Chill Out for Food Day With These Salad Recipes

 Do you have a food day coming up at work?  Or a Christmas pot luck at the church?  I have some really tasty dishes you can make and share.  The Antipasti Salad not only provides bold colors,  but is very nutritious as well.  Make sure you take copies of this recipe, because I can guarantee you will be asked for it.

Grandma’s Kitchen Recipes  Antipasti Salad

Serves 8

Ingredients for the dressing:

2 tablespoons balsamic vinegar

2 cloves minced garlic

¾ teaspoon Italian seasoning

½ cup olive oil

For the Salad:

8 ounce package of your favorite mushrooms

2 cups broccoli florets, sliced

2 cups cauliflower, sliced

1 ½ cups grape tomatoes, sliced in half

1 small green pepper, sliced

1 small can sliced black olives

¼ pound provolone cheese, cubed

Combine the dressing ingredients and pour over the vegetables.  Marinate at least 1 hour before serving.  Toss salad before serving.

Does this not look like a recipe that you learned in culinary school?  Isn’t this a lovely salad to take to food day?  Grandma’s Kitchen Recipes follows the adage, “You eat with you eyes.”  Not literally, of course.  But if you think about it, that statement is very true.  Serving a meal that has many bright colors and varied textures will create a more festive atmosphere at the table.  Bland is boring.  A plate of food can be a work of art.  So, Grandma’s Kitchen Recipes says, find the artist in you.  Create something beautiful.  Your diabetic friends will thank you for considering them, too.

This is another of my favorites.  And you can take it as a main dish salad.  The Sea Shell Salad is not as dramatic in color as the Antipasti Salad, but still has nice color and texture.

Grandma’s Kitchen Recipes Sea Shell Salad

Makes 8 (1 cup) servings

Salad Ingredients

8 ounces of uncooked shell macaroni

2 cups small shrimp, washed and deveined

1 cup julienned carrots

2/3 cup celery cut diagonally

1 small green pepper, diced

½ cup minced green onion

1 cup grape tomatoes, halved

Dressing Ingredients

1/3 cup plain yogurt

!/4 cup light mayo

¼ cup cocktail sauce

Directions

Cook macaroni according to package directions.  Drain and cool. Reserve the tomatoes for garnish. Toss the remaining salad ingredients together.  In a small bowl, whisk the dressing ingredients together.  Pour over salad and toss lightly to combine.  Garnish with the halved grape tomatoes and chill several hours before serving.

And there you have it-two completely different salads that burst with color and nutrition.  By using the cocktail sauce, you don’t need to salt the dressing.  The yogurt and light mayo keep the fat down.  And the combination of shrimp and veggies make this an attractive dish.  This will be a hit at your pot luck, or at your own table.  

You will no doubt see holiday plates, platters and bowls of rich, high calorie foods for the next several weeks.  Danger Will Robinson!  Holiday eating is a diabetic nightmare.  Taking a full plate at the pot luck represents miles and miles on the tread mill.  What do you do to keep the calories in check?  Here’s a hint to keep the calories down at your food day.  Start with a small plate.  Then  take less of everything.  Either stay away from the rich foods or take a miniscule portion.  You may sample, just don’t over indulge. Take only a fork full, or split a cookie with 2 friends.  Until next time, Grandma’s Kitchen Recipes says, show restraint at you holiday pot luck, and you can still enjoy life!

Nanna Dorie

"What Do I Need To Do To Eat Healthy?"

It's holiday season and the dishes we are offered can make it very difficult to consume healthy foods, let alone stay within the portion control guidelines.  Grandma's Kitchen Recipes wanted to share this educational article. Consider this another cooking class, where I impart information.  Perhaps my research will give you a hand in defeating some of the temptations that will be thrust upon you.

The History of the USDA Food Pyramid

When Grandma's Kitchen Recipes started researching this subject I had no idea that the USDA (United States Department of Agriculture) had been educating this country on the subject of a healthy diet for over 100 years.  It all began when an agricultural chemist, Wilbur Olin Atwater, PH.D ., wrote the first guidelines in 1894.  Dr. Atwater received government funds to study human metabolism.  His study emphasized the importance of variety, proportion and moderation in the diets of American males.  His research found that the calorie was a means to measure the efficiency of a diet.  Dr. Atwater also found that different types of food produce different types of energy.

In 1917 Caroline Hunt, a nutritionist, wrote the first USDA guidelines entitled “How to Select Foods.”  Caroline Hunt introduced the first recommended 5 food groups. Her guidelines were:

*       Milk and meat

*       Cereals

*      Vegetables and fruit

*      Fats and fatty foods

*      Sugars and sugary foods

The Recommended Dietary Allowance (RDA) was released from the National Academy Sciences and the USDA changed their recommendations again.  Then in 1946 it created the National Wartime Nutrition Guide which offered 7 food groups that supported RDA requirements:

1.     *   Milk and milk products

2.     *   Meat, poultry, fish, eggs, beans, peas and nuts

3.      * Bread, flour and cereals

4.     *   Leafy green and yellow vegetables

5.     *   Potatoes and sweet potatoes

6.     *   Citrus, tomato, cabbage, salad greens

7.      *  Butter, fortified margarine

In the 1960’s and 1970’s papers were written, and research done on the dietary fat in our diets.  In January, 1977 the Committee on Nutrition and Human Needs published a paper that recommended that all American’s reduce their fat, saturated fat and cholesterol consumption, and increase their carbohydrate consumption to 55-60% of daily calories.  When the guidelines were released the cattle, egg and dairy industry went ballistic.  Congress was, in essence, telling the public that animal products were bad for you.  Because of the fall out the committee was forced to revise it’s report, but the damage had been done to the American meat, egg and milk industry.

The USDA stayed neutral for many years and did not adopt a new guideline until 1990.  The food pyramid that we are so familiar with was released in 1992. In 2005 a person climbing the stairs of the pyramid was added to the pyramid logo. Then in 2010 the food pyramid was revised again.  This pyramid was broken down in to 8 divisions:

*       Physical activity

*       Grains, recommending that at least half of the grains being consumed be whole grains

*       Vegetables, emphasizing dark green vegetables, orange vegetables, and dry beans and peas

*       Fruits, emphasizing a variety of fruits, less emphasis on fruit juices

*       Oils, recommending fish, nut and vegetable sources

*       Milk, a category that includes both milk and dairy products

*       Meat and beans, emphasizing low-fat and lean meats such as fish as well as more beans, peas, nuts and seeds

*       Discretionary calories-those calories that are not identified in other groups such as candy, or alcohol.  This section is the smallest of all 8 sections.

Now in June 2, 2011 the USDA launched “My Plate.”  Other governments and organizations have developed similar guidelines and plate design such as:  The UK’s  Eatwell Plate,  Austrailian Guide to Healthy Eating and the American Diabetes Association’s Create Your Plate system.  The guidelines for the “My Plate” icon are as follows:

*       30% grains

*       30% vegetables

*       20% fruits

*       20% protein

So now, as you can see, our pyramid has turned into our plate.  And healthy nutrition is as simple as looking at your plate.  Remember, if you are diabetic cooking, you still need to follow the food group portion sizes for your particular caloric diet.  Grandma's Kitchen Recipes will be talking about “My Plate” and how you can easily fit it into your lifestyle in later issues.  Grandma's Kitchen Recipes will show you how to prepare recipes that will keep you in the guidelines recommended.  Until then, remember "my plate" and……cooking class dismissed!

Nanna Dorie

Try These Easy Easy Holiday Snacks

Entertaining for the Holidays?  Keep it simple!

Most of us will be entertaining during December, whether it be the family Christmas meal, a cocktail party for business colleagues, a tree trimming or caroling party, or even an impromptu sledding party.  Whatever it might be, remember to plan your party menu with more healthy foods.  And while you are at it, why not make things a little easier for you!  Grandma’s Kitchen Recipes will share some easy solutions in this article.  After all, you should enjoy the holidays, too!

There are a number of options you can choose if you are hosting something informal, like a tree trimming party.  Don’t feel that you have to serve a meal unless, of course, you really want to.  Plan the party after meal time and offer snacks.  You will want something salty, a little something  sweet, and something to whet your whistle. 

OK, you have created a festive atmosphere, very casual,making conversation easy.  These folks will be your most intimate friends or family.  This is a good place to start because you can really let you hair down and have fun with the participants.  Let’s try some munchies.  If you don’t want to take the time to make the ever popular Chex Mix, create a mix of your own.  Here’s how you’ll do it.  I call it:

Grandma’s Kitchen Recipes’ No-Brainer Salty Snack Mix

1.       Go down the snack section of your grocery store and find some tastes and shapes that will make a fun mix.

2.        Pick some items that have a bold spicey taste like nacho cheese or chili, or ranch flavored snacks.  And don’t forget the crunchy cheese snacks.

3.       Choose an interesting shape of pretzels.

4.       Peanuts and cashews are always good.

5.       Look for small, bite size whole grain crackers or use some wheat Chex cereal.

6.       Grandma’s Kitchen Recipes says, be creative, and mix and match with gusto.  Before party time, find your biggest Christmas snack bowl and start dumping the ingredients.   There are any number of ways you can make this by changing some flavors or ingredients.  Plus you can cater to your guests’ special tastes.

Now, for something sweet.  And we are going to use the same technique as the salty snack mix.

We’re going back to the store for these items, and you can mix as match as you see fit.

Grandma’s Kitchen Recipes “I Can’t Believe it’s This Easy” Trail Mix

1.       Find the dried fruits that you like.  I would suggest dried cranberries paired with dried strawberries; dried blueberries with dried mango and dried cherries; or dried apricots with dried pineapple and banana chips.  Or just mix them all together.

2.       Get yogurt covered raisins.

3.       Don’t forget the walnuts or use pecans.

Once again, just toss together for a good sweet snack.  Now, wasn’t that easy?  And look how much more time you will have with your guests.  You may actually spend more time picking out Christmas music than fixing the food.  And for something to drink try serving a couple of different Christmas flavor coffees or hot tea.  Hot chocolate with the low fat spray can of whipped cream is always good.  And if you have children at your party, Grandma’s Kitchen Recipes suggests heating some apple cider or apple juice and letting them use whole cinnamon sticks as straws. 

So, Grandma’s Kitchen Recipes hopes these ideas will save some time.  We all seem to need more time.  Until the next post, Grandma’s Kitchen Recipes says have fun at your holiday parties and, enjoy life!

Nanna Dorie

The Wonderful Red Cranberry

It’s holiday season and everyone knows that some sort of cranberry dish is going to be served with the turkey.  Grandma’s Kitchen Recipes has found some interesting information about the cranberry.

Cranberries are low, creeping shrubs or vines up to 7 feet long and 2 to 8 inches in height. They have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct petals. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Grandma's Kitchen Recipes did not know that cranberries are related to bilberries, blueberries, and huckleberries. These differ in having stouter, woodier stems forming taller shrubs, and in the bell-shaped flowers, the petals not being reflexed.  There is a species called “highbush cranberry,” but these are completely unrelated.

Cranberries are a major commercial crop in Massachusetts, New Jersey, Oregon, Washington and Wisconsin, as well as in some Canadian provinces.  Wisconsin is the leading producer of cranberries, with over half of U.S. production.  Massachusetts is the second largest U.S. producer. A very small production is found in southern Argentina, Chile, the Netherlands and Eastern Europe.  Grandma’s Kitchen Recipes says buy USA.

Initially, cranberry beds were constructed in wetlands. Today cranberry beds are constructed in upland areas with a shallow water table. The topsoil is scraped off to form dams around the bed perimeter. Clean sand is hauled in to a depth of four to eight inches. The surface is laser leveled flat to provide even drainage. Beds are frequently drained with socked tile in addition to the perimeter ditch. In addition to making it possible to hold water, the dykes allow equipment to service the beds without driving on the vines. Irrigation equipment is installed in the bed to provide irrigation for vine growth and for spring and autumn frost protection.

Here at Grandma’s Kitchen Recipes, we believed that cranberry beds remain flooded throughout the year.  This is a common misconception. During the growing season cranberry beds are not flooded, but are irrigated regularly to maintain soil moisture.  Grandma's Kitchen Recipes discovered that the beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures. In cold climates like Wisconsin, Maine, and eastern Canada, the winter flood typically freezes into ice, while in warmer climates the water remains liquid. When ice forms on the beds, trucks can be driven onto the ice to spread a thin layer of sand that helps to control pests and rejuvenate the vines. Sanding is done every three to five years.

Since cranberries are harvested in the fall when the fruit takes on its distinctive deep red color, it is now considered “in season.”  This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. Harvested cranberries float in the water and can be corralled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing.  Although most cranberries are wet-picked as described above, 5–10% of the US crop is still dry-picked. This entails higher labor costs and lower yield, but dry-picked berries are less bruised and can be sold as fresh fruit instead of having to be immediately frozen or processed.

White cranberry juice is made from regular cranberries that have been harvested after the fruits are mature, but before they have attained their characteristic dark red color. Yields are lower on beds harvested early and the early flooding tends to damage vines, but not severely. Wow! Who knew?  We have all heard that cranberries are rich in antioxidants.  Some studies show that cranberrys’ health benefits include:

1.      Prevention and treatment of urinary tract infections by keeping bacteria from sticking to the inside of the bladder and ureters.

2.      Similar effects in the GI tract-to help prevent bacteria from causing food-borne illness.

3.      Similar effects in the mouth.  Tooth decay may be prevented because bacteria is discouraged and also prevents bacteria from sticking.

4.      Prevents the oxidation of LDL cholesterol

5.      Improves blood vessel function in people that may already have artery issues.

6.      Some studies show that cranberries raise the good cholesterol and lower the bad.

7.      Cranberries may also have anti-cancer properties.

So Grandma's Kitchen Recipes says eat more cranberries!  Here’s a family favorite recipe from Grandma’s Kitchen Recipes.

Grandma’s Kitchen Recipes Cranberry Chutney  
                                          

12 ounces fresh cranberries

2-3 medium oranges

1 teaspoon grated orange peel

1 cup sugar

¼ cup water

Rinse cranberries, put in a saucepan.  Grate the peel of one orange. Section the oranges, add grated orange peel and oranges to cranberries.  Add sugar and water.   Bring to a boil and cook until the berries pop.  Then add:

½ cup raisins

1 large apple, peeled and diced

½ cup finely chopped pecans

¼ teaspoon allspice

¼ teaspoon ginger

¼ teaspoon cinnamon

A pinch of ground cloves

Simmer until all the fruit is tender.  Chill.  Keep refrigerated until serving.

So, there you have it.  The staff at Grandma's Kitchen Recipes will be serving cranberries at our holiday meals.  We hope you enjoy this recipe.




And after the holiday meal is eaten and the leftovers packed up, Grandma's Kitchen Recipes says try this sandwich:

Grandma's Kitchen Recipes Red and White Sandwich
serves 2

Ingredients

2 chibata bread "buns," split
2 tablespoons cranberry chutney
2 slices swiss cheese
4 ounces sliced turkey breast
shredded lettuce

Directions

Spoon 1 tablespoon of the cranberry chutney on each bun, top with 1 slice of swiss cheese, 2 ounces of turkey and some shredded lettuce. You can warm the buns and the turkey if you prefer a hot sandwich.

Hot or cold, this makes a yummy after turkey day sandwich.  Until next time, Grandma's Kitchen Recipes says, have fun cooking, and enjoy life!

Nanna Dorie

Thanksgiving Alternatives

The Grandma's Kitchen Recipes' looks forward to the holiday family feasts with a song in our hearts and drool on our chins.  We enjoy the meal, have a great time teasing and catching up, then we feel the guilt that comes from overeating too many carbs and too many calories.  My youngest brother and his wife have taken over hosting the Thanksgiving meal from our mother.  They usually prepare the traditional bird in the oven, and also deep fry a turkey.  I also believe they are having ham this year, too.  There are numerous sides, cheese platters, fruit plates, fresh veggies and dips and a decadent amount of rich desserts.

Grandma’s Kitchen Recipes would like to share the traditional meal that I used to fix for my children and grandkids and then offer some healthy substitutes. Grandma's Kitchen Recipes will show that you don’t have to indulge in all those calories and still have a very elegant holiday meal.  We all know that we are going to overeat. It’s the American way.  But this year, try to substitute some healthy food.  Make subtle substitutions a year at a time.  Then, voila! You have started healthy family traditions.

Here is the menu for my traditional Thanksgiving Feast.

Roast Turkey

Mashed Potatoes (from scratch)

Turkey Gravy

Stove Top Stuffing

Very Candied Sweet Potatoes

Green Bean Casserole

Gelatin Fruit Salad or a Variety of Fresh Fruits

Home made Cranberry Relish

Fresh Vegetable and Relish Tray

Home made Dinner Rolls or Breads

Pumpkin and Pecan Pie

A Home made Bundt Cake or Apple Cake

Coffee and Iced Tea

What’s wrong with this picture?   It looks delicious, right?  But I can guarantee that we are miserable after we eat.  And we always wait a couple of hours before we have dessert!

Grandma’s Kitchen Recipes wants to tackle some of the side dishes.  There are a number of ways to cut down on the carbs, get some whole grains and curb the sugar.  Take a look at the mashed potatoes.  Grandma's Kitchen Recipes makes mashed cauliflower as a substitute for potatoes.  Everyone that has tried it likes it with the exception of my son. 

Grandkma's Kitchen Recipes' Mashed Cauliflower

4-6 servings

 Ingredients

1 large head cauliflower, divided into florets

2 teaspoons margarine

Enough low fat milk to make proper consistency

Salt and Pepper to taste

Directions

Wash the cauliflower and steam in a pot of boiling water, just until tender.  Drain completely and mash.  Add the margarine and milk, a little at a time.  Season and serve.  

The only down side to this dish is that the mashed cauliflower tends to be runnier than the mashed potatoes.  There is still a hint of cauliflower flavor, but not as much as you would think.  Grandma's Kitchen Recipes says don't knock it 'till you try it.  Did you you know that potatoes count the same as bread in a diabetic diet?  By preparing the cauliflower in diabetic cooking, you can substitute some other starch.

We all love stuffing, but why not nix that and buy a quality wild rice mix and try that.  If you are watching that sodium, you will want to make your own, but that is very simple, too.  Now, Grandma’s Kitchen Recipes is substituting carbs for healthier whole grains.  The Grandma's Kitchen Recipes' family loves this wild rice recipe.  I use Uncle Ben’s Long Grain and Wild Rice mix.

Grandma’s Kitchen Recipes Wild Rice

Serves 4-6

Ingredients

1 (6 ounce) box of long grain and wild rice mix

2 ¼ cups chicken broth

3 stalks of celery, sliced on the diaganol

½ small onion, chopped

½ cup sliced mushrooms

1 tablespoon butter, margarine, or olive oil

Pour the chicken broth into a sauce pan, add the rice and seasoning packet and cook according to package directions.  Meanwhile, prepare vegetables.  Heat a skillet over medium heat, add the butter, margarine or oil.  Add the celery and sauté for 2 minutes.  Add the onion and mushrooms and sauté for 1 minute.  When rice is done, add the vegetables and heat all ingredients.

The wild rice is a huge hit in our family.  This recipe provides the whole grains in the meal that are essential to a proper diet.  Another alternative for the whole grains is to substitute the white dinner rolls for a tasty whole grain bread.

Are you finding that eating healthy is not so difficult?  Be creative, look on line or in magazines and experiment in your kitchen to see what suits your family’s taste.  Think of it as an adventure-and Grandma's Kitchen Recipes will be your guide.
Here's a tip from Grandma's Secret Recipes:  if you are trying a new recipe you might want to prepare it before your holiday feast and serve it to some volunteers.

Are you worried about carving your bird?  Take a look at this instructional video Grandma's Kitchen Recipes found for some great tips.

So, for now, Grandma’s Kitchen Recipes says have fun preparing your Thanksgiving Feast and, enjoy life!

Nanna Dorie

The Very Versatile Apple

When I think of fall, I think of apples, winter squash and pumpkins.  This produce is all in season for November, so the prices should be good and you can maybe save a buck.  But today Grandma's Kitchen Recipes wants to talk about apples.  In doing some research Grandma’s Kitchen Recipes learned a thing or two about apples.  I already knew that some varieties were better for cooking than others.  I learned how truly versatile apples are.  Here are some tips from Grandma’s Kitchen Recipes on how to pick the proper apple for the proper recipe, so that you can cook with success.

Apples That are Good for Cooking/Baking

1.      Braeburn

2.      Cameo

3.      Cortland

4.      Empire

5.      Fuji

6.      Gala

7.      Ginger Gold

8.      Golden Delicious

9.      Granny Smith

10   Idared

11.  Jonagold

12.  Jonathan

13.  Rome Beauty

Apples That are Good for Freezing

1.      Honeycrisp

2.      Red Delicious

Now you can see how many varieties of apples we have today.  Some are good for cooking, some for baking, but all are good for just taking a bite out of!  Apples are versatile.  You can make cakes, applesauce, apple butter, apple pies, apple salads, even sprinkle apples on your oatmeal or in your pancakes.  Grandma's Kitchen Recipes' personal favorite is the Braeburn apple.  It is good for pies, sauces, baking, freezing and snacking.  Braeburns are just a bit tart, but not so much as a Granny Smith.  How about one of my favorites from Grandma’s Kitchen Recipes?  I’ll share this great apple cake with you.

Grandma’s Kitchen Recipes’ German Apple Cake

Makes 12-16 servings

Ingredients

3 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups unbleached flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

4 cups peeled and finely chopped, Braeburn apples

¾ cup chopped pecans

Frosting:

1 (8 ounce) package cream cheese, softened

2 teaspoons melted butter or margarine, softened

2 cups confectioners’ sugar

Directions

Pre-heat oven to 350 degrees.  Spray vegetable spray onto a 13” x 9” x 2” baking dish.  In a large mixing bowl beat the eggs, sugar, oil and vanilla.  Sift together the flour, cinnamon, baking soda and salt; add to the egg mixture and mix well.  Fold in the apples and pecans.  Bake for 55-60 minutes, or until a toothpick comes out clean.  Cool.

In a small mixing bowl, beat the cream cheese and butter.  Add the confectioners’ sugar, beating until smooth.  Spread over the cool cake and refrigerate.

Grandma's Kitchen Recipes has veered from the light and healthy. This is not a low calorie/low fat recipe.  And Grandma's Kitchen Recipes is as a loss to come up with a way to alter the recipe to make it healthier.  You will just have to eat a small piece and send the rest home with the grandkids!  




How about a healthy alternative apple dessert.  Take a look at this:

Grandma's Kitchen Recipes Apple Raisin Crisp
serves 6


Ingredients
2 pounds Granny Smith Apples, peeled, cored and sliced (about 5 1/2 cups)
1/2 cup raisins
1/2 cup fresh squeezed orange juice
1/3 cup sugar (or substitute that is suitable for baking)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon


Topping Ingredients
1/4 cup firmly packed brown sugar
3/4 cup quick cooking oatmeal
1/2 finely chopped walnuts
1/4 teaspoon cinnamon
2 tablespoons light stick margarine or butter, melted


Preheat oven to 350 degrees.  Lightly spray an 8 inch square baking pan with vegetable oil spray.  Combine the filling ingredients, except the nutmeg and 1/4 teaspoon cinnamon.  Put into baking dish, then sprinkle the nutmeg and 1/4 teaspoon cinnamon over the top.  In a small bowl combine the topping ingredients.  Sprinkle over the apple mixture.  Bake for 40 minutes or until apples are tender.  Serve slightly warm.

Apples can satisfy that sweet craving that you get.  And remember, an apple a day keeps the doctor away.  Until next time, Grandma’s Kitchen Recipe says have fun cooking with apples and-enjoy life!

Nanna Dorie

Using Produce That is "In Season"

 If you buy fresh produce that is in season, you are likely to save a little money on your grocery bill.  In season is the optimum time to buy produce. Grandma's Kitchen Recipes is doing the research again.  Some of the in season produce for November are: 
Apples 
Broccoli
Cranberries
Mushrooms
Oranges
Pears
Persimmon
Pomegranate
                                                                                   Pumpkins
                                                                                   Spinach
                                                                                   Sweet Potatoes
                                                                                   Tangerines
                                                                                   Winter Squash

I have put together some menus (and FREE recipes) that I would like to share with you today.  These recipes incorporate the November seasonal produce.  Buying produce when it is in season can save you some money.  Watch for the sales.  Grandma's Kitchen Recipes says always buy the freshest produce you can find.

The first menu  Grandma's Kitchen Recipes would like to share is this:

Turkey stir fry with broccoli, cauliflower, spinach, and mushrooms

Brown or wild rice

Fresh fruit salad of orange, grapefruit and tangerine segments 

And here are the recipes.

Grandma's Kitchen RecipesTurkey Stir Fry

Makes 4 servings

Ingredients

2 cups brown rice

1 ¾ cups chicken broth

2 tablespoons sesame oil

2 cups turkey breast that has been cut into 1/8 inch slices

¾ cup cauliflower florets

¾ cup broccoli florets

½ cup chicken broth

1 small onion, sliced

¾ cup fresh spinach

1 cup sliced fresh mushrooms

1 large red, yellow or bell pepper cut into strips

¼ cup chopped peanuts, for garnish, if desired

¼ cup chopped green onions, for garnish

Directions

1.      Cook rice in chicken broth according to package directions.

2.      Heat a 10-inch nonstick skillet (or wok) over medium high heat and add 1 tablespoon of the sesame oil.  Add the turkey and stir 2-3 minutes until turkey is cooked.  Remove from pan and set aside.

3.      Add broth, broccoli and cauliflower to skillet and cover; steam. 2-3 minutes until tender crisp. Remove lid.

4.      Add the remaining 1 tablespoon of sesame oil. Add onion, spinach, peppers and mushrooms.  Stir for 1-2 minutes, then add chicken.  Stir to incorporate all the ingredients.

5.      Divide the rice onto 4 plates.  Divide the stir fry onto the 4 plates.  Sprinkle with chopped peanuts and green onions, if desired.

6.      Feel free to add a couple of shakes of low sodium soy sauce to add a punch.

Grandma's Kitchen Recipes like stir fries, and they are a lot of fun to prepare.  And you can change up the meats and produce to suit your tastes.  Be a chef-create your own stir fry that will go into the family recipe book. 



Why not pair your stir fry with this citrus salad, also made from produce that's in season for November

Grandma's Kitchen Recipes Citrus Salad

Makes 4 servings

Ingredients

2 oranges

1 grapefruit

1 tangerine

1 tablespoon honey

½ teaspoon freshly grated ginger

Directions

Peel the orange, grapefruit, and 1 tangerine.  Set the 2^nd orange aside.  Break the orange, grapefruit and 1 tangerine into segments.  Peel the membrane off all the segments.  Mix together in a bowl.   Squeeze the juice from the 2^nd orange in a small bowl. Add the honey and ginger.  Whisk together and pour over fruit.

There is a saying that you eat with your eyes. This meal is not only very pleasing to the eye, but heart healthy as well.  What a cornucopia of fresh produce we were able to use for this meal!  And notice Grandma's Kitchen Recipes continued the Asian flare by adding ginger to the fruit.  If you are following diabetic cooking, this dish will become a favorite.

Grandma's Kitchen Recipes is happy to share these recipes and hope you make them often.  Until next time, have fun cooking and-enjoy life!

Nanna Dorie