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!
Glenda The Good Foodie
Sweet Potato Muffins | goinglocavore.com.
Submitted By: jen
Photo By: mjmartin006
“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.”
1 1/8 cups packed brown sugar
1/2 cup canola oil
1 teaspoon vanilla extract
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
||Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
||Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
||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
||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.
Cooking Oils 101
I found this information. I am sure many of us cooks can use. I found it at MyRecipes
Stumped by which oil to use when frying, sautéing, baking, and more?
Check out our guide to common cooking oils.
Cooking Oils 101
When used in moderation, cooking oils are a wonderful addition to your kitchen’s pantry. Each one has its own benefits and uses, though the most important factor to pay attention to is the oil’s smoke point, which indicates the highest temperature the oil can be heated to safely.
There are two kinds of sesame oil: light and dark. Light sesame oil has a light, nutty flavor and is good for sautéing, salad dressings, and more. Dark sesame oil, on the other hand, has a more intense flavor. Only a little bit is needed to accent other flavors, particularly inAsian-inspired dishes.
One of the more eclectic oils, coconut oil is good for deep-frying due to its light coconut flavor. It’s solid at room temperature, but liquid when heated just slightly. Want to experiment with coconut oil in your own kitchen? Try substituting it for other oils in baked goods or use to add tropical flair to sides and entrées. Finally, coconut oil is also an excellent moisturizer for skin and hair!
Vegetable oil, a mixture of corn, safflower, and canola oils, is a great all-purpose oil with a neutral flavor. It has a high smoke point, so it’s good for frying. Vegetable oil is perfect for baking too, and keeps muffins, cakes, and more from drying out.
Corn oil has a mild flavor and is another great all-purpose oil for general cooking and deep-frying. The mild flavor also makes it an especially good choice for baking.
When you’d like to cook with an unsaturated oil but don’t want the added flavor of olive oil, turn to canola oil. It has a bland flavor and a fairly high smoke point, making it good for sautéing, frying, baking, and salad dressings. For an easy weeknight side, try drizzling cut-up seasonal vegetables with canola oil and roasting in the oven.
Much ado has been made about the health benefits of flavorful olive oil. Like fine wines, the flavor of quality olive oils depends on the particular olives used and the unique characteristics of their growing region. Extra-virgin olive oil is pressed from whole olives within a day after the harvest and is the highest quality olive oil. Heating olive oil causes it to lose a lot of flavor, so avoid using more expensive extra-virgin olive oil for cooking. Extra-virgin olive oil is better for tossing with roasted vegetables, pasta, et cetera. No matter the variety, be sure to store olive oil in a cool cabinet away from heat and use within 6 months.
Sunflower oil is a flavorless oil high in polyunsaturated and monounsaturated fat. It has a fairly low smoke point, so try it whenever your recipe calls for a quick sauté or homemade dressing. It’s also great for baking fries in the oven — a healthy alternative to traditional deep-fried french fries.
Potato Yam Cakes.
1 medium to large yam (sweet potato)
2-3 medium Yukon Gold potatoes
1 medium yellow onion
1 cup Egg Beaters™ or equivalent
1 1/2 cups garbanzo flour (besan)
4 tablespoons canola oil
1 tablespoon Kosher salt
½ teaspoon fresh ground black pepper
Peel sweet potato and wash Yukon gold potatoes but leave the skin on. Shred sweet potatoes, onion and Yukon gold potatoes in a food processor or mandoline and place in a large mixing bowl. Add egg, garbanzo flour, and seasonings and mix thoroughly. Heat canola oil in a frying pan medium heat. Spoon mixture into pan and flatten with a spatula to form your cakes. Cook till golden brown on each side, drain on a paper towel and serve.
Great with homemade cranberry sauce, chutney or applesauce.
© 2010 Aron David Bradley
Which Appliances on your Top 5 Wish List? (Leave a Comment below.)
There are so many techie gadgets around for the kitchen. I dream and daydream about which appliances I would love to have in my kitchen so now. I will share them with you in a series of posts.
1. A Bread Making Machine
Since I have gone gluten-free, I have found it difficult to eat bread that is affordable and with a nice bread texture. Making healthy bread at home would be awesome. The store-bought bread like Udi’s Gluten-Free Bread is tough in texture and you have to buy it frozen in order for it to last without molding. I have tried Pamela’s pancake mix but not her bread mix. I bought some Bread Mix from Bob’s Red Mill. When I bought it I did not realize I needed a machine to make the recipe.
There are two particular ones I would love to have.
Cuisinart Bread Machine
Fresh Bread doesn’t get any fresher – or easier – than this! Cuisinart offers expert engineering in smooth brushed stainless to deliver a sensational-looking Convection Bread Maker that automatically adjusts speed and timing, and circulates air while baking. Exclusive Low Carb, Gluten-Free, and Artisan Dough settings are just 3 of 16 preset menu options available with the touch of a button. Cuisinart adds 3 crust colors and 3 loaf sizes, to give bread lovers a choice of over 100 bread, dough, cake – and even jam – combinations!
The other is Panasonic sD
BRE Bread Machine, 4 Baking Modes. Timer: Yes.Crust Setting: Light. Medium. Dark. Features: Yeast Dispenser. Non Stick Coating. Safety Fuse. Power Interruption Protection. Controls/Indicators. Controls: Bread Crust Color Control. Physical Characteristics. Dimensions: 14″ Height x 13″ Width x 9″ Depth. Weight (Approximate): 15.40 lb. Miscellaneous: Package Contents: SD-YD250 Automatic Bread Maker. Measuring Cup. Measuring Spoon. Recipe Booklet. So I dream on! Smile! Remember to eat your veggies!