The 20 Health Benefits of Real Butter
1. Butter is rich in the most easily absorbable form of vtamin A necessary for thyroid and adrenal health.
2. Contains lauric acid, important in fighting fungal infections and candida.
3. Contains lecithin, essential for cholesterol metabolism.
4. Contains anti-oxidants that protect against free radical damage.
5. Has anti-oxidants that protect against weakening arteries.
6. Is a great source of vitamins E and K.
7. Is a very rich source of the vital mineral selenium.
8. Saturated fats in butter have strong anti-tumor and anti-cancer properties.
9. Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster.
10. Vitamin D found in butter is essential to absorption of calcium.
11. Protects against tooth decay.
12. One of the few foods in existence to protect against calcification of the joints.
13. One of the few foods to protect against hardening of the arteries, cataracts, and calcification of the pineal gland.
14. Helps your body absorb minerals.
15. Is a source of highly absorbable iodine.
16. Can promote fertility in women.
17. Is a source of quick energy, and is not stored in our bodies excessively.
18. Cholesterol found in butterfat is essential to childrens’ brain and nervous system development.
19. Contains Arachidonic Acid which plays a role in brain function and is a vital component of cell membranes.
20. Protects against gastrointestinal infections in the very young or the elderly.
CHURN YOUR OWN BUTTER
using your Food Processor…. use sea salt for salting… http://www.youtube.com/watch?v=0MAzSv3SlnY
Use a mason jar and shake for 15 min. … http://www.youtube.com/watch?v=oMoC62CHwPc
2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar
1 loaf challah bread, cut into 3/4-inch cubes
9 large egg yolks
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter, melted
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
3 1/3 cups cold water
6 tablespoons butter
4 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Preheat the oven to 325 degrees. Combine the brown sugar and 1 tablespoon of granulated sugar in a small bowl. Set aside.
Bread the bread cubes out on 2 rimmed baking sheets. Bake, tossing occasionally until dry, about 15 minutes. Switch the trays from the top racks, to the bottom halfway through. Cool the bred cubes about 15 minutes, then set aside 2 cups.
Whisk the yolks, remaining 3/4 cup sugar, vanilla, cinnamon, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups of cooled bread cubes and toss to coat. Transfer the mixture to a 13″x9″ baking dish and let stand. Occasionally press the bread cubes into the custard until the cubes are thoroughly saturated, about 30 minutes.
Spread the reserved bread cubes evenly over the top of the soaked bread mixture and press gently into the custard. Use a pastry brush to spread melted butter over the top. Sprinkle brown sugar mixture evenly oer the top. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until it sets and pressing the center of the pudding reveals no runny liquid. This should take about 45 to 50 minutes. Let it cool on a wire rack until it’s warm, about 45 minutes.
Meanwhile, combine the sugar, cornstarch, and salt for the sauce in a saucepan. Stir in the water until it’s smooth. Bring to a boil over medium heat, then cok and stir for 2 minutes until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with the warm pudding.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Mix 1 large avocado with 3 egg yolks, add 1 tsp. cilantro and 3 tsp lime juice, 1 tbsp red onion. Pinch of salt and pepper. top with a dash of chili or paprika.
No Straining, just Stirring
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
2 large bell peppers – red & green, cut into chunks
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*