Kitchen Crafts 'n' More

Friday, November 23, 2007 Ginger is Not only Delicious! 5 Healthy Reasons to Eat Fresh Ginger

Ginger is an amazing health food.
Find out 5 Healthy Reasons to Eat Fresh Ginger. And then head out to the store to stock up on some of this delicious root!

Just for Ginger Lovers:

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Posted by HappySlob :: 7:05 PM :: 0 comments

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Free Recipes - Spicy Eggplant Dip

Looking for a fabulous new hot and spicy dip recipe? Try this one, submitted by KCnM reader Jeannie!

Spicy Eggplant Dip

Serves: 8

Eggplant with an added kick makes this a unique dip for your next dinner party.

2 medium eggplants, halved lengthwise
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/4 cup finely chopped parsley
1/4 cup red bell pepper, chopped
Salt and pepper

1. Heat oven to 400° F. Line a heavy baking sheet with foil.
2. Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).
3. Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.
4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.
5. Serve warm or at room temperature.

NUTRITION INFO (per serving)
Calories: 52.6
Fat: 3.6 g
Carbohydrates: 5.3 g
Protein: 0.7 g


Rachael Ray Cookware and Gadgets
@ the KCnM Kitchen Shop Online!

Get a Furi Eastern-style knife like Rachael
uses on her show!


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Posted by HappySlob :: 6:59 PM :: 0 comments

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Free Recipes - Creole Corn Casserole

Creole Corn Casserole Recipe
Thanks to Dorina for this delicious sounding recipe!

3 tablespoons bacon drippings or butter
1/3 cup flour
1 can (about 12 ounces) corn, drained
1 can (14.5 ounces) tomatoes, drained
1 small onion, chopped
1 rib celery, finely chopped
4 ounces grated cheese
salt and pepper
Heat drippings. Add flour and cook, stirring constantly, until light brown. Add corn, tomatoes, celery, and onion. Mix well and remove from heat. Make layers in 2 quart casserole, alternating vegetables and grated cheese.

~Shopping Alert~
Cute & Collectable Cookie Jars
@ The KC'n'm Kitchen Shop

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Posted by HappySlob :: 6:56 PM :: 0 comments

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Crafts Ideas and Recipes - Glittery Gel Recipe

Glittery Gel Recipe
Submitted by Jeannie

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1/2 cup of Aloe Vera gel

2 teaspoon of glycerin

1/4 teaspoon of fine polyester glitter - gold colored

¼ teaspoon of fine polyester glitter - silver colored

4 drops of fragrance oil - lavender is nice

4 drops of a different fragrance oil - try rose or chamomile

1 drop of red food coloring (for the first batch)

1 drop of blue (for the second batch)

Two bowls for mixing

Plastic spoon for stirring

Empty bottles or small containers to keep your body glitter gel in

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1. Divide the Aloe Vera gel into two separate bows. One-fourth a cup in each bowl.

2. Next divide the glycerin into two portions as well. 1 teaspoon each op glycerin goes into each bowl. Stir the Aloe Vera and the glycerin together so that it blends well.

3. Now add the gold glitter to the first bowl. Stir to spread throughout the gel.

4. Add 4 drops of fragrance and 1 drop of food coloriong to this batch of glittery body gel. Mix all together and put into a air tight container and screw the lid on tight.

5. Repeat the process with the second batch. Add the silver glitter to the Aloe Vera and glycerin gel mixture. Mix well. Drop in the second fragrance and a different color food coloring. Mix together so that everything is blended very nicely. Put this into a separate container.

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Posted by HappySlob :: 6:48 PM :: 0 comments

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Friday, November 02, 2007 Healthy Pumpkin Muffins - a Great Recipe to Keep

This is a fantastic, healthy pumpkin muffin recipe! Try using Egg Beaters or other egg white replacements instead of having to crack open 4 eggs and only use the white...It also is a whole grain recipe, using all whole wheat flour. If you don't like the taste or texture of regular whole wheat flour (which I actually LOVE), then try using whole wheat pastry flour instead. Bob's Red Mill has a wide assortment of other whole grain flours, if like me, you're trying to avoid all purpose white flour altogether.

Also has no refined sugar! This is definitely a keeper recipe.

3/4 c. canned pumpkin
4 egg whites
1/2 c. honey
1/2 c. apple juice concentrate
1 1/2 c. whole wheat flour
1 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. walnuts, chopped
1/2 c. raisins

In a large bowl, combine all ingredients and mix well. (I would suggest instead that you do the traditional muffin making method -- dry ingredients in one bowl, all wet in the other. Then pour liquids into the dry ingredients, and mix just until combined - don't overmix or you'll have tough muffins.)

Pour into muffin tins sprayed with non-stick. (Avoid the non-stick spray. Just use a bit of butter or a little oil to butter the pans. I'm not a big fan of cooking sprays...just look at the ingredients that go into that can, and you'll see why!)

Bake at 425degrees for 15 to 20 minutes. Very good.

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Posted by HappySlob :: 8:37 AM :: 0 comments

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Recipes: Stuffed Tomatoes with Goat Cheese and Olives

Stuffed Tomatoes with Goat Cheese, Olives, and Oregano
Thanks to Dorina for the recipe!
Serves 6 as a side dish

6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt
3/4 cup coarse homemade bread crumbs
3 tablespoons olive oil
1 teaspoon olive oil
3 ounces goat cheese , crumbled
2 medium cloves garlic , minced (about 2 teaspoons)
ground black pepper
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh oregano leaves
3 tablespoons pitted and chopped black olives

1. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

Source: America's Test Kitchen

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Posted by HappySlob :: 8:31 AM :: 0 comments

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