Posts Tagged With: vegetarian

January 16 – International Hot & Spicy Food Day

 
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Could you use a little more spice in their life? Well today is “International Hot & Spicy Food Day”. Eating spicy food actually has excellent health benefits.

Celebrate “International Hot and Spicy Food Day” by adding a few peppers and hot sauce to your food.
Use the Chile Pepper Cheat sheet to make sure you can handle the heat in any recipe.
 
 
 
 
CHILE PEPPER CHEAT SHEET

Chili pepper
Pick Your Pepper
 
 
 
 
The Scoville scale measures a chile’s heat. We’ve rated the perfect peppers from mild poblanos to hot habaneros.

Check out these Hot & Spicy recipes
 
 
 
 

Categories: Cooking, Diet, Food, Food & Drink, Friends, Grocery, Homemade, Recipes, Saving Money | Tags: , , , , , , , | Leave a comment

National Potato Month – Recipe #1 & #2 – Potato Lasagna & Sweet Potato Lasagna

 
 

Recipe #1 & #2 – Potato Lasagna & Sweet Potato Lasagna

 
 

Please enjoy the first recipe of the month for “National Potato Month”: Potato Lasagna & Sweet Potato Lasagna

I hope you discover tasty potato recipes and learn all the ways to cook potatoes for any meal. Potatoes are both nutritious and inexpensive. They are so versatile you could fix them in a new and different way every day of the year. Enjoy what I think are some pretty tasty recipes.
 
 
 
 
 

Categories: Baking, Casseroles, Cooking, Family, Food, Homemade, Recipes | Tags: , , , , , , , , | 14 Comments

September 7 – National Acorn Squash Day

 

Today is National Acorn Squash Day!


 
Acorn squash also called pepper squash or Des Moines squash is a winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh. Although considered a winter squash, acorn squash belongs to the same species as all summer squashes (including zucchini and yellow crookneck squash).

The most common variety is dark green in color, often with a single splotch of orange on the side or top. However, newer varieties have arisen, including Golden Acorn, so named for its glowing yellow color, as well as varieties that are white. Acorn squashes can also be variegated (multi-colored). As the name suggests, its shape resembles that of an acorn. Acorn squashes typically weigh one to two pounds and are between four and seven inches long. Acorn squash is good and hardy to save throughout the winter in storage, keeping several months in a cool dry location such as a cold cellar.

Acorn squash is very easily grown. Seeds are started after all danger of frost is past and the soil is warm or within 3–4 weeks before the predicted last frost date in the area. Seeds directly sown are placed one inch deep, 5-6 to a hill; hills are 6 feet in all direction from other hills. As with other squash varieties, the acorn squash produces yellow trumpet flowers which are also edible. Tops (about three inches) from the end are also edible. They are one of the common vegetable (as greens) in the Philippines. The stem has a prickly feel, so be careful when handling the plant. Roughly 85 days after germinating, acorn squash are ready to be harvested. Curing takes a week to ten days in a sheltered area outside, or a warm dry place like a dry storage space, protected from frost.

Acorn squash is commonly baked, but can also be microwaved, sauteed or steamed. Cut the squash in half and remove the seeds. Fill the halves with whatever stuffing you desire, rice, meat or vegetable. Place the stuffed shells in a baking dish, add about a cup of water or broth, cover with aluminum foil and bake at 350° until the squash is tender when pierced with a fork. The seeds of the squash are also eaten, usually after being toasted. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

With winter around the corner it doesn’t get much better than Acorn Squash Soup. Steam the squash until tender. When cool enough to handle, remove the skin and mash the squash. Add the squash to a stock, broth or bouillon of choice and blend with an immersion blender. Add milk, half and half or cream and season with nutmeg, dill weed and salt and pepper to taste. Heat and serve. Delectable! And for a special occasion, serve in a squash shell. Be sure to heat the shells by holding them under hot water first or they will suck all the heat out of the soup.

And for dessert there’s Acorn Squash Pie. Just follow your favorite recipe for pumpkin pie only use mashed acorn squash instead of pumpkin.
 
 
 
 
 
 
Sources:
Acorn Squash (en.wikipedia.org)

National Acorn Squash Day (examiner.com)
 
 
 
 
 

Categories: Baking, Cooking, Desserts, Diet, Father's Day, Food, Food & Drink, Grocery, Holidays, Homemade, Recipes, Summer, Winter | Tags: , , , , , , , , , , , , | 1 Comment

Blood Pressure: Salt and other considerations

 
If in the average american diet soduim was reduced by 1,200 mg per day 68,000 lives would be saved each year. A recommendation to Congress, by The Institute of Medicine, would require the FDA to enact regulations to reduce added-sodium in prepared foods. We need to police ourselves and limit processed foods from our diet.

Americans consume nearly 3,600 mg of sodium each day. This is nearly twice the recommended amount. The American Heart Association (AHA) recommends being an avid label reader. All nutritional facts are now required to be on all packaging to help us make healthier choices. Sodium will be listed on the nutritional label as milligrams (mg) with the Daily Value per serving. Other ingredients that have a sodium compound and should be considered are:
 

  • “baking soda”
  • “baking powder”
  • “disodium phosphate”
  • “sodium alginate”
  • “sodium nitrate”
  • “sodium monosodium glutamate”
  • “MSG”

 

 

What Your Doctor May Not Tell You About(TM): Hypertension: The Revolutionary Nutrition and Lifestyle Program to Help Fight High Blood Pressure

 
 
If the nutritional label states there is more then 200 mg per serving it’s best to avoid the product. Label’s don’t always mean what you think. Be conscience of the language on the label.
 

  • “Reduced Sodium” is a 25% reduction in the food
  • “Sodium free” is less than 5mg of sodium per serving
  • “Very low sodium” is 35 mg of sodium or less per serving
  • “Low sodium” is 140 mg of sodium or less per serving
  • “unsalted” or “no salt added” or “without added salt” contain only natural sodium

There are three ways sodium finds its way into your diet, says MayoClinic.Com. There is natural sodium in such foods as milk, celery and other vegetables. Then there’s table salt that we add as seasoning while cooking. Finally, there’s the sodium added to processed and prepared foods for flavor and preservation.

According to the National Institutes of Health, healthy adults shouldn’t consume more than 2,300 mg of sodium each day–equivalent to the sodium in 1 tsp of salt. Although if you have hypertension, sodium consumption should be limited to 1,500 mg daily.

Make changes by choosing more fruits and vegetables over high sodium foods such as hot dogs, processed lunch meats, bacon and ham. Certain condiments such as salad dressing, mustard and soy sauce can be high in sodium and should be used sparingly. Read the label of fresh and frozen meat and poultry, which can be injected with sodium.

The challenge to lowering you sodium intake will be putting away the salt shaker. Helping will be eating real food and minimally processed foods. A combination of real food and decreasing your sodium intake will help in lowering blood pressure.
 
 

 

The Blood Pressure Cure: 8 Weeks to Lower Blood Pressure without Prescription Drugs

 
 
 
 

Categories: Family, Food, Friends, Grocery, Health, Misc., Recipes, Saving Money | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

National Salsa Month – Recipe #12 – Simple Salsa

 

Please enjoy the twelfth recipe of the month for National Salsa Month: Simple Salsa
 
 
 
 
 
 
 
 

 
Salsa Recipe Book
 

Categories: Coupons, Family, Food, Grocery, Misc., Recipes | Tags: , , , , , , | 2 Comments

National Salsa Month – Recipe #11 – Creamy Salsa Dip

 

 

 

Please enjoy the eleventh recipe of the month for National Salsa Month: Creamy Salsa Dip

 

 

 

 

 

 

 

 

Salsas of the World
 

 

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National Salsa Month – Recipe #10 – Minty Green Olive-Celery Salsa

 

 
 
 
Please enjoy the tenth recipe of the month for National Salsa Month: Minty Green Olive-Celery Salsa
 
 
 
 
 
 
 
 

 
300 Best Taco Recipes: From Tantalizing Tacos to Authentic Tortillas, Sauces, Cocktails and Salsas
 
 

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National Salsa Month – Recipe #9 – Charred Tomato Salsa

 

 
Please enjoy the ninth recipe of the month for National Salsa Month: Charred Tomato Salsa
 
 
 
 
 
 
 
 
 

 
Salsa’s and Dips
 
 

Categories: Event, Family, Food, Friends, Health, Holidays, Recipes, Weight Loss, Work | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

National Salsa Month – Recipe #3- Pear-Chutney Salsa

 

 

 

Please enjoy the third recipe of the month for National Salsa Month: Pear-Chutney Salsa
 
 
 
 
 
 
 
 

 
 
Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes
 
 
 

Categories: Entertainment, Event, Family, Food, Friends, Health, National Holiday, Recipes | Tags: , , , , , , , | 2 Comments

National Salsa Month – Recipe #1- Pineapple Salsa

 

 
Please enjoy the first recipe of the month for National Salsa Month: Pineapple Salsa
 
 
 

Categories: Entertainment, Event, Family, Food, Friends, Health, Misc., National Holiday, Recipes | Tags: , , , , , , , , | 1 Comment

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