National Lobster Day - Nutrition and Recipes

Suggestions on how to Eat Lobster to stay
Healthy and Avoid a Mess (or make a mess)

*No Butter and No Cream
*Ask for Lemon, Olive Oil, and Dijon Mustard
and Make Your Own Dressing.

*Wear A Bib

Lobster Facts
From Atlantic Offshore Lobstermen’s Association (AOLA)

The difference between a hard shell and soft shell lobster.  Lobsters will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature, females every two years. When lobsters become very large molting is less frequent. After they shed they have a paper-thin shell, which can take up to two months to harden and are called soft-shell, new shell, or shedders. The debate goes on as to which is most tasty, though the soft-shell is definitely easier to crack!

Lobsters do not have vocal cords. They do not scream when being cooked.

The teeth of the lobster are in its stomach. The stomach is located a very short distance from the mouth, and the food is actually chewed in the stomach between three grinding surfaces that look like molar surfaces, called the "gastric mill".

Besides the greenish-brown colored lobsters, there are also rare blue, yellow, red and white ones. Except for the white ones, they all turn red when cooked.

A 2-pound female lobster usually carries approximately 8000 eggs. A 9-pound female may carry more than 100,000 eggs. The female carries the eggs inside for 9 to 12 months, and then for another 9 to 12 months externally attached to the swimmerets under her tail.

When the eggs hatch, the larvae will float near the surface for 4 to 6 weeks. The few that survive will settle to the bottom and continue to develop as baby lobsters. From every 50,000 eggs, only 2 lobsters are expected to survive to legal size. It takes 5 to 7 years for a lobster to grow to legal size in the ocean. A lobster at legal size will weigh approximately 1 pound.

Lobster Cooking and Eating

The Lobster and the Beer,
A Story of Survival

   

Chives: A Culinary and Nutritional Gem

Chives: The Secret Ingredient You Need!

 Chives: A Culinary and Nutritional Gem

Aroma:
Chives have a delicate, onion-like aroma with a hint of garlic. Their mild, fresh, and green scent makes them an ideal addition to various dishes without overwhelming other flavors.

Role in Cooking:
Chives are versatile and add a subtle onion flavor to salads, soups, omelets, and baked potatoes. They're often used as a garnish to add a pop of color and a light, savory taste. Chives are best added at the end of cooking to preserve their delicate flavor.

Location of Growing:
Chives thrive in well-drained soil and sunny locations. They are hardy perennials, often found in herb gardens or in pots on windowsills. They can grow in USDA zones 3-9 and are easy to cultivate indoors and outdoors.

Health Benefits:
Chives are not just flavorful; they also pack a nutritional punch. They are rich in vitamins A and C and contain compounds that may help lower blood pressure and support heart health. Their anti-inflammatory and antibacterial properties also contribute to overall wellness.

Storage:
To keep chives fresh, store them in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. They can also be chopped and frozen for longer storage without losing too much of their flavor.

Nutrition:
Chives are low in calories, with just about 1 calorie per tablespoon, but they're packed with essential nutrients like vitamins K, A, and C. They also contain small amounts of calcium, magnesium, and folate, contributing to bone health and immune function.

Interesting Facts:

• Chives are part of the allium family, which includes onions, garlic, and leeks.
• In medieval times, chives were believed to ward off evil spirits and were hung around the house for protection.
• The purple flowers of chives are also edible and can be used to add a splash of color to salads.

Incorporating chives into your meals not only enhances flavor but also boosts the nutritional value of your dishes. Whether you're growing them in your garden or adding them to your favorite recipes, chives are a wonderful herb to keep on hand!

Culinarians Day A Tribute to the Culinary Arts Profession

Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Most professional kitchens follow the apprenticeship system.

These are some of the most well-known culinary schools in the food-service industry and culinary arts.

The Culinary Institute of America

Johnson and Wales University

New England Culinary Institute

Le Cordon Bleu International

Health and Nutrition

About twenty years ago, a dear friend who was a chef told me, “If it is not made from real butter and real cream, it is not real food.” Sadly, he passed away from heart disease.

Nutrition and food safety is now a part of all culinary school curriculums. Some dietitians have certification in the culinary arts and are creating healthy cuisines that have grown in popularity.

More chefs are teaming up with dietitians to meet the community's needs. Even Elmo and White House Assistant Chef Sam Kass talk about the importance of healthy and delicious school meals.

The videos below give you a history of the profession during the 20th and 21st centuries. As we move towards the present, you will notice how health and nutrition play an important role in the development of new cuisines and the modification of traditional favorites.

American Culinary Federation

The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. They are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.

In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry has grown tremendously.

ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef and Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.

The American Culinary Federation (ACF)
Culinary Team USA 2012

Seven chefs unite to take on the challenge of their careers. They will compete in a global event to test their skills like never before. They are ACF Culinary Team USA.

Elmo joins White House Assistant Chef Sam Kass in the White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act.  This legislation is an important step forward toward ensuring that no child goes to school hungry and that all children have access to healthy, nutritious foods at school.



Research Chefs Association (RCA)

Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.

What is Culinology®?
"It is the blending of culinary arts and food science, promoted by the Research Chefs Association. This fast-growing discipline is gaining popularity in the industry and popping up in degree programs at the college level because the food product development industry is demanding that their professionals have a combination of
culinary and food science skills."

  

November 30, Joy of Cooking Anniversary

The Joy of Cooking is one of the United States' most popular cookbook. It is a collection of over 4500 recipes and provides cooking and kitchen lessons and references.

In 1931, Irma S. Rombauer, a homemaker, recent widow, and single mom, privately published the “Joy of Cooking.” Since then, the book has undergone numerous revisions and sold over 18 million copies. The Joy of Cooking is a staple in many homes and is commonly found in commercial kitchens. 

Joy of Cooking: Fun Facts

Changes in the Joy of Cooking

through the Years

Resources.
1. Learn more about the history of the American kitchen and cuisine through the Joy of Cooking. 
2. Wikipedia, The Joy of Cooking 
3. Joy of Cooking History

Fire Prevention Week Fire Prevention in the Kitchen

National Fire Protection Association (NFPA)

The mission of the international nonprofit NFPA, established in 1896, is to reduce the worldwide burden of fire and other hazards on the quality of life by providing and advocating consensus codes and standards, research, training, and education.
 
NFPA is the world's leading advocate of fire prevention and an authoritative source on public safety. The association develops, publishes, and disseminates more than 300 consensus codes and standards intended to minimize the possibility and effects of fire and other risks.

Cooking Fire Prevention

1. The leading cause of fires in the kitchen is:

a. burnt toast.

b. unattended cooking.

c. oven fires.

d. microwave oven fires

2. When young children are present:

a. use the stove's front burners so you can reach them faster.

b. use the stove's back burners.

c. have children sit quietly on the floor so they can't reach the stove.

d. have children stand behind you when you are using the stove.

3. Spilled food and grease from burners, stovetops and oven should be:

a. cleaned up to prevent a fire.

b. kept to a minimum.

c. covered with paper towels to soak up the grease and food.

d. left to harden.

4. If a small grease fire starts in a pan:

a. use baking powder to put the fire out.

b. smother the flames by carefully sliding the lid over the pan (make sure you are
                wearing an oven mitt). Turn off the burner.

c. pour water on the fire.

d. move the pan to the sink and run water over it.

Answers
1.  b
2.  b
3.  a
4.  b

Reference:  National Fire Protection Association

1. Stay alert. If you've consumed alcohol or taken medication that makes you drowsy - Do not cook. 
2. The leading cause of a fire in the kitchen is unattended cooking. If you leave the kitchen for even a short period of time, turn off the stove. Use a timer to remind you that you’re cooking. 
3. Keep items that can catch fire away from heat sources, such as oven gloves, towels, wood, plastic, etc... Wear short, close-fitting or tightly rolled sleeves when cooking. Loose clothing can catch on fire if it comes in contact with a flame or an electric burner. 
4. Keep the stovetop, burners, and oven clean. 
5. Grease Fire: Always keep a lid nearby when you’re cooking. If a small grease fire starts in a pan, smother the flames by sliding a lid over the pan. Turn off the burner. Do not move the pan or lid until the pan is completely cool. Never pour water on a grease fire. Never discharge a fire extinguisher onto a pan fire; it can spray or shoot burning grease around the kitchen and spread the fire. 
6. Oven Fire. Turn off the heat and keep the door closed until it is cool. The oven should be checked and/or serviced before using it again. 
7. When in doubt, just get out! Make sure you close the door behind you to help contain the fire. After you leave, call 911 and meet at your designated meeting place. 
8. Only use a fire extinguisher if you are trained. 
9. Create a safe area for children and pets. At least 3 feet from the stove and areas where hot food or drink is prepared or served. Never hold a child while you are cooking, eating or drinking hot foods or liquids. 
10. Plug cooking appliances directly into an outlet. Never use an extension cord for a cooking appliance. It can overload the circuit and cause a fire. Check electrical cords for cracks, breaks, damage, or overheating. Call a professional repair person and replace the appliance, if necessary. 
11. Place or install a microwave oven at a safe height within easy reach of all users. Always supervise children when they are using the microwave oven. Use only microwave-safe cookware. Never use aluminum foil or metal objects in a microwave oven. Open microwaved food slowly and away from the face. Hot steam can escape from a microwaved container of food and can cause burns. Never heat a baby bottle in a microwave oven. 
12. Propane, charcoal, and wood pellet barbecue grills must only be used outdoors. Indoor use can be deadly due to either a fire or carbon monoxide poisoning. Place a grill away from siding and deck railings and out from under eaves and overhanging branches. Do not store or use a grill on a porch or balcony, including any porch or balcony on an upper level of the building. Place the grill a safe distance from lawn furniture, games, and play areas. Use long-handled grilling tools. Never leave a barbecue grill unattended.

Resources

1. Kitchen Safety

2. Fire Prevention Quiz

From Farm to Table: Jamaican Callaloo

What is the Jamaican callaloo plant?

Callaloo is a fast-growing tall leafy green vegetable from the amaranth family. You can harvest the young tender leaves or the mature leaves/stems for cooking. It is a nutritious green. The flower buds and seeds can also be eaten.

Jamaican Callaloo is a famous local staple green leafy vegetable. Cooked with onion, garlic, tomatoes, thyme, and Scotch bonnet pepper, this healthy side dish is for a tropical breakfast, lunch, or supper. Callaloo, also known as amaranth, is an ancient green leafy vegetable that has been consumed for thousands of years. It tastes like spinach but with a stronger flavor.

In Jamaica, farmers produce callaloo seeds and sell the plant in local markets.

How to Grow Callaloo

• Callaloo, Amaranthus Spinosus, or Jamaican or Caribbean spinach, is something you can easily grow in a garden bed at home or in a community garden.
• Plant callaloo in the early spring after the last frost. Wait until April or May, depending on the last frost in your area, to prepare a garden bed for your callaloo seeds.
• Choose an area that gets at least 6 hours of sunlight a day
• Add well-draining compost to the garden bed for extra nutrients.
• Press seeds into the soil 7–10 inches (18–25 cm) apart in the rows. Callaloo plants can handle a little crowding, so don’t worry too much about getting the spacing exact.
• Cover the rows of seeds with 1⁄4 in (0.64 cm) of soil. The goal is to firm the soil up just enough to cover the seeds and keep them in place in their rows.
• Water the seeds gently to moisten the soil. Use a watering can or a hose with a light spraying attachment to water the soil. Avoid using a hard stream of water that could disturb the seeds.
• Water the plants 1-2 times a week during dry periods. Spray down the whole seedbed with a hose and a misting attachment. Wait a few seconds for the water to seep into the soil, and spray any dry spots.
• Callaloo plants are considered drought tolerant, so it’s fine for the soil to dry out between waterings.
• There's no need to water callaloo unless the soil is totally dry. If you can feel any moisture in the soil, leave the plants alone for now.
• You don’t have to fertilize callaloo for it to grow well.
• Removing weeds lets the callaloo plants get all the nutrition out of the soil because no other plants compete for it.
• Get rid of pests by spraying the leaves with a pest control spray. Watch out for pests on the leaves, like beetles, aphids, and mites. Spray the foliage with an organic pest control spray to remove any pests if you plan on eating the callaloo.
• Callaloo is very disease tolerant, so you only really have to look out for pests, which can cause the plants to yield less foliage for harvesting.
• You can harvest callaloo as soon as the leaves are big enough to handle, usually within the first couple of months after planting it.
• Collect leaves every 2 weeks or so during the summer. Allow plants to regrow for a couple of weeks after each harvest. Trim off up to 1/3 of the oldest leaves again after 2 weeks to encourage new growth throughout the growing period.
• You should be able to do this through late September if you live in a seasonal climate in the northern hemisphere. In the southern hemisphere, you could do it until March or around then.
• There’s no pruning necessary to care for callaloo plants.
• Callaloo is naturally resistant to most pests and diseases.
• You can substitute callaloo for spinach in most recipes that call for spinach.

How to Cut Callaloo for a 

Continuous Harvest All Season Long  

 

Nutrition Information

Recipe: Jamaican Callaloo
Serves 2

A friend stopped by and brought over Jamaican Callaloo. It was delicious. Jake says it is better than spinach. It is unique and favorable. 

Ingredients
4 cups callaloo, chopped 

1/2 tsp Salt
1 tablespoon olive oil, or coconut oil
1 small onion, chopped
2 cloves garlic, minced
2 green onions, chopped
2 sprigs thyme
1 medium tomato, chopped
1 Scotch Bonnet pepper, whole 
2 tablespoons water


Directions

1. Remove the outer old leaves and peel the outer membrane of each callaloo stem.
2. Cover callaloo in cold water, add 1/2 teaspoon salt, and leave aside while prepping the remaining vegetables.
3. After discarding the water, rinse with water and drain. Callaloo should be chopped.
4. In a large pot, heat the oil and saute the onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper until the onion is transparent.
5. Add callaloo. Allow to boil for 5-10 minutes on low heat, or until the callaloo is soft.

Reference.

1. Callaloo, Wikipedia. "There are many variations of Callaloo across the Caribbean, depending on the availability of local vegetables. The main ingredient is an indigenous leaf vegetable, traditionally either amaranth (common in Jamaica, also known as callaloo), taro leaves, or Xanthosoma leaves."

June 15, National Lobster Day - Nutrition and Recipes

Suggestions on how to Eat Lobster to stay
Healthy and Avoid a Mess (or make a mess)

*No Butter and No Cream
*Ask for Lemon, Olive Oil, and Dijon Mustard
and Make Your Own Dressing.

*Wear A Bib

Lobster Facts
From Atlantic Offshore Lobstermen’s Association (AOLA)

The difference between a hard shell and soft shell lobster.  Lobsters will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6-7 years old; then males shed every year and mature, females every two years. When lobsters become very large molting is less frequent. After they shed they have a paper-thin shell, which can take up to two months to harden and are called soft-shell, new shell, or shedders. The debate goes on as to which is most tasty, though the soft-shell is definitely easier to crack!

Lobsters do not have vocal cords. They do not scream when being cooked.

The teeth of the lobster are in its stomach. The stomach is located a very short distance from the mouth, and the food is actually chewed in the stomach between three grinding surfaces that look like molar surfaces, called the "gastric mill".

Besides the greenish-brown colored lobsters, there are also rare blue, yellow, red and white ones. Except for the white ones, they all turn red when cooked.

A 2-pound female lobster usually carries approximately 8000 eggs. A 9-pound female may carry more than 100,000 eggs. The female carries the eggs inside for 9 to 12 months, and then for another 9 to 12 months externally attached to the swimmerets under her tail.

When the eggs hatch, the larvae will float near the surface for 4 to 6 weeks. The few that survive will settle to the bottom and continue to develop as baby lobsters. From every 50,000 eggs, only 2 lobsters are expected to survive to legal size. It takes 5 to 7 years for a lobster to grow to legal size in the ocean. A lobster at legal size will weigh approximately 1 pound.

Lobster Cooking and Eating

The Lobster and the Beer,
A Story of Survival

Food Revolution Day

What is Food Revolution Day?

Food Revolution Day is fighting to put compulsory practical food education on the school curriculum.

With diet-related diseases rising at an alarming rate, it has never been more important to educate children about food, where it comes from and how it affects their bodies.

It’s about celebrating the importance of cooking good food from scratch and raising awareness of how it impacts our health and happiness – we believe that everyone should know about food and it starts with getting kids food smart, making cooking fun and inspiring a love of food that will last a lifetime. Food Revolution Day is a campaign by the Jamie Oliver Food Foundation in the UK and USA, and The Good Foundation in Australia. 

Jamie Olive's Big Bet on Food Education

Who is taking part?
Food Revolution Day is open to anybody, whether you’re a school, organisation or individual.

Many activities are organised by supporters in their local area or voluntary Food Revolution ambassadors who champion food knowledge and cooking skills in their communities.

Why have a day of action?
Learning about food and how to cook from scratch is one of the most valuable skills a child can ever learn.

This knowledge used to be passed down from generation to generation, but now, with an over reliance on unhealthy convenience foods, millions of people lack the confidence and even the most basic skills to cook for themselves and their families. By educating children about food in a fun and engaging way, we’re equipping them and future generations with the skills they need to live healthier lives.

Proud to Love Cooking! - The Kid's Dietitian

Blogger, Lucille Beseler MS, RDN, LDN, CDE - The Kid’s Dietitian

The launching of my new web site “the Kid’s Dietitian” has been an exciting project.  Our team has been working hard to create a site for families to nurture good nutrition.  Childhood obesity remains a significant problem for our youth.  Obesity in Adults is at an all time high leading to heart disease, diabetes and hypertension.  We hope to provide education that leads to individual change.  Our web site will have a collection of articles, tips and recipes.  Yes, recipes because we are starting a movement “Proud to LOVE cooking.”

Over the last 23 years of practice I have seen thousands of clients and their families and often I am told I hate to cook or one noted client told me “I do not do the cooking thing.”

So when did cooking become a skill that we should be ashamed to have.  Goodness with all the cooking shows on TV one would think American cooks but we don’t.  Our children have grown up taking boxes out of the freezer and putting those boxes in another box called a microwave.  Then they get to eat out of a plastic tray! UGH…

No wonder supermarkets and restaurant selling “natural and organic” food are at an all-time popularity.  Our children and adults are longing for wholesome, healthy food, and quasi home cooked.

 

I am not ashamed to say I love to cook for 1 or 20.  I have been cooking since I was 5 years old alongside my Grandfather.  I had a stool that would get me to the counter and we would cook together, exploring spices and herbs, cleaning vegetables, trimming meat and fish.  I never cut myself because he was there watching out for me! He taught me respect for good fresh food and being a cooking family Mom jump in on my cooking education after work or on the weekends.  The idea was if you like to eat then you should like to cook.  This does not mean you have to make 2 hour gourmet meals but having good basic skills can help you get a meal to the table in less than 30 minutes.  We all have 30 minutes to ensure a great meal gets to the table. Teach your children basic cooking skills. It will help the whole family as they can do some prep work to help get that meal on the table. 

Hope you will join me in our movement - Proud to love cooking! Subscribe at The Kid's Dietitian.

Lucille

Lucille Beseler MS, RDN, LDN, CDE - The Kid’s Dietitian
Website.  The Kid's Dietitian
Facebook. Family Nutrition Center of South Florida

Twitter.  Kid's Dietitian