A substitute for mayo and other gluten containing sauces.
Ingredients
Instructions
Preface: Good advice below but do not know the source
I [do not know who I is] asked my Doctor why people need to urinate so much at night time. Answer from my Cardiac Doctor – Gravity holds water in the lower part of your body when you are upright (legs swell). When you lie down and the lower body (legs and etc) seeks level with the kidneys, it is then that the kidneys remove the water because it is easier. This then ties in with the last statement!
Correct time to drink water… Very Important. From A Cardiac Specialist!
Drinking water at a certain time maximizes its effectiveness on the body
2 glasses of water after waking up – helps activate internal organs
1 glass of water 30 minutes before a meal – helps digestion
1 glass of water before taking a bath – helps lower blood pressure
1 glass of water before going to bed – avoids stroke or heart attack
My Physician told me that water at bed time will also help prevent night time leg cramps. Your leg muscles are seeking hydration when they cramp and wake you up with a Charlie Horse.
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Mayo Clinic Dr. Virend Somers, is a Cardiologist from the Mayo Clinic, who is lead author of the report in the July 29, 2008 issue of the Journal of the American College of Cardiology.
Most heart attacks occur in the day, generally between 6 A.M. and noon. Having one during the night, when the heart should be most at rest, means that something unusual happened. Somers and his colleagues have been working for a decade to show that sleep apnea is to blame.
1. If you take an aspirin or a baby aspirin once a day, take it at night.
The reason: Aspirin has a 24-hour “half-life”; therefore, if most heart attacks happen in the wee hours of the morning, the Aspirin would be strongest in your system.
2. FYI, Aspirin lasts a really long time in your medicine chest, for years, (when it gets old, it smells like vinegar).
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Something that we can do to help ourselves – nice to know. Bayer is making crystal aspirin to dissolve instantly on the tongue. They work much faster than the tablets.
Why keep Aspirin by your bedside? It’s about Heart Attacks.
There are other symptoms of a heart attack, besides the pain on the left arm. One must also be aware of an intense pain on the chin, as well as nausea and lots of sweating; however, these symptoms may also occur less frequently.
Note: There may be NO pain in the chest during a heart attack.
The majority of people (about 60%) who had a heart attack during their sleep did not wake up. However, if it occurs, the chest pain may wake you up from your deep sleep.
If that happens, immediately dissolve two aspirins in your mouth and swallow them with a bit of water.
Afterwards: – Call 911. – Phone a neighbor or a family member who lives very close by.- Say “heart attack!” – Say that you have taken 2 Aspirins.
Take a seat on a chair or sofa near the front door, and wait for their arrival and …DO NOT LIE DOWN
Ingredients for Mary’s slaw as of Nov. 2014:
Mary made this Nov. 21, 2014 for the first time and it was GREAT.
Recipe courtesy of Alex Guarnaschelli and Food Network
Total Time: 2 hr 45 min
Prep: 15 min
Inactive: 2 hr
Cook: 30 min
Yield: 8 to 10 servings
Cauliflower:
2 large heads cauliflower (2 to 2 1/2 pounds each)
Kosher salt
Two 13 1/2-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
Gremolata:
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced
For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two “steaks,” each weighing about 14 to 15 ounces. Repeat with the other cauliflower.
Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.
In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.
For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.
For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.
Finish the cauliflower: Preheat the oven to 375 degrees F.
Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.
Recipe courtesy of Alex Guarnaschelli
From the New Your Times Cooking web site
Lucy Buffett and her famous brother, Jimmy, grew up in Mobile, Ala., where seafood from the Gulf of Mexico is a key player in the culinary canon. Mr. Buffett went on to a giant career in music. His sister Lucy opened the freewheeling LuLu’s restaurant in Gulf Shores, Ala. When they were children, oyster stuffing was always on the Thanksgiving table. And it still is. “Usually, it’s all gone by the end of the day because the kids go back for thirds and fourths, just digging directly into the pan,” she said.
Ms. Buffett likes to use cornbread with a little sugar in it, often relying on a box mix. But any cornbread recipe will do. The best bread is an inexpensive white loaf from the grocery store that will break down into a smooth texture. The oysters don’t have to be from the Gulf of Mexico, but fat Gulf oysters are best for conjuring the brackish low tides and sunsets of the Buffett family youth.
1/2 C Mayonnaise
1/2 C Grated Parmesan Cheese
2 T Lemon Juice
1 T White wine vinegar
1 T Worcestershire sauce
1 T Dijon mustard
3 Anchovy fillets (did not use this in first batch)
1 garlic clove minced
1/2 t Salt
1/2 t fresh ground pepper
Blend all the above about 30 sec. then drizzle in the olive oil below until emulsified.
1/4 C extra virgin olive oil drizzled
Copied from the Dec 2014 magazine as part of a slightly wilted Kale salad recipe.
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11/23/2014 – First batch as a double and it tasted great. Did not add the 6 Anchovy fillets as did not have them. Decided they would be more pungent chopped fine and added with the dressing. Without them it should also keep longer.
Bought some at HEB after tasting their take-out and noting ingrediets.
Ingredients:
Directions:
I was sure I would find seasoning inside but did not.
Shrimp Creole by Paula Deen – Could use the seasoning with chicken as it appears to be the basic tomato creole foundation.
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/shrimp-creole-recipe.html?oc=linkback
Also see Shrimp Etouffee by Paula Dean. Instead of clam use shrimp broth made with shrimp hull and head.
From pineapple to cream cheese, Hummingbird B
undt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan.
Southern Living FEBRUARY 2012
Cake Batter
Glaze
1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
September 1, 2014, Labor Day – The base recipe for this pesto came from page 161 of our copy of Cook’s Illustrated Cookbook. We had about 10 cups of smashed pesto leaves grown in the backyard.
“Our goal in developing our pesto recipe was to heighten the basil and subdue the garlic flavors so that each major element balanced the other. We started with plenty of fresh basil, pounded to bruise it and release flavorful oils. To tame the raw garlic edge, we toasted it, toasting the nuts as well to give them flavor. We used a food processor to combine the ingredients in our pesto recipe quickly and easily, then thinned out the mixture with a little pasta water before tossing with the pasta; this allowed for good distribution throughout the pasta, softened the flavors, and highlighted the creaminess of the cheese and nuts”