Posts
Since the content of this blog has changed from just recipes to food information, organics and other related topics and ideas along with recipes the blog address is changing to accommodate the new wider direction.
naturesfoodrecipes.blogspot.com
is changed to:
naturesfoodcorner.blogspot.com
hope to see you there.
Friday, June 3, 2011
Sunday, May 1, 2011
Garlic & Green Bean Bake
I love fresh green and yellow beans and here is a recipe that is so easy it is sure to be a favourite at your table. Can hardly wait for fresh beans from the garden.
Garlic & Green Bean Bake
Ingredients
1 tablespoon oil
1 1/2 teaspoons cider vinegar
1 teaspoon dried minced onion
2 garlic cloves, minced
1/4 teaspoon salt
½ tsp paprika
Salt & pepper to taste
2 cups fresh cut green beans
1 tablespoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
Directions:
In a small bowl, combine oil, vinegar, onion, garlic,paprika salt and pepper. Add in the beans and toss to coat well. Plance mix in a greased baking dish. Mix the bread crumbs, Parmesan cheese and butter together with a fork and sprinkle over beans. Bake, uncovered, at 350F for 10-15 minutes or until heated through.
Alternate Method:
Mix beans as above using combination of green and yellow beans then place in foil or a container that can go on the barbecue an cook 10 mins until tender crisp.
Garlic & Green Bean Bake
Ingredients
1 tablespoon oil
1 1/2 teaspoons cider vinegar
1 teaspoon dried minced onion
2 garlic cloves, minced
1/4 teaspoon salt
½ tsp paprika
Salt & pepper to taste
2 cups fresh cut green beans
1 tablespoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted
Directions:
In a small bowl, combine oil, vinegar, onion, garlic,paprika salt and pepper. Add in the beans and toss to coat well. Plance mix in a greased baking dish. Mix the bread crumbs, Parmesan cheese and butter together with a fork and sprinkle over beans. Bake, uncovered, at 350F for 10-15 minutes or until heated through.
Alternate Method:
Mix beans as above using combination of green and yellow beans then place in foil or a container that can go on the barbecue an cook 10 mins until tender crisp.
Saturday, April 23, 2011
Asparagus Extravaganza
Here are six recipes and cooking items for asparagus. Fresh asparagus will be in our stores soon so have some great recipes ready and enjoy this healthy fantastic vegetable while it is available locally.
Asparagus Soup
1 lb fresh asparagus, chopped
¼ C. chopped onion
3 C. chicken broth
¼ - ½ C. milk or light cream
Pepper to taste
In large pot combine broth, onion and asparagus, mix and bring to boil, stirring frequently. Cook until tender then turn off heat. Slowly milk and stir well until at desired consistency. Add pepper to taste.
Shredded cheese can be added during last step for an alternate flavour.
BAKED ASPARAGUS
1 lb asparagus
¾ C. grated parmesan cheese
¼ C. unsalted butter
Blanch or barely cook asparagus then chill under cold running water. Drain and pat dry. Arrange spears in lightly greased 8” square baking dish or casserole dish. Sprinkle with cheese and dot with butter. If preparing ahead of time cover with plastic and refrigerate. Bake at 350o for 15 minutes or until tender crisp.
If you boil your asparagus save the vegetable water for soups or stews. An old recipe I came across used asparagus water with beef drippings (these days use Bovril or oxo cube or liquid) and use as a drink. The vitamins in asparagus make this a great hot drink if you feel a cold coming on. For a cold drink mix with a little V8 or tomato juice.
ASPARAGUS SOUP
6 stems fresh asparagus, sliced thin
2 cloves garlic, minced
1 stalk celery, sliced thin
1 green or red pepper, chopped
4 cups chicken stock
Salt & pepper to taste
5 sliced bacon cooked crisp and crumbled
In large pot combine asparagus, garlic, celery, green pepper and stock. Bring to a boil then simmer about 10 minutes until vegetables tender. Add salt and pepper to taste. When serving sprinkle with bacon bits.
CHICKEN AND ASPARAGUS
3 tbsp butter 1 tsp lemon juice
3 tbsp flour Salt to taste
1 C. milk 1 lb asparagus
1 C. chicken broth 2 C. cooked chicken, bite sized pieces
½ C. mayonnaise
In medium size pot melt butter then blend in flour, milk and broth stirring until thick and smooth. Remove pot from heat and stir in mayonnaise, lemon juice and salt. In baking dish arrange asparagus spears (or cut into 1” pieces). Spread chicken pieces and pour sauce over top. Bake 375o for 30 minutes or until asparagus cooked.
Canned or frozen (& thawed) asparagus may be used, reduce baking time to 20 minutes.
This is a great recipe to use leftover rotisserie chicken or even turkey.
There are many ways to enjoy asparagus but my neighbour Drew has the simplest way. He takes his asparagus spears and tosses them with olive oil and coarse sea salt then places them on a perforated pizza tray and pops it on the barbecue for 10 minutes until the spears are cooked but firm. I could happily eat buckets of his asparagus. I look forward to the new season and talking about growing and cooking, over a nice plate of Drew’s asparagus of course.
Asparagus Soup
1 lb fresh asparagus, chopped
¼ C. chopped onion
3 C. chicken broth
¼ - ½ C. milk or light cream
Pepper to taste
In large pot combine broth, onion and asparagus, mix and bring to boil, stirring frequently. Cook until tender then turn off heat. Slowly milk and stir well until at desired consistency. Add pepper to taste.
Shredded cheese can be added during last step for an alternate flavour.
BAKED ASPARAGUS
1 lb asparagus
¾ C. grated parmesan cheese
¼ C. unsalted butter
Blanch or barely cook asparagus then chill under cold running water. Drain and pat dry. Arrange spears in lightly greased 8” square baking dish or casserole dish. Sprinkle with cheese and dot with butter. If preparing ahead of time cover with plastic and refrigerate. Bake at 350o for 15 minutes or until tender crisp.
If you boil your asparagus save the vegetable water for soups or stews. An old recipe I came across used asparagus water with beef drippings (these days use Bovril or oxo cube or liquid) and use as a drink. The vitamins in asparagus make this a great hot drink if you feel a cold coming on. For a cold drink mix with a little V8 or tomato juice.
ASPARAGUS SOUP
6 stems fresh asparagus, sliced thin
2 cloves garlic, minced
1 stalk celery, sliced thin
1 green or red pepper, chopped
4 cups chicken stock
Salt & pepper to taste
5 sliced bacon cooked crisp and crumbled
In large pot combine asparagus, garlic, celery, green pepper and stock. Bring to a boil then simmer about 10 minutes until vegetables tender. Add salt and pepper to taste. When serving sprinkle with bacon bits.
CHICKEN AND ASPARAGUS
3 tbsp butter 1 tsp lemon juice
3 tbsp flour Salt to taste
1 C. milk 1 lb asparagus
1 C. chicken broth 2 C. cooked chicken, bite sized pieces
½ C. mayonnaise
In medium size pot melt butter then blend in flour, milk and broth stirring until thick and smooth. Remove pot from heat and stir in mayonnaise, lemon juice and salt. In baking dish arrange asparagus spears (or cut into 1” pieces). Spread chicken pieces and pour sauce over top. Bake 375o for 30 minutes or until asparagus cooked.
Canned or frozen (& thawed) asparagus may be used, reduce baking time to 20 minutes.
This is a great recipe to use leftover rotisserie chicken or even turkey.
There are many ways to enjoy asparagus but my neighbour Drew has the simplest way. He takes his asparagus spears and tosses them with olive oil and coarse sea salt then places them on a perforated pizza tray and pops it on the barbecue for 10 minutes until the spears are cooked but firm. I could happily eat buckets of his asparagus. I look forward to the new season and talking about growing and cooking, over a nice plate of Drew’s asparagus of course.
Sunday, April 17, 2011
Organic vs. Conventionally Grown Asparagus
According to EWG (Environmental Working Group) asparagus is at the top of the list for produce low in pesticide residue making this a food you can enjoy with abandon even when organically grown is not available in the produce area or farmers markets.
Some say asparagus is a vegetable and others say it is an herb, it is a member of the lily family and an important part of a healthy diet. Egyptians cultivated asparagus over 2,000 years ago it has been woven through history from Europe, the Middle East and to North America. It was revered in rituals and a legend in medicinal circles, and for good healthy reasons.
Asparagus is a wonderful rich source of folate, 6 spears contain about 50% of your daily recommended dose. A natural anti inflammatory, folate helps to decrease pain and has been shown to reduce the risk of heart disease. Folate is very important to pregnant women, a lack of folate increases risk of Spina Bifida. Folate also helps regulate embryonic and fetal nerve cell formation and protects the baby from having neural tube defects. It is also believed folate helps prevent premature births.
Folate is known to be important in protecting against cancer, protecting cells from toxins such as free radicals. The National Cancer Institute states asparagus is one of the top foods on their lists for helping the body to fight cancer. Along with containing glutathione- a phyto-chemical, asparagus is high in rutin which is a recognized aid in strengthening blood vessels.
Folate is found naturally in leafy green vegetables, and citrus fruits. Folic acid is a supplement and does not have the fine balance of vitamins and trace minerals found in a whole food. It is always recommended to eat good whole foods for health benefits before supplements.
Asparagus has been listed as the number one source of vitamin K which is necessary in the synthesis of ostocalcin. This is the protein within bone tissue which allows calcium to crystallize. Studies show vitamin K can help prevent osteoporosis and osteoarthritis through this process, aiding in bone formation and repair.
Asparagus is also loaded with potassium (288 mg per cup) which helps the body from losing calcium, vitamin A, B6, and thiamin, glutathione, high in fiber, no sodium or cholesterol or fat. One cup has only 40 calories and 3 grams of fiber essential in cleaning and maintaining a healthy digestive system. A healthy food choice to detox your body. Beta carotene is an additional benefit along with Vitamin C which assists the body in producing collagen. Collagen helps hold together the body’s tissues and cells. This is one food packed with vitamins and minerals helping to treat, among other ailments, urinary tract infections and kidney stones.
For optimum health benefits it is suggested that asparagus be eaten raw but there are many wonderful recipes to entice you to include asparagus in your healthy daily diet.
Some say asparagus is a vegetable and others say it is an herb, it is a member of the lily family and an important part of a healthy diet. Egyptians cultivated asparagus over 2,000 years ago it has been woven through history from Europe, the Middle East and to North America. It was revered in rituals and a legend in medicinal circles, and for good healthy reasons.
Asparagus is a wonderful rich source of folate, 6 spears contain about 50% of your daily recommended dose. A natural anti inflammatory, folate helps to decrease pain and has been shown to reduce the risk of heart disease. Folate is very important to pregnant women, a lack of folate increases risk of Spina Bifida. Folate also helps regulate embryonic and fetal nerve cell formation and protects the baby from having neural tube defects. It is also believed folate helps prevent premature births.
Folate is known to be important in protecting against cancer, protecting cells from toxins such as free radicals. The National Cancer Institute states asparagus is one of the top foods on their lists for helping the body to fight cancer. Along with containing glutathione- a phyto-chemical, asparagus is high in rutin which is a recognized aid in strengthening blood vessels.
Folate is found naturally in leafy green vegetables, and citrus fruits. Folic acid is a supplement and does not have the fine balance of vitamins and trace minerals found in a whole food. It is always recommended to eat good whole foods for health benefits before supplements.
Asparagus has been listed as the number one source of vitamin K which is necessary in the synthesis of ostocalcin. This is the protein within bone tissue which allows calcium to crystallize. Studies show vitamin K can help prevent osteoporosis and osteoarthritis through this process, aiding in bone formation and repair.
Asparagus is also loaded with potassium (288 mg per cup) which helps the body from losing calcium, vitamin A, B6, and thiamin, glutathione, high in fiber, no sodium or cholesterol or fat. One cup has only 40 calories and 3 grams of fiber essential in cleaning and maintaining a healthy digestive system. A healthy food choice to detox your body. Beta carotene is an additional benefit along with Vitamin C which assists the body in producing collagen. Collagen helps hold together the body’s tissues and cells. This is one food packed with vitamins and minerals helping to treat, among other ailments, urinary tract infections and kidney stones.
For optimum health benefits it is suggested that asparagus be eaten raw but there are many wonderful recipes to entice you to include asparagus in your healthy daily diet.
Sunday, March 27, 2011
Organic vs Conventionally Grown Peaches
According to The Environmental Working Group, a nonprofit organization in Washington, D.C. we should purchase organic peaches. Their tests indicate peaches have the most pesticides of any fruit or vegetable, they are most susceptible to pesticide residue. Whenever possible, buy organic peaches.
Being more than 80 percent water and a good source of dietary fiber, peaches are a great addition to any diet especially those trying to lose weight. Peaches also promote healthy skin and are a rich source of Vitamin A. Peaches may be beneficial in the prevention of cancer in organs and glands with epithelial tissue.
Research shows eating peaches helps in the removal of worms from the intestinal tract helping to maintain intestinal health. They also have good to excellent antioxidant activity, some antimicrobial activity and good to excellent tumor growth inhibition activity.
Peaches are beneficial to those dealing with many ailments among those being acidosis, anemia, arthritis, asthma, bladder or kidney stones, bronchitis, gout, high blood pressure and poor digestion.
Organic peaches are a great addition to our diets and a fantastic way to boost the flavour in a salad or provide a dessert you can indulge in guilt free seconds.
Being more than 80 percent water and a good source of dietary fiber, peaches are a great addition to any diet especially those trying to lose weight. Peaches also promote healthy skin and are a rich source of Vitamin A. Peaches may be beneficial in the prevention of cancer in organs and glands with epithelial tissue.
Research shows eating peaches helps in the removal of worms from the intestinal tract helping to maintain intestinal health. They also have good to excellent antioxidant activity, some antimicrobial activity and good to excellent tumor growth inhibition activity.
Peaches are beneficial to those dealing with many ailments among those being acidosis, anemia, arthritis, asthma, bladder or kidney stones, bronchitis, gout, high blood pressure and poor digestion.
Organic peaches are a great addition to our diets and a fantastic way to boost the flavour in a salad or provide a dessert you can indulge in guilt free seconds.
Saturday, March 12, 2011
Organic VS Conventionally grown Apples
Last week CBC news network reported food costs are now at a record high worldwide. With ever increasing costs it can be difficult deciding the best choice of produce for your dollar. Organics are widely available now and no longer considered a specialty item but with the higher price of organic over conventionally grown produce when is it best to chose organics?
Over the next couple months I will post information on a variety of fruits and vegetables showing where it is better to pick organic or when the alternative is not such a bad choice. It would be wonderful if everyone could always buy organic but that is not always practical. Organics are not only kinder to the environment but so much better for your health not to ingest pesticide residue.
Apples:
It is well worth purchasing organic apples but if they are not available or your budget does not allow organics this week then the conventionally grown is a good option. Giving the apples a good scrub under running water will help to reduce pesticide residue. Pay extra attention to the dimple on the stem end and the blossom end as they can collect and hold the chemical sprays longer.
It is better to scrub apples rather than peal them because the skin is very beneficial. An extract in apple skin has been found to decrease the risk of liver cancer by 57 percent. Researchers at Cornell University have identified several compounds in apple peal called triterpenoids that have potent anti-growth activities with cancer cells in the liver, colon and breast. So whenever possible keep the skins on.
Apples are packed full of phytochemicals, a type of antioxidant that helps to fight the harmful effects of cholesterol, thereby helping to prevent heart disease. They also combat free radicals which are known to damage cells in our bodies. Red apples have quercetin which is felt to be beneficial in protecting against developing Alzheimer’s disease due to free radical damage.
Apples are packed full of vitamins and minerals along with galacturonic acid which helps to lower the body’s insulin requirement helping to manage diabetes.
Women who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes. Apples are loaded with soluble fibre, the key to blunting blood sugar swings. Fibre is also important for weight loss and management, one apple has the same amount of fiber as a bowl of bran cereal. Fibre is also beneficial for hemorrhoids and can neutralize irritable bowel syndrome. Phenolic, a compound in apple skin, prevents cholesterol from solidifying on the artery walls thereby slowing down the build-up of plaque.
“Research has shown that people who eat fruits and other high-fibre foods gain a certain amount of protection against Parkinson’s, a disease characterized by a breakdown of the brain’s dopamine-producing nerve cells. Scientists have linked this to the free radical-fighting power of the antioxidants contained therein.”
With so many health benefits packed into one little apple it is a great choice on anyone’s daily menu. A no mess fruit to pick up as you head out the door, apple juice through the day, apple cider vinegar in recipes. There are as many daily opportunities to include a high fibre fruit like apples as there are benefits.
An apple a day….
Healthy Food – Healthy People
Over the next couple months I will post information on a variety of fruits and vegetables showing where it is better to pick organic or when the alternative is not such a bad choice. It would be wonderful if everyone could always buy organic but that is not always practical. Organics are not only kinder to the environment but so much better for your health not to ingest pesticide residue.
Apples:
It is well worth purchasing organic apples but if they are not available or your budget does not allow organics this week then the conventionally grown is a good option. Giving the apples a good scrub under running water will help to reduce pesticide residue. Pay extra attention to the dimple on the stem end and the blossom end as they can collect and hold the chemical sprays longer.
It is better to scrub apples rather than peal them because the skin is very beneficial. An extract in apple skin has been found to decrease the risk of liver cancer by 57 percent. Researchers at Cornell University have identified several compounds in apple peal called triterpenoids that have potent anti-growth activities with cancer cells in the liver, colon and breast. So whenever possible keep the skins on.
Apples are packed full of phytochemicals, a type of antioxidant that helps to fight the harmful effects of cholesterol, thereby helping to prevent heart disease. They also combat free radicals which are known to damage cells in our bodies. Red apples have quercetin which is felt to be beneficial in protecting against developing Alzheimer’s disease due to free radical damage.
Apples are packed full of vitamins and minerals along with galacturonic acid which helps to lower the body’s insulin requirement helping to manage diabetes.
Women who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes. Apples are loaded with soluble fibre, the key to blunting blood sugar swings. Fibre is also important for weight loss and management, one apple has the same amount of fiber as a bowl of bran cereal. Fibre is also beneficial for hemorrhoids and can neutralize irritable bowel syndrome. Phenolic, a compound in apple skin, prevents cholesterol from solidifying on the artery walls thereby slowing down the build-up of plaque.
“Research has shown that people who eat fruits and other high-fibre foods gain a certain amount of protection against Parkinson’s, a disease characterized by a breakdown of the brain’s dopamine-producing nerve cells. Scientists have linked this to the free radical-fighting power of the antioxidants contained therein.”
With so many health benefits packed into one little apple it is a great choice on anyone’s daily menu. A no mess fruit to pick up as you head out the door, apple juice through the day, apple cider vinegar in recipes. There are as many daily opportunities to include a high fibre fruit like apples as there are benefits.
An apple a day….
Healthy Food – Healthy People
Saturday, March 5, 2011
How To Identify Genetically Modified Produce
In the produce department deciphering if the food is conventionally grown, organic or genetically modified is sometimes a challenge. Here is a quick way to check.
The little produce stickers on the apples, bananas, tomatoes…. is the clue. This tag will have either 4 numbers or 5 numbers on it. If there are 4 digits on the tag it is conventionally grown which means the standard chemical fertilizer, herbicide, fungicide, pesticide cocktail has been used.
If there are five numbers and it begins with 9 it is organic. If the five numbers begin with 8, it is genetically modified.
This same method is used not only in Canada but the US, UK, France, New Zealand and Australia. This identification is used for produce grown in these countries and any country exporting into them must tag in the same way.
A quick and easy check to know what you are placing in your shopping cart. A great tool to help with your food planning that has actually been used for a long time, they just didn’t tell us about it.
The little produce stickers on the apples, bananas, tomatoes…. is the clue. This tag will have either 4 numbers or 5 numbers on it. If there are 4 digits on the tag it is conventionally grown which means the standard chemical fertilizer, herbicide, fungicide, pesticide cocktail has been used.
If there are five numbers and it begins with 9 it is organic. If the five numbers begin with 8, it is genetically modified.
This same method is used not only in Canada but the US, UK, France, New Zealand and Australia. This identification is used for produce grown in these countries and any country exporting into them must tag in the same way.
A quick and easy check to know what you are placing in your shopping cart. A great tool to help with your food planning that has actually been used for a long time, they just didn’t tell us about it.
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