8 Plants That Are Poisonous to Cats and Dogs - Part 2 Lillies

Lilies

Members of the true lily family (Lilium and Hemerocallis) have been shown to cause kidney failure in cats.  Some examples of true lilies include Easter lilies, tiger lilies, rubrum or Japanese showy lilies, and day lilies.  Even a small amount of exposure (a few bites on a leaf, ingestion of pollen, etc.) may result in kidney failure.  Cats often vomit within a few hours of exposure and stop producing urine within 72 hours.  Cats who receive quick treatment (intravenous fluids for two days) have a good prognosis.  Lilies are common in holiday flower bouquets and arrangements, as are popular lily-like holiday flowering bulbs, such as amaryllis, which can also be toxic to pets.

8 Plants That Are Poisonous to Cats and Dogs - Part 1 Sago Palm

I know this doesn't pertain to cooking but it does pertain to the dangers of what our pets might eat and the health problems that can occur.  If you're an animal lover, like me, you might just find this information helpful.  I'll be posting this in 8 parts with hopes that it will be easier to consume.

This was sent to me by my veterinarian and since I love plants, inside and out, this is something that I plan on keeping handy for the health of my Jesse. 

These are the 8 plants that are poisonous to cats and dogs.

Many common plants, both in the house and the yard, can be toxic to our pets, including some that can still be found even in the winter, either because they are being brought in from outside or because they are popular in holiday displays or decorations.  some toxic plants only cause mild stomach upset, while others can be poisonous.  To make things even more confusing, some plants are safe for some species while deadly for others.  As a pet owner, it is important that you be familiar with the most dangerous of the toxic plants.

Sago Palms

Sago palms (Cycas and Macrozamia spp.) can be found as outdoor ornamental plants in warm climates or as houseplants in cooler climates.  Ingestion of sago palm plants can cause liver failure and death in dogs and cats.  All parts of the plant are toxic, with the seeds having the highest concentration of toxin.  One seed can kill a dog.  Vomiting usually begins within 24 hours, and the animal becomes depressed and may start having seizures.  This plant is one of the most toxic, with a mortality rate of around 30%.

Corned Beef Hash

It doesn't take much to make an appealing as well as tasty dish.  I had some leftover corned beef a few days ago and didn't want to use it to make sandwiches so I made Corned Beef Hash instead.  It's so simple.  Fry up a couple of diced potatoes with a little onion.  Chop the corned beef and add to your potatoes.  Heat, don't cook or it will come out dry.  Place on a plate and top with a fried egg.  Serve with toast, I used rye with a healthy spread of cream cheese and herbs.  So good.  So Easy.  And So Appealing, at least it is to me.

I Didn't Know That - Sore Throat & Cough Remedies

Sore Throat and Cough Remedy - Best

Garbling with warm saltwater not only helps alleviate sore throat symptoms by drawing moisture out of swollen glands and bacteria, but it may also help prevent upper respiratory infections if done regularly, according to National Institute of Health.

To calm a cough, reach for the sweet stuff.  Honey soothes the back of the throat, contains free radical-fighting antioxidants, breaks up mucous and has even been shown to be more effective than over-the-counter cough suppressants, according to a study by the Penn State College of Medicine.  However, due to the risk of infant botulism, remember that honey should never be given to children under on year old.

Sore Throat and Cough Remedy - Worst

It might be hard to believe, but over-the-counter cough suppressants actually do very little to alleviate coughing due to a cold, according to The American College of Chest Physicians.  Essentially, the drugs previously thought to help reduce the severity of a cold-related cough - suppressants such as dextromethorphan or expectorants such as gualifensein - don't appear to effectively loosen mucous in the airways, according to multiple research studies.

If you're coughing up a cold-related storm, use a humidifier, take that spoonful of honey, and maybe add some of Grandma's chicken soup to your get-well regimen.

Chocolate - Myths - True or False?

Is Chocolate really bad for our health?  If you're a chocolate lover you might want to find out if these myths are true or false:

Myth:  Chocolate is high in caffeine.  True/False 

Myth:  Chocolate is loaded with saturated fat and is bad for your cholesterol.  True/False

Myth:  Chocolate lacks any nutritional value.  True/False

Myth:  Chocolate causes cavities.  True/False

Myth:  Chocolate causes headaches.  True/False

Myth:  Chocolate causes acne.  True/False

Myth:  Chocolate causes weight gain.  True/False

Want to see how well you've done?  Read the full article by going to this site SPARKPEOPLE for the answers.

Tuna Mac and Cheese

Yes, Tuna Mac and Cheese and it is so good.  Click on the link to view the recipe.

I Didn't Know That - Cold & Flue Remedies

Cold and Flu Remedy - Best

Why does chicken soup make us feel better when we're sick?  From the medicinal properties of vegetables to the antioxidants in chicken fat, each ingredient in chicken soup appears to have anti-inflammatory properties that help reduce mucous production, according to a study published in Chest Pain.  Also, hot liquids in general help break up mucous and relieve congestion.

Runner up to chicken soup is garlic.  If consumed regularly, garlic may also help prevent colds year-round thanks to the antibacterial properties of a compound called allicin, which can not only keep us from getting sick but also recover faster if infected, according to research published by the National Institute of Health.  To truly reap the benefits of fresh garlic, crush it at room temperature and let it sit for approximately 15 minutes before cooking.

Cold and Flu Remedy- Worst

While vitamin C has many wonderful health benefits, like helping the body hear wounds and preventing scurvy, unless it's taken regularly, no research has proven that vitamin C actually prevents or lessens the severity of a cold, according to National Institute of Health.

Bread Spreads

Bread spreads are so easy to make and so tasty.  The one you're looking at is Strawberry Pecan.  It's made by blending 1/2 cup of softened butter or margarine, 1/4 cup finely chopped pecans and 1/4 cup of strawberry preserves.  This is so good on a hot biscuit or just spread over a piece of toast.  This can be made with any flavor of jam, jelly or preserve.  It can even be made with sugar free preserves to help control the sugar intake.  But the spreads don't stop there.

You can make Citrus Butter by combining 1/2 cup butter/margarine with 1 Tbsp. powdered sugar and 1 tsp. finely shredded orange or lemon peel.

Breakfast Butter is made by combining 1/2 cup butter/margarine with 2 Tbsp. of honey or maple-flavored syrup.

Onion-Parmesan Butter has 1/2 cup butter/margarine, 2 Tbsp. grated Parmesan cheese and 2 tsp. sliced green onion.  This is good toasted.

Herb Butter is 1/2 cup butter/margarine and 1/2 tsp. each of dried thyme and marjoram, crushed OR 1 tsp. dried basil, crushed.

And then there is Pimiento Butter.  This one is made in a blender or food processor by combining 1 4 oz. jar sliced pimientos, drained, 1 Tbsp. anchovy paste and 1 clove garlic, minced.  Cover and blend or process until the pimientos are pureed and the mixture is smooth.  Mix this in with 1/2 cup butter/margarine for a great spread for rolls.

These spreads are simply a start of what you can create by Thinking With Your Taste Buds.  The Onion-Parmesan is good spread on crescent rolls before rolling them up and baking .  Enjoy!

Chicken Hashbrown Casserole

If you're a lover you'll love my Chicken Hashbrown Casserole.  It's full of all the good stuff like cheese and sour cream!

Follow my blog with Bloglovin

I Didn't Know That - Shopping For Rice

Rice is one of the most versatile foods on the market.  It can be used in casseroles, soups, salads, and even desserts.   But there are many types of rice so how do you know which to use?   Here are just a few of those available and a little about them.

White rice - There are actually 3 types of this rice.  You can find long, medium and even short grain.  The shorter the grain, the more starch it contains.  Because it is the starch that causes rice to stick together when cooked, long grain rice cooks up lighter and fluffier than short grain rice.  (That I didn't know.  There have been times that I've bought just "white rice" not paying attention to what size it might be.  This piece of info makes me understand why my rice is sometimes too sticky for some of the dishes I'm making.)

Arborio rice - This is a short grain white rice that is preferred in risotto.  Being a short grain, it gives the creaminess needed for this dish.  This is usually found in larger supermarkets and specialty food stores.  (I've actually never bought this rice.  I have tried making risotto and had come out without the creaminess that I felt it should.  Now I know that I either buy the Arborio or at least use short grain.)

Instant and quick-cooking rice - This rice is popular because of its short cooking time.  Instant and quick-cooking rices are partially or fully cooked before they're packaged.   (I normally use the longer cooking rice but do keep a variety of the boiling bags on hand for quick use.  The flavor isn't as strong and the texture may not be as uniform but it works when I'm in a hurry.)

Brown rice - This is unpolished rice grain.  It has the bran layer still intact.  It's pleasantly chewy and nutty in flavor but requires a little longer cooking time then white rice.  (I've never been a fan of brown rice.  Don't really know why.  But I have found that I actually love the brown rice boiling bags.  I like the texture and flavor.  So if you're like me and don't care for brown rice, try the boiling bags.)

Converted rice - This is also called parboiled rice.  This white rice is steamed and pressure-cooked before it's packaged.  The process helps to retain nutrients and keeps the grains from sticking together when cooked.  (This I didn't know.  I've seen packages that say converted rice and have even bought it but never really knew the difference between it and regular white rice.)

Aromatic rice - The aroma of basmati, Texmati, wild pecan and jasmine rice is irresistible.  Their flavors range from toasted nuts to popped corn.  Look for them in food markets featuring Indian or Middle Eastern foods or in some of the larger supermarkets.  (My favorite is Basmati.  I love it's nutty flavor.  I use it not only in regular dishes but I really like it in my dessert rice dishes.  If you've not tried this one, you should.  I've tried the Jasmine but keep going back to the Basmati.  I've not tried the Texmati nor the Wild Pecan.  I actually haven't seen them in my local stores.  If you've tried either of these, please comment on their taste and texture.)

Wild rice - This is actually not a grain at all.  Wild rice is a marsh grass.  It takes about three times longer to cook than white rice but the nutlike flavor and chewy texture are worth the wait.  You do need to wash wild rice thoroughly before cooking.  (This is another favorite for me.  I had no idea it wasn't really a rice but now that I know this and look at it closely I can see that it doesn't really look like rice.  No matter what it is, I love it and love cooking with it.)

Lentil Soup

I've just posted a delicious Lentil Soup recipe on my site Martha's Recipe Cabinet.  Even if you're not a Lentil fan I think you will still enjoy this soup.

I Didn't Know That - Bay Leaves

Most commonly found in the form of whole, dried leaves, bay leaves (also called laurel leaves) bring an aromatic, woodsy note to a dish.  Common in slow-simmering dishes, such as soups and stews, they should be added to the dish whole (never crumbled).  Also discard them before serving the dish. There are two varieties.  Turkish (1 to 2 inches long oval) and California (2 to 3 inches long narrow) and can be used interchangeably. The Turkish is said to have the better flavor.

Fresh bay leaves are rarely available but dried leaves can be stored up to 6 months in a cool dark place. 

If you need to substitute you can use 1/4 tsp. of thyme in place of 1 whole bay leaf.

I Didn't Know That - Flour and Cornstarch

There have been times that I find myself out of flour and need a thickener so I turn to cornstarch.  This doesn't happen often but it has happened.  Now comes the question.  When substituting how much do I use?



Generally, for each cup of medium-thick sauce, you use 2 Tbsp. of flour mixed with 1/4 cup of cold water.  OR you use 1 Tbsp. of cornstarch mixed with 1 Tbsp. of cold water.  Be sure to thoroughly mix the water with the the starch or flour to prevent lumps.  I use a whisk to blend my flour and water and whenever possible I also use it when adding it to the liquid.  After stirring the thickener into the liquid, cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more for flour and 2 minutes more for cornstarch to allow the thickener to completely cook.

Now I have a guide for substituting!

Shrimp and Spaghetti

If you like shrimp this dish is one you must try.  It's simple, of course or I wouldn't be posting it, it's delicious and all of my food testers that were lucky enough to give it a try loved it.  So, check out my recipe for Shrimp and Spaghetti.

I Didn't Know That - Crab Meat

Lump or backfin - large, whole lumps of meat from the body of the crab.  This is usually the most expensive meat and is often used in salads and special dishes.

Flake (regular) - all meat from the body portion of the crab except lump.

Claws - all meat form the claw appendages.

Crab claws - claws of the crab with the shell partially removed.  These are most often used as appetizers.

Pasteurized crabmeat - canned lump crabmeat, which is found in the refrigerated section of the supermarket.  It will keep for about 6 months, unopened, in the refrigerator.  Once opened, the crabmeat will stay fresh 3 to 5 days in the refrigerator.

And then there are 'live crab' and here is how you handle cooking and cleaning them.  The live crab are put into a pot of boiling water and cooked 8-10 minutes, depending on the size.  The shells will turn a bright orange color when done.  Drain in let cool enough to handle. 

Leaving the legs on, break the claws from the crabs at the body.  All meat in the claws is edible, dark but tasty.  Crack claws with a hammer, nutcracker or better yet, a store-bought claw cracker.  To clean the body of the crab, the secret is a sharp knife.  Remove the shell by holding the crab firmly underneath and pull up on one of the points of the shell.  You will then see the fat and gills.  Scrape away the yellowish fat form the middle cavity.  The fat is edible, but too oily for most.   Scrape away the feathery gray gills.  Cut off the walking legs well into the body.  There is very little meat where the legs join the body.  On large crabs, save the legs since there is good meat in them.

With the cavity up, slice through the sides horizontally.  Lay knife blade flat in cavity and then cut off..  This is really easy to cut and leaves the body of the crab exposed for easy picking with the point of your knife or fingers.

This method of crab-picking came from an old cookbook that had been separated from its cover, not allowing me to even know its name, and really in pretty bad condition.  But to me, it's condition has nothing to do with the wonderful recipes and tips that I found among its pages.  

Red Velvet Woopies

Want a delicious and very simple cookie for Valentine's Day?  Try these Red Velvet Woopies.

I Didn't Know That - Burns

Another need to know home remedy.

First-Degree Burn Remedy - Best

The best home ready for a first-degree burn, which is the least dangerous and only burn you should treat without a doctor, is to immediately bathe the affected area with cold - not ice cold - water.  Then cover the burn with loose gauze and take an over-the-counter pain reliever, like aspirin or ibuprofin, according to the Mayo Clinic.

First-Degree Burn Remedy - Worse

Never put ice or butter on a burn.  Ice can further damage already sensitive skin tissue, and the grease found in butter prevents heat from leaving the skin, which can cause more damage, according to the Dermatology Clinic at the University of Arkansas for Medical Science.

·          

'Crab' Cakes

Want a simple dish that is tasty yet can be made up within no time?  Well, if you like Crab Cakes, you might want to give this recipe a try.  It is so good, simple and inexpensive.  Let me know what you think.

I Didn't Know That - Basil

Basil:  This herb brings its minty, clove like aroma to sauces, salads, and of course, pesto.  Cinnamon, lemon, and anise basil have the basil flavor, plus the flavor for which they are named. 

If you use fresh basil, it can be kept by wrapping it in a paper towel, putting it inside a plastic bag and then into the refrigerator for up to 4 days.  Or you can store it with the stems down in a glass of water with a plastic over the leaves for about a week with regular water changing.  Dried basis will store up to 6 months in a cook dark place.

Need to substitute?  1 tsp. of dried basis - 1 Tbsp. chopped fresh basil or 1 Tbsp. chopped fresh summer savory.  Or you can substitute 1 tsp. of dried basis with 1/2 tsp. marjoram, oregano, thyme or tarragon.

Basil Corn

Cook 3 1/2 cups corn kernels, 1/3 cup chopped shallots, and 1 Tbsp. butter in a large nonstick skillet over medium-high heat for 2 minutes.  Add 1 tsp. minced garlic and cook 1 minute longer.  Transfer to a serving bowl and stir in 1/4 cup chopped fresh basil leaves.  Season with salt and pepper to taste. 

I Didn't Know That - Slicing, Dicing, Etc.

When a recipe calls for mince, dice, chop, slice, cube or Julienne do you know what it actually means?  In the past I've just sort of guessed but no more.  I now know the difference.

Chop means to cut the food with a knife or food processor into fine, medium or course irregular pieces.
Cube means to cut the food into uniform pieces, usually 1/2" on all sides.
Dice means to cut the food into uniform pieces, usually 1/8 to 1/4" on all sides.
Julienne means to cut food into thin match like sticks about 2" long.  For easier cutting, first cut food into slices and then cut them lengthwise into strips 1/8 to 1/4" wide.
Mince means to chop a food into tiny irregular pieces.
and
Slice means to cut the food into flat, thin pieces.  But if it says to Bias-slice that means a food is cut crosswise at a 45 degree angle.

Now I cut my foods up the way they were meant to be and after doing my knife research, I'm using the correct knife, I hope.