Tomorrow is the big day people and (if you’re anything like me) that means not only that there is turkey fun on the horizon, but also the promise of horrible heartburn from overeating foods too many rich foods. Well, never fear, I found two sure fire heartburn remedies that I’I've found really work! That way you don’t need to worry about the effects of chugging a bottle of pink stuff or popping Tums.
First, and most simply, head to the fridge for a glass of cold milk. I know this sounds too simple, but man does it work. I’m too used to stress indigestion. When I can barely breathe because I have acid reflux a glass of milk always does the trick. I've used skim and whole, and both seem to work perfectly (most of the time).
If you need something with a little more punch, or you just hate/don’t drink milk, than here’s another simple remedy: mix 2 tablespoons of apple cider vinegar with ¼ cup of water and chug! If it’s just too sour for you to handle, you can also add a tablespoon of honey (which has its own soothing properties). You can repeat this every 10 minutes or so as needed. The elixir should kick-in in about 3 minutes, but you can repeat for the really bad cases.
Keeping with Thanksgiving food fun, I was looking for a new stuffing recipe for me to make. I wanted to try something a little more tangy and “fruity” than my usual store bough herb stuffing. I came across this recipe for Apple Cranberry stuffing and thought that it would be perfect!
You'll need the following ingredients to start:
-1 stick of butter
-2 medium apples, cored and chopped
-1 (6 ounce) bag of dried cranberries
-2 cups of chopped celery
-1 cup of chopped onion
-6 cups of unseasoned bread cubes
-14.5 ounces chicken broth
-1 cup of apple juice
-1 teaspoon of parsley flakes
-1 teaspoon of rosemary leaves
-1 teaspoon of thyme leaves
Start by preheating your oven to 325 degrees. In a large skillet, over medium heat, cook celery and onions in the butter until soft, about 5 minutes. Then stir in your apples, cranberries and herbs.
Place your bread cubes in a large bowl. Pour your broth, apple juice, and cooked mixture over the top. Toss gently until they’re completely mixed. Spoon into your favorite, lightly greased baking dish, and then cover with tin foil.
Baked your stuffing for 15 minutes. Remove the tin foil and continue baking for an additional 20 minutes. It should be lightly browned on top when complete. Enjoy!
Although most of us look forward to thanksgiving and the holidays as a time to spend with family and loved ones, many of us also dread the mass quantities of food we're going to consume, at the same time. It’s hard to have all of your family/childhood favorites offered up on a platter (literally) and to say, “no.” If you’re cooking your own Thanksgiving feast at least you have some say in what ends up on the table. Here are a couple tips to help you lighten the holiday caloric load!
-For that beautiful turkey, be sure to add to the flavor and not the fat. I’m definitely guilty of this one: if your turkey is cooked properly, there’s no need to put butter under the skin or rub it on the skin. You can mix your favorite rub or herbs with some of your favorite cooking oil and rub that under the skin instead. Salt, pepper, and spray the skin with cooking spray. If you start your turkey at 425 degrees for the first 10-15 minutes, you’ll lock in that moisture and guarantee super crispy and delicious skin without the extra fat of the butter.
-Don’t stuff the turkey to keep your stuffing from becoming overloaded with fat. Oh, I totally get it…the stuffing that comes out of the bird is just so much better than what comes from the stovetop! That’s because it has roasted in and absorbed all of the drippings from your turkey. Instead, put your stuffing in a casserole dish and roast it separately. You’ll still get a lot of the flavor without a lot of the fat.
-Save some of the sugar. With sweet potato casserole, a very healthy starch quickly turns into a dessert with all of the brown sugar and marshmallows that we add. Instead, just add a little bit of honey or maple syrup. The potatoes are naturally sweet, cut out some of the sugar by enhancing them a little more naturally.
-Use reduced fat, sodium, or fat free wherever possible. We all have those picky eaters in our families who won’t go near “Reduced” anything if we paid them to (I have a SO and father who will look at you crazy if you even try), but they have no say in your recipe and cooking. Take cuts and substitutions wherever you can to keep your family favorites without all of the calorie-ridden guilt attached.
-Have a steamed option for like-minded family members, if at all possible. We know that you already have an entire feast to prepare already, but if you can replace one side option (the creamed corn, creamed spinach, or broccoli and cheese, maybe) with a steamed substitute, you may be able to lighten everyone’s load. Maybe some steamed broccoli or even some beautiful tri-colored carrots. Without the extra cream and butter it’ll be a refreshing reprieve from the rest.
Ever have those moments when you're convinced that your child will never eat a vegetable for you again? I know a couple of my friends are having difficulties with their toddlers, so I wanted to check out some options for them, and you too! It’s hard to remember back that far, but I can almost guarantee that we all went through the, “but it’s yucky” phase. Here are a couple of great tips that I've found or that my friends and family members have given me!
-First is the old standby – Just hide them! Parents have been using this trick for generations to get their children to eat vegetables. I even have clear memories of my neighbor promising bodily harm if I told her kids how many veggies she snuck into their meatloaf! When all else fails, a veggie puree can be added to just about any recipe. Chopped up veggies can make their way into ground meats, and some of their favorite meals can handle some awesome healthy substitutions!
-Another great idea that a friend told me is to make sure to get them at their hungriest! Set out a tray of “appetizers” for them when they’re starving for dinner or just get in from school. Veggies and dip or hummus seem to disappear a lot more quickly that way!
-How about the “one bite” rule? Once implemented, this is an agreement in your house that everything must be tried (just one bite) before it can be turned down. This will work especially well with new foods. Once the one bite rule is a habit, they may even forget that they had the ability to veto the food at all!
-Turn everything into a yummy smoothie! If you have a house full of smoothie fans, don’t hesitate to try different combos for their breakfast or snack time smoothies! Spinach, kale, carrots, and even broccoli blend in really well with fruits and yogurt to make a delicious and nutritious smoothie!
-Let your little ones help you pick out the fruit and vegetables for the week. Sometimes it’s as simple as them having and making the choices when it comes to food to inspire them to try something new. Maybe it’s the bright colors or sweet scents: whatever it takes to create interest.
For this week’s Thanksgiving recipe, I found a fun twist on a traditional holiday favorite. I love making the old standbys for thanksgiving (even if just to prove to myself that I can) but these mini apple pies seem like they’ll just bring a little more life to the table than the typical, long-time favorite! With this recipe, it even includes a hand-made crust (although you can likely get away with the store made, too).
For your crust you'll need:
-2 cups flour
-2/3 cup butter
-1 teaspoon salt
-4 tablespoons water
And your filling:
-5 medium apples (peeled and chopped into small pieces)
-¾ cup sugar
-2 teaspoons cinnamon
-6 tablespoons flour
-2 tablespoons butter
Start by preheating the oven to 425 degrees. To make your crust, blend your flour, butter and salt in a food processor until it balls up. Add your water and then blend until sticky. Take out and kneed together with your hand until well combined. Roll it out on a floured surface until its about ¼ thick. Cut out 12 four-inch circles with a cup. Press each circle into your muffin tins until they create a cup within.
Mix your apples, sugar, cinnamon and flour together in a bowl. Spoon the apple mixture into each cup. Cut butter up into 12 small pieces, placing one on top of the apples in each cup. With remaining crust dough, decorate cups with strips or shapes of your choice (or you can leave them plain).
Bake your apple pies at 425* for 15-18 minutes, until the crust is light brown and apples are bubbling. Let them cool in the tin, and then loosen with a spoon to pop them out.
Holidays are all about celebrating with family and loved ones, remembering the sentiments of the day while enjoying the gift of being together. The last thing you would want is to tarnish the holiday by fearing for the safety of your loved ones. Thanksgiving, like every other holiday, has its own hazards that can quickly turn a joyous occasion into a bad memory. Here are a couple tips to keep in mind to help you enjoy your day while keeping you and your loved ones safe.
One of the biggest safety hazards on thanksgiving is one of its main keepsakes, the turkey. The holiday can be ruined quickly is the turkey makes your guests queasy due to improper thawing. A turkey should never be thawed to over 40 degrees Fahrenheit before it is put in the oven. Once a raw turkey heads towards room temperature, dangerous bacteria, like salmonella, start to grow. If the bacteria grows before your start prepping it for cooking, any cuts or punctures that you make for flavoring or infusing will spread the bacteria into the meat of the turkey. To be safe, always keep the thawed turkey below 40 degrees, rinse it well before preparing it, and then make sure that the meat is cooked to at least 175 degrees. If you stuff your turkey before cooking it, test the temperature of the stuffing, as well.
Another holiday hazard to be very wary of is fire. The U. S. Fire Administration reports that more than 4,000 house fires occur every year on Thanksgiving. With all of the baking, grilling, and frying it is easy to understand why and how it can happen. To make sure that you keep your home and family safe this holiday season, be sure to be extra vigilant in the kitchen (not that you weren't to begin with)! When you have you meal grilling or frying be sure to never leave the kitchen. Have another family member be the look out in case any emergency should arise that would pull you away. If you're baking, simmering, or broiling, check your meal as often as possible. If you’re anything like me, it may be best to set yourself a timer for every 10 minutes just so that you don’t get involved with another task that steals your attention. If you are going to deep fry your turkey ALWAYS keep it outside, away from all fences and structures. Don’t every fry it inside of your home or garage.
An important family member to keep in mind during the festivities (who often gets overlooked) is the family pet, especially a cat or dog. With all of the excitement and commotion, animals tend to feed of the excited energy as well, which can lead to them getting hurt if they're not managed. Be sure to keep all candies and harmful treats well out of reach; with all of the excitement, no one may notice Fido stealing the bowl of chocolate kisses off of the coffee table. If you prepare now you won't have to worry later. Also, be sure that all guests (mostly meaning the little ones) know how dangerous turkey bones can be for animals. Once they are cooked they shatter when chewed upon, just like chicken bones. Also make sure all discarded bones are well out of reach for if a nosy friend checks the kitchen once everyone is gone from it. Try to feed your four-legged friend before guests arrive, to keep them from scarfing food down and becoming bloated, and try to keep the fatty-Thanksgiving treats to a minimum.
Lastly, make sure to keep yourself safe by properly storing your leftovers. All of your leftovers, including your pies for dessert, should be wrapped up and put away within an hour or so of them being served. Once the food starts to cool down (or warm up if the side was served cold) bacteria can start to grow and cause food poising. If you aren't planning on getting to the leftovers within 3 days they should be put in the freezer immediately. All leftovers should be reheated to at least 165 degrees Fahrenheit and gravy should be brought back up to a vigorous boil.
Okay, I decided that I want to do a couple recipes/tips a week up until Thanksgiving. You know, kind of like a cheat sheet, with a bunch of what you'll need all in one place. I wanted to start with cranberry sauce, searching for a good recipe to share, because I wanted to make it myself this weekend. (I'm roasting my practice turkey this Saturday. Yes, practice turkey. That way I know my thanksgiving one will turn out perfect.) Well, when I found the recipe, with multiple sources all sharing the same, I felt really silly for never trying it before. It couldn't be more simple! Here's how it goes.
All you need are:
-12oz bag of cranberries, rinsed, de-stemmed and picked through.
-1 cup sugar
-1 cup water
Bring water and sugar to a boil in a saucepan, until the sugar is completely dissolved. Carefully stir in your cranberries, and then bring it back up to a boil. Once you've reached a boil, turn it down to simmer and let if sit for 10 minutes or so, stirring occasionally. That's it. Transfer to a bowl and let completely cool: as it does the mixture will thicken.
I don't think I'll ever buy the canned stuff again!
A friend recently told me about this simple project (she's making them for her own Thanksgiving table) and I had to share! If you're like me, and have candles added to everything for ambiance, then you'll love these simple cinnamon stick votive candle holders. All you need to make them are a bunch of cinnamon sticks, clear glass votive holders, rubber bands and raffia (twine or ribbon will work, too).
Start by putting a rubber band around your first glass votive holder. This is going to hold your cinnamon sticks together around the glass holder as you go. One by one, go around the votive holder with cinnamon sticks (putting them under said rubber band). Once you're all the way around, wrap around the whole holder with your raffia. Wrap to whatever thickness you like and then tie it up with a bow.
These candle holders will add a rustic appeal to your table, while also acting as a wonderful air freshener.
I have always kept witch hazel on hand; knowing it helped clean out cuts and scrapes without hurting, cleaning earrings and piercings; but I never knew how useful it could really be! An inexpensive household must, it’s good to know all of its beauty and health uses!
-It’s perfect for helping sooth razor burn. Apply with a cotton swab over the irritated area. It will calm and sooth, as well as help clean out the pores.
-Say goodbye to baggy eyes. Chill your witch hazel in the freezer or refrigerator. Apply cotton or cloth soaked in the hazel to your eyes and allow it sit for 5 to10 minutes. It will reduce the puffiness from tired eyes.
-It helps your skin heal quicker from a sunburn (and sooths it). Pour witch hazel into a spray bottle, and then spray it onto your affected skin.
-Create witch hazel ice cubes and then apply them to bruises and swollen injuries. It helps reduce the swelling and start the healing process.
-Use as a toner to help fight acne. Simple swab across your skin before applying your moisturizer in the morning.
-Help heal diaper rash more quickly. Apply to affected area with a cotton swap. It will sooth some of the irritation while also helping it heal.
I saw this in another blog that I read, and though I had to share! We're officially in November, so now comes the time of cooking! Whether you're cooking your own Thanksgiving meal, or just preparing for the holidays, hopefully this tip will make your lives simpler, too! I, for one, am an impulsive cooker/baker. I usually decide on a whim, without even the proper ingredients for the job. Obviously, with that said, I never have the foresight to set my butter out early to come to room temperature.
I'm that microwave person, because of this. I have it almost down pat: I start off at 8 seconds, then rotate the butter and cook 5 more seconds at a time. The problem with this method is that some parts of your butter melt entirely, while other parts haven't even started to soften. Here are two awesome ideas that I just found to properly expedite the process!
The first is a fun way to also release a little frustration. Take the amount of butter that you need to soften and place it between two sheets of wax paper, or even in a ziplock bag. With a rolling pin, roll your butter out to about 1/4 thick. You can also use a meat hammer to flatten your butter out. Allow it to sit for just a couple minutes, and it should be ready for your baking purposes.
Another option is to set up your own double boiler, of sorts. Get a couple of cups of water ready to go in a saucepan (very hot, but not boiling), and then set a bowl with your butter over the top of it. This should make short work of getting your butter soft enough to bake with! Just make sure to keep an eye on it, as this can cause your butter to soften too much, too, if you walk away from it.
LIFamilies
2014
December - 2013
November - 2013
October - 2013
September - 2013
August - 2013
July - 2013
