Monthly Archives: September 2013

Hearty Fall easy meal idea…….meatball stew!

Ingredients
Meatballs:1 slice white sandwich bread, torn into small pieces
8 ounces 20-percent-fat ground beef (about 8 ounces)
2 sweet mild Italian sausages, casings removed
1 egg
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Hearty Meatball Stew:

1 tablespoon all-purpose flour
4 tablespoons extra-virgin olive oil
1 small onion, sliced (about 1 cup)
1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound large white mushrooms, quartered
One 8 to 10-ounce russet potato, peeled, halved lengthwise and sliced into 1/3-inch slices
4 ounces green beans, trimmed, cut into 1-inch-long pieces
One 15-ounce can diced tomatoes, drained
1/4 teaspoon dried crushed red pepper flakes
1 1/2 cups chicken broth

Directions

For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.

For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still left. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.

Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth and top with the meatballs. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

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Now that feels better………..

Did you know there are some natural remedies to help with stomach discomfort?  Yes it’s true.  If you suffer from occasional constipation, diarrhea, indigestion or heartburn there are some natural ways to combat these irritating symptoms.

Fiber such as psyllium relieves constipation by adding bulk.  When taking fiber make sure to drink plenty of liquids.  Senna is a traditional remedy found in some supplements and teas; sometimes in combination with other herbs that promote healthy digestion such as ginger.

Probiotics can help prevent virtually any type of diarrhea, whether caused by infection, contaminated food or water, antibiotics, or chronic gastrointestinal conditions.  If you suffer from lactose intolerance lactase enzymes can prevent diarrhea if taken before consuming dairy products.

Probiotics can also help to prevent indigestion, heartburn and gas/bloating.  In addition digestive enzymes taken before or with meals can increase your ability to to digest food.  Look for an enzyme supplement that contains a combination of enzymes.  For relief after you have already eaten try papaya enzyme (which can be especially effective if it also contains licorice).  These can promote better digestion.

As always consult your physician with any questions before taking any supplements.  Cheers to optimal tummy health!

End of Summer, Summer pudding…YUMMMMM

Summer is almost over….well it’s over.  But you can still find some delicious berries at your local market.  Pick up some brioche and MAKE THIS DESSERT NOW!

Summer Pudding with Rum Whipped Cream

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved

Prep Time: 15 min
Inactive Prep Time: 8 hr 0 min
Cook Time: 8 min

Level: Intermediate

Serves: 8 servings

Ingredients

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)

Directions

Rum Whipped Cream, recipe follows

Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise.

Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.

Rum Whipped Cream:

1 cup (1/2 pint) cold heavy cream

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 tablespoon dark rum

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

ENJOY!

Fall is great for Microdermabrasion….

Microdermabrasion is a cosmetic technique that uses a mechanical medium for exfoliation to remove the outermost layer of dead skin cells from the epidermis. It is a non-invasive procedure and may be performed in-spa by one of etant’s very skilled professional estheticians.

After microdermabrasion, skin will be much more sensitive to sun exposure. It is best to keep out of the sun and wear sunscreen at all times after the procedure.  Microdermabrasion recovery time may be as little as one to two days.

Microdermabrasion may be performed to decrease the appearance of superficial hyperpigmentation, and photo-damage, as well as diminish fine lines, wrinkles, and shallow acne scars. Removing the dead skin will aid in the penetration of skin care products by up to 50% and make-up will go on much more smoothly.

If you haven’t tried it yet you should think about booking an appointment today. With summer on the horizon it is a great time to try micrdermabrasion and give that glowing complexion a head start for summer!

What’s all the fuss about fish oil?

Did you know that there are many benefits to taking fish oil as a supplement for the whole family?  including the dog and cat?   Yes it is TRUE!

Fish Oil benefits almost every aspect of your health including maintaining a healthy heart, brain, hair and skin.  Did you know the largest organ in the human body is the skin?  Fish oil reduces inflammation that can be underlying in joint pain, allergies and premature aging.  It also helps stabilize your mood, reduces depression, relieves PMS symptoms, and helps heal burns and support healthy weight loss.

Fish oil can be taken in liquid and capsule form and comes in a variety of flavors.  It also comes in Fish….so EAT YOUR SALMON…wild caught is the best!