Filed in archive
Food Blogosphere
, Web Resources
on August 9, 2010
©
williamcho
With so many conflicting stories about what is healthy to eat and what is not, it is difficult to know what to buy. One moment butter is bad for you and margarine is better, the next, butter is good for you in moderation.
When the summer months bring lots of fresh fruit and vegetables to your plate, it makes it easier to eat nutritiously. But, when the winter arrives again and your home grown vegetables and fruit from your trees are finished, what do you do?
One of the best places to find out about healthy eating is to turn to any of the government healthy eating information websites. You will find information and recipes as well as lots of contact information if you have any questions.
Download fact sheets and other information to ensure that you provide your family with healthy eating choices.
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Ingredient Spotlight
, Morsels of Info
on July 16, 2010
©
Dr Stephen Dann
Here are some of the healthiest food items you should always include in your grocery list if you are shopping on a tight budget:
Peanut butter. It's a popular pantry item that is high on protein and has lots of unsaturated fat that is good for your heart. You can use peanut butter to make sandwiches, sauces, and baking products, and it costs about 20 cents for every two tablespoons you use.
Eggs are always good sources of lean protein and they also contain lots of vitamin B12, riboflavin, and phosphorous. Make omelets, frittatas, and nice salads with eggs. Why they're a 10 best: Eggs are a good source of lean protein, and also contain vitamin B12, riboflavin and phosphorus. Large eggs usually sell for about 13 cents a piece.
Oats are always a popular choice among those who are watching their diets. Costing about 17 cents per serving, they can help decrease bad cholesterol and you can use oats to make baked products or add them to ground-meat dishes.
Apples contain high amounts of vitamin C and both soluble and insoluble fiber. They cost about 60 cents each, and you can include apples in your prepared salads and baked items.
Spinach has large amounts of vitamin A, C, and K in addition to folic acid and manganese. Most people enjoy spinach in their salads and pasta dishes, but you can also add spinach to your casseroles, soups, and stews.
Beans give you lean protein, fiber, calcium, folic acid, and iron. Most people add beans to their salads and stews and beans cost only about 35 cents for every serving used.
Frozen vegetables are a good source of fiber and usually cost only about 40 cents per serving. You can serve them as side dishes or add them to your casseroles as well.
Sweet potatoes will fill you up with lots of fiber, and are good sources of vitamin A and B6. Each sweet potato costs about a dollar and they are so versatile, you can use them either as main or side dishes.
Filed in archive
Recipes
on July 8, 2010
Here's a dessert from ChefMD that is low in sugar and high in Vitamin C that you can bring to a family picnic this summer: Pumpkin Pecan Squares.
Ingredients:
2 cups whole wheat pastry flour
A pinch of stevia extract white powder*
1 teaspoon each: baking soda and baking powder
½ teaspoon each: salt, cinnamon, ground ginger
¼ teaspoon ground allspice
2 large egg whites
1 (15 ounce) can pumpkin
¾ cup canned lite coconut milk (well shaken before measuring)
½ cup chopped pecans, toasted
*Stevia is a no-calorie herbal sweetener that is 30 times sweeter than sugar.
Preparation:
Heat oven to 350°F. In a large bowl, combine flour, stevia, baking soda, baking powder, salt, cinnamon, ginger and allspice; mix well. Combine egg whites, pumpkin and coconut milk in a medium bowl; mix well.
Add to dry ingredients; mix gently. Stir in pecans. Spoon batter into a greased or sprayed 13 x 9-inch baking pan.
Bake 25 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire cooling rack. Cut into squares.
Serve warm or at room temperature.
Makes 16 servings. 2 teaspoons pumpkin pie spice may replace the cinnamon, ginger and allspice.
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Ingredient Spotlight
, Recipes
, Seafood
on July 5, 2010
At the renowned Italian fish house Esca, Chef David Pasternack's specialty is a 50-pound bass.
Why not try it?
Here's the recipe: Grilled Local Striped Bass with Vidalia Onion Salad (found via).
Ingredients
4 5-6-ounce portions of filleted striped bass
2 large Vidalia onions (1½ pounds)
1 small bunch of arugula
1 tablespoon of fresh oregano leaves
1 teaspoon of pink peppercorns
1 cup aged red wine vinegar
1 cup balsamic vinegar
¼ cup dark brown sugar
1 cup plus two teaspoons extra-virgin olive oil
Sea salt and fresh ground pepper, to taste
Instructions
1. Take the fish out of the fridge 15 minutes before you want to grill it, then pat it dry with a paper towel as it sweats (this will help prevent the skin from sticking to the grill).
2. Wash and dry arugula, then refrigerate until needed.
3. In a large bowl, whisk together the vinegars and the brown sugar, then drizzle in 1 cup of the extra-virgin olive oil. Season to taste with sea salt and ground pepper, then whisk in fresh oregano leaves and pink peppercorns.
4. Slice onions in thick rings, then toss them in remaining teaspoons of olive oil, and season with salt and pepper. Grill onions until charred, but not cooked all the way through. As onions are finished, take them off the grill, and put them immediately in
the vinaigrette. When all the onions are done, put aside to
cool slightly while you prepare the fish.
5. To grill the fish, brush the skin side with oil, and season lightly with salt and pepper. Then, place on the hot spot of the grill, rotating once after 3-4 minutes to make cross marks. Cooking time will depend on the heat of your grill, but should not be more than 8 minutes.
6. When you are ready to serve, toss arugula into the bowl with onions; serve right away with the fish, drizzling some of the extra vinaigrette around the plate.
Makes 4 servings.
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Did you know
, Wine
on June 30, 2010
©
flo21
One thing I do know though is having the perfect wine to accompany your food makes everything tastes that much better. I have learned about wine by tasting and testing. With the great wine deals that you can always find I am able to buy two or three bottles at a time without breaking the bank.
Once I have made a meal I will open two or three bottles for a taste of each. I only have a very small amount until I find the one that I like the best with the food I am eating. And that's the one I continue with for the rest of the meal.
I have found the easiest way to do my testing is to buy the same type of wine. For example, I will buy three different bottles of chardonnay. They all taste different. As I am trying them with my meal I pay attention to what it is that I like about one over the other. Some chardonnay's can have an oaky taste; some are like a fresh stream running through your mouth. It's a great way to really find out what it is you like to drink and why. Before you know it you sound like a wine connoisseur without even trying.
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