Category: Cheese

Potato Day

8/19/2014

Did you know that ...?

Potatoes reached Europe via the New World explorers, gaining a foothold and becoming fifth most important crop in the world.
There are over 100 types of potatoes available in this country. They all fit into one of seven categories: russet, red, white, yellow, blue/purple, fingerling and petite
There are four distinguishing factors between each category of potato: appearance, texture, flavor and cooking method or use.
The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos.
Potatoes are very nutritious and if eaten without all the extra fat a very healthy food. They contain significant amounts of Vitamins B6 and C, and the minerals potassium, copper, manganese, phosphorus, niacin, fiber and pantothenic acid.
A 7.5 pound potato has only 163 calories, 0 grams of fat and about 13 grams sodium. Skip the butter, sour cream, mayonnaise and other high fat ingredients and you can have a low calorie, nutritious and comforting complete meal or side dish.
You can grow your own potatoes - many websites have easy to follow information. Potato vines are very attractive and ornamental.

You will find simple easy to use nutritious recipes for potatoes and many more foods in Flavorful Fortified Food - Recipes to Enrich Life.
Those that bought this book are also now buying our new book Food First! Enhancing the Nutritional Value Of Meals with Fortified Food. Find both books in our website http://www.flavorfulfortifiedfood.com

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National Sandwich Month

8/11/2014

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This is sandwich month, and I hope you have as much fun reading some facts and folklore about this common, unassuming and convenient food as I did researching them. What is a sandwich? When used as a verb "to sandwich" has the meaning of to position anything between two other things of a different character, or to place different elements alternately. When used as a noun, a sandwich is a food commonly consisting of two or more slices of bread, crackers or other appropriate products that can hold one or more fillings between them. Flat breads of varying kinds have long been used to wrap food throughout Western Asia and northern Africa; from Morocco to Ethiopia to India bread is baked in flat rounds. Many South American countries such as Mexico use corn to make flat, round tortillas, which serve the same purpose. In Europe and most countries influenced by European cuisine, a loaf or dome shape is usually traditional. In this country bread, whether loaf or dome shaped is the most popular in some geographic locations such as the East coast and Midwest. Whereas in the Southwest, flatbreads such as pita and tortillas are one of the most common breads to use for wraps in a popular version of the sandwich. But then, so are cookies! Which do you prefer?

Most every English speaking country credits Sir John Montagu, Fourth Earl of Sandwich, England, for this popular creation. But alas! it was his Chef who actually created the first known sandwich, following his master’s request to come up with a food that he could eat during 24 hours gambling binge while keeping one hand free to continue playing the game. Although I've never known if this is a true fact or a myth, I do know that different forms of sandwiches in many different forms and names were documented in the history of many other cultures. Although the now famous Earl was not the inventor of the sandwich, he adopted the concept during his many trips in the Mediterranean where he observed that the Greek and Turk tribes were eating proteins and other foods served on pita and canapés during their mezes. These were adapted to the available foods in England during 1972 when the concept first became reality. There were other differences between concept and execution; a canapé is flat and intended to be eaten in one or two bites. Trapping the ingredients inside two slices of bread or other firm food easy to hold in one hand and making it a sizable portion doubles the convenience as it then becomes a portable complete meal. That is a sandwich.

Among the thousands of sandwiches you can include appetizers, snacks and desserts in their numbers. There is no limit on what you can insert in a sandwich, or what you can use to trap ingredients in the middle. The important factor is that whatever you use is fresh, nutritious and delicious.

For recipes that provide delicious and nutritious food check out Flavorful Fortified Food – Recipes to Enrich Life at www.flavorfulfortifiedfood.com

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National Grilling Month

7/20/2014

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July is the perfect month for grilling outdoors and is designated as National Grilling Month. As a Blogger and food lover I'm always interested in all the months dedicated to a specific food. But honestly, I have to admit that there are some foods that I think about every day and would like to eat more of them. And being one that likes convenience and rich flavors, one of my preferred methods of cooking is to grill.

As a Registered Dietitian Nutritionist I take my health very seriously. I know that anything in excess is not a wise choice. Being a good hostess I always look for acceptable alternatives for everyone in my guest list. Although no one can beat the yummy aroma and flavor of a steak grilled over a red hot flame, there are so many other choices that can be made in addition to, or instead of steak. Life is more interesting, and so is your menu, when you try preparing different foods on the grill. Since all proteins taste better cooked on the grill don't limit yourself to only steaks, hamburgers and hot dogs. Remember to add fruits, vegetables and whole grains for balanced, nutritious and tasty meals. Everything tastes better grilled!

Try these favorite proteins on the grill

Chicken
Pork chops, pork ribs, tenderloin roast
Lamb chops, lamb rack
Salmon, tuna, dorado steaks
Large shrimp
Lobster tails
Whole fish

Besides the grilled proteins, have you thought of grilling fruits and vegetables? Some fruits and vegetables are more appropriate than others, but most can be prepared on a grill using a little innovation.

Once you've mastered the art of grilling the sky's the limit. In Spain the best dish made on the grill is Paella. To have an excellent Paella you need a round grain rice, fresh ingredients, and good quality Saffron. Although Paella can be cooked on a stove or in an oven, remaining true to the dish, we make it on a grill in our own yard. Now that's what I call FLAVORFUL!

For more information about our books, Flavorful Fortified Food - Recipes to Enrich Life, and Food First! Enhancing the Nutrient Value of Meals with Fortified Food, go to our website http://www.flavorfulfortifiedfood.com for additional information and contact us. Like us on Facebook http://www.facebook.com/flavorfulfortifiedfood.com.

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Macaroni Day - July 13

7/13/2014

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Macaroni – what typically comes to mind for many people is the elbow shape that you ate as a child when you ate mac & cheese. Today, macaroni comes in a variety of shapes and sizes and can provide a lot more variety. In honor of Macaroni Day, take some time to investigate the options in the grocery store. Also, consider the variety of recipes that can use this ingredient and check out the pictures above to jump start your creativity.

Have you made the Creamy Pasta recipe in Flavorful Fortified Food – Recipes to Enrich Life yet? If not, what are you waiting for? Don’t have a copy, order your PDF copy and make it today!

Order Your PDF copy here

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Food Allergy Awareness Week - May 11-17

5/10/2014

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As a Registered Dietitian Nutritionist (RDN) I often get asked to provide advice to a client with allergies. Before seeking treatment anyone suspecting an allergy requires diagnosis by a qualified professional. Many people think they have food allergies, but less than 4% of adults and 5% of children have clinically diagnosed food allergies. Many food allergies most children manifest are outgrown, whereas adult allergies will remain for life. One thing is for certain. If you suspect a food allergy it is important to diagnose it. A true allergic reaction may cause death. Anaphylactic shock is not easily ignored, since the person affected has difficulty breathing, slowed heart rate, and almost certain death unless treated immediately.

The term allergy is commonly used when a person experiences problems with specific foods, especially digestive problems. However, medically, real allergies cause specific reactions that range from mild to extreme. Death may result if exposure continues. Food allergies are diagnosed using several approaches; a detailed history, a food diary, and conducting tests and elimination diets. One method alone seldom works, except in the case of allergies resulting in anaphylactic shock.

The reason many people mistakenly think they have a food allergy is because often they experience gastrointestinal discomfort when ingesting a certain food. This is often the case with fluid milk, and can easily be resolved by cooking the milk or using other forms of dairy, such as fermented milk products (buttermilk, yogurt), or cheese. These people have a milk or lactose intolerance, not an allergy. A true milk allergy causes an anaphylactic reaction to all types of milk and dairy products, even the small amounts used in mixes and some processed foods. Although milk allergies are often identified in infants, only a small percentage continue to have the same reaction as adults.

Several food allergies cause a reaction whether the food is eaten or just smelled or touched. This is the case with peanuts and shellfish. If an individual is allergic to any of these foods it is best to keep them away from the home, and not eat in places where they're included on the menu. Don’t be ashamed to advertise your allergy. If you travel or eat outside of the home, be sure you wear an allergy identifying tag in case of emergency. The food allergies most children manifest are outgrown, whereas adult allergies will remain for life.

The only method to treat a food allergy is to avoid all forms of that food. Food intolerances may be avoided by modifying the food itself or substituting it with another food of equal or similar nutritional value. Food intolerances are more prevalent than food allergies although some, such as a gluten intolerance, may be equally serious to the individual. Food allergies are caused by the immunological reaction responsible for the food allergy.

Terminology:

Allergy = A food allergy is an exaggerated immune response.The most common food allergies are triggered by eggs, peanuts, tree nuts, milk, fish, shellfish, wheat and soy.

Intolerance = An unpleasant reaction to a food usually involving the digestive system caused by an enzyme deficiency

Once you know if you have an allergy or intolerance to foods, select recipes that meet your needs and keep you safe.

Order - Flavorful Fortified Food - Recipes to Enrich Life

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National Grilled Cheese Month

4/21/2014

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When I think of a grilled cheese sandwich, I think of comfort food. My mother would make them on a regular basis. The difference was the kind of cheese and the kind of bread. The cheese could be American, Swiss, provolone, or a combination of two of these. The bread could be white, wheat, rye, pumpernickel, or sour dough. That's 30 different possible combinations!

During National Grilled Cheese Month, take some time to look for options to give you diet more variety. Consider adding fresh tomatoes, sun-dried tomatoes, jalapeno peppers, broccoli, tomato and turkey, mushrooms, tuna salad, chicken salad, corned beef, ham, or turkey to that traditional grilled cheese sandwich. Different kinds of cheese, such as feta, pepper jack, blue, and goat cheese can add additional variety.

Looking for something different? Consider these variations for a grilled cheese sandwich:

* smoked mozzarella and maple-glazed bacon

* feta cheese and green garlic

* goat cheese and mushrooms

* blue cheese on crisp raisin brioche with a few thin slices of pear

* apple wood smoked cheddar cheese with apple butter on rosemary bread

* Gruyère, roasted red bell peppers, mustard green panini

* quesadillas with mushrooms and goat cheese

* fontina on white bread, grilled in olive oil and sage.

Check out the Helpful Hints with each recipe in Flavorful Fortified Food - Recipes to Enrich Life to find variatoins to the 60 recipes in the book.

Sample Recipes

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January is National Soup Month

1/3/2014

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January in many parts of the country brings cold and snow. This year it's REALLY cold with temperatures and wind chills below zero in many places. Low temperature records are being shattered this week. What a better way to stay warm than to eat soup. They provide fluids that are necessary to prevent dehydration . There are seven soup recipes in Flavorful Fortified Food - Recipes to Enrich Life.

Try one of these recipes today!

          Bean Soup

          Cheddar Cheese Soup,

          Chunky Potato Chowder

           Cream Soup Base

           Jiffy Enriched Soup

           Lentil Soup

           Pizazz Pumpkin Soup

Don't have a copy of the recipes? Order the pdf copy of the book and start cooking right away.

Order a PDF copy

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Potato Day

National Sandwich Month

National Grilling Month

Macaroni Day - July 13

Food Allergy Awareness Week - May 11-17

National Grilled Cheese Month

January is National Soup Month

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