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Uncle Sam's Coconut Glory

Uncle Sam's Coconut Glory


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4th of July coconut cocktail

Who represents the Fourth of July better than Uncle Sam? This refreshing yet creamy cocktail will keep your guests singing the "Star Spangled Banner"! Coconut and mint give it a unique flavor while the lime keeps it tangy and refreshing. This recipe is from De Rodriguez Cuba of Miami. The restaurant is well known for its Cuban cuisine (they were just recently awarded AAA's 4 Diamond Award for Dining) and creative cocktails!

Ingredients

  • 2 Ounces coconut rum
  • .75 Ounce lime juice
  • 2-3 Sprigs mint leaves
  • Shaved coconut, for garnish

Servings1

Calories Per Serving138

Folate equivalent (total)7µg2%


Recipe guide and how to cook it is very simple and easy. This soup uses chicken bone broth as a sauce.

For those of you fans of soup, Asparagus Crab Soup is worth a try for mothers and mothers who want nutrition and energy for their babies, and this soup is good to eat when it’s still hot so that its distinctive aroma and taste is still thick and tasted. In the following, we describe the recipe for making corn asparagus soup for you to practice in the kitchen.

How to Make Corn Crab Asparagus Soup

Ingredients Corn Crab Asparagus Soup:

  • 1 can (256 grams) of asparagus cut into 2 cm
  • 100 grams of crab meat
  • 1 can of creamed corn
  • 1 can of whole sweet corn
  • 2 cloves of finely chopped garlic
  • 1 cm of ginger
  • 1 teaspoon of fish sauce
  • 1/2 teaspoon of chicken stock
  • 1/2 tablespoon of salt
  • 1/2 teaspoon ground pepper
  • 1 stalk finely sliced ​​scallions
  • 1 teaspoon of sesame oil
  • 1 egg beaten off
  • 800 ml of water
  • 3 tablespoons of sago flour and 3 tablespoons of water, dissolve
  • 1 tablespoon of cooking oil for sauteing

How to make Corn Crab Asparagus Soup:

  • Saute the garlic and ginger until fragrant. Add crab meat. Stir until fragrant.
  • Add fish sauce, powdered chicken stock, salt, and pepper powder. Stir well.
  • Pour water, cook until boiling. Add asparagus, whole sweet corn and creamed corn, cook until boiling.
  • Add sago flour solution. Cook until thick and bubbling.
  • Add the leeks and sesame oil. Stir well.
  • Add the eggs little by a little while stirring until stringy.
  • Cook until it boils again. Remove and serve

Last month I was contacted by Annelies at Attune Foods asking if I’d like to try a box of Uncle Sam cereal. Sign me up! The nutrition facts are great𔂿 serving (3/4 cup) has 190 calories, 5g fat (o Trans), 10g of fiber, 7 g of protein and less than 1g sugar. The short list of ingredients is as natural as it gets: Whole Wheat Kernels, Whole Flaxseed, Salt, Barley Malt. As the company website says, “What’s inside the box? Simple, pure ingredients that help you feel your best every day.”

I wanted to post about more than just a box of cereal. So I made a batch of granola that includes the cereal. I’ve gone through a lot of different granola recipes over the years. My first granola recipe was one that my mom made–it was a recipe she learned when she attended a how to use your first microwave class. The basics were oats, sugar, butter, coconut, peanuts, raisins. It was really tasty but high in sugar and fat.

Special guest in my granola

Now I’ve switched to low-sugar/no oil granola recipes. I don’t think I ever make the same recipe twice, but I attempted to document a recipe to share with you! And the Uncle Sam cereal is the special guest.

Special Guest Granola

Ingredients
2 cups old fashioned oats
2 cups Uncle Same cereal
1/4-1/2 cup nuts (almond slivers, chopped walnuts, etc.)
1/4-1/2 cup seeds (pumpkin, sunflower)
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup dried cherries
2-3 Tblsp chia seeds
1/2 cup orange juice
1 tsp vanilla extract
2 Tblsp blackstrap molasses
1/4 cup unsweetened applesauce
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger

Process
*Preheat oven to 375 degrees.
*Spray a baking sheet with cooking spray set aside.
*Mix together oats, cereal, nuts, seeds, dried fruit, spices in a large mixing bowl and set aside.
*Whisk together orange juice, applesauce, vanilla, and molasses in a small mixing bowl. Pour over dry ingredients and stir together making sure dry ingredients become wet. Add a little extra orange juice if needed.
*Spread evenly on baking sheet and bake for 20-25 minutes.
*It’s important to stir the granola every 5-8 minutes so it doesn’t burn.
*Note: Some people add the dried fruit about half-way through the baking process. I like to add it at the beginning. I don’t mind puffy raisins!
*Let cool, serve, and enjoy!

I promise you that if you bake this granola, your house will smell amazing. Cinnamon, nutmeg, ginger. I’ve been eating granola for breakfast with a banana and a splash of almond milk. Yum!

Thank you Anneliese and Attune Foods. I enjoyed the Uncle Sam cereal and I hope readers give Special Guest Granola a try!

Question: What is your favorite special guest to add to granola?


Breakfast and a Low Carb Lifestyle

I cannot emphasize enough that THM is not a low carb diet, but there are times when we do not eat many carbs. The THM Poddy Podcast addresses this in episode 27. Breakfast tends to be a wonderful time of the day to eat carbs as our bodies need that extra burst of fuel. Carbohydrates retain water in our bodies, so we feel full longer and it’s an excellent energy fuel.

Pregnancy and nursing are often a time when more carbohydrates are needed to nourish and sustain both the mother and the baby. Currently, that is the season of life I am in, so although I’m not losing as much weight as I would like , I am producing enough energy to create an ample milk supply for my baby.

How Many Carbs are in a Crepe?

That’s the golden question! The answer is that it really depends on the type and recipe. Most traditional crepes are higher in carbs, calculating in around 25 carbs per serving, but some basic crepe recipes are as low as 6 carbs per serving. However, on THM and Keto we are not always concerned about the numbers as much as we are concerned about the ingredients. Especially on THM, traditional flour tends to spike blood sugar no matter what concentration it is in. These THM crepes will not spike your blood sugar because they are beautifully balanced!

These THM coconut flour crepes are balanced with both low carbs and low fats, which gives a lot of freedom for what you can do with them. They might go well with some healthy fats like some whipped cream. Or they may go well with some healthy carbs like a banana and stevia sweetened chocolate.


Biography

A more serious Uncle Sam training a young Major Glory

When Major Glory was still "Minor Glory", Uncle Sam was a strict and no-nonsense man with a stern attitude similar to that of a military general. He would rigorously order the young superhero to run many laps around the world and drill him in repeating the Pledge of Allegiance over and over.

Say Uncle Sam

Uncle Sam turns out to be more mellow than expected.

Major Glory, upon learning that his uncle was to visit, became desperate to convert his shabby unkept apartment into a suitable living arrangement, and pass off his two uncivilized roommates as normal well-mannered citizens, to please his uptight uncle. Eventually Valhallen and Krunk became fed up with his gung-ho demands and turned on him, leaving the apartment a wreck. A moment later, Uncle Sam arrived. Major Glory, too afraid to face his uncle with the apartment in it's state, asked Val to answer the door.

To everyone's surprise, Uncle Sam was now a smooth peace-loving hippie. Apparently it was the doctor's orders for Uncle Sam to mellow out from being too uptight in the past. The new Uncle Sam seemed pleased to see a 'lived-in pad' and cool roomies, although the change was too much for Major Glory, who passed out in shock from everything.


Memorial Day Wreaths

Want to show your appreciation for the lost soldiers on Memorial Day with a DIY wreath? Check out these 5 ideas below! Most of them are so easy and the kids can help you with them too! Best of all, you can reuse them year after year.

1. Egg Carton Poppy Wreath

This is about as easy as it gets for the Memorial Day wreaths on this list. All you need is a paper plate, some red and black paint, a black sharpie, scissors, glue, and an egg carton.

That being said, for being so simple to make, this homemade poppy wreath turns out really nice. I could see this being a great intro craft project for kids.

Get the full tutorial from Crafty Morning.

2. Pom Pom Wreath

If you want to step things up a notch from the poppy wreath above, this red white and blue wreath is a fantastic idea. It takes a bit more craftiness though so be prepared to invest some time into it!

Get the full tutorial from Flamingo Toes.

3. Flag Wreath

Here’s another red white and blue flag wreath, but this one looks a tiny bit easier than the one above. All you’ll need is a foam wreath, some different colored fabrics, craft stars, white craft paint, and some other common craft tools.

4. Lego Wreath

You already know the kids are going to have a blast helping you with this one! The toughest part will be finding all the right lego bricks to put it together.

Get the full tutorial from Mama In The Now.

5. Stick Flag

Here’s another really easy idea that the kids can help out with. They can help gather the right sticks and twigs, and then help with the painting process too! The end result is really neat.

Get the full tutorial from Non-Toy Gifts.


Uncle Sam's Pulled Pork

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Here's a recipe that's anything but taxing! Uncle Sam's Pulled Pork is a budget-friendly, weeknight winner. In this recipe, we slow cook boneless pork butt to perfection with some chopped onions and a can of cola. A little BBQ sauce and it's ready to go! Just pile it onto a roll along with some of our homemade coleslaw and you're set for lots of "yum!"

What You'll Need

  • 4 pounds boneless pork butt
  • 1 teaspoon salt
  • 1 / 2 teaspoon black pepper
  • 1 large onion, chopped
  • 1 (12-ounce) can cola
  • 1 (28-ounce) jar barbecue sauce
  • 10 hamburger rolls
  • 1 (16-ounce) package coleslaw mix
  • 1 / 4 cup apple cider vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar

What to Do

  1. Place pork in a 6-quart slow cooker and sprinkle with salt and pepper. Top with onion then pour cola over meat. Cover and cook on high setting 6 to 6-1/2 hours, or until pork is very tender and falls apart easily.
  2. Remove pork to a large cutting board and shred with two forks. Using a slotted spoon, remove onion. Drain liquid from slow cooker, reserving 1 cup. Return meat to slow cooker, add reserved liquid, the barbecue sauce, and onion mix well. Heat 20 minutes or keep on low until ready to serve.
  3. When ready to serve, in a medium bowl, combine coleslaw mix, vinegar, oil, and sugar mix well. Spoon pork mixture evenly onto bottom of rolls, top with coleslaw and top of roll, and serve.

Notes

If you love using your slow cooker, then you've got to check out our collection of Easy Slow Cooker Recipes.


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this is the first carrot cake i've ever made and it will be the only carrot cake i ever make again. i followed the directions as written and it turned out awesome. i didn't have crushed pineapple, but i had tidbits, so i put them through the blender for a few seconds. Thank you for sharing this recipe :)

Grandpa Sam Rocks. Made this for a birthday and it was absolutely wonderful. Added a little orange zest and did it in a bundt pan without altering time or temp and it came out incredible. Frosted with Pillsbury prepared cream cheese icing (thick & rich variety) which I added some more orange zest to and then thinned with a couple of spoons of orange juice. Got raves! Everybody loved it! Thank you submitter for sharing this family "jewel".

Great recipe. My husband said it was the best cake I ever made. He's a cyclist and needs a lot of carbs and stays slim even eating Pasta and Cake. And I love to bake. I wanted a recipe using buttermilk. it gives such a wonderful flavor and texture. I usually bake pies and his favorite is Buttermilk, Sweet Potatoe and fried apricot/peach. So I thought he would enjoy this cake. I get my eggs Jumbo from the farmers market so I only used 2,fresh grated organic carrots,I just got a new shredder attachment for my kitchenaid and it was fast. I used the larger shredder,pecans instead of walnuts,I wish I would have had black walnuts. I also used half yellow raisins and half black. The only flour I will use is King Arthur brand. it's the best. I bake a lot of bread and if you ever use a bread machine. I let mine do the kneading only. you will find your bread far superior using either King Arthur All Purpose or Bread Flour. and of coarse the white wheat or whole. just can't say enough about this flour. I topped the Carrot Cake with a wonderful Buttermilk Glaze I got from this site. baked it in a large 10X12 pan and will line it next time with wax or parchment paper as it can be a little tricky getting out just using crisco and flour. It was Perfect. Thank you for your Grandfather's delicious recipe.

OMG! this stuff is fabulous! I made it gluten free by substituting 1 cup rice flour, 1/2 c corn starch and 1/2 c potato starch. Also added about 2 tsp guar gum as well. I made this once for my sister in law's birthday and then again for work. Everyone loved it! I used a cream cheese icing that I found on this site. Basically, 1 stick butter, 8 oz cream cheese, 2 teaspoons vanilla and 3 cups sifted powdered sugar. Whip this up with the kitchen aid and you will not be dissapointed!

This was one of my desserts I had for Easter dinner. It was an absolutely wonderful carrot cake!! This recipe is a must for carrot cake lovers. I boiled/cooled the raisin in OJ. I also decreased the cinnamon to 1 1/2 tsp and added the nutmeg and allspice (1/4 tsp each). I baked it in two 9 inch round pans (baked for

35 minutes) and layered it with cream cheese frosting. It was perfect! Thank you!

Shame on you Sam! You have just dethroned my Mom's very famous, award winning recipe for carrot cake. Her last one sold for $75 at a charity auction but no more. I couldn't find her recipe so looked up a new one, yours, and took the risk of showing up with it at a family function. The unanimous decision was that this was a better cake. My husband said that it brought tears to his eyes it was so perfect. Bingo . Jackpot . We have a winner extrodinaire!

Bravo,this is a wonderful recipie. I took a hint from a Gourmet magazine recipie and added grated rind of a lemon. In addition, I made the cream cheese icing with grated lemon rind and lemon juice..this cut the sweetness of the cake and gave it a glorious citrus flavour.


Uncle Sam Redux: Granola Bars

Sometimes, life just gets strange in BlogLand. Sometimes you put something random and weird out there and poof! A response wafts out of the ether that you never would have expected.

A while back, I wrote this post about my “quirky” step-grandfather, and a few days later, I got an email from a lovely woman named Anneliese, who just happens to work for the company that churns out Uncle Sam cereal. You know, my step-grandfather’s crack breakfast.

As a food blogger (well, a sometimes food blogger, because sometimes I write about cats or prolific quantities of vomit or other drek) I get a lot of emails offering to send me free food/products. And I almost always turn those offers down, because they’re a promotional vehicle and I just don’t feel comfortable doing product endorsements.

But this email was different, because Anneliese had actually read the Oatmeal Chocolate Chip Muffin post–which, let’s face it, was poking a leeeetle fun at the elderly and their “elimination issues”–and thought it was hilarious. She thought I was hilarious. And told me so.

Boom. She got me right there. Anyone who tells me I’m funny? Immediately in my good books.

Anneliese’s curiosity was piqued: she wanted more information on Henry Vermillion. What kind of man was he? What was the story of his romance with my grandmother? How long did he remain addicted to Uncle Sam cereal? Would I be willing to write a little ditty about Henry, and could she plop it up on the Uncle Sam website as a testimonial to the efficacy of their product?

I said sure. And I said sure not just because she flattered me, or because I thought Henry would be the perfect endorsement for Uncle Sam (which he is). I said sure because talking with Anneliese gave me a flashback to an encounter with a woman at BlogHer 󈧎.

Just to let you know, at BlogHer 󈧎, there were some severe elevator issues. 2400 women, under one roof, all trying to get back to their hotel rooms during a before-dinner break? Elevator [email protected]!&, ladies and gents. Sometimes it took 15 minutes to get anywhere, and sometimes it took that long to even find an open elevator.

During one such instance, I was waiting for an elevator on the 22nd floor with a young, pretty, very well-dressed woman. She asked me if it was my first time at BlogHer (I must have had that overwhelmed, glassy-eyed look) and we struck up a conversation. Turns out, she wasn’t a blogger. She was working the Expo Floor. In the booth shilling Metamucil. As in, pimping out free samples of granulated fiber to any blogger in her path.

Being the mature adult child that I am, I got the giggles. Then she got the giggles. We talked a little bit about the difficulty of her job. I mean, who wants to be The Lady Who Has to Sexify Metamucil? That’s a job, folks. Still, she was enthusiastic and very good-humored and I happily took several free packets of Metamucil because when I travel, I get issues. In fact, I’d heard several women at the conference talk about that very same phenomenon. I know that sounds bizarre, but put 12 women together in an elevator for 15 minutes and there’s a lot of sharing going on–even oversharing.

I didn’t run into the Metamucil lady again during the conference, but I thought of her when I corresponded with Anneliese. High fiber cereal isn’t exactly a sexy sell either, is it? And yet, like the Metamucil lady, Anneliese was young and hip and funny and earnest about doing her job.

So when she asked me if she could also send me a box of Uncle Sam cereal to mess around with (recipe-wise), I said sure. Actually, I think I said something along the lines of, “Oh my God, that is freaking hilarious. Send me that box now!”

My husband works long hours and used to snack on things like Snickers bars and Doritos until he married me, the Food Nazi. He has high cholesterol, and I, the buzzkiller of snacking habits, now pack him things like apples and hummus and granola bars to nosh on at work. Now I’m not a total shrew sometimes I’ll pack him a granola bar with chocolate in it or a peanut butter cookie. One thing he gets excited about in particular is a Kashi granola bar that’s topped with dark chocolate and coconut. When I pack him one of those, he skips a little out the door.

I decided to put my box of Uncle Sam to work on a reasonable facsimile of his favorite lunchbox snack. I riffled through my ginormous pile of recipes and came across a recipe for Swag Bars from Cooking Light magazine. I thought the recipe had promise, but I had some reservations. For one, the original recipe called for corn syrup, which I’m trying to limit in our diet. I know the jury isn’t out yet on the stuff, but I’m suspicious.

Also, the pairing of peanuts and peanut butter seemed a little too peanutty in my opinion, and my husband prefers almonds, anyways. And that parsimonious chocolate drizzle called for in the Cooking Light recipe was not going to do it, so I tinkered with that.

Hubs and I are pretty pleased with the resulting “granola bars.” He’s happily toting them to work and snacking on them, and until the nurses start complaining about his increased time in the bathroom, we’re keeping them. Added bonus? The punch of fiber and protein in these bars really keep him going until lunch he’s shocked that he no longer really needs a mid-morning snack. And I’m loving the fact that these bars are no-bake and incredibly easy.

Now I’m trying to figure out ways to sneak Uncle Sam into cookies and muffins, because the Minxes, with their propensity for “white food,” could use a little boost in the fiber department. The Fiber Wizard will keep you posted.

Uncle Sam Bars

loosely based on Swag Bars from Cooking Light Magazine

1 3/4 cups creamy peanut butter

1 1/2 cups toasted almonds, finely chopped (I used the food processor)

3 1/2 cups (4 ounces) whole-grain flaked cereal, such as Uncle Sam, finely crushed (again, I used the food processor)

4 ounces dark or semi-sweet chocolate, melted (that’s what I used, but if you’re feeling racy, use 6 ounces)

Grated sweetened coconut, if desired

Combine peanut butter, sugar and honey in a heavy large saucepan over medium-high heat. Cook 4 minutes or just until mixture comes to a boil, stirring constantly. Take off the heat and stir in chopped almonds and cereal until well blended. Press into a 9 by 9-inch baking pan, coated generously with cooking spray.

Chop the chocolate and put in a microwave-safe bowl. Microwave on high power for about a minute or until chocolate melts, stirring halfway through. After a minute, if chocolate isn’t melted, continue to cook, checking every 15 seconds, until melted. Spread over bars. Top with coconut, if desired, pressing slightly to make sure it adheres.

Score into small bars while still warm.

!!* A few things to note: These bars are dense, so cut them fairly small. Also, I popped them (while still in the pan) in the refrigerator for about 10 minutes before cutting into individual bars and it made things easier. Then I wrapped each bar in plastic wrap and stored them in the refrigerator. Be sure to allow the bars to warm up a bit before you chomp into them! If you try to munch them immediately after refrigeration, you may crack a tooth…but they’re perfect when thrown in a lunch box or eaten with morning coffee after the drive to work.


Mojito: the classic mint, lime and white rum cocktail

I found quite possibly the best Mojito at a small, open-air bar on a back road in Key West. Here is an easy recipe that combines sugar with the muddled mint, instead of using simple syrup. Note: this recipe is for one serving.

10 mint leaves
1/2 lime, cut in half
1 T white sugar
1 ½ oz. white rum
1/2 cup club soda
Ice

Place mint leaves and one half of the lime in the bottle of a sturdy glass and muddle until the lime juices are released. Add sugar and remaining lime half and muddle again, until all juices are released. Top with ice, rum, and soda, and stir.


Watch the video: Ινδοκάρυδα - Γεύση και Οικονομία (May 2022).