Zion’s Sweet Potato Casserole

This recipe was passed down to my mother from my grandmother. This side dish is
usually a Thanksgiving dish, but we have it with any meal. I love it so much–I made
it myself!!

Ingredients

3 Cup mashed cooked potatoes
1 Cup sugar
1/2 Cup melted butter
2 eggs well beaten
1 tsp vanilla (but I put three)
1/3 Cup milk

Preparation

Place 4 yams (wash and cut off ends, pull off any roots) in a 5 quart pot.
Fill pot 1/4 to 1/2 full of water (do not cover potatoes with water) place on medium
high heat, bring to a boil, cut heat down to low.

Cover, cook until potato center is soft when stuck with a fork. Remove from pot. Let
them sit out for about an 1/2 hour. Once cooled, put potatoes in a bowl; peel and
mash.

Combine sweet potatoes, sugar, butter, eggs, vanilla and milk.
Put in a two quart casserole dish.

Topping

Mix together:
1/2 Cup firmly packed brown sugar
1/4 Cup flour
2 1/2 Tablespoons melted butter
1/2 Cup Chopped pecans
1/4 Cup coconut (optional)

Cover casserole with topping and bake at 350 for 25 minutes.

 

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How to Conquer the Holiday Blues through Aromatherapy

How to Conquer the Holiday Blues through Aromatherapy. Although this is a festive time of year for most, many people enter a season of depression, loneliness and anxiety.

My guest on The Recipe Box Show is Johnetta Miner. Johnetta is a Women’s Health Nurse Practitioner,Lifestyle Wellness Coach, and Health & Wellness Consultant. She has a Master’s Degree in Public Health. from Columbia University-New York, a Master of Science Degree in Nursing from SUNY-Brooklyn, New York and is a Certified Wellness Coach and Certified Aromatherapist.

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Preparing for Shavuot Healthy Recipes from Norene Gilletz

!! GIVEAWAY ALERT !!

… AND THE WINNER IS ~ CAROLYN KATZ ~!!

Norene is giving away an AUTOGRAPHED copy of her latest cookbook, The New Food Processor Bible. Enter the random drawing by leaving a comment below. The winner will be announced June 10th.  ~ Good luck!!

Norene Gilletz is one of Canada’s leading kosher cookbook authors. She is a culinary consultant, cooking teacher/lecturer, culinary spokesperson, cookbook author, and freelance food writer, focusing on healthy cooking. A certified Culinary Profession with the IACP (International Association of Culinary Professionals), her culinary career began at the age of three helping prepare meals in her mother’s kitchen and where at age nine she invented her first recipe; she has never looked back. Her books include Norene’s Healthy Kitchen, Healthy Helpings, Second Helping Please, The Food Processor Bible, and The Low Iodine Diet Cookbook. Norene lives in Toronto, Canada. To learn more about Norene Gilletz, visit her web site, www.Gourmania.com .

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Norene Gilletz shares Healthy Recipes for Passover

I hope you enjoy my interview with Norene Gilletz, one of Canada’s leading kosher cookbook authors. She is a culinary consultant, cooking teacher/lecturer, culinary spokesperson, cookbook author, and freelance food writer, focusing on healthy cooking. A certified Culinary Professional with the International Association of Culinary Professionals (IACP). Her books include Norene’s Healthy Kitchen, Healthy Helpings, Second Helping Please, The Food Processor Bible, and The Low Iodine Diet Cookbook. Norene lives in Toronto, Canada. To learn more about Norene Gilletz, visit her web site, http://www.Gourmania.com. She also has an active Facebook group.

The interview with Norene Gilletz on The Recipe Box

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Delicious Breakfast & Brunch Recipes from Strawberry Creek Inn B&B, Innkeeper Rodney Williams

Treat your holiday guests (or yourself) with a luxurious gourmet breakfast that is easy and quick. One of my favorite B&B innkeepers returns to the show to share a few recipes with us. Strawberry Creek Inn is a 10-room B&B and an 18-room boutique motel (the Strawberry Creek Bunkhouse) in Idyllwild, California. A quaint art and nature haven in the scenic San Jacinto mountains of Southern California, Idyllwild is the perfect nature and wildlife destination in the middle of the San Bernardino National Forest, and it also features scores of art venues, including the world-renowned Idyllwild Arts performing arts boarding school.

The B&B offers individually themed rooms that hearken to an earlier, simpler time, and the innkeepers–Rodney Wlliams and Ian Scott–continue that idea by keeping organic, free-range hens and honeybees on the property. The Inn is also known for its scrumptuous full gourmet breakfasts featuring local organic produce, along with fresh organic eggs and raw honey courtesy of the aforementioned hard-working mascots. The Strawberry Creek Bunkhouse features camping-themed rooms with knotty-pine interiors, private balconies overlooking the forest, and kitchenettes. The Bunkhouse offers a more family-friendly environment, and certain rooms are also designated as pet-friendly or allergy-friendly. A lovely gourmet continental breakfast basket is delivered to your room each morning at the Bunkhouse, complete with fresh-baked scones and lemon curd from the B&B kitchen, organic fruit, organic oatmeal, and fruit juice.

Be on the lookout for ‘Memorable Mornings’, a collection of recipes and tips for breakfast and brunch entertaining, due out soon from the Strawberry Creek Inn. Strawberry Creek Inn was the location for the upcoming independent film, From Grace. You can view the trailer here: http://www.youtube.com/watch?v=yeVf1slSBU8

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See Recipes Below:
Herb Baked Eggs, Pomegranate Honey Bacon, Quick Poached Pears

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Feng Shui for the Holidays with DeAnna Radaj

Holiday decorating tips and how to maintain healthy balance within your space and lifestyle. DeAnna Radaj is an author and designer and the owner of Bante Design LLC/3E Products. Her company specializes in Integrative Lifestyle Design (ILD): healthy design solutions for the home, office or retail space. Integrative Lifestyle Design is a fusion of Eastern (Feng Shui) and Western (eco-friendly, healthy home) design philosophies DeAnna has been dubbed “the House Whisperer” as she can enter a space and help to tweak (or remodel, re-design) the space to work better to suit its function AND the lifestyle of the occupants of the space. Her product line, 3E Products, include eco-friendly cleaners, environment sprays, books and Feng Shui Chocolates. Her clients are nationwide. And, she can provide customized workshops for your organization.

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How to Conquer the Holiday Blues through Aromatherapy

Although this is a festive time of year for most, many people enter a season of depression, loneliness and anxiety. My guest for this episode is Johnetta Miner. Johnetta is a Women’s Health Nurse Practitioner,Lifestyle Wellness Coach, and Health & Wellness Consultant. She has a Master’s Degree in  Public Health. from Columbia University-New York, a Master of Science Degree in Nursing from SUNYBrooklyn, New York and is a Certified Wellness Coach and Certified Aromatherapist.

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Fun & Healthy Halloween Treats w/Chef Jill Houk & Best Vegan Baking Recipes

Halloween treats that you won’t be frightened to feed to your kids! Chef Jill Houk of Centered Chef Food Studios will share fun recipes you and your family make together. www.centeredchef.com

Bonus: Cookbook author, Kris Holechek will be here to discuss The 100 Best Vegan Baking Recipes cookbook. www.nomnomnomblog.com

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Surviving Halloween—Tips and Recipes

Tips
It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.

Halloween Trick or Treating
Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits.
Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example.
Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.

After Halloween
Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving.
Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes.
Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days.
Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games.
Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy.
Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.

Recipes >>

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Eat, Learn, Live – Safe Food Environments for Children with Allergies

SAFE FOODS

Image via Wikipedia

Kathleen Silverman
Founder of ELL Foundation
(Eat, Learn, Live)

joins me to discuss education and pending legislation regarding establishing safe food environments for children at home, school, daycare, camp, etc.

ELL supports the rights of every child to eat safe foods, to learn in safe environments and to live safer with food allergies and anaphylaxis!

ELL Founder, Kathleen Silverman joins me on the The Recipe Box Show to discuss their exciting inititatives working with the FDA, establishing a network of certified consultants and registered dieticians across the nation. ELL disseminates mislabeling information to assist consumers in making safer purchase decisions when dealing with food allergies and other special dietary restrictions.

The Protect Allergic Children (PAC) Program of training services for food allergy safety to registered dieticians, schools, caregivers, daycare centers, camps, parents, etc. Kathleen is also the author of Party at the Safe House which includes allergy-free recipes and menus for themed events and parties.

http://ellfoundation.org


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Preparing for Passover with Healthy Recipes from Norene Gilletz

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Norene Gilletz is one of Canada’s leading kosher cookbook authors. She is a culinary consultant, cooking teacher/lecturer, culinary spokesperson, cookbook author, and freelance food writer, focusing on healthy cooking. A certified Culinary Profession with the IACP (International Association of Culinary Professionals), her culinary career began at the age of three helping prepare meals in her mother’s kitchen and where at age nine she invented her first recipe; she has never looked back. Her books include Norene’s Healthy Kitchen, Healthy Helpings, Second Helping Please, The Food Processor Bible, and The Low Iodine Diet Cookbook. Norene lives in Toronto, Canada. To learn more about Norene Gilletz, visit her web site, http://www.Gourmania.com

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EXODUS CHICKEN

Source: Norene’s Healthy Kitchen by Norene Gilletz (Whitecap Books)

This tender, succulent chicken is made with 40 cloves of garlic to commemorate the Israelites wandering in the desert for 40 years after their exodus from Egypt. When you serve this, there won’t be an exodus from your Seder table! The garlic becomes mild and mellow from the long, slow cooking, and is also wonderful spread on matzo.

40 cloves garlic (3 whole heads)
2 medium onions, chopped
4 stalks celery, chopped
2 chickens (31/2 lb/1.4 kg each), cut into pieces
2 tsp Kosher salt (or to taste)
1 tsp freshly ground black pepper
2 tsp paprika
2 Tbsp chopped fresh thyme or 2 tsp dried
1/4 cup chopped fresh parsley or 1 Tbsp dried
2 Tbsp olive oil
3/4 to 1 cup dry white wine or chicken broth

Additional fresh thyme, for garnish

1. Preheat the oven to 375 F. Spray a large roasting pan with cooking spray.

2. Drop the garlic cloves into a pot of boiling water for 1 minute; drain well. (Or place the whole garlic bulbs in a microwaveable bowl and sprinkle with water. Cover and microwave on high for 1 minute.) Squeeze the garlic cloves out of their skins—they’ll pop right out. Set aside.

3. Place the onions and celery in the bottom of the prepared roasting pan. Rinse the chicken pieces well and trim any excess fat. Place the chicken pieces in a single layer in the prepared roasting pan. Season with salt, pepper, paprika, thyme, and parsley, then drizzle with oil. Tuck the reserved garlic cloves around and between the chicken pieces. Pour wine on top and cover tightly with foil. (If desired, the chicken can be prepared up to this point and refrigerated overnight.)

4. Bake, tightly covered, for 1 1/2 hours. Remove the foil and bake for 30 to 40 minutes longer, until nicely browned, basting occasionally.

5. Transfer the chicken and garlic to a large serving platter and drizzle with the pan juices. Garnish with thyme, and serve.

Yield: 10 to 12 servings. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

302 calories per serving (without skin), 7.8 g carbohydrate, 1.1 g fiber, 36 g protein, 11.9 g fat (2.9 g saturated), 108 mg cholesterol, 377 mg sodium, 440 mg potassium, 5 mg iron, 57 mg calcium

Variations

• Use 10 to 12 single chicken breasts, with bone and skin. Bake covered for 1 hour, then uncover and bake 20 minutes longer.

Garlic Alert: Some people won’t use garlic during Passover. Instead, add 1 additional chopped onion, 2 chopped red peppers, and 2 cups sliced mushrooms.

Chef’s Secrets

• The Numbers Game: Did you know that an average head of garlic contains 15 to 16 cloves?

• Skinny Secrets: If desired, remove the skin from the chicken before cooking. However, if you want to serve the chicken the next day, cook it with the skin on, then refrigerate overnight. Discard the congealed fat before reheating. Remove the skin before eating.

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