Saturday, June 14, 2014

Cucumber Tips & Tricks

I wanted to have this pinned and saved, so I'm putting it here...

CUCUMBER TIPS & TRICKS THAT YOU DON'T WANT TO MISS!! 

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2.For a pick me up in the afternoon... Put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours. Slice some and put in your water bottle.

3. If you rub a cucumber slice along your bathroom mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Place a few slices of cucumber in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free.
Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries by European trappers, traders and explorers for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the photochemical will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won’t leave streaks and won’t harm you fingers or fingernails while you clean.

Monday, November 18, 2013

Gluten Free Pumpkin Cake

I just saw this recipe on a Demarle email but couldn't find a clickable link everyone could see, so I thought I'd just put it in my blog. I know many who will love this idea!!

(Thank you to Stacie Foisy for submitting this delicious recipe for GF Pumpkin Cake!)

You can find Stacie's original post on Facebook by clicking here!

Ingredients
  • 1 Hodgson Mill Gluten Free Yellow Cake Mix 
  • 1 15oz Can of Pure Pumpkin Puree
  • 1/2 C Extra Virgin Coconut Oil, softened
  • 2 Large Eggs
  • 1/3 C Full Fat Coconut Milk (canned)
  • 1/2 tsp Apple Cider Vinegar
  • 1 1/2 tsp Pure Vanilla Extract
  • 2 1/4 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • Powdered Sugar
Directions
  1. Preheat oven to 350 degrees F. Place Sunflower Mold on Perforated Baking Sheet.
  2. Add apple cider vinegar to coconut milk and let stand for 6-7 minutes. This is mimicking buttermilk.
  3. In a mixing bowl, cream coconut oil and add cake mix, blending completely. Add pumpkin puree, eggs, coconut milk mixture, and vanilla. Beat until completely smooth. Scrape down the sides and the bottom of the bowl to make sure everything is incorporated with DAH's Heat Resistant Spatula. (Our magnetic measuring cups and spoons, make every baking task so easy!)
  4. Add cinnamon, nutmeg, ginger, and cloves and beat one more time. Pour the batter into the sunflower mold and smooth it out to make an even layer. Bake in oven for 25-30 minutes.
  5. Let cool before unmolding. Then using DAH's Sift N' Go, sprinkle some Powdered Sugar over the top to give an extra special look. 

Apple Cranberry Sauce with Blood Orange Oil

3 C Fresh Cranberries 

1 Apple, Cut Up 
1 C Sugar/Coconut Sugar/Turbinado Sugar
1/2 C Water
1/4 C Blood Orange Oil
1/2 tsp Cinnamon
1/4 tsp Cloves

Place all ingredients in A Fleximold, I used the Flower Mold. Stir. Place Octagonal Silpat on top and cook in microwave on high for 5 minutes. Carefully take Silpat off and place mold on counter. Using a Potato Masher, mash all ingredients together. Sauce gels slightly as it cools. Enjoy!
 

Tuesday, October 15, 2013

Caprese Grilled Cheese

I'm sure someone has thought of this before, but I came up with it a while back when I wanted grilled cheese and had the stuff for a Caprese salad (mozzarella, tomatoes, basil and balsamic). So, why not??!! What came was a yummy, delicious sandwich!!!


You make it just like plain old grilled cheese. I suggest using Sourdough bread, butter it, then layer thin slices of mozzarella, bold flavored tomatoes (like from the vine), basil (I use freeze dried), a little salt & pepper, balsamic glaze (I used a thicker balsamic vinegar so it doesn't spread all over your pan...which it sizzles a lot when it hits that hot pan), then put one more layer of thin slices of mozzarella, and grill to perfection!

This would probably be good with some grilled chicken as well. There's not a whole lot of substance in this sandwich; it doesn't fill me up, but it is just oh so good! Would be great as an appetizer for a dinner party or finger food dish.
So yummy; enjoy :)

Monday, October 14, 2013

Meat Muffins

So, I'm not a big "Meatloaf" fan...something about the name has always turned me off. I don't mind my mom's, but it's never something I would order at a restaurant. I'm just not that into meat. However, my family is...specifically Joe and Felicity. Every once in a while I'll try making it, usually trying to make it healthier by using Turkey. It's edible, but nothing to write home about ;)

So, today I discovered creating a brown sugar crust on top...um, OK, I'll give that a whirl. I found about 5 recipes that I used ingredients or ideas from, so here's my version...in the Demarle Muffin Tray...with a yummy brown sugar spin!! Joe thought we should call them Meat Muffins ;)

2 lbs lean ground beef (I used 10% fat)
2/3 cup Brown Sugar, split
2/3 cup ketchup, split
Pepper (maybe 1/2 tsp)
1 1/2 cups crushed Ritz Crackers (or good old fashioned bread crumbs) but the Ritz were yummy!
2 eggs
1 tsp garlic powder
1 tsp onion powder (or diced onion for you onion-y lovers)
Salt if you don't use the Ritz crackers

Preheat over to 350, place your favorite Demarle tray on the perforated baking sheet. I used the regular muffin tray. You could also use any muffin pan, I'm assuming you'd want to grease it. You could also use a Loaf Pan and cook about twice as long I'm guessing. You want the internal temp to be 160⁰.

Get those hands dirty - mix all ingredients in a bowl really well! Leave out 1/3 cup of the sugar and 1/3 cup of the ketchup. Scoop the mixture into the muffin tray and create a little well on top. I filled basically to the top and used practically all the mixture. Then mix the remaining brown sugar and ketchup in a bowl. Spread on top of each muffin, or over the loaf.

Bake muffins for 30 minutes.
I served with leftover twice baked potatoes and french fries (wasn't enough of either one) and mixed veggies. A fun, creative idea would be to pipe mashed potatoes on top...or serve on top of mashed potatoes. These are a great portion size! One is plenty for a kid! We have enough for leftover lunches (which was requested by Joe & Felicity), and they would freeze great too!
We thought it was a bit sweet so I cut down the brown sugar (to this portion here) but you could cut it down ever more if you'd like. Also, feel free to add whatever spices or seasonings you like to this. It is a good base recipe! It was definitely a win from Joe & Felicity, not so much from Callie...she seemed to think sweet tasting meat was weird; I don't disagree but I thought it was pretty good...for meatloaf ;) We'll definitely make it again!

Sunday, September 15, 2013

Pumpkin Pie Cupcakes

**I found this recipe on Facebook and that person did not have the source of the recipe or the photo. I searched on Pinterest and could not find it either. So, I'm blogging it because I CANNOT wait to make these and it looks like everyone else on Pinterest is wanting it too!!! If you created this, let me know and I will give credit where it is quite obviously due!!

This is a PERFECT Fall AND Demarle recipe - I LOVE this combo ;)

1 15 oz can pumpkin puree...
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Original recipe says "Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes." HOWEVER, your favorite Demarle tray will work perfectly for this...the Medium Tartlet Tray, Mini Muffin, Heart Tray....any of them would be great, AND you don't need any nasty Pam cooking spray! It probably won't take 20 minutes in these trays as they are a bit smaller portions, I'd try 10-15 minutes and increase by 2 minutes til cooked.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Monday, May 6, 2013

Cheesy Bacon Tomato Tartlets

1 cup mayonaise
1 cup shredded swiss cheese
1/2 cup crumbled bacon
1 small onion (diced)
1 small tomato (diced)
2 tsp dried basil or 2 tbsp chopped fresh basil (I actually use a little more)

Mix all these ingredients together and refrigerate. When you are ready to make the tartlets, use the pillsbury pie crust and roll it on the roulpat (no extra flour needed) to thin it out. Use cutters (size will vary depending on the size tartlet tray you are using) to cut the pastry into circles. Place Mini Tartlet Tray on Perforated Baking sheet, and place each piece of dough in the tartlet tray, press with shaper. Add 1tsp of dip to each and bake at 350 for 15 minutes. Enjoy!!

**Adapted from Demarle at Home recipe


Guilt Free Quiche


In my search to find a good crustless Quiche recipe for a An ALL Weight Watcher friendly Demarle at Home Cooking Demo, I created the following: 

For 12 servings:
4 eggs
4 egg whites
3/4 c sour cream
1 tbsp Dijon mustard
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 1/2 - 2 cups cheese (I used FF cheddar and LF mozzarella)
1/3 of a red onion chopped and sauteed in a little olive oil
5 oz (or so) frozen broccoli - thawed, finely chopped and excess water squeezed out

Mix eggs and sour cream together until very well mixed; then add in other ingredients as listed and combine well. This mixture can sit, covered, in fridge for a few hours (or overnight) til ready to bake. 
Preheat oven to 375. Place Muffin Tray on the Perforated Baking Sheet. Fill each muffin well about 3/4 full. Bake at 375 for about 25 minutes, until top starts browning. OR, place your favorite Mold (The Daisy Mold is shown in the pictures) and fill it. Bake at 375 for about 40 minutes.

WW Points = 2.5 points for 1 muffin (or 1/12 of dish)