Sunday, December 21, 2014

The Food Label Detective:
Case. Mini Potato Pancakes, frozen; Manischewitz


The first statement I noticed was the 10 pancakes; then 2 pancakes per container. I was always an excellent math student and this did not add up. It should be 10 servings; unless there is a new math I'm not aware of.



Recommendations. 

1. Manischewitz. You should consider rewriting your label to reflect what is actually in the box.
2. For individuals with special dietary needs, I would hold off using this product until they can verify the nutrition information.

Below is the cooked version of the Mini Potato Pancakes.
The two pancakes weighed 63 grams (prior to cooking.) 
The label above states they should weigh 28 grams.* 
Each pancake measured about 2-inches x 2.25-inches.

*21 CFR 101.9(b)(10)(iii) 
The serving size and servings per container is based on the amount of the product as packaged or purchased needed to make the RACC (Reference Amounts Customarily Consumed) of the prepared product (required). A second column of nutrition information based on the "as prepared" basis may also be presented (optional).

Clearly this label does not provide nutrition information "as prepared." Guesstimated calories of two prepared pancakes using canola oil is about 100 to 125 calories. 


Saturday, December 20, 2014

December 20, National Fried Shrimp Day

Batter-Fried Shrimp

Modified from Eating Well


Makes 2 servings

Ingredients
1/2 cup light beer
1/2 cup whole-wheat flour
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1 tablespoon canola oil, divided
8 oz raw shrimp, peeled and deveined, tails left on
Freshly ground pepper, to taste

Directions
1. Whisk beer, flour, mustard and salt in a medium bowl until smooth.
2. Batter the shrimp right before you add to the skillet.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Hold shrimp by the tail and dip in the batter one at a time. Let excess batter drip off.
5. Add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once. Adjusting heat as necessary to prevent burning. Cook until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a paper towel and pat dry. Serve on a platter.
6. Season the shrimp with pepper and serve right away.

Nutritional Analysis

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com

Friday, December 19, 2014

December 19, Oatmeal Muffin Day,
a Healthy Blueberry Oatmeal Recipe with Nutritional Analysis

A muffin is a type of quick bread baked in portions suitable for one person. They come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or apple.

Blueberry Oatmeal Muffins
yields: 12 muffins


Ingredients
Nonstick Cooking Spray

1.5 cups Quaker quick oatmeal
1 cup skim milk
1/2 cup brown sugar, packed
2 tbsp sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries

Directions
1. Preheat oven to 400°. Line a muffin tin with liners and lightly spray with nonstick cooking spray.
2. Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
3. In a medium bowl combine brown sugar, sugar, applesauce, vanilla, egg whites, and oil. Mix well.
4. In a separate bowl combine whole wheat flour, baking powder, baking soda, and salt. Whisk to combine.
5. Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
6. Spoon into the muffin tin and bake for 22-24 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutritional Information

Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Thursday, December 18, 2014

December, Celebrate Root Vegetables: Beets




The beet is a root vegetable. The most well-known is the beetroot or garden beet. The roots are most commonly deep red-purple in color, but come in a wide variety of other shades, including golden yellow and red-and-white striped. 

Beets are a good source of fiber, potassium and folate. Researchers believe the red pigment (called betacyanin) in beets may protect against the development of cancerous cells and might play a role in reducing the inflammation associated with heart disease.



Nutrition Information

All About Beets
\

Beets, Pineapple, Onions
and Goat Cheese Salad

Serves: 1

Ingredients. 
1/2c Beets, cooked, diced
1/3c Pineapple, crushed and drained
1/4c Onions, diced
1/2 oz Goat Cheese
Garnish with Basil and Chives

Directions. Use a cookie cutter at least 2-inches high. Layer each food and pack down with your fingers before adding the next ingredient. Garnish with Basil and Chives.

Nutrition Information





Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Wednesday, December 17, 2014

December 17, Maple Syrup Day
Nutrition and Serving Suggestions

Maple syrup is syrup usually made from the sap of a variety of maple trees. The Canadian province of Quebec is the largest producer. Vermont is the largest producer in the United States.

Regulations
· Maple syrup is graded according to scales based on its density and translucency. Sucrose is the most prevalent sugar in maple syrup.
· Canada, syrups must be at least 66 percent sugar and be made exclusively from maple sap to qualify as maple syrup.
· In the United States, syrup must be made almost entirely from maple sap to be labelled as "maple".
· "Maple-flavored" syrups include maple syrup but may contain additional ingredients.
· "Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup

Uses
Maple syrup is often added to pancakes, waffles, French toast, fruit, ice cream, and hot cereal. It is used as sweetener or flavoring agent in baking and in granola, applesauce, baked beans, candied sweet potatoes, winter squash, cakes, pies, and breads. Culinary professionals praise its unique flavor.

Nutrition
Maple syrup has a significant amount of manganese (13 grams = 22% DV) and contains potassium and calcium.

How It's Made - Maple Syrup




Reference: Wikipedia. Maple Syrup

Tuesday, December 16, 2014

Our Hanukkah Celebration
Music, Symbolic Foods and Art

Our Favorite Hanukkah Songs




The Hanukkah Plate.

The food art is made to look like a dreidel, a four-sided spinning top used to play games during Hanukkah. The letter  ג (gimel) when facing up means the player gets everything in the pot.

The ג is made with strawberry jam and the driedel is made from traditional foods, such as Latkes, Sufganiyah, Jam, Sour Cream, Applesauce and Gelt (chocolate coins).

Telly from Sesame Street shows 
us how to play the Dreidel Game.

Traditional Hanukkah foods are fried and/or contain dairy, in particular cheese. Oil played a significant role in the Hanukkah story as a small jug of oil miraculously provided fuel for the Temple Menorah for eight days. Dairy symbolizes the victory of Judith, a young widow who over took the enemy camp by feeding the general with salty cheese that required lots of wine to quench his thirst.

The “Latkes” (potato pancakes) or “Sufganiyah” (fried doughnut filled with jelly or custard and topped with powdered sugar) are traditional foods seen at Hanukkah. Latkes remind us of the food hurriedly prepared for the soldiers as they went into battle. Latkes are usually served with sour cream and applesauce on the side.

In 17 century Europe it became customary for parents to give small sums of money to their children to donate to their teachers. The students learned how to give charity in light of commemorating the events of Hanukkah. In the 20th century, an American confectionary manufacturer came up with the idea of making Hanukkah “Gelt” from chocolate. They made the first chocolate wrapped coins specifically for Hanukkah. The Hanukkah gelt symbolizes the tradition of giving charity to commemorate the Miracle of Light.

Nechama Cohen, the author of the “Enlitened Kosher Cooking” shares "Low-Carb, Sugar-Free recipes to bring Joy this Hanukkah."  The “Enlightened Kosher Cooking” is a contemporary and classic recipe book designed for health-conscious people, as well as those living with serious health concerns, such as diabetes. The focus of the book is on healthy cooking with a balanced, moderate, long-term, informed approach to food.


Monday, December 15, 2014

December 15, National Cupcake Day
A Blueberry Cupcake Recipe with Nutrition Information

Blueberry Cupcakes
(modified from EatingWell)



Ingredients

Cupcakes
1 large white potato, peeled and cut into small chunks
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup nonfat buttermilk
1 cup blueberries, fresh, plus fresh blueberries for garnish

Frosting
3/4 cup granulated sugar
3 tablespoons water
4 teaspoons dried egg whites (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
2 tablespoons blueberry preserves or jam
1/4 teaspoon vanilla extract


Directions
Cupcakes
1. Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
2. 
Place potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. 
3. Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl.
4. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract and the 3/4 cup mashed potatoes until combined. 
5. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. 
6. Fold in 1 cup blueberries. Divide the batter among the prepared cups. 
7. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.
Frosting
1. Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler. 
2. Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed.
3. Add reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a shiny, thick frosting, 5 to 7 minutes.
4. Off the heat, beat for 1 minute more to cool.
5. Add 2 tablespoons blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine.
5. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top



Nutrition Information
(Corrected EatingWell's Nutrition Analysis)
Food Groups: 1 fruit, 2.25 Starch/Bread


Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 25 years experience. A great service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, LN at recipenews@gmail.com

Dietitian Blog List