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Food

Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings)
1 bunch of arugula, washed and torn
2 pears, sliced paper thin
4-6 small sweet peppers, slivered
1/4 c. pine nuts, toasted
2 Tbs. minced rosemary
2 shallots, sliced thin
juice of 1/2 lemon
2 Tbs. sherry vinegar
1 Tbs. whole grain mustard
1/2 c. olive oil

Combine chicken, arugula, peppers, pears and pine nuts in a large bowl. Place rosemary, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine. Continue whisking while slowly drizzling in olive oil until emulsified. Whisk in roast chicken juices/drippings. Add dressing to salad and toss until well combined. Serve at once.

Click here to view the full recipe with all of the images.

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Food Food + Recipes

Bring on the broccoli, greens, and carrots


A new study from Boston University School of Medicine reveals that African American women who eat more vegetables have a reduced risk of estrogen receptor-negative breast cancer than women who eat few vegetables.

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Food Food + Recipes

What is high fructose corn syrup?


In 1957, Richard O. Marshall and Earl R. Kooi developed a process to convert some of the glucose of corn syrup to fructose to tailor its level of sweetness.

The corn syrup is made by first steeping kernels of corn in a solution of 122°F-140°F water and a small percentage of sulfur dioxide – to prevent excessive bacterial growth – for 30-40 hours. This hydrates the kernels, more than doubling their size and breaks gluten bonds down to release starch.

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Food

Where do chicken nuggets come from?

Saturday night, Gizmodo’s Casey Chan put up a post showing what the goop looks like that chicken nuggets are made of. Notice he didn’t say “Chicken McNuggets,” but it’s not too hard to extrapolate.

The photo shows pink goop as it comes from the separator in what is obviously a manufacturing plant setting. A figure in the background wears a white coat, while the hand that wields the scoop is gloved, leading the author to suspect that the material is crawling with bacteria. Chan goes on to conjecture that the pink stuff will undergo ammonia, and additions of coloring and flavoring agents to make it actually taste like chicken.

Commentators suggest that this pink chicken extract might be intended for hot dogs instead. Others affirm their love for chicken nuggets anyway. A further commentator notes that this substance, known as MSC (mechanically separated chicken) certainly does not contain the white meat, which is far more valuable, but does include dark meat, bones, beaks, brains, etc., and that much of this material goes into pet food.

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Food Food + Recipes

FDA considers genetically engineered salmon

The U.S. Food and Drug Administration will hold a hearing Monday as it considers whether to approve genetically engineered salmon for human consumption.

If approved it would be the first genetically modified animal permitted by the food safety agency.

A company, AquAdvantage Salmon, has injected growth hormones into Atlantic salmon that enable the fish to reach maturity in half the normal growth time, 16 to 18 months, rather than 30 months.

The FDA in an analysis dated Monday, wrote: “We therefore conclude the food from AquAdvantage Salmon that is the subject of this application is as safe as food from conventional Atlantic salmon and that there is a reasonable certainty of no harm from the consumption of food from this animal.”

But critics worry about the possible health effects of eating fish containing the growth hormone.

“It’s impossible to talk about the risks other than saying they haven’t been properly assessed, other than process has been rushed and we don’t know,” said Wenonah Hauter, executive director of Food and Water Watch. She added that the FDA is a “very stressed agency” with all the latest recalls and outbreaks, that it “can’t ensure the safety of the foods they currently regulate.”

Hauter said that the FDA has relied too heavily on information provided by AquAdvantage and that there should be a more extended time given to thoroughly vet and discuss risks.

A final decision is expected in a few weeks.

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Food

Millie’s Black Bean Salsa

This is one of my friend Millie’s favorite dishes.  It’s a light, refreshing, sweet & savory any-time-of-the-year salsa!  It can be used as a garnish over chicken or fish and altered with a little spice.  Best of all… it is super easy prepare.

1 can of cooked black beans, drained and rinsed
1 can of pineapple slices or 1/2 fresh pineapple, finely diced
1 can of corn, drained, or thawed frozen corn
1 medium red onion, finely chopped
1 bunch of fresh parsley, finely chopped
Juice of 1 fresh lemon
Kosher salt and black pepper to taste

Tip: substitute black pepper for 1/4 tsp cayenne pepper for a bit of a kick!

Directions:
In a large bowl, mix all ingredients. Incorporate well. Add salt and pepper to taste. Serve with toasted whole wheat chips or tortilla chips.

Zulay Santana

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Food Food + Recipes

Sesame Coated Asparagus with Roasted Sweet Potatoes

Sesame Coated Asparagus with Roasted Sweet Potatoes
Directions:

1 bunch Asparagus, ends cut
1 large sweet potato, coarse chopped, skin on
1 tbsp kosher salt
1 tbsp black pepper
1 tsp cumin
3 tbsp Olive oil
1 tsp sesame oil
1 tspn sesame seeds

Preheat oven to 450•

In an oven-safe dish, combine sweet potatoes, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper and cumin. Be sure to coat potatoes well. Bake for 25 min, uncovered.

In a large or medium or large skillet cook asparagus with the remaining olive oil, sesame oil and sesame seeds over medium heat. Coat stalks well. Season with salt and pepper.  Cook for 3-4 minutes.

Tip: Snap one of the asparagus stalks in half. Wherever it breaks naturally is where you should cut the ends of the others. To make it easier, align them and then cut.

Zulay Santana

Categories
Food

Turkey Burgers with Avocado Salad

The burger’s gone healthy… and kept all it’s flavor!  This is an easy and quick recipe that will satisfy that “burger craving” but still keep you on track to a healthier you!

Yields: 4 servings

1 package of ground turkey

4 Whole wheat burger buns or whole wheat sandwich thins

1 tbsp, kosher salt

1 tbsp, black pepper (optional)

¼ tsp, dried oregano

¼ tsp, garlic paste or ½ tsp garlic powder

2 tbsp dried or fresh parsley, chopped

2 Haas avocados, coarsely diced

2 tomatoes, coarsely diced

1 red onion, finely diced (optional)

2 tbsp lemon juice or 2 fresh limes

2 tbsp olive oil

Directions
Season ground turkey with ½ tbsp kosher salt and black pepper, oregano, garlic and 1 tbsp parsley and half of the diced onion.  Mix and incorporate all ingredients well.  Divide in to 4 equal parts and roll each part in to a ball.  Heat skillet (medium), stovetop or countertop grill.  Add 1 tbsp olive oil to stovetop cookware.  Flatten each portion in to a patty to about 3/4” in thickness and create a slight dent in the center of each patty with your thumb.  Place in to pan and cook on each side until browned (about 7 minutes).

In a medium bowl, mix avocadoes, tomatoes, remaining parsley, onions and olive oil.  Squeeze lime juice over ingredients or pour lemon juice over ingredients. Mix with a fork until well incorporated.

Toast burger buns or sandwich thins, if desired.

Top burgers with cheddar cheese or shaved Parmesan,  Romaine lettuce or spinach if desired.

Enjoy!!

Zulay Santana