tag:blogger.com,1999:blog-62682761527911512402024-03-13T00:36:53.796-07:00The Low Salt Cajun QueenHealthy Cajun cooking is not a drag!Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6268276152791151240.post-12885916181855586482011-05-30T13:07:00.000-07:002011-05-30T13:07:50.975-07:00Roasted Tomatillo Salsa (Salsa Verde)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAiYQY7WLWW1oW0U8yOflKrlz3Wq3YArXresHpqbLi3Rbqe-p6eujXmMFpmFyIqCNhxpB5JPI4JkyfGd6eO0Ljqp6cRPRXBQocfBlKmHJOUZjeuYt0S9TOLCjMFM3iZVum_YHBkhH60xV/s1600/004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAiYQY7WLWW1oW0U8yOflKrlz3Wq3YArXresHpqbLi3Rbqe-p6eujXmMFpmFyIqCNhxpB5JPI4JkyfGd6eO0Ljqp6cRPRXBQocfBlKmHJOUZjeuYt0S9TOLCjMFM3iZVum_YHBkhH60xV/s320/004.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://www.ask.com/wiki/Tomatillo">Tomatillos</a> are readily available here in Texas during the spring and summer; I'm not sure how popular they are in other parts of the country. They are widely used in Mexican cooking, most often to make salsa verde, or green salsa. They grow within a husk, as seen on the left, and the husk splits to reveal the ripe tomatillo, which is usually still green. There are other colors of ripe tomatillos, but I have only ever seen green! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ripe tomatillos are firmer and harder than ripe tomatoes, and give this salsa is distinctive sharp, fresh flavor. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 pounds ripe tomatillos</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chopped jalapeno</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons chopped cilantro</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 teaspoons ground cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon Mrs. Dash Extra Spicy Seasoning</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup fresh lime juice</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Remove the husks and stems from the tomatillos and wash the fruit. It's not uncommon for mildew to form between the husk and fruit, so be sure to wash it all away!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXw2sLZsqZGE_JI18gGPzcbkjy7Qu8CyO5VtXsm9k9D5pwvUZ23Chm151pfWxn0-rnvWsKlbwZBVuAJbdVin2EiatNqxdtyP7gL36wiWsC1EsvDuM27LaRG5VwW92bT9MJ6AHvuHk4gQph/s1600/011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXw2sLZsqZGE_JI18gGPzcbkjy7Qu8CyO5VtXsm9k9D5pwvUZ23Chm151pfWxn0-rnvWsKlbwZBVuAJbdVin2EiatNqxdtyP7gL36wiWsC1EsvDuM27LaRG5VwW92bT9MJ6AHvuHk4gQph/s320/011.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roast the tomatillos on a grill or in a heavy pan over high heat. Turn about every 3 minutes to char all sides- total of about 10-12 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JW_uu4XPzkiAdAJrBoKERGHSyo-T7En5hy_xlQNGU4bk7vh9jPaqRTQXes_tpRbUngbMIk5_sFNWZns6tf-Z9BEAvOr5chvQ6Qa1rZ8xl2v2CjDCkkPqENIpp4Bh-nbAp7rCkuQIn6JM/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JW_uu4XPzkiAdAJrBoKERGHSyo-T7En5hy_xlQNGU4bk7vh9jPaqRTQXes_tpRbUngbMIk5_sFNWZns6tf-Z9BEAvOr5chvQ6Qa1rZ8xl2v2CjDCkkPqENIpp4Bh-nbAp7rCkuQIn6JM/s320/022.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Roast jalapenos over a gas flame until charred. Cool slightly, then slice, core, and seed. Chop finely.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQizLrZ-lcN2awJvo10QfLM__YtPRMdD8B0xsXvTTnZoJusqm9-DGHWyYLsYgvpVnego-nTiccaTU1eV51Wa6k4TGQ8NpHhoADTfl7CrIiajxbgcWWHZfUODgQIzpeFJc3UkpviWweugn/s1600/026.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQizLrZ-lcN2awJvo10QfLM__YtPRMdD8B0xsXvTTnZoJusqm9-DGHWyYLsYgvpVnego-nTiccaTU1eV51Wa6k4TGQ8NpHhoADTfl7CrIiajxbgcWWHZfUODgQIzpeFJc3UkpviWweugn/s320/026.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Puree tomatillos in food processor. Add remaining ingredients and process until smooth. Pour into large saucepan or stock pot. Bring to boil and cook for 10 minutes.</span><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1tag:blogger.com,1999:blog-6268276152791151240.post-78898856259824392262011-05-30T12:00:00.000-07:002011-05-30T12:00:03.227-07:00Salsa!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArI8PF8jm8MN62sBlaxQbxtlNjrCg4Ffv7ayfKqnBkqCRrdLe79fRg3tnVcgDX3dpfIn4faYhV5YR4p0EEcugUVr2GuredzxPY4TcDEA2BtJjQEJFJPWQeA9vpWxvC3RinIKZXleaub_g/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhArI8PF8jm8MN62sBlaxQbxtlNjrCg4Ffv7ayfKqnBkqCRrdLe79fRg3tnVcgDX3dpfIn4faYhV5YR4p0EEcugUVr2GuredzxPY4TcDEA2BtJjQEJFJPWQeA9vpWxvC3RinIKZXleaub_g/s320/003.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Okay, so it's not Cajun! But it IS spicy! And these recipes are VERY low sodium! So, let's DANCE!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It begins with a trip to the farmer's market for fresh tomatoes, onions, jalapeno peppers, and cilantro. I also found beautiful tomatillos, so we'll make a batch of that, too!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 pounds fresh tomatoes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large red onion, chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 large yellow onion, chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 medium white onions, chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups chopped cilantro, packed 18 cloves garlic, minced </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8-10 jalapeno peppers, seeded and chopped </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(leave the seeds for more spice) </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon Mrs. Dash Extra Spicy seasoning </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 cups red wine or cider vinegar </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wWZV1rSe0ZD2J8rMySmB0Om7aSFyXp8yOWnXOx7rydjarSaxBZByiiFA5Oqw65bqXXuXRBlgG6WsdFYojviasYfxlmUAAFuAjg04o75VMh24VzLlXW1lzQKvx5l9S0oE9TvNQxQL86fh/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wWZV1rSe0ZD2J8rMySmB0Om7aSFyXp8yOWnXOx7rydjarSaxBZByiiFA5Oqw65bqXXuXRBlgG6WsdFYojviasYfxlmUAAFuAjg04o75VMh24VzLlXW1lzQKvx5l9S0oE9TvNQxQL86fh/s320/006.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dunk tomatoes into boiling water until skins begin to crack. Cool in cold water. Peel and core tomatoes, dice into 1/4 dice. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiUN98xTuu424WeWJsxgYPOxKf59a50gyXVGZJ5_3THF45NSStyh5ofuzmdea-4KJxO4-4wSC2s3cYL0qUW1IRy9dJnzjO6Mm7lmdXBLjfCAFIa3hecMXOOV-W6OsfJy71hbKeZcKY9zM/s1600/016.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiUN98xTuu424WeWJsxgYPOxKf59a50gyXVGZJ5_3THF45NSStyh5ofuzmdea-4KJxO4-4wSC2s3cYL0qUW1IRy9dJnzjO6Mm7lmdXBLjfCAFIa3hecMXOOV-W6OsfJy71hbKeZcKY9zM/s320/016.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Core and chop jalapenos. Remove the ribs (they're bitter!) Remove all seeds for the mildest salsa; leave more seeds for hotter salsa. Chop fine- I use a small food processor to get a really fine chop.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chop onions finely using food processor. Three different types of onions give this recipe a more rounded flavor- use the same amount in any combination you wish. The red (purple) onion helps give the jarred product some of its color.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4lDOkdusiRlKZbOH_43DTq4ovypPHx47elfrrEPIDt_TALb2QipdlpKb1yHU7fHmvPNclu9M6g66Ojd4l0TwJvM0G1d7Jkt0vUdqhT-x38BniUS3arLk6BPsQ7wBvHLTrIhallTysNas/s1600/018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4lDOkdusiRlKZbOH_43DTq4ovypPHx47elfrrEPIDt_TALb2QipdlpKb1yHU7fHmvPNclu9M6g66Ojd4l0TwJvM0G1d7Jkt0vUdqhT-x38BniUS3arLk6BPsQ7wBvHLTrIhallTysNas/s320/018.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Momma G always taught me that the flattest onions, like the one on the left, had the mildest, sweetest flavor, while the rounder, more bulbous onions, would be stronger and would make you cry more. You'll have to decide for yourself whether Momma G was right!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_07JIlpeRbzcGqRagYJo4TEBosKpJKoHFPz-2dT-9084Vx01tXH5VhGZkz06qAuk_R1tGYTkrPiRpTsKuCAlSQoHdTu6ADfBVvDj0Uz9MJ-489Ea23hND5PwrP8KWjraueAu7RlbfZt7/s1600/019.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE_07JIlpeRbzcGqRagYJo4TEBosKpJKoHFPz-2dT-9084Vx01tXH5VhGZkz06qAuk_R1tGYTkrPiRpTsKuCAlSQoHdTu6ADfBVvDj0Uz9MJ-489Ea23hND5PwrP8KWjraueAu7RlbfZt7/s320/019.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once everything is chopped, combine it all in a big stockpot and bring to a boil. Cook for 10 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, prepare (12) 1 pint jars for canning by boiling them for 10 minutes. Boil the lids for 10 minutes as well.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKNL8G0KYE7OB6g-Cw71HFAUcEMnsutqTIzHoDZSRBNncGlWWbzTdW-TRNZAD6lYX9Yvxb3f5rsum4O1pKDUijeuKQjvsBDzlDKtBXTd4y3oGi-JM9rvbMV-5HZ5loNAD44_J8PNTHwka/s1600/031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKNL8G0KYE7OB6g-Cw71HFAUcEMnsutqTIzHoDZSRBNncGlWWbzTdW-TRNZAD6lYX9Yvxb3f5rsum4O1pKDUijeuKQjvsBDzlDKtBXTd4y3oGi-JM9rvbMV-5HZ5loNAD44_J8PNTHwka/s320/031.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ladle the hot salsa into hot jars, leaving 1/4 inch headspace. Apply lids and rings, and process in a boiling water bath for 15 minutes. Remove jars and cool. Test seals and label jars.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This salsa will keep for up to a year on the shelf in your pantry. You can serve it hot or cold, with unsalted tortilla chips, for a low sodium treat any time, or you can use it in any recipe that calls for jarred salsa.</span><br />
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><!--[if !supportMisalignedRows]--> </span><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 5.4pt; width: 334px;"><tbody>
<tr style="height: 15.6pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td colspan="3" style="height: 15.6pt; padding: 0in 5.4pt 0in 5.4pt; width: 200.6pt;" valign="bottom" width="334"> <div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Nutrition Facts<o:p></o:p></span></b></div></td> <!--[if !supportMisalignedRows]--> <td height="26" style="border: none; height: 15.6pt;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: .2in; mso-yfti-irow: 1;"> <td colspan="3" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 200.6pt;" width="334"> <div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><b><span style="color: #5a5ab5; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Low Sodium Tomato Salsa<o:p></o:p></span></b></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
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<tr style="height: .2in; mso-yfti-irow: 3;"> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
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<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: .2in; padding: 0in 0in 0in 0in; width: 141.0pt;" valign="bottom" width="235"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Calories<o:p></o:p></span></b></div></td> </tr>
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<tr style="height: .2in; mso-yfti-irow: 6;"> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 38.35pt;" valign="bottom" width="64"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div></td> <td nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 113.45pt;" valign="bottom" width="189"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Saturated Fat<o:p></o:p></span></div></td> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">0.0 g<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: 13.5pt; mso-yfti-irow: 7;"> <td nowrap="" style="height: 13.5pt; padding: 0in 5.4pt 0in 5.4pt; width: 38.35pt;" valign="bottom" width="64"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_7" o:spid="_x0000_s1034"
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<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="height: .2in; padding: 0in 0in 0in 0in; width: 35.0pt;" valign="bottom" width="58"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div></td> </tr>
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<tr style="height: .2in; mso-yfti-irow: 8;"> <td nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 38.35pt;" valign="bottom" width="64"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_8" o:spid="_x0000_s1033"
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<tr style="height: .2in; mso-yfti-irow: 9;"> <td colspan="2" nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 151.8pt;" valign="bottom" width="253"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_9" o:spid="_x0000_s1032"
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<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: .2in; padding: 0in 0in 0in 0in; width: 141.0pt;" valign="bottom" width="235"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Cholesterol<o:p></o:p></span></b></div></td> </tr>
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mso-position-vertical-relative:text'> <v:imagedata src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image001.gif"
o:title=""/> </v:shape><![endif]--><!--[if !vml]--><span style="height: 2px; margin-left: 1px; margin-top: 19px; mso-ignore: vglayout; position: absolute; width: 2px; z-index: 8;"><img height="2" src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.gif" v:shapes="Picture_x0020_11" width="2" /></span><!--[endif]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: .2in; padding: 0in 0in 0in 0in; width: 141.0pt;" valign="bottom" width="235"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Sodium<o:p></o:p></span></b></div></td> </tr>
</tbody></table></td> <td style="height: 15.75pt; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">0.3 mg<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="26" style="border: none; height: 15.75pt;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: .2in; mso-yfti-irow: 11;"> <td colspan="2" nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 151.8pt;" valign="bottom" width="253"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Potassium<o:p></o:p></span></b></div></td> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">21.2 mg<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: .2in; mso-yfti-irow: 12;"> <td colspan="2" nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 151.8pt;" valign="bottom" width="253"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_12" o:spid="_x0000_s1029"
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o:title=""/> </v:shape><![endif]--><!--[if !vml]--><span style="mso-ignore: vglayout; position: relative; z-index: 9;"><span style="height: 2px; left: 1px; position: absolute; top: -1px; width: 2px;"><img height="2" src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.gif" v:shapes="Picture_x0020_12" width="2" /></span></span><!--[endif]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: .2in; padding: 0in 0in 0in 0in; width: 141.0pt;" valign="bottom" width="235"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Total Carbohydrate<o:p></o:p></span></b></div></td> </tr>
</tbody></table></td> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1.0 g<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: .2in; mso-yfti-irow: 13;"> <td nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 38.35pt;" valign="bottom" width="64"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_13" o:spid="_x0000_s1028"
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o:title=""/> </v:shape><![endif]--><!--[if !vml]--><span style="height: 2px; margin-left: 1px; margin-top: 0px; mso-ignore: vglayout; position: absolute; width: 2px; z-index: 10;"><img height="2" src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.gif" v:shapes="Picture_x0020_13" width="2" /></span><!--[endif]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="height: .2in; padding: 0in 0in 0in 0in; width: 35.0pt;" valign="bottom" width="58"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div></td> </tr>
</tbody></table></td> <td nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 113.45pt;" valign="bottom" width="189"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Dietary Fiber<o:p></o:p></span></div></td> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">0.2 g<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: .2in; mso-yfti-irow: 14;"> <td nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 38.35pt;" valign="bottom" width="64"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_14" o:spid="_x0000_s1027"
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o:title=""/> </v:shape><![endif]--><!--[if !vml]--><span style="height: 2px; margin-left: 1px; margin-top: 0px; mso-ignore: vglayout; position: absolute; width: 2px; z-index: 11;"><img height="2" src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.gif" v:shapes="Picture_x0020_14" width="2" /></span><!--[endif]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td style="height: .2in; padding: 0in 0in 0in 0in; width: 35.0pt;" valign="bottom" width="58"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div></td> </tr>
</tbody></table></td> <td nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 113.45pt;" valign="bottom" width="189"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Sugars<o:p></o:p></span></div></td> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">0.3 g<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
<tr style="height: .2in; mso-yfti-irow: 15; mso-yfti-lastrow: yes;"> <td colspan="2" nowrap="" style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 151.8pt;" valign="bottom" width="253"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><!--[if gte vml 1]><v:shape id="Picture_x0020_15" o:spid="_x0000_s1026"
type="#_x0000_t75" style='position:absolute;margin-left:0;margin-top:0;
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mso-wrap-distance-right:9pt;mso-wrap-distance-bottom:0;
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o:title=""/> </v:shape><![endif]--><!--[if !vml]--><span style="height: 2px; margin-left: 1px; margin-top: 0px; mso-ignore: vglayout; position: absolute; width: 2px; z-index: 12;"><img height="2" src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image002.gif" v:shapes="Picture_x0020_15" width="2" /></span><!--[endif]--><span style="color: black; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><o:p></o:p></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-padding-alt: 0in 0in 0in 0in; mso-yfti-tbllook: 1184;"><tbody>
<tr style="height: .2in; mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: .2in; padding: 0in 0in 0in 0in; width: 141.0pt;" valign="bottom" width="235"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><b><span style="color: black; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"> Protein<o:p></o:p></span></b></div></td> </tr>
</tbody></table></td> <td style="height: .2in; padding: 0in 5.4pt 0in 5.4pt; width: 48.8pt;" valign="bottom" width="81"> <div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="color: black; font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">0.1 g<o:p></o:p></span></div></td> <!--[if !supportMisalignedRows]--> <td height="24" style="border: none; height: .2in;" width="0"></td> <!--[endif]--> </tr>
</tbody></table><br />
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</span></div>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com0tag:blogger.com,1999:blog-6268276152791151240.post-32918897978018070802011-05-29T19:54:00.000-07:002011-05-29T19:54:32.200-07:00Momma G's Fried Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_1sXIPkpEJcH5nOh_y6kASh9F2Ly-fwEvsLHmA3wnnT8AcZ7pnSdhWqCwfA9Nm92qU8OdabM3rE0XlI9_XavmLc0sQRGhOnvcVb3DrlO-ljs1xlmwpXxJzJJlXbxRDYPToAs41Ln0mev/s1600/046.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_1sXIPkpEJcH5nOh_y6kASh9F2Ly-fwEvsLHmA3wnnT8AcZ7pnSdhWqCwfA9Nm92qU8OdabM3rE0XlI9_XavmLc0sQRGhOnvcVb3DrlO-ljs1xlmwpXxJzJJlXbxRDYPToAs41Ln0mev/s320/046.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Admittedly, it may seem strange to feature fried shrimp on a healthy cooking site. I'm not going to claim for a minute that this recipe is low fat! This recipe is, however, quintessentially Cajun, and I have reduced the sodium content, so I think there's a spot for it on here! Plus, it is a very unique recipe handed down from my mother and grandmother, so it's worth preserving for posterity! I've never known anyone else to make shrimp this way, and I've never seen a printed recipe even similar to this!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Momma G only fried about 6 times a year when we were kids. On our birthdays, we could pick whatever we wanted for dinner, and all of us almost always picked fried shrimp. The only other time she fried was on a summer Thursday when one of us was at scout camp. That was family day, and Momma would fry up a hamper full of fried chicken and make a picnic for us to have at the campsite.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJL0hTiVONNWGAOxxPkXdYtqnc-3vujT6k7QORuQA6vIMzU4fsTaBFh6YNcMWqnWplu67BptSbqKorLjtMtINdEKDHFkNz2fblan6PmnxFXqnDSGbHb3_AWfRyYTXlN2X7UKMRBY129tP/s1600/043.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJL0hTiVONNWGAOxxPkXdYtqnc-3vujT6k7QORuQA6vIMzU4fsTaBFh6YNcMWqnWplu67BptSbqKorLjtMtINdEKDHFkNz2fblan6PmnxFXqnDSGbHb3_AWfRyYTXlN2X7UKMRBY129tP/s320/043.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Any good Southern cook is only as good as her deep fryer, and Momma G was no exception! She had an old harvest gold fryer that she always complained about bitterly- "why can't someone invent a fryer that can hold its heat?" She would be so impressed by the modern immersion fryers we can buy today! Because the heating element and temperature probe are submersed in the oil, they regulate the temperature accurately and recover quickly. Because everything comes apart, clean up is a snap, and all the oily parts can go in the dishwasher! Still, frying is stinky business, so this Queen prefers to do it outdoors!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Momma G's recipe is more of a process, really. To feed her family of 6 hungry men, she would buy 15-20 pounds of shrimp! We all took shifts at the sink, heading and peeling (unless it was YOUR birthday!) and Artie and I usually helped with the breading process. I took my place at the front end, running the food processor, and Artie worked the other end of the line, breading the shrimp and lining them up for the fryer. To bread that many shrimp, Momma would clear all the stuff off of the kitchen counters and line them with waxed paper. It's been years since I've seen that many shrimp in one place!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Before you start your shrimp, make your cocktail sauce so the flavors can blend. This is a Louisiana classic, but here's my low salt version:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup Heinz Salt Free Ketchup</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons Salt Free Dijon mustard</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons reduced sodium Worcestershire sauce </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons prepared horseradish (more or less to taste)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4-5 dashes Tabasco sauce (more or less to taste)</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir all ingredient together and refrigerate</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now, prepare your shrimp. This can be done earlier in the day if you wish, as long as you have space to refrigerate the shrimp on baking sheets.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Drain, rinse, and pat your shrimp dry on paper towels. Place them in a large ziploc bag or clean paper bag with about 1/2 cup of all purpose flour. Shake to coat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLk7iWLfrpTgRCVcoTQo5Q66nZQtjx_479diguh_I0bZw0is_8aNU6Vk5zmSLrSn4pPsyGZpPWLq8GL_K9o0aD5GbQ5L_O9CXPUuZFYEAfZhVF87f49wx4on-7A5GkBikPI0pF4yNlwW9J/s1600/039.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLk7iWLfrpTgRCVcoTQo5Q66nZQtjx_479diguh_I0bZw0is_8aNU6Vk5zmSLrSn4pPsyGZpPWLq8GL_K9o0aD5GbQ5L_O9CXPUuZFYEAfZhVF87f49wx4on-7A5GkBikPI0pF4yNlwW9J/s320/039.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a blender or food processor, pulverize one sleeve of unsalted-top saltines until they are the consistency of cornmeal. Repeat with another sleeve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a bowl, beat 3 eggs.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cover a baking pan or cookie sheet with waxed paper or paper towels.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gJE00ExUnRSkXpnifCFBar3gHyJXIVxEv4oexA4-gyV8GHHGB35d61z7Q7BqJpR9Dq17jV2jnPNc6qT5fNTO8kT-9lB43j4mO8L1a1VMke4wym4gKmpszcgFhn6CiJdTp9mfp5HL1_gl/s1600/040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gJE00ExUnRSkXpnifCFBar3gHyJXIVxEv4oexA4-gyV8GHHGB35d61z7Q7BqJpR9Dq17jV2jnPNc6qT5fNTO8kT-9lB43j4mO8L1a1VMke4wym4gKmpszcgFhn6CiJdTp9mfp5HL1_gl/s320/040.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Working a few at a time, dunk the flour covered shrimp into the egg, and then toss into the cracker crumbs. Coat all sides with crumbs and transfer to the prepared pan. Repeat until all shrimp are coated.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is impossible to bread the shrimp without breading your fingers as well, so work near the sink and rinse them often!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I once asked Momma G why she used crackers to bread her shrimp, and she told me "because that's how my momma taught me to do it, and because they taste good!" I certainly couldn't argue with that, but now that I am older, and wiser, and have sample many, many, MANY fried shrimp over the course of my lifetime, I can tell you why these are far and away the best fried shrimp in the world!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But first, consider the other contenders. Many people fry their shrimp in cornmeal. Cornmeal has oil in it, so anything fried in it will become more oily. Plus, cornmeal has a distinct "corny" flavor that competes with the taste of delicious Gulf shrimp!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Battered shrimp are iffy. Some batters don't stick well. Some batters overpower the shrimp. Some batters absorb too much grease. And worst of all, many batters don't cook quickly enough. If you cook them long enough to cook the batter through, the shrimp get rubbery. And if you protect the shrimp with a short cooking time, you risk having raw, wet batter in the interior. Quelle dommage!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">These shrimp are perfect every time, because crackers are already cooked! The morsels only need to be cooked long enough to brown the crackers slightly; about the same amount of time it takes to cook the shrimp. Because they are already cooked, they don't absorb as much oil. And because they are already cooked, there is never a "raw" center! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Because Momma G always did, I always fry in peanut oil. I find that it tends to be the most neutral in fried foods, and doesn't leave an oily "mouth feel" the way canola and corn oil do. You can use whatever oil you wish, as long as it can be heated to 350 without smoking.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So next time a special birthday or other occasion rolls around, try these! I promise, if you have them once... you will want them again! </span><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1tag:blogger.com,1999:blog-6268276152791151240.post-78277118324090873082011-05-22T18:28:00.000-07:002011-05-22T18:28:51.839-07:00Crawfish Boil!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCCXMDrmsIueFoVglrzcMFzruYvHSDJWUmhtHHxrnKOvMWn-C97-4kHcAxO-LBWEs-06xYcmrC6Vr8kC4g4OlD5lWEWDDMCXf5KiEYw9Rph5nNA95FrE79QqxGdU4NAN4TqheMhMxeqHv/s1600/crawfish+boil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRCCXMDrmsIueFoVglrzcMFzruYvHSDJWUmhtHHxrnKOvMWn-C97-4kHcAxO-LBWEs-06xYcmrC6Vr8kC4g4OlD5lWEWDDMCXf5KiEYw9Rph5nNA95FrE79QqxGdU4NAN4TqheMhMxeqHv/s320/crawfish+boil.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Maine has its clambakes, Texas has it's barbeques, and Louisiana has it's crawfish boils- and when it comes down to it, this Cajun Queen thinks we got the good end of the stick! Crawfish boils are fun, easy, relatively cheap, and deeeee-licious! If you live in Louisiana, you can find crawfish all over during the season, which traditionally runs from about mid-March to about mid-June. Modern crawfish farmers often supply crawfish to New Orleans early for Mardi Gras, but they are usually really too small and not worth the trouble! You can have <a href="http://www.louisianaliving.com/product/live-crawfish?r=PPCLIVE&gclid=CIfE667q_KgCFQwZ2godSxDKRQ">live crawfish shipped nationwide by air</a>, and if Southwest Airlines flies to your town you may even be able to get them <a href="http://www.1800crawfish.com/store.htm">cheaper here</a>!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Unlike shrimp, it matters not whether your crawfish were wild caught or farm raised, as the culture of both is essentially the same. Crawfish prosper with a specific pattern of flood and drought to their environs, the same pattern of flood and drought that produce the best harvests of rice. Louisiana rice farmers control the flood and drought of their fields with levees and gates, and crawfish farmers use the same technique to provide habitat for their crops. In fact, many rice farms grow crawfish in between crops!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Dgl5Fnwr9nKgFv_JO8qZxPreMNHoWiKlvciMtX2BeWW3qsMoySLd3yQWWd_DgXuMmMKE5sCf75lK-XMmA4MznJwh1UR_IOQRtMltKFD3KGnU84XtCeKdKOmjhTsVBG6m0MI7bwiKcjzN/s1600/028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Dgl5Fnwr9nKgFv_JO8qZxPreMNHoWiKlvciMtX2BeWW3qsMoySLd3yQWWd_DgXuMmMKE5sCf75lK-XMmA4MznJwh1UR_IOQRtMltKFD3KGnU84XtCeKdKOmjhTsVBG6m0MI7bwiKcjzN/s320/028.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In addition to crawfish, you'll need a "boil" to season your pot. When I was a kid, Momma G always used bagged boil, which is pretty much a gigantic tea-bag filled with dried spices. In later years,<a href="http://www.zatarains.com/Products/Seafood-Boils.aspx"> Zatarain's</a> invented liquid boil, which is very concentrated. Either one of these choices would be appropriate for your low salt boil. There is also now a powdered or granulated boil, but it is salt based and should be avoided if you are trying to reduce your salt intake. You will probably want to add some salt to your boil, but those powdered boils are VERY salty!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDOHM_PrOMIVs5jOyrMLlNPVNiya5FvI-VZwO55gA1uZs1l5vyIYEoBFuJt5nJOFFD6qhjHpD84bOYIgIpo1UE_xoHYyjZPKulIE4SZgjdjo5lABRxiL2yQcJqdcR5XnzNf4ykeLoeEkg/s1600/031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvDOHM_PrOMIVs5jOyrMLlNPVNiya5FvI-VZwO55gA1uZs1l5vyIYEoBFuJt5nJOFFD6qhjHpD84bOYIgIpo1UE_xoHYyjZPKulIE4SZgjdjo5lABRxiL2yQcJqdcR5XnzNf4ykeLoeEkg/s320/031.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You'll also need a "rig" to boil your crawfish in sufficient quantities. When I was a kid, if you needed a rig, your daddy found a friend who worked at a welding shop, or the gas company, or somesuch, and they devised and made a "rig" for you. Then you went to the restaurant supply store and bought a big pot. Nowadays, turkey fryers and crawfish cookers are readily available in many cities and <a href="http://www.lalagniappe.com/mall/lobby-boiled-crawfish.htm">online</a>. Lesson learned this weekend: while you may be able to use the burner from a turkey fryer for crawfish, you really don't want to use the turkey pot like I did. It's too small to hold a sack of crawfish, and it's too tall to boil efficiently. Ideally, you want an 80 quart pot that is the same diameter as your burner.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Start your pot early because it takes a long time to get 40 quarts of water to boil! Fill your pot a little over halfway full, and add 4 boil bags, plus an 8oz bottle of liquid boil. Quarter 5 onion and 5 lemons and add those to pot. For a normal boil, you would add a box of salt. You may add less than that if you are trying to reduce sodium. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Crawfish need to be purged in salt water before you cook them. Use a clean plastic trash can, empty an entire box of salt in the bottom, and fill about 3/4 with water. Careful release the crawfish into the salt water.. They will immediately begin to spit all the mud out of their systems, and the water will foul with mud. Once the water has darkened, empty it out, rinse the crawfish, and fill again with fresh water. If the crawfish continue to purge and foul the water, empty, rinse, and fill again.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once your water is at a rolling boil and your bugs are purged, place the potatoes in the basket of your cooker and boil them for about 10 minutes (they take longer to cook than the crawfish!) After that time, carefully remove the basket from the boiling water, drain the crawfish, and add them to the basket. (Watch for escapees!) Return the basket to the boiling water, add the corn, and watch for it to come back to a boil. Once they are boiling, time for 7-8 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbI-LS5pNv0EJYd23XspknuUI_VIYswv6LVIlZfWIi91UHlG_Z_6Bw4kxzv_7FBCeFlI9DCUOI_MQd-HsW6sPzlUN7_TFbtA1c5n0viM0MrZLs6wPks4MjBJ39vCN-NFjwwafhfUYPHVIw/s1600/032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbI-LS5pNv0EJYd23XspknuUI_VIYswv6LVIlZfWIi91UHlG_Z_6Bw4kxzv_7FBCeFlI9DCUOI_MQd-HsW6sPzlUN7_TFbtA1c5n0viM0MrZLs6wPks4MjBJ39vCN-NFjwwafhfUYPHVIw/s320/032.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When the time is up, turn off the heat and let the crawfish sit in the boil for 15-30 minutes, depending on how spicy you want them. The longer they sit, the spicier they get! Start testing them at about 10 minutes, and once they are spicy to your liking, dump them out onto a newspaper covered table and start eating!! If someone wants them saltier and spicier than you cooked them, they can sprinkle their pile with Tony <a href="http://www.tonychachere.com/">Chachare's seasoning</a>!</span><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com5tag:blogger.com,1999:blog-6268276152791151240.post-51898869245436756992011-05-17T21:15:00.000-07:002011-05-17T21:15:00.351-07:00Shrimp and Okra with Tomatoes<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7VVVDUsf-cVUR8l6MvPGv7XRoH4bldk8deldf5k48W3WsLGe7tNhZFQBLKL8Hcs3fpF5gVPrZ1yKdhX3v9MZ3TIa6Thn7mSGkfmfBtd0uYeOgAjneO3iNyAJHejbsaK4svEDOPO9YRbQ/s1600/IMG_2271.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7VVVDUsf-cVUR8l6MvPGv7XRoH4bldk8deldf5k48W3WsLGe7tNhZFQBLKL8Hcs3fpF5gVPrZ1yKdhX3v9MZ3TIa6Thn7mSGkfmfBtd0uYeOgAjneO3iNyAJHejbsaK4svEDOPO9YRbQ/s320/IMG_2271.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">I know what you're saying: "Gross! I HATE okra! It's slimey!"</span><br />
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<span style="font-family: Trebuchet MS;">Well, you're confused. That's "Oprah", not "Okra"! And she's not exactly slimey, just a little smarmy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">When I was a kid growing up in South Louisiana, the state legislature subsized farmers who grew okra, and then gave the crop to the various parishes (school districts) for the cafeterias. The cafetieria ladies would smother it whole with canned tomato sauce, and it did make the slimiest, most disguting glop in the world. Their step saving method of cooking it whole turned many a Louisiana school child off of okra, which is a shame. It's full of fiber, easy to grow, holds up fresh for a long time, and freezes well. And when prepared correctly, it's delicious!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vXxdpr9clKJnv3mX0WlgNbrowbB0gu5k8HvqhCf0t0YwKO2LjBB4hdU7UIN6V11wcXWd-UeapYAfYgN9DiZW1TwStlftsL-AjknQEKGc2LIZGFqwtx-wiFDqnjyzYup1cA60oYik5vnu/s1600/IMG_2272.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vXxdpr9clKJnv3mX0WlgNbrowbB0gu5k8HvqhCf0t0YwKO2LjBB4hdU7UIN6V11wcXWd-UeapYAfYgN9DiZW1TwStlftsL-AjknQEKGc2LIZGFqwtx-wiFDqnjyzYup1cA60oYik5vnu/s320/IMG_2272.JPG" width="320" /></a></div><span style="font-family: Trebuchet MS;">So, here's the recipe:</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"> </div><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 310px;"><colgroup><col style="mso-width-alt: 11008; mso-width-source: userset; width: 232pt;" width="310"></colgroup><tbody>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 232pt;" width="310"><span style="font-family: Calibri;">1 tablespoon olive oil</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 medium onion, diced</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 medium bell pepper, diced</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 lb okra, sliced crossways</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">2 tablespoons cider vinegar</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 cup seafood or vegetable stock</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">3 red riped tomatoes, peeled and diced</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 teaspoon Mrs, Dash Garlic and Heb Blend</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1/4 -1/2 teaspoon Mrs. Dash Extra Spicy Seasoning</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 lb shrimp, peeled and deveined</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;"></span></td></tr>
<tr height="288" style="height: 216pt;"><td class="xl65" height="288" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 216pt; width: 232pt;" width="310"><span style="font-family: Calibri;">Heat large saute pan over medium-high heat. Add olive oil and swirl to cover pan.<span style="mso-spacerun: yes;"> </span>Add onions and peppers; saute until onions are translucent.<span style="mso-spacerun: yes;"> </span>Add seasonings and stir completely to distribute.<span style="mso-spacerun: yes;"> </span>Add okra and cider vinegar; stir gently to distribute without breaking the slices.<span style="mso-spacerun: yes;"> </span>Cook on medium low for a few minutes, Add tomatoes and stock; stir gently.<span style="mso-spacerun: yes;"> </span>Don't stir after tomatoes are added and okra begins to cook; overstirring will release the sap from the okra and cause the mixture to get slimy. Simmer for 20-30 minutes until okra slices are tender and mixture has thickened slightly,<span style="mso-spacerun: yes;"> </span>Very gently stir in shrimp, simmer for 7-10 minutes, or until shrimp are cooked and no longer translucent.<span style="mso-spacerun: yes;"> </span>Serve plain or over rice.</span></td></tr>
</tbody></table><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSPSn2Fs7jv3ytPoDaxDMRREXxi2jPy2Mt3czXkbwBl4af_GHbvFC4RnYfbDSqbxido-6i68sskYbale3Avs2quLb88yemYaiHWb9qCJBW__kmcLBNSlU8V6Z5VWJb8_mqApDW01URryP/s1600/IMG_2273.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSPSn2Fs7jv3ytPoDaxDMRREXxi2jPy2Mt3czXkbwBl4af_GHbvFC4RnYfbDSqbxido-6i68sskYbale3Avs2quLb88yemYaiHWb9qCJBW__kmcLBNSlU8V6Z5VWJb8_mqApDW01URryP/s320/IMG_2273.JPG" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">The secret is to get most of your stirring done early, while the okra is still firm. The more your stir it toward the end, the more sap you release, and the more you risk creating "slime".</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnKdux_qFqgycehwaYXE6VFw23SbRLk0U8MoOmQzevHku_VIPS9ncz3j6RGIT5N857PWks-90WtxtcJD8B9HnYmrCBjWCjEB5TPHGUJp5S0zNYSXmcByN-rd0jbhbKaIbg3iKMs0qGgyk/s1600/IMG_2274.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVnKdux_qFqgycehwaYXE6VFw23SbRLk0U8MoOmQzevHku_VIPS9ncz3j6RGIT5N857PWks-90WtxtcJD8B9HnYmrCBjWCjEB5TPHGUJp5S0zNYSXmcByN-rd0jbhbKaIbg3iKMs0qGgyk/s320/IMG_2274.JPG" width="320" /></a><span style="font-family: "Trebuchet MS", sans-serif;">The shrimp cook quickly, and will add a bit of their own juice as they cook. Stir at this point just enough to get them submerged.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcyPzPs5abBijIjcrrKRQEtUjHp3PnSZTQNuSCxwjnNX1wgPuJcqBN51hbHX7OLeEUAe-WWQYngMhawYVRTe76K1K68fH8Fypq4MF2xodj0si8is-LX_gDtUFc302Zbb67TLuxIRkIQCF/s1600/IMG_2275.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcyPzPs5abBijIjcrrKRQEtUjHp3PnSZTQNuSCxwjnNX1wgPuJcqBN51hbHX7OLeEUAe-WWQYngMhawYVRTe76K1K68fH8Fypq4MF2xodj0si8is-LX_gDtUFc302Zbb67TLuxIRkIQCF/s320/IMG_2275.JPG" width="320" /></a><span style="font-family: Trebuchet MS;">The finished dish should be spicy, so feel free to add hot sauce if you like it! This dish is delicious without the shrimp for a great vegetarian meal, and we have kept the fat and sodium content very low!</span><span style="font-family: Trebuchet MS;"> </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 244px;"><colgroup><col style="mso-width-alt: 1905; mso-width-source: userset; width: 40pt;" width="54"><col style="mso-width-alt: 4977; mso-width-source: userset; width: 105pt;" width="140"><col style="mso-width-alt: 1792; mso-width-source: userset; width: 38pt;" width="50"></colgroup><tbody>
<tr height="21" style="height: 15.6pt; mso-height-source: userset;"><td colspan="3" height="21" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 15.6pt; text-align: left; width: 183pt;" valign="top" width="244"><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><span style="mso-ignore: vglayout2;"><br />
</span><br />
<table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl68" colspan="3" height="21" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 15.6pt; width: 183pt;" width="244"><div style="text-align: left;"><strong><span style="font-family: Arial;">Nutrition Facts</span></strong></div></td></tr>
</tbody></table></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="3" height="38" rowspan="2" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 28.8pt; text-align: left; width: 183pt;" valign="top" width="244"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl65" colspan="3" height="38" rowspan="2" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 28.8pt; width: 183pt;" width="244"><span style="font-size: x-small;"> 8 Servings</span></td></tr>
</tbody></table></td></tr>
<tr height="19" style="height: 14.4pt;"><><><> <div style="text-align: left;"><span style="font-size: x-small;"></span></></div></></></></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl69" colspan="3" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><div style="text-align: left;"><strong><span style="font-family: Arial; font-size: x-small;">Amount Per Serving</span></strong></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Calories</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; text-align: right; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">114.6</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Total Fat</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">3.0 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 40pt;" valign="top" width="54"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 40pt;" width="54"> </td></tr>
</tbody></table></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><div style="text-align: left;"><span style="font-family: Arial; font-size: x-small;"> Saturated Fat</span></div></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">0.5 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 40pt;" valign="top" width="54"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 40pt;" width="54"> </td></tr>
</tbody></table></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><div style="text-align: left;"><span style="font-family: Arial; font-size: x-small;"> Polyunsaturated Fat</span></div></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">0.7 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 40pt;" width="54"><div style="text-align: left;"> </div></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><div style="text-align: left;"><span style="font-family: Arial; font-size: x-small;"> Monounsaturated Fat</span></div></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">1.4 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Cholesterol</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">86.1 mg</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Sodium</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">93.8 mg</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Potassium</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">381.1 mg</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Total Carbohydrate</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">9.2 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 40pt;" width="54"><div style="text-align: left;"> </div></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><div style="text-align: left;"><span style="font-family: Arial; font-size: x-small;"> Dietary Fiber</span></div></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">3.1 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 40pt;" valign="top" width="54"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 40pt;" width="54"> </td></tr>
</tbody></table></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><div style="text-align: left;"><span style="font-family: Arial; font-size: x-small;"> Sugars</span></div></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">2.5 g</span></div></td></tr>
<tr height="19" style="height: 14.4pt;"><td colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; text-align: left; width: 145pt;" valign="top" width="194"><span style="mso-ignore: vglayout2;"></span><br />
<div style="text-align: left;"></div><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl70" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 145pt;" width="194"><strong><span style="font-family: Arial; font-size: x-small;"> Protein</span></strong></td></tr>
</tbody></table></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 38pt;" width="50"><div style="text-align: left;"><span style="font-size: x-small;">13.8 g</span></div></td></tr>
</tbody></table></div><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 244px;"><colgroup><col style="mso-width-alt: 1905; mso-width-source: userset; width: 40pt;" width="54"><col style="mso-width-alt: 4977; mso-width-source: userset; width: 105pt;" width="140"><col style="mso-width-alt: 1792; mso-width-source: userset; width: 38pt;" width="50"></colgroup><tbody>
<tr height="19" style="height: 14.4pt;"><td class="xl65" colspan="3" height="38" rowspan="2" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 28.8pt; width: 183pt;" width="244"><span style="font-family: Times New Roman; font-size: x-small;"> </span></td></tr>
<tr height="19" style="height: 14.4pt;"></tr>
</tbody></table>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com5tag:blogger.com,1999:blog-6268276152791151240.post-3458150443335851502011-05-16T22:35:00.000-07:002011-05-16T22:35:50.904-07:00Shrimp and Corn Bisque<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOboAAEy-QYgyCfLt7ffIN1-x2sqdEkKU4q9-DsY-Nzf5vgbv0sl6qKud0QAXpIuSTkTuHS2kz1jXR54TunTvhM1lLDX-a0fgIx946PLYhqGfAH72elUnRIDexLVs_knghAw_qpDQYBGh/s1600/IMG_2283.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEOboAAEy-QYgyCfLt7ffIN1-x2sqdEkKU4q9-DsY-Nzf5vgbv0sl6qKud0QAXpIuSTkTuHS2kz1jXR54TunTvhM1lLDX-a0fgIx946PLYhqGfAH72elUnRIDexLVs_knghAw_qpDQYBGh/s320/IMG_2283.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Like so many cajun recipes, this one starts with "first you make a roux"! We keep this bisque under 200 calories a serving and below 6 grams of fat by using acceptable fats, non-fat evaporated milk, and lots and lots of fresh, sweet corn!</span></div><br />
<span style="font-family: Trebuchet MS;">For the roux, use 4 tablespoons of margarine and 4 tablespoons of flour. I used <a href="http://www.icantbelieveitsnotbutter.com/home.aspx">"I Can't Believe It's Not Butter</a>" due to it's ratio of "good" fats to bad. You can use whatever stick margarine or butter you choose, but it MUST be a stick. Soft spreads that come in a bowl have too much water and won't make a proper roux. Melt the butter over medium heat, and slowly add the flour while stirring. Because most margarines are artificially colored, it's hard to tell when your roux is "blonde", but when the flour smells nutty and good, it's done, probably about 15-20 minutes.</span><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7cmYNCvZXxWPHz52fAyLUY2M5tByJoO1O08WHrwP4smU2MFJ9oCcMBrda4fnjElhTdgY4ORDd_2C5hQ66ctfHJvrEfSS_JVSEZVbGlFlazyJ9CTmilKPUPMNT9n-Opf5xcBIOpz1Aq_S/s1600/IMG_2285.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7cmYNCvZXxWPHz52fAyLUY2M5tByJoO1O08WHrwP4smU2MFJ9oCcMBrda4fnjElhTdgY4ORDd_2C5hQ66ctfHJvrEfSS_JVSEZVbGlFlazyJ9CTmilKPUPMNT9n-Opf5xcBIOpz1Aq_S/s320/IMG_2285.JPG" width="320" /></a></div><span style="font-family: Trebuchet MS;">Once your roux is cooked, add 1 chopped onion and 1 chopped bell pepper. Stir to coat with roux mixure, and then begin adding non-fat evaporated milk, a little a time, stirring with each addition. Let the mixure bubble after each addition, and then add more until all the milk is absorbed. </span><br />
<br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add seasonings- the spicier, the better! Begin stirring in your seafood stock, about 1/4 cup at a time, returning to a boil after each addition. The vegetables will continue to cook as you add your stock, and by the time all liquids are added, the bell peppers should turn from bright to dark green, indicating they are cooked. The whole process of milk and stock takes about and hour. </span><br />
<br />
<span style="font-family: Trebuchet MS;">Once the vegetables are cooked, add the corn and cook for 5-10 minutes. Add shrimp, cook another 5-10 minutes until shrimp are cooked and no longer translucent. Adjust seasonings and serve!</span><br />
<br />
<span style="font-family: Trebuchet MS;">You can substitue crawfish or crabmeat for the shrimp, if you wish. Or leave out the protein completely for a vegetarian option.</span><br />
<br />
<span style="font-family: Trebuchet MS;">It's hard to believe a soup this hearty is so healthy:</span><br />
<br />
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<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 337px;"><colgroup><col style="mso-width-alt: 2616; mso-width-source: userset; width: 55pt;" width="74"><col style="mso-width-alt: 5148; mso-width-source: userset; width: 109pt;" width="145"><col style="mso-width-alt: 4181; mso-width-source: userset; width: 88pt;" width="118"></colgroup><tbody>
<tr height="21" style="height: 15.6pt; mso-height-source: userset;"><td class="xl71" colspan="3" height="21" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 15.6pt; width: 252pt;" width="337"><strong><span style="font-family: Arial;">Nutrition Facts</span></strong></td></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl72" colspan="3" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 252pt;" width="337"><strong><span style="color: #5a5ab5; font-family: Arial; font-size: x-small;">Shrimp and Corn Bisque</span></strong></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" colspan="3" height="38" rowspan="2" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 28.8pt; width: 252pt;" valign="top" width="337"><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl65" colspan="3" height="38" rowspan="2" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 28.8pt; width: 252pt;" width="337"><span style="font-size: x-small;"> 10 (8 oz) Servings</span></td></tr>
</tbody></table></span></td></tr>
<tr height="19" style="height: 14.4pt;"><span style="font-size: x-small;"></span></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl69" colspan="3" height="19" style="background-color: black; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"> </td></tr>
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" o:spid="_x0000_s1028" style="height: 1.2pt; margin-left: -0.6pt; margin-top: 0px; position: absolute; visibility: visible; width: 1.8pt; z-index: 4;" type="#_x0000_t75"><imagedata o:title="" src="file:///C:\Users\GEORGE~1\AppData\Local\Temp\msohtmlclip1\01\clip_image001.png"></imagedata><clientdata objecttype="Pict"><sizewithcells></sizewithcells><span style="font-family: Calibri;"><cf>Bitmap</cf> <autopict></autopict></span></clientdata></shape><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl69" colspan="3" height="19" style="background-color: black; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 252pt;" width="337"> </td></tr>
</tbody></table></span></td></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><strong><span style="font-family: Arial; font-size: x-small;"> Calories</span></strong></td><td align="right" class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">165.3</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" valign="top" width="219"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" width="219"><strong><span style="font-family: Arial; font-size: x-small;"> Total Fat</span></strong></td></tr>
</tbody></table></span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">5.7 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" width="74"> </td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><span style="font-family: Arial; font-size: x-small;"> Saturated Fat</span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">1.5 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" valign="top" width="74"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" width="74"> </td></tr>
</tbody></table></span></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><span style="font-family: Arial; font-size: x-small;"> Polyunsaturated Fat</span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">1.5 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" valign="top" width="74"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" width="74"> </td></tr>
</tbody></table></span></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><span style="font-family: Arial; font-size: x-small;"> Monounsaturated Fat</span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">1.6 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" valign="top" width="219"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" width="219"><strong><span style="font-family: Arial; font-size: x-small;"> Cholesterol</span></strong></td></tr>
</tbody></table></span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">68.9 mg</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" valign="top" width="219"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" width="219"><strong><span style="font-family: Arial; font-size: x-small;"> Sodium</span></strong></td></tr>
</tbody></table></span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">174.7 mg</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><strong><span style="font-family: Arial; font-size: x-small;"> Potassium</span></strong></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">325.5 mg</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" valign="top" width="219"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" width="219"><strong><span style="font-family: Arial; font-size: x-small;"> Total Carbohydrate</span></strong></td></tr>
</tbody></table></span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">18.4 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" valign="top" width="74"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" width="74"> </td></tr>
</tbody></table></span></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><span style="font-family: Arial; font-size: x-small;"> Dietary Fiber</span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">2.4 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" valign="top" width="74"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl66" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 55pt;" width="74"> </td></tr>
</tbody></table></span></td><td class="xl67" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0;"><span style="font-family: Arial; font-size: x-small;"> Sugars</span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">2.8 g</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td align="left" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" valign="top" width="219"><span style="mso-ignore: vglayout2;"><table cellpadding="0" cellspacing="0"><tbody>
<tr><td class="xl68" colspan="2" height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 164pt;" width="219"><strong><span style="font-family: Arial; font-size: x-small;"> Protein</span></strong></td></tr>
</tbody></table></span></td><td class="xl65" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; width: 88pt;" width="118"><span style="font-size: x-small;">12.1 g</span></td></tr>
</tbody></table><br />
<br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 312px;"><colgroup><col style="mso-width-alt: 11093; mso-width-source: userset; width: 234pt;" width="312"></colgroup><tbody>
<tr height="19" style="height: 14.4pt;"><div class="separator" style="clear: both; text-align: center;"></div>
<td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt; width: 234pt;" width="312"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBg2elqLmIshyl9-omRARoVoajxzI_jLaq4B1MI_P23W27iOM9YQ3gwQM70oRNpQVTn4m6SMtD-nXhX53nzGkBvgA7S_LKVfZT_RcZvnYxH3lI3j9iW8o2GczSUrPy91hUsI5iWD3-CJ3/s1600/IMG_2288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBg2elqLmIshyl9-omRARoVoajxzI_jLaq4B1MI_P23W27iOM9YQ3gwQM70oRNpQVTn4m6SMtD-nXhX53nzGkBvgA7S_LKVfZT_RcZvnYxH3lI3j9iW8o2GczSUrPy91hUsI5iWD3-CJ3/s320/IMG_2288.JPG" width="320" /></a></div><br />
<br />
<span style="font-family: Calibri;">4 Tbs I Can't Believe It's Not Butter Stick</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1/4 cup AP Flour</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 medium onion, chopped</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 medium bell pepper, chopped</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 quart seafood or vegetable stock</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1/4 -1/2 teaspoon Mrs. Dash Extra Spicy Seasoning</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1/4 teaspoon Old Bay or Cajun Style Seasoning</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">8 ears fresh corn, stripped from cobs</span></td></tr>
<tr height="19" style="height: 14.4pt;"><td height="19" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 14.4pt;"><span style="font-family: Calibri;">1 lb. shrimp, peeled and deveined<span style="mso-spacerun: yes;"> </span></span><br />
<br />
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span></span><br />
<table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 312px;"><colgroup><col style="mso-width-alt: 11093; mso-width-source: userset; width: 234pt;" width="312"></colgroup><tbody>
<tr height="58" style="height: 43.2pt;"><td class="xl65" height="58" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 43.2pt; width: 234pt;" width="312">Melt ICBINB over medium-low heat in 5 quart pot.<span style="mso-spacerun: yes;"> </span>Whisk in flour, a little at a time, to make a roux.<span style="mso-spacerun: yes;"> </span>Cook until blonde, stirring frequently.</td></tr>
<tr height="134" style="height: 100.8pt;"><td class="xl65" height="134" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 100.8pt; width: 234pt;" width="312">Add chopped vegetables, combine with roux.<span style="mso-spacerun: yes;"> </span>Begin adding milk, a little at a time, stirring with each addition.<span style="mso-spacerun: yes;"> </span>Once all of the milk is added, begin adding stock, about 1/4 at a time, stirring with each addition. Add seasonings.<span style="mso-spacerun: yes;"> </span>Continue stirring in stock, 1/4 cup at a time, allowing mixture to return to boil after each addition.</td></tr>
<tr height="96" style="height: 72pt;"><td class="xl65" height="96" style="background-color: transparent; border-bottom: #f0f0f0; border-left: #f0f0f0; border-right: #f0f0f0; border-top: #f0f0f0; height: 72pt; width: 234pt;" width="312">Once all the stock has been added and vegetables are cooked,<span style="mso-spacerun: yes;"> </span>add corn, and bring the mixture back to a boil,<span style="mso-spacerun: yes;"> </span>Add shrimp, and cook an additional 7-10 minutes, until shrimp are cooked and no longer translucent.<span style="mso-spacerun: yes;"> </span>Adjust seasonings and serve.</td></tr>
</tbody></table></td></tr>
</tbody></table>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com3tag:blogger.com,1999:blog-6268276152791151240.post-41339291074751055252011-05-15T21:03:00.000-07:002011-05-15T21:03:30.264-07:00Shrimp!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksYSDT2yBOE7jr05oJwlHV71VtfxmB256MZAuTTB3gNO1gY1iNpi-LSD1HI8-RKHJ8N5rk11iOi_ijIQqXpaN-45ZLivwUAezI3bhzcOJqOUSuWbUlTsEO6CkNvKiRZtD5qmPMDqBXhfJ/s1600/IMG_2276.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksYSDT2yBOE7jr05oJwlHV71VtfxmB256MZAuTTB3gNO1gY1iNpi-LSD1HI8-RKHJ8N5rk11iOi_ijIQqXpaN-45ZLivwUAezI3bhzcOJqOUSuWbUlTsEO6CkNvKiRZtD5qmPMDqBXhfJ/s320/IMG_2276.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Although many people with heart disease and cholesterol issues have avoided shrimp to avoid dietary cholesterol, as it turns out, shrimp are good food! It's a good thing for the Low Sodium Queen, because shrimp are, and always have been, her favorite food of all time! The <a href="http://www.nutrition.org/">American Journal of Clinical Nutrition</a> has determined that eating shrimp does not raise bad cholesterols, which is <a href="http://www.cnn.com/HEALTH/indepth.food/meat/seafood/healthful.shrimp/index.html">great news</a>!</span><br />
<br />
<br />
<span style="font-family: Trebuchet MS;">The study showed that while there was some increase in bad cholesterol, there was a greater increase in good cholesterol, so overall cholesterol did not increase. Because shrimp are virtually fat-free and high in omega oils, they are actually an ideal addition to a heart healthy diet when prepared correctly!</span><br />
<br />
<span style="font-family: Trebuchet MS;">This Cajun Queen grew up on shrimp, so she has a lot to share about this marvelous food!</span><br />
<span style="font-family: Trebuchet MS;">The best shrimp, by far, are <a href="http://www.cajungrocer.com/fresh-foods-gulf-shrimp-c-1_15_35.html">white shrimp from the Gulf of Mexico</a>. They are the most flavorful of all, and are the most common shrimp sold by American fisheries. Wild caught shrimp feed on kelp, which gives them their iodine-rich smell and distinctive taste. They are the shrimp I grew up eating, and Louisiana fisheries provide them to fish markets and grocers across the United States. Many modern factory ships now freeze and package the shrimp directly from the water, providing the freshest, most flavorful delivery to every part of the country. Even the "fresh shrimp" in the case at your grocer have probably arrived frozen. When you buy American, not only are you supporting the Louisiana economy, you are getting the best tasting shrimp there is.</span><br />
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<span style="font-family: Trebuchet MS;">Be careful to check the package for country of origin if you buy packaged frozen shrimp. Much of the frozen shrimp sold in cost clubs and value marts in the US are <a href="http://www.thebostonchannel.com/r/4502248/detail.html">farm-raised</a> shrimp imported from Thailand, where they are fed powdered feeds. These shrimp have virtually no flavor, and provide little more than a rubbery nugget upon which to eat cocktail sauce! They are not acceptable for Cajun cooking.</span><br />
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<span style="font-family: Trebuchet MS;">When the Queen Momma made shrimp to feed 5 hungry boys, it took hours to peel them all, and one of my earliest kitchen tasks was to take my shift at the sink, peeling shrimp until my fingers were pruned! It's easy to poke and cut yourself when you peel shrimp, but I've done it for so long I've got it down pat!</span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPnbhMh3DMlMDrmByWIITirLzzIhqf9edwkI92AbplVYQN0dwX4VxEHBTRj-2go-3uOFTj0aWWmRMcTc8cHyh9P2hK7whBiYrPMpTvAF2SrIQ6Ozv7-neWm_J7JuXMJRAj5xbLmsMKx3D/s1600/IMG_2277.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPnbhMh3DMlMDrmByWIITirLzzIhqf9edwkI92AbplVYQN0dwX4VxEHBTRj-2go-3uOFTj0aWWmRMcTc8cHyh9P2hK7whBiYrPMpTvAF2SrIQ6Ozv7-neWm_J7JuXMJRAj5xbLmsMKx3D/s320/IMG_2277.JPG" width="320" /></a></div><span style="font-family: Trebuchet MS;">There are as many shrimp peeling gadgets are there are small towns in Louisiana, but The Low Salt Queen has found that nothing works better than a serrated paring knife. Pinch the head off between your thumb and forefinger and throw it into your stockpot (more on that in a minute!) Hold the shrimp firmly between the thumb and forefinger of your left hand (near the neck) and hold the knife by the blade, sharp side up, close to the tip. I know this sounds precarious, but it's perfectly safe with a bit of practice! Insert the tip of the knife into the tip at a 45 degree angle with the right hand, and push the shrimp onto the blade with your left hand, slicing the shell about a quarter of the way. Release your left hand (the shrimp will hang on the blade) and regrip it about half an inch toward the tail. Push your hands together again to slice another quarter of the way and regrip again. The idea is to hold the flesh firmly at the point where the blade is passing through the shell. This way, you can slice the shell and remove the vein without cutting the body of the shrimp more than about 1/8 of an inch. Once you get the swing of it you can shell a pound of shrimp in about 5 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLSxl8PfItYziyhhEn_iyYMFF8APVN5EBYZTpbx8nI0eo_lzZSznUUo0BnNUwP_jxn6xk_Sq2kMjrbWdp1M1k1wyi3YAaF6o3v7MXI_kHRgNPlqPEfVY9USorXR82NX9UBsquaKvY2IIk/s1600/IMG_2280.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLSxl8PfItYziyhhEn_iyYMFF8APVN5EBYZTpbx8nI0eo_lzZSznUUo0BnNUwP_jxn6xk_Sq2kMjrbWdp1M1k1wyi3YAaF6o3v7MXI_kHRgNPlqPEfVY9USorXR82NX9UBsquaKvY2IIk/s320/IMG_2280.JPG" width="320" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Try to buy shrimp with the heads on when available, and by all means save the shells and heads! Add a chopped onion and a quarted lemon, along with a couple of bay leaves, cover with water, bring to a boil, and then simmer 3-4 hours to create the seafood stock that will be the base for many of the recipes the Low Salt Queen will share. You can make the stock and then freeze it if you don't need it now, or you can freeze the shells and heads in a ziploc and make the stock later, but, please, don't throw them away raw!!</span><br />
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<span style="font-family: Trebuchet MS;">If you want to keep whole shrimp in your freezer, buy them already frozen. If the only place you see Gulf shrimp is thawed in the seafood case, ask the fishmonger to pull your order directly from the freezer. Then they can go directly to your freeze without thawing and refreezing.</span><br />
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<span style="font-family: Trebuchet MS;">If you have thawed shrimp that you want to refreeze, you'll need to peel them before you freeze them again. Pack them into containers, cover with water, and freeze. They will thaw quickly in a collander under running tap water, and will be ready in a flash to go into your recipes!</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1tag:blogger.com,1999:blog-6268276152791151240.post-22494222965970886472011-05-10T18:47:00.000-07:002011-05-10T18:47:13.015-07:00Corn and Leek Soup<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here's a recipe that's like a double-booked streetwalker: fast, cheap, and easy!! </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Corn is in season right now, so by all means use fresh corn! This soup is virtually sodium-free, fat-free, and 100% vegetarian. It's also DELICIOUS!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTX8xx20ZXLzMV8x8LUiow5wdvryyBxJ4jFiGPpnfPGc-oOBcdvpcFUnsHgb9RHREudIJ_DPBqSfjsklBjdZmGeb-hX6t-uFB4Zys-aaMvCY9Bx4VOGKFffe0rCiiH2fmGaQffbFNGyn-/s1600/cornandlleks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFTX8xx20ZXLzMV8x8LUiow5wdvryyBxJ4jFiGPpnfPGc-oOBcdvpcFUnsHgb9RHREudIJ_DPBqSfjsklBjdZmGeb-hX6t-uFB4Zys-aaMvCY9Bx4VOGKFffe0rCiiH2fmGaQffbFNGyn-/s400/cornandlleks.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You'll need:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6-7 ears fresh corn</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bunch leeks (3-4 stalks)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 green bell peppers</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 onion</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 carrots</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 tomatoes (or one can no salt added tomatoes)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mrs. Dash Extra Spicy Seasoning</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Start by cutting the green part off the leeks (the part that's too tough to eat.) Wash the green parts, and put them in a stock pot with the bell peppers, seeded, the onions, and the carrots. Cover with water (about 3 quarts). Bring to a boil, then reduce to simmer for 3-4 hours.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, cut the kernels off of the corn and reserve. Add the cobs to the stockpot, along with about 2 teaspoons of Mrs. Dash Extra Spicy Seasoning. (You may add salt or salt substitute if you wish.) </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Slice the edible portion of each leek lengthwise, and fan the resulting "sheets" under running water to remove all traces of sand. Slice the leeks crosswise into quarter inch slices.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One the broth is flavored to your liking, drain through a chinois to remove the cooked vegetables and discard them. Adjust the seasoning of the broth if needed, then add the corn kernels, leek slices, and the tomatoes, peeled and coarsely chopped. Simmer until leeks become translucent; serve.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This soup is delish as a summer lunch, or a supper side dish!</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com0tag:blogger.com,1999:blog-6268276152791151240.post-58261825086070739312011-05-08T19:46:00.000-07:002011-05-08T19:46:19.771-07:00How Low Can You Go?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgiCQ1dpee4xr1m9qYJLSCk0jYpiyON0_D89_67ichfS-Yk61b70yd3dWEf4xB8aXp1Iwse-0YKuhmnEkfuCbv99_v5ByWSGLcdsYQwboxHyflswzRqK6G_6M1s0wPaNQm_7TAj9jrwoB/s1600/limbo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgiCQ1dpee4xr1m9qYJLSCk0jYpiyON0_D89_67ichfS-Yk61b70yd3dWEf4xB8aXp1Iwse-0YKuhmnEkfuCbv99_v5ByWSGLcdsYQwboxHyflswzRqK6G_6M1s0wPaNQm_7TAj9jrwoB/s320/limbo.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Just as it takes years of practice for a limbo dancer to get his body under a flaming pole without injury, it will take a long time for anyone trying to reduce sodium to get themselves to a consistently low intake. But it IS possible, with a little discipline, planning, and knowledge. It's all about the decisions we make every meal, every day. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here's a little exercise I like to call "The Good, the Bad, and the Ugly!" </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Let's look at an average day's worth of meals- breakfast, lunch, dinner, and a snack in the morning and the afternoon. Snacks are important because they help prevent us from overeating at mealtime!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This exercise shows that on a normal day, you can eat the foods you like and still stay under 1,500 mg of sodium. A breakfast sandwich, soup and salad for lunch, and a spaghetti dinner. It's all in how you get there!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It all starts with a good breakfast, right? So our "Good" breakfast is a sandwich made with egg whites and a whole wheat roll, and some easy to prepare frozen hash browns. Our "Bad" breakfast would probably be okay for people without hypertension, but it has too much sodium and fat for us. And the "Ugly" breakfast is just not healthy for anyone, although we've all done it from time to time!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPn0jewe5u2aM_5Cvz17XREfGd91JkmvyXBmMU2nC2kYv4vIm2rOP4oRIErFRvH_DVyT5j9kfkgELChhGLsJ8O8iDLjlBX-TyNmX1qBpx7IO4dpTqOFkwGlqo42RojYW8vcGVt3tPzmN_/s1600/Sample+Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="75" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPn0jewe5u2aM_5Cvz17XREfGd91JkmvyXBmMU2nC2kYv4vIm2rOP4oRIErFRvH_DVyT5j9kfkgELChhGLsJ8O8iDLjlBX-TyNmX1qBpx7IO4dpTqOFkwGlqo42RojYW8vcGVt3tPzmN_/s640/Sample+Menu.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In our Good breakfast, even though the potatoes are prepared in oil, it's controlled to 2 teaspoons because they are pan-fried, not deep fried. And the sodium content of McDonald's breakfast is off the charts.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For lunch, we're having soup and salad. The Low Sodium Queen keeps homemade soup in her freezer and pantry, so she can throw a container in her lunch bag each morning as she heads out to work. She makes her own broth to have a "Good" lunch with no sodium in the soup, but even the "Bad" lunch is not so bad with commercially available low-sodium broth! The Campbells Soup in the "Ugly" lunch has a whopping 1780 mg of sodium, and that blows our daily goal in the "suggested" one cup serving. But who opens a can of soup and eats only half! If you eat the whole can, as most people would, it comes in at 4,450 mg of sodium! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg3Lq2nOsxmFYQEYkfJIt47FacyuprtatPvP7GB7XNOrgLPNxOD_i54EsWVYvai1aE5t3ASGsyj9l9YDQdPWTKEhjb0o-hddBh6bWiHp-aVEz1mik96aUtvXfZ2EnMTNTh-UJL_soLcWr/s1600/Sample+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwg3Lq2nOsxmFYQEYkfJIt47FacyuprtatPvP7GB7XNOrgLPNxOD_i54EsWVYvai1aE5t3ASGsyj9l9YDQdPWTKEhjb0o-hddBh6bWiHp-aVEz1mik96aUtvXfZ2EnMTNTh-UJL_soLcWr/s640/Sample+breakfast.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A healthy dinner could start with a "Lean Cuisine" from the freezer, right? Check the label! Those frozen dinners are almost as bad as canned soup! 690 mg of sodium is too salty for any single food, and is over one third of our goal! Making our own spaghetti with Ragu jarred sauce is even worse! Our best best is to make our own spaghetti sauce, which can be done in large batches and canned in jars or frozen in containers for convenience! By using low fat ground meat and eliminating salt, we can create a homemade sauce with only 49 mg of sodium!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We even get a frozen dessert, if we choose it wisely! Would you have expected to find sodium in ice cream? It's there, although some flavors have more than others! Check the labels if you have to have the real deal! A smarter choice overall is frozen yogurt, as long as you choose the fat free kind. And smarter still is frozen sorbet, which is the best choice among commercially available desserts. It's even possible to make your own sorbet from frozen fruit using a blender or food processor, so you could reduce the sodium content even further!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi507Ptkph-JRmzDEo5FEz77_aUtS8wUrPfb4oLkaLpP12lWypy5nzrwSTIgH-0PZiAGYiqG0Y1hqQWgPg3YBWzn5GQ6vflCw8uyUp5qbz6tcz_6KBSSHrRIjhXi7-bLfKrrl5k886H6FTn/s1600/Sample+lunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi507Ptkph-JRmzDEo5FEz77_aUtS8wUrPfb4oLkaLpP12lWypy5nzrwSTIgH-0PZiAGYiqG0Y1hqQWgPg3YBWzn5GQ6vflCw8uyUp5qbz6tcz_6KBSSHrRIjhXi7-bLfKrrl5k886H6FTn/s640/Sample+lunch.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here's the full day, with snacks:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM_IdweXFD5rHH7Mi2S4WGy_XgyDGVjrPYe3NO1TdgjSvDMLtPamBvGgNtefVwmV5rrIlUVrL_XGEoaaEMHBBfkBP8b6cvok3VsI-ptKdBtEhVKR3KO80Hq4Ai7s9I7AKqHjj98XjKtH9/s1600/Sample+breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHM_IdweXFD5rHH7Mi2S4WGy_XgyDGVjrPYe3NO1TdgjSvDMLtPamBvGgNtefVwmV5rrIlUVrL_XGEoaaEMHBBfkBP8b6cvok3VsI-ptKdBtEhVKR3KO80Hq4Ai7s9I7AKqHjj98XjKtH9/s640/Sample+breakfast.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And, here are our totals:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvcd2yfTXFgkOWUFpPw_J7s8cKluBjEnnCk_t01MltW14ywB0jmcVAs1ZX087q9_zF2-7bXVIMRhpiah6jj9FphQLARwRISBpYLpVMxc-IVsgcCStdvdFtswy67fSYzovOVvJCQq5CuT3/s1600/sample+overall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="24" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvcd2yfTXFgkOWUFpPw_J7s8cKluBjEnnCk_t01MltW14ywB0jmcVAs1ZX087q9_zF2-7bXVIMRhpiah6jj9FphQLARwRISBpYLpVMxc-IVsgcCStdvdFtswy67fSYzovOVvJCQq5CuT3/s640/sample+overall.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Our "Good" meal plan comes in at 886 mg of sodium, well under our goal of 1,500 mg. And, at only 1,293 calories, it's perfect for someone who is trying to shed a few extra pounds!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The "Bad" meal plan would probably be okay for most healthy people, although it's too high in sodium for most high blood pressure patients. 1,843 calories would be sufficient for most people to maintain their current weight.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The "Ugly" plan is just plain ugly! Even though the menu is the same, poor food choices make the sodium intake rise to a staggering 5,527 mg!! 2,400 calories is about the limit of a healthy caloric intake for most people, but 111 grams of fat is a lot of fat for our bodies to process. Anyone with a family history of heart disease would be well advised to adjust that fat intake at least to the "Good" range!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, use your own judgement, do your own research, and take her advice with a grain of salt substitute!</span><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1tag:blogger.com,1999:blog-6268276152791151240.post-34016827343329193832011-05-03T20:45:00.000-07:002011-05-03T20:52:38.157-07:00NOW it's Soup!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlzTVB1aEjiXrLBJu2a98FCFN6fRxSO5wrOOKI5kebfJWBOjnjavD4v4Un5HFtKDVNCA6qRBZFUvQBfSx940RNTqRurlWyYtkHEKYvmP_WrQQ5Lyf52DoWVW2wxaflli7-lIkr26WBjCQ/s1600/Steam+pressure+canning+010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlzTVB1aEjiXrLBJu2a98FCFN6fRxSO5wrOOKI5kebfJWBOjnjavD4v4Un5HFtKDVNCA6qRBZFUvQBfSx940RNTqRurlWyYtkHEKYvmP_WrQQ5Lyf52DoWVW2wxaflli7-lIkr26WBjCQ/s320/Steam+pressure+canning+010.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This steaming bowl of Chicken Vegetable Soup has less than 100 mg of sodium and virtually no fat per generous 16 oz jar!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">How did the Low Sodium Queen deliver such delicious soup realness? By controlling the sodium that went in, she controls the sodium in each portion! It's simple math! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So here's how she did it:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvykiN4ZwnyuQvKwqL9a-hfqWARgGVyAYnxX4cBR-uVSO1TookzsMFyb-9i8khTsSF7ltvlxGurDTaZZG8wgHrhZmyJySnwg_VntLv2AdUfLtk3ajxGaVF2GMBApIGWCbhqILbLGll0JJU/s1600/049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvykiN4ZwnyuQvKwqL9a-hfqWARgGVyAYnxX4cBR-uVSO1TookzsMFyb-9i8khTsSF7ltvlxGurDTaZZG8wgHrhZmyJySnwg_VntLv2AdUfLtk3ajxGaVF2GMBApIGWCbhqILbLGll0JJU/s320/049.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">She started with 3 quarts of the chicken stock she made the day before, along with the chicken meat she had saved from the process. Thigh meat works great for soup as is has a bit more flavor than the white meat. She made the stock with no salt, so it is sodium free.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmdqUVfsS8o6PLjXHz9P9bVI6-rLTf6I6uZqWYG-bK3PoeAZ2GnWlr4h-7DeLRQ2diLJBOmZou4iK8jN8Cfm2nlQiMDafaaD7__UBZ5OQLzI-5Vh3bI217nGsGAVf4j_30RA6M2iXyGCM/s1600/Steam+pressure+canning+001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmdqUVfsS8o6PLjXHz9P9bVI6-rLTf6I6uZqWYG-bK3PoeAZ2GnWlr4h-7DeLRQ2diLJBOmZou4iK8jN8Cfm2nlQiMDafaaD7__UBZ5OQLzI-5Vh3bI217nGsGAVf4j_30RA6M2iXyGCM/s320/Steam+pressure+canning+001.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">She brought the broth and meat to a boil, and to it she added about a cup of baby carrots (the kind you buy at the grocery to snack on for lunch), 3 fresh tomatoes, peeled and quartered, 2 large zucchini squash, sliced lengthwise and then chopped into 1/4 thick "half moons", and about 5 yellow squash, cut the same way. That's it! You can add additional seasoning if you need it! TLSQ added 1/4 teaspoon salt.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The chicken is already cooked, and the vegetables cook quickly, so before she put the soup on, she cleaned her jars and put them on to boil so she could can this soup for later!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHYinblnUmUiQHVS6eWf3D5bc8DVlbdYuCesaNxdXwyhQL1WvqGxuldrVtnwb9lHBpFRhWBAgv-vJOOXtRwuVqU0FROSofGV9aDrnouN49alnkETBXIpEx9nlQuF6zxpsY3tzxmVqP2zg/s1600/Steam+pressure+canning+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHYinblnUmUiQHVS6eWf3D5bc8DVlbdYuCesaNxdXwyhQL1WvqGxuldrVtnwb9lHBpFRhWBAgv-vJOOXtRwuVqU0FROSofGV9aDrnouN49alnkETBXIpEx9nlQuF6zxpsY3tzxmVqP2zg/s320/Steam+pressure+canning+003.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once the soup was cooked and simmering, and the jars had boiled 10 minutes, the rest it easy! Each jar is lifted from the boiling water and drained, and filled about 1/2 full of vegetables and meat, using a slotted spoon. Then, a ladle is used to fill the jar with liquid, leaving 1" of headspace at the top of each jar. Once the jars are properly filled, wipe the rims with a clean, damp paper towel, apply the lids and rings, and they are ready to process!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22GAFA7Bz56KZu7MFM9rKjQNdSc8tFvm48Jm3-ABKu3U6zXW_Glhj7VFgJON-nAD8Xk61V9GW_5vvrIn4KIgqD8pPnz3hRYU7PgwUE7j8KaCjBrRJG3szn9s36Amn7etSO4sGReMhpSIZ/s1600/Steam+pressure+canning+014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22GAFA7Bz56KZu7MFM9rKjQNdSc8tFvm48Jm3-ABKu3U6zXW_Glhj7VFgJON-nAD8Xk61V9GW_5vvrIn4KIgqD8pPnz3hRYU7PgwUE7j8KaCjBrRJG3szn9s36Amn7etSO4sGReMhpSIZ/s320/Steam+pressure+canning+014.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fill the canner with about 3" of water and allow it to come to a boil while you fill the jars. (Be sure to follow the instructions for your canner if they are different!) Place the jars on the rack in the bottom of the canner, attach the lid, and let the canner heat for 10 minutes while a stready stream of steam escapes the vent pipe. This ensures there are no air bubbles in the canner that would prevent it from pressurizing evenly.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6waV4wmaWdddghhnEUjf1P2pDSVGUP9UPXvhzjGDN800sEg9_aqnHzVDYZyoePeND7p9PeoEU22RptNr9FfrJj26JtKB0dewD8pf3ob2dQoxOQN5I24oQP0GaUModA_yigOentFhC1x2/s1600/Steam+pressure+canning+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6waV4wmaWdddghhnEUjf1P2pDSVGUP9UPXvhzjGDN800sEg9_aqnHzVDYZyoePeND7p9PeoEU22RptNr9FfrJj26JtKB0dewD8pf3ob2dQoxOQN5I24oQP0GaUModA_yigOentFhC1x2/s320/Steam+pressure+canning+018.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After the canner has vented 10 minutes, place the pressure regulator onto the vent pipe. If your canner has variable pressure settings (indicated by 3 different holes with numbers) use the 10 pound setting at normal altitudes. If you are more than 2,000 ft above sea level, see the <a href="http://www.uga.edu/nchfp/publications/publications_usda.html">USDA guidelines</a> for proper pressure settings and times. Once the weight is in place, the canner will begin to pressurize.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLy7xKcCbp8J_2ZGlMYZQouaTtsemJ0F_k4aCcfx_Qpvz-RsYUefLKXd9Ejt_z_RWP6aV0Zsc5t3B37r6CU860jHNOL7EwyzUMn8YrtpGbL4utpcjNzp9N_uJk129CkitedxCpHeeRCZ4a/s1600/Steam+pressure+canning+015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLy7xKcCbp8J_2ZGlMYZQouaTtsemJ0F_k4aCcfx_Qpvz-RsYUefLKXd9Ejt_z_RWP6aV0Zsc5t3B37r6CU860jHNOL7EwyzUMn8YrtpGbL4utpcjNzp9N_uJk129CkitedxCpHeeRCZ4a/s320/Steam+pressure+canning+015.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The regulator does it job of maintaining pressure in the vessel by closing off the vent pipe when the pressure is below the set point, and rising on the column of steam when the pressure rises above the set point to allow steam to escape and reduce the pressure. The gauge does nothing to control the pressure (some canners don't even have a gauge) but simply confirms that the unit is pressurized. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzeRd00OD7rpjQb89l_mxAJMAMMCcis6xsPvTs2iu3hAeW9jNRWRx1FHTVWofOBMGGXSsuNgw0r0RCYiJ34cA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once the canner has reach the set pressure level with the stove set on high, the regulator will rise slightly, and "rattle" or "dance" steadily. While the regulator weight will keep the pot safely within the desired pressure range, the constant escape of steam can cause it to boil dry prematurely. So, when the pressure reaches the desired level and the regulator begins to rise, lower the temperature gradually until the regulator "dances" about every 15 seconds- 4 times a minute. This video clip shows what it sounds like.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJVL5fugMJOlQThyupZYhbo9YBOEwJoMsfLdhq6j0dLVy86tzKVRBCHrAKniDbat7CtxlNUEYh0KDvVpVfy4GASRo6JRT62OF4Vm8O9KYqlJtQMh-J-NeK7IlMBXIXYXqQYz5xTU__HuQ/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIJVL5fugMJOlQThyupZYhbo9YBOEwJoMsfLdhq6j0dLVy86tzKVRBCHrAKniDbat7CtxlNUEYh0KDvVpVfy4GASRo6JRT62OF4Vm8O9KYqlJtQMh-J-NeK7IlMBXIXYXqQYz5xTU__HuQ/s320/001.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The soup recipe processes for 60 minutes from the time 10 pounds of pressure is reached. Once the time has elapsed, turn off the heat and allow the unit to cool naturally. Once the unit has cooled to the point that the gauge reads "0", remove the weight to reduce any last bastions of pressure, then careful release the lid, opening it away from you to prevent a face full of hot steam! Remove the jars with a jar lifter or oven mitts, and place on a wire rack to cool. Voila! You have low sodium, fat-free canned soup that can sit on your pantry shelf for a year, and reheats in your microwave in a quick 3 minutes!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You may also freeze this recipe in plastic freezer containers. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oh, and here's the math:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">From 3 quarts of stock + vegetables and meat, we yielded 4 quarts of soup = 8 pint jars.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 teaspoon salt= 800 mg sodium / 8 jars = 100 mg per jar!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Most soup cans give nutritional values in 1 cup servings, so if you used that convention for comparison, this soup would have 50mg sodium per 8oz serving!!</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com0tag:blogger.com,1999:blog-6268276152791151240.post-21306244147587965492011-05-02T17:51:00.000-07:002011-05-02T17:51:47.420-07:00It's STILL Not Soup!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZBFLeHDXyR0y05oPNfOQWHqfcoiN0X1QD42urSu8CYqL2yhgmNHkXyZTljLXbC_-9S_-098YABWzYAOo711Ce3gKSymHCX-iz2Mpx9fJCmI431jYQV7iOlCpY_xLCewE_2zBjAqfU0yR/s1600/048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJZBFLeHDXyR0y05oPNfOQWHqfcoiN0X1QD42urSu8CYqL2yhgmNHkXyZTljLXbC_-9S_-098YABWzYAOo711Ce3gKSymHCX-iz2Mpx9fJCmI431jYQV7iOlCpY_xLCewE_2zBjAqfU0yR/s320/048.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It's only broth! But what delicious broth it is!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Broth, or stock, is a basic ingredient that forms the base for most soups, and is used in many other recipes as well. A good broth is not difficult to make, and the time spent is well worth the effort! It's easy to make large batches, and there are several way to preserve it to have on hand to use whenever your recipe calls for it!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today, the Low Sodium Queen made 3 batches, all at once. She made a light chicken broth to use in vegetable soup, and saved the white meat from the breasts to make low sodium chicken salad for her lunches this week. She used the rest of the chicken to make a darker stock to store for use in recipes as needed. And she made a batch of beef stock that she's planning to use for vegetable beef soup. Here's how the day went:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">She started with 2 whole chickens, and about 6 pounds of beef soup bones. If your local grocer doesn't have packaged soup bones in the meat case, ask the butcher. While not all grocers break down meat in-store, the Queen has found that most ethnic grocers sell beef bones right in the meat case.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you want to keep the white meat separate from the rest of the chicken, use a cleaver or large knife to separate the breasts from the rest of the bird. You don't really have to be neat and exacting in your butchering, you just want to get them apart so they can be used separately.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8FWXWY3-YlqILJcNkRsg8RymehAVa26rLyLFq9RP-yb4lkmkKm71ugu7SOsZ5rL-vKyYZzq4cR2RgXstQ5LXDHpNBSem1Cxohop9x3f84Q6JwNaRBdxROwpEZ-O_g_irWwJy1s-2BajG/s1600/045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8FWXWY3-YlqILJcNkRsg8RymehAVa26rLyLFq9RP-yb4lkmkKm71ugu7SOsZ5rL-vKyYZzq4cR2RgXstQ5LXDHpNBSem1Cxohop9x3f84Q6JwNaRBdxROwpEZ-O_g_irWwJy1s-2BajG/s320/045.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the light chicken stock, put the breasts into a large pot and cover with about 6 quarts of cold water. Add 2 onions, cubed, and about 2 cups each of celery and carrots, cubed to about an inch or so. Add about 1/4 cup each of dried rosemary and dried oregano, cover, and bring to a boil. Reduce heat and simmer for about an hour. After about an hour, check the breast meat for doneness. Once it's cooked, remove the breasts, allow them to cool slightly, and remove the meat from the bones. Save the meat for another use and return the bones to the pot. Continue to simmer for 6-8 hours for flavors to fully develop.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzpYdDKelu32LEJod83hsHOn24tWQQpYjOYOtd9SIhvf8vq0fCb9zWfmGjyj5gwAdTkPrEG_rHIYkAWH-zpAVljyJpp51UDjZwQBqEOK6A0XkoATpZ1VUlIpmh0CCEwZvKeJGzXy2ZX5C/s1600/046.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzpYdDKelu32LEJod83hsHOn24tWQQpYjOYOtd9SIhvf8vq0fCb9zWfmGjyj5gwAdTkPrEG_rHIYkAWH-zpAVljyJpp51UDjZwQBqEOK6A0XkoATpZ1VUlIpmh0CCEwZvKeJGzXy2ZX5C/s320/046.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">To make a more flavorful chicken stock, and always for beef stock, the bones should be roasted for about an hour at 400 degrees to let their flavors develop. This is a pan of about 6 pounds of beef bones, plus another pan with the remains of the 2 whole chickens after the breasts were removed. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After roasting for about an hour or so, the 2 pans of bones are transferred to stockpots, and covered with water. Deglaze the pans and add the rich gravy to the broth. Add onions, celery, and seasoning as above, then bring to a boil. Reduce to simmer and cook 6-8 hours, until flavors are fully developed.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once the stock is fully cooked and flavored to your liking, pour the stock through a collander into a large bowl or refrigerator container. Allow the bone mixture to cool slightly, and pick away any large pieces of meat for soups, salads, etc. Discard the rest.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Strain the broth again through a chinois lined with cheescloth. Skim a much fat from the top of the broth as possible. Cool the broth, then refrigerate the remainder until all remaining fat congeals at the top of the container. Remove the congealed fat and you will have 100% fat free, sodium free broth! At refrigerator temperature, your protein-rich broth may congeal into consomme, but once it's reheated it will return to it's liquid state.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Broth may be refrigerated for 3-4 days, or frozen for about 6 months. You can also can your broth in jars so it is shelf stable following the instructions for steam-pressure canning.</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1tag:blogger.com,1999:blog-6268276152791151240.post-67901689236000225432011-05-01T11:47:00.000-07:002011-05-01T11:47:56.568-07:00Is it Soup Yet?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDF0WUt6LyzM71IBZGBmI53dIXDZP2ylZHSwfXKHT25YCxuRK47u9EMwuIld0Wnyc5Nsa7mwkDGfM3xEzGh6lIdpANzQMf2uAuwQez7SsQHlv3YvC3O-GmgqRvtJCe-5WoH2ZQwFOjsoW/s1600/noodle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDF0WUt6LyzM71IBZGBmI53dIXDZP2ylZHSwfXKHT25YCxuRK47u9EMwuIld0Wnyc5Nsa7mwkDGfM3xEzGh6lIdpANzQMf2uAuwQez7SsQHlv3YvC3O-GmgqRvtJCe-5WoH2ZQwFOjsoW/s1600/noodle.jpg" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Is anyone else old enough to remember that Lipton commercial where the little girl keeps asking her mother: "is it soup yet?" No? Well, Queen Ginger is! The Queen Mum wasn't big on Lipton soup packets- she gave us <a href="http://www.campbellsoup.com/condensed_soups.aspx">Campbells</a>, in a can. But that was only for quick lunches. This Queen can't eat any of that stuff now- packaged and canned soups are some of the saltiest foods on the market! <a href="http://www.campbellsoup.com/condensed_soups_product_details.aspx?prd_product_id=2281&family=all">Check the labels!</a></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">At least once a year in the fall, Momma G made a big pot of homemade Vegetable Beef soup, and froze the the leftovers for later. She wasn't big on Chicken Soup- as a matter of fact, I never remember her making it. Of course, in South Louisiana there was always gumbo. But that's a different blog!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ANYWAY, as this Low Salt Queen moves forward with this reduced sodium lifestyle, she is learning to use her weekends to make large batches of sodium-controlled foods to help her keep as many days healthy as possible. By starting with simple recipes that make large batches, anyone can reduce their overall sodium intake by preparing and packaging their own "make ahead" meals that are healthy, nutritious, and delicious! Notice the use of the phrase "sodium controlled"; even folks without heart disease would be well served to reduce their sodium intake below what a diet of packaged soups, frozen dinners, restaurant meals, and fast food can provide. By preparing foods at home, you are in complete control of the amount of salt and seasonings that go into each dish! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigloJQPpv7OhZi_IZ8GE5rxJu4DCwFGNRWl8XX6g5BGTet9BOLbT44GQg3FCYxjnF0CwG5DF1IgAWPXj0ubeEnKO8nZYwE7LoGltccI2mSNZljg_cypwvCJS5L_Lv3DiJm2QqBPUk9jf6p/s1600/Ziploc_snap_n_seal_med_bowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigloJQPpv7OhZi_IZ8GE5rxJu4DCwFGNRWl8XX6g5BGTet9BOLbT44GQg3FCYxjnF0CwG5DF1IgAWPXj0ubeEnKO8nZYwE7LoGltccI2mSNZljg_cypwvCJS5L_Lv3DiJm2QqBPUk9jf6p/s1600/Ziploc_snap_n_seal_med_bowl.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Got a big pot and a freezer? Then you have all the tools you need to make delicious, healthful soups at home? Just pick up some <a href="http://www.ziploc.com/Products/Pages/ContainersSmartSnapSeal.aspx?SizeName=Medium%20Bowl">plastic freezer containers</a> at the grocery and you're ready to go!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6o5IGF1QTBIT5rBqy7KI4YMoiFyo3qlJNb2heURkIXj-qfKYtPmeU_lQk-ZwyGA-_KuU3krT3l9GP1NrmRKFW-lG_N7pYNUAX2AAP2SyYB-_1lGUH9zYrpHhBBTIN9p5RnbUGu32SZML/s1600/Single_Regular_Jars_Web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB6o5IGF1QTBIT5rBqy7KI4YMoiFyo3qlJNb2heURkIXj-qfKYtPmeU_lQk-ZwyGA-_KuU3krT3l9GP1NrmRKFW-lG_N7pYNUAX2AAP2SyYB-_1lGUH9zYrpHhBBTIN9p5RnbUGu32SZML/s1600/Single_Regular_Jars_Web.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tight on freezer space? With readily available <a href="http://www.freshpreserving.com/">home canning jars</a> and their special lids and seals, it is possible to shelf-stable soup recipes at home. Because soups and stocks are low acid foods, safe canning requires the use of a <a href="http://www.allamericancanner.com/allamericanpressurecanner.htm">pressure canner</a>, but lets face it, we are stuck with the low-sodium lifestyle for the rest of our lives, so the investment may be reasonable if intend to stick with this!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDHfS691WuntmgSChSjWS78EhKgP9SeBPwiRfH4fKWU9pKcpT1VchFuIPUS4DljbbPbyh-W_rNFvY3CQhU6ai_L50MGlybzp2jARg-TuT3Puu2oHSmjn5NaKpA11QzCGY2Efw4DmZCFFE/s1600/pressure+canner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDHfS691WuntmgSChSjWS78EhKgP9SeBPwiRfH4fKWU9pKcpT1VchFuIPUS4DljbbPbyh-W_rNFvY3CQhU6ai_L50MGlybzp2jARg-TuT3Puu2oHSmjn5NaKpA11QzCGY2Efw4DmZCFFE/s1600/pressure+canner.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This intimidating looking contraption is really nothing more than a big, heavy stockpot with a lid that bolts down to allow pressure to build within the unit. Stories you may have heard about the lids blowing off are impossible with modern units- they use metal-to-metal contact rather than a vulnerable rubber gasket, so there's no chance it can get seated improperly. A weighted valve maintains the unit at the right pressure, a dial gauge lets you see what's happening inside, and three rubber relief plugs are designed to eject and release the pressure in case of any mishap. You can get one for about $250 <a href="http://www.allamericancanner.com/allamerican921pressurecanner.htm">here</a>.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8WTXaZH0RVCcZf_Sy4dSI1pm6pGGT5uOFV81HFIxdJ2DQaU867QMdXy7G9slqXBDhXQF71GzqYas-D0ToX2nLMTDoI54oJwxKDdiOaMK39nL20M9EKOYGX7L7T0DIweEdt-n2a2YNx76/s1600/047.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi8WTXaZH0RVCcZf_Sy4dSI1pm6pGGT5uOFV81HFIxdJ2DQaU867QMdXy7G9slqXBDhXQF71GzqYas-D0ToX2nLMTDoI54oJwxKDdiOaMK39nL20M9EKOYGX7L7T0DIweEdt-n2a2YNx76/s320/047.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Right now, there are 3 big pots of stock simmering on the Queens burners. Once the stock is ready, she'll show you how she created it, how she'll save it, and what she'll make with it! </span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com2tag:blogger.com,1999:blog-6268276152791151240.post-46674962720312370892011-04-16T22:44:00.000-07:002011-04-16T22:44:22.756-07:00Bountiful Day!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUC9B-XXAGScmM42BqP8PtumwoAOfCfKSRhGXvC11YsDn8qV5dM-hCN64MJ_Uofe_sRLdDiPf2osBcOLVH296vyO1wly3R2p2EDj0B0jKDnJnNwLCDMBOBLYUbjKx5q2V8OlByJDe7ymp/s1600/Markets+Bounty.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUC9B-XXAGScmM42BqP8PtumwoAOfCfKSRhGXvC11YsDn8qV5dM-hCN64MJ_Uofe_sRLdDiPf2osBcOLVH296vyO1wly3R2p2EDj0B0jKDnJnNwLCDMBOBLYUbjKx5q2V8OlByJDe7ymp/s400/Markets+Bounty.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today was a bountiful day for the Low Sodium Queen, as you can see by the haul she made at the farmer's markets here in her neighborhood! At the small Saturday market, she found a beautiful head of cabbage and lovely red onions, and met 2 charming Southern lady gardeners that she looks forward to visiting with again! At the big commercial market on Airline she found green and red tomatoes, jalapeño peppers. and the goal of her trip: pickling cucumbers!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://vlasic.com/healthy.html">Commercial pickles</a> are loaded with sodium, which is really a shame, since otherwise, they are extremely low in calories, and naturally fat free. Many pickles are made by fermentation, a time-consuming endeavor that requires a large amount of salt in the process. Other pickles recipes use a fresh-pack process, where salt is added only as a flavoring, and is not part of the preservation process. The <a href="http://www.uga.edu/nchfp/publications/usda/INTRO%20section%20Home%20Can.pdf">USDA Guide to Home Canning</a> includes a <a href="http://www.uga.edu/nchfp/publications/usda/GUIDE%206%20Home%20Can.pdf">recipe for reduced sodium dill pickles</a>, and that was today's goal!! While many people are mystified by the "magic" of home canning, and are intimidated by stories of exploding peaches seething with botulism, the principles behind home canning are as simple as a <a href="http://home.ntelos.net/~rollinso/SciPhys.html">science experiment</a> we all did in 5th grade! Heat makes the food expand, forcing air out. When heat is removed, the contents return to their original volume, creating a vacuum that creates an airtight seal. It's that easy- IF you follow the <a href="http://www.uga.edu/nchfp/publications/usda/INTRO%20section%20Home%20Can.pdf">instructions</a>! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPiULORxgvSVsnlf0ZxE46xnCZo3Gfe44XRNty01kVVVFJDJ00tob1BtOmA9_ieKy2I-h0LuOTJ0PNdHK9VpC9gUm9uH-5NTZkt6JsGgEAePLxo9YLr5oP13ghVkfZ9BLPL9nEsOICyp-/s1600/jar+rack.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuPiULORxgvSVsnlf0ZxE46xnCZo3Gfe44XRNty01kVVVFJDJ00tob1BtOmA9_ieKy2I-h0LuOTJ0PNdHK9VpC9gUm9uH-5NTZkt6JsGgEAePLxo9YLr5oP13ghVkfZ9BLPL9nEsOICyp-/s320/jar+rack.JPG" width="269" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The process is pretty logical, once you understand the concept. Once the water is boiling, place the empty jars, lids, and rings into the water bath to sanitize while you prepare the rest of the ingredients. According to the USDA, if your recipe processes in a hot water bath for 10 minutes or more, which this one does, the sanitation step is not necessary, but it was in the recipe, so we did it! The lids, which should be new every time, must be boiled to activate the sealant. Rings and jars may be reused, but the lids have to be replaced, since the sealant is designed for a single use.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdK2xB2v5_hechMuGhLqfs6N_ocaznVM2GZdBVjIJO_gGC55AjRI-n09d6VkR7FNWw0smtqsqHhlzY1tnBHf8UQRB4su50DqQh4DyMjT96xM8B0Wu7zcP4BTgyAxRSYBH-xLT2HpNWio8/s1600/pickle+juice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdK2xB2v5_hechMuGhLqfs6N_ocaznVM2GZdBVjIJO_gGC55AjRI-n09d6VkR7FNWw0smtqsqHhlzY1tnBHf8UQRB4su50DqQh4DyMjT96xM8B0Wu7zcP4BTgyAxRSYBH-xLT2HpNWio8/s320/pickle+juice.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKMYdFz-2CqDl2Fi6P8M2jm8FEXBYOj9CMTDpWwub3Tk_HwvNIHsRxC59o34Xls2zQVo9aXBJjIHt-hZOTx6KSB9NNCggkXIo36XudwRoWqZAG4rGguys04h4l2Xs5rN9w21CwgRZJWpN/s1600/pickle+crisp.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKMYdFz-2CqDl2Fi6P8M2jm8FEXBYOj9CMTDpWwub3Tk_HwvNIHsRxC59o34Xls2zQVo9aXBJjIHt-hZOTx6KSB9NNCggkXIo36XudwRoWqZAG4rGguys04h4l2Xs5rN9w21CwgRZJWpN/s320/pickle+crisp.JPG" width="294" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While the jars and lids boil, we prepare the "pickle juice" in a stainless pot. Basically a mixture of vinegar, sugar, and spices, this liquid will provide the acidity needed to prevent spoilage. While the "juice" simmers, slice the cucumbers. Once the juice is boiling and the jars are sanitary, remove the jars from the water bath, fill with slices and spices according to the recipe, and apply the lids and rings. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One place where TLSQ varied from the recipe was the inclusion of Pickle Crisp Granules, made by Ball. Remembering the rather limp and disappointing pickles once made by the Queen Mum, we decided to give this product a try. We also left it out of one jar for comparison. Unfortunately, the "control" jar was not labeled, so if the difference is not dramatic we may never know the value of this product!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93QyIXlGfOM5eERWDrEooLOmJMU1bKUHIpjWCrV0NTcA38ptaKb5d7LFWaaglZKROIuJqIYBdqeyNoe6ngZR2jSPKhaX0vC9Sd7T7gXIKfcuWb4faqD7umhWSug-ERP_I7ZKbCONjxrbH/s1600/052.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93QyIXlGfOM5eERWDrEooLOmJMU1bKUHIpjWCrV0NTcA38ptaKb5d7LFWaaglZKROIuJqIYBdqeyNoe6ngZR2jSPKhaX0vC9Sd7T7gXIKfcuWb4faqD7umhWSug-ERP_I7ZKbCONjxrbH/s400/052.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pickles require a bit of shelf time to develop their flavor, so we can't offer a taste verdict just yet. Check back in a week or two and find out the results of "the Great Low Salt Pickle Experiment"!</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com0tag:blogger.com,1999:blog-6268276152791151240.post-74144444183560377832011-04-03T20:57:00.000-07:002011-04-03T20:57:46.046-07:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNlKTwb9iw_0GTlBP0As8eb6D6WB37xwNpjH_IV2plaJWb9HLBhY-upHLMO-03QWdqrgaOyvyLqFoz866ec5wYkDX_rY-PvVVuOY41Mc_Dh5X-K2KWrMsL6flZkA1ZE5bSa4oHj-VTw-l/s1600/beans_navy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNlKTwb9iw_0GTlBP0As8eb6D6WB37xwNpjH_IV2plaJWb9HLBhY-upHLMO-03QWdqrgaOyvyLqFoz866ec5wYkDX_rY-PvVVuOY41Mc_Dh5X-K2KWrMsL6flZkA1ZE5bSa4oHj-VTw-l/s1600/beans_navy.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Any dieter worth their salt substitute knows that beans add great protein to the plate without bringing along a lot of saturated fat. This recipe for No Salt Added White Chili takes plain beans to the next level by adding spicy flavoring and savory poultry to the mix. Adjust the peppers and spices to your taste, and choose the cooking method that meets your schedule!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Find the complete recipe <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1574898">here!</a></span><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com0tag:blogger.com,1999:blog-6268276152791151240.post-8281748545881516302011-04-02T22:31:00.000-07:002011-04-02T22:31:16.531-07:00When Turnabout is Not Fair Play!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GK9PY7i_z1iOI8dmoKrKPWUYOgfBUNKbKHeVgRny_yYD2Q7wP1I9611OhZhXS0FqOf7FbQt6yf7dSjx2lYkkGJIN0JbW1WmCWFV_8k6TLGO_2n1uN7f9s1fpH6VoJO3XpGAy_q016vb6/s1600/ginger+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-GK9PY7i_z1iOI8dmoKrKPWUYOgfBUNKbKHeVgRny_yYD2Q7wP1I9611OhZhXS0FqOf7FbQt6yf7dSjx2lYkkGJIN0JbW1WmCWFV_8k6TLGO_2n1uN7f9s1fpH6VoJO3XpGAy_q016vb6/s320/ginger+2.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Those of you who are reading this blog for advice on low-salt cooking may not know what we mean by "turnabout"!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A "<a href="http://www.okeq.org/2011/03/11/turnabout-show/">turnabout"</a> show is a show, typically a fund raiser, hosted by a club or organization, and features the staff or members , who are not typically performers, onstage dressed in the opposite gender. So now you know!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But today, the Low Salt Queen discovered a situation in which "turnabout" is not appropriate!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is all getting really confusing, so let's backtrack a bit!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In her quest for low sodium options for her favorite foods, the Low Sodium Queen has discovered a few of alarming voids in the commercial offerings!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcu7AR08AThLGzlaDbsSjUC0GuFdRg9Oi8in6XiR-wTsaqd0IjO6w34T8NTqXCTEwRS3zincD9CJxtHgUJWPyZuBNMF7hWvk2JADvzg90tMvE0iq7-pPCC3zwSXoe0q9E0h63znJXQs9Z/s1600/rotel.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcu7AR08AThLGzlaDbsSjUC0GuFdRg9Oi8in6XiR-wTsaqd0IjO6w34T8NTqXCTEwRS3zincD9CJxtHgUJWPyZuBNMF7hWvk2JADvzg90tMvE0iq7-pPCC3zwSXoe0q9E0h63znJXQs9Z/s320/rotel.gif" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">First of all, one of her favorite grocery products on Earth, Ro-tel Tomatoes, does not come in a No Salt Added variety. <i>Sacre bleu</i>! How will we add that spicy acidic goodness to our low-salt recipes?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQ8G9bl9ZpTb2W7-aJpsPUJlGMq8wp1wGml6dm4lgQLHRrsxPD9JNugokRMsMtGHGloy-3SNsxAe-svGEW-OPo5kUtzLpeAtgCsKiZs-N44dwGDf_hzhp0wwBw9zl-7_82VN0GnXB88xj/s1600/pickle_430.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQ8G9bl9ZpTb2W7-aJpsPUJlGMq8wp1wGml6dm4lgQLHRrsxPD9JNugokRMsMtGHGloy-3SNsxAe-svGEW-OPo5kUtzLpeAtgCsKiZs-N44dwGDf_hzhp0wwBw9zl-7_82VN0GnXB88xj/s320/pickle_430.jpg" width="256" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Additionally, after extensive research, there does not seem to be a commercially available low salt pickle, at least not in Houston, Texas! If anyone knows of a source, please leave a comment and let me know!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKPb_-rwfV6KDaelJexkA_iYL0sUEhf2bFplpWBTykIIVlXgZw34asSx7cXZfUCuK9ltnuPJHP9twDw5D4_hcU41I-sjPzotqgocOJFbwYddwxCqT3Uc9cS-SxZCoKuHh428TWLYbvb7E/s1600/pacepicante.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKPb_-rwfV6KDaelJexkA_iYL0sUEhf2bFplpWBTykIIVlXgZw34asSx7cXZfUCuK9ltnuPJHP9twDw5D4_hcU41I-sjPzotqgocOJFbwYddwxCqT3Uc9cS-SxZCoKuHh428TWLYbvb7E/s1600/pacepicante.gif" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Finally, even though Whole Paycheck offers a selection of law salt or no salt tortilla chips, there does not seem to be a source for NSA salsa, for The Queens beloved chips and salsa. So, here are 3 common items that are a Godsend to people on low fat diets, as they are all essentially fat free foods. Still, the commercial varieties are LOADED with sodium and are therefore off limits to coronary patients who are struggling to lower their blood pressure! Quelle dommage!</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This led The Queen into an extensive research and shopping frenzy, to determine if it was even feasible to create these products for herself. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Bz7Kvvl_h6asPbePHBhQeeSPpHDkt7L9oEwGap1SFrFyVN8x_6deGt1lunTofMLDxpgkONhA9v6WH7BxOEwLH0PToK5F3fO_ZH-9jKGLgaAS_QvKbj7s-j-vDu1uSo9qRSJ335Xv63w0/s1600/bb-waterbathcanner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Bz7Kvvl_h6asPbePHBhQeeSPpHDkt7L9oEwGap1SFrFyVN8x_6deGt1lunTofMLDxpgkONhA9v6WH7BxOEwLH0PToK5F3fO_ZH-9jKGLgaAS_QvKbj7s-j-vDu1uSo9qRSJ335Xv63w0/s320/bb-waterbathcanner.jpg" width="320" /></a></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As it turns out, the tomato products are simple to create at home. Tomatoes, fruits, and other highly acidic foods may be safely and successfully canned in a boiling water bath, which heats the food to 212 degrees and kills any "critters" the acid won't keep in check. There are many recipes for salsa and tomatoes that may be canned in a water bath, which only requires a pot large enough to submerge the jars below 2" or simmering water. A large pot will do, and specialty "water bath canners" are available with a fancy jar rack for less than 50 bucks!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr-kD2C91BdY5ueUB9nX9oDSINS6tZ5TUjA1hmOr8DjYylTlaP-gT-3hSAqwTSops8fvTQPdz87qEaqrb4-xfJ1d4j-Gtwi0k-ODhrR_C9gprz9tRfTSOVT7ImvgAqCQeOmoITBGXVteC/s1600/pressure+canner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr-kD2C91BdY5ueUB9nX9oDSINS6tZ5TUjA1hmOr8DjYylTlaP-gT-3hSAqwTSops8fvTQPdz87qEaqrb4-xfJ1d4j-Gtwi0k-ODhrR_C9gprz9tRfTSOVT7ImvgAqCQeOmoITBGXVteC/s1600/pressure+canner.jpg" /></a></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Most vegetables, meats, and mixed products don't contain enough acid to quell bacteria at the boiling point of 212 degrees, so they must be heated to 240 degrees in order to provide a sanitary seal. Funny thing about water... no matter how high you turn up the stove, it boils at 212 degrees and never gets any hotter! The only way to get water hotter than 212 degrees is to vaporize and pressurize it, and that's where a pressure canner comes in! With a pressure regulator set a 10 psi, a pressure canner's interior reaches 240 degrees, at which point all bacteria and other microuglies are rendered null and void.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, back to the whole "turnabout" angle. As it turns out, there is no such "turnabout" when it comes to pressure cooking equipment.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">However, a pressure canner can be safely used as a pressure cooker, since the accuracy of temperature, time, and pressure are not as critical to fresh cooked foods that are to be served immediately.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So, once the canner arrives, the LSQ will put it through rigorous testing to determine its quality, usefulness, and productivity. The quality and taste of the home made pickles will be the determining factor of whether a pressure canner is a worthwhile investment!</span><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1tag:blogger.com,1999:blog-6268276152791151240.post-65507243574410882412011-04-01T21:24:00.000-07:002011-04-01T21:24:03.428-07:00How Does One Deal with TRAVEL?!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdLidjuTDOV1-b9iCi8SfBqCCFx_bFDLUgZKH8CRfnMBc8LqV1mzhXeySNYezYady07H8WEHZNP14Ru4pDasMsQ3KVHfgQONURGID8p14hhIA1kNfkDd3mlyU-8a8Nal_CrmG31X_FGmq/s1600/united+jet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdLidjuTDOV1-b9iCi8SfBqCCFx_bFDLUgZKH8CRfnMBc8LqV1mzhXeySNYezYady07H8WEHZNP14Ru4pDasMsQ3KVHfgQONURGID8p14hhIA1kNfkDd3mlyU-8a8Nal_CrmG31X_FGmq/s1600/united+jet.jpg" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For the last 2 weeks, the Low Sodium Queen has been immersed in business travel, and it has not been pretty!! It doesn't help that she traveled to South Louisiana, where the food is delicious, fatty, and salty!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Really, how do you stick to a low salt diet when travelling? The Queen hopes to get some advice in the comments here, since she finds it extremely difficult!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Think about it.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Breakfast:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Eggs? they'll be cooked with salt in most cases</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bacon? Sausage? Ham?- Hell no!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cereal?- most are loaded with salt!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Not to mention the fat inherent in all of these foods!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lunch:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fast food? -no way!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salad?- the dressing will contain your daily intake!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Frozen entree or can of soup?- read the label! Definite no no!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dinner:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Any advice?</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com7tag:blogger.com,1999:blog-6268276152791151240.post-65328475241946988102011-03-27T19:15:00.000-07:002011-03-27T19:15:44.647-07:00How Ginger Got Her Groove Back!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtt9TjSvtvUgCMN6RdrbzZD36xtsGsiUL0gWCd1DGpMGxCuP5S11y4ZnA2ngLvL-aXTmRWVue6FKBaFgc9-eZK8SUhBaQGNt2gMJBcZ-7bJfAU3xIJF83MU1NddhaC2kATIKAgEPgZ6_O/s1600/ying-yang.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxtt9TjSvtvUgCMN6RdrbzZD36xtsGsiUL0gWCd1DGpMGxCuP5S11y4ZnA2ngLvL-aXTmRWVue6FKBaFgc9-eZK8SUhBaQGNt2gMJBcZ-7bJfAU3xIJF83MU1NddhaC2kATIKAgEPgZ6_O/s1600/ying-yang.jpg" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Queen Ginger has been an on-again, off-again yogini for quite some time, but lately, it's been more off. Her blood pressure and back problems have made some of the more aggressive modern yoga practices more painful for her than they are worth, and she often found herself frustrated and disillusioned.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today, however, she discovered "yin yoga", and could not be happier! It's the perfect path for this time in her life, and she's excited to be able to share it with you! Since many with high blood pressure are encouraged to get more exercise, yin yoga is perfect for us all!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As you probably know, "yin" and "yang" are the opposing energies of "chi". While a discussion of the properties of yin and yang are far beyond the purpose of this blog, for our purposes, "yin" is the more passive, gentle energy, and "yang" is a more active, strong energy. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Most of the modern "commercialized" forms of yoga you hear so much about these days (<a href="http://www.bikramyoga.com/Bikram/bikram.php">Bikram</a>, <a href="http://www.barkanmethod.com/">Barkan</a>, <a href="http://www.ashtanga.com/">ashtanga</a>, etc.) are all very "yang" forms of yoga, designed to strengthen muscles and challenge respiration. Like all exercise, these active forms of yoga cause a temporary rise in blood pressure, and, especially when performed in a super-heated room, can cause some anxiety and difficulty for those with hypertension.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElFjaAAtLGghZiRigTUB9m0okB1zBFQOXc1fqIEl49cyC_KnYwivkVG5HXrcVnkzdgd6lXBK1ocGgNwo3wEsHayBSoflw4xy3gia6PQiAgmJcwku46_DpaYa3P47QMSogpl9DBF84NQkn/s1600/yin+yoga.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElFjaAAtLGghZiRigTUB9m0okB1zBFQOXc1fqIEl49cyC_KnYwivkVG5HXrcVnkzdgd6lXBK1ocGgNwo3wEsHayBSoflw4xy3gia6PQiAgmJcwku46_DpaYa3P47QMSogpl9DBF84NQkn/s1600/yin+yoga.jpg" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The theory behind yin yoga makes perfect sense for those with hypertension, as well as for anyone with physical limitations that make other forms of exercise difficult. Yin yoga focuses on connective tissue, rather than muscles, so poses are taken slowly, held longer, and released gently. In a well-instructed class, the attention is focused on finding a position that can be held comfortably for the length of the asana, as opposed to correcting students in order to achieve a "perfect" form. Taught correctly, the class is challenging, rejuvenating, and remarkably relaxing!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi_SUGmh8Tgo1PgHfxZCluU3sK6WeRlA78eVG-dZyYhkJZ9QyvAO92CzD2rE8cpYRwzUpuWel3KjrnmroxbiQwmlDz9EnFjwdg_h5CyI5z35h9ZOFdLSb2eulCoTrzCLlQ2RMYOpiDYcu/s1600/darla.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpi_SUGmh8Tgo1PgHfxZCluU3sK6WeRlA78eVG-dZyYhkJZ9QyvAO92CzD2rE8cpYRwzUpuWel3KjrnmroxbiQwmlDz9EnFjwdg_h5CyI5z35h9ZOFdLSb2eulCoTrzCLlQ2RMYOpiDYcu/s320/darla.jpg" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here in Houston, Queen Ginger was introduce to yin yoga by <a href="http://hotyogahere.com/about/">Darla Magee</a>, a remarkable teacher with experience teaching many forms of yoga. I've practiced with Darla for years, and have found her to be a most attentive instructor and truly a caring soul. By introducing yin yoga to her <a href="http://hotyogahere.com/">beautiful private studio</a> here in the Heights, Darla will bring yoga, exercise, and enlightenment to a whole new realm of individuals who have had trouble finding a sustainable exercise program. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">But please don't think this is some "Golden Girls" type geriatric class, with canes and walkers parked at the door! Yin yoga is perfect for preventing injury for those who perform other more strenuous forms of exercise or sports, and people of all ages, shapes, and physical condition will benefit from the stretch to the ligaments, the flow of the chi, and the cleansing of the mind and soul as they reach gently into the deep, long postures. Because the postures are long and stable, the practice is incredibly relaxing, and after the class, it almost feels as though you've had a massage from the inside out! Since Darla's yin classes are available on Sunday afternoon, they are the perfect way to clear your mind and transition from the weekend and prepare for the week ahead!</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you're in the Houston area, you owe it to yourself to <a href="http://hotyogahere.com/yoga-classes/">give yin yoga a try</a>! If you're reading from afar, <a href="http://www.yinyoga.com/yin_teacher_directory_usa.php">click here</a> to see if there's a yin yoga class near you!</span></div>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com2tag:blogger.com,1999:blog-6268276152791151240.post-5633696965799284632011-03-27T11:12:00.000-07:002011-03-27T11:12:09.156-07:00What Does the Label Say?<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A lot, as the Low Salt Queen has recently learned! Aside from the obvious listing of the various nutritional values, the wording and structure of a product's label is governed in the United States by the <a href="http://www.fda.gov/default.htm">Food and Drug Administration</a>. The FDA has strict guidelines for the way products may be labeled, and sometimes what the label doesn't say can be as compelling as what it does say! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here are the FDA Regulations for general product claims, and specific claims for sodium. You can click it to "embiggen":</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGt_r7v4PBM5rhSoRoSz81NxjILtUv0YHM0QtG5qux3245S17mDK_1iKQE3FDv5sH7_as-Vugx4dc439AAC1cr7D_zed720SsDPPyGZDFR-o_cBAyIckG1_QWWa_mH2K1HxoGZPGdc7bm/s1600/content+claims.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGt_r7v4PBM5rhSoRoSz81NxjILtUv0YHM0QtG5qux3245S17mDK_1iKQE3FDv5sH7_as-Vugx4dc439AAC1cr7D_zed720SsDPPyGZDFR-o_cBAyIckG1_QWWa_mH2K1HxoGZPGdc7bm/s400/content+claims.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Click here to see the <a href="http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064911.htm">FDA's List of Definitions for Nutrient Content Claims</a>.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com0tag:blogger.com,1999:blog-6268276152791151240.post-314627763135977572011-03-26T20:33:00.000-07:002011-03-26T20:33:16.415-07:00Starting with the Basics!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_k_NXd66KvAR2hGooTBpkjJxr86_9xBCtJ9xUAsfK6FfYOCXWTGFQ_Wura_hQw08KWFgKzZPwVe0-egHZSuV3XXjI9u1RHAiaANDdKhzbynO44-mlrazqOCrEa6cdvv2pVExQT97qguu/s1600/IMG_2060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7_k_NXd66KvAR2hGooTBpkjJxr86_9xBCtJ9xUAsfK6FfYOCXWTGFQ_Wura_hQw08KWFgKzZPwVe0-egHZSuV3XXjI9u1RHAiaANDdKhzbynO44-mlrazqOCrEa6cdvv2pVExQT97qguu/s320/IMG_2060.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Low Salt Queen's first trip to the grocery store yielded a plethora of goodies to stock the larder! As a young princess, I remember the Queen Mum's frustration in the '70's and 80's as she try tried to find product's without added salt to feed her aging King. Back then, they were few, and hard to come by, and often of questionable quality from unusual brands.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Today, most grocery stores offer at least a basic selection of products suitable for a low salt diet. Most cities now have a <a href="http://www.wholefoodsmarket.com/">Whole Foods Market</a>, and although we've all heard the legendary "Whole Paycheck" nickname, this store, and others like it, are a godsend for anyone trying to reduce their sodium intake! An <a href="http://www.ask.com/web?q=no+salt+added+grocery+items&search=&qsrc=0&o=0&l=dir">internet searc</a>h reveals an abundance of sites offering low-salt and no salt products, and The Low Salt Queen intends to explore many of those in the coming weeks and share her findings with you! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">On this first mission as The Low Salt Queen, I was looking mostly for basic pantry items to replace the many <a href="http://fatfightertv.com/blog/2008/12/hidden-sodium-in-foods-you-wouldnt-think-to-check/">hidden sodium</a> sources that lurk there. Our goal, of course, is to find the foods with the most nutritional benefit with the least amount of sodium. Knowing the health history of the Royal Family, as well as her own blood chemistry stats, the Low Salt Queen's ultimate goal is to achieve a sodium intake of around 1,500 mg per day. She is willing to accept baby steps on her way there!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Reading nutritional labels proved, as she suspected, to be an exercise in frustration! There are so many variables in the way foods are labeled, nutrients are measured, and servings are estimated!! There were a few things that she had to learn along the way:</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>SODIUM FREE</b> means there are fewer than 5mg of sodium per serving. These foods are obviously great to find. Most of them occur in the "fresh food" aisles that form the perimeter of most grocery stores.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>VERY LOW SODIUM</b> mean 35mg of sodium or less. This is the label one would seek for condiments, spices, flavorings, mixes, etc.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>LOW SODIUM</b> means no more than 140mg per serving. These labels are about the best one tends to find on chicken broth, beef broth, etc. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>LIGHT SODIUM</b> means at least a 50% reduction in sodium when compared to a similar "standard" product.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>REDUCED SODIUM</b> means a 25% reduction in sodium when compared to a similar "standard" product.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>NO SALT ADDED</b> means that no salt was used in the processing of the food. If the food contains more than 5mg of sodium per serving, the label must state "not a sodium-free product". No Salt Added is the label to look for on canned goods.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Low Salt Queen was extremely pleased to find no salt added varieties of the most important canned pantry staples at Whole Foods Market. Using NSA Black Beans, NSA Corn, and NSA Diced Tomatoes, as well as a can of standard <a href="http://www.texmex.net/Products/foods.htm#RO*TEL">Rotel Tomatoes</a>, a lime, and some spices, the Low Salt Queen was able to create a Black Bean and Corn Salsa that tasted great and has only 81mg of sodium per 1/4 cup serving, making it a <b>LOW SODIUM</b> food! </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a colander, drain</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can NSA Corn</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can NSA Black Beans</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 can NSA Diced Tomatoes</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a glass bowl, combine the 1st 3 ingredients with 1 can Rotel Tomatoes with Chilies and the juice of 1 large lime or 2 small limes. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir in:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 medium onion, chopped finely</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbs chopped garlic</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn cumin</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn cayenne pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tspn Mrs. Dash seasoning</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg-AcH8e9aKVIBh8d7Yl-0Y7B1pvkKuine3gW-jI91otTngFgKcLwYbuUPSfP8hOWyOmov0biOGVszhlTkgIZWtMatejjE5qHms403obu_R0yLB6fWK1innoeQQmJNWviyLJLBsyWfoIb/s1600/IMG_2036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTg-AcH8e9aKVIBh8d7Yl-0Y7B1pvkKuine3gW-jI91otTngFgKcLwYbuUPSfP8hOWyOmov0biOGVszhlTkgIZWtMatejjE5qHms403obu_R0yLB6fWK1innoeQQmJNWviyLJLBsyWfoIb/s320/IMG_2036.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For <b>Salsa Fresca</b>, refrigerate overnight to allow flavors to blend. Serve as a dip with NSA tortilla chips, use as a topping for salads or tacos, or use as a filling for a delicious omelet!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwSRkx7qLnOhfFgcMT7Nnh2Kp2WgSIig2hv4_Y2fNq7ZYu7yTi1UtTN-JDdRC6WTug1-gvpGuK0lQiiK1h0gf58M2bhQ-fwt1HZfXtrhgFw6NPu3JLTf3VDT-fMlm8lMcyPWkB4r5XCFH/s1600/IMG_2061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdwSRkx7qLnOhfFgcMT7Nnh2Kp2WgSIig2hv4_Y2fNq7ZYu7yTi1UtTN-JDdRC6WTug1-gvpGuK0lQiiK1h0gf58M2bhQ-fwt1HZfXtrhgFw6NPu3JLTf3VDT-fMlm8lMcyPWkB4r5XCFH/s320/IMG_2061.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For <b>Canned Salsa</b>, simmer over low heat for 10 minutes. While salsa simmers, sanitize 6 1/2 pint Mason jars in boiling water, along with 6 lids and 6 rings. To preserve, drain jars and fill within 1/4 inch of rim. Wipe rim with a clean paper towel, apply hot lid, and secure with ring. Boil prepared jars in boiling water bath for 15 minutes, ensuring jars are covered by at least 2 inches of boiling water. After 15 minutes, remove from water bath and cool until lids "pop", indicating a sanitary seal.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhIupXhnTFzfzzU6at72OS7aUnt5ZGuBWext23hrE1VxGUd9qlXaQMHD3ncW6nVwjKxVOtErMNELiEE6zLoxjtBCuVlWpiznCCMZCM5XYFgdJgx4TmQiOONSQCmi5VGN0WI5i9Q4CebK8/s1600/Slide1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwhIupXhnTFzfzzU6at72OS7aUnt5ZGuBWext23hrE1VxGUd9qlXaQMHD3ncW6nVwjKxVOtErMNELiEE6zLoxjtBCuVlWpiznCCMZCM5XYFgdJgx4TmQiOONSQCmi5VGN0WI5i9Q4CebK8/s1600/Slide1.JPG" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com3tag:blogger.com,1999:blog-6268276152791151240.post-5296210144832244992011-03-22T21:15:00.000-07:002011-03-22T21:15:16.797-07:00It's a NEW DAY for Queen Ginger!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukR02jVlcZSO-OZD7NmLvXYoVNkP5ZUZWyFLDx3T0USzmQK01SG2McyCZy5A31Aa7v-cC6E0GiO0tARZdQohTyNUCZqX6f5ZgcypVuWgal_ZxVJzKQ0bwpuVRHK1VYRnUVu9u4xAaViWm/s1600/MissGinger.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukR02jVlcZSO-OZD7NmLvXYoVNkP5ZUZWyFLDx3T0USzmQK01SG2McyCZy5A31Aa7v-cC6E0GiO0tARZdQohTyNUCZqX6f5ZgcypVuWgal_ZxVJzKQ0bwpuVRHK1VYRnUVu9u4xAaViWm/s320/MissGinger.jpg" width="253" /></a></div><span style="font-family: "Trebuchet MS", sans-serif;">Today begins a NEW JOURNEY for Queen Ginger Grant... a journey of respect for her FABULOUS body, respect for the miracles of physiology, and respect for the limitations that progressing age places on our mortal systems!</span><br />
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<span style="font-family: Trebuchet MS;">"Miss" Ginger weighs in at a whopping 235 lbs, with a blood pressure reading of 140/80... this is with 3 blood pressure medications in her daily pile of pills.</span><br />
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<span style="font-family: Trebuchet MS;">Her doctor has told her if she does not reduce her BP to 120/80 "yesterday" she will endure irreversable damage to her arteries that will result in a devastating stroke.</span><br />
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<span style="font-family: Trebuchet MS;">Queen Ginger is not scared to die from a stroke. If the good Lord called for her tomorrow, she would go willingly into the fold to live her hereafter, knowing that she has fulfilled her purpose on Earth with dignity and joy! She's not scared to die of a stroke- it's the thought of <em>surviving</em> one that has prompted her to begin this journey, and this blog to work with others to explore the world of eating without salt! If Queen Ginger were incapacited by stroke, there's no one to care for her. She would become a ward fo the state. God knows what attrocities she would be forced to endure in the hands of the State of Texas and its world reknowned welfare system!!</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVytoQMz7h2-LGFr0eXqUWWcy9Fnif9K1ROCjRz4r7xeTv4SSeFFK9QDpx04d1xy8K1U9DRV6-r0nTt2Wb1ZrDoVBI5Em5ppjn_JpGeR7bpTEDumD5PHUaUPg2q-J6XILvi5oOUak4s9D/s1600/NoSaltSmallNew2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVytoQMz7h2-LGFr0eXqUWWcy9Fnif9K1ROCjRz4r7xeTv4SSeFFK9QDpx04d1xy8K1U9DRV6-r0nTt2Wb1ZrDoVBI5Em5ppjn_JpGeR7bpTEDumD5PHUaUPg2q-J6XILvi5oOUak4s9D/s320/NoSaltSmallNew2.jpg" width="195" /></a><span style="font-family: Trebuchet MS;">But Queen Ginger won't have to suffer all of those indignities, because we are going to work through this together! As Queen Ginger denounces her "Top Chef" foodie lifestyle, we will explore low salt, low sodium options for healthier, better eating on a sustainable basis!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">By sharing links, recipes, resources, and inspiration, Queen Ginger hopes to make her life better... but why stop there? By sharing what she learns, and through networking and interaction, she hopes to make life better for many others, as well?</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Who's with her?</span></div>Miss Ginger Granthttp://www.blogger.com/profile/03494225040016735718noreply@blogger.com1