Ideas

Congratulations to Glenda The Good Foodie’s Blog

YOU HELPED ME REACH 2800!

Thanks to everyone who has stopped by to share this blog.  I love people and I enjoy pointing us toward healthier choices and reminding myself in the process.

Have a day full of joy, love, and veggies and fresh fruit!

Love,

Glenda The Good Foodie

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Food in the News Heavy

Scientists probe deadly cucumbers: E.coli outbreak which killed 14 in Germany claims victim in Sweden | Mail Online

Food in the News

Scientists probe deadly cucumbers: E.coli outbreak which killed 14 in Germany claims victim in Sweden | Mail Online

Ideas, Recipes

OPRAH Withdrawals? – Oprah’s Favorite Dishes

Okay this is the world’s first full week without OPRAH.

Are you having OPRAH withdrawals?  Here is something that might help.  Here are some of Oprah’s Favorite foods.  Here is a picture of one of them, Vegetable Carbonara.

 

Ideas

Sweet Potato Muffins | goinglocavore.com

Sweet Potato Muffins | goinglocavore.com.

 

Sweet-Potato Muffins
recipe image
Rated: rating
Submitted By: jen
Photo By: mjmartin006
Servings: 12
“Walnuts, raisins and a bunch of wonderful spices are swirled into this yummy sweet potato muffin batter. The dozen muffins that emerge from the hot oven are moist, full of marvelous flavors and perfect in every way.”
INGREDIENTS:
1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 cups peeled, shredded sweet potato
1/2 cup raisins
1 cup walnuts
DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
2. Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
3. Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
4. Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.
Ideas

Braised Baby Artichokes – Healthy Recipe

TIME/SERVINGS

Total: 55 mins

Makes: 4 servings

Braised Baby Artichokes See More in the Gallery

 

 Difficulty: Medium

  By Amy Wisniewski

Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.

INGREDIENTS
  • Juice of 1 lemon
  • 2 pounds baby artichokes
  • 3 tablespoons extra-virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups water, plus more for soaking the artichokes
  • 1 cup dry white wine
  • 1 thyme sprig, or 1/4 cup basil leaves torn into small pieces, or 1/4 cup coarsely chopped Italian parsley leaves
INSTRUCTIONS
  1. Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
  2. Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
  3. Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.