Saturday, October 25, 2014

Food for Thought: Help your family avoid getting sick

October is Family Health Month. Keeping our family healthy over the next few months may prove to be a challenge for some of us, as this is the time of year colds, viruses and bacterial infections tend to spread more. Making sure your family avoids getting sick and stays in the best nutritional health this season can be easy to do with a little planning. Here are a few tips to help your family stay healthy:
1 .  Make sure everyone is getting enough rest and proper nutrition. There are many nutrient-dense fruits and vegetables in season such as sweet potatoes, squash, cranberries and pomegranate. Fresh fruits and vegetables loaded with vitamins and minerals will help your family's immune system stay healthy and ready to fight off germs.

2 .   Wash your hands frequently. Washing your hands is especially important this time of year. Make sure you wash your hands more often when you are out and about at restaurants, shopping or school functions.

3 .   Wipe surfaces with anti-bacterial wipes. While most of us will give extra cleaning attention to cooking and food prep surfaces, we sometimes forget the most frequently touched surfaces. Make it a point to wipe down television remotes, cell phones, home phones, light switches, bathroom faucets and your child's desk surfaces. These are surfaces frequently touched but typically forgotten when cleaning is done.

4 .  Check with your doctor or pharmacist before taking any prescription or over-the-counter medication. Never take anyone else's prescription medication, even if you have the same symptoms.

Words of Wisdom :

"Some men are assholes and some men are cowards. What they both have in common is that both just stops talking to you, for no reason other than that they are assholes and cowards."

"Healing is more about accepting the pain and finding a way to peacefully co-exist with it. In the sea of life, pain is a tide that will ebb and weave, continually.
We need to learn how to let it wash over us, without drowning in it. Our life doesn't have to end where the pain begins, but rather, it is where we start to mend."
"There is a requirement of money in everyone’s life to fulfill own basic needs and do good deeds for others, but a person becomes its slave indeed only on sowing the seed of the selfishness and greed in his life' garden to grow like a weed."

"Sometimes, the silence between the two persons is better than their conversation especially when they are not of compatible ABC (Attitude, Behavior, Character)."

"They say that some people come in our life as blessings and others as lessons, but to be specific and precise only simple and humble people with the utmost simplicity in their lives only come as blessings in a person's life."

"Sometimes the words against a selfish person have to be sharp, straight and blunt; it is very much like after the failure of all medications to cure a mental patient the only option left to revive him now is to give him a shock treatment through an electric current."

A proud Grand-poppa       G.

Thursday, October 23, 2014

Food for Thought : October is National Chili Month

October is National Chili Month. A hearty chili can be a filling and nutritious one-pot meal that usually can be made with ingredients you have on hand. While most chili starts with a basic base of meat and tomatoes, some can be very complex with vegetables, beans and other ingredients. Here are a few tips to help you enjoy a healthful pot of chili:
1 .  When preparing chili, make sure you wash your hands frequently as you handle hot peppers. If you have sensitive skin, you may want to wear gloves. Be very careful not to touch your eyes, mouth or nose until you have thoroughly washed your hands.

2 .  Choose lean cuts of meat and add lots of beans. Try adding different types of beans such as black, small red beans, kidney beans and pinto beans. If using canned beans, drain and rinse these before adding to the pot.

3 .  Add whole grains such as barley or serve chili over brown rice.

4 .  Add extra vegetables. Onions, bell pepper, zucchini, squash, shredded carrots and celery make wonderful additions to your pot of chili.

5 .  Limit high-fat additions such as cheese, sour cream, and corn chips. A little of any of these is all you need to add a little extra flavor to your chili.

                        Mouth-watering Chili :

4 slices thick-cut apple smoked bacon, diced
3/4 pound chicken breast , cut into 1/2-inch cubes
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon Emil's Southwest Seasoning, (recipe below )
2 medium onions, diced
1/2 red bell pepper , diced
1 tablespoon minced garlic
1/4 teaspoon dried Mexican oregano
1 (14-ounce) can petite diced tomatoes, with juices
4 cups chicken broth 
3 cups water, plus more if needed
1 pound dried pinto beans, rinsed and picked over
3-1/2 tablespoons light brown sugar
2 tablespoons ketchup
1 teaspoon prepared yellow mustard
                    Emil's Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano


1 .  In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chicken, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes.
2 .  Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes,broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours.
3 .  (TIP : add more liquid if the sauce gets too thick before the beans are tender.)
4 .  When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.

Serve hot.

                Emil's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup

 Words of Wisdom :

For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone.

People who think they know everything are a great annoyance to those of us who do.

Life is a dream for the wise, a game for the fool, a comedy for the rich, a tragedy for the poor.

Life is a song - sing it. Life is a game - play it. Life is a challenge - meet it. Life is a dream - realize it. Life is a sacrifice - offer it. Life is love - enjoy it.


A proud  grandpoppa         G.

Tuesday, October 21, 2014

Rice with Andouille Sausage & Black-eyed Peas

                                       4 servings
Corn bread  (recipe below)makes a nice accompaniment to round out this one-dish, Creole-inspired meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

1....................(3 1/2-ounce) bag boil-in-bag long-grain rice
1 ...................teaspoon olive oil 
1/2................ cup pre-chopped onion 
1 ...................teaspoon bottled minced garlic
1/2 ...............teaspoon Cajun seasoning
6 ..................ounces chicken andouille sausage, sliced
1 ..................cup fat-free, less-sodium chicken broth 
1 ..................(15-ounce) can black-eyed peas, rinsed and drained
1.................. (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 ..................teaspoon hot pepper sauce (such as Tabasco)
1/2 ...............cup thinly sliced green onions

1 .                 Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.

2 .               Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.

               Bacon , Onion  and Cheddar  Corn Muffins
2 .................slices bacon
3/4 .............cup chopped onion
1-1/4 ......... cups fat-free buttermilk
1/4 ............. cup olive oil
1................  large egg, lightly beaten
4.5               ounces all-purpose flour (about 1 cup)
3/4 .............cup yellow cornmeal
2 ................teaspoons baking powder
1/4 ............teaspoon baking soda
1/4 ............teaspoon salt
1/8 ........... teaspoon ground red pepper
2 .............. ounces shredded sharp cheddar cheese (about 1/2 cup)
              **Cooking spray**

1.         Cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add onion to drippings in pan; sauté 5 minutes.

2.         Preheat oven to 400°.

3.         Combine buttermilk, olive oil, and egg.

4.         Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

5.        Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.

6.        Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Heart Healthy

Sunday, October 19, 2014

Quick & Fast Jambalaya

                                           6 Servings
No time to shop? No problem! Grab a bag of shrimp and cook up something special.

2 ..................cups long-grain white rice
3 ..................cups chicken broth 
1/2 ...............teaspoon each ground cumin, dried thyme and gumbo file powder
1/4 ...............teaspoon each salt, black pepper and ground cayenne pepper
2 ..................tablespoons unsalted butter 
1 ..................pound easy-peel medium shrimp, peeled
1 ..................(6 oz.) medium andouille sausage, sliced
1 ..................medium onion, finely chopped
1 ..................large garlic clove, minced
2 ..................small bell peppers (red and yellow), diced to 1/2 inch 
1 ..................(8 oz.) can tomato sauce 
4 ..................scallion greens, thinly sliced

1 .   Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.

2 .  While rice cooks, stir together cumin, thyme, gumbo filé powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.

3 .  Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss.

Heart healthy

Thursday, October 16, 2014

Food for Thought : Overnight oats are beneficial to healthy diet

Overnight oats have become an overnight success with many people lately. Overnight oats are basically oats that have soaked overnight to absorb the liquid you put into them. The benefits of oatmeal are well documented. It can help you lower your risks of certain cancers, help to lower your cholesterol, and can help decrease your risk of high blood pressure when consumed with an overall healthful diet that is low in fat. The fiber in oats also helps you feel full longer so they can help you lose weight and eat less. Here are a few tips to help you enjoy overnight oats:
1 .  Use small jars or plastic containers for a grab-and-go breakfast. Use one part raw rolled oats and one part milk or yogurt. Add any toppings or spices you would like, such as honey, brown sugar or cinnamon. Cover and place in the refrigerator overnight.

2 .  Don’t add anything to oats you don’t want to get soggy, such as granola or crunchy cereals. You should add these just before eating.

3 .  Oats can be eaten cold or warmed slightly in the microwave.

4 .   Add fruit such as blueberries, strawberries or bananas. Get creative by adding a little chocolate or peanut butter.

Words of Wisdom :
"People often say that motivation doesn't last. Well, neither does bathing - that's why we recommend it daily."

"A laugh is a smile that bursts."

"Commitments don't have to be chains. They can be rich with meaning." They can be the wings on which our spirits soar."

A man must be big enough to admit his mistakes, smart enough to profit from them, and strong enough to correct them.

People spend too much time finding other people to blame, too much energy finding excuses for not being what they are capable of being, and not enough energy putting themselves on the line, growing out of the past, and getting on with their lives.

Your  roving  reporter     Poppa

Tuesday, October 14, 2014

Cajun Chicken Pasta

                                     Makes 4 servings
One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.

12.................. ounces uncooked linguine
2 ....................pounds chicken breast strips
1 ....................tablespoon Cajun seasoning
1-1/4............ .teaspoons salt, divided
1/4 ................cup butter 
1 ...................small red bell pepper, thinly sliced*
1 ...................small green bell pepper, thinly sliced*
1 ...................(8-oz.) package fresh mushrooms
2 onions (white and light green parts only), sliced*
1-1/2 .............cups half-and-half
1/4 ................teaspoon lemon pepper
1/4 ................teaspoon dried basil
1/4............... teaspoon garlic powder
                     Garnish: chopped green onions

1.         Prepare pasta according to package directions.

2.         Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3.         Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4.        Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. I used Birds Eye Pepper Stir-Fry.

Heart Healthy

Saturday, October 11, 2014

Balloons Colourful Rise AnimatedBalloons Colourful Rise Animated


Italian Sausage & Ground Turkey -Stuffed Cabbage

A dear viewer asked us to re-post this dish from our sister blog ,I put  her  link so  you can visit  . Nee's Place .   It's a very delicious dish and as you all know , it time for comfort food .

This is for you Kathy Whittin , thanks for your visits and sharing .
'The Genie' & Witchy

1 ..............pound ground turkey
1/2 ..........pound sweet Italian sausage, casings removed
1-1/2 ......cups fresh white bread crumbs
4 ............medium shallots, minced
2............ garlic cloves, minced
2 ............large eggs, lightly beaten
1/4 .........cup chopped parsley
Kosher salt and freshly ground pepper
1/2 ..........teaspoon freshly grated nutmeg
1 ............1-1/2-pound head of cabbage, cored
2 .............tablespoons unsalted butter
1 ............large onion, finely diced
1 ............medium carrot, thinly sliced
1/2 .........cup dry white wine
2 ............cups chicken stock

1 .           In a bowl, combine the turkey, sausage, bread crumbs, shallots, garlic, eggs, 2 tablespoons of the parsley, 1-1/2 teaspoons of salt, 1/2 teaspoon of pepper and the nutmeg.
2 .          In a saucepan of boiling water, submerge the cabbage, cored side up. Simmer until the leaves are softened, about 1 minute. Using tongs, transfer the 16 largest intact leaves to paper towels and pat dry. Cut out the ribs; reserve the other leaves for another use.
3 .          Line a small bowl or coffee cup with a 8-by-10-inch piece of plastic wrap. Overlap 2 cabbage leaves in the bowl. Spoon 1/2 cup of the stuffing in the center of the leaves and fold the leaves over to enclose the stuffing. Cover with the overhanging plastic wrap and twist to form a compact, round cake. Unwrap the cake. Repeat with the remaining cabbage leaves and stuffing.
4 .          Preheat the oven to 350°. In an enameled cast-iron casserole, melt the butter. Add the onion and carrot and cook over moderately low heat until softened, about 10 minutes. Add the wine and bring to a boil. Add the stock and season with salt and pepper. Add the cabbage cakes, seam sides down. Cover and bake for about 35 minutes, until the filling is cooked through.
5 .          Transfer the cakes to shallow bowls and ladle in the broth. Sprinkle with the remaining 2 tablespoons of parsley and serve.

Suggested Pairing:
Bright, red-berried Russian River Pinot Noir.

Heart healthy

Thursday, October 9, 2014

Food for Thought : Celebrate Louisiana seafood this month

October is National Seafood Month. This is a time to raise awareness for sustainable fisheries and celebrate the benefits of eating seafood. Seafood and fisheries in Louisiana are an important part of the state's economy. According to the Louisiana Seafood Marketing and Promotion board, one out of every 70 jobs in Louisiana is somehow related to the seafood industry. The seafood industry not only provides jobs, income and tax revenue, but they also produce some of the most healthful and tasty local foods. Here are a few tips to help you enjoy it: Louisiana seafood this month:

1 .    Add fish to your family's menu. If your family isn't regularly enjoying seafood at least twice a week, start out slowly and try new recipes. If adding fish, start with milder tasting fish such as tilapia or halibut.

2 .    Think fresh seafood and enjoy fresh seafood. "Fishy" smells are a turnoff to most people, and for good reason this is a sign your seafood is not fresh. Fish should smell "briny," like the sea. Note that seafood spoils quicker than meat, so be sure to consume it within two days of purchase.

3 .   Try a new spin on your family favorites. Make homemade fish sticks by dipping strips of cod, salmon or halibut into egg whites, coat with panko or seasoned breadcrumbs and bake. Sprinkle shrimp with seasoning and pan fry or grill then wrap in corn tortillas. Add seafood to salads.

Words of Wisdom :
"True humor is fun - it does not put down, kid, or mock. It makes people feel wonderful, not separate, different, and cut off. True humor has beneath it the understanding that we are all in this together."

"When I look back on all these worries, I remember the story of the old man who said on his deathbed that he had had a lot of trouble in his life, most of which had never happened."

Saint Augustine said, "Patience is the companion of wisdom." Can you relax enough and see your learning through to acquire the understanding and wisdom that is the result of long practical experience?

"Everything can be taken away from a man but one thing: the last of the human freedoms - to choose one’s attitude in any given set of circumstances, to choose one’s own way."

"Our life is our prayer. It’s our gift to the universe, and the memories we leave behind when we someday exit this world will be our legacy to our loved ones. The best thing we can do for ourselves and everyone around us is to find our joy and share it!"

A proud  grandpoppa       G.

Wednesday, October 8, 2014

Love Comfort Food in the Winter??...Skillet Spaghetti Pie

This recipe is cooked in an iron skillet which goes from stove-top to oven. Sure does save on dish washing and proves that one pan meals can be delicious. I found this recipe on a website called Forkful of Comfort. I am always on the lookout for very easy and inexpensive meals to warm the tummy on a cold day. We are all about comfort food in Canada in the winter.

Skillet Spaghetti Pie


  • 1/2 medium onion, diced
  • 1 Tablespoon olive oil
  • 19 oz. italian sausage, casings removed
  • 2 cloves garlic, minced
  • 28 oz. crushed tomatoes
  • 1 1/2 teaspoons italian seasoning
  • 1/4 teaspoon red pepper
  • 1 teaspoon salt, or to taste
  • 2 cups water
  • 12 oz. spaghetti, broken in half
  • 1/4 cup whipping cream
  • 1/3 cup parmesan cheese
  • 2 cups mozzarella cheese

Cooking Directions
  1.  Preheat oven to 350 degrees F. In a large cast iron skillet saute onions in olive oil, on medium heat for 5 mins. Add sausage and brown over medium high heat. When almost brown add in garlic, italian seasoning, red pepper. When browned stir in tomatoes, water and salt. Add in broken spaghetti, submerge under liquid and cover for 8 mins.
  2. After 8 mins stir pasta so noodles don't stick. Reduce heat to medium low and simmer for 6 mins, until pasta is al dente (almost cooked, but still firm). Add in Parmesan cheese and cream, stir well. Sprinkle top with mozzarella cheese. Put in oven for about 15 mins or until spotted brown. (You can also use 9 x 11 baking dish too)

Skillet Sugar Pie

Such a simple and inexpensive recipe. It can stand alone but it goes well with a topping of berries, bananas or peaches. Have a slice.

Yield: Two five inch skillets of sugar pie (serves about 8)

    Shortbread Crust Ingredients :
  • 3 tablespoons unsalted butter, room temperature
  • 1/4 cup + 2 tablespoons sugar
  • heaping 1/2 cup all-purpose flour
  • 1/4 cup + 2 tablespoons rolled oats
  • 1/2 teaspoon baking powder
  • Sugar Pie Filling Ingredients :
  • 4 tablespoons unsalted butter
  • 4 tablespoons cornstarch
  • 3/4 cup sugar
  • 2 1/4 cups half and half
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly ground nutmeg
    Shortbread Crust Instructions :
  1. Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together.
  2. Grease two 5" iron skillets and press shortbread crust into the bottom of each skillet. I don't press it up the sides.
  3. Sugar Pie Filling Instructions:
  4. In a medium-sized saucepan, melt butter on medium heat.
  5. Once butter is melted, add cornstarch, sugar, and half and half.
  6. Stir constantly until the mixture begins to boil and becomes thick and creamy. This should take about five minutes. You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.
  7. Remove from heat and mix in vanilla.
  8. Assembly and Baking Instructions :
  9. Preheat oven to 350 F.
  10. Distribute filling evenly over shortbread crusts in the two prepared skillets.
  11. Sprinkle nutmeg over the filling.
  12. Bake for 40 minutes or until tops are set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.
  13. Remove from the oven and cool to room temperature.
  14. Refrigerate overnight.
  15. Serve cold straight from the skillet or cut into slices.
You can easily vary this recipe by using a traditional pie pan, larger skillet, or square baking dish. You can also replace the nutmeg with cinnamon or a mix of the two. Lastly, you may choose to use a more traditional pie crust or leave the pie crust off entirely.

Saturday, October 4, 2014

'Cloned' KFC Crispy -Crunchy Fried Chicken

I want to share with you a recipe from our sister blog , she has great recipes and ideas on food and health . I am linking this back to her blog , Nee's  Place . I bet you will agree , this chicken taste like or better than KFC and for those of you that don't want fried can bake this chicken in the oven at 375 degrees for 40 minutes or until juices   run clear and chicken reaches 160 degrees with a meat thermometer .

Watch out, Colonel, because this KFC Inspired Fried Chicken is just is good as your crispy chicken recipe (at least, I think so). Made with not-so-secret herbs and seasonings, this fried chicken recipe will leave you coming back for more...and enjoying bite after bite. It may not be the original KFC fried chicken, but it sure is tasty. And it's something you can make on your own. If you want to have some more fun, buy a bucket of KFC chicken and have your family do a taste test.

1            teaspoon salt
1/2         teaspoon black pepper
2            pounds of chicken (legs, thighs, breast - whatever preferred)
1/2         teaspoon garlic salt
1/2         teaspoon chili powder, or to taste
1/2         teaspoon ground sage
1/2         tablespoon onion salt
1/2         tablespoon onion powder
1/2         teaspoon dry mustard
1/2         teaspoon basil, oregano, thyme, each
1/2         teaspoon all spice
2            cups flour
3            eggs
1            cup or 2 cups of buttermilk
3/4        cup cornstarch
1/2        teaspoon marjoram
1/2        tablespoon paprika

1 .    Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into buttermilk in separate bowl.
2 .    Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
3 .   Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.

Heart healthy

Thursday, October 2, 2014

Food for Thought : Health Literacy Month October is Health Literacy Month.

This is a time for organizations and individuals to promote the importance of understandable health information. Nearly 9 out of 10 adults have difficulty using the everyday health information that is routinely available in health care facilities, retail outlets and through other media. Not fully understanding your health care provider’s instructions can cost you money and have health consequences. This was first started in 1999, and has now grown to an annual worldwide awareness-raising event. This year’s theme is "Be a Literacy Hero" and encourages us all to take action and find ways to improve health communication. Here are a few ways to help you and your family increase their health literacy:
1 .   Make sure you take all of your medications to your next doctor’s visit with you. Ask your physician to go over all of your medications and supplements.

2 .  Ask questions. Keep asking questions until you understand the information. Although asking questions may not be easy, it can get you the information you need to take care of yourself and your family members.

3 .   Have another adult go with you. This can be especially important when you expect to receive important information. Also, offer to go to the doctor with a relative or friend when you know he/she may be receiving important news.

4 .  Make sure that those providing care to your children or elderly loved ones are familiar with all of their medication doses, timing, interactions and side effects.

Words of Wisdom :

By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.

Your attitude is like a box of crayons that color your world. Constantly color your picture gray, and your picture will always be bleak. Try adding some bright colors to the picture by including humor, and your picture begins to lighten up.

I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.

Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace, and gratitude.

There is a magnet in your heart that will attract true friends. That magnet is unselfishness, thinking of others first; when you learn to live for others, they will live for you.

Wednesday, October 1, 2014

Sausages with Grilled-Onion Chowchow

2    sweet onions, sliced 1/2 inch thick

2    jalapeños

Extra-virgin olive oil, for brushing

1/2    cup cider vinegar

1/4    cup plus 2 tablespoons light brown sugar

1/4    cup grainy mustard

1/4    cup Dijon mustard

1/4    teaspoon caraway seeds

1/4    teaspoon turmeric

1      teaspoon cornstarch dissolved in 2 teaspoons water

Salt and freshly ground pepper

3      pounds mixed sausages (see Tip)

1 .   Light a grill or the oven boiler to medium high . Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil and on grill or oven boiler on a medium fire until charred but still slightly crisp, about 10 minutes. Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.

2 .   In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds and turmeric and bring to a simmer. Add the onions and jalapeños and cook over moderate heat, stirring frequently, until the liquid is slightly reduced, about 12 minutes. Stir the cornstarch mixture, add it to the onions and cook, stirring occasionally, until slightly thickened, about 2 minutes. Season with salt and pepper.

3 .   Grill the sausages over a medium-high fire on grill or oven until golden and cooked through, 10 to 12 minutes. Serve the sausages with the grilled-onion chowchow.

Make ahead:

The chowchow can be refrigerated for up to 1 week.


The sausages can include Italian fennel, merguez, turkey and chicken sausages, which will cook in about 12 minutes; and andouille and kielbasa sausages, which will cook in about 10 minutes.
Heart healthy