- Provencal Potato Gratin
- Light Scalloped Potatoes With Roasted Chiles
- Roasted Sweet Potatoes With Honey and Cinnamon
- Oven Roasted Red Potatoes With Rosemary and Garlic
- Fennel Potatoes
Food Safety Basics
Eggs are considered a potentially hazardous food that may cause illness if they’re not handled correctly. Raw and undercooked eggs have been associated with salmonella poisoning. Most folks infected with the salmonella bacteria develop symptoms about 12 to 72 hours after infected. Most people can recover but if symptoms are severe, hospitalization may be required especially in those with a compromised immune system (like the very young and old). Proper handling, cooking, and hand washing can prevent most of the issues.
Keeping Eggs Safe
Egg safety begins at your market and continues until the time when you reserve leftovers.
- Purchasing: Inspect egg cartons at the market. Don’t purchase cracked or dirty eggs and be sure to check the sell-by date. Eggs should always be refrigerated, even when on display.
- Storing: Be sure to get those eggs home quickly. They shouldn’t sit at room temperature longer than 2 hours—1 hour if it’s above 90 degrees. Once home, place the eggs in your refrigerator immediately.
- Preparing: When preparing eggs, wash your hands, any utensils, and surfaces that will come into contact with the eggs. If you’re not sure if the eggs are safe to eat, toss them. Once the equipment is used for the eggs, be sure to wash them with soap and warm water immediately. Don’t use them for another prep task (that’s cross-contamination!).
- Cooking: Always make sure that your eggs are safe to eat. For hard-boiled (or any cooked) eggs, you want to cook the eggs until both the white and yolk are firm. Learn how to make perfect hard-boiled eggs.
- Leftovers: Hard-boiled eggs can be stored in the refrigerator for up to 1 week. They shouldn’t be frozen.
Horseradish (Armoracia rusticana) is a member of the cabbage family and is thought to have originated around 500 B.C. in the Mediterranean. It is one of five bitter herbs traditionally eaten during the Passover feast. In the 1600 and 1700s, Horseradish ale was a very popular drink throughout England and Germany. In the 1700s, German settlers introduced it to the U.S.
Fresh horseradish root is about 6 to 12-inches long with a 3-inch or so width. It is white in color, has a pungent smell and distinct spicy flavor. Many folks prefer prepared horseradish which can be found as white or red varieties at the market. White horseradish is preserved in vinegar, while red is preserved in beet juice.
Although you can find horseradish grown throughout the world, about 60 percent of the worldwide supply is grown in Illinois.
When I was a little girl, chocolate-covered matzo was a prized dessert. With 5 siblings and a dad who all love chocolate, it was tough to get a piece! As a mom, instead of purchasing store-bought for my family I make my own and jazz it up with some fun kosher-for-Passover flavors.
Are you a rum and diet Coke drinker or do you prefer a calorie-free cocktail blend made with artificial sweeteners? Whichever is your poison, recent studies have found that consuming artificial sweeteners with your booze can make you tipsy faster.
A 2006 study found that mixing vodka with a diet beverage containing artificial sweetener verses a sugar-sweetened beverage got folks drunk 15 minutes faster. Those downing the cocktail with artificial sweeteners also had a higher blood alcohol concentration by 0.02.
Although the recent study conducted by Northern Kentucky University had a pretty small sample size (about 16 subjects), the results pointed to the same conclusion. Researchers determined that sugar-sweetened alcohol is absorbed slower into the blood while the artificial stuff doesn’t hinder alcohol absorption.
While you may think that sticking to calorie free mix-ins like seltzer may be a better option, a 2007 study found that carbonated drinks cause alcohol to be absorbed quicker compared with flat mixers like orange and cranberry juice.
Food Groups Matter
It’s not just about throwing together easy foods, but making sure your little ones gets the nutrients they need from a variety of food groups. As a rule of thumb, I make sure at least 3 food groups are represented in any of my kid’s breakfasts. Choose from dairy, whole grains, fruits, veggies, and lean protein. The more food groups you can include, the better.
Quick Recipe Ideas
Simple, no-fuss recipes you can throw together in less than 10 minutes.
- Peach Pie Smoothie
- Mixed Berry and Banana Smoothie
- Scrambled Egg Wrap
- Eggs In A Basket
- Cherry Vanilla Oatmeal
There’s tons of nutrition information swirling around and oftentimes you’re left wondering what or who you should believe. Here are 7 signs that you’re receiving bad (and sometimes even dangerous) nutrition advice.
#1: Lack of Significant Research
Nutrition advice should be based on significant scientific research that was conducted in peer-reviewed journals over months or even better, years. The majority of the research will back up a specific theory with a few straggler studies that may point at the other side. If you’re being quoted a study, be sure what you are being told reflects all the research in that area. In addition, ask who sponsored the research as sponsored studies may be one sided. Oftentimes, this will raise a big red flag if someone hasn’t done their homework.
#2: Lots of Persuasive Anecdotes
You may find a diet or a diet expert with tons of followers who all swear that the diet plan or advice is THE BEST they ever followed. These folks will tell you how they lost hundreds of pounds—and that you will too.
Although it may sound like you MUST try it, it’s important to remember that every person is different and has individualized needs. Some diets or advice may be not be safe for folks on certain medications or with certain diseases (like Parkinson’s or diabetes), so you need to check with your doctor before trying anything new. It’s also important to make sure the science is also there to back the advice up — just relying on anecdotes just isn’t enough.
This chain has been popping up all everywhere — there are over 1,000 locations nationwide. Find out what you should order when you stop by this booming burger and fry joint.
ORDER: Simple and “Little”
It’s tough to navigate this predominately high-calorie and high-sodium menu if you’re trying to stick to a healthy eating plan but it is possible.
If you’re itching for the Five Guys famous burger, the Bunless Little Hamburger is your best bet with 220 calories, 17 grams of fat, and 50 milligrams of sodium. Ask for veggie toppings like mushrooms, green peppers, onions, jalapeno, lettuce and tomatoes for between 3 to 10 calories each per serving.
If you’re more of a hot dog fan, the Bunless Hot Dog weighs in at 285 calories, 26 grams of fat and 800 milligrams sodium. Again, add veggies to add bulk to your meal with minimal calories.
Looking for a meatless dish? The Veggie Sandwich has 440 calories, 15 grams fat, and 1040 mg sodium.
Relieve your dinnertime stress by making a slow-cooker meal. Toss the ingredients in this easy-to-use countertop appliance, press the button, and enjoy a delicious meal a few hours later. Eating healthier couldn’t be any simpler!
A great dinner can be as simple as a warming soup and salad. Pair one of these on these delicious soups with a homemade salad using whatever veggies are in your refrigerator.
- Slow-Cooker Pork Chops
- Slow-Cooker Shredded Pork
- Slow-Cooker Pork Tacos
- Slow-Cooker Pepper Pork Chops
When I head to the Food Network offices for a meeting, I always pass by the cutest vending machines that dispense a handful of treats for a quarter (or two). Little did I know that the creator of these perfectly-portioned snacks, Matthew Wagner, lives down the street from me—and that I was friends with his charming wife! Over dinner one night I got the inside scoop on how Wagner Vending came to be. This inspirational story is one I had to share.
Q: The idea of Wagner Vending is to provide small portions of snack foods (like chocolate-covered almonds) without going overboard. How did you come up with the idea to create the company?
I’ve always been into fitness and staying in shape. Ever since I saw my older cousin lifting weights, I became hooked. When I was 12 years old, I decided I wanted to strive for a strong, powerful physique, but I’ve also always had a real sweet tooth. By the age of 26, I lived in New York City and was working as a broker for a large commercial real estate company. The compensation was pure commission and the job was high stress. I was full of energy and drive but I wasn’t happy with the direction of my career. My office had one of those large vending machines which I visited daily after lunch. One day, I bought a bag of M&Ms and as I sat there enjoying my snack I began to contemplate how I could get out of this stressful job — what else I could do? Before I knew it, I devoured the bag of M&Ms and calculated an additional ½ hour of cardio to burn those extra calories. I wished I only ate half the bag or a healthier snack instead. But it’s impossible just to eat ½ the bag once you start. I needed portion control!
And that’s the moment when the idea of my business came to me. My vision was the old-time gum ball machines that were in front of the supermarket—for a coin you’d receive a handful of candy. I wanted to purchase attractive machines and fill them with delicious gourmet and healthy upscale snacks (like dark chocolate almonds and trail mix) and place them in office pantries so people could enjoy a portioned-controlled, healthy treat. So I took a risk, scraped some money together and purchased 6 machines.
The first machines were placed in some of the offices where I’d made real estate deals. I’d swing by the offices daily hoping the machines would empty. In the meantime, I was still working at the real estate firm and would carry in a large suitcase with all of the candy to fill my new venture. I would tell co-workers who inquired that I was carrying workout clothes and my own weights. After two weeks of doing this, I returned to the machines to find them empty. Boy was I thrilled! Finally the day arrived when I said goodbye to commercial real estate and focused on my own vending company, Wagner Vending.
When the company began in 1996, I canvased the entire Empire State Building from the top floor to the bottom to secure accounts. Now in 2013, I have 1,500 machines in offices within New York, New Jersey and Connecticut.