Cook yucca in boiling water until tender, about 15 minutes.
Yucca does not store well, so don't buy more than you can use in a week.
Cuban Style Yucca
2 pounds yucca, peeled and sliced
1/2 teaspoon salt
1/4 cup olive oil
1/2 onion, diced
4 cloves garlic, minced
1/2 teaspoon fresh lemon juice
|1.||Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.|
Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.
Yucca hash browns
2 lbs yucca, peeled and cut into 1 inch cubes
2 cloves garlic, minced
1 green pepper, chopped
1 sweet onion, sliced
1/2 cup thawed peas
1/2 cup thawed corn
1/2 cup olive or coconut oil
2 tsps paprika
Black pepper and salt to taste
Cook yucca, drain well. Cool slightly. Heat a large skillet over medium high heat. Add oil and fry the drained yucca till crispy. Remove yucca and drain on a paper towel. Season with salt. Add the pepper, garlic, and onion to the oil left in the pan. Cook while stirring until carmalized. Add the peas, corn and yucca. Season with salt, pepper, and heat through.
Manhattan clam chowder
1 onion, chopped
2 stalks celery, chopped
2 cups yucca, diced
1 clove garlic, minced
4 slices bacon, coarsely chopped
1 28 oz can whole tomatoes, undrained and chopped
2 6 1/2 oz cans undrained minced clams
1 cup twater
1/2 tsp salt
1/4 tsp dried whole thyme
2 tbls cornstarch
Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic. Saute until vegetables are tender. Add water, yucca, tomatoes, salt, dried whole thyme . Bring to a boil, reduce heat to medium, cover, cook 20 minutes, stirring occasionally, until yucca is tender. Drain the clams, reserving the liquid. Add the cornstarch to the liquid, stir until smooth. Stir clams and liquid into the vegetables. bring to a boil over medium heat while stirring constantly. Cook an additional minute and serve.
If you are having some problems with your health such as muscle and joint pains, carpal tunne, tendonitis, bowel problems, hair loss, weight loss, you might want to have your thyroid checked. You may go to your doctor and ask for a thyroid panel. or you may take your temperature before you get out of bed in the morning. Take it for 7 days. The ideal temperature should be close to 97.6.
You will hear a lot about the problems with cruciferous vegetables. The major problem comes from consuming these foods raw. That is why Dr. Bittiker does not advocate eating large amounts of these foods in a juice shake.
He also recommends that one stay away from soy. Soy foods contain isoflavones thay produce effects similar to the hormone estrogen.
If you do have a thyroid problem then you want to get checked for gluten-intolerance. A blood test is not the most accurate way to check for this. By the time the antibodies show up in the blood stream, the disease is well advanced. You may want to do a stool analysis or have your dna checked with a cheek swab.
Remember, you must go 100% off gluten for at least 6 months to be sure to clean out the effects of the gliadin.
I urge you to listen to the pod cast of today's show. After you listen, I urge you to do more research on the wheat issue.
If you really want to take charge of your health, you will want to do the Paleo diet. You may google the Paleo diet to find all the research that is available now on how benefical this diet is. Dr. Cordain from the University of Colorado heads the major research on this diet, but I don't find his recipes appealing.
Refer back to some of my previous blogs for some delicious Paleo recipes.
Welcome back. I hope this year is one of your healthiest yet. Today on the show we talked about boosting the immune system. While Dr. B touched on the vitamins you may take (if you missed the show, go to www.whnz.com and listen to the pod cast of the show Natural Health and You.
I'm going to share some crock pot recipes that use some of the best foods for your body. You may fill your crock pot the night before and just put it in the holder and set it on low. The best use of the crock pot is the pot 3/4 filled. Also, remove the food from the crock after you are finished eating. The crock would retain too much heat and not allow the food to cool properly.
Beef and Cabbage Soup
1 16 oz pkg coleslaw mix (or chop a small cabbage)
2 cloves garlic, minced
1 onion chopped
1 pound ground beef
1 can ( 15 oz) cut green beans
1 can (15 oz) corn
2 cans (15 oz) Ota;oam stewed tomatoes
2 cans (14 oz) beef broth
Brown the ground beef and onion, adding the garlic towards the end of cooking. Drain and place in the crock pot. Add the undrained vegetables and the broth. Cover and cook on low for 7 to 9 hours.
Manhatten Clam Chowder
1 each red and green peppers, chopped
2 carrots, peeled and finely chopped
2 potatoes, diced
1 onion, chopped
2 cloves garlic, minced
2 (14 oz) cans stewed tomatoes, break up the tomatoes with kitchen shears in the can
2 cans (6 oz) minced clams, draining the liquid into a 2 cup measurer, reserve clams in the refrigerator
4 slices bacon, cooked and crumbled
1/2 tsp dried thyme
1/8 tsp hot sauce
Add water to the clam liquid to make 2 cups.
Spray a slow cooker. Add bacon, vegetables, water mixture, and thyme. Cover and cook on low for 5 to 7 hours. Stir in clams and hot sauce. Cover and cook an additional 1 hour.
Hello and welcome back. I hope this new year will bring you much good health and luck. Today on the show we talked about inflamation. Scientists now think that inflammation may be the critical underlying cause of heart disease. There are several causes of inflammation, and one of the easiest to control is your diet.
Americans eat too many omega-6 fatty acids. The recommended ratio is 2 to 1. That means that instead of eating processed foods you should eat as close to natural as you can.
Make your own breakfast sandwiches and place them in the freezer. Either thaw them out overnight and heat in an oven or toaster, or just grab one and nuke it.
Go back to basics and make your own bread. If you can't, come up to the bakery because I don't use artificial ingredients or preservatives.
If you really want to have some fun, make your own English muffins or bagels. Make up a batch, make the sandwiches, and then freeze. Or just freeze them as soon as they're cooled. In the bakery we slice them and then double wrap and freeze.
Don't forget about smoothies. Check out my recipe for my smoothie at www.naturalhealthandyou.com Check under the catalog heading.
Don't be afraid to eat eggs. They are one of the best foods for the brain. They contain 6 grams of protein and 9 essential amino acids. Who could ask for anything more?
Personally, if I'm going to enjoy just a plain egg sandwich, I like to use butter to cook it in.
Lunch will be so simple for you if you make the salads in a jar. See some of my previous postings for those recipes.
I'm not sure I shared this hint, but if you are making an oil based dressing, whirl it in the blender before adding it to your jar.
Left overs from dinner make a great lunch. Quiches are a nice touch too. If you don't like pie crusts (count me in that group) just bake your quiche without. Make 2 or 3 quiches at one time and the cut into a proper serving size, double wrap, and freeze. Allow to thaw and heat in a 350 degree oven for about 20 or so minutes.
Quiches are a great way tu use leftover meats and vegetables. Just make sure your vegetables are well drained. Mix and match some cheeses and there you are. Lunch is served.
Dinner is really easy if you make good use of your crockpot. Fill the pot the night before and just put it in the unit and turn it on low in the morning. Or, have all your ingredients prepped and bagged, and just add to the crock pot in the morning.
Green tea antioxidant flavonoids have been shown to be inflammation suppressors. Wild Alaskan salmon have high omega-3 levels. Blueberries, strawberries, cranberries and raspberries are an excellent source of antioxidants.
Just trying some of these tips will make your life so much easier and will reduce the inflamation factor greatly.
10 days to Christmas. Whew, mind blowing. I'm not going to have enough time to get you all my favorite recipes, Actually even if I typed all day, every day for the rest of my life, I wouldn't be able to share all my recipes with you. Choose wisely, that's the best advice. So here goes.
Holidays equate to parties and open houses. One of the mainstays of a party is a relish tray. Here are some ideas for that tray
Vegetables, Carrots, Celery cucumber slices, peppers,(red, green, yellow or orange). Buy jarred roasted red peppers or marinated artichoke hearts. Cherry or grape tomatoes. Brussel sprouts (Steam, roast or pickle them). There are jars of pickled vegetables usually found next to the pickles in the supermarket. Personnaly, I think these are too sweet, but they could come in handy in a pinch.
Roasted Brussel Sprouts
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve.
Pickles, both dill and sweet. If you can't find small pickles, just cut some and place in a bowl.
Olives are always a good choice for a tray. Pimient-stuffed, ripe black, or specialty olives such as Kalamuta, or olives stuffed with garllic, blue cheese, or almonds.
Cheeses, such as marinated mozzarella balls, parmesan, Asiago, or provolone cheeses
Meats/fish such as ham, salami, mortadella, prosciutto or smoked salmon or cooked shrimp
Here are some recipes for your slow cooker. This will help make your Christmas dinner easier
Garlic mashed potatoes
3 pounds baking potatoes - peeled and cut into 2 inch pieces
6 cloves garlic, halved
1 bay leaf
2 14 1/2 ounce cans of seasoned chicken broth with roasted garlic
1 cup whole milk
1/4 cup butter
1 tsp salt
ground black pepper (fresh ground is best)
Spray a 3 1/2 to 4 quart slow cooker with non stick cooking spray. Combine the potatoes, garlic and bay leaf in the cooker. Pour the broth over the mixture. Cover and cook on low heat for 6 to 8 hours or 3 to 4 hours on high.
Drain the potatoes in a colander over a bowl to catch the broth. Remove the bay leaf. Return the potatoes to the cooker and mash.
Combine the milk and butter in a small saucepan until the milk is steaming and the butter is melted. Add to the potatoes, along with the salt and pepper. Add enough of the reserved cooking liquid to mashed potatoes to reach the consistency desired.
You may keep these in the slow cooker on low or warm for up to 2 hours. If it gets too thick while in the cooker, add more of the cooking liquid.
Green Bean casserole
This recipe uses fresh green beans, and it is helpful to parcook the green beans before cooking them in the crockpot to ensure that they are cooked properly. This recipe uses 1 1/2 pounds thin green beans trimmed and halved crosswise. Partially cook in boiling water for 3 minutes, then pluncge them into ice water to stop the cooking process. Drain well and transfer to a large bowl.
1 1/2 pounds green beans
16 oz to equal 6 cups sliced cremini or button mushrooms
3 cloves garlic, minced
1 cup shredded smoked Gouda cheese
1/4 cup milk
1 tbls olive oil
1 10.75 oz can condensed cream of mushroom soup
1 8 oz can sliced water chestnuts, drained and chopped
1 2.8 oz can French fried onions
1 cup roasted red sweet pepper strips, drained
2 tbls whole grain mustard
In a large saucepan heat the olive oil over medium to medium high heat, cook and stir mushrooms and garlic until soft and beginning to brown. Stir in the soup, cheese, milk and mustard until combined. Pour over the beans. Add the red pepper and water chestnuts. Toss to combine.
Place 1/2 the bean mixture into a greased 4 quart slow cooker. Top with half of the French-fried onions. Repeat the layers. Cover and cook on low for 4 1/2 to 5 hours or, on high for 2 1/2 to 3 hours.
To make this ahead, prepare the beans with the seasonings, cheese, and so on. Cover and refrigerate in the bowl for up to 24 hours.
Chicken is one of my favorite foods. There are so many ways to prepare it. And, it's relatively inexpensive.
I hope you know how to cut up a chicken. If not, google it and learn how. If you are used to cooking/baking with boneless chicken, you will be surprised how much more moist the chicken is.
I'm going to share some of my favorite recipes for chicken with you. Also, do a little searching through past blogs to find the recipe for the Feta chicken fettachini.(or something like that).
Chicken cacciatore with polenta (this keeps it gluten-free) (but you may use spaghetti)
2 onions, sliced
1 clove garlic, crushed
1 carrot, chopped
2 ribs celery, chopped
2 tbls chopped parsley
2 chickens, quartered
1 can (large) Italian tomatoes, undrained
1 (8 oz) can tomato sauce
1/2 cup red wine
3 tbls olive oil
2 tbls butter
1 bay leaf
1/2 tsp dried basil
1 1/2 tsp salt
1/4 tsp pepper
2 cups yellow cornmeal
1 tbls salt
Prep all the veggies, set aside. Measure spices into small bowl, set aside.
Heat the oil and butter in a 5 to 6 quart Dutch oven. Add chicken to hot fat, a few pieces at a time, browning well on all sides. Remove from the pan as they are browned. Set aside.
Add vegetabes that have been prepped and the spices to the pan, sauting until golden brown about 5 or so minutes. Add undrained tomatoes and the tomato sauce. mashing and mixing the tomatoes with a potato masher. Bring to a boil. Reduce the heat, and simmer for about 20 minutes.
Add the reserved chicken, scraping all the drippings into the pan, and add the wine. Cover, and gently simmer for 45 to 60 minutes. Stir gently occasionally.
Bring 4 cups of water and 1 tablespoon of salt to a full boil in a heavy 6 quart saucepan. Slowly add the cornmeal to the boiling water (the water should not stop boiling) stirring constantly with a wire whisk - mixture will become very thick. Turn the heat very low, and cook uncovered and without stirring, until a very thick crust forms and leaves sides of the pan. This should take about 20 minutes.
Spoon into a lightly greased 9 inche, 1 1/2 quart casserole. Spread out evenly. Keep warm in a low (not too hot) oven if you are not serving at once.
To serve - Loosen around trhe eckes and underneath the polenta with a spatula. Shake gently to release the polenta in a large mound on a large platter. Spoon chicken and some of the sauce around polenta. Place the rest of the sauce in a gravy boat.