Study sheds concern over fish eating among pregnant women

Study sheds concern over fish eating among pregnant women

26/Jan/2015  //  607 Viewers

In a big relief to all the pregnant ladies, a recent study has refuted all the fears that eating fish is not safe during the pregnancy.

According the researchers, the pregnant women can eat fish safely without much concern about the mercury hurting their child.

For the study, the researchers involved 1,500 mothers for a period of three decades. They found those women having high levels of fish consumption, i.e. nearly 12 meals per week with fish, didn’t showed any developmental problems with their children.

Study co-author Edwin van Wijngaarden, of University of Rochester Department of Public Health Sciences, said, “The study’s results show no overall link between prenatal exposure to mercury through fish consumption and neuro-developmental outcomes.”

“It is also becoming increasingly clear that the benefits of fish consumption may outweigh, or even mask, any potentially adverse effects of mercury,” the study co-author added.

During the study, the researchers found the natural presence of polyunsaturated fatty acids in fish. According to the study researchers, the polyunsaturated fatty acids can “augment or counteract the toxic properties of mercury.”

In must be note worthy, the US Food and Drug Administration (FDA) currently recommends pregnant women to limit their fish consumption to twice per week. But those guidelines are being reconsidered now.

The study’s findings were published online in the American Journal of Clinical Nutrition.


Source: http://www.americaherald.com/

Easy Asian Wings Recipe Ever

Easy Asian Wings Recipe Ever

23/Jan/2015  //  508 Viewers

We were so burned out from hours upon hours of cooking during the holidays that by New Year's Eve, we wanted to order in Chinese. We did not order in , but we tried to make life as easy for ourselves as possible. I looked to see what I had in my freezer and fridge and decided on chicken.

Now, because it was still a special holiday, I wanted to make something special, but easy. We had a few people coming over with a bunch of kids and I had my own four kids. I decided to make the chicken tenderloins I had in the freezer for the adults but to also have my husband pick up a lot of wings so that the kids would be extra satisfied.

My husband is great when it comes to shopping (and other things) but he went a bit nuts with the wings. He bought nine pounds!!  That's a lot of wings! I looked for some ingredients with which to marinate them and found some tamari sauce in two separate bottles. I wanted to use them up so made that the base of my marinade. I added some sesame oil, hot sauce and that was it. I knew we'd have leftovers so I decided to marinate them all, cook them, eat them later in the week and then freeze them if we still had extra.

We did not have much time before the guests came so I created a very simple marinade and shoved all those wings into two large ziplocs. (They now sell two-gallon ziplocs but I used 2 one-gallon bags.) I marinated them for about 1/2 hour but they probably would have been even better had they been marinating over night.

We had the Big Green Egg Smoker Grill going but these wings could have been baked just as easily. The kids went crazy, we ate the wings for every meal for days and writing this post I just realized that I still have some in the freezer so guess what's for dinner tonight? You guessed it-WINGS!

Making your own wings is a lot healthier than buying them prepared and now you see how easy it is. Enjoy!

10 Weeknight Soups Ready in Just 30 Minutes

10 Weeknight Soups Ready in Just 30 Minutes

23/Jan/2015  //  543 Viewers

Nothing cures the winter chill quite like a hot bowl of homemade soup.  We used to have to wait to make soup until the weekend, but with so many 30 minute options you can get started right now and enjoy soup made from scratch on a week night!

With love from our Simple Kitchen to yours!

Bacon Beer Cheese Soup with Chicken  (pictured above) is our #1 all time most popular recipe from TheSlowRoastedItalian.com.  BACON.BEER.CHEESE ready in 25 minutes. Creamy, cheesy soup with bacon.  You are welcome.



How does a thick and creamy Shortcut Chicken and Dumplings done in 30 minutes sound? No, its not a dream and its made without canned cream soup! Our #1 all time reader favorite recipe from The Simple Kitchen.



Broccoli Cheese Soup with Chicken and Rice with chicken, broccoli and rice in the creamiest cheese soup ever is a scrumptious one pot meal that goes from prep to plate in 25 Minutes!



Wendy’s Copycat Chili from TheSlowRoastedItalian.com is a fabulous hearty copycat chili packed with beef and bean!  This recipe is bursting with flavor, the green chiles really give this chili great character; with a little smokiness and a little heat (adjust to your liking).  Ready in 30 Minutes.


Breakfast Revolution: The Spicy Egg-Sandwich Bánh Mì Is Taking Over the Morning Meal

Breakfast Revolution: The Spicy Egg-Sandwich Bánh Mì Is Taking Over the Morning Meal

23/Jan/2015  //  369 Viewers

For decades, the people of Austin have taken pride in their breakfast tacos, those concoctions that take the eggy delight of breakfast sandwiches, spice it up with chorizo and salsa verde, and wrap it in the comforting blanket of warm flour tortillas. And it's easy to see why—they're great! Non-believers only need to take one bite of the stellar ones at local favorite Torchy's to understand their glory.

But what about a different take on the breakfast sandwich in Austin? Could someone dare to buck the popular trend in this taco-obsessed town?

Leave it to enterprising Austin chef Larry McGuire (Jeffrey's, Josephine House) and his chef de cuisine Greg Garwood to introduce a viable alternative: The breakfast Bánh Mì.

At Elizabeth Street Café, Garwood's menu effortlessly straddles the line between classic French and crowd-pleasing, accessible Vietnamese. And since Austin diners are obsessed with breakfast tacos, Garwood decided to reinvent the classic French-Vietnamese sandwich, Bánh Mì, for the morning meal. "Every little store in Austin sells breakfast tacos," explains Garwood. "It's really nice to get away from that a little bit and turn people onto something else with the Bánh Mì."

So what does Garwood, a New Englander, know about breakfast sandwiches? A lot. "I ate breakfast sandwiches relentlessly growing up," recalls Garwood, "We would go for a spicy venison sausage on a buttered, grilled English muffin with eggs and American cheese." As he got into his teens, the ingredients changed slightly—he introduced poached eggs and prosciutto and a spicy zucchini relish his family made.

When it comes to Elizabeth Street Café's breakfast Bánh Mì, Garwood keeps things pretty simple. Like any Bánh Mì, the foundation starts with the baguette. Garwood explains that you want baguette with a bit of crust to it, which plays nicely against the soft, gooey texture of fried egg and the juicy house-made ginger-pork sausage. Then comes the richness of avocado and mayonnaise, the heat of spicy jalapeño and sambal hot sauce, and the refreshing, herbaceous finish of cilantro and mint leaves.

In short—it's the Franco-Vietnamese-Texan sandwich that a breakfast town like Austin deserves.

Portuguese Baked Eggs

Portuguese Baked Eggs

23/Jan/2015  //  253 Viewers

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it’s also hearty and satisfying enough to double as dinner.

Ingredients
Servings: 6

    ¼ cup olive oil
    3 bell peppers, any color, thinly sliced
    1 medium red onion, thinly sliced
    2 beefsteak tomatoes, cut into wedges
    8 garlic cloves, thinly sliced
    1 jalapeño, with seeds, halved lengthwise
    ¼ cup fresh basil leaves
    2 tablespoons fresh oregano leaves
    1½ teaspoons chili powder
    1 teaspoon paprika
    Kosher salt and freshly ground black pepper
    1 cup ricotta
    6 large eggs
    1 cup grated sharp white cheddar (about 4 oz.)
    ¼ cup grated Parmesan (about 1 oz.)
    Toasted country-style bread (for serving)


Preparation

    Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
    Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
    Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
    Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
Do Ahead: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.

8 Common Misteaks  People Make When Cooking Steak

8 Common Misteaks People Make When Cooking Steak

23/Jan/2015  //  270 Viewers

We love a juicy, well-cooked (though not well-done!) steak. When you’ve got a quality piece of meat, you don’t have to gussy it up with complicated cooking techniques and extravagant sauces—and that’s precisely why we love it. It’s simplicity at its best: just good, old fashioned, unfussy eatin’. So why is cooking a steak so darn difficult? From a tragically gray exterior to an overly-cooked inside, there are so many ways to go wrong.

But fear not! Our test kitchen is here to help. Senior food editor Dawn Perry walks us through the art of cooking the perfect steak, whether it’s a porterhouse, a hanger, or filet. Ready to cook some seriously awesome beef? This is your time to shine.

1. Head to the Supermarket
A steak is not a steak is not a steak—meaning a butcher can really help you navigate the tricky waters of what cuts to try and how to cook them. Shopping for meat at a grocery store will leave you with the usual suspects, but a butcher can introduce you to newer, less popular cuts that boast huge flavor, like hanger and flatiron steaks. Don’t be afraid to ask your butcher questions about how he or she would cook the steak—that’s exactly what they’re there for!

2. Out of the Fridge, into the Frying Pan
Whether you’re cooking a thin strip steak or a thick porterhouse, you’ve gotta plan ahead, and that means taking it out well in advance of actually cooking it. So how long is “well in advance”? For the thinner cuts, a half-hour on the counter will do. If your steak is over an inch thick, plan on at least an hour—and even up to two. Why does this matter? If you dive right from the fridge into the pan, you’re risking an undercooked steak with a gray exterior: decidedly not delicious and definitely unappealing.

3. A Sprinkle Will Do
When it comes to seasoning, this is not the time to be shy. Perry explains that in addition to aiding in the formation of a gorgeous crust, it’s necessary for big, bold flavor. “You can’t season the inside of the steak,” she says. “So you’ve got to aggressively season the exterior.” This is not, however, a pass to get crazy with spice rubs and other “creative” seasonings. When you’ve got a good steak, you’re going to want to taste the steak, says assistant food editor Claire Saffitz. So go for coarse kosher salt and black pepper, and season with wild abandon: You should be able to actually see the salt and pepper.

4. Fear the Smoke
Don’t be afraid of a ripping hot (heavy-bottomed, cast iron) pan—Perry even allows for a little smoke. To make sure your fat doesn’t burn, sear in an oil with a high smoke point, like vegetable oil or grapeseed oil (you can always finish with a knob of butter in the last few minutes and baste the steak in it). Now, that said, don’t get crazy on us: for a thick steak, you’re going to want to turn down the heat a little; if you don’t, you’ll risk a gorgeous crust and a raw interior.

5. Cook by Touch
Some chefs can tell when a steak is done just by feeling it. Great! For the rest of us, however, that’s a little trickier; it takes a ton of practice. Perry is a big proponent of the thermometer. “Just take the steak’s temperature,” she says. “And know for sure.” On that note, what happens if the steak’s got a gorgeous crust, but the temperature clocks in at 90 degrees? First off, don’t sweat it. Second, take it off the stovetop and pop it in an oven set to 400 degrees on a roasting rack set over a baking sheet. It’ll finish cooking without getting too dark.

6. It’s Gonna Get Cold!
You’ve heard it before, and we’re gonna say it again: Don’t slice into that steak right away. It absolutely needs time to rest, and let the juices redistribute. For thin cuts, 5 to 10 minutes will do; for larger, thicker steaks, plan for 10 to 15. Repeat after us: Your steak will not get cold.

7. Hack into It
You’ve come so far! Don’t saw at your steak like a lumberjack with a dull blade. Perry explains: Make sure you cut perpendicular to the steak’s natural grain. It’ll slice easier, look prettier, and taste better. Win-win-win.

8. Leave It to the Pros
Hey, we get it: There’s a lot of anxiety about cooking the perfect steak. And when you spend a fair amount of cash on a piece of meat, you want to treat it right. But a juicy, awesome steak isn’t just something for restaurant chefs—it’s something worth learning and having in your cooking repertoire. Says Perry: “Take a deep breath. Relax. It’s going to be fine.” (It’s also, we’re sure, going to be delicious).

Why You Should Always Brine Your Chicken in Beer

Why You Should Always Brine Your Chicken in Beer

23/Jan/2015  //  543 Viewers

Think beer-can chicken is silly? Even if you think it's absurd to cook a whole chicken upright, balanced on its legs and a can of beer, you have to admit that there's a certain logic to the method. Dousing the inside of your chicken with beer as it cooks adds great flavor.

But if you really want to maximize the juiciness of your bird while infusing it with the taste of your favorite brew, there's a better way: You want to brine it. In beer.

That's how they do it over at Marta, the newest restaurant from chef Nick Anderer and restaurateur Danny Meyer. Anderer has always been a fan of brining chicken before he grills it. "The sugar in the brine balances out the bitterness of the char," he says. He decided to add beer to the brine, basically, because it was within arm's reach: "that's what you're usually drinking when you're grilling anyway." Here are his five reasons why you should brine your chicken in beer:

You can make beer-brined chicken year-round.
Unlike beer-can chicken, it's easy to make beer-brined chicken without a grill, any time of year. All you need is a grill pan and a hot oven.

 

The chicken cooks faster (and stays juicy).Instead of leaving the chicken whole, Anderer cuts it into pieces so that it cooks faster. Bonus: the beer brine penetrates chicken pieces even more quickly than a whole bird, and protects it from drying out as it cooks. "Your brine is a way of giving yourself a buffer, and using chicken pieces ensures that every bite gets that sweet char," he says.

The brine adds great caramelization to the bird.
Anderer's brine contains sugar and beer, two ingredients that help create an intensely caramelized flavor as the chicken cooks. The flavors also complement each other. "The sugar balances out the bitterness of the char," says Anderer.

You don't need a fancy brew to make a great chicken.
"Subtle nuances are lost when you cook with beer," Anderer says. So follow his lead and use your favorite canned lager (Anderer and the Marta crew are fans of Narragansett lager).

It's exactly what you want to eat, right now. The smoky, beer-infused flavor of this chicken make this a perfect fall dinner, especially when you follow Anderer's lead and pair the dish with olive-oil whipped potatoes and sauteed greens.

 

Chinese Orange Chicken

Chinese Orange Chicken

23/Jan/2015  //  431 Viewers

Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat. What's not to love? Making it at home—instead of resorting to takeout—is much easier than you might think, and probably involves about as much time as it takes to find the menu online and wait, wait, wait for the delivery. And we guarantee you will be bowled over by the layers of flavor and texture!
 
Ingredients

For the chicken:

  • 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese Shaoxing wine or dry sherry
  • 1/2 cup cornstarch
  • About 2 cups canola oil for frying

For the orange sauce:

  • 2 oranges
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon Chinese Shaoxing wine or dry sherry
  • 1 teaspoon rice vinegar (not seasoned) or cider vinegar
  • 2 tablespoons sugar
  • Thinly sliced scallion greens, for garnish
  • Thinly sliced fresh red chile, for garnish (optional)
  • Cooked rice for serving
  • Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)

Preparation

Start the chicken:
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.

Make the orange sauce:
Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange—each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)

Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.

In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice–cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.

Fry the chicken:
Line a large rimmed baking sheet with paper towels.

In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.

Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.

To serve:
Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.

Tootsie Roll CEO dies at 95, wife to take control of candy empire

Tootsie Roll CEO dies at 95, wife to take control of candy empire

23/Jan/2015  //  134 Viewers

Melvin Gordon, who helped turn the enduring popularity of the humble Tootsie Roll into a candy empire, has died. He was 95.

The longtime Tootsie Roll Industries Inc. chairman and CEO died Tuesday in Boston after a brief illness, said Brooke Vane, a spokeswoman for the company's public relations firm. Gordon ran the Chicago-based confectioner for 53 years, overseeing the manufacture of 64 million Tootsie Rolls a day and other sweets including Junior Mints, Charleston Chews and Tootsie Pops.

The penny candy patriarch worked a full schedule until last month, the company said. He was the oldest CEO of a company trading on a major U.S. stock exchange, according to S&P Capital IQ.

Gordon celebrated the Tootsie Roll's 100th anniversary in 1996 by touring the Chicago factory with an Associated Press reporter. He scooped up one of the warm, gooey candies from the assembly line and tasted it, saying: "There's nothing like a hot Tootsie Roll."

He boasted that Tootsie Rolls were almost indestructible.

"Nothing can happen to a Tootsie Roll. We have some that were made in 1938 that we still eat," Gordon told the AP in 1996. "If you can't bite it when it's that old, you certainly can lick it."

Tootsie Rolls were invented in 1896 by New York City candy maker Leo Hirshfield, who named it for his 5-year-old daughter, Clara, his little Tootsie.

Tootsie Pops, which are lollipops with Tootsie Roll centers, have been around for more than 80 years. A 1970 TV commercial posed the question: "How many licks does it take to get to the center of a Tootsie Pop?" The company says on its website that it's received 20,000 letters from children claiming to have solved the mystery, and the gimmick has migrated to social media, where a bespectacled character named Mr. Owl tweets the question.

Tootsie Roll has been listed on the New York Stock Exchange since 1922. Gordon, a Boston native, married into the business in 1950 when he wed Ellen Rubin, whose father, William Rubin, was president of Sweets Co. Of America. Gordon changed the company's name to Tootsie Roll in 1966.

Gordon's wife of 65 years, Ellen Gordon, has been named chairman and CEO by its board, the company said Wednesday. She had been serving as company president and chief operating officer.

"Melvin's life represented the very highest values in business, wisdom, generosity, and integrity. Tootsie Roll has seen great growth and success during his time as Chairman," Ellen Gordon said in a statement.