RSS

Monthly Archives: November 2010

Water For Great Skin

Drinking plenty of water – at least your individual minimum intake – will help keep your skin young and healthy-looking. Water in caffeinated or sugary beverages does not count; water intake must be from pure, clean water, which rejuvenates skin cells. Water both hydrates cells and helps them move toxins out and nutrients in. Nutrition expert Liz Lipski, PhD, CCN, says when the body is properly hydrated, it sweats more efficiently, which helps keep the skin clean and clear.

In addition to consuming therapeutic quantities of green tea, salmon, blueberries, carrots and water, consumers should avoid certain foods that trigger bad skin reactions. Such ingredients include sugar, white flour, saturated fats and fried foods, which are especially bad for the skin, since they can trap oil and bacteria beneath the skin, causing acne and other skin ailments.

The skin is considered the outside indicator of inside health, and putting expensive creams, lotions and treatments on the outside of the skin can’t alleviate problems that stem from inner nutritional deficiencies. Consuming the right foods and avoiding the wrong ones can reveal beautiful, youthful-looking skin without the high price tag of expensive cosmetics.

People who drink raw juices on a daily basis have skin that absolutely glows. On the other hand, those who eat mostly processed, refined or cooked foods have skin that ages rapidly. So be sure to include raw food smoothies in your diet on a daily basis if you want great looking skin! 

 
Leave a comment

Posted by on November 29, 2010 in Food, Journal, Organic, Recipes, Vegetarian

 

Tags: , , , ,

Week 27 Menu

After spending one whole weeks budget on our Thanksgiving meal I know that this week I have to make the best of all the left overs. Thursday was the best Thanksgiving I’ve ever had. It was just the six of us cooking, playing, and laughing together but that was exactly what this family needed. No intrusive, uncaring relatives invading our home stifling our simple jokes. No traveling to relatives houses where we scatter like mice only to see each other again on the car ride home. I am so thankful for these six people in my life that I’ve been teary-eyed for three days because of how happy I am to have each of them with me and alive! We have had 17 years of pure pain and hardships but it’s the small moments like Thursday that make those 17 years worth it and when hard times are here we are able to unite and push through. My children are truly my everything.

-Peace

Here is week 27 menu. I will be using left overs from Thanksgiving.

Friday

Anniversary Dinner

Saturday

Turkey Pot Pie

Sunday

Stuffing Frittata, Salad

Monday

Bird Nest Casserole, Mashed Potatoes Au Gratin, Salad

Tuesday

Sweet Potato Cakes, Left-over Cranberry Walnut Salad

Wendsday

Turkey Chili, Fresh bread

Thursday

Home-Made Beef and Cheesy Mac

 
Leave a comment

Posted by on November 27, 2010 in Frugal, menu, Menus, Recipes

 

Tags: , , , , ,

Sweet Potato Cakes

  • ½ cup minced onion
  • ½ cup minced bell pepper
  • 2 cups left over mashed sweet potatoes
  • 1 egg
  • 1 cup flour
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup shredded cheese
  • 4 Tbsp butter
  • (Sour cream and chives for garnish)

Saute onion and bell pepper in 1 Tbsp butter until tender. In a mixing bowl, stir together all ingredients. Melt 1 tablespoon of butter into frying pan over medium heat. Drop dollops of potato cake mixture into skillet. Cook for 3 to 4 minutes on each side or until crispy and golden. Serve with sour cream and chives.

 

Tags: , , , , , , ,

Bird Nest Casserole

(Recipe adapted by me from “Suite101”)

  • 3 cups left over stuffing
  • 4 large eggs
  • 1 can condensed, cream of chicken, soup

Press stuffing into an 8×8 inch square cake pan. Use a rounded cup or large spoon to press 4 egg size indentations into the stuffing. Crack open one egg into each “nest”. Top with condensed soup. Bake at 350° for 25 to 30 minutes or eggs are medium set.

This makes a perfect breakfast or brunch. Serve with fresh fruit.

 

Tags: , , , , , , , , , , ,

Stuffing Frittata

 

  • Cooking spray
  • 2 to 3 cups leftover stuffing
  • 1 cup shredded Cheddar (regular or reduced-fat)
  • 6 large eggs
  • 2 large egg whites
  • 3/4 cup milk
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons grated Parmesan
  • Salt and pepper
  • 1 tablespoon chopped fresh parsley leaves

Preheat broiler.

Coat an ovenproof nonstick skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.

In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.

Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes

 

Tags: , , , , , , , , ,

Turkey Chili

  • 2 cups chopped onion
  • 4 garlic cloves, chopped fine
  • 1 cup chopped green pepper
  • 1/4 cup olive oil
  • 2 (35 oz) cans stewed tomatoes, crushed
  • 2 (15 oz) cans kidney beans, drained
  • 2 Tbsp tomato paste
  • 3/4 cup chicken or turkey stock
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 teaspoon dried oregano
  • 1 Tbsp salt, plus more if desired to taste
  • 1/2 teaspoon black pepper
  • 3 to 4 cups of shredded, cooked turkey meat
  • Sugar

In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

 

Tags: , , , , , ,

Turkey Pot Pie

(Recipe Adapted by me from “The Food Network”)

  • left-over turkey
  • Freshly ground black pepper
  • 5 cups chicken stock, organic
  • 2 chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups yellow onions, chopped (2 onions)
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1 1/2 frozen corn
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Remove the meat from the bones and discard the skin. Cut the turkey into large cubes. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed turkey, carrots, peas, corn and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Mix until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 30 minutes, or until the top is golden brown and the filling is bubbling hot.

 

Tags: , , , , , , ,