Broccoli-Cauliflower Casserole

Ingredients
• 1 16-ounce package frozen cauliflower florets
• 1 16-ounce package frozen broccoli cuts
• 1 large onion, chopped (1 cup)
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
• 1-1/4 cups milk
• 2 3-ounce packages cream cheese with chives, cut up
• 3/4 cup soft bread crumbs (about 1 slice of bread)
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons margarine or butter, melted

directions

1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
4. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through

8 Spices For Better Health

By Kerri-Ann Jennings, M.S., R.D., Associate Nutrition Editor at EatingWell Magazine


As a registered dietitian and associate nutrition editor at EatingWell Magazine, I know that herbs and spices do more than simply add flavor to food. They let you cut down on some less-healthy ingredients, such as salt, added sugars and saturated fat, and some have inherent health benefits, many of which Joyce Hendley reported on for EatingWell Magazine.

Modern science is beginning to uncover the ultimate power of spices and herbs, as weapons against illnesses from cancer to Alzheimer's disease. "We're now starting to see a scientific basis for why people have been using spices medicinally for thousands of years," says Bharat Aggarwal, Ph.D., professor at the University of Texas M.D. Anderson Cancer Center in Houston and author of Healing Spices (Sterling, 2011).

Aggarwal notes that in his native India, where spices tend to be used by the handful, incidence of diet-related diseases like heart disease and cancer have long been low. But when Indians move away and adopt more Westernized eating patterns, their rates of those diseases rise. While researchers usually blame the meatier, fattier nature of Western diets, Aggarwal and other experts believe that herbs and spices-or more precisely, the lack of them-are also an important piece of the dietary puzzle. "When Indians eat more Westernized foods, they're getting much fewer spices than their traditional diet contains," he explains. "They lose the protection those spices are conveying."

While science has yet to show that any spice cures disease, there's compelling evidence that several may help manage some chronic conditions (though it's always smart to talk with your doctor). What's not to love? Here we've gathered eight of the healthiest spices and herbs enjoyed around the world.

Chile Peppers
May help: Boost metabolism.
Chile peppers add a much-appreciated heat to chilly-weather dishes, and they can also give a boost to your metabolism. Thank capsaicin, the compound that gives fresh chiles, and spices including cayenne and chipotle, their kick. Studies show that capsaicin can increase the body's metabolic rate (causing one to burn more calories) and may stimulate brain chemicals that help us feel less hungry. In fact, one study found that people ate 16 percent fewer calories at a meal if they'd sipped a hot-pepper-spiked tomato juice (vs. plain tomato juice) half an hour earlier. Recent research found that capsinoids, similar but gentler chemicals found in milder chile hybrids, have the same effects-so even tamer sweet paprika packs a healthy punch. Capsaicin may also lower risk of ulcers by boosting the ability of stomach cells to resist infection by ulcer-causing bacteria and help the heart by keeping "bad" LDL cholesterol from turning into a more lethal, artery-clogging form.
Don't Miss: Foods That Blast Belly Fat

Ginger
May help: Soothe an upset stomach, fight arthritis pain.
Ginger has a well-deserved reputation for relieving an unsettled stomach. Studies show ginger extracts can help reduce nausea caused by morning sickness or following surgery or chemotherapy, though it's less effective for motion sickness. But ginger is also packed with inflammation-fighting compounds, such as gingerols, which some experts believe may hold promise in fighting some cancers and may reduce the aches of osteoarthritis and soothe sore muscles. In a recent study, people who took ginger capsules daily for 11 days reported 25 percent less muscle pain when they performed exercises designed to strain their muscles (compared with a similar group taking placebo capsules). Another study found that ginger-extract injections helped relieve osteoarthritis pain of the knee.
Must-Read: 5 Foods That Fight Pain Naturally

Cinnamon
May help: Stabilize blood sugar.
A few studies suggest that adding cinnamon to food-up to a teaspoon a day, usually given in capsule form-might help people with type 2 diabetes better control their blood sugar, by lowering post-meal blood-sugar spikes. Other studies suggest the effects are limited at best.

Turmeric
May help: Quell inflammation, inhibit tumors.
Turmeric, the goldenrod-colored spice, is used in India to help wounds heal (it's applied as a paste); it's also made into a tea to relieve colds and respiratory problems. Modern medicine confirms some solid-gold health benefits as well; most are associated with curcumin, a compound in turmeric that has potent antioxidant and anti-inflammatory properties. Curcumin has been shown to help relieve pain of arthritis, injuries and dental procedures; it's also being studied for its potential in managing heart disease, diabetes and Alzheimer's disease. Researcher Bharat Aggarwal is bullish on curcumin's potential as a cancer treatment, particularly in colon, prostate and breast cancers; preliminary studies have found that curcumin can inhibit tumor cell growth and suppress enzymes that activate carcinogens.

Saffron
May help: Lift your mood.
Saffron has long been used in traditional Persian medicine as a mood lifter, usually steeped into a medicinal tea or used to prepare rice. Research from Iran's Roozbeh Psychiatric Hospital at Tehran University of Medical Sciences has found that saffron may help to relieve symptoms of premenstrual syndrome (PMS) and depression. In one study, 75% of women with PMS who were given saffron capsules daily reported that their PMS symptoms (such as mood swings and depression) declined by at least half, compared with only 8 percent of women who didn't take saffron.
Must-Read: 4 Foods to Boost Your Mood

Parsley
May help: Inhibit breast cancer-cell growth.
University of Missouri scientists found that this herb can actually inhibit breast cancer-cell growth, reported Holly Pevzner in the September/October 2011 issue of EatingWell Magazine. In the study, animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Experts recommend adding a couple pinches of minced fresh parsley to your dishes daily.

Sage
May help: Preserve memory, soothe sore throats.
Herbalists recommend sipping sage tea for upset stomachs and sore throats, a remedy supported by one study that found spraying sore throats with a sage solution gave effective pain relief. And preliminary research suggests the herb may improve some symptoms of early Alzheimer's disease by preventing a key enzyme from destroying acetylcholine, a brain chemical involved in memory and learning. In another study, college students who took sage extracts in capsule form performed significantly better on memory tests, and their moods improved.
Related: 5 Foods to Help Ward Off Colds

Rosemary
May help: Enhance mental focus, fight foodborne bacteria.
One recent study found that people performed better on memory and alertness tests when mists of aromatic rosemary oil were piped into their study cubicles. Rosemary is often used in marinades for meats and poultry, and there's scientific wisdom behind that tradition: rosmarinic acid and other antioxidant compounds in the herb fight bacteria and prevent meat from spoiling, and may even make cooked meats healthier. In March 2010, Kansas State University researchers reported that adding rosemary extracts to ground beef helped prevent the formation of heterocyclic amines (HCAs)-cancer-causing compounds produced when meats are grilled, broiled or fried.
Don't Miss: Drink This to Cure a Headache & 4 More Home Remedies From Your Kitchen

What are your favorite herbs and spices?

Apple Crisp Cups

Ingredients:

3 large McIntosh apples - peeled, cored, and chopped

1/4 cup water

2 tablespoons white sugar

1/2 teaspoon ground cinnamon, or to taste

2 cups all-purpose flour

2 cups rolled oats

1 1/2 cups brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg (optional)

1 1/2 cups butter


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
2. Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
3. Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
4. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Pork Chops with Ripieno

Ingreidents:

• 8 cups soft breadcrumbs
• 2 cups grated Asiago cheese 
• 1 cup minced fresh parsley
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon garlic salt
• 3 large eggs
  1 to 1 1/2 cups chicken broth

  Preparation

  10 (2-inch-thick) center-cut pork loin chops Combine first 5 ingredients in a large bowl; stir in eggs and chicken broth until moistened. Cut a slit in the side of each pork chop to form a pocket. Spoon stuffing evenly into pockets, and secure with wooden picks.

  • Bake pork chops at 375° for 35 to 40 minutes or until done

HAPPY THANKSGIVING

Every November, the advice about roasting turkey comes fast and furious. But for rank beginners it's a confusing world. What they're looking for is hand-holding, and it just doesn't exist. Besides, even if it did, whose hand do you hold? The celebrity chef with his hidden staff of 20 or your mother who consistently ruined turkey? Who do you believe with so many ideas and pieces of advice?

I cooked my first turkey probably when I was about 20 or 21 and away at college the year I didn't come home for Thanksgiving. The one thing I remember was that it was a joint effort and we were all clueless. I don't remember the turkey, but I bet it was dry and crumbly.

The reason it's often late in life that we cook our first turkey is for years we're always going home where our mom, aunt or grandmother does the cooking and we're playing football waiting for food. Then suddenly, perhaps in our late 20s, we've got to cook a turkey. So we hit the cookbooks to find their myriad pieces of advice: Do this, don't do that.

Here are the 10 steps to a perfect turkey, your first turkey. Follow these instructions and these instructions alone and you'll be a happy camper.

1. Place an order for a fresh turkey with your local butcher and pick it up the Wednesday before Thanksgiving. Do not freeze it. If it's too late for that, place your frozen turkey in the refrigerator the Monday before Thanksgiving to defrost. Buy a turkey big enough to feed your party and to have leftovers for one or two more days. You don't want enough leftovers for weeks or people will get sick of it. So for 10 to 12 people a 16- to 18-pound turkey is more than enough. A stuffed 18-pound turkey will take 4½ hours to cook at 350 F.
2. A few days before you'll cook, place an oven thermometer in your oven then set the oven to 350 F for an hour and see if it's calibrated correctly. If it is not, make the proper adjustments.
3. If you don't have the following, buy them at the supermarket:
   
   • an independent oven thermometer
   • a quick-read thermometer
   • a disposable aluminum roasting pan
   • kitchen twine
   • bamboo skewers
   • a bulb baster
   • aluminum foil.
4. Decide whether you want a stuffing. Most people want stuffing. Choose your stuffing from a favorite cookbook or heirloom recipe. On Thanksgiving Day, remove the turkey from the refrigerator and remove the bag containing the gizzards and neck and use them to make a gravy (follow any recipe from any cookbook). Stuff the body and tail cavity, not too loosely and not too tightly. Preheat your oven to 350 F. Remove and discard any pop-up thermometer in the turkey.
5. Make sure your work surface is large and uncluttered. After stuffing the tail cavity, make sure the skin flap covers the opening and lies flat on the counter. Take a long length of kitchen twine and wrap around the turkey so it encircles the bird and the wings are flat against the body and tie off tightly.
6. Stuff the body cavity, then take a skewer and lace it through the two sides of the opening, as if you were stitching leather. When they are closed, the sharp point should be facing down. Use a length of kitchen twine and lace it around the skewer as if you were lacing shoes and tie it off. With another length of kitchen twine tie the ends of the legs together to further close up the opening. (Some turkeys come with a plastic hold on the legs to do this, which you can use). Place in the roasting pan and smear room-temperature butter on the breast halves, which is the top exposed portion. Sprinkle top and bottom with salt.
7. Place in the oven and roast the turkey until some juice and fat has accumulated in the roasting pan. Baste by pulling the rack out a little and using the bulb baster to suck up some juices and then squirt it over the breast (mostly) and the legs. Roast the turkey 13½ minutes per pound and baste every 20 minutes. Be careful because the turkey could be done before the time you've calculated, so keep taking its temperature with the quick-read thermometer.
8. When the turkey is three-fourths done, make a triangle with the aluminum foil and place over the breast meat and continue roasting.
9. The turkey is done when the quick-read thermometer is 160 F measured in the breast. Push the thermometer in but make sure it's not touching bone and not touching the stuffing. Remove the turkey and let it rest for 25 minutes before carving. This is important so the juices can sink back into the meat and so the meat won't shred when you carve. When carving, the white meat is the breast meat and the dark meat is the thighs and legs.
10. Cautionary note: You will see many cookbooks and temperature guides saying a turkey should be roasted until 185 degrees F internal temperature. This is absolute nonsense. Roasting to that temperature will leave you with crumbly dry meat.

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Maccorni & Cheese Muffins

Ingredients:

1 lb. small elbow pasta
6 oz. butter, divided
4 oz. flour
4 cups whole milk
1 lb. cheddar cheese, grated 3 eggs, whisked

¾ cup bread crumbs
1 teaspoon of cayenne pepper
salt to taste

Special equipment:
24 count mini muffin tin

Method:

Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft.
(Tip: Don't stop at al dente, the pasta will not continue to cook through when molded into muffin form.)

Make Mornay sauce by melting 3 oz. of butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.

Melt the remaining 3 oz. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.

Liberally grease mini muffin tins.

Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch.

Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.

 

These muffins are totally awesome!!! Totally!!

 

Slow Cooker Pasta Soup

Ingredients:

• 3 cans (10 1/2 ounces each) condensed chicken broth
• 1 cup water
• 2 cups diced cooked chicken
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 teaspoon dried leaf basil
• 1 teaspoon dried parsley flakes
• dash garlic powder
• 1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
• 1 cup frozen peas and carrots, thawed, or use mixed vegetables

Preparation:

In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender. Cook the pasta in boiling salted water as directed on the package; add the frozen vegetables about 1 minute before the pasta is done. Drain. Add the cooked pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60 minutes.
Serves 4 to 6.

Fluffy Pancakes

 

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Pork Chops with Apple Rice Pilaf

ingredients

• 6 pork loin chops, rib chops, or shoulder chops, cut 3/4 inch thick (about 1-3/4 pounds)
• 1 tablespoon cooking oil or olive oil
• Lemon-pepper seasoning
• 1 6-ounce package long grain and wild rice mix
• 1 20-ounce can sliced apples
• 2 tablespoons vinegar
• 1 cup water

directions

1. Trim any separable fat from chops. In a 12-inch skillet brown chops on both sides in hot oil over medium-high heat. Sprinkle chops lightly with lemon-pepper seasoning.
2. In a 3-quart rectangular baking dish stir together the rice mix and seasoning packet. Combine undrained apples, vinegar, and water; pour evenly over rice. Top with chops. Cover dish tightly with foil.
3. Bake in a 350 degree F oven for 45 to 50 minutes or until rice and chops are tender and juices run clear. Makes 6 servings.

5 Foods for Glowing Skin

What you eat is important for your health, yes, but did you realize that what you put in your mouth can have an effect on your beauty, too? Here, we identified five foods to include in your diet for glowing skin.

Sweet Potatoes

Keep your skin silky smooth by including sweet potatoes in your diet. They are rich in beta-carotene and, when ingested, are converted into vitamin A, a prime factor in keeping skin touchably soft, says Lisa Drayer, MA, RD, and nutritionist. Not a potato person? Carrots will do the trick, too.

Kiwi

Kiwi.

Any food with lots of vitamin C, like kiwi, oranges, and grapefruit, is a big skin saver, according to Drayer. Vitamin C stimulates collagen synthesis and protects against wrinkles. In a study done by the American Journal of Clinical Nutrition, women who had a diet high in vitamin C foods had noticeably less dryness and fewer wrinkles.

Dark Chocolate

Dark chocolate.

This has to be too good to be true, right? Wrong! Drayer says enjoying a small piece of dark chocolate will provide high levels of cocoa flavanols, which have been associated with softer, more hydrated skin. Notice we said small. Eating a jumbo Hershey's bar probably won't make you look or feel very good after the fact.

Yogurt

Yogurt.

Yogurt makes your skin and nails glow, according to Paula Simpson, international nutritionist and beauty expert. It's a good source of protein and has been found in clinical studies to help stimulate fat metabolism and whittle your waistline. An added bonus: Drayer says thanks to the biotin found in yogurt, it helps increase nail strength.

Nuts and seeds.

Nuts and Seeds

Snack on some almonds or sunflower seeds, says Robyn Flipse, MS, RD. They contain anti-inflammatory and immunity-enhancing nutrients, including vitamin E, that help reduce skin flare-ups.

Crockpot Chili

Ingredients

• 1
  pound ground beef
• 1
  large onion, chopped
• 2
  15 ounce cans chili beans in chili gravy
• 1
  14 1/2 ounce can diced tomatoes and green chiles, undrained
• 1
  11 1/2 ounce can hot-style vegetable juice
• Sliced green onions, dairy sour cream, and/or shredded cheddar cheese (optional)

Directions

1. In a large skillet, cook ground beef and onion until meat is brown; drain off fat.

2. In a 3 1/2- to 4-quart slow cooker, combine ground beef mixture, beans, undrained tomatoes and green chiles, and vegetable juice.

3. Cover; cook on low-heat setting for 4 to 6 hours on on high-heat setting for 2 to 3 hours. If desired, top each serving with green onions, sour cream, and/or cheddar cheese.

• Servings Per Recipe 6,
• Calories 332,

Sweet Potato Bake

 

A long-time holiday favorite--sweet potato casserole topped with Kellogg's Corn Flakes® cereal and sweet miniature marshmallows.

Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 3 cups cooked, mashed sweet potatoes
• 2 tablespoons margarine or butter, softened
• 1 teaspoon grated orange peel
• 1/2 teaspoon salt
• 1 cup miniature marshmallows
• 3 cups Kellogg's Corn Flakes® cereal (crushed to 1 1/2 cups)
• 2 tablespoons margarine or butter, melted

Directions

1. Combine sweet potatoes, the 2 tablespoons softened margarine, orange peel and salt. Spread mixture in shallow 1-quart casserole dish coated with cooking spray.

2. Arrange marshmallows over potatoes, pressing slightly.

3. Combine KELLOGG'S CORN FLAKES cereal with remaining melted margarine.  Sprinkle over marshmallows.

4. Bake at 375° F about 30 minutes or until thoroughly heated

Chicken Thighs with Carrots and Potatoes

Chicken Thighs with Carrots and Potatoes
Ingredients
1 medium onion
4 medium-size new potatoes (about 1 lb.)
2 cups baby carrots
1/4 cup chicken broth
1/4 cup dry white wine or chicken broth
1 tsp. minced garlic
1/2 tsp. dried thyme
1 1/4 tsp. salt, divided
1/2 tsp. pepper divided
1 tsp. paprika
6 skinned, bone-in chicken thighs

Preparation
Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.

Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.

Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.

Cover and cook on low 6 hours or until chicken is done and vegetables are tender.

Easy Brunswick Stew

Ingredients

 

3 pounds boneless pork shoulder roast (Boston Butt) 3 medium-size new potatoes, peeled and chopped

1 large onion, chopped 

1 (28-ounce) can crushed tomatoes  1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can chicken broth 

1 (9-ounce) package frozen baby lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar 1 teaspoon salt 

 Preparation

• Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
• Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

These chilly days call for some hot stew....luving it...