Monday, October 06, 2008

Aunt Cozy's Fabulous Apple Cobbler

This recipe was given to me by my Auntie Cosette. In addition to crust on the bottom and top, there's crust tucked throughtout.

Makes 12-16 servings

8 Granny Smith apples, peeled, cored, sliced

1 1/2 cups granulated sugar

1/4 cup light brown sugar

1/2 stick butter(1/4 cup)

3 teaspoons ground cinnamon


4 cups all-purpose flour

4 teaspoons baking powder

1 cup solid vegetable shortening

1 cup buttermilk(or whole milk)

Heat oven to 350 degrees. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.

To make dough: in large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet.

Bake until golden brown; set aside.Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into 1/2-1-inch-wide strips. Arrange strips in lattice pattern(crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake until crust is golden brown and flaky, about 30 minutes. Let cool 15-20 minutes. Enjoy.

I will be making this dish for our 'Thanksgiving Family Gathering' at little sister's house this year. Wish me luck!

Friday, September 19, 2008

Asian Chicken & Broccoli Slaw Salad

1/3 cup FRENCH'S® Honey Dijon Mustard

1/2 cup French's French Onion

1/3 cup light Asian sesame dressing

2 tbsp. orange juice or water

2 tsp. grated fresh ginger

1 (12 oz.) pkg. broccoli cole slaw

3 cups shredded cooked chicken

1 large red bell pepper, thinly sliced

1/3 cup chopped fresh cilantro

4 tbsp. chopped roasted peanuts
COMBINE mustard, dressing, juice and ginger in large bowl. STIR in broccoli slaw, chicken and bell pepper. Sprinkle 1/2 cup of French's French Fried Onions on top. Cover and chill. SPRINKLE salad with cilantro and peanuts before serving.
Serving Size: 4 servings

Monday, September 15, 2008

Cancer Killing Mushrooms

Enoki Mushrooms are also known as Velvet Shank Mushrooms.
Golden-needle-mushrooms (jin-gen-goo) successfully kills 95% of cancer cells. (Taiwan report) Research done by Singapore U shows that eating this mushroom can destroy 95% of cancer cells in our body by boosting our immume system.

Professor Phan Hwai Chong of Yang Ming Research Centre in Taiwan told Reporter that consuming this kind of mushroom, one of the ingredients in the mushroom can trigger the multiplication of our healthy "defensive" cells. By out-numbering the cancer cells, healthy cells help iradicate cancer cells.

American scientists have since run tests on this particular type of mushroom extract with blood, done outside human body. Results show that mushroom extract is able to destroy cancer cells. According to Taiwan professor, since healthy "fighting" cells can be multiplied to tens and thousands of times, it can either be used as drip or just by eating mushroom.
The mushroom is most frequently taken with steam boat. Cooking time should be less than 3 minutes, or the healing property would greatly diminish.
Preparation, uses and tips:
Before using enoki mushrooms, rinse them thoroughly and trim off the roots at the base of the cluster. Enoki mushrooms can be eaten raw or cooked... Add them to salads, sandwiches, soups, pasta sauces, and stir-fried rice and vegetable dishes. To retain the delicate flavour of the mushrooms, add them at the end of the cooking process.

Buying and storing tips:
When purchasing fresh enoki mushrooms, select mushrooms with firm, white, shiny caps. Avoid purchasing enoki mushrooms with slimy or brownish stalks. Enoki mushrooms keep up to 14 days in the refrigerator if stored in a paper bag. (You should try storing veggies or fruits in those aluminium foil bags that you throw away if you do buy Milo or Quaker Oats in packages type. It seems they can keep longer and fresher. Keep one end open and not seal it tight.)
Most commercially available enoki mushrooms are the pale white cultivated variety.
Nutrition Highlights:
Enoki mushrooms (raw)
1 large (5g)
Calories: 1.7
Protein: 0.12g
Carbohydrate: 0.35g
Total fat: 0.02g
Fiber: 0.13g
Good health to you!Tags: , ,

Thursday, July 17, 2008

P B and J Strips

Check out a quicker way to make cookies with an easy roll-and-slice method. This is a very easy recipe to hook up. My nephews, who live with me, love Peanut Butter and Jelly Sandwhiches so they should definitely enjoy these.

cup granulated sugar
cup packed brown sugar
cup peanut butter
cup shortening
1 1/2
cups Original Bisquick mix
cup strawberry jam or preserves

Heat oven to 375°F. In large bowl, beat sugars, peanut butter, shortening and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in Bisquick mix until blended.
Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Divide dough into 4 parts. Shape each part into a roll 3/4 inch in diameter and about 13 inches long. On large ungreased cookie sheet, place rolls about 2 inches apart.
Make indentation lengthwise in center of each roll with handle of wooden spoon. Spoon jam into resealable food-storage plastic bag; cut very small (1/4-inch) tip from corner of bag. Squeeze jam evenly into indentations.
Bake 9 to 11 minutes until light golden brown and set. Cool on cookie sheet 5 minutes. Cut each roll into 12 slices. Remove from cookie sheet to cooling rack.

Tuesday, June 24, 2008


1 pouch StarKist Hickory Smoked Tuna
1/2 cup Colby-Jack cheese blend, shredded
1/8 cup Green onions, thinly sliced
1-1/2 oz. Cream cheese, softened
1/8 cup Roasted red pepper cut into small strips
2 Flour tortillas, burrito size Directions:

In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with the other tortilla shell. Spray a large skillet, lightly, with vegetable spray and heat. Brown the shell in the skillet until golden brown on each side, approximately 2-3 minutes each side. Cut shell into 8 wedges and serve.

Tuesday, June 17, 2008

Natural Anxiety Soothers

The other day I heard from a friend of mine with a new baby -- her second in three years. She sounded harried... hardly a surprise. She described her life as an endless round of attending to her two children, caretaking her husband, housekeeping and managing her career. She's not sleeping well and frequently feels jittery and anxious. Not being one to turn automatically to pharmaceuticals, she called to ask if I knew of any natural remedies for stress and anxiety.

Fortunately I knew the best expert to call about botanical and natural medications: Mark Blumenthal, founder and executive director of the American Botanical Council. He had a number of suggestions for products that are soothing, relaxing and helpful in overcoming anxiety symptoms. Some have even been found to help improve sleep.


Theanine is an amino acid found in green tea. A 1999 study measured the brain activity of volunteers after a single 200 mg dose of theanine. Researchers reported that the supplement helped generate alpha brain waves, which are usually considered to be associated with relaxation. Theanine (also known as L-theanine) is available in natural food stores.

GABA (gamma-aminobutyric acid) is among the most important neurotransmitters in the brain, involved in relaxation and inhibition. In fact many of the pharmaceutical drugs used for treating anxiety, including Valium, act by enhancing the effects of GABA. Some research suggests that as a supplement, GABA works better when combined with other ingredients like theanine. If you can find the two together in a supplement, it makes sense to take them that way.

Lemon balm (a plant, Melissa officinalis, in the mint family) is another mild sedative. One study of 24 healthy volunteers published in Phytotherapy Research in 2006, found that a single dose of 600 mg of a product combining valerian (Valeriana officinalis) and lemon balm reduced reported anxiety.

Kava is from a plant called Piper methysticum. Though there has been controversy associated with its use, kava has a long history as an herbal medicine to relieve anxiety, stress and insomnia. A 2006 review of randomized clinical trials on herbal remedies that relieve anxiety published in Phytomedicine found evidence "beyond reasonable doubt" for kava's effectiveness in the treatment of anxiety. "It relaxes skeletal muscles without causing drowsiness, so you can become physically relaxed but remain mentally sharp within just 15 minutes of taking a product containing kava," Blumenthal said. Recommended kava products are 70% standardized extract, sold in 100 mg doses, thus containing 70 mg of kavalactones (it will say so on the label).

Blumenthal cautions against taking kava with alcohol or with drugs that have an adverse effect on the liver (e.g. acetaminophen, or Tylenol). Also, kava has been associated with some liver problems. It is not considered safe for breastfeeding women, pregnant women or people with a history of liver disease.

Lavender is associated with relaxation, often used as aromatherapy in spas and as an ingredient in supposedly soothing lotions and teas. Just breathing the aroma of natural lavender oil -- in a spray or infuser, or as a massage oil -- has a mild relaxing effect, Blumenthal told me.


While the above products can help ease tensions during the day, sometimes you need some additional help at night. According to Blumenthal, these sleep inducers may work as well as the popular pharmaceutical drugs, but without their adverse side effects:

Valerian is "a natural sleep aid and daytime sedative," Blumenthal said, adding that contrary to the popular myth, it is not related to the pharmaceutical drug Valium. Small doses of valerian can be used for calming during the day and higher doses as a sleep aid about a half hour before bedtime. Valerian can be taken in combination with lemon balm or other mildly sedative herbs (e.g. chamomile, hops, etc.), which makes it an even more powerful sleep aid.

Hops (Humulus lupulus) can also be helpful, according to Blumenthal. Yes, this is the same ingredient used in making beer -- it is a gentle sedative that promotes relaxation and is available in pills, as well as in tincture and bulk flower form in health food stores. It can be taken together with valerian, Blumenthal noted.


As a general precaution, do not take any of these products while pregnant or breastfeeding. While all are available at health food stores and online, it is important to take them only under the supervision of a trained practitioner. If anxiety and/or insomnia are more than an occasional problem, you may need to take a broader look at your life and make some changes -- whether it's delegating responsibilities at home to family members or professionals, or shifting job obligations or saying "no" to some committees. Anxiety is a message that something's not right. Natural or pharmaceutical, nothing will solve such problems except solving the problem itself. You can't take care of everyone if you don't take care of yourself.

Saturday, June 14, 2008

Teriyaki Salmon and Green Onion Kabobs

3/4 cup Ginger & Sesame Teriyaki Marinade
3 tbsp. minced fresh ginger
2 tbsp. minced garlic
1 tbsp. O Organics™ Granulated Sugar
1/8 tsp. hot chile flakes
8 10-in. metal or wooden skewers
2 lbs. boneless, skinless salmon fillet, rinsed, patted dry, and cut into 1 1/2-in. cubes
2 bunches green onions, white and light green parts only, cut into 1-in. lengths

1. In a medium bowl, mix terikyaki marinade, ginger, garlic, sugar, and hot chile flakes. Add salmon and mix gently to coat. Cover and chill 45 minutes. If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes.

2. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). While grill heats, drain wooden skewers, then thread cubes of fish onto skewers, alternating with pieces of green onion.

3. Place skewers on well-oiled cooking grate; cover gas grill. Cook about 4 minutes. Using a wide spatula and tongs, gently turn each skewer over. Cook just until salmon is browned on the outside and no longer translucent in the center (cut to test), about 4 minutes longer. Transfer to a platter.

PER SERVING 461 CAL., 49% (225 CAL.) FROM FAT; 48 G PROTEIN; 25 G FAT (5 G SAT.); 10 G CARBO (1.5 G FIBER); 1,056 MG SODIUM; 134 MG CHOL.

Tuesday, June 10, 2008

Salmon Burger with Dill Tarter

This burger is easier to handle if they are chilled for one hour before grilling. It is great with rice salad and cucumber slices. Grilled pound cake topped with crushed sweetened strawberries and whipped cream makes a luscious finale.

10 ounces skinless salmon fillet, cut into 1-inch pieces
3 tablespoons plus 1/2 cup purchased tartar sauce
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon grated lemon peel
2 sesame-seed rolls, split
Red onion slices
4 Bibb lettuce leaves
Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

Monday, March 10, 2008

Caribbean Honey-Spiced Chicken with Mango

1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeno peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1-1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
4 boneless, skinless chicken breast halves
1 Tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well blended. Remove
1/4 cup of mixture to food processor container; set aside. Add mango to honey-lemon mixture in bowl; toss to coat. Store in refrigerator. Add onion, jalapenos, paprika, oil, garlic salt, cinnamon,
pepper and allspice to honey-lemon mixture in a food processor container. Process until very
finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of
chicken breasts. Spread oil in a 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at
375°F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with
reserved mango.
Makes 4 servings

Tuesday, January 01, 2008

Smoked Salmon Dip


8 oz. smoked salmon (I used the flaky kind, not the super soft, bright orange kind)or 2 (6-oz.) cans drained salmon

(8-oz.) packages cream cheese, softened

3 Tablespoons fresh squeezed lemon juice

3 Tablespoons milk1 1/2 teaspoons dry dill weed

4Tbsp. fresh chopped chives

1/4 cup green onions, thinly sliced

3-4 drops liquid smoke

French bread rounds or crackers
In bowl, beat cream cheese with lemon juice, milk chives, and dill weed. Add liquid smoke; season to taste. Fold in salmon and green onions. Chill a minimum of 1 hour or several hours to allow flavors to blend. Serve with French bread rounds or serve with your favorite buttery crackers. Makes about 3 1/2 cups.
Preparation Time: 10 minutesRefrigeration time:: 1 hour
Serving Suggestion: Low-fat version: Use low-fat or fat-free cream cheese and low-fat or non-fat milk.Substitute approximately