ROASTED TOMATO SOUP

On those cold nights when you want to curl up in front of the fire with something warm, soothing and, satisfying, this sumptuous tomato soup is the dish for you. Made from all fresh ingredients, this soup is not only delicious, but it is good for you too! This night, I paired it with a childhood favorite, a simple grilled cheese sandwich. Tomatoes and cheese are a great combination, and this, is a true... feel good meal!

Do not let the cook time deter you from making this awesome soup. The majority of the cooking, is the time it takes to roast the tomatoes, and then simmer the soup. It is not labor intensive and it doesn't require constant attention.

 

Prep Time 20 min.     Cook Time: 3+ hours     Serves: 4-5

Ingredients:

10  tomatoes

4 Tbs. olive oil

1 Tbs. fresh basil, chopped fine, (dried can be substituted) Add more or less for your personal taste.

1/2 Tbs. fresh thyme, chopped fine (dried can be substituted)

1 medium yellow onion, diced

2 celery stalks, diced

2 leeks, white and light green portions, diced

2 cloves garlic, minced

5-6 cups vegetable stock, plus more as needed

Salt and freshly ground pepper, to taste

Directions:

• Preheat the oven to 350ºF.
• Cut the tomatoes in half, crosswise and place in a large bowl.
• Add 2 Tbs. of olive oil, season with salt and pepper and toss well to coat.
• Place the tomatoes, cut side up, on 2 baking sheets and place into the oven.

• Roast until the tomatoes are soft and slightly caramelized (about 2 hours), rotating the pans 180 degrees after 1 hour.
• Remove from oven when done.
• Now in a in a heavy soup pot, over medium heat, warm the remaining 2 Tbs. olive oil.
• Add the onion, celery and leeks and cook, stirring occasionally, until tender, about 8 to 10 minutes.
• Add the roasted tomatoes, any juices, garlic and cook, stirring occasionally, for 30 minutes.
• Add the stock, basil and the thyme, reduce heat to low, and simmer for 30 minutes more.

• Working in batches, puree the soup in a blender until smooth.



• Adjust the consistency as needed with more stock and season with salt and pepper.
• Ladle the soup into bowls, top with fresh basil, sour cream or seasoned croutons, and serve immediately.

Now Enjoy!

© 2013 Jayne's Crazy Kitchen

LEMON DROP POUND CAKE

I am not much of a sweet eater, but... even I, want a little goodie every now and then. It's always nice to have something homemade on hand, when friends stop by, and.. something light and refreshing, for topping off a heavy meal. This is awesome to eat, and really easy to make. A royal lemony icing tops off this delicious cake. This is sure to become a favorite in your house, just like it is in mine!

 

Ingredients:
 1 1/2 cup Flour
 1/2 tsp. Baking Soda
 1/2 tsp. Baking Powder
 1/2 tsp. Salt
 3 Eggs
 1 cup Sugar
 2 tbsp. Butter; softened
 1 tsp. Vanilla
 1 tsp. Lemon Extract
 1/3 cup Lemon Juice
 1/2 cup Oil (...of your choice. I use olive oil)

 Icing Ingredients:
 1 cup Powdered Sugar + 1 Tablespoon.
 2 tbsp. Milk
 1/2 tsp. Lemon Extract

Directions:

• Combine flour, baking soda, baking powder and salt in a bowl.
• Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
• Pour wet ingredients into the dry flour, and mix well until smooth.
• Add oil and mix well again.
• Pour batter into a well greased 9x5-inch loaf pan.
• Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
• Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

• When the cake is cool, remove from pan, and frost with the icing.
• Let the icing set (harden) before slicing.

NOW ENJOY!



© 2013 Jayne's Crazy Kitchen

WHAT'S "REALLY" IN THAT ENERGY DRINK?

As the mother of young adults. It's hard, not to take notice of what drink, seems to be in everyone's hands these days. Energy drinks!
With hectic lifestyles, and grueling academic schedules, enticements for stay awake remedies and, boost energy and metabolism promises, are difficult to ignore. We live in a society of "instant gratification" addicts, who give little thought to the possible long term effects of these pick me up mysteries.
1Energy drinks have quickly topped the charts, as one of the fastest growing and, popular drinks in the United States today. They promise to make you awake, more focused and rejuvenated. Although these drinks can reduce grogginess and make you feel more alert. It may be at a cost to your health. They can cause significant side effects and there are insufficient studies to show that they are safe.
Most energy drinks contain some combination of caffeine, B vitamins, sugar and herbs. 

 

Caffeine:
This is the main ingredient that puts the "energy" in energy drinks. The concern here is the amount of caffeine that is put in energy drinks. Energy drinks can have anywhere from 80 to 500 mg per serving.
Up to 200 mg of caffeine a day is considered safe.

• Many of these drinks not only have very high caffeine levels, but they also combine them with other herbs that contain caffeine, such as guarana and yerba mate. Plus, keep in mind there can be multiple servings in one bottle or can, even in the small containers.
• In higher doses, caffeine can have many adverse reactions. In excess, caffeine can cause insomnia, jitteriness, palpitations, rapid heart rate and elevated blood pressure. Over 200 mg of caffeine can cause blood pressure to spike by up to 14 points. Because of this, people with high blood pressure should avoid consuming energy beverages altogether. Caffeine also can cause dehydration because it has a diuretic effect. 
• People can build a tolerance to caffeine as well. Over time, you may find yourself needing more doses throughout the day to achieve the same effect.

B Vitamins:
This group of 8 vitamins plays a variety of roles in cell metabolism. Some of these drinks have massive amounts of B vitamins.
But, here’s the thing: B vitamins will not boost your energy unless you are deficient in them. Most of us get all the B vitamins we could possibly need in our diets.
The majority of B vitamins are not toxic when consumed in excess because they are water soluble and any excess is just excreted in the urine. That is except for two of them: 

• Too much vitamin B3 (niacin) can cause a flushing of the skin, stomach upset, blurred vision or liver inflammation. Some drinks have 150% more than the maximum recommended dose of 35 mg daily.
• Too much B6 (a dose greater than 500mg/day) can cause nerve damage, tingling and numbness in arms and legs.

As mentioned earlier, there are commonly used herbs that are often found in energy drinks.  These include:
Guaraná

• Guaraná is a small round red fruit native to the Amazon. One guaraná seed has twice the caffeine of a coffee bean, so it imparts the increased alertness with all of the potential side effects of caffeine listed earlier. 

Ginseng

• Extracted from the root of the ginseng plant, ginseng has been found in studies to boost brain power – but you would need at least 200 mg to reap this benefit, which most drinks don’t contain. A word of caution: Ginseng has been shown to interact with blood-thinning drugs, potentially altering their effectiveness.

Sugar

• One serving of an energy drink can contain as much as 14 teaspoons of sugar! That’s more than double. This much sugar spikes our blood glucose levels which is what gives us that energy boost. When those levels drop, they come crashing down and we crash as well. Additionally, this temporary spike is not worth the weight gain that comes with excess sugar consumption.

1Information courtesy of: http://www.doctoroz.com/videos/truth-about-energy-drinks



 

Graphic, courtesy of: https://www.facebook.com/groups/melaniehealthyweightloss

2The Food and Drug Administration (FDA) limits the caffeine content in soda to 65 mg per 12 ounces, but energy drinks are not regulated under any FDA standards. Additionally, many of the herbs, vitamins, and minerals frequently used in energy drinks have no set recommended value by any reputable agency in America.
Some of these common ingredients in energy drinks can include: guarana, ginseng, as mentioned above, taurine, L-carnitine, inositol, choline, and sugars. Some drinks may also add creatine, gingko biloba, milk thistle, and vitamins, especially the B vitamins.

Apart from sugars and vitamins, none of these ingredients have daily recommended values, and many of these ingredients have not been deemed truly safe for public consumption. Because these are not regulated by the FDA, energy drink manufacturers are able to make claims of the efficacy of various ingredients in increasing the energy of a person who consumes their product. Even if you wanted to investigate the validity of a manufacturer’s claim, there is very little unbiased, scholarly research to help you.
Creatine: Another ingredient found in some energy drinks, is used in some muscle-building programs. However, in excessive dosages or combined with other energy-drink ingredients, Creatine has been associated with muscle cramps, gastrointestinal distress, electrolyte imbalance, and dehydration.
Taurine: The physical benefits of , touted by energy drink manufacturers, have been deemed “scientifically doubtful” by researchers.
Vitamins and minerals: Are an essential part of any diet, and as vegetarians and vegans, many of us try to get extra doses of some (like B12). But doctors warn that too much of a good thing will have consequences. Vitamins B6 and B12, in large doses, have been found to contribute to a variety of unpleasant effects: insomnia; hyperthyroid; and the degeneration of vital organs, such as the liver, kidneys, and nervous system.
Perhaps even more frightening is the lack of reputable information on other ingredients of energy drinks. A search for scholarly, unbiased material on the effects of such ingredients as choline, rhodiola, rosea, crenulata, and astragalus turns up no true evidence of the effectiveness, safety, or hazards of these materials at the doses present in energy drinks.

Though no conclusive proof is available directly linking the energy drinks to serious injury and death, some researchers have recently provided insight into the matter:

• Heart damage has been shown to result from cases of major caffeine overdose, which could contribute to death or serious injury.
• Researchers from the University of Wisconsin examined the combination of caffeine and taurine, discovering the  two together contributed to a marked increase in blood pressure and bradycardia (a potentially dangerous decrease in heart rate).
• Doctors in Phoenix, Arizona observed four patients experience and survive new-onset seizures after consuming energy drinks with caffeine, taurine, and guarana. Once the patients stopped all energy drink consumption, the seizures ceased as well.

I don’t know about you, but I’d place that in the ”Damning Evidence” file.
At best, it’s borrowed energy!2
 2See more at: http://www.nomeatathlete.com/energy-drinks/#sthash.8p436A2s.dpuf

3This week, the U.S. Food and Drug Administration (FDA) confirmed the 13^th death related to 5-hour Energy (a highly-caffeinated drink).  Additionally, there may be more deaths related to the consumption of other “energy” such as the popular “Monster” drinks.
The lethal dose of caffeine is equivalent to 25 cups of coffee.  Therefore, most likely, deaths are related to pre-existing conditions or abusing these beverages beyond their own labeled guidelines.  For example, heart palpitations (beat irregularities) in a recent death were thought to be due to caffeine –sensitive damaged blood vessels around the heart of a girl with a genetic disorder called Ehlers -Danlos syndrome.
Besides hypersensitivity to normal levels of caffeine, rapid ingestion of large amounts of caffeine can be particularly stressful for the body, and toxicity is very possible.  Additionally, other stimulants are placed in these non-FDA regulated beverages.3
http://healthblog.dallasnews.com/2012/11/the-inconvenient-truths-about-energy-drinks.html/

These are the facts, regarding today's energy drinks. So now that you know, and are adequately informed; Make the best decision for you!

BAKED, SPINACH ARTICHOKE DIP

I was 21 years old, before I knew what an artichoke was. Coming from an English/Irish Celtic, meat and root-vegetables background, it was a food I, was just not exposed to. The first time I had one, was at the home of a friend, whose mother, was an extraordinary Italian cook. I will never forget that night's dinner. It was the awakening of my "Culinary Journey"! It was the first... really memorable meal I'd ever had. Sad, I know... but true. But, that is the night, I understood what the word "delicious" really meant.
I can't help but smile, as I type this recipe. Spinach and Artichokes, neither a notable experience in my childhood. Like most children, I wouldn't even try spinach. It was green after all! And now, many years later, both are favorite foods.
I love a good, warm spinach and artichoke dip. It is a staple in most steak houses and large chain restaurants around the country. And, like meatloaf, no two recipes are ever the same. Each one with it's own unique identity.
This is a crowd pleaser, and the perfect addition to any party setting. It is quick to make, and easy to bake. And, goes straight from the oven to the table. Serve with toasted French Bread slices, tortilla chips or pita bread.

 

Prep Time: 10 minutes     Cook Time: 30-35 minutes     Total Time: 40 minutes     Serves: 10

 

Ingredients:
•1 (10 oz.) package frozen chopped spinach, thawed, drained
•1 (14 oz.) can artichoke hearts, drained and coarsely chopped
•2 ounces cream cheese (room temperature)
•1/2 cup sour cream
•1/4 cup mayonnaise
•2 small clove garlic cloves, minced
•1/4 teaspoon red pepper flakes
•1/2 cup grated Parmesan cheese
•1/2 cup mozzarella, grated

Directions:
Pre-heat oven to 350.
In a medium sized baking dish, add all ingredients, and mix well.
Bake in oven until bubbling and a soft golden brown on top, about 30-35 minutes.

 

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

GROW YOUR OWN AVOCADO TREE!

 Grow your own Avocado Tree! 

Don't throw out that seed!

You can grow a beautiful houseplant or your own tree following these simple steps:

 

1. Wash the seed. Using three toothpicks, suspend it broad end down over a water-filled glass to cover about an inch of the seed.
2. Put it in a warm place out of direct sunlight and replenish water as needed. You should see roots and stem sprout in about two to six weeks.
3. When the stem is six to seven inches long, cut it back to about three inches.
4. When the roots are thick and the stem has leafed out again, plant it in a rich humus soil in a 10-1/2" diameter pot, leaving the seed half exposed.
5. Give it frequent, light waterings with an occasional deep soak. Generally, the soil should be moist but not saturated. Yellowing leaves are a sign of over-watering; let the plant dry out for a few

days.
6. The more sunlight, the better.
7. If leaves turn brown and fry at the tips, too much salt has accumulated in the soil. Let water run freely into the pot and drain for several minutes.
8. When the stem is 12 inches high, cut it back to 6 inches to encourage the growth of new shoots.
9. Don't expect your house plant to bear fruit. Although this does occur occasionally, it usually requires grafting. A plant grown from seed will take anywhere from five to 13 years to flower and bear fruit. Fruit on trees grown from seeds are seldom good to eat. California avocado trees are one of the most popular tropical fruit trees used in landscaping in zones 9, 10 and 11. They like soil ph of  6 to 6.5.
10. It is a shallow rooted tree that needs good aeration and does best when mulched with coarse material such as redwood bark or other woody mulch about 2" in diameter. Use about 1/3 cubic yard
per tree, but keep it about 6 to 8 inches away from the trunk.
11. Plant in a non-lawn area with full sun, protected from wind and frost. The ideal time to plant is March through June. During summer there is risk of sun damage since young trees can't take up water very well.
12. The hole should be as deep as the root ball and just a bit wider. Gently place the root ball in the hole taking care not to disturb the delicate root system.
13. If the ball is root-bound, carefully loosen up the soil around the edge and clip away any roots that are going in circles. Back fill the hole with soil.
14. Do not use gravel or potting mix.
15. The major nutrients needed by avocado trees are Nitrogen, Phosphorus and Potassium (NPK) in a 7-4-2 fertilizer and Zinc. Feed young trees 1/3 to 1/2 pound of actual nitrogen per tree per year.

 

AVOCADOS, SO MISUNDERSTOOD!

 DID YOU KNOW?
•Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family

•Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind

•Avocados were once a luxury food reserved for the tables of royalty, but now California Avocados are enjoyed around the world by people from all walks of life

•Brazilians add avocados to ice cream

•Filipinos puree avocados with sugar and milk for a dessert drink

•The avocado is also called an Alligator Pear because of its pear-like shape and green skin

•Avocado is a corruption of the Spanish word aguacate, which is in turn a corruption of the Aztec word ahuacatl

•California produces about 90 percent of the nation's avocado crop

•San Diego County is the Avocado Capital of the U.S., producing 40 percent of all the avocados grown in California

•There are nearly 5,000 avocado growers in California; the average grove size is around 10 acres

•A single California Avocado tree can produce about 500 avocados (or 200 pounds of fruit) a year although usually average about 60 pounds from 150 fruit

•There are seven varieties of avocados grown commercially in California, but the Hass is the most popular, accounting for approximately 95 percent of the total crop volume

•California Avocados grow year-round

•About 43 percent of all U.S. households buy avocados

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AVOCADO NUTRITION FACTS:

1. Avocados contain just 5 grams of fat per serving.
2. Avocados contain NO cholesterol and NO sodium.
3. Avocados contain 60% more potassium per ounce than bananas!
4. Avocados are high in fiber, vitamin B6, vitamin C, vitamin E, potassium and folate.

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 TRUTH ABOUT AVOCADOS:

1. Protein

Avocadoes provide all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, avocado protein is readily absorbed by the body because avocadoes also contain fiber. If you are trying to cut down on animal sources of protein in your diet, or if you are a vegetarian, vegan or raw foodist seeking more protein, avocadoes are a great nutritional ally to include not merely as an occasional treat, but as a regular part of your diet.

 

2. Beneficial Fats

Avocadoes provide the healthy kind of fat that your body needs. Like olive oil, avocadoes boost levels of HDL (the "good" cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, preventing diabetes. A study published early this year in the Canadian Medical Association Journal found that a vegetarian diet, which includes HDL fats, can reduce levels of LDL (the "bad" cholesterol) as effectively as statin drugs.

 

3. Carotenoids

Avocadoes are an excellent source of carotenoids. Although many people associate carotenoids only with red and orange produce, avocadoes are also an excellent source of this phytonutrient.

Avocadoes, also known as alligator pears, offer a diverse range of carotenoids including not only the better known ones such as beta-carotene, alpha-carotene and lutein, but also lesser known varieties

of this type of phytonutrient such as neoxanthin, zeaxanthin, chrysanthemaxanthin, neochrome, beta-cryptoxanthin and violaxanthin. Every time you consume foods rich in carotenoids, you deliver high quality vitamin A to your body, thereby protecting eye health. Carotenoids also enhance the functioning of the immune system and promote healthy functioning of the reproductive system.

Since carotenoids are fat soluble, eating avocadoes optimizes the absorption of these nutrients.

 

4.Anti-Inflammatory

The combined effect of the deluxe package of nutrients contained in avocadoes offers powerful anti-inflammatory benefits. Avocadoes' unique combination of Vitamins C and E, carotenoids, selenium, zinc, phytosterols and omega-3 fatty acids helps guard against inflammation. This means avocadoes can help prevent or mitigate against both osteo- and rheumatoid arthritis.

 

5. Heart Health

The fat content, which causes some uninformed health "experts" to deem avocadoes as unhealthy, actually provides protection against heart diseases. Studies have shown that oleic acid improves

cardiovascular health. Oleic acid is the primary fatty acid in avocadoes. Many people now take supplements in order to consume more omega-3 fatty acids to lower their risk of heart disease.

Avocadoes are rich in omega-3, delivering 160 milligrams per cup of alpha-linoleic acid.

 

6. Choosing and Eating

To get the most nutritional value from avocadoes, avoid those which have become over-ripe. You can identify these at the store because they will have dents and feel overly soft when you hold them. A ripe avocado should have no dents in its skin and will feel slightly soft when squeezed. You can also buy unripe avocadoes, which feel very hard when gripped, and permit them to ripen at home. The

portion of the avocado closest to the skin is the most dense in nutrients, so be sure to scrape the skin clean before discarding it.

Learn more:

http://www.naturalnews.com/034370_avocado_nutrition_facts_healt

 

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HOW FATTENING ARE THEY?

Contrary to popular belief, avocados are not fattening. Even though they have a high fat content and are high in calories, they are also packed with many essential nutrients which will help to fill you up fast, and keep you feeling full.

You can safely eat one to two avocados per day without any weight gain. As a matter of fact when substituting them for other snacks, such as high-calorie, sugary, processed foods, you will find yourself eating a lot less. As a result you may even lose weight. You can easily substitute them for mayonnaise on a sandwich, or for cheese and sour cream. They can even be used as a substitute for butter and eggs in your baking.

 

 

Information courtesy of: http://www.3fatchicks.com/avocado-facts-how-fattening-are-they/ 





BACON WRAPPED MEAT LOAF

The ultimate comfort food!!! Almost everyone likes a good meatloaf, even if they are reluctant to admit it. I run to "comfort food" when the weather is cold and uninviting. I think about meatloaf when I know it's going to be a hectic night, so meatloaf is a staple in my home during the winter months. The beauty of meatloaf is, that no two recipes are ever alike. I have become a "meatloaf aficionado", ordering it over the years, in every diner I frequented. Some are smothered in gravy, some have ketchup on top, some are savory, some are full of vegetables. Either way, they are all, different. And... delicious. This is my version of the "American Dish", and does have a hint of our ethnic taste.

 

  

Prep: 10 min. Bake: about 45-50 min. + standing MAKES: 4 servings

 

Ingredients:
1/2 cup tomato sauce
1 egg beaten
1/2 tbsp. Worcestershire sauce
1  small onion, chopped
1/2 cup mozzarella cheese
3/4 cups Italian croutons, smashed
1/2 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
3 bacon strips, halved

Directions:

In a large bowl, combine all ingredients except beef and bacon.

Crumble beef over mixture and mix well, with your hands.
Shape into a loaf in an ungreased 13-in. x 9-in. baking dish.

Top with bacon.
Bake, uncovered, at 350° for about 50 minutes or until meat is no longer pink and a meat thermometer reads 160°.
Drain bacon drippings; let stand for 10 minutes before cutting.

Now Enjoy!

© 2013 Jayne's Crazy Kitchen

BANANAS DO WHAT???

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber.

A banana gives an instant, sustained and substantial boost of energy. 

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes!

But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. 

 

DEPRESSION:
According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

 

 PMS: 

Forget the pills - eat a banana. The vitamin B6 it contains, regulates blood glucose levels, which can affect your mood..

 

 ANEMIA: 

High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.
 

 

BLOOD PRESSURE:
This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke. 

 

BRAIN POWER:
200 students at a Twickenham school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

 

CONSTIPATION:
High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

 

HANGOVERS:
One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

 

HEARTBURN:
Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

 

MORNING SICKNESS:
Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

 

MOSQUITO BITES:
Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

 

NERVES:
Bananas are high in B vitamins that help calm the nervous system..

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

 

ULCERS:
The banana is used as a dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in chronic ulcer cases. It  neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

 

TEMPERATURE CONTROL:
 Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

 

So, a banana really is a natural remedy and treatment for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, FIVE TIMES the vitamin A and iron, and TWICE the other vitamins and minerals.. It is also rich in potassium and is one of the best, nutritional value foods around

So maybe its time to change that well-known phrase so that now we say,

"A BANANA a day keeps the doctor away!"

Information, courtesy of: http://www.modernghana.com/lifestyle/4336/16/-bananas-a-very-interesting-facts.html

ROASTED BROCCOLI AND CAULIFLOWER

I love vegetables. I like them cooked, just about every way imaginable. This is a favorite combination in our house. It's an enjoyable dish to make, because it blends itself well with other vegetables too. You can add peppers, mushrooms, carrots etc. if you prefer. Personally, I usually don't combine more than 3 vegetables at a time. I like to taste what I am eating. More than a 3 vegetable combination, and I find that the taste of the individual vegetables start to get lost. With that being said, I chose a combination of broccoli and cauliflower this night.

Prep time: 10 min.     Cook Time: 25 - 30 min.     Servings: about 4

Ingredients:
1/2 head of broccoli, washed and cut into mouth sized florets.
1/2 head cauliflower, washed and cut into mouth sized florets
1/2 cup butter
2 cloves garlic, minced
garlic powder
Sea salt and fresh cracked black pepper to taste
1/4 cup + bread crumbs (I use Italian seasoned bread crumbs for this dish)
1/4 cup + Parmesan Cheese
aluminum foil

Directions:
Pre heat oven to 450 degrees.
In a microwave safe bowl, melt the butter and add garlic. Mix and set aside.
Place broccoli and cauliflower in an appropriate sized baking pan. Don't pack too tightly.
Salt and pepper the vegetables evenly.
Use garlic powder and sprinkle vegetables evenly with the amount you desire. (I am not heavy handed.)
Sprinkle the bread crumbs, lightly across the top.
Now drizzle the vegetables with the butter mixture... evenly, covering them well.
Top the vegetables with the Parmesan Cheese, more or less to taste.
Cover pan with aluminum foil, not too tight.
Place in oven and cook for about 25 -30 min. or until your preference of tenderness, is obtained. Make sure to check from time to time with a fork.
Remove the foil, in the last 5 - 7 min.  Check as you go. You don't want the vegetables and cheese, to brown too much, or the edges to get a crisp to them.
Using a spatula, arrange vegetables on a serving plate, not disturbing them too much and, serve immediately.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

BUTTERED PARSLEY POTATOES

Potatoes, get a bad rap. They are delicious, nutritious, and are seriously misunderstood. Potatoes are associated with carbohydrates, that most of us think will put on the pounds. The truth is, potatoes are a root vegetable, low in carbohydrates and considered a good starch, that shouldn't be omitted from a healthy diet.
Potatoes provide bulk, offer protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers cholesterol and triglycerides, and possibly even reduces fat storage. Potatoes are made up of 79% water. They are actually lower in carbohydrates that some green vegetables. They are a good source of Potassium and fiber, and even have a fair amount of Vitamin C.
I love potatoes, because, I love comfort food. Most comfort foods involve potatoes in some form or another. And, they are good for us! A good balanced meal, does incorporate good starches. Lucky for me.
This recipe is easy to make and delicious to eat. It compliments many meat entrees. It is often overlooked, because of it's simplicity.

Prep Time: 5 min. Cook time: about 12 minutes Servings: 4

 

 

Ingredients:

• 6-7 medium sized red potatoes, washed and cut up into mouth sized pieces.
• Salt and pepper to taste.
• 6 tbsp. Butter
• 2 tbsp. fresh chopped parsley (can be substituted with dried parsley if necessary.)

Directions:

• In an appropriate sized pot. Salt enough water to be able to cover the potatoes well, and bring to a boil.
• In a microwave safe bowl. Melt butter, and add parsley, mix well and set aside.
• Add potatoes to water and allow to boil for about 12 min. or until potatoes are done to your liking.
• Remove from heat, and drain to serving bowl.
• Pour butter and parsley mixture over potatoes.
• Mix gently so that all potatoes are coated with the butter.
• Serve immediately.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

SOUTHERN COCA COLA PORK ROAST

I found a recipe for this dish, quite a while ago. It looked, and sounded so good, and... I must have been hungry. So, I made it!!! The Pork Roast was awesome!!! but sadly, the marinade and glaze were so overpowering, that I actually filed the recipe away, with a million notes and changes, and then, never looked at it again. UNTIL... A few weeks ago, when my husband said he'd like a good Pork Roast for Dinner.

So... I went looking through  Crazy Jayne's Famous Recipe Book (in my mind anyway ) and dug it out. This time, after reading my notes, and changes, I decided to try it again. WELL.... it was a pleasant surprise to say the least, and a treat to the palate!!! Juicy, tender and delicious!!!

  

Ingredients:

 

11/2 cup Coca-Cola

1/4 cup dark brown sugar

1/8 cup soy sauce

11/2 tablespoons Dijon mustard

4 cloves garlic, minced

1/2 tablespoon dry mustard

1 teaspoon thyme, crushed

1 teaspoon ginger

3 tablespoons oil

2 tablespoons Worcestershire sauce

5 tablespoons red wine
salt and pepper to taste

4 - 5 pounds pork loin roast, boned & rolled 

Glaze:
The marinade that you set aside, comes into play now. Instead of changing up the flavor, I decided to take the original marinade, put it on the stove, brought it to a soft boil, covered it and then, let it simmer, until it was reduced by at least half and thickened a bit. I stirred and tasted it as it cooked, added a little more sugar half way through cooking it down, and a little more salt and pepper. In the last half hour, I coated the roast several times. The result was a stunning crown for a perfectly cooked pork roast.

 ~~~~~~~~~~~~~~~~~~~~~~*********~~~~~~~~~~~~~*********~~~~~~~~~~~~~~~~~~~~~~

 What I changed and why:

The recipe I had saved to try, when I cooked it.... truthfully, was so disappointing. I found it almost bitter, yet sickly sweet and too "puckering" to be honest, despite the amount of sugar it required. The balance of sweet and sour was in my opinion, severely unbalanced. In My Crazy Kitchen, both the glaze and marinade had so many strong flavors fighting each other it was just too biting for lack of a better word. I also know what my family ultimately likes too.  So.... I calmed this baby down a bit to suit my taste this time!!!.
The original recipe called for more sugar, I cut it in half. Ketchup, I added none, Soy Sauce, I cut in half. I added a bit more garlic. Balsamic vinegar was called for, I honestly don't care for it much, shameful I know!!! So I replaced  it with red wine. Somehow the adding of  ketchup with all the other great ingredients just didn't sit right with me. But if you think a touch of tomato taste is called for... go for it!!! 
BIG, BIG DIFFERENCE!!! For me the balsamic vinegar in the original recipe completely overwhelmed the delicious roast, and adding so much sugar, seemed to try to make up for it unsuccessfully. With the balsamic vinegar and the strong tastes of both the soy sauce and Worcestershire, ketchup didn't belong. There had been too much bite from the soy sauce amount used too. The sugar amount and combination of the Coke, was just too sweet for me, and that is rare.
So... after adjusting the original recipe to reflect my taste, I ultimately changed it completely. In the end, I just found the flavors seemed to blend... so much better for me!!!  I tolerate balsamic vinegar, which is being nice, but it is also the basis of so many great foods that I do like. Sadly, I'm just not a big fan, and never expected the outcome to be so overpowering. I am sure there are many, who will disagree however. That is part of the fun of cooking. There are a thousand variations for every one recipe!!!

I am also aware that I most probably just made it a lot less Southern too. *LOL*
~~~~~~~~~~~~~~~~~~~~~~*********~~~~~~~~~~~~~*********~~~~~~~~~~~~~~~~~~~~~~

 

Directions: 

• Combine all the ingredients except for the meat, mix well with a fork to make the marinade.
• Place the pork roast into a gallon sized, zip lock bag.
• Pour in the marinade and seal the bag tightly.
• Put the zip lock bag in a bowl large enough only so the roast, when pushed down, is covered with the marinade and not going away from the roast. You want to cradle it. Let the bowl sit for about 12 hours in the refrigerator. Turn the bag every few hours to allow the meat to marinate evenly. This helps the roast absorb the marinating liquids, making for a really tender, juicy very aromatic and flavorful pork roast.
• Remove roast from marinade, put the remainder of the marinade aside for later use.
• Place roast, fat side up, on rack in roasting pan. No water, and do not cover. Roast in a low, preheated  325 degree oven.  Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 +/- hours.  
• Check with your meat thermometer at 2 hours. (earlier, if your roast is smaller) You want the meat to cook until a meat thermometer registers about 165 - 170. During last 1/2 hour of cooking time, brush on the glaze a couple of times. When ready, remove from oven and let set, for about 10 minutes before slicing.
• Even out of the oven, while standing to set, the roast will continue to cook and raise the temperature as well. The perfect pork roast should have a faint pink center, almost haloed by a slightly darker outer ring, and a dark glazed topping. With the first cut, juices should start to flow.
• Place on platter, slice and serve!!!
• I served this with a warm, buttery spinach and hard boiled egg, side, and garlic mashed potatoes.

NOW ENJOY!!!

PARMESAN ENCRUSTED ROASTED CHICKEN

Chicken meals are a staple in our house. No one ever says no to chicken!!! Especially if I change it up from time to time. I like this dish a lot. I like dark meat, my daughter, white meat, and my husband will eat whatever is given to him *LOL*, So... I usually provide both. This night I made the recipe with chicken thighs.
This is easy to make. And it's always a hit. It is moist, juicy and deliciously subtle. It lends itself to just about anything else you wish to add, to finish off the meal. This night, I served it with Roasted Garlic Vegetables, and Parsley Potatoes. I was going to make a salad, but... knowing everyone would be incredibly full after this dinner, I didn't bother, and ... it wasn't missed.
I LOVE to cook. I LOVE to use spice. I LOVE balancing flavor blends. AND... I HATE when something over powers a dish.
This is when cooking becomes art. And "the art of cooking begins, with tasting as you go"...Jayne's Crazy Kitchen.
I cannot stress that point enough. How else are you going to know what you like and don't, if you don't taste it?
This dish, is light, even though it is covered in Parmesan Cheese. The vegetables were perfect, even though they were garlic roasted. Finding the point where everything blends, is the making of a perfect meal. A single ingredient, should never deter you from cooking something new. Adjust it, YOU are the cook!!!

Prep. Time: 20 min.   Cook Time: about 22 min.   Servings: 4

 

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko (Japanese bread crumbs)
• 1 cup grated Parmesan cheese, divided
• 3/4 tablespoon mustard powder
• Sea salt and freshly cracked black pepper
• 4  medium chicken thighs (about 1½ lb. total)     
• olive oil  (approximately 6 - 8 tbsp.)

Directions:

• Pre-heat oven to 350 degrees.
• Place flour in a bowl.
• Beat eggs in a second bowl.
• Combine bread crumbs, 1/2 of Parmesan cheese, and mustard powder in a third bowl.
• Season mixture with salt and pepper. 
• Salt and pepper chicken.
• Now, dredge chicken in flour
• Dip the floured chicken into the beaten eggs, coating well.
• Now dredge the chicken in the breadcrumbs, again coating well on both sides.
• Heat olive oil in a large skillet on a medium heat.
• Brown chicken, starting skin side down, until breading is a light golden brown and the chicken is almost cooked through.(about 2 - 3 min.) Turn chicken over, and brown again until a soft golden color is achieved.
• Transfer chicken to an 8x8 baking pan.
• Season chicken lightly with salt and pepper to taste. 
• Sprinkle and cover, each chicken part, with the remainder of the Parmesan Cheese
• Place in oven, and bake until cheese has melted and chicken juices run clear. (about 15 min.).
• Serve immediately

 

 NOW ENJOY!

© 2013 Jayne's Crazy Kitchen



IN DEPTH NURTIENT ANALYSIS: POTATOES

IN DEPTH NURTIENT ANALYSIS: POTATOES

CHART BELOW, COURTESY OF "THE WORLD'S HEALTHIEST FOODS".
AN EXCELLENT RESOURCE FOR JUST ABOUT ANY FOOD YOU ARE CURIOUS ABOUT.
http://www.whfoods.com/genpage.php?tname=nutrientprofile&dbid=101

Potatoes (Note: "--" indicates data is unavailable)
amount	1.00 each baked
total weight	173.00 g
BASIC MACRONUTRIENTS AND CALORIES
nutrient	amount	%DV
Protein	4.32 g	8.64
Carbohydrates	36.59 g	12.20
Fat - total	0.22 g	0.34
Dietary Fiber	3.81 g	15.24
Calories	160.89	8.94
MACRONUTRIENT AND CALORIE DETAIL
nutrient	amount	%DV
Carbohydrate:
Total Sugars	2.04 g
Monosaccharides	1.35 g
Disaccharides	0.69 g
Soluble Fiber	0.95 g
Insoluble Fiber	2.86 g
Other Carbohydrates	30.74 g
Fat:
Monounsaturated Fat	0.01 g	0.04
Polyunsaturated Fat	0.10 g	0.42
Saturated Fat	0.06 g	0.30
Trans Fat	0.00 g
Calories from Fat	2.02
Calories from Saturated Fat	0.54
Cholesterol	0.00 mg	0.00
Water	129.56 g
MICRONUTRIENTS
nutrient	amount	%DV
Vitamins
Water-Soluble Vitamins
B-Complex Vitamins
Vitamin B1	0.11 mg	7.33
Vitamin B2	0.08 mg	4.71
Vitamin B3 (Niacin Equivalents)	3.56 mg
Vitamin B6	0.54 mg	27.00
Vitamin B12	0.00 mcg	0.00
Biotin	-- mcg	--
Choline	25.60 mg	6.02
Folate	48.44 mcg	12.11
Pantothenic Acid	0.65 mg	6.50
Vitamin C	16.61 mg	27.68
Fat-Soluble Vitamins
Vitamin A (Retinoids and Carotenoids)
Vitamin A International Units (IU)	17.30 IU	0.35
Vitamin A mcg Retinol Activity Equivalents (RAE)	0.86 mcg (RAE)
Retinol mcg Retinol Equivalents (RE)	0.00 mcg (RE)
Carotenoid RE	1.73 RE	0.02
Beta-Carotene	10.38 mcg
Lutein and Zeaxanthin	51.90 mcg
Lycopene	0.00 mcg
Vitamin D
Vitamin D International Units (IU)	0.00 IU	0.00
Vitamin D mcg	0.00 mcg
Vitamin E
Vitamin E mg Alpha-Tocopherol Equivalents (ATE)	0.07 mg (ATE)	0.35
Vitamin E IU	-- IU
Vitamin E mg	-- mg
Vitamin K	3.46 mcg	4.33
Minerals
nutrient	amount	%DV
Boron	-- mcg
Calcium	25.95 mg	2.60
Chloride	-- mg
Chromium	-- mcg	--
Copper	0.20 mg	10.00
Fluoride	-- mg	--
Iodine	-- mcg	--
Iron	1.87 mg	10.39
Magnesium	48.44 mg	12.11
Manganese	0.38 mg	19.00
Molybdenum	-- mcg	--
Phosphorus	121.10 mg	12.11
Potassium	925.55 mg	26.44
Selenium	0.69 mcg	0.99
Sodium	17.30 mg	0.72
Zinc	0.62 mg	4.13
INDIVIDUAL FATTY ACIDS
nutrient	amount	%DV
Omega-3 Fatty Acids	0.02 g	0.83
Omega-6 Fatty Acids	0.07 g
Monounsaturated Fats
14:1 Myristoleic	-- g
15:1 Pentadecenoic	-- g
16:1 Palmitol	0.00 g
17:1 Heptadecenoic	-- g
18:1 Oleic	0.00 g
20:1 Eicosenoic	-- g
22:1 Erucic	-- g
24:1 Nervonic	-- g
Polyunsaturated Fatty Acids
18:2 Linoleic	0.07 g
18:3 Linolenic	0.02 g
18:4 Stearidonic	-- g
20:3 Eicosatrienoic	-- g
20:4 Arachidonic	-- g
20:5 Eicosapentaenoic (EPA)	-- g
22:5 Docosapentaenoic(DPA)	-- g
22:6 Docosahexaenoic (DHA)	-- g
Saturated Fatty Acids
4:0 Butyric	-- g
6:0 Caproic	-- g
8:0 Caprylic	-- g
10:0 Capric	0.00 g
12:0 Lauric	0.01 g
14:0 Myristic	0.00 g
15:0 Pentadecanoic	-- g
16:0 Palmitic	0.04 g
17:0 Margaric	-- g
18:0 Stearic	0.01 g
20:0 Arachidic	-- g
22:0 Behenate	-- g
24:0 Lignoceric	-- g
INDIVIDUAL AMINO ACIDS
nutrient	amount	%DV
Alanine	0.13 g
Arginine	0.20 g
Aspartate	1.06 g
Cystine	0.05 g	12.20
Glutamate	0.72 g
Glycine	0.13 g
Histidine	0.09 g	6.98
Isoleucine	0.17 g	14.78
Leucine	0.26 g	10.28
Lysine	0.26 g	11.06
Methionine	0.07 g	9.46
Phenylalanine	0.19 g	15.97
Proline	0.16 g
Serine	0.19 g
Threonine	0.16 g	12.90
Tryptophan	0.07 g	21.88
Tyrosine	0.16 g	16.49
Valine	0.24 g	16.33
OTHER COMPONENTS
nutrient	amount	%DV
Ash	-- g
Organic Acids (Total)	0.94 mg
Acetic Acid	0.00 mg
Citric Acid	0.80 mg
Lactic Acid	0.00 mg
Malic Acid	0.14 mg
Taurine	-- mg
Sugar Alcohols (Total)	-- g
Glycerol	-- g
Inositol	-- g
Mannitol	-- g
Sorbitol	-- g
Xylitol	-- g
Artificial Sweeteners (Total)	-- mg
Aspartame	-- mg
Saccharin	-- mg
Alcohol	0.00 g
Caffeine	0.00 mg
Note: The nutrient profiles provided in this website are derived from Food Processor for Windows, Version 7.60, by ESHA Research in Salem, Oregon, USA. Of the 21,629 food records contained in the ESHA foods database, most of them - including those of the World's Healthiest Foods - lacked information for specific nutrients. The designation "--" was chosen to represent those nutrients for which there was no measurement included in the ESHA foods database.