Nell’s Corner: Getting Beach Body Ready – Top Five Tips to Burn Fat

It sounds like a gimmick, doesn’t it? Well, it would be if the top five tips focused on pills, powders, and packaged shake mixes that often have some side effects and frequently don’t even offer lasting results. But what if we take a more natural, soundproof approach to turning our bodies into better fat burners instead? How do we do this? By changing what we eat. Some may be surprised to learn that one of the most effective strategies for getting more efficient at using fat rather than carbohydrate as our fuel is to eat more of the very thing

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Yes, Eggs Are High in Cholesterol, But Why Should We Care?

Cholesterol – is there a more controversial topic in the world of nutrition? For years, we were told that cholesterol is one of the most important biomarkers of health, particularly cardiovascular health. Prominent government- and health-related institutions have traditionally recommended upper limits on dietary cholesterol of 300 mg/day (effectively limiting egg consumption to 1 egg per day.) A recommendation based on the theory that dietary cholesterol – the cholesterol contained in food – negatively impacts cholesterol found in the blood, called serum cholesterol. With the emergence of more and more scientific evidence, however, this theory has become increasingly untenable, causing

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Keep It Paleo – Condiment Recipes

We all love the great taste of freshly prepared foods that are the basics of The Paleo Diet.  Once you’re in the habit of eating a variety of foods, it’s easy to live the Paleo lifestyle.  A common dilemma, when planning and serving delicious meals, is how to include common condiments that contain healthy ingredients.  A trip down the catsup and mustard aisle at any grocery store quickly demonstrates the challenges for those of us committed to The Paleo Diet.  It’s almost impossible to find an ingredients label that doesn’t include some sort of sugar, salt, or fillers as primary

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7 Ways to Rethink Meatless, Dairy-Free Meals

When it comes to New Year’s food resolutions, it almost feels as if we are set up to struggle — especially since we start the year in the middle of a cold season when salads really don’t cut it and we connect comfort food to all things meaty, creamy and cheesy. But take heart, friends. Taking a cue from the Meatless Monday movement, which advocates cutting meat from your diet one day a week, and going one step further, we’ve got a few recipes to help rewire your cravings and change the way you think of meatless, dairy-free meals.

Read more at: http://blog.foodnetwork.com/fn-dish/2017/01/7-ways-to-rethink-meatless-dairy-free-meals/

8 Kid-Friendly Slow-Cooker Meals

When it comes to family meals, I’m always looking for three things: wholesome ingredients, simple preparation and kid-friendly flavors. You really can’t beat the slow cooker for the second one; just throw your ingredients in, and that contraption politely cooks dinner for you all day long. These are the crowd-pleasing recipes I’ve made over and over again. Every one of them is full of fresh ingredients and kid-tested.

Read more at: http://blog.foodnetwork.com/fn-dish/2017/01/8-kid-friendly-slow-cooker-meals/

 

 

Pork Tenderloin

Photo by Jonathan Melendez

Here’s a simple pork tenderloin recipe I made with a one pound tenderloin for my wife and me.

Instead of cooking at 350 for for 45-50 minutes, I seared the tenderloin then baked it for 15-20 minutes at 425.

 

 

http://www.food.com/recipe/pork-tenderloin-5408

DIRECTIONS

  1. Mix garlic, salt, pepper & thyme in small bowl.
  2. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
  3. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
  4. Remove pork and place in a 9x13x2 pan.
  5. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  6. Cover with foil and bake at 350 for approximately 45 to 50 minutes.
  7. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

[REVIEW] Boeuf Bourguignon Julia Child Style

 

My daughter Alicia and I made this version of boeuf bourguignon for Christmas dinner and it was a huge hit (I’m eating leftovers for lunch as I write this review).

I ended up almost tripling the recipe since we had 14 people attending our dinner. Doubling the recipe would have been fine but we are enjoying the leftovers.

Notes:

  1. The recipe says one hour of prep and four hours of cooking. The prep was closer to two hours and cooking around three hours total.
  2. There are 45 steps to this recipe but many of the steps could be consolidated.
  3. There aren’t a lot of ingredients but it takes a lot effort to assemble them in the right order.
  4. We cheated and used a one pound pack of bacon instead of the bulk bacon
  5. We didn’t make our own beef broth which saved a lot of time. The store was out of low sodium broth so we had to use full strength. This made the recipe very salty so we added some potatoes to soak up the salt then removed them at the end. We also added a little more wine to the broth and it turned out perfectly. We only used about half of the recommended wine.
  6. We served the dish over egg noodles which worked well. We debated about serving potatoes but decided to go with egg noodles because that’s what my mother used to do.

This dish is a lot of work but well worth the effort for special occasions. We will be doing it again in the future.

What is your experience cooking boeuf bourguignon?

Boeuf Bourguignon Julia Child Style

My mother loved to watch Julia Child’s cooking show The French Chef on public television in the 1960’s. My mother also loved experimenting with the recipes in Mastering the Art of French Cooking.

One of our family favorites was Julia’s classic boeuf bourguignon. My mother often made it for our Christmas dinner so this year I’m going to give it a shot.

Julia’s recipe is very involved so I thought I would try this “easier” variation from Chef Kate on Food.com.

I’ll let you know how it goes. Tell me about your favorite recipe from Julia Child in the comments below.

This is the classic, adapted from “Mastering the Art of French Cooking.” A wonderful dish, raising the simple stew to an art form and quite simple to make — even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink — not cooking wine. And the better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.

CLICK HERE for the full recipe

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