Choose A Healthier Holiday Season Banquet & Bar

During the last few months of the year, most of us have a reason or two to celebrate. The holidays can include religious observances, gift giving, programs, music, and perhaps dancing. But, at the center of these festivities usually lurks a table piled high with all sorts of indulgences - we're talking food and drink galore!

Yes, it's a party and you want to join in and enjoy everything. However, if you're like most people, you have limits. How can you have fun and stay on track with your healthy living goals? Let's take a look at a few ideas to keep you focused while partaking in the celebrations.

The Banquet

Don't let those delicious dishes hypnotize you. You're in charge here! You have your dietary limits clearly defined, so take a deep breath and ask yourself; "What food on this table really suits my healthy goals?"

Approach the holiday table slowly, with caution. Help yourself to small portions of those foods that are a part of your healthy diet. Enjoy. Give yourself time before choosing another morsel from another offering. Chew slowly and savor each tasty bite. Keep choosing foods that you know are nutritious.

Choose healthier foods. (Photo credit: Wikipedia)

After you've sampled the foods that are a healthy part of your diet, stop. Wait for these healthy foods to settle in and satisfy your appetite. If you're still hungry, go back for more foods that fit your diet. The idea is to fill your tummy with good, healthy foods before giving into temptation. If you have been practicing nutritious eating habits, you probably already have your body and digestive system trained to want good food. Giving your body the good food first may just satisfy your cravings.

But, we're only human.... The delicious aromas of certain not-so-healthy foods may just keep calling your name. Even after you've eaten a fair share of healthy foods, you may succumb to those forbidden goodies. Go ahead and take one. Or, better yet, offer to cut one in half, or thirds, or quarters, and share with someone. Chances are pretty good that you'll find someone going through the same holiday dieting struggle. They will be happy to share.

When it comes time for dessert, there really isn't much you can do to escape the indulgence. You don't want to offend Grandma and not join in the praise when she serves up her family's secret recipe. But, you can limit yourself. Even Grandma understands the phrase; "I'll just have a sliver." You may end up having more than you wanted, but if you planned for this by watching what you ate during dinner, you should count this as a victory.

The Bar

As you're strolling past the buffet filled with all those delicious appetizers, picking just those morsels that fit your healthy eating habits, someone hands you a glass of wine or a cocktail. Maybe you take another pass at the buffet and suddenly your glass is empty. But, the host is Johnny-On-The-Spot and before you know it, you have another drink in your hand - especially if it's New Year's Eve!

Martini. (Photo credit: Wikipedia)

The holidays are a time of rejoicing. Food and drink are two ways we celebrate. However, most of us want to keep our caloric intake, sugar intake, and alcohol intake to a minimum, for many reasons.

Just like the banquet, the bar offers opportunities to enjoy, but also to stay on track with our healthy diet. There are several ways to keep from overindulging at the bar.

Mingling with a drink in your hand is fun, but it is also a way to lose track of how many glasses you have had filled. While you're nibbling on hors d'oeuvres, your host is anxious to keep your glass filled. You may not even be aware of how often your glass is 'topped off' before it's too late. Instead of wine or a cocktail, mingle with a glass of sparkling water or club soda. Your host will be happy to keep your glass filled and you will not go over your limit.

If you drink wine, save it for the dinner table. Most sit down dinners will have wine specifically chosen to complement the meal. If you have already had all the wine you should drink before dinner, you miss out on the fun during dinner - or you overindulge. Either way, it's not worth ruining your meal, and your health.

If after-dinner drinks are offered, weigh the pros and cons. If you're having dessert, too, you may want to opt out and have plain coffee or tea. Remember; this is a balancing act. You know you will need to make choices before, during, and after dinner, so choose wisely.

At the end of the day, you can be happy if you tried to satisfy your appetite with healthy choices, and only gave in to a few delicious treats. After all, the holidays only come around once a year, leaving us plenty of time to get back on track. Enjoy a Happy & Healthy New Year!

Holiday Leftovers Recipe: Ham Potato Soup Cups

Still got some of that Christmas ham hanging around? Try this delicious recipe to give your leftovers a creative face lift! It is also a great way to use up leftover mashed potatoes, peas, dinner rolls, and some of that chicken broth that you didn't use last week while cooking Christmas dinner.

Ham Potato Soup Cups
(Serves 4.)

Ingredients:

2 tablespoons butter
1 cup diced smoked ham
4 sliced green onions
1 garlic clove, minced
2 cups mashed potatoes
1 (14 oz) can chicken broth (or 1 1/2 cups)
1 cup milk
1/3 cup sweet green peas
2 teaspoons chopped fresh thyme
salt and pepper
2 cups torn up dinner rolls
1 cup (4 oz.) shredded Cheddar cheese

Directions:

• Melt butter in a large saucepan; add diced ham, green onions, and minced garlic; cooking over low heat until garlic is fragrant.
• Add the mashed potatoes, broth, milk, peas, and thyme, stirring to combine.
• Turn heat up to medium and bring to a boil, immediately reducing heat to low, then simmer slowly for 10 minutes or until soup thickens, season with salt and pepper.
• Spoon into 4 broiler-safe bowls. Scatter the torn dinner rolls and sprinkle with the shredded Cheddar cheese. 
• Place bowls on a broiler pan 6 inches under broiler turned on high, and broil 1 to 3 minutes or until top bubbles and gets golden brown.
• Remove and let cool slightly before serving.

Creative Breakfast Ideas for Holiday Leftovers

Well, Christmas is behind us for another year, but we've still got to deal with the leftovers.... After a full day of cooking for friends and family, the last thing you want to do the next morning is to figure out what to make for breakfast. Not to mention, your refrigerator is already crammed full with leftovers, so there is no room to put anything else. Why not use what you already have on hand to make an unbelievable breakfast? Here are a few ideas to get your morning-after ideas flowing.

An omelet with ham, cheese, and a garnish of spices including oregano and parsley. (Photo credit: Wikipedia)

The Classic Omelet

You wake up in the morning, struggling with the classic L-Tryptophan and high carb hangover and the last thing you want to do is get creative with your breakfast. Especially if you are in charge with feeding the same group you fed twelve hours ago. If you want to make a great breakfast, without a bunch of effort, you can always turn to a classic omelet.

As soon as you walk into the kitchen, unpack your refrigerator with all of the leftovers from the night before. Cut up some of your leftover turkey or ham, scramble some eggs and throw it all together with some leftover tomatoes, broccoli, and cheese from your salad. If you want to really give your omelet a kick, try incorporating a bit of cranberry sauce into your recipe. Throw in a scoop of leftover green bean casserole, too. The sky's the limit; or rather, the refrigerator's the limit.

The Simple Fritter

If you are not in the mood to scramble some eggs for the omelet, you can pull out two easy leftover  ingredients; mashed potatoes and stuffing. Combining your stuffing and your mashed potatoes in a ratio of 1 to 1 will give you an incredibly thick paste that you can mold and shape into patties. Once you have the mixture, you can fry them in a small amount of oil and prepare to be amazed.

Add some green bean casserole and a little diced ham or turkey to the mixture if you want to make your patties even heartier. Making this addition will give you a completely rounded meal and it will help you reduce the amount of leftovers that are just sitting in your fridge, which is always a good thing.

The Elegant Quiche

Quiche. (Photo credit: Wikipedia)

If you have your coffee and find you have a little more energy, you may want to show off a little. Impress your guests with the creative ways you can reuse your leftovers by making a quiche. A holiday quiche is like a holiday dinner all wrapped up in a fluffy egg! You will be able to enjoy the tastes you know and love while also having a healthy and delicious breakfast.

Your quiche can be the full spread, or just a few of your favorite leftover dishes. When you have a bunch of leftovers, you can include as many as you like. If you want to give this quiche a twist, try scrambling some pumpkin pie filling in with the eggs to give it that classic sweet nutmeg taste you love during the holidays. Just be creative. It all tasted good together on the table, so why not together in a quiche?

The morning after the big Holiday meal shouldn't be a lot of work for you, especially if you spent the entire day prior cooking food for an army. Use what you have, re-purpose it and give your family a new breakfast dish they can only get during the holidays each year. They will love it!  And to think, all you had to do was gather dishes from the refrigerator to appear in the morning sequel!

Recipe: Christmas Burgundy Sangria

 'Tis the night before Christmas, and all through the house, you and your guests are craving a glass of something sweet but without too many carbs.... This makes a great holiday beverage for Christmas Eve and tomorrow's festivities as well! Fresh juices keep it light, and the citrus flavors bring out the Christmas spirit in everyone - plus it's a beautiful drink that looks very festive in your glass!

(Photo credit: Wikipedia)

Christmas Burgundy Sangria
(Serves 4.)

Ingredients:

2 cups Burgundy wine
2 cups seltzer water
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 lemon, washed and sliced in thin circles
1 lime, washed and sliced in thin circles
1/4 to 1/2 cup stevia (more or less for taste)

Directions:

• In a large bowl or pitcher, put all the ingredients and chill in refrigerator.
• When ready to serve, pour over ice in tall glasses.

Merry Christmas to all, and to all a good night!

Low-Carb Holiday Appetizer Recipe: Sassy Bourbon Duck Bites

Looking for a low-carb, super-special appetizer to serve your guests this holiday? Try this unique and delicious recipe featuring rich flavors and tasty spices, without all the carbs, and make it a memorable occasion for all.

Sassy Bourbon Duck Bites

Ingredients:

1 cup almond flour or meal
1/2 tsp salt
3/4 tsp onion powder
1/8 tsp cayenne powder
1/4 tsp garlic powder
1/2 tsp dill weed
1/4 tsp ground thyme
1/4 tsp white pepper
1/4 tsp ground black pepper
1/4 tsp dry mustard
1/4 tsp paprika
4 to 6 boneless duck breasts, cut into about 1 inch cubes
3 slices bacon, diced
1 medium onion, cut into thin wedges
salt and pepper
olive oil for frying
1 tsp cornstarch
1/4 cup bourbon

Directions:

• Put the first 11 ingredients (the dry ingredients for coating) in a large ziplock bag, seal and shake to blend.
• Add cubed duck meat to bag and shake, making sure all is coated well; set aside.
• Put bacon in large skillet over medium heat and cook until almost browned, then add onion, continue cooking, stirring occasionally, until onion is lightly browned and bacon is fully cooked.
• Using slotted spoon, remove onions and bacon from the skillet and set aside.
• In skillet, pour in enough olive oil to be about 1/4 inch, and heat over medium heat until oil starts to sizzle a little.
• Remove duck pieces from bag, shake off excess coating, and drop carefully into skillet (making sure the oil sizzles.)  Keep adding pieces, but don't overcrowd the skillet. Cook for about 10 minutes or until duck browns, turning to brown all sides.
• Remove duck cubes to paper towel covered rack and add more duck until all is cooked.
• After all the duck is cooked, return the onion-bacon mixture to the skillet, toss in the cooked duck, and mix gently.
• Prepare bourbon sauce by first dissolving the cornstarch in the bourbon, then pour it into skillet, stir, and set skillet over low heat; cooking for about 2 or 3 minutes until liquid thickens.
• Pour duck mixture into a serving bowl and have hors d'oeuvre toothpicks ready for buffet style service. 

Hanukkah Leftovers Recipe: Healthy Applesauce Latke Topping

Got some leftover latkes? They are actually great cold for breakfast, topped with warm applesauce! Try this simple, tasty, and super healthy topping - my favorite way to eat latkes!

Healthy Applesauce Latke Topping

Ingredients:

5 lbs semi-tart apples
1 lemon, juiced
2 sticks cinnamon
2 drops vanilla extract
pinch kosher salt
water
natural honey or real maple syrup, to taste (optional)

Directions:

• Peel and core the apples, cut them in half, then place them in a large soup pot.
• Add the next 4 ingredients to the pot, stir together, then fill with just enough water to come up to half way up on the apples.
• Bring liquid to a boil, then reduce heat and simmer, uncovered, until apples are soft and liquid has reduced. Stir often.
• Remove and cool slightly, then remove the cinnamon sticks. 
• Now add honey or maple syrup to sweeten if desired, and stir well.
• Mash the apples with a potato masher or run the mixture through a sieve if you want to remove some of the pulp.
• Let cool and serve with hot or cold latkes.

Hanukkah Recipe: Olive Oil Baked Potato Latkes

Happy Hanukkah! Of course, what is Hanukkah without latkes? This traditional holiday dish can easily be baked instead of fried to make it healthier and in keeping with the teachings of the Torah. This tasty recipe reminds me of how my mother used to make them when I was a kid!

Olive Oil Baked Potato Latkes

Ingredients:

(Photo credit: Wikipedia)

2 lbs Russet (baking) potatoes
4 tsp olive oil, divided
1 small onion, diced fine
1 Tbsp fresh parsley, chopped
2 large eggs, beaten
1/2 tsp baking powder
1 tsp kosher salt
1/4 tsp black pepper

Instructions:

• Peel potatoes, then grate them, or run them through a food processor to grate.
• Place grated potatoes in a bowl and cover with cold water and let sit for 15 minutes, then drain and put in a cheesecloth covered colander and let stand for another 15 minutes.
• Dump potatoes out into a clean towel and squeeze all the water out, then put potatoes into a large bowl.
• Now add 2 tsp of the olive oil to the potatoes along with the remaining ingredients and stir until blended well.
• Preheat your oven to 425 degrees, and with remaining olive oil, grease a baking sheet.
• Drop spoonfuls of the mixture onto the greased baking sheet, very slightly flatten with spoon, allowing space in between each one.
• Bake in preheated oven for 10 to 12 minutes, or until browned, then flip and bake another 10 minutes or until crispy and brown.
• Remove and let cool on a rack slightly before serving with an applesauce topping and/or a creamy topping.

Have A Happy & Healthy Hanukkah!

This week, Jewish people celebrate the winter holiday of Hanukkah - often with foods that aren't all that healthy. But it doesn't have to be that way. Deep fried latkes and donuts have taken center stage in many Hanukkah celebrations, but the tide is turning. Today, many people like to give at least a nod to healthier eating, even during the holidays. This week, we honor this ancient holiday with some tips and recipes for healthier eating during your Hanukkah celebration.

Strictly speaking, eating foods saturated with sugar and fats - even olive oil - is not paying close attention to the Torah. Remembering the miracle of the Menorah by using olive oil in our food is an important part of Hanukkah. However, understanding the significance of olive oil is crucial to preserving the true tradition of the miracle.

Pure Pressed Olive Oil

Extra-virgin olive oil. O(Photo credit: Wikipedia)

The flames of the Menorah, which God allowed to burn for eight days on one flask of oil, were fueled by pure pressed olive oil. The Torah tells us that the olives were pressed to release only the first, the purest drops of oil to be used in the Menorah. The remainder of the olives were crushed in the usual manner to produce large quantities of olive oil for cooking.

Harmful Behaviors

The Torah teaches us that we should avoid harmful behaviors, such as eating unhealthy foods. That's why it's a bit difficult to understand how eating piles of deep fried foods can possibly pay tribute to the miracle of the Menorah or faithfully celebrate Hanukkah. We know that olive oil is a healthy type of oil. But cooking with large quantities of any oil, even olive oil, negates the health benefits.

Healthier Traditions

It makes sense to honor the miracle of the Menorah by abstaining from unhealthy foods loaded with oil. Instead, use small amounts of pure-pressed, extra-virgin olive oil to make  healthier dishes. For instance, create a beautiful salad with fresh greens, goat cheese, and a homemade salad dressing using extra-virgin olive oil. Or drizzle extra-virgin olive oil over fresh mozzarella cheese, sliced garden tomatoes, and fresh basil for a caprese salad that is delicious and healthy.

Potato latke frying in hot olive oil. (Photo credit: Wikipedia)

Even latkes can be made healthier. Honor the traditions of Hanukkah while enjoying a crispy potato latke by baking them instead of deep frying - or just saute them lightly in a bit of olive oil. A little bit of olive oil can go a long way in this type of healthy recipe. Even those filled donuts we love can be made over to more closely honor the true tradition of Hanukkah. You can tweak many of your old recipes to make the donuts smaller, oven bake them, and fill them with smashed fresh fruit and cream cheese instead of sugary jarred jelly.

Celebrating the miracle of the Menorah while avoiding excessive indulgence in sugar and oil-drenched food seems to make sense after all. The purest of all olive oil should be enjoyed and held in reverence during Hanukkah. Not only is tradition respected, but the true teachings and meanings of Hanukkah are upheld when we treat our body to a healthier celebration.

Recipe: Toasty Spiced Rosemary Cashews

Instead of buying an expensive nut mix with preservatives and other ingredients you don't recognize, why not satisfy your guests' snacking needs with this tasty and easy recipe?  Warm, sweet, and salty, with a holiday twist, this one will satisfy just about every craving! Great for munching at parties, or just as an evening snack at home in front of the fire.

Toasty Spiced Rosemary Cashews

Ingredients:

(Photo credit: Wikipedia)

1 1/2 lbs roasted cashews
3 Tbsp chopped fresh rosemary
1/2 tsp cayenne pepper
2 tsp brown sugar
2 tsp sea salt
1 Tbsp melted butter

Directions:

• Preheat oven to 375 degrees.
• Evenly spread cashews on an ungreased baking sheet.
• Bake in preheated oven for 8 to 10 minutes until just fragrant and warm.
• Meanwhile, in a large bowl, combine the rosemary, cayenne, brown sugar, salt, and butter, stirring very well.
• When cashews are warm, remove them from the oven and add them immediately to the bowl and toss to coat well.
• Serve warm or at room temperature.

Holiday Recipe: Kitchen Kahlua

Want to save money and impress your holiday guests this season? At your next holiday cocktail party, whip out a bottle of your own home-made Kahlua!  Not only is it a whole lot cheaper than purchasing it, but it's surprisingly easy to make. Just get it going this week if you want it to be ready for your New Year's Eve bash, as it does take a few weeks.

This is also a great frugal gift idea! Just put it in a nice bottle and tie a ribbon around it for a unique and tasty home-made gift.

Kitchen Kahlua
(Makes just over 1 quart.)

Ingredients:

Roasted coffee beans. (Photo credit: Wikipedia)

1 bottle (750 ml) vodka
1 1/4 cups rum
1 1/2 cups sugar
3/4 lb whole coffee beans
1 vanilla bean

Directions:

• Put all ingredients in a large glass bottle (save one of those double size wine bottles with the twist off cap.)
• Put a piece of food wrap plastic over the lip of the bottle, screw on the cap over the plastic until sealed tightly.  Shake gently to combine ingredients.  Don't over shake!
• Put a label on the bottle and date it.  
• Put the bottle in a dark, cool place and leave for at least 3 weeks. 
• Give the bottle a gentle shake a few times each week.
• After the 3 weeks, open the bottle, discard the plastic wrap, and pour through a fine metal sieve lined with cheesecloth into a glass bowl to strain out stuff.
• Pour finished product into clean glass bottles, seal well, and store in dark, cool place.
• If you don't have a big glass wine bottle, choose any good glass containers with an airtight lid, even a couple canning jars.
• Keep in a dark, cool place.

Fun & Frugal Tips for Holiday Cooking Traditions

Holiday traditions become traditions for a reason – we love them.  But sometimes our budget doesn't love them quite so much.  When you get trapped into doing certain things and having certain foods during holiday gatherings, spending beyond your budget is a distinct possibility. How can you get away from paying more than you want to for these traditional foods and holiday entertainment year after year?  It may be a bit uncomfortable at first, but when you see the savings, you'll be glad you learned to break away.

Traditions May Have To Fall

It is very often difficult to break with tradition, especially during the holidays.  However, if you're hosting a holiday gathering and you have a budget to consider, you may have to step on some toes. I won't say it's going to be easy. The struggle may be internal, in your own mind.  Or, the struggle may be external, family members telling you that you “simply can't” skip Grandma's special six-hour-twelve-layer-dessert that costs as much to make as Junior's orthodontist bill.

Personal feelings can play a big part in these traditions. If you break the news to the family that this year you don't want to cook something or do something that you usually do, and you're met with shrieks and tears, then suggest that someone go ahead and take on that particular tradition.  You don't want to hurt anyone's feelings, but be honest.  Then, if someone wants to take up the mantle, by all means, let them. Everyone wins, tradition is intact if someone feels it should be, and you are off the hook for the expense. And remember, not everyone in the family is necessarily in love with the tradition that you've been trying to figure out how to eliminate from your plans.  Do a fact-check in your family and find out before you spend the money and time on something nobody really wants.

Brainstorming New Traditions

If you and your family agree that a tradition must be lovingly set adrift, it is time to begin anew. This is where everything starts getting interesting, and fun. It's time to get everyone on board and start brainstorming. So the question is put to the family; If we're going to let go of the huge meal and all the other expense surrounding a holiday, what do we replace it with?

Christmas dinner in Sweden (Photo credit: Wikipedia)

A fun idea to break away from tradition is to set a theme for your holiday dinner.  Have everyone bring one dish that they feel is consistent with that theme. For instance, make your dinner about the immigration of people from all over the world.  Feature dishes and decor from any region you think would be interesting. Choose areas of the world that are unknown to you, or celebrate your own heritage, or share a dish you enjoyed from your travels. Have fun with the variety that a themed event can provide.

But, don't stop there.  How would you like to host a beach party for Christmas?  Or a picnic for Thanksgiving?  Or a traveling meal, going between a few houses instead of one person responsible for the entire meal? The brainstorming session is all about throwing ideas on the table for everyone to consider.  Let your thoughts run wild and have fun with this new experience.

You Don't Have To Do It Again

Now that you are excited about brainstorming new ideas, it's time to remind everyone that even THIS new tradition doesn't have to be a tradition.  Next year you may forget the theme and just have hot sandwiches and movies.  The following year maybe you will host a Christmas breakfast instead of dinner.  Nothing is written in stone – even traditions.  

The idea is that if you have the privilege of hosting a holiday gathering for your family and friends, then you have the say about exactly what sort of event it will be.  Are you going to tote out Grandma's celery seed biscuits again, and throw them all out again, or are you going to get creative?

You don't have to stick to traditions when they don't work for your budget.  And when you try new traditions, you don't have to do it again. Don't let traditions dictate your budget.  Find a way to break free and enjoy what's really important – spending time with people you love and having some fun!

Holiday Leftovers Recipe: Shrimp And Green Bean Casserole Pasta Skillet

Still got that green bean casserole hanging around from last week, and not quite sure what to do with it? This recipe will transform that old casserole into something totally new that no one would even recognize as as leftovers! It's quick and easy too - just cook some pasta, and this quick skillet meal will help you get dinner on the table in no time.

Shrimp And Green Bean Casserole Pasta Skillet
(Serves 2-3.)

Ingredients:

1 garlic clove, minced
pinch red pepper flakes
2 Tbsp olive oil for frying
1 lb medium sized shrimp, cleaned
3 cups leftover green bean casserole
1/2 cup white wine
8 oz penne, cooked, drained (keep warm)
grated Parmesan cheese for garnish

Directions:

• In a large skillet over medium-low heat, put garlic, red pepper flakes, and olive oil, cooking just long enough until the garlic gets fragrant and softens.
• Immediately toss in the shrimp, cooking until just pink.
• Add the leftover green bean casserole and the white wine, stirring to combine; turn heat to low and simmer gently until just heated through, about 4 or 5 minutes.
• Dump cooked pasta into skillet and toss to combine.
• Serve hot with grated Parmesan cheese on top.

Holiday Leftovers Recipe: Simple Seconds Turkey Stuffing Casserole

This is a great way to use up just about everything you  have left over from Thanksgiving dinner! Repurpose the leftover turkey, stuffing, gravy, and some cranberry sauce, and save that green bean casserole for Friday's recipe, and you'll finally be done with leftovers (at least for this year). Plus it's super simple and easy!

Simple Seconds Turkey Stuffing Casserole
(Serves 4-6.)

Ingredients:

4 cups leftover stuffing
2 cups leftover turkey, diced or shredded
2 cups leftover turkey gravy
1/3 cup leftover cranberry sauce

Instructions:

• Preheat oven to 350 degrees and butter or oil a large casserole dish.
• Put half the stuffing in the baking dish and pat gently to cover the bottom of the dish evenly. 
• Add half the turkey, arranging evenly, then half of the gravy. 
• Repeat the layers, then evenly distribute the cranberry sauce over the top of the casserole.
• Bake at 350 degrees for 30 to 40 minutes or until hot and bubbly.

Reinvent Rather Than Resurface: Holiday Leftovers With A New Face

Having leftovers after the big holiday meal is not always a bad thing. As a matter of fact, many families actually look forward to these repeat performances. What you don't want is to have to settle for the same old holiday leftover sandwich. With a little bit of prep time and some imagination, you can create  new ways to enjoy your holiday favorites. Let's take a look at some creative ideas to re-purpose your holiday leftovers.

Soup Sensations

Leftovers (Photo credit: Wikipedia)

Start your reinvention by creating a soup stock out of the turkey carcass. Once you have your stock, you have the beginnings for meals that don't resemble a sandwich in the least. Make a simple turkey soup by dicing up some of the leftover turkey, then add to the stock with vegetables and noodles or rice for a hearty meal. Don't forget to include other leftovers in your turkey soup ideas. Sweet potatoes, processed until they're smooth, then thinned with turkey stock makes a wonderful smooth and satisfying soup.

You can make other familiar soups, as well. If you have leftover ham and a ham bone, for instance, you can make a wonderful minestrone soup. With leftover corn or crudite, you've got a good start. Your ham can also be the start to a classic pea soup.  Consider using up a few leftovers at the same time.  Make your ham stock and stir in leftover mashed potatoes for an wonderful potato and ham chowder.  And don't stop there.  Consider the ingredients in green bean casserole; green beans, dairy, mayonnaise, soup, onions; if you puree this particular leftover and add to some stock you have a creamy vegetable soup that can be the base for any chowder.

Salad Without Limits

Simply cutting up leftover turkey, ham, or other meat and topping a big lettuce salad can be a treat. Now look at your other leftovers.  Are there still radishes, carrot sticks, celery stalks, olives, and cheese left from the holiday meal?  Throw them on the green salad.  And don't stop there. Are those nuts I see on the buffet?  Perfect topping for your salad.  You can even whisk together a little leftover cranberry sauce or cranberry and orange relish with balsamic vinegar and create a unique dressing for your turkey and greens salad. (See last week's recipe for an example.)

Of course, you can expand your salad beyond the lettuce with topping style. Cut up your leftover meats and mix in a vinaigrette or salad dressing, stir in leftover corn, celery, radishes, onion, carrots, or even fruit and nuts.  Serve in a bowl or over a bed of crunchy lettuce or cabbage. Don't limit yourself to one temperature, either.  Go ahead and serve heated or roasted leftover meat or vegetables over greens. Drizzle with olive oil and vinaigrette for a nice combination of hot and cold, sweet and tangy. Toss in leftover cranberry sauce, too, hot or cold.

Green bean casserole (Photo credit: Wikipedia)

Casserole Creations

These one dish meals are already a hodgepodge of ingredients mixed together to form an easy to make meal, so why not make a holiday casserole full of your favorite ingredients? Stack the mashed potatoes and stuffing and turkey to make a super simple holiday version of shepherd's pie. Want to stretch your creation a little more? Roast any leftover vegetables from your crudite tray and put in a casserole dish, then top with slices of turkey. Then spread the leftover cranberry sauce or relish over the turkey, cover and bake.  You have a turkey vegetable casserole that has the tangy surprise of the cranberries. 

Leftover green bean casserole is always a fun challenge.  Yes, you can reheat and serve it up again as a side dish.  Or you could incorporate it into a big, beautiful scalloped ham and potato dish.  The flavors and textures are perfect when you put them all together. Green bean casserole is also the perfect addition to a pot pie or shepherd's pie.  Leftover mashed potatoes, gravy, stuffing, and sweet potatoes are also perfectly suited to use in casseroles, either as the bottom or top, or to thicken liquid ingredients.  And don't forget the buffet snacks.  If you have nuts, cheese, olives, or other goodies leftover, try to incorporate them, too.

Bread Gets a Boost

A fun substitution to try is using mashed white potatoes instead of flour in a quick bread. Try using about one cup of mashed white potatoes as a substitute for two cups of flour in your recipe and get a dough that is more moist and has more flavor than your typical homemade dough.

Another bread boost is using leftover sweet potato casserole, especially the sweetened recipe type, in a quick bread that normally calls for another moist ingredient, like zucchini or apple.  If you've got the cinnamon-marshmallow casserole already, the bread turns out very delicious and fun.  You can also add leftover vegetables to any quick bread recipe to add color and nutrition.  And don't forget leftover cheese or nuts.

Sauces Get a Second Audition

Gravy and cranberry sauce are two versatile ingredients that may go overlooked if you're overwhelmed with turkey, potatoes, and stuffing.  After a holiday dinner, chances are you will have a few sauces left over.  Gravy seems to grow in the bowl, so start by rethinking beyond the potato topping sauce.  Of course you can use the gravy to pour over sliced turkey in a casserole.  You can also use the gravy to make hot shredded turkey sandwiches.  But, the gravy is also basically a thickening agent, making it a perfect addition in creating thick, hearty stews and casseroles.

Your leftover cranberry sauce is a natural choice to make muffins or quick breads.  As mentioned above, cranberry orange relish also makes a sweet and tangy salad dressing when whisked with a little vinegar and olive oil.  You can also use this sweet relish in baking cookies.  Pair cranberry orange relish with a soft cheese for a great appetizer. Cranberry sauce, without or without the oranges, makes an excellent glaze for grilled pork, too.  You will definitely want to plan for leftover cranberry sauce after all these ideas.

You don't have to be satisfied with eating the same holiday meal over and over again until your leftovers are gone. Be creative and unique. Use your leftover ingredients to make something new that your family will love – and won't recognize!

Low-Carb Leftovers Recipe: Cranberry Orange Vinaigrette Dressed Salad

I hope you had a wonderful Thanksgiving! With all the excess of yesterday's feast, you may be in the mood for something lighter today, and this delicious salad will hit the spot - while helping you use up leftovers at the same time! Use the remnants of Thanksgiving dinner to create a scrumptious dinner salad that won't leave you feeling bloated.

Cranberry Orange Vinaigrette Dressed Salad

Ingredients:

Leftover cranberries. (Photo credit: Wikipedia)

1 cup cranberry sauce (whole berry)
1 small sweet orange, zested and squeezed*
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp honey
1/8 tsp salt
1/4 olive oil
fresh spinach
leftover turkey
chopped walnuts

Instructions:

• Put the cranberries, orange zest, orange juice, vinegar, mustard, honey, and salt in a bowl and stir until blended.
• Drizzle in the olive oil, slowly, whisking constantly, adding a bit of olive oil at a time until the vinaigrette becomes smooth and thickens.
• Arrange a bed of spinach and turkey pieces on salad plates and top with generous amount of vinaigrette.
• Sprinkle walnuts on top of salad and serve cold.

* You can make this also with leftover cranberry orange relish.  Just substitute the sauce with the relish and eliminate the zested and juiced orange in the recipe. Everything else remains the same.

Low-Carb Thanksgiving Recipe: City Lights Creamed Spinach

Instead of green bean casserole full of fried onions this Thanksgiving, try this tasty, low-carb side dish instead. Creamed spinach is also a holiday classic, but with fewer carbs than many other dishes that traditionally grace the Thanksgiving table. Give this one a try this year, and have a very Happy Thanksgiving!

City Lights Creamed Spinach
(Serves 4-6.)

Ingredients:

1 Tbsp organic butter
1/2 small onion, diced fine
2 green onions, diced fine
1/2 cup natural chicken broth (or vegetable broth)
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
1/2 cup heavy cream (preferably organic)
20 oz frozen leaf spinach, thawed, squeezed dry

Instructions:

• Put the butter in a skillet over heat and melt.
• Add both onions and cook until soft, about 3 or 4 minutes.
• Add the broth, salt, pepper, and nutmeg and heat for 1 minute, stirring.
• Slowly pour in cream, stirring constantly and bring just to a boil, then immediately turn heat to low and simmer until liquid reduces, for about 8 to 12 minutes. This creamy sauce should be thick enough to coat the back of a spoon and stay there.
• When sauce is thickened, add the spinach, stirring to combine, and continue simmering over low heat until the spinach is hot.
• Serve immediately.

Try Something New: Low-Carb Thanksgiving Side Dishes

You have finally started to see results from your low-carb diet, but now, the holidays are here....  Perhaps  reinventing your traditional side dishes is one way to stay on your diet, but wouldn't it be fun to find entirely new and tasty sides to celebrate your accomplishment?  When it comes to side dishes, the sky's the limit so why not create an entirely new menu of side dishes this holiday season.  Let's take a look at some low carb side dishes that just may become new traditions in your family.

Smarter Starchy Sides

Cooked spaghetti squash (Photo credit: Wikipedia)

We all love our big pile of mashed potatoes and gravy, but on a low carb diet this is pretty much off the menu.  But, there are ways to satisfy that starchy craving without all the carbs involved.  A great alternative is baked spaghetti squash with Parmesan cheese.  This filling and satisfying side dish can fool the taste buds into believing you're getting a tummy full of starchy goodness without all the carbs.  Toss in a bit of cream cheese for a real smooth texture that makes this dish even yummier.

Another way to serve a side that tastes starchy without being loaded with carbs is with a brown rice dish.  Granted, brown rice is not exactly low in carbs, but you won't eat that much in a serving when you make a side dish that is loaded with mushrooms, vegetables, and even sausage.  This starchy side will definitely have you forgetting about your plate of potatoes.

A New Green

Getting away from the usual green bean casserole can be a struggle, but not when you replace it with a side dish that's just as creamy and tasty.  It's all about having the same textures in a new dish that we enjoy in our classics. Think of all the healthy greens that can be cooked with creamy ingredients.  For instance, a very flavorful green like kale can be tossed with almonds and Parmesan cheese for a  tasty side.  You have the creamy texture of the cheese and crunchy almonds that replace what you long for in the old classic, but with a fraction of the carbs.

Or consider a creamed spinach instead of your usual green bean casserole this year.  This is a wonderfully satisfying side dish that is made low carb easily by using almond flour or meal to thicken a white sauce instead of using wheat flour.  Add nuts for the additional crunch.  Or depart entirely from the greens and choose a cheesy eggplant bake instead.  When finding something new to replace the classics, think about what you like about your traditional side dishes and find ingredients that replicate the old, but with a new twist.

Don't Get Stuffed With Stuffing

This is the dish that has most of us falling way off the low-carb wagon.  The trick here is to create a whole new taste sensation so you don't miss the traditional herbed bread stuffing.  Here's where you need to get creative.  Instead of bread cubes, think of using cubes of yellow squash, then add cauliflower, sausage, and lots of celery, onion, chopped nuts and traditional herbs.  Bake this 'stuffing' outside the bird and you'll get to enjoy a whole new taste without all the carbs of bread.

Again, you want to replace the traditional breaded stuffing with a dish that is different enough to intrigue your guests, and their taste buds.  Look at ingredients like squash, nuts, sausage, apples, and even oysters.  Use traditional stuffing spices to tie it all together and your new side dish will be a definite hit.

Pumpkin soup. (Photo credit: Wikipedia)

Soups and Salads Move Up to Side Dish Status
Often, we think of soups and salads as starter courses, served before the main dish and sides.  But, why not choose a soup or salad as a side to serve along with your turkey or other main dish?  Stick with familiar fall ingredients and the flavors will be just right for your holiday table.

Why not make a thick, creamy pumpkin or squash soup to serve with dinner?  Try a curried carrot and parsnip soup or even a seafood bisque to satisfy that craving we all have for a nice filling starchy side dish.  Serve with a sprinkle of toasted salty almonds for crunch and a dollop of yogurt on top for extra creaminess.  You can even serve a hearty potato soup and you won't get as many carbs in the soup as you would in a serving of potatoes and gravy.

Salads loaded with fresh, healthy ingredients can easily replace your traditional green bean casserole or other carb-loaded vegetable side dish.  Use crispy spinach and mixed greens with a lot of added vegetables, then toss in goat cheese and other cheeses, along with nuts, and even a variety of thinly sliced hard sausages.  Don't forget to add fresh chopped savory herbs to complete the holiday flavor palate you're looking for.

Sometimes tweaking familiar traditional side dishes leaves us feeling a bit deprived;  we didn't get our real green bean casserole, stuffing, or mashed potatoes and gravy.  But, if we change the menu completely with brand new sides featuring entirely new ingredients, our taste buds are so intrigued, we may never even miss the old classics.

Try some of these twists on your Thanksgiving sides this week, and see just how tasty low-carb can be!

Recipe: Easy Corned Beef & Cabbage

We don't usually use canned meat, but if you're going to, corned beef is one thing that can take a while from scratch. This recipe combines fresh cabbage, onions, and celery with some canned items to make a simple corned beef dish that tastes pretty darn good.

Easy Corned Beef & Cabbage
(Serves 4-6.)

Ingredients:

1 medium head cabbage, cut into 8 wedges
1 small onion, diced
2 celery stalks, diced small
1 can (14.5 oz) chicken broth
2 to 3 cups shredded corned beef (precooked)
1 can (28 oz size) crushed tomatoes
1/2 Tbsp coarse ground prepared mustard

Instructions:

• Get out an oven-proof pot or Dutch oven, and coat inside with cooking oil.
• Arrange the cabbage wedges as evenly as possible into the pot, sprinkle the onion and celery evenly over the top of the cabbage, then carefully pour in the chicken broth.
• Put pot on medium heat, bring to a boil, then turn heat to low, cover the pot, and simmer slowly for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees.
• After the cabbage has simmered for 10 minutes, remove from heat, uncover, and add the corned beef over the cabbage, pour the crushed tomatoes over evenly, then spread the mustard evenly over the crushed tomatoes, mixing together slightly.
• Cover pot and put in preheated oven and bake for 25 to 30 minutes or until cabbage is tender. 

Recipe: Best Baked Beans

'Tis the season for hearty comfort foods, and what says comfort better than baked beans? This is an easy recipe that is sooo good. If you want it healthier, omit some of the sugar, and cook your own beans - it's easy!

Best Baked Beans
(Serves 6-8.)

(Photo credit: Wikipedia)

Ingredients:

1 tablespoon olive oil

1 medium onion, finely chopped

1 pound center-cut thick bacon, cut into 1" pieces

1/2 cup ketchup

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1 tablespoon white vinegar

1 teaspoon brown mustard

15 oz dark kidney beans, drained (or 1 cup dry kidney beans - cooked & drained)

15 oz butter beans, drained (or 1 cup dry butter beans - cooked & drained)
30 oz pork and beans, undrained

Instructions:

• Preheat oven to 350°.
• Sauté onion in olive oil over medium high heat until it starts to soften. 
• Add 1 pound center-cut bacon and cook until crispy. With a vented spoon, remove bacon and onions from pan and place on folded paper towels. Blot with extra paper towels to remove as excess fat.
• Add ketchup, sugar, brown sugar, white vinegar and mustard to a large oven-proof dish. 
• Add drained kidney and butter beans along with undrained pork and beans. 
• Add bacon and onions to bean mixture. Stir well to combine. 
• Bake uncovered at 350° for 45 minutes.

When Canned Foods Can Do - Modern Help For One Pot Meals

Since most of us nowadays grew up with canned food, we have to remind ourselves sometimes that canned food hasn't always been available in every grocery store. Once upon a time, the method of canning food was used primarily at home to preserve a season's harvest. Since refrigeration and freezing were not commonplace, canning was a homemaker's best way to ensure a table filled with nutritious food throughout the year.

Of course, things have changed, and just like other fast moving changes in society, canned food had a few bumps along the road to the grocer's shelves. Some of the earliest mass-produced canned foods weren't exactly what the homemaker expected or wanted. Even though there was no denying that opening a can of kernel corn was faster and easier than cutting kernels off an ear of corn, the results were less than satisfactory.

Preserved food. (Photo credit: Wikipedia)

Now, through years of perfecting the process and understanding the need for better nutritional value, canned food companies have built a reputation for better quality. Most canned food manufacturers now pride themselves in getting their product from the field to the can in the shortest time possible and with the best quality.

While canned foods might not be as healthy as fresh, they remain a good way to preserve summer foods for the winter, and to help prepare a meal quickly. Here at Cooking From Scratch, we prefer not to rely on canned foods, but there is no doubt it is certainly handy to have a few cans in the pantry! Here are a few tips for using convenient canned foods in your cooking, while keeping it on the healthy side.

Use Canned Foods to Accent Your Cooking

Some ingredients either take a long time to prepare from scratch (e.g. beans), or are simply not readily available in fresh form where you live (e.g. clams). In these cases, it certainly is nice (and usually fairly affordable) to have a few cans stocked in the pantry for a quick, healthy, and delicious meal. For example, a can of clams and a can of corn can be combined with some diced onions, spices, and whole milk for a quick and tasty clam chowder.

If you have canned black beans, diced tomatoes, whole kernel corn, and green chilies, you have a good, quick, spicy filling for burritos. Just warm up some tortillas and dinner is ready! Or cook some rice, and mix it all together for Spanish rice. For a fancier meal, stuff this mixture in some red or green bell peppers, sprinkle with cheese, and bake.

And canned tuna is always great to have on hand for a quick and healthy lunch!

(One note: while canned soups can seem like a really convenient food to have on hand, we usually opt not to use them (and don't recommend you do), as they are often full of extra salt, sugar, and unhealthy ingredients.)

An unopened can of canned fish. (Photo credit: Wikipedia)

Add Canned for Convenience

When you're cooking a meal and you realize you haven't got a fresh ingredient on hand, you may want to reach for a can when you want to cut out preparation steps but still have a hearty dish. Canned beans and canned tomatoes are great examples, and they can save the day when it comes to a quick dinner idea at the end of a long day.

Make spaghetti sauce faster - and still healthier than jarred sauce - by using seasoned canned tomatoes. The built in seasoning cuts prep time in the kitchen, and with your own additions of various veggies, it can still taste home-made.

Complete the Meal With Canned

The finishing touch to your chicken tortilla soup or bowl of chili could be a spoonful of canned green chilies. Perhaps you are serving a fresh spinach salad - top it with canned albacore tuna for added protein.

Crunchy coleslaw will benefit from the added texture, color, and flavor of canned kidney beans. Even sardines can be an added flavor for foods. Smash them up along with mustard and cream cheese and add to your Deviled Egg recipe for a flavor (and protein) boost. Yogurt is healthy, but you can buy (or make) plain yogurt and avoid all the additives - then add a spoonful of jam on top and stir it up for a quick breakfast. Jam is also quite easy to make, yourself, so buy berries on sale in the summer, and can it for the winter!

These are just a few ideas for using canned goods in your from-scratch cooking. Having some basic canned items stocked in your pantry can really help out when you need to cook a meal in a jiffy, and you can still have a home-cooked meal that's a lot better (and better for you!) than something from a box. Having a good selection of basic canned goods at the ready is a great way to make mealtime less chaotic, and still really delicious!

Recipe: Minute Minestrone

While nothing can beat the taste of real, home-made minestrone made from scratch with loads of fresh summer vegetables, if you're in a hurry, this stand-in version can be ready in a jiffy! For a tasty, healthy, one-pot meal that is on the table in minutes, this is a great alternative when you're hungry and pressed for time.

Minute Minestrone
(Serves 4-6.)

Ingredients:

(Photo credit: Wikipedia)

1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tsp Italian seasoning blend
1 can (48 oz) chicken broth
1 cup tomato-vegetable juice (such as V-8, or fresh-made if you have a juicer)
2 tsp red wine vinegar
1 can (14 oz) diced tomatoes
1 can (14 oz) garbanzo beans, drained
1 can (14 oz) cut green Italian style beans, drained
1 can (4 oz) sliced mushrooms, drained
salt and pepper to taste
Parmesan cheese for serving

Directions:

• In a large pot over medium heat, put the olive oil and onion and cook until the onion is just softened, then add the garlic and cook just until garlic is fragrant, about 1 minute.
• Add the seasoning, chicken broth, tomato juice, and red wine vinegar and cook until heated thoroughly.
• Turn heat to low and add the remaining ingredients. Slightly cover pot and simmer slowly for 10 minutes. Taste and season with salt and pepper if needed.
• Serve immediately in big bowls with bread if desired, and sprinkle with grated Parmesan cheese.

Recipe: Asian Inspired Beef Pot

This makes a great almost one-pot meal (you will need to cook the rice separately), and if you like Asian flavors, this one's got you covered! Plenty of veggies, paired with beef and sweet, spicy, and salty tones, make a great meal that will satisfy your taste buds and fill you up fast.

Asian Inspired Beef Pot
(Serves 6-8.)

Ingredients:

1 1/2 lb grass-fed beef, cut into very thin strips
1 Tbsp peanut oil
1 green bell pepper, cut in thin strips
1 red bell pepper, cut in thin strips
1 celery stalk, cut into thin strips
1 onion, cut in thin strips
4 oz fresh sliced mushrooms
4 oz fresh snow peas
1 can (8 oz) sliced water chestnuts
1 cup chicken broth
2 Tbsp soy sauce
2 Tbsp pineapple juice
1 tsp fresh grated ginger root
1 garlic clove, grated
Hot cooked rice for serving

Directions:

• In a large pot over medium-high heat, add oil and beef (in small batches) and cook quickly until beef is browned; remove as the strips cook to keep from overcrowding the pot.
• With pot still over medium-high heat, add the green pepper, red pepper, and the celery, and cook quickly until just softened slightly.
• Then add the onion, mushrooms, snow peas, and water chestnuts and cook until onion softens slightly.
• Add beef back into pot and stir to combine.
• With heat still on medium-high, stir in the remaining ingredients, quickly combining all ingredients with the sauce.
• Turn heat down to low and let ingredients cook together for about 3 to 5 minutes, very slowly.
• Serve hot over rice.

No Recipe? No Worries! Cook One Pot Meals From the Pantry

We've all been there. We find a great recipe for a one pot meal and plan to make it for dinner. Then, the day gets busy and dinnertime arrives and we didn't make it to the grocery store. Or, we get to the grocery store and forget the recipe or the grocery list. Even if we guess the ingredients, inevitably we arrive home without some crucial element for that particular dish.

The solution may be simply removing the recipe from your plans.... Of course, this goes against every meal planning procedure you've ever learned! Meal planning starts with finding the recipe, right? Well, that works great - until it doesn't work....

One pot meal recipes are typically chosen because they save time. When you rely on specific recipes to make your one pot meals, you also rely on having everything you need. When time is short, or your day gets chaotic, that becomes a problem. Removing the recipes from the planning can help.

How do you remove the recipes from the planning? You stock the basics. Cooking a one pot meal can be as simple or as complicated as you want it to be. For real time savings, stick to the simplest strategy and fill your kitchen with the basics. Let's take a look at how you can stock your kitchen to have the makings of a one pot meal, with or without a recipe.

Protein

(Photo credit: Wikipedia)

Buy chicken, beef, pork, sausage, seafood, etc. in any variety you like. Clean, trim, and cut these proteins up in bite size pieces so they thaw fast and cook fast. Bag them in good freezer bags or containers in individual recipe portions, typically 1 to 2 pounds will work for most recipes. Now you can reach in the freezer for a one pot meal inspiration.

Fill your pantry with good canned tuna, salmon, shrimp, crab meat, and other protein that your family likes. It doesn't hurt to have some canned chicken and ham on hand, either. When you're trying to make dinner in minutes instead of hours, having a canned protein on hand can help get a tasty meal on the table fast.

Canned beans, peas, and lentils are another way to easily build a protein rich meal in a hurry. Choose a wide variety of products. Don't over-think what you buy to have on hand. It's amazing how an unfamiliar type of bean can inspire a completely new dish that your family will end up loving, and requesting over and over! Of course you can use beans, peas, and lentils as the protein source alone, or mix them in dishes with meats and seafood.

Nuts and nut butters, like peanut butter, are also excellent sources of protein. Think about Thai food and the inspiration for a one pot meal will become clearer. Sprinkle chopped nuts on top of a dish for extra crunch. Just keep an open mind and you'll find uses for this often-overlooked form of protein.

Eggs should not be overlooked, either. There are many popular dishes in all kinds of cultures that call for the addition of eggs. Some dishes may call for the egg to be beaten and drizzled in, like egg drop soup or fried rice. Other dishes may call for hard-boiled eggs to be placed on top of a dish. When you look at your ingredients, take a moment to think about whether an egg would enhance the flavors.

(Photo credit: Wikipedia)

Produce

Keeping fresh fruits and vegetables on hand for quick meals might be a challenge. Perhaps, you can stock your kitchen with a bag of onions and potatoes, but when it comes to anything further than that, it gets a little more difficult. That's where canned, frozen, and dried may be your best bet.

Begin by stocking up on as many easy to keep vegetables and fruits as you can. Go ahead and grab a bag of onions and potatoes and keep them handy. If you have a cool spot for apples, stock up if you can. Any other root vegetables that keep longer, like rutabagas, turnips, parsnips, carrots, and even cabbage can be a good investment, but only if you have a place they will keep fresh for a while.

However, it's my experience that in order to spring into one pot meal action at the end of a busy day, you really need to have some 'grab and go' produce on hand. That means canned and frozen varieties. You will be surprised to find out how many of the fruits and vegetables you're used to cooking with are available either canned or frozen, or both.

Give some of these choices a try. A bag of frozen diced onions can be a real time saver. You'll even find combination 'basics' to use, such as frozen green pepper, celery, onion combinations.  A bag of frozen potatoes, any variety, can help speed up dinner, too. If you want convenience and class, a box of frozen pearl onions can really dress up a dish.

Have canned or frozen fruit on hand to add a kick to recipes that you have become bored with. Just think about what a can of pineapple will do for that pot of beautifully browned pork. Choose canned fruit in its own juices and you have some built-in liquid for the pot, too.

Grain

Brown rice. (Photo credit: Wikipedia)

This category is very broad. It includes pasta, rice, quinoa, bread, and everything in between. Grains (and seeds) added to your pantry should include a good variety. You want standard fare, such as spaghetti and macaroni pasta, but you also want to expand your choices.

Add brown rice, wild rice, quinoa, whole grain pasta, steel cut oats, buckwheat, and other grains and seeds to your collection. Stock all sorts of shapes and flavors of pasta. You never know were the inspiration for a meal might come from. If you have large shell shaped pasta, for instance, you may decide to turn your one pot meal into a seafood extravaganza. If you have wild rice on hand, you may want to go a little wild with lots and lots of mushrooms, beef, and nuts added for crunch.

To shorten cooking time, have these ingredients already cooked and in the refrigerator or freezer. Rice and quinoa are especially easy to freeze. If you cook pasta ahead of time, drizzle some olive oil over the pasta before you put in a container in the refrigerator. This will keep the pasta from sticking to itself.

Spices (Photo credit: Wikipedia)

Seasonings

Snipping fresh herbs from your garden would be ideal, but that just is not in the plans for many of us. Buy a small variety of herbs and spices that you use often, and make your own seasoning mixes as needed. You will save money, and avoid the additives and preservatives that often come in the pre-packaged kinds.

Depending on what types of foods you often cook, choose dried herbs such as basil, oregano, parsley and rosemary (or grow your own fresh herbs - these are easy to grow in pots on a window sill!). Choose common spices such as ground cinnamon, cumin, and chili powder. If you like Asian or Indian food, curry powder is usually easy to find and inexpensive. Add some crushed red pepper, black pepper, and sea salt to your pantry, and you'll be able to season any dish with pizazz!

You're ready to cook!

That just about covers everything you'll need to create a one pot meal without having to rely on a recipe. Of course you'll be adding some sort of liquid and perhaps a thickener or binder, but once you get these basic ingredients in the pot, the rest is gravy, so to speak. Have fun and get creative and you'll have a delicious one pot meal on the table without even glancing at a recipe!

Recipe: Fettucine With Lemony Asparagus & Salmon Sauce

This is another great recipe to use with fresh, home-made pasta. Fettucine is one of the easiest pastas to make at home - with or without a pasta machine. This simple recipe combines fresh asparagus with lemon and salmon, for a light-tasting but hearty meal with lots of flavor.

Fettucine With Lemony Asparagus And Salmon Sauce
(Serves 4-6.)

Ingredients:

Fresh fettucine (Photo credit: Wikipedia)

1 lb. pkg uncooked fettuccine
1 lb. fresh asparagus, trimmed and cut with angle into 1 1/2-inch pieces
1 lemon zested and juiced, in separate bowls
1 cup light cream
1 lemon cut into thin wedges
1 Tbsp olive oil
1 1/2 skinless wild-caught salmon fillet, cut into 1 1/2-inch chunks
1 oz. Parmesan cheese, finely grated

Directions:

• Bring a large pot of water to boiling and add 2 teaspoons salt, then add fettuccine, bring back to a boil, reduce heat and cook 3 minutes less than time directed on package, then add asparagus and cook 2 more minutes; Put colander in large bowl and drain spaghetti/asparagus through colander, reserving liquid; set aside.
• Into small bowl, put the lemon zest, add the cream, stirring to combine.
• Into another small bowl, squeeze the lemon juice.
• In the pot spaghetti was cooked in, add oil and salmon pieces, cooking over medium heat until salmon just turns opaque, about 4 or 5 minutes, stirring constantly.
• Add to the pot with salmon the pasta/asparagus, cream/zest mixture, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
• Over medium heat, cook a couple more minutes, until pasta is tender, but still al dente.
• If mixture seems too dry, ladle in a bit of the reserved pasta water, stir until sauce coats the pasta well, but doesn't get watery. Sprinkle on Parmesan cheese and toss.
• Serve hot in pasta bowls with lemon wedges and more Parmesan cheese if desired.

Recipe: Basil Lemon Linguine With Cannellini

This simple and fresh-tasting dish lets the flavor of the pasta shine through, so it's a great recipe to use if you want to try out that home-made pasta you just made. Basil, olive oil, lemon, and Parmesan cheese give this a classic Italian flavor, while the beans add protein and texture. You can stretch this a bit more, and make it even healthier, by adding another can of beans.

Basil Lemon Linguine With Cannellini
(Serves 4-6.)

Ingredients:

 (Photo credit: Wikipedia)

1 (1 lb) box uncooked linguine (or 1 lb fresh pasta)
1 can (15 oz) cannellini beans, rinsed and drained well (or 1-2 cups of cooked & drained dry white beans)
1 lemon
4 Tbsp olive oil
1 cup fresh basil leaves (packed tight in cup)
1/2 tsp salt
1/4 tsp black pepper
reserved pasta cooking water
fresh grated Parmesan for serving

Directions:

• Cook pasta in a large pot of boiling, salted water, until just tender, not over cooked.
• Add beans to pot just before draining, stir, then drain pasta and beans into a colander over a pot to reserve cooking liquid.
• When linguine is totally drained, dump it with the beans into the cooking pot, cover and keep warm.
• While you're cooking the pasta, put a small skillet on the stove over medium heat and pour in 2 tablespoons of the olive oil.
• Over the skillet, zest the whole lemon, cooking and stirring in the olive oil, about 1 minute, until fragrant and just turning golden in color; remove from heat.
• Into a food processor or blender, scrape the cooked lemon zest, oil and all, and the basil.
• Then juice all the lemon and pour the juice into the food processor, plus the salt and pepper.
• Now turn the food processor on and process until smooth.
• Start adding the reserved pasta liquid into the food processor, 1 tablespoon at a time, processing, adding, processing, until you have your desired consistency. (You may use around 1/2 cup of reserved liquid for this process, more or less.)
• When you have your basil sauce ready, pour into the hot linguine/bean mixture and toss until coated well.
• Serve hot, sprinkled with freshly grated Parmesan cheese. 

Tips for Making Pasta At Home

Have you ever had pasta at a restaurant and thought; “Is this what pasta is supposed to be like? It's so tender and light. It's so good!”  You don't have to go to a restaurant every time you want good pasta.  You can have the same experience in your own kitchen.  All it takes is some time and a few simple ingredients and you can create pasta that is far superior to anything you will ever buy in a box.

Home made pasta. (Photo credit: Wikipedia)

I can almost feel your panic right now, but you needn't be afraid.  Before you run and hide, vowing never to try making your own pasta, let's examine the truth about making pasta at home. Then you can decide for yourself if you want to try your hand at making pasta at home, or continue giving that restaurant your money.

The Benefits of Home-made Pasta

The ingredients used to make pasta are very inexpensive. Some oil, salt, water, flour, and eggs are about all you need to make a fantastic basic pasta. You can tweak the ingredients that you use to make your pasta taste exactly how you like it. Experiment with different flavors and fillings and come up with your own signature pastas, perhaps varieties you will never find in your typical grocery store. Another benefit you may not have thought of is that homemade pasta has a better ability to hold sauce. Yes, sauce does stick better to homemade pasta.

Time is Money

While making your own pasta at home can be less expensive than buying a box of pasta at the store, there is a time-money trade off to consider. To make simple egg noodles, it takes about forty-five minutes to create from scratch. The more difficult the pasta creations get, your time can actually creep up to about an hour and a half. While it may be a little cheaper to make your own pasta, you may find that it's not cheap enough to justify spending an hour or more on it. In other words, the cost savings don't amount to enough of a reason to make pasta at home, especially the more complicated your pasta becomes. So, make pasta at home for the superior taste and the fun, not the money savings.

Pasta making (Photo credit: Wikipedia)

How Hard Can it Be... Really

Making pasta isn't hard, but it does take time and patience. The most difficult part of making your own pasta is the kneading and the rolling. That is, unless you own a stand-mixer and a pasta rolling machine. With these appliances, making your own pasta becomes a lot easier. If you don't have either of these machines, figure about ten to fifteen minutes for kneading the dough and another fifteen for rolling the dough out until it's thin enough to cut. That process may be alright in the beginning, but once you're hooked on homemade pasta, you'll want to give your hands, arms, shoulders, and back a rest by investing in the right tools.

Best Bang for Your Buck

Of course, having a pasta machine would make life easier if you plan to make your own pasta at home. When considering which machine to buy, take a hint from the restaurant business and check out the brands they use. Most manufacturers will make home pasta machines as well as industrial styles.  I suggest avoiding the all-in-one machines for your home kitchen. Instead, make the dough separately and buy a machine that will help you roll out and cut the pasta. But, you can always go with a good old rolling pin if you decide to stick with the cheapest method, and it will get easier and faster with time.

Making your own pasta will give you a far better end product, there is no doubt about that.  The packaged pasta just doesn't hold a candle.  Sure, making pasta at home may take time and a bit of practice, but once you crank out those first noodles and cook them up, the feeling of satisfaction, not to mention the taste, is well worth the effort.

Gluten-Free Recipe: Baking Powder Applesauce Biscuits

Baked goods like breads, muffins, and biscuits may seem hard to give up on a gluten-free diet, but there are plenty of tasty gluten-free alternatives that you can make at home, such as these applesauce biscuits, which are simple and easy to make, and the applesauce makes them extra tender with a hint of sweetness. Give these a try, and Happy Halloween!

Baking Powder Applesauce Biscuits - Gluten Free

Ingredients:

1 1/2 cups brown rice flour
1/2 cup tapioca flour
4 tsp baking powder
1/8 tsp salt
3 Tbsp extra-virgin coconut oil, melted
1 cup unsweetened applesauce

Directions:

• Set oven to preheat to 425 degrees.
• Put the dry ingredients in a big bowl and stir to blend.
• Drizzle oil over the top and cut in with a pastry blender or a couple forks. The texture should be 'pebbly.' Then stir in the applesauce gently.
• Drop dough by tablespoon on an ungreased baking sheet, patting into biscuit shape gently.
• Bake in preheated oven for 15 to 17 minutes or until lightly golden brown.
• Remove and serve with butter and jam while still nice and warm.

Gluten-Free Recipe: Mexican Quinoa

This tasty gluten-free dish is packed with healthy veggies and flavor, while quinoa provides both protein and fiber. If you want more protein, you could also add diced, cooked chicken, or cooked black beans.

Gluten-Free Recipe: Mexican Quinoa

Ingredients:

1 Tbsp cooking oil
1 large onion, diced
1 small green pepper, diced
2 ribs celery, diced
2 garlic clove, minced
1 cup uncooked quinoa
1 1/2 cup chicken or vegetable stock
1 can (15 oz) diced tomatoes
1 jalapeno or serrano chili, seeded and chopped
1/8 tsp red pepper flakes
2 Tbsp chopped fresh cilantro

Directions:

• Put large pot over medium heat, add oil, onion, green pepper, and celery. Cook until veggies are just tender.
• Add the garlic and cook for 1 more minute.
• Add the quinoa, stock, diced tomatoes, and chopped chili pepper, bring to a boil, reduce heat to low, cover pot and cook for 12 to 15 minutes, until the quinoa is tender and liquid is absorbed.
• Add the red pepper flakes and cilantro, stir, fluff with a fork, and serve hot.

Does A Gluten-Free Diet Help With Weight Loss?

If you've been anywhere near a television, magazine, or blog lately, you have probably heard about celebrities who are on a 'gluten-free' diet to lose weight. You may even know someone who has "cut out the gluten" to lose weight. Perhaps you have even seen some positive results.

Going on a gluten-free diet CAN help you lose weight and may even give you a boost in your energy levels. Does that mean we should all run out and stock up on all those great gluten-free products at the grocery store? Not necessarily. Let's look at some simple facts and misconceptions about the gluten-free diet.

Celiac Disease Explained

4 gluten sources. Top: High-gluten wheat flour. Right: European spelt. Bottom: Barley. Left: Rolled rye flakes. (Photo credit: Wikipedia)

The gluten-free diet, eating a diet devoid of gluten, is very helpful for those who are either diagnosed with celiac disease or are gluten sensitive or intolerant. To know where you fit on that scale, you would need a blood test. Celiac disease is diagnosed with a blood test; gluten sensitivity can not be diagnosed with a blood test.  However, a person can determine if they are sensitive to gluten by documenting how they feel after eating food with gluten and eating food without gluten.

If you are diagnosed with celiac disease, it means that gluten (the proteins found in wheat, rye, and barley products) inflames the small intestine, destroying the finger-like protrusions (the villi) which transport nutrients from the food in the small intestine into the bloodstream. When the villi are destroyed, the body can not absorb the nutrients it needs, causing malnourishment which results in many health concerns.

Someone diagnosed with celiac disease should not eat any foods containing any gluten in any form. This is for health reasons, and not for weight loss.

Weight Loss Explained

A person who has celiac disease may be thin, especially in the early stages. Weight loss may occur in people with celiac disease as a result of nutrients not being absorbed properly.

Aside from people with celiac disease, you may see other people lose weight who are on a gluten-free diet. There are a number of reasons for this weight loss which may have little to do with whether or not gluten is in or out of their diet. Let me explain.

When someone says they have cut gluten out of their diet to lose weight, they may actually be saying they have eliminated bread, pasta, bagels, crackers, and all those 'gluteny' foods. An elimination of processed foods - and especially those high in simple carbohydrates - will help facilitate weight loss. If you replace your bagel for breakfast with fresh fruit to eliminate gluten, you are simply eating a healthier diet which could result in weight loss.

Reading labels when on a gluten-free diet can become almost fanatical. Being aware of all the added sugars, fats, and carbs will help you make smarter, healthier choices. Depending on what foods are eliminated, and what they are replaced with, a person who is eating a gluten-free diet may make better food choices because they are better  informed.

Weight Gain Explained

When the gluten-free diet is used as a weight loss tool, there may also be weight gain as an unpleasant consequence. There are a few reasons this may occur.

Eliminating grains from your diet (wheat, barley, rye, etc.) can mean a drastic cut back in fiber. You need dietary fiber in your diet to prevent constipation. If your body is not working right, your metabolism will slow and you will begin to gain weight instead of lose weight. You can help correct this by remembering that not all grains are forbidden on a gluten-free diet. Be sure to include plenty of safe fiber (brown rice, quinoa, whole oats, fresh vegetables and fruit, etc.) in your diet to maintain a healthy dose of dietary fiber in your digestive tract.

A choice of savoury and sweet gluten free crepes (Photo credit: Wikipedia)

Adding prepackaged gluten-free specialty foods is not the answer to the weight gain dilemma, either. Refined gluten-free flour is still refined flour; no fiber and little nutrition. Many of these packaged foods are less filling because they lack fiber, and they are loaded with sugar and fat to make up for the missing flavor.

Another odd side-effect of gluten-free eating to lose weight is people may become unaware of how much they're eating. We see many people eating gigantic portions of gluten-free foods because, after all, it's good for you. Well, not necessarily. Special gluten-free bread, pasta, and crackers are oftentimes very high in carbohydrates with very little fiber to offset the carb count. Calories may be very high, as well. So, if you're thinking "gluten-free equals healthier" you need to think again and read the labels. A big plate of gluten-free spaghetti is still a big plate of carbs!

Energy Boost Explained

It is true that some people get a nice little energy boost when they eliminate gluten from their diet. That may be in part to the elimination of carbohydrate-loaded foods like pasta and bread. When we overload on carbs and don't work it off with exercise, we get sluggish.

Replacing carb-loaded foods with fresh fruits and vegetables will help you feel lighter and more energetic. However, as mentioned, if you start replacing wheat bread and pasta with specialty gluten-free versions of the same foods, the high carb count in those foods, combined with the less than impressive fiber count, will eventually slow you down again.

In Conclusion

If you want to lose weight and enjoy an energy boost, you may get results with a gluten-free diet.  However, you have to do the work, read the labels, and be very aware of portion control.  You also have to remember that processed foods, gluten-free or not, are still processed foods. The flour used is refined, nutrients are removed, and the calories, carbs, sugars, and fat should always be questioned. For best results, cook your own meals from scratch at home.

Remember, too, that if you are eliminating a food group from your diet, you must consult with your doctor or health professional to determine what nutrients you will need to be watching. If your diet typically included whole grain wheat bread, cereal, or pasta, then you need to have another source of the nutrients and fiber those foods provided.

The gluten-free diet is intended for people who have celiac disease. If you feel you exhibit some of the symptoms, please see your doctor and ask for the blood test needed for diagnosis. If you simply feel better when you don't eat wheat, barley, or rye products, then by all means don't eat them. You may still want to consult with your doctor if this is the case.

If you want to lose weight and feel more energetic, you can try eliminating gluten from your diet and see how you feel. Just remember that to experiment with a gluten-free diet for weight loss is a process that needs to be carefully observed. Always check with your doctor first, then proceed slowly and wisely. Replace gluten-containing foods with fresh, healthy, natural alternatives, and you may indeed see a positive difference in your health as well as your weight.