Janey’s Chocolate Chess Pie | Making Life Delicious Chess Pie…it’s a southern thing. There are many different flavors, but the chocolate pie is kind of chewy, fudgy and sweet in a crispy buttery crust. Nothing wrong with that, right? My friend Janey from Georgia has been visiting and she was kind enough to share her family’s recipe for Chocolate Chess Pie. This is the pie that her friends and neighbors ask for whenever she goes back home and her family’s Thanksgiving staple. Janey’s Chocolate Chess Pie 9-inch pie crust (homemade or storebought)3 ounces semisweet or bittersweet chocolate1/4 cup (1/2 stick or 2 ounces) salted butter1 1/2 cups sugar1 tablespoon flour6 ounces (3/4 cup) evaporated milk3 eggs, room temperature1 teaspoon freeze dried coffee or espresso (or a splash of the real stuff)1 teaspoon vanilla Preheat oven to 425 degrees F. In a large saucepan, melt butter and chocolate over very low heat. Blind bake your pie crust until partially baked. Turn the oven down to 375 degrees F and bake for an additional 22 to 28 minutes.
5 Healthy Reasons to Eat Quinoa The United Nations named 2013 ‘The International Year of Quinoa’. In this way the grain’s nutritional potential and its raising worldwide popularity was recognized once again. Quinoa is the magic grain of South America. It was the staple food of the Incas and the Andean peoples before the Incas, so it holds the character of the ancients. Originally, quinoa was roasted and made into flour, which served as a basis for traditional types of bread. Here are great reasons why eating quinoa is a good idea: Quinoa is high in antioxidants Antioxidant-rich foods protect you from many chronic and degenerative diseases (including cancer) by destroying free radicals, which can injure and kill healthy cells. When researchers analyzed different Andean indigenous grains, it emerged that quinoa had the highest antioxidant activity. Quinoa is a complete source of protein This characteristic made quinoa so popular among vegans and vegetarians. Quinoa is rich in fiber Quinoa has a low glycemic index
Food in Jars - A blog dedicated to canning, preserving, and pantry staples made from scratch. 50 Smoothies : Recipes and Cooking 1. Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. Strawberry-Banana Blend 1 banana, 1 cup strawberries, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 3. 4. 5. 6. 7. 8. 9. 10. How to Make Homemade Spaghetti Sauce with Meat and Fresh Tomatoes How to Make Homemade Spaghetti Sauce with Meat and Fresh Tomatoes - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs This month's notes: September 2015: Strawberries and blueberries each have a very brief season; don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. Organic farms are identified in green! Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Click here for a PDF print version! Making and canning your own spaghetti sauce is something families remember years later. Now, having tried to discourage you from adding meat to the spaghetti sauce your going to can , here's how to do it, in easy steps and completely illustrated. Ingredients and Equipment Process - How to Make Spaghetti Sauce from Fresh Tomatoes Step 1 - Selecting the tomatoes It's fun to go pick your own and you can obviously get better quality tomatoes! Also, you don't want mushy, bruised or rotten tomatoes!
Eat a rainbow | Nutrition Australia Fruit and vegetables fall into five different colour categories: red, purple/blue, orange, green and white/brown. Each colour carries its own set of unique disease fighting chemicals called phytochemicals. It is these phytochemicals that give fruits and vegetables their vibrant colour and of course some of their healthy properties. What’s in a colour? RED Red fruits and vegetables are coloured by a natural plant pigment called lycopene. PURPLE /BLUE The plant pigment anthocyanin is what gives blue/purple fruits and vegetables their distinctive colour. ORANGE/YELLOW Carotenoids give this group their vibrant colour. GREEN Green vegetables contain a range of phytochemicals including carotenoids, indoles and saponins, all of which have anti-cancer properties. BROWN/WHITE White fruits and vegetables contain a range of health-promoting phytochemicals such as allicin (found in garlic) which is known for its antiviral and antibacterial properties. Fruit and vegetable colour chart rainbow poster.
How does sushi in Japan differ from sushi in the U.S.? Foods You Need to Eat More of If You're Over 40 As you get older, your body doesn’t work as smoothly as it once did. When you turn 40, you may notice your digestive system has slowed a bit. You might see the beginnings of wrinkles, and complications down the road, such as heart disease and dementia, may start to enter your mind. But a big part of combating these age-related issues is eating healthy. Here are 15 foods you should eat more of if you’re over 40. Blueberries | Eike Leppert/iStock/Getty Images Blueberries Blueberries are loaded with antioxidants. Next: Sprinkle some of this on your oatmeal. Cinnamon Cinnamon | Derkin/Getty Images Cinnamon has been shown to reduce blood sugar. Next: These nuts are tasty and healthy. Almonds Raw almonds spilling out | iStock.com/Elenathewise Almonds are an excellent way of getting protein if you don’t want to eat much meat. Next: Everyone loves the smell of this, but it also has great health benefits. Garlic Garlic | dulezidar/iStock/Getty Images Eggs Eggs | katyenka/Getty Images Avocado Watermelon Beets
Naturally Fermented Dill Pickles Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal Lifestyle. Thanks for visiting! Of all the food transformations that occur in a kitchen, few are as exciting as that of a cucumber into a pickle. If it’s so easy to transform a cucumber into a pickle, though, then why are grocery store shelves filled with so many mediocre specimens? There are brands of naturally fermented pickles to be found in stores, although they can be expensive. As much as you will love your first batch of homemade pickles, also be prepared for your mind to immediately start coming up with new variations. This recipe is for one jar of pickles but can easily be doubled, which is a good thing. Ingredients: 6-8 small (3-4 inches long) un-waxed cucumbers. Instructions: Combine salt and water and let sit until salt dissolves