Sunday, December 9, 2007

What's cooking HONEY

Honey is another miracle of the nature. Its has so many medicinal properties (and yet doesn't taste yucky). Honey should be introduced into our healthy lifestyles.

First lets look at - What is honey?

Honey is made up from fructose, glucose, water and other sugars. It also contains many enzymes, vitamins, minerals and amino acids that our body needs. Honey contains many antioxidants that are used by the body to eliminate free radicals - molecules which zip around in healthy cells and have the potential to damage them. Honey therefore makes a good alternative to sugar in food and drink. Care must be taken though, as honey does contain lots of sugars and it must be eaten in moderation. Sugars should not generally represent more than 10 percent of your total calorie intake.

How honey can heal
Research being carried out around the world suggests that honey helps in the healing and sterilising of wounds and ulcers, in the growth of new skin, and, has many antimicrobial and antibacterial properties. The reason for this is the unique combination of properties that honey has.

As Medicine:

One to two tsps full of honey in a glass of hot milk is said to be a good sedative.

For children the use of honey as a general tonic has been known from time immemorial.The reason being that honey acts as a disinfectant and an antiseptic.So a judicious internal administration of honey would render the digestive system aseptic and disease-causing germs would fail to thrive.

Honey is good for sore throats,coughs and colds.An age-old cough mixture still used in many homes consists of honey and limejuice in equal parts.

Honey is also reputed to be a good stimulant for a weak heart.

As far as constipation is concerned,honey is a very popular laxative.

Now for some HONEY recipes. YUM YUM (Got the recipes from National HONEY Board)

Curried Chicken Wings- Makes 13 servings -

1 cup honey

2/3 cup Dijon mustard

2 Tablespoons butter or margarine

4 teaspoons curry powder

2-1/2 lbs. chicken wings

In a small saucepan, combine honey, mustard, butter and curry powder; cook and stir over medium heat until blended. Arrange chicken in a 13x9x2-inch baking dish; drizzle with honey mixture. Cover with foil and bake at 350° F for 30 minutes. Remove foil and bake 30 minutes longer; turn after 15 minutes.

Honey Roasted Nuts - Makes 3 cups -


3 cups nuts

1/2 cup honey

2 Tablespoons butter or margarine

1/2 teaspoon grated orange peel

1/2 teaspoon ground cinnamon


Combine all ingredients; mix well. Microwave at HIGH (100%) in 600 to 700 watt microwave oven 4 to 7 minutes or until nuts are toasted, stirring halfway through cooking time. Spread nuts on foil to cool.

Honey-Glazed Sweet Potatoes - Makes 4 servings


2 lbs. sweet potatoes or yams

2/3 cup orange juice

1/3 cup honey

1 Tablespoon cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 Tablespoon butter or margarine


Wash and pierce potatoes or yams. Place on a piece of heavy-duty foil and bake at 375°F for 40 to 50 minutes until just tender. Cool, peel and cut into 1-1/2 inch pieces. Spray 8x8-inch baking dish with nonstick cooking spray. Place cooked potatoes or yams in dish; set aside. In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt. Stir until smooth. Cook over medium-high heat stirring until thick and mixture begins to boil. Stir and cook for one minute. Remove from heat and stir in butter. Pour over potatoes or yams stirring to coat. Bake at 350°F for 25 to 30 minutes until hot and potatoes are tender.

Pear Cheese Tarts with Honey and Hazelnuts- Makes 18 tarts -


1 box (17.3 oz.) frozen puff pastry

1 pear, cored and quartered

1 lemon, zested and juiced

1/2 cup + 2 Tablespoons Sage honey, divided

8 oz. cream cheese

2 Tablespoons all-purpose flour

2 eggs

1/2 cup chopped hazelnuts

Baking spray


Remove puff pastry from freezer 30 minutes before using. Preheat oven to 400°F.

Cut pear into thin slices. In small bowl, combine pear, 1 Tablespoon lemon juice and 1 Tablespoon honey. Reserve another 1 Tablespoon honey in a small heatproof bowl.

Use a mixer to beat the cream cheese until smooth. Scrape down the sides and add the honey, flour and lemon zest. Mix until smooth. Add the eggs, scrape down the sides again and mix until very smooth.

Cut half of the pastry sheets into 9 squares. Spray a muffin tin with baking spray. Carefully fit 1 square into each muffin cup. Fill each cup with 2 Tablespoons cheese mixture. Cut pear slices to fit muffin tin. Fan 3 or 4 slices of pear over each cup and sprinkle with 1 teaspoon hazelnuts. Freeze 10 to 15 minutes to firm pastry.

Bake cold tarts until pastry is lightly browned and cheese is puffed, about 20 minutes. Cut 9 more pastry squares and repeat filling and baking. Microwave reserved honey 5 seconds on High and drizzle tarts with warm honey.

Let tarts sit 10 to 15 minutes before serving or refrigerate and reheat in a 350°F oven for 10 minutes.

Tortilla Crisps with Honey Dip - Makes 6 servings -


1/2 cup honey

2 Tablespoons butter or margarine

1 small cinnamon stick

1 piece (1-1/2 x 1/2-inch) orange peel

6 (6-inch) flour tortillas

Vegetable oil


Combine honey, butter, cinnamon stick and orange peel. Cook over low heat at least 10 minutes. Remove cinnamon stick and peel before serving. Cut each tortilla into six wedges. Deep-fry tortillas, smooth-side up, at 375°F about 30 seconds. Turn and deep-fry 30 seconds longer or until golden brown. Tortillas should puff as soon as they are put in hot oil. Remove from oil to paper towel-lined tray. Serve crisp tortilla with honey dip or spoon dip over chips.

Oven Method: Brush both sides of whole tortillas with vegetable oil. Cut into wedges before baking, if desired. Place on baking sheet and bake at 325°F about 12 minutes or until crisp and browned but not hard.

Apricot Honey Bread- Makes 12 servings -


3 cups whole wheat flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1-1/4 cups 2% low-fat milk

1 cup honey

1 egg, slightly beaten

2 Tablespoons vegetable oil

1 cup chopped dried apricots

1/2 cup sunflower seeds, chopped walnuts or chopped almonds

1/2 cup raisins


Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Apple Honey Tart- Makes 4 servings -


1 (17-1/4 oz.) puff pastry dough

1 egg, well beaten

1 cup white zinfandel wine*

1/2 cup honey

1 stick (3-inch) cinnamon

3 whole cloves

1 slice (1/4-inch) fresh ginger root

3 medium apples, pared, cored and sliced

Whipped cream or low-fat dairy sour cream


Cut two 5-inch hearts out of puff pastry. Cut 1/2-inch wide strips of pastry from remaining dough. Brush edges of hearts with beaten egg. Twist and line edges of hearts with dough strips, joining ends of strips with egg mixture as necessary. Bake according to package directions. When golden and baked, remove or push down puffy centers of hearts to allow space for apple filling. Bring wine, honey and spices to boil in 9- to 10-inch skillet; reduce heat, cover and simmer 10 to 15 minutes. Add apples in one layer, return mixture to boil and simmer 10 to 15 minutes or until apples are tender. Carefully remove slices from liquid and drain thoroughly. Reduce liquid until syrupy; cool. Brush bottom of crust with syrup; arrange poached apples over syrup. Serve with dollops of whipped or sour cream.

*If desired, apple juice may be substituted for wine.

Apricot Honey Oat Bar Cookies- Makes 8 servings -


1-1/2 cups old-fashioned rolled oats, uncooked

1/2 cup finely chopped dried apricots

1/2 cup honey

1/4 cup nonfat plain yogurt

2 egg whites

2 Tablespoons wheat germ

2 Tablespoons all-purpose flour

3 Tablespoons butter or margarine, melted

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

1/4 teaspoon salt


Spray 8-inch square baking pan with nonstick cooking spray. Combine all ingredients in large bowl; mix well. Spread mixture evenly into prepared pan. Bake at 325°F about 25 minutes or until center is firm and edges are lightly browned. Cool and cut into 2-inch squares.


JesieBlogJourney said...

When I run out of idea on what to cook, I will come by and look for your recipes.

I like honey too. Honey with organic apple cider vinegar is believed to have cleansing properties too.

Oh yes, I come by to tell you I have an award for you to pick up at jesieblogjourney because you have visited and commented on my blog. Hope you will like it.

BellyDance Girl said...

Thanks for a great article on the many benefits of honey! Honey is the 'best' kind of sweetener you can use - definitely the healthiest. And, I have also heard that it is a wound healer and good for the skin. Also, thank you so much for your kind words about my blog. I'm glad