Cooking at Home with Judy

Poinsettia

Happy Mother's Day!!!

Who would ever think we'd be talking about Poinsettia plants on Mother's Day?????

Well I am. Yes, I bought this plant at Christmas and cannot believe it is still blooming on Mother's Day!!! 

Yes, it sits in a window. Sunny most of the day. Direct sun only in the early morning. The same one all the others have over the years and they never lasted past New Years. 

So, what's what's different this year?

I did NOT remove the fallen leaves. I use to be an eager beaver and keep all the fallen leaves out of the pot. This year I didn't have the energy. I left them where they fell in the pot. I believe they gave the plant the nutrition it needed during the gloomy and cold winter.

I also stopped watering every week and only gave it an 8 oz glass of water every 2 weeks. I might have forgotten occasionally and gone longer. 

Almost all the leaves have turned red. So wondering how much longer I'll be able to enjoy it. But for now it is a bright spot for Mother's Day.

Your friend in the kitchen, Judy

Asparagus Chicken Chees Soup PS:

PS: The soup without the chicken FREEZES well. In fact another new tip. The chicken I roasted was so big I had heaps of leftover chicken breast. I pulled it apart and placed in a small zip bag for the freezer.

While I reheated my soup I placed a few pieced of chicken in the empty soup bowl and defrosted it in the microwave on LOW. Just enough to thaw but NOT reheat. I poured the HOT soup over the chicken and it warmed it perfectly.

I NEVER use my microwave to cook ONLY to DEFROST. 

I added this note to the recipe. Download Asparagus & Chicken Cheese Soup.pages

Vanilla . . . made from PLASTIC????? YES read on

I was shocked when I heard that to save money companies are NOW making vanilla that we put in our cakes, pies, cookies and ice cream out of recycled water bottles. AND . . . I heard it on Jeopardy. So you know me research, research, and more digging to make sure this is the truth. Here is what I found out . . .

Download Jeopardy.pages and see for yourself. PLUS they are finding bits and pieces of PET plastic in seafood. I also found out why I have never been able to wear polyester. It is made from PET plastic. 

from your friend in the kitchen, Judy

Ginger, why it is so good for you!

First there is a recipe for you!

Download Asparagus & Chicken Cheese Soup.pages

Here is why Ginger is so good for us!

Download Ginger bnefits.pages

Last, but not least, here is my home remedy for swollen ankles. 

Download Swollen Ankles Home Remedy.pages

From your friend in the kitchen, Judy

Olive Oil, what's on the label?

Well the jokes on me . . . but it is NO laughing matter. You know how I preach to ALWAYS read EVERY label, no matter if it is food, products for your skin or your cleaning supplies. INGREDIENTS matter!!!!!

So, as I am washing out my empty bottle of EVOO (extra virgin olive oil), getting it ready for the recycling center, I notice something I certainly did not notice when I purchased it. 

Yes, the label says the NAME of the company is California Olive Ranch. It also says it is Medium, smooth and balanced Extra Virgin Olive Oil. That is all okay. It is the small second label at the top that I missed, Global Blend. What does that mean?

It says it comes from Argentina, Portugal and Chile with ONLY 10% coming from CALIFORNIA.

So don't be fooled by the name, it is only 10% true. In other words 90% is a lie. I'm not laughing. 

The next bottle I went to open, says it is USDA certified ORGANIC. That's better, or is it?????? The USA is NOT one of the seven countries listed as the source of the oil. 

Man oh, man!!!! You can't trust anyone these days. 

From your friend in the kitchen, Judy

Vick's Vapor Rub - Save $$$$

Don’t buy 3 oz of Vick’s at $8 or 5 oz at $14 anymore.

Buy 4 oz jar of Chest Rub at the $Tree for $1.25.

Even better ingredients too!!!! Check it out.

From your friend in the kitchen, Judy

Triethanolamine

What is it and why should you care?

Do you care about what you put on your skin? Do you know the source of all the ingredients listed in those products you have sitting on your shelf? 

I developed a redness, slight swelling and soreness over my left kidney. When I have had this before (over my right kidney) it is due to my allergies to lanolin. Which I avoid because I am allergic to wool. And, where do we get lanolin????

Any way, I was VERY careful to check the label of a new coconut shea nourishing lotion. NO lanolin, but within a week of using it daily on my hands the red, swelling and soreness started.

Put Sherlock on the case and I found an ingredient I had NOT investigated in the past. Here is what I found.

"Triethanolamine (TEA) is a clear, colorless, thick liquid that smells a bit like ammonia because it has nitrogen at its center," Romanowski says. As he explains it, triethanolamine is made by reacting ethylene oxide, which is derived from the petroleum industry, with ammonia, which is derived from air. Jul 11, 2022

Trolamine, which is also referred to as triethanolamine (TEA) The substance may be toxic to kidneys, liver, skin. Repeated or prolonged exposure to the substance can produce target organs damage. Jun 5, 2015

Petroleum is listed as a carcinogen in Europe and therefore banned,”. Aug 7, 2019. Again, they are way ahead of us?

So you see my friends, it is important to know where the ingredients come from that you ingest, apply to your skin or breath into your lungs. 

From your friend in the kitchen, Judy

Peach Ice Cream Update

Don't you just hate it when half your peaches are ripe and the other half are not and you WANT homemade old fashioned Peach Ice Cream? Recipe on page 69 in Volume 3 of Cooking with Judy.

Download Peach Ice Cream.pages.

Well it happened to me the other day and I was not happy. If I waited, the ripe ones would be TOO ripe. So what to do????

I love my No-Bake Baked Apples (Download No Baked - Baked Apples.pages), so why couldn't I cook the peaches the same way? I am always willing to try.

In a small ceramic skillet:
2 T butter
2 T local honey
1/4 C broken pecans
1/2 t cinnamon plus a pinch of salt

Melt and bring to a slow bubble. Allow the Carmel sauce to thicken slightly. Stir well.

Add: 4-6 FRESH peaches, diced.

You won't be able to peel the peaches* so simmer on low, covered until soft. Add this mixture to your hot custard. Stir well, cover with wax paper (instruction in ice cream recipe) and chill overnight. Churn the next day or in a few days when you have time.

You know when any stone fruit is ripe and sweet. It peels easily.

From your friend in the kitchen, Judy

Blackout Drapes DANGEROUS Toxins

UPDATE 4 weeks later, the off-gassing is back. Soaked all drapes in in the washer over night, using HOT extra soapy water. Will keep you posted. 

Original post:

If you care about the air you breathe, you will NOT buy BLACKOUT Drapes for your home or office and you will WARN all your friends and loved ones. 

Do you know the names of the 4 DANGEROUS toxic chemicals that are used to make Blackout Drapes?

• Chlorine
• Formaldehyde
• Pesticides
• PFCs.

Do you know about the affects of breathing these toxic off-gasses?

They don't have to put it on the label because . . . it is part of the manufacturing PROCESS. 

Just like with sugar they don't have to tell you they use chlorine bleach and ammonia in the process to make sugar white. They are not added ingredients they are hidden in the PROCESS. See page 18 in Volume 6 of Cooking with Judy 

For all the details of my nightmare Download Blackout drapes.pages

Please share this with those you love. It is a HIDDEN Danger they need to know about. Even if you think you will never, ever need blackout drapes, this is important information for every consumer. 

From your friend in the kitchen, Judy

 

Neem Oil

. . . and its benefits. Even if you don't have a yard, forward this to your family and friends who do. Plus see the benifits for your skin at the bottom of this page.

Why Plant a Neem Tree in your yard?

The Neem Tree (Azadirachta indica) has been cultivated for centuries for its many beneficial uses, including using the leaves to naturally repel pests. The leaves are often stored in cabinets, windows and grain storages to keep bugs away.

Instead of using harmful chemical sprays to keep destructive bugs like aphids from entering your garden, or annoying bugs like mosquitos away, you can add a Neem Tree to your landscape for an organic solution.

Best of all, Neem Trees don’t bother good bugs like pollinators and won’t keep them away from your yard.

Neem Trees are evergreens that are a delight to grow. In the spring, Neem Trees erupt with large clusters of fragrant white blooms that will add beauty and a floral fragrance to your yard before turning into ornamental, vibrant yellow fruit. (However, don't eat the fruit or leaves, as non-edible Neem is poisonous if ingested!)

By being native to dry and arid climates, Neem Trees are extremely drought tolerant and heat resistant. They will thrive during the hottest and most dry parts of the year, and little to no upkeep is required.

This is the website where I got the info. It shows a photo of a beautiful full grown tree. The site would not allow me to copy the photo. This site is also the most expensive, over $100 for a 3 gallon pot. There are sites as low at $5 and sites where you can buy seeds. I recommend you use the official name Azadirachta indica and ask your local nursery to recommend the best options for your area.

From the same nursery you can purchase Neem spray for your yard. Just read the label to make sure there are NO added chemicals.

I enjoy the benefits of Neem Oil for my skin. Neem oil has excellent antioxidant properties. It moisturizes and protects against chapping, cracking, and itching due to dry skin. Hand-Extracted from wild-harvested neem seeds. Unrefined for maximum effectiveness. You can purchase it at any health food store. 

Offering you healthier choices in your everyday life, 

          Your friend in the kitchen, Judy

Safety Pins

UPdate . . . They still make diaper pins, much to my surprise & delight. You can buy 6 of them at Bed Bath & Beyond Baby store for $1.99. Unless you want the fancy ones for a dollar more. Glad I found them. Problem solved. 

Darn . . . can't even trust good old fashioned safety pins to be what they were in the good old days!

You know how it is when you NEED a BIG safety pin and nothing else will do? Searched and searched and searched NO big safety pins in the whole house. Well darn, thought I had a bunch in a tin box. NO tin box so must have given them to someone thinking I could easily replace them. Good intentions aught to be worth something. Shouldn't they??

Covid taught me to search online before you leave the house. Not everyone has 'ordinary' items in stock these days. Plus, you know you can't always trust the web either. And, since you can't trust clerks to know where anything is anymore, like you could in the good old days.

I've learned to print out the picture from the stores web page and go directly to customer service and show it to them. Inevitably they have to call someone, or 2-3 someone's and often give up and call the manager of the store who then has to look it up. tee-hee.

But . . . hay that beats me having to walk up and down every aisle.

What was the old ad for the Yellow Pages? "Let your fingers do the walking". Did we ever dream the day would come when we'd no longer have telephone operators to look things up for us? Or, never again to have that big fat FREE directory with everyones name and address at our finger tips?

Times have changed. And, so has the quality of safety pins. I only wanted BIG ones. Have dozens of every OTHER size. But, oh NO the manufacturers know that when you need a BIG safety pin you'll not only pay the price, you will also be willing to take on MORE of those small ones that you don't want. Gerrrrrrrrrr.

So be warned my friends don't buy Fiskars. At one time that was a brand you could trust. NO more. Cheap, flimsy, metal got all bent out of shape the first time I use one.

from your friend in the kitchen, Judy

Ice Melt Tips

BURR it is COLD outside . . .

Here is a tip I shared with a friend the other day.
She loved it and suggested I post it for all to see.

Download Ice Melt.pages

from your friend in the kitchen, Judy

Burrrrrrrr . . . it’s COLD outside. 

Remember laughter warms your heart! 

 

Hand & Body Lotions -- Save $

SAVE $$$$$

Don't you just hate it when you get down to the last of the lotion in a bottle and just KNOW there is more in there, but you can't get it out?

Here is an easy solution -- IF you have the right tools.

Download Hand & Body Lotion $ave.pages

Hope you find this tip on $aving money helpful.

From your friend in the kitchen, Judy

GMO vs Bioengineering

Surprise !!!!!

Did you know that beginning today January 1, 2022, that food labels at your grocery store will NO longer be labeled GMO? 

Instead they will be labeled 'bioengineered'. What does that really mean to the everyday consumer? 

The bad guys have won again!!!!!!

Not only did our illustrious Supreme Court Judge Clarence Thomas campaign for and won the unprecedented approval for Monsanto (he worked for them as a lawyer for 7 years before he became a judge) to obtain a PATENT for their corn seed that contains ROUNG-UP? 

To avoid prosecution, Monsanto sold to the German company Bayer. You are aware of all the lawsuits filed against Round-up for the Cancer it has caused in humans? 

I suggest you read this very long report in the Washington Post and inform yourself about this significant changes in food labeling. 

Here is one snippet you should know . . . now. 

The new rules discriminate against the more than 100 million Americans* who DO NOT have access to smartphones or cell service, because companies will be allowed to rely on smartphone-based scannable QR codes to share information about the 'bioengineered' food with consumers.

I find it outrageous that restaurants and other food service establishments do not have to abide by the new rules. So in other words . . . they can feed you ingredients you may not wish to ingest. 

Ask yourself? Why do so many people have so many food allergies these days?????? Ask yourself, why so many people have diabetes, heart disease, cancer and Alzheimer's today????? Our food? Our environment - the air we breathe? 

We are the only ones who can be responsible for our good health. We can no longer afford to allow big business to dictate what we eat nor the quality of the air we breathe.

Eat from the FARM and not a factory! 

* It is not only the poor who cannot afford smart phones or cell service. There are others like myself, who have intense Vertigo. Who cannot watch TV, use smart phones or any touch screen. Over 40% of all Americans will experience Vertigo at one time or another. And for some it will last a lifetime. 

This reminds me of the book Future Shock, where one individual winds up in control of all the computers in the world. This book was fiction, but so was Buck Rogers. How many people today wear a Dick Tracy watch? 

It also reminds me of Hitler. Just one more way to control humans is to limit their access to information. 

Jeopardy

I don't know if you are a fan but recently there were 2 questions related to food that I found interesting.

Question #1

Much of this flavoring comes from Madagascar orchids, but scientists have figured out a way to manufacture it from PLASTIC.

Answer: Vanilla

Of course we all know that Vanilla comes from the orchid plant and that those from Madagascar are considered the best. But who would have ever thought the vanilla we put in our cookies, cakes and ice cream is actually PLASTIC?

Just one more reason to always ASK what is the source of every ingredient. And one more reason to read every label BEFORE you buy. Of course the label won't say PLASTIC but if it says vanillin don't buy it.

Why?

Vanillin: the compound that carries most of the smell and taste of vanilla, can be extracted naturally from vanilla beans or made synthetically. About 85% of vanillin is currently made from chemicals taken from fossil fuels.

Did you know that plastic is actually made from the sludge that is not good enough to make gasoline for your car? It is. When they first began to separate crude oil into other products, such as gasoline, they would bury the remaining sludge in the ground. When crops and livestock began to die in these areas they knew they could no longer bury it and must find another use for it.

Chemists were put to work on the problem and came up with the magically new material called plastic. It could be used in liquid form or hardened into any shape you wanted.

That may have solved one problem but created a whole host of other deadly consequences. Which were perpetrated on an unknowing public. Even today most people have no idea of the dangers of plastics or its origin.

When a company won't tell me the source of an ingredient. I tell them I understand and I am NOT asking for any priority information. Just the source of _________. I tell them I need to know because I have several allergies and must know before I purchase.

If they still won't tell me, I DON'T buy and I add them to my list of companies NOT to buy from.

We have a right to know what we are ingesting.

Question #2

Scientists made a liquor using apples from the Chernobyl Exclusion Zone: Distillation got rid of this property the apples exhibited.

Answer: Radioactivity

INTERESTING: To bad we can't distill people, houses, cars and everything that comes in contact with radioactivity.

Leave it to Jeopardy to teach us something new!!!!!! By the way none of the contestants even tried to the answer either question.

From your friend in the kitchen, Judy

No-baked Baked Apples

     What is the old saying . . .            

"An Apple A Day Keeps the Doctor Away"

You are getting a preview of Volume 7 of Cooking with Judy.

Since a made a variation of this recipe today for a mid-day snack I had to share. 

Instead of raisins I use Low-sugar dried Cranberries and a hand full of toasted English Walnuts. The walnuts I toasted over low heat in a separate ceramic lined skillet. I still added a sprinkle of toasted coconut on top. 

Download No Baked - Baked Apples.pages

Enjoy!!!! 

From your friend in the kitchen, Judy 

Veggie Brushes

       All Natural Fiber

   Veggie Brushes 

       NO PLASTIC . . . YEA!!!

    BPA FREE     Compostable

Look all natural coconut fiber bristles and beechwood handle. They are advertised as bottle and pot scrubbers.

I actually purchased them for veggie brushes. See the cute little Curly-Q on the end. I want that for scrubbing carrots (slide it right through the little hole) and if the carrot is too big -- use the other brush! I don't like plastic for lots of reasons. 

From your friend in the kitchen, Judy

 

Clean & Deodorize with Fresh Lemons

   

Bless Mother Nature, she has done it again. With lemon juice and salt you can make glassware sparkle removing any watermark stains.

Plus I found it to be a wonderful clean and natural deodorizer for my car.

Reading a copy of Old Farmer's Almanac I discovered I can keep and reuse my juice size glass that I park my toothbrush in. For years I have been recycling these Old English Cheese* jars because I could not remove the marks left on the inside of the glass from the residue left behind from my toothbrush and the hydrogen peroxide** I pour in the bottom of the glass to sanitize the moisture that drips down from the wet toothbrush.

Simply squeeze fresh lemon juice into the glass or vase you wish to clean and add enough table salt to offer a good scrubber. I used a baby bottle brush and scrubbed the stain away in just a few minutes. Then rinsed it out and washed with soap and water to use again and agin. If the stain is stubborn then let is set for a while and scrub again.

I always keep an open box of baking soda under the front seat of my car to continually keep my car smelling fresh. Empty out a little every week or so to expose a new top layer.

Normally that is all it takes. But this time I needed something stronger. Since I had just used the lemon juice to clean the glass I decided to squeeze the juice from an entire lemon, seeds and all into a bowl, even added the rinds. Placed the bowl on the floor of my car overnight and Wah-lah a clean smelling car for about 50¢ and ALL NATURAL. No harmful chemicals to inhale.

* Old English Cheese in a jar is the most unhealthy item I will ever recommend. But it does make the best tasting quick and E-Z cheese sauce (on page 57 in Volume 1 of Cooking with Judy) for dipping veggies and cold Guilt-Free fried chicken (same volume page 15).

** Hydrogen Peroxide is what doctors used to sterilize their office with before they started hiring janitorial companies to do the dirty work.

Happy to help you keep things squeaky clean the way Mother Nature intended.

From your friend in the kitchen, Judy

Slow Cognitive Decline

Did You Know . . .                         

There are foods you can eat to slow cognitive decline?

Yes, there are and you can find the full report here. Plus a review in the American Academy of Neurology.

According to the study, if you eat a diet high in flavonoids, yellow and orange fruits and vegetables containing flavones you can reduce your risk of Dementia and Alzheimer's.

Flavonoids are natural substances in plants that give them their colors. They are powerhouses when it comes to preventing your thinking skills from declining as you get older

It’s never too late to start. . .

it doesn’t take much to improve levels. A cup of tea a day or some berries two or three times a week would be adequate along with orange and yellow fruits and vegtables each day.  

The study provides more proof of how the power of plants and produce is so important in our daily diets, and how it can be beneficial nutritionally and possibly protect your mental health.

Once again, it is essential you EAT from the FARM and NOT a factory.

From your friend in the kitchen, Judy

 

Upright Walker

For those who need it . . .

Upright Walker. . .  

even if you don't need one, you probably know someone who does.

When you think about it, this upright position takes ALL the weight OFF your low back, hips and knees. Making walking so much easier. It ALSO offers so much more stability and support than the old standard walker. 

It drives me crazy to see people hunched over and in pain when they could be upright and stable. See my Tips article on page 59 in Volume 6 of Cooking with Judy. Good example for what not to do and how simple it is to correct bad posture. Plus you'll learn how easy it is to keep bananas and strawberries FRESH a whole lot longer.

Yes, I have been known to stop people in the grocery store and on the street and point out the fact that they don't have their cane or walker or grocery cart in the proper position to PREVENT back, hip and knee problems.

If you use a standard cane, your elbow should always be bent with your arm at a 90º angle. Your back should ALWAYS be straight. You should never lean forward or to the side. The more upright you are the faster you will heal. The cane is held in the opposite hand of the injured foot, leg or hip. The cane moves at the same time as the injured limb.

A tall walking stick is much better than a cane. The taller you are the taller the stick should be. And for hiking 2 sticks are much better than one.

From your friend in the kitchen, Judy

 

 

 

 

7 . . . E-Z Steps to Transform Your Health

 

Investigate:    What are the issues?

 

Identify:          What is holding you back?

 

Evaluate:         What outcomes do you want?

 

Intervention:   When can you get started?

 

Support:            Who is on your side?

 

Celebrate:           How will you celebrate your success? 

 

from your friend in the kitchen, Judy L. Young 

 

Cooking at Home with Judy . . . email me your questions!

WHY Wear a MASK?

An article from the Washington Post by Ben Guarino and Frances Stead Sellers titled "Brains and COCID-19 have mysterious relationship", appeared in my Wichita Eagle. The Eagle choose not to post it online and the Washington Post requires a subscription to read theirs.

I found the article to be of great interest, as to the long term effects of the pandemic. However, I have chosen to retype what I think to be the most pertinent to our well being in the near future. It will even protect you against the common cold.

From the Post:
Most coronavirus infections begin with the inhalation of pathogens breathed in while suspended inside tiny droplets of body fluid someone else has expelled.

These infectious parcels can be smaller than the nostrils they pass through by a factor of THOUSANDS -- picture, for a similar sense of scale, being sucked into a mile-high maw of a tunnel.

Once inside, the virus begins to hijack cells lining the respiratory system. It exploits a human protein called an ACE2 receptor. This receptor studs the surface of many cells in our respiratory passages. The virus uses its spike protein like a skeleton key to ease open cells.

Cells in the nasal cavity appear particularly susceptible to an infection of the coronavirus.

Virus in the upper part of the nasal cavity, the olfactory mucosa, probably causes the loss of smell experienced by some people with covid.

(Remember my friend who took Zinc supplements to regain her LOST sense of smell? Download Zinc & Turmeric Covid-19.pages)

The Olfactory mucosa sits below the thin strip of perforated bone, known as the cribriform plate. Sensory neurons are threaded from above through those holes. The brain rests on the other side of that thin bone

It is clear the virus can get very close to the brain. What's less certain is whether the virus is able to penetrate deeper and invade it. This isn't simply an academic question - it has medial consequences.

End of Article

Why take the chance? That is why they say if you are not covering your nose with a mask you might as well not bother to wear one at all.

PLUS new book, just out today, one that you might want to read.
"Preventable: The Inside Story of How Leadership Failures, Politics, and Selfishness Doomed the U.S. Coronavirus Response", by Andy Slavitt.

From your friend in the kitchen, Judy

Compostable Food Bags

Because of my intense Vertigo I cannot watch TV, videos, or use a touch screen of any kind, so no cell phones.

I love Henry Ford Innovation Nation on CBS on Sunday Mornings. I tape it so I can skip past the fast moving commercials. Because this show itself has fast moving parts that set off my Vertigo I wear these CRAZY glasses from France. I’ll be happy to talk about those in an email, if you want to know more.

Back to Henry Ford. Sometime in the past month they featured a new company in the UK you will want to know about. Marinatex.

This young lady Lucy Hughes, has taken FISH scales and made a replacement for plastic bags!!!!!!

YES — See for yourself . . . 

I can’t tolerate the movement of her site but found written info under About, Values and FAQ.

AMAZING -- you will want to signup for her newsletter to keep informed of her progress. What a wonderful way to protect our precious planet. HUGS !!!!!!!

From your friend in the kitchen, Judy

Blackstrap Molasses

There was a question on Jeopardy the other day, which I can't remember, but the answer was . . .

Blackstrap Molasses

As you know, I avoid all processed sugar. Why? Because if you have ever seen RAW cane sugar you know it is NOT white. So how do they make it white? They add bleach and ammonia to the PROCESS. And they don't have to tell you because it is part of the PROCESS and not labeled as an added Ingredient.

I remember as a child my grandmother kept Molasses and/or Blackstrap Molasses in her kitchen cupboard. She used it in cakes, cookies and to make homemade pancake syrup. So what is the difference?

First Molasses is made from mature raw sugar cane. It is boiled to reduce it to a syrup consistency. Similar to what we do to make other sauces rich and delectable.

To make Blackstrap Molasses you simply boil the syrup a third time. Reducing it and enhancing the richness and sweetness of the raw sugar cane.

You will find a choice of sulphured or un-sulphured molasses. Sulphured simply means they used younger less mature sugar cane and needed to add sulfur dioxide as a preservative. More mature sugar cane does not need a preservative. Obviously I will choose the UN-SULPHURED. You know I don't like preservatives. And as my friend Denise says, "The more preservatives it has the quicker it will kill you."

How long can you keep it on the shelf? Some say one year -- some say 10 years. As always . . . YOU do the research and you decided for yourself.

In addition to the wonderful dark rich sweetness of Molasses there are health benefits too. Nutrition Information from WebMD

Many people use blackstrap molasses in place of refined sugars for health reasons. It is lower on the glycemic index than conventional sweeteners, which means it won't spike your blood sugar as much.

This makes blackstrap molasses a great alternative for people working to maintain healthy blood sugar levels.

A tablespoon of blackstrap molasses has:

60 Calories
1 gram of protein
0 grams of fat
14 grams of carbohydrates
Less than 1 gram of fiber
10 grams of sugar

Blackstrap molasses are also a significant source of: Calcium, Iron, Magnesium, Manganese, Potassium and Vitamin B6.

I found similar nutrition information for un-sulphured blackstrap molasses, on Nutrition Data from Self Magazine. Their measurements were slightly different. To compare you need to know, 1 tablespoon blackstrap molasses is equal to 20 grams.

As with all things use in moderation. 

From your friend in the kitchen, Judy

Faded Black Clothing

Saw an ad for a new product to revive FADED dark clothing. Wanted to check the ingredients but couldn't find them. Checked other products only to find chemicals I couldn't pronounce. Decided to Google what to do for faded clothing. Guess what?

1/2 Cup SALT in a single load of dark clothing!
No soap or fabric softener, as that is what causes them to fade. The SALT will remove the residue and leave everything fresh and darker. IT WORKS!!!!!! 

Another great tip NEVER put dark clothing in the dryer! That too dulls the color. Simply put them on a hanger and hang them wet on your shower rod overnight. The next morning toss them in the dryer with a dryer sheet for ONLY 10 minutes to remove wrinkles.  

You'll be glad you tried this tip! 

From your friend in the kitchen, Judy

OOOOOOP's In response to this post a friend reminded me . . . ALWAYS turn your dark clothing inside out before you toss them in the washer. I always do but forgot to mention in the above. It keeps the outer fabric from rubbing against other clothing in the wash cycle. I turn all my sweat pants and shirts inside out too. They stay fresh longer. 

 

PINK EYE

Pink Eye is Highly CONTAGIOUS

If you've never had it . . . be glad. If you have you know the pain, discomfort and isolation it brings on. It can be either bacteria or a virus that causes it. Most likely contact with an infected surface. But I am of the opinion it can be air born.

You certainly do NOT want to touch the infected eye without protection of a tissue or cotton ball and immediately dispose properly of both. Should you choose to use a warm wet wash cloth be sure to wash it IMMEDIATELY in HOT soapy water. The same with your pillowcase or any sheets or blankets you might accidentally touch to your eye in your sleep.

You should call your doctor immediately. They most likely will call in an antibiotic eye cream or drops for you. WARNING ask your pharmacists the cost BEFORE you have it filled. I found the drops were $282.00 and the cream was only $40.

This time however, it was a Sunday morning and I had just recently read The Rapid Virus Recovery, by Dr. Tom Levy. In it he explains the healing and cleansing properties of Hydrogen Peroxide and its ability to kill viruses. Here is the link to his FREE e-book, I highly recommend it. I also found the CDC to be a good source of information. 

Being early Sunday morning waking up with with a horrible swollen gummy monster eye. I decided it needed immediate attention. Reading Dr. Levy's book reminded me when I was a small child my family doctor used Hydrogen Peroxide to clean his equipment and surfaces in his office. I believe all doctors did until cleaning services become readily available.

I also remembered how my dental hygienist recommended I rinse, once a week, with Hydrogen Peroxide to kill bacteria that can cause decay. Don't like the taste but if it will keep my mouth healthy . . . I'll do it.

First: I used a clean cotton ball, that I ran under very hot water to clean first my healthy eye. Then to wipe out the crusty gunk from my bright red eye. Careful to dispose of the cotton ball in a tissue before dropping into the kitchen trash. I didn't want it sitting in the bathroom waste basket.

I then selected a clean cotton ball and poured a generous amount of Hydrogen Peroxide on it. Wiped again my healthy eyelid first. Then cleaned my infected eyelid, carefully cleaning along the inside of the lid. Paying special attention to the swollen area. It did sting slightly but no more than did the plain water. Again, disposing of the cotton ball as before.

I could feel a tiny bit of relief from that very first application. An hour or so later in the morning I also used Clear Eye drops to help wash out my eye. And a couple of hours later repeated the whole process. And again 2-3 more times during the day, up until bedtime.

Already knowing that L-lysine kills viruses I have been taking 500 - 1,000 mg on days I was going out in pubic, since Covid began over a year ago. So that Sunday I added 1,000 mg to my morning supplements. Now with the success of clearing up the Pink Eye without having to take antibotics I will add 1,000 mg L-lysine to my daily routine. PS: find a capsule as it is much easier to swallow than a huge tablet. I like Solgar found in most health food stores. 

L-lysine is an amino acids, a building block that is not produced by the human body. Some of the foods that contain L-lysine are meat, fish, eggs and cheese.

Since I already had an appointment with my doctor on Tuesday and knew there probably wasn't much chance of my seeing her on Monday, I decided to wait. By Tuesday my eye was nearly healed. She wrote me a script but said I most likely would NOT need it. And should be able to go out in public in two days.

Needless to say I am a happy camper and wanted to share my good news with you.

From your friend in the kitchen, Judy

Brussels Sprouts

Brussels Sprouts. . . If you hate them -- you really might like my version.

• Wash, remove tough ends, slice thin
  
• Place ceramic skillet over med-low heat
• Sprinkle in a pinch of coarse black pepper 
• 2 T butter
• Add Brussels Sprouts toss, cover until just tender (NOT mushy)
• Add 2 T of Sugar-free Apricot Jam
• 1/3 C chopped pecans and a tiny pinch of salt

That's all -- so simple and so sweet. Left overs freeze well. And, oh so good with a T-Bone Pork Chop browned in a little butter. 

To find out what are the different cuts of pork chops available and which is the best? Download Brussele Sprouts & Pork Chops.pages

From your friend in the kitchen, Judy

 

EAT from the FARM not a factory

If you have a friend struggling with a weight problem . . . 

Send them this note from my heart.

Boy do I know the pain of constantly putting on the pounds no matter what you do. I put on an additional 20 lbs., when I went on a low fat diet. Nobody told me those foods were processed with fillers, starches and really bad stuff. I never read a label because I could NOT pronounce most of the words, let alone know what they meant. 

Thank heavens a friend said, Look them up! What? They are not in the standard dictionary. Lucky the internet had come along and you can look up almost anything. 

However, you have to be cautious and verify the source. Hate to burst your bubble but not everything you read on the web is the truth. 

Learn as I did, to EAT for the FARM not a factory. Eat foods that get their ENERGY from the Sun and their nutrients form Mother Earth. Stop consuming dead dust and chemicals form a factory. Industrialized food is what is killing us. Get back to Nature and fill your body with LIVING organisms. 

My story is long but one I hope will help you find a way for you to put cravings behind you. Read it first then proceed to the forms (also attached at the end of this article) I have created to help you find what you truly love and want to eat. 

I have been writing books on how to improve your health thru extensive research for over 15 years. You can benefit from my hard work. 

There are lots of articles on Truth in Labeling in every book.  

Here is an example of a few things you might find helpful:

• There are 13 Ways to LOWER your Blood Pressure Naturally, see page 51 in Volume 2.
• Common Household items to AVOID & Why, page 16 in volume 6. 
• The 15 WORST Things in YOUR Lunchbox, page 38 in Volume 3.
• There is a list of foods that Fight Inflammation, the cause of so many illnesses, on page 52 in Volume 6. 
• Do You Know the 5 Nutrients YOU don't get enough of? You'll find them on pages 55-57 in Volume 2. 
• Which foods are highest in Magnesium, see page 48 in Volume 3. 
• How much Calcium do YOU need? Page 59 in Volume 2
• You'll want to read Fake vs. Real Foods on page 38 in Volume 6. 
• You won't want to miss Herbs & Healthy Spices that can improve your health. 
• You'll be surprise to find bananas are NOT on the list of the TOP 10 Foods Highest in Potassium, page 33 in Volume 2.
• The list of Top 10 Superfoods can be found on page 31 in Volume 5.
• Is corn a fruit, vegetable or grain? You'll find the answer is on page 8 in Volume 5. Is the corn you eat Certified Organic? If not it has an 80% chance of containing Round-up? Read page 46 and page 47 in Volume 2. Plus this article. 
• PREVENT Esophageal Cancer, page 54-55 in Volume 5. 
• Health Food IMPOSTERS Don't be Fooled, page 12 in Volume 4.
• Hormones & Weight Gain Connection, page10-11 in Volume 4. 
• How about your Thyroid??????, page 61-63 in Volume 2. 
• How SAFE is Your Deodorant? Read page 19 in Volume 2 
• How to AVOID Blood Clots on page 38 in Volume 5. 
• PREVENT a backache when grocery shopping, see page 59 in Volume 6.
• Go NUTS for Nuts on page 25 in Volume 4.
• Never be constipated again, page 26-27 in Volume 3. 
• The Magic of Magnesium, page 44-47 in Volume 3. 
• The Old Geezer was right, page 55 in Volume 4. 
• Keep Strawberries & Banana FRESH longer, page 59 in Volume 6.

On my website and in my books you will find many more health tips along with delicious and nutritious recipes for getting your weight under control. STOP the CRAVINGS while you EAT the foods YOU like. Sorry NO pills or quick fixes. It does take time and work on your part. But once you do, it will become SMOOTH sailing. I lost 40 pounds in 90 days without trying. Improved my health and attitude along the way. And, all with REAL LIVING foods that get their ENERGY from the SUN and their NUTRIENTS from Mother Nature. 

From your friend in the kitchen, Judy

NOTES about your many forms. They are meant to guide you on your path to proper weight management. Print as many copies as you need. Feel free to email me with any questions. And, if you live in Wichita Kansas or the surrounding area you can book a free one-hour consultation and even a private cooking lesson in your own kitchen. 

Wonder why I want to know your favorite color? Do we not eat FIRST with out eyes? Yes, we do. Let me give you an example. A young friend has stopped at my home for a visit. Since it was nearly lunch time I offered to feed her. She accepted. I asked if soup and salad would be ok and she said yes. 

I asked what her favorite color was. She looked at me with a question on her face. I said, I'm checking to see what kind of soup you might like. She laughed and said I am sure you do NOT have PINK soup. My reply was oh yes I do. 

She was polite enough not to ask what it was. But I knew she was young enough that she most likely would not like Beet Greens.

If you haven't guessed by now, she LOVED her PINK soup, nearly licking the bowl clean. You should have seen the look on her face when I handed her the recipe as she was leaving. 

I HATE beets she proclaimed. I just smiled and asked if she planned to make this soup in the future. YES, she exclaimed and asked, you say I should buy small beets? Yes, and gave her a copy of page 56 in Volume 5 so that she might also try eating the fresh sweet bulbs as well. 

With Pink being her favorite color I could have served her my Roasted Red Pepper Soup, if I had had any in the freezer. As it is pink and creamy. Recipe on page 48 in  Volume 4. 

So you see even if you think you hate something -- give it a try. Maybe adding flavors you do like -- fill out your Food Preferences sheet it will help guide you. And will open your eyes to so many new possibilities and all of them will be flavors and textures you already like. 

Yes, you need to take a food inventory as well as make a list of all your kitchen equipment. How else are you going to . . . know what you have and what you need. 

You'll notice your food Shopping List has more space for Produce and less for canned and dry goods Why? Neither come direct from the FARM they come from a factory. 

Why list your medications and supplements? They can have a huge impact on your food plan. It is also a good idea to make a copy of both and carry one in your billfold and one in the glove box of your car. These should be kept up to date at all times. Every time you go to the doctor or pharmacy you should ask them to make a copy of both so they have it on file. Some supplements can interfere with your meds. 

I know everyone HATES keeping a Food Diary but once again how will you know what is working and what is not. It truly only takes a couple of seconds to jot down what, when and how it made you feel. If you don't want to use the big sheet I offer, then buy a $1 note pad to carry in your pocket. It is critical you come to understand every morsel and sip you ingest. 

I truly want you to feel as GOOD as I do !Have more energy, a clearer mind and a brighter outlook. When you feel better you will do better, I PROMISE!!!!! 

And don't forget Laughter is good for the soul, mind and body. 

From your friend in the kitchen, Judy

FORMS: To guide you on your path to proper weight management. 

Download Food Preferences Yours, the foods you like, dislike, are allergic or sensitive to, religious beliefs that influence your food choices. 

Download Food Preferences Same as above for EACH member of your household. 

Download Family Activities Schedules

Download Food Inventory What's in your fridge and cupboards?

Download Equipment Inventory: What do you use to prepare food with?

Download Shopping List Preferred Stores, items needed.

Download Food Diary.pages Yes, we all hate this process but truly only take 1-2 minutes to provide you with the most valuable information. 

Download Medications List   Vital Information

Download Supplements List Important information

Print as many copies as you wish.

From your friend in the kitchen, Judy

 

Hydrogen Proxide

If you are not already receiving Verne Harnish's Newsletter you should be. He offers wonderful advice for growing your business, which also applies to life in general. Plus he serves on the board of the Riordan Clinic. 

If you are not familiar with them Dr. Hugh Riordan was a pioneer in introducing the health benefits of Vitamin C. All the hospitals laughed at him 30 years ago when purchased a hyperbaric chamber. Now, of course, most hospitals and rehab centers have their own. 

You know I have been a proponent of the huge benefits of large doses of good quality Vitamin C for years. You also know I searched until I found a Vitamin D-3 that was NOT made from sheep’s wool, as I am highly allergic. 

You also know I passed on to you a couple of years ago the benefits of adding Colloidal Silver, (page 54 in Volume 4 of my Cooking with Judy) to my morning nose wash (page 44 in Volume 5). It kills viruses. 

About the same time my dental hygienist recommended, and I passed on to you, to rinse with hydrogen peroxide once a week. As decay does NOT like oxygen, what a blessing that has been. 

About a year ago at the beginning of Covid a friend recommended, and I passed on to you to take 1,000 mg of L-lysine before going out in public (still wear a mask) to kill viruses. 

You also know a few months ago I recommending adding Turmeric & Zinc (at the bottom of the Vitamin D-3 page) to your daily supplements to ward off viruses. You also know the follow-up from a fiend who stated she was beginning to get her sense of smell back after adding zinc to her daily routine. She had lost her sense of smell 12 years earlier due to a virus. 

I also sent you my friends recipe for homemade Elderberry Syrup with all its health benefits for fighting off viruses. 

Now my friend Verne has been so kind to give us the link to the FREE e-edition of Rapid Virus Recovery from Dr. Tom Levy at the Riordan Clinic. 

It was interesting that as I read his notes on tonsillitis I was reminded, as a child, I suffered with acute tonsillitis often. When I was with my grandmother she had me gargle with hydrogen peroxide a couple of times each day and I had NO sore throat. 

As I always say, DO your OWN research — but I think you will find this exciting news for all of us. I see it as preventative measures we can all incorporate into our daily lives. 

From your friend in the kitchen, Judy

Lemon Zest

Add this to your list of OH MY GOODNESS . . .

Today, as I was preparing lunch, I had an epiphany! I had just put a batch of FRESH green beans into a large skillet of boiling water (page 44 Cooking with Judy).

Pulled a package of chicken tenders from the freezer. Removed them from the package to a plate. Nuked on defrost enough to pull them apart and nuked on defrost another minute. All the while rolling my lemon across the counter, bearing down to loosen the juice inside. 

You know me, never want to waste anything. Here was this gleaming gorgeous bright yellow lemon yelling at me, "Don't forget the zest!". So I grabbed my lunch plate and zested away. My first thought was to sprinkle the zest on top of the cooked food. Then it occurred to me to instead but the HOT food on top of the zest. What an amazing aroma that would make. 

Just then the beans were knife point tender. Used tongs to put them in the ice bath I had prepared in a glass meat loaf pan. I like my beans "crisp and crunchy to the bite". With NOTHING on them just the luscious taste of FRESH garden beans. 

Rinsed the skillet and put it back on the med-hot fire. Swirled the cold beans, placed them on a clean kitchen towel and rolled them up to remove the water. While they sat and got dry I added peanut oil to the hot skillet. Cut the now naked lemon and squeezed ALL the juice over both sides of the chicken pieces. Seasoned all generously with coarse sea salt and coarse black pepper. 

Using a lid to protect myself from splattering HOT oil I placed the chicken in the pan, covered and allowed to brown over med hot heat. You will find Guilt Free Fried Chicken on page 15 in Cooking with Judy.

While the chicken was cooking, I grabbed a snack bag of smashed Yellow Dutch Potatoes from the freezer. YES, I know I never recommend potatoes except yams. Sometimes even I crave the texture of fried potatoes. So you'll find my secret here. Download Yellow Dutch Potatoes.pages.

You'll notice I have not completed Volume 7, in fact I still need to add something to the bottom of the page. 

As soon as I got the potatoes in the hot butter. I warmed up some leftover carrots and grabbed, for dessert Dark Chocolate Ice Cream from the freezer, page 66 in Volume 2. Squeezed it into a bowl, sprinkled with some of the Lemon Zest and topped with a Dream Cloud, page 27 in  Cooking with Judy and a Spoonful of Chocolate on page 47 in the same book. Lucky for me the last batch I made had an extra shake or two of cinnamon. OH MY GOODNESS what heaven!!!!! 

After I flipped my chicken tender to brown the other side, I grabbed my lunch plate, swirled the zest to distribute fairly evenly. Put a hand full of cold green beans in the middle, carrots on the side, along with with crispy fried potatoes and a hot chicken tender on top. WOW -- the addition of Lemon Zest was magnificent!!!!!! Try it. 

From your friend in the kitchen, Judy

Res Swiss Chard Soup

Beautiful Red Swiss Chard Soup

Amazingly delicious and high in nutrients, especially raw. It will loose a little of its nutrients when cooked but not much.

I love it in my scrambled eggs. It was so beautiful in the store I couldn't resist buying it. I prefer small tender crisp leaves. I use the stems too, they are so sweet.

When I get it home I swish it in COLD water, trim the bottoms of the stems and place in a vase or tall glass of water. Once it has stopped dripping water I place it in the fridge.

I used one leaf in my scrambled eggs the next morning. The remainder I planned to make my luscious Chicken Alfredo. You'll find it in Volume 5, of Cooking with Judy on pages 42-43, along with all the nutritional information.

However, I did not have any chicken on hand so now what? Well a few weeks ago I made the scrumptious Beet Greens Soup. So why not Red Swiss Chard Soup???? Download Red Swiss Chard Soup.pages

From your friend in the kitchen, Judy

 

Why are certian foods addictive?

Here is an email I sent to friends last week.

A really great article from the New York Times ran in my local newspaper this past week. You should read it for yourself and pass it on to family and friends. The journalist was Anahad O'Connor and the title was Some unhealthy foods could also be addictive. 

Boy do I personally know how true that is. I remember, not fondly, how I was addicted to sugar and flour. If it didn't come out of a box it came from a drive-thru-window. I didn't have time to cook! I had a busy life with a demanding career. Besides all I wanted to eat was donuts, candy bars, mac and cheese, hot dogs, pizza, tacos, BBQ, fish & chips, cookies and manufactured ice cream. 

Boy was I missing out on the things that really tasted good.

I had no idea how delicious FRESH veggies were or how melt-in-your-mouth delicious a home pan grilled filet mignon was.

Or how joyful to put your fork in a just made salad with homemade all natural ingredient salad dressing.

And, oh the dreams you'll have, over my home made all natural ingredient ice cream. 

It took time, trial and error and lots and lots of research to find a happy healthy way to enjoy good FRESH food that comes from the FARM not a factory.

You'll find ways to replace those unhealthy cravings and choose foods that get their energy from the sun and their nutrition form mother earth.

You'll find lots of recipes and tips right here and many more in my 6 published cooking guides. 

If you are struggling send me an email, I am happy to help. 

From your friend in the kitchen, Judy

FREEZE Whole Citrus

DID YOU KNOW . .

You can FREEZE WHOLE lemons, limes, oranges and probably grapefruit or any citrus fruit you like.

Restaurants have been doing it for years and adding spectacular flavor to your dishes and you didn't even know it.

Just remove the produce label and scrub the fruit clean. Then toss it in a zip bag and place in the door shelf of your freezer. Any time you want a little zing just grab your fruit, zest it whole, seeds, pulp and all on top of anything you can dream of -- AMAZING. 

From your friend in the kitchen, Judy

 

Magical Chocolate Ice Cream

Magical Dark Chocolate Ice Cream 

Looking up the history of where chocolate (cacao) came from, I found the first trees probably grew at the foot of the Andes Mountains, near the Equator.

However, the first people credited with eating Cacao are the Olmec people.

• They lived along the Gulf Coast of Mexico in the modern-day Mexican states of Tabasco and Veracruz.
• The society lasted from about 1600 BCE to around 350 BCE, when environmental factors made their villages unlivable. Maybe we could learn from their history?
  
• The Olmec are probably best known for the statues they carved: 20 ton stone heads, quarried and carved to commemorate their rulers.
  
• The name Olmec is an Aztec word meaning the rubber people; the Olmec made and traded rubber throughout Mesoamerica. And it took us until the 18th Century to find rubber. A little slow, are we?

When did we first add sugar to sweeten chocolate? In the 16th Century when it was brought to Europe.

The Mayans are the ones credited with adding chili peppers to chocolate. The Aztec later added cinnamon.

Since I added Allspice, as well as, Cinnamon and Espresso I am going to call my new version Magical Dark Chocolate Ice Cream.

You will find the original Chocolate Ice Cream recipe and instructions  on page 66 in Volume 2.

Because I miss judged, I only had 4 cups of cream, so I added another 1/2 cup of water. Everything else stayed the same except I added: 1 t of Instant Espresso, 2 t of cinnamon and 1/4 t of allspice to the chocolate before adding the hot cream.

The other addition I made was adding the zest of a WHOLE FROZEN orange pulp, seeds and all. See Tips for FREEZING WHOLE Citrus.

From your friend in the kitchen, Judy

Foam Rubber

When Foam Rubber . . . isn't Rubber anymore!

So be careful . . . Because Rubber is NOT always rubber, but rather plastic.

How many people do you who know are allergic to Latex? 

Why do they always ask that question on medical forms?

Read my extensive research Download Foam Rubber.pages

From your friend in the kitchen, Judy

Niman Ranch

I stopped eating Deli Meats years ago. Read why Download Deli meats.pages

Then I found . . .     Niman Ranch  Where their animals are Raised with Care®.

UPDATE: A friend brought it to my attention that Niman Ranch is no longer a privately own business. They sold to Predue, which does not make me happy. I will keep a close eye on their products in the future. 

The farmers’ and ranchers’ passion for their craft, dedication to their animals and respect for the land can truly be tasted in their finished products. 

• Their livestock are always raised outdoors or in deeply bedded pens
• 100% of their farms are Certified Humane
• No cages, no crates, no tail docking or teeth clipping
• No added hormones or antibiotics – EVER

Here are my two favorites:

Canadian Bacon so luscious in my scrambled eggs in the morning or for lunch in a steaming hot bowl of homemade soup.

The same for their Pastrami and I even top off my green salad with it. Yumm  

Really nice family and EXCELLENT product. I buy their products at Natural Grocers. When I get them home I open and wrap INDIVIDUAL slices in wax paper, bag and freeze to enjoy anytime I like.

From your friend in the kitchen, Judy

Sweet Baby Bell Peppers

I am a HUGE fan of Baby Sweet Bells     

This is the brand I buy at Walmart. But I am sure you can buy Organic at any health food store. I have friends who buy a bag for any road trip and pop them like candy. Me, however cannot eat bell pepper raw. And being the picky eater I am, I must remove the seeds and membrane. I LOVE to dice them into my morning scramble. Add them to soups, sauces etc. They are so high in vitamin C. Too keep them at their highest level of nutrition I dice and freeze them.

From your friend in the kitchen, Judy

Vitamin D3

Vitamin D-3   

Mayo Clinic News reprinted in the Wichita Eagle. 

Warning: IF . . . any of you are allergic to sheep's wool take NOTE . . . calcifediol is derived from sheep’s wool.

Every prescription and most commercial Vitamin D supplements contain calcifediol. If you are like me just touching wool breaks me out in a horrible RED rash. It burns like fire and itches like mad. I am also allergic to lanolin, which of course it made from sheep's wool.

So why in the world would I ingest anything made from sheep’s wool?

I DON’T.

I found Garden of Life makes D 3 is made from Lichen. It comes in a spray bottle. I do not like the spray so I place a dropper lid on instead and take a full dropper full 6 days a week. It increased my D-levels by 10 points in just 3 months and another 10 in 3 more months. It has stayed in the normal level since.

Here is the link for my research on calcifediol. Download D 3 calcifediol.pages

I also eat 2 FRESH FARM eggs every morning!!!!! So there.

Just like with the Zinc & Turmeric info I sent a few weeks ago I now think our Vitamin D level is critical for avoiding Covid the same as wearing a mask and social distancing. Download Zinc & Turmeric Covid-19.pages

Wishing all of you a safe and Happy Valentines Day!

Your friend in the kitchen, Judy

Really Good Iced Tea

It pays to read Cozy Mystery's . . .  One of my favorite authors had a great tip on how to make really GOOD Ice Tea. I had never heard of it and love it. I drink 2-6 cups of fresh brewed herbal tea nearly everyday. However, recently I noticed a bit of acid reflux. 

Yes, I know to make sure I have everything on the table BEFORE I sit down to eat a meal. And I know to keep my fanny in the chair for at least 15 minutes after the last bite or sip. Read my story on page 60 in Volume 6 of Cooking with Judy. Plus my research on Esophageal Cancer page 54 in Volume 5 of Cooking with Judy. 

Knowing how much tea I drink I decided to cut out all tea for 24 hours and see if it went away. It did. And was back when I resumed my tea intake. So disappointed. Yet, what is the old saying, "When one door closed another opens". I swear, that very evening when I picked up Peg Cochrans book "Bought the Farm", there it was on page 109. The answer to my prayers. I quote . . . 

" Dear Reader, 

Do you know what the secret is to a really good pitcher of ice cold tea? A pinch of baking soda. The baking soda neutralizes the tannins in the tea, making for a much smoother taste. Next time you brew some tea -- hot or cold -- try it. Just a pinch will do -- an eighth of a teaspoon should do the trick."

Well I'll be! Of course the baking soda neutralizes the tannins and does NOT interfere with the taste of your tea!!!!!! Why didn't I think of that? After all people have been using a tiny spoonful of old fashioned baking soda in water for hundreds of years for indigestion. 

Plus do I not know that baking soda is the best and cheapest household cleaner on the market? Didn't I write a whole page (14) on how to "Green Clean" in Cooking with Judy?

WOW it pays to read Cozy Mystery's. And on page 237 she wrote . . . 

"Dear Reader, 

Chicken soup is considered a remedy for what ails you in almost every culture around the world and has been considered a cure for the common cold since at least the twelfth century. Scientists believe that the steam from a hot bowl of soup helps nasal congestion and some even think that chicken soup might have anti-inflammatory properties. 

I don't know about you, but I find a bowl of chicken soup comforting at any time. And although it's hard to find the time, making your own is much better than opening up a can and isn't very hard at all." 

You know how much I loved reading that. Enjoy Peg's books and my newest Chicken Soup recipe.    

From your friend in the kitchen, Judy

Chicken Noodle Soup

  Chicken Noodle Soup

 . . . from my good friend Pam Porvaznik

INSPIRATION. . . Just when I needed it! Last week in the grocery store I was thinking I needed to make soup with the amazing homemade chicken stock I had in the fridge. But nothing sounded good to me. I wanted something new. 

Just this morning, as I was making a mental note, that I really had to get the stock in the freezer today, I got an email from my dear friend Pam. There it was photo and all. WOW. Looked yummy. I couldn't wait to get started. Here is the recipe for you to enjoy!

Download Chicken Noodle Soup copy.pages

From your friend in the kitchen, Judy

Over the Top Mushrooms

Over the Top Mushrooms

Don't you just love it when a mistake turns into something oh so GOOD?

You see, on a whim, I decided to pick up a large package of sliced mushrooms to make my Sweet Mushroom Soup, p 14 Volume 5. First of all I never buy sliced mushrooms, because they are always too dry meaning too old. I prefer to hand pick each one; whole and FRESH. Then slice just before making my dish. As soon as I get them home I take them out of the plastic wrap and put them in a brown paper lunch size bag. Then store in the crisper of my fridge to be used as soon as possible.

To find out my second mistake and how it all turned into someting wonderful download the recipe: Download Over the Top Mushrooms.pages

From your friend in the kitchen, Judy

 

NO Baked - Baked Apples

What is the old saying "An Apple A Day Keeps the Doctor Away"

I think that is probably true. Think of all the fiber. Especially if you buy organic and eat the skin. Think of all the vitamins and minerals they offer. To name just a few: Vitamin A, C, Folate, Choline, Calcium, and Potassium. Plus they are loaded with water to help move that fiber thru your system.

However, apples should be eaten ALONE between meals and NOT with fats or protein as we are doing here. A secret to loosing weight and keeping it off. This should ONLY be an OCCASIONAL treat.

For baking apples and making applesauce, my grandmother preferred the softer and semi-sweet Mcintosh. I happened to have an Ambrosia on hand last time I made this scrumptious dessert.

Those who prefer a more tart apple will like Granny Smith. For eating apples my favorite is always Honeycrisp.

1 APPLE + 1 T butter + 1T Honey + a tiny pinch of salt + 1 t Cinnamon + a Sprinkle of Toasted Cocnut and Pecans

For complete instructions:

Download No Baked - Baked Apples.pages

From your friend in the kitchen, Judy

Beet Greens Soup

Beet Greens Soup

Don't like beets? Will I didn't either until I ate them simply steamed whole in a little water. They are sweet like candy.

Plus they are so high in Vitamin A, C, folate, calcium, magnesium, potassium, and ZERO fat and starches.

The green and red leaves are more than TRIPLE in these same nutrients. More than enough reason to add them to your healthy food plan. Plus this soup is so luscious and simple to make.

The beets in the store this week were gorgeous. I choose beets that are about the size of a golf ball, have healthy roots and shiny leaves. The bunch I picked up had 4 beets and plenty of good healthy leaves.

For the recipe and complete insturctions on how to prepare beets . . . Download Beet Greeens Soup.pages

You'll be glad you did! 

From your friend in the kitchen, Judy

Odds & Ends Soup

Cold, rainy dreary day! Good time to pull out an array of leftovers and home-made chicken stock from the freezer. Dumped it all in a big soup pot, added a bay leaf and set to simmer for hours. 

Here is what I did but you can use anything you have on hand to warm up the day!!!!! Download Odds & Ends Soup.pages 

Plus you find tips on how to Spice up your Life on the same page. 

From your friend in the kitchen, Judy

Elderberry Syrup

We all know the benefits of Elderberry. Now a friend has shared with me how she makes homemade Elderberry Syrup. You know, how much I appreciate all things made from scratch at home in our own kitchens. 

Download Elderberry Syrup.pages . . . from Traza Bills 1-1-2021

UPDATE: I found I had star anise so I used it instead of the whole all spice. I also reduced the amount of honey and added Fresh Frozen WHOLE lemon. YUMM -- YOU can add anything you like. 

from your friend in the kitchen, Judy

Chocolate Espresso . . . Orange and Cinnamon Ice Cream

Chocolate Espresso . . . Orange and Cinnamon Ice Cream

Just in case you didn't get your fill of chocolate over the holidays. Take my Dark Chocolate Ice Cream recipe on page 66 in Volume 2 and add:

• 1 t   Instant Espresso powder
• 1 T  cinnamon
• the juice and zest of one orange

I choose to add the orange juice and zest in the warming pan with the cream and vanilla. in the beginning of the process. While waiting to add the Espresso and cinnamon with the chocolate at the end. 

Oh my, oh my, oh my how delicious!!!!!! 

From your friend in the kitchen, Judy. 

FREEZE WHOLE LEMONS

Did you know you can FREEZE the WHOLE fresh lemon? You can!!! Restaurants have been doing it for years. Simply scrub your lemon and toss it WHOLE in a baggie and place it in the freezer. Use a fine grater to enhance any dish. Yep; rind, pulp, seeds EVERYTHING. Use as much as you want and toss it back in the freezer for the next time you want to add a little zip to anything.  

From your friend in the kitchen, Judy

Soup-Stu

Soup-Stu
serves 4 -- E-Z to freeze

1/2 peeled and diced FRESH eggplant

1/2 C Picante sauce

1/2 C jar tomatoes

1T jar garlic

large pinch coarse black pepper

4 C homemade chicken stock

2 C caramelized baby portabella mushrooms

1/2 C diced red bell pepper

1-2 small or 1 medium bay leaf

• Take note there is no mention of salt. YOU don't need any. There is plenty of sodium in your veggies.

The one thing I wish I had added was to grate FROZEN whole lemon over the top, either in the soup or as a garnish.

People are always asking me what I'm going to make next week? Well, I NEVER know until I get to the grocery store and see what looks good in the produce aisles and what's on sale in the butcher shop. And of course, whatever catches my eye in the cheese case. And don't forget my own freeze for luscious homemade sugar-free desserts. This week there is both Dark Cherry and Old Fashioned Lemon Custard Ice Cream. Plus your choice of New York, Chocolate Chip, or Milk Chocolate Cheesecake.

Back to Soup-Stu . . . Earlier this week, the most beautiful purple eggplant was calling my name in the produce section. And further down was a perfect size box of Baby Portabella mushrooms. They along with fresh Italian parsley, carrots, broccoli, spaghetti squash, gorgeous red bell pepper, yellow beets with the tops on, celery, onions, cucumbers, and romaine lettuce plus the usual lemons, limes, oranges, grapefruit, strawberries, grapes, bananas, apples, pares and this week pomegranates (while they are still in season) made it into my basket.

When I got home I prepped my parsley and lettuce, (page 38 in Cooking with Judy, also Unstuffed Eggplant is on page 34 in the same volume). Removed the cellophane wrap from the mushrooms and placed the box in a brown paper lunch sack and stored in the crisper. I also placed my eggplant there knowing I'd have it out before supper.

But I couldn't wait. As soon as the groceries were all stowed away. I grabbed two cereal bowls and my med-sized ceramic skillet. Using my Fairytale Fingers recipe on page 42 in Volume 3, I peeled and sliced up my beautiful purple med-sized eggplant. In less than 15 minutes I was munching down on delicious Eggplant Parmesan rounds.

However I knew I couldn't eat the whole eggplant so I only prepared 1/2. Now what was I going to do with the other half? I'll tell you in a minute, I just hit an oh oop's.

I normally have several snack size bags of homemade Spaghetti Sauce in the freezer. Ooop's none today. Now what? Well there is a tiny bag of left-over frozen Picante sauce and a small bag of plain jar (page 21 Volume 5) tomatoes. What if I combine them in a small skillet and simmer them down to a thick sauce? Plus it would be a good idea to add a small spoon of jar garlic and FRESH basil. YUM

So while the sauce is reducing and the Parmesan rounds are browning. I diced up the remaining eggplant.

I plated up the drained Parm-rounds and spooned the sauce over. Garnished with more FRESH basil, which I always keep a plant by my kitchen sink all winter long. There was sauce leftover so I dumped the raw diced eggplant in, added a splash of water, covered with a lid and left on LOW while I enjoyed my lunch.

NOW for Soup-Stu . . . You guessed it the cooked eggplant in tomato-Picante sauce went into a soup pot two days later. Along with 4 cups of frozen homemade chicken stock from Thanksgiving. So it was seasoned with rosemary, thyme and sage.

So now what else can go into the pot? That brown paper bag of mushrooms caught my eye. I love caramelized mushrooms. They are so yummy. Why not?

Sprinkled a good pinch of coarse ground black pepper (page 25 Volume 6) in the bottom of my med-size ceramic skillet. Turned on the heat to med. When I could smell the pepper I added a good swirl of EVOO (see abbreviations page in any volume).

Now I know all cooks tell you NOT to wash your mushrooms. But I find JUST BEFORE slicing them up . . . if I remove the stems, run each one under running water and rub off the excess soil it is a GOOD thing! They don't get all that wet and I know they are CLEAN before I cook them.

As the oil is heating I am slicing and separating the slices, as I put them in the hot oil. Stir often to keep them from sticking.

To this I got the brilliant idea of adding a small snack-size bag of diced red bell pepper from the freezer. All the while the tomato/eggplant is bubbling away in the chicken stock. That's it folks. DRAIN the mushrooms and peppers before you add to the soup. ADD 2 small or 1 med bay leaf to the pot and let it simmer uncovered for one hour.

From the freezer I grabbed a slice of Pizza Bread (page 18 in Cooking with Judy) and zapped it in the microwave for 30 seconds. From the fridge I grabbed a green salad with Creamy Peppercorn Dressing (page 29 in Cooking with Judy). I dumped half of it in a bowl. In my soup bowl I broke up a piece of grilled chicken tender (could use beef or pork) ladled my Soup-Stu, over it and garnished with FRESH parsley. In a single scoop dish I placed a hand full of pecans and a Spoonful of Chocolate (page 47 Cooking with Judy) for dessert and grabbed a glass of milk!!!!!!

From your friend in the kitchen, Judy

 

 

1 + 1 = YUMMY

You know how much I like my detox tea (page 48 Volume 5 of Cooking with Judy).

And . . . if you like pomegranates (page 45 in Cooking with Judy) you'll love adding them to your detox tea. I find them to be a bit tart so a dab of honey might be nice.

Did you know you can FREEZE pomegranate seeds? Yes, you can and so easy to enjoy all year long. Just scoop into a snack bag and toss in the freezer. So simple. Buy now while they are in season and $ave $. 

From your friend in the kitchen, Judy!

 

 

Great Salad

Lucky for me, on this beautiful windy sunshiny day in Kansas, when I came back from a brisk walk, I had a salad already prepared in the fridge.

My famous fresh lettuce, cucumber, celery and Jicama salad, with Creamy Peppercorn Dressing. Because it is made with fresh ingredients, especially fresh cream in the dressing, it keeps well for up to 3 days. 

To it I added a fresh avocado, bits of Perfect Bacon, raw organic pumpkin seeds, ripe olives and topped it off with my Stinky Cheese.  

You'll find the Creamy Peppercorn Dressing on recipe on page 29 in Cooking with Judy. In that same volume you'll find tips on how to prepare your fresh lettuces when you get them home on page 38. Don't know how to prepare Jicama see page 17. Instructions for Perfect Bacon are on page 12. 

I could have added Guilt Free Fried Chicken, found on page 15, but didn't. For desert I savored my homemade sugar free Dark Cherry Ice Cream (page 39) and topped it off with a spoonful of homemade Chocolate on page 49. 

Great tips on how to pick out the perfect avocado see pages 28-29 in Volume 3. 

Want to know what Stinky Cheese is? See page 24 in Volume 5. Actually that is what my kids call it, because it STINKS up the whole house when I make it. Since I do not eat croutons or anything else made of flour or grains this is my substrate when I want something cheesy and crunchy on top of my salad. Or sometimes I’ll make it and add oregano or tarragon or just black pepper for a crispy snack, in place of potato chips. 

Enjoy , , , from your friend in the Kitchen, Judy.