Monday, March 10, 2008
To find out what you eat. . . and how good it is for you
So how did THIS SITE pass me for over 5 years???? It is amazing!
Monday, October 22, 2007
Spicy Oriental Noodles
This recipe came from one of those recipe chain emails and boy am I thankful. I made it last night and it was AMAZING! I used mitaki mushrooms & fresh egg noodles.
2 1/2 – 3 oz thin egg(less) noodles
1-cup mushrooms
2 scallions
1/4-cup tofu (meat eaters may enjoy something else)
1 clove garlic
1/2-inch piece fresh ginger
1 small chili pepper
1 tbsp. vegetable oil
1 tsp. curry powder
2 oz. frozen peas
1/4 15 oz can coconut milk
2 tbsp. soy sauce
1. Follow the package instructions to cook or soak the noodles. Drain and set aside.
2. Slice the mushrooms. Chop the scallions and tofu. Set aside.
3. Chop the garlic, ginger and chilli finely. Heat the oil in a wok and stir fry for 30 seconds.
4. Add the mushrooms, scallions and tofu to wok. Stir fry for a couple of minutes longer*.
5. Stir in curry powder, and stir fry for 20 seconds. Add the cooked noodles and peas to the wok and stir well. Stir in coconut milk and soy sauce, and cook until everything is piping hot, and the liquid has evaporated.
*If using a meat product – cook as necessary.
Recipe is for serving of one (healthy portion, really for two), just increase accordingly for larger serving. Takes less than half hour. Enjoy!
2 1/2 – 3 oz thin egg(less) noodles
1-cup mushrooms
2 scallions
1/4-cup tofu (meat eaters may enjoy something else)
1 clove garlic
1/2-inch piece fresh ginger
1 small chili pepper
1 tbsp. vegetable oil
1 tsp. curry powder
2 oz. frozen peas
1/4 15 oz can coconut milk
2 tbsp. soy sauce
1. Follow the package instructions to cook or soak the noodles. Drain and set aside.
2. Slice the mushrooms. Chop the scallions and tofu. Set aside.
3. Chop the garlic, ginger and chilli finely. Heat the oil in a wok and stir fry for 30 seconds.
4. Add the mushrooms, scallions and tofu to wok. Stir fry for a couple of minutes longer*.
5. Stir in curry powder, and stir fry for 20 seconds. Add the cooked noodles and peas to the wok and stir well. Stir in coconut milk and soy sauce, and cook until everything is piping hot, and the liquid has evaporated.
*If using a meat product – cook as necessary.
Recipe is for serving of one (healthy portion, really for two), just increase accordingly for larger serving. Takes less than half hour. Enjoy!
Sunday, October 14, 2007
GREEN TOMATO CASSEROLE
yum yum yuminity!
4 sliced thinly green tomatoes
2 sliced thinly onions
3 sliced thinly cloves of garlic
2 cups bread crumbs
1 cup shredded chedder cheese
salt
pepper
brown sugar
butter
in a casserole layer up the tomatoes, onions, garlic, sprinkle with salt & pepper, and brownsugar. coat with bread crumbs & cheese and keep layering. you will get about 4 layers....
the last layer throw some cubes of butter on top
cover & bake @ 400 for an hour
YUM!
4 sliced thinly green tomatoes
2 sliced thinly onions
3 sliced thinly cloves of garlic
2 cups bread crumbs
1 cup shredded chedder cheese
salt
pepper
brown sugar
butter
in a casserole layer up the tomatoes, onions, garlic, sprinkle with salt & pepper, and brownsugar. coat with bread crumbs & cheese and keep layering. you will get about 4 layers....
the last layer throw some cubes of butter on top
cover & bake @ 400 for an hour
YUM!
Saturday, May 19, 2007
Wednesday, December 20, 2006
Massachussetts to Ban Trans Fat
The only issue I have with this article is the claim that trans fat help create the french fry crunch and pie crust texture. That is a lie. Trans fat are used to KEEP the crunch and texture for a longer time. Basically their only purpose is to prolong the shelf life of food. You can make a perfectly textured pie crust with butter. The best actually....
Anyway, this is a great step towards the fight against obesity!
Bill seeks to ban trans fats from Massachusetts
By Jason SzepTue Dec 19, 8:03 PM ET
A lawmaker introduced a bill on Tuesday that would make Massachusetts the first U.S. state to ban artificial trans fats from restaurants, closely following New York City's ban of the artery-clogging oils.
"We have an opportunity to vastly improve public health by directing restaurants to switch to healthier alternatives," Peter Koutoujian, a Democratic representative in the Massachusetts Legislature, said in a statement.
The bill uses language similar to new regulations announced this month by New York City, but marks the first effort to force restaurants in an entire state to stop frying foods in oils that contain high levels of trans fats.
New York's law, believed to be the first of its kind in the United States, requires restaurants including McDonald's Corp. to eliminate trans fats by July 2007 or face fines for each violation.
Trans fats increase the risk of heart disease and stroke by increasing levels of so-called "bad" cholesterol, known as LDL, and reducing levels of "good," or HDL, cholesterol.
Massachusetts has one of the lowest obesity rates in the country, according to the Centers for Disease Control and Prevention.
"New York City's decision to ban trans fats from restaurants shows how government can take positive action toward improving public health," said Koutoujian, house chairman of the Legislature's Joint Committee on Public Health.
Under his proposal, no foods with artificial trans fat could be used to prepare restaurant menu items, with the exception of food served directly to customers in the manufacturer's original sealed package like potato chips.
Restaurants would have one year to switch to oils, margarines and shortenings that contain less than 0.5 grams of trans fat for every serving.
Trans fats occur naturally in some meat and dairy products, which would not be subject to the ban. Instead, the law targets nearly all artificial trans fats, which are chemically added to oils and give french fries their crunch and help create the texture of pie crusts and doughnuts.
America's fast-food chains, whose foods are among the most laden with trans fats, are moving toward voluntary reduction.
Wendy's International Inc. has reduced trans fats by switching to a different cooking oil, while McDonald's has been trying since 2002 to reduce trans fats in its french fries.
The privately held Dunkin' Donuts chain in 2004 started removing trans fats from bagels, muffins and cookies, and is researching alternative ways to make its mainstay doughnuts healthier.
Koutoujian said he hopes he'll find support for the bill from fellow lawmakers in the Democratic-controlled Legislature, which starts its new two-year session in January.
"There is an overwhelming amount of evidence out there revealing just how damaging trans fats are," he said.
Anyway, this is a great step towards the fight against obesity!
Bill seeks to ban trans fats from Massachusetts
By Jason SzepTue Dec 19, 8:03 PM ET
A lawmaker introduced a bill on Tuesday that would make Massachusetts the first U.S. state to ban artificial trans fats from restaurants, closely following New York City's ban of the artery-clogging oils.
"We have an opportunity to vastly improve public health by directing restaurants to switch to healthier alternatives," Peter Koutoujian, a Democratic representative in the Massachusetts Legislature, said in a statement.
The bill uses language similar to new regulations announced this month by New York City, but marks the first effort to force restaurants in an entire state to stop frying foods in oils that contain high levels of trans fats.
New York's law, believed to be the first of its kind in the United States, requires restaurants including McDonald's Corp. to eliminate trans fats by July 2007 or face fines for each violation.
Trans fats increase the risk of heart disease and stroke by increasing levels of so-called "bad" cholesterol, known as LDL, and reducing levels of "good," or HDL, cholesterol.
Massachusetts has one of the lowest obesity rates in the country, according to the Centers for Disease Control and Prevention.
"New York City's decision to ban trans fats from restaurants shows how government can take positive action toward improving public health," said Koutoujian, house chairman of the Legislature's Joint Committee on Public Health.
Under his proposal, no foods with artificial trans fat could be used to prepare restaurant menu items, with the exception of food served directly to customers in the manufacturer's original sealed package like potato chips.
Restaurants would have one year to switch to oils, margarines and shortenings that contain less than 0.5 grams of trans fat for every serving.
Trans fats occur naturally in some meat and dairy products, which would not be subject to the ban. Instead, the law targets nearly all artificial trans fats, which are chemically added to oils and give french fries their crunch and help create the texture of pie crusts and doughnuts.
America's fast-food chains, whose foods are among the most laden with trans fats, are moving toward voluntary reduction.
Wendy's International Inc. has reduced trans fats by switching to a different cooking oil, while McDonald's has been trying since 2002 to reduce trans fats in its french fries.
The privately held Dunkin' Donuts chain in 2004 started removing trans fats from bagels, muffins and cookies, and is researching alternative ways to make its mainstay doughnuts healthier.
Koutoujian said he hopes he'll find support for the bill from fellow lawmakers in the Democratic-controlled Legislature, which starts its new two-year session in January.
"There is an overwhelming amount of evidence out there revealing just how damaging trans fats are," he said.
Wednesday, December 06, 2006
Maple glazed acorn squash
oh my god this is so good.
preheat oven to 400
cut acorn squash in half and scoop out seeds
smear with a pad of butter
pour nh maple sugar over squash
sprinkle pepper and salt
sprinkle a bit of brown sugar
bake 1 hour at 400
either serve in half shell or scoop out and a mash
sometimes i make food so good that i don't believe it....and these are so easy and make me feel like i'm julia childs.
preheat oven to 400
cut acorn squash in half and scoop out seeds
smear with a pad of butter
pour nh maple sugar over squash
sprinkle pepper and salt
sprinkle a bit of brown sugar
bake 1 hour at 400
either serve in half shell or scoop out and a mash
sometimes i make food so good that i don't believe it....and these are so easy and make me feel like i'm julia childs.
Tuesday, December 05, 2006
NYC to ban trans fat!!!!
FROM YAHOO http://news.yahoo.com/s/ap/20061205/ap_on_he_me/diet_trans_fat_ban&printer=1
The Board of Health voted Tuesday to make New York the nation's first city to ban artery-clogging artificial trans fats at restaurants — from the corner pizzeria to high-end bakeries.
The board, which passed the ban unanimously, did give restaurants a slight break by relaxing what had been considered a tight deadline for compliance. Restaurants will be barred from using most frying oils containing artificial trans fats by July and will have to eliminate the artificial trans fats from all of their foods by July 2008.
But restaurant industry representatives called the ban burdensome and unnecessary.
"We don't think that a municipal health agency has any business banning a product the Food and Drug Administration has already approved," said Dan Fleshler, a spokesman for the National Restaurant Association.
Health Commissioner Thomas Frieden said recently that officials seriously weighed complaints from the restaurant industry, which argued that it was unrealistic to give them six months to replace cooking oils and shortening and 18 months to phase out the ingredients altogether.
The ban contains some exceptions; for instance, it would allow restaurants to serve foods that come in the manufacturer's original packaging.
Trans fats are believed to be harmful because they contribute to heart disease by raising bad cholesterol and lowering good cholesterol at the same time. Some experts say that makes trans fats worse than saturated fat.
The panel also passed another measure that has made restaurants unhappy: Some that chose to inform customers about calorie content will have to list the information right on the menu. The rule would generally apply to fast-food restaurants and other major chains.
Sheila Weiss, director of nutritional policy for the restaurant association, said the rule would be a disincentive for restaurants to provide any nutritional information.
Trans fats are formed when liquid oils are made into solid fats by adding hydrogen in a process called hydrogenation. A common example of this is partially hydrogenated vegetable oil, which is used for frying and baking and turns up in processed foods like cookies, pizza dough and crackers. Trans fats, which are favored because of their long shelf life, are also found in pre-made blends like pancake and hot chocolate mix.
The FDA estimates the average American eats 4.7 pounds of trans fats each year.
Mayor Michael Bloomberg, who banned smoking in bars and restaurants during his first term, is somewhat health-obsessed, and even maintains a weight-loss competition with one of his friends in order to stay slim.
He has dismissed cries that New York is crossing a line by trying to legislate diets.
"Nobody wants to take away your french fries and hamburgers — I love those things, too," he said recently. "But if you can make them with something that is less damaging to your health, we should do that."
Many food makers have stopped using trans fats on their own, after the Food and Drug Administration began requiring companies to list trans fat content on labels.
Fast-food restaurants and other major chains were particularly interested in the board's decision on Tuesday, because for these companies, a trans-fat ban wouldn't just involve substituting one ingredient for another. In addition to overhauling recipes, they have to disrupt nationwide supply operations and try to convince customers that the new french fries and doughnuts will taste just as good as the originals.
Already, McDonald's Corp. has been quietly experimenting with more than a dozen healthier oil blends but has not committed to a full switch. At an investor conference last month, CEO Jim Skinner said the company is making "very good progress," at developing an alternative, and vowed to be ready for a New York City ban.
Wendy's International Inc. introduced a zero-trans fat oil in August and Yum Brands Inc.'s KFC and Taco Bell said they also will cut the trans fats from their kitchens.
Taco Bell worked for more than two years to find a substitute, conducting blind consumer taste tests and extensive research, the company said.
Chicago is also considering its own trans fat law, which wouldn't ban them outright but would severely restrict the amount that kitchens can use. The measure would apply only to large restaurants, defined as those that make more than $20 million in sales per year.
New York's move to ban trans fats has mostly been applauded by health and medical groups, although the American Heart Association warns that if restaurants aren't given ample time to make the switch, they could end up reverting to ingredients high in saturated fat, like palm oil.
___
The Board of Health voted Tuesday to make New York the nation's first city to ban artery-clogging artificial trans fats at restaurants — from the corner pizzeria to high-end bakeries.
The board, which passed the ban unanimously, did give restaurants a slight break by relaxing what had been considered a tight deadline for compliance. Restaurants will be barred from using most frying oils containing artificial trans fats by July and will have to eliminate the artificial trans fats from all of their foods by July 2008.
But restaurant industry representatives called the ban burdensome and unnecessary.
"We don't think that a municipal health agency has any business banning a product the Food and Drug Administration has already approved," said Dan Fleshler, a spokesman for the National Restaurant Association.
Health Commissioner Thomas Frieden said recently that officials seriously weighed complaints from the restaurant industry, which argued that it was unrealistic to give them six months to replace cooking oils and shortening and 18 months to phase out the ingredients altogether.
The ban contains some exceptions; for instance, it would allow restaurants to serve foods that come in the manufacturer's original packaging.
Trans fats are believed to be harmful because they contribute to heart disease by raising bad cholesterol and lowering good cholesterol at the same time. Some experts say that makes trans fats worse than saturated fat.
The panel also passed another measure that has made restaurants unhappy: Some that chose to inform customers about calorie content will have to list the information right on the menu. The rule would generally apply to fast-food restaurants and other major chains.
Sheila Weiss, director of nutritional policy for the restaurant association, said the rule would be a disincentive for restaurants to provide any nutritional information.
Trans fats are formed when liquid oils are made into solid fats by adding hydrogen in a process called hydrogenation. A common example of this is partially hydrogenated vegetable oil, which is used for frying and baking and turns up in processed foods like cookies, pizza dough and crackers. Trans fats, which are favored because of their long shelf life, are also found in pre-made blends like pancake and hot chocolate mix.
The FDA estimates the average American eats 4.7 pounds of trans fats each year.
Mayor Michael Bloomberg, who banned smoking in bars and restaurants during his first term, is somewhat health-obsessed, and even maintains a weight-loss competition with one of his friends in order to stay slim.
He has dismissed cries that New York is crossing a line by trying to legislate diets.
"Nobody wants to take away your french fries and hamburgers — I love those things, too," he said recently. "But if you can make them with something that is less damaging to your health, we should do that."
Many food makers have stopped using trans fats on their own, after the Food and Drug Administration began requiring companies to list trans fat content on labels.
Fast-food restaurants and other major chains were particularly interested in the board's decision on Tuesday, because for these companies, a trans-fat ban wouldn't just involve substituting one ingredient for another. In addition to overhauling recipes, they have to disrupt nationwide supply operations and try to convince customers that the new french fries and doughnuts will taste just as good as the originals.
Already, McDonald's Corp. has been quietly experimenting with more than a dozen healthier oil blends but has not committed to a full switch. At an investor conference last month, CEO Jim Skinner said the company is making "very good progress," at developing an alternative, and vowed to be ready for a New York City ban.
Wendy's International Inc. introduced a zero-trans fat oil in August and Yum Brands Inc.'s KFC and Taco Bell said they also will cut the trans fats from their kitchens.
Taco Bell worked for more than two years to find a substitute, conducting blind consumer taste tests and extensive research, the company said.
Chicago is also considering its own trans fat law, which wouldn't ban them outright but would severely restrict the amount that kitchens can use. The measure would apply only to large restaurants, defined as those that make more than $20 million in sales per year.
New York's move to ban trans fats has mostly been applauded by health and medical groups, although the American Heart Association warns that if restaurants aren't given ample time to make the switch, they could end up reverting to ingredients high in saturated fat, like palm oil.
___
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