Duck, duck, gooseberries!

Duck, duck, gooseberries!

Tricks, Tips and a Recipe
Duck, duck, gooseberries!

By: Leanne Ely

Have you seen those little papery fruits in the plastic clamshells at the supermarket and wondered what they were? They’re actually gooseberries. The papery kind are one variety of 50 or so that are found from China to Canada and many points in between.

Enjoyed most often as a dessert ingredient for their tart flavor, gooseberries are related to the currant family, and they can be enjoyed out of hand as a non-sweet snack that is very low in sugar and high in nutrition.

Gooseberries are high in Vitamin C, fiber, bioflavonoids (these are naturally occurring pigments that have antioxidant properties) and potassium.Gooseberries, gooseberry juice, tart and yummy berries,

Berries are very good for us, so it’s important to eat lots of them. Spice things up a little by adding gooseberries to the mix if you’re lucky enough to find them!

Now it’s time for your Trick:

As gooseberries ripen, they change color. The pink and purplish colored gooseberries will be the least tart for eating out of hand or sprinkling on a salad. If you want to bake gooseberries into a dessert, choose greenish, unripe berries.

And your Tip:

Mix gooseberries with apples for a delicious, slightly tart pie.

And your Recipe:

Gooseberry juice drink

5 gooseberries, boiled for 3 or 4 minutes, drain, chop
1 cardamom seed
Sliver of fresh ginger
1 apple, cored and chopped

Using a high speed blender add gooseberries, cardamom seed, ginger and apple and blend to make into a smooth paste. Add cold water or water and ice until desired consistency. If you like you can strain out the fiber. If this is not sweet enough for you, you can add local honey for sweetness.

Variations: replace ginger and cardamom with 1/2 tsp powdered star anise and add in 1 tablespoon local honey.

Replace the apple, cardamom seed and ginger with 1/2 cup any type of other berries.

————————————–

PS–Today is the last day for our amazing deal on the new & improved Crock Cooker Club!  Join now to take advantage of the fantastic deal and to get all of the great bonuses — Check it out here!

Duck, duck, gooseberries!

Duck, duck, gooseberries!

By: Leanne Ely

Have you seen those little papery fruits in the plastic clamshells at the supermarket and wondered what they were? They’re actually gooseberries. The papery kind are one variety of 50 or so that are found from China to Canada and many points in between.

Enjoyed most often as a dessert ingredient for their tart flavor, gooseberries are related to the currant family, and they can be enjoyed out of hand as a non-sweet snack that is very low in sugar and high in nutrition.

Gooseberries are high in Vitamin C, fiber, bioflavonoids (these are naturally occurring pigments that have antioxidant properties) and potassium.Gooseberries, gooseberry juice, tart and yummy berries,

Berries are very good for us, so it’s important to eat lots of them. Spice things up a little by adding gooseberries to the mix if you’re lucky enough to find them!

Now it’s time for your Trick:

As gooseberries ripen, they change color. The pink and purplish colored gooseberries will be the least tart for eating out of hand or sprinkling on a salad. If you want to bake gooseberries into a dessert, choose greenish, unripe berries.

And your Tip:

Mix gooseberries with apples for a delicious, slightly tart pie.

And your Recipe:

Gooseberry juice drink

5 gooseberries, boiled for 3 or 4 minutes, drain, chop
1 cardamom seed
Sliver of fresh ginger
1 apple, cored and chopped

Using a high speed blender add gooseberries, cardamom seed, ginger and apple and blend to make into a smooth paste. Add cold water or water and ice until desired consistency. If you like you can strain out the fiber. If this is not sweet enough for you, you can add local honey for sweetness.

Variations: replace ginger and cardamom with 1/2 tsp powdered star anise and add in 1 tablespoon local honey.

Replace the apple, cardamom seed and ginger with 1/2 cup any type of other berries.

 

Click Here for the Saving Dinner Store

Print Recipe
Duck, duck, gooseberries!
Gooseberries, gooseberry juice, tart and yummy berries,
Servings
Servings
Gooseberries, gooseberry juice, tart and yummy berries,
Treat yourself to a plate of parsnips

Treat yourself to a plate of parsnips

Healthy-Foods
Treat yourself to a plate of parsnips

By: Leanne Ely

If you’ve not tried parsnips before-those white root veggies that resemble carrots-you don’t know what you’re missing!

Parsnips are similar to carrots in shape and they are related to carrots, but they don’t taste anything like them or any other root vegetables you might be familiar with for that matter. Parsnips are very mild in flavor and, because they’re a bit starchy, they’re great roasted or mashed in with your favorite root veggies.Parsnips, root veggies, vegetable,

There’s also a lot of good nutrition in a parsnip.

Fiber. Parsnips are full of fiber. A cup of sliced parsnip provides you with 6.5 grams of fiber.

Vitamin C. Eating a cup of parsnips gives you 25% of the Vitamin C you need in a day, and Vitamin C is essential for the production of collagen (important in bone, tendon, blood vessel and ligament formation).

Vitamin K. That same cup of sliced parsnips gives you 25% of the Vitamin K you need each day. Vitamin K is important for cell growth and it might actually help prevent you from developing osteoporosis.

Folate. Parsnips are an excellent source of folate; a cup of the vegetable gives you almost a quarter of your daily recommended amount of this important vitamin. Folate is responsible for helping with DNA and RNA manufacturing, and it can prevent anemia.

Parsnips also contain B vitamins, calcium, zinc and potassium.

While parsnips are often the star of the show in Europe, they haven’t quite gained the attention they deserve here in North America.

Parsnips make a wonderful stand-in for potatoes in a creamy mash, provide a delicate sweet base for a soup and, shredded raw into a salad, they offer a refreshing crunch.

Pick up a bunch of parsnips the next time you’re at the market and try them a few different ways. Or plant them yourself! I’ve added parsnips to my fall garden and there’s nothing to it.

Whether you buy them or plant them yourself, I’m sure you’ll enjoy parsnips!

—————————————
PS–Have you seen our new & improved Crock Cooker Club? We’ll send you 10 amazing new crock cooker recipes every month, plus if you sign up now you get all the great bonuses! Check it out here!

Lovely Lavender

Lovely Lavender

By: Leanne Ely

Lavender plants produce vast amounts of pretty and beautifully scented flowers. Not only are these purple flowers a common ingredient in bouquets and potpourri, but lavender flowers (fresh and dried!) are edible. They’ve actually been used in home kitchens since the Middle Ages. My bees love lavender so their honey has a wonderful scent and a taste of lavender. Mmm!

This pretty herb with an unmistakable scent has been used as an aphrodisiac, a cure for flatulence (maybe that’s why it’s an aphrodisiac! ha ha), a treatment for migraines and as an antidepressant.

When steeped into a tea, lavender can relieve anxiety and stress. Essential lavender oil in a bottle of cool water can be misted onto burns to relieve pain. Topically, lavender oil can even help with breakouts!Lavender, How to cook with Lavender, Organic Lavender

If you have room in your garden for a patch of lavender, go on and grow your own. It’s dead easy and you’ll find yourself reaching for it constantly.

As with all edible flowers, only consume lavender if it’s organic!

Now, it’s time for your Trick:

In cooking, lavender can be substituted for rosemary. (You’ll need to use twice as much lavender as you would rosemary.)

Your Tip:

When grilling, toss lavender flowers, leaves and stems over the hot coals to infuse the food you’re cooking with aromatic lavender smoke. This works best for salmon, pork or lamb.

And your Recipe:

Lavender Roast Chicken
Serves 6

2 cups Chardonnay (or use 2 cups white grape juice with a splash if cider vinegar, or 2 cups chicken broth)
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon dried lavender
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
5 cloves garlic, pressed
1 (4-lbs.) whole chicken
Sea salt and freshly ground black pepper

In a large bowl, whisk together first 7 ingredients (Chardonnay through garlic). Add chicken; cover bowl with plastic wrap and allow it to marinate overnight, turning every few hours. Preheat oven to 400 degrees. Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up. Pour remaining marinade over the chicken and season it evenly with salt and pepper. Bake for 1 to 1 1/2 hours* or until juices run clear. Serve sliced chicken topped with pan juices.

Nutritional: Per Serving: 612 Calories; 44g Fat; 38g Protein; 3g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 229mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat. Points: 15

————————————

PS–Speaking of delicious recipes, have you seen our new & improved Crock Cooker Club?  We’ll send you 10 amazing new crock cooker recipes every month, plus if you sign up now you get all the great bonuses!  Check it out here!

Print Recipe
Lovely Lavender
Lavender, How to cook with Lavender, Organic Lavender
Servings
Servings
Lavender, How to cook with Lavender, Organic Lavender
Big health bang delivered by liver

Big health bang delivered by liver

Healthy-Foods
Big health bang delivered by liver

By: Leanne Ely

Few things can raise as many “I’m not eating that” and “eew! Disgusting!” reactions from the dinner table as liver, but that’s too bad because the nutrition found in organ meats is unbelievable!

The liver is a storage organ for vitamins A, B12, D, E and K, as well as copper, iron and other essential minerals, so it’s literally a nutritional powerhouse.Liver and Onions, Beef Liver, How to cook liver, Nutritious Liver

Yep, there’s a reason why your mother made beef liver, and there are multiple reasons why you should be eating it. Let’s examine a few . . .

• Iron. Whether it’s pork liver, chicken liver or beef liver, liver is a tremendous source of iron. For best iron absorption, cook your liver in a cast iron pan!
• Vitamin A. Liver contains a ton of Vitamin A, which is essential for many bodily processes, in addition to regulation of blood sugar, protection from environmental toxins, and overall hair and skin health.
• Brain function. Liver contains a high amount of DHA (docosahexaenoic acid), which leads to higher brain function and visual acuity.

Beef liver is cheap, amazingly good for you, easy to cook and, believe it or not, delicious.

When you add liver to your diet, you’re providing your body with some of the key tools it needs to rid itself of toxins and preserve your good health.

Buying beef liver

When buying liver and any other organ meats, it’s very important to look for pasture-raised liver, free of antibiotics, hormones or commercial feed. There is more nutrition in pasture-raised animals than their commercially raised counterparts.

Cooking beef liver

Beef liver is quite tender, especially compared to pork liver. It also has quite a mild taste.

Liver and onions is a classic dish for a reason. Here’s how to prepare it:

First, if you bought a whole liver from a farmer, you’ll need to remove its thick outer membrane, as well as the veins. I prefer buying the liver already prepared and sliced for me. That’s not such an easy thing to find when you’re dealing with grass-fed animals, though, so prepare yourself to have to do some of the not-so-nice prep.

Slice the liver in slices about a quarter inch thick.

In a cast iron or stainless steel pan, cook sliced onions in butter until they’re nice and soft and golden brown.
While the onions are cooking, dredge your liver a mixture of flour, salt and pepper. (Buckwheat flour will work well if you’re avoiding gluten.)

Remove the onions from the pan, add more butter and fry your coated liver slices. When the slices of liver are golden brown, add the cooked onions and enough beef or chicken broth to half cover the contents of the pan. Cover and cook on medium low so that the liquid is at a nice simmer.

The dish should be ready in about thirty minutes. You’ll know when the liver is done as it will no longer be pink in the middle.

Bon appetite!

—————————

Did you hear about the new and improved Crock Cooker Club!  Come join us and have a chance at winning a new Crock Cooker!  Get all the juicy details here!


Print Recipe
Big health bang delivered by liver
Liver and Onions, Beef Liver, How to cook liver, Nutritious Liver
Servings
Servings
Liver and Onions, Beef Liver, How to cook liver, Nutritious Liver
How to make great cocktails that aren’t bad for you

How to make great cocktails that aren’t bad for you

Dinner Diva
How to make great cocktails that aren’t bad for you

By: Leanne Ely

What’s better on a hot summer night than a cold drink? Most of our favorite “adult” summertime drinks are, unfortunately, full of sugar and chemicals and nasty artificial ingredients. But don’t worry! I’m not going to tell you that you have to live the rest of your life without cocktails. I’m just going to tell you how to make cocktails that aren’t all that bad for you.great cocktails that aren’t bad for you, Lighter Cocktails, great summer cocktails

How to lighten up your cocktails

• For recipes that call for soda, try substituting with carbonated water. Instead of a vodka and tonic or gin and tonic, for example, mix your alcohol with seltzer, a touch of homemade simple syrup and a lemon wedge.
• Speaking of simple syrup . . . make your own. Regular simple syrup is just sugar water. It’s hummingbird nectar, basically! Make your own simple syrup by mixing half a tablespoon of honey with a tablespoon of warm water. That measure will give you enough for one sweet cocktail.
• Drink a serving of fruit or veg with each drink by muddling some fresh produce in the bottom of your glass. Strawberries and basil are a wonderful sweet combo. A tomato and some parsley is good for a Bloody Mary. Mango and mint makes another great cocktail combo.
• Stick to one shot per drink. That will keep the calories down and it will also prevent you from overdoing it too quickly.

Some cocktails ideas to try

• Mint Julep. Put a tablespoon of your homemade simple syrup into a glass and muddle it with a dozen or so fresh mint leaves. Add a shot of bourbon and top the drink up with seltzer water.
• Tequila Sunrise. Fill a glass with ice and a shot of tequila. Add in a couple shots of fresh squeezed orange juice and pour a splash of real cranberry juice (not cranberry cocktail) on top.
• Lime Rickey. To your tablespoon of homemade simple syrup, add the juice of one lime and a little more than half a shot of bitters. Top with a cup of seltzer water and enjoy!
• Spiked Lemonade. Muddle a quarter cup of frozen berries with the juice of a lemon and a tablespoon of simple syrup in an 8 ounce glass. Stir in a shot of vodka and top up the whole thing with seltzer.
• Grapefruit Margarita. Put some ice cubes in your favorite margarita glass. Add a shot of tequila, the juice of a lime and the juice of half a grapefruit. Top it up with a shot of orange liqueur.

Cheers!

——————–

PS–Did you hear about the new and improved Crock Cooker Club!  Come join us and have a chance at winning a new Crock Cooker!  Get all the juicy details here.

 

 

 

Print Recipe
How to make great cocktails that aren’t bad for you
great cocktails that aren’t bad for you, Lighter Cocktails, great summer cocktails
Servings
Servings
great cocktails that aren’t bad for you, Lighter Cocktails, great summer cocktails