Tinfoil Chef

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Did you know that there are actually people out there that don’t like sauerkraut? It’s amazing I know, but I’ve actually met people that thought the smell of sauerkraut cooking reminded them of a trash can full of used disposable diapers. Horrible that anyone could even think something like that about the taste delight that is sauerkraut.

Put 2 pounds of sauerkraut in a large 4-quart casserole and add 2 quarts of hot water. Add 3 pounds of uncooked spareribs, 2 teaspoons of paprika, 6 beef bouillon cubes, a half teaspoon of caraway seeds, and a half teaspoon of pepper. Cover and cook over a low heat for 3 to 4 hours.

While that’s getting started, fry up the floured bacon slices and break them into the saurkraut.

Be sure to remove the bones before serving.

This goes best with dark bread like pumpernickel.

2 16 oz cans sauerkraut (or equivalent amount of fresh frozen that’s been thawed)

2 teaspoons paprika

1/2 teaspoon caraway seeds

10 bacon slices — Rolled InFlour

3 pounds of country style spareribs

6 beef bouillon cubes

1/2 teaspoon pepper

Technorati Tags: dark bread, spareribs and sauerkraut, country style spareribs, spare ribs, sauerkraut recipe, bacon, spare ribs recipe, saurkraut, beef bouillon cubes

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I’ll bet that title got you a bit curious, made you look a second time and wonder just what the one has to do with the other. Well, before anyone gets any strange ideas, I’m not going to try to treat arthritis with Banana Bread.

What I am going to do is talk for a bit about something I’m giving a try. You see, over recent years I’ve been showing some increasing signs of arthritis. You know how it is, the joints hurt, get stiff. Things don’t quite move the way the used to. I’ve been doing the same thing lots of people do, over the counter painkillers of various sorts. The problem is that there’s a lot of times that they just don’t have much, if any, effect. Then there’s the whole “I hate taking pills” kinda thing. Bad enough I’ve got to take the ones that I already do, I certainly don’t want to add more to the list unless I have to.

So, I’m trying something different. I’ve heard more than once that magnetic therapy is supposed to provide some relief from this sort of thing. Honestly, I haven’t ever really thought much of it.

Come to find out, magnetic therapy doesn’t involve a treatment that consists of exposing them to a really high intensity magnetic field or asking them to wear electromagnets. This is done using magnetic bracelets, necklaces, rings and other jewelry that has small magnets built into it.

I’ve got a copper bracelet that has six magnets embedded in it that I’m going to try wearing for a while and post an update here every once in a while as to what effect it has. It’s a plain polished copper which works for me because I’ve never been big on jewelry other than my wedding ring. Wanna laugh? The first thing I though about wasn’t “how’s it look on me?” or anything like that. Instead it was “Gee I’ll have to remember to keep my floppy disks away from it. (yes, I still have some, they still work and I actually use them once in a great while.)”

The arthritis problem I deal with isn’t what you’d call major by any stretch, but it’s still (literally) a pain for me quite often. If something this simple and passive can bring a noticeable amount of relief, then why not.

And now, because you’ve been good enough to humor my talk about magnets and arthritis, here’s that banana bread I mentioned.

Preheat the oven to 350 and Start out by mashing about 1 1/4 cup of bananas (about 3 bananas), add it to a bowl along with 2 eggs, a cup of sugar, a half teaspoon of salt, 1 teaspoon of baking soda, a half cup of melted butter, 2 cups of flour and a half cup of chopped nuts.

Mix everything thoroughly and put it into a loaf pan and bake for 45 minutes to an hour.

2 eggs
1 1/4 cup mashed bananas (about 3)
1 cup sugar
1/2 teaspoon salt
1 teaspoon soda
1/2 cup melted butter
2 cup flour
1/2 cup nuts

Technorati Tags: baking, recipe, bread, banana nut bread, bananas, banana bread

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This is an unusual sounding oriental dish that is supposed to be a lot better than it sounds. I say that because after it’s two to three day preparation period is over, somebody who doesn’t know what it is might run out for a supply of mold killer when they open the pot to find out that it’s full of something made with fermented soybeans

Before starting on this, you should be sure to read the entire recipe first and double check thave you have all of the ingredients and utensils needed. You’ll also need a starter culture that can be obtained from store bought natto unless you have access to other sources like rice straw.

Start by soaking two cups of dried soybeans in ten cups of water at overnight (8 to 10 hours I believe0.

When the soybeans are ready move them to a stainless steel basket or colander and cover it with a cheesecloth or a light kitchen towel that’s slightly larger than the basket.

Move that arrangement to a pressure cooker along with 3 cups water and put it on the stove and cook over a medium high heat until the pressure cooker starts hissing, then turn the heat down until it’s just barely hissing.

Give it 15 minutes after the hissing starts. and turn off the heat.

*DO NOT OPEN* the pressure cooker until it’s cooled. You can put it a sink filled with cold water to speed the cooling process. Once the temperature is below 140 degrees F.

Open the pressure cooker and peel back the cloth cover and using a tablespoon that’s been sterilized in boiling water, quickly mix in about two tablespoons natto starter. Then replace the cloth cover and close the pressure cooker. Leave the pressure relief hole uncovered.

Place the cooker in one of those plastic or styrofoam ice chests and put an electric heating pad on top of it and cover the chest.

The natto will take 24 and 48 hours, depending on the temperature of the heating pad.

2 cups dried soybeans
10 cups water
1 package commercial natto

Technorati Tags: recipe, natto, soybeans, oriental dish, pressure vooker, fermented soybeans, natto starter culture, rice straw

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Ever have one of those desserts that you or your family aren’t really sure about, only to find out that it’s a raging success that you just can’t get enough of? Well, this is one that strikes me as being that kind of thing. I say that because when I first looked it over I thought “hrm.. ok, it looks ok but it ain’t all that.”. Then the more I looked it over the better it looks until now I’m pretty certain that it’s a good idea to make more than one batch of this to make sure you have enough otherwise checking free life insurance rates at Wholesale Insurance might be a good idea just in case you get caught in the stampeded when people find out there is only just so much available.

Cream 2 sticks of butter together with 2 cups of flour. Add a cup of chopped pecans and press with a wet spoon into a 9 x 13 x 2 pan. Bake the crust at 350 degrees for 25 to 30 minutes.

When the crust is done, cream together an 8oz package of cream cheese and a cup of powdered sugar. Add a cup of Cool Whip and mix it in. Spread the mixture over the baked crust.

Put this into the refrigerator to set while you prepare 2 instant chocolate pudding mixes with 3 cups of milk. Pour that over the second layer and allow it to set. Spread a thin layer of Cool Whip on top and sprinkle with chopped pecans.

2 cups all purpose flour

2 sticks butter at room temperature

1 cup chopped pecans

1 8 oz. package of cream cheese

1 cup Cool Whip

1 cup powdered sugar

2 instant chocolate pudding mixes

3 cups milk

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I remember seeing this once upon a time when I lived in Ohio. I never cared for it myself because peanut butter is a primary ingredient and I personally have no use for the stuff. However just because I don’t care for something doesn’t change the fact that LOTS of other people do like it. Judging by how fast these things used to disappear, I’d say that most everybody who had ‘em, liked them quite a bit.

Why are they called Buckeyes? Because when they’re done they sorta resemble a Buckeye. That and I’m sure the recipe originated with an Ohio State Buckeye fan.

Mix a cup of creamy peanut butter and a stick of butter until it’s creamy. Add 1 3/4 cups of powdered sugar a little bit at a time. When the powdered sugar is fully incorporated refrigerate it for a half hour or so.

Roll the peanut butter mixture into 1 inch balls and put them on cookie sheets or trays lined with wax paper and freeze for 30 minutes or until they’re firm.

Then, in a microwave safe dish, melt 2 cups of semisweet chocolate chips or almond bark in the microwave. Heat it for 30 seconds at a time until it’s melted enough to work with. Be careful not to overheat or the chips or almond bark will scorch and that will be bad for the taste.

Insert toothpicks in the frozen peanut butter balls and dip them in the chocolate or almond bark. Let ‘em cool on wax paper and keep ‘em someplace cool.

1 cup creamy peanut butter
1/2 cup(1 stick) butter or margarine
1 3/4 cups powder sugar
2 cups semisweet, milk, dark, or white chocolate chips or almond bark
Toothpicks for Dipping

Technorati Tags: creamy peanut butter, Ohio Buckeye, stick of butter, buckeye fan, peanut butter, almond bark, peanut butter balls, toothpicks, powdered sugar, butter

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With the holidays upon us, a lot of thoughts turn to assorted desserts and other goodies even more so than during the rest of the year. It’s the time that we’ll spend the most time at our (real or virtual) recipe bookshelves looking for just the right thing for the occasion.

One of the long time favorites is of course, Apple Pie, the only problem with it is that it’s the kind of thing that can easily be a problem for diabetics (or anyone that wants to watch their sugar intake). That’s what makes this diabetic friendly deep dish apple pie such a good item to have in your recipe file.

Combine your favorite sugar substitute equal to 1/3 cup of sugar with a tablespoon of cornstarch, a half teaspoon of grated lemon rind, 2 1/2 teaspoons of lemon juice, 1/4 teaspoon of nutmeg, 1/2 teaspoon of cinnamon, and four small apples sliced. Place the mixture in a 9 inch deep dish pie plate on a baking dish and set it aside.

Combine a cup of all purpose flour (sift it first) and 1 teaspoon of salt. Cut in 1/4 cup of butter until mixture resembles cornmeal. Blend in 3 tablespoons of water with a fork until all of the dry ingredients are moistened. Shape the dough into a ball and roll it out on a floured surface and put it on top of the apple filling.

Bake at 425 degrees for 35 minutes or until it’s brown.

Sugar substitute to equal 1/3 c. sugar

1 tbsp. cornstarch

1/2 tsp. grated lemon rind

2 1/2 tsp. lemon juice

1/4 tsp. nutmeg

1/2 tsp. cinnamon

4 sm. apples, sliced

1 c. all purpose flour, sifted

1 tsp. salt

1/4 c. reduced calorie margarine

3 tbsp. cold water

Technorati Tags: assorted desserts, pie apple, apple pie, apple pie recipe, all time favorites, recipe, sugar intake, holiday treat, sugar substitute, diabetic friendly

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Nothing suits quite as well on a cold day as a good warm dish. This chili will definitely qualify for that job. Served hot garnished with some chopped green onion and cheddar cheese it’ll easily satisfy your need for something to warm you up on that cold day. Not only that, but it’s an easy make.

In a Dutch oven, brown a pound of ground beef (ground turkey works just as well here!) and drain it. Stir in a package of your favorite chili seasoning mix, a half cup of water, a 14.5 oz can of whole tomatoes that’s been cut up [the tomatoes, not the can *grin*], a 16 oz can of kidney beans and one tablespoon of cayenne pepper sauce.

Bring it to a boil and then reduce heat and simmer covered for 10 minutes and you’re ready to go.

1 pound ground beef (or ground turkey)
1 package chili seasoning mix
1/2 cup of Water
1 can (14-1/2oz) whole tomatoes — cut up
1 can (16oz) Kidney beans — drained
1 tablespoon Cayenne pepper sauce
Green onion, chopped
Shredded cheddar cheese

Technorati Tags: chili, quick chili, easy chili, recipe, fast chili

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