Food & Recipes
- April 1st, 2014
Your stomach can become upset for many reasons. If you’ve eaten something spicy, had a little too much alcohol, eaten too fast, or you’ve been stressed about something in your life, you could easily develop indigestion. Most importantly, remember to slow down when you’re eating, practice calming exercises, and go easy on the alcohol.
- March 22nd, 2014FeaturedWeekly Recipe:NonWeekly
As the weather warms, fresh and colorful ingredients become more and more abundant on our plates. This spring, allow the many types of potatoes to be star ingredients in your recipes; they add nutritional value and a variety of colors, flavors, and textures to your favorite dishes. Need inspiration? Take a lesson from Hungry Girl Lisa Lillien who is known for creating healthful recipes that never lack in flavor, just like her latest potato dish, Potato'zanella.
A traditional panzanella salad calls for cubes of bread. This reinvented Potato'zanella uses potatoes instead of bread, a great substitution for those on gluten-free diets, and also keeps the dish light, fresh, and full of vegetables. It's easy—just toss together cherry tomatoes, cucumber chunks, spinach, red onion, basil, and a flavorful dressing with the halved fingerling potatoes to complete the dish. This twist on the traditional adds a punch of nutritional value to this tasty dish.
No matter what you serve this spring, don't forget the nutritional power of potatoes: one medium-size (5.3 ounce) skin-on potato contains just 110 calories per serving, boasts more potassium (620g) than a banana (450g), provides almost half the daily value of vitamin C (45 percent), and contains no fat, sodium, or cholesterol. With seven unique potato types and many ways to prepare them, you can enjoy potatoes every day of the week and substitute them into any dish.
Inspired by Hungry Girl's creative and guilt-free potato recipe? Hungry Girl and the USPB invite you to enter the Guilt-Free Potato Goodness recipe contest on the Potatoes, Taters & Spuds Facebook page. Simply submit your original, mouth-watering, and guilt-free potato recipe for the chance to win a trip for two to Los Angeles, CA, and a meet-and-greet with Hungry Girl Lisa Lillien at her brand-new Hungryland headquarters and test kitchen! Enter the contest by March 28, 2014. Check out the following site for official contest rules:
Prep: 10 minutes
Cook: 30 minutes
1 lb. fingerling potatoes, halved lengthwise
1 tsp. olive oil
1/8 tsp. salt
1 cup halved cherry tomatoes
1 cup cucumber cut into chunks
1 cup chopped spinach leaves
1/2 cup chopped red onion
2 tbsp. chopped basil
2 tbsp. red wine vinegar
1 tbsp. olive oil
1/2 tsp. Dijon mustard
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place halved potatoes in a large bowl. Drizzle with oil, sprinkle with salt, and toss to coat.
Place potatoes cut sides down on the baking sheet. Bake until tender and browned, 25 - 30 minutes.
Let cool slightly, about 15 minutes. Transfer to a large bowl, and add remaining salad ingredients. Mix well.
In a small bowl, whisk together dressing ingredients. Drizzle over salad, and toss to coat. Dig in!
Nutritionals per serving (about 1 1/3 cups): 150 calories, 5g fat, 175mg sodium, 25g carbs, 3.5g fiber, 3g protein
Photo - http://photos.prnewswire.com/prnh/20140320/CG86029
SOURCE: United States Potato Board
RELATED LINKS: hungry-girl.com; potatogoodness.com
- March 1st, 2014
There was a lot to like in the food projections at the beginning of this year. After perusing many different sources some distinct commonalities emerged—simple, healthy, farm-to-fork, hyper-local sourcing, and sustainability all rang out resoundingly across the food forecasts.
Functional foods vs. superfoodsThis year in superfoodsBy Adam Swenson
- March 1st, 2014
Spring is in the air, and daylight saving time is around the corner. While we all love our longer days, according to Michael J. Breus, PhD, the setting and resetting of the 24-hour cycle affects our circadian rhythm (our internal clock). By having to go to bed at a new “earlier” time than normal, we find ourselves unable to fall asleep or stay asleep.
- March 1st, 2014
Lemons are poised to step into the spotlight this year, and the Eureka/Lisbon, Meyer, and seedless varieties are all in season now. Lemons originated in Southeast Asia and entered Europe via Southern Italy during the time of ancient Rome. Christopher Columbus introduced lemons to the West when he brought them to Hispaniola (modern Haiti) in 1493.
- March 1st, 2014
Foods that have a health effect beyond basic nutrition. (Or, as the New York Times calls them, “foods with benefits.”) Tomatoes are a great example: Besides being delicious and giving your body some calories to burn, they are loaded with lycopene, a potent antioxidant.
- March 1st, 2014
Know what a buffaloberry is? If not, now is the time. According to new studies, buffaloberries contain high levels of lycopene and methyl-lycopenoate, both which are beneficial for our overall health. This tart red fruit is great fresh or dried. Go check it out and start reaping the benefits.
- March 1st, 2014
Though going meatless doesn’t necessarily mean being vegan and raw, it doesn’t hurt to forgo animal products and heat from cooking every once in a while. And that brings us to nut cheese. Typical nut cheeses are made from Brazil nuts, cashews, and macadamia nuts. As the recipe below shows, you can easily use almonds and hazelnuts as well.
- March 1st, 2014UnfeaturedWeekly Recipe:WeeklySERVES: 6-8
1/3 cup rice flour, plus extra for dusting pan
1/3 cup potato starch
1/3 cup tapioca starch
1/4 cup sweet rice flour (also called glutinous rice flour)
1 tablespoon xylitol
½ teaspoon xanthan gum
¼ teaspoon salt
6 tablespoons cold, organic butter
2 teaspoons vanilla extract
1 large egg
2 large eggs
2 large egg yolks
2/3 cup xylitol
Zest of 2 lemons
2/3 cup lemon juice
½ cup crème fraiche or sour cream
Cut the butter into small pieces and return to the refrigerator until needed. To make the crust, start by heating your oven to 350 degrees. Coat a 9-inch tart pan with cooking spray and a dusting of rice flour. Combine the remaining flours and starches with xylitol, xanthan gum, and salt in a large bowl. Cut the cold butter into the mixture with the help of a pastry cutter, then work in the vanilla extract and egg.
Once the dough has come together to form a ball, knead it briefly to finish, making sure to not overwork the dough or to melt the butter. Between two sheets of waxed paper, roll out the dough to a diameter of 12 to 13 inches. Peel the waxed paper away from one side of the dough and drape over the tart pan with the remaining sheet facing up. Peel back the second sheet, then press the dough into the pan, making sure it is even. Bake the empty shell for 10 minutes, then set aside to cool while you mix the filling.
Whisk together the eggs, yolks, and sugar in a bowl, just until evenly distributed, then stir in the lemon zest and juice. Add the crème fraiche or sour cream last and whisk until the mixture becomes smooth. Fill the cooled tart shell with the lemon mixture and return the tart pan to the oven for 15 to 20 minutes, just until it is set. Remove from the oven and let it cool. Finish the tart with a dusting of powdered sugar.
- March 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES: SINGLE 12-INCH ROUND PIZZA
1 (6 ounce) can tomato paste
1 cup water
1 tablespoon honey
1 teaspoon dried oregano
1 1/2 cups gluten-free all-purpose flour with xanthan gum in mix
2 tablespoons nonfat dry milk powder
2 tablespoons finely grated Parmesan cheese
1 tablespoon sugar
1 tablespoon dried egg whites
1 1/2 teaspoons bread machine or instant yeast
1 teaspoon baking powder
1/2 teaspoon salt
1 cup warm (about 110 degrees) water
3 tablespoons extra virgin olive oil
1 1/2– 2 cups shredded mozzarella, soyrella, or casein-free nondairy alternative
Cooking spray oil
Toppings of choice
To make the pizza sauce: In a small bowl, whisk together the tomato paste, water, honey, and oregano until smooth. Refrigerate, covered, until ready to use.
To make pizza crust: Place the flour, milk powder, Parmesan cheese, sugar, dried egg whites, yeast, baking powder, and salt in the work bowl of a stand mixer fitted with the flat beater attachment. Mix on low. (Alternatively, place the dry ingredients in a large bowl and mix on low with a sturdy handheld mixer.) Add the water and olive oil and mix on low until a dough forms, scraping down the sides of the bowl as necessary. Increase the speed and beat for five minutes. With the beater paddle still attached, cover the bowl with plastic wrap and let the dough rise for one hour. If using a handheld mixer, remove and scrape down the beater blades, cover the bowl with plastic wrap, and let the dough rise for about one hour or until doubled in size. Mix on low to deflate.
Spray a 12-inch round pizza pan well with cooking spray. Using a silicone spatula, scrape the dough onto the pan. Spray the palms of both your hands with cooking spray, or oil your palms by rubbing them on a plate containing two tablespoons of cooking oil. Using your hands, press the dough outward to fill the edges of the pan, smoothing the dough as level as possible. Let the dough rise in the pan in a warm place for 15 to 20 minutes. Preheat the oven to 425 degrees. Bake the dough for 10 minutes. Remove from the oven. For each 12-inch round pizza crust, use 1/4 cup of the pizza sauce to spread over the top. Sprinkle with the cheese or nondairy alternative and other toppings of choice. Return the pizza to the oven and bake until the crust is browned around the rim, the cheese is bubbling, and the pizza is heated through, about 15 minutes. Let rest for five to 10 minutes. Then slide out of the pan with a spatula and cut into eight wedges. Source: Cooking for Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff McClure, Dr. Suzanne P. Nelson, and Nancy Ross Ryan