Honey Baked Squash

Oct 22, 2007 - Honey Baked Squash A superb side dish utilising a seasonal (Autumn) ingredient. Just as good as a starter! Serves 4 – Preparation and cooking time: 55 minutes Ingredients 2 Small Acorn squash halved widthways and deseeded 3 tbsp Butter 90ml/3fl.oz. - 3 Comments

Apricot Roast Chicken with Vegetables

Jan 18, 2007 - 2 small carrots, peeled, cut on the diagonal into 1-inch pieces 2 small beets, each cut into 6 wedges 1/2 small sweet dumpling squash or acorn squash, cut into 8 wedges 1 medium parsnip, peeled, cut on the diagonal into 1-inch pieces 1 large fennel bulb, cut into 8 wedges, tops reserved 2 tablespoons plus 1 teaspoon olive oil 1/4 cup apricot jammixed with 2 tablespoons warm water 2 tablespoons fresh thyme leaves, branches reserved for stuffing Salt and freshly ground black pepper 2 whole chicken breasts, bone in, skin on (2 1/2 pounds total) 1/2 lemon, cut lengthwise into 4 wedges 1. Heat oven to 450°. In a large bowl, toss vegetables with 2 tablespoons oil, 2 tablespoons apricot-jam mixture, and thyme leaves; season to taste with salt and pepper. - 1 Comment

Calcium! Get Your Calcium Here!

Aug 02, 2007 - Green leafy vegetables, beans, calcium-fortified soymilk, and calcium-fortified 100-percent juices are good calcium sources with advantages that dairy products lack. They are excellent sources of phytochemicals and antioxidants, while containing little fat, no cholesterol, and no animal proteins. Dried figs 10 figs =269 mg Total cereal, General Mills 3/4 cup =250 mg Calcium-fortified orange juice 8 ounces =250 mg Collards, frozen, boiled 1/2 cup =179 mg Tofu, raw, firm 1/2 cup =130 mg Kale, boiled 1 cup =90 mg Navel orange 1 medium =56 mg Raisins, golden, seedless 2/3 cup =53 mg Broccoli, raw 1 cup =42 mg Broccoli, boiled 1 cup =72 mg Brussels sprouts, boiled 1 cup =46 mg Chick peas, canned 1 cup =77 mg Kidney beans, canned 1 cup =69 mg Great Northern beans, boiled 1 cup =120 mg Vegetarian baked beans 1 cup =128 mg Azuki beans, boiled 1 cup =63 mg Baked beans, canned 1 cup =128 mg Butter beans, canned 1 cup =40 mg Lima beans, boiled 1 cup =32 mg Navy beans, boiled 1 cup =128 mg Pinto beans, boiled 1 cup =82 mg White beans, boiled 1 cup =161 mg Acorn squash, baked 1/2 cup =45 mg Beet Greens 1/2 cup =82 mg Blackeyed peas 1 cup =42 mg Cabbage green, raw 1/2 cup =25 mg Carrots, raw 1 medium =19 mg Cabbage chinese, boiled 1/2 cup =79 mg Kelp, raw 3.5 oz =168 mg Source: http://home.bluegrass.net/~jclark/calcium_foods.htm - 0 Comments