Preheat oven to 400 degrees F° (200° degrees C). Use a non-stick baking sheet or spray lightly with cooking spray.
Arrange potato strips in a single layer on the baking sheet, skin sides down. Spray with cooking spray and sprinkle with thyme and salt and pepper to taste.
Bake 25 minutes in the preheated oven, or until golden brown.
Onions are bulb-shaped vegetables growing underground. Also
known as bulb onions or common onions, they are grown worldwide.
Onions are rich in plant compounds and antioxidants,
especially quercetin and sulfur-containing compounds. Colorful varieties, such
as yellow or red ones, have different antioxidants than white ones.
Nutrition Benefits
Fat-free; saturated fat-free; very low sodium; cholesterol free; good source of dietary fiber.
Selection
Choose onions that are firm and dry with bright, smooth outer skins.
Storage
*Store whole onions in a cool, dark, well-ventilated place; use within 4 weeks.
*Refrigerate cut onions in a tightly sealed container; use within 2-3 days.
How to Grow Onions from Seed
Culinary Uses
Onions are served cooked as a vegetable or part of a prepared savory dish and can also be eaten raw or used to make pickles or chutneys. For example, onions may also be used as a main ingredient in French onion soup, creamed onions, and onion chutney.
They are versatile and can be baked, boiled, braised, grilled, fried, roasted,
sautéed, or eaten raw in salads.
Pineapples contain the bromelain enzyme, which can break down proteins, and you can use them to tenderize meat.
Bromelain may help arthritis pain by easing inflammation. Pineapple is also a good source of vitamin C, which helps the immune system.
Pineapple Tidbits 1. Hawaii produces about 1/3 of all pineapples in the world. 2. Pineapples are a cluster of hundreds of fruitlets. 3. Pineapples take about 18-20 months to become ready to harvest. 4. One pineapple plant can produce one pineapple at a time. 5. In 1493, explorer Christopher Columbus found pineapples on Guadeloupe Island in the Caribbean. 6. Historically, Hawaii was the world's largest producer and source of U.S. pineapples. Today, the largest producers include the Philippines, Brazil, and Costa Rica.
Pineapple Selection Pass over sour-smelling or bruised pineapples. Fruit from Hawaii or Central America tends to be freshest.
Pineapple Care To make your pineapple softer and juicier, keep it at room temperature for 1 or 2 days before cutting.
How to Select Choose pineapples with dark green leaves that are heavy in size. Avoid soft or dark spots and dry-looking leaves.
How to Store Eat as soon as possible. Refrigerate cut pineapple for 2-3 days.
Waffle with Peanut Butter, Pineapple, and Blueberries
Ingredients 1 Waffle 2 teaspoons Peanut Butter, reduced fat 1/4 cup Pineapple1/ 3 cup Blueberries
Orange juice is rich in Vitamin C. It helps maintain healthy teeth and gums; improves circulation; enhances iron absorption and helps resist infections. Orange juice contains Hesperidin, a bioflavonoid that may lower the risk of heart disease.
Bottled Sunshine...A Juicy Story (1968)
Part of the story of Florida citrus cultivation, processing and manufacturing. Produced by Hack Swain Productions; sponsored by Tropicana Products.
Choose bananas that are firm and free of bruises. Bananas are best to eat when the skin color is solid yellow and speckled with brown. Bananas with green tips or with practically no yellow color have not developed their full flavor. Bananas are overripe when they have a strong odor.
Storage
To ripen bananas leave at room temperature for a couple of days. Once ripe store in the refrigerator for 3 to 5 days. The peel may turn brown in the refrigerator, but the fruit will not change.
Recipes
If you love bananas, Eating Well has a collection of Banana Recipes you are sure to enjoy.
Chiquita Banana The Original Commercial
Produced by Disney Studios in the '40s, this commercial appeared only in movie theaters, and for over 50 years kept us humming its catchy tune.
DOLE Banana Growing and Planting Dole explains the growing and planting of bananas.
Banana Farm
The banana farm at EARTH University uses socially and environmentally responsible practices at every stage of the process. The farm plants trees along river banks to promote biodiversity and reduce harmful erosion. In addition, they do not use herbicides. The farm's eco-friendly practices produce some of the most flavorful bananas in the world.
Carrots are root vegetables, usually orange in color, though purple, red, white, and yellow varieties are available. When fresh, they have a crisp texture. Carrots add sweetness and color to stews, soups, stir-fries, slaws, and cakes, and they are also an excellent source of Vitamin A and fiber.
Nutritional Information
Carrots are known for their rich supply of the antioxidant beta-carotene. Research has focused on the health benefits of vision, cardiovascular disease, and cancer.
Recipe: Carrot Ginger Bisque
Yield: 6 servings
Serving Size: about 1 cup
Ingredients
2 cup Vegetable Broth, low-sodium
1.5 cups Carrots, diced
1/4 cup Cranberries, dried, sweetened
1 box (17.6 oz) Cashew Carrot Ginger Bisque, Pacific Natural Foods
3/4 cup White Beans, unsalted, drained
Directions
Heat the vegetable broth. Add diced carrots and dried cranberries. Simmer until carrots and cranberries are tender. Using a strainer, separate the carrots and cranberries from the broth. Reserve carrots and cranberries.
Combine the broth and "Cashew Carrot Ginger Bisque". Heat over medium heat until hot, stirring occasionally. Add the white beans and reserved carrots and cranberries. Mix and reheat to serving temperature.
Notes. To lower the sodium content of the cashew carrot ginger bisque, I used a low-sodium vegetable broth. To increase the fiber content, I garnished the recipe with white beans, diced carrots, and dried cranberries.
Nutrition Information
Growing Carrots: Red, Yellow, Purple & Orange
Selection.
Carrots should be firm, smooth, crisp, fresh, deep in color, and free of cuts.
Storage.
Remove tops of the carrots. Store in the refrigerator for up to two weeks in a plastic bag.
Serving Ideas.
1. Add shredded raw carrots to salads.
2. Add carrots to soup or puree carrots to make carrot soup.
3. Combine cooked carrots with dried fruit
4. Snack with a low-fat dip or plain. Resources
1. Fruits & Veggies More Matters: Carrots
Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 35 years of experience. A great service for the Recipe Bloggers, 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
Artichoke
Adventures. Unlock the secrets of artichokes.
A study conducted by the USDA shows artichokes contain a large amount of antioxidants, in the form of phytonutrients. Among the most powerful phytonutrients are Cynarin and Silymarin, which have strong positive effects on the liver.
Artichoke Harvest
Serving an Artichoke
Resources:
Ocean Mist Farms. Since 1924, Ocean Mist Farms has provided multiple generations of customers with Artichokes and vegetables and is still family-owned. Called the California Artichoke and Vegetable Growers Corporation until 1995, Ocean Mist Farms is headquartered in Castroville, California - “The Artichoke Capital of the World” and home of the annual Castroville Artichoke Festival.
Many regional variations of Clam Chowder exist. The two most common are New England or "white" clam chowder and Manhattan or "red" clam chowder. Manhattan versus New England Clam Chowder.
1 (15 ounces) can corn, drained
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
Directions.
1. In a large nonstick saucepan, sauté vegetables and
garlic until almost tender.
2. Stir in all ingredients and bring to a boil.
3. Simmer 20 minutes.
4. Soup freezes well.
Nutrition Information
Resources. 1. Wikipedia. Soups - History, Types, and Varieties 2. Food Network. Healthy Soup Recipes 4. EatingWell. Healthy Winter Soup Recipes Ensure accurate nutritional analysis for your recipes utilizing an extensive research database and over 30 years of experience. A valuable service for Recipe Bloggers, 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, FAND at recipenews@gmail.com 954-294-6300
Popcorn, also known as popping corn, is a type of corn that expands from the kernel and puffs up when heated. Popcorn is able to pop because its kernels have a hard, moisture-sealed hull and a dense, starchy interior. Pressure builds inside the kernel, and a small explosion (or "pop") is the end result. Some strains of corn are now cultivated specifically as popping corn. From Wikipedia
Embark on a culinary journey with quinoa. From the high Andes to your kitchen, we're exploring the world's most versatile supergrain. Dive into the latest recipes that transform quinoa into gourmet delights.
"Quinoa is considered the future organic food and holds great potential in efforts to eradicate poverty worldwide and provide global food security and nutrition.”
The world's attention is on the role quinoa´s biodiversity and nutritional value play in providing food security and nutrition and the eradication of poverty in support of the achievement of the internationally agreed development goals, including the Millennium Development Goals.
Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal or grain. Quinoa originated over 3,000 years ago in the Andean region of Ecuador, Bolivia, Colombia, and Peru.
Quinoa Nutritional Information
Quinoa is high in protein, a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also gluten-free.
Preparation. Quinoa has a natural bitter-tasting coating called saponins. Most quinoa sold commercially has been processed to remove this coating. However, the directions may require additional rinsing before cooking.
Quinoa can be added to a wide variety of dishes and substituted in recipes using rice or couscous. Quinoa flour can be used in wheat-free and gluten-free baking. To enhance the flavor, stock can be exchanged for water during cooking. Quinoa can also provide a nutritious breakfast with the addition of honey, nuts, or fruits.
In 1961, the Apricot Producers of California (APC) was established. It is a non-profit cooperative association providing information and services to its grower members within the major apricot-producing areas of California.
APC created a website that features practical information about California apricots. It contains nutritional information, serving suggestions, and tips on using and selecting California apricots. APC is actively involved in lobbying governmental and trade organizations; sponsorship of a variety of educational and informational efforts to the foodservice industry, dietitians, and consumers; participation and attendance of trade shows; and continued media enhancement.
Today, there are over four hundred apricot growers. They produce apricots from orchards covering 21,000 acres in the San Joaquin Valley and northern California. About 95 percent of the apricots grown in the U.S. come from California.
Apricot Stone, Eva Rivas, Armenia
Spanish explorers introduced the apricot to California in the 18th century, and recorded history indicates in 1792, the first major California crop was produced. By 1920, the California apricot was flourishing in the Santa Clara Valley. Eventually, California apricot farms found their way to the San Joaquin Valley after World War II.
Apricot Selection and Storage Fresh apricots range in color from yellow to deep orange. Avoid green apricots, as they will not ripen. When selecting fresh apricots, look for fruits soft to the touch and juicy. These are ready to eat. The fruits vary in size from about 1-1/2 to 2-1/2 inches in diameter. The apricot should have a bright, ripe aroma. Stay away from bruised, soft, or mushy apricots. Apricots will ripen at room temperature or can be stored in the refrigerator to prevent over-ripening. A hard apricot can ripen by placing it in a paper bag for one to two days. To freeze apricots, cut the fruit in half and place on a baking sheet until frozen. Once they are frozen, store them in plastic freezer bags for up to 3 months.
Apricots can be purchased fresh, canned, frozen, pureed, dried, and as nectar, both in juice and concentrated form. Nutrition Information Apricots are rich in beta-carotene, Vitamin C, potassium, iron, and Vitamin A. They are also high in fiber and low in saturated fat and sodium. Apricots contain no cholesterol. Just three apricots contain 40 percent of the daily requirement of Vitamin A.
Preparation
Apricots are great to eat raw, but they are excellent in fruit salads and added to baked goods such as pies, cakes, muffins, breads, puddings, and ice cream. They can be used in cooking and are compatible with many poultry and pork dishes.
Canned apricots can be added to cereals, yogurt, cottage cheese, and smoothies. Fresh, canned, frozen, or even dried apricots can be served on top of waffles and pancakes. They can be pureed and used as a fat substitute.
Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 40 years of experience. A valuable 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, FAND at recipenews@gmail.com 954-294-6300
The National Council on Folic Acid (NCFA). The National Council on Folic Acid (NCFA) mission is to improve health by promoting the benefits and consumption of folic acid. Adequate folic acid intake is important for the prevention of birth defects.
1. Folic acid is a vitamin that can help prevent birth defects. Women of childbearing age need an extra 400 micrograms (mcg) of folic acid daily.
2. Women can get the recommended 400 mcg of folic acid by taking a multivitamin or eating fortified foods. Check the label of your cereal to see if it has 100% DV (daily value) of folic acid.
3. The important growth of the baby happens very early in pregnancy before most women know they are pregnant. Folic acid can prevent birth defects in the baby’s brain or spine if a woman takes it before and during pregnancy.
4. Remember to take a prenatal vitamin with iron and folic acid daily if pregnant.
Nutritional Habits Although all enriched cereals and grain products in the U.S. are fortified with B-vitamin folic acid, only one-third of U.S. women of childbearing age consume the recommended amount from their diet. Taking a multivitamin with folic acid daily is a key way that women can get the recommended amount of 400 mcg. Be Prepared Before Pregnancy Women need folic acid, even if they are not planning to become pregnant, since 50% of all pregnancies are unplanned. Taking folic acid before pregnancy reduces the risk of birth defects of the brain and spine, called neural tube defects (NTDs), by up to 70%. Message to the Hispanic Community Hispanic babies are 1.5 to 2 times more likely than others in the U.S. to be born with an NTD. The Centers for Disease Control and Prevention (CDC) report that Latinas in the U.S. consume the least amount of folic acid and have the least knowledge about folic acid among racial or ethnic groups. Food Sources Folate is naturally present in a wide variety of foods, including vegetables (especially dark green leafy vegetables), fruits and fruit juices, nuts, beans, peas, seafood, eggs, dairy products, meat, poultry, and grains. Spinach, liver, asparagus, and Brussels sprouts are among the foods with the highest folate levels.
In January 1998, the U.S. Food and Drug Administration (FDA) began requiring manufacturers to add 140 mcg folic acid/100 g to enriched bread, cereals, flour, corn meals, pasta, rice, and other grain products to reduce the risk of neural tube defects. Because cereals and grains are widely consumed in the United States, these products have become important contributors of folic acid to the American diet. The fortification program increased mean folic acid intakes in the United States by about 190 mcg/day. In April 2016, the FDA approved the voluntary addition of up to 154 mcg of folic acid/100 g to corn masa flour.
A World of Beans Awaits! Celebrate National Bean Day by exploring a variety of beans and the specialty dishes they inspire. From the hearty black beans to the versatile kidney bean, there's a flavor for every palate!
The nutrition information below is based on 1/2 cup of cooked beans prepared from dry beans. No salt has been added; therefore, sodium levels are insignificant. Beans contain no cholesterol and a small amount of fat. Beans are a great source of fiber, high in potassium, and contain many B vitamins. Beans also provide between 7% to 18% of one's daily iron needs.
The U.S. Dry Bean Council (USDBC) is a private trade association comprised of leaders in the bean industry with the common goal of promoting the U.S. edible bean trade, both in the United States and abroad, and educating U.S. consumers about the benefits of beans. The USDBC gives a voice to the bean industry and informs consumers, health professionals, buyers, suppliers, and the media about the good taste, nutritional value, and versatility of beans. The USDBC is also a resource for information on U.S. exporters, overseas importers, U.S. dry bean classes, trade policy issues, and the role of U.S.-grown beans in international food-aid efforts. USDBC also publishes foreign language newsletters and other publications designed to help overseas importers, packagers, and canners better understand and maintain contact with the U.S. dry bean exporting trade. As part of USDBC's mission, the organization collaborates with public health organizations, research centers, universities, and the entire supply chain, from seed suppliers to farmers, processors, wholesalers, distributors, and transporters. While the USDBC is privately funded, its representatives work closely with the U.S. Department of Agriculture (USDA) in overseas markets and often co-sponsor activities with the U.S. Government. These activities include hosting trade missions from foreign countries to visit U.S. production and processing facilities, participating in trade shows worldwide, coordinating trade missions of U.S. exporters and growers to visit overseas markets, and producing education. The USDBC is headquartered in Washington, D.C., with a marketing office in Pierre, South Dakota. In addition, USDBC representatives worldwide facilitate activities and dialog between U.S. and overseas trade.
Benefits Unlike meat-based proteins, beans are naturally low in fat and are a cholesterol-free source of protein. Research shows that a diet including beans may reduce your risk of heart disease. A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and essential vitamins and minerals, such as folate, B vitamins, manganese, potassium, and iron. Folate, a vitamin essential for pregnant women and their unborn babies, is found in beans. During pregnancy, women need more folate. Expectant mothers who consume enough of the proper nutrients can help reduce the risk of birth defects. Beans are especially important for people with specific food allergies and intolerances. For example, some people can't tolerate gluten, a natural protein in wheat, barley, and rye. Because beans don't contain gluten or significant allergens found in various grains, substituting beans can help provide the fiber and other nutrients that people on restricted diets may need to include. Beans come in various convenient forms (such as canned beans, bean flour, and dehydrated beans) that can replace allergenic and gluten-containing ingredients. Recipe Resource U.S. Dry Bean Council
Ensure accurate and cost-effective nutritional analysis for your recipes utilizing an extensive research database and over 35 years of experience. A valuable service for Recipe Bloggers, 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, FAND at recipenews@gmail.com 954.294.6300
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