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Posts Tagged ‘food’

If you (or someone in you family) has an intolerance to food or if you suspect there is an intolerence, give this book a read.  I have a few sensitivities and I really like how this book sums up what I have read in many other books.  Its a good reference book. I bought my copy used at thiftbooks.com.

Book Description : Dramatic mood swings caused by popcorn. Soaring fevers brought on by milk. Nosebleeds, sinusitis, migraines, eczema, even depression: these symptoms can mean your body is saying a resounding NO to a particular food…….Find new ways to shop for, cook, and enjoy substitutes for dairy, wheat, corn, and sugar…….

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Today I spent some time chopping apples to dehydrate.This is one way we use the apples from our apple tree.  This year we have abundance.  I use the dehydrated apples mostly in baking and Gerry, my husband, adds them to oatmeal cereal as its cooking. We use them in homemade snack mix which includes things like nuts; dried cranberries; and chocolate chips.

To dehydrate the apples,  I chop them in uniform pieces; mist with lemon juice; place in a single layer on the drying rack; turn on the machine; occasionally rotate the racks; and leave them for a day or two.When they seem to be like chewy leather, I turn the machine off and leave them for another couple days.

Afterward,  I put them in paper bags and put the paper bags into a glass jar. Why not give this a try.  Enjoy!

Additional instructions for dehydrating can be found  on the internet and at your local library.  Overall, it isn’t complicated.  I started a few years ago when I had an abundance of apples.  I found one dehydrator on Freecyle for free and the other I picked up for 5.00 at a thrift store.  I keep track of things I dehydrate in a note book. If you dry something too much – no worries,  just mist with a little water.

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I just love to bake with applesauce.   I use it as a substitute for butter/oil/margarine in a recipe – to make it more nutritious.  The recipe I use for spice muffins calls for 1 1/3 cups of oil, I simply substitute 1 1/3 cups of applesauce. I’m fortunate to have an apple tree, which grows very tart apples.  When the apples are ripe, I make my own apple sauce and freeze in 2-cup amounts.   To make the sauce, I cut apples (peel on) into bite size pieces. I put these into a large pot and sprinkled with cinnamon.

Then I add a little water and let simmer on the stove for ½ hour or until the sauce is chunky. When cool, I put in freezer bags, label and freeze.

Applesauce is so nice to use in baking or simply on a piece of toast.

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Although I’ve had ‘The Diabetes Choice Cookbook’ for sometime, this recipe just recently caught my eye.  Broccoli and Lentil soup is easy; nutritious; tastes great and freezes well.   I like that the soup is pureed as my daughter Erin doesn’t like lentils – so I can disguise them. I double the recipe and freeze half for use later. I also blend in 1/2 – 350 g pack of tofu. (Soya products are effective in reducing bone loss, so I use tofu a fair amount in soups).

I hope you give this soup a try, I think you’ll like it.

Broccoli and Lentil Soup

Serves 4-6

Ingredients :

  • 1 1/2 tsp vegetable oil
  • 2 tsp crushed garlic
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 4 cups chicken stock
  • 2 1/2 cups chopped broccoli
  • 3/4 cup dried green lentils
  • 2 tbsp grated parmesan cheese

(I use gluten free ingredients)

Directions :

  1. In a large nonstick saucepan, heat oil; sauté garlic, onion, celery and carrot until softened, approximately 5 minutes
  2. Add stock, broccoli and lentils; cover and simmer for 30 minute, stirring occasionally, or until tender
  3. Puree in food processor until creamy and smooth
  4. Serve sprinkled with parmesan

Nutrition Information Per Serving :

  • 1 starch Choice
  • 1 Protein Choice
  • Calories 139
  • Fat, total 3 grams; saturated 1 gram
  • Carbohydrate 20 grams
  • Fibre 4 grams
  • Protein 10 grams
  • Sodium 999 milligrams
  • Cholesterol 2 milligrams

Source : “The Diabetes Choice Cookbook for Canadians”, Katherine Younker


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The newest addition to my list of favorite soups is ‘Leek and Sweet Potato Soup’. A leek is a root vegetable in the onion family that is very mild tasting. If you don’t know what it looks like, you can see it in the photo above. The recipe below is from the Simply Great Food Dieticians of Canada cookbook (one of my favorite cookbooks). The recipe is quick to make and the soup is tasty; nutritious; and colorful.

Leek and Sweet Potato Soup

2 TBSP vegetable oil

4 cups chopped leeks (white and light green parts only)

4 cups diced peeled large sweet potatoes

4 cups reduced sodium chicken and vegetable broth

1 can (14oz/398ml) evaporated milk

1 tsp dill week

Salt and pepper freshly ground

( I use gluten free ingredients)

  1. In large saucepan, heat oil over medium heat,. Sauté leeks for 10 minutes or until lightly browned. Add potatoes and broth; bring to boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are soft. Remove from heat.
  2. Working in batches, transfer soup to blender and puree until smooth.
  3. Return soup to saucepan and add evaporated milk and dill. Heat over low heat (do not boil or milk could curdle). Season to taste with salt and pepper

–         For blending, I use a stick blender and blend right in the saucepan.

–         I substitute soft tofu for evaporated milk

–         Slow cooker 8 hours on low – add milk and dill just before serving

–        Double the recipe and freeze some for later

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Do you have a list of your freezer contents in your kitchen? I like to keep one right on my fridge. This way, I know what is in the freezer when I am planning a meal or menu. We try to remember to update the list as we use things. My husband usually creates a new list every couple of weeks. Creating a list saves time and money. If you are not using a list, I hope you start soon.

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With Spring approaching, this article on Home Made Simple website caught my eye this morning. I am always interested in new ideas for entertaining  as well as planning and serving food in general. I like the suggestion to use small ceramic eggcups as tiny bud vases for sprigs of fresh flowers. Have a look, I am sure you will pick up a tip or two. Click here. Have a wonderful day. Linda

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