Natural sugars

We are trying something new this week. We are trying to take out refined sugars from our diet as much as possible and replace it with natural sugars such as honey, maple syrup and granulated whole cane sugar. I would love for myself to get rid of my body's dependency on sugar as a whole. We are trying to follow the steps outlined in this blog to do just that. http://www.thehealthyhomeeconomist.com/2011/01/slay-the-sugar-monster-in-four-doable-steps/
We'll see how this goes as my body does not tolerate pasteurized dairy these days. Or could it be the refined sugars that are causing the headaches? I must say that our food tastes much better when using butter, whole milk and whipping cream. I was told by Sarah "the healthy home economist" that usually people tolerate raw unpasteurized milk even if they can't tolerate store bought milk. I grew up drinking raw milk and never experienced headaches. It makes one think.... Unfortunately it does not seem like one can buy raw milk in Manitoba, oh politics, need I say more? We'll see how this goes. I'll keep you all posted.

Frosted Rhubarb Coconut Cookies

Cookie:
1 cup margarine
1 1/4 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups diced rhubarb
3/4 cup flaked coconut

Cream shortening and sugar till fluffy, beat in eggs. Combine flour, soda and salt. Gradually add this to creamed mixture and mix well. Fold in rhubarb and coconut. Drop by tbsp. full onto greased cookie sheets. Bake at 350 degrees for 10-14 minutes. Let cool on pan for a minute before removing from the pan. Makes 3 - 3 1/2 dozen cookies.

Frosting:
3 oz. package cream cheese
1 tbsp. butter
1 1/2 cup icing sugar
3 tsp. vanilla

Mix frosting in order given and ice cooled cookies.

Tasty Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells or tortillas
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream


In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
I did not stir the salsa into the lentils. We added the salsa to the tacos as desired.

Chocolate Zucchini Brownies

3 lg. eggs
2 c. white sugar
3/4 c. oil
1/2 c. cocoa
2 tsp. vanilla
2 1/2 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
2 c. zucchini, shredded
2 1/2 c. flour
Chocolate chips

Beat egg, add sugar, oil, and vanilla. Combine dry ingredients and add. Stir in zucchini. Spoon into greased and floured sheet cake pan. Sprinkle chips over top. (To make a cake, bake in a 9 x 13 inch pan.) Bake at 350 degrees for 25-30 minutes.

Rhubarb Slush

8 cups chopped rhubarb
2 cups sugar
8 cups water
4 oz strawberry jello

Boil rhubarb, sugar, and water for 10 - 15 min. Strain and discard pulp. Add jello. Cool first on counter, then freeze. Serve partially thawed with equal portion 7-Up or Ginger Ale.

Makes about 10 cups of slush.

Chicken 'n' Biscuits

1 medium onion, chopped
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups milk
1 tablespoon Worcestershire sauce
1/3 cup cream soup substitute mix plus 1 tsp. chicken bouillon OR 1 can cream of chicken soup
8 oz. water
1 (16 ounce) package frozen mixed vegetables
2 cups cubed, cooked chicken ( I used 2 chicken breasts)
2 tablespoons grated Parmesan cheese (I used cheddar as I didn't have any parmesan)
BISCUITS:
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons vegetable oil
1/2 cup milk or water
1 tablespoon minced fresh parsley


In a saucepan, saute onion in oil until tender. Stir in flour, basil and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Add cream soup and water. Bring to a boil; boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low.
Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2-1/2-qt. baking dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered, at 375 degrees F for 30-40 minutes or until biscuits are lightly browned.

Rhubarb Pudding Cake

3-4 cups diced fresh or frozen rhubarb
1 cup all-purpose flour
2/3 cup sugar
1/3 cup plus 2 tablespoons milk
3 tablespoons butter or margarine, melted
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon vanilla extract
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
1 teaspoon ground cinnamon

Place rhubarb in a greased 8-in. square baking pan. In a small bowl, mix flour, sugar, milk, butter, baking powder, salt and vanilla (mixture will be stiff). Spread over rhubarb. For topping, combine sugar and cornstarch. Sprinkle over dough. Pour water over all; do not stir. Sprinkle cinnamon on top. Bake at 350 degrees F for 55-65 minutes or until pudding tests done.

The pudding forms a nice crispy top with a moist flavourful bottom! This can be served with ice cream but it tastes delicious on it's own! I think that this would also taste great as a strawberry-rhubarb pudding. I'll have to try it out come strawberry season.