Archive for May, 2011

American Food, the american way

Posted in Uncategorized with tags , , , , , , , , , on May 29, 2011 by ecofrenfood

Tilapia Fish

Posted in Uncategorized with tags , , , , , , , , , , , on May 26, 2011 by ecofrenfood

Tilapia Fish Nutrition
By Kaylee Todd, eHow Contributor
According to the American Tilapia Association, this delicious low-fat and low calorie seafood is the fifth most popular in the United States. In 2007, 1.14 pounds of tilapia were eaten per capita in the United States. This means that if the amount of tilapia eaten by the U.S. population was divided among every man, woman, and child, it would have averaged out to 1.14 pounds each. Tilapia can be prepared in a variety of ways, including grilled, baked, broiled, blackened, sauteed, fried and barbecued.

“Tilapia” is the common name that has been given to over one hundred species of fish. When cooked, it turns white, allowing it to be substituted in recipes that call for other types of white fish such as haddock, flounder and sole. The only fish cultivated more than tilapia is carp.
A 3-oz. serving (85 grams) of tilapia contains 80 calories, 16 grams of protein, and 1.5 grams of fat, with 0 grams of saturated and trans fats. It also contains no carbohydrates or fiber. It is an excellent source of niacin, vitamin B12, potassium, selenium and phosphorus.

Grilled Tilapia is versatile
Tilapia is a good source of healthy protein. When prepared in a healthy manner with little or no added fat, such as baking, broiling, or grilling, it is low in calories and contains no saturated or trans fats.

In the summer of 2008, a study that conducted at Wake University and published in the Journal of the American Dietetic Association stated that farm-raised tilapia might actually be bad for the heart because it contained too much omega-6 fatty acids and too little omega-3 fatty acids. Many sources, including Sanford Health, quickly published opposing views.

Although tilapia is an overall healthy food source, it should be eaten in moderation by those watching their cholesterol levels, because 3 oz. of raw tilapia contains 42 mg (or 15 percent of the recommended daily consumption) of cholesterol.

Tilapia Nutrition Information
By Todd Burton, eHow Contributor

Tilapia is a fish that can be found in most grocery stores across the nation. It is important to understand what tilapia can bring you, nutritionally, before adding it to your diet.

There are multiple ways to cook and serve tilapia. This guide focuses on a 5 ounce serving of baked tilapia.

Tilapia is a low-calorie meal. One serving has180 calories.

Tilapia is low in fat. Those who are looking for low-fat foods should know there are 5 grams of fat in one serving.

Tilapia is a good source of protein. One serving has 30 grams of protein.

If you are trying to lower your cholesterol, stay away from tilapia. One serving has 25 percent of your recommended daily value of cholesterol.

Rooibos tea

Posted in Uncategorized with tags , , , , , , , , , , , , on May 26, 2011 by ecofrenfood

All About Rooibos
Rooibos tea, made from the South African rooibos plant, is growing in popularity, but is still less common than other forms of herbal and caffeinated tea. With its health benefits, its rich flavor, and its lack of caffeine, rooibos can be a versatile and beneficial beverage choice.

Although rooibos tea has become increasingly popular in Western countries in the past decades, it is still relatively unknown, despite having a number of health benefits. Sometimes known as red tea, bush tea, or redbush tea, rooibos tea is derived from the rooibos plant, which is native to South Africa. One interesting feature of this plant, and one that perhaps contributes to its lack of popularity compared to other types of tea, is that it only grows in a particular region of South Africa. The Western Cape province of South Africa is famous for its fynbos ecosystem. Fynbos is a type of shrubland characterized by small plants growing in a Mediterranean climate. It is here that the rooibos plant is found.

History of Rooibos

Rooibos has been in use in the West since at least the 17th century, when Dutch settlers in South Africa collected it for its medicinal properties. The native South Africans were already well aware of the plant, and collected it in large quantities for use as tea. For settlers in the region, it became a less expensive alternative to imported black tea and other exotic beverages. Today, the rooibos plant is used not only to make tea but also in liqueur and as an alternative base in traditionally coffee-based drinks.

A Caffeine-Free Tea

One of the major selling points of rooibos tea is that, unlike many herbal teas, it has a naturally robust flavor, but unlike black tea and green tea, it does not contain caffeine. This makes rooibos a good choice for people who are looking for caffeine-free alternatives to tea and coffee but do not want to sacrifice flavor. Although rooibos has an excellent flavor on its own, some specialty tea companies sell flavored rooibos blends, which can include orange, lemon, or vanilla flavoring. Rooibos is also used as an ingredient is specialty tea blends containing other types of tea and fruit.

Health Benefits of Rooibos

Another benefit of rooibos tea is its high antioxidant content. The plant contains a significant amount of aspalathin, a compound with both antioxidant and antimutagenic properties. This has made rooibos a popular choice for those who hope to improve their health by ingesting high amounts of antioxidants, which are thought to fight disease-causing free radicals. A number of other health benefits have also been attributed to rooibos, which some claim can even help prevent acne. In Japan, rooibos is known as “long life tea” for its supposed contribution to longevity. It should be noted that rooibos has a lower antioxidant content than green tea, but because green tea contains caffeine, rooibos can be an excellent substitute.

Quality Considerations

As with most food and drink substances, the quality of rooibos varies. Typically, rooibos tea contains both stems and flowers from the rooibos plant. A higher proportion of flowers is thought to produce a higher quality tea because it results in a deeper flavor. Most of the rooibos that is exported from South Africa is of a high quality, whereas the lower quality rooibos remains in the South African market, but those wishing to get the most out of their rooibos experience should consider inquiring about the quality of the tea they purchase.

Where to Find Rooibos

Because rooibos is less popular than other types of tea, it can be somewhat difficult to find in various parts of the world. Most supermarkets in the United States carry at least one brand of rooibos tea, but it is often marketed as a gourmet tea and can thus be quite pricey. For those who wish to try rooibos, the best option is to shop at brand name tea companies online. These companies tend to offer lower prices for rooibos. Natural grocery stores may also carry a better rooibos selection, and an increasing number of coffee and tea cafes have a rooibos option on the menu. So with a little searching, it isn’t hard to come by this excellent, naturally caffeine-free beverage.

By Buzzle Staff and Agencies
Published: 3/2/2011

baby food recipe websites

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , on May 26, 2011 by ecofrenfood

Homemade Baby Food Recipes : How to Make Organic Baby Food

Homemade Baby Food Recipes : Easy Homemade Baby Food Recipes

Cooking for Baby – Vegetables

Making Baby Food – For Mom

Easy Homemade Baby Food Recipes

Mommy Chef – Homemade Baby Food

Strawberry Shortcake

Posted in Uncategorized with tags , , , , , , , , , , on May 26, 2011 by ecofrenfood

Strawberry Shortcake

1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus 2 teaspoons, softened
6 large eggs, at room temperature
2 tablespoons milk, at room temperature
3 1/3 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 pounds strawberries, rinsed, hulled, and sliced
1/2 cup orange-flavored liqueur, plus a little more for drizzling (recommended: Grand Marnier)
1 1/2 teaspoons orange zest
2 1/2 cups heavy cream
5 tablespoons confectioners’ sugar
1 1/2 teaspoons vanilla extract
Preheat the oven to 375 degrees F and grease a 9 by 13-inch glass casserole with the 2 teaspoons of butter and set aside.

Combine the eggs and milk in a large bowl and beat with an electric mixer until frothy. Add 1 1/3 cups of the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 7 to 10 minutes.

Sift together the flour, baking powder, and salt in a medium bowl. Fold this mixture gently into the egg mixture. Gently stir in the melted butter and then transfer the batter to the prepared baking pan and bake in the center of the oven until risen and golden brown, about 30 minutes. Remove from the oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, remaining 2 cups sugar, 1/2 cup orange liqueur, and orange zest in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners’ sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.

When ready to assemble the dessert, poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Cut the cake into 1 1/2-inch cubes and place half of the cake cubes on the bottom of a deep-sided dessert bowl. Add half of the strawberry mixture over the top of the cake cubes, juices and all, spreading strawberries evenly with a spatula and allowing the juices to absorb into the cake. Top with the remaining cake cubes and then the remaining strawberries. Top with the whipped cream and serve immediately or refrigerate for up to 1 hour in advance before serving.

Piggy EARs

Posted in Uncategorized with tags , , , , , , , , , , , , , on May 25, 2011 by ecofrenfood

Pigs Ears Snack

Chinese BBQ Pigs Ears

Classic Chinese Sliced Pigs’ ears

Teochew Chinese Pigs’ ears

Pigs’ ears with wine

Pressed Pigs’ Ears

Hu Mu Palo – Thai salad Sliced Pigs’ Ear

Pig ears are a very underrated part of the pig. They have a soft meat and plenty of fat for taste

The red card for red meat?

Posted in Uncategorized with tags , , , , , , , , , , , , , on May 25, 2011 by ecofrenfood

The red card for red meat?As National Vegetarian Week begins, a new study shows links between eating processed and red meat and an increased risk of bowel cancer. Will you still be bringing home the bacon?

In my fridge right now is: one pack streaky bacon, one pack pre-sliced chorizo, one pack mini chorizo sausages (half eaten), one pack Wiltshire cure ham. Hanging up near the fridge is a length of Iberico chorizo (the really good stuff) picked up on a recent trip to Spain. Naturally my freezer is also well-stocked: sausages, steaks, pork belly, beef mince, lamb fillet and so on. The question is, in light of today’s report on the relationship between the consumption of red and processed meat and bowel cancer, should I be chucking it all out?

Let’s be clear: getting me to part with bits of salted, preserved, paprika-spiked piggy is a little like asking a toddler to give up a favourite soft toy. Then again, the statistics are pretty sobering. A number of comments on the original news report complain about a lack of hard figures so here they are, taken from the press release on the World Cancer Research Fund website: the consumption of an extra 100g of cooked red meat a day above the recommended 500g of cooked red meat a week leads to a 17% increase in the risk of bowel cancer, that’s roughly from five in 100 to six. An extra 100g of processed meat a day results in a rise in the risk of bowel cancers of 36%; roughly five in 100 to seven.

There are a bunch of things to be said about this, not least that this extra 100g a day amounts to more than a doubling of the recommended amount of 70g. If I’ve got my sums right it means 170g of cooked red meat a day, which is 1190g or over 2.5lbs of red meat a week. Even I think that’s an awful lot. Add in a similar amount of processed meats – bacon, sausages, salamis and hams – and it’s a dead animal fiesta. It’s the kind of thing I muse on at night to help me get to sleep; a fantasy I would never (or almost never) try to realise in real life.

But using that as a reason to dismiss the stats would be a false comfort. There is clearly a correlation between meat consumption and bowel cancer. So, putting aside the other serious issues – the environmental impact of meat production, the unreliability of animal welfare – is it time we (by which I mean I) changed my diet?

Let’s be clear. It’s always time I changed my diet. And I know full well that the western dietary imperative that places meat protein at the centre of meals deserves to be challenged. We should eat more vegetables. But I do scratch my head when it comes to the health implications, not because I don’t get the argument, but because the very business of living is terminal.

As a younger man I smoked, quite a lot actually. I was rather good at it. I still smoke three or four fags a month. Although I packed it in early, I did my fair share of recreational narcotics. I tell my doctor I drink 27 units of alcohol a week. Some weeks this is true. Some weeks it isn’t. I am overweight, albeit not quite as overweight as I once was. Given my job my diet is substantial. There’s so much of my diet that as well as all the dead cow, it also includes a lot of fibre, green vegetables and so on. And, for what it’s worth, I have a bit of gym habit. I get there four to six times a week. Somebody described me recently on twitter as looking like “a waxed Wookie on the cross-trainer, giving it stacks.” I wear a headband. I’m not proud.

And so I am left bewildered. Which bits of this lifestyle of mine will kill me and which bits of it will save my life? Surely no single piece of dietary advice can be taken in isolation? Because if you listened to each and every bit of advice on healthy living you would quickly assume we were eating our way to an early grave. And yet that’s not true. For here is another statistic, one which rarely referred to. Our life expectancy is going up, not down.

According to the Office for National Statistics the age at which we will die has risen from around 71 for men and 76 for women in 1980, to nearly 78 for men and 82 for women now. Of course that may mean we end up living with illness and infirmity for longer but the bald fact is this: modern life isn’t killing us. It’s helping us to live on.

So does that mean I can keep frying up the bacon? I’m really not sure. It is very very hard to take these issues seriously when you are well. If you have developed bowel cancer, or have lost a loved one to it – 36,000 Britons develop the disease every year and over 16,000 die from it – then making a decision is probably much easier. For the rest of us it’s not so cut and dried.

I will, of course, try to be a better person. I will try to eat a more balanced diet. Then again I am always trying to do this, and that’s not the same as succeeding. So what are you going to do? Cut out the pig or carry on as usual?