Archive for the 'Diets and Healthy Eating' Category

Recipe: Low-carb Blackberry Ice Cream Recipe

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

It's summer and it's hot.  Cold and refreshing treats feel so good and taste so good on a hot summer day.  If you are counting carbs – this recipe makes 8 servings with only 6 grams of carbs per serving. 

Many of my friends are on low-carb diets, and this is a real treat for them.  Been making this for years!

 

In saucepan, combine:

1 1/2 qts. half-and-half

1 qt heavy whipping cream

1 1/2 cups Splenda

6 egg yolks

1/3 teaspoon salt

and bring to a gentle boil.  Remove from heat; chill; add 2 tablespoons vanilla extract and approximately 30 ounces blackberries.  Let your ice cream maker do the work for you.

 

Best part – you can use raspberries, blueberries, a mix of berries – whatever you want for this.

 

Refreshing and delicious – and you can have seconds without feeling guilty.

 

Recipe: Cabbage, Sausage and Vegetable Soup

|February 23, 2011|read comments (0)
Author: Mama's Kitchen

You cannot say that this is not soup weather!


I wonder if winter will ever go away and the snow will ever melt. I know that I still have that giant mountain of snow out front that will most likely still be here through the summer. It's rock solid ice right now.


With nagging snows that keep you shoveling several times a day – sometimes you need to make something that is good and hot to warm the tummy.


With my insane schedule – it's a wonder I get anything accomplished these days.Last week I made a pot of Cabbage, Sausage and Vegetable Soup – something I could make in 1 1/2 hours between "shifts".

It was a last minute decision, so on my way home in the morning I stopped and grabbed a package of polish sausage and a head of cabbage.


I think I can break a world record for putting this soup together.

Run in the door and hang up my coat, empty the bag and wash my hands. Grab the big soup pot and fill it with cold water and place over medium heat.

Meanwhile, cut my sausage and add to pan. Dice onions, carrots, celery; add to pan. Season with Kosher salt, cracked black pepper, parsley, and chicken bouillon. Wash my cabbage and cut to add later. Peel my potatoes, cut into chunks and place in cold water and I was done in less than 15 minutes!


I brought my soup to a simmer and there is really no skimming with this. An hour or so later I added my diced potatoes and then I added my cabbage. Once the taters and cabbage were tender – it was done.


One big pot was good for two days – plenty of homemade bread for soppin' and a real tummy-warmer in this weather.

Recipe: Tips for low-fat cooking –

|February 21, 2011|read comments (0)
Author: Mama's Kitchen
Low Fat Cooking:

* Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use.

* Use non-stick cookware so that you don't have to use as much, if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil.

* To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth.

* Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible,  leave the skin on your fruits and vegetables and cook them whole.

* Romaine lettuce is loaded with vitamins compared to iceberg.  It has three times as much Vitamin C and six times as much Vitamin A.

* Vitamin C is destroyed quickly in cooking – so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.

* Stock up on spices. One of the keys to cooking low-fat and not getting bored is to spice your food well. When you have finished your recipe, always taste it and adjust the spices to meet your taste.

* Purchase the best (i.e. heaviest) set of non-stick cookware you can afford.

* When cooking a dish with both vegetables and meat (i.e. in stir frys and stews), reduce the amount of meat by 1/3 and increase the amount of vegetables by 1/3. You will hardly notice!

* Thicken gravies with milk or broth blended in the blender with flour. Be sure to cook long enough to remove the raw flour taste. You'll never notice the lack of fat.

* Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

 

Recipe: A healthy one-pot meal –

|February 21, 2011|read comments (0)
Author: Mama's Kitchen

Well – almost one pot – I decided to make a white sauce to go with it –

Sometimes you just don't feel like really cooking.  All the prepping and standing there making sure everything is going well takes time and energy.  And I'm just like everyone else – I do get tired and I get very busy with so much – but cooking must still be done.

Steaming a meal is easy.  You still have to keep an eye on it – but it's not like skillet frying, sauteed meals, stirring macaroni, etc.

Being in the mood for steamed veggies and sausage – I made a very easy meal for us yesterday.


Since the broccoli and asparagus looked good at the market – a steamed veggie pot sounded good.


I filled the bottom of my steamer pot just about half full; placed my steamer pot on top and placed over a medium-high heat.

Cleaned and chunked my carrots, peeled my taters and cut into wedges, and cut a stick of kielbasa into diagonal slices and placed in my pot; cover and steamed for about 15 – 20 minutes – until my taters and carrots were tender.

 

Meanwhile, I washed my broccoli florets and trimmed and cleaned my asparagus spears and placed on top in the steamer.

Immediately I made some white sauce –


Over medium heat, melt in saucepan:
2 tablespoons butter
Whisk in and cook for about one minute:
2 tablespoons flour
Add Kosher salt and cracked black pepper; whisk in 1 cup whole milk and bring to a boil; whisking to desired thickness.

 

The broccoli and asparagus were steamed perfectly in 3 minutes – which is how long it took to make the white sauce.


Served with dollops of sour cream on the side. The drizzle of white sauce made it more enjoyable.


A very healthy meal and for vegetarians – eliminate the sausage.


Clean-up was easy – just the steamer pots and the small saucepan for the white sauce.