eggs – F.I.G.H.T for your health!

Recipe: Quinoa Cakes

Linda — Wed, 19 Jan 2011 18:53:07 +0000

Linda’s comments: These recipes are delicious….I love Quinoa…it is so healthy….There are many Quinoa recipes….make up your own….just do your best to use organic products and NO GMO…

Quinoa Recipes….very healthy….

Directions

In a medium saucepan add quinoa and lightly toast over medium high heat. Once it starts to smell nutty tip out into a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for 3-4 minutes until translucent. Season with salt and pepper. Add toasted quinoa back to pot, cover with chicken stock and bring to a simmer. Cover and cook for 10 minutes.

After 10 minutes, add cranberries and olives and stir well. Allow to cool slightly then fold in fresh parsley, almonds and add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.

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Frances Janisch

KitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how quinoa — a highly nutritious whole grain — can be used in savory recipes like

Quinoa Pilaf;

http://www.kitchendaily.com/recipe/quinoa-pilaf-150368

Quinoa Stuffed Grilled Flank Steak;

http://www.kitchendaily.com/recipe/quinoa-stuffed-grilled-flank-steak-150370

Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs.

http://www.kitchendaily.com/recipe/quinoa-cakes-with-mushrooms-bacon-and-sunnyside-fried-eggs-150369

Quinoa is a whole grain that’s packed with protein and fiber. It comes in a variety of colors including red, yellow and black. Once cooked, it can be used in a variety of ways. In this video, she demonstrates how to make the one of her favorite breakfasts: Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs. She begins by quartering button mushrooms and sautéeing them, then moves on to making the cakes. She adds cooked quinoa, flour, garlic, Parmesan and lightly beaten eggs to a bowl, then stirs everything together until it forms a dough-like consistency. She molds the cakes using a measuring cup, then pan fries them in canola oil. Once the cakes are done, she fries two eggs in the same pan. Once they are finished, she plates the eggs atop the cakes and serves the dish with crispy bacon and fresh chives.

Directions

Combine quinoa, red peppers, chopped parsley, olives, peeled garlic, red onion and pepper flakes. Stir well and set aside.

Place the steak on your board so the grains are vertical. Make a horizontal cut from the right hand side slicing almost all the way through but leaving a one-inch border on the left hand side. Open the top flap up like a book. Season the inside with salt and pepper. Spread the quinoa stuffing evenly over the steak then roll it up right to left (this way the grains of the meat should be running lengthwise so when you make slices it cuts across the grain). Secure the rolled steak with 4 separate pieces of kitchen twine about an inch apart. Season the steak on the outside with salt and pepper.

Heat an outdoor grill or griddle pan over medium-high heat. Grill the steak on all four sides, turning every 4-5 minutes until it is well charred all over. Using an instant read thermometer cook the steak until it reaches an internal temp of 140 degrees F. Remove from grill and allow to rest for 8-10 minutes before slicing into thick pieces.

Directions

In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.

Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms – 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side – yolks should still be soft.

To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.

Turkey Meatballs in Marimara Sauce Recipe

Linda — Fri, 30 Jul 2010 14:15:03 +0000

Linda’s comments: These Turkey meatballs in Marimara Sauce is another great recipe. I made it this past week-end and all I can say is yummy….enjoy PS…you can buy small bottles of the red and white wines, in the liquor section of your grocery stores. There are organic wines also.

INGREDIENTS

1/4 cup organic olive oil

3 organic shallots finely chopped

6 organic cloves garlic minced

6 sprigs fresh organic thyme

1 organic bay leaf

1 1/2 cup dry white wine

4 pounds ripe red heirloom or plum tomatoes coarsely chopped

1/2 cup fresh organic basil coarsely chopped

sea salt

black pepper freshly ground

2 pounds ground organic turkey

1/2 cup plain panko breadcrumbs (I use organic Italian bread crumbs)

2 organic shallots finely chopped

2 cloves organic garlic minced

3 T fresh flat leaf organic parsley chopped

2 T fresh organic thyme chopped

2 T Dijon mustard (I use the gluten free spicy mustard)

2 t sea salt

1 t smoked paprika

1 organic egg (large)

1/4 cup organic sunflower oil

1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese ***not easy to find organic!!

Directions

Tomato Sauce

Heat the oil in a heavy wide pot over medium-high heat.

Add the shallots and garlic and sauté until tender about 2 minutes.

Add the thyme and bay leaf.

Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.

Stir in the basil.

Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

Meatballs

Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.

Add the egg.

Using your hand gently mix just until blended.

Form the mixture into 6 to 8 meatballs.

Heat the oil in a heavy large frying pan over medium heat.

Fry the meatballs until golden brown all over about 12 minutes.

Using a slotted spoon transfer the meatballs to the tomato sauce.

Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls.

Using a Microplane rasp grater grate the Parmigiano-Reggiano cheese over the meatballs and serve.

Visit http://curtisstone.com.

Genetically Modified Ingredients Overview

Linda — Sat, 19 Dec 2009 08:15:32 +0000

Here is a summary of what crops, foods and food ingredients have been genetically modified as of July, 2007:

Currently Commercialized GM Crops in the U.S.:
(Number in parentheses represents the estimated percent that is genetically modified.)

Soy (91%)
Cotton (88%)
Canola (80-85%)
Corn (85%)
Hawaiian papaya (more than 50%)
Alfalfa, zucchini and yellow squash (small amount)
Tobacco (Quest® brand)

Other Sources of GMOs:

Dairy products from cows injected with rbGH.
Food additives, enzymes, flavorings, and processing agents, including the sweetener aspartame (NutraSweet®) and rennet used to make hard cheeses
Meat, eggs, and dairy products from animals that have eaten GM feed
Honey and bee pollen that may have GM sources of pollen
Contamination or pollination caused by GM seeds or pollen

Some of the Ingredients That May Be Genetically Modified:

Vegetable oil, vegetable fat and margarines (made with soy, corn, cottonseed, and/or canola)

Ingredients derived from soybeans: Soy flour, soy protein, soy isolates, soy isoflavones, soy lecithin, vegetable proteins, textured vegetable protein (TVP), tofu, tamari, tempeh, and soy protein supplements.

Ingredients derived from corn: Corn flour, corn gluten, corn masa, corn starch, corn syrup, cornmeal, and High-Fructose Corn Syrup (HFCS).

Some Food Additives May Also Be Derived From GM Sources:

The list may change as we encounter new information: ascorbic acid/ascorbate (Vitamin C), cellulose, citric acid, cobalamin (vitamin B12), cyclodextrin, cystein, dextrin, dextrose, diacetyl, fructose (especially crystalline fructose), glucose, glutamate, glutamic acid, gluten, glycerides (mono- and diglycerides), glycerol, glycerol, glycerine, glycine, hemicellulose, , hydrogenated starch hydrolates, hydrolyzed vegetable protein or starch, inositol, invert sugar or inverse syrup, (also may be listed as inversol or colorose), lactic acid, lactoflavin, lecithin, leucine, lysine, maltose, maltitol, maltodextrin, mannitol, methylcellulose, milo starch, modified food starch, monooleate, mono- and diglycerides, monosodium glutamate (MSG), oleic acid, phenylalanine, phytic acid, riboflavin (Vitamin B2) sorbitol, stearic acid, threonine, tocopherol (Vitamin E), trehalose, xanthan gum, and zein.

Some of the Foods That May Contain GM Ingredients:

Infant formula
Salad dressing
Bread
Cereal
Hamburgers and hotdogs
Margarine
Mayonnaise
Crackers
Cookies
Chocolate
Candy
Fried food
Chips
Veggie burgers
Meat substitutes
Ice cream
Frozen yogurt
Tofu
Tamari
Soy sauce
Soy cheese
Tomato sauce
Protein powder
Baking powder (sometimes contains corn starch)
Powdered/Confectioner’s sugar (often contains corn starch)
Confectioner’s glaze
Alcohol
Vanilla
Powdered sugar
Peanut butter
Enriched flour
Vanilla extract (sometimes contains corn syrup)
Pasta
Malt
White vinegar

Non-Food Items That May Contain GM Ingredients:

Cosmetics
Soaps
Detergents
Shampoo
Bubble bath

INVISIBLE GM INGREDIENTS

Processed foods often have hidden GM sources (unless they are organic or declared non-GMO).
The following are ingredients that may be made from GM soy, corn, cotton, or canola.

aspartame	gluten	modified starch
baking powder	glycerides	monosodium glutamate
bee pollen	glycerin	oleic acid
caramel color	glycerol	Phenylalanine
cellulose	glycerol monooleate	phytic acid
citric acid	glycine	sorbitol
cobalamin (Vitamin B12)	hemicellulose	soy flour
corn gluten	high fructose corn syrup (HFCS)	soy isolates
corn masa	hydrogenated starch	soy lecithin
corn oil	hydrolyzed vegetable protein	soy protein
corn syrup	inositol	starch
cornmeal	invert sugar (colorose or inversol)	stearic acid
cornstarch	tamari	inverse syrup
cyclodextrin	isoflavones	tempeh
cystein	lactic acid	threonine
dextrin	lecithin	tocopherols (Vitamin E)
dextrose	leucine	tofu
diacetyl	lysine	trehalose
diglyceride	malitol	triglyceride
fructose	maltodextrin	vegetable fat
fructose (crystalline)	maltose	vegetable oil
glucose	mannitol	Vitamin B12
glutamate	methylcellulose	Vitamin E
glutamic acid	milo starch	xanthan gum

Our understanding is that ascorbic acid (Vitamin C), although usually derived from corn, is probably
not GM because it is not made in North America. Honey and bee pollen may contain GMOs if the
beehives are near GM crops.

This list is continually being updated and refined. For the most recent version, see www.nongmoshoppingguide.com.

Sources for “Genetically Modified Ingredients Overview:

Natural Agricultural Statistics Service (NASS), Agricultural Statistics Board, US Department of Agriculture: Acreage. Available at: http://www.thecampaign.org/Acre-06-30-2006.pdf (2006)

Cornell Cooperative Extension, GEO-PIE (Genetically Engineered Organisms Public Issues Education) Project. http://www.geo-pie.cornell.edu/crops/ingredients.html

Ruth Winter , A Consumer’s Dictionary of Food Additives: Descriptions in plain English of more than 12,000 ingredients both harmful and desirable found in foods, 6^th ed. (New York: Three Rivers Press, 2004).

Robert S. Igoe , The Dictionary of Food Ingredients, 2^nd ed. (New York: Van Nostrand Reinhold, 1989).

Research Triangle Institute, “Economic Characterization of the Dietary Supplement Industry” March 1999. Available at: http://www.cfsan.fda.gov/~acrobat/ds-econ.pdf

Codex General Standard for Food Additives (GSFA) Online Database of the World Health Organization(WHO) Food and Agriculture Organization(FAO) of the United Nations and the reports of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Available at: http://www.codexalimentarius.net/gsfaonline/additives/index.html

The University of Maryland Medical Center database of supplements by name: http://www.umm.edu/altmed/ConsLookups/Supplements.html

Archives of the Agricultural Research Service of the USDA: http://www.ars.usda.gov/is/AR/archive/

Reports of the European Commission Scientific Committee for Food: http://ec.europa.eu/food/fs/sc/scf/reports_en.html

U.S. National Institute of Health (NIH) PubMed Central (PMC): http://www.pubmedcentral.nih.gov/

Also consulted the following industry sites:

http://www.corn.org/web/bioprod.htm
http://www.confectionerynews.com/news/ng.asp?n=70687-danisco-xylitol-sugar
http://www.grainprocessing.com/food/malinfo.html
http://www.cargillfoods.com/pdfs/sweeteners.pdf/ca198.pdf