Bringing In the New Year and expelling the old
• Everything you do on this day sets precedent for the rest of the year
• While many Chinese people today may not believe in these do's and don'ts, these traditions and customs are still practiced.
• Kept because these very traditions, whether believed or not, that provide cultural continuity and link with the past.
• Courting happiness, togetherness and abundance for your family always good
Predictions of what to expect for Tiger Years
• The Tiger is rich in Chinese history and tradition and a symbol of power and authority
• The year of the Tiger is traditionally associated with massive changes and social upheaval.
• 2010 is very likely to be a volatile one both on the world scene, as well as on a personal level
• The Tiger's influence will offer us courage, while inviting bold actions and risk taking.
• Tigers will provide steely resolve, fortitude and determination to accomplish goals.
• Given that, practice traditions that will court good luck and good fortune
Traditions and rituals
• Shooting off firecrackers on New Year's Eve is the Chinese way of sending out the old year and welcoming in the New Year.
• All debts had to paid by this time. Nothing should be lent on this day, as anyone who does so will be lending all the year.
• If you cry on New Year's Day, you will cry all through the year. Therefore, children are tolerated and are not spanked, even though they are mischievous.
• All cleaning should be done before New Years. Don’t use brooms on New Years Day as you do not want to “sweep away” good fortune.
• Fish also play a large role in festive celebrations. The word for fish, "Yu," sounds like the words both for wish and abundance. Fish. As a result, on New Year's Eve it is customary to serve a fish at the end of the evening meal, symbolizing a wish for abundance in the coming year. For added symbolism, the fish is served whole, with head and tail attached, symbolizing a good beginning and ending for the coming year.
Courting good fortune and prosperity
• Encouraging everyone to hedge their bets this economic year with symbols of health, happiness, wealth and abundance
• Lai See: red envelopes called "lai see" to give to young, unmarried children for good luck.
• Use a lot of the color red, which is the color of rejoicing and happiness
• Serve golden food to represent wealth: Golden oranges and egg rolls (golden ingots)
Invitation to celebrate with the Asian community for Chinese New Year
• The Lion Dance Tradition and Symbolism: The lion dance has been part of the Chinese culture for thousands of years.
• The lion, a symbol of power, wisdom, and good fortune, chases away evil spirits and brings happiness, longevity, and good luck.
• The lion dance is also performed at many business locations during the Chinese New Year's Celebration for the lion brings prosperity and good luck to the business for the upcoming year.
Saturday, February 6, 2010
Chinese New Year: The box of "health and harmony"
The Chinese New Year of the Tiger begins on February 14, 2010 and is celebrated for the next 15 days. More food is prepared and consumed during this holiday than any other time of the year, and much of the food has symbolic connotations.
The Box of Harmony
The box of candies traditionally offered at New Years is round or octagonal, the form resembling togetherness, and contains dazzling rows of fruit and candies to begin the New Year sweetly.
• Each candied fruit is symbolic—though highly sugared, so eat in moderation!
• Symbolisms of and prosperity – a good thing as we deal with current economic realities!
o Kumquat - gold, hence fortune, wealth
o Mango-Golden color symbolizes wealth
o Lotus seeds, crystallized - a full wallet, many (male) offspring
o Candied melon symbolizing good health and growth., having a large number of children
o Coconut: promoting togetherness and friendship
o Water chestnut – unity
The Box of Health and Harmony: A registered dietitian and making healthy recommendations.
• Modernized and updated fruit offerings to also reflect healthy choices.
• These are representative of a food group to encourage: Fruit food group
• Nutrient-rich. That is, they provide much more nutritional value in terms of vitamins, minerals and other healthful components, for the low amount of calories they contain.
o Tangerines are very popular as, among other things, they symbolize abundant happiness.
• Excellent source of fiber and vitamin C
o Walnuts- happiness of the entire family
• Source of omega-3-fatty acid for heart health
o Raisins - wealth, abundance, fertility, many descendants, family harmony
• Only ¼ cup of dried fruit like California raisins counts as one fruit serving and helps meet your recommended 4 servings of fruit/day.
• And try golden raisins-another symbol of gold and prosperity
o Walnuts- happiness of entire family + omega-3 for heart health
o Apricot, dried - gold, wealth
• With anti-oxidants beta-carotene and lycopene
o Apple - wisdom, peace
• Excellent source of soluble fiber and a kid favorite
o Banana - wish for education, brilliance at work/ school
• Potassium to help bone health
Chinese New Year's Eve and New Year's Day are celebrated as a family affair, a time of reunion and thanksgiving.
• Events that take place during this time set the tone for the rest of the year.
• Take this opportunity to celebrate health, and happiness with your family, and focus on getting your four servings of fruit/day—even in the winter
The Box of Harmony
The box of candies traditionally offered at New Years is round or octagonal, the form resembling togetherness, and contains dazzling rows of fruit and candies to begin the New Year sweetly.
• Each candied fruit is symbolic—though highly sugared, so eat in moderation!
• Symbolisms of and prosperity – a good thing as we deal with current economic realities!
o Kumquat - gold, hence fortune, wealth
o Mango-Golden color symbolizes wealth
o Lotus seeds, crystallized - a full wallet, many (male) offspring
o Candied melon symbolizing good health and growth., having a large number of children
o Coconut: promoting togetherness and friendship
o Water chestnut – unity
The Box of Health and Harmony: A registered dietitian and making healthy recommendations.
• Modernized and updated fruit offerings to also reflect healthy choices.
• These are representative of a food group to encourage: Fruit food group
• Nutrient-rich. That is, they provide much more nutritional value in terms of vitamins, minerals and other healthful components, for the low amount of calories they contain.
o Tangerines are very popular as, among other things, they symbolize abundant happiness.
• Excellent source of fiber and vitamin C
o Walnuts- happiness of the entire family
• Source of omega-3-fatty acid for heart health
o Raisins - wealth, abundance, fertility, many descendants, family harmony
• Only ¼ cup of dried fruit like California raisins counts as one fruit serving and helps meet your recommended 4 servings of fruit/day.
• And try golden raisins-another symbol of gold and prosperity
o Walnuts- happiness of entire family + omega-3 for heart health
o Apricot, dried - gold, wealth
• With anti-oxidants beta-carotene and lycopene
o Apple - wisdom, peace
• Excellent source of soluble fiber and a kid favorite
o Banana - wish for education, brilliance at work/ school
• Potassium to help bone health
Chinese New Year's Eve and New Year's Day are celebrated as a family affair, a time of reunion and thanksgiving.
• Events that take place during this time set the tone for the rest of the year.
• Take this opportunity to celebrate health, and happiness with your family, and focus on getting your four servings of fruit/day—even in the winter
Dim Sum means "touch the heart": Celebrate Chinese New Year and Valentine's Day
Celebrate Chinese New Year and Valentine’s Day with Treats that “touch the heart”
Dim Sum means "the heart's delight" or "touch the heart."
Chinese New year, can fall anywhere between late January and the middle of February, due to cyclical lunar dating.
• On the Chinese calendar, 2010 is Lunar Year 4708.
• On the Western calendar, the start of the New Year falls on Sunday, February 14, 2010 — The Year of the Tiger.
• This year, the date has special significance since it also happens to fall on Valentine's Day making it a doubly auspicious day to celebrate in the West.
To celebrate both Chinese New Year and Valentine’s Day this year, indulge in a variety of dumplings called dim sum.
• In Cantonese, dim sum means "the heart's delight" or "touch the heart."
These delicious little treats come mainly in the form of steamed and fried dumplings containing a wide array of fillings.
• They are usually served in tiers of bamboo steamers or small to medium-sized plates (so that many different varieties can be sampled)
• Or they are served like "dessert carts" that is a cart filled with several different types for people to pick and choose from.
You can make your own—or even better go to one of the many Chinese restaurants that have opened in the metropolitan area.
• It is a fun experience as little carts are wheeled around the restaurant.
• Even if you don’t know what these are, it is easy to out which ones you want from the cart to the server.
• And a picture menu is usually provided to remove some of the mystery.
One of the best known desserts is eight precious rice pudding. A steamed dish decorated with honeyed or candied fruit that is served with a sweet syrup.
• Usually it contains eight kinds of dried candied fruits, and popular at New Year’s as eight is considered an auspicious number.
• The word eight sounds similar to words that mean “prosper” or “wealth.”
• Only ¼ cup of dried fruit like California raisins counts as one fruit serving and helps meet your recommended 4 servings of fruit/day.
• Sometimes a coin will be inserted into the pudding. The person who finds the lucky coin will have the most fortune for the rest of the year
Tiger characteristics and predictions
• Tiger years are explosive. They usually begin with a bang.
• The Tiger's essence is that of nobility.
• In life and in love, the tiger personifies grandness.
• Tigers are loyal, humanitarian and fiercely protect those entrusted to their care
• Tigers will rule the jungle this year!
Dim Sum means "the heart's delight" or "touch the heart."
Chinese New year, can fall anywhere between late January and the middle of February, due to cyclical lunar dating.
• On the Chinese calendar, 2010 is Lunar Year 4708.
• On the Western calendar, the start of the New Year falls on Sunday, February 14, 2010 — The Year of the Tiger.
• This year, the date has special significance since it also happens to fall on Valentine's Day making it a doubly auspicious day to celebrate in the West.
To celebrate both Chinese New Year and Valentine’s Day this year, indulge in a variety of dumplings called dim sum.
• In Cantonese, dim sum means "the heart's delight" or "touch the heart."
These delicious little treats come mainly in the form of steamed and fried dumplings containing a wide array of fillings.
• They are usually served in tiers of bamboo steamers or small to medium-sized plates (so that many different varieties can be sampled)
• Or they are served like "dessert carts" that is a cart filled with several different types for people to pick and choose from.
You can make your own—or even better go to one of the many Chinese restaurants that have opened in the metropolitan area.
• It is a fun experience as little carts are wheeled around the restaurant.
• Even if you don’t know what these are, it is easy to out which ones you want from the cart to the server.
• And a picture menu is usually provided to remove some of the mystery.
One of the best known desserts is eight precious rice pudding. A steamed dish decorated with honeyed or candied fruit that is served with a sweet syrup.
• Usually it contains eight kinds of dried candied fruits, and popular at New Year’s as eight is considered an auspicious number.
• The word eight sounds similar to words that mean “prosper” or “wealth.”
• Only ¼ cup of dried fruit like California raisins counts as one fruit serving and helps meet your recommended 4 servings of fruit/day.
• Sometimes a coin will be inserted into the pudding. The person who finds the lucky coin will have the most fortune for the rest of the year
Tiger characteristics and predictions
• Tiger years are explosive. They usually begin with a bang.
• The Tiger's essence is that of nobility.
• In life and in love, the tiger personifies grandness.
• Tigers are loyal, humanitarian and fiercely protect those entrusted to their care
• Tigers will rule the jungle this year!
Wednesday, November 18, 2009
Easy Thanksgiving recipes starting with convenience products
Thanksgiving dinner doesn’t have to be the kickoff to a month of holiday overeating, ending with a regretful New Year’s resolution and a January diet.
What is the ingredient that makes your Thanksgiving meal most enjoyable? The answer is easy: Less stress. Simplify your entertaining and enjoy the day more. You need the right blend of great food with family & friends, and above all - relaxed hosts.
I will demonstrate a number of recipes that uses convenience foods wisely to free up time, and allow you to be a relaxed host—not a frazzled cook.
While there are treasured, made from scratch favorites that are crucial to each family’s tradition, not everything has to be time-consuming, homemade and high caloric.
And by the way, the term “turkey stuffing” does not mean that you are supposed to stuff yourself until you are comatose.
The examples:
• Roasted Raspberry Chipotle Sauce & Cream Cheese Appetizer
• Curried Mango Chutney Dip
• Stuffing with apple juice and raisins
• Rice Pilaf with raisins and cashews
• Rustic Apple Tart
• Canned cranberry sauce: For many families, it’s not Thanksgiving unless you have cranberry sauce with the can striations showing!
A little bit of savvy planning can make your Thanksgiving meal easy. These are simple recipes to knockout your guests with your hospitality, not your anxiety.
And here are tips to ensure you enjoy the closeness of family and having everyone together for a day of sharing.
Stress-free strategies
• Plan your menu, make a list and shop. No last minute dashes out to the store for high calorie expensive last minute items.
• Clean out your fridge to make room for all those prepared foods and make-ahead dishes. Set and dress your table before your guests arrive- like the day before.
• Pick up the living room, dining room and bathrooms. Plan to keep guests out of the rest of the house.
• Empty your dishwasher.
• Start cooking one or two days ahead.
• Stock up on disposable containers and food wrap so you can immediately put away leftovers, or send them home with your guests. You’ve taken care of food safety, and decrease your temptation to nibbling.
• For nutrient-rich and tasty recipes that already provide calorie and nutrient analysis information, go to www.loveyourraisins.com
The Original Roasted Raspberry Chipotle Sauce & Cream Cheese Appetizer
Ingredients Recipe by Fischer & Wieser
1 (3-oz.) package cream cheese* 1/3 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce Fresh raspberries and mint for garnish, if desired *For an 8-oz. package of cream cheese, use 1/2 to 3/4 cup of sauce.
Place cream cheese on serving dish and pour Raspberry Chipotle Sauce over top, allowing it to drizzle down sides of cream cheese. Garnish with fresh raspberries and mint. Serve with gingersnap cookies or assorted crackers.
Curried Mango Chutney Dip
Stir curry powder to taste into low-fat sour cream. Swirl in bottled spicy chutney sauce and handful of golden raisins. Serve with fresh snow or sugar snap peas. Sweet, spicy, crunchy and full of healthy nutrients, all in one dish.
Golden State Stuffing
Recipe from loveyourraisins.com
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter or margarine
1-1/2 cups California raisins
1-1/2 cups chopped fresh apple
1 package (7 ounces) herb seasoned crouton stuffing
1-1/2 cups chicken stock
Sauté celery and onion in butter until tender. Combine in large bowl with raisins, apple and stuffing. Add chicken stock, a little at a time to moisten as desired. Makes 10 cups.
Rice Pilaf with Raisins and cashews
Recipe from Real Simple
1 6- to 8-ounce box rice pilaf
1/4 cup golden raisins
1/4 cup chopped roasted cashews
1/2 teaspoon ground cumin
Cook the rice pilaf according to package directions.
Stir in the raisins, cashews, and cumin before serving.
4 servings
Rustic Apple Tart
Recipe from Real Simple
1/2 15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)
2 10-ounce packages frozen cinnamon apples, partially thawed
1 teaspoon grated lemon peel
1 egg, lightly beaten
2 tablespoons sugar
Heat oven to 375° F. Lightly coat a baking sheet with vegetable cooking spray.
Unfold the piecrust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold the edges over the filling, making pleats as you go.
Brush the edges with the egg; sprinkle with the sugar.
Bake 20 minutes or until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.
6 servings
For more nutrient-rich holiday recipes go to www.loveyourraisins.com
What is the ingredient that makes your Thanksgiving meal most enjoyable? The answer is easy: Less stress. Simplify your entertaining and enjoy the day more. You need the right blend of great food with family & friends, and above all - relaxed hosts.
I will demonstrate a number of recipes that uses convenience foods wisely to free up time, and allow you to be a relaxed host—not a frazzled cook.
While there are treasured, made from scratch favorites that are crucial to each family’s tradition, not everything has to be time-consuming, homemade and high caloric.
And by the way, the term “turkey stuffing” does not mean that you are supposed to stuff yourself until you are comatose.
The examples:
• Roasted Raspberry Chipotle Sauce & Cream Cheese Appetizer
• Curried Mango Chutney Dip
• Stuffing with apple juice and raisins
• Rice Pilaf with raisins and cashews
• Rustic Apple Tart
• Canned cranberry sauce: For many families, it’s not Thanksgiving unless you have cranberry sauce with the can striations showing!
A little bit of savvy planning can make your Thanksgiving meal easy. These are simple recipes to knockout your guests with your hospitality, not your anxiety.
And here are tips to ensure you enjoy the closeness of family and having everyone together for a day of sharing.
Stress-free strategies
• Plan your menu, make a list and shop. No last minute dashes out to the store for high calorie expensive last minute items.
• Clean out your fridge to make room for all those prepared foods and make-ahead dishes. Set and dress your table before your guests arrive- like the day before.
• Pick up the living room, dining room and bathrooms. Plan to keep guests out of the rest of the house.
• Empty your dishwasher.
• Start cooking one or two days ahead.
• Stock up on disposable containers and food wrap so you can immediately put away leftovers, or send them home with your guests. You’ve taken care of food safety, and decrease your temptation to nibbling.
• For nutrient-rich and tasty recipes that already provide calorie and nutrient analysis information, go to www.loveyourraisins.com
The Original Roasted Raspberry Chipotle Sauce & Cream Cheese Appetizer
Ingredients Recipe by Fischer & Wieser
1 (3-oz.) package cream cheese* 1/3 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce Fresh raspberries and mint for garnish, if desired *For an 8-oz. package of cream cheese, use 1/2 to 3/4 cup of sauce.
Place cream cheese on serving dish and pour Raspberry Chipotle Sauce over top, allowing it to drizzle down sides of cream cheese. Garnish with fresh raspberries and mint. Serve with gingersnap cookies or assorted crackers.
Curried Mango Chutney Dip
Stir curry powder to taste into low-fat sour cream. Swirl in bottled spicy chutney sauce and handful of golden raisins. Serve with fresh snow or sugar snap peas. Sweet, spicy, crunchy and full of healthy nutrients, all in one dish.
Golden State Stuffing
Recipe from loveyourraisins.com
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup butter or margarine
1-1/2 cups California raisins
1-1/2 cups chopped fresh apple
1 package (7 ounces) herb seasoned crouton stuffing
1-1/2 cups chicken stock
Sauté celery and onion in butter until tender. Combine in large bowl with raisins, apple and stuffing. Add chicken stock, a little at a time to moisten as desired. Makes 10 cups.
Rice Pilaf with Raisins and cashews
Recipe from Real Simple
1 6- to 8-ounce box rice pilaf
1/4 cup golden raisins
1/4 cup chopped roasted cashews
1/2 teaspoon ground cumin
Cook the rice pilaf according to package directions.
Stir in the raisins, cashews, and cumin before serving.
4 servings
Rustic Apple Tart
Recipe from Real Simple
1/2 15-ounce package refrigerated piecrust (1 crust, not the pie-plate version)
2 10-ounce packages frozen cinnamon apples, partially thawed
1 teaspoon grated lemon peel
1 egg, lightly beaten
2 tablespoons sugar
Heat oven to 375° F. Lightly coat a baking sheet with vegetable cooking spray.
Unfold the piecrust and place on sheet. Place the cinnamon apples in the center of the crust and mix in the lemon peel. Fold the edges over the filling, making pleats as you go.
Brush the edges with the egg; sprinkle with the sugar.
Bake 20 minutes or until the crust is golden. With a spatula, transfer from baking sheet to a platter. Serve warm or at room temperature.
6 servings
For more nutrient-rich holiday recipes go to www.loveyourraisins.com
Tuesday, April 28, 2009
Bean Cuisine as seen on KMGH-TV 7
BEAN CUISINE
Bean Economics
Have been talking about ways to decrease the food budget, while still eating healthy and delicious food.
• Dry beans and other legumes are some of the most widely available, inexpensive and nutritionally complete staple foods.
• Cost- minimal compared to the cost of protein from animal meats.
• One drawback however, is the time, and lack of knowledge to cook dried beans from scratch.
Soaking: Cover the beans with room temperature water. Soak covered, overnight or for 8 to 10 hours. Rinse and add fresh water.
• Hot/Quick Soak: Bring beans to a boil and boil for 2 - 3 minutes. Remove from heat and cover. Let stand for 1 - 4 hours, covered. Rinse and add fresh water.
Cooking:
• Stove top: Cover with 6 cups fresh water for each pound (2 cups) of soaked beans, or to about one inch above the beans. Add 1 to 2 Tablespoons oil. Boil gently with lid tilted until tender when taste tasted, 1-1/2 to 2 hours. Add hot water as needed to keep beans just covered with liquid.
• Slow-cooker or crockpot: Cover soaked beans with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Bring to a boil on high. Then, cook 8-10 hours on low.
• Freeze: Will keep up to 6 months in freezer once cooked.
Bean Nutrition
• As both a vegetable and a non-meat protein source, beans contain nutrients found in both food groups.
• They are also a nutrient-rich source of complex carbohydrates and contain dietary fiber, proven to reduce the risk of heart disease and some cancers and to aid in weight maintenance.
• In the Dietary Guidelines for Americans 2005, recommend that adults consume three cups of beans per week to promote health and reduce the risk of chronic diseases. Most Americans don't even eat one (1) cup in a week.
Beans in polite company
• If high-fiber foods such as dry beans are not a regular part of your diet, the natural complex carbs in beans may cause temporary digestive discomfort.
• Research shows that adding beans to your diet on a regular basis -- at least once or twice a week -- reduces flatulence.
• The best way to reduce beans' naturally occurring carbs is to use the quick hot-soak method to soften dry beans, then drain the soaking water and start with fresh water for cooking.
Beans for Energy and Vitality
• A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.
• The lean protein in beans helps maintain and promote muscle while beans’ complex carbohydrates provide a sustained energy source.
• Breakfast: Berry Bean Blast and Blueberry Bean Muffins
Beans for Blood Sugar Management
Beans boast a low glycemic index and contain complex carbohydrates, which are digested slowly.
These facts make beans a good choice for people needing to keep their blood sugar in the normal range.
Shrimp & Red Beans Creole
Beans for a Healthy Heart
• Unlike meat-based proteins, beans are naturally low in fat, are free of saturated fat and trans-fat, and are a cholesterol-free source of protein.
• Research shows that a diet including beans may reduce your risk of heart disease.
• Spicy Bean Cake
http://www.usdrybeans.com/recipes/
Berry Bean Blast
Makes 2 servings
Ingredients
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy beans or Great Northern beans
1 1/2 cups orange juice
2 cups quartered strawberries
1 to 3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 to 8 ice cubes
Preparation
In a blender or food processor process all ingredients, except ice cubes. Add ice cubes and blend until smooth. Serve in glasses.
Note: May be made 1 to 2 days in advance. Cover and refrigerate. The drink will thicken in the refrigerator. Stir in orange juice or cold water for desired consistency. If frozen strawberries are used, omit the ice cubes.
Blueberry Bean Muffins
Serve these antioxidant rich muffins hot from the oven. Any canned or dry-packaged bean variety can be substituted for kidney beans.
Makes 18 muffins
Ingredients
2 15-ounce cans, rinsed and drained, or 3 cups cooked dry-packaged red kidney beans
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups blueberries, fresh or frozen
3/4 cup pecans, chopped
Preparation
Preheat oven to 375 degrees.
In a blender or food processor process beans and milk until smooth.
Ina large bowl mix sugar and butter; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries.
Spoon mixture into 12 greased or paper
lined muffin cups; sprinkle with pecans.
Bake muffins for about 20
25 minutes until toothpicks inserted in centers come out clean. Cool in pans on wire racks 5 minutes; remove from pans and cool.
Shrimp & Red Beans Creole
This classic dish is a staple in New Orleans homes and restaurant kitchens. Serve over rice, with a salad, for a complete meal. Makes 6-8 servings
Ingredients
2 large onions, chopped
2 cups chopped celery
1 cup green pepper, cut into thin strips
1-2 cloves garlic, finely chopped
1/4 cup butter or canola oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 16 ounce can tomato sauce
1 bay leaf, broken
Hot pepper sauce
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged kidney beans
1 pound cooked shrimp, deveined
6-8 cups cooked rice
Preparation
Heat butter or oil in saucepan over medium heat. Sauté onion, celery, green pepper, garlic until soft, for about 5 minutes.
Combine flour, sugar, salt and paprika, sprinkle over vegetables. Add the tomato sauce, bay leaf and season with hot pepper sauce to taste. Bring to a soft boil, reduce heat, stir often and simmer for 20
30 minutes until thickened. Add water if the sauce is too thick.
About 20 minutes before serving, drain and rinse beans. Add beans, peeled shrimp to sauce. Heat over low heat for about 10 minutes. Serve over hot rice.
Idaho’s Spicy Bean Cake
This low-fat spice cake is sure to be a family favorite. Frost with a maple or cream cheese frosting. Add 4 tablespoons of cocoa if chocolate cake is desired. Makes 12 servings
Ingredients
1/4 cup butter or margarine
1 cup sugar
2 eggs
2 cups cooked, pureed pinto beans
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups diced apples
1/2 cup nuts
1 1/2 teaspoons vanilla
3/4 cup raisins
Preparation
Preheat oven at 375 degrees.
In a blender cream butter or margarine and sugar. Add eggs, one at a time, beating well. Blend in pureed beans.
Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla. Pour into buttered 9x13 inch pan.
Bake in oven, 45 to 50 minutes or until cake tests done. Frost as desired
Bean Economics
Have been talking about ways to decrease the food budget, while still eating healthy and delicious food.
• Dry beans and other legumes are some of the most widely available, inexpensive and nutritionally complete staple foods.
• Cost- minimal compared to the cost of protein from animal meats.
• One drawback however, is the time, and lack of knowledge to cook dried beans from scratch.
Soaking: Cover the beans with room temperature water. Soak covered, overnight or for 8 to 10 hours. Rinse and add fresh water.
• Hot/Quick Soak: Bring beans to a boil and boil for 2 - 3 minutes. Remove from heat and cover. Let stand for 1 - 4 hours, covered. Rinse and add fresh water.
Cooking:
• Stove top: Cover with 6 cups fresh water for each pound (2 cups) of soaked beans, or to about one inch above the beans. Add 1 to 2 Tablespoons oil. Boil gently with lid tilted until tender when taste tasted, 1-1/2 to 2 hours. Add hot water as needed to keep beans just covered with liquid.
• Slow-cooker or crockpot: Cover soaked beans with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Bring to a boil on high. Then, cook 8-10 hours on low.
• Freeze: Will keep up to 6 months in freezer once cooked.
Bean Nutrition
• As both a vegetable and a non-meat protein source, beans contain nutrients found in both food groups.
• They are also a nutrient-rich source of complex carbohydrates and contain dietary fiber, proven to reduce the risk of heart disease and some cancers and to aid in weight maintenance.
• In the Dietary Guidelines for Americans 2005, recommend that adults consume three cups of beans per week to promote health and reduce the risk of chronic diseases. Most Americans don't even eat one (1) cup in a week.
Beans in polite company
• If high-fiber foods such as dry beans are not a regular part of your diet, the natural complex carbs in beans may cause temporary digestive discomfort.
• Research shows that adding beans to your diet on a regular basis -- at least once or twice a week -- reduces flatulence.
• The best way to reduce beans' naturally occurring carbs is to use the quick hot-soak method to soften dry beans, then drain the soaking water and start with fresh water for cooking.
Beans for Energy and Vitality
• A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.
• The lean protein in beans helps maintain and promote muscle while beans’ complex carbohydrates provide a sustained energy source.
• Breakfast: Berry Bean Blast and Blueberry Bean Muffins
Beans for Blood Sugar Management
Beans boast a low glycemic index and contain complex carbohydrates, which are digested slowly.
These facts make beans a good choice for people needing to keep their blood sugar in the normal range.
Shrimp & Red Beans Creole
Beans for a Healthy Heart
• Unlike meat-based proteins, beans are naturally low in fat, are free of saturated fat and trans-fat, and are a cholesterol-free source of protein.
• Research shows that a diet including beans may reduce your risk of heart disease.
• Spicy Bean Cake
http://www.usdrybeans.com/recipes/
Berry Bean Blast
Makes 2 servings
Ingredients
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy beans or Great Northern beans
1 1/2 cups orange juice
2 cups quartered strawberries
1 to 3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 to 8 ice cubes
Preparation
In a blender or food processor process all ingredients, except ice cubes. Add ice cubes and blend until smooth. Serve in glasses.
Note: May be made 1 to 2 days in advance. Cover and refrigerate. The drink will thicken in the refrigerator. Stir in orange juice or cold water for desired consistency. If frozen strawberries are used, omit the ice cubes.
Blueberry Bean Muffins
Serve these antioxidant rich muffins hot from the oven. Any canned or dry-packaged bean variety can be substituted for kidney beans.
Makes 18 muffins
Ingredients
2 15-ounce cans, rinsed and drained, or 3 cups cooked dry-packaged red kidney beans
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups blueberries, fresh or frozen
3/4 cup pecans, chopped
Preparation
Preheat oven to 375 degrees.
In a blender or food processor process beans and milk until smooth.
Ina large bowl mix sugar and butter; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries.
Spoon mixture into 12 greased or paper
lined muffin cups; sprinkle with pecans.
Bake muffins for about 20
25 minutes until toothpicks inserted in centers come out clean. Cool in pans on wire racks 5 minutes; remove from pans and cool.
Shrimp & Red Beans Creole
This classic dish is a staple in New Orleans homes and restaurant kitchens. Serve over rice, with a salad, for a complete meal. Makes 6-8 servings
Ingredients
2 large onions, chopped
2 cups chopped celery
1 cup green pepper, cut into thin strips
1-2 cloves garlic, finely chopped
1/4 cup butter or canola oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 16 ounce can tomato sauce
1 bay leaf, broken
Hot pepper sauce
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged kidney beans
1 pound cooked shrimp, deveined
6-8 cups cooked rice
Preparation
Heat butter or oil in saucepan over medium heat. Sauté onion, celery, green pepper, garlic until soft, for about 5 minutes.
Combine flour, sugar, salt and paprika, sprinkle over vegetables. Add the tomato sauce, bay leaf and season with hot pepper sauce to taste. Bring to a soft boil, reduce heat, stir often and simmer for 20
30 minutes until thickened. Add water if the sauce is too thick.
About 20 minutes before serving, drain and rinse beans. Add beans, peeled shrimp to sauce. Heat over low heat for about 10 minutes. Serve over hot rice.
Idaho’s Spicy Bean Cake
This low-fat spice cake is sure to be a family favorite. Frost with a maple or cream cheese frosting. Add 4 tablespoons of cocoa if chocolate cake is desired. Makes 12 servings
Ingredients
1/4 cup butter or margarine
1 cup sugar
2 eggs
2 cups cooked, pureed pinto beans
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups diced apples
1/2 cup nuts
1 1/2 teaspoons vanilla
3/4 cup raisins
Preparation
Preheat oven at 375 degrees.
In a blender cream butter or margarine and sugar. Add eggs, one at a time, beating well. Blend in pureed beans.
Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla. Pour into buttered 9x13 inch pan.
Bake in oven, 45 to 50 minutes or until cake tests done. Frost as desired
Sunday, April 26, 2009
Bean Cuisine
As seen on KMGH-TV 7
BEAN CUISINE
Bean Economics
Have been talking about ways to decrease the food budget, while still eating healthy and delicious food.
• Dry beans and other legumes are some of the most widely available, inexpensive and nutritionally complete staple foods.
• Cost- minimal compared to the cost of protein from animal meats.
• One drawback however, is the time, and lack of knowledge to cook dried beans from scratch.
Soaking: Cover the beans with room temperature water. Soak covered, overnight or for 8 to 10 hours. Rinse and add fresh water.
• Hot/Quick Soak: Bring beans to a boil and boil for 2 - 3 minutes. Remove from heat and cover. Let stand for 1 - 4 hours, covered. Rinse and add fresh water.
Cooking:
• Stove top: Cover with 6 cups fresh water for each pound (2 cups) of soaked beans, or to about one inch above the beans. Add 1 to 2 Tablespoons oil. Boil gently with lid tilted until tender when taste tasted, 1-1/2 to 2 hours. Add hot water as needed to keep beans just covered with liquid.
• Slow-cooker or crockpot: Cover soaked beans with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Bring to a boil on high. Then, cook 8-10 hours on low.
• Freeze: Will keep up to 6 months in freezer once cooked.
Bean Nutrition
• As both a vegetable and a non-meat protein source, beans contain nutrients found in both food groups.
• They are also a nutrient-rich source of complex carbohydrates and contain dietary fiber, proven to reduce the risk of heart disease and some cancers and to aid in weight maintenance.
• In the Dietary Guidelines for Americans 2005, recommend that adults consume three cups of beans per week to promote health and reduce the risk of chronic diseases. Most Americans don't even eat one (1) cup in a week.
Beans in polite company
• If high-fiber foods such as dry beans are not a regular part of your diet, the natural complex carbs in beans may cause temporary digestive discomfort.
• Research shows that adding beans to your diet on a regular basis -- at least once or twice a week -- reduces flatulence.
• The best way to reduce beans' naturally occurring carbs is to use the quick hot-soak method to soften dry beans, then drain the soaking water and start with fresh water for cooking.
Beans for Energy and Vitality
• A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.
• The lean protein in beans helps maintain and promote muscle while beans’ complex carbohydrates provide a sustained energy source.
• Breakfast: Berry Bean Blast and Blueberry Bean Muffins
Beans for Blood Sugar Management
Beans boast a low glycemic index and contain complex carbohydrates, which are digested slowly.
These facts make beans a good choice for people needing to keep their blood sugar in the normal range.
Shrimp & Red Beans Creole
Beans for a Healthy Heart
• Unlike meat-based proteins, beans are naturally low in fat, are free of saturated fat and trans-fat, and are a cholesterol-free source of protein.
• Research shows that a diet including beans may reduce your risk of heart disease.
• Spicy Bean Cake
http://www.usdrybeans.com/recipes/
Berry Bean Blast
Makes 2 servings
Ingredients
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy beans or Great Northern beans
1 1/2 cups orange juice
2 cups quartered strawberries
1 to 3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 to 8 ice cubes
Preparation
In a blender or food processor process all ingredients, except ice cubes. Add ice cubes and blend until smooth. Serve in glasses.
Note: May be made 1 to 2 days in advance. Cover and refrigerate. The drink will thicken in the refrigerator. Stir in orange juice or cold water for desired consistency. If frozen strawberries are used, omit the ice cubes.
Blueberry Bean Muffins
Serve these antioxidant rich muffins hot from the oven. Any canned or dry-packaged bean variety can be substituted for kidney beans.
Makes 18 muffins
Ingredients
2 15-ounce cans, rinsed and drained, or 3 cups cooked dry-packaged red kidney beans
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups blueberries, fresh or frozen
3/4 cup pecans, chopped
Preparation
Preheat oven to 375 degrees.
In a blender or food processor process beans and milk until smooth.
Ina large bowl mix sugar and butter; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries.
Spoon mixture into 12 greased or paper
lined muffin cups; sprinkle with pecans.
Bake muffins for about 20
25 minutes until toothpicks inserted in centers come out clean. Cool in pans on wire racks 5 minutes; remove from pans and cool.
Shrimp & Red Beans Creole
This classic dish is a staple in New Orleans homes and restaurant kitchens. Serve over rice, with a salad, for a complete meal. Makes 6-8 servings
Ingredients
2 large onions, chopped
2 cups chopped celery
1 cup green pepper, cut into thin strips
1-2 cloves garlic, finely chopped
1/4 cup butter or canola oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 16 ounce can tomato sauce
1 bay leaf, broken
Hot pepper sauce
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged kidney beans
1 pound cooked shrimp, deveined
6-8 cups cooked rice
Preparation
Heat butter or oil in saucepan over medium heat. Sauté onion, celery, green pepper, garlic until soft, for about 5 minutes.
Combine flour, sugar, salt and paprika, sprinkle over vegetables. Add the tomato sauce, bay leaf and season with hot pepper sauce to taste. Bring to a soft boil, reduce heat, stir often and simmer for 20
30 minutes until thickened. Add water if the sauce is too thick.
About 20 minutes before serving, drain and rinse beans. Add beans, peeled shrimp to sauce. Heat over low heat for about 10 minutes. Serve over hot rice.
Idaho’s Spicy Bean Cake
This low-fat spice cake is sure to be a family favorite. Frost with a maple or cream cheese frosting. Add 4 tablespoons of cocoa if chocolate cake is desired. Makes 12 servings
Ingredients
1/4 cup butter or margarine
1 cup sugar
2 eggs
2 cups cooked, pureed pinto beans
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups diced apples
1/2 cup nuts
1 1/2 teaspoons vanilla
3/4 cup raisins
Preparation
Preheat oven at 375 degrees.
In a blender cream butter or margarine and sugar. Add eggs, one at a time, beating well. Blend in pureed beans.
Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla. Pour into buttered 9x13 inch pan.
Bake in oven, 45 to 50 minutes or until cake tests done. Frost as desired
BEAN CUISINE
Bean Economics
Have been talking about ways to decrease the food budget, while still eating healthy and delicious food.
• Dry beans and other legumes are some of the most widely available, inexpensive and nutritionally complete staple foods.
• Cost- minimal compared to the cost of protein from animal meats.
• One drawback however, is the time, and lack of knowledge to cook dried beans from scratch.
Soaking: Cover the beans with room temperature water. Soak covered, overnight or for 8 to 10 hours. Rinse and add fresh water.
• Hot/Quick Soak: Bring beans to a boil and boil for 2 - 3 minutes. Remove from heat and cover. Let stand for 1 - 4 hours, covered. Rinse and add fresh water.
Cooking:
• Stove top: Cover with 6 cups fresh water for each pound (2 cups) of soaked beans, or to about one inch above the beans. Add 1 to 2 Tablespoons oil. Boil gently with lid tilted until tender when taste tasted, 1-1/2 to 2 hours. Add hot water as needed to keep beans just covered with liquid.
• Slow-cooker or crockpot: Cover soaked beans with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Bring to a boil on high. Then, cook 8-10 hours on low.
• Freeze: Will keep up to 6 months in freezer once cooked.
Bean Nutrition
• As both a vegetable and a non-meat protein source, beans contain nutrients found in both food groups.
• They are also a nutrient-rich source of complex carbohydrates and contain dietary fiber, proven to reduce the risk of heart disease and some cancers and to aid in weight maintenance.
• In the Dietary Guidelines for Americans 2005, recommend that adults consume three cups of beans per week to promote health and reduce the risk of chronic diseases. Most Americans don't even eat one (1) cup in a week.
Beans in polite company
• If high-fiber foods such as dry beans are not a regular part of your diet, the natural complex carbs in beans may cause temporary digestive discomfort.
• Research shows that adding beans to your diet on a regular basis -- at least once or twice a week -- reduces flatulence.
• The best way to reduce beans' naturally occurring carbs is to use the quick hot-soak method to soften dry beans, then drain the soaking water and start with fresh water for cooking.
Beans for Energy and Vitality
• A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.
• The lean protein in beans helps maintain and promote muscle while beans’ complex carbohydrates provide a sustained energy source.
• Breakfast: Berry Bean Blast and Blueberry Bean Muffins
Beans for Blood Sugar Management
Beans boast a low glycemic index and contain complex carbohydrates, which are digested slowly.
These facts make beans a good choice for people needing to keep their blood sugar in the normal range.
Shrimp & Red Beans Creole
Beans for a Healthy Heart
• Unlike meat-based proteins, beans are naturally low in fat, are free of saturated fat and trans-fat, and are a cholesterol-free source of protein.
• Research shows that a diet including beans may reduce your risk of heart disease.
• Spicy Bean Cake
http://www.usdrybeans.com/recipes/
Berry Bean Blast
Makes 2 servings
Ingredients
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged navy beans or Great Northern beans
1 1/2 cups orange juice
2 cups quartered strawberries
1 to 3 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
6 to 8 ice cubes
Preparation
In a blender or food processor process all ingredients, except ice cubes. Add ice cubes and blend until smooth. Serve in glasses.
Note: May be made 1 to 2 days in advance. Cover and refrigerate. The drink will thicken in the refrigerator. Stir in orange juice or cold water for desired consistency. If frozen strawberries are used, omit the ice cubes.
Blueberry Bean Muffins
Serve these antioxidant rich muffins hot from the oven. Any canned or dry-packaged bean variety can be substituted for kidney beans.
Makes 18 muffins
Ingredients
2 15-ounce cans, rinsed and drained, or 3 cups cooked dry-packaged red kidney beans
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups blueberries, fresh or frozen
3/4 cup pecans, chopped
Preparation
Preheat oven to 375 degrees.
In a blender or food processor process beans and milk until smooth.
Ina large bowl mix sugar and butter; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries.
Spoon mixture into 12 greased or paper
lined muffin cups; sprinkle with pecans.
Bake muffins for about 20
25 minutes until toothpicks inserted in centers come out clean. Cool in pans on wire racks 5 minutes; remove from pans and cool.
Shrimp & Red Beans Creole
This classic dish is a staple in New Orleans homes and restaurant kitchens. Serve over rice, with a salad, for a complete meal. Makes 6-8 servings
Ingredients
2 large onions, chopped
2 cups chopped celery
1 cup green pepper, cut into thin strips
1-2 cloves garlic, finely chopped
1/4 cup butter or canola oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 16 ounce can tomato sauce
1 bay leaf, broken
Hot pepper sauce
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged kidney beans
1 pound cooked shrimp, deveined
6-8 cups cooked rice
Preparation
Heat butter or oil in saucepan over medium heat. Sauté onion, celery, green pepper, garlic until soft, for about 5 minutes.
Combine flour, sugar, salt and paprika, sprinkle over vegetables. Add the tomato sauce, bay leaf and season with hot pepper sauce to taste. Bring to a soft boil, reduce heat, stir often and simmer for 20
30 minutes until thickened. Add water if the sauce is too thick.
About 20 minutes before serving, drain and rinse beans. Add beans, peeled shrimp to sauce. Heat over low heat for about 10 minutes. Serve over hot rice.
Idaho’s Spicy Bean Cake
This low-fat spice cake is sure to be a family favorite. Frost with a maple or cream cheese frosting. Add 4 tablespoons of cocoa if chocolate cake is desired. Makes 12 servings
Ingredients
1/4 cup butter or margarine
1 cup sugar
2 eggs
2 cups cooked, pureed pinto beans
1 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups diced apples
1/2 cup nuts
1 1/2 teaspoons vanilla
3/4 cup raisins
Preparation
Preheat oven at 375 degrees.
In a blender cream butter or margarine and sugar. Add eggs, one at a time, beating well. Blend in pureed beans.
Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla. Pour into buttered 9x13 inch pan.
Bake in oven, 45 to 50 minutes or until cake tests done. Frost as desired
What to do with all those leftover Easter eggs……..
As seen on KMGH- TV 7
Egg Salad Week-What to do with all those leftover Easter eggs……..
It seems that the week or so after Easter, we're always overrun with boiled eggs so it makes sense that Egg Salad Week is the full week right after Easter Sunday every year. But really, how many egg salad sandwiches can your family eat? And in these harder economic times, we want to make the most of all the nutritious food in our refrigerator. So Mary Lee is here today to show how we can take advantage of the nutrition from those beautifully colored Easter Eggs.
Also provide tips to how to hard cook your eggs instead of hard boiling them. Cooking eggs for too long or at too high a temperature can make them tough and rubbery, with an unattractive green ring around the yolks.
Step by step to hard cooked eggs:
Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is 1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.
Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set the timer for 15 minutes for Large-sized eggs (or for 12 minutes for Medium-sized eggs or for 18 minutes for Extra Large-sized eggs).
Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into the refrigerator if you're going to use them later or peel them if you're going to use them right away. Be sure to use all the cooked eggs up before a week is over.
If your eggs get mixed in with the fresh eggs, spin eggs on a flat surface. The solid cooked eggs will spin easily; while raw eggs (with liquid inside) will wobble.
Safety first!
Decorated eggs are safe to eat as long as they’re not cracked. Check that all decorating materials are food safe.
Make sure eggs do not sit out for more than two hours, or 30 minutes if it is hotter than 85 degrees.
And do not hide Easter eggs where they can come into contact with pets, birds, dirt, lawn chemicals or pests.
Hard cooked eggs in the shell can be stored in the refrigerator for 1 week.
Nutrition: Take advantage of nutrients in your leftover eggs and serve them in meals the following week.
Nutrient Density: Eggs are all natural and have 13 essential vitamins and minerals, high-quality protein, healthy unsaturated fats and antioxidants, for only 70 calories each.
Healthy Pregnancy: Egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects.
Eye Health: Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a leading cause of age-related blindness.
Breakfast:
Jumpstart your day with a hearty and nutritious breakfast
Brain Function: Choline helps maintain the structure of brain cell membranes and is a key component of the neurotransmitter that helps relay messages from the brain through nerves to the muscles.
Hindoo eggs: The eggs are served in a curried white sauce and served over hot rice or toast points. May be eaten for breakfast or as an entree.
Lunch
All Day Energy: Studies show that eggs provide energy without causing a spike in blood glucose or insulin levels, thereby helping people feel full longer and more energized.
Pan Bagnat, a pressed baguette sandwich made with tuna, sliced hard-boiled eggs and potatoes that actually gets better the longer it sits. The sandwich is a specialty of the region of Nice, France.
Dinner
Eggs play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. It’s considered a nutrient–rich food. That is, for the amount of calories it contains, it delivers a lot of nutrients. So get cracking!
Try chopped hard boiled eggs on your spring asparagus, or use four hard cooked eggs in luscious lemon cookies.
RECIPES
Hindoo eggs
1 tablespoons butter
1 tablespoon finely minced onion
1 teaspoon curry powder (or to taste)
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup warm chicken broth
1 cup warm milk
6 hard-boiled eggs
Squeeze of fresh lemon juice
Whole-wheat toast
Melt butter in a medium nonreactive skillet; add the onion and sauté over low heat until the onion is clear. Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes.
Off the heat, gradually stir in the broth and milk, stirring until smooth. Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes. The sauce should be slightly thickened and smooth. Taste for seasoning and adjust.
Cut the hard-boiled eggs into quarters and add to the sauce. Cook just until the eggs are hot, but do not boil. Just before serving stir in a drop or two of fresh lemon juice. Serve over hot toast points.
Yield: 4 servings
Pan Bagnat (Alton Brown recipe)
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
Cut into 4 sandwiches and serve.
Asparagus Mimosa
3 pounds asparagus trimmed and stem ends peeled
Mimosa:
2 hard-boiled eggs, finely chopped
6 sprigs fresh parsley, chopped
1 Tablespoon chopped fresh chives
Dressing:
1-1/2 Tablespoon Dijon mustard
3 Tablespoon wine vinegar
3/4 cup vegetable or olive oil
Freshly ground pepper and salt to taste
Place asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.
Make the Mimosa by mixing hard-boiled eggs, parsley, and chives. Set aside.
Make dressing by mixing the mustard and wine vinegar in a bowl, beating with wire whip until smooth. Add olive oil while beating constantly. Season with salt and pepper to taste.
Coat asparagus lightly with dressing. Sprinkle Mimosa over the asparagus tips. Pass any remaining dressing.
Yield: 6 to 8 servings
Hard Cooked Egg Cookies
Zest of 1 lemon + 1/2 tsp lemon extract
10 tbsp sugar
1/4 tsp salt
1 cup butter
4 hard cooked/boiled eggs, peeled
1 egg
3 cups flour
1 egg white, lightly beaten
1/2 cup sugar
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Cream together lemon zest, lemon extract, sugar, salt and butter in a food processor.
Add in hard boiled eggs and process until fully incorporated. Mix in egg. Add flour and pulse until dough just comes together.
Roll out the dough on a lightly floured surface until it is 1/4 inch thick and cut into rounds with a 2 inch cookie or biscuit cutter. Dip the cut cookies into the egg white then dredge in the sugar. Arrange on baking sheet - cookies will not spread - and bake until just beginning to brown at the edges, about 12 minutes.
Remove to a wire rack to cool.
Makes 4 dozen.
Egg Salad Week-What to do with all those leftover Easter eggs……..
It seems that the week or so after Easter, we're always overrun with boiled eggs so it makes sense that Egg Salad Week is the full week right after Easter Sunday every year. But really, how many egg salad sandwiches can your family eat? And in these harder economic times, we want to make the most of all the nutritious food in our refrigerator. So Mary Lee is here today to show how we can take advantage of the nutrition from those beautifully colored Easter Eggs.
Also provide tips to how to hard cook your eggs instead of hard boiling them. Cooking eggs for too long or at too high a temperature can make them tough and rubbery, with an unattractive green ring around the yolks.
Step by step to hard cooked eggs:
Put the eggs in one layer on the bottom of the pan. Put the pan in the sink. Run water into the pan until the water is 1 inch over the eggs. Put the pan on a burner. Turn it to medium-high heat.
Let the water come to a boil. Put the lid on the pan when the water is boiling. Move the pan onto a cold burner. Set the timer for 15 minutes for Large-sized eggs (or for 12 minutes for Medium-sized eggs or for 18 minutes for Extra Large-sized eggs).
Put the pan in the sink when the time is over. Run cold water into the pan until the eggs are cool. Put the eggs into the refrigerator if you're going to use them later or peel them if you're going to use them right away. Be sure to use all the cooked eggs up before a week is over.
If your eggs get mixed in with the fresh eggs, spin eggs on a flat surface. The solid cooked eggs will spin easily; while raw eggs (with liquid inside) will wobble.
Safety first!
Decorated eggs are safe to eat as long as they’re not cracked. Check that all decorating materials are food safe.
Make sure eggs do not sit out for more than two hours, or 30 minutes if it is hotter than 85 degrees.
And do not hide Easter eggs where they can come into contact with pets, birds, dirt, lawn chemicals or pests.
Hard cooked eggs in the shell can be stored in the refrigerator for 1 week.
Nutrition: Take advantage of nutrients in your leftover eggs and serve them in meals the following week.
Nutrient Density: Eggs are all natural and have 13 essential vitamins and minerals, high-quality protein, healthy unsaturated fats and antioxidants, for only 70 calories each.
Healthy Pregnancy: Egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects.
Eye Health: Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a leading cause of age-related blindness.
Breakfast:
Jumpstart your day with a hearty and nutritious breakfast
Brain Function: Choline helps maintain the structure of brain cell membranes and is a key component of the neurotransmitter that helps relay messages from the brain through nerves to the muscles.
Hindoo eggs: The eggs are served in a curried white sauce and served over hot rice or toast points. May be eaten for breakfast or as an entree.
Lunch
All Day Energy: Studies show that eggs provide energy without causing a spike in blood glucose or insulin levels, thereby helping people feel full longer and more energized.
Pan Bagnat, a pressed baguette sandwich made with tuna, sliced hard-boiled eggs and potatoes that actually gets better the longer it sits. The sandwich is a specialty of the region of Nice, France.
Dinner
Eggs play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more. It’s considered a nutrient–rich food. That is, for the amount of calories it contains, it delivers a lot of nutrients. So get cracking!
Try chopped hard boiled eggs on your spring asparagus, or use four hard cooked eggs in luscious lemon cookies.
RECIPES
Hindoo eggs
1 tablespoons butter
1 tablespoon finely minced onion
1 teaspoon curry powder (or to taste)
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/2 cup warm chicken broth
1 cup warm milk
6 hard-boiled eggs
Squeeze of fresh lemon juice
Whole-wheat toast
Melt butter in a medium nonreactive skillet; add the onion and sauté over low heat until the onion is clear. Stir in the curry powder, salt, and flour and cook for 1 to 2 minutes.
Off the heat, gradually stir in the broth and milk, stirring until smooth. Return to the heat and bring to a boil, lower heat to a simmer and cook about 10 minutes. The sauce should be slightly thickened and smooth. Taste for seasoning and adjust.
Cut the hard-boiled eggs into quarters and add to the sauce. Cook just until the eggs are hot, but do not boil. Just before serving stir in a drop or two of fresh lemon juice. Serve over hot toast points.
Yield: 4 servings
Pan Bagnat (Alton Brown recipe)
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 baguette, approximately 16 to 18 inches long
12 ounces canned tuna packed in oil or water, drained and crumbled
1 small green pepper, sliced into rings
1 small red onion, sliced into rings
2 hard-boiled eggs, sliced
1 cup chopped kalamata olives
1 tomato, thinly sliced
In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order.
Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
Cut into 4 sandwiches and serve.
Asparagus Mimosa
3 pounds asparagus trimmed and stem ends peeled
Mimosa:
2 hard-boiled eggs, finely chopped
6 sprigs fresh parsley, chopped
1 Tablespoon chopped fresh chives
Dressing:
1-1/2 Tablespoon Dijon mustard
3 Tablespoon wine vinegar
3/4 cup vegetable or olive oil
Freshly ground pepper and salt to taste
Place asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.
Make the Mimosa by mixing hard-boiled eggs, parsley, and chives. Set aside.
Make dressing by mixing the mustard and wine vinegar in a bowl, beating with wire whip until smooth. Add olive oil while beating constantly. Season with salt and pepper to taste.
Coat asparagus lightly with dressing. Sprinkle Mimosa over the asparagus tips. Pass any remaining dressing.
Yield: 6 to 8 servings
Hard Cooked Egg Cookies
Zest of 1 lemon + 1/2 tsp lemon extract
10 tbsp sugar
1/4 tsp salt
1 cup butter
4 hard cooked/boiled eggs, peeled
1 egg
3 cups flour
1 egg white, lightly beaten
1/2 cup sugar
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Cream together lemon zest, lemon extract, sugar, salt and butter in a food processor.
Add in hard boiled eggs and process until fully incorporated. Mix in egg. Add flour and pulse until dough just comes together.
Roll out the dough on a lightly floured surface until it is 1/4 inch thick and cut into rounds with a 2 inch cookie or biscuit cutter. Dip the cut cookies into the egg white then dredge in the sugar. Arrange on baking sheet - cookies will not spread - and bake until just beginning to brown at the edges, about 12 minutes.
Remove to a wire rack to cool.
Makes 4 dozen.
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