Cooking at Home with 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. 

 

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

 

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

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

 

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

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

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

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!

 

 

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, page 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. I also place them in a brown paper lunch size bag, as soon as I get them home. Then store in the crisper of my fridge to be used as soon as possible. 

Second mistake, I had not checked the freezer to see if I even had any chicken stock on hand. You'll find E-Z homemade chicken stock on page 19 in Cooking with Judy. I did however pickup a sweet onion, fresh carrots and celery. I knew I had fresh garlic on hand and frozen FRESH ginger and turmeric in the freezer. 

All excited when I got home, put the groceries away and got out my soup pot and med size glass skillet. Put both the pot and the skillet on the stove over med low heat. Added a couple of pinches of extra coarse black pepper (page 25 Volume 6) to the bottom of each pan. Set out the onion, garlic and mushrooms. Added a swirl of EVOO to each pan. Diced the onion, added it to the soup pot, sprinkled a big pinch of Kosher salt and mixed well. 

In order to caramelize (page 14 Volume 5) the mushrooms I added two swirls of EVOO to the skillet. Tossed in the box of mushrooms and mixed well. To my cringe I found far too many mushrooms still had their woody stems attached. I quickly (they were starting to get hot) picked those out and pinched off the offending tough stems. 

At this point I went to the freezer for my ginger and turmeric and thought I might as well pull out a couple of bags of chicken stock to thaw while I peeled the carrots and kept an eye on the mushrooms. They needed to be stirred as they begin to brown. 

Oooop's NO chicken broth, not a drop. NOW WHAT????? Well calm down, take a breath, stir the mushrooms, check the onions. Grate the garlic, ginger and turmeric over the onions and still well. Reduce the heat while I try to figure out what to do???

Then I remembered, last month I had caramelized too many mushrooms for my perfect steak (page 22 Volume 2 or page 58 in Cooking with Judy, Sexy Date Night Meal), so I had put the leftovers in a small snack size zip bag and tossed them in the freezer. They were excellent another day weeks later. 

So why not do the same now? Just more bags to enjoy later. What about the onions, garlic, ginger and turmeric? Toss-'em all together! Why not? Of course by now I'm disgusted that I've wasted time and $ and won't have my delicious Sweet Mushroom Soup! 

Too impatient for the mushrooms to completely caramelize, I mixed them all together in the soup pot. They were not cooking fast enough to satisfy my impatiences. I grabbed an old Corning Wear casserole dish, buttered it and dumped the mess in. Turned the oven on to 325º and slide it in. 

Decided checking email would brighten my dark mood. When I smelled it I turned off the oven and put the glass lid on top. Left it in the oven for another 20 minutes or so. Then let it cool. 

Fixed myself a perfect steak and grabbed leftover green salad with Peppercorn Dressing (page 29 in Cooking with Judy) and made Stinky Cheese page 24 in Volume 5) in place of croutons. Darn fine meal, if I say so myself. 

The next day I bagged up 6 individual servings of Over the Top Mushrooms and placed them in the freezer to enjoy for months to come. YEA!!!!!! Another mistake bites the dust and becomes a healthy, delicious and nutritious whole living food to build strong bodies and sharp minds. 

Ingredients:

In a med-size glass skillet over med-low heat add:

  Good pinch Extra Coarse Black Pepper, page 25 Volume 6

•             One big swirl of Extra Virgin Olive Oil in skillet
• 1           Sweet onion, diced
•             Big pinch Kosher salt

Stir often and steam until translucent then add

• 2          Cloves fresh garlic, grated
• 1/2"      Frozen fresh ginger, grated
• 1/4"      Frozen fresh turmeric root, grated

Mix well and add: 

• 3 C Washed, stems removed, sliced button or portabella mushrooms or both*

Stir often and cook until tender or place in a butted glass casserole dish and bake at 325º until tender. 

* I think it perfectly okay to run mushrooms under running water and remove stems before slicing, as you are going to immediately cook them. 

From your friend in the kitchen, Judy

Let me know what you think after you try it. 

VOTE

VOTE . . .  it is your only chance to have your voice heard. No matter your politics you know the importance. You know what a privilege it is. People all over the world want to live here because they cannot VOTE for their leadership where they live. We must stand up and show the world they too can have the same privileges in their own countries.  

With the pandemic we are faced with tough choices but VOTING can be easy. You don't even have to go to the polls. Simply contact your County Election Office TODAY. You can probably find them online. 

• Find their instructions for APPLICATION for an ADVANCE VOTING BALLOT. 
• Read it carefully, follow the instructions and mail it quickly. 
• A Ballot will be mailed to you in advance of the election. 
• Follow the instructions on the BALLOT fill it out completely. 
• Hand deliver it IMMEDIATELY (early is okay) to their office. 

See I told you it was easy. No need to worry about the post office YOU hand carry it. You must reapply for EACH election. The primary and general are 2 separate elections. 

Most elderly and disabled have applied for a permanent mail-in ballot to be sent to them. Be a kind neighbor or family member and check with them that they have in fact received their ballot and offer to hand deliver it to their election office for them. 

 

How To Make A Natural Spider & Insect Repellent Spray

Update: Now that is it time to replenish my homemade spray WITHOUT harsh chemicals I wanted you to know how much I like this spray. Don't know why it works so well but it does and no unpleasant odors. 

NO harmful chemicals -- only natural ingredients you probably already have in your kitchen and bathroom. Came from my morning newspaper. Sorry I did not make a note of the original author. I always believe in giving credit, but failed this time.

Ingredients:   

1 Tbsp dish soap

1/3 cup white vinegar

1 1/2 cups water

10 drops peppermint essential oil

5 drops lavender essential oil

Mix well in 16 oz spray bottle.

IT WORKS !!!!!!!! Did find it helpful to reapply after 2 weeks.

MORE Natural healthy ways to deal with household pests without harmful chemicals:

How to catch, kill and UN-INVITE mice -- Volume 2

Mosquito & Chigger Repellant that won't harm you -- Volume 3

How to get ride of ants naturally -- Volume 4

How to get ride of the musty smell from OLD books -- Volume 5

Bedbugs Begone -- Volume 6 

From your friend in the kitchen, Judy

 

Most Interesting

For as long as I can remember I have worn nail polish to protect and strengthen my soft peeling fingernails. When I was younger I wore bright reds and colors to match my outfit of the day. Then at some point I decided clear was more natural and went with everything.

I think I have tried every brand on the market and still my nails peeled and tore at the slightest provocation. Then the pandemic kept us all at home. I found I hadn't put on polish is a couple of weeks and my nails seemed a bit stronger. I continued to use cuticle remover every couple of weeks and noticed my cuticles too became healthier. 

Could it mean the nail polish was actually harming my nails and preventing them being as strong as they could be naturally? 

Well, 3 months later and NO more polish for me. I still keep a gentle emery board handy for nicks and edges getting TOO long! Ha-Ha never thought I'd be saying that. 

Let me know your nail secrets . . . email

PS: The only thing I am doing different is I have doubled my intake of Vitamin C to offset the stress of the pandemic and boost my immune system. Can't image this is what has caused such a quick improvement in the strength of my nails but maybe so. 

Your friend in the kitchen, Judy

Detox Tea

Can you believe I've done it again . . . another healthy item added to my already delicious Detox Tea. 

I hope you have tried my friend Traza's homemade Elderberry Syrup. It too is delicious and oh so GOOD for YOU. 

Well because I had dry Elderberries in the cupboard I decided to add a few to my Detox Tea this morning. OH MY GOODNESS -- Delicious does not do it justice.

So now I suggest you add a few dry Elderberries, leftover stumps of FRESH frozen Turmeric and Ginger, OH . . .  and I grated some whole frozen orange on top, star anise, a small stick of cinnamon, 3 tiny whole allspice berries to my fennel, coriander and fennel seeds to brew up something AMAZING !!!!!! 

Another Update -- WOW add your left over FRESH ginger root and turmeric root, plus add the zest of a WHOLE frozen lemon. 

As you may already know I peel and FREEZE my FRESH ginger root, I scrub and FREEZE my FRESH turmeric root, I scrub and FREEZE my WHOLE lemons. I wrap them in clear wrap then store in a small zip bag in my freezer. 

Then simple ZEST into many, many homemade dishes to add flavor and nutrition. 

I also found WHOLE Allspice buds at Natural Grocers. I added two to my pot of Detox Tea. YUM and allspice is really good for you. It is quite powerful so use sparingly. 

NEW Update -- I found Cinnamon sticks and whole Star Anise at Natural Grocers and decided to add them to my Detox Tea. How delightful. 

Another day I simply added a handful of Pomegranate seeds. Wow was that delicious. I actually had them in my freezer. I like to buy several when they are in season and freeze the seeds. See page 45 in Cooking with Judy for instruction on how to easily remove the seeds from whole fresh Pomegranates.

UPDATE -- when our local health food store stopped carrying spices I found a great source for the seeds for the amazing tea. You can find them at The Spice House and their is NO shipping cost on the flat-pack size, which is perfect. 

From the Doctor Oz show

By Kulreet Chaudhary, MD

Neurologist balancing modern life with the ancient knowledge of Ayurveda

I became a fan of Ayurveda medicine several years ago when I met Dr. Maden Karatia a cardiologist who practices Ayurveda medicine, which treats the whole person: the mind, the body and the spirit.

The following tea caught my attention and I made a batch this morning following the instructions below. Because I am trying to retool my sweet tooth to NOT be so sweet I chose not to add honey or any sweetener but instead added a couple of whole allspice seeds and a small cinnamon stick to the boiling water along with the prescribed seeds.

It reminds me a lot of Throat Coat tea, which I savor anytime I feel an upper respiratory infection coming on or even just a scratchy throat from seasonal allergies.

Ayurvedic Fat Fighter #1

The first Ayurvedic fat fighter is a special “detox” tea. It includes a combination of ingredients that help to improve digestion, break down fat, and “unclog” the channels in our body by removing ama, which are toxins. 


Detox Tea


Boil 4 to 5 cups of water in the morning.


Add 1/2 teaspoon of the following seeds to the water and continue to let it boil for about 5 minutes with the lid on. 

• Whole cumin seeds
• Whole coriander seeds
• Whole fennel seeds

Strain out the seeds and pour the liquid into a thermos. The key is to make the tea fresh every morning, place it in a thermos, and take small sips of it throughout the day. It is best to drink it warm or hot. If the tea is too strong or if you experience some initial discomfort, reduce the amount of seeds to 1/4 teaspoon for 2 weeks, and then increase it back to 1/2 teaspoon.

You'll find other great Ayurveda tips from this segment on the Dr. Oz Show. 

Broccoli

I know I've suggested using lime juice in the water when you steam fresh broccoli. But I failed to pick up a fresh lime when I purchased my broccoli this week. 

As I was placing the flowerets into the pan and preparing to peel the stock when I remembered I had FROZEN fresh lime zest on a sheet of wax paper. 

I simply unfolded the paper and sprinkled the lime zest on top of the broccoli with a TINY pinch of salt. Then turned it over into the shallow water to mix well. WOW it is GREAT. 

From your friend in the kitchen, Judy

4th of July -- Healthy cooking tips

4th of July 

Make your family celebration a healthy one! Small changes in your family favorites can have a huge impact on your health today and for all your tomorrows. Example: instead of heavy-laden fried chicken try grilled skinless organic chicken. It comes in all sizes and shapes and is free of antibiotics and hormones. Free-range, means the chickens are free to roam and eat good green grass full of nutrients that have NOT been sprayed with any chemicals. Find a brand that offers, happy, healthy chickens. 

Tips for juicy tender chicken is not only to start with organic but also to not overcook it. And for heavens sake don't char it -- new evidence shows that charred meat is harmful to our health. When grilling control your fire, don't keep flipping the bird (oop's you know what I mean) every time you do you loose some of the precious juices inside. Flip only once when the juice begins to bubble up on top. Remove as soon as the juice appears on top after you've flipped it once. 

The chicken or any meat will continue to cook once you've removed it to the serving plate. Make very sure that it is a CLEAN plate and not the one you placed the raw chicken on. Always allow any meat, chicken and fish to rest 5-10 min before you serve it. This redistributes the natural juices and makes for tender steaks and chicken. 

You can season your skinless chicken with any herbs and spices you like. It is best to create your own and not buy blends, as you have no control over how much salt they contain. And you might even find they contain high fructose corn syrup when you read the label. Be creative mix together the flavors you like, hot and spicy, mild and sweet, whatever you like and remember to save BIG $ by buying your dried herbs and spices in bulk at the health food store. So don't throw away that empty bottle, you'll need it to refill from the tiny bags you fill-up at the bulk bin.  

Another trick to tasty skinless chicken--I squeeze FRESH lemon juice over both sides of all fish and chicken I am going to prepare. Then I sprinkle with coarse salt and pepper, then the herbs or spices of my choice. Any time you are not grilling you can pan grill (page 15 in Cooking with Judy) by using a small amount of either olive oil or peanut oil if you like a crisper chicken. NO batter necessary for full flavor and juicy tender chicken for any holiday or any day of the week. Only takes minutes to prepare. You can use this method for frozen chicken or fish, which has been SLIGHTLY thawed.

To add to your festive celebration meal, try our Kale and Fennel salad packed with crunchy toasted walnuts and sweet dried cranberries. Kale offers the highest nutrient on the planet and your never know this luscious salad is made with Dinosaur grass.  You'll find it on page 35 in Cooking with Judy. Perfect for any picnic or covered dish event. Does NOT need to be refrigerated and can be made 2-3 days ahead. 

You'll also find a sweet treat with homemade sugar-free Dark Cherry Ice Cream on page 35. For the Chocolate Lover there is sugar free Spoon Chocolate on page 47. Again can be made days ahead. 

And who wouldn't want to try NO Potato -- Potato Salad? You can make it the day before your event. Learn the trick to serving turnips and no one will ever know, page 26 in Cooking with Judy. There is even a Scalloped Turnip casserole, page 43, that is so yummy and I guarantee if you follow my peeling instructions NO one will never know it is turnips. You greatly reduce the starch and sugar when choosing turnips over potatoes.

You can download the electronic version of Cooking with Judy right now for only $6.99. All 60 pages are packed with affordable, healthy and delicious food choices. 

Plus here is a FREE recipe for a Red White and Blue healthy salad found in Volume 3 of Cooking with Judy. Volume 3 also contains a homemade sugar free recipe for FRESH Peach ice cream. 

Download Straw-blue-spinach salad.pages

 

ANTS

The OLD Farmer's Almanac is still a good source for household tips. When I was complaining about ANTS in my kitchen, my daughter shared with me her remedy from the Old Farmer's Almanac. 

Sprinkle a generous amount of baking soda outside along your foundation where you suspect the ants are making entry. Then pour white vinegar on top. It will foam up and remain a barrier until the next big rain. Should they move to another location repeat. I think they got the message, as I haven't seen any since. 

From your friend in the kitchen, Judy

Clogged Drain?

Cleaning out some old files came across this solution. 

Clogged Drain

Mix together:

½ C table salt
1 C white vinegar

Pour into clogged sink.
Works instantly rinse and run disposal if that is the side that is clogged.

From Dr. Oz June 2015

FREEZE Fresh Lemon Zest

YES -- you can. Simply layout a piece of wax paper (turn it upside down to keep it from curling or anchor it with a small bowl or piece of fruit) and grate your zest on it.

Fold as you would wrap a gift to assure the zest will stay secure inside you see-thru package, place in a snack size zip bag and put a a date on it. Toss in the freezer until needed. I can't bear to waste anything and some dishes you want only the juice and sometimes you need the zest quickly. 

From your friend in the kitchen, Judy

Holy Trinity

It has come to my attention that I have referred to this incorrectly as the Holy Grail or Trinity when in actuality in the US it is called the . . .  

Holy Trinity and in France you add carrots and call it Miropoix and in Italy you add tomatoes and garlic and call it Soffritto. It is the basis for all good soups, stews, ragu and pasta sauces. 

Download Holy Trinity.pages

 

My Personal Eating Plan

Why is it I can eat foods high in fat? Why is it I am not on a single prescription drug? Why do I have more energy than most of my family and friends? Why do I feel so good? Why am I so healthy and happy?

Because . . . read my personal eating plan. 

Download What I know for sure.pages

 

GREEN Clean

For more hints and tips see page 14 in Cooking with Judy

TV Cooks

DRIVE ME CRAZY . . .

I know they have just oodles of people to follow them around and clean up all their drips and smudges. BUT I sure DON'T. I find putting out a saucer or plate on the counter is a great place to lay my used utensils and a real time saver. No messy clean up just a quick soapy wash in hot water and you're done.

Another pet peeve -- is the apparent lack of sanitary practices. Even the best of them will use the same fork or pair of tongs to transfer RAW meat or chicken to a pan, lay the unwashed fork on the bare counter or hang the tongs on the oven door handle. UCK -- and then use the same unwashed utensil to flip the meat and AGAIN to remove the cooked meat to a serving tray.

Sure looks like cross contamination from raw to partially cooked to cooked. I personally use a regular CLEAN dinner fork for EACH use. No big deal to me to toss them in a sink of soapy water to soak until time to clean up the kitchen. No chance of cross contamination in my kitchen. 

Wishing you good eats, good friends and good health.

FRESH Fruit Storage

A friend was over the other day for lunch and noticed the abundance of fresh fruit I had laying on the kitchen counter. A colander was full of oranges, lemons and limes. A grapefruit was lying on the counter along with and apple, a mango, a kiwi and a banana.

She asked why I didn't have them in the fridge and I explained I only keep berries, grapes and cherries in the fridge.

She asked what about apples -- don't they go bad? I explained . . . Download FRESH Fruit.pages

Well what about bananas she asked -- since I wrote the above someone has shared with me a way to keep banana's FIRM for up to 2-weeks. Download Great Tips.pages You'll also find a great way to keep strawberries FRESH longer. And a super tip on how to prevent back aches when shopping for groceries. 

Back to my conversation with my friend, I went on to explain how ALL fruits except berries should be eaten ALONE as a snack between meals, three hours after your last meal and preferably one hour before your next meal. That way the natural sugars can be burned immediately as fuel.

Berries can be eaten with any meal because they are LOW in sugar and HIGH in fiber. When you eat fruits high in sugar with a meal or as a dessert the sugars will attach to the fat, protein and starch in the meal and store itself in the body and not burn as immediate fuel. Try it you'll FEEL the difference.

Eat lots of fruit 4-5 servings everyday! Remember ½ apple is ONE serving so it is easy to get in your 4-5 EVERYDAY! Same with veggies ½ cup is equal to ONE serving so it too is easy to get in 4-5 a day of those too! Remember . . . fruits and veggies are SINGLE ingredient LIVING foods that do NOT require a label.

"Let food be thy medicine and medicine be thy food.”  Hippocrates 460 BC

Braised Broccoli

This is a quick and delicious tip from my friend Pat, who lives in Maui.

Using my FRESH broc from the Farmer's Market that had been harvested just hours earlier.

I split the stalks lengthwise, braised in a teaspoon each of butter and olive oil, covered with a lid until just almost tender.

They got slightly caramelized on the bottom.

Remove lid, turn each piece over to brown ever so slightly while you add tablespoon of jar garlic and the juice of 1/2 lemon, tiny

pinch of S & P.

Toss well and go OH My GOSH when it hits your taste buds. 

PS this is one of my glass lined skillets I picked up at TJ-Max for less than $15. 

 

FRESH SWEET Carrots

Actually mine happened to be red & yellow carrots  FRESH from the Farmer's Market. They were soooooooooo FRESH I didn't have to peel them at all, only gave them a good scrub and sliced them into thin rounds and steamed them in a saucepan, with a lid, in a little butter.

Because I LOVED my grandmother's carrots as a child, I wanted to replicate them. She always added just a LITTLE brown sugar. When I became an adult I added a lot of brown sugar. Since I choose not to include this processed item in my food any more, but still want a little taste "like" it, I add a dash of cinnamon. WOW sooooooooo yummy!!!!! 

Local Farmer's Market

Thrilled that so many of our local growers are willing to grow in greenhouses all winter long so when spring is trying to nudge its way to us we can enjoy the amazing abundance of their labor. What beautiful SWEET red and yellow carrots, a head of delicate red leaf lettuce bigger than my largest mixing bowl, sturdy tall Romaine, FRESH celery with the biggest leaves I've ever seen and I've never before had broccoli FRESH cut from the garden, it was amazing!!!!! 

 

And I nearly jumped for joy when I came across the man who had the Baby White Salad Turnips. Oh my gosh they are so sweet and buttery when sautéed in a tiny dab of butter. And, even better when you sauté them with the FRESH celery, leaves included, with onion for Download NO Potato Soup.pages. Of course it didn't hurt that I had FRESH lemon thyme to add at the last minute. YUMMMY 

 

Also from the bounty came this tip for SWEET carrots. 

 

And then the amazing tip from my friend Pat from Maui on braised FRESH broccoli

 

Should you be interested in Wichita experiencing a year-round indoor Farmer's Market see what other cities are doing. 

 

Wishing you a day full of sunshine, laughter, good eats, good people and good times. 

How to Grow and Harvest Swiss Chard and Tuscan Kale

 These happen to be my favorite veggies and they are so E-Z to grow.

Here's how . . . .

Download Keep Fresh.pages

 

 

Junk Mail Warning

Advertised in Women's World "Opt out of the new JUNK MAIL". Beware this so-called non-profit is actually the national lobby organization for DIRECT MAIL companies.

Like ALL websites I checked to see who they were and what their purpose is, where they are located and what their privacy policies are.

In my opinion this is simply another GIMMICK to gather your personal identification information so that more companies may send you unsolicited advertising. So don't be duped.

I personally stop all junk mail by calling each company I receive mail from and ask that my address be removed. I also ask each company I do business with to make sure my account is marked to receive ONLY my monthly statements and NO additional mail or phone calls. I care far more about out planet than I do anything they may want to sell me. As you can guess I am registered with the governments NO CALL list.

When we take better care of our planet . . . it will take better care of us. 

FREEZE Cream Cheese

Delighted to tell you -- you can SAVE $ by buying cream cheese when it is on sale and FREEZE for later use. Freeze it in the package. Let it thaw in the fridge on a plate overnight, or in your mixing bowl for a couple of hours the next day.

I will warn you -- start the mixer on low speed. The cheese wants to crumble and splatter all over the place. It does take a little more time to whip to a smooth consistency, which you want before adding any additional ingredients.

I have frozen butter and cheese for years but never tried cream cheese before. Glad I did. 

Another tip -- I always use FULL FAT cream cheese. Why? Because, full fat contains less ingredients and it has so much more flavor you don't eat as much. Whereas,  low fat items have more non-food ingredients added to make it taste better, making you have a tendency to consume more to satisfy your sweet or fat tooth. The same is true with all cheeses, creams, milk and butter. Questions? Send me a note. 

Freezing Leftovers

Tips for freezing most any leftovers: I prefer to use zip bags as they take up less room and are E-Z to stack vertically in baskets for E-Z identification.

First select a baking sheet with sides -- some call them jellyroll pans.

Place a piece of wax paper on top of the pan surface.

Did you know, if you turn the sheet of wax paper or parchment paper upside down, it won't curl up as bad. If you crease the paper to the edges of the pan, then turn them under with a smooth crease, that helps as well. And you can always place a small bowl or piece of fruit on top of the corners to hold it down while you work. 

Date and identify the bags BEFORE filling.

Fill you bag ½ to ¾ full, the more liquid the less you should fill it. Gently lay the bag down holding the zip top up slightly so no liquid can escape. Gently push the excess air out of the bag and zip it shut.

Alternately stack as many bags on the pan as it will safely hold. Place it level and SAFELY secured in the freezer overnight. The next day transfer the upright bags to a basket in the freezer for E-Z keeping. Now you have INSTANT HEALTHY MEALS anytime you want them. 

Shopping Tips

Don't shop on payday -- you'll spend too much!

Don't shop when you are hungry or angry -- poor choices!

Don't shop the first of the month -- prices are higher.

 

Shop by COLOR -- put a RAINBOW in your basket. It is so pretty and will make you feel better both physically and emotionally.

Sad to say Walmart has figured out NOT to have to honor Aldi's sale prices. They pull their stock off the shelf. Example when Aldi's have cantaloupe for 25¢ a lb. Walmart will price theirs EACH and not by the pound so no comparison. And you'll never find the same size blueberries or blackberries in the same size carton. Walmart will pull all their 6 oz off the shelves. Dirty pool if you ask me.

Hey, start calling leftovers PLAN-OVERS, meaning you really want to prepare meals that freeze well for meals next week or next month. 

Ginger Tea

Well it's really not tea but delicious and oh so good for your health. Another tip I've posted is to peel and freeze your FRESH ginger root. Being the old skinflint that I am I can't bear to toss the nubbins left after I've grated the fresh ginger into whatever recipe I'm preparing. I re-wrap it and toss it back into the freezer to use in soup etc. By the way I got tired of loosing all those small lumps in the freezer so I put them in a small plastic tub and set it in the door tray. 

 

Back to the "tea" I simply squirt a splash of FRESH lemon juice into a cup, toss in the small lump of ginger root fill with water and nuke for a minute and a half. Fish out the ginger and enjoy. 

 

Also try a chunk of fresh frozen pineapple, or orange slices or Clementine's or fresh pear or apple slices too are all delightful. 

 

From your friend in the kitchen, Judy

Sauté

Funny how we use terms on nearly a daily basis when in reality we don't actually know their true meaning. I have used the term sauté for years when I should have said, SWEAT your onions, celery, carrots and bell peppers SLOWLY to release their moisture and render them tender.

In Webster's I found it to mean -- fry quickly in a little fat. Not what I meant at all. So when you find the word sauté you'll know it is an OLD recipe. I will try to remember to say what I really mean and not slip into old habits.

SWEAT your veggies just until tender -- that is really what you want -- just enough heat to make them sweat without adding any liquid besides the 1T of olive oil. Keep an eye on them and do add a small splash of chicken or veggie broth to keep them from going dry or worst yet burn. Ouch.

Be sure to pick a LOW-sodium and NO sugar broth, READ the label, even if it is a brand you have always used. Remember they don't need your permission to change the ingredients. See our article Cracker's Aren't All Their Cracked Up to Be! in Volume 6 on page 24. 

Better yet, make your own healthy and simple broth or stock on page 19 in Cooking with Judy. 

Flat Leaf Italian Parsley - more than just a pretty face

 

It not only brightens every dish you add it to it is also high in nutrients essential to good health and is readily available in all produce depts. Plus it is easy to grow in your garden or in pots on your patio. 

Download Italian Parsley Plant Extra.pages

 

 

Freeze Leftover Butternut Squash

Oooooooop's what to do when you buy and bake a beautiful butternut squash to make this amazing Apple Butternut Spinach Salad on page 7 in Cooking with Judy and you discover you don't have any spinach? No time to go to the store and out of patients. So . . . you freeze it.

Yes, simply lay your pretty little INDIVIDUAL squares of squash in a single layer (without touching) on a baking sheet lined with wax paper and pop it in the freezer overnight. The next day bag, date and store for later use.    

AND you can even use it in a SALAD later. Simply remove how ever much you want to use from the bag and THAW it by placing it in on a large plate. Either in the fridge, (uncovered) overnight or on your counter for 30 minutes to an hour. DO NOT nuke it, as that will release all the water and it will be mushy. Should it get mushy, don't throw it away, as you can REFREEZE it and use in any soup to naturally sweeten it up. See my recipe for Hearty Mexican Soup on page 9 in Cooking with Judy. 

Healthy eating is a blessing! 

Tips for Going to the Doctor

When I shared this with a friend she felt the whole world needed to know this quick and simple way to communicate with your doctor. Now this method only works if you are like-minded and want your health directives to come from healthy lifestyle changes and not by taking prescribed drugs. I have chosen this method for years and use it with all health care officials I come in contact with. 

The very first time I saw my general physician I took with me a GREEN sharpie and a RED sharpie. After the pleasantries were completed I asked her to close my medical folder and write on the FRONT of it in

RED -- NO = RX. Meaning NO prescription drugs.

And then to write in

GREEN -- YES = Lifestyle Changes. Meaning any recommendations she planned to make should fall in this category and not of a medication nature.

This way she would be reminded of our communication EACH time she picked up my file. Easy and so simple and it works every time.

I also told her I was through slicing and dicing and intended to be a WELL INFORMED patient. I would be asking lots and lots of questions. And should she wish any diagnostic testing here would be the three questions she should expect.

What do you expect to find from this test?

Is there a less invasive test that can get similar results?

What is the cost of the test and will YOU be paying for it?

The last one always stops them in their tracks. But not her she is quite accustom to me now and always says she will check or the lab should be able to tell me. My doctor and I are partners in my wellbeing. And I believe it is their responsibility to know the cost. 

Got it TOO Spicy

Several ways to cut the heat:

• Ÿ        Add fresh lemon juice and (I hate to say it) a little pinch of salt

 

• Ÿ        A small dollop of fresh sour cream, Daisy brand is the only one with NO additives.

• Ÿ        Add more veggies that are LOW in starch, i.e. zucchini, yellow squash, tomatoes, etc.

Let us know your tricks to lowering the heat -- email me! 

Your friend in the kitchen,  Judy

Keep it FRESH

Rainbow Swiss Chard and Kale -- beautiful fresh greens can be kept longer than you think if you'll use our tips on harvesting, preparation and storage.  Great recipes in each of my books!

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Cheesecake

How many of you love cheesecake but don't want the sugar? Delightful full flavored sugar-free NO flour sinfully delicious Cheesecake. You can make New York Style, Chocolate Chip, Fresh Lime or even Pumpkin. Many have told us this is there new favorite for the Holiday's. Recipe on page 52 in Cooking with Judy Since publishing the recipe I have gotten several requests, from those who have never baked a cheesecake, for instructions on exactly how to prepare the spring-form pan. So now you have it -- complete details  on page 46 in Volume 4 . . . with pictures too. Your success is my success. 

 

From your friend in the kitchen, Judy