Tag: cooking

My New Big Thing



I’ve been reading a lot about coconut oil recently, and how it’s good for everything from healing acne to losing weight. Naturally, I had to try it.

Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). It is very heat-stable, which makes it suited to methods of cooking at high temperatures like frying. Because of its stability, it is slow to oxidize and, thus, resistant to rancidity, lasting up to two years due to its high saturated fat content. Multiple studies on Pacific Island populations who get 30-60 percent of their total caloric intake from fully saturated coconut oil have all shown nearly non-existent rates of cardiovascular disease.

But how can that be if coconut oil is so high in saturated fat? The fact is all saturated fats are not created equal. The fat in coconut oil is largely made up of medium-chain fatty acids (MCFA). Unlike other saturated fats, MCFA doesn’t heighten cholesterol and it can help to protect against heart disease.

You may have heard that coconut oil has antibacterial, antimicrobial, and antiviral properties. This is because of coconut oil’s high percentage of lauric acid, a “miracle” compound because of its unique health promoting properties. On absorption, the body converts lauric acid into monolaurin, which has anti-viral and anti-bacterial properties.

If that wasn’t enough to spark interest, Victoria’s Secret supermodel Miranda Kerr says she has been using coconut oil since she was 14, consuming up to 4 teaspoons a day. Have you SEEN what this woman looks like?!

I went to the health food store and bought organic extra virgin coconut oil. If I was going to do this, why not work with the good stuff? It was about $15 for a decent sized jar. I didn’t know if that was reasonable or not, because I didn’t know how much product I was going to have to use for my experiments.

Experiment #1: Sugar scrub. One of our Facebook friends mentioned she used coconut oil to make a sugar scrub, which sounded yummy. Now this time of year, I have alligator legs. My skin is SO dry. I can moisturize over and over, but within hours, my skin looks reptilian. I’ve used salt scrubs that had some nice oils in them and kept my skin smooth for a bit longer, but never more than 12 hours. Anyway, I decided to melt 2 tablespoons of coconut oil in the microwave. Since coconut oil melts at about 76 degrees F, this took only a few seconds. I had some regular cane sugar that had been sitting in my pantry forever, so I decided to add 2 tablespoons of it to my now clear liquid. I mixed it up, but felt like I needed more sugar. I wound up adding about 2 additional tablespoons of organic brown sugar, and stirred thoroughly. Coconut oil remains liquid for a pretty long time (a few hours maybe?) so it’s not like you have to work fast. I poured the sweet smelling concoction into a plastic container and took it upstairs to use in the shower the next day.

Morning came, and after feeding my hoard of cats (because Lord knows you can’t do ANYTHING upon waking before you feed them), I stepped into my shower. After washing with my natural bar soap, I tried the now hardened sugar scrub. I scraped out about a teaspoon full and massaged it into my legs. The sugar melts quickly and rinses away. I did the same with my arms. As I was drying off, I noticed how smooth my skin felt. Not oily, not sticky, but protected. Needless to say, I expected to see dry flaky legs when I got home from work that night. But to my surprise, my skin still looked great. Not as perfect as they did after I had just stepped out of the shower, but WAY better than they normally do. Now it’s been several days of this cookie-scented sugar routine, and I see a big difference in my skin. I don’t have to moisturize at all. And the texture of my skin is softer and smoother than it’s been in a long time. I’m going to keep doing this AT LEAST through the winter months.

Experiment #2: Face wash. When I was a teen, I had acne. Not just a few pimples, but nasty patches of cystic acne. The dermatologist put me through years of chemical treatments including (progressively) antibiotics, Cleocin, Retin A and finally Accutane (which was new drug at the time, and I remember having to sign release forms). God knows what damage it did to my body, but I was a kid and didn’t know better. But since then, I have always kept anything containing oil far away from my face. Contrastingly, for years I would dry out my skin with alcohol and harsh soaps, trying to make the acne ‘go away’. So the concept of using a greasy substance to wash my skin was a tough pill to swallow. I always wash my face with natural bar soap and water before going to bed every night. Reluctantly one evening, I used a dollop of coconut oil instead of my soap. It felt like I was smearing Crisco on my face. The only redeeming quality about the experience is that the stuff just smells so darned good. Anyway, I rubbed the oil into my skin, and rinsed with warm water…for about 10 minutes! I felt like I had to get that oiliness off my skin. And water wasn’t going to take that away. I dried off, and went to bed, fearing a breakout to rival all breakouts the next morning. Well, I can tell you that after having done this for a few days now, not only have I not gotten one single blemish, but those dry blotchy patches I’ve been battling on my skin are going away too. AND my make-up stays on better throughout the day because my skin is actually moisturized. This is almost too good to be true.

Experiment#3: Body lotion/Massage oil. Having had such luck with its other uses, I decided to use coconut oil as a body lotion. It’s hard when you first scoop it out of the jar, but begins to melt instantly from the warmth of your skin. I allowed some to melt in my hands, and massaged the oil into my legs and feet. I don’t feel it has enough of a long term ‘slip’ to make a great massage oil, unless you’re giving a very short massage. But it rubs into skin nicely, making it an effective body lotion alternative. AND it keeps my skin moisturized longer than anything else I’ve tried thus far.

Last Experiment (for now): Hair conditioner. I’ve read about people massaging gobs of coconut oil into their hair, starting at the scalp and working all the way to the ends. Some even do this and then sleep with a shower cap on. While I’m sure it makes a great deep conditioning treatment, I haven’t had the guts to try that yet. But what I have done is massaged the oil into the ends of my hair (about the last two inches) and kept it on my hair for several hours before shampooing out. My hair is notorious for having fly away ends and looking frizzy. I’ve only done this experiment about three times so far, but I can tell you that each time, my hair does look better on the ends, and behaves better throughout the day.

I guess next will be cooking with coconut oil. If I ever get a chance to cook again (this time of year is so busy). Or maybe I’ll come up with a NEW use for it. How do YOU use coconut oil? Let us know. And if you haven’t tried this miracle product, by all means give it a shot. I’m sure you’ll be delighted by the results.

41 Yummy Pumpkin Recipes



Chocolate-glazed pumpkin pie cheesecake, pumpkin pecan tassies, pumpkin latte coffee cake….the all sound so delicious. But how about pumpkin mac and cheese? Or pumpkin shrimp bruschetta? Better Homes and Gardens has compiled a list of 41 mouthwatering pumpkin recipes to tempt even the most finicky of taste buds. Enjoy!

http://www.bhg.com/thanksgiving/recipes/pumpkin-recipes/

Bake An Apple Pie…In An Apple!



Sometimes I bake. Well, it’s not really that often. If I bake something, I tend to eat it and since I’m forever trying to lose weight it just seems counter-productive. But I came across this recipe on Pinterest and thought it was cool, so I decided to share. Enjoy!

Apple Pie Baked In the Apple
Serves 4

5-6 Granny Smith Apples (make sure they can stand upright on their own and not topple over)
1 tsp. cinnamon
1/4 c. sugar
1 T. brown sugar
pie crust (I used pre-made but you can certainly make your own)

Pre-Heat Oven to 375 Degrees F

Step 1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. If not, you can chop up additional apples for filling.

Step 2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

Step 3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

Step 4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

They look pretty cool when you’re done, and the entire dessert is edible. Serve with a scoop of vanilla ice cream if desired. And since they’re just apples with a little bit of extra stuff, they can’t be a diet breaker.

Simplify: Less is the new More



The first week of August is national “Simplify your Life” week. Seems easy enough, right? Sometimes though, it can be downright overwhelming. With crazy schedules and growing responsibilities, we are always rushing around and looking to cut corners. Here are some of helpful tips that may help calm the chaos:

1. Limit the incoming. Paper, mail, phone calls. Get on the do not call list to limit the incoming phone calls. Call companies who send you junk mail and ask for your address to be removed from their files. Get your bills and financial statements online. Regularly delete messages from your answering machine and inbox.

2. Paper Management. Your filing system should have current items only – you don’t need grocery receipts from 1985. Go through your mail every single day and shred unnecessary paper. Have a special place for bills (a basket, a holder) and label them when you open them with the date and amount due. Keep stamps and a pen with the bills to make paying them more efficient.

3. Plan the night before. Before you go to bed each night, prep things for the morning. Your clothing, work bag, car keys, school items for the kids, gym bag, grocery list, items that you have to return to the store after work. Keep these items in one place and train yourself to look at that spot before walking out the door. You’ll never forget anything again.

4. If you haven’t used it in the past year, toss it. Give clothing and shoes to Goodwill, sell used electronic equipment on line, donate items that are still good. DE-CLUTTER. When there’s less stuff laying around and everything is in its place, you just physically FEEL better. More in control. Less stressed. It’s one of the founding principles of feng shui.

5. Plan meals a week in advance. Cook in bulk. Cook large meals and freeze them. This saves not only time but money.

6. Give everything its own place. Keys are on a table next to the door. Book bags hang on a hook in the mud room, even specific grocery items have their place in the pantry. That way when that space is vacant, you know you’re out of that item.

7. Keep a “to do” list. Prioritize what needs to be done each day. Check things off your list. It gives you a sense of accomplishment and keeps you motivated.

And don’t forget to take time out for YOU. Have a getaway space. Be it your bedroom, a spare room, a bathroom or even a corner of a room; make an area that is your sanctuary. A calming, relaxing space that is uncluttered, organized and stress-free.

I Refuse to Let Go of Summer!



Summer is my favorite time of year. And one of the many reasons is because I can grill out on my deck. I’m WAY more likely to cook if I can stand outside and grill. I always keep a trough of kitchen herbs growing on my deck so I have them handy when I’m cooking. Here’s a great article about grilling with herbs. Hang on to summer!!

Shared from an article by Barbra Annino in Aug/Sept 05 issue of The Herb Companion

There’s no better way to grasp that last straw of summer than by firing up the grill. There’s also no better way to savor the season’s herbs. Barbecuing with fresh herbs is easy if you know a few basic rules. Not only does it add a whole new dimension to open-flame cooking, it offers yet another way to enjoy your harvest.

The methods for grilling with herbs are as varied as the plants themselves. Toss them in marinades, thread them through skewers or pop them in foil packets. For a smoky flavor, add whole bunches of herbs, such as sage or rosemary, to hot coals. Soak them in water for a few minutes and after the flames have died down, lay damp herbs across the coals. Replace the rack, cover the meat and you’ll soon be enjoying bold, uncommon flavor.

To further infuse food with flavor, lay fresh herbs directly on the grate and place the meat on top of them. Woody herbs hold up especially well on the grill. Try thyme, lemon verbena or tarragon. Snip off a few sprigs, gently squeeze the leaves to release their flavor, and layer over chicken, fish or pork chops. Discard the sprigs before serving.

Softer herbs, like sage, mint, oregano and lemon balm, work better in a foil packet or marinade. For foil packets, I snip sprigs of whole herbs, gently rinse and dry them, then place them on a sheet of aluminum foil. Then I add meat or vegetables or both, olive oil or butter and seal the ends tight before grilling.

Not sure which herbs pair with your favorite foods? Refer to this chart for some hints.

Rosemary – Chicken, Pork, Potatoes
Sage – Pork, Duck, Sausage
Marjoram – Steak, Egg Dishes, Roasts
Basil – Tomatoes, Chicken, Sandwiches
Oregano – Pasta, Pizza, Meat Loaf
Garlic – Peppers, Steak, Chicken
Thyme – Tuna, Zucchini, Pasta Salad
Spearmint – Lamb, Ice Cream, Tea
Bay – Chili, Stews, Roast
Tarragon – Turkey, Chicken, Eggs
Parsley – Potatoes, Soups, Fish
Anise – Sausage, Cookies, Apples
Lemon balm – Lobster, Dressings, Berries
Chives – Potatoes, Burgers, Fish
Dill – Salmon, Dips, Potatoes