mizzeliz – working for you.. Healthy Foods — Buttons — Gardening

Monthly Archives: December 2012

You are browsing the site archives by month.

Hearty, Herbed Roasted Vegetables

3-4 cloves of garlic chopped,

1 lb baby carrots cut into 3 or 4 pieces each,

1 lb Parsnips cut into 1/2″ pieces,

1 Can baby beets,

1 t. dried rosemary,

1/2 t Tuscan Sunset Spice from Penzey’s (see Spice s from Penzey’s post), (Optional)

course salt,

3-4 T. Olive Oil, I use Filippo Berio Extra Virgin,

4 Cups of cut Butternut Squash or Sweet potato,

1/2 Cup honey/with 1/2 t cinnamon added (Stir well before pouring over vegetables).

Cook the garlic, carrots and the parsnips in a  pan with 1/2 c water until soft but not fully cooked. Drain the liquid.  In a baking dish mix cooked Vegetables, beets, and squash. Sprinkle with spices, mix one more time.  Drizzle the olive oil over the vegetables and bake covered for 20 min.. Remove from oven and coat with the honey/cinnamon mixture return to the oven for final time cook covered for 15 min. then uncover until vegetables are all roasted and glazed.   I cook these in a 2 1/2 qt. Corning Ware Casserole pan with the Glass cover.

I first found this recipe in a Better Homes and Gardens magazine. I have used and re-used it over the years. I have added and subtracted many items but this the version that I used  tonight..


Spices from www.penzeys.com Yes!! I love them..

A couple of years ago my daughter, Sara, bought me a four bottle set of spices called “International Salt Free”  from  www.penzeys.com ,  for Christmas.  These spices have helped to make some real flavorful meals at our home..

I use:

Mural Of Flavor 
Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there’s no need to add salt. Try it on chicken, fish, pork, and beef. Add it to soups, rice and potatoes. Shake it over tomatoes, corn, popcorn and scrambled eggs. Hand mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.

Sunny Spain Seasoning
Salt-Free Lemon-Pepper 
salt free
Lemon-Pepper is one of the most popular all-purpose seasonings, and Sunny Spain is the same blend minus the salt. Not surprisingly, Sunny Spain is the bestselling of all our salt-free blends because the tartness of the lemon enhances the perception of the natural salts in food, and simply makes them taste more pleasing. Sunny Spain is perfect for fish and chicken, just rub on, ½ to 1 tsp. per pound, and bake, steam or broil. The flavor combination of Sunny Spain is also extremely versatile, combining well with most meats and vegetables. Use for lean pork chops, steamed or sauteed vegetables, mashed potatoes, hamburgers or meatloaf, steak, salads and scrambled or poached eggs. Hand-mixed from: Tellicherry black pepper, citric acid, lemon peel powder, garlic and onion.
Bavarian Style Seasoning
Growing up in the Penzey family, one of our favorite Sunday dinners was Gram’s special recipe of veal, pork, potatoes, onions and carrots, all roasted to a golden brown in the same pan, seasoned with her simple, yet delicious blend of herbs and spices. Bavarian is also great on turkey breast, rub on 1-2 tsp. per lb. For added zest, sprinkle with lemon juice or salt. Rub on pork, lamb or veal chops with a splash of balsamic vinegar, and grill over medium heat. Also, a traditional English seasoning for leg or rack of lamb. Hand-mixed from: crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage.
Tuscan Sunset 
Salt free Italian-style seasoning. Perfect for veggies and pasta, salads, tomato sauce, chicken and fish. The rich sweet flavor of basil and oregano with the added zest of garlic, bell pepper and black pepper. Round it off with a touch of fennel, and who needs salt? Perfect for every vegetable, from asparagus to zuchinni. We especially love it sprinkled on fresh tomatoes, corn on the cob, snap peas and green beans. Also makes a great salad dressing for green salads and hearty veggies on the grill, and use it to marinate fish fillets, lean pork, and boneless/skinless chicken as well!
The Bavarian Style is almost empty so I will be ordering that and something else in the near future.. I think these spices are worth the price..

Bragg – Apple Cider Vnegar…

This is a really good vinegar..  I use this one in my cooking.. …

I bought mine at Big Y. It may be available at other stores but I haven’t looked for it there yet..  1T and a 1 in. square of cheese..  before bed is good for blood sugar levels..

Robinson, Jones, & Co. Gilt buttons..

Here are some buttons that I love.. They are really old and have a gilt wash on them so they are really beautiful even though they are plain on the front. That means that they were dipped in a liquid gold bath.. Yes I bought a card of 24 of them.. Gotta love them..

Why am I doing all this?????

It’s a long story, so way back in the day, even before some of you were born I was a skinny child. Yes, there was enough food, but my family ate wisely. My Mom and Dad both worked so dinner had to be prepared in advance or made quickly. Since we are talking about the days before fast food, take out, and delivery, my Mom had to be resourceful. That is why I learned to make pot roast at age nine. It became one of my specialties. I still remember slicing vegetables and browning them in bacon fat. Then adding the meat and popping it in the oven, or covering it with a tight lid and cooking it on the stove with the liquid from a can of vegetables, usually green beans or tomatoes.  I would experiment with  spices, whatever vegetables we had on hand, and then adding different liquids to help the meat cook. My parents thought I was a fantastic cook and it saved them a lot of time. I have always added to the ideas that I started as a child.

Now, I use spices with almost everything that’s cooking. My motto is: ‘Start with a recipe and adjust it with whatever I have on hand.’ Unfortunately over the years my family has had many delicious meals, but I was often unable to reproduce them, because I didn’t write down the changes. Now I have a way to record what I’m cooking and keep it for future use and share with others.

I have been eating a lower carbohydrate diet for for about 5 years. This Spring my husband, Bob, and I started the South Beach Diet. It was very successful for him and for a while for me. Then I had a surgery and became less active, but didn’t stop eating. Now I need to get serious again and make sure I’m eating correctly and doing some exercise every day.  Now that I’m keeping track of the recipes, I will be able to make again the ones that my family likes best, share with others, and get your feedback..

Let me thank you now for any feedback that you give..

Pork Tenderloin Stuffed with Spinach, Prosciutto, and Mozzarella Cheese

I saw this recipe on Skinnytaste.com great for sunday dinnerand I altered it to suit my families taste buds.

Servings: 4 • Size: 2 slices each


3 cloves garlic, crushed,
2 tbsp lemon juice, freshly squeezed,
2 tsp Dijon mustard,
1 tsp olive oil,
1/4 tsp fresh ground black pepper,
1 (1 lb) pork tenderloin,
2 oz  mozzarella cheese,
2 cups fresh baby spinach,
2 tbsp chopped sun dried tomatoes,
1 oz thin sliced prosciutto,
salt and fresh cracked pepper, to taste


Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string, or use toothpicks to keep it together.

Season lightly with course Kosher salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

This could be served plain or on Quinoa, Brown Rice, or mashed Cauliflower, for fewer carbohydrates..  Add grated cheese to any of these options for more flavor..

Easy Casoulet

2T. Olive oil,
2 cloves garlic,
1 Large onion minced,
2 carrots chopped fine ( I used the Magic Bullet to chop them),
1 can Cannellini Beans 15oz,
1 can Chopped Tomatoes 15 oz,
1 can Mushrooms small (optional),
2 cooked pork chops – Cook them with onions and garlic,
2 Cups cooked Turkey or chicken..
½ t Thyme,
½ t Crushed red pepper,
Salt and coarse pepper to taste,
½ C dried bread crumbs.. I used Pepperidge Farms stuffing bread mix,

In an ovenproof pan fry onion and garlic in the olive oil until soft, add ground carrots. Add whole can of cannellini beans, tomatoes, and mushrooms. Then fold in chopped up pork chops and turkey. Add seasonings and stir well. Cover with Bread crumbs and bake at 350 F for 20-30 min until bubbly.. 

I used the juices from the beans, tomatoes, and mushrooms to make a soft consistency. You may want to use chicken broth or other liquid. 

You can add more crushed red pepper to taste when serving.. Serves 4-6..

Cannellini Bean flour

This is great for making gravy, and has a low glycemic index, for those of us who need to watch our carbohydrates.

Put about 1/4 of a pound of Cannellini beans in a MAGIC BULLET or other processor and grind until you have a fine flour.   BTW,  there’s no need to mix with water first. Just sprinkle on your liquid and stir; it won’t clump.. Yeah!!! This will make enough to have some for the next time too.  I will be trying this flour in other recipes so look for updates in the future.

Chicken Breasts with Garlic — Low Carb. Meals

3 cloves garlic,

2T. Olive oil,

3 defrosted frozen Chicken Breasts, coat with your favorite seasonings.. I use Mural of Flavor spice from Penzey’s..  (Mural of Flavor blends over a dozen spices and herbs, mixed from shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel.)


In a grill pan fry garlic in the oil, add defrosted chicken breasts and cook until nearly done turn the chicken over and cook on second side. Serve with Florentine Vegetables covered with Parmesian cheese and sliced tomatoes or garden salad..  Serves 3..

Sample Button

Place Holder