Mardi Gras is a celebration that includes masks, costumes, parades, and rich foods. Its origins can be traced to medieval Europe.
Feast of Fat Tuesday: A Mardi Gras Culinary Parade
Dive into the heart of Mardi Gras celebrations!
Sausage Gumbo with Added Okra and Corn.
The light version of Per serving: 168 calories; 6 g fat (2 g sat, 1 g mono); 25 mg cholesterol; 18 g carbohydrates; 11 g protein; 3 g fiber; 631 mg sodium; 448 mg potassium.
Ingredients
12 ounces hot Italian turkey sausage links, remove casings 2 teaspoons canola oil 1 medium onion, diced 3 cloves garlic, minced 1 teaspoon Cajun seasoning 2 tablespoons all-purpose flour 4 cups chopped tomatoes 4 cups reduced-sodium chicken broth 2 ½ cups frozen chopped okra ¾ cup instant brown rice
Directions
1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil.
3. Add onion and cook, often stirring, for about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, about 30 seconds.
4. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute.
5. Add tomatoes and cook, occasionally stirring, for about 2 minutes. Stir in broth, cover, increase heat to high, and boil.
6. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer.
7. Cook until the okra is heated through and the rice is tender for about 10 minutes.
A versatile vegetable with roots in tradition and a future in modern kitchens
Cauliflower has moved from side-dish status to center stage. Whether roasted into steaks, blended into creamy soups, or riced as a grain alternative, this cruciferous vegetable is as adaptable as it is nutritious. Let’s explore cauliflower’s journey—from growing in the field to shining on your plate.
Growing Cauliflower
Cauliflower (Brassica oleracea) belongs to the same family as broccoli, cabbage, Brussels sprouts, and kale. It thrives in cool-season climates, making it ideal for spring and fall harvests.
Growing Conditions Soil: Rich, well-drained soil with consistent moisture Sunlight: Full sun (6+ hours daily) Temperature: Prefers 60–70°F Planting: Typically grown from transplants
Cauliflower requires steady care. Fluctuating temperatures, drought, or nutrient stress can affect head formation. Farmers often “blanch” white cauliflower by tying the outer leaves over the developing head to protect it from sun exposure, keeping it bright and mild-flavored.
Colored varieties—purple, orange, and green—have become popular and do not require blanching.
Harvesting
Cauliflower heads (called “curds”) are harvested when: Compact and firm About 6–8 inches in diameter Before florets begin separating
Timing matters. Delayed harvest can lead to “ricing” or loose curds. Once cut, cauliflower is quickly cooled to preserve freshness and transported to distribution centers or local markets.
Marketing & Distribution
Cauliflower is sold through: Farmers markets Grocery chains Community Supported Agriculture (CSA) boxes Foodservice and restaurant suppliers
In recent years, cauliflower has expanded into value-added products: Cauliflower rice Cauliflower pizza crust Pre-cut florets Frozen blends
Its versatility and popularity in low-carb and plant-forward eating have boosted demand. Choosing the Best Cauliflower When shopping, look for: Firm, tightly packed florets Creamy white (or vibrant natural color for specialty varieties) Fresh green leaves attached No dark spots or strong odor
Size does not affect flavor—freshness does.
Storage tip: Keep unwashed in the refrigerator crisper drawer for up to 5–7 days.
Serving Ideas: From Simple to Stunning
Cauliflower adapts beautifully to many cooking methods:
Roasted
Toss florets with olive oil, garlic, and spices. Roast at 400°F until caramelized.
Mashed
Steam and blend with olive oil or Greek yogurt for a creamy alternative to mashed potatoes.
Cauliflower “Steaks” Slice thickly, season, and roast or grill for a hearty plant-based entrée.
Riced. Pulse raw cauliflower in a food processor and sauté lightly for grain-style dishes.
Soup. Blend into velvety soups with onions and herbs.
Raw. Add florets to salads or enjoy with hummus for crunch.
Nutrition Benefits
Cauliflower is: Low in calories High in vitamin C A good source of fiber Rich in antioxidants and phytonutrients
As part of the cruciferous vegetable family, it contains compounds that support overall cellular health.
From Soil to Supper
Cauliflower’s journey—from carefully tended fields to creative kitchen dishes—reflects the evolving story of modern agriculture and home cooking. It’s a reminder that humble vegetables can be both nourishing and innovative.
Whether you grow it in your garden or pick it up at your local market, cauliflower proves that farm-to-table living is both accessible and delicious.
Choose green cabbage heads with compact leaves that are heavy for their size.
How to Store
Refrigerate green cabbage for up to 7 days.
Nutrition Benefits
Fat-free; saturated fat-free; very low sodium; cholesterol-free; low calorie; high in vitamin C.
Top 5 Ways To Enjoy Cabbage
1. Drizzle and Enjoy. Cut up any type of cabbage, drizzle it with lemon and add a little salt for a mid-day snack.
2. Prime Pasta. If pasta is for dinner, increase your vegetable intake by tossing some thinly slice cabbage into your sauce. 3. Stir Fry. Cabbage has a mild taste and can be added to any stir fry.
4. Add Crunch to Your Lunch! Add extra crunch to your salads, soups, wraps, or sandwiches by topping them off with thinly sliced cabbage.
5. Slow-Cooked. Pump up the veggies on your hamburgers by adding slow-cooked cabbage, lettuce, tomatoes, pickles, and light mayo.
Every president has his favorite foods. And it doesn't take long for the nation to become captivated with a president's eating habits - with Ronald Reagan, it was jelly beans; Jimmy Carter munched peanuts; George W. Bush loved pretzels; Trump likes fatty fast foods, and Joe Biden delights in ice cream.
Almond pasteurization became mandatory for the California almond industry on September 1, 2007, and was implemented on a voluntary basis over the previous two years. All almonds must be pasteurized before being sold to consumers in North America.
Pasteurization
The Food and Drug Administration (FDA), along with a technical review panel comprised of almond scientific experts, is responsible for evaluating and approving the treatment processes that demonstrate effectiveness in achieving a reduction of possible contamination in almonds while not impacting their quality and sensory attributes. To date, FDA has approved oil roasting, dry roasting, blanching, steam processing, and propylene oxide (PPO) processes as acceptable forms of pasteurization for almonds. Organic almonds will be pasteurized using treatments, such as steam pasteurization, that meet the USDA Organic Program’s national standards. Other forms of pasteurization continue to be researched, evaluated and tested. ABC worked over several years with leading experts and weighed all perspectives and issues in developing this industry-wide pasteurization plan.
Abraham Lincoln was born on February 12, 1809. He served as the 16th President of the United States from March 1861 until his assassination in April 1865. The photos of Abraham Lincoln show a man who was tall and slender. What did he eat while he led the country through the American Civil War, ending slavery and promoting economic modernization?
Helen Dupre Bullock, Historian of the National Trust for Historic Preservation, wrote "Authorities agree that Lincoln was indifferent to food, not particularly knowing or caring what was placed before him, whether it was cold or hot, and even whether he ate it or not. If not reminded of meal times he forgot them." Lincoln was usually so preoccupied with problems of politics he gave little thought to food unless faced with it.
In the White House, President Lincoln’s eating habits were irregular. For breakfast, he would have an egg, a piece of toast and coffee, if he remembered to eat. Lunch consisted of “a biscuit, a glass of milk in winter, some fruit or grapes in summer,” wrote John Hay, an aide to President Lincoln. “He drank nothing but water, not from principle, but because he did not like wine or spirits. President Lincoln was fond of certain foods, especially apples, and Mrs. Lincoln always had plenty of apples available. One of his favorite meals was fresh fruit and nuts, cheese and crackers. Some sources note, President Lincoln did have two favorite dishes, Chicken Fricassee with Biscuits and Oyster Stew. His favorite dessert was Apple Pie.
References
Lincoln's Table, by Donna D. McCreary, contains 125 recipes of foods the Lincolns enjoyed, including flannel cakes (pancakes) and cornbread. The book provides stories about Abraham Lincoln's childhood, background information about many ingredients used in the recipes, and photos and menus. The recipes, though historically authentic, have been converted to modern-day measurements.
People who are shut-in may be lonely and have difficulty going to the market, cooking meals, or eating. Your visit can make a big difference. Most recently, with Hurricane Sandy and the unpredictable weather conditions, we became aware of a large number of disabled and elderly people trapped in their homes and apartments (some trapped over 16 stories high)
How can you help?
If you are interested in helping, there are numerous programs available, such as:
*1 ounce of a bagel equals 80 calories (most bagels weigh about 3 ounces). *Scooped, when the inside of the bagel is removed (Saves about 40 to 80 calories). *Smear equals about one to two tablespoons of cream cheese.
Joy Bauer, RD takes us through the bagel's history from its start in the royal palace of Poland, to the streets of Manhattan's Lower East Side to the plates of millions of Americans. Find out what's in a bagel and how you can enjoy the bagel without the guilt.
¾ cup vegetable broth (see Tips for Two)
4 large cloves garlic, peeled
4 ounces of whole-wheat fettuccine
2 teaspoons cornstarch, mixed with 1 tablespoon water
2 tablespoons reduced-fat sour cream ⅛ teaspoon freshly ground pepper, or to taste
¾ cup freshly grated Parmesan cheese, divided
1 tablespoon chopped fresh parsley
Directions
1. Bring a large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan; boil over high heat. Cover, reduce heat to a simmer, and cook until the garlic cloves are soft, about 15 minutes.
2. After the garlic has simmered for about 10 minutes, cook fettuccine in the boiling water, often stirring, for 8 minutes. Cook until the fettuccine is just tender, about 1 minute more.
3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. (Use caution when blending hot liquids; see Tip.) Return the mixture to the pot and simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
4. Drain the pasta and place in a large bowl. Add the sauce and ½ cup Parmesan; toss to coat well. Sprinkle with parsley and serve immediately, passing the remaining ¼ cup Parmesan separately.
Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. The leftover broth in aseptic packages is kept in the refrigerator for up to 1 week. Add to soups, sauces, and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Pureeing hot liquids: Hot liquids can splatter out of a blender when turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen—and yourself.
In 2004, the American Heart Association (AHA) faced a challenge. Cardiovascular disease claimed the lives of nearly 500,000 American women each year, yet women were not paying attention. In fact, many even dismissed it as an “older man’s disease.” To dispel myths and raise awareness that heart disease is the number one killer of women, the American Heart Association created Go Red For Women – a passionate, emotional, social initiative to empower women to take charge of their heart health.
Go Red For Women raises awareness of the issue of heart disease among women and drives action to save more lives. The movement harnesses women's energy, commitment, and power to unite and eliminate heart disease. It challenges them to understand their risk of heart disease and take action to reduce it. It also gives them the tools they need to lead a heart-healthy life.
In 2010, the American Heart Association set a strategic goal of reducing death and disability from cardiovascular disease and strokes by 20% while improving the cardiovascular health of all Americans by 20% by 2020.
Go Red For Women targets women because only 55 percent of women realize heart disease is their No. 1 killer, and less than half know what are considered healthy levels for cardiovascular risk factors like blood pressure and cholesterol. The Go Red For Women movement works to make sure women know they are at risk so they can take action to protect their health.
Tell 5 and Save Lives
Tell five family members and friends how they can get heart-healthy. Heart disease is still the No. 1 killer of women, taking the life of 1 in 3 women each year. This means women like you - mothers, sisters, friends - are dying at the rate of one per minute because they don't know what you know: heart disease kills.
Just think: You could save lives by bringing your network to our network. And if your five tell five, your mission can eventually impact hundreds and thousands of women.
Life's Simple Seven
Get Active
Finding time in our busy lives for exercise is challenging for all Americans. But the benefits far outweigh the sacrifices it takes to create time. The facts are clear: By exercising for as little as 30 minutes each day you can reduce your risk of heart disease. Without regular physical activity, the body slowly loses its strength and ability to function well. Physical activity = living a longer, healthier life.
Regular Physical Activity helps: Lower blood pressure, increase HDL “good” cholesterol in your blood, control blood sugar by improving how your body uses insulin, reduce stress, control body weight, and make you feel good about yourself. Control Cholesterol
Cholesterol is a soft, fat-like, waxy substance in the bloodstream and all your body's cells. It's normal to have cholesterol. Cholesterol is important to a healthy body because it produces cell membranes and some hormones and serves other needed bodily functions. But too much cholesterol in the blood is a major risk for coronary heart disease (which leads to heart attack) and stroke.
Cholesterol comes from two sources: your body and food. Your liver and other cells make up about 75% of your blood cholesterol. The other 25% comes from the foods you eat.
LDL cholesterol is the “bad” cholesterol. Too much of it circulates in the blood and can clog arteries, increasing your risk of heart attack and stroke. LDL cholesterol is produced naturally by the body, but many people inherit genes that cause them to make too much. Eating saturated fat, trans fats, and dietary cholesterol also increases how much you have.
American Heart Association Recommendations: Total blood cholesterol is the most common measurement of blood cholesterol. It's the number you receive as test results. Cholesterol is measured in milligrams per deciliter of blood (mg/dL). A cholesterol level of 200 mg/dL or higher puts you in a high-risk category and is cause to take action. Eat Better
A healthy diet and lifestyle are your best weapons to fight cardiovascular disease. You may be eating plenty of food, but your body may not get the nutrients needed to be healthy. Nutrient-rich foods have vitamins, minerals, fiber, and other nutrients but are lower in calories. To get the nutrients you need, choose foods like vegetables, fruits, whole-grain products, and fat-free or low-fat dairy products most often. The American Heart Association recommends eating a wide variety of nutritious foods daily from each basic food group.
Recommended Food Choice Guidelines: Vegetables and fruits are high in vitamins, minerals, and fiber; and lower in calories. Eating various fruits and vegetables may help you control your weight and blood pressure. Unrefined whole-grain foods contain fiber that can help lower your blood cholesterol and help you feel full. Eat fish at least twice a week. Recent research shows that eating oily fish containing omega-3 fatty acids (salmon, trout, and herring) may help lower your risk of death from coronary artery disease. Choose lean meats and poultry without skin and prepare them without added saturated and trans fat. Select fat-free, 1 percent fat, and low-fat dairy products. Cut back on foods containing partially hydrogenated vegetable oils to reduce trans fat. Aim to eat less than 300 milligrams of cholesterol each day. Choose and prepare foods with little or no salt. Aim to eat less than 1500 milligrams of sodium per day.
Heart Healthy Red Foods
Manage Blood Pressure
Hypertension (also known as High Blood Pressure) is the single most significant risk factor for heart disease. Uncontrolled high blood pressure can injure or kill you. It's sometimes called "the silent killer" because it has no symptoms. One in three adults has high blood pressure, yet, about 21% don’t even know they have it. Of those with high blood pressure, 69% are receiving treatment, yet, only 45% have their blood pressure controlled.
By keeping your blood pressure in the healthy range, you are: * Reducing your risk of your vascular walls becoming overstretched and injured, * Reducing your risk of your heart having to pump harder to compensate for blockages, * Protecting your entire body so that your tissue receives regular supplies of blood that is rich in the oxygen it needs.
American Heart Association Guidelines: High blood pressure is manageable. These changes may reduce your blood pressure without the use of prescription medications: eating a heart-healthy diet, which may include reducing salt; enjoying regular physical activity; maintaining a healthy weight; managing stress; limiting alcohol; avoiding tobacco smoke. Maintain a Healthy Weight
Among Americans age 20 and older, 145 million are overweight or obese (BMI of 25.0 kg/m2 and higher). That’s 76.9 million men and 68.1 million women. Obesity is now recognized as a major, independent risk factor for heart disease. If you have too much fat — especially if a lot of it is at your waist - you are at higher risk for such health problems as high blood pressure, high blood cholesterol and diabetes.
If you're overweight or obese, you can reduce your risk for heart disease by successfully losing weight and keeping it off. When coming up with a fitness and nutrition plan to lose weight, it’s crucial to understand your recommended calorie intake. And then the amount of food calories you’re consuming verses the energy calories you’re burning off with different levels of physical activity. It’s balancing healthy eating (caloric energy) with the (molecular) energy that leaves your body through a healthy level of exercise. Manage Blood Sugar
The American Heart Association considers diabetes one of the six major controllable risk factors for cardiovascular disease. Adults with diabetes are two to four times more likely to have heart disease or a stroke than adults without diabetes. Diabetes is treatable, but even when glucose levels are under control, it greatly increases the risk of heart disease and stroke. Most people with diabetes die of heart or blood vessel disease.
Pre-diabetes and subsequent type 2 diabetes usually result from insulin resistance. When insulin resistance or diabetes occurs with other CVD risk factors (such as obesity, high blood pressure, abnormal cholesterol, and high triglycerides), the risk of heart disease and stroke rises even more. Controlling glucose can slow the progression of long-term complications. Often, many small changes add up to surprising improvements in diabetes control, including less need for medication.
American Heart Association Guidelines: When diabetes is detected, a doctor may prescribe changes in eating habits, weight control, exercise programs, and medication to keep it in check. It's critical for people with diabetes to have regular check-ups. Work closely with your healthcare provider to manage your diabetes and control any other risk factors. For example, blood pressure for people with diabetes should be lower than 130/80 mm Hg. Stop Smoking
Smoking is the most important preventable cause of premature death in the United States. Smokers have a higher risk of developing many chronic disorders, including atherosclerosis - the buildup of fatty substances in the arteries - which can lead to coronary heart disease, heart attack (myocardial infarction), and stroke. Smoking by itself increases the risk of coronary heart disease. When it acts with the other factors, it greatly increases your risk from those factors, too. Smoking decreases your tolerance for physical activity and increases blood clot tendencies. It decreases HDL (good) cholesterol. Your risks increase greatly if you smoke and have a family history of heart disease. Smoking also creates a higher risk for peripheral artery disease and aortic aneurysms. It also increases the risk of recurrent coronary heart disease after bypass surgery.
The U.S. Department of Agriculture recommends closely refereeing food safety violations so every party-goer returns home a winner.
Illegal Use of Hands. Unclean hands are one of the biggest offenders for spreading bacteria, and finger foods are especially susceptible. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Be sure to clean surfaces often and wash platters before refilling them with fresh food.
Offside. Prevent violations at all costs and keep uncooked and ready-to-eat foods in their own zone. The juices from raw meat may cross-contaminate other food if they contain harmful bacteria. Use one cutting board for raw meat and poultry and another for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item.
Time Out. Call a "time out" and use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef to 160 °F, and all poultry to 165 °F.
Holding refers to never holding hot or cold foods for more than two hours at room temperature or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly to block offensive bacteria from multiplying. When in doubt, throw it out; do not eat it.
Instant Replay
There is no opportunity for an instant replay. To avoid these violations, make sure you understand the rules completely. Great resources are available before kickoff at the USDA's
Apples, Beets, Cayenne, Cherries, Cranberries, Kidney Beans, Red Grapefruit, Pomegranates, Radicchio, Radishes, Raspberries, Red Bell Peppers, Red Cabbages, Red Chili Peppers, Red Corn, Red Currants, Red Grapes, Red Onions, Blood Red Oranges, Red Pears, Red Peppers, Red Plums, Red Potatoes, Red Tomatoes, Rhubarb, Strawberries, Watermelons
Do you know other foods that are Red?
About Red Fruits and Vegetables.
Red fruits and vegetables get their color from natural plant pigments called lycopene or anthocyanins. Both are phytonutrients, which have health-promoting benefits, such as:
Reduces the risk of several types of cancer, especially prostate cancer
Reduces the risk of heart disease
Protects our bodies’ cells from environmental damage (harmful free radicals)
Lowers blood pressure
Lowers LDL cholesterol
Aids in memory
Maintains the health of the urinary tractsystem
Lycopene is a carotenoid and antioxidant. Examples of food sources include tomatoes, watermelon, pink grapefruit, and papaya.
Anthocyanins, an antioxidant found in cranberries, raspberries, red grapes, strawberries, and other red-to-purplish fruits and vegetables, may help protect cells from damage.
In addition, red fruits and vegetables contain many vitamins and minerals and are rich in fiber. Fiber helps maintain the digestive system.
Ways to increase Red Food Intake: Add strawberries or raspberries to cereal or low-fat yogurt. Freeze seedless red grapes for a sweet snack. Add thin slices of red tomatoes or red apples to a sandwich. Add red kidney beans to soup, salads or rice dishes. Dice tomatoes and red apples and add to a salad.
Definitions: Phytonutrients (or phytochemicals) are found in plants and are part of what gives fruits and vegetables their colors. They help protect plants from diseases found in the environment and protect us in a similar way. Studies have linked an increase in fruit and vegetable intake with lowering the risk of specific cancers and heart disease. The following list describes how phytonutrients may also help protect human health. 1. Act as an antioxidant. 2. Improves immune response. 3. Improves cell-to-cell communication. 4. Destroys cancer cells. 5. Repairs DNA damage caused by toxins in the environment. Antioxidants. As the body uses oxygen, there are by-products (known as “free radicals”) that can cause damage to cells. Antioxidants can prevent or slow down the damage caused by these free radicals and decrease the risk of many chronic diseases, such as heart disease and cancer. Antioxidants may also improve the immune defense and lower the risk of infection. Some examples of antioxidants include vitamin A (beta-carotene), vitamin C, vitamin E, lutein, lycopene, and flavonoids.
Tuscan White Bean Stew
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*Just wanted to share a simple and flavorful soup that's nourishing and
perfect for any season!*
*Ingredients*
- two diced celery stalks
- 2 cans of...
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