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Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]
Dallas News.com ^ | March 14th, 2008 | DEAN FOSDICK

Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

[snipped]

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

(Excerpt) Read more at dallasnews.com ...


TOPICS: Food; Gardening
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To: All

Making the Perfect Soup Stock

No, we aren’t talking about Wall Street. A great soup, sauce, or gravy begins with a great “stock”, that is, beef, pork, chicken, or vegetables simmered in water so that the water becomes intensely flavored. The best restaurants make their own stocks, and that is one of the secrets of their success. You can add a lot of quality and flavor to your home cooked meals if you make your own stocks. You can also save a lot of money too.

Leftovers are fine! Use leftover chicken, or the “less favorable” pieces like backs and necks, leftover veggies, leftover roast, trimmings from vegetables (like potato skins), and bones. Don’t use any leftovers, however, that are too far past their prime. These recipes can be adapted based on what you have on hand. If you have doubts about a particular vegetable, cook it by itself in some water and see how it tastes.

Soup Bones: if you ask at the meat market for soup bones, you will get bones with meat attached and they are more expensive. Ask for bones for your dog, you’ll probably get them for free or they will be very cheap. When roasting the bones in the oven, DO NOT LET THEM TURN BLACK! You want a nice brown, NOT black. If they burn, trim the burned part off or get more bones and start again as burned bones will make the stock bitter. You can also ask for “beef trimmings”, which will be bits of meat and fat, if you use trimmings (or stew meat, which some people do but that cut is more expensive), add it to the roasting pan when you put the bones in the oven.

Veggies. An alternative to roasting the carrots and onions is to dice them and then saute them in butter or olive oil until they caramelize (turn a bit brown). This is also achieved by roasting them with the bones. The point of this is to add rich and robust flavors to the beef stock. Add the celery towards the end of the saute process as celery has so much water it doesn’t caramelize very well. You can also substitute tomato paste for a whole tomato. Don’t use vegetables in the cabbage family (cabbage, broccoli, kale, turnips, cauliflower) Don’t use ground or powdered herbs, use whole peppercorns rather than ground black pepper.

Stock Cooking Notes: The best pots for making stock are tall and narrow. Meat stocks benefit from long, slow cooking (5 to 8 hours or longer, I often simmer mine overnight for 12 hours or so for beef stocks), vegetable stocks are done in less than an hour. Always skim off any scum that rises to the top during the cooking process. You don’t want the stock to boil at this stage, when the bones, meat, and vegetables are in the pot, just a slow simmer. When the stock is finished, strain it to remove any bits and pieces. If desired, it can be further reduced by boiling until it’s consistency is sort of like a bouillon cube that has been mixed with a small amount of water. This is called a demi-glace. Since stock making can be quite a production, make more than you will need and freeze it for later. It would be easy to make stock for a month in one day.

Chicken Soup Stock

4 stalks celery, chopped 6 carrots, chopped 2 yellow onions, chopped
6 black peppercorns
1/2 bay leaf
Chicken necks and backs or other misc pieces or the bones from two chickens

Peel onions before chopping. Chop the vegetables in large pieces, do not include the leaves from the celery (they can be bitter). Put the chickens in soup pot and cover with water. Simmer for 1 hour. Skim off any scum or froth that rises to the top, also any fat.. Add the vegetables. Note that “simmer” is not a rapid boil. When finished, strain and use immediately, or refrigerate or freeze it for use later. After Thanksgiving and Christmas, use the bones from your turkey to make turkey stock.

Beef Stock

2 stalks celery | 3 large Carrots | 1 large Onion | 1 large tomato | 1/2 cup cubed potatoes | 2 cloves Garlic | 8 peppercorns } 4 sprigs fresh parsley |1 bay leaf | 2 tsp dried thyme | 1 tablespoon salt | water | 5 or 6 pounds beef bones, best if cut into 2” pieces. Note: the tomato, potatoes, parsley, bay leaf, thyme are optional. You can substitute some tomato paste for the whole tomato. You can multiply these amounts to make more stock. For the onions, just remove the top and bottom and chop the rest, adding the skin with the onion. The onion skin helps color the broth.

Preheat oven to 350 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Put the empty roasting pan on a burner and add about a half cup water and move it around with a spoon or spatula in order to “deglaze” the pan, pour this and any little bits and pieces of meat or vegetables into the soup pot. If you want to know, these bits and pieces are called “fond” and add LOTS of flavor. Add celery, tomato, potatoes, peppercorns, parsley, bay leaf, salt, thyme, garlic and water. Bring mixture to a boil. Reduce heat immediately. Cover and simmer for at least 8 hours, you can go as long as 12. Strain stock. Adding the vegetables at the beginning of the simmering process will enhance the flavor of the vegetables in the stock. The carrots will give it a sweeter taste. If you want a less sweet stock, or want the flavor of the vegetables to be more subdued, add them in the last hour of cooking..

Basic Vegetable Stock

1 tbsp olive oil |1 large onion | 2 large carrots |1 bunch green onions, chopped | 8 cloves garlic, minced |8 sprigs fresh parsley | 6 sprigs fresh thyme | 2 bay leaves |1 teaspoon salt |2 quarts water | 2 stalks celery

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables. Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Better Times Almanac Home | Better Times Website Index

http://www.bettertimesinfo.org/4stock.htm


9,241 posted on 12/25/2008 11:08:13 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Fun Foods and Comfort Foods from Grandma’s Kitchen

There is no money waster in the grocery store like the junk food section. You can make your own fun foods for a fraction of the supermarket cost. But wait, there’s more! Not only are these thrifty snacks, they also taste better than any two month old cellophane sack of sugared popcorn could possibly taste. Don’t get cheated by the junk food rip-off! Make your own fun foods for convenience, nutrition, taste, and affordability.

Donuts

Best Biscuit recipe | Cinnamon sugar or Quick White Icing | Oil or shortening

Make biscuit dough and roll into biscuits. Pinch a hole in the middle. Drop into hot oil, fry until brown on both sides. Drain, dust with cinnamon sugar or ice with Quick White Icing. For yeast raised biscuits, substitute sweet roll dough for biscuits.

Hot Cocoa

For each cup of cocoa, mix ½ to 1 tbsp sugar, 1 tbsp cocoa, and 1/4 cup water. Cook over low heat, stirring constantly, about 1 minute. Add 3/4 cup milk. Heat, but do not boil. For an added touch, add a drop of vanilla and beat just before serving.

Onion Ring Batter

3/4 cup flour | 1/4 tsp baking soda | 1/4 cup cornstarch | 1-1/2 tsp baking powder | 1 cup water | 1 egg

Combine ingredients and mix well. Slice onion into rings, dip into batter, deep fry in hot oil. Variation: (1) dip thinly sliced potatoes in batter and deep fry. (2) Use milk instead of water for a creamier batter. (3) Dip other vegetables (sliced zucchini, carrots, whatever) and deep fry. (4) Use beer instead of water. (5) Add seasonings to the batter, such as black pepper, garlic powder, ground cayenne pepper, dried herbs.

Sean’s Should Be Famous Onion Ring Method

1 can beer | 2 eggs | flour| Habanero Salsa | baking powder (1 tsp per cup of flour) | Spices and Herbs

Cut the onions into rings. Mix the dry ingredients. Beat the eggs with the beer and the habanero salsa but don’t mix with the dry ingredients. Dip the rings into the beer/egg mixture, then into the dry mixture so they are thoroughly covered with flour. Dip again in beer/egg and again in dry mixture. If you don’t have habanero salsa, use cayenne pepper in the dry ingredients.

Hot Peanuts

2 tbsp. red pepper | 4 garlic cloves | 1 tsp chili powder | 3 tbsp. oil | Dry unsalted shelled peanuts.

Heat crushed red pepper in oil for one minute. Crush garlic and add to oil, add peanuts. Cover over medium heat for five minutes. Remove from heat, add salt and chili powder. Drain on paper towels.

Caramel Popcorn

2 quarts popped corn | 2 sticks butter | 1/2 cup karo syrup |1-1/3 cup sugar | 1 tsp vanilla nuts (optional)

Mix syrup, sugar, butter, and vanilla. Cook until it is a light caramel color. Pour over popcorn and nut mixture. Press into large pan. Cool and break into pieces.

Oklahoma Peanuts

1-1/2 cup nuts | 1/2 cup sugar | 1/2 tsp vanilla | 2 tbsp. butter

Line a baking sheet with greased foil. In a heavy skillet, combine nuts, sugar, butter. Cook over medium heat, stirring constantly, for eight minutes or until sugar melts and turns a rich brown color. Remove from heat, stir in vanilla. Spread onto prepared baking sheet. Cool, break into small clusters, store tightly covered.

Beer Nuts

1 cup sugar | 1/4 tsp maple flavoring | 1/2 cup water | shelled raw peanuts (about a pound)

Combine all ingredient in saucepan. Cook until liquid is gone (10 to 15 minutes). Spread on a greased cookie sheet, sprinkle with salt. Bake 45 minutes at 350 degrees.

Bread Pudding

2 cups dry bread | 2 cups milk | 2 eggs | vanilla | 1/2 cup sugar or honey | dash salt | raisins | other dried fruit and/or nuts

Beat eggs, milk, sugar, salt, and vanilla together. Crumble bread and add to the milk mixture, add raisins/dried fruit/nuts. Mix together. Bake in dish set in a larger pan of water for one hour at 300 degrees.

Yummy Fritter Batter

1 cup flour | 1 tsp baking powder | dash of salt |1 tbsp. melted butter | 1 egg | 1/2 cup milk

Combine flour, baking powder and salt, stir to blend, add unbeaten egg and melted butter, stir until well blended. Add milk, mix well. Let stand 30 minutes. Ham fritters: add 1 cup minced ham, drop by spoonfuls into hot oil and deep fry. Banana Fritters: peel and quarter six bananas, use fruit juice instead of milk (optional), dip bananas in batter and saute in butter until golden on all sides. Apple Fritters: use fruit juice as liquid, peel, core, and dice two cups of apples, add the apples to the batter, drop by spoonfuls into hot oil, deep fry. For peach or apricot fritters, use the canned fruit syrup for the liquid, chop peaches or apricots and mix with batter, fry as with the apple fritters. For beer batter, use beer instead of milk, use 2 eggs.

Corn Dogs

2 cups flour | 2 cups corn meal | 2 tbsp baking powder | 2 tsp salt | 2 -3 tbsp. sugar | 1 egg, beaten | 2 cups milk | wieners

Mix dry ingredients, add egg and milk, mix well. Let b batter stand for 30 minutes. Dip wieners into batter, deep fry in hot oil. When done on one side, they should turn over by themselves. Variation: add 1/4 cup melted butter to batter, and instead of frying, bake coated wieners in 350 degree oven for 10 to 15 minutes until batter is done. Favorite spices can be added to the batter, if you like spicy foods, had some hot salsa or cayenne pepper to the batter.

Beer Batter for Corn Dogs, Shrimp, or Fried Dill Pickles

1 cup flour | 1 teaspoon sugar | 2 teaspoons season salt | 1 teaspoon baking powder | 1/2 tsp cayenne pepper | 1/2 cup milk | 2 eggs
Enough beer for a medium batter

Mix all ingredients together well. For fried dill pickles, use dill pickle slices. Blot them dry with a cloth or paper towel. Dip in flour, then dip in batter, deep fry, flipping them after about 30 seconds, until golden brown.

Pigs in a Blanket

Roll unbaked biscuits into flat rectangles and wrap around wieners. Bake in 375 degree oven until biscuits are done, about 10 minutes. Melt a little cheese into some hot dog chili sauce or chili.. Pour over wieners and biscuits. Vegetarian variation: roll biscuit dough around whole baked/cooked carrots or parsnips, brushed with melted butter and sprinkled with brown sugar.

Beef Jerky

2 tsp onion powder | 1 tsp salt | 3 lb roast | 2 tsp garlic powder | 2 tsp pepper | 1/2 C soy sauce | 1/2 cup Worcestershire sauce

Trim all fat from roast and slice very thin. Combine all ingredients except meat, mix well. Add meat and let marinate overnight in the refrigerator (cover tightly). Arrange strips of marinated meat over oven rack, directly on the rack (line the bottom of the oven with foil to catch drips). Bake at 200 degrees with the oven door slightly open for six to eight hours. Store in tightly covered container.

Refried Beans

Put some bacon fat in a skillet, add cooked beans, and mash them. If they are too dry, add some of the bean liquid. You can add spices (cumin, garlic, crushed red pepper). To make a bean dip, add some salsa.

Hot Dog Chili Sauce

Cooked Pinto Beans & liquid | Barbecue sauce | Beef Bouillon | Spices

Mash the cooked pinto beans like you were making refried beans, and add liquid until it is the typical consistency of canned hot dog chili sauce. Add chili/garlic/onion powder, beef bouillon (about 1 tsp/cup), and some of your favorite barbecue sauce. Make a bunch and freeze in portions for use later.

Pizza Dough

1 tbsp yeast | 3 to 3-1/2 cups flour | 2 tbsp oil | 1 cup warm water | 1 tsp salt | 1 tbsp sugar

Mix sugar & warm water, sprinkle yeast on the water, let sit for 5 to 10 minutes, until yeast bubbles up. Add salt, oil, flour (in that order). Knead until smooth and let rise 1 hour. Roll to desired size of pizza (makes 1 thick, or 2 thin crusts). Top with tomato sauce (or spaghetti sauce), add cheese, fried hamburger or sausage, or whatever else you like on a pizza. Bake at 350 degrees until done (about 20 minutes).

Better Times Almanac Home | Better Times Website Index

http://www.bettertimesinfo.org/2funfoods.htm


9,242 posted on 12/25/2008 11:10:48 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Posted by: “Vergie”

Meatless Sloppy Joes

From the Kitchen of: Sylvia
Source: All New Slow Cooker

2 c. thinly sliced onions
2 c. chopped green bell peppers
1 can kidney beans, drained and mashed (about 15 oz.)
1 can tomato sauce (8 oz.)
2 cloves garlic, finely chopped
2 tbsp. ketchup
1 tbsp. mustard
1 tsp. chili powder
Cider vinegar (optional)
2 sandwich rolls, halved

Combine all ingredients except rolls in slow cooker. Cover and cook
on LOW 5 to 5½ hours or until vegetables are tender. Serve on rolls.

Makes 4 servings

.

My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.


To visit group on the web, go to:
http://groups.yahoo.com/group/cookingandbakingmixes/


9,243 posted on 12/25/2008 11:18:50 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: nw_arizona_granny

Hi Granny, did you have a nice Christmas? I hope so. I hope you got some nice things to eat and got to see Scott’s dog. These recipes look really good.

I’ve been reading through the last posts of the thread see that I missed a few pings a few days back. I am so sorry! I will try to keep up better.

Take care and I hope I talk to you soon! Love, Vicki


9,244 posted on 12/25/2008 11:20:19 PM PST by TenthAmendmentChampion (Join us on the best FR thread, 8000+ posts: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: nw_arizona_granny

That looks really good, I might make that up. Yummy!


9,245 posted on 12/25/2008 11:21:33 PM PST by TenthAmendmentChampion (Join us on the best FR thread, 8000+ posts: http://www.freerepublic.com/focus/chat/1990507/posts)
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To: All

http://www.realfoodforhealthandpleasure.blogspot.com/

Too Much Zucchini and Beef Soup

I love zucchini, and it’s a good thing I do. We planted just two zucchini plants and have more than we know what to do with.

This is a beef soup, featuring zucchini. It also contains a small sweet potato. I use cinnamon and cayenne to compliment the squash flavor and the sweetness. The homegrown tomatoes give it a deep, rich flavor.

Ground beef
Worcestershire
Onion powder
Cayenne
Salt

Brown the beef with the above ingredients.

Zucchini, cubed and lots of it
Small sweet potato, peeled and sliced
Onion
Garlic
Homegrown tomatoes
Cayenne
Cinnamon

Place the browned ground beef and all other ingredients in your soup pot with some water and simmer as long as you can stand it (30 minutes to 2 hours). It is even better reheated the next day!

Posted by Sandra Yvonne Duke


9,246 posted on 12/25/2008 11:26:01 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All; TenthAmendmentChampion

Fruits, vegetables, and olive oil to fight cancer
Radha Marcum December 19th, 2008

Good news for people who follow a Mediterranean diet rich in fruits, veggies, and olive oil: According to a new research analysis released this week by UC Davis,

http://www.ucdmc.ucdavis.edu/newsroom/newsdetail.html?key=1825&svr=http://www.ucdmc.ucdavis.edu&table=published

a diet rich in fruits, vegetables, and fiber and lower in fat may help fight the recurrence of breast cancer in certain women. And in other research, anticancer compounds were identified in extra virgin olive oil. For a handy cheat-sheet, check out our recent chart of cancer-blocking foods.

http://deliciouslivingmag.com/health/conditions/cancer/0801-cancer-blocking-foods/

And read more about smart strategies to avoid cancer in Beat the Odds.

http://deliciouslivingmag.com/health/conditions/cancer/0801-beat-cancer-odds/index.html

http://blog.deliciouslivingmag.com/blog/2008/12/19/fruits-vegetables-and-fiber-to-fight-cancer/


9,247 posted on 12/25/2008 11:32:23 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All; TenthAmendmentChampion

http://www.ucdmc.ucdavis.edu/newsroom/releases/index.html

UC Davis discovery offers hope for treating kidney cancer
December 23, 2008 — In one of the first discoveries of its kind, UC Davis Cancer Center researchers have identified ways to block a cancer gene’s own repair mechanism and, in so doing, help make chemotherapy for kidney cancer more effective and better tolerated. The outcome is published in the current issue of Cancer Biology and Therapy.

http://www.ucdmc.ucdavis.edu/newsroom/newsdetail.html?key=1851&svr=http://www.ucdmc.ucdavis.edu&table=published


9,248 posted on 12/25/2008 11:37:14 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All; DAVEY CROCKETT

http://deliciouslivingmag.com/food/

http://deliciouslivingmag.com/health/

http://deliciouslivingmag.com/health/conditions/digestive/1201-soothe-digestion-ibs/

Soothe digestion: Natural Fixes for IBS

By Pamela Bond, Dec 1, 2008 12:00 PM

Irritable bowel syndrome isn’t a standard conversation starter at holiday celebrations. But with one in five Americans prone to IBS, chances are it affects you or someone you know. For IBS sufferers, party time can quickly turn into bathroom time.

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“No one is sure of the cause of IBS,” says Debra Brammer, ND, associate professor of naturopathic medicine at Bastyr University in Kenmore, Washington. Theories abound, however. Some experts think stress leads to the onset of IBS. Others attribute the condition to an imbalance in the body’s digestive enzymes. Health care practitioners diagnose IBS through a process of elimination, after ruling out inflammatory bowel diseases, such as celiac disease, ulcerative colitis, and Crohn’s disease.

The first step in alleviating symptoms — which include bloating, abdominal pain, cramping, gas, diarrhea, and constipation — is often an elimination diet, during which common culprits are avoided for a time, then reintroduced to observe their effects (see “How to Do an Elimination Diet,” below). “Sixty percent to 70 percent of people who do this will find that a certain food is contributing to their IBS,” says Benjamin Kligler, MD, MPH, research director for the Continuum Center for Health and Healing in New York. Because the holidays can be a tough time to accomplish such a feat, we offer four effective tactics to find relief during the month ahead.
Take beneficial bacteria

IBS may strike because “good” gut flora become imbalanced with the “bad” — which can be the unfortunate result of taking antibiotics or corticosteroids. Antibiotics are meant to kill off disease-causing bacteria, but they don’t discriminate: Beneficial gut microbes that support digestion, fight infection, and reduce inflammation get destroyed, too. Even if you haven’t taken antibiotics recently, ramping up your probiotics can help prevent flare-ups and soothe IBS-linked digestive disturbances, especially abdominal cramps and bloating, says Brammer.

To maintain beneficial bacteria and support a healthy digestive system, eat cultured foods daily, or at least several times a week. Good probiotic-rich foods include unsweetened kefir and yogurt, sauerkraut, and miso. After a course of antibiotics, Brammer suggests adding probiotic supplements to your daily regimen: Take a mixture of probiotic strains, in at least 4-5 billion colony-forming units, twice a day for one to two months. The mix of probiotic bacteria helps alleviate a variety of symptoms. Plus, you may respond to some probiotic strains better than others.
Sip peppermint

Carminative herbs such as peppermint relieve IBS-related cramps, gas, and bloating. “Peppermint normalizes the flow of minerals, such as potassium and sodium, in the smooth muscles of the intestines so they contract and release in a normal way, not spasmodically,” says Brammer.

To prevent cramping after a meal, drink a strong cup of peppermint tea. If you tend to get heartburn, tread lightly — peppermint can worsen acid reflux. Instead, take 0.2-0.4 ml of peppermint oil in enteric-coated capsules three times daily. The coating prevents peppermint from releasing until it reaches the small intestines, where IBS sufferers need it most.
See a hypnotherapist

In IBS sufferers, the signals that tell the gastrointestinal tract how to perform have somehow been derailed — perhaps because of stress. Yoga, meditation, journaling, and creating art all can help the nervous system function more smoothly. Hypnosis, another stress-reduction trick, has shown excellent results for helping the digestive system get back on track. “The therapeutic visual suggestions help you relax. As a result, the gastrointestinal tract settles down and becomes more efficient,” says Kligler. He recommends finding a hypnotherapist who works one-on-one or in small groups.

To locate a therapist in your area, ask your health care practitioner for recommendations or contact the American Society of Clinical Hypnosis (asch.net) or The American Board of Medical Hypnosis (abmedhyp.net). Between hypnotherapy sessions, get extra help from guided-imagery CDs, such as the IBS Audio Program 100 (ibsaudioprogram.com), or listen to a personalized audio CD recorded for you by your hypnotherapist.
Get moving again

If you suffer from IBS-related constipation, exercise may be nature’s best laxative, particularly after meals. A post-dinner walk, for example, works like a pump on the intestines: You lift and lower your legs, contracting and releasing your pelvic-area muscles. Food moves more easily through your digestive system, and stools progress unhindered through the colon. More frequent bowel movements mean less cramps, spasms, and gas, too.

If walking doesn’t suit you, swim, cycle, mow the lawn, or dance — whatever aerobic fitness routine inspires you. Or try Brammer’s suggestion for a less-intense exercise that still moves things along in the body: yogic breathing. Relax your upper chest and use the lower belly muscles to push and pull air rapidly in and out through the nose for two to three sets of 10 to 20 breaths. “This ‘Breath of Fire’ gets circulation going and actually compresses and releases muscles around the intestines, for a mild pumping action,” says Brammer.
How to do an elimination diet

1. For two to four weeks, stop eating the most common irritation culprits: soy, dairy, citrus, wheat, and nuts. You can also try eliminating other foods that you eat frequently or tend to crave. These may cause IBS symptoms, too, according to Benjamin Kligler, MD, MPH.
2. If symptoms don’t improve during the elimination period, you may not have a dietary IBS trigger. If you find relief, challenge yourself by reintroducing one food at a time for three to four days, noting how your body reacts. If you suffer a bout of IBS, take the food back out. If you feel fine, leave the food in your diet. Then progress to the next test food.
3. Assessing all five ingredients takes about two months, and by the end, you will likely have identified food categories you’re better off avoiding. “It’s not a cure,” says Kligler, “but it can give you a greater degree of control over your symptoms. If dairy is a big trigger, it doesn’t mean you can’t ever eat it. But you know that if you eat cheese fondue, you’re going to experience symptoms for the next few days.”

For more about how probiotics can aid digestion, read Get Cultured.
Related Articles
A Gut Feeling: Putting Intestinal Disorders In Order
A Gut Feeling: Putting Intestinal Disorders In Order By Dan Lukaczer, N.D. In recent years, irritable bowel syndrome (IBS) has become a familiar term...
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Below are guidelines to follow if you are experiencing digestive upsets. You may want to consider an elimination diet, in which you refrain from eating...
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Do things tend to get a little fetid at your house after mealtime? If so, you may want to adopt new eating habits. Chances are, even the most gastro-savvy...

Find this article at:
http://www.deliciouslivingmag.com/health/conditions/digestive/1201-soothe-digestion-ibs/index.html

There are links hidden in the article..........


Interesting page:

http://deliciouslivingmag.com/beauty/



9,249 posted on 12/25/2008 11:50:21 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Beef, Barley, and Sweet Potato Stew

Jan 1, 2008 12:42 PM

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Serves 8 / Ingredient tip: Instead of using refined pearl barley, add whole-grain goodness with hulled barley, which retains its germ and bran. Prep tips: This stew becomes thicker the next day; add broth or water when reheating. If you use a slow cooker, combine everything except peas and cook on low for 8-10 hours; stir in peas during the last 10 minutes of cooking.

1 tablespoon extra-virgin olive oil

2 pounds beef stew meat

1 tablespoon all-purpose flour

2 cups chopped onions

1 cup sliced celery with leaves

4 cups low-sodium beef stock or broth

1 bay leaf

¾ cup hulled barley, rinsed and drained

4 cups peeled sweet potato chunks, 1-inch squares (about 1½ pounds)

2 cups sliced carrots, 1-inch rounds

1½ cups cubed parsnips

½ tablespoon Worcestershire sauce

1 teaspoon dried oregano

1 28-ounce can whole tomatoes in juice, broken apart

1½ cups frozen peas

Heat oil in a Dutch oven or large saucepan on medium-high. Add meat and sprinkle with flour, stirring well to coat. Cook until beef is no longer pink. Stir in onions and celery and sauté for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat, and simmer, covered, for 1½ hours.

Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50-60 minutes or until vegetables are tender.

Stir in tomatoes and peas. Reheat and simmer for 10-15 minutes. Season to taste with salt and pepper.

PER SERVING: 497 cal, 23% fat cal, 13g fat, 4g sat fat, 112mg chol, 46g protein, 48g carb, 10g fiber, 596mg sodium

Get more soup and stew recipes

What do you think of this recipe? Love it? Could be better? Share your experience, ask questions, or post comments and helpful cooking hints on our DL Recipe Feedback forum, hosted by senior food editor Elisa Bosley

Find this article at:
http://www.deliciouslivingmag.com/food/recipes/entrees/beef-barley-potato-stew/index.html


9,250 posted on 12/25/2008 11:51:35 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Cherry-Cinnamon Baked Oatmeal

Nov 30, 2007 10:27 AM

Serves 10

Although similar in flavor to stove-top oatmeal, this baked version has a mix of textures: a slightly firm, almost crusty top and a meltingly soft interior.

Prep tip: For a vegan dish, use soy, rice, or almond milk.

2 1/2 cups reduced-fat (2 percent) milk
11/4 cups water
1 teaspoon vanilla extract
1/2 cup date sugar or turbinado sugar
1 3/4 cups rolled oats
3/4 cup dried cherries
3/4 cup chopped almonds, toasted
2 teaspoons ground cinnamon

1. Preheat oven to 375°. Lightly coat an 8x8-inch baking dish with cooking spray. 2. In a large bowl, combine milk, water, vanilla extract, and sugar. In a second large bowl, combine oats, cherries, almonds, and cinnamon. Pour liquid ingredients into oat mixture and stir. Pour into prepared baking dish and bake for 35-40 minutes, or until all liquid is absorbed.

PER SERVING: 183 cal, 28% fat cal, 6g fat, 1g sat fat, 5mg chol, 6g protein, 27g carb, 4g fiber, 28mg sodium

Find this article at:
http://www.deliciouslivingmag.com/food/recipes/breakfast/cherry-cinamon-baked-oatmeal/index.html


9,251 posted on 12/25/2008 11:53:16 PM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Pumpkin Seed Spread

BY LAURIE GAUGUIN, Nov 1, 2008 8:52 PM

Makes 1 cup / This orange-scented spread is a festive, flavorful alternative to butter, with zero saturated fat. It’s fantastic on the Quinoa-Corn Muffins.

1 medium carrot, peeled and cut into ½-inch rounds
½ cup raw pumpkin seeds
6 ounces firm silken tofu, drained
1½ tablespoons honey
½ teaspoon sea salt
½ teaspoon finely grated orange zest
1/8 teaspoon ground cinnamon

1. Boil or steam carrot until very tender. Drain and set aside.
2. Meanwhile, heat a medium skillet over medium heat. Add pumpkin seeds and toast, stirring or shaking pan frequently, until seeds turn from green to brown and begin to pop. Pour seeds into a food processor. Let cool briefly until merely warm. Process seeds into a fine powder.
3. Add carrot, tofu, honey, salt, orange zest, and cinnamon to food processor. Process until smooth, about 2 minutes, scraping sides of bowl a few times.

PER SERVING (1 tablespoon): 37 cal, 51% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 3g carb, 0g fiber, 78mg sodium

Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.

Search more Thanksgiving holiday recipes and cooking tips...
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http://deliciouslivingmag.com/food/recipes/side-dish/1101-quinoa-corn-muffins/

Quinoa-Corn Muffins

BY LAURIE GAUGUIN, Nov 1, 2008 9:05 PM
quinoa corn muffins

Photo by Leigh Beisch

Serves 12 / Quinoa’s nutty flavor pairs perfectly with corn’s natural sweetness. These muffins are not only gluten free, they’re also rich in protein and easy to make.Ingredient tip:Be certain to use baking powder before its expiration date to ensure a proper rise.Prep tip:For best results, serve within a few hours of baking.

1 cup quinoa flour
1 cup yellow cornmeal
2 tablespoons double-acting baking powder
1 teaspoon salt
1/3 cup honey
6 tablespoons canola oil, plus more for brushing
1 cup whole milk
2 large eggs

1. Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
2. In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
3. Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.

PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium

Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.

Search more Thanksgiving holiday recipes and cooking tips...
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Find this article at:
http://www.deliciouslivingmag.com/food/recipes/side-dish/1101-quinoa-corn-muffins/index.html


9,252 posted on 12/26/2008 12:21:01 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Maharagwe

by Lisa Turner, Dec 1, 2008 2:36 PM
Maharagwe

Photo by Leigh Beisch

Serves 6 / This Kenyan staple simply means “beans” in Kiswahili.Serving tips:Serve over hot rice or alone with chapatti or other unleavened bread. To make it a meal, include a salad of chopped red and yellow peppers, tomato, onions, and cilantro, tossed with vinaigrette.

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2 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 15-ounce cans red kidney beans, rinsed and drained
1 15-ounce can coconut milk
1 15-ounce can chopped tomatoes, drained
4 cloves garlic, minced
1 medium Thai chile pepper, seeded and minced
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
1 teaspoon curry powder
¼ teaspoon turmeric
½ cup chopped fresh cilantro
2 teaspoons honey
¼ teaspoon white pepper

1. In a large soup pot, heat olive oil and sauté onion and bell pepper until just tender.
2. Stir in kidney beans, coconut milk, tomatoes, garlic, chile pepper, cumin, cardamom, curry, and turmeric. Bring to a boil, reduce heat, cover, and simmer, stirring frequently, for 10-15 minutes, until flavors blend.
3. Stir in cilantro and honey, and season with salt and white pepper. Serve hot.

PER SERVING: 277 cal, 58% fat cal, 18g fat, 13g sat fat, 0mg chol, 6g protein, 24g carb, 5g fiber, 207mg sodium
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Find this article at:
http://www.deliciouslivingmag.com/food/recipes/quick/1201-maharagwe/index.html


9,253 posted on 12/26/2008 12:22:57 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Kale Chips

By Alison Anton, Jul 1, 2008 1:06 PM

Serves 8 / These mineral-rich, pop-in-your-mouth crunchies are a low-carb alternative to popcorn, potato chips, or french fries. The winning formula? Salty, sour, and sweet.

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons agave nectar

1 teaspoon salt

1½ teaspoons garlic powder

1/8 to-¼ teaspoon cayenne pepper

1 medium bunch kale (12 ounces), washed, stemmed, and chopped into 1-inch pieces

1. Preheat oven to 350°. Place rack in center of oven.
2. Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.

PER SERVING: 84 cal, 54% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 9g carb, 1g fiber, 309mg sodium

View more healthy snack recipes...
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Find this article at:
http://www.deliciouslivingmag.com/food/recipes/vegan/0701-kale-chips/index.html


9,254 posted on 12/26/2008 12:26:52 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Lemon Verbena and Sage Biscuits

Mar 30, 2007 12:00 PM

Lemon Verbena and Sage Biscuits
March, 2007

Serves 12 / Lemon verbena has the most authentic lemon flavor of any herb, although you can substitute lemon balm (plus a little fresh lemon zest if you like a lot of lemon flavor). Ingredient tip: If you can find it, pineapple sage (Salvia elegans) makes a flavorful stand-in for regular sage. Serving tip: Serve for brunch with an egg-cheese casserole.

1 1/2 cups unbleached all-purpose flour
1 cup whole-wheat pastry flour
1/2 cup fine cornmeal
1/3 cup turbinado sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
6 tablespoons cold unsalted butter, cut into pieces
1/4 cup snipped fresh lemon verbena leaves
1 tablespoon snipped fresh sage leaves
1/4 cup sliced almonds
1 egg
1 tablespoon fresh lemon juice
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 egg, beaten, for brushing

1. Preheat oven to 425°. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add lemon verbena, sage, and almonds; mix until combined.
2. In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth. Make a well in the center of the flour mixture; pour egg mixture into well. Mix together, folding lightly just until dough clings together.
3. Turn dough onto a lightly floured surface. With floured hands, pat dough into a 12-inch square. Cut into 12 squares. Transfer to an ungreased baking sheet. Brush tops with beaten egg. Bake for 12–15 minutes, or until lightly browned. Cool slightly on a baking rack; serve warm.

PER SERVING: 216 cal, 34% fat cal, 8g fat, 4g sat fat, 40mg chol, 5g protein, 31g carb, 2g fiber, 217m sodium

Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_1041/index.html


9,255 posted on 12/26/2008 12:39:38 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: TenthAmendmentChampion

A quiet day here, rain and ice, but so far the snow did not stick.

Scott was out of town, visiting grandkids.

Electric was off for awhile and is still weak.

Did you have a good day, lots of good food and fun, is what I was wishing for you.

Love to you,


9,256 posted on 12/26/2008 12:49:23 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

3 tablespoons dulse flakes???
What is it? Sugar? I had a sow that I called Dulsey, for sweet.
granny


Sweet Squash Corn Muffins

Sep 29, 2004 12:00 PM

Sweet Squash Corn Muffins Yields 18 muffins These corn muffins are rich in taste and nutrition. The winter squash imparts vitamin-rich sweetness, and the dulse flakes add extra iron.

Prep Time: 10 minutes
Cooking Time: 20 minutes

2 cups whole wheat pastry flour

4 teaspoons nonaluminum baking powder

1/4 teaspoon sea salt

3 tablespoons dulse flakes

1/2 cup cold-pressed vegetable oil

1/2 cup maple syrup

2 eggs

1-1/2 to 2 cups water

3/4 cup leftover baked winter squash (buttercup, butternut or delicata squash) or substitute same amount of leftover baked sweet potato

1/3 cup pumpkin seeds

1. Preheat oven to 375°F. Lightly oil muffin tins or line with paper muffin cups.

2. Sift dry cornmeal, flour, baking powder, salt and dulse flakes together in a mixing bowl and set aside.

3. In a separate bowl, whisk together oil, syrup, eggs, water and squash until smooth. Combine wet and dry ingredients and mix with a minimum of strokes. Spoon batter into muffin cups. Decorate tops of muffins with pumpkin seeds. Bake 20 minutes.
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Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_110/index.html


9,257 posted on 12/26/2008 12:54:54 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Nut Protein Bread

Nov 1, 2002 12:00 PM

Nut Protein Bread
November, 2002

Makes 16 slices / A protein-rich, grain-free bread that can be eaten as is, used to make sandwiches, or enjoyed with dips, spreads, or nut butters.

1-1/2 cups raw almonds or hazelnuts, or 2 cups raw pecans
7 eggs, separated
1 teaspoon unrefined sea salt
1 teaspoon dried basil leaves (optional)
1/2 teaspoon each garlic powder and parsley flakes, or 2 teaspoons
caraway seeds (optional)

1. Preheat oven to 325°. Lightly grease an 11” x 18” baking sheet with a 1-inch edge (jelly roll pan). Grind nuts, 1/2 cup at a time, in a food processor until fine. Using an electric mixer, beat egg whites until stiff. In a separate bowl, beat together ground nuts, egg yolks, and seasonings.
2. Stir 1/4 of the beaten egg whites into the egg yolk mixture until well blended. Fold remaining egg whites into egg yolk mixture. Pour into pan and spread. Bake 20 minutes or until brown. Allow to cool, then cut into bread-sized pieces. To store, place in an airtight container and layer with parchment paper to prevent bread slices from sticking together. Cover and refrigerate or freeze.

Calories 112,Fat 9,Perfat 71,Cholesterol 93,Carbo 3,Protein 5

Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_537/index.html


9,258 posted on 12/26/2008 12:56:51 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

Garlicky Fry Bread

Jul 1, 2003 12:00 PM

Garlicky Fry Bread

Makes about 12 / A real crowd-pleaser for kids and adults alike. Perfect with a dinnertime bowl of chili or as breakfast paired with fresh fruit.

Camp Tip: If you’re car camping with a cooler, make the dough and garlic butter before leaving home and transport in plastic containers.

Cooking spray
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons plus 2 tablespoons expeller-pressed oil spread or butter
1 cup nonfat milk
1 cup grated sharp cheddar cheese
2 ounces ham or soy vegetarian substitute, diced
3-4 green onions, chopped, including green parts
1 clove garlic, minced or pressed

1. Coat a large skillet with cooking spray and preheat over medium fire or heat.

2. In a large bowl, combine flour, baking powder, and salt. Mix well. Cut in 5 tablespoons spread or butter a bit at a time, until mixture looks coarse and crumbly. Add milk, cheese, ham or soy, and green onions. Stir together to form a thick dough.

3. Melt remaining 2 tablespoons spread or butter in a metal measuring cup and add garlic.

4. Drop golf-ball-size spoonfuls of dough into the hot skillet and promptly flatten with a spatula to about 1/4-inch thick. Cook, turning regularly and basting lightly with melted butter, until onions darken and bread is a deep golden brown. Eat immediately.

Find this article at:
http://www.deliciouslivingmag.com/food/recipes/dl_recipe_617/index.html


9,259 posted on 12/26/2008 12:58:33 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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To: All

French Onion Crisps

By Helen Matthews, Florahome, Florida, Mar 15, 2008 12:33 PM

2008 Delicious Living Reader Recipe Contest: HONORABLE MENTION, Appetizer/Sides
Makes 16-20 / Rich and decadent, with hearty flavors. Accompany with cups of beef consommé for a deconstructed French onion soup, as an appetizer or first course. To make it a sandwich, try the toppings on toasted foccacia bread.

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2-3 large sweet onions, thinly sliced (about 6-8 cups)
3 tablespoons Organic Valley Unsalted Butter
Kosher salt and black pepper
1/2 cup dry vermouth
1/2 cup Imagine Organic Vegetable Broth or Free-Range Chicken Broth
1 sprig each rosemary and thyme, slightly bruised
1 1/2 tablespoons chopped fresh Italian parsley
1/3 cup unfiltered apple cider or juice
2-3 tablespoons Dijon mustard
16-20 crostini or water crackers
1/4 pound prosciutto, sliced paper thin and torn into strips
3/4 cup crumbled Meyenberg Garlic & Chive Jack Goat Cheese
1/4 cup shredded Gruyere cheese

1. Melt butter in a large, deep skillet over medium-high heat. Once butter has melted add a layer of onions and sprinkle with a little salt; repeat until all onions are in skillet. Leave onions for 10-15 minutes, then stir Every 2-3 minutes until the onions are dark and caramelized. (Takes about 30-45 minutes and will result in about 1 1/2 to 2 cups onions.)

2. Add vermouth, broth, rosemary, thyme, and parsley. Allow to cook down to a syrup, about 3 minutes. Remove rosemary and thyme sprigs. Add cider or juice. Cook until liquid is gone, stirring occasionally, 9-10 minutes. Set onions aside to cool slightly.

3. Preheat broiler and move oven rack to top position. Spread mustard thinly on each crostini or cracker. Place onto baking sheet. Place prosciutto onto each, making sure it doesn’t fall over edges. Place onions on top and sprinkle with cheeses. Broil 1-2 minutes or until cheese is golden brown and bubbling. Remove and let rest 2-3 minutes before serving.

The 2008 Recipe contest is sponsored by:
Blue Diamond • Crown Prince • Myenberg • Imagine • Kikkoman • Organic Valley • Mori-Nu • Rachel’s Dairy

Find this article at:
http://www.deliciouslivingmag.com/food/recipes/reader-recipes/french-onion-crisps/index.html


9,260 posted on 12/26/2008 1:01:03 AM PST by nw_arizona_granny (http://www.freerepublic.com/focus/chat/1990507/posts?page=7451 [Survival,food,garden,crafts,and more)
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