All Posts By Dana Angelo White

Food Safety News: No More Screening For E.Coli?

by in Food Safety, July 13, 2011

bacteria, e coli
Global food-borne illness outbreaks have been on the rise in recent years. So why is the U.S. considering putting an end to screening foods to make sure they’re free of some of the deadliest bacteria?

In The News
The LA Times reports the House of Representatives passed a bill last month to do away with funding for a 10-year old program that screens commonly contaminated produce for the presence of harmful bacteria. Now it’s on to the Senate.

This program has lead to nearly 20 food recalls over the last 2 years. Budget restraints and complaints of “unnecessary recalls” are being blamed for the possible reallocation of funds.

Read more

Market Watch: Pea Shoots

by in Farmers' Market Finds, July 11, 2011
pea shoots
Tender, sweet, delicate pea shoots at the farmers' market.

A true farmers’ market find: Sweet and tender pea shoots are too delicate and perishable for the supermarket.

Pea shoots are the green, coiled tendrils of the pea plant with delicate rounded leaves. They’re bursting with nutrients like vitamin C, fiber and even some protein. Shoots have a subtle pea flavor and add a fresh bite to salads, seafood recipes, and summer rolls (see recipe below). You can also wilt them into soups or pasta dishes by tossing in right before serving.

Shopping Tip: Choose crisp and bright green shoots. Store in the refrigerator gently wrapped in a paper towel and a plastic bag, use within 2 days.

Read more

Have You Tried . . . Sriracha?

by in Have You Tried, July 7, 2011
sriracha
Sriracha, aka "Rooster Sauce."

The fiery red sauce in the green-topped squeeze bottle is a staple in my kitchen. Loyal fans will not go near another chili sauce – it’s so popular it has its own Facebook page.

What is Sriracha?
Sriracha was developed in Los Angeles, California in the early 1980’s by David Tran. His Chinese and Vietnamese roots were the inspiration for this American-born chili sauce.

Pronounced “SIR-rotch-ah” this sauce made from chili peppers, garlic, sugar, salt and vinegar is the perfect balance of hot, spicy, tangy and sweet. Instead of just being hot, Sriracha has serious flavor that keeps food-lovers coming back for more. It even has a nickname – affectionately dubbed “rooster sauce” (the bottle dotes the image of a rooster – Tran’s astrological sign).

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Herb of the Month: Dill

by in Healthy Recipes, In Season, July 3, 2011
dill
Liven up summer dishes without adding extra fat or calories with a few sprigs of green.

The Romans believed this herb was a symbol of good luck. This month we’re celebrating fresh and feathery dill.

Dill Basics
Also known as dill weed, you can identify this quick-growing herb by its soft feather-like leaves, sweet aroma and clean flavor. This green herb is very delicate so it’s best added to raw dishes or towards the end of cooking to preserve the flavor. Read more

Are You Willing to Pay More for Healthy Food?

by in Food News, Grocery Shopping, July 2, 2011
grocery store
How much are you willing to fork over at the register?

A recent study finds that Americans aren’t willing to put their money where their mouth is for healthier restaurant options. Are some foods worth the extra cash?

Footing the Bill

A study published in June finds that a large chunk of Americans aren’t willing to pay more for healthy foods at restaurants. The New York based marketing research firm that published the report found that approximately 70 percent of consumers over age 50 don’t expect to pay a higher price for more health-conscious menu items. The study also points out a decrease since 2007 in overall interest in seeking out healthier fare.

There seems to be a bit more hope for younger folks (ages 18 to 24) — only 44 percent said they wouldn’t be willing to cough up more money.

Researchers recommend that restaurants increase efforts to offer healthy fare at comparable price points to other menu choices to keep customers coming back. My suggestion: restaurants could downsize large portions to help adjust costs. Read more

Frozen Yogurt: Is it Healthy?

by in Healthy Tips, Is It Healthy?, June 29, 2011
frozen yogurt
Frozen yogurt: friend or foe?

Making healthy choices isn’t always easy. In this new series, we’re diving into some seemingly better-for-you foods to explore  if they’re really healthy.  To fire things up for summer, is cool and creamy fro-yo a healthy pick? Read more

Healthy Swaps: Ice Cream Toppings

by in Healthy Tips, June 25, 2011

ice cream

Hitting up the local ice cream shop or freezer section to beat the heat? As if ice cream wasn’t enough of a treat, you have a rainbow of toppers to choose from. Ice cream lovers tend to forget that these colorful confections can pile up the calories and fat. Consider our tips before making your next sundae.

5 swaps for a better sundae »

Nutrient to Know: Riboflavin

by in Nutrients to Know, June 24, 2011
Spinach Mushoom Quiche
You'll get some of the riboflavin you need from the spinach, egg and milk in these mini quiches.

It’s found in everything from dairy products to vegetables, but are you making smart choices to get enough of this energy-boosting B-vitamin? Find out why it’s important and the best ways to get your daily dose.

What’s riboflavin, and how do I get what I need? »

5 Ingredients: Five Summer Sauces

by in 5-Ingredient Recipes, June 17, 2011
Romesco
Romesco Sauce-Topped Chicken With Arugula

Liven up your summer menus, without gobs of extra calories and fat. Here are five totally different sauces bursting with seasonal flavors — each with 5 ingredients or less.

5 simple, summer-perfect sauces »

Update: Where Should You Spend Your Organic Dollar?

by in In Season, June 16, 2011
Organic Produce
Find out what fruits and veggies are most important to buy organic.

Sure, we’d probably all love to buy every fruit and veggie organic, but it’s not always affordable to purchase everything from the often higher-priced organic section.  Luckily, the Environmental Working Group (EWG) keeps a running list of the fruits and veggies that are most and least contaminated — here’s how they updated the list for 2011.

Find out the most important foods to buy organic »