Earlier today I bought Uncle Sam original cereal from Trader Joes… I chose Uncle Sam because it has seven ingredients and I know what each ingredient is. The first one is whole-wheat kernels and the second is Whole Flaxseed (something we all need in our diet)…this stuff has 10g of dietary fiber and less than one gram of sugar! This is going to keep me full for awhile!!
I open the Uncle Sam box and I will be honest, it did not look good. I still gave it a try but mixed it with a little bit of Honey Nut Cheerios and WOW was I surprised! It was GOOOOOOOOOOOOD!!
Now I am sharing this discover with you. If you are looking for a new breakfast or a healthy snack, here you go! You can find Uncle Sam’s at Trader Joe’s!!
Happy Days!
Check out the website for more details: http://www.usmillsinc.com/usmills/productview_description.php?id=124
Friday, March 25, 2011
Wednesday, March 23, 2011
Cooking Oils! Did you know about their smoking point?
Did you ever wonder why there are so many different Cooking Oils? I did! So here I am checking in on some of the most common cooking oils. I will be providing you with a few definitions and characteristics of each.
Two items to think about when choosing the right cooking oil: smoking point and unrefined vs. refined.
The first item of business is the smoking point. The smoking point is when the oil has reached its highest temperature and begins to smoke! This smoke is telling you the oil is losing its nutritional value and is starting to burn. This can result in a poor smell and taste….now, who wants that?
The next item is unrefined vs. refined. Unrefined oils have a lower smoking point than refined. They usually are below 350 degrees Fahrenheit. They are harvested naturally using cold extraction instead of chemicals. Plus many carry the flavor of the oil. An example is unrefined coconut oil. It taste like coconut while refined coconut oil does not. Now, refined oils are extracted using heat. Less flavorful but clear and free of sediment
To help guide you when choosing which one to use, here is a helpful list:
Avocado Oil:
http://en.wikipedia.org/wiki/Cooking_oil#Cooking_with_oils
Two items to think about when choosing the right cooking oil: smoking point and unrefined vs. refined.
The first item of business is the smoking point. The smoking point is when the oil has reached its highest temperature and begins to smoke! This smoke is telling you the oil is losing its nutritional value and is starting to burn. This can result in a poor smell and taste….now, who wants that?
The next item is unrefined vs. refined. Unrefined oils have a lower smoking point than refined. They usually are below 350 degrees Fahrenheit. They are harvested naturally using cold extraction instead of chemicals. Plus many carry the flavor of the oil. An example is unrefined coconut oil. It taste like coconut while refined coconut oil does not. Now, refined oils are extracted using heat. Less flavorful but clear and free of sediment
- Uses: Frying, sautéing, dipping oil, salad oil
- SP: 520 °F
Canola Oil –
- Uses: Frying, baking and salad oil
- SP: 468 °F
Coconut Oils:
- Refined – odorless and tasteless
- SP: 450deg Fahrenheit
- Uses: sauté meats and veggies and baking
- Unrefined – smells and taste like coconut
- SP: 350 degrees Fahrenheit
- Uses: sauté meats and veggies and baking if you prefer the smell and flavor or coconut
Grape seed Oil:
- Uses: salad dressing, baking (cover the baking sheet with grapeseed oil instead of butter or shortening), grilling, sautéing or frying; great alternative from Olive Oil, healthy alternative from canola oil and vegetable oil.
- SP – 399 degrees Fahrenheit
Extra Virgin Olive Oil:
- Uses: low-medium heat cooking, salad dressing
- Sp: 374 °F
Peanut Oil:
- Uses: Frying, cooking, salad oils
- SP: 448 °F
Sesame Oil:
- Semi-Refined:
- Uses: sautéing and stir-fry
- SP: 450 °F
- Unrefined:
- Uses: Cooking
- SP: 351 °F
Saturday, March 5, 2011
Cajun-Spiked Halibut with Peppers, Mustard Greens, and Baked Sweet Potatoes
This is an awesome recipe. I adjusted it a bit for my taste buds!
Makes 2 servings
Prep time: 5 minutes
Cook time: 45 minutes - it only takes 45min because of the sweet potatoes. If you don't want sweet potatoes, then you will have this done in 25 minutes or so!
Ingredients:
2 small sweet potatoes, scrubbed and pierced
1-teaspoon paprika
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried - try to use fresh, I used dried and next time, I will use fresh. It will just taste that much better
1/2-teaspoon cayenne pepper
Pinch sea salt
Two 4- to 6-ounce Alaskan halibut steaks
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 bunch mustard greens (about ½ pound), trimmed, rinsed, and chopped
Directions:
Preheat the oven to 400 degrees. Bake the potatoes until soft, about 45 minutes.
Combine the paprika, oregano, thyme, cayenne, and salt in a small bowl. Place the halibut on a plate and sprinkle with the seasoning to coat the fish well. Heat 2 teaspoons of the olive oil in a skillet; add the peppers and mustard greens, and sauté on medium heat for 5 to 7 minutes. Add the remaining teaspoon of olive oil and the halibut. Sauté over medium heat for 3 to 4 minutes on each side until browned and cooked through. Serve the fish and vegetables with a baked sweet potato.
MY CHANGES:
1st change: I added the mustard greens and the red and green peppers to my salad.
2nd change: I worked with salmon instead of halibut because I felt like eating salmon!
3rd change: I baked the salmon at 375 for about 15min. My oven is very fast so adjust to what you know is right for your oven!
I hope you enjoy!!!!
Makes 2 servings
Prep time: 5 minutes
Cook time: 45 minutes - it only takes 45min because of the sweet potatoes. If you don't want sweet potatoes, then you will have this done in 25 minutes or so!
Ingredients:
2 small sweet potatoes, scrubbed and pierced
1-teaspoon paprika
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried - try to use fresh, I used dried and next time, I will use fresh. It will just taste that much better
1/2-teaspoon cayenne pepper
Pinch sea salt
Two 4- to 6-ounce Alaskan halibut steaks
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 bunch mustard greens (about ½ pound), trimmed, rinsed, and chopped
Directions:
Preheat the oven to 400 degrees. Bake the potatoes until soft, about 45 minutes.
Combine the paprika, oregano, thyme, cayenne, and salt in a small bowl. Place the halibut on a plate and sprinkle with the seasoning to coat the fish well. Heat 2 teaspoons of the olive oil in a skillet; add the peppers and mustard greens, and sauté on medium heat for 5 to 7 minutes. Add the remaining teaspoon of olive oil and the halibut. Sauté over medium heat for 3 to 4 minutes on each side until browned and cooked through. Serve the fish and vegetables with a baked sweet potato.
MY CHANGES:
1st change: I added the mustard greens and the red and green peppers to my salad.
2nd change: I worked with salmon instead of halibut because I felt like eating salmon!
3rd change: I baked the salmon at 375 for about 15min. My oven is very fast so adjust to what you know is right for your oven!
I hope you enjoy!!!!
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