Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
http://eat4today.com/2006/04/06/e4t-fruit-and-vegetable-bar-chana-dal/
E4T Fruit and Vegetable Bar. Chana Dal
6 04 2006
David Mendoza (website & blog) is one of the most prolific writers on the subject of living with diabetes. He’s been publishing on the Internet since the mid 1990s and I just recently found him again after losing track of his site several years ago.
Here’s what he has to say about Chana Dal:
Like most people with diabetes I seem to be on an endless quest for good-tasting food that won’t play havoc with my blood sugar levels. What I keep looking for is low-fat food packed with nutritious carbohydrates.The problem is that many foods high in carbohydrates send our blood sugar levels skyrocketing. But when I found the food of my dreams a couple of years ago, I ignored it because I had no idea what it was.
This food—chana dal—is practically unknown in the West, but is becoming available here too. Chana dal is a bean that comes from India, where they appreciate it very much.
(snip)
The glycemic index is about foods high in carbohydrates. Foods high in fat or protein don’t cause your blood sugar level to rise much. But the problem, many experts believe, is that people with diabetes should limit how much fat and protein they eat.
A lot of people still think that it is plain table sugar that people with diabetes need to avoid. The experts used to say that, but the glycemic index shows that even complex carbohydrates, like baked potatoes, can be even worse.
Gathering studies for my glycemic index page, a couple of years ago I stumbled on references in the professional literature to something called “Bengal gram dal.” I included it, although I didn’t know what it was.
Then, someone sent me e-mail asking about it. My initial reaction was to take Bengal gram dal out of the glycemic index, because the number was almost unbelievably low. It has almost no effect on your blood glucose level. This is something that is very important to anyone with diabetes and to many other people as well. Technically, it has one of the lowest indexes of any food on the glycemic index, 8 (where glucose = 100). Its index is 5 according to one study and 11 according to another.
(snip)
This bean looks just like yellow split peas, but is quite different because it doesn’t readily boil down to mush. It’s more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index. But you can substitute chana dal for garbanzo beans in just about any recipe.
Chana dal has now become a regular staple of our household. My wife and I both have diabetes, and we prize chana dal’s very low glycemic index. And we prize the wonderful taste just as much. We love chana dal prepared in several different ways, just like any other sort of bean.
If you’d like to read more about Chana dal, he’s got detailed availability information for both the United States and Canada.
Possibly related posts: (automatically generated)
* Nutrition: Glycemic Index of Different Foods
* Diabetes and the Glycemic Index~Weekly Wellness Report
* Glycemix Index Foods Helps Diabetes, Study Shows
* How to Build a Healthy Summer Pantry
6 04 2006
monalisa (13:11:37) :
Wow, you really do learn something every day. Chana is a staple in South Asian cooking, and I had no idea it had such a low glycemic index. I’m not a fan of it as daal, but I’m not a fan of the split daals in general the way they’re typically made. Fortunately there’s other things that can be done with chana; the split variety can be roasted and with a little bit of salt & pepper it makes a nice snack.
I thought I’d add a couple of more facts about this particular bean/legume. It’s also available in the whole bean form, and can be a tasty dish – basically they’re boiled, and then there’s a tomato-based sauce that they get added to (I’ll have to get the recipe from my mom when I get home). Basically, it’s a daal.
The split version is also turned into a flour – Besan in Hindi; either Chana flour or Gram flour in English. The flour is also used in a lot of dishes, from flat breads to desserts. It adds a bit of flavor when substituted for a portion of wheat flour in bread/dough recipies (we’ve tried it for pizza dough at home a few times, 1/2 a cup). That said, I’m guessing the flour has a somewhat higher glycemic index, since the processing will inevitably remove some of the fibre content that makes it low GI in the first place.
6 04 2006
katiebird (17:51:11) :
monalisa — thank you so much for this information about the flour.
I’m trying to find the Glycemic Index of the flour. Wouldn’t it be great if there was a flour that wasn’t bad for diabetics?
9 10 2006
Keith J. Trawick (18:18:07) :
I have seen chana dalia on the market also, and I wonder if it offers the same remarkable low glycemic index. I gather that it is a somewhat cooked form of chana dal which can be eaten directly from the bag or used for certain recipes such as chutney. Does this processing raise the glycemic index?
Stuffing Balls recipe (Side Dish)
Ingredients
3 cups day-old bread crumbs
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons finely chopped parsley
2 tablespoons finely chopped sweet red pepper
½ teaspoons salt
½ teaspoons black pepper
½ teaspoons basil
½ teaspoons dry mustard
½ teaspoons ground sage
5 tablespoons melted butter, divided
1 cup mashed potato (no butter or milk, just a potato mashed)
2 large eggs, separated
Posted by Irene on Jun 8, 2008
Instructions
In a large bowl, combine the first seven ingredients, add the sage, mustard and basil, and mix well.
In another bowl, add 4 tbsp of melted butter to the potato, add the egg yolks and mix well. Add to the breadcrumb mixture.
Beat the egg whites until stiff but not dry; fold lightly into bread mixture.
Form the mixture into 8 or 9 balls about 2” in diameter. Place on a greased baking sheet.
Bake in a 350F oven for 30 minutes, then turn up oven temperature to 400F, drizzle remaining butter over the balls and bake a further 10 to 15 minutes, until golden.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/stuffing-balls/
© 2007—2008 Dishbase.com — All rights reserved
Pumpkin Coffee Cake recipe (Dessert)
Ingredients
Yield: 16 servings
¼ cups packed brown sugar
¼ cups sugar
½ teaspoons ground cinnamon
2 tablespoons cold butter or margarine
½ cups chopped pecans
CAKE:
½ cups butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
½ cups canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoons pumpkin pie spice
¼ teaspoons salt
Posted by Irene on Oct 11, 2008
Instructions
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/pumpkin-coffee-cake/
© 2007—2008 Dishbase.com — All rights reserved
Mexican Chicken Casserole recipe (Casserole)
Ingredients
Yield: 8 servings
4 lb chicken; cooked
1 can can cream of mushroom soup
1 can can cream of chicken soup
1 can can Rotel tomatoes
½ cups chicken stock
2 teaspoons salt
1 teaspoon black pepper
1 package corn chips
2 onions; finely chopped
3 cups sharp cheese; grated
Posted by Irene on Jun 29, 2008
Instructions
Cut chicken in bite size pieces. Combine soups, tomatoes, chicken stock, salt and pepper. In a 3 qt casserole, layer corn chips, chicken, tomato mixture, onions and cheese in the order given. Bake at 350F for 45 mins. May be frozen.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/mexican-chicken-casserole/
© 2007—2008 Dishbase.com — All rights reserved
[Left over cornbread, cheaper than chips and just as good....
granny]
Inside-Out Carrot Cake Cookies recipe (Cookie)
Ingredients
1.12 cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoons Salt
½ cups Unsalted Softened Butter
2/3 cups Brown Sugar
2/3 cups Granulated Sugar
1 Egg
1 cup Chopped Walnuts
½ cups Raisins
8 oz Cream Cheese
¼ cups Honey
Posted by Crunchy on Mar 20, 2009
Instructions
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 ½ tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Makes about 13 cookies
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/inside-out-carrot-cake-cookies/
© 2007—2008 Dishbase.com — All rights reserved
[No, I am not suggesting that you buy bread dough, LOL, posting for ideas to use with your own bread dough, or a quick dough that you make in the breadmaker....granny]
Red Potato Focaccia recipe (Appetizer)
Ingredients
Yield: 8 Servings
12 Rhodes™ Dinner Rolls, thawed and risen
6 medium size red potatoes, washed & thinly sliced
2 teaspoons rosemary
4 tablespoons olive oil, divided
½ teaspoons garlic salt
salt & fresh ground black pepper to taste
Posted by Rhodesbread on Jul 13, 2009
Instructions
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 14-inch circle or 11x17-inch rectangle. Cover dough with plastic wrap and let rest. Mix potatoes, rosemary and 2 tablespoons olive oil in a microwave safe dish. Microwave for 3 minutes on high. Stir, rotate and cook for an additional 3 minutes. Remove wrap from dough and place on a 14-inch pizza pan or an 11x17-inch baking sheet. Cover with plastic wrap and let rise for 30 minutes. Remove wrap and press dough down with fingers to form a dimpled surface. Combine remaining 2 tablespoons olive oil with garlic salt and brush over dough. Spread potatoes evenly over dough. Sprinkle with salt and fresh ground pepper. Bake at 350°F 25-30 minutes.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/red-potato-focaccia/
© 2007—2008 Dishbase.com — All rights reserved
Sausage Breakfast Loaf recipe (Main Dish)
Ingredients
Yield: 8-10 Servings
12 ™ Dinner Rolls, thawed and risen
1 lb sausage, cooked and crumbled
1 cup grated mozzarella cheese
1/3 cups chopped green onions
2 eggs
Posted by Rhodesbread on Jul 8, 2009
Instructions
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 9x18-inch rectangle. Cover with plastic wrap and let rest 15 minutes. In a medium size bowl combine sausage and 1 beaten egg. Remove wrap from dough and spread sausage mixture evenly over dough. Top with mozzarella cheese. Roll up, jelly roll style, starting with a short side. Pinch ends together to seal. Place in a sprayed 9x5-inch bread pan, seam side down. Beat remaining egg and brush over top of loaf. Bake at 350°F 45-55 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Remove from pan to cool. Let cool 20 minutes before slicing.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/sausage-breakfast-loaf/
© 2007—2008 Dishbase.com — All rights reserved
Italian Herb Bread recipe (Bread)
Ingredients
Yield: 12 Servings
12 Rhodes™ Dinner Rolls, thawed and risen
2 tablespoons butter, melted
1 tablespoon Parmesan cheese
½ teaspoons garlic salt with parsley
½ teaspoons oregano
½ teaspoons basil
1 tablespoon fresh chopped chives
Posted by Rhodesbread on Jul 8, 2009
Instructions
Spray counter lightly with non-stick cooking spray. Roll dough into a 10x14-inch rectangle. Place in a sprayed 9x13-inch baking pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap and score, with a metal spatula, into 2-inch squares. In a small bowl, combine butter, Parmesan cheese, garlic salt, oregano and basil. Brush scored dough carefully with butter mixture and sprinkle with fresh chives. Replace wrap and let rise another 30 minutes. Remove wrap from dough and redefine score lines. Bake at 350°F 10-15 minutes or until golden brown.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/italian-herb-bread/
© 2007—2008 Dishbase.com — All rights reserved
Churros recipe (Dessert)
Ingredients
Yield: 36 servings
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon
Posted by Rhodesbread on Jul 8, 2009
Instructions
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/churros/
© 2007—2008 Dishbase.com — All rights reserved
Cinnamon Marble Loaf French Toast with Butter Syrup recipe (Breakfast)
Ingredients
12 Rhodes™ Dinner Rolls, thawed but still cold
¼ cups sugar
1 teaspoon cinnamon
3 eggs
½ cups milk
Butter Syrup:
1 cup butter
2 cups sugar
1 cup vanilla
1 teaspoon maple flavor
1 teaspoon soda
1 teaspoon buttermilk
Posted by Rhodesbread on Jul 8, 2009
Instructions
Cut each dinner roll in half. In a small bowl mix sugar and cinnamon. Roll each roll half in the sugar mixture and place in a sprayed 1 pound loaf pan. Cover with sprayed plastic wrap and let rise until even with the top of the pan. Remove wrap and bake at 350ºF 20-25 minutes. Remove from pan to cool. Slice to desired thickness. In a shallow bowl, mix eggs and milk together. Dip bread slices in egg mixture to coat both sides and cook in a frying pan or griddle.
For syrup: Bring butter, sugar and buttermilk to a boil, stirring constantly. Remove from heat and stir in vanilla, maple and the baking soda (syrup will bubble when baking soda is added).
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/cinnamon-marble-loaf-french-toast-butter-syrup/
© 2007—2008 Dishbase.com — All rights reserved
Ham & Swiss Nibbles recipe (Main Dish)
Ingredients
Yield: 4 Servings
1 pan Rhodes™ Warm-N-Serv Garlic Butter Rolls
1 cup cubed, cooked ham, divided
1 cup grated Swiss cheese, divided
Posted by Rhodesbread on Jul 8, 2009
Instructions
Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes. Place half of the bread cubes in the bottom of a sprayed 9x9-inch baking pan. Sprinkle with half of the ham and half of the cheese. Repeat with remaining roll cubes, ham and cheese. Bake at 325°F 10-12 minutes.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/ham-swiss-nibbles/
© 2007—2008 Dishbase.com — All rights reserved
Mushroom and Potato Chowder recipe (Soup)
Ingredients
Yield: 4 servings
½ cups chopped onion
¼ cups butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
some pepper
3 cups water
1 lb fresh mushrooms, sliced
1 cup chopped celery
1 cup diced peeled potatoes
½ cups chopped carrots
1 cup light cream
¼ cups grated Parmesan cheese
Posted by Irene on Sep 6, 2008
Instructions
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/mushroom-potato-chowder/
© 2007—2008 Dishbase.com — All rights reserved
Caribbean Sweet Potato Salad recipe (Salad)
Ingredients
Yield: 5 servings
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
½ teaspoons salt
¼ teaspoons ground black pepper
1 cucumber, halved lengthwise and chopped
½ red onion, thinly sliced
¼ cups finely chopped peanuts
Posted by MollyDD on Oct 11, 2008
Instructions
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/caribbean-sweet-potato-salad/
© 2007—2008 Dishbase.com — All rights reserved
Apricot Ice Cream recipe (Dessert)
Ingredients
32 oz apricots packed in heavy syrup, drained, liquid discarded
¾ cups simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream
Posted by MollyDD on Nov 2, 2008
Instructions
Purée the apricots in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/apricot-ice-cream/
© 2007—2008 Dishbase.com — All rights reserved
Pumpkin Ice Cream recipe (Dessert)
Ingredients
5 oz Evaporated milk
2 eggs
½ cups light brown sugar
¼ teaspoons ginger, powdered
½ teaspoons cinnamon, powdered
¼ teaspoons nutmeg, powdered
1 cup pumpkin puree
some salt
some cream of tartar
Posted by MollyDD on Nov 2, 2008
Instructions
Use either canned pumpkin puree or make your own fresh
puree:
To cook fresh pumpkin: Select a medium-sized eating pumpkin (not the jack o’ lantern variety which is too stringy). This pumpkin is almost white and looks like a big squash. Slice pumpkin in half and scoop out the inner pulp and seeds. Place halved pumpkin in large roasting pan with cut side down. Since water is given off as the pumpkin cooks the pan must have a depth of at least 1 inch. If one pan is not big enough for pumpkin halves to lie flat, use two. Bake at 350 degrees F about 1 hour or until the pumpkin is tender and pierces easily with a fork. Turn pumpkin halves over and allow to cool. When pumpkin has cooled, scrape the pulp away from the skin and puree in blender or put through a food mill. Pumpkin puree may be frozen for later use in a tightly covered container. It will keep about six months.
To make ice cream: Combine evaporated milk, egg yolks, brown sugar, and spices in top of double boiler. Using a wire whisk beat the ingredients until smooth. Place top over simmering water and cook until custard thickens, stirring constantly.
Remove from heat. Stir in 1 cup pumpkin puree. Set aside. In medium-sized bowl beat egg whites, salt, and cream of tartar until stiff peaks are formed. Fold beaten egg whites into pumpkin custard. Scrape into freezer container or serving dish, cover tightly, and freeze until firm (about 3 hours). Serve directly from freezer (doesn’t have to ripen in refrigerator first).
This ice cream is best if eaten within 1 week.
Source: “Frozen Delights” by Diana Collier and Nancy
Goff
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/pumpkin-ice-cream/
© 2007—2008 Dishbase.com — All rights reserved
Christmas Fruit Mince recipe (Dessert)
Ingredients
Yield: 10 cups
3 cups dried currants
1½ cups golden raisins
1½ cups dark raisins
¾ cups candied peel, chopped
1 lb cooking apples, peeled, cored, and finely chopped
2½ cups brown sugar, firmly packed
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
some grated zest and juice of 2 lemons
¾ cups brandy
Posted by Margo on Dec 3, 2008
Instructions
In a large bowl, place all the ingredients and mix well to combine. Cover with plastic wrap and leave overnight.
Pack the mixture into sterilized jars and close tightly. Leave in the refrigerator for 4 to 6 weeks.
Stir the mixture well before using.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/christmas-fruit-mince/
© 2007—2008 Dishbase.com — All rights reserved
Christmas Potatis Korv recipe (Meat)
Ingredients
Yield: 8 servings
2 lb ground lean pork
2 lb ground lean beef
6 medium raw potatoes, shredded
3 teaspoons salt
2 teaspoons ground allspice
½ teaspoons pepper
1 medium onion, chopped
Posted by Margo on Dec 5, 2008
Instructions
Bring a stockpot of salted water to a simmer.
In a mixing bowl, mix all ingredients well together. Form into rolls about 4 inches long and 2 inches in diameter. Cut parchment paper into 6-inch lengths and wrap sausage well, tying both ends tightly with string. Place rolls into the simmering water.
Cook slowly for about 45 minutes. Remove sausages from water and let cool before unwrapping.
Serve piping hot on the Christmas table with Swedish mustard (senap).
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/christmas-sausage-or-potatis-korv/
© 2007—2008 Dishbase.com — All rights reserved
Christmas Ham Balls recipe (Meat)
Ingredients
3 cups buttermilk baking mix
10 cups smoked ham
4 cups sharp cheddar cheese
¼ cups Parmesan cheese
2 teaspoons parsley flakes
2 teaspoons spicy brown mustard
1 teaspoon milk
Posted by RiVD on Dec 15, 2008
Instructions
Heat oven to 350 farenheit.
Lightly grease jelly roll pan, 15 ½ x 10 ½ inch.
Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients.
Shape mixture into 1 inch balls.
Place about 2 inches apart in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/christmas-ham-balls/
© 2007—2008 Dishbase.com — All rights reserved
Charleston Breakfast Casserole recipe (Casserole)
Ingredients
Yield: 8 servings
12 slices bacon
¼ cups butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 egs
1¾ cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
some salt and pepper to taste
Posted by RiVD on Dec 25, 2008
Instructions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 325 degrees F (165 degrees C).
Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/charleston-breakfast-casserole/
© 2007—2008 Dishbase.com — All rights reserved
Pasta Florentine recipe (Pasta)
Ingredients
Yield: 12 servings
16 oz dry pasta, such as penne or ziti
2 medium zucchini, cut into strips
2 red bell peppers, cut into strips
1 lb mushrooms, sliced
1 cup chopped green onions
3 cloves minced garlic
¼ cups butter or margarine
2 cups chopped tomatoes
½ cups flour
2 cups milk
1 can chicken broth
½ teaspoons nutmeg
2 10 oz. packages frozen chopped spinach, thawed, drained
¾ cups grated Parmesan cheese
Posted by Joan2007 on Dec 27, 2008
Instructions
Cook pasta according to package, cooking only 7 minutes. Drain and spoon into 2 greased 13X9 baking dishes. Melt butter in large skillet and saute garlic briefly, then add zucchini, peppers, mushrooms and onions. Season well with salt and pepper and fresh herbs if you like. Cook about 3 or 4 minutes and add tomatoes. Heat through and spoon vegetables over pasta. Whisk flour into drippings in skillet and whisk in milk, then broth. Season with
nutmeg and salt and pepper. Cook over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables. (Can freeze now). Cover with foil and bake at 350F for 40 minutes until thoroughly heated and cheese is melted (longer if frozen).
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/pasta-florentine/
© 2007—2008 Dishbase.com — All rights reserved
Angel Food Candy recipe (Dessert)
Ingredients
Yield: 12 servings
1 cup dark corn syrup
1 cup sugar
1 tablespoon vinegar
1 lb chocolate almond bark
1 tablespoon baking soda
Posted by RiVD on Apr 7, 2009
Instructions
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 on a candy thermometer.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/angel-food-candy/
© 2007—2008 Dishbase.com — All rights reserved
Arroz Con Leche recipe (Breakfast)
Ingredients
Yield: 6 servings
½ lb rice
1 cup water
1 cinnamon stick
1 piece lemon peel
2½ oz sugar
¼ teaspoons salt
5 cups milk
some ground cinnamon
Posted by Joan2007 on May 6, 2009
Instructions
Put the rice, water, cinnamon stick, lemon peel, sugar and salt in a saucepan and bring to a boil. Cover and simmer on a low fire until the water is nearly absorbed, about 8 minutes. Then add the milk and continue cooking until the rice is very tender. There should be enough liquid left to give a creamy consistency to this dessert. Remove cinnamon and lemon rind. Serve dusted thickly with cinnamon. Serve hot or chilled.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/arroz-con-leche/
© 2007—2008 Dishbase.com — All rights reserved
Cobbler Cups recipe (Dessert)
Ingredients
Yield: 12 servings
12 Rhodes™ Dinner Rolls, thawed but still cold
21 oz can fruit pie filling
purchased vanilla frosting or whipped cream
Posted by Rhodesbread on Jul 8, 2009
Instructions
Spoon the pie filling equally into the bottom of each cup of a well sprayed 12 cup muffin tin. With a pair of scissors, cut one dinner roll into about 20 very small pieces and place on top of the pie filling in one muffin cup. Repeat with remaining rolls. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15-20 minutes. Remove from oven and allow to cool to room temperature. Invert muffin pan and remove cobbler cups. If some filling remains in the muffin cups, scoop out with a spoon and put it back on the dessert. Warm the frosting in the microwave and drizzle over the desserts or garnish with whipped cream.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/cobbler-cups/
© 2007—2008 Dishbase.com — All rights reserved
http://supercooking.net/english/eng-soup/puree-soups/
Home-made puree soups
For generous flavour, nourishment, good texture and simplicity of method, puree soups are beginner’s delight. You will find the inviting smell and superb flavour of a home-made soup tremendously satisfying.
Creamy vegetable puree sops are amazingly quick to make, and really economical too. A soup tureen makes an excellent investment for the shoestring cook - guests will be lured to the dinning table by warm, inviting smells, and the delicious taste of a simple soup is so utterly different from canned products, as well as being really wholesome and nourishing. Puree soups make a very satisfying start to a meal, and the simple addiction of swirls of cream or a garnish, such as crisply fried golden croutions, will turn a simple soup into real dinner party fare.
Vegetable puree soups
Basically, vegetable puree soups are made with vegetables arid the liquid in which they were cooked. Ingredients are reduced to a puree by pushing through a vegetable mill, rubbing through a sieve or blending in a liquidizer. The resulting puree is usually substantial enough to serve as it is and needs no thickening agent in the form of a roux or eggs or cream. Flavor and texture, however, can be improved if a little fat is used to sweat the vegetables before the liquid is added and to enrich them just before serving.
Puree soups
The vegetables
It is important to use fresh vegetables but because the vegetables are reduced to a pulp, puree soups offer an excellent and economic opportunity to use slightly overripe vegetables or foods which might other wise go to waste, such as the outer leaves of lettuce, slightly tough end of season peas, watercress stalks or mushroom peel. You can make delicious soups using either a single vegetable or a judicious mixture of several vegetables.
Tubers such as potatoes and Jerusalem artichokes, root vegetables such as carrots, parsnips and turnips, cauliflower and pulses (dried peas, beans and lentils) will all puree to a thick soup after cooking. Vegetables such as mushrooms, tomatoes, onions, celery, cucumbers, asparagus, spinach, lettuce and watercress do not have much substance in themselves. If used alone, very large quantities would be needed to create the right consistency for a puree soup. An additional vegetable (such as a potato) therefore is usually added to give the starchy ingredient which is necessary for, thickening.
The liquid
Stock is probably the most frequently used, liquid. Chicken or other white stocks are the most suitable because brown stocks can be too strong and might overpower the flavour overpower the vegetable. By all means use vegetable stock where suitable. For example, for pea soup makes stock from the pea pods (see the chapter on stocks). The liquid from canned peas also makes excellent stock.
Vegetable cooking water may be used as a liquid base. Taste it first to check that the flavour is not overpowering as this could ruin a delicate soup. The water, in which a cauliflower has been cooked, for instance, makes a valuable addition to parsnip soup.
Milk can be used, either on its own or with other liquids, but take care not to dilute it too much as this can cause curdling.
Fruit puree soups
Fruit puree soups are Scandinavian in origin and are very popular in those countries. Although it may sound strange at first to some tastes, in fact fruit puree soups have a deliciously delicate flavour and make a superbly refreshing beginning and, sometimes, end to a meal. Similar in method al1d resulting texture to vegetable puree soups, fruit puree soups are made from fresh, and sometimes from dried, fruit.
Fruit
For best results use fresh, fine fruit. Apples, pears; cherries, apricots, plums, pumpkins, peaches, blackberries, raspberries, loganberries, strawberries and melons can all be used. Of the dried fruit, apricots and prunes give best results; apples and pears can also be used. Making fruit soup rarely involves sweating the fruit because the soup is always served cold and the fat tends to rise to the top and spoil it, and most fruit don’t need the extra softening.
The liquid
Water, red or white wine, or a mixture of water and wine are the most commonly used liquids. Apple juice can be used in place of the white wine. Chicken stock or beef stock are sometimes used, usually with apple or pumpkin.
Thickening fruit soups
Fruit soups made with a single fruit which has a high water content (for example, cherries, plums and apricots) are thickened with corn-flour. This is done after the fruit has been cooked. For every 450 g [1Ib] fruit and 1.15L [2 pt] liquid you will need 30 ml [2 tablespoons] corn-flour.
Flavoring
If you are serving the soup as a first course it may be flavored with nutmeg, cinnamon, cloves, lemon peel or ginger and occasionally curry powder. Stir in fresh or sour cream or yogurt just before serving. If you are serving the soup as a pudding, stir in sweetened whipped cream and dust with nutmeg or cinnamon just before serving.
Step-by-Step
recipes navigation:
Home
Puree how to...
Turnip and Cucumber Soup
Creme Dubarry
Chilled Cherry Soup
Potage Crecy
Pea Soup
Curried Apple Soup
Gazpacho
Jerusalem artichoke and Tomato Soup
Walnut soup
Chilled Melon Soup
Fennel Vichyssoise
Food book
Web SuperCooking.NET
Step-by-Step cooking guide on SuperCooking.Net copyright © 2006 by Quid United Ltd.
About all question please contact: info @ supercooking.net
http://supercooking.net/health/wheatgrass/
All about Wheatgrass
Wheatgrass is one of the most nutrient-rich green super food. With one pound having as much nutrients as 23 pounds of vegetables, it is becoming one of the most widely used natural health supplement.
Before wheatgrass can be consumed, it must be juiced to have the optimum nutrition. It cannot be digested when not in liquid form because of its fibrous nature and high levels of cellulose. Roughly 70% of wheatgrass juice is chlorophyll which is what plants use to absorb the light from the sun.
Chlorophyll is remarkably similar to the chemical haemoglobin, which is the substance that carries the oxygen in red blood cells. It can be easily converted into haemoglobin, allowing the body to build more red blood cells. Therefore, it will improve your performance during exercise.
WheatgrassThe chlorophyll can purify the body by counteracting toxins and having anti-bacterial and anti-yeast effect. Also, it can have a positive effect on ulcers, arthritis and sore throats by reducing the inflammation
Wheatgrass contains hundreds of enzymes and approximately 20 amino acids for building and repairing cells and tissue. When grown in organic soil, it can contain up to 90 out of 102 minerals including iron, magnesium, phosphorus, potassium and calcium. It has a rich source of vitamins, A, C, E, K and the B complex. Also, despite being called wheatgrass it is actually gluten-free.
http://supercooking.net/health/common-spices/
The Health Benefits of Common Spices, Including Black Pepper, Cinnamon, and Cayenne
Black pepper, cinnamon, cayenne pepper - none of these spices are new or unusual to most people. In fact, these are spices that many of us use on a regular basis, especially black pepper. But did you know that these spices also have many health benefits? Did you know that there is more reason to use these spices than to simply add flavor and spice to a meal?
Black Pepper
In America, black pepper is one of the most commonly used spices. In fact, it is not uncommon for a person to use pepper with every meal - a little on his eggs, a bit on his sandwich and salad, a lot on his steak and corn: Fortunately, as it turns out, this is a good thing. Why? Because black pepper is good for us!
Black pepper improves digestion by stimulating the taste buds and thereby alerting the stomach to increase hydrochloric secretion. Black pepper is also an antioxidant, and it has antibacterial effects. But wait - there\’s more! You will be very happy to know that the outermost layer of the peppercorn actually helps stimulate the breakdown of fat cells!
Black pepper also helps prevent the formation of intestinal gas, promotes urination, and promotes sweating. It is full of manganese, and it also has a good amount of iron and dietary fiber, as well.
Cinnamon
Cinnamon also has a very healthy dose of manganese, but the health benefits of cinnamon are different than those of black pepper. Cinnamon can help eliminate and prevent the clumping of blood platelets. The scent of cinnamon can boost brain function - in other words, smelling cinnamon can improve your virtual recognition memory, working memory, and more!
Cinnamon can also help stop the growth of bacteria. Some even say that cinnamon can be used as spicy alternative to traditional food preservatives. For people with type 2 diabetes, cinnamon is wonderful - it can help them respond to insulin and thereby normalize their blood sugar levels.
Cayenne
The list of benefits from cayenne pepper seems to go on and on: it fights inflammation, prevents stomach ulcers, boosts immunity, offers pain relief, has cardiovascular benefits, and helps clear congestion. It seems that no matter your ailment, a dose of cayenne will help you out! Cayenne is also full of vitamin A.
Who knew that making your food taste good could be so good for you? So, go ahead and add a little spice to your meal. Adding a bit of spice to your life may actually help you increase your lifespan!
Then the nay sayers said that the border patrol would never permit us to do it.... We had 3 Border Patrol agents flying their own planes along with us.
Guess the motto is - ‘Never say can’t’.<<<
Good for you and thanks for putting out the effort.
I remember the incident, for we were at Wellton, a town that is supported by those same canals, for all its farming.
I was always a little worried about the fact that the dirty water from the flooding of fields, the salts and ? was shipped on down to Mexico, knew it could not be good for their soils.
Another feather for your wings.
Not directed at you, Granny, but you and I will have targets on our backs if this bill were to pass.<<<
Yes, we are targets.
Hitler loved getting rid of the old, sick and imperfect people, now we have it in America.
The Jackasses did it……HR 2749 the Seizure of the US food supply and production passed the House<<<
We are watching our country disappear.
They are already publishing articles, that say organic is not better for you....
If we wondered why obama was in such a rush to pass all the new laws, we now know, it was a quick takeover.
If he had gone slowly, we might have reacted to his actions.
He now controls who lives and dies, with his medical plan.
He now controls who works, with his stimulation plan.
He now controls who eats, with the new food laws.
We don’t have a lot left, and Delawhere is right, we must take back our country, but how can we, by voting you say?
Well Acorn will see that we vote, as the o wants.
I don’t have any answers, and feel like this is a tinfoil world, did we all fall off into la la land?
Remember that FEMA along with the prison camps, has the law that can take our stored foods and call them “Hoarded Foods”, thanks to bill clinton.
We worried about this type of incidents under clinton, and here we are, full circle.
This will begin to affect the left too, for they are the ones pushing for the ‘save the planet’ laws and the new bills do not save the earth.
What a bunch of 2 faced fools we have voted into office.
The Scorched Earth Policy<<<
That is what we are seeing planned.
This is the html version of the file http://www.spiceoflifelancaster.com/sitebuildercontent/sitebuilderfiles/GlutenFreeGrains.doc.
Google automatically generates html versions of documents as we crawl the web.
GLUTEN FREE GRAINS & FLOURS
acorn [Quercus spp.] Sweet edible nut used whole or ground into flour. Flour adds flavor and fiber, but does not bind well.
almond [Prunus amygdalus] Sweet edible nut used whole or ground into flour. This flour, alone or in combination with other flours, is used in breads, cakes and pastries.
amaranth [Amaranthaceae] Many varieties; related to spinach, beets and pigweed. Tiny seeds are commercially available whole, or ground into a light brown flour with a nutty taste. Highly nutritious. Edible leaves.
arborio rice Short-grain white rice of Northern Italy used for risotto. Cooks up creamy. Similar to the California-grown short-grain variety, pearl.
aromatic rice Brown or white rice with a natural aroma and flavor similar to roasted nuts or popcorn.
arrowroot [Maranta arundinacea] Herbaceous tropical perennial. The starch, extracted from the rhizomes, is used as a thickener and blends well with gluten-free flours. Interchangeable with cornstarch.
artichoke [Cynara scolymus] Flower head of a thistle-like plant. Used cooked as a vegetable, or dried and ground into flour. Combine flour with rice, potato, and/or tapioca flour for breads and other baked goods.
basmati rice Very slender, long-grain, highly aromatic rice grown in India and Pakistan. High in flavor; available in brown and white forms.
beans Seeds of leguminous plants. Used whole as a cooked vegetable; pureed as a thickener, or dried and ground into flour. Many commercial gluten-free bean flours are available. (See legumes.)
besan (gram, chickpea flour) Pale yellow flour made from ground, dried chickpeas; very nutritious, high in protein. Used in doughs, dumplings, and noodles; as a thickener for sauces; and as a batter for deep fried food.
black and red rice Rare Asian rice grains with black and red husks and bran coverings. (Also cultivated in California.)
boil-in-bag rice Rice that is pre-measured, cooked, and packaged in a colander-style plastic bag for quick, convenient cooking.
brewer’s rice Tiny particles of rice or rice chips, primarily used as an ingredient in brewing beer or in animal feed.
brown rice Kernels of rice from which only the hull has been removed. Cooked brown rice has a slightly chewy texture and a nut-like flavor.
brown rice flour Ground form of brown rice with a nutty taste.
buckwheat [Fagopyrum esculentum] Herb with triangular-shaped seed and black shell, used whole, cracked or ground into flour.
calrose A type of medium-grain rice grown in California.
canola [Brassica napus] Hybrid rape seed developed in Canada, most commonly found as cooking oil.
Carolina gold rice Distinctive rice grown in the South Carolina low country, known for its golden outer hull.
cassava [Manihot esculenta] (tapioca, manioc, yuca) Starch, extracted from the root, is ground into flour, which is used as a thickener for soups, fruit fillings and glazes, much like cornstarch.
channa Type of chickpea grown in the East Indies. Used whole or ground into flour.
chestnut [Castanea dentata] Smooth-shelled, sweet, edible nut. Usually roasted, then used whole or ground into flour. (Flour does not bind well.)
chickpea (garbanzo) Seed of leguminous plant of the pea family, used whole, pureed or ground into flour. (See besan.)
coconut flour From finely ground coconut meat with most of the fat and moisture removed. A low carb flour with 61% fiber. A good protein source. Mild flavor. May be used alone or in combination with other flours in baked goods.
converted® Registered trade-mark used to describe parboiled rice.
corn [Zea mays] Maize, cereal plant native to the Americas. Kernels are largest of cereal seeds. Six major types are dent, flint, flour, sweet, pop and pod corns. Used whole or processed into a multitude of products including sweeteners, flours and oils.
corn flour Finely-milled flour from the entire kernel of corn. Can be blended with corn meal and small amounts of other flours for making cornbread and cornmeal mush. Found in white, yellow and blue varieties.
corn gluten Nutrient supplement.
corn malt Flavoring agent.
cornmeal Coarse grade of milled corn flour. (Not a substitute for cornstarch or corn flour.) Found in white, yellow and blue varieties.
cornstarch Thickener derived from corn.
cottonseed [Gossypium hirsutum] Used as a seed or ground into flour; seeds typically pressed and used as an oil for margarine or cooking oil.
dal (dhal) Split peas or beans from India; used whole, pureed, or ground as flour.
dasheen flour (eddo flour) Variation of taro flour, used as a thickener. (See taro flour.)
della rice Cross of long-grain rice and basmati rice, developed in the United States.
fava bean (faba) Legume. Used whole, cooked as a vegetable or ground into flour. Unrelated to celiac disease, favism is an allergic reaction to fava beans that can be life threatening. Favism is most common in those of Mediterranean descent.
flaxseed [Linum usitatissimum] Seed of ancient medicinal herb, with a nutty flavor. Used whole, toasted or sprouted; ground into meal; or pressed into oil. High in fiber.
garbanzo (chickpea) Seed of leguminous plant of the pea family. Used whole, pureed or ground into flour. (See besan.)
glutinous rice The term glutinous refers to its sticky texture when cooked. White, brown, or black rice characterized by broad, short grains that stick together during cooking; mainly used in Asian sweet snacks; also known as sweet rice, sticky rice, or waxy rice.
glutinous rice flour (sweet, mochiko) Works well as a thickener in sauces and soups. Sauces thickened with sweet rice flour will not separate when frozen and thawed.
gram flour (besan) Made from chickpeas.
hominy White or yellow corn kernels from which the hull and germ have been removed. Used canned as a side dish or in casseroles.
hominy grits Side dish of coarsely ground dried hominy.
instant rice Rice that has been precooked and dehydrated.
japonica rice Specialty rice, typically used for rice stuffing and side dishes.
jasmine rice Variety of aromatic rice.
Job’s tears [Coix lachryma-jobi] Seed of ancient annual grass, resembling large barley. Used as a substitute for pearl barley.
kasha Roasted buckwheat groats, with a toasty, nutty flavor. Russian kasha may also contain millet and oats.
koshihikari Variety of Japanese rice, now being cultivated in the United States.
kudzu Leguminous Asian plant whose roots yield a starchy powdered extract, used as a thickener. Leaves and stems are also edible.
legumes, leguminous Plants with seeds in pods. There are more than a hundred legumes including: peanuts, lentils, peas, soya, beans, channa, garbanzo (chickpea, gram). Versatile served as vegetables, dried and ground into flour, or pureed. May be processed into oils or butters.
lentils Tiny lens-shaped seeds of a leguminous plant. The three main varieties are: French/European lentil, Egyptian/red lentil, and yellow lentil.
long-grain rice Brown or white rice kernels, averaging five times as long as they are wide.
maize, maiz, masa harina Other names for corn or corn flour.
millet [Panicum miliaceum] Drought-tolerant grasses with small seeds which can be substituted for sorghum in most recipes.
milo Versatile grain used whole, cracked or as a flour. (See sorghum.)
modified corn starch Corn starch chemically modified to improve properties for commercial uses.
modified tapioca starch Tapioca modified to improve consistency, stability and flavor.
nuts Tree nuts and peanuts (a legume) do not contain gluten. Used whole or processed into butters or oils.
peanut [Arachis hypogaea] Seed of a leguminous plant. Used whole, ground into flour, or processed into an oil or butter.
pearl rice California short-grain; white kernels very plump and almost round.
polished rice Regular milled white rice. The outer husk is removed, and the layers of bran are milled until the grain is white.
popcorn Variety of corn suitable for popping. Unpopped kernels may be milled into a light corn flour. Popped corn may be pulverized and added to ready-to-eat breakfast cereals, or used as soup/salad toppers.
popcorn rice Grown in Louisiana, this long-grain rice is cross between basmati and regular rice. (Tastes like buttered popcorn, but the scent is stronger than the flavor.)
potato flour Commercially ground from the whole potato, used as a thickener. Retains potato flavor.
potato starch flour, potato starch Commercially prepared from cooked potatoes that are washed of all fibers until only the starch remains.
precooked rice White or brown rice that has been completely cooked and dehydrated after milling.
quinoa [Chenopodiacum quinoa Willd.] Seed of ancient cereal grain of Peru, related to amaranth. Mild nutty flavor. Versatile; can be substituted for any grain. Used whole; as a hot cereal; ground into flour. Adds moisture to baked goods.
red rice Type of rice grown in South Carolina. (Also refers to a dish consisting of tomatoes and rice.)
rice [Oryza sativa] (”Races” called Indica, Javonica, and Sinica) Semi-aquatic member of the grass family. Rice is gluten-free and non-allergenic. Categorized as short, medium and long, the edible seed is the staple grain for over half the world’s population.
rice bran Outer layer of brown rice; an excellent source of thiamin, niacin, vitamin B-6, iron, phosphorus, magnesium, potassium and fiber.
rice bran oil Mild-flavored oil extracted from rice bran; has a very high smoking point which makes it suitable for frying.
rice couscous Cracked rice resembling a cracked wheat product called couscous.
rice flour, white rice flour Ground form of rice that is gluten-free and non-allergenic.
rice hulls Outer inedible covering protecting the rice kernel—industrial uses.
risotto Creamy Italian rice dish in which rice is sautéed and cooked in broth.
rosematta Parboiled rice from South India. The bran gives an attractive rose color.
rough rice Rice, as it comes from the field, also known as paddy rice. Rough rice kernels are encased in an inedible, protective hull.
saffron [Crocus sativus] Derived from the dried stigmas of a purple-flowered crocus. Used to color and flavor foods.
sago Starch extracted from tropical palms, and processed into flour, meal, or pearl sago (similar to tapioca.) Used as a thickener.
sesame White, brown or black seeds. Used whole, ground as flour, or pressed into oil.
short-grain rice Brown or white rice kernels that are much thicker than long-grain varieties. Grains are soft and stick together when cooked.
sorghum, milo [Sorghum bicolor L. Moench] Drought-tolerant cereal grain used primarily as a flour or sweet syrup. Third most prevalent food crop worldwide. Certified food grade white sorghum has been specially developed for the food industry.
soy, soybean [Glycine max L. Merr] (soya, kinako, edamame) High- protein, high-fat legume, which is processed into a variety of food products. Oil is used in cooking and salad dressings. Flour has strong, distinctive, nut flavor. Most recipes are designed to use low-fat soy flours; soy milks and tofu use high-fat soy flours.
starch Reserve poly-saccharide in plants. Starches from many sources are used commercially as thickeners and gelling agents. In the U.S., when the single word “starch” appears on a food label, the source must be corn. CFR Title 21, Section 578.100 October 1, 1980. (This does not apply to starch in pharmaceuticals).
sunflower seed Can be dried or roasted and eaten as a snack; used in salads or sandwiches; or added to a variety of cooked dishes and baked goods. Oil is used in cooking and salad dressings. The seed may be finely ground and added to flour combinations for a dark color and nutty taste.
sweet potato [Ipomoea batatas] Tropical American vine of the morning glory family, cultivated for its fleshy , tuberous orange-colored root. Used cooked as a vegetable, or dried and ground into a flour.
sweet rice flour Glutinous waxy rice, containing more starch than the brown and white rice flours. Excellent thickener; binds and reduces separation in sauces that are to be frozen and then reheated. (Cannot substitute for brown or white rice flours.)
tapioca Starchy substance extracted from the root of the cassava plant, used mainly in puddings. Tapioca flour is used as a thickener, especially in fruit dishes because it produces a clear gel. Adds “tooth” to gluten-free breads. (See cassava and manioc.)
taro flour Commercially processed from a starchy tropical root. Used as a thickener, similar to tapioca.
tef [Eragrostis tef] (tef grass or teff) Very small black ancient grain of the millet family. Principal grain in Ethiopian bread (Injera), which is described as a soft, porous, thin pancake.
urd Variety of green gram or bean cultivated in India.
Valencia rice A short-grain rice.
water chestnut Edible tuber of a water plant. Used fresh, canned or dried. Dried water chestnuts may be ground to a flour or powder and used as a thickener, or for coating foods prior to frying.
waxy rice flour See glutinous rice and sweet rice flour.
wehani rice California-grown hybrid rice with Indian basmati in its ancestry; reddish color; very nutty aroma and flavor.
wild rice [Zizania aquatica] Seed of plume-topped wild aquatic grass found mainly in the United States and Canada. Can be used whole or milled into a dark flour.
wild pecan rice Aromatic long-grain rice grown in Louisiana. Named for the strong aroma and milder, but distinct nutty taste.
http://www.abcinternational.in/fruits-vegetablespowders.html
Fruit and Vegetable Powders
Our traded fruits and vegetable powders are used in flavoring of various foods. We procure pure and qualitative powders which are prepared from fresh fruits and vegetables. They are good in taste and are securely packed in air tight containers to maintain their freshness and shelf life.
View Enquiry Basket
Spray Dried Vegetable Powder
Spray Dried Vegetable Powder
We offer pure and delicious spray dried vegetable powders which are used in processing dry soup mixes, canned soups and sauces, processed meats, baby foods and dairy products. The powders add an extra taste and aroma to the cooked food and make it more delicious. Our range of spray dried vegetable powders comprises of carrot powder, tomato powder, spinach powder and many other as per the requirements of customers.
Add to Enquiry Basket
Spray Dried Fruit Powder
The fruit powders we offer are used in confectionery, bakery products, nutritional foods, ready-to-drink mixes, instant foods, instant soup mixes, seasonings, snack foods. They are used to increase the flavor of the delicacies. Our fruit powders are safe to use as they are prepared with a water evaporator and in indirectly fired heating system. This process makes them more preferred over sun dried or de-hydrated powders.
We offer spray dried powders of following fruits:
* Mango
* Guava
* Papaya
* Strawberry
* Alphonso Mango
* Orange
* Banana
* Lime
* Pineapple
* Apple
To maintain the shelf life of the powders, we pack them in 50 kg HDPE drums with inside double line polythene pack or aluminum foils.
Add to Enquiry Basket
Spray Dried Fruit Powder
Apple Powder
Apple Powder
Apple powders can be used in combination with sugar to produce a perfectly colored coating for fruit jellies and in sauces where a boost of flavor without the addition of liquid is necessary. They are useful in candy fillings, desserts, breakfast cereals, yogurt flavoring and in any application where a fresh fruit flavor is desired. These fruits are processed to retain as much of their natural goodness as possible.
Add to Enquiry Basket
Banana Powder
Bananas come in a variety of sizes and colors when ripe, including yellow and red. Depending upon cultivator and ripeness, the flesh can vary in taste from starchy to sweet, and texture from firm to mushy.
Unripe or green bananas and plantains are used for cooking various dishes such as banana pudding, Banana bread, Banana chips and banana powders are used in Banana cream pie, Bananas Foster, Banana ketchup, Banana pudding, Banana sauce, etc.
Add to Enquiry Basket
Grape Powder
Offered in several varieties, Grape Powders can be used in low concentrations as an added ingredient in any application where flour is normally used including breads, pastas and much more.
Add to Enquiry Basket
Guava Powder
Dehydrated guavas may be reduced to a powder which can be used to flavor ice cream, confections and fruit juices, or boiled with sugar to make jelly, or utilized as pectin to make jelly of low-pectin fruits.
Add to Enquiry Basket
Mango Powder
Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon is used in Western cooking; but it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes, pickles and chutneys. It is also sprinkled over meats to tenderize them before cooking.
Add to Enquiry Basket
Pineapple Powder
Selected fresh Pineapple variety are spray dried which is carried out at low temperature to retain flavour, colour and nutrition values. The particles are dried, embeded in food grade matrix and packed. Used as a flavouring agent in ice cream, sweets, confectionery, bakery & biscuit products, baby foods, fruit chutney, snack food, food premixes for sweets, soft drink concentrates, milk based products, etc.
Add to Enquiry Basket
Papaya Powder
Papaya powder is made from papaya fruits through a special drying process and it remains much natural nutritive contents. Powdered, dried papaya, could also be used in many recipes as a flavoring agent and meat tenderizer. It could be sprinkled directly onto meat before baking. It could be mixed into soups and stews. It could be pressed into tablets and sold as medicine for the relief of digestion problems. It can be combined with other fruit powders to make “fruit cocktails”.
Add to Enquiry Basket
Orange Powder
Orange powders are used in Solid drinks, confection, chocolates, wafers, cakes, breads, dairy products, acidophilus milk, ice creams and hamburgers etc.
Add to Enquiry Basket
Strawberry Powder
Strawberry Powder is used for making Ice-cream, Desserts, Dairy products, Bakery products, Jam, Jelly, Strawberry Milk Shake can also be prepared by blending sugar and cold milk to the powder.
Add to Enquiry Basket
Carrot Powder
Carrots are often chopped and boiled, fried or steamed, and cooked in soups and stews. Carrot powders are used in preparing baby foods and pet foods.
Add to Enquiry Basket
Tomato Powder
This is very useful in the off-season, when fresh tomatoes aren’t very flavorful. Sprinkle it on pizza, bread or salads for flavor enhancement The powder also can be used to thicken sauces, stews and gumbos.
Add to Enquiry Basket
[Has several different ‘flours’ on the list.]
http://www.csaceliacs.org/gluten_grains.php
Gluten-Free Diet: Grains and Flours
This list is intended to be an aid in choosing and enjoying gluten-free foods. Self-management of one’s diet requires awareness of foods’ content by label reading; awareness of foods’ contact with gluten-containing grains; and awareness of foods’ contamination by such grains in storage or preparation. Research on the relationship of celiac disease and food items is still limited.
As with the general public, people with celiac disease and dermatitis herpetiformis may also need to consider food allergies. The eight major food allergen groups are:
About one third of the way down the page.
http://www.fao.org/docrep/v5030e/V5030E0o.htm
A general technological flow-sheet for fruit juice processing is presented below.
8.8 Banana and plantain processing technologies
8.8.1 Traditional processing
8.8.1.1 Products: Uses and Dietary Significance
Most of the world’s bananas are eaten either raw, in the ripe state, or as a cooked vegetable, and only a very small proportion are processed in order to obtain a storable product. This is true both at a traditional village level with both dessert and cooking bananas and when considering the international trade in dessert bananas.
In general, preserved products do not contribute significantly to the diet; however, in some localised areas the products are important in periods when food are scarce.
Probably the most widespread and important product is flour preparation from unripe banana and plantains by sun-drying. In Uganda, dried slices known as “mutere” are prepared for storage from green bananas, the dried slices being either used directly for cooking or after grinding into a flour.
“Mutere” is used chiefly as a famine reserve and does not feature largely in the diet under normal conditions.
continues.
http://www.fao.org/docrep/v5030e/V5030E00.htm#Contents
Fruit and vegetable processing
by Mircea Enachescu Dauthy
Consultant
FAO AGRICULTURAL SERVICES BULLETIN No.119
Food and Agriculture Organization of the United Nations
Rome, 1995
Table of Contents
The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
M-17
ISBN 92-5-103657-8
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.
(c) FAO 1995
Contents
Originated by: Agriculture and Consumer Protection
Title: Fruit and vegetable processing...
http://www.ecurry.com/blog/breads/vegetable-fruit-whole-grain-bread/
Vegetable & Fruit Whole Grain Bread
Fruit and Vegetable Whole Grain Bread
Fruit and Vegetable Whole Grain Bread
Each Slice of this Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from ”Zucchini and Walnut Bread” recipe by Den Tucker. I have done it with more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !
This is being sent to :
Aparna’s WBB: Grains in my Breakfast Event
&
Suganya’s JFI – Whole Grains Event.
Ingredients:
1 cup chopped Walnut
2 tablespoon sliced Almond
1 cup shredded Zucchini
1 cup shredded Carrot
3/4 cup fruit puree (nectarine or peach or any favorite fruit)
2 tablespoon orange zest
½ cup vegetable oil
¼ cup milk
½ cup sugar
1 egg
3 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoon coarsely ground flaxseed
1.5 cups whole wheat flour
8 tablespoons cracked wheat (Bulgar/Dalia)
Preparation:
Preheat oven to 350 Degree F
In a large bowl, add sugar, egg, oil, vanilla, baking soda, baking powder, cinnamon, and salt and mix well with an electric mixer.
Add 6 tablespoons of cracked wheat, whole wheat flour, milk and flaxseed to the bowl and mix thoroughly while scraping the sides of the bowl.
Add the zucchini, carrots and the fruit pulp and stir them in by hand.
Sprinkle flour on the nuts and fold them in the mix.
Pour batter into a greased 9 inch X 5 inch loaf pan.
Evenly sprinkle the cracked wheat on this. (do not mix)
Bake for about 1 hour, or a toothpick comes out clear.
Cool in pan 20 to 30 minutes on wire rack.
Turn out of the pan to remove bread.
Top with your favorite spread like low fat cream cheese or add cream or favorite topping to lure your picky eaters.
Note: I have used less sugar in this recipe becoz I do not like my breads sweet like cakes. You are free to adjust the sugar amount to suit your taste.
http://www.newswithviews.com/Goodwin/margaret106.htm
HOW TO UNDERMINE THE ECONOMY
By Margaret Goodwin
August 2, 2009
NewsWithViews.com
If you wanted to come up with a plan to undermine the economy of the most
prosperous and successful nation on earth, how would you go about it?
The first thing you’d have to do would be to debase the underlying
http://www.newswithviews.com/Goodwin/margaret106.htm value system that
provides the foundation for prosperity. That is, the value system to which
the founders of this nation, and many generations of immigrants who came
here seeking opportunity, subscribed. The core of that value system is the
belief that you do not deserve anything you have not earned.
The first step would be to condition the populace to believe that prosperity
is bad, that anybody who makes more than a modest
http://www.newswithviews.com/Goodwin/margaret106.htm income must be evil
(or at least dishonest), and that nobody really deserves to be rich, no
matter how much they contribute to the economy or how many opportunities
they create for others. The rich, by definition, are always a minority,
since the term itself implies someone who has substantially greater wealth
than the average person. All that’s usually needed to turn the many against
the few is a sense of grievance.
Fostering a sense of grievance can be accomplished by promoting the notion
that everybody, by virtue of their very existence, is entitled to basic
sustenance, such as http://www.newswithviews.com/Goodwin/margaret106.htm
healthcare, food, shelter, etc.
This attitude can be cultivated by establishing a system of bureaucracies
(paid for almost entirely by the rich) that provide free handouts to
everybody else, while nurturing a sense of perpetual resentment among the
people receiving the handouts toward those who provide the wherewithal to
satisfy their ever-increasing expectations.
The many are not generally aware that nearly 90% of the income taxes that
sustain our government, and all the services “it” provides, are collected
from the top 20% of income earners. And, if the many were aware of that, do
you think they’d feel like saying “Thank you”? Not likely.
Because they’ve been conditioned to believe that the rich don’t deserve
their wealth, and that they, the beneficiaries of all those taxes paid by
the rich, deserve that money more than the people who earned it. What did
the beneficiaries do to deserve it? Nothing. But they exist, and therefore
they’re entitled to things they cannot afford, so the money should be taken
from those who can afford it and redistributed to them.
Having undermined the cultural values that provide the basis for a
prosperous economy, by fostering a culture of dependency on ever-expanding
government services, you now have popular support for the next step, which
is to penalize production. You do that by regulating industries to the point
where the cost of doing business is too great to justify the returns,
forcing businesses to either downsize, go bankrupt, or relocate offshore.
That increases unemployment, creating an even greater dependency on
government services. At the same time, it reduces production so there’s less
wealth to tax, and less money coming into the system to support the
ever-increasing demands.
At that point, you’ve got a self-perpetuating cycle, with ever-increasing
demands on the system and ever-diminishing resources from which to draw to
provide for them. To add fuel to the firestorm, you can use the increasing
demands as an excuse to raise taxes on the remaining top producers even
more, driving more employers out of business or offshore, creating an even
larger non-productive class, and further accelerating the drain on the
system...
But why stop there? At this point, the economy is so unstable, it can be
toppled with ease. To finish it off in style, all that’s required is to
spend like a drunken sailor. Get the nation so far in debt to hostile
foreign powers that they won’t accept our IOUs any more. Print up fiat money
and dilute our currency to the point that the whole world loses confidence
in it and the G20 proposes a new international monetary standard. Then
distract the citizens by holding contests in Congress to see who can spend
money the fastest, and call it a “stimulus plan.”
At that point, the death spiral reaches critical mass. That’s were we are
today. How did we get to this point? Well, it could just be a combination of
entropy, ignorance, and well-intentioned idiots. Or it could be that there
are those who actively seek to undermine our economy to bring our nation to
its knees. For what purpose? That depends on who’s pulling the strings. I
concede that this begins to sound a little paranoid from someone who usually
dismisses conspiracy theories.
On the other hand, it’s hard to imagine that anyone, especially the leaders
of our nation, are stupid enough not to realize they’re doing the exact
things required to accelerate the collapse of our already destabilized
economy. And, if they’re not stupid, then they must have a reason for what
they’re doing.
http://thespicedlife.blogspot.com/2009/07/alexs-breakfast-oap-en-meal-oatmeal.html
Wednesday, July 29, 2009
Alex’s Breakfast Oap-en-meal (Oatmeal)
This “recipe” has been quite the source of consternation for me. On the one hand, I want to share this recipe/method with the world. Yes it may seem obvious, yes many of you may already know how to do it, but I only just figured it out and I consider myself a decently experienced cook. So some of you may not too. But I just could not figure out how to photograph it.
Anyway, the background: I have never enjoyed oatmeal much because I just find it way too mushy/soft/wet, even when made with old fashioned rolled oats. A year and a half ago, I experimented with making a mixed grain oatmeal in my rice cooker (I would leave it out dry and John would start it before leaving in the morning so we would wake up to oatmeal), and we loved it. Full of chewy pearl barley, sweet black rice and wheat berries (in addition to the oats), it was a decidedly not mushy healthy breakfast. Alex especially loved it.
Then our rice cooker broke. Every now and then she would see it sitting on the ground and walk by quite sadly, pointing at it and saying “No more oap-en-meal?” (she was 2 at the time). Sigh. No more oap-en-meal. Whenever I tried to make it in advance, it dried out. When I tried to make it in the slow cooker, it became a glutinous mass. Given some of the grains involved, making from scratch each morning was not an option. I finally gave up.
Recently I acquired Mollie Katzen’s The Sunlight Cafe, a cookbook focusing on ways to get a more nutritious, filling breakfast into our bodies. Something I have been concerned about as preschool looms and the end of our late mornings approaches. Meaning breakfasts need to be bigger, more sustaining. She suggests cooking the grains separately and re-heating them, which gave me an idea... So this past Sunday I decided to cook the following grains separately:
*steel cut oats (which I had never tried before and which were delightfully chewy)
*whole grain teff seeds
*pearl barley
*sweet black sticky rice
I added some brown sugar and vanilla to the oats while they were hot, and then mixed all of the grains together. The next morning, I made old fashioned rolled oats oatmeal—which according Katzen would take 5 minutes to cook (for some reason I had always thought longer). I made the oats in milk (the rest of the grains were made in water), and when they were a minute or 2 from being done, I added several large spoonfuls of the much drier and chewier whole grain mix from the previous day. This allowed the grains to soften and warm up without drying out. It was fabulous! Such a simple, but morning-altering discovery! Drizzled with some maple syrup and sprinkled with cinnamon, this breakfast will definitely make the regular rotation. Below are the cooking times and ratios for the grains that I used, but I am sure we will try others in the future.
Whole Grain Teff Seeds
This was not so chewy and turned into a glue that held everything together. Plus I just love the flavor of teff. Use ratio of 1/2 cup seeds to 1 1/2 cups water and cook for 20 minutes or so on a simmer, until soft.
Sweet Black Rice
Cook 1/2 cup of rice in 1 cup of water and drain off excess water when done. Will cook for about 35-45 minutes, until tender but chewy—will have a pleasant pop to it. And will be gloriously purple/black.
Pearl Barley
I was so happy with the others that I might leave this one out next time; in the past I had thought it necessary for chewiness. Use 1/2 cup of the barley to 1 1/4 cups of water and simmer for 70-90 minutes, until tender but chewy.
Steel Cut Oats
Use 1/2 cup of the oats to 1 3/4 cups of water. Bring the water to a boil and slowly drop the oats into the water so that it does not stop boiling. Boil for 10-15 minutes, until done to desired tenderness. This will be the wettest grain, so add the others into it and mix.
The Final Dish
Inspired by Mollie Katzen
1/2 cup old fashioned rolled oats
1 cup whole milk
1/2 t salt
brown sugar to taste
maple syrup to taste
2 t vanilla
2 t oat bran
2 t wheat germ
cinnamon to taste
Several scoops of previous grain mix
Bring the oats and milk to a boil. Reduce to a simmer and simmer for 4 minutes, stirring occasionally. Add the salt, brown sugar (start with less), vanilla, a pinch of cinnamon, the oat bran and the wheat germ. Stir and simmer another minute or 2. Add the previous day’s whole grain mix and stir, breaking up the clumps of the whole grains. When it is smooth and heated through, taste for sweetness and cinnamon, accounting for serving with a drizzle of maple syrup and sprinkling of cinnamon.
Posted by Laura
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.