My recipe link
Delicious and Fast with a little kick
Chicken combines the rich flavor of barbecue sauce with sweet pineapple! And a kick of jalapeño
A simple, family favorite, weeknight dinner.
My recipe link
Delicious and Fast with a little kick
Chicken combines the rich flavor of barbecue sauce with sweet pineapple! And a kick of jalapeño
A simple, family favorite, weeknight dinner.
Both of my grandmothers were great cooks and bakers. My mother and my aunts were as well, so I am grateful I had the chance to learn from a long line of good cooks.
My grandmother Thelma who I was lucky enough to have grown up with made everything and I mean everything great. I remember most the smell of her breads and buns baking . I tried early on about 18 years old to make fresh bread and it looked fantastic…. however you could re-sole a shoe with it. Apparently I kneaded it far too long and my grandmother told me a story about her when she first married my grandfather Khale. She was learning to make bread and it also looked beautiful but she said you could nail it on the wall haha. Well she kept at it and she mastered it for sure. She never had a written recipe so one day long ago I had wrote down some of her recipes.
My grandmother Ana came from Croatia at age 17 and I never had the privilege to know her as she passed away before I was born but she also brought recipes from home with her and I made sure I learned them, my dad would say how great she cooked and baked and my aunt Rose was also great at all the above so she would make recipes from her mom my grandma and so I wrote them down and cherished them for decades.
The other day I was shocked and a bit taken back by a woman who insisted that I remove one of my grandmother Ana’s recipes and I was so sad and angry because these were recipes I made for over 35 years and was just sharing them with you. She claimed I stole her Easter bread recipe and I wrote her back explaining I had these for decades and often many people from around the same village may have similar recipes.
You know at first she frightened me because I am all new to this blogging stuff, I write about about my bone issues and health and I do add family recipes and some I just throw together now that I eat cleaner more plant based. But still cherish old family history and recipes. So I removed it and explained to her I had this recipe for decades and sorry if she was offended by it. But the more I thought about it the more frustrated I got because this was from my family and I have the right to post it. Especially when I posted it originally over a year ago.
So I am reposting my family’s recipes and whatever happens so be it.
Grandma Thelma’s Homemade Buns
1 cup water 110F
1 cup whole milk 110F
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup mild vegetable oil — coconut oil works really well here!
5-1/2 to 6-1/2 cups bread flour
2 tablespoons melted butter
Dissolve the sugar in the warm water and milk in a large bowl.
Whisk in the yeast.
Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
Whisk in the salt and oil.
With the mixer running add the flour, one cup at a time, until the dough pulls away from the bowl.
If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic – adding flour as needed.
Oil a large bowl and place the ball of dough in it.
Oil the top of the dough and then cover with a damp cloth.
Allow it to rise until it has doubled in bulk. This will take about an hour.
Punch the dough down.
Knead for 2 minutes and divide in half.
Let rest for five to 10 minutes.
Shape into loaves and then place in greased 9×5-inch loaf pans.
Brush the tops with the melted butter.
Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.
For a soft crust butter the tops about 10 minutes after removing from oven. Let them cool for about 5 more minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.
Hot Cross Buns
1/4 cup apple juice or rum I use apple juice
1/2 cup raisins or dried currants
1 1/4 cups milk, room temperature
2 large eggs, plus 1 egg yolk (save the white for the topping)
6 tablespoons butter, room temperature
2 teaspoons instant yeast
1/4 cup light brown sugar, firmly packed
1 ½ teaspoon ground cinnamon
1/4 teaspoon ground cloves or allspice
1/8 teaspoon ground nutmeg
1 teaspoons salt
1 tablespoon baking powder
4 1/2 cups AP flour – I use King Arthur Unbleached All-Purpose Flour
1 large egg white, reserved from above
1 tablespoon milk
1 cup + 2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
pinch of salt
4 teaspoons milk, or enough to make a thick, pipeable icing
Lightly grease a 10″ square pan .
Mix the rum, or apple juice with the dried fruit and raisins, cover with a bowl or lid , and microwave briefly, like 20 seconds tops just till the fruit and liquid are very warm,
Set aside to cool to room temperature. When the fruit is cool, mix together all of the dough ingredients (including the eggs and the egg yolk from the separated egg); hold out the fruit for the time being. Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.
Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.
Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.
Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 360°F.
Whisk together the reserved egg white and milk, and brush it over the buns.
Bake the buns for 20 to 25 minutes, until they’re golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool.
Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.
Grandma Ana’s – Croatian Easter Bread
A popular, sweet yeast bread made by Croatians at Easter time, this is often placed in the Easter food basket to be blessed on Holy Saturday and eaten Easter morning
For the dough
26.4 oz AP Flour I use King Arthur all-purpose flour
2 seven oz packets dry yeast
4 oz sugar
pinch of salt
2 tablespoon vanilla sugar
2.6 oz butter
2.6 oz lard
½ cups (150 ml) warm milk
4 oz sour cream
1 egg yolk
2¾ tbsp plum brandy aka slivovitz or I use apple juice
3 oz raisins
1.5 oz mixed candied fruit
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
Pinch of sugar
Soak raisins in brandy or juice
Sift flour into a bowl. Add salt, sugar and vanilla sugar.
Dissolve yeast in warm milk and add to the flour mixture.
Add your eggs, yolk, sour cream and citrus zest. Then add candied fruit and raisins together with rum. Knead until soft dough forms. Make sure to knead it for about 10 minutes. Cover with clean kitchen towel and let rise in warm place until doubled in size (about 1 hour).
Punch the dough and knead it again, adding melted and cooled butter and lard.
Cover with clean kitchen towel and let rise in warm place until again doubled in size.
Shape the dough into 4 round loafs and place them onto baking sheet covered with parchment paper. Let them rest for 20-30 minutes. Using kitchen scissors cut a cross into the surface of each bun. Brush the surface with whisked egg and let stand for 10 minutes.
Preheat oven to 350 degrees
Bake for 30-35 minutes. While warn not hot, brush lightly with butter and sprinkle with sugar optional
Grandma Ana’s Peasant Bread
4 cups unbleached All-Purpose Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons active dry or instant yeast
2 cups lukewarm water
In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.
Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.
Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).
Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.
To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.
Don’t cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.
Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.
Store, well wrapped, at room temperature for several days; freeze for longer storage.
My Oatmeal Bread
3/4 cup lukewarm water
1 3/4 cups “quick” rolled oats
1 tablespoon active dry yeast
2 tablespoons raw honey
1 tablespoon brown sugar
6 tablespoons (3/4 stick) butter
1/2 cup unsweetened applesauce
1 teaspoons salt
1/2 cup instant mashed potato flakes
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 tablespoons oats, to sprinkle on top
Preheat oven to 350 degrees fnht
Combine the 3/4 cup water and oats, and let rest for 20 minutes. This gives the oats a chance to absorb the water and soften up.
If you’re using active or dry yeast, dissolve it in 2 tablespoons of the lukewarm water with a pinch of sugar. It should start to bubble as the oats and water rest.
Add the remaining ingredients to the oats (including the yeast/water/sugar mixture, if you’re using active dry yeast), and mix and knead by hand until the dough feels springy; it will be stiff.
Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours.
Gently punch the dough, and shape it into an 9 inch log. Place it in a lightly greased 9×5 loaf pan. Cover the pan loosely with lightly greased plastic wrap.
Allow the dough to rise at room temperature for 1 1/2 to 2 hours, until it’s about 1 inch over the rim of the pan.
Brush the top of the loaf with milk, and sprinkle with oats.
Bake the bread for 20 to 25 minutes then tent it loosely with aluminum foil, and bake for an additional 20 to 30 minutes. When the bread is done, it’ll be golden brown. Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool. Cool completely before slicing.
Store wrapped at room temperature.
1 cup milk
1/4 cup (1/2 stick) butter
1 package active dry yeast
2 tablespoons sugar
5 cups unbleached all-purpose flour (plus additional for shaping)
1 cup sour cream
1/4 cup vegetable or canola oil
1 large egg (slightly beaten)
1 teaspoon salt
This is optional I don’t always fill them. But when I do here is ingredients for filling:
½ handful of parsley
1 cup feta cheese
1 tablespoon honey
In a large bowl, dissolve yeast in warm water. Add salt, sugar and oil and stir until completely mixed.
Add flour and mix until a cohesive dough forms. Knead until smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled.
Heat oven to 300 degrees
Turn dough out onto a lightly floured surface and shape into a flat round. Transfer to a sheet pan that has been lined with parchment paper.
Prick loaf all over with a fork. Rub top of bread with oil.
Let stand uncovered, 20 minutes in a warm place.
Bake 30 minutes. Let cool completely on a wire rack before you cut into it
*when or if you fill them you add a small amount and close it well so filling doesn’t ooze out.
Zlevanka Sweet Corn Bread
Simple easy and delicious. This recipe I simplified from the old school method of lard.
3 whole eggs
10 Tbs sugar
2 cups corn flour
1/2 cup cooked corn
1 cup unbleached all-purpose flour
2 tsp baking powder
1 cup sour cream
2/3 cup canola oil
1 cup milk
12 oz cottage cheese
2 tsp vanilla extract
Mix together eggs and sugar.
Add corn flour, all-purpose flour, baking powder, sour cream, oil, milk, cottage cheese and vanilla.
Pour into a large oiled baking tray.
Bake for about 20 to 25 minutes at 350 degrees Fahrenheit
I loved hearing stories about my my grandmother Anna Radenic Briglovich.
She and my grandfather Frank (Franjo Brigljevic) Briglovich came to this country as married young teenagers from Velika Gorica Croatia. My father was the youngest of 13 children.
My father used to talk about how good of a cook his mom was, how sometimes the pot on the stove looked almost as tall as she was, and how particular she was in the kitchen. She would pin and net her hair , make sure everything was spotless before starting to cook or bake.
He said that when she made Povitica it was a real Croatian treat.
I have always loved to cook and bake and I am a very good cook. From Ol school recipes to new ones. But this one is going to be a real challenge.
I never met my grandmother Briglovich unfortunately and I am making this for Easter this year and it will be a few trial runs for me.
I have never made this before and who knows I may never make it again haha.
I always cheated and just bought it from StrawberryHill they are fabulous and oh my the flavors they have….
God Bless my grandmother for always cooking from scratch for her family it is very time consuming,.
The main most important things to remember is Roll it out big and thin.
And make sure you bake it low temp and for the time specified otherwise the middle will be undercooked and not edible.
Since my grandmother didn’t have a recipe for this I am using the one from the Great British Bake Off
Equipment and preparation: for this recipe you will need a clean, flat single bed sheet and a 1kg/2lb loaf tin.
A large area to work on
For the dough
300g/10½oz plain flour, plus extra for dusting
40g/1½oz caster sugar
10g/⅓oz fast-action yeast
30g/1oz unsalted butter, melted
1 large free-range egg, beaten
½ vanilla pod, split and seeds scraped out
150ml/5½fl oz whole milk, warmed
For the filling
60g/2¼oz unsalted butter
4 tbsp whole milk
280g/10oz walnut pieces
½ vanilla pod, split and seeds scraped out
100g/3½oz caster sugar
2 tbsp cocoa powder
1 free-range egg yolk, beaten
15g/½oz butter, melted
1 free-range egg white, beaten
100g/3½oz icing sugar
1 For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other. Add the melted butter, egg, vanilla seeds and warm milk and begin mixing on a slow speed. When the dough starts to come together, mix for a further 5-8 minutes on a medium speed until the dough is soft, smooth and stretchy.
2 Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg/2lb loaf tin.
3 For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.
4 Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine. Set aside.
5 To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm/20x12in rectangle. Brush the surface with 15g/½oz melted butter.
6 Dust your hands with flour and ease them underneath the dough. Using the backs of your hands, stretch the dough out from the centre until very thin and translucent (you should be able to see the sheet through the dough). The rectangle should measure approximately 1metrex60cm/40x24in.
7 Taking care not to tear the dough, spread the filling over the dough until evenly covered. If the filling has been standing for a long time and is too thick, add a little warm milk to loosen it.
8 Starting at the long edge of the dough, lift the sheet and gently roll the dough up tightly, like a Swiss roll.
9 Carefully lift the dough and place one end in the bottom corner of the greased loaf tin. Ease the roll into the base of the tin to form a long ‘U’ shape, then double back laying the roll over the first ‘U’ shape to form a second ‘U’ shape on top.
10 Place the loaf tin inside a clean plastic bag and leave to rise for one hour.
11 Preheat the oven to 180C/160C(fan)/ 350F/Gas 4.
12 Brush the dough with beaten egg white and bake for 15 minutes. Reduce the oven temperature to 150C/130C(fan)/300F/Gas 3 and bake for a further 45 minutes, or until golden-brown. Cover with foil if the top begins to darken too much.
13 Remove from the oven and leave to cool in the tin for 30 minutes before turning out onto a wire rack to cool completely.
14 Mix the icing sugar with a few drops of cold water to make a runny icing and drizzle it over the povitica. Slice and enjoy.
I got the recipe from PBS Recipe Povitica The Great British Bake Off
Using a bed sheet makes it easier to roll the very thin dough. Clean the sheet well before use or use a large piece of cotton.
Allow enough time to bake do not cut time short or middle could be doughy…yuck
Thankfully I finally saw the method on The Great British Bake Off show on PBS which explains why my first one didn’t turn out well at all.
It was rolled out way to thick….and it looked nothing like it should have ….
Here is a link of their recipe and a video on their end results and how it should look.
The Great British Bake Off – PBS
WHAT MAKES THESE COOKIES SPECIAL
Thanks to the butter and vanilla in the recipe, these cookies melt in your mouth. Their flavor tastes like a celebration of butter, sugar, and vanilla. Since they’re rolled in powder sugar before baking, they’re left with a very light glaze that’s pretty special too!
And also below is a Vegan Iced cookie that you can use for any holiday not just Christmas.
• 3/4 cup finely ground white rice flour (3 ounces; 85 grams)
• 1/4 cup potato starch (1 ounce; 28 grams)
• 1/4 cup sweet rice flour (1 ounce; 28 grams)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
• 6 tablespoons butter, softened (3 ounces; 85 grams)
• 1 large egg (1 3/4 ounces; 50 grams)
• 1/2 teaspoon vanilla extract
• 3 cups powdered sugar (12 ounces; 340 grams)
1 Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.
2 Whisk together white rice flour, potato starch, sweet rice flour, baking powder, and salt in a small bowl.
3 In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.
4 Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.
5 Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.
6 Chill dough for ten minutes.
7 Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.
8 Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.
Vegan Iced Sugar Cookies
• 1 1/2 cups almond flour (Bob’s Red Mill)
• 3/4 cup potato starch (not potato flour)
• 1/2 cup sugar
• 1/4 teaspoon guar gum
• 1/4 teaspoon baking soda
• 1/4 cup Earth Balance Soy Free Spread, melted
• 3 tablespoons almond milk
• 1 tablespoon vanilla extract
• 3 cups powdered sugar (Wholesome! brand is grain-free)
• 1/2 cup Earth Balance Spread
• 2 1/2 tablespoons almond milk
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Food coloring, sprinkles +royal icing (options in Tips section in post above)
1 Preheat oven to 350 degrees
2 In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.
3 Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.
4 Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).
5 Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.
6 While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!
Gluten Free doesn’t mean boring
These cookies are delicious and moist and gluten free!
1 cup shredded unsweetened coconut
1/2 cup + 1 tsp coconut milk
4 Tbsp maple syrup
1 Tbsp coconut flour
Pinch of cinnamon
Pinch of fresh ground vanilla
Pinch of Himalayan sea salt
1/3 cup semi-sweet chocolate (or cacao) chips
How to make it:
Preheat oven to 350°F. Combine all ingredients except chocolate chips in a saucepan and stir over low heat until sticky. When the mixture is still warm, transfer to a bowl and let cool for a few minutes, then add chips. Press or scoop out small balls of mixture and place on a cookie sheet lined with parchment paper. Bake 12 to 15 minutes or until tops start to lightly brown. Let cool before removing from tray.
My lightened up Eggplant Rollatini are so flipping delicious they would turn any eggplant hater into a lover.
They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth.
The stuffing is made with three types of cheese (ricotta, mozzarella and parmesan) and spinach.
• 2 large eggplants
• 1 cup (9 oz/ 250 g jar) reduced fat ricotta
• 1 cups shredded light mozzarella, divided in 1/2 cup and 1/2 cup
• 1/4 cup shredded parmesan
• 6oz frozen spinach, thawed and squeezed to remove as much liquid as possible
• 1 egg
• 3 garlic cloves minced
• salt and pepper to taste
• 1 cup tomato marinara
1 Preheat oven to 375 degrees Fahrenheit
2 Remove eggplants’ ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheet or bake eggplant in two batches depending on the size of your oven). Bake for 10 minutes, remove from the oven and let cool.
3 While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season to taste.
4 Spread 1/2 cup tomato sauce on the bottom of a large baking dish.
5 Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.
6 Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).
Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Remove from the oven and serve.
Once we accept the reality of the current moment (no matter how unpleasant it may be) for what it is, and not what we wish it were, we can turn our attention to ways to improve it. This I find true in any situation.
Living with chronic pain can throw your life upside down.
It’s hard to believe that I can and have managed my rare disease Osteonecrosis (knee) pain. And my Osteoarthritis pain.
But the pain of spondylolisthesis somedays is truly unbearable. It can just take a fabulous day day and screw it all up.
Today is one of those days.
I try to stay busy , and positive when I really would like to go somewhere and just scream at the top of my lungs.
I don’t think my neighbors would appreciate it. So I bang away at the keyboard.
Since the weather in NE Ohio has changed I am having more and more days in pain.
And in the days when all the above hurt I’m down right miserable. Thank Hod that hasn’t happened yet , but then fall and winter have only begun….
I’m grateful today it’s just my back although it feels as if I have been kicked in my L5S1 several times.
Besides having spondylolisthesis I also for the past decade or longer been dealing with osteoarthritis and osteonecrosis since 2014.
If you don’t know what they are I will explain below.
Sometimes called degenerative joint disease or degenerative arthritis, osteoarthritis (OA) is the most common chronic condition of the joints, affecting approximately 27 million Americans. OA can affect any joint, but it occurs most often in knees, hips, lower back and neck, small joints of the fingers and the bases of the thumb and big toe.
In normal joints, a firm, rubbery material called cartilage covers the end of each bone. Cartilage provides a smooth, gliding surface for joint motion and acts as a cushion between the bones. In OA, the cartilage breaks down, causing pain, swelling and problems moving the joint. As OA worsens over time, bones may break down and develop growths called spurs. Bits of bone or cartilage may chip off and float around in the joint. In the body, an inflammatory process occurs and cytokines (proteins) and enzymes develop that further damage the cartilage. In the final stages of OA, the cartilage wears away and bone rubs against bone leading to joint damage and more pain.
Although OA occurs in people of all ages, osteoarthritis is most common in people older than 65. Common risk factors include increasing age, obesity, previous joint injury, overuse of the joint, weak thigh muscles, and genes.
One in two adults will develop symptoms of knee OA during their lives.
One in four adults will development symptoms of hip OA by age 85. Lucky me I developed Osteoarthritis at age 45.
One in 12 people 60 years or older have hand OA.
Osteonecrosis What it is….
Osteonecrosis of the Knee. Osteonecrosis of the knee (also known as avascular necrosis) and if in the knee from a meniscus tear also called Ahlbacks Disease is a painful condition that occurs when the blood supply to a section of bone in the femur (thighbone) or tibia (shinbone) is disrupted.
I have Osteonecrosis of the medial femoral condyle due to a meniscus tear in 2014. Strange no one wanted to fix it or have any treatment plan.
This pain is like no other. Your area of Osteonecrosis is ice cold yet it often can feel like it was hit by a lightening bolt.
Weather plays a huge factor for me and my pain. I used to love winter now I can barely tolerate a cool fall day. I dread winter.
I get sick of being in pain. If it’s not the knees it’s back or hands it’s just enough to jack up my day or make things more difficult than they already are.
I have found that plant based lifestyle has helped my osteoarthritis and osteonecrosis a lot. I can’t understand why I haven’t lost a ton of weight though. I mean I don’t eat half the unhealthy calories I used to . But hey the doctors says it’s a slow thyroid.
I just wish these 40 lbs would come off it would also help my bones.
But maybe that will just take time.
If you haven’t tried a plant based lifestyle I would highly recommend it.
My cholesterol numbers are fantastic and all my doctors are impressed especially since I rarely need pain medication vs taking 2 a day like I did 3 years ago.
I truly believe that food can be your medicine or your poison.
The choice is yours.
I will be posting a lot of info and recipes
I don’t always eat perfect but life is about compromise and I follow a 90 / 10 rule.
It’s ok to have a cookie or small cupcake just make sure you eat as best as you can most of the time .
Living food is the way to go.
It may not take away all your pain but wouldn’t it be a benefit if it took away a lot of it ? And made it more managed?
Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs,
but we love to experiment.
So we have a Thai version and some easy mac and cheese
It’s not a traditional pad thai by any means,
but it’s a lovely variation.
Spaghetti Squash Mac an Cheese
What You Need
2 large spaghetti squash around 5 pounds
4 ounces Gruyere about 1.5 cups shredded; I also have used Jarlsberg, and
2 ounces of white cheddar. I use sharp cheddar
2 tablespoons Unsalted Butter
2 tablespoons cornstarch
2 cups Friendly Farms 2% milk
1½ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
Freshly ground black pepper
1 teaspoon white wine vinegar
dash of paprika, for garnish
Finely chopped Italian flat leaf parsley, for garnish
What To Do
Preheat the oven to 400F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a
spoon and sprinkle the cut sides with olive oil. Place the squash cut
side down on a baking sheet and roast until tender and easily pierced with a knife,
about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless).
When the squash is done, use a fork to carefully scrape out the flesh of each half
into “noodles”, taking care to keep the squash shell intact. Place the noodles in a
colander or strainer and drain for 10 minutes to remove the extra moisture. Save the
squash shells for serving.
In a medium saucepan, heat the butter over medium-low heat until melted. Add the
cornstarch and stir until smooth. Over medium heat, cook until the mixture turns a light,
golden sandy color, about 2 to 3 minutes.
Meanwhile, heat the milk until hot (microwave in a glass measuring cup, or heat in
another pan on the stove). Gradually add the hot milk to the butter mixture, whisking
continuously until very smooth. The first addition of milk will cause the mixture to become
chunky, keep whisking and adding milk until it becomes smooth. Bring to a boil and
cook 3 to 5 minutes until very thick, whisking frequently. Remove from the heat and s
tir in 1 teaspoon kosher salt, nutmeg and several grinds black pepper. Stir in 1⅓ cups
cheese until it melts, then add the white wine vinegar and remove from the heat.
Add the drained squash into the pan, then mix it with the cheese sauce and ½ teaspoon
kosher salt. Taste and add additional salt if desired depending on the size of the squash.
Pour the mixture back into the squash shells, dividing the mixture equally among the shells.
Sprinkle each squash with the remaining cheese, then with a dusting of paprika.
Bake until cheese melts, about 10 minutes.
To serve, sprinkle with chopped parsley and serve warm
Spaghetti Squash Pad Thai
What You Need
1 large spaghetti squash
Fresh ground black pepper
½ red pepper
4 cloves garlic
3 stalks celery
6 green onions
1 tablespoon miso paste
½ cup chopped fresh cilantro
3 tablespoons sweet chili sauce
3 tablespoons soy sauce
2 tablespoons peanut oil
1 and ½ cup bean sprouts, divided
½ cup roasted salted peanuts, chopped
1 teaspoon sesame seeds
a small dash of sesame oil also as a garnish
What To Do
Preheat oven to 400°F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a
spoon and sprinkle the cut sides with olive oil. Season with a dash of salt and freshly ground
black pepper. Place the squash cut side down on a baking sheet and roast until tender and
easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape
out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain
for 10 minutes to remove the extra moisture.
Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic.
Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice
1 green onion and chop ½ cup of fresh cilantro.
In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce,
juice of ½ lime, and if desired, a few dashes of Sriracha.
When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over
medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds.
Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts,
and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to
combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion
My mother made the best Pot Roast. I can smell and taste it now.
On the rare occasion I eat beef I make this.
Especially now that it’s cold out.
Stove Top Pot Roast
•1 boneless beef chuck roast (3 to 4 pounds)
•2 to 3 garlic cloves, sliced
•2 tablespoons olive oil
•1 large onion, cut into 1/2-inch slices
•3 celery ribs, cut into 1/2-inch slices
•2 medium turnips, peeled and cut into chunks
•4 cups water
•2 teaspoons beef bouillon granules or 1 pack onions soup mix
•4 medium potatoes, peeled and quartered
•1 pound carrots, cut into chunks
•1/2 pound fresh green beans, trimmed
•1/2 pound sliced fresh mushrooms
•1 small can diced tomatoes
•3 tablespoons cornstarch
•1/3 cup cold water
1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the tomatoes,potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.
These are so delicious
Growing up my mom used to make them. Sometimes with blueberries but mostly with dates.
These blueberry squares are a twist on her date squares.
One difference: these squares are not nearly as rich. I remember date squares being very rich with butter or shortening in the crust, and also quite sweet.
These fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy one or 2 and feel overwhelmed with sugar and fat.
Fresh Blueberry Squares
These squares are similar to date squares, but made with blueberry and whole-grain goodness! Since you can use frozen blueberries, you can make these treats anytime of the year.
Makes 12-16 squares or cut slightly larger 9 squares and then diagonal to make triangles
• 3 cups fresh blueberries (can sub frozen)
• 1/8 tsp sea salt
• 3 tbsp coconut sugar (or other unrefined sugar)
• 2 tsp freshly squeezed lemon juice
• 1 tbsp arrowroot powder
• 1/2 tsp agar powder
Base and Topping:
• 2 cups rolled oats see note
• 1 cup oat flour
• 1/4 tsp sea salt (rounded) or 1/2 tsp scant
• 1 ½ tsp lemon zest
• 1/2 cup pure maple syrup
• 1 1/2 tsp pure vanilla extract
• 2 – 2 1/2 tbsp coconut butter (softened)
For the filling: in a saucepan over medium heat, combine the blueberries, salt, and sugar.
Cover, and let the berries start to soften and release their juices, stirring occasionally.
Once berries have broken down and the mixture is becoming more like a sauce, reduce heat and let simmer for 7-8 minutes, covered.
Meanwhile, in a small bowl, combine the lemon juice with the arrowroot and agar, and stir through until combined (it will be thick).
Get ready to add the arrowroot/agar blend to the blueberries by first removing 2-3 tablespoons of the warmed blueberries juices and stirring into the arrowroot slurry, one tbsp at a time.
This will help loosen that mix and also temper the arrowrrot and agar, making it less likely to clump in the sauce.
After it has loosened, add it to the blueberry sauce, immediately stirring it through. Increase heat slightly to bring mixture back to a boil for just a minute or so.
Then, remove from heat and transfer mixture to a bowl and let chill in refrigerator for about 20-30 minutes, stirring occasionally to prevent a ‘skin’ from forming on top of the mixture.
Meanwhile, prepare the crust: Preheat oven to 350°F (176°C). In a large bowl, combine all the dry ingredients including zest. In a small bowl, combine the maple syrup, vanilla, and coconut butter.
Add the wet mixture to the dry, and stir through until well combined; the consistency will be crumbly yet hold together somewhat when pressed.
Transfer about 2⁄3 of the mixture to a lightly oiled (or lined with parchment paper) 8″ x 8″ pan and press in evenly.
Pour the chilled (can still be slightly warm) blueberry mixture on top, then sprinkle on the remaining crust mixture.
Bake for 25 minutes, until the blueberry filling is bubbly and the crust is golden brown in spots.
Transfer to a rack to cool, and then to the fridge to cool completely before cutting into squares.
Quick oats can be substituted in whole or part for the rolled oats, however the texture of the squares will be different. Using the rolled oats, the squares will have a chewier texture and a nuttier flavor, whereas the quick oats become softer and also absorb more of the moisture of the blueberry layer.
They store well, so they are ideal for a quick snacks and they are so delicious that it’s hard to stop at two.
I have to make a double batch to enjoy throughout the week.
Chocolate Cherry Energy Balls
•1 cup rolled oats
•12 dates, pitted (½ cup)
•¼ cup slivered almonds
•¼ cup grain-sweetened chocolate chips
•16 dried cherries (1 ounce)
•1 teaspoon pure vanilla extract
•¾ teaspoon sea salt
Coconut to roll some of the finished ones in for a variety.
These chocolate chip treats are so yummy and packed full of goodness I call them Energy balls.
They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two.
I suggest you make a double batch to enjoy throughout the week.
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Combine the oats, dates, almonds, chocolate chips, cherries, vanilla, and salt in a food processor. Pulse until coarsely chopped and the mixture starts to bind. Add 1 to 2 tablespoons of water if needed, to help bind.
3. For each energy ball, scoop 1 tablespoon of the mixture, gently roll it into a ball, and place on the prepared baking sheet. Be careful not to compact your balls.
4. Bake for 20 minutes. Transfer to a wire rack to let cool.
Ones also topped with coconut
This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!
For the rice:
2 cups short-grain Japanese rice, rinsed
1/4 cup rice vinegar
1 tablespoons sugar
For the rolls:
10 nori sheets (dried seaweed), halved
Sesame seeds, for sprinkling
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
Wasabi paste, for spreading and serving
1 romaine lettuce heart
Pickled ginger, for serving
Make the rice. Combine the rice and 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan.
Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly.
Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top.
Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.
I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.
This dish is on the table in no time.
Pasta and Chimichurri
•16oz angel hair pasta
•1 1/2 cup parsley
•2 fresh basil leaves
•4 cloves garlic
•Juice of half a lemon (1-2 tbsp)
•1 cup olive oil
•2 tsp crushed red pepper flakes
•½ tsp ground black pepper
•Salt to taste
•Parmesan for topping (optional)
1. In a large pot of salted water, cook pasta 1 minute less than package instructions
2. Drain pasta
3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.
4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.
5. Add salt and pepper to taste and toss.
6. Top with parmesan, if desired.
Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks
Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.
I also make my sauce the day before so flavors get in the oil.
Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.
BLT Pasta Salad
This bacon, lettuce and tomato pasta salad is great for a lunch or fast dinner night.
3 cups uncooked bow tie pasta
8 cups torn romaine lettuce
2 medium tomato, diced
8 bacon strips, cooked and crumbled
1/4 onion diced
2/3 cup ranch dressing
1 Tablespoon barbecue sauce
1/4 teaspoon pepper
1. Cook pasta according to package directions. Drain. Then rinse pasta under cold water briefly and drain.
2. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
3. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!