Heathly Olive Oil Meets Healthy Garlic

Garlic Infused Olive Oil
1 large bulb of garlic (about 8 cloves)
1 cup (235ml) extra virgin olive oil
Separate the garlic into cloves, peel & chop into 2 or 3 pieces per clove.  In a small pot, combine the garlic & oil & cook over low heat until warm.  Let cool.  If you want a really intense garlic flavor like I do--let the oil steep longer--up to 2 days.  Strain through a fine sieve or cheesecloth & discard the garlic.
Refrigerate the oil but bring it to room temperature for use.  It will keep for several weeks in the refrigerator.
Oil infused with garlic can be used to season vegetables, meat, bread and pasta.  It is great to have around to dress summer salads.

According to the Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new National Institutes of Health funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides..

Two People & a Turkey Breast

If you are only cooking for one or two---consuming an entire turkey breast does not have to be boring!  We just cut into the breast the other day and used in as the main meat in a deli sandwich.

The next day I made up a walnut pesto (the basil in the kitchen window was growing out of control)--using walnuts instead of pine nuts really boosts the healthy Omega-3 & Omega-6 essential fatty acids.  I spread the pesto on whole wheat wraps and topped with turkey, fresh tomato, & sprouts---yum!

Today I'm making Turkey Reuben Sandwiches---so we have completely new flavor sensation.

 Tomorrow is turkey salad with grapes and walnuts---toast the walnuts and let them cool before putting into the salad---it really brings out a wonderful flavor---and again---more of those healthy Omega essential fatty acids.

Do you have any favorite ways to utilize turkey???

 

Healty Foods Can Help Prevent Cognitive Decline!!!

According to California Walnuts website:" Although research has not found a way to ward off dementia or Alzheimer’s disease, cognitive decline may be preventable. Consuming specific foods, being physically active, and engaging in social activities may help maintain and improve cognitive health.

Animal research published in the British Journal of Nutrition¹ found a diet containing as much as 6 percent walnuts (equivalent to one ounce or 1/4 cup in humans) was able to reverse age-related motor and cognitive deficits in aged rats."

"A recommended serving of walnuts is one ounce, which equates to one quarter cup or 12-14 walnut halves.
Just a handful of walnuts provides:

• 2.5 grams of ALA, the plant-based source of omega-3 fatty acid.
• 4 grams of protein
• 2 grams of fiber
• 10% of your daily value of magnesium and phosphorus"

I buy walnuts in a huge bag from Costco---and the Basil in my kitchen window is growing huge and healthy--
so I'm going to make some Walnut Pesto---I think it could be fun!

Whats your favorite way to eat walnuts????

Top Ten Ingredients in the Hospitality Industry for 2011

Good Nutrition does NOT need to be boring---
Add some healthy variety to your meals by trying some of these ingredients.  (Not everyone will like all of them--but doesn't hurt to try!)

 Pleasant surprises make meals memorable. These ingredients have been pegged as this year's hot trends by hospitality and restaurant consulting firm Andrew Freeman & Co.  (Write up by A. Sheinman)

1. Pimento cheese. It's smooth, spicy and spreadable.

2. Neck meat. Lamb, beef, goat and pork necks are tasty.

3. Whey. Way cool in salads and sauces.

4. Kumquats. Great in salads and desserts.  (Fun citrus fruit.)

5. Smoked garnishes. Dishes are being topped off with smoked olive oil, smoked butter or smoked cumin.

6. Hay. It's used for roasting, smoking and braising.

7. Popcorn. Sweet or spicy, it even works as a crispy crust on meats or fish.

8. Sherry. This quaint quaff is back in style.

9. Beer in sweets. Belly up to the dessert bar for ice cream and cakes made with brew.

10. Honey. Sweet in sauces, dressings.    

Easy to Eat Healthier!!!

Eat this, don't eat that---is there confusion about what you should eat to be healthier???  One of the easiest things to consider is---how can I eat lower on the food chain---therefore eating less "processed", and more "natural" foods.
Here is a choice:  Chicken thigh and leg

Or some chicken PASTE used to make chicken nuggets:

  I mean REALLY
the choice is easy!!!!!!!!

Use Colorful Veggies as a Central part of a meal.

Farmers markets are open---so try using beatiful fresh vegetables as an importatn part of the meal---instead of a small side dish.

For starters, take a look at the fresh young greens such as Mesclun mixes made from a variety of crisp, tasty baby lettuces.  Wash and combine a variety of greens as the base layer for your salad. The more flavor the greens deliver, the more satisfying your salad will seem.

Then, roast some vegetables to coax out their sweetness.  Shop for spring potatoes and asparagus, mushrooms, peppers, summer squash, carrots, celery, beets, broccoli, cauliflower, onions and grape tomatoes. Cut as you wish into chunks or slices (leave grape tomatoes whole), toss lightly with extra-virgin olive oil, arrange on a flat baking sheet, and roast at about 425°F for 10 to 20 minutes (or toss them on the BBQ grill). Let cool slightly before adding them to your salad.There are so many choices, and you can save on time by roasting enough at one go for several meals. Keep leftovers tightly covered in the refrigerator for up to three days.

You don't even need meat to top the salad with---canned, drained beans, marinated artichoke hearts and other marinated vegetables, nuts and peanuts, tuna, olives, and sun-dried tomatoes are a fun change of pace.. You can of course add hard-boiled eggs, cooked seafood or chicken.  Top it off the sald with a modest few spoonfuls of a lovely homemade olive oil dressing, seasoned with salt, pepper, and perhaps some herbs. 

Some 9 grain bread would make a tasty side dish---and of course (for me) a glass of red wine.

 

Spring Party Food at Our House

Had fun party last night with 52 people--great weather in the sunroom & on the deck.  The Menu was items from the different places my husband & I have lived.  The Edible Spoons were wildly acclaimed! (see last item on the menu)

Menu from Bill & Carol’s Sojourns St. Louis  Toasted Ravioli Seasoned Oyster Crackers Phoenix Carol’s 90% Lean Southwest Salami Layered Dip Jakarta Frikadel Chili Lime Shrimp Singapore Papaya Star Fruit Pineapple Edible Orchids Carol’s Kitchen Darien Edible Spoons with Tilapia poached in green salsa & white wine, topped with cilantro & mango salsa