Thursday, May 8, 2014

Eating Clean, Tips from The Hippy in the Kitchen!

The Hippy in the Kitchen shares some tips to Eating Clean!
Recently I've been on a health kick to change the way I eat and get healthier as I get older. I have a lot left to accomplish in my life. My bucket list goals have not been reached. I was derailed by stress and bad eating habits. That has changed drastically in the past few months. My stress has diminished and I've lost a great deal of weight and am not done losing weight. I've learned so much while on this new journey. Some very important rules that I'm practicing are: Never eat Fats and Carbohydrates in the same meal, Eat  your Carbohydrates for Breakfast and Lunch and Protein for Dinner, Drink a minimum of 64 ounces of water every day, Don't eat after 8pm, Eat at least 4 times each day which includes a Protein snack at either 4pm or 7pm. Here are some  additional guidelines that can help to live a clean and healthier life:

Start with water 

You’ve probably heard a lot of people recommending that you start each day with warm water and freshly squeezed lemon juice, but consuming just water is good too. Waking up with water is a great way to start the day, as it wakes your system up in a way and gets things moving around. Lemons contain vitamin C and natural enzymes and they've been associated with boosting tissue regeneration and cleansing the liver.

Choose fruit instead of refined sugar or artificial sweetener

Instead of consuming processed foods with added sugars or artificial sweeteners to satisfy your sweet tooth, you should eat fruit instead. If some of your recipes call for sugars, then you should see if you can substitute fruit juice or puree for the sugar. Removing sugar and artificial sweeteners from your diet helps to expand your palate, reduce  headaches or migraines over time, and may even help you drop a few pounds.

 Stay hydrated

Having water by your side throughout the day is an important habit you can develop to accelerate your health and jumpstart your clean eating lifestyle. The human body is composed of 50 - 75 per cent water, so it's paramount to replenish your body with fluids, for proper functioning. Proper hydration also helps the heart circulate blood throughout your body; plus, muscles depend on water to effectively remove waste. Make it a habit to refill a water bottle throughout the day to ensure that you get the recommended 2.2 to 3 liters of water everyday.

Lightly steam your starchy/cruciferous vegetables

The ancient ancestor of modern humans, were anatomically designed specifically to masticate plant matter and hard foods. With its sagittal crest and massive jaw, this species of hominin were able to practically juice all that they consumed, extracting the most nutrition.
However, anatomically modern man has evolved without these features, and we cannot effectively masticate plant foods. So, we either need to chew for hours on end or utilize a technology that made humans what we are today: fire. Steaming (a technique that retains most vitamins and minerals in foods) breaks down their inherent plant fibers and minimizes the amount of time you need to chew your food, thus minimizing your chances for getting intestinal blockage or digestive upset from excess fiber. In turn, you gain optimum nutrient uptake from the food that you consume, especially starchy, cruciferous vegetables.

 Include protein in your diet

Many clean eaters, Vegans and Vegetarians forgo animal products, so it’s important to consider protein intake. You might want to consider introducing raw protein powder into your diet. You will notice an increase in your energy. Plus, You will no longer have insane cravings for carbohydrates. This is completely anecdotal, but many other fellow Vegans and Vegetarians , including Dietitians, all agree that protein is a necessary dietary nutrient. Sprouted grains, beans, nuts, or seed proteins are all prime sources of protein.

Eat the rainbow!

Antioxidants are abundant in highly or diversely pigmented fruits and vegetables. Each day, pick a wide variety of produce to consume, but take into account the colors that are present or absent on your daily produce picks. If you want to get all the antioxidants your body needs to function, eat foods from every color of the rainbow — yellow, orange, green, blue, purple, red, and more. For yellow, eat lemons or bananas; orange, eat mandarins or bell peppers; green, spinach or peas; blue, blackberries or blue corn; purple, blackberries or beets; and red, apples or pomegranates. Not only will this way of eating diversify your palate, it will also augment the amount of antioxidants and vitamins in your body.
Clean eating doesn’t have to be an ethereal, unreachable ideal that can never be attained or followed. If you follow these guidelines, you can easily ease your way into a clean eating lifestyle to change your taste preferences and detoxify your body.
Peace in the Kitchen!

Healthy vs. Yummy ?

I have the ability to track what everyone is looking at on the blog. I started posting some healthy recipes because I'm on a weight loss program and I know that most bloggers post sweet and carb loaded recipes. They tend to be the most popular. I find it interesting that my readers choose these over the healthy recipes too.
I will continue to post what I refer to as Yummy recipes along with the sensible, healthy ones.
No matter what recipes you decide to make, just remember to Enjoy!, Peace in the Kitchen!

Monday, May 5, 2014

Asparagus Gratin

We grow Asparagus and it's been a good crop this year. We love it prepared so many different ways.
Here's a recipe from my Aunt Faye's collection!

Asparagus Gratin!

Here's what you'll need:
1 - shallow gratin dish sprayed with a vegetable cooking spray.

3 pounds of fresh Asparagus
2 TBS Butter
1 TBS Flour
1/2 tsp Salt
1 C Heavy Cream
1/2 C grated Swiss Cheese
Toasted Bread Crumbs

Heat oven to 400 degrees.

Peel the Asparagus
Cook in boiling water, about 10 minutes.

In a Saucepan:
Melt Butter.
Stir in Flour.
Cook over low heat until golden.
Remove from heat.
Stir in Salt and Cream.
Return to medium heat
Cook, whisking constantly until it bubbles.
Cook for an additional minute longer.
Add Cheese, stirring until the Cheese melts.

Arrange Asparagus the gratin dish.
Spoon the sauce evenly over the Asparagus.
Bake 15 minutes or until the sauce is golden brown.
Sprinkle with bread crumbs during the last 5 minutes.

Peace in the Kitchen!

Buvette's New Cookbook!

I'm a fan of Jodi Williams, the creator and owner of Buvette in New York City. She recently added a Buvette Restaurant in the Pigalle district of Paris. I look forward to visiting it next summer. She just published her first cookbook and I got a copy today. I was first made aware of Jodi when she created steamed eggs using the steamer attachment on an Espresso Machine. It's a brilliant way to make scrambled eggs with no additional fat. They come out creamy and fluffy, just the way I like them. I don't really like over buttered or over cooked Eggs.
I plan on writing about her and posting some of the recipes on the blog.
I like new innovative Chefs that are paving the way into the Food Scene around the world.
Another one of my favorite chefs is Christina Tosi , author of Milk, another creative cookbook. Christina is the Chef / Owner and Founder of Momofuku Milk Bar in New York City. If you're not familiar with either of these women, take time to research and find out who they are in the culinary world!

Peace in the Kitchen!

No Bake Summer Tropical Pie and other similar vintage recipes!

It's time to start thinking about Summer and this vintage Tropical Pie. It was an Eagle Brand Recipe that has been adapted and re done many times.

Sweetened Condensed Milk was a very common ingredient in many American desserts. I find it often used in recipes from my vintage cookbooks.
Eagle Brand makes Sweetened Condensed Milk.
Gail Borden was granted the patent for Sweetened Condensed Milk in 1856.
Although Borden received the patent in 1854 for Unsweetened Milk, it was not successfully canned until 1885 by John Meyenberg.
Borden add Evaporated Milk to the product line in 1892.

Summer No Bake Tropical Pie:

1 Pre-Made Graham Cracker Crust
1 C flaked Coconut
1 (15.25 oz.) Can Crushed Pineapple, well drained.
1 C Maraschino Cherries , drain and reserve 1 TBS of the juice, chop the Cherries.
1/2 C Chopped Pecans
1 C Sweetened Condensed Milk
5 TBS Lemon Juice
1 (8 oz.) carton of Whipped Topping (Cool Whip) Thaw if frozen.

In a large Mixing Bowl:
Coconut Flakes
Condensed Milk
Lemon Juice
Cherry Juice
Mix Well.

Fold in Cool Whip.
Pour into Crust and refrigerate overnight.

Peace in the Kitchen!

Here's a recipe from one of my vintage Mennonite Cookbooks.

Million Dollar Pie:

This recipe makes 2 pies.
Here's what you'll need:
2 - 9" Pie Crusts, Graham Cracker or Pastry Crust

In a large Mixing Bowl:
1 Can Eagle Brand Sweetened Condensed
1/2 C Chopped Nuts
1 ( 16oz.) can Crushed Pineapple with the Juice.
3 TBS Lemon Juice
1 (12oz.) Carton of Cool Whip, thawed if frozen.
Mix Well.

Pour evenly into the 2 Pie Crusts.
Refrigerate overnight or Freeze.

Peace in the Kitchen!

I found the next recipe in the archive files of my Aunt Faye, For those that haven't read the blog from the beginning, I started and dedicated this blog to my Aunt that was a Professional Chef for a very wealthy family in Michigan.
I have all of her recipes.

Pineapple Souffle :

Here's what you'll need:

Tear a 20" - 22" length of Aluminum Foil; fold lengthwise in half.
Wrap around a 1 Quart Souffle or Straight Sided Baking Dish, to form a 4" collar above the top edge of the dish.
Tie with string.

1 Envelope of Unflavored Gelatin
1/3 C Lemon Juice
4 Eggs, separated (separate yolks and whites)
1/4 tsp Salt
1 1/3 C (15oz.) Can of Eagle Brand Sweetened Condensed Milk.
2 1/2 C  (1lb.) Can of Crushed Pineapple

In a Double Boiler:
Sprinkle Gelatin over Lemon Juice, allow to soften.
Add Slightly beaten Egg Yolks and Salt.
Cook over Hot Water, stirring until Gelatin dissolves. (about 3 minutes).

Sweetened Condensed Milk.
Pineapple with the Juice.

Remove the top of the double boiler from the heat and place over ice water.
Stir frequently until it mounds when dropped from a spoon.

In a large bowl:
Beat Egg Whites until stiff.

Fold Gelatin mixture into Egg Whites.

Gently turn the mixture into the Souffle Dish.
Refrigerate for 5 hours or until firm.

Carefully remove the foil collar to serve.

Peace in the Kitchen!

Baked Eggs and Creamed Kale Casserole

I saw this recipe in the Dallas Morning News today. I adapted it a bit and made it Vegetarian. I like it a lot!

Here's what you'll need:
1 - 9" X 13" Baking Dish sprayed with a vegetable cooking spray.

1 TBS Grape Seed Oil
1 package of Morning Star Farms Vegetarian Bacon Strips, chopped
1 Onion, diced
Sea Salt and fresh ground Black Pepper
1/3 C Dry White Wine
2 bunches of Kale with ribs removed, chop the Kale
1/8 tsp Nutmeg
1 C Heavy Cream
2 C of Halved Cherry Tomatoes
1/4 C Grated Parmesan Cheese
6 Eggs

In a large skillet with a cover:

Cook Bacon on medium heat.
Stir until crisp, about 2 minutes.

Cook uncovered for 10 minutes.

Wine and increase heat a bit and simmer.

Kale , cover and saute for 5 minutes.
Uncover and cook for an additional 5 minutes to reduce the liquid. The skillet should be dry.

Heavy Cream
Simmer 3 minutes.
Fold in Tomatoes.
Remove from heat.

Pour into the baking dish.
Smooth the top with a spatula and sprinkle evenly with Parmesan Cheese.
Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350  degrees.

Make 6 wells in the casserole to accommodate the Eggs.
Crack 1 Egg into each well.
Season the Eggs with a bit of Salt and Pepper.
Bake for 25 - 30 minutes according to how well you like the yolks to be set.

Peace in the Kitchen.

Sunday, May 4, 2014

Cream Cheese Chicken Enchiladas - Vegetarian Version

I saw this recipe and I just can't seem to get enough recipes for Tex - Mex  food.
I've adapted the original recipe. I've changed a few ingredients and made it Vegetarian.

1 TBS Butter
1 Can Rotel Tomatoes with Green Chiles, drained.
1 (8oz.) package of Cream Cheese, cubed and room temperature.
2 C Quorn Chik'n Tenders, cut in half.
1 (4oz.) can of Diced Green Chiles, undrained.
8 Tortillas
2 C shredded Pepper Jack Cheese
1 Pint of Heavy Cream
1/2 Cup chopped Onion

Here's what you'll need:
1 - 9" X 13" baking dish, sprayed with Vegetable Cooking Spray or lightly coat with Grape Seed Oil.

In a skillet:
Rotel Tomatoes
Cook 1 minute.

Cream Cheese
Stir until Cream melts.
Remove from heat and fold in the Diced Green Chiles.

Divide evenly off to one side of each Tortilla.
Place the Enchiladas in the baking dish.
Sprinkle with Pepper Jack Cheese.
Drizzle evenly with Heavy Cream.
Sprinkle with Onions.

Cover with foil.
Bake at 350 degrees for 30 minutes.
Remove foil and continue cooking 15 minutes. The enchiladas should be golden brown.

Peace in the Kitchen!