Christmas Recipes: Delicious Christmas Puddings
Pudding Recipes given here are easy to cook and absolutely delicious. Properly made Christmas puddings will be extremely tasty and make your Christmas celebrations a memorable experience. Enjoy these Puddings with your loved ones during this Christmas.
Christmas Pudding (1).
Ingredients of Christmas Pudding:-
1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice and 6 eggs.
Instructions:-
Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 3 to 4 hours.
Christmas Pudding (2).
Ingredients:-
12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice and 1 teacupful of apple sauce.
Instructions:-
Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 4 hours, and serve with white sauce.
Christmas Pudding (3).
Ingredients:-
1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk.
Instructions:-
Wash and pick the currants and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work
it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 4 hours.
Christmas Plum Pudding (1)
Ingredients of Christmas Plum Pudding:-
One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt,
one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs.
Making of Christmas Plum Pudding:-
Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the
well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam three to four hours. Serve with wine or any well-flavored sauce.
Christmas Plum Pudding (2)
Ingredients:-
2 cups ground suet, 2 cups bread crumbs, 2 cups flour, 2 teaspoons Baking Powder, 2 cups sugar. 2 cups seeded raisins. 2 cups currants, 1 cup finely cut citron, 1 cup finely cut figs, 1 tablespoon finely cut orange peel, 1 tablespoon finely cut lemon peel, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground mace, 1 tablespoon salt, 1 cup water or prune juice and 1 cup grape or other fruit juice
Instructions:-
Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam two or three hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.
Wednesday, December 7, 2011
Tuesday, December 6, 2011
A Delicious Way To Eat Heart Smart. Canola oil, which contains healthy omega-3 fatty acids, makes a great vinaigrette for this tasty bean salad.
You don't have to sacrifice great taste to be good to your heart. There are plenty of flavorful, nutritious foods-fresh vegetables, beans and some tasty oils-that offer a satisfyingly natural way to boost heart health.
A healthier diet doesn't require that you give up fats entirely. You just need to limit some of the "bad" fats, particularly saturated and trans fats. Trans fats, found in most commercial baked goods and fast food, raise cholesterol levels, while other kinds of fat may actually be good for your heart because they raise "good" cholesterol.
A good example is canola oil, which is full of heart-healthy monounsaturated fat and omega-3 polyunsaturated fats. Omega-3 fats protect against heart attacks and stroke. Canola oil contains the least cholesterol-raising saturated fats of all the culinary oils-canola oil has half the saturated fat of olive oil.
Canola oil contains zero trans fats and is high in vitamin E. Its low smoke point makes it a smart choice for sautéing and its mild flavor allows the taste of other ingredients to shine through. The oil also works well in marinades, keeping food moist and juicy, and is great in vinaigrettes.
Beanorama
1 can green beans
1 can yellow beans
1 can black beans
1 can corn
1 white onion, sliced into rings
1 green pepper, seeded and sliced into rings
1/2 cup canola oil
1/2 cup white vinegar
1/4 cup granulated sugar
1 tsp dried mustard
1 garlic clove, minced
1 tsp dried tarragon
1 tsp dried basil, crumbled
Strain and rinse green beans, yellow beans, black beans and corn. Mix in a large bowl.
To prepare vinaigrette, whisk together canola oil, vinegar, sugar, mustard, garlic, tarragon and basil. Pour onto bean mixture prior to serving. Garnish with onion and green pepper rings.
A healthier diet doesn't require that you give up fats entirely. You just need to limit some of the "bad" fats, particularly saturated and trans fats. Trans fats, found in most commercial baked goods and fast food, raise cholesterol levels, while other kinds of fat may actually be good for your heart because they raise "good" cholesterol.
A good example is canola oil, which is full of heart-healthy monounsaturated fat and omega-3 polyunsaturated fats. Omega-3 fats protect against heart attacks and stroke. Canola oil contains the least cholesterol-raising saturated fats of all the culinary oils-canola oil has half the saturated fat of olive oil.
Canola oil contains zero trans fats and is high in vitamin E. Its low smoke point makes it a smart choice for sautéing and its mild flavor allows the taste of other ingredients to shine through. The oil also works well in marinades, keeping food moist and juicy, and is great in vinaigrettes.
Beanorama
1 can green beans
1 can yellow beans
1 can black beans
1 can corn
1 white onion, sliced into rings
1 green pepper, seeded and sliced into rings
1/2 cup canola oil
1/2 cup white vinegar
1/4 cup granulated sugar
1 tsp dried mustard
1 garlic clove, minced
1 tsp dried tarragon
1 tsp dried basil, crumbled
Strain and rinse green beans, yellow beans, black beans and corn. Mix in a large bowl.
To prepare vinaigrette, whisk together canola oil, vinegar, sugar, mustard, garlic, tarragon and basil. Pour onto bean mixture prior to serving. Garnish with onion and green pepper rings.
Monday, December 5, 2011
Add Tropical Flavor To Sunday Brunch
There are some mornings when savoring the warm gooey goodness of a sticky bun provides an escape from routine. What better way to give this American classic fresh new flavors than adding the tropical tones of mangos and macadamia nuts.
The world's most popular fruit, mangos' naturally sweet and lively flavors make them incredibly versatile and complement everything from breakfast to lunch. Because of their year-round availability, mangos are perfect for any occasion.
Looking for an easy yet irresistible treat for your next brunch? Try these mouth watering Mango Macadamia Caramel Rolls.
Mango Macadamia
Caramel Rolls
11/4 cups brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 cup softened butter, divided
1 large, ripe mango, peeled, pitted and chopped
1/2 cup chopped macadamia nuts
1 loaf frozen bread dough, thawed
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter. Makes 12 rolls.
Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
The world's most popular fruit, mangos' naturally sweet and lively flavors make them incredibly versatile and complement everything from breakfast to lunch. Because of their year-round availability, mangos are perfect for any occasion.
Looking for an easy yet irresistible treat for your next brunch? Try these mouth watering Mango Macadamia Caramel Rolls.
Mango Macadamia
Caramel Rolls
11/4 cups brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 cup softened butter, divided
1 large, ripe mango, peeled, pitted and chopped
1/2 cup chopped macadamia nuts
1 loaf frozen bread dough, thawed
Stir together brown sugar, cinnamon and allspice in a small bowl. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter. Spread remaining brown sugar mixture over butter and press into dough. Roll up tightly and pinch seams to seal. Cut dough into 1-inch slices. Place in prepared baking dish; cover and let rise in a warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter. Makes 12 rolls.
Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.
Sunday, December 4, 2011
Chef John Folse On How To Cook Delicious Shrimp
Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there's no doubt where his heart is.
"Eating in Louisiana is a religion; it's not just about nutrition," Chef Folse says. "It's an in-gathering; it's celebratory; it's a prayer of thanks for all we've been blessed with from the swamp."
John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks.
And their first lesson was that only the freshest foods yield their true flavors. "He really taught us to refuse anything less than great taste," Chef says.
To serve the freshest foods, you need to know what's in season. "When it's brown shrimp season, you eat brown shrimp. When it's white shrimp season, you eat white shrimp. When it's strawberry season, you eat strawberries," Chef chuckles.
Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.
Well-taught cooks only purchase whole, in-shell, raw shrimp when they're displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.
Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. "A lot of people are worried they will undercook shrimp," Chef says, "but the real crime would be to overcook it and boil out all of the flavor and texture."
Follow these tips and your shrimp are sure to yield their true Louisiana flavors.
So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, traditional shrimp recipe. And it's one of my favorites."
Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.
For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.
Chef John Folse's Shrimp Scampi
11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined
1/2 cup flour
Salt & cracked black pepper to taste
Tabasco Pepper Sauce to taste
1/2 cup olive oil
6 cloves garlic, sliced
1/4 cup shallots, chopped
2 tbsp fresh basil
2 tbsp fresh oregano
1/2 cup mushrooms, sliced
1/4 cup parsley, minced
1/2 cup dry white wine
In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large sauté pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or until edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.
"Eating in Louisiana is a religion; it's not just about nutrition," Chef Folse says. "It's an in-gathering; it's celebratory; it's a prayer of thanks for all we've been blessed with from the swamp."
John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks.
And their first lesson was that only the freshest foods yield their true flavors. "He really taught us to refuse anything less than great taste," Chef says.
To serve the freshest foods, you need to know what's in season. "When it's brown shrimp season, you eat brown shrimp. When it's white shrimp season, you eat white shrimp. When it's strawberry season, you eat strawberries," Chef chuckles.
Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.
Well-taught cooks only purchase whole, in-shell, raw shrimp when they're displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.
Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. "A lot of people are worried they will undercook shrimp," Chef says, "but the real crime would be to overcook it and boil out all of the flavor and texture."
Follow these tips and your shrimp are sure to yield their true Louisiana flavors.
So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, traditional shrimp recipe. And it's one of my favorites."
Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.
For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.
Chef John Folse's Shrimp Scampi
11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined
1/2 cup flour
Salt & cracked black pepper to taste
Tabasco Pepper Sauce to taste
1/2 cup olive oil
6 cloves garlic, sliced
1/4 cup shallots, chopped
2 tbsp fresh basil
2 tbsp fresh oregano
1/2 cup mushrooms, sliced
1/4 cup parsley, minced
1/2 cup dry white wine
In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large sauté pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or until edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.
Saturday, December 3, 2011
Grilled Mushrooms And Shrimp A La Grecque. Lemony grilled mushrooms and shrimp make a quick, delicious meal.
You can pretend you're vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom dish served on warm pita bread.
Anytime you're grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat.
Grilled Lemon Shrimp
And Mushrooms
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound large peeled and deveined shrimp
12 ounces fresh white mushrooms
2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)
1 medium-sized red onion cut in 8 wedges
4 pitas, warmed
Preheat outdoor grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.
Yield: 4 portions
Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates
Anytime you're grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat.
Grilled Lemon Shrimp
And Mushrooms
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound large peeled and deveined shrimp
12 ounces fresh white mushrooms
2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)
1 medium-sized red onion cut in 8 wedges
4 pitas, warmed
Preheat outdoor grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.
Yield: 4 portions
Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates
Friday, December 2, 2011
Healthy Food And Lifestyle Choices Alleviate Digestive Health Problems. Nutrient-Packed And Flavorful California Dried Plums Are A Smart Snack
Title:
Healthy Food And Lifestyle Choices Alleviate Digestive Health Problems. Nutrient-Packed And Flavorful California Dried Plums Are A Smart Snack
Word Count:
495
Summary:
Digetive problems are on the rise and affecting Americans' lifestyles. The good news is that people may not have to skip work or miss out on leisure activities because of poor digestive health.
Keywords:
Healthy Food And Lifestyle Choices Alleviate Digestive Health Problems. Nutrient-Packed And Flavorful California Dried Plums Are A Smart Snack And Tasty Addition To Any Meal
Article Body:
Digestive problems are on the rise and affecting Americans' lifestyles. According to the American Gastroenterological Association (AGA), Americans report more than 81 million cases of chronic digestive problems each year.
The good news is that people may not have to skip work or miss out on leisure activities because of poor digestive health.
"Eating a wide variety of nutrient-rich and colorful fruits and vegetables, which are beneficial to your digestive tract, is the first step. This includes dried fruits, like California dried plums, as well as fresh berries and apples," says Leo Treyzon, M.D., from the divisions of Digestive Diseases and Clinical Nutrition at the University of California, Los Angeles. "These types of foods are loaded with essential vitamins and minerals that provide a broad array of health benefits. Other foods containing fiber, protein, calcium and vitamin D are also good choices for enhancing your digestive health."
Treyzon says California dried plums are particularly good for digestive health because they have a unique combination of nutrients, such as soluble and insoluble dietary fiber, potassium and magnesium. They are also high in plant substances called polyphenols, which are strong antioxidants that protect DNA against damage, decrease inflammation and prevent cancer.
Treyzon emphasizes that as people learn more about which types of food improve their digestive health they'll also realize the positive impact nutrition has on lifestyle and overall health. He added that good digestive health improves one's immune system and may reduce the risk for some chronic diseases, such as heart disease and some forms of cancer.
"As you make positive food choices, remember that it's important to eat adequate amounts of protein, especially vegetable protein," notes Treyzon. "I would also choose fats wisely, avoid concentrated sweets, drink plenty of fluids and engage in enjoyable physical activities for at least 30 minutes a day."
California dried plums are a convenient, healthy snack that fits into today's busy lifestyle. They also are a tasty addition to any meal. Here's a healthful and delicious recipe idea:
Chicken Sauté With Balsamic-Dried Plum Sauce
Prep time: 10 minutes
Cook time: 25 minutes
2 tablespoons olive oil
4 boneless skinless chicken breast halves (about 11/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup (about 3 ounces) coarsely chopped California pitted dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed
In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced to about 1 cup. Spoon over chicken.
Makes 4 servings.
Nutrition Information Per Serving: 345 calories; 24% calories from fat; 9 g fat; 139 mg sodium; 22 g carbohydrate; 42 g protein; 99 mg cholesterol; 1 g fiber
Healthy Food And Lifestyle Choices Alleviate Digestive Health Problems. Nutrient-Packed And Flavorful California Dried Plums Are A Smart Snack
Word Count:
495
Summary:
Digetive problems are on the rise and affecting Americans' lifestyles. The good news is that people may not have to skip work or miss out on leisure activities because of poor digestive health.
Keywords:
Healthy Food And Lifestyle Choices Alleviate Digestive Health Problems. Nutrient-Packed And Flavorful California Dried Plums Are A Smart Snack And Tasty Addition To Any Meal
Article Body:
Digestive problems are on the rise and affecting Americans' lifestyles. According to the American Gastroenterological Association (AGA), Americans report more than 81 million cases of chronic digestive problems each year.
The good news is that people may not have to skip work or miss out on leisure activities because of poor digestive health.
"Eating a wide variety of nutrient-rich and colorful fruits and vegetables, which are beneficial to your digestive tract, is the first step. This includes dried fruits, like California dried plums, as well as fresh berries and apples," says Leo Treyzon, M.D., from the divisions of Digestive Diseases and Clinical Nutrition at the University of California, Los Angeles. "These types of foods are loaded with essential vitamins and minerals that provide a broad array of health benefits. Other foods containing fiber, protein, calcium and vitamin D are also good choices for enhancing your digestive health."
Treyzon says California dried plums are particularly good for digestive health because they have a unique combination of nutrients, such as soluble and insoluble dietary fiber, potassium and magnesium. They are also high in plant substances called polyphenols, which are strong antioxidants that protect DNA against damage, decrease inflammation and prevent cancer.
Treyzon emphasizes that as people learn more about which types of food improve their digestive health they'll also realize the positive impact nutrition has on lifestyle and overall health. He added that good digestive health improves one's immune system and may reduce the risk for some chronic diseases, such as heart disease and some forms of cancer.
"As you make positive food choices, remember that it's important to eat adequate amounts of protein, especially vegetable protein," notes Treyzon. "I would also choose fats wisely, avoid concentrated sweets, drink plenty of fluids and engage in enjoyable physical activities for at least 30 minutes a day."
California dried plums are a convenient, healthy snack that fits into today's busy lifestyle. They also are a tasty addition to any meal. Here's a healthful and delicious recipe idea:
Chicken Sauté With Balsamic-Dried Plum Sauce
Prep time: 10 minutes
Cook time: 25 minutes
2 tablespoons olive oil
4 boneless skinless chicken breast halves (about 11/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup (about 3 ounces) coarsely chopped California pitted dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed
In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper. Place chicken in skillet; cook 10 minutes or until browned and centers are no longer pink, turning once. Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3 to 5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced to about 1 cup. Spoon over chicken.
Makes 4 servings.
Nutrition Information Per Serving: 345 calories; 24% calories from fat; 9 g fat; 139 mg sodium; 22 g carbohydrate; 42 g protein; 99 mg cholesterol; 1 g fiber
Thursday, December 1, 2011
Gearing Up For Seafood Fridays
As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives.
"People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler.
"Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler.
"Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."
Shelf-stable seafood also has many health benefits.
"In addition to being conve-nient, shelf-stable seafood is low in fat and calories," said Registered Dietician Sharon McNerney. "Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids."
The American Heart Association's dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.
Here's a delightful stir-fry to get your creative cooking juices flowing:
Teriyaki Cashew Tuna
Ingredients:
1/3 cup teriyaki sauce or stir-fry sauce
2 (6-oz.) cans drained Chicken of the Sea® Solid White Albacore Tuna in Spring Water
1 Tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 cup green onion, cut into 1/2-inch pieces
1/2 cup each: sliced celery and sliced red bell peppers
1 (10-oz.) package of frozen pea pods, thawed
1 (6-oz.) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice
Directions:
In medium bowl, gently combine the sauce with Chicken of the Sea® Albacore Tuna; set aside. In a large skillet, heat oil until hot; sauté garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.
Preparation Time: 20 minutes
"People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler.
"Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler.
"Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."
Shelf-stable seafood also has many health benefits.
"In addition to being conve-nient, shelf-stable seafood is low in fat and calories," said Registered Dietician Sharon McNerney. "Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids."
The American Heart Association's dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.
Here's a delightful stir-fry to get your creative cooking juices flowing:
Teriyaki Cashew Tuna
Ingredients:
1/3 cup teriyaki sauce or stir-fry sauce
2 (6-oz.) cans drained Chicken of the Sea® Solid White Albacore Tuna in Spring Water
1 Tablespoon vegetable oil
1/2 teaspoon minced fresh garlic
1/2 cup green onion, cut into 1/2-inch pieces
1/2 cup each: sliced celery and sliced red bell peppers
1 (10-oz.) package of frozen pea pods, thawed
1 (6-oz.) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice
Directions:
In medium bowl, gently combine the sauce with Chicken of the Sea® Albacore Tuna; set aside. In a large skillet, heat oil until hot; sauté garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.
Preparation Time: 20 minutes
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