Mindylynns Kitchen

September 28, 2008

High Fructose Corn Syrup

Filed under: Health — Tags: , — Mindy M. @ 6:35 pm

Recently the marketers of High Fructose Corn Syrup have begun to battle back against people who have been speaking out about the negative aspects of HFCS. 

There’s a debate raging about whether or not HFCS is bad for you or not.  I’m just going to reiterate what they say in their own commercial…it’s fine in moderation.  The only problem is it is in EVERYTHING.  If it’s in a box or a bag in the grocery store chances are it contains HFCS. 

So, what can you do?  I’ve found that just by being an informed shopper I can avoid over consumption of HFCS (and hydrogenated oils).  I usually reccomend trying either one of two things.  Try and avoid eating foods containing HFCS for an entire month…or two.  Once you cut it out of your diet foods that contain it just don’t taste right.  The other thing that I reccomend usually comes after this step and it is simple.  Just read labels.  If you are going to consume HFCS you should acknowledge it…don’t just grab a soda and ignore what it is.  Know what you are eating.  This was the biggest change in my life.  Just knowing that every single thing I consumed contained HFCS turned my stomach.  And I naturally gravitated to foods that didn’t contain it.  Now I look for organic foods that contain ingredients that I can pronounce and number less than fingers on my hands…I also try different brands to find things that aren’t just healthier but taste good.  I haven’t been on a diet in 4 years. Yet, I’m constantly complimented on my skin, I’ve managed to lose 20 pounds and because I’ve been so conscience of my body I was able to get diagnosed with an autoimmune disease that was distroying my life and even control it.  I also managed to get pregnant immediately after my hubby and I started trying…something my previous doctors warned me would be incredibly difficult. 

http://en.wikipedia.org/wiki/High-fructose_corn_syrup
http://www.westonaprice.org/motherlinda/cornsyrup.html
http://www.mayoclinic.com/health/high-fructose-corn-syrup/AN01588
http://www.washingtonpost.com/wp-dyn/content/article/2008/03/06/AR2008030603294.html

July 10, 2008

Boneless Leg of Lamb with Garlic & Apple crust

Filed under: Food,Lamb — Mindy M. @ 10:41 pm

I always hear people complaining about the “gamey” taste of lamb.  I think part of the problem is that commercial corn fed meat is extremely bland and flavorless.  So, when you taste meat that has any flavor it tastes off.   I hear the same complaints about grass fed meats.  I will admit that grass fed meats and lamb were an acquired taste…a quickly acquired taste, after a couple of dishes I was hooked.  This recipe plays with the gamey flavors of lamb and meld for a delicious dish. 

One boneless leg of lamb (I buy  mine at…costco)
1 1/2 cups of roasted garlic
1 individual portion (kiddie cup) of applesauce
1/3 cup of kosher salt
2 tsp. of apple cider vinegar

Mix all ingredients together to form a paste and smear over lamb.  Place in rotisserie until cooked to your preference.  I use a meat thermometer. 

Avocado Dream Bagel

Filed under: Food,Snack — Mindy M. @ 10:23 pm

Sometimes the oddest combonations taste the best.  My friend started bringing me a variation of these at work…I soon became addicted.

1 plain bagel
1/2 small avocado, thinly sliced
Regular cream cheese
Lemon pepper

Top bagel with cream cheese, sprinkle lightly with lemon pepper and cover with avocado.  Sprinkle with additional lemon pepper to taste.  Enjoy…I do.
Tomatoes are also a nice addition to this snack.

July 7, 2008

Asparagus with Parmesan Cheese

Filed under: Food,Vegetable — Mindy M. @ 2:51 pm

Preheat oven to 350°

Ingredients:
Asparagus
Olive Oil
Sea Salt
Pepper
Parmesan Cheese

Lightly coat asparagus with olive oil.  Season with salt & Pepper and lay out on a cookie sheet.  Bake at 350° for 15 minutes.  Generously Sprinkle with Parmesan cheese and bake for an additional 5-10 minutes.  Enjoy

Sun Dried Tomato Sauce

Filed under: Food,Sauces — Mindy M. @ 2:41 pm

Ingredients:
1/2 Cup Sun Dried Tomatoes (packed in oil)
2 Cloves of Garlic
1/2 Cup of Olive Oil
2 Tbsp. Parmasean Cheese
1/2 Tsp. of Salt

Puree ingredients together.

Parmesean Crusted Salmon

Filed under: Entree,Food,Seafood — Mindy M. @ 2:33 pm

I bought a beautiful piece of wild caught salmon at costco, but I hadn’t gone to the grocery store in awhile so I was short on things to cook it in/with.  I had guests over and needed something to go with ravioli with a red sauce.  I also had some asparagus that I needed to go with the meal.  I started thinking Italian food after opening my fridge I pulled out some of the only ingredients in the fridge, sun dried tomatoes and parmesean cheese.  The following is what I came up with…Quite delicious.

1-2 pounds of Wild Salmon (do not use farmed salmon…ever. please.)
Parmesean Cheese
Salt
Pepper
Olive Oil

Season the salmon with salt & pepper.  On one side press parmesean cheese into salmon covering one side.  Heat Oil in a frying pan until sizzling hot and place salmon cheese side down, flip when browned.  Cook until fish is cooked through and garnish with sun dried tomato sauce.

Sun dried tomato sauce

June 26, 2008

Super Easy Parfait

Filed under: Food — Mindy M. @ 11:46 am

Honey flavored greek yogurt
Honey
Crushed raw almonds
Blackberries
Balckberry wine

Soak blackberries in wine for atleaset an hour.  Layer yogurt, berries, almonds & honey in a decorative glass dish. Enjoy. 

Italian Stuffed Eye of Round

Filed under: Beef,Entree,Food — Tags: — Mindy M. @ 9:15 am

This was one of those recipes that evolved.  I bought a piece of meat on my way home from work, but I didn’t really have anything in my fridge to go with it. The meat lent itself really well to stuffing. I cut an “x” into the middle of the meat and filled it.

2 lbs of beef eye of round
1 cup of chevre
1/3 cup of sun dried tomatoes in oil coarsely chopped
Salt
Pepper
Balsamic vinegar

Slide a knife into the middle of the meat going all the way through, Turn the meat and repeat, creating an “x” in the middle. Mix Chevre with tomatoes and stuff in the meat. Season outside with salt & pepper. Place in a rotisserie or into an oven at 350°. After 10 minutes pour some balsamic vinegar over the top of meat. Repeat once more. Remove meat from oven when you have reached the level of doneness you prefer, test using a meat thermometer. Let the meat rest for 5-10 minutes before carving. Slice meat into 3/4 inch slices.
Medium rare- 130°-135°
Medium- 140°-145°
Medium Well-150°-155°

Beef Brisket with all the trimmings

Filed under: Food — Tags: — Mindy M. @ 1:30 am

I saw something on TV that sparked my creative streak. It turned out so well that my picky meat hating husband said it was “good”…high praise indeed. The best thing was the prep time was only 10 minutes and clean up was a breaze: a frying pan, cutting board, knife and the baking dish did double duty holding the left overs in the fridge.

This isn’t exactly a “recipe,” it’s more like suggested guidelines.  I cook for 2-3 people, so if you have a larger family please feel free to increase the portions.

Preheat oven to 350 degrees

1 1/2 pounds of beef brisket
1 medium yellow onion sliced
1 1/2 cups of whole baby carrots
8-10 small red potatoes cut in half
Salt
Pepper
Flour
4 tablespoons of olive oil
1 1/2 cups red wine
1 1/2 cups water

Unwrap meat and let sit out for 30 minutes (it’s better to sear room temp meat than cold meat) Season the meat with salt & peper.  Coat with flour.  Heat olive oil in a large skilliet.  When the oil is sizziling hot (just starting to smoke…it’s best not to use teflon which would be putting off dangerous fumes at this point). Shake excess flour off and put meat in oil.  Sear both sides and place in a baking dish with at least 4 inch sides and a lid (I use corning ware) while pan is still hot deglaze it with 1 1/2 cups of water (or broth if you’re feeling fancy) let it cook while you chop and place potatoes, carrots, and onion around meat.  Pour wine over meat and add enough of the pan gravy to bring liquid to be even with the top of the meat.  Cover and cook until meat is tender and sauce is thickened.  Enjoy…

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