Time to Stop Talking About Low-Fat, Say HSPH Nutrition Experts - HSPH In the Media - News at HSPH It is time to end the low-fat myth, Harvard School of Public Health (HSPH) nutrition experts told food industry leaders at the seventh annual World of Healthy Flavors Conference held in Napa, CA, from January 19 to 21, 2011. The conference, co-hosted by the Culinary Institute of America and HSPH, brings together nutrition researchers with representatives from schools, supermarkets, and food industry goliaths such as Burger King, The Olive Garden, and Panera Bread to share strategies for offering Americans healthier menu options. HSPH nutrition department chair Walter Willett and associate professor of epidemiology Dariush Mozaffarian, along with Ron Krauss of Children’s Hospital Oakland Research Institute, presented on the “Focus on Fat” panel. They encouraged audience members to avoid “low-fat” terminology and thinking, since diets low in fat are often high in sodium and carbohydrates from sources such as white flour and rice, refined snacks, and sugary drinks. Learn more
Fried Mac & Cheese Balls Recipe As a kid, my mom always cooked dinner at home from scratch, she wasn’t a fan of all the artificial colors and and flavors in packaged foods, and as a curious kid, I always wondered how other families ate. I’d get little glimpses of what meals were like on the other side when I’d hang out at a friends house. Forbidden treats like Twinkies and Cheetoh’s would would come out, and the twelve year old version of me was always a bit envious. I think the first time I had macaroni and cheese was when I was around eighteen. I’ve moved on, and it’s been years since I’ve eyed that tall blue box filled with little pasta elbows and impossibly orange cheese powder, but away from my usual Whole Foods in NYC, I was lured by an endcap display at a local supermarket. Having learned a few tricks since college, I made a bechamel to help bind the macaroni balls together. Melt the butter in a small saucepan. Once the macaroni mixture has cooled, it will be very firm.
Falafel Burgers | Fresh Tastes | PBS Food If there’s one thing I really love in life, it’s a good falafel pita. Spicy, hot and filling, those little fried chickpea patties never fail to please. My absolute favorite falafel pitas can be found at a tiny stand in the Marais District of Paris, but since I’m not in France very often, I instead make due with what I have in my own kitchen. These falafel burgers are a snap to make and since they’re pan seared instead of deep fried, they don’t have all the fat grams that normal falafels would have. I also love to crumble these burgers over a big salad topped with feta cheese, hot sauce and more tahini. This quick and easy recipe from Jenna Weber of Eat, Live, Run tastes great on a pita or crumbled over a salad with feta cheese. Ingredients 1 15-oz can chickpeas½ red onion, minced2 garlic cloves, minced1 jalapeno, minced3 tablespoons + 2 teaspoons of olive oil (divided)½ teaspoon turmeric1 teaspoon coriander1 teaspoon sea saltJuice of 1 lemon¼ cup tahini½ cup Panko breadcrumbs1 egg white
Non-Dairy Milk Additive Could Make You Sick Do you choose soy milk, almond milk, kefir, or low-fat dairy because you think it’s better for your family? A recent report found that even these “healthy” products could be contaminated with a substance that is classified by the WHO’s International Agency for Research on Cancer as a “possible human carcinogen.” The Cornucopia Institute, an organic watchdog group, recently published a report that shows a wide variety of organic brands of both low-fat dairy and non-dairy products contain carrageenan, a seaweed derivative used as a stabilizer and thickener in foods. Carrageenan keeps ingredients in beverages and creams from settling, so they can be consumed without shaking and have a pleasant creamy texture in the mouth. Unfortunately, research funded by the National Institutes of Health raises serious concerns about harmful effects of carrageenan as an inflammatory agent on the human gastrointestinal tract. In a recent statement to the National Organic Standards Board, Dr.
French Onion Soup Recipe It’s the middle of summer and over 90 degrees outside, but I had to make French Onion Soup as a prop for a photoshoot… And it was worth every drop of sweat. Sure, I could have mocked something up with watered down coffee, bread, and cheese, but a fake dish never looks quite as delicious as the real thing and I figured if I was going to take the time to fake something, I may as well take a little more time and do it right. A good French Onion Soup (a.k.a. soupe à l’oignon gratinée) has a crisp layer of bread topped with a layer of crusty caramelized cheese. Poking a spoon through the crust reveals a deep-brown bottomless pit of flavor that hammers home the rich beefy stock made sweet and nutty from caramelized onions. Because there are so few ingredients, the trick is to get the onions caramelized all the way, and to use a good beef stock. Onion Soup is such a simple dish, and yet it always amazes me how poorly most restaurants make it. Add the butter to a large dutch over and melt.
Boursin Stuffed Chicken Recipe - Chicken Cooked with Boursin Parmesan Stuffing Preparation Heat the oven to 350° F (180° C/Gas 4). Place each chicken breast half between two pieces of plastic wrap or wax paper. Pound lightly with the flat side of a meat mallet until flattened and thinned out. Alternatively, if chicken breasts are quite large, you may cut the chicken breasts in half horizontally, making 2 cutlets from each chicken breast. In a small mixing bowl, beat the Boursin cheese with flour until smooth. Stir in the shredded carrot, nuts, and half of the parsley. In a small bowl, combine remaining parsley, fine bread crumbs, and Parmesan cheese. Place chicken rolls in an 8-inch square baking dish, seam side down. See Also 50 Easy Chicken Recipes Top 20 Chicken Breast Recipes
How to Make Lasagna Cups: 11 steps (with pictures) Edit Article Edited by LadyAlligator, Flickety, Wallyflower, Zareen and 10 others This is the perfect solution for anyone who loves lasagna, but dreads the amount of time it takes to make it. These lasagna cups taste as great as lasagna and take very little time to make. Kids love them as an after school snack, and they make great appetizers, too. Ad Steps 1Preheat the oven to 375°F, 190°C. 11Remove when cooked. Tips Make a double batch and freeze half of them. Warnings If you use lasagna noodles instead of biscuit dough, keep in mind that you will not bake these as long as you would a large pan of lasagna.Drain the meat as shown into a bowl and discard in the trash.
Hot Party Ham Sandwiches - Football Friday This isn't any Football Friday, it's Championship Football Friday! There are tons of big games being played this weekend, and these hot ham sandwiches are the perfect snack for watching all of them. They taste fantastic and are easy to make! The sandwiches can be assembled ahead of time and baked when you are ready to serve them. Hot Party Ham Sandwichesadapted from Simple Organized Living(Printable Recipe) 1 dozen Brown 'N Serve rolls 1/2 lb sliced deli ham 12 slices provolone cheese 1/2 cup butter 2 Tbsp brown sugar 1 Tbsp yellow mustard 1 Tbsp Worcestershire sauce 1 Tbsp poppy seeds Preheat oven to 350. Split each dinner roll. In a small sauce pan combine butter, brown sugar, mustard, Worcestershire and poppy seeds.
Lomo Saltado Recipe : Prev Recipe Next Recipe Lomo Saltado Recipe courtesy of Cesar Izquierdo Show: Diners, Drive-Ins and Dives Episodes: Home And Away and Global Flavor Faves Lomo Saltado 15 Reviews Save Recipe Level: Easy Total: 25 min Prep: 20 min Cook: 5 min Yield: 1 serving Share This Recipe View Shopping List Special equipment: deep-fryer or heavy-bottomed pot Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. This recipe was provided by a chef, restaurant or culinary professional. Recipe courtesy of Cesar Izquierdo, owner of Taste of Peru, Chicago, IL Add a Note Categories: Peruvian Steak Beef Rice Recipes Quick & Easy Highly Rated Healthy Surprise Me Mike Mills' Beef Ribs Stuffed Green Peppers Thai Basil Beef with Coconut Rice Loco Moco Chad Sarno Dairy-Free Sour Cream 2m Easy 95% Jet Tila Mongolian Beef 21m Easy 98% Chris Pandel The Perfect NY Strip Steak 9m Easy 98% Dairy-Free Vanilla Cashew Ice Cream with Date ... 10m Easy 100% Your Rating: Post Review Sort by Most recentOldestMost votedRatings Itn hH 0 Comment
Broccoli Cheese Soup: Panera Bread Copycat Recipe On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING. In case you hadn't figured that out yet. Okay, so I was like, "Whadaya think, Nemo? Well, it would have, except everybody had to try a huge bowl of BOTH kinds of soup AND meatballs. Barbequed meatballs in broccoli soup. I had to leave the room. Anyways, we ran out of soup after about ten minutes of serving. So during church I had a sudden inspiration (um, Pastor, if you're reading this, that was a typo. Anways, I burst out of church and ran up to my friend screaming, "Hey guess what!! Yeah. I mean it would be like getting paid to have fun. My friend laughed at me when I told her. Okay. And so is this soup. I don't even know if this was as good as Panera Bread's because I'm usually mostly paying attention to the sourdough bread bowls.
Empanadas The empanada, having it's origin derived from the Arabic meat-filled pie, samosa, is a delicious pastry that can be filled with meats, cheeses, vegetables or fruits among others stuffing. Serves: 8-12 Ingredients and Directions for the Crust: 3 cups all-purpose Flour1 teaspoon Salt2 teaspoon White Sugar1 Teaspoon Baking Powder ¼ cup cold Water1 tablespoon White Vinegar1 Egg1/3 cup Butter Directions: Mix the dry ingredients in a deep bowl. Ingredients and Directions for the Filling:½ kg Minced Meat (beef)2 Boiled Eggs (finely chopped) 1 Onion (chopped) ½ cup Green Olives (chopped)¼ cup Beef Broth or Water 3 tablespoons Oil ¼ cup Raisins 1 tablespoon Paprika 1 tablespoon Cumin1 tablespoon White Vinegar1 teaspoon White Sugar In a large pan, saute the onion until golden brown, add the beef and stir until well done (use a fork to break up the meat into small pieces). Preheat the oven to 400 F. Spoon the filling onto one half of each leaving room to fold and seal. Serve with any Salsa.
Spicy Buttermilk Onion Rings w/Buttermilk Ranch Dressing Onion rings remind me of George Clooney. Always. (Such a weird sentence, eh?! Well it’s true. They do.) When I was in college in North Carolina, the film Leatherheads came to shoot in town and Mr. Anewayzzz, on this particular day I had the awesome duty of “watching the door so no one comes through it,” so I was there in this random corner of this old building all by myself doing yoga stretches or something. So, outcomes Clooney into the real, North Carolina world, being guided by a gigantic bodyguard. I yell on the walkie that we need help…or something…and out comes another PA from a random building. Of course the bodyguard didn’t let her touch Clooney. An hour or so later I was let off of my PA shift and went to go meet some friends. When in Winston-Salem, the place to get onion rings is at the restaurant I used to work at, Foothills Brewery. Chicken Wings? Pizza? Ribs? Onion rings? It’s just the way it works there, which is fine by me because I loooove ranch dressing. P.S. 1. 2. 3.
11 Tapas Recipes That Bring Spain to Your Kitchen Tapas recipes are a great way to try lots of different small dishes. It's no wonder they're so popular in Spain! Combining a delicious array of spices and flavors with various seafoods, meats and veggies will ensure that there is something delicious for everyone at the table. Check out the slideshow above for 10 terrific tapas recipes. More From Kitchen Daily:Using Wine To CookHow To Buy, Store And Cook CornNew Ways To Use Shrimp Tags: KD 101, Dinner, Spanish