Chicken and Mushrooms in a Garlic White Wine Sauce | Ginas Skinny Recipes
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g
Showing posts with label Cook. Show all posts
Showing posts with label Cook. Show all posts
Mar 30, 2011
Chicken and Mushrooms in a Garlic White Wine Sauce | Ginas Skinny Recipes
Chicken and Mushrooms in a Garlic White Wine Sauce | Ginas Skinny Recipes
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g
Aug 1, 2010
More Health Benifits cooking with herbs
Image via Wikipedia
Plain Old Black Pepper (for heartburn)Bay Leaves (stop pain)
Sage (Sharpen memory)
Turmeric (boost immunity)
Celery Seed (calm down)
Cinnamon (ease PMS)
Garlic (chase away germs)
http://www.watkinsonline.com/store.cfm?Parent=14&gCatalogLocale=CAN&ECredit=383437
More Health Benifits cooking with herbs
Image via Wikipedia
Plain Old Black Pepper (for heartburn)Bay Leaves (stop pain)
Sage (Sharpen memory)
Turmeric (boost immunity)
Celery Seed (calm down)
Cinnamon (ease PMS)
Garlic (chase away germs)
http://www.watkinsonline.com/store.cfm?Parent=14&gCatalogLocale=CAN&ECredit=383437
Jul 23, 2010
Herbal Candies
Image via Wikipedia
Oh, it started simply enough.... what about elderberry? Maybe something relaxing? Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon. A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business. They made hard candies in about 15 flavors. On candy making nights, I would often stay overnight and help, because many hands were needed. In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil. There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table. As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers. Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together. Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces. It had to be cut quickly before hardening, but those first few strips were soft and very warm. We would always sample a piece or two. Quality testing at its finest. By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me. I'm sure that that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is:
- 3/4 to 1 cup of strongly infused herbal "tea"
- 2 1/2 cups of sugar
- 1/2 cup corn syrup
- To make the tea, I put the herbs, berries, etc., in a pint jar and covered with boiling water, allowing it to steep for several hours. Then I strained it and squeezed the dickens out of the pulp to get all the good stuff. If there is less than a cup of liquid, that's fine.
- Put the liquid into a large (at least 2 quart) pan. It bubbles up a lot during cooking, so you need a lot of space.
- Add the corn syrup and stir to blend. Add the sugar and turn on medium high heat. Stir only until the sugar is dissolved. Set the thermometer on the side of the pan, with the tip in the liquid, but not touching the bottom of the pan.
- While it cooks, grease a 10 x 13 glass cooking dish and put down plastic wrap on a surface where you'll be doing the cutting - probably 2' x 3' is sufficient. Sift confectioners sugar or cornstarch over the plastic wrap.
- When the temperature of the candy reaches 300 degrees, turn off the heat and stir briefly.
- Pour it into the baking dish. Have something under the dish to protect the counter from heat.
- Wait a minute or two, and lift the edge of the candy to see if it can be lifted to cut. When this is possible, use scissors to cut a strip, and toss it out to a waiting helper who will cut it into pieces. This really is difficult to do alone, but it's possible. Keep cutting the strips until it is finished.
Here are the infusions I started with:
Elderberry Bits
- 1 cup fresh elderberries
- 2 slices ginger
- zest from one lemon
Lemon Balm Bombe
- 3/4 cup freshly picked lemon balm
- 1/4 cup freshly picked passionflower leaves, flower, tendrils
- 1/4 cup blueberries
- zest from one lemon
- 20 drops of lemon eo just before pouring into baking dish
Tulsi Twist
- 3/4 cup freshly picked holy basil
- 1/4 cup dried goji berries
- 1/4 cup freshly picked chocolate mint
Herbalicious Medley
- juice and zest from one orange and one lemon
- 1/4 cup holy basil
- 1/4 cup elderberry
- 2 slices ginger
- 3 rose geranium leaves
- sprig of lemon thyme
- sprig of rosemary
- sprig of lemon verbena
- 1/4 cup mint
- 2 pods cardamom
I hope you give herbal candy making a try, and if you do, let me know what you made!
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Herbal Candies
Image via Wikipedia
Oh, it started simply enough.... what about elderberry? Maybe something relaxing? Oh! And Holy Basil "on the go"!
All you need is a candy thermometer, a large, heavy pan, and an afternoon. A helper for cutting in the end helps too.
When I was a kid, one of my best friends was from a large farming family, and they had an interesting side business. They made hard candies in about 15 flavors. On candy making nights, I would often stay overnight and help, because many hands were needed. In their basement, they had a stove, and would set 4 kettles filled with sugar, water, and Karo syrup to boil. There was a ping-pong table (probably reinforced) that took up most of the room, and we were stationed all around the table with heavy shears. The table was dusted with confectioners sugar. The father would heave a marble slab up onto the head of the table. As the first kettle reached the right temperature, he'd pour the molten mixture onto the slab, and work it with paint scrapers. Then he'd add the color and flavor and continue to fold the sweet, thickening mixture together. Finally, he'd start to cut it into fat 1/2" wide strips, and toss them out to us to cut into bite-sized pieces. It had to be cut quickly before hardening, but those first few strips were soft and very warm. We would always sample a piece or two. Quality testing at its finest. By the end of the night, there would be bins full of candy, and a bunch of kids high on sugar.
These memories also inspired me. I'm sure that that production set-up would not satisfy today's regulations, but it sure was fun.
The recipe I use is:
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