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FurgY--if you have high blood pressure be sure to eat oatmeal every morning. My hubby has high BP and it has controlled his. Oatmeal is great for high BP.Quote:
Originally posted by FurgY
Salty? :eek:
I'm gonna have to head to the Post website get the nutrition info on that. I have high BP :eek:
Quote:
Originally posted by FurgY
Salty? :eek:
I'm gonna have to head to the Post website get the nutrition info on that. I have high BP :eek:
Here's the numbers
Nutrition Facts
Serving Size 1/2 cup (1 NLEA serving)
Amount Per Serving
Calories 208 Calories from Fat 10
% Daily Value*
Total Fat 1.10 g 1.7 %
Saturated Fat 0.23 g 1.2 %
Cholesterol 0.00 mg 0.0 %
Sodium 353.80 mg 14.7 %
Total Carbohydrate 47.15 g 15.7 %
Dietary Fiber 5.05 g 20.2 %
Sugars 6.96 g
*Protein 6.26 g 12.5 %
Vitamin A 0.0 % Vitamin C 0.0 %
Calcium 2.0 % Iron 90.0 %
Niacin 25.0 % Vitamin E 0 %
* Percent Daily Values are based on
a 2,000 calorie diet.
* RDA Protein amounts vary based on age & gender
Grilled Corn with Maytag Blue Cheese
• 8 ears sweet corn in husk
• 3 tbsp. Maytag blue cheese, at room temperature
• 6 tbsp. ( 3/4 stick) unsalted butter, at room temperature
• 3 tbsp. finely chopped fresh flat-leaf parsley
• Coarse salt and freshly ground black pepper
Shuck corn, stripping the husk back as though you were peeling a banana, but leaving husk attached at stem. Holding ear of corn in one hand, gather husk together with other hand so that it covers stem and then tie husk with a piece of string. This forms a sort of handle. Remove corn silk. Repeat with remaining ears of corn.
In a small mixing bowl, mash cheese with a fork until creamy. Add butter and parsley and beat until mixture is smooth and creamy. Taste for seasoning, adding salt if necessary (salt in cheese may suffice) and pepper to taste.
When ready to cook, lightly brush corn with a little cheese mixture. Arrange corn on a hot grate so that husks hang over edge of grill (this keeps them from burning) or place a folded sheet of aluminum foil under husks to shield them. Grill corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes total), turning with tongs and basting with remaining cheese mixture. Transfer grilled corn to a platter or plates and serve immediately.
:D
Cinnamon-Grilled Peaches
• 4 tbsp. ( 1/2 stick) unsalted butter
• 1/4 c. firmly packed brown sugar
• 1/4 c. dark rum
• 1/2 tsp. ground cinnamon
• 1 pinch salt
• 4 large ripe freestone peaches
• 8 (3-in.) cinnamon sticks
• 8 fresh mint leaves
• Peach or vanilla ice cream, optional
In a small saucepan over high heat, combine butter, brown sugar, rum, cinnamon and salt and bring to a boil. Let glaze boil until thick and syrupy, about 5 minutes. Remove from heat and reserve.
Rinse peaches and blot dry with paper towels. Cut each peach in half along the crease, running knife in a circular motion around the peach and cutting directly to pit. Twist halves in opposite directions to separate them. Using a spoon, pry out and discard pit. Cut each peach half in half. Using a pointed chopstick or metal skewer, make a starter hole in center of each peach quarter, working from pit side to skin side. Place a mint leaf between 2 peach quarters and skewer peach quarters on a cinnamon stick. Set up grill for direct grilling and preheat to high. When ready to cook, brush and oil grill grate. Place skewered peaches on hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with rum-butter glaze. Spoon any remaining glaze over grilled peaches and serve immediately, either plain or with vanilla or peach ice cream.
:D
Cream of Squash Soup
1 pound summer squash, sliced
1 sweet onion, sliced
1/2 cup butter, divided
1 tsp. dried crumbled rosemary
1/4 cup flour
2 cups chicken broth
1 cup milk
1 cup light cream
Salt and pepper to taste
Cook squash and onions in 1/4 cup of the butter until tender. Remove and place in a food processor and process until pureed. Melt remaining butter in a saucepan and add rosemary, stir for about one minute, then add flour and stir until mixture starts to thicken. Add chicken broth; squash puree, milk and cream and heat through, season according to taste with salt and pepper.
Chicken Fajitas
8 flour tortillas
1 Tbsp. cooking oil
1 large sweet onion, sliced
3 - 4 boneless chicken breasts cut into thin strips
1 Tbsp. fajita seasoning
1 lime
2 tomatoes, diced
1 cup shredded lettuce
1 cup Monterey jack cheese, shredded
1 cup black olives, sliced
2 avocadoes, mashed
Sour cream
Combine onions and chicken with fajita seasoning and mix well. Heat oil in a skillet and cook onion and chicken until chicken is fully cooked and onions are crisp-tender. Squeeze lime juice over chicken and onions. Remove from heat. Spread some sour cream on each tortilla followed by a portion of the chicken and onions and some of each of the remaining ingredients. Roll-up and eat.
Buttermilk Pie
1/4 cup flour
1 and 2/3 cup sugar
1/2 tsp. salt
1/2 cup butter, melted
3 eggs, beaten
1 cup buttermilk
1 tsp. vanilla
1/2 tsp. lemon extract
1 9-inch pie shell
Ground cinnamon and nutmeg
Combine flour, sugar, and salt in a large mixing bowl. Add butter and eggs and mix well. Stir in buttermilk, vanilla and lemon extract and mix well. Pour into pie shell and sprinkle with ground cinnamon and nutmeg. Bake at 350-degrees for about 1 hour.
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:p :p :D :D ;) ;) :p :p :D :D ;) ;) :p :p :D :D ;) ;)
Lemon Delight
3 eggs, separated
1/4 cup lemon juice
1 teaspoon grated lemon rind
1/8 teaspoon salt
1/2 cup sugar
1 cup whipping cream
1 Tablespoon additional sugar
1-1/2 cups vanilla wafer crumbs
In top of double boiler, beat egg yolks. Stir in lemon juice, lemon rind, salt and 1/2 cup sugar. Cook over hot water until thick, stirring constantly; let cool. Whip cream; set aside. Beat egg whites until stiff; add 1 Tablespoon sugar. Fold egg whites into whipped cream. Combine whipped cream mixture and lemon mixture; fold just enough to blend. Sprinkle a generous layer of vanilla wafer crumbs into 1-1/2 quart Pyrex dish. (Reserve small amount of crumbs for topping.) Pour in lemon mixture and sprinkle with reserved crumbs; freeze. Cut into squares to serve.
SERVES: 8
Summer Vegetable Soup
Serves 6.
• 1 tsp. olive oil
• 1/3 c. sliced onion
• 1/2 c. diced red potato
• 1/2 c. sliced green beans
• 1/2 c. sliced zucchini
• 1/4 c. chopped celery leaves
• 1/2 c. peeled and chopped ripe tomato
• 1 c. cooked navy beans (approximately 1/2 c. dried)
• 1/8 tsp. saffron
• 1/2 tsp. pepper
• 4 c. defatted chicken or vegetable stock
• 2 tbsp. tomato paste
• Salt, to taste
• Basil-Walnut Pesto (recipe below)
In a stockpot heat oil; add onion and sauté over medium heat until onion is soft.
Add potato, green beans, zucchini, celery leaves, tomato, navy beans, saffron, pepper and stock. Bring to a boil, cover, reduce heat to low and simmer for 35 minutes, stirring occasionally.
Stir in tomato paste; season to taste with salt. Serve in warmed soup bowls, passing Basil-Walnut Pesto at the table.
:D
Basil-Walnut Pesto
Makes about 1 1/3 cups.
• 2 cloves garlic, minced
• 1 c. chopped fresh basil leaves
• 1/4 c. walnuts, very finely chopped
• 2 tbsp. grated Parmesan cheese
In a blender, combine garlic, basil, walnuts and cheese; purée. Spoon into small serving dish.
:D
I got mail today
:p ;)
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Why hello Fugi. Or should I say Agent Fugative? Yea, I got mail today too, they deliver on Saturdays you know. Junk mail, hospital bill from last Sunday already, a postcard from my sil in Florida & 3 chances to lower my interest rates and transfer balances with 0% financing. :D
Oops. Out of pineapple juice. Tsk tsk tsk.