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Ancient Tips for Modern Dieters: Weight Loss Remedies

People have been dieting and trying to lose weight for many years.

In the 13th-century household of King Edward I of England, fennel and coriander seeds were kept in abundance for the many fast days. They were used more to curb hunger than to provide nourishment.

A recipe “to make one slender” appeared in the Good Housewife’s Jewel (1585): “Take fennel and boil it in plenty of water, then wring out the juice once it’s cooked, and drink it morning and night to ease the body.” The Greeks called fennel marathon, from maraino, meaning “to grow thin,” and used it as a light broth to help reduce heaviness.

The tradition of afternoon tea in early England may have started as a way to curb hunger and enjoy a soothing drink. Similar to other teas, especially sage tea, thyme was believed to be “good against the wambling and gripings of the belly,” according to 17th-century herbalist John Gerard.

AIDS FOR DIETERS: taken from Traditional Home Remedies Use with care. This is not to replace any doctor’s advice. You know your health conditions. Don’t do anything that would put your health at risk.

  • Add fennel to your diet to curb your appetite.
  • Drink infusions of sage or thyme.
  • Consider adding bulgur wheat to your diet. It’s full of protein, niacin, and iron; low in sodium and fat; and a good source of fiber.
  • Dieters benefit from adding more greens to their diets, such as collards, Swiss chard, beet greens,
    turnip greens, kale, and mustard greens. These also may lower the risks of cancer, high cholesterol, and diabetes.
    • Add them to rice dishes or salads, or serve them steamed with feta cheese or slivered almonds.
  • Some studies suggest that soup eaters lose weight more easily than those who shun soups.
    • But make sure to avoid cream soups and soups that are high in meat fats.
  • Dieters would do well to nearly eliminate meat and alcohol from their diets.
    • (Pregnant and nursing women, convalescents, and those doing heavy manual labor need more protein than others, however, and might not want to eliminate meats.)
      • They should increase their intake of fruits, grains, and vegetables and avoid refined foods.
  • Certain types of drugs, such as birth control pills, cortisone pills, some migraine medications, and some mood stabilizers (such as lithium), can promote weight gain.
    • Talk to your doctor about your medications and determine what is best for you.
  • Replace low-fiber foods with high-fiber equivalents to help make you feel full.
    • For example, choose
      • whole-wheat bread instead of white
      • beans, greens, and beets instead of summer squash or zucchini;
      • a baked potato instead of white rice.
  • Kelp in your diet may help to reduce weight.
    • It’s rich in iodine and can help spark enzyme reactions.
  • Don’t skip any meals and eat more mini-meals to help shrink the stomach.
    • Drink a glass of water with each mini-meal to help you feel full faster.
  • Wear close-fitting clothes or a snug belt while dieting.
  • A snug (but not tight) fit across the abdomen acts as a physical reminder to stop eating sooner.

Holiday Red Raspberry Chocolate Bars

Recipe by Karen Brickhouse

Makes 36 bars

Ingredients

  • 2½ cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup finely chopped pecans
  • 1 egg, beaten
  • 1 cup (2 sticks) cold butter or margarine
  • 1 jar (12 oz.) seedless red raspberry jam
  • 1 2/3 cups Hershey’s milk chocolate chips, Hershey’s raspberry chips, or Hershey’s mini kisses, brand milk chocolates

Directions

  1. Heat oven to 350 degrees. Grease a 13*9* 2-inch baking pan.
  2. Stir together flour, sugar, pecans, and egg in  a  large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 11/2 cups crumb mixture.
  3. Press remaining crumb mixture o the  bottom of the prepared pan. Stir jam to soften; carefully spread over the crumb mixture.
  4. Sprinkle with chocolate chips. Crumble remaining crumb mixture evenly over top.
  5. Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.


Maple Oatmeal Coffee Cake

Make 9 servings

CAKE:

  • 2 large eggs, at room temperature
  • 1 cup sour cream or plain yogurt
  • ½ cup maple syrup
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon vanilla extract
  • finely grated zest of 1 lemon (optional)
  • ½cup whole wheat pastry flour
  • ½ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup old-fashioned rolled oats

TOPPING:

  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 2/3 cup chopped walnuts or pecans
  • 1/3 cup unsweetened shredded coconut or sweetened flaked coconut

Directions:

  1. Preheat the oven to 350°F. Butter a 9×9-inch baking pan and dust with flour; tapping out the excess. Set aside.
  2. For cake:
    • Using an electric mixer, beat the eggs in a large bowl for 1 minute on high speed.
    • Add the sour cream, maple syrup, oil, vanilla, and lemon zest. Beat for 30 seconds. Set aside.
    • Sift the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
    • Put the oats into a food processor and process until finely chopped. Stir the chopped oats into the flour mixture. Set aside.
    • Make a well in the dry ingredients and add the cake liquids. Using a wooden spoon, stir the batter until blended. Pour the batter into the prepared pan.
  3. For topping:
    • Melt the butter in a medium skillet over medium heat.
    • Stir in the maple syrup. Stir in the walnuts and coconut, until evenly mixed.
    • Remove from the heat. Set aside.
    • Spoon the topping evenly over the batter.
  4. Bake on the center oven rack for about 45 minutes, until the cake pulls away from the sides of the pan. (A toothpick inserted in the center of the cake should come out clean.)
  5. Cool the cake in the pan on a rack for at least 15 to 20 minutes before serving.

Easy Herbed Potatoes Recipe

HERBED POTATOES

Ingredients:

  • 3 or 4 medium potatoes
  • 1 small onion, thinly sliced
  • 2 tablespoons margarine or butter
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed
  • 1/4 teaspoon paprika

Directions:

  1. Make crosswise cuts 1/2 inch apart in each potato, not cutting all the way through. Place an onion
    slice in each cut. Place potatoes in 9-inch pie plate.
  2. Cover tightly and microwave on high (100%) until potatoes are almost tender, 4 1/2 to 5½ minutes. Microwave margarine uncovered in 1-cup glass measure on high (100%) until melted, 30 seconds to 1 minute.
  3. Stir in remaining ingredients, drizzle over potatoes. Cover and microwave on high (100%) until potatoes are tender, 4 to 5 minutes, 3 or 4 servings.

Cooking with Kids: Simple Recipe Ideas

My 12 -year-old daughter loves to help me cook and has a passion for making desserts. She’s the main one in our house who prepares the sweets and also assists me in posting the recipes here. These recipes are some of her favorites to make. While they’re great for older kids, younger kids can also try them with a bit of adult supervision.

Breakfast

Pasta Dishes

Vegetables

Healthy Chicken Soup: A Family Recipe  [coming soon]
step-by-Step Vegetable Soup: Quick and Nutritious Recipe (This recipe is good for winter when it is cold.)

Easy breads to make

Harder breads to make

Easy Quick Yeast Rolls Recipe
How to Make Conchas: Easy Mexican Sweet Bread Recipe

Just a note:

  • All breads are a little hard to cook but taste good after done, so keep trying.

Cookies with peanuts /Easy cookies

Cookie with nut, chips or fruit

Holiday cookies /for older kids

Other cookies

  • Delicious Fortune Cookies Recipe with Sample Fortunes [coming soon]

Bell created recipes

Frostings, Icings, and Glazes

Tarts and cobblers

Easy pies to make

Harder pies to make/for older kids

Easy Blackberry Jam Recipe for Beginners


Makes 8 eight-ounce jars

  • 4 cups blackberry juice (about 3 quarts blackberries)
  • 7½ cups sugar
  • 2 pouches (3 ounces each) liquid pectin

Directions:

  1. Prepare home canning jars and lids according to manufacturer’s instructions; jars should be covered with water and boiled 10 to 15 minutes to sterilize.
  2. Wash fully ripe berries, removing stems or caps.
  3. Crush the berries and extract juice.
  4. Measure 4 cups blackberry juice into a large saucepot; stir in sugar.
  5. Bring to a full, rolling boil over high heat.
  6. Add pectin; return to a full, rolling boil and boil hard 1 minute.
  7. Remove from heat and skim off foam.
  8. Immediately, but carefully, pour into hot, sterilized jars, leaving 1/8-inch head space; adjust caps.
  9. Process in a boiling hot water bath (212F) for 15 minutes.
  10. Remove jars and let cool in a draft free area.

How to Make Sweet Watermelon Rind Jelly

READY IN: 14 hrs
YIELDS: 8 pints

INGREDIENTS:

  • 16 cups watermelon rind
  • 5 cups sugar
  • 1 lemon slice
  • 1 lemon, juice and zest of
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • Optional instead of ground spices add with lemons:
    • Cinnamon sticks (eight short pieces, 1 for each jar).

Directions:

  1. Trim green peel and red flesh from watermelon. Cut rind into small cubes (14- 16 cups).
  2. Place cubed rind into stainless steel pot (Dutch oven size) and add one part sugar to two parts rind.
  3. Let sit until sugar dissolves, a couple or hours or overnight (preferably overnight).
  4. Rind and sugar should have made its own liquid. Start cooking on medium, checking and stirring until it starts to boil, about 20-30 minutes.
  5. Add thinly sliced lemon, juice, and zest of the other lemon. Stir in the ground or whole spices of your choice.
  6. Turn down the heat to low and cook on low heat until rinds are translucent, checking and stirring often (don’t want the sugar to burn). (Approximately 2 1/2 to 3 1/2 hours more or less, until rinds are translucent).
  7. Stir well. Seal in prepared jars, clean jars, lids, and rings placed in boiling water until ready to fill. Approximately (8) 1/2 pint jars, (16) 1/4 pint jars, or (4) pint jars.
  8. Process in a boiling hot water bath (212F) for 15 minutes.
  9. Remove jars and let cool in a draft free area.

Easy Raspberry Jam Recipe

Makes 5 eight-ounce jars

Ingredients:

  • 2 quarts raspberries
  • 1 tablespoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1 package (14 ounces) powdered pectin
  • 6 cups sugar

Directions:

  1. Prepare home canning jars and lids according to manufacturer’s instructions.
  2. Wash and drain raspberries.
  3. Combine raspberries, lemon peel, lemon juice and water in a large saucepot.
  4. Stir in pectin; bring to a full rolling boil over high heat, stirring frequently.
  5. Add the sugar; return to a full, rolling boil. Boil hard 1 minute, stirring constantly.
  6. Remove from heat; skim foam.
  7. Carefully ladle jam into hot jars, leaving 1/4-inch head space; adjust caps.
  8. Process 10 minutes in a boiling water bath canner.

Homemade Blueberry Jelly in 7 Steps

Makes 4 small cans

Ingredients:

  • 2 cups fresh, cultivated blueberries
  • 1 cup water
  • 3/4 cup confectioner’s sugar

Directions:

  1. Cook blueberries slowly in water 15 minutes.
  2. Strain off juice through a fine sieve or cheesecloth bag.
  3. Reheat clear liquid.
  4. Add sugar; simmer 30 minutes, skimming foam off top from time to time.
  5. Pour into hot, sterilized jelly glasses; cool.
  6. Process in a boiling hot water bath (212F) for 15 minutes.
  7. Remove jars and let cool in a draft free area.

How to Make Lemon-Apple Jelly at Home

Makes 4 half -pint jars

Ingredients:

  • 3 cups sugar
  • 1½ cups apple juice
  • 1/2 cup fresh-squeezed lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin

Directions:

  1. Combine sugar and apple and lemon juices in a large saucepan; bring to a full rolling boil over high heat, stirring occasionally.
  2. Add pectin; bring back to a full rolling boil and boil 30 seconds, stirring constantly.
  3. Skim off foam.
  4. Pour into hot, sterilized half-pint jars, filling to 3/4 inch of top.
  5. Wipe tops of jars clean; seal.
  6. Process in a boiling water bath for 10 minutes.