Renal Diabetic Cookbooks

Renal diabetes occurs due to a low-sugar level in the kidneys. A patient with renal diabetes has normal blood glucose levels, but the kidney fails to reabsorb the normal amount of glucose back into the blood. The excess glucose is excreted into the blood stream. Renal diabetic cookbooks provide recipes that cater to the specific nutritional needs of these patients.

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A renal diabetic cookbook contains a wealth of nutritional information for renal diabetics. Exchange values and nutrient content are provided for each recipe. Most diabetics complain about the lack of variety in their menus. Renal diabetic cookbooks help solve this problem by providing a wide variety of recipes ranging from stuffed, baked, steamed, fried, barbequed and microwave food.

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In general, the recipes in a renal diabetic cookbook are high in fiber and low in cholesterol, salt, sugar and saturated fat. These books also include dietary and cooking style tips that are helpful for patients. Some of these books have sections on planning special meals such as canning and freezing food, and some include the latest food exchange lists from the American Dietetic Association and American Diabetes Association. The recipes in a renal diabetic cookbook list the nutritional values of various dishes. This is of great help for a patient who must manage intake of calories in accordance with the prescribed dietary chart.

Authors of renal diabetic cookbooks research extensively before presenting innovative recipes for dishes that are typically not allowed for a diabetic. For instance, some cookbooks contain recipes for delicious desserts such as cakes, cookies, bars, pies, pastries and puddings. The ingredients and preparation style in all these dishes are suitably modified to fit a diabetic?s needs.

Most diabetic cookbooks include a section that deals with a listing of calories, carbohydrate, protein, fat, sodium, potassium and cholesterol that is contained in each dish. Renal diabetics understand the importance of controlling phosphorus. Most renal diabetes cookbook authors keep this in mind when developing recipes.

Renal Diabetic Cookbooks

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Christmas Sales Back to Basics 286 5-Piece Home Canning Kit 201

Dec 07, 2011 22:03:01

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Christmas Sales Back to Basics 286 5-Piece Home Canning Kit Feature

Home-canning kit provides 5 essential tools with stay-cool handles
Jar lifter and magnetic lid lifter for removing jars and lids from boiling water
Canning funnel directs ingredients into the jar quickly and cleanly
Kitchen tongs; jar wrench effortlessly removes sticky lids
Measures 8 by 6 by 12 inches; 1-year limited warranty

Christmas Sales Back to Basics 286 5-Piece Home Canning Kit Overview

All of the Back to Basics essential canning tools in one simple kit. Includes: Canning Funnel, Jar Wrench, Jar Lifter, Kitchen Tongs, and Magnetic Lid Lifter.

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The Best Homemade Pickling Spices

Canning recipes generally call for "Pickling Spices" in preserving dill pickles, sweet pickle or perhaps sour pickles. Actually anything that you pickle you will need to use a similar spice even if it is pickled vegetables.

You can easily go to your local supermarket and purchase a readily made supply of pickling spices however I for one like to variety my mixture according to the pickling that I intend to do. Being involving in canning and preserving food for a long time I have accumulated several favorite recipes for pickling spices. The usual ingredient food in most commercial spice mixes are mustard seed, cinnamon, allspice, bay leaves, clove, dill seed, ginger, coriander, peppercorns, mace, juniper berries and cardamom. The particular one that you buy may contain any or all of these spices. In addition, those people who desire a hotter spice mix may care to add items such as crushed hot peppers.

Below I have listed my favorite recipes that contain the basic ingredients. These spices in the mixes that I list can be varied to suit your particular taste depending on what you want the final product to taste like.

Basic Home Made Pickling Spice

2 tablespoons of mustard Seed
1 teaspoon of ground ginger
1 tablespoon of whole allspice
1 teaspoon of dried red pepper flakes
2 tablespoons of coriander seeds
1 crumbled bay leaf
2 whole cloves
1 2 inch cinnamon sticks

To begin these recipes combine all the above ingredients and mix well. Store them in an airtight jar or container. Use in creating your favorite pickle recipes wherever it called for pickling spices. This recipe will make 1/3 of a cup.

Spicier Homemade Pickling Spice

1/4 cup of mustard seeds
1/4 cup of dill seed
1/4 cup of coriander seeds
3 Tbsp. of crushed chili peppers
2 Tbsp. of crushed bay leaves
1 Tbsp. of celery seeds
1 Tbsp. of white peppercorns
1 tsp. of black peppercorns

This particular recipe is a bit spicier then the previous one. Merely combine all the listed ingredients together, mix well and store them in an airtight container that remains in a cool, dry location. When you want to use it just place the desired amount of the spices in cheesecloth and use it in your recipes.

Now you have your own dry mix recipes for pickling spices. There is no longer a chance of running out and you may perhaps save some money in the process. Good luck.

Copyright @ 2009 Joseph Parish

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The Best Homemade Pickling Spices

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Cyber Monday Norpro Canning Rack 2011 Deals

Dec 06, 2011 21:52:39

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Cyber Monday Norpro Canning Rack Feature

Measures 12.25 inches x 12.25 inches diameter and 2.25 inches depth
Made of chromed steel
Fits into Norpro items #588 and #658
Long side handles to prevent burning your hands when putting in or taking out jars.
Hand washing recommended

Cyber Monday Norpro Canning Rack Overview

Norpro's Canning Rack holds up to 7 quart or 7 pint jars. Keeps jars from touching each other or the canner. Fits into Norpro items #658 and #588.

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Patty Pickles a Pot of Patty Pan

When I was seven, I helped my Aunt Anne, whom we called Antenna, make pickles. It was a hot, sticky day in late August and my favorite cousin, Sis, and I were invited to help in the cool cellar.

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There were baskets of pickling cucumbers, bunches of fresh dill, dill seeds, garlic, jugs of vinegar, boxes of mason jars, rubber rings and lids, enough supplies for a small factory. The cellar was primitive, with two large stone laundry sinks and two gas burners that were used exclusively for pickling or canning. Cucumbers floated in cold water in the deep sinks. I was the cucumber-sorter, a perfect job for a hot day.

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I stood on an up-turned box, up to my elbows in cold water. After making sure each cucumber was clean and didn't have any soft spots, I transferred it from the left sink to the right sink. The day was hot but within ten minutes I was wet from the waist up, delighted to be as cool as the cucumbers.

The jars jingled as they boiled in the enormous black pot. After Antenna pulled a jar from the pot with tongs, Sis's job was to drop one garlic clove and one sprig of dill into each jar. All the while, Antenna referred to a small, old notebook filled with small, scratchy hand written notes that I was unable to read. I realize now, it wasn't the handwriting I couldn't read - it was the Polish. Bubba, our grandmother, didn't speak a word of English.

Antenna filled the jars with cucumbers and boiling brine after Sis and I did our important work. By late afternoon, the cellar was filled with steam and the floor was dangerously slippery with water splashed from the sinks.

At the end of the day we proudly counted dozens of jars of pickles that would last our family until baskets of cucumbers reappeared at the market stand the next summer.

Because of this early food memory, I make pickles that flood my kitchen with the golden glow of summer sun in the flat gray days of winter.

My methods have changed; now I work alone in my kitchen, content with making small batches. And rather than buying pickling cucumbers by the bushel, I make pickles with squash from my garden.

Here's how I do it.

Patty Pan Squash Bread and Butter Pickles I begin in the garden by gathering patty pan squashes at least two inches in diameter. I wash and then cut two pounds of squash into thin slices using a mandolin. A food processor or a knife will work as long as the tool is sharp. I add two medium, thinly sliced onions to the squash, cover the vegetables with cold water, stir in a quarter of a cup of kosher salt and let them soak for two hours. This short brining extracts extra water from the vegetables and helps them absorb the flavors of the pickling liquid.

Then I drain and rinse the brine from the vegetables before they are pickled. For the pickling liquid I mix together three cups of vinegar, three-quarters of a cup of sugar, two teaspoons each of celery seeds, mustard seeds and mixed pickling spices, one teaspoon of ground turmeric, and boil the liquid for two minutes.

I steep the vegetables in the hot pickling liquid for two hours, simmer them for five minutes, then pack the pickles in hot jars that I seal by processing in boiling water for five minutes.

Quantities are flexible and this recipe can be adjusted to suit your harvest. Sugar can be increased and spices can be varied to suit your taste.

Any variety of summer squash or cucumber will work for this recipe. If the pickles are going to be eaten within a week or two, you need not vacuum seal the jars by boiling. Pickles will be ready to eat in two days and keep for a couple of weeks in the refrigerator. For complete instructions on canning consult The Joy of Cooking or Google "Home Canning".

Patty Pickles a Pot of Patty Pan

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Canning Chicken Breast

When it comes to having a variety of emergency foods stored up for potential survival purposes meat is traditionally the hardest to accumulate. You can purchase chicken, ham and turkey in small tuna size cans but trust me they do not in any way compare to the taste nor the quality of home canned chicken breast.

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If you have never experienced the taste of home canned chicken breast you are missing out on a fabulous treat. Canned chicken is usually more tender and moister than regular chicken and in addition to its delicious taste the finished product is usable for a vast number of soups, stews, salads or simply as a hot dish.

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Not only is it a good survival tactic to have plenty of canned chicken in the pantry but it also saves many a trip to the local grocery store or the annoyance of having to pay the usual retail price for the cans. I have three or four dozen of the commercial versions stored away in my emergency food supplies and believe me they were not inexpensive in the least. The homemade versions are also a handy source of chicken when you need to create a last minute meal in a short amount of time.

There are many ways that you can prepare your canned chicken ranging from using your meat for Chicken Marsala to the ever popular Chicken Noodle Soup. Chicken is a low fat food which has a minimum cholesterol rating making it an exceptionally good choice for those who value their health. If you happen to be on a diet then the consumption of chicken is certainly in your best interests as it is low in calories and high in protein.

A few hints are in order when you get ready to can your own chicken breasts. First watch the newspaper and grocery store ads and buy your chicken when it is on sale. If the bone in chicken is less expensive no problem you can use it for your canning however if you purchase your chicken without the skin you can save yourself the trouble of skinning the breasts yourself.

Frequently, you can judge the yield as one pint jar will hold approximately 1 1/2 of the medium to large size chicken breasts. Most modern day pressure canners will comfortably hold 8 pints per load. Make certain to keep the chicken meat chilled until you are prepared to start your canning session.

Prior to beginning your canning session, wash all the jars, the rings and the lids in a dishwasher or in boiling water. Some people contend that since the temperature within the pressure cooker will be about 235 degrees there is no need for separate sterilization to take place however, I like to err on the side of safety when it comes to canning. In either case they must be spotlessly clean. Inspect all the jars for chips or nicks. Anything which can possibly interfere with an effective vacuum seal will result in the food spoiling.

Add two quarts of water to your pressure canner and ensure that the rack is properly sitting in the bottom of it. It is finally time to remove the chicken from the refrigerator and start your session. Carefully wash the chicken breasts very thoroughly removing the skin as well as any noticeable fat. The golden rule for processing meat is that it must be lean with no fat otherwise you will experience interference with proper sealing.

To begin, start by filling a kettle with water and bring it to a boil. Place your pressure canner on the stove and turn to a medium heat. When packing the meat in the jars it must be hot. Next place the chicken breasts in a large pot to which a small amount of water has been added. Cook the breasts until they are nearly done and then remove from the heat and allow them to cool for a few minutes.

At this point you will need to work very quickly in order to keep the meat hot. Cut each breast into portions which will fit into the jar with a sharp knife and a fork. You can add a little variety by mixing both large and small pieces into the same jar. After placing the pieces of chicken breast into the first jar set it aside and progress to the next one until all the jars are completely filled. Don't pack the jars too tightly with the chicken as you want to leave room for the broth to fill the jar. Always leave a one inch head space in each of the jars for expansion.

After you have filled all the jars with the chicken put ½ teaspoon of salt within each pint being processed and make sure to even distribute the liquid into the jars. Finally, take the boiling water and fill each jar up to the one inch mark. Never add too much liquid or you will experience a liquid loss. Poke the mixture with a spoon to ensure that all the air bubbles are removed. With a damp cloth wipe around the tops of the jars to clean off any food and than put the lids with rings on the jars making sure not to over tighten.

Put your jars into the pressure canner and replace the lid on the machine. Process according to the manufactures instructions and vent the canner for at least 10 minutes after steam begins escaping from the vent. Add the vent cover to the canner and you are almost finished.

Keep a close eye on the pressure gauge to ensure a steady flow. Under processing of the chicken meat will result in spoilage while overcooking degrades both the flavor and the texture. Cook for approximately 75 minutes than turn off the heat and let the pressure drop naturally. Remove the jars when the pressure has properly drops and allow them to cool.

http://www.survival-training.info

Canning Chicken Breast

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Cyber Monday Ball Home Canning Discovery Kit 2011 Deals

Dec 04, 2011 22:29:53

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Cyber Monday Ball Home Canning Discovery Kit Feature

Introductory home canning kit eases a novice canner into it with a trail set that makes use of existing kitchenware
Includes an illustrated, simplified instruction book with recipes
Also includes polypropylene rack with separate, fitted lifter that works in standard stockpots and 3 Pint jars
Bounce-back coupons for additional jars are a bonus inclusion
Efficient, low-cost way to learn canning, which could save money and broaden supplies in the long run

Cyber Monday Ball Home Canning Discovery Kit Overview

Ball Canning Starter Kit

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10 Steps For Starting Your Food Storage

Building up a food storage supply can feel like a daunting task. What do you store? How much of it? How the heck do you use wheat? Where do you buy these items? And how do you store it all? All of these questions come to mind when you try to get started. We have split the process up into ten simple baby steps which will hopefully make the task feel less overwhelming.

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Getting Started: Put together Disaster Kits (including 72 hour kit food kits) for your whole family, have an Emergency Plan in place, make sure your computer is backed up, and organize your space to ensure you have a large, clean storage area.

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Step 1: Determine which type of shelf system you want to use and purchase one shelf to get started. You can do anything from building your own wooden shelves, buying inexpensive plastic or metal shelves from Wal-Mart, or buy a fancy can rotation system from Shelf Reliance.

Step 2: Store a 2 week's supply of water (1 gallon per person per day). You can buy 55 gallon barrels, get several 5-6 gallon jugs, or fill up empty soda/juice bottles. Just make sure it is food grade plastic, and milk jugs don't count!

Step 3: Purchase a three month's of foods you normally eat. You can come up with meal plans for the whole 90 days, or simply buy extras of the things you use a lot. If you plan to use these foods a lot, buy MORE than 90 days worth so you can use some but still have your three month supply on hand.

Step 4: Educate yourself on long term food storage and determine the types of foods, recipes, etc. your family will want to eat. Use an online tool or spreadsheet to figure out the actual amounts of each food you are planning to store for a year supply of food. (You can start with 3 months and move up to 1 year eventually).

Step 5: Purchase your grains and learn how to use them: wheat, corn, barley, rice, pasta, etc.

Step 6: Purchase your legumes and learn how to use them: dried beans, bean soup mixes, lentils, soy beans, etc.

Step 7: Purchase items necessary for baking such as oil, sugar, powdered milk, salt, etc.

Step 8: Purchase or preserve fruits and vegetables to supplement your core foods.

Step 9: Purchase any comfort foods that would be pleasant to have should you be forced to live off your food storage for a long time. This could be things such as hot chocolate, pickles, jell-o, salsa, spices, etc.

Step 10: Purchase non-food item necessities such as toothpaste, deodorant, female products, diapers, etc. Also, paper products such as paper plates, plastic utensils, etc. are helpful to avoid wasting precious water by washing dishes in an emergency situation.

Beyond the BabySteps: Once you have finished these steps you can move on to more complex survival issues such as heat/cooking sources, long term water solutions, growing and canning your own foods, etc.

A lot of people avoid getting STARTED because this sounds like a huge and overwhelming task. But just remember, even accomplishing up to step 3 will put you in a far better position than most of the country should an emergency arise. Get that much done immediately and then take your time to truly figure out the more difficult long term food storage concepts.

10 Steps For Starting Your Food Storage

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Cyber Monday Norpro 2478367600456 7-Piece Home Canning Set 2011 Deals

Dec 03, 2011 22:50:42

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Cyber Monday Norpro 2478367600456 7-Piece Home Canning Set Feature

7-piece canning set provides the essentials needed for canning at home
Steel canning rack holds 7 pint- or quart-size jars; sterilizing rack holds 12 lids
Also includes 2 stainless-steel funnels, magnetic lid wand, jar lifter, and cheese cloth
Dishwasher-safe funnels and canning rack; hand-wash all other pieces
Measures approximately 10 by 8 by 24 inches

Cyber Monday Norpro 2478367600456 7-Piece Home Canning Set Overview

Capture summer fruits and vegetables at their prime for enjoyment throughout the year by canning at home. This seven-piece canning kit provides all the essential tools needed for getting started. A jar lifter, a magnetic lid lifter, two canning funnels, sterilizing rack, canning rack, and natural cheese cloth. To safely remove hot jars and lids after they've been sterilized in boiling water, use the jar lifter to pick up the jars and the magnetic lid lifter to easily remove the lids, with no risk of burned fingers. Choose from two canning funnels. The wide mouth canning funnel directs ingredients into the jar quickly and cleanly and offers a wide design that accommodates both regular and wide-mouth jars. The narrow 6 inch funnel is excellent for straining into narrow jars and comes with a detachable strainer. Also available is our sterilizing rack that holds 12 canning lids, and our canning rack which is designed to hold jars as you lower and raise them from your cooking pot. (Holds up to 7 quart or 7 pint jars; 12-inch diameter fits most pots- keeps jars from touching each other or the canner). Made of steel and features elongated handles on either side for ease of use.

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How To Make This Ain't No School Kid's Applesauce

Ever since kindergarten, I have been terrified of what modern-day society calls applesauce. Applesauce is that tasteless, fear-producing apple mixture that has the texture of cooked oatmeal with the taste of processed-apple flavorings. I guess they figured over at the plant that if they put them in the cute little containers and shoot the sauce full of fruit extracts (with fruits that shouldn't even be in applesauce), that kids will love them. I don't know if it was just me, but as a kid I would have much rather had an apple (and that's saying a lot for a little child).

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What has happened to the real applesauce? You know, the kind with hearty goodness put in. It's the kind where you can actually taste the fruity chunks. I could bet you a million bucks (or maybe just ten) that the pioneer women would in no way recognize our processed sauce for their delicious traditional recipe. What they used for a scrumptious dessert we now only use as a child's side dish.

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The saying "it's more American than apple pie" never held much weight with me. "It's more American than apple," is the phrase I like to use. That's because when I think of apples, I think of sunshiny apple orchards in beautiful American fields. Apples may not be primarily an American food, but we sure have done pretty amazing things with it. It's time we respect the apples and give them a proper recipe.

There is a point to all this madness. Let's do better by our apples and not make them into mush. Just look at the pioneers, they made them into a great applesauce that nowadays we would call more of a chopped up spiced, baked apple. Really, is that so wrong?

There is something special and delicious to a simple apple recipe with very few ingredients. It makes you feel warm and at home inside. I think this recipe could prove to some of those high tech chef's nowadays that there can be great taste in the simplicity and warmth of a basic recipe.

Food corporations could use some advice form the ladies of the pioneer, or for that matter from my little sister. Suddenly, the little girl who disliked "applesauce" has found that she loves the real applesauce. The one cooked in a pan. My greatest reward, as an adult, will be having the knowledge that when I have children they will be telling me how much the love applesauce.....and believe me, it won't be the school kid's variety.

"This Ain't No School Kid's Applesauce"*

Ingredients: 1 and 1/3 pound of Granny Smith apples cored and peeled plus cut into 1/8ths, ¼ tsp ground cinnamon, ¼ cup packed brown sugar, ½ cup water, and 1/8 tsp ground nutmeg.

1) Boil the apples and salt in the water within a 3 quart saucepan. Stir occasionally. Then reduce the heat. Simmer for about ten minutes. Stir occasionally. Then reduce the heat to simmering. Simmer for about ten minutes. Stir occasionally as you break up the apples. Apples should be tender when done.

2) Sir in the brown sugar, cinnamon, and nutmeg. Boil. Continue boiling and stirring for about 1 minute. Cover with plastic wrap and put in refrigerator until ready to serve.

*Base of recipe from Betty Crocker and then I molded it from there.

How To Make This Ain't No School Kid's Applesauce

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Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel 2011 Deals

Dec 02, 2011 23:07:29

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Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel Feature

Mouth 5.5"/14cm and Stem 2.25"/5.5cm
This Wide Mouth Funnel permits quick transfer; ideal for sugar, flour, grains
Use for transferring liquids and solids between containers
To filter liquids, place any mesh strainer on top
Handwashing recommended

Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel Overview

Norpro's Stainless Steel Wide Mouth Funnel belongs with all your essential cooking tools. You can probably think of a hundred ways to use a stainless steel funnel, so choose a high quality funnel that can handle them all. Norpro's Wide Mouth Funnel easily fills bottles and jars without a mess. But wait, there's more! Place any mesh strainer on top when you need to strain out larger solids. Now you can reuse cooking oil, infuse vinegar with herbs, even brew your own beer! Excellent for canning too. Safe to use in the dishwasher, but hand washing is recommended.

Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel Specifications

All kitchens need a funnel, and this one transfers both liquids and solids between containers. Its wide mouth measures 2-1/4 inches in diameter, which is big enough for sugar, flour, and grains like rice to flow through. The stainless-steel funnel is 5 inches in diameter, stands 3-3/4 inches high, goes through the dishwasher, and should prove to be a big help for a lifetime. Hang it by its handle. --Fred Brack

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Pros and Cons of Tanning Beds

A tanning bed is a contraption that is primarily used for indoor tanning, where exposure to UV rays is made possible by artificial means in a controlled atmosphere. The only advantage of tanning is that it produces a pigment called melanin. Melanin protects the skin from ultraviolet rays, i.e., from burning. Exposure to ultraviolet rays would stimulate the production of vitamin D. Vitamin D helps in the unnecessary growth of cells through a process called apoptosis. Recent studies indicate that exposure to UV light reduces the chances of getting carcinoma of the lymph nodes; however, exposure to UV light is considered to be the major cause of malignant melanoma, usually of the skin.

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Researches show that even short-term use of tanning booths or beds can cause molecular and genetic damage, premature aging of the skin, and skin cancer. UV radiation exposure could also cause other tegument changes such as changes in the thickness and texture of the cutis, wrinkles, dry skin, weakening of connective tissues, age spots, etc. Your eyes are likely to be exposed to radiation levels 100 times more than that in natural sunlight and this could very well lead to corneal burns, retinal damage, and cataract. Keeping the eyes closed or wearing sunglasses could not prevent this from happening and one should wear eye protection while using a tanning booth. The probability of getting a fungal rash cannot be ruled out if the tanning bed is not properly cleaned. Also if individual skin sensitivity to ultraviolet radiation is not properly evaluated while using a tanning bed, users might experience some minor harmful skin effects such as drying of the skin, mild itching, erythema, etc.

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Thus the advantages of tanning beds are simply superficial and not permanent. Keeping in mind the well-established fact that ultraviolet radiation is a human carcinogen and the risks of a tanning bed predominates its benefits, it is sensible to avoid tanning beds.

Pros and Cons of Tanning Beds

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Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel 2011 Deals

Dec 01, 2011 19:34:28

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>> Click here to update Cyber Monday prices for Norpro Stainless Steel Wide-Mouth Funnel <<

Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel Feature

Mouth 5.5"/14cm and Stem 2.25"/5.5cm
This Wide Mouth Funnel permits quick transfer; ideal for sugar, flour, grains
Use for transferring liquids and solids between containers
To filter liquids, place any mesh strainer on top
Handwashing recommended

Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel Overview

Cyber Monday Norpro Stainless Steel Wide-Mouth Funnel Specifications

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