THE RECIPE WEEKLY http://www.therecipeweekly.com Recipes added once a week-- Quick and Easy Meals, Cooking Tips,Tricks, & More... Sun, 21 Apr 2013 20:26:41 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 How to Cook Dandelion Greens http://www.therecipeweekly.com/2013/04/21/how-to-cook-dandelion-greens/ http://www.therecipeweekly.com/2013/04/21/how-to-cook-dandelion-greens/#comments Sun, 21 Apr 2013 17:25:35 +0000 Virginia Wright http://www.therecipeweekly.com/?p=583 Continue reading ]]> How to Cook Dandelion Greens

Dandelion greens are a simple wild green to fix, and can be used in many ways– everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and…more.

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Baked Stuffed Lobster http://www.therecipeweekly.com/2012/09/15/recipes-seafood-baked-stuffed-lobster/ http://www.therecipeweekly.com/2012/09/15/recipes-seafood-baked-stuffed-lobster/#comments Sat, 15 Sep 2012 18:25:36 +0000 Virginia Wright http://www.therecipeweekly.com/?p=544 Continue reading ]]> Baked Stuffed Lobster

Photo © Virginia Wright | Baked Stuffed Lobster

Summary: This is an easy and delicious lobster recipe that will “Wow” your guests!

Ingredients

  • 6 live lobsters, boil 2, leave 4 alive.
  • Unseasoned breadcrumbs (enough to fill the cavities of 4 lobster)
  • 1 stick of butter, melted
  • 1 cup crab meat, cooked

Instructions

  1. Pick the 2 cooked lobster and put the meat in a bowl, add crab, unseasoned breadcrumbs, and a stick of melted butter, mix thoroughly.
  2. Slice the live lobsters from head to tail fins and clean out the internal guts, leaving the inside meat intact. ( I always rinse the inside of the lobsters to make sure all is removed.)
  3. Stuff the lobsters with the stuffing and drizzle with butter.
  4. Bake for twenty minutes loosely covered with aluminum foil in a preheated 350 degree oven.
  5. Melt extra butter for dipping. Serve with fresh corn on the cob.

    Photo © Virginia Wright | Checking doneness

Cooks noteLobster can be stuffed with “lobster only” if preferred. Also for an extra treat for seafood lovers…scallops sautéed  in butter can be added to crab and lobster when making stuffing.
Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe Contributor: Author, Launa McNeilly

You can read more about Launa on her Amazon.com Author Page.

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Pineapple and Grape Smoothie http://www.therecipeweekly.com/2012/08/20/breakfast-recipes-pineapple-and-grape-smoothie/ http://www.therecipeweekly.com/2012/08/20/breakfast-recipes-pineapple-and-grape-smoothie/#comments Mon, 20 Aug 2012 21:04:59 +0000 Virginia Wright http://www.therecipeweekly.com/?p=537 Continue reading ]]>

Let's Make a Smoothie

The other day I was reading comments from my Google+ circles, and one of the circle members asked of others what we’d had for our breakfast that day– I had eaten, and posted what I fixed that morning.

Out of curiosity, I perused the comments seeing what everyone else had eaten; when I came upon a commenter that told she had a pineapple and grape smoothie with oats. I thought it sounded really healthy, and knew that viewers here on The Recipe Weekly would enjoy her recipe. I emailed the commenter to let her know that I would be interested in having her recipe so that I could post it here on The Recipe Weekly. The commenter was very prompt in getting it to me, and I wanted to be sure and be prompt about getting it posted for this weeks post.

So the next time you wonder what should be for breakfast– try this delicious, healthy breakfast recipe that is also quick and easy to make! Enjoy.

Summary: A healthy breakfast for two that is super simple to make. Made with pineapple, grapes, yogurt, milk, oats, and honey.

Ingredients

  • 1 cup of fresh or can (drained) diced pineapple
  • 1/2 cup of green seedless grapes
  • 1 cup of low fat vanilla or plain yogurt
  • 1 cup of low fat milk
  • 1/8 of a cup of oatmeal
  • 1 tablespoon sugar or honey if desired for sweetness
  • 1/4 teaspoon of ground cinnamon
ENJOY!
Leeza :)

Instructions

  1. Combine all ingredients in a blender… process until desired smoothness…

Preparation time: < 5 minutes

Cooking time: N/A

Number of servings (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe contributor: Leeza Maez

Recipe Contributor: Leeza Maez

 

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Preserving Jam Cooking Tip http://www.therecipeweekly.com/2012/08/14/preserving-the-harvest-jam-food-health-canning-freezing-cooking-tips/ http://www.therecipeweekly.com/2012/08/14/preserving-the-harvest-jam-food-health-canning-freezing-cooking-tips/#comments Tue, 14 Aug 2012 03:54:20 +0000 Virginia Wright http://www.therecipeweekly.com/?p=507 Continue reading ]]>

Sue Curry and granddaughter Rosalind, Maine USA

 

This article “Preserving Jam  Cooking Tip” came about because of a photo post I saw on my friend’s facebook page.

A lot of people use different methods with canning and freezing, but it is important to follow food safety suggestions e.g., using sterilized jars, inspecting canning jars mouth for chips before canning, and to adhere to the cooking times recommended by the experts. As these precautions will help us from getting botulism too.

Years ago, my mother canned. But she didn’t have all the information on canning safety like we have at our fingertips these days with the internet. My grandmother, and great grandmother preserved food too without major issues that I’m aware of. But to ere on the side of caution, it is always good to make sure you follow the canning and freezing safety tips by the experts.

National Center for Home Food Preservation  http://nchfp.uga.edu/index.html This is a great website with all sorts of cooking tips.

Disclaimer noted, now back to my story…

…On facebook I saw a precious photo of my friend, Sue Curry, with her granddaughter, Rosalind, making jam and putting it up in canning jars. Sue and I go way back, as we were school friends in Belfast, Maine―where I was born and grew up.

This past week I put up Strawberry Jam, I didn’t use paraffin wax over the top of it, but I remember my mom using it as a kid. Which prompted my question to Sue, “Do you use paraffin wax?

Sue said,”Cook your jam according to the Certo instructions. Then you ladle the jam in the jars; turn them upside down for five minutes, then right side up.”  Voila! Jam processed. Now that is what I call a time-saving cooking tip! No Paraffin Wax used.

If you try this time-saving method, do a small batch in case your lids don’t seal then you don’t ruin lots and lots of ingredients. I say it is worth trying– I give this tip–a thumbs up.

Thanks Sue and Rosalind…

Rosalind Getting Lids Ready for  Sealing Jars

Rosalind Getting Lids Ready for Sealing Jars. Do you suppose she is going to be a food scientist? Look at what she has in her ears and holding in her hand...a stethoscope. Love it!

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Honey Topping Recipe http://www.therecipeweekly.com/2012/08/12/honey-topping-recipe/ http://www.therecipeweekly.com/2012/08/12/honey-topping-recipe/#comments Sun, 12 Aug 2012 03:54:15 +0000 Virginia Wright http://www.therecipeweekly.com/?p=499 Continue reading ]]>
Honey

Spoon of Honey

This is a simple recipe that you can make with your kids. Who doesn’t love carrot cake? OK so, if you don’t you will miss out… But those who do, the next time you make Carrot cake try this simple recipe for a delectable topping. There are advantages of having beekeeping as a hobby — the HONEY. I’m including a link to ”Daves Bees” (my husband) because he has lots of FREE great information on his website about Honeybees, Mason Bees, Beekeeping, and informative videos on how to build Top Bar Hives.  My book, “Buzzzzzzzz What Honeybees Do,” is a honeybee – beekeeping primer for children and adults. If you would like to test the waters and see an abbreviated version of my book, Buzzzzzzzz is available on Kindle in eBook for only $0.99. Enjoy your recipe!

1 package Neufchâtel cheese
1/3 cup pure honey
1 tsp. pure vanilla ( Mexican vanilla in recipes is my fav!)

Mix ingredients together, and Voila! This simple, but tasty topping is all ready for your carrot cake, and is great on top of fresh made cinnamon rolls. If you would like more topping, just double the recipe.

NOTE: When you can, buy honey from a local beekeeper. Some manufacturers, so I am told, sell a honey blend (honey mixed with corn syrup). They do this– to stretch the honey. If you buy locally, from a local beekeeper, chances are you will get PURE HONEY. You have every right to ask… then get only the best!

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Spicy Honey Butter Recipe http://www.therecipeweekly.com/2012/08/12/spicy-honey-butter-recipe/ http://www.therecipeweekly.com/2012/08/12/spicy-honey-butter-recipe/#comments Sun, 12 Aug 2012 03:16:38 +0000 Virginia Wright http://www.therecipeweekly.com/?p=489 Continue reading ]]>

Honey Butter Recipe

Recipe: Spicy Honey Butter Recipe

Summary: This is a delicious, quick and easy honey butter recipe with a dash of spice.

Ingredients

  • 1 cup softened, butter or non-hydrogenated margarine
  • 1/2 cup pure honey, more or less–
  • 1/4 cup sifted, confectioner’s sugar
  • 1/8 tsp pure or Mexican vanilla
  • 1/2 tsp Korintje cinnamon or (add just a dash of your favorite cinnamon, to your taste)

Instructions

  1. Place all ingredients in a bowl and blend until fluffy, for about half a minute. Voila! This is a delicious, quick and easy honey butter recipe with a dash of spice. The whole family can enjoy this spicy butter on their hot, fresh, and out of the oven biscuits. Store covered, in the refrigerator.
  2. RC: VW © Virginia Wright

Preparation time:

Cooking time:

My rating 5 stars:  ★★★★★ 1 review(s)

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Wicked Good Whoopie Pie Recipe http://www.therecipeweekly.com/2012/06/28/whoopie-pies-recipe/ http://www.therecipeweekly.com/2012/06/28/whoopie-pies-recipe/#comments Thu, 28 Jun 2012 05:37:34 +0000 Virginia Wright http://www.therecipeweekly.com/?p=454 Continue reading ]]> Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!

Whoopie Pie Ingredients

Whoopie Pie Ingredients

Ingredients

  • 1 1/2 c. butter
  • 3 c. w. granulated sugar
  • 6 eggs
  • 1 c. dark baking cocoa
  • 7 c. +/- unbleached all purpose flour
  • 3 tsp. baking powder
  • 3 tsp. baking soda
  • 2 tbsp. pure vanilla
  • 3 c. milk – 3 tbsp.
  • 1 1/2 tsp. salt (optional)
Whoopie Pies

Whoopie Pies

Milk – Filling #1:

  • 6 c. powdered (confectioner’s) sugar
  • 3 sticks butter
  • 3 tsp. pure vanilla extract
  • 1/4 – 1 c. milk (depends on desired consistency)

Egg Whites – Filling #2

  • 3 sticks butter
  • 6 c. powdered (confectioner’s) sugar
  • 6 egg whites
  • 6 tsp. pure vanilla extract
  • Pinch of salt

Instructions

  1. In large mixing bowl cream butter, sugar and eggs

    Testing Whoopie Pie

    Testing Whoopie Pie

  2. . In separate bowl mix cocoa, flour, baking powder, and baking soda.
  3. Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
  4. Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
  5. Bake in preheated 375 F degree oven for ten minutes.
  6. Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
  7. Take out of oven and let cool on baking sheet before removing to cooling rack.
  8.  Frost one side of a whoopie and put cover on.
  9.  Wrap in wax paper, then plastic wrap or put in a sandwich bag.

                                                                                   Milk – Filling #1 Instructions:

Whoopie Pie

Whoopie Pie

  1. In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:

  1. In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.

Cooking time: 10 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

 

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]

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Atkins Diet, Medical Community Less Skeptical! http://www.therecipeweekly.com/2012/06/12/atkins-diet-medical-community-less-skeptical/ http://www.therecipeweekly.com/2012/06/12/atkins-diet-medical-community-less-skeptical/#comments Tue, 12 Jun 2012 22:05:19 +0000 Virginia Wright http://www.therecipeweekly.com/?p=440 Continue reading ]]>  

By Virginia Wright

Report out by The American Journal of Medicine is saying…

Atkins Diet may help your heart after all and has been given somewhat of a

Fruit Bowl

Fruit Bowl © Virginia Wright

SCIENTIFIC, THUMBS UP! The medical community is less skeptical of the Atkins Diet that touts large amounts of protein and fat in the diet; saying people can lose weight “Twice as fast” based on a 6 month study on a Low-Carb/High Fat Diet as a dieter on a Low-Fat/ Calorie-restricted diet. However, it is thought that people will gain weight back faster once off the Atkins diet. No matter what type of diet you chose, making a weight-loss and maintenance program a “Life Style Change” will reduce weight fluctuations. Then incorporate portion control into the equation, exercise 3-4 x per week for (approximately 20-30 minutes per session) and eat less sugary carbohydrates, i.e., candy, cookies, cake, and pies which basically are the “empty calories” in your daily diet. Whether you are on a Low-Fat/Calorie-Restricted Diet, Mediterranean, Low Cholesterol, or Low Carb Diet such as Atkin’s Diet; or any other Diet…Getting up and moving (exercise), lowering portions you eat (calorie reduction), and overall healthier eating habits is a recipe for success.  It All begins with a positive attitude and desire for a healthier, trimmer, you!

Risk Factors Such as….

Atherosclerosis and weight loss need to be studied long term before a Carbohydrate- Restricted diet is endorsed says The New England Journal of Medicine.

Source: The New England Journal of Medicine http://www.nejm.org   http://www.nejm.org/doi/full/10.1056/NEJMoa055317#t=articleTop

 

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]

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Best Low Carbohydrate Candy Picks http://www.therecipeweekly.com/2012/06/12/best-low-carbohydrate-candy-picks/ http://www.therecipeweekly.com/2012/06/12/best-low-carbohydrate-candy-picks/#comments Tue, 12 Jun 2012 21:10:09 +0000 Virginia Wright http://www.therecipeweekly.com/?p=430 Continue reading ]]> By Virginia Wright

Sugar Alcohol such as Maltitol and Lactitol are sugar substitutes and are slowly metabolized carbohydrates that generally cause a smaller rise in our blood glucose levels.  Fructose “sweet sugar” found in many fruits and honey, has a low glycemic index as  it takes a long time to be broken down by the body, which results in slow release of sugar as well. In the nutrition facts chart listed below you will see total carbohydrate, as well as Maltitol, Lactitol and Fiber.

Use the chart below the Nutrition facts to learn how to figure out the number of carbohydrates (sugars)  in your candy or low carbohydrate snack Bars:

Low Carb Candy Nutrition Facts

Low Carb Candy Nutrition Facts

Buyer Beware: When reading nutrition labels look for partially hydrogenated and hydrogenated fats (Trans fats); if it is listed in the ingredients of the food you want to buy, look for an acceptable alternative. There are plenty of  low carbohydrate candy picks, start reading the nutrition labels.  Partially hydrogenated fats are a major source of chronic disease. They should be avoided, and kept out of your diet as much as possible. The sad news is they are in many products i.e., coffee creamers, packaged foods, even seasoning mixes.  The last place I found partially hydrogenated fats, and that surprised me was in the “sprinkles” that I buy for my sugar cookies that I make at Christmas. Needless to say, I use colored sugar in place of them. Read your labels and find alternatives for PH and H fats.

How to figure out the number of carbohydrates (sugars)  in your candy or Low Carbohydrate snack Bars:

 Take the number of sugar alcohols

+Fiber grams & add together

-Total from the total carbohydrates

= number of carbohydrates you are consuming per serving

LOW FAT DIETERS:  Just because the nutrition facts label says the food has “NO SUGAR” does not mean it doesn’t have Carbohydrates, Saturated Fat , Cholesterol, or Calories.

Virginia Wright, Author – “Best Liked” Low Carbohydrate Candy Picks 

Hershey’s Chocolate Candy With Almonds

Sugar Free

Serving Size 5 pieces >Total Carbohydrate 23 g

Dietary Fiber 3 g + 19 Lactitol g = 22 -

23 -22=  1g total countable Carbohydrate

Hershey’s Dark Chocolate Candy

Sugar Free

Serving Size 5 pieces >Total Carbohydrate 24 g

Dietary Fiber 3 g + 19 Lactitol g = 22

24 -22=  2g countable total Carbohydrate

Russell Stover Coconut Miniatures Covered With A Milk Chocolatey Coating

Sugar Free

Serving Size 5 pieces >Total Carbohydrate 21 g

Dietary Fiber 2 g + 18 Maltitol g = 20

21 -20 = 1g total countable Carbohydrate

Russell Stover Butter Nut Toffee Sticks

Sugar Free

Serving Size 4 pieces >Total Carbohydrate 23 g

Dietary Fiber  <1 g + 22 Maltitol g = 23

23 -23 =  0g total Carbohydrate

Judy’s Candy Company Vanilla Caramels

Sugar Free

Serving Size 1 piece >Total Carbohydrate 12 g

Dietary Fiber  0 g + 11.5g Sugar Alcohol  11.5

12-11.5=  .5g total Carbohydrate


Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

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Sugar Alcohols Slowly Metabolised Carbohydrates http://www.therecipeweekly.com/2012/06/12/sugar-alcohols-slowly-metabolised-carbohydrates/ http://www.therecipeweekly.com/2012/06/12/sugar-alcohols-slowly-metabolised-carbohydrates/#comments Tue, 12 Jun 2012 14:12:49 +0000 Virginia Wright http://www.therecipeweekly.com/?p=426 Continue reading ]]> By Virginia Wright

Sugar Alcohols such as Maltitol and Lacitol are sugar substitutes and are slowly metabolised carbohydrates that generally cause a smaller rise in our blood glucose levels.  Fructose “sweet sugar” found in many fruits and honey, has a low glycemic index as  it takes a long time to be broken down by the body, which results in slower release of sugar as well…

My Favorite Low Carbohydrate Candy Picks

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

[My Books [Contact Me [Recipe Submission] [Sign-up]

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