How To Cook Roast Beef Wraps

Whether you are at the pool, on the run, or just trying to hide from the heat at home, wraps are a quintessential summer lunch. You can almost feel yourself cooling off as you bite into the chilled crisp veggies and meat. Wraps are convenient for a busy summer lifestyle because they are portable, can be made ahead of time, and can pack a variety of summer time flavors.
The cooking set up was indirect on a roast rack over a dripping pan filled with 2 cups of beef broth. The drippings of rendered fat and seasonings are captured in the broth making an excellent au jus.
There are two things to think about when using a set up like this.
I cooked it indirect at 250f until it hit an internal temperature of 135f (about 2 ½ hours) and then pulled it to rest lightly covered for 15 minutes. We could have eaten it then but we wrapped it in foil and put it in the fridge for a few hours before slicing thin. Here's how the time/temps worked out. I would have liked the roast a bit more on the rare side of medium rare so next time I will pull it earlier, maybe around 130f. This was twice the size of the normal eye roasts I do so maybe it carried temp longer after it came off the grill. I normally allow 10 degrees for carry over cooking.
Creole Roast Beef Wraps
4 servings or 8 snack portions
4 ten inch wraps (We used MissionSundried Tomato Basil wraps)
½ cup creole sauce (see recipe)
4 leaves green leaf lettuce
1 lb creole roast beef, thin sliced
½ cup roasted red pepper
8 slices French Emmental cheese (or whatever floats your boat)
1 cup au jus
Creole Sauce
2 Tbsp sour cream
3 Tbsp coarse ground creole mustard
2 Tbsp mayonnaise
½ tsp prepared horseradish
¼ tsp garlic powder
¼ tsp sugar
¼ tsp white pepper
¼ tsp kosher salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
Whisk together ingredients for Creole sauce and refrigerate for at least 1 hour to let the flavors combine.Spread 2 Tbsp of Creole sauce on ½ side of a wrap. Top with lettuce leaf, ¼ lb of roast beef, 2 slices cheese, and 2 Tbsp of roasted red pepper.Fold in top and bottom of the wrap and roll up burrito style. Slice in half with a bias cut (at an angle) and serve with ¼ cup of hot au jus.This has been our lunch for the past two days and I am already looking forward to having them for lunch at work tomorrow too!

How To Make Fried Cheese

I laughed super hard last week when I was watching some recorded Rocco’s Dinner Party episodes I had on TIVO. In one of the dinner parties, the chefs were presented with a variety of cheeses from around the world… or maybe just France, can’t remember. Well, they needed to pick and serve a cheese course with their suggested party menus.
Rocco was impressed… shall I say very impressed with a FRIED CHEESE bite he was served by one of the chefs. So impressed, he still was bragging about it yesterday during a Twitter thing we had where the viewers/fans can ask him all sorts of questions directly. I laughed all over again yesterday because I replied to him that fried cheese is wonderful… and I knew I had this “recipe”, if we could call it that, in my Pending To Post file. So… let’s Post it along…
Queso Blanco is mild in flavor because it contains still water, or better said, the whey. But as soon as you fry it, the water evaporates, the flavors concentrate and it becomes a salty, delicious bite that can be enjoyed alone as an appetizer or to complement a variety of recipes…
FRIED CHEESE
There’s not a lot of science involved in the frying of Queso Blanco… but here are my pointers:
Use a non-stick skillet preferably.
You can fry it dry or you can use a bit of canola oil spray. I do not find it makes that much of a difference.
For some reason I have not figured out, my fried cheeses always deflate… but when you order fried cheese at a restaurant as an appetizer or at a party, they’re always breaded and still square. Maybe they freeze them before frying to hold their shape… I do not know because I have not tried it. But, the flavor is there even if the shape changes. And I do not think you need to bread it to get a nice color/presentation either…
Just cut your pieces of cheese and place in a medium-hot skillet. The cheese will start of ooze some water/whey… let it. Leave it there for about 4-5 minutes until the cheese starts to get a brown, caramelized color.
Flip over and brown the other side. It’ll take less time because most of the water in the cheese has evaporated already.
Enjoy it in various ways:
Today I am enjoying it with corn tortilla chips…
You could also place a few slices of fried cheese inside a tostón sandwich. Actually that’s the original way I was taught to make it and eat it. The tofu solution came afterwards when we had to go dairy-free for a while.

How To Cook Tasty Tofu Meat Stew

You will score big at the dinner table with these silky tofu and tasty meat, enjoy this authentic Chinese cuisine right now!
Prep time: 20 minutes
Cook time: 10 minutes
Utensils:
Wok, pot, mixing bowl, serving bowl.
Serves 2
Ingredients:
7 oz. / 200 g tofu
7 oz. / 200 g pork
4 red chilies
1 tbsp. chopped scallion
4 garlic cloves, minced
3 slices ginger, minced
1-2 tbsps. Szechuan peppercorns
1 tbsp. Chili bean sauce
1 tbsp. light soy sauce
1 tbsp. Chinese cooking wine, or dry sherry
1 tbsp. sugar, or to taste
1 tbsp. salt, or to taste
1 cup chicken stock, or water
1 tbsp. cornstarch
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl.
3 tbsps. vegetable oil, for stir-frying
Directions:
1. Cut tofu into 1 inch length cubes, blanch in boiling water for 20 seconds, drain well and set into serving bowl then.
2. Slice pork into thin, combine with Chinese cooking wine, salt, and cornstarch in a bowl, let marinate for 20 minutes.
3. Preheat a wok over high heat for 1 minute before adding 3 tbsps. vegetable oil, when the oil is hot, reduce heat to medium, then sauté garlic, ginger, scallion, chilies, and Szechuan peppercorns until aromatic, do not brown, which will take about 30 seconds, then stir into chili bean sauce, stir fry for a minute
4. Stir into light soy sauce, then add cup of chicken stock or water, add sugar and bring to a boil, then add pork slices, cook immediately.
5. When the pork changes color, stir into cornstarch water mixture, mix well, pour them over the tofu in the serving bowl.
6. Sprinkle with your favorite seasonings if desired.

Bean Soup Is A Very Healthy Recipe

Bean soup is an excellent source of protein, and is also a very healthy recipe that you might want to try. This is a delicious dish that you can serve to anyone, especially for vegetarians who need to increase their protein intake. When preparing bean soup, here are some cooking tips that you should keep in mind.
Choose carefully the kind of beans that you are going to cook.As you already know, there are different kinds of beans that you can choose from when you want to make bean soup. Black beans are popular for Latin American, Cajule and Creole cuisine and are also excellent for soups. Asian recipes usually use the red beans. If you want, you can try the different red bean soup recipes of Koreans, Chinese, Japanese and Vietnamese. They all use red beans but there is a difference in the seasonings and the consistency of the soup. There are a lot more kinds of beans like shell beans, white beans, chickpeas and several others. There are also mixed beans that are sold in packs and you could also try them out if you are in the mood to be creative.
Soak the beans before cooking. Dry beans should be soaked before cooking so that it will take a shorter time for them to be cooked. Aside from shortening the cooking time, soaking also makes the beans more digestible. There are two ways on how you can soak the beans that you are going to use. For normal soaking, this will take at least 8 to 10 hours but it will take a longer time for the larger ones. What you do is to wash the beans at least four times and remove any debris. Cover the beans and get back to them when you are ready to make your bean soup. This is a healthier choice and is the one that is traditionally done.When you don't have much time for soaking, what you do is to bring the beans to a boil for one to two minutes. Afterwards, let it sit for at least one hour before making the soup.
Cook the bean soup with enough amount of water. The amount of water used in cooking bean soup is important so that it will turn out deliciously. Whether you are using fresh water or the soaking water, you should see to it that the water is twice the amount of the beans. When cooking bean soup and you want it to have a darker coloring especially when using black or red beans, you will have to use the soaking water. You do have to make sure however that you have washed the beans properly before soaking.
Add salt and other seasonings when the beans are already tender. There are times when because you are rushing, you add the ingredients of the bean soup even when they are not yet tender. However, the salt and the seasonings can disrupt the cooking so they may take a longer time to cook and the flavor will not be that good. So wait when the beans are already tender before you add any other ingredients especially salt.

Braised Chinese Cabbage With Chestnut

The day before yesterday left a lot of chestnuts,so I cook this dish. In fact, this appears to be simple food but taste good to eat. Chinese cabbage is one of the main winter food in China. Just enter the winter,almost every family will save Chinese cabbage. I personally think that Chinese cabbage are very good. I also heard that a lot of foreign tourists also have this feeling. Listen to a friend that foreign tourists often eat up the supply of Chinese cabbage at buffet breakfast in hotel.Today’s special is one dish of the menu in hotel.
About Chinese cabbage:
Chinese cabbage has anti-inflammatory properties.
It is an excellent source of folic acid.
Chinese cabbage is low in calories and low in sodium.
It is also high in vitamin A and a good source of potassium.
Key material:
Chinese cabbage(or mini Chinese cabbage) 200—300g
Chestnut 100g
Seasoning:
1 tsp of Salt
1 tsp of essence of chicken
2 cups of Stock
Before cooking:
1.Clean Chinese cabbage and split it to several of the strip.
2.Scald the splitted cabbage until it is soft.
Cooking processes:
1.Heat up with stock in the pot and cook cabbage and chesenut.
2.Cook about 5 minutes with a little salt then pick the cabbage and chestnut in the serve plate.
3.Go on cook the stock and pour in a little starchy until good combined then pour the cooked stock on the cabbage,dish off.
Attention:
1.If you do not like the stock, you can omit the last step.
2.You can take all with stock into the plate.
3. If you do not have chestnuts,just Chinese cabbage is still delicious.

Christmas Dinner Ideas

Christmas dinner ideas are harder to come by than any other holiday menu. Most people have deep traditions when it comes to their Thanksgiving table, but Christmas presents a great opportunity to try new things, new ideas for the coming new year.Let's start with starch. Potatoes are high in calories, high in carbohydrates, high in starch and sugars. For nutritional value, you're better off with complex grains, but who wants quinoa next to their holiday ham? No one. If we want to change something, let's change the potato.
Holiday eating is about fulfillment of the soul, not the food pyramid, and potatoes are great comfort food to many families. But, instead of the same-old mashed potatoes, how about a new Christmas dinner idea this year, Potatoes Anna?Potatoes Anna gives you the best of both worlds that cooked potatoes have to offer. Starting with a basic sauté procedure, sliced rinsed and dried potatoes are layered over hot clarified butter. After a bit of salt and pepper, and more butter, another layer of sliced potatoes are added. Continue in this fashion until the pan is filled with a daisy-wheel of layered potatoes.
After browning the Potatoes Anna in the sauté pan, cover it with a lid or foil and finish the dish in the oven. This combination of direct source conductive heat along with the indirect convective heat of the oven will give us a new side dish that's brown and crunchy on the bottom while still soft like mashed potatoes in the middle.You'll see why this is such a great potato side dish when you invert the sauté pan onto a plate and witness the beautiful plate appeal of browned potatoes atop layers of soft, steaming slices of fragrant goodness.
Try something new this year and get away from basic mashed potatoes. The New Year is coming; it's time for new traditions, new journeys, exploration and education. Your search won't end with this one Christmas dinner idea, but hopefully it's the start.

Christmas Is Clebrated With A Wide Variety Of Foods In Different Places In The World

Christmas is often a time of indulgence. You get out the family recipes and make foods that you don't normally eat the rest of the year: eggnog, spritz cookies, Buche de Noel or Yule Log and fruit cake. If you are lactose intolerant or have an outright milk allergy, however, everything on that list but the fruit cake is off the menu. There are strategies to help you enjoy Christmas without dairy products.
Rice, almond or soy milk can stand in for cow's milk in many recipes. These milks may have sweetening added, especially rice milk, so adjust the sugar in your recipe as necessary. Shortening can take the place of butter in cookies. You may need to experiment with the original recipe, as the texture may be different with these substitutes. Butter is about 20% water and can make cookies less crumbly. Butter also melts at a lower temperature; the faster the melting, the quicker the cookie will spread. If you use shortening you may want to press down on each cookie slightly for a thin, crisp cookie.
You tried the eggnog recipe without cow's milk, but it just doesn't taste right. Consider a completely different beverage that is still traditional. Hot mulled cider is a classic Christmas drink in many parts of the world and very easy to make. You can keep it warm in a slow cooker, which makes it a good choice for a buffet dinner. Wassail, a fruit punch with cinnamon added, is another popular choice. Wassail can be made with cranberry juice to give it a beautiful color as well as sprightly taste. Either of these drinks may be made with or without alcohol. Serve a Christmas pudding instead of the Buche de Noel. Also called plum pudding, even though it may not contain plums, this traditional English dish can be steamed well ahead of serving time and then reheated - a boon to the busy holiday cook.
Christmas is celebrated with a wide variety of foods in different places in the world. Perhaps there are ethic traditions several generations back that you have never explored. Your great-grandmother came from Mexico - think about tamales and enchiladas with soy cheese as a Christmas Eve dinner, followed by chocolate shortbread cookies for dessert. In the Czech Republic, a fish chowder and fried fish are traditional Christmas Eve fare, with a special potato salad and a variety of Christmas cookies for dessert.

Hosting A Dinner Party

Are you going to host a dinner party soon but you do not know what to serve? Dinner party recipes might be simply discovered on-line or in cookbooks; nonetheless, looking for recipes might not be as straightforward as it seems. There are several aspects involved in determining the right dinner party recipes for the perfect dinner party.
The nature of the party has to match the food and beverages to be prepared. Seasonal dinner parties could also introduce thematic food presentation such as gingerbread man and Christmas tree cookies for Christmas, or a unique smoked turkey for Thanksgiving.If you do not own a cookbook, 1 could start by looking on the internet for dinner party recipes. Searching for Italian dinner recipes could simply bring up 710 different varieties of home-made ravioli.
The visitors' culture ought to also be considered to learn which kind of taste should be given far more weight. As an example, if a bulk of the attendees are vegetarian, dinner party recipes ought to not fully succumb to their palate. Both parties might be satisfied with food such as lasagna with vegetarian ground beef or stuffed mushrooms, which are equally friendly with vegetarian and meat lovers.
Dinner plans should also contain the number of dinner courses one wishes to serve. Ratings and reviews for the dinner recipes online should be further examined before trying out the recipe. Some of the third-party reviewers would suggest substitute ingredients for far better taste, or other times supply easy tweaks.
Anyone can share recipes the identical online but you'll find distinct versions of the very same dish because of cultural and geographical differences. Some needed ingredients are only available in certain parts of the world. Thus, one's geographical location could serve as a constraint in accomplishing the recipe.

The Dinner Is Very Essential

Planning a wedding can be a wonderful experience but it can get stressful for both the bride and the groom. If you find that your fianc? is getting really stressed out, you may want to consider a romantic candlelight dinner to help bring the romance back into your relationship.
For a candlelight dinner, white taper candles and pillar candles are excellent to use. Where you are going to have the dinner, it is agood idea to choose a dark room if you are unsure about how many candles should be used. Then, you can try various numbers of candles until you get the proper amount for the mood you want to set.
The dinner part is very essential as well. If cooking is not your forte, this is not the time to try and start learning. Take-out some food from a nice restaurant if you have to. If you go this route, make sure that you take the food out of their take-out containers and place it on nice plates. Before serving, you may have to warm the food up a little.
If you know how to cook, don't try and go super fancy. To cook a meal you know that your fianc?e will enjoy is a better choice. This will put less pressure on you if you are cooking something you already know how to make. This is going to also ensure your that fianc? will be happy with your cooking.
You are going to decide if you want to make it a surprise once you have all the items you need for your romantic candlelight dinner. It can make things more hard while surprising your fiance may seem romantic. But just announcing you want to make dinner may be all the surprise you need. Your fianc?e is probably going to know something is up when you pull out the white taper candles and pillar candles.

Chinese Food

According to our research report “China Fast Food Market Analysis”, China is the second leader in terms of fast food consuming markets after the US. On the back of large consumer base and increasingly changing food appetite, the domestic fast food industry in China has been witnessing tremendous growth. Presently, the country accommodates over 150 fast food chains and 3-4 Million stores. Moreover, with the changing consumer preferences, rising income levels, increase in young population, and the availability of standardized food, the domestic fast food industry in China is expected to surge at a CAGR of around 13% during 2011-2014.

The ongoing analysis identifies that the high growth in the industry is attracting both domestic and international players. Foreign fast food chains, such as McDonald’s, Papa John, Domino, and KFC are expanding their fast food operations in China, targeting China as a key market to increase their fast food revenue. Besides, the report gives detail analysis of the prevailing trends, such as food flavor and franchising route in the industry. It is expected that these trends will continue to grow in future on the back of huge untapped opportunities in both the sectors.

“China Fast Food Market Analysis” provides an exhaustive research and rational analysis on the fast food market in China. This extensive research will help the clients to identify market trends and evaluate the leading-edge opportunities critical to the success of the fast food market in the country. It presents an overview on the various factors driving the fast food market, together with the forces that are blocking its growth.

This research supplements the past and current information on the Chinese fast food industry with forecast on various important industry aspects, including the market size of fast food industry. The report also provides extensive information on the country’s fast food market, besides discussing the growing segments, such as Noodle market, Pizza market, and snack food market. Facts and figures regarding market size, growth, share, and trends in technology development have been thoroughly analyzed in the report to provide clients a comprehensive overview of the market.

have a wonderful dinner

Planning a wedding can be a wonderful experience but it can get stressful for both the bride and the groom. If you find that your fianc? is getting really stressed out, you may want to consider a romantic candlelight dinner to help bring the romance back into your relationship.

The heart of a candlelight dinner is the candles. Picking out the ideal type of candles and the right amount of candles will set the mood for your dinner. Too many candles and the mood won't be very romantic, and too few will make it hard for you to see each other.For a candlelight dinner, white taper candles and pillar candles are excellent to use. Where you are going to have the dinner, it is agood idea to choose a dark room if you are unsure about how many candles should be used. Then, you can try various numbers of candles until you get the proper amount for the mood you want to set.

The dinner part is very essential as well. If cooking is not your forte, this is not the time to try and start learning. Take-out some food from a nice restaurant if you have to. If you go this route, make sure that you take the food out of their take-out containers and place it on nice plates. Before serving, you may have to warm the food up a little.If you know how to cook, don't try and go super fancy. To cook a meal you know that your fianc?e will enjoy is a better choice. This will put less pressure on you if you are cooking something you already know how to make. This is going to also ensure your that fianc? will be happy with your cooking.

You are going to decide if you want to make it a surprise once you have all the items you need for your romantic candlelight dinner. It can make things more hard while surprising your fiance may seem romantic. But just announcing you want to make dinner may be all the surprise you need. Your fianc?e is probably going to know something is up when you pull out the white taper candles and pillar candles.Of course, you are way sure that you are making your lifetime partner feel really special when you do all these romantic actions to your fiancee. You will both discover a whole new romance ahead of you with the soothing ambiance accompanied by nice music.

Do the children need nutritional supplements?

You know the perfect diet for your children. Breast milk for the first year at least. Then solids in the form of pureed fruits and vegetables starting at six months until twelve months. Then fresh fruits and vegetables all through the day, whole grains, clean protein products in the form of eggs, dairy products, and poultry, nuts, and maybe some grass fed beef, and all preferably organic. Do your kids eat that diet?
Most of us are lucky if our kids will eat one or two favorite vegetables. And once they leave the protected nest of your organic home, then they will be exposed to processed foods. If they are school age, then they probably want pizza and hot dogs and fast food and candy. Plus they have cravings that drive us all crazy. And some kids limit themselves to just eating a few starchy white foods no matter how much cajoling and bribery we use to broaden their diets.
Children should not eat fish or other seafood. The dangers of possible exposure to mercury, pesticides, and radioactive elements far outweigh the possible benefits. Children should also not eat seaweed, kelp, or algae supplements for the same reasons unless parents are certain they are not grown in areas with high radiation levels.
Some cooperative kids will eat a wide range of fresh foods. If you have one of those, then rest assured they are getting most of the nutrients they need. But most kids will benefit from some supplements. And picky eaters need supplements to prevent deficiencies. Vegetarian families have specific needs. And kids who have food sensitivities or allergies may also require some specific supplements.
Some supplements are suitable for every child regardless of the quality of their diets.
All kids need to take vitamin D3 in the winter months to ensure proper immune function. The dose is about 35 IU per pound of body weight. Infants need 400 IU, toddlers 800-1,000 IU, and school age kids 2,000 IU.
Omega-3 fats in the form of fish oil, krill oil, or organic flax seed oil will ensure proper brain development and help prevent inflammation that takes the form of nasal congestion or allergies. All children could use an omega-3 fat supplement. Be sure that fish or krill sources are from Arctic or Antarctic waters.
Most children would also benefit from a multivitamin and mineral supplement. The ideal is organic, food-based nutrients, rather than gummies and synthetic vitamins. IntraKids by DruckerLabs.com and Children's Chewables by mercola.com are some of my favorites.
If children have limited dairy products because of choice, allergies, or sensitivity to dairy then they need a calcium/magnesium supplement. Children under two years of age can take a liquid mineral supplement. MRM (Metabolic Response Modulators) Calcium/Magnesium/Zinc is a good one. Preschool and school age children can take chewable calcium tablets. Kids need at least 500 mg of calcium per day. Older children need 800 mg.
Vegetarian children will need additional fats. Organic coconut oil will provide saturated fat, and a supplement with vitamin B12 is also necessary.
Try packing some nutrition into healthy smoothies with coconut oil, flax oil, whey protein powder, and fruit.
At this time of exposure to radioactive fallout, older children can take a chelating supplement in the form of powdered fruit pectin (econugenics.com) or zeolite to eliminate heavy metals. Antioxidants such as reduced glutathione, vitamin E, CoQ10, or alpha lipoic acid taken either through a multivitamin or a separate supplement will help to detoxify radiation and its resulting damage. Of course antioxidants from fresh fruits are a welcome source for kids as well.

Eggplant Parm of My Dreams

Holy Smokes. This Eggplant Parm is friggin amazing. I was sitting at the kitchen counter back home in NJ, hunched over a Tupperware container holding what might as well have been hidden treasure. I ate quickly, stealing furtive glances at the door. I’m a thief. This eggplant parm wasn’t meant for me.
My big brother T had come home as well to help me plan my bridal shower menu, and well, there are a few things that are a given whenever we go home. 1) My mom makes us drink healing potions of Chinese herbal teas and soups (that’s for another post), 2) We start our diet of a bagel a day, and 3) Our Italian childhood friends bring us leftovers from our #1 most requested dish – homemade Eggplant Parmigiana.

It sounds funny now that I write about it, but yes, it’s true, my brother and I each have our own eggplant parm suppliers.
Mine is my girl, Michele, who I’ve known since the first grade, whose mom was my CCD teacher, and who recently stood next to me as my maid of honor. My brother’s eggplant parm connect is Corinne, who he’s known since the second grade, whose house he goes to every Christmas for their massive dessert spread featuring about a dozen different pies and cakes, and who will be a bridesmaid at his wedding next October. I know, the parallels are frightening.
In any case, it happened that my brother left behind his container of Corinne’s eggplant parm. Big mistake bro. Huge. At the Im household, ya snooze, ya lose. Especially when it comes to an unguarded eggplant parm.
So I dug in. And wow. I mean really. WOW. Sorry Shell, I love you and all, and no disrespect, but Corinne’s square of eggplant parm magic was just that. Magical. It was like the pinnacle of eggplant parm tastiness. Everything I wanted in the dish. Creamy, cheesy, savory, rich, comforting, homey perfection. (Shell: for the record, please don’t stop bringing me your eggplant parm. I will always eat it with gusto).
In any case, I was so moved by the explosion of tastiness in my mouth that I had to email Corinne for the recipe and make up for all these years I had been missing out on it.
I was dying to find out more about this magical eggplant parm of my dreams. Was it an old family recipe? Was it something she made all the time or just special occasions? Does it take a long time to make? What kind of mozzarella did she use?! It was astoundingly creamy and seemed to just melt into almost a sauce. I had so many questions. Did she use the big round-bottomed Italian eggplant, or the regular long ones? Did she “sweat” her eggplant before breading? Ok, clearly I was obsessed.
To my utter delight, Corinne was happy to share her family recipe! As it turns out, there are no crazy secrets to it. Except maybe lots of love and some time to devote to it. Interestingly, she says that between her mom, her sisters and herself, they all make it a little bit different. Corinne prefers thin slices of eggplant (as do I), while her sister prefers thicker slices. Corinne likes to make it in a square pan, her mom likes using a round one. Mom usually makes it for all holidays, but she likes it every now and again as a good comfort meal.
I gave the recipe a go – to be honest, it didn’t come out as good as Corinne’s, but I’m hoping I’ll get better with practice. Here’s what I learned:
Apple-bottom eggplant works best because the bigger bottoms are good for the bottom layers.
No need to “sweat” the eggplant, Corinne doesn’t do it, nor does her mama.
Slice the eggplant thin (a bit under ¼” thick)
Use whole milk mozzarella for the creamy results you’ll want — no one said this was a healthy dish! A note on the mozz: Corinne recommended the brand Polly-O for best results. It’s a common brand on the East coast, but I haven’t been able to find it in SF. She warned against using Sorrento, saying that for some reason, it doesn’t work as well.
Barilla Three Cheese Tomato Sauce is recommended for the sauce. A great choice if you don’t have time to make your own tomato sauce from scratch.
Make sure oil is hot in skillet before putting eggplant in — they’ll get too soggy if it’s not hot enough. To test, drop a piece of breading in the oil. If it starts to bubble right away, the oil is ready.
Complete layers. I realized my eggplant parm didn’t look quite right in the end because of the way I layered everything. Next time, instead of neatly stacking everything like I did, I’m going to try layering the pieces of eggplant overlapping one another to create whole uninterrupted layers.
Slice mozzarella rather than shredding to safe time.
This Eggplant Parm of my dreams is a bit time-intensive, and it’s not the healthiest dish, but mamma mia, is it good. Grazie mille to Corinne and the Testaverde family for sharing their prized family recipe. And Big Brother T, you better guard your Tupperwares now that I know what’s up.

Some best food you are not eating

Although some guys aren't opposed to smoking some weed, most wouldn't think of eating one. It's a shame, really, since a succulent weed named purslane is not only delicious but also among the world's healthiest foods.
Of course, there are many superfoods that never see the inside of a shopping cart. Some you've never heard of, and others you've simply forgotten about. That's why we've rounded up the best of the bunch. Make a place for them on your table and you'll instantly upgrade your health -- without a prescription.

Beets
These grungy-looking roots are naturally sweeter than any other vegetable, which means they pack tons of flavor under-neath their rugged exterior.
Why they're healthy: Think of beets as red spinach. Just like Popeye's powerfood, this crimson vegetable is one of the best sources of both folate and betaine. These two nutrients work together to lower your blood levels of homocysteine, an inflammatory compound that can damage your arteries and increase your risk of heart disease. Plus, the natural pigments -- called betacyanins -- that give beets their color have been proved to be potent cancer fighters in laboratory mice.
How to eat them: Fresh and raw, not from a jar. Heating beets actually decreases their antioxidant power. For a simple single-serving salad, wash and peel one beet, and then grate it on the widest blade of a box grater. Toss with 1 tablespoon of olive oil and the juice of half a lemon.
You can eat the leaves and stems, which are also packed with vitamins, minerals, and antioxidants. Simply cut off the stems just below the point where the leaves start, and wash thoroughly. They're now ready to be used in a salad. Or, for a side dish, sauté the leaves, along with a minced clove of garlic and a tablespoon of olive oil, in a sauté pan over medium-high heat. Cook until the leaves are wilted and the stems are tender. Season with salt and pepper and a squeeze of lemon juice, and sprinkle with fresh Parmesan cheese.
Cabbage
Absent from most American kitchens, this cruciferous vegetable is a major player in European and Asian diets.
Why it's healthy: One cup of chopped cabbage has just 22 calories, and it's loaded with valuable nutrients. At the top of the list is sulforaphane, a chemical that increases your body's production of enzymes that disarm cell-damaging free radicals and reduce your risk of cancer. In fact, Stanford University scientists determined that sulforaphane boosts your levels of these cancer-fighting enzymes higher than any other plant chemical.
How to eat it: Put cabbage on your burgers to add a satisfying crunch. Or, for an even better sandwich topping or side salad, try an Asian-style slaw. Here's what you'll need.
4 Tbsp peanut or canola oil
Juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.

Oregon Trail Bread

　　Last year Sam's Club brought Oregon Trail Raisin Cinnamon w/ Vanilla bread back to their clubs. The bread is now being sold in a special double pack bag. Oregon Trail Raisin Cinnamon w/ Vanilla bread can be found on shelves or tables. If you can't find it at your club please ask a manager.
Now we're working with a new bakery back East that is going to be baking Oregon Trail Raisin Cinnamon for us. Look for us in Sam's Clubs beginning the week of July 5th throughout Maryland, New Jersey, Pennsylvania and Virginia. These will most likely be packaged as single loaves.

Sign up to receive the latest news on Oregon Trail breads. Also be sure to connect with Oregon Trail on facebook. This is great news for everyone who has contacted us recently asking about where to find Oregon Trail Raisin Cinnamon w/ Vanilla bread. We appreciate all the support from everyone who contacted Sam’s Club requesting the bread..
The raisin variety recently took top honors in the Ideas category during the 2nd Annual California Raisin Bread Contest sponsored by the California Raisin Marketing Board. Look for the double pack to feature a mark honoring this achievement.

Yats: New Orleans Po Boys

　　When I first visited New Orleans as a young and adventurous 21-year-old, I had the luxury of staying at my friend Zachary’s house in the burbs (with 9 other young and adventurous 21-year-olds), under the incredibly generous hospitality of his mom, Miss Dawn. Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would…er…provide the proper base, if you will, for a night of revelry. Two of my favorite meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po’ boy makings she kept on hand for 1 pm breakfasts…5 pm snacks…4 am nightcaps. Piles of roast beef, fresh French bread, and plenty of mayo. Mmmm, thanks, Miss Dawn!

As soon as I saw Yats‘ menu, I was brought right back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po’ boy.
In case you’re wondering about this order window with the sign “Yats” pointing to it, well, that’s it. Yats is actually, brilliantly, located inside Jack’s Club, an homage to the divey, friendly bars of New Orleans, and naturally, makes good use of its well-loved, deep fryer.
Cue…specimen A: NOLA Fries. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries were crispy on the outside, nice and soft on the inside.
You may be overwhelmed when you see Yats’ lengthy selection of Famous Po’ Boys. I don’t mean to be bossy, but Get the Crawfish with Remoulade, and Ask for Extra Sauce! Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust (so crispy that I actually cut my lip in my excitement of getting it in my tummy! …oops). Sigh, I wish I got a whole foot-long.
A classic favorite, the Debris Po’ Boy is a monster of a sandwich spilling over with tender, juicy, roast beef, and slathered in thick gravy. A touch of horseradish mayonnaise also adds a nice bit of heat. Traditionally, roast beef po’ boys served hot with “debris” gravy is made with pieces of meat and juice that have fallen into the roast’s drip pan while cooking. Much more savory than the name let’s on, don’t you think?
I had to try the Jambalaya. Like a tangy, kicked up version of paella, this dish was full of smoky sausage and chicken, and Creole spices. It wasn’t my favorite though, and would reserve stomach space for the delicious Mac-n-Cheese next time.

Turkey and Most of the Trimmings

　　Whether you're a novice at preparing a holiday meal or an old hand, Thanksgiving or Christmas dinner can be daunting. Even if you are able to delegate preparation of some of the dishes to friends and relatives, more than likely you will be responsible for the basics; that is, the turkey, the dressing (that's stuffing to you non-Southerners) and the gravy.

And since friends and families like to get together for these dinners, you will no doubt find yourself cooking for more people than you are accustomed to. Cooking a meal for a comparatively large number of people is a challenge for most of us, unless you happen to be regularly employed as a quartermaster cook. The trickiest part of such a meal can be getting everything to the table, hot and ready to eat, at the same time. Many of us face this task with only four burners and one oven, so coordination and timing are important.
Selecting the turkey:
The "rule" stated by some authorities is three-quarters to one pound of turkey per serving; so if you are expecting 10 guests with healthy appetites that would mean you buy a 7- to 10-pound bird, right? Wrong. I don't know about your crowd, but I'd have a riot on my hands if I presented my Thanksgiving regulars with a bird that size. There are two reasons I ignore that rule:
It completely overlooks the deep and abiding need Americans have for Thanksgiving dinner leftovers; and
Turkeys these days are bred to have as much white meat as possible. In my experience, there are plenty of people who demand dark meat, and you need a bigger bird to accommodate them.
My advice, then, is to at least double the rule.
Okay, so that decided, should you buy fresh or frozen? If you know you can get a fresh turkey no more than a few days before you need it then, by all means, buy a fresh one. Some meat markets let you reserve a fresh turkey. If, however, you show up on Tuesday and discover that all the fresh turkeys have been gobbled up (couldn't resist the pun) and no more are available, you have a problem. Frozen turkeys take a long time to thaw. In an emergency, you can use the cold water method, but it's messy and troublesome. Quoting the Butterball people: "To speed thawing, place breast down in cold water, changing water every 30 minutes. Allow 30 minutes per pound. DO NOT THAW AT ROOM TEMPERATURE."
You can avoid all that by simply making sure that you buy your turkey early enough for it to thaw in your refrigerator.
Fresh or frozen, it doesn't matter a whole lot really. I've cooked many of each, and either can be excellent. I think it depends as much on the individual turkey, not to mention the individual cook, as anything else.

Chocolate Chip Cookies Tested Recipe

　　The Chocolate Chip Cookie is America's most famous cookie. It was invented in 1930 by Ruth Wakefield, who was the owner of the Toll House Inn in Massachusetts. The story goes that one day she decided to add small chunks of a Nestle's Semisweet Yellow Label Chocolate bar to her butter cookie dough. These 'chocolate chip' cookies were an instant hit with her customers and word of their popularity reached the Nestle company. Nestle must have realized that adding small chunks of their chocolate bar to cookie dough would appeal to the mass market because by 1939 Nestle had already developed, and was selling, small chocolate morsels (or chips) in a yellow bag. Nestle then went on to buy the rights to the Toll House name and to Ruth Wakefield's 'chocolate chip' cookie recipe. They called her recipe "The Famous Toll House Cookie" and printed it on the back of the Yellow bag of chocolate chips.

This Chocolate Chip Cookie recipe is very similar to the recipe on the back of the bag of Nestle's
Chocolate Chips and my kids never seem to tire of them. Made with unsalted butter and a combination of white and brown sugars, it produces a rich and chewy cookie with caramelized edges. Although flour, sugar (white and/or brown), butter or margarine, baking powder and/or baking soda, eggs, vanilla, and chocolate chips make up a chocolate chip cookie recipe, taste and texture do vary by recipe. So if you want to try another type of chocolate chip cookie I have included a recipe for Chocolate Chunk Cookies.
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies.
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Different kinds of Starfish

　　The echinoderms are a group of animals that includes starfish, urchins, feather stars, and sea cucumbers. They are simple animals, lacking a brain and complex sensing organs. Echinoderms are characterized by their radial symmetry and a central mouth. Although a sea urchin looks round, closer inspection reveals that it is nothing more than a starfish with its legs wrapped inwards to form a sphere. The echinoderms are found in a stunning variety of shapes and colors, and are found decorating coral reefs around the world. Some of these animals are carnivorous, feeding on corals and scavenging the ocean floor. Certain species of starfish actually extend their stomachs into their unwary victims in order to digest them. The feather stars and sea cucumbers are mainly filter feeders, catching what ever they can find floating in the ocean currents. All of the echinoderms move around with the use of thousands of tiny tube feet, many of which have suction cups on the ends. Many of the urchins have developed extremely sharp spines as a means of protection. Below is a listing of some of the most common reef-dwelling echinoderms.

1.Cushion Star
The cushion star is a thick-bodied species of starfish with short legs. It ranges in color from brown to orange, red, and yellow. Its hard shell is covered with raised knobby spines. This starfish is grows to a diameter of 10 inches, and is found on the sandy bottoms in the Atlantic waters from South Carolina to Florida. Its hard shell makes it a popular species among shell collectors.
2.Sunflower Starfish
The sunflower star is among the larger of the starfish species. With its 24 arms, it can reach a diameter of over 2 feet! The color of this starfish can range from purple to red, pink, brown, orange, and yellow. It is common along the Pacific coast and can be found along the rocky sea bottoms from Alaska to southern California.
3.Pacific Starfish
This brightly colored starfish is a common species found along the western coast of the United States and Canada. It can range in color from red to orange, yellow, and purple. This starfish grows to a diameter of about 8 inches, and is found under rocks where it feeds on small sponges and algae.
4.Short Spined Starfish
The short spined starfish is a coldwater species found in the northern waters from the Arctic to Cape Hatteras. They can be seen in a wide range of colors from orange to red, purple, yellow, and white. Dark red varieties are sometimes known as blood stars. They can be found scavenging along the rocky sea bottom.
5.Orange Starfish
This colorful orange and red starfish is one of the most common species. Its colorful markings and docile nature make it quite popular among aquarium hobbyists. This starfish grows to about 4 inches in diameter, and is commonly found in the Indian Ocean near Indonesia where is feeds on small sponges and algae.
There are some other kinds of Starfish,such as Reticulate Brittle Star,Basket Star,Feather Starfish and so on.If you are interested with them,You can search the Internet for their detail information.

The Super Green List for seafood

Seafood plays an important role in a balanced diet. It's often rich in omega-3 fatty acids, which help boost immunity and reduce the risk of heart disease, stroke, cancer and other ailments. Omega-3s are especially important for pregnant and nursing women, and young children. Unfortunately, some fish carry toxins that can become harmful when eaten frequently.

Good for You, Good for the Oceans

Combining the work of conservation and public health organizations, the Monterey Bay Aquarium has identified seafood that is "Super Green," meaning that it is good for human health and does not harm the oceans. The Super Green list highlights products that are currently on the Seafood Watch "Best Choices" (green) list, are low in environmental contaminants and are good sources of long-chain omega-3 fatty acids.
This effort draws from experts in human health, notably scientists from the Harvard School of Public Health (HSPH) and Environmental Defense Fund (EDF). The Monterey Bay Aquarium will continue to work with these organizations to balance the health and environmental attributes of seafood.
The Super Green list includes seafood that meets the following three criteria:
Low levels of contaminants (below 216 parts per billion [ppb] mercury and 11 ppb PCBs)
The daily minimum of omega-3s (at least 250 milligrams per day [mg/d])*
Classified as a Seafood Watch "Best Choice" (green)

Contaminants in Seafood

Seafood contaminants include metals (such as mercury, which affects brain function and development), industrial chemicals (PCBs and dioxins) and pesticides (DDT). These toxins usually originate on land and make their way into the smallest plants and animals at the base of the ocean food web. As smaller species are eaten by larger ones, contaminants are concentrated and accumulated. Large predatory fish—like swordfish and shark—end up with the most toxins. You can minimize risks by choosing seafood carefully. Use our Super Green list and learn more about contaminants in seafood on the EDF website.

How can you minimise the danger?

Eat raw meat only if you know it is fresh

Traditional food preparation methods recognise the potential danger of consuming raw meat, and traditional preparation and handling methods reduce the chances of food-borne illness.
For instance, in Lebanon cooks select a lamb and have it slaughtered so they know the meat is fresh. They then immediately take it home and make kibbe, rather than buying it from a store or restaurant.
When eating raw kibbe, or other raw meat dishes, it is extremely important to ensure the meat is very fresh.
The best advice is to follow the traditional way of preparing and consuming raw meat.

• Make sure raw meat is very fresh.
• Only buy raw meat from a reputable butcher who understands this is how the meat will be consumed.
• Prepare and consume as soon as possible after slaughter.

Control the Temperature

The bacteria that commonly cause food poisoning grow rapidly when the meat is unrefrigerated. It is important to keep raw meat refrigerated (below 5oC) until you are ready to prepare and serve. To keep raw meat safe:

• Once you have purchased raw meat from your butcher it is important that you refrigerate it as soon as possible.
• Don't leave your shopping in a hot car. It's a good idea to place your raw meats into an insulated cooler or esky with an ice-pack for the trip home.
• When you arrive home, immediately put your raw meat in the fridge. Don’t leave it on the bench top at room temperature.

Keep raw meat and poultry away from ready-to-eat foods

It’s also very important to keep raw meat away from other ready-to-eat foods that will not be cooked.
This reduces the chance of cross-contamination, which can happen when handling any type of raw meat.

• Wash your hands in hot soapy water and dry thoroughly before preparing food and after touching raw meat and chicken.
• Make sure juices from raw meat do not come into contact with other foods.
• Thoroughly clean all utensils, equipment and surfaces after preparing raw meat and poultry before contact with other foods.
• If possible use a separate cutting board specifically for raw meat.
• Store raw meat at the bottom of the fridge so it can’t drip onto other foods.

New Advice about Eating Seafood

　　For the general population:
“Increase amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.”
“Moderate evidence shows that consumption of about 8 ounces per week of a variety of seafood, which provide an average consumption of 250 mg per day of EPA and DHA, is associated with reduced cardiac deaths among individuals with and without pre-existing cardiovascular disease.”
“An intake of 8 or more ounces per week (less for young children), about 20% of total recommended intake of protein foods of a variety of seafood is recommended.” Pg. 39
For pregnant and breastfeeding moms:
"In addition to the health benefits for the general public, the nutritional value of seafood is of particular importance during fetal growth and development, as well as in early infancy and childhood.”
“Moderate evidence indicates that intake of omega-3 fatty acids, in particular DHA, from at least 8 ounces of seafood per week for women who are pregnant or breastfeeding is associated with improved infant health outcomes, such as visual and cognitive development.”
“It is recommended that women who are pregnant or breastfeeding consume at least 8 and up to 12 ounces of a variety of seafood per week, from choices that are lower in methyl mercury.”

Reason For Not Eating Out

　　This post might double as a “Reason For Why I Haven’t Posted In More Than a Week,” and it has to do mostly with travel. Both alternate titles, that is. I’m currently in Taipei, Taiwan, eating a breakfast of warm soymilk with a savory doughnut stick, and plotting my next victims of rapacious culinary tourism in order to compile an excess of recipes for a book I plan to write. (Yes! More on that to come!)
This brings me to a Reason of the Month that might seem contradictory to the cause: when you do eat out, you’ll feed your mind, too. Many have asked if I do eat out now, in the aftermath of two years of forging a strictly home-cooked way of life. I admit that yes, I do occasionally — and I enjoy treating those occasions as something to savor, a special occasion, indeed. It’s essentially the reason that I gave up the strict rule, aside from practical considerations. But when I do eat out, it’s different; it’s as mentally stimulating as it is physical.
Restaurants are a great feeding ground for ideas about ingredients, presentation, and cuisines. You might not be able to learn just how to produce a dish with step-by-step instructions, but then again, you can’t taste anything you read about in books, blogs or magazines. I don’t allow that it’s absolutely necessary in order to explore unfamiliar foods — that can be done in home environments, too — but it’s nonetheless an easy way to tap into new and exotic cuisines, especially when traveling.
When you know how to cook, you’ll be able to gauge what’s on your plate all the better, and reach new depths of appreciation for it (or the opposite). In fact, I don’t think anyone who comments about food in a restaurant can be in a very plum place to criticize if he or she never cooks for themselves. That’s like being a sportscaster and not knowing how to play the sport. The experience gleaned from so many times searing meat, or boiling eggs, or roasting carrots to caramelized perfection makes it easy to expand your repertoire and recreate dishes at home. Plus, it’s fun to contemplate all this while enjoying a restaurant meal.
So while I’m noshing on pig’s blood and stinky tofu snacks, just sit tight for some comprehensive recipe soon to come on those (ha, just kidding, I’ve got a keen eye on “stuff we like”). And I’m encouraged that all I’ve come to learn from cooking a lot will help bring them into good form in time. So, too, should you be on your next eating-out adventure — should you dare to deviate!

Food Industry take care childrens healthy

The Environmental Health Division licenses and inspects over 1000 food service establishments within Washtenaw County. The purpose of conducting these inspections is to ensure that safe food is being served to the public.

The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 out of 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. These illnesses and deaths cost Americans billions of dollars each year due to medical expenses and loss of productivity.

It is a shared responsibility of the food industry and the government to ensure that food provided to the public is safe. This shared responsibility extends to ensuring that consumer expectations are met and that food is unadulterated, prepared in a clean environment, and honestly presented.

Have you or your family recently been ill with vomiting and diarrhea? There is a good chance it was caused by a norovirus, commonly called "the stomach flu". Noroviruses are highly contagious viruses that cause nausea, vomiting, diarrhea and abdominal cramping. Some people also experience headache, low grade fever, and body aches. Symptoms usually last for 24 to 48 hours.

        An enormous amount of time and money is spent in the European Union on addressing a range of fundamental health, social and economic challenges.

        However, policy-makers have still not woken up to the positive impact that breakfast can make in these areas by helping:

• To prevent obesity
• Decrease the risk of heart disease
  and improve general health
• Increase cognitive ability and concentration
• Boost energy levels and kick-start your metabolism.

        To ensure that we enjoy the full benefits of breakfast, the campaign is urging the European Union and Member States to:

• Include “eat breakfast every day” in public health information campaigns
• Have “eat breakfast every day” added to all lists of standard nutrition advice tips
• Include the importance of breakfast in school curricula
• And encourage employers to promote breakfast to their employees

         It’s about time that Europe’s policy makers woke up to the benefits of breakfast.

It is important that products are safe to eat

Meal planners are another great benefit of some whole foods locations websites. These planners are intended to help consumers create healthy meals for their entire family. Recipes and shopping lists can be created from the meal planners which are usually available in PDF format for easy printing. Nutritional guides are also on many of these websites and provides a comprehensive break down of the nutritional value of different types of produce, meats and grains.

Brochures, pamphlets and easy to understand food guides can be found at larger whole foods locations. This type of reading material can be very beneficial for individuals who are on strict diets like gluten-free or even diabetic diets. These booklets contain information on products that are safe to eat as well as ingredient and nutritional facts of these items,check them out at your local whole foods locations.

The bread looked very enticing! I kept walking past it and then gave in to my temptation. I just couldn’t wait for my husband and child to return home, so I sat down and ate a warm slice of banana bread, washed down with a glass of apple cider and it was pure bliss! This gluten-free banana bread is moist and flavorful. It makes a great snack or dessert and it can also be served for breakfast with some fresh fruit. My toddler loved it too. He was grinning from ear to ear when I served him the bread. And my husband was grinning, too!

This recipe is easy, delicious, economical and gluten free. Not to mention, it is fantastic for this time of year! And now that Halloween is approaching, I am inspired to try some gluten-free pumpkin bread.

So I guess I answered my own question. I have discovered that gluten-free desserts can be utterly fabulous and I can’t wait to try more. Do you know of any gluten-free pumpkin bread recipes or other gluten-free goodies?

Take More Care to eating of children

WIC (Women, Infants and Children) is a program of the United States Department of Agriculture that serves low income, "nutritionally at risk" participants. Nutritional risk must be determined by a health professional and must be in accordance with criteria established by the WIC program. The targeted population is women who are pregnant, non-breastfeeding postpartum or breastfeeding women, infants (up to first birthday) and children up to fifth birthday.

• 　　Work for low wages
• 　　Are unemployed or work part-time
• 　　Receive Temporary Aid to Needy Families (TANF), General Assistance (GA), or other public assistance payments

Are elderly or disabled and live on a small income and do not have more than $2,000.00 in savings and other resources ($3,000.00 for households with at least one individual age 60 or older).

The amount of benefits are based on the thrifty Food Plan, which is an estimate of how much it costs to buy food to prepare nutritious low-cost meals. Once determined eligible, participants may purchase supplemental nutritious foods and receive nutrition education and counseling at WIC clinics. Applicants must meet income guidelines, but persons receiving Food Stamps, Medicaid or TANF (Temporary Assistance to Needy Families) may qualify automatically. Funding for this program is limited.
　　
Under supervision of USDA's Food and Nutrition Service, state public assistance agencies run their program through their local county offices. The Monmouth County Division of Social Services administers The Food Stamp Program for residents of Monmouth County. The School Breakfast Program and the National School Lunch Programs are programs of the United States Department of Agriculture (USDA). In New Jersey, both programs are administered by the Bureau of Child Nutrition Programs of the New Jersey Department of Agriculture.

Crack the eggs and place them in a separate

Preheat the oven to 350°F. Peel the bananas and place them in a small bowl. I find that really ripe bananas work best for this recipe. Mash the bananas until they turn into a smooth puree, about one cup. I used a fork to mash my bananas and it worked just fine.

Crack the eggs and place them in a separate, large bowl and beat them. Add the apple sauce, olive oil and vanilla extract to the eggs and mix together. Use whatever applesauce you like. I use organic apple sauce made from apples only (no additives). Slowly mix the bananas into the other wet ingredients and mix until smooth.
In a medium-sized bowl, add the dry ingredients: gluten-free baking flour, cane sugar, brown sugar, baking soda, cinnamon and salt. Mix the dry ingredients and then add them to the wet ingredients and stir. Note that the texture of the batter will be soft. Its softer batter than you would expect, but trust me when I say that it will turn into bread when baked in the oven. At this point, you can add nuts, raisins or chocolate chips to the batter, but I left my banana bread plain.

3 ripe bananas
1 egg and 2 egg whites
1/2 cup applesauce
1/3 cup olive oil
1 teaspoon vanilla extract
Dry Ingredients
2 cups gluten-free baking flour
½ cup organic cane sugar
½ cup organic light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

Grease a loaf pan. I used a 9” x 4 1/2” bread pan. Pour the batter into the pan. Then, place the pan in the center of the warm oven and bake the bread for approximately 50-60 minutes. Oven times may vary, so in order to know if it’s done, stick a toothpick into the middle of the bread until it comes out clean. Once the bread has been baked, let it sit for 10 minutes to cool. Then, flip the loaf pan over and let the bread rest on a wire rack.

Seafood is any of the sea animal

Seafood is any of the sea animal, seaweed, that served as a great food for your appetite, dine. According to the source information, seafood is a source of protein in many diets around the world, many people like eat seafood and different style of cooking bring the different freshness and natural taste for the seafoods.

Fish, prawn, shellfish, seaweed, crab are type of the seafoods. Some people make the seafood as prawn cocktail for the great event such like birthday, celebration and so on. Below are some photos about the seafoods, that collected from my email.Tomato prawn seafood, steam cook with onion.

A bowl of fresh and mixed up seafoods. Consists of tiger prawn, squid, vegetables, preparing for the steamboat.

 

Marketing of Sea Foods

With most of Chile close to the Pacific Ocean, seafood In Chile is almost always bought and served fresh. Chilean fish and shellfish (marisco), shrimps, scallops, clams, sea bass, and the very tasty conger (congrio); pictures, Spanish words below.

See also Donde Augusto restaurant at the Central market.The Mercado Central is located three blocks north of Plaza de Armas in Santiago Centro, an easy walk for most sightseers in the plaza. Mercado Central is a large market that offers a wide variety of fish and shellfish on ice.

Nearby, a separate area is given over to seafood restaurants and, across the Puente Cal y Cantro and the Rio Mapocho, you'll find La Vega Central vegetable and fruit market. Mercado Central is open 6 a.m. to 4 p.m. Sunday to Thursday, 6 am-8 p.m. on Fridays, and 6 am-6 pm on Saturdays. On a map, look for Santiago Centro, then the mercado, north from the University of Chile.

El Encanto de Renaca (ren-YAK-ah) is a beachfront sea food restaurant in the coastal community of Renaca, just north of Vina del Mar on the Bay of Valparaiso. It seems a popular spot for tour buses from across Chile and from Argentina and Brazil.

We ordered a special seafood sampler so both my guide and I would be sure we were referring to the same seafood when assigning it a name.This seafood platter was served with a selection of three sauces: Mayonnaise (yellow); American dressing (red color is called French dressing in North America); and a dark sauce that I cannot identify.

Best cooking breakfest for you

When choosing what to put in your basket, look for heads that are uniform in color with no spots or bruises. Cauliflower will keep for a couple of days in the refrigerator but for the best flavor, cook soon after buying.

Cauliflower is an ideal crudité. Its mild flavor lets you enjoy whatever dip you like and its sturdiness will never disappoint. Break a head of cauliflower into medium-sized florets and serve with your favorite creamy dressing. Steam cauliflower and puree or mash with just enough milk to make smooth for an alternative to mashed potatoes. Season with salt and pepper or add a favorite fresh herb. Add small cauliflower florets to a pot of your favorite chicken or turkey soup instead of noodles.

Make a bright and tasty bowl of pan-steamed cauliflower with our Zesty Spiced Cauliflower recipe.  For a busy weeknight, try this colorful one-pot salmon and rice pilaf with cauliflower: Wild Coho Salmon with Sunshine Rice. Add cauliflower florets to your favorite chili recipe or try ours for Bison Chili. Sauté small cauliflower florets in olive oil with sliced garlic until golden and tender. Toss with fresh chopped thyme and a splash of lemon juice just before serving. Or, sauté in coconut oil and stir in a pinch of ground curry, cumin and ginger. Serve topped with toasted coconut. Cauliflower purees to make a silky smooth soup.

Simply sauté onion, garlic and cauliflower until golden. Add vegetable or chicken broth and heat to a boil, simmering until cauliflower is tender. Puree in a blender and season to taste or try our Creamy Curried Cauliflower Soup. Make our Spicy Cheddar-Jack Cauliflower Dip for fall football watching! Roast it! Preheat oven to 400°F and toss 1 head cauliflower, separated into florets with olive oil, salt and pepper and a teaspoon of caraway seeds. Roast until golden and tender, stirring occasionally.

Helping our local partners purchase more animals

In 2007, we launched the Local Producer Loan Program with a commitment to fund up to $10 million dollars in low-interest loans to provide local producers with access to the tools and resources they need to expand their businesses. Whether it’s helping our local partners purchase more animals, invest in new equipment or convert to organic production, we want to help them all shine. Best of all, supporting local business means keeping money in the pockets of growers in the communities we serve.

When it was first opened its doors as a small natural and organic retailer in 1980, local producers were the lifeblood of our business. 30 years and more than 300 stores later, that fact still rings true. We know what it feels like to be a small business with a big vision and understand that local businesses (even with the highest quality products and a strong business plan) sometimes need a hand to turn their dreams into reality.

Our local producers are total rock stars. Their creativity, ingenuity and absolutely delightful products are a constant source of inspiration for us. Judging by sales, we know they are a favorite of yours, too! Helping them do more became a goal for foods market a few years ago and as of this month, we’ve funded more than $5 million in low-interest loans through our Local Producer Loan Program to help them grow their businesses.
To celebrate the $5 million mark, we’re giving away a basket filled with culinary treasures from several of our loan recipients!

This is your chance to experience some of the fabulous products made by passionate small producers that aren’t available in your neck of the woods. Just post a comment below by October 21 telling us what your favorite local product is and why, and you’ll have a chance to win! We’ll choose one lucky commenter at random to receive the basket.

Italian Salami

Many years and bottles of wine have passed since I’ve enjoyed that flavor, but recently I tasted something so similar it deserves attention! Whole Foods Market has recently started working with Olli Salumeria Americana. The founder, Olliviero Colmignoli, moved from Italy to Virginia with the intention of producing high quality, authentic prosciutto and Salumi products that are 100% made in America, with all the authenticity of the best Italian producers. He hit the mark, in my opinion, and if anyone has ever known a similar home craftsman like the one I mentioned above, then this product is worth a try for comparison. By the end of this year, Olli’s products will be available in all of our US regions.

Jeremy, one of our national meat buyers, has worked for Whole Foods Market since 2007 and brought with him not only a range of past experience but his enthusiasm for helping to create and maintain a meat program that is held to the highest standards from farm to fork.

Have you ever tasted an authentic Italian salami? You know, the ones that you see hanging in the window of an old-fashioned meat shop, encased in that strange but enticing white substance. My first salami experience came straight from the basement of a house belonging to an experienced butcher I used to work with. He always had some dried meats hanging from the basement ceiling with butcher string. They were as bold flavored and well textured as any meat that I have ever tried. Simply peel back the casing and step back in time to a traditional preservation method that heightens a freshly ground and flavored pork mixture to the sophisticated level of a finely aged cheese (which should definitely be on the same plate when indulging!).

The food pizza

History. Pizza may not be a strictly Italian offering; unleavened bread that was seasoned with olive oil and spices was on the menu many years before in Ancient Egypt, Greece and Rome. The familiar pizza that is served up at your local pizzeria or out of your own freezer is akin to the pies that were first baked up in Naples, Italy in the latter part of the 19th century by baker Raffaele Esposito who concocted the dish for royal guests.

The ingredients for Esposito's original pizza pie were inspired by the red, white and green colors of the Italian flag and are represented through the colors of the tomatoes, mozzarella and basil. It was Italian monarch King Umberto and his Queen Margherita whom were the esteemed dinner guests; the two royals were so impressed by the dish that they went on to spread the word about it to others, and thus a food phenomenon was born. It did not take that long for pizza to arrive in the U.S. as Italian immigrants begun to settle in Chicago and New York and established small restaurants and cafes that served pizza in the early part of the twentieth century. Soldiers returning from WWII who had served in Italy and developed a taste for the beloved pie helped to spur on the popularity of pizza in the U.S. That popularity begun to grow throughout the 20th century, and now 94% of all Americans eat pizza regularly.

Toppings. The toppings of the pizza are arguably its biggest selling point. In the United States, pepperoni is considered to be the most popular topping, accounting for around 1/3rd of all pizza orders at restaurants that serve pizza; in fact, over ¼ of a million pounds of pepperoni is used on pizza in our country each year. Additional toppings of choice include Canadian bacon, green pepper, ham, Italian sausage, mushrooms, onion, pineapple and of course, extra cheese. And while the majority of folks prefer meat on their pizzas, around 1/3rd of all pizzas are ordered with vegetarian only toppings.

For those with a taste for the more exotic, everything from oysters to Cajun shrimp has also been offered up for pizza toppings in gourmet pizzerias around the country. Around the world, pizza toppings can range from eel and squid in Japan to green peas in Brazil. Sardines and onions are favorite pizza toppings in Russia while in Costa Rica, coconut is commonly used as a topping .

Preventing foodborne illness

In many parts of the world, this practice is still evoked while it is no longer considered to be necessary in the US.Since a medical screen is relied upon by some as a preventive measure, our scientific methods of developing food safety systems makes us have to evaluate the validity of this process. We must determine the reliability of results for preventing foodborne illness alone. In a food safety system, other communicable disease such as sexually transmitted disease, or strictly respiratory diseases like TB or influenza do not enter into the hazard analysis..In years past the practice in the US was to require a health certificate to work in the food industry.

While on the surface this sounds like something to consider, the use of medical evaluation of food workers was often done without specific tests, medical personnel relying on medical history and a physical exam. Without specific tests carriers of infection are difficult to detect, and such exams alone cannot predict future health status.

To be in conformance, tests must be specific for etiological agents of disease, be predictive of communicable disease status at time of employment and be relative to future health status.
Reliable tests provide the validity for a medical exam at time of employment. Tests for Salmonella typhi, Giardia, other protozoan and higher parasites, skin and upper respiratory infections (staph and strep) and other chronic or semi chronic disease (hepatitis A-D, mononucleosis) transmissible through food might be considered. In addition, triage of employees might be beneficial in a “hazard analysis” context as one might try to discriminate and sort between:

• 　　1) Those who are not infected and not likely to be infected in the future
• 　　2) Those who are likely to be infected in the future
• 　　3) Those who are likely to be infectious now
• 　　4) Those for whom immediate care might make a positive difference in outcome

The food safety and public health benefits of any medical-screening model needs to be tested before including it in a food safety management system.In the past, the medical screening of food workers has proven not to be predictive of future infectious status and both the public health and medical communities question its value in public health protection.

Make your dinner recipes idea work wonders

The proper wedding etiquette at rehearsal dinners suggests that the couple choose wisely and pick out the members of their guest list. It is really up to them who they will invite.The proper wedding etiquette at rehearsal dinners really has no restrictions as to how many the guests are. It can be simple as the couple only, can include their immediate families, and also those guests at their wedding party with their spouses or their significant others.

The proper wedding etiquette at rehearsal dinners also has no regulations on what a couple intends to lay-out a motif or theme for their rehearsal dinner. Either they make it a bash or they can invite all their out-of-town guests.To make your dinner recipes idea work wonders, you must ensure that your cupboard in the kitchen stocks everything. The ingredients used have to be fresh and stored carefully. If you are using dried herbs then keep them in an airtight bottle or jar. Apart from other factors, make sure that these are healthy dinner recipes. People nowadays are very health conscious and would not appreciate if you serve them meals full of calories. While preparing these recipes, care must be taken to ensure that the meals are healthy to eat and will not be on the wrong side of nutrition.

Your grocery list should contain items of low calorific value. But it is not possible to prepare some easy dinner recipes which you can substitute it with something else. For example, cashew nut has more calories than peanuts but can you replace cashew nuts with peanuts? The entire taste of dinner recipes would change if you add peanuts in place of cashews. Therefore, it is to be noted that one has to be intelligent enough during the shopping of ingredients.

Use fresh herbs as much as you can. Make sure that you cook them while keeping the vessel closed. This helps the herbs to get infused and absorb the flavors. An intelligent and careful planning in your grocery list can earn you praises of nutrition and calorie conscious people. Preserve items in an air tight container to retain the freshness of ingredients. Last but definitely not the least, cook the food with your heart and soul. Don�t cook because you have to feed so many mouths.