Penzey's spice order
9 years ago
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9 years ago
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My Hubby Had A Heart Attack, Sunday
Comments (33)Bulldinkie, my prayers are going out for you and your husband. My husband had his first heart attack, that we knew of, in 1987 when he was 38. He was extremely athletic, got a lot of the right things for exercise, not overweight, never smoked, didn't drink, minimal fast food, low cholesteral, but blood pressure a little high and did everything they tell you to do to avoid heart attacks. He wound up having 5 by pass surgery but never really got back to normal. At that time we did start to follow a healthy heart diet. About 2004, he had another heart attack while we were laying the foundation for our house. Got him to the hospital and it lasted for three days. We never imagined a heart attack could last that long without killing you. The team of doctors from IU said there was nothing they could do for him and wouldn't put him on the transplant list, but his cardiologist at the VA wouldn't give up and did manage to get him on the heart transplant list. A year and a half later, he got his transplant. My DH changed his diet himself. He became a vegetarian while waiting for the transplant. We think it was the only way he made it while waiting. He cut out salt himself and now if anything has the salt in it, he can taste it and doesn't like it. He's eight years out from his transplant and everyone is surprised he made it past the first seven as a lot don't. He doesn't eat many sweets, his diet is extremely low in fat, but I do use olive oil occasionally and his salt intake is primarily what is natural in food, not what is added. He does eat salt on his eggs and potatoes, but a minimal amount. He's healthy and happy. His doctors think he's a miracle for many reasons. Don't give up and don't let him give up. You'll both benefit from the salt free diet and you'll not even miss it....See MoreI got a gift of assorted Penzey's spices!
Comments (25)I love this recipe, but it is NOT a traditional chili, it is more like a Greek/Middle Eastern stew. I've served it twice to friends while they were visiting and they loved it. Cincinnati-Style Chili - Recipe courtesy of Gourmet Magazine Serves 6 2 TBLSP vegetable oil (I use EVOO) 2 med. onions, chopped 5 cloves garlic, minced (I'm conservative with garlic, the most I ever use is 3) 2 lbs beef chuck (I use 1 lb. fake meat crumbles) 4 TBLSP commercial chili powder (not straight ground chili peppers, use the kind of chili powder that is a mix of spices, or use your own favorite kind of chili mix but adjust the amount you add because commercial chili powder is not very hot. I use prediminately ancho chilis in my chili powder but then add a pinch of cayenne and chipotle, but just a pinch of those very hot spices. You could also use some of the sharp paprika in this, with caution. Start with less than the recipe calls for and adjust up to suit your heat preference. Commercial chili powder also has oregano and sometimes cumin, corriander and garlic in it too, so adjust accordingly.) 1 TBLSP sweet paprika 1 tsp. ground cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground corriander Salt and fresh pepper to taste 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef (or fake meat crumbles), stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the spices starting with the chili powder and ending with the salt and pepper, to taste, stirring to combine, and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. REduce heat and simmr chili, covered, for 1 1/2 hours, adding additional water, if necessary, to achieve a thick, soupy consistency. Discard the bay leaf and adjust the seasoning with salt and pepper. Serve the chili over cooked spaghetti with traditional accompanyments, which inlcude kidney beans, grated Cheddar, chopped white onions and oyster crackers. Note: I make a notable change in how I do this recipe. First, as I mentioned, I don't use real meat. But more importantly, I add a can of dark red kidney beans to the stew before it gets simmered for the hour and a half. Then, when the stew is done, I mix it all together with a cooked box of spaghetti and about 1 cup of cheddar cheese and pour it into a casserole. I top with a little more cheddar and some crumbled oyster crackers (or bread crumbs if you don't have oyster crackers) and put in the oven at 350 for about 20 min til heated through and topping is melted and toasted. One more note, I doubt I simmered this for an hour and a half. I think I actually may have made it in the crockpot, which you could do if you sauteed the meat first. This is really spicy but not hot and definatly good if you like spicy. It is unusual though, but it's the kind of complex spicy I like....See MorePenzey's order
Comments (1)Salt is the second ingredient, so may be rather high. Salt is often a filler in spice mixes as salt is cheap. Penzey does have a salt-free section on their site. Or just look at the ingredients and use the spices and make your own. I'm not a big fan of Penzey's. My MIL was sending us mixes for x-mas gifts and we just don't like the salt. I like to make my own. If salt is an issue, i bet the fats in sour cream and mayo might be a problem. Substitute greek non fat yogurt for all mayo and cream...so good and 'good for you'. From their site... "Horseradish Dip Blend with 2/3 Cup sour cream and 1/3 Cup mayonnaise. For spicy sandwich spread, thin with a bit of white, balsamic or red wine vinegar. Great on roast beef, turkey, ham or pastrami. Hand-mixed from: - ground horseradish, salt, dextrose, onion powder, lemon peel, dill weed, black pepper and chives."...See MoreSpice Happiness
Comments (16)Yup, there's asafoetida and a bunch of other astringents. They're good in Indian food too. *strong* (read: stink) - I think some Indians have other uses, for example I seem to recall hair benefits. Not sure, someone here might be able to enlighten us. Fresh ginger and dried ginger are different animals! I can scarcely believe they must hail from the same plant. To me they taste completely different. I actually did try to put fresh ginger in a pumpkin pie once, long ago. I hated it, though I think I could make it work nowadays. I do use sugared dried ginger for the pie (there's the remains of a *huge* glass jar of it in the left countertop-shelf of it in my pantry in some thread or other around here. I bought 30 lbs or so of it once. But leaving it visible will make short order of the rest I've no doubt). Rosieo, that use sure sounds interesting. Is it healthy? Perhaps so .... Wild. I am going to stop reading this stuff and go read some kitchen-activity. I think I just may have enough stuff unpacked to make some granola in the convection oven. Oh hold me back.... But wait -- that's not a problem cabinet, it's my fav! The reason it's got a funny shape is around the corner, peeping out in the other direction into the "family room" is a bookshelf. The little shelf-extension inside was necessary for the door hinges to attach inside the cabinet, but as it turns out with that little shelf part I love the cabinet even more. It's the crowning jewel; perfect for oft-used spices vs the more store-able ones in the deeper part to the left. I think this is better than sliced bread, like totally....See More
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