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Sweet Potatoes by Teresa Cheely from Slow Dog Seasoning
This post expired on October 03, 2023.
Claires Cucumber Boats
Cucumbers
Feta Cheese
Vinegar & Oil ( your preference)
Salt & Pepper
Take cucumbers and cut in half length ways. Scoop out most of the insides and chop. Mix chopped cucumber middles, feta cheese, vinegar & oil, salt & pepper together. Once well mixed pack back into the cucumbers. Slice width ways to eat! Yum
Southwestern Zucchini Casserole
1 1/4 lb zucchini (about 10 inches long) cubed
8 oz Monterey Jack cheese
8 oz sharp cheddar cheese
2 t. baking powder
3 T flour
4 beaten eggs
1/2 c milk
1/2 t salt
4 oz can of green chilies
1/4 c chopped onion
Boil zucchini for 5 minutes in salted water. Drain. MIx with remaining ingredients and pour into a 9 inch square pan. Bake at 350 degrees for 30-35 minutes
Healthy Crunchy Zucchini Sticks
3 med. zucchini
1/2 c. wheat germ (I’ve also used wheat bran or flax seed meal)
1/2 c. finely chopped almonds (I’ve used ground also)
1/4 c. grated parmeson cheese
1/2 t. salt
1t. rosemary (optional)
1/4 c. butter melted
Cut each zucchini into 16 sticks. (cut in half, each 1/2 makes 8 sticks). Mix wheat germ almonds, cheese , salt and rosemary . Coat zucchini sticks with butter, then coat with wheat germ mixture. Lay on ungreased cookie sheet. Bake at 350 degrees until crisp about 15 minutes.
Zucchini Cheese Muffins
2 1/2 c. flour
4 t. baking powder
1T sugar
1 t salt
1/2 t pepper
1 c sharp shredded cheddar cheese
1/2 c grated Parmesan cheese
2 c.coarsely shredded succhini
3 finely chopped green onions
2 eggs
3/4 c milk
1/3 c olive oil
Preheat oven to 350 degrees. Prepare pans for 12 muffins with cupcake papers or grease. Stir together flour, baking powder, sugar, salt and pepper. In a small bowl combine 1/4 cup cheddar and 2T parmesan. Set aside for topping. Stir remaining cheeses into flour mixture. Add onions and zucchini.. In another bowl mix eggs, milk and oil. Add to flour mixture stirring just until moistened. Batter will be very thick. Spoon into muffin pans and sprinkle with reserved cheese mixture. Bake for 16 minutes and poke with toothpick. If its clean, you’re done. If not bake for 5 minutes more and check again. Repeat if necessary. When done, remove from muffin tins and cool on wire rack. The baking time depends on how juicy your zucchini’s are. These muffins are heavy and moist.
Green Beans w/ Caramelized Onions
2 lb green beans
2 Tablespoons butter
2 medium onions sliced
1 cup chicken stock
1 1/2 Tablespoons sugar
1 Tablespoon red wine vinegar
salt and pepper
Cook beans in boiling salted water until crisp tender 2-4 min. drain immerse in ice water. Drain again and let stand dry. Melt butter in skillet, stir in onions and cook slowly until very wilted and deepened in color, about 15 min. Boil stock in a sauce pan until reduced to 1/4 cup; stir in sugar and vinegar . Stir in onions. Simmer until slightly reduced . Combine onions and green beans ; heat through. Season with salt and pepper.
Recipe from A-Z cook book!
Beet Soup
4 large beets
1 large potato
1 large onion
other preferred vegetables ie: celery, spinach, carrots, kale, chard
salt and pepper
plain yogurt
Wash all vegetable and cut into chunks. Place in steamer over boiling water; steam until very soft. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot; heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in center of soup. Make 4-6 servings. From the A-Z cookbook!
Spicy Kale
Kale leaves from 2 bunches of Kale
1 Tablespoon olive oil or expeller pressed coconut oil
1-5 garlic cloves
crushed red pepper flakes
1/3-1/2 cup chicken or vegetable stock
Bring 2 quarts of salted water to a boil. Add kale, reduce heat to simmer, cover and cook 7 min. Darin and immediately rinse in cold water to stop cooking. Squeeze water out of greens. Heat oil in same pot. Add garlic and red pepper flakes . Saute 1 min., then stir in kale and broth. Simmer 4-5 min. Makes 4-6 servings.
Recipe from A-Z cook book!
Beet Soup
4 large beets
1 large potato
1 large onion
other preferred vegetables ie: celery, spinach, carrots, kale, chard
salt and pepper
plain yogurt
Wash all vegetable and cut into chunks. Place in steamer over boiling water; steam until very soft. Using the water from the steamer, and any other stock or water as needed, blend cooked vegetables until very smooth and thick. Return to pot; heat gently to avoid sticking. Add salt and pepper. Serve each bowl with a generous portion of yogurt in center of soup. Make 4-6 servings. From the A-Z cookbook!
Here is a recipe from Dr. Chase’s Cookbook published in 1908. Try to imagine what life was like in 1908 very few people had electricity, most people used horse & buggy, they cooked on wood stoves, in the country you would be pumping the water with a hand pump. Most houses probably only had a few books. For writing they used fountain pens and pencils weren’t invented yet. Obviously no television, radio or internet.
Chicken Salad.
Although there are general instructions that ought to enable any one to prepare a salad for a chicken, yet, as there are some people who can only work upon specific or positive directions, I will give one so explicit and plain that none can go amiss: Take a good sized spring chicken, weighing 2 1/2 or 3 lbs.; boil it till perfectly tender. When perfectly cold, pick the meat from the bones, and if the skin is at all tough remove it, and chop the meat to the size of peas; also, if you have it, chop the white part of 4 or 5 heads of celery to the same fineness, and mix together just before serving, into which the dressing which has been made in the following manner is to be mixed: Rub the yoks of 2 hard-boiled eggs smooth with 1 tea-spoonful each of mustard and salt, 2 tea-spoonsfuls of sweet oil or melted butter; 3 tea-spoonfuls of good vinegar, and if you like cayenne, as much as will take up upon half the length of a penknife blade; chop the whites of the eggs finely and mix in; then mix evenly into the chicken and celery mixture, or chicken alone if you have no celery mixture, and garnish with the green leaves of the celery or other sweet herds, as you like.
*Please note the celery was probably much smaller heads in 1908.
Bacon Wrapped Sweet Potato Bites
• 2 medium-small sweet potatoes
• 1 lb uncured bacon
• 2 Tbsp butter or ghee (from Thomas Creamery)
• 1/2 tsp chipotle chili powder
• 1 Tbsp sea salt
• 4 Tbsp maple syrup ( Law Family Farm)
How-To
Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into quarters. Then cut each quarter in half, and then half again. You’ll wind up with 32 bites.
Melt butter over low-heat and stir in chipotle chili powder and sea salt. Toss the potatoes in the spiced, melted butter to coat.
Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap each sweet potato bite with a half slice of bacon, and use a toothpick to hold the bacon in place.
Place on a stainless steel baking sheet (where to buy stainless steel bake ware) and bake for 45 minutes, turning once about halfway through.
These are done when the bacon is crispy and the sweet potatoes are fork-tender. Remove from heat, drizzle with maple syrup, and let cool before serving.
Enjoy your bacon wrapped sweet potato bites!
What to do with……. In this section, you will find various tidbits on what to do with almost anything to do with healthy living.
Vibroacoustics and Vibroacoustic Therapy is a non-medical system that provides cellular stimulation through vibration to the cells of the mind and body. This therapy delivers frequencies in a passive and non-invasive process that activates the brain and central nervous system with the specific intent of balancing, optimizing and harmonizing cells of the body and brain to a healthy state. Vibroacoustics is “the process of hearing sound vibrations through the body.” This is accomplished with special sound generators designed to transmit frequencies through the body with optimal psychological and physical impact. The relaxation response brings about decreased muscle tension, a lowered heart rate and blood pressure, a deeper breathing pattern, calming of the stomach, and a peaceful, pleasant mood.
Vibroacoustics -
Melt Away Your Stress
Achieve Deep Relaxation
Soothe Body, Mind and Spirit
Feel Balanced, Peaceful and Rejuvenated
Lower Blood Pressure
Manage Pain – and MORE -
Without Meds …
Daily stress makes our cells acidic, and we tend not to fill the cells up to an optimal oxygen level. These traces of stress are stored as waste products in cells and blood vessels which may, in time, lead to serious consequences for our health. Low frequency sound vibrations through VAT (Vibroacoustic Therapy) may contribute to clean the cells, increase oxygenation and reduce acidation.
Vibroacoustic tables can help
reduce blood pressure, heart rate and stress levels,
as was reported on CNN – Dec.17, 2004.
Gentle Vibrations can build bone mass and reduce fat.
Clinical test results show that treatment with VibroAcoustic Music (VAM) or VibroAcoustic frequencies (VAT) can reduce tension, anxiety, depression, fatigue, headache and nausea by an average of 53.58%
Massage Tables and Sound Chairs include:
~ Enhanced Relaxation ~
~ Stress Reduction ~
~ Lower Blood Pressure ~
~ Build Bone, Reduce Fat ~
~ Sound Massage Therapy ~
~ Myofascial Release ~
~ Pain Management ~
~ Parkinson’s Spasms & Tremors ~
~ Dealing with Fibromyalgia ~
~ Coping with Autism ~
~ Inner Sound Journeys ~
Increase Oxygenation
Reduce Acidation
~ Deepened Meditation Levels ~
~ Whole Body Vibration ~
~ Calming Restless Behavior ~
~ Stimulating Creativity ~
~ Physical & Auditory Stimulation ~
~ Enhancing Self Help or Mind Body Tapes & CDs ~
~ Delivering Bio-Acoustic Frequencies to the Body’s Vibrational System ~
~ Mind-Body-Soul Connection ~
~ Recreational Therapy ~
~ Physical Therapies ~
~ Music Therapy ~
Sound Therapy
~ VAT Therapy ~
~ Increased Receptivity to Holistic Health &
Alternative Medicine Practices ~
In Love, Light & Sound
What to do with beets.
Their beautiful color makes a great natural food coloring when cooked with or added to other foods. Throughout the years I’ve used beet juice for coloring Easter eggs, frosting, drinks and punches. Raw beets make great paper stampers for kids and face makeup (lipstick and blush). When cooking beets steaming or roasting retains the most nutrients. When using in soups, acid intensifies the color (lemon juice, vinegar). Salt dulls it and should be added at the end of cooking. They’re known as “beetroot” outside the U.S. and I was surprised to find a fat slice of cooked beetroot a standard item on a fast food type “Whopper” in Australia.
Submitted by Teresa Cheely from Slow Dog seasoning
Borscht
In a large stockpot or slow cooker, combine all . Cube or julienne all vegetables.
1 c.onion
2 c beets
2 c carrots
2 c potatoes
1 c celery
1 c cabbage
2 c beef stock
2 T butter
Juice of 1/2 a lemon
1 T sugar
pepper to taste.
Cover all with water and cook until tender. Add salt to taste. Serve with a large dollop of sour cream on each serving. Note: beets are easier to cut up and peel (if necessary) if they are precooked.
What to do with celery
Kalamazoo Michigan was known as the celery capital of the U.S. for over 50 years thanks to a dutch immigrant who turned the abundant marsh area into acres of celery. Dutch wooden shoes were used to keep the farmers and also their horses from sinking into the rich muck. Only one ounce of seed is needed to plant a whole acre of land. The whole plant is tasty and nutritious. The leaves, rich in vitamin C, can be used like lettuce on a ham sandwich as well as for flavoring soups. A trick for keeping celery fresh is to cut it from the root and put all the stalks in a jar of water like a bouquet of flowers. Kept at room temperature or cold , even “tired” stalks perk right up.
Submitted by Teresa Cheely from Slow Dog seasoning
Mexican Squash Soup
This soup is both tasty and colorful.
Heat 1T olive oil in a Dutch oven. Add and saute for about 5 minutes:
2 c. cubed butternut squash
2 c. chopped onion
1 c. chopped red bell pepper
1 c. chopped celery
1/2 c. chopped green chiles
1 t. dried oregano
1 t. chili powder
ADD and simmer together for 30 minutes:
4 c. vegetable broth
2 c. whole kernel corn
STIR IN :
1/4 c. lime juice
2 T cilantro, dried or fresh.
Note: sweet potatoes can be substituted for squash.