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Pasta with Chicken, Garlic, Red Peppers, Broccoli, and Fresh Oregano

It has been a long time since I have posted a recipe, and an even longer time since I have made this dish for dinner.   This is an easy, healthy, and quick meal to make on a busy night.  I hope you will try this recipe and enjoy it as much as my family and I do.

Ingredients:

3 boneless, skinless, chicken breasts

4 Tablespoons olive oil

2 cloves garlic, minced

2 whole Sweet red peppers, sliced

1/2 pound broccoli florets

8 ounces Fettucine noodles, cooked and drained

2 Tablespoons Fresh Oregano, chopped

pinch dried red pepper flakes

salt and pepper

4 Tablespoons Parmesan cheese, grated

Directions:

1. Cut broccoli.  Boil in water for 3 minutes.  Drain, and set aside

2. Slice chicken breasts into strips . Heat olive oil in large skillet. add chicken and cook until they are no longer translucent.  Add peppers and saute about 4 minutes.  Add garlic, cook 2 minutes.  Add broccoli season with salt and pepper

3. Combine chicken and vegetable mix with cooked noodles.  Add oregano, red pepper flakes.  Toss with cheese.  Serve.

4. Add a little more olive oil and cheese if desired.

 

 

 

©Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Spiced Pumpkin Bread (Gluten Free and Dairy Free)

Perfect bread for the Season!  Pack in lunch boxes or serve as an after-school snack.

Ingredients:

2 cups flour

5 teaspoons pumpkin pie spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin

1 cup brown sugar

1/2 cup apple juice

2 large eggs

2 Tablespoons vegetable oil

1 teaspoon vanilla

 

Directions:

1.   PREHEAT oven to 350° F.

 2.   SIFT flour, Pumpkin Spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Apple Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened.  Spoon into lined 9 x 5-inch loaf pan. (Reynolds Wrap Non-Stick foil)

 3.   BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Take out of pan and cool with foil still on bread for 10 minutes; remove to wire rack to cool completely. 

 

Related Articles

Pumpkin and spice and everything nice.

Chocolate chip pumpkin bread

For the Love of Pumpkins

Pumpkin Palooza

 

 

 

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

 

 

 

4 Reasons to Eat Breakfast

The next time you are tempted to run out the door without eating breakfast, you may want to remember that there are good reasons for stocking up on granola bars and orange juice. 

Better Immune System

People who eat breakfast consume more essential nutrients (including calcium, fiber, protein and vitamins C, B1, B2, and D) than people who do not eat in the morning.  After fasting for 6-8 hours, the digestive system is primed to easily digest the nutrients eaten at breakfast.  Generally speaking, good nutrition means better resistance to infections.  When your immune system is fueled by the morning nutrients and vitamins it is better equipped to handle the job of protecting you from colds, flu, and cancer.

You will live longer

According to the University of California, breakfast eaters may live longer than those who pass on the morning meal.   Those people who were studied show significant difference in blood sugar levels and blood pressure than those who chose not to eat in the morning.  Breakfast lovers may simply be more likely to stay in shape and exercise than their breakfast skipping counterparts.  These factors could contribute to a long life for breakfast eaters.

Brain Booster

Studies have shown that test scores improved in inner city children who ate a healthy breakfast.  According to an article at the National Institutes of Health, “Six months after the start of the free school breakfast programs, students who decreased their nutritional risk showed significantly greater: improvements in attendance and school breakfast participation, decreases in hunger, and improvements in math grades and behavior than children who did not decrease their nutritional risk.” Therefore, it seems that eating breakfast can increase attention span and boost the brain so learning can take place.

Weight Control

Eating breakfast can help maintain weight and even help in weight loss. The idea is that keeping your body fed and fueled will aid in the ability to lose weight. It helps by controlling hunger.  “When you skip breakfast, says Katherine Zeratsky, R.D., L.D. at the Mayo Clinic, you later become ravenous and are more likely to overeat.”  This can add up to weight gain.  Experts believe that skipping breakfast can add about 1 pound every seven weeks, which equals about 8 pounds a year, even if the caloric intake remains the same.

Quick Breakfast Ideas

Granola Bar and Orange Juice

Protein Shake, a Banana, and almond Milk

Yogurt, with almonds

Toast with peanut butter

 

Works Cited

A breakfast of meat and eggs or nothing at all linked to extra weight . (2003, 8 1). Retrieved from University of California: http://www.universityofcalifornia.edu/news/article/5630

Katherine Zeratsky, R. L. (2011, 7 23). Weight Loss. Retrieved from Mayo Clinic: http://www.mayoclinic.com/health/food-and-nutrition/AN01119

R.E. Kleinman, a. S.-R. (2012, 2 9). Diet, Breakfast, and Academic Performance in Children. Retrieved from National Institute of Health: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3275817/

 

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

 

Grandmother’s Raspberry Walnut Muffins Gluten-Free, Dairy-Free

Makes 12 muffins

 

INGREDIENTS:

1 cup raspberries, cleaned and halved

1 cup Gluten Free All Purpose Baking Flour

1 Cup almond meal/flour

1/2 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 large egg

3/4 cup coconut milk  plus 2 Tablespoons

1/4 cup melted butter

1/2 cup walnuts, chopped

 

DIRECTIONS:

1.  Heat oven to 400.   Line a 12-muffin pan with paper muffin cups.

 

2.  Rinse and drain raspberries. In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.  Sprinkle raspberries and walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.

3.  Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin.  Enjoy!

 

Related Articles

Gluten Free Snickerdoodle Cookies

Four Seasons Chicago

Paleo/Gluten Free Banana Bread

Gluten Free Fudge Brownies

 

 

 

©Jamie Nowinski 9/10/2012
©Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Gluten-Free Snickerdoodle Cookies

My doctor told me that if I wanted to stop the constant stomach-ache and bloating, I would need to stop eating dairy and gluten.  I have been working on this for the last few months, and I have seen a difference.

Shopping for gluten-free/dairy free products is expensive and not always very tasty.  I decided to experiment with some of my time-tested recipes and see if I could make them gluten-free.  Here is one of my first and tasty tries. 

I love Snickerdoodle cookies. In the past, I used the recipe I found on the Betty Crocker website.  This gluten-free recipe for Snickerdoodles is a version of that Betty Crocker recipe. They are tasty, and they would make a great treat to bring to parties.  No one needs to know that these cookies are gluten-free. They are so good!

Ingredients:

1 1/2 cups sugar

1/2 cup butter

1/2 cup shortening

2 large eggs

2 3/4 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

 

Directions:

 

1. Heat oven to 400ºF.

2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in Gluten Free Flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

Makes 3 dozen cookies

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Posted on

bigsmileu1:

Yummy strawberry muffins that are easy to make and pretty to look at on the table. I would like to make blueberry muffins from the many blueberries I found on sale this week. Excellent post! Thanks Jennirific! :)

Related Articles:

Amazing Berry Muffins

Naked Strawberry Muffins

Grandmother’s Chocolate, Chocolate Chip Muffins

Honey Blueberry Muffins

 
 
Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Originally posted on Jennirific:

A week’s vacation in Michigan at the lake was blissfully relaxing.  Meal Planning on Vacation made kitchen work easy, so easy in fact we found time to make breakfast muffins!  After a hard day’s work picking fruit with the kiddies, we hit the mixing bowl and turned out tasty treats.  An overabundance of strawberries directed our fruit of choice, but most berries or stone fruit should substitute wonderfully.  Pick your favorite and whip up a batch of sweet muffins for the ones you love!

INGREDIENTS: 

  • 2 cups All Purpose Flour

  • 1 Tbsp Baking Powder

  • 1/4 tsp Salt

  • 1/2 cup Sugar

  • 1/2 cup Butter, melted

  • 1 Tbsp Vanilla

  • 1 cup Buttermilk

  • 1 Egg

  • 1 cup Medium Diced Strawberries mixed w 2 Tbsp Sugar

METHOD:

  1. Preheat the oven to 400 and prep your pans (we made mini muffins in silicon pans)

  2. Chop your fruit of choice and mix with 2 tablespoons of sugar

View original 84 more words

Water Your Body!!

Posted on

“I’m melting! Melting! Oh, what a world! What a world!”   That is how most of us in the country are going to feel today after record heat hits a great portion of the states. Temperatures are predicted to reach over 100 degrees in many areas and stay in the upper 90’s for the weekend.  According to www.weather.com, “More than 2 dozen states will be feeling extreme heat in the coming days, and countless records are expected to fall in the final days of June.”

When the temperature soars, taking care of yourself and your loved ones can be tricky. Keeping your body cool and hydrated is the goal. Eating foods that are high in water content is a great way to stay hydrated. According to Rachel Brandite, a registered dietician, interviewed on the Weather Channel, the following foods are optimal in water-content.

High-Water Count Foods

Watermelon          cantaloupe            tomatoes              lettuce

Apples                     cherries                 strawberries        Italian Ice

Fruit Bars               grapefruit             peaches                blueberries

Cucumbers             gelatin                   pudding               Popsicle

Garden Salads               

 

High Water Content Foods

Foods with a high fat count will actually make your body work harder and they should be avoided in the heat.  The thermal effect of high fat food actually makes your body hotter. These foods include potato salads, burgers, bread, French fries, fried foods, and foods that include dairy. 

Drinking many fluids, especially water will keep you healthy and hydrated.  Avoid sugar sweetened or artificially sweetened drinks, alcoholic beverages and coffee.  These drinks actually dehydrate the body and could lead to overheating.  

Most of all, take it easy.  Work and play slowly, and keep your body hydrated. Weather this hot call for playing in the sprinkler, diving in the pool, or sitting in the shade.  Let the ice melt in a nice cool drink, but keep your body cool.

 

Related Articles and Posts

Foods that are “Cool”

15 Ways to Keep Cool when it is Hot

Heatwave

How to BEAT THE HEAT! City Shares Tips on How to Stay Cool During Heat Wave

Grandmother’s Ginger Lemonade

 

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
 
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