More salad....Classic Italian with Creamy Basil and Romano dressing<a href="http://4.bp.blogspot.com/_p20W5VgT57E/TGtNCxC_ZQI/AAAAAAAAAHw/WrQ8CTQgwdo/s1600/IMG_5040.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506579679311521026" border="0" alt="" src="http://4.bp.blogspot.com/_p20W5VgT57E/TGtNCxC_ZQI/AAAAAAAAAHw/WrQ8CTQgwdo/s320/IMG_5040.JPG" /></a>Tonight I made the kids and Chris Italian sausages (organic, from the farmer's market of course!) with steamed broccoli for dinner. Mmmmmm.....those sausages smelled so goooooood. But alas, while staring at the four lovely, grease covered links I thought about my daily intake of veggies. Basically, it was non-existent, unless you count the red pepper hummus I had while lunching with the kids at Target. No chicken/fennel/greasy goodness for me tonight. Tonight I need salad.<br /><br /><div><div></div><div>Since the house was full of Italian yumminess, I decided on a classic Italian salad. I had all the greenery fixings, but lacked a substantial dressing. I sat for a moment and started dreaming about my favorite Italian salad - the house salad at Ledo Pizza. Ledo makes this yum, yum, yummy Romano Cheese and Herb salad dressing. Could I replicate it with what I had in the fridge. I was about to find out.</div><br /><div></div><div>Here is what I came up with from the available fixings in my fridge and pantry. It isn't quite Ledo pizza dressing, but it was close and tasted pretty darned good.</div><br /><div></div><div><strong>Creamy Basil and Romano Dressing</strong> (makes about 1 1/4 cups)</div><div></div><div> </div><div>1/2 C good quality mayonnaise</div><div>1/4 C buttermilk</div><div>1/4 C fresh basil leaves</div><div>1/4 C grated Romano cheese (parm would be good too)</div><div>1 t dried Italian seasoning blend</div><div>1 clove garlic, crushed</div><div>1/4 t seasoned salt blend (or salt and pepper)</div><div></div><br /><div>Add all ingredients to a food processor and blitz until basil is finely minced.</div><br /><div></div><div></div><div></div><div>Here's the salad all dressed. It includes romaine hearts, grape tomatoes, red onion and a few pieces of salami wrapped in low sodium provolone. Yum.<br /><br /><a href="http://2.bp.blogspot.com/_p20W5VgT57E/TGtNMjRSkJI/AAAAAAAAAH4/3Hz6K9rZ5LE/s1600/IMG_5042.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506579847412093074" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TGtNMjRSkJI/AAAAAAAAAH4/3Hz6K9rZ5LE/s320/IMG_5042.JPG" /></a><br /><br /></div><div></div><br /><br /><br /><div></div></div>Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0tag:blogger.com,1999:blog-7260439756303023487.post-56684746832844872792010-08-06T18:19:00.010-04:002010-11-08T12:43:23.920-05:00The not too bad for you Everything Cookie<a href="http://2.bp.blogspot.com/_p20W5VgT57E/TFyLP440yYI/AAAAAAAAAHg/OVPn1qOjKmk/s1600/IMG_5021.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502425949824928130" border="0" alt="" src="http://2.bp.blogspot.com/_p20W5VgT57E/TFyLP440yYI/AAAAAAAAAHg/OVPn1qOjKmk/s320/IMG_5021.JPG" /></a> I have had the worst sweet tooth lately. I am having a hard time keeping my hands out of the cookie jar, so today I decided to whip up something that I could feel not too bad about eating. I found a recipe on a nice blog called <a href="http://www.blogger.com/www.healthy-endeavors.com">Healthy Endeavors</a> and adapted it to what I had in my cupboard. Here is what I came up with.<br /><br /><br /><br /><br /><p><strong></strong></p><p><strong>Everything Cookie</strong> - makes 40</p>1 C organic rolled oats<br />1 C spelt or whole grain whole wheat flour<br />1 C almond meal<br />1/4 C shredded coconut<br />1/4 C raisins<br />1/4 C grain sweetened chocolate chips<br />1/4 C chopped walnuts<br />1/2 t salt<br />1/2 C agave nectar<br />1/2 C canola oil<br />1/2 t vanilla<br /><br />Heat oven to 350. Line two cookie sheets with parchment paper and set aside.<br /><br />Mix dry ingredients in large bowl and set aside. Mix wet ingredients in small bowl. Combine wet and dry ingredients and stir to combine.<br /><br />Form 1" balls of dough and place them on cookie sheet. Press down with your hand or the bottom of a glass to flatten cookie. Bake approximately 12 minutes or until lightly golden brown.<br /><br />A serving of 2 cookies (35 grams) is 169 calories, 2.5 g of sugar and 1.5 g of fiber. Not too bad when you compare these cookies to a similar serving of Chips Ahoy (40 grams) with 190 calories, 13 g of sugar and 1g of fiber.<br /><br />(And, BTW, even my oldest, who hates coconut, liked these. Go me!)Julie Anne Leggetthttp://www.blogger.com/profile/17045388855025298025noreply@blogger.com0