Kosher: Just Potatoes

Image via WikipediaIf you are looking for a kosher dish, and on potatoes, this may be one that you can consider. It is lifted from The Jerusalem Post.

Read on!
-----

By JERUSALEM POST STAFF  
05/21/2011 18:35 

Lag Ba’omer is when we get to use our bonfire lighting skills and roast potatoes and marshmallows.

A new Hebrew cookbook, Potatoes, written by celebrity chef and food writer Israel Aharoni and veteran food journalist and author of many cookbooks Nira Russo, was published in time for the holiday and it contains more than 120 recipes, many useful tips and general information about different kinds of potatoes, methods of cooking and utensils.

This is not only a beautiful album with spectacular photographs (by Nelli Sheffer), but unlike other cookbooks, is a very useful one that you will keep handy in your kitchen.

The tips will add flavor to your everyday cooking and the information about methods and utensils will save you time and work.

The book is divided by cooking methods – baking, frying, boiling, steaming and pies – but to quote the writers: “Our main pride is the basic recipes made perfect. Our secrets to producing velvety mashed potatoes, basic but excellent latkes, our know-how of producing the perfectly baked potato in a home oven, and once and for all: how to make a good rosti.”

From the book we chose recipes that suit both Lag Ba’omer and Shavuot, and can be served as side dishes or main dishes with salad.

PERFECT MASHED POTATO 

Add cheese to the mashed potato and discover heaven.

✔ 3 Tbsp. olive oil 
✔ 2 zucchini, washed and cubed 
✔ 1 chopped onion 
✔ 4 or 5 red medium potatoes
✔ 11⁄2 cups water 
✔ Salt & black pepper 
✔ Pinch nutmeg
✔ 30 gr. butter 
✔ 2-3 triangles of “La vache qui rit” cheese (or similar cheese) 
✔ 1⁄4 cup milk Heat oil in pan or wok, trim ends of zucchini and onion.

Peel potatoes and cut into 1-cm. slices.

Add the potatoes to the pan, and mix while cooking for 5 minutes. Place vegetables in a pot, add water and cover. Lower heat and cook for 10 minutes.

Discard some of the cooking water. Place back on the stove and turn heat up. Add salt, pepper and nutmeg. Add half of the butter. Press using a hand masher. The heat will dry the potatoes making it more absorbent for additions. Spreading the mashed potato on a pan will quicken the drying of the mashed potato.

When dry, add cheese and mix well.

Spread again, add milk, mix. Add butter, mix and taste. Add salt if necessary.

The secret: Adding “La vache qui rit” gives smoothness and richness to the mashed potato.

The same idea can be applied to a simple baked potato: Take a small piece off the end while still hot, insert 1 triangle of cheese or more and mix with a fork.

More: Use Boursin, the French cream cheese. Yes, it’s expensive, but one dollop of herb Boursin will upgrade any mashed potato or soup. Did anybody mention calories? 

MASHED-POTATO STUFFED POTATOES 

A very pretty way of serving potatoes.

You simply bake young long potatoes, remove both ends, dig out the inside, place them “standing,” and fill them up with mashed potato. This makes for a very nice vegetarian main dish.

✔ 6 medium size long potatoes 
✔ 4 egg yolks 
✔ 30 gr. butter 
✔ 1⁄2 cup cream (or 1⁄4 cup sour cream and 1⁄4 cup cream) 
✔ 1 tsp. sugar 
✔ 1 tsp. mustard 
✔ Salt, pepper 
✔ 2 Tbsp. ground Parmesan cheese or other hard cheese 

Heat oven to 200º. Wash potatoes and bake on a grid over a baking sheet about an hour. Cool. When cooled cut each potato in half in the middle and place with cut side up. Empty the potato carefully.

Place in a bowl and mash with all ingredients except cheese. Fill the potatoes.

Create a small scoop on each potato using an icing nozzle or ice-cream scoop.

Sprinkle with grated cheese and bake until golden brown. Serve immediately.

POTATO TILES WITH HERBS 

✔ 1 kg. peeled “Desiree” (red) potatoes
✔ 1⁄4 cup olive oil 
✔ 2 cloves garlic, chopped
✔ 5 leaves sage, chopped 
✔ 2 Tbsp. thyme leaves 
✔ 2 Tbsp. rosemary leaves chopped finely 
✔ Salt, black pepper 
✔ 1⁄2 cup Parmesan cheese ground Slice potatoes to 3 mm. thick rounds.

Cook in boiling salty water 6-7 minutes.

Drain and wash with cold water. Drain all the water.

In a bowl, mix together oil, garlic, herbs salt and pepper. Pour over potatoes and mix well. Make sure all the potatoes are coated with the oil mix.

Place potatoes in an oven proof dish in lines, like tiles.

Sprinkle cheese over the potatoes and place in a pre-heated 200º oven for half an hour, until potatoes are browned nicely. 

The best spuds

Besides a nice bonfire, one of the holiday traditions is open-fire baked potatoes.

It is advisable to pay attention to the potatoes. All kinds are good for open fire roasting, but baking potatoes are best. Look for the yellowish Marvel or the Vivaldi.

Choose mature potatoes with a smooth clean skin of similar medium size. Smell them to make sure they are not rotting.

Wish to outdo everyone else’s potatoes this year? Here is how: 

Scrub each potato well. Dry with a kitchen towel, place on a large aluminum foil square. Remove a slice from the top, and make deep cuts almost all the way through the potato. Rub cut side with oil and sprinkle salt. You may add any herb. Wrap potato with the foil.

Another delicious way is to slice potatoes almost all the way through, and spread with either mayonnaise or prepared tehina, wrap with aluminum foil and bake for half an hour.

Tip: String six to eight potatoes on 1⁄3- cm. metal wire. Wrap and bury in the ashes. Check after 25-30 minutes. The wire assures a thorough even baking and makes removing the potatoes from the fire much easier.Subscribe to our Newsletter to receive news updates directly to your email


-----

Taken from The Jerusalem Post; source article is below:
Cooking Class: Just potatoes

Related articles

• Twice Baked Potatoes with Rosemary (adeliciousdistraction.wordpress.com)
• Chocolate Mashed Potatoes w/bacon grease! (gluten free) (donyamaries.wordpress.com)
• Twice Baked Potatoes (iguanaisle.wordpress.com)
• Mashed Potatoes (mybeautifuldisasters.wordpress.com)
• Potatoes au Gratin (iguanaisle.wordpress.com)
• Smashed Potatoes (blogcritics.org)
• Black Bean Sweet Potato Quesadillas (itallchanges.com)
• Mustard mashed potatoes (inpursuitoffood.wordpress.com)
• What are the traditional ingredients for Albanian mashed potato sauce (wiki.answers.com)
• Cheesy Shavuos Recipes: Less than $8 To Make (koshershopaholic.wordpress.com)

Your Taste Buds And Your Health

Image via WikipediaSomehow there is a connection between your taste buds and your health... it could be the kind of food that you choose to eat and the way you eat that spells the difference.

Is it?
-----


By Adam Dachis on March 5, 2011

The way you experience the sense of taste has been divided into three categories: supertasters (25 per cent of people), medium tasters (50 per cent of people), and non-tasters (25 per cent of people). If you’re a supertaster you experience food more fully, whereas non-tasters won’t experience the same boldness of flavour. Dr Susan Albers, writing for Psychology Today, suggests that the way you experience taste may ultimately play a role in (future) health issues.Photo by Mike McCune

While getting the full pleasure out of food may be fun, supertasters have an increase risk of cancer, particularly colon cancer. This is mainly because they are very sensitive to bitter foods, which may make them avoid certain good-for-you vegetables that are bitter in taste like broccoli. Instead, supertasters are also drawn to sodium and therefore use more salt. In theory, supertasters may be using more salt to mask the bitter taste of foods. This increases their risk for a heart attack.

If you fall into this camp, Dr Albers suggests eating meals more slowly to pay attention to the way you eat. You may not realise the amount of salt you’re adding to your food, for example. If you do love salt, there are two things I do to reduce my salt intake that might help. First, I don’t add salt while cooking but only after the food is cooked. I add it on top and never mix it in. When you do this, your tongue will interact with the salt directly so you’ll get the strong flavor and won’t need as much. I also purchase higher quality salts (such as white truffle salt and Maldon sea salt), which really don’t cost much more, and are more flavourful so you get the same impact with much less.

Not sure if you’re a supertaster? Want some other suggestions for eating mindfully? Be sure to check out the full post at Psychology Today. If you’ve got some suggestions of your own, be sure to share them in the comments.

Taken from lifehacker.com; source article is below:
How Your Taste Buds Play A Role In Potential Health Issues

 

Related articles

• World's hottest pepper plants for sale (boingboing.net)
• Meatless Monday: Entering the Unknown World of Indian Food (chicagonow.com)
• It's not a bird, it's not a plane...it's...it's a....SUPERTASTER (I'm one). (blogs.abc.net.au)
• A Closer Look at The Tongue (socyberty.com)
• After a lengthy inquiry (of 1 day), food dyes are safe (By FDA) (euzicasa.wordpress.com)
• Updating the Mary Poppins solution with a better bitter blocker (eurekalert.org)
• Combination therapy working for statin users: You Docs (cleveland.com)
• our Kitchen Kabinet (parabplace.wordpress.com)
• Bitter Blocker Beats Broccoli (scientificamerican.com)
• 20 Things You Didn't Know About... Taste (discovermagazine.com)
• It's not about WHEN you eat but WHAT you eat (mystrongmedicine.com)
• Healthy Recipes From Around the Globe (everydayhealth.com)
• 5 ways to become a food adventurer (eatocracy.cnn.com)
• Happy Taste Buds (fillingmypatchofsky.com)
• Are Americans Really Eating Too Much Salt? (liberationwellnessblog.com)

Lesser Salt, Longer Life

As in everything that is in excess is bad, so is salt. There is more to just adding the taste.

Read on...
-----

New US diet guidelines call for less salt
Posted: 01 February 2011

WASHINGTON: The US government on Monday released new dietary guidelines urging all Americans to cut their daily salt intake by one-third and those over 50 to make more drastic reductions.

"The 2010 Dietary Guidelines are being released at a time when the majority of adults and one in three children is overweight or obese," Agriculture Secretary Tom Vilsack said in a statement.

"This is a crisis that we can no longer ignore," he added.

The guidelines, which are updated and published every five years, also urge Americans to eat less calories and exercise more.

"The bottom line is that most Americans need to trim our waistlines to reduce the risk of developing diet-related chronic disease," Vilsack said.

The new guidelines recommend reducing daily salt intake to less than 2,300 milligrams, or one teaspoon, and urge further reductions to 1,500 milligrams for people 51 and over, African Americans and those with hypertension, all of whom now account for around half of the population.

The Centre for Disease Control (CDC) estimates that Americans currently eat 3,466 milligrams, or about teaspoon and a half of sodium, which has been linked to hypertension and other cardiovascular disease.

Most of that sodium comes from processed foods, not the salt shaker, and the government has urged the food industry to cut back as well.

The guidelines also suggest that consumers cut back on fats, added sugars and refined grains while eating more whole grains, fruits, vegetables, low-fat dairy products, lean meats, poultry and seafood.

They also suggest eating more reasonable portions and filling half the plate with fruits and vegetables, as well as drinking more water and less soft drinks.

First Lady Michelle Obama has championed better nutrition through her "Let's Move" campaign to combat obesity by improving school meals, offering kids more physical activity and raising awareness of healthy habits.

Earlier this month she signed a partnership with retail giant Wal-Mart to market healthier food with less fat, salt and sugar.

- AFP/de


Taken from ChannelNewsAsia.com; source article is below:New US diet guidelines call for less salt

Related articles

• New diet guidelines: pass on the salt (charlotte.news14.com)
• Gov't Advising Americans to Cut Down on Salt (abcnews.go.com)
• Govt. Advises Americans to Eat Less Salt (abcnews.go.com)
• New Federal Health Guidelines Call for Drastic Cut in Salt Intake (aolhealth.com)
• Americans need to drastically cut down on salt, latest U.S. guideline says (cleveland.com)
• Most Americans advised to cut down salt (chron.com)
• Uncle Sam Wants You... To Hold the Salt (foxnews.com)
• U.S. government advises Americans to cut the salt (ctv.ca)
• New dietary guidelines: Eat less, eat better and lose the salt - Washington Post (news.google.com)
• Govt advising Americans to eat far less salt (sfgate.com)

Mandatory curbs on salt boost healthy hearts

OK. This goes to eating habits, which is best practices at home, so here goes!
-----
 

PARIS: Regulations forcing food manufacturers to use lower levels of salt would in theory be far more effective for health than voluntary initiatives or dietary advice for consumers, according to research published on Tuesday.

High-salt diets have long been blamed for causing high blood pressure, a potential precursor for heart attacks or stroke.

Investigators in Australia looked at the country's "Tick" programme, under which food manufacturers can use a health-promotion logo on packaging if they volunteer to reduce the product's salt content to safer levels.

NEW! HEALTHY LIVING CUISINE Make Healthy Eating Delicious with Less Fat, Cholesterol, Salt and Sugar 

The team then calculated the impact on public health if the "Tick" limits were made mandatory.

They also looked at studies into the usefulness of programmes that offer salt advice to the general public and to those at high cardiovascular risk.

The team took into consideration the salt content of bread, margarine and cereals; the tonnage of product sold; the average consumption per head of those products; and the costs of drafting and enforcing legislation.

The "Tick" programme scored highly, reducing ill-health by cardiovascular disease across the Australian population by almost one percent - more than twice as much as dietary advice - and at a high cost-effectiveness.

But when measured in terms of the benefits on health, mandatory limits, helping to keep salt intake to below the recommended daily maximum of six grammes per day, could be far more effective, the authors suggested.

Regulations on salt would reduce cardiovascular ill health by 18 percent.

"If corporate responsibility fails, maybe there is an ethical justification for government to step in and legislate," say the authors, led by Linda Cobiac of the School of Population Health at the University of Queensland.

Laws on food content are common in many countries, requiring manufacturers for instance to add iodine to salt and folic acid in cereals.

Cardiovascular disease is the biggest cause of mortality in the world, the study said.

It claimed more than 17 million lives in 2004, a toll that could rise to more than 23 million by 2030.

The study appears in Heart, published by the British Medical Association (BMA).

-AFP/de


From ChannelNewsAsia.com; source article is below:Mandatory curbs on salt boost healthy hearts
-----

Related articles

• Mandatory curbs on salt boost healthy hearts - study (showbizandstyle.inquirer.net)
• Mandatory curbs on food salt content 20 times more effective than voluntary curbs (eurekalert.org)
• Mandatory Salt Curb Most Effective For Health (livescience.com)
• Mandatory Salt Curb Most Effective For Health, Study Finds (livescience.com)
• Call for Mandatory Salt Curbs (findmeacure.com)
• Salt rules 'would cut heart disease' (telegraph.co.uk)
• Study backs mandatory move on salt (news.theage.com.au)
• Call for mandatory salt curbs (bbc.co.uk)
• Mandatory National Standards For Salt Content Coming To A Government Near You (wmbriggs.com)
• Less salt in teenagers' diet may improve heart health in adulthood (eurekalert.org)

Some tips on baking

Image via Wikipedia

Sometimes an expert baker would tend to look at the basic things about baking with quick glance then say, "I know that already," or simply, just look past.

I just came from a basic communication class, and the facilitator confirmed once again that by changing roles, as a coach and as a coachee, you both have a feel and understanding of both sides of the coin.

And one thing made clear, is that the expert can't simply say "beat the egg till it forms peaks", and expect the new learner to understand that.

It should actually be like zero knowledge assumption every time. Makes sense to me: many, many years, another teacher said that when doing public speaking, assume an uninformed, but intelligent audience. Same base, and you can take it from there.
-----


The secrets to baking good bread

There's nothing like the smell of freshly baked bread - and nothing more satisfying than baking it yourself

SOMETIMES the rewards of an Atkins diet just can't compare to the handful of heaven that is a gorgeous freshly baked loaf of bread.

Ditch the generic white and rediscover the delights of artisan styles from crusty ryes and sourdoughs to olive breads and brioche. There is nothing more welcoming than the smell of freshly baked bread - and it is even more satisfying when you have made it yourself.

To unlock the secrets to great bread-making, we turn to Sally Clarke, who has trained in London, at Paris Cordon Bleu, and then learnt about "real bread", artisan-style, in California. Her bakery hand-shapes and bakes over 2,000 loaves and pastries per night and supplies leading restaurants, hotels and shops in London.

Clarke's top tip for baking bread is patience. "This is the main thing you need. I have never met a nasty baker."

Alright then, put on a happy face and think sandwich. THE DAILY TELEGRAPH


Sally Clarke's tips:

- Always preheat the oven to just below the baking temperature. Once the bread is in the oven, turn it up to the correct temperature - this will give the dough an added "lift" as it rises in the heat.

- Bottom-baked loaves look most authentic and hand-shaped loaves always look more beautiful than machine shaped, as each has its own individual style. For best bottom-baked results, use a clean terracotta roof tile, pre-heat in the oven, then place the shaped loaf on top.

- As water is one of your core ingredients, it's worth having the best. Use purified water - it makes for fresher tasting loaves. An average domestic water filter works fine.

- Use organic flour. The difference in flavour is noticeable, and you can feel the difference in quality from the mixing stage.

- Use sea salt instead of everyday table salt. Sprinkle on top of a rosemary bread before it goes into the oven for added crunch and flavour.

- Always use good quality ingredients. The finished article is only as good as the ingredients put into it. Cheap walnuts, for example, can have a nasty texture and rancid taste.

- When the bread is ready to bake, brush the dough with egg or milk before it goes into the oven.

- You'll need essential tools: A Stanley knife or a very sharp razor blade to score the bread just before it is placed in the oven. This will increase crustiness and enhance the look of the loaf.



From TODAY, Food - Saturday, 02-Oct-2010
The secrets to baking good bread
-----

Related articles

• How to bake bread: recipes and tips from top bakers (telegraph.co.uk)
• Homemade Potato Bread (blogher.com)
• Excerpt: The Bread Builders (chelseagreen.com)
• imabonehead: Baguettes: DO try this at home. | King Arthur Flour - King Arthur Flour - Baking Banter (kingarthurflour.com)
• Friday Bread Baking (emergentchaos.com)
• Jamie Schler: When Simple Banana Bread Becomes Exotic (a recipe) (huffingtonpost.com)
• Wholewheat and honey bread recipe by Sally Clarke (telegraph.co.uk)
• Fall 2010 Membership Drive: KEXP - Sounds Like Home (kexp.org)
• Tesco's banned bread advert is a victory for those who love real bread (blogs.telegraph.co.uk)
• Earth Ovens Heat Up in the New York Times (chelseagreen.com)

The Controversy of MSG

MSG - MonoSodium Glutamate

There has been many claims and petitions about this one single food additive alone: claims of adverse effects and results to many, but not all, who consume the food having MSG, and petitions - to ban the use of the product because of its unwanted consequences.

But what really is the score?

The time has been long enough to give real insight and truth to the claims that has been going on, right?

Wrong!

To date, there is nothing definite and conclusive, and by that, I mean to say that MSG has not one particular effect to anybody who consumes the product. For example, take poison, and you die. Put in too much salt, and it is salty. Put in too much sugar, and it becomes too sweet. Acid burns.

But for the case of MSG, it is all about your individual chemistry, and all about your preconceived or preconditioned reaction.

And with that, I will present to you the general knowledge, claims and petitions and all - yours to review and make your own decision: to eat or not to eat.

Read on...
-----

What is MSG?

MSG is a substance that is both occurring naturally, and in processed form.
It is the sodium salt of the amino acid known as glutamic acid, and a form of glutamate. Glutamate occurs naturally and is found in many living things, including you. It is found in protein-containing foods such as cheese, milk, meat, vegetables, and spores (mushrooms).
When it is found in its natural unbound (unprocessed) form, and is not subjected to some sort of manufactured or fermented process, is not harmful for human or animal consumption. All forms of manufactured /processed glutamic acid contains contaminants, while the naturally occurring substance in nature does not. [1]



Where is MSG used?

Although most people connect MSG with Chinese food, few people realize how massively it is used in the processed food industry. It is present in nearly every food that is manufactured. Considering how cheap and convenient it is, food manufacturers love it because they can get away with reducing the amount of real food substances by substituting with cheap fillers, add some MSG to get a 'morphine like' taste punch to the food product. It also intensifies the eating experience in not only enhancing the flavor of the food, but it alters color and odor of the food as well. [1]

Food Additives that ALWAYS contain MSG

• Monosodium Glutamate
  
• Hydrolyzed Vegetable Protein
  
• Hydrolyzed Protein
  
• Hydrolyzed Plant Protein
  
• Plant Protein Extract
  
• Sodium Caseinate
  
• Calcium Caseinate
  
• Yeast Extract
  
• Textured Protein (Including TVP)
  
• Autolyzed Yeast
  
• Hydrolyzed Oat Flour
  
• Corn Oil

Food Additives that FREQUENTLY contain MSG

• Malt Extract
• Malt Flavoring
  
• Bouillon
  
• Broth
  
• Stock
  
• Flavoring
  
• Natural Flavors/Flavoring
  
• Natural Beef or Chicken Flavoring
  
• Seasoning
  
• Spices

Food Additives that May contain MSG

• Enzymes
• Soy Protein Concentrate
• Soy Protein Isolate
• Whey Protein Concentrate [2]
  

MSG is commonly added to most frozen or processed food, including soups, chips, gravy, salad dressings and even Starbuck's Coffee! Products that don't actually list MSG on the label, substitute "Hydrolyzed Vegetable Protein," which is just another name for MSG. [3]


Is there health benefits from MSG?


MSG has no nutritional value whatsoever. Like sugar, it stimulates your taste buds, making you desire the taste so much you will keep on buying the product and keep eating it. MSG changes your perception of how a food tastes. Many experts in the field of studying its harmful effects claim that it stimulates parts of the brain to produce an addiction in much the same way as alcohol, tobacco, and other drugs do.
In other words, MSG is addictive. So, even if you do not drink alcohol or smoke, eating a lot of processed food is just as addictive as drugs, in essence your trading the pleasure of drugs for this addictive substance in the food you eat.
Food manufacturers are no dummies, they know they have the FDA on their side, and they know using MSG will ensure repeat customers for them. [1]


What are the possible effects?

This doesn't apply to all, and if you are affected, not all may be exhibited. These include, but not limited to:

• Diarrhea
• Migraine
• Nausea
• Sensitivity to light
• Tightness in the chest
• Tingling
• Visual disturbances
• Vomiting [4]
  

MSG sensitivity is often called 'Chinese Restaurant Syndrome", but it isn't all Chinese, and it isn't only Chinese food. It has become so American, and all other countries more or less use that one and the same MSG as food additive.


Is everyone affected?

No. Not everyone is affected. Furthermore, the obesity, that big (and becoming bigger) wall erected against the use of MSG is founded on American people getting obese due to the consumption of products laced with MSG. And while that may be true in lab rats, it is not necessarily true in humans. I like this one. Proves one thing, that we are not really all that related (Darwin, you are WRONG!)

Many experiments and researches were done, and the results are inconclusive. One group has some participants showing the symptoms, while others didn't - and they were not given anything with MSG. On the contrary, another group were given MSG in one form or another, and the response shown is varied: some did show the effects, while others didn't.

So, yes, MSG reaction is both below:

• a conditioned response, and
• a body chemistry reflex

Will it be 'removed' from consumer foods?

The petitions continue. The protests are getting louder. And yes, we know that one company has been reacting in the favored manner:

"The big food manufacturers are finally starting to listen to their customers. Campbell's has taken MSG out of the Select Harvest soups." [5]

Here's what I can say. If it can't be taken out by the big boys who provide you with their product bombarded with MSG, then why not 'remove' those products from your food list? Ain't that better and faster than waiting for the big, plump boys who move slowly? I think so.


What should you do?

If you think you have a problem with MSG, you may wish to try an 'exclusion' diet. Go for 3 weeks with no (or little) MSG. At the end of the 3 weeks, eat something that you know has MSG and see if your symptoms come back. [6]

I hate to say it, but is most cases, the effect has come before the actual trigger. Placebo effect. Reverse placebo effect. Or if that you are already fat before even dunking in that so-called MSG-laden burger, this doesn't apply. In so saying, I'm not against those who really experience those sensations and exhibiting the 'real' effects. And if you do, the one thing that you can begin with is to moderate your intake.

Hey, to slim down, nobody said that you should starve yourself. it is controlling the portion on a regular basis. In the same manner, limit your intake, and to the extreme, completely avoid, and change to a more meaningful diet that follows the food pyramid.

Is it only MSG to blame? I say no. It has been our prevailing culture to want things, and want them now. That is why we have burgers and processed foods - we can have them when we want them, and in the amount that we want, not what we need. We have processed foods that we can store in cans and keep in store for years to come. Nothing is fresh anymore. So, we created our own problems, and we are not trying to solve them.

Or are we simply trying to point fingers? To MSG?

I hope not. And while food is food, it should be eaten in moderation.

Anything in excess is poison.


-----
Sources:
1. MSG -  A neurotoxin or a harmless food flavor enhancer?
2. MSG and Headaches
3. What Are the Facts About MSG?
4. What is MSG Sensitivity Syndrome?
5. MSG Update - The big boys are finally listening to us!
6. Is MSG A Trigger For Headaches?

All sources (may include above sources):

1. Accent Quiz - What Are the Facts About MSG?
2. Is MSG A Trigger For Headaches?
3. MSG - A Neurotoxin Or A Harmless Food Flavor Enhancer?
4. MSG And Headaches
5. Does MSG Cause Brain Damage?
6. What is MSG Sensitivity Syndrome?
7. MSG Update - The Big Boys Are Finally Listening to Us!
8. MSG Obesity - Food Industry Secret Revealed
9. Better Health Knowledge - Stop Eating MSG

 

Related articles by Zemanta

• Elizabeth Grossman: Eating In, Caveat Emptor: FDA Recalls scores of prepared and processed foods (huffingtonpost.com)
• MSG: much ado about not much (trueslant.com)
• Recall of Hydrolyzed Vegetable Protein (nlm.nih.gov)
• HVP recall has consumers asking questions about safety (canada.com)
• HVP recall poses safety questions (calgaryherald.com)
• FDA Recalls Products Containing Hydrolyzed Vegetable Protein (shoppingblog.com)
• Hydolyzed Vegetable Protein Recall (fitnesstipsforlife.com)

Red beans with andouille sausage

Fourth and the last of the series, the final inexpensive recipe from our chefs and food magazine editors.

Hooray!

---

Red beans with andouille sausage

Start to finish: 1 hour 20 minutes (20 minutes active)

Servings: 4

Ingredients:

• 1 teaspoon vegetable or canola oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, finely chopped
• 1-pound bag dried, small red beans, soaked overnight and drained
• 4 1/2 cups water
• 1 pound andouille sausage
• Coarse salt and ground pepper

Direction:

1. In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Saute until softened, 3 to 5 minutes. Add the beans and water, then bring to a boil. Reduce to a simmer, partially cover, and cook until the beans are tender, 1 to 1 1/2 hours, adding more water if necessary.
2. When the beans are nearly done, heat a grill or grill pan to medium. Cook the sausage until they have prominent grill marks and are heated through, about 4 minutes per side.
3. Season the beans with salt and pepper, then spoon them into 4 serving bowls. Top each serving with a sausage.

Nutrition information per serving (values are rounded to the nearest whole number): 666 calories; 192 calories from fat; 21 g fat (9 g saturated; 0 g trans fats); 63 mg cholesterol; 72 g carbohydrate; 46 g protein; 29 g fiber; 1,146 mg sodium.


(Recipe adapted from the November 2009 issue of Everyday Food magazine)

---

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

 

Related articles by Zemanta

• Recipe: Red Beans with Andouille Sausage (seattletimes.nwsource.com)
• Recipe: Kitchen Sink Stew (seattletimes.nwsource.com)
• Artichoke Risotto (mycookingathome.blogspot.com)
• Recipes for Health: Soft Tacos With Fish and Spinach (nytimes.com)
• Recipes for Health: Broccoli With Chile and Garlic (nytimes.com)
• Healthy comfort food weekly meal plan (thismamacooks.com)
• New food-oriented books offer road maps for 'going green' (pbpulse.com)
• Southwestern Onion Rings recipe - 171 calories (dietrecipesblog.com)
• BLT pizza (thestar.com)
• Yotam Ottolenghi: Exclusive recipes from his brilliant new book (guardian.co.uk)

Tortilla Espanola

Image via Wikipedia

I think I've seen this Tortilla Espanola before, but my mother's very own recipe at that.

Here's the chefs and magazine editor's version. It should be as equally delectable!

---

Tortilla Española

Start to finish: 30 minutes

Servings: 4

Ingredients:

• 2 potatoes, peeled and finely diced
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup finely diced yellow onion
• 1 clove garlic, minced
• 4 eggs
• Salt and ground black pepper, to taste

Direction:

1. Bring a large saucepan of water to a boil. Add the potatoes and blanch for 5 minutes. Drain and set aside.
2. In a large non-stick skillet over medium, heat 1 1/2 tablespoons of the oil. Add the onion and garlic and saute until soft, about 4 minutes. Set aside.
3. In a medium bowl, lightly beat the eggs. Fold the onion mixture and potatoes into the eggs, then season with salt and pepper.
4. Heat the oven to broil.
5. Return the skillet to medium heat. Add the remaining 1/2 tablespoon of oil. Pour the egg mixture into the skillet and cook for 4 minutes. Transfer the skillet to the oven about 10 inches from the broiler. Broil for about 10 minutes, or until lightly browned on the top and the egg is set.

Nutrition information per serving (values are rounded to the nearest whole number): 197 calories; 99 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 180 mg cholesterol; 17 g carbohydrate; 9 g protein; 2 g fiber; 216 mg sodium.



(Recipe adapted from Jose Garces of Amada restaurant in Philadelphia)

---

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

Related articles by Zemanta

• Artichoke Risotto (mycookingathome.blogspot.com)
• Recipes for Health: Soft Tacos With Fish and Spinach (nytimes.com)
• Warm Duck and Wild Rice Salad in Lettuce Cups (professorbainbridge.com)
• Recipe: Red Beans with Andouille Sausage (seattletimes.nwsource.com)
• Recipe: Chicken Marsala Stew With Spring Vegetables (seattletimes.nwsource.com)
• Recipe: Kitchen Sink Stew (seattletimes.nwsource.com)
• Healthy comfort food weekly meal plan (thismamacooks.com)
• Bacon, Chicken and Avocado Salad (marksdailyapple.com)
• New food-oriented books offer road maps for 'going green' (pbpulse.com)
• Recipes for Health: Winter's Greens (nytimes.com)

Kitchen Sink Stew

Image via Wikipedia

Second of the four inexpensive recipes, I wouldn't talk much now, but let the cooking do the talking, and the eating later.

Enjoy both the cooking and the food!

---

Kitchen Sink Stew

Start to finish: 1 hour 10 minutes (25 minutes active)

Servings: 6

Ingredients:

• 8 skinless chicken drumsticks
• Coarse salt and ground black pepper
• 2 tablespoons vegetable or canola oil
• 1 large yellow onion, large dice
• 1 large carrot, large dice
• 1 large celery stalk, large dice
• 3 garlic cloves, smashed and peeled
• 1 large russet potato, large dice
• 1 pound collard greens, stems removed, leaves torn
• 46-ounce bottle vegetable juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons white vinegar

Direction:

1. Season the chicken generously with salt and pepper.
2. In a 6-quart Dutch oven or heavy pot, heat the oil over medium-high. Add the chicken and brown on all sides, 10 to 12 minutes. Transfer the chicken to a plate.
3. Add the onion, carrot, celery and garlic to pot. Saute until the onion softens, about 3 minutes. Add the potato and collard greens, then cook until the greens begin to wilt, another 3 minutes.
4. Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered, until the chicken begins separating from the bone and the vegetables are tender, about 45 minutes.
5. Season with salt and pepper and stir in the vinegar just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 245 calories; 81 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 54 mg cholesterol; 23 g carbohydrate; 22 g protein; 4 g fiber; 949 mg sodium.

-----

Related news

• Feeding a family of four for one week on $68.88

-----

(Recipe adapted from the December 2009 issue of Everyday Food magazine)

---

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

 

Related articles by Zemanta

• Recipe: Kitchen Sink Stew (seattletimes.nwsource.com)
• Oh So Yummy Chicken Salad (momblognetwork.com)
• Artichoke Risotto (mycookingathome.blogspot.com)
• Bonnie Stern: It's not the tools, but the technique (network.nationalpost.com)
• The Lighter Side of Meatloaf (vinessetoday.com)
• Bacon, Chicken and Avocado Salad (marksdailyapple.com)
• Recipes for Health: Soft Tacos With Fish and Spinach (nytimes.com)
• Healthy comfort food weekly meal plan (thismamacooks.com)
• Southwestern Onion Rings recipe - 171 calories (dietrecipesblog.com)
• Piquillo Peppers Stuffed with Oxtail (winebookclub.org)