Paseo Del Rio in San Antonio, Texas

Everyone should see the Christmas lights on the San Antonio Riverwalk once in their life.  It is that wonderful.  Take a river taxi and be serenaded by singers and overwhelmed with festivity.  Wonder at the lights reflected in the flowing river.  You can walk if you do not wish to ride the taxi, for the River Walk is free.  Cross bridges across the river, stop at a vantage point from which you can plan your evening.

You should stay in San Antonio for awhile. You are in one of the oldest cities in Texas and there is much history to see that is specifically meaningful at Christmas time. Visit the Mission Trail, pray at the Oblate Missions Lourdes Grotto or  attend services at the San Fernando Cathedral, founded in 1731. On December 26, journey to Mission San José to observe Los Pastores, a folk play depicting the shepherds’ journey to worship the Christ Child and the obstacles the devil puts before them.

May all the peace and blessings of the season be yours.

Please do not forget that Jesus is the Reason for the Season.

We are on our way to Florida–through Lousiana, Mississippi, and Alabama.  We will be staying at Crystal Springs for a month.  We have gone to swim with the manatees.  We will be posting pictures whenever we get a chance at wi-fi.

In the 1950s, the San Antonio Zoo had a banner year for breeding.  The extra exotic animals were taken to Y.O. Ranch, where today you may enjoy them on the daily tour.  If you would like to get close to a giraffe, an ostrich or a zebra, Y.O. Ranch is the place to be. Other animals on the ranch include waterbuck, impala, ilk, gazelle and springbok.

Have you always wanted to be a cowboy?  Learn how during summer camps or you can  join one of two cattle drives per year.  Y.O. Ranch has the largest herd of registered Texas Longhorns in the world.

Featuring “best fair chase” hunts, versus canned hunts, Y.O. Ranch is a trophy-hunters paradise.  Of course, you may hunt your trophy with a camera as well.

The Y.O. Ranch has 20 RV sites ($30).  Or, you may also want to rent one of the rooms in the 1880s style log cabins with great stone fireplaces and period furniture.   Whether you RV or stay in a cabin, you may take your meals at the Y.O. chuckwagon.

There are so many activities at Y.O. Ranch, that you will need to visit the Y.O. Ranch website to view them all. The activities are as diverse as the life of the founder of Y.O. Ranch, Charles Armand Schreiner.

In 1852, Charles Armand Schreiner moved with his family from France to San Antonio, Texas. Schreiner grew up to be  a Texas Ranger and a Confederate soldier.  Schreiner took part of  the US Army’s great experiment with camels  in Camp Verde, Texas.  He became a merchant, banker and served in various public offices. He ran cattle and raised sheep, putting Kerrville on the map as “mohair center of the world.”

By 1900 the Charles Schreiner Company owned more than 600,000 acres of land extending continuously from Kerrville to Menard. The YO Ranch, purchased in 1880, became headquarters for the Schreiner Cattle Company, and the Live Oak Ranch, now forming portions of the YO, was headquarters for the sheep operations.

The rest  is history.

Texas is blessed with a mild winter.  We have fruits and vegetables available during the entire year. The fruits readily available in winter are oranges, grapefruits and pears.  The winter vegetables are usually root vegetables,  like potatoes, parsnips, beets, onions, carrots, turnips and radishes.

You will want to use the homegrown or local fruits and vegetables in your cooking. because they are  fresh and full of vitamins and antioxidants.

Winter Treats

• Avocados
• Broccoli
• Brussels Sprouts
• Cabbage
• Chinese Cabbage
• Cauliflower
• Celery Root
• Chicory
• Fennel
• Grapefruit
• Greens
• Wild Mushrooms
• Mandarin Oranges
• Sweet Oranges
• Pears

Below are some recipes that are fairly dietetic.   They use ingredients that are plentiful at this time of year.

Recipes

Cabbage Slaw (Diabetic)

Makes 12 servings.

1 small head cabbage (1 pound), thinly sliced

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2 tablespoons chopped pimiento or red bell pepper

1/2 cup cider vinegar

3 Tbs vegetable oil

2-1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™

1 tsp celery seed

1/2 tsp dry mustard

1/4 tsp salt

1/8 tsp ground black pepper

Directions:

Combine cabbage, green pepper, onion and pimiento in medium bowl.  Measure remaining ingredients into jar; cover with lid and shake to blend well. Pour dressing over cabbage mixture and toss to coat. Refrigerate until ready to serve.

Danish Cucumber Salad (Diabetic)

4 cucumbers, medium sized

2 tsp salt

1/2 cup white vinegar

1/4 cup SPLENDA® Granular

2 Tbs fresh dill, chopped

1/4 tsp white pepper

Directions:

Cut cucumbers into paper thin slices. Toss with salt. Marinate with 2 tsp. salt at room temperature 1 hour. Drain liquid from cucumber. Add remaining ingredients. Stir. Cover and refrigerate 3 hours before serving.

Orange-Almond Salad (Diabetic)

3 cups Assorted Greens

2 Navel Oranges, peeled & separated into sections

1/2 cup Celery, thinly sliced

2 Tbs Green Onion, chopped

1/4 cup Cider Vinegar

1/4 cup SPLENDA® Granular

2 tsp Vegetable Oil

1/4 cup Toasted Slivered Almonds

Directions:

Combine greens, orange sections, celery, and green onion in a large bowl. Set aside.

Combine vinegar, SPLENDA® Granular, and vegetable oil in a small mixing bowl. Stir with a whisk until well blended. Drizzle dressing mixture evenly over greens mixture. Toss gently to coat.

To serve place 1 cup salad mixture on a serving plate and garnish by sprinkling 1 Tbsp. almonds over the top of the salad. Serve immediately.

Makes 4 servings.

Tangy Apple Slaw (Diabetic)

A take-off on the traditional creamy version of coleslaw. Chopped apples add crunch and a hint of sweetness that is also enhanced by Equal.

4 cups green cabbage, shredded

1 cup carrots, shredded

1 cup apple, unpeeled and chopped

1/2 cup red or green bell pepper strips, thinly sliced

2/3 cup light mayonnaise or salad dressing

1/3 cup reduced fat sour cream

3 Tbs Equal Spoonful

1-1/2 Tbs Dijon mustard

1 Tbs lemon juice

1/8 tsp pepper

Directions:

Combine carrots, peppers and apples in large bowl. In a medium-size bowl, combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper. Spoon this mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.

Makes 6 servings.

Shredded Carrot and Raisin Salad (Diabetic)

1 pound carrots peeled and shredded

1 1/2 cups peeled apples, peeled, cored and thinly sliced

1/4 cup dark raisins

1/2 cup plain low-fat yogurt or sour cream

1/3 cup skim milk

1 Tbl lemon juice

1 1/2 tsp Equal for Recipes or 5 packets Equal sweetener or 3 1/2 tablespoons Equal Spoonful

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Directions:

Combine carrots, apples and raisins in large bowl. Combine remaining ingredients; spoon over carrot mixture and toss to coat. Refrigerate until chilled. Makes 6 servings.

Tangerine Frisee Salad with Grilled Sweet Potatoes

2 medium sweet potatoes, unpeeled

Water

2-1/2 Tbs vegetable oil

1 Tbs light soy sauce

1 clove garlic, minced

1 tsp sugar

4 sprigs fresh parsley

2 heads frisée lettuce, curly endive, romaine lettuce, or a combination

1/2 cup olive or peanut oil

5 Tbs white wine

2 Tbs honey mustard

1 Tbs balsamic vinegar

1 Tbs fresh chopped chervil

1 Tbs toasted poppy seeds

4 tangerines, peeled and sectioned

Salt and pepper

Directions:

Wash sweet potatoes and boil in water until cooked ¾ through, about 20 to 25 minutes. Cool and slice ¼” thick. Do not peel.

For marinade, combine oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag.Add sweet potato slices, turning to coat. Close bag and marinate 6 to 8 hours or overnight, turning occasionally to distribute marinade.

Wash greens and separate from core. Drain and pat dry with paper towels.

In large bowl, combine oil, wine, honey mustard, vinegar, chervil, and poppy seeds. Add tangerine slices and toss to coat. Season with salt and pepper to taste. Add greens and toss.

Remove sweet potato slices from marinade and place in center of cooking grate.Grill until warm, about 8 minutes, turning once halfway through grilling time. Set aside and keep warm.

Arrange salad on large platter and garnish with grilled sweet potato slices.

Gingered Grapefruit Baskets

Yield: 6 servings

3 Pink grapefruits

Vanilla ice cream or frozen Yogurt

1/3 cup firmly packed golden brown sugar

4-1/2 tsp fresh Ginger, finely chopped peeled

Directions:

Cut grapefruits horizontally in half.  Using grapefruit knife or paring knife, cut all around grapefruit halves and between membranes to release segments.  Place segments in bowl, cut, discarding seeds.

Remove all remaining membranes from grapefruit halves.  Place large scoop of ice cream in each grapefruit half. Cover and place in freezer until ready to use.

Add sugar and ginger to grapefruit in bowl and toss gently.  Cover and refrigerate at least 2 hours or overnight.

Spoon some grapefruit mixture over ice cream in each grapefruit basket. Garnish with mint.  Serve, passing remaining grapefruit mixture separately.

Have a wonderful holiday season.