Monday, September 5, 2016
Did you ever just have this craving to have a snack? Sometimes you want a healthy snack and sometimes, you don't. Well, this is a healthy snack and I hope it hits your palate-- just right-- and that you like this. This is a savory snack! This snack is called: Old Bay Buffalo Cauliflower Bites. This courtesy of Alison Massey, MS, RD, LDN, Health Monitor Guide to Diabetes, which she explains is an alternative to standard fried wings, and of course you need to watch your portions.
Old Bay Buffalo Cauliflower Bites
1/2 cup brown rice flour
1 tsp. + 1/4 tsp. Old Bay seasoning
1 head of cauliflower (cut into bite-sized florets)
1/3 cup Frank's Red Hot Buffalo Sauce (or your favorite, if desired)
2 Tbsp. Sriracha
1 Tbsp. margarine, melted
1/4 tsp. garlic powder
1/2 cup water
1. Preheat the oven to 450 degrees.
2. In a bowl mix 1/2 cup brown rice flour, 1 tsp. Old Bay seasoning and 1/2 cup water. Dip cauliflower pieces in the batter until coated evenly Place them on a lightly greased non-stick baking sheet.
3. Bake about 10-12 minutes (look for the batter to harden), flip and bake an additional 5-6 minutes. remove from oven when done.
4. In a separate bowl mix together 1/3 cup Frank's Red Hot Buffalo Sauce,, 2 Tbsp. Sriracha, 1/4 tsp. garlic powder, 1/4 tsp. Old Bay seasoning and margarine.
5. Use a plastic pastry brush to evenly coat each cauliflower bite with the hot sauce mixture.
6. Bake the cauliflower until crispy (~ 9 minutes).
7. Serve with blue cheese or french onion dip and sliced celery.
Calories 286, Fat 7g, Protein 8g, carbohydrates 46g, sodium 1926mg, sugar 9g.
Thursday, August 25, 2016
6-10 wooden pop sticks
6-10 small Gala apples or your favorite apple
2 Tbsp. skim or non fat milk
1 pkg (14 oz.) caramels or diet caramels
20-25 Oreo cookies, coarsely crushed
1 pkg dark chocolate chips
2 Tbsp. shortening
- Insert pop sticks into tops of apples. Place caramels and milk in a small saucepan. Heat and stir over medium-low heat, 3-5 minutes or until smooth, stirring frequently. Dip apples in caramel mixture, coating completely. Place on a waxed paper-lined baking sheet; let stand until set--about 10 minutes.
- Place crushed cookies in a shallow bowl. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Dip apples in chocolate mixture; let excess drip off. Roll apples through cookie crumbs. return to baking sheet; refrigerate until set, about 15 minutes. cut into wedges; serve.
- Enjoy yourself.
Wednesday, August 24, 2016
Saturday, February 22, 2014
In theory, water in a covered pot should boil faster because as water changes to steam, it absorbs energy, which it carries away from the pot as it vaporizes. In a closed pot, most of the steam is trapped so it condenses (or turns back to water) on the lid and releases its captive energy inside the pot. To find out if the lid made a perceptible difference in practice, we did two tests. In the first, we put 2 quarts of water in each of two identical pots, submerged temperature probes in each, and then put a lid on one. We heated both pots over high heat on identical burners with timers running. The water in the covered pot took 10 minutes and 30 seconds to come to a boil (212 degrees), while the uncovered water took 13 minutes and 20 seconds—about 25 percent longer. We repeated the test with 2 gallons of water in 3-gallon stock pots to see if more water made more of a difference. It did. The covered water boiled in 26 minutes and 20 seconds, while the uncovered water took 34 minutes and 42 seconds—about 30 percent longer. Problem solved.
THE BOTTOM LINE: Water boils faster in covered pots. The more water you have in the pot the more of a difference the lid will make. When boiling water in a pot for which you have no lid, cover it with a baking sheet or aluminum foil.
Water boils about 30% faster with a lid.
Source: Cook’s Country April/May 2012
Saturday, December 7, 2013
Thursday, November 21, 2013
Friday, November 15, 2013
My Homemade Cinnamon Applesauce
Photo: © 2013 Anthony Sepe. All Rights Reserved
Photo: © 2013 Anthony Sepe. All Rights Reserved.
Here's some homemade applesauce! It is so good, and here's what I did.
3 # McIntosh Apples, cored
100% Orange Juice (not from concentrate, no pulp)
Ground Cinnamon Spice (per tolerance)
Pumpkin Pie Spice (per tolerance)
1. Cored apples and placed them (with the skin on) in a deep pot on the stove. (Leaving the skins on gives the applesauce a nice tinge of the red color and fiber.)
2. Poured pure 100% orange juice (not from concentrate, no pulp) over the apples to just cover them. Brought the apples to a boil; turned down the heat to low until soft.
3. Added: ground cinnamon and pumpkin pie spice, and stirred well.
4. Removed from heat. Poured into blender and pulsed about 10-12 times, until the skins were blenderized and applesauce was smooth.
5. Poured into serving dish and served warm. Enjoy!
Hope you try it! -Anthony
Thursday, November 14, 2013
Monday, November 11, 2013
Monday, November 11, 2013
Applebee’s Provides Veterans Free Meal Today
Thank you for your service. What a beautiful world we live in because of your service and your sacrifice!
Who says that there’s no such thing as a free lunch—or even a free dinner? Today, Applebee’s Neighborhood Grill and Bar Restaurants around the country are offering a free meal for veterans and military active-duty personnel.
With many years of this kind of promotion and with that in mind, restaurants are in “all-hands-on-deck” mode. The restaurants have been completely decorated in patriotic themes, and all staff will be wearing read, white and blue.
To qualify for the free meal, customers must bring military identification, such as a Uniform Services Identification Card, Uniform Services Retired Identification Card, current leave and earnings statement, veterans’ organization card, a photograph in uniform, a DD214 form, a commendation. Or, just wear their uniforms.
Sunday, November 10, 2013
Healthy Buffalo Chicken Pizza Recipe
Registered Dietitian Liz Weiss combines pizza and buffalo chicken for a unique, tasty treat.
Saturday, November 9, 2013
The Cheesecake Factory Pumpkin Cheesecake
- Prep Time: 40 mins
- Total Time: 1 hrs 44 mins
- Servings: 8
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 1 cup sugar, plus
- 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese
- 1 teaspoon vanilla
- 1 cup canned pumpkin
- 3 eggs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- whipped cream
- Preheat oven to 350 degrees F.
- Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
- Keep it crumbly.
- Put foil partway up the outside part of an 8-inch springform pan.
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
- You don't want the crust to form all of the way up the back of each slice of cheesecake.
- Bake the crust for 5 minutes, then set aside until you are ready to fill it.
- In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
- Mix with an electric mixer until smooth.
- Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
- Pour the filling into the pan.
- Bake for 60-70 minutes.
- The top will turn a bit darker at this point.
- Remove from the oven and allow the cheesecake to cool.
- When the cheesecake has come to room temperature, put it into the refrigerator.
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
- Serve with a generous portion of whipped cream on top.
Serving Size: 1 (186 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 564.1
- Calories from Fat 358
- Amount Per Serving
- % Daily Value
- Total Fat 39.8g
- Saturated Fat 21.8g
- Cholesterol 182.5mg
- Sugars 35.3 g
- Sodium 512.8mg
- Total Carbohydrate 45.0g
- Dietary Fiber 1.4g
- Sugars 35.3 g
- Protein 8.9g
Source: Cheesecake Factory
Wednesday, October 30, 2013
Tuesday, October 29, 2013
The Appetite Tool for Older Adults
Good nutrition is important at any age, but it is vital for older adults. Many older adults are at risk for not getting the nutrition they need. Use this tool to learn more about your appetite.
Council on Nutrition Appetite Questionnaire
A. My appetite is
- Very poor
- Very good
C. I feel hungry
- Some of the time
- Most of the time
- All of the time
E. Compared to when I was 50, food tastes
- Much worse
- Just as good
- Much better
G. I feel sick or nauseated when I eat
- Most times
B. When I eat, I feel full after
- Eating only a few mouthfuls
- Eating about a third of a plate/meal
- Eating over half of a plate/meal
- Eating most of the food
- Hardly ever
D. Food tastes
- Very bad
- Very good
F. Normally, I eat
- Less than one regular meal a day
- One meal a day
- Two meals a day
- Three meals a day
- More than three meals a day (including snacks)
H. Most of the time my mood is
- Very sad
- Neither sad nor happy
- Very happy
Add up the number s for each answer to get the total score. If your score is:
8-16 - You may be at risk for eating and appetite concerns. Talk to your doctor to see if a professional evaluation is right for you.
17-28 - You may have some eating habit and appetite concerns. Talk to your doctor about any eating habits or appetite concerns you might have
Greater than 28 - Good! You don't seem to have any eating habit or appetite concerns. Take this checklist with you to your doctor.
Source: New Screening Tool Detects Appetite Problems in Senior Adults.. American Dietetic Association, accessed June, 2011.
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Monday, October 28, 2013
It’s described as, grocery shopping made quick and easy with the features you expect from the #1 grocery shopping list app.
This is a great app; check it out at the Google Play Store, which is also Free!
Have a great day,
Tuesday, October 15, 2013
Sesame Salmon, Photo AICR
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. mirin (any sweet white wine maybe substituted)
- 1/2 cup low-sodium chicken broth
- 1/2 tsp. honey
- 1 tsp. grated fresh ginger
- 3 cloves garlic, minced
- 2 tsp. cornstarch
- 3 Tbsp. water
- 1 large egg white
- 2 Tbsp. cornstarch
- 1 lb. (4, 4-oz.) salmon fillets
- 2 Tbsp. sesame seeds, toasted
- 1 Tbsp. sesame oil
- Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.
- Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.
- Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.
- Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.
- Spoon glaze over fillets. Serve immediately.
SOURCE: AICR ; October 15, 2013 | Issue 474