Posts Tagged ‘network’

© Chef LaLa

Cilantro, also known as coriander, Mexican Parsley or Chinese parsley, is a wonderful, delicate year-round herb, thought to be an aphrodisiac and have healing properties, and adds great flavor to a variety of foods.  Cilantro is the leaf of the plant while coriander, from the same plant, is the seed and has a very different flavor.  One cannot be substituted for the other, though some countries refer to cilantro as coriander, so when recipes call for fresh coriander or coriander leaves, they are referring to the cilantro leaf. 

Dishes made from the Cilantro plant, whether in the form of leaves as cilantro or seeds as coriander, are commonly found in a variety of cuisines including Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian. Culantro, an herb related to cilantro, is widely used throughout the Caribbean, Latin America, and the Far East.

Fresh herbs really have the best aroma and flavor, so look for fresh cilantro in your supermarket produce department, sold in bunches similar to flat-leaf parsley. Look for unwilted leaves that are medium green in color. Cilantro can be stored in the refrigerator in a plastic bag for up to a week and should be washed in cool water and patted dry before use.  Roll a bunch, stems and all and chop into small pieces.

Try some cilantro today….

·         Roll goat cheese in chopped cilantro

·         Use cilantro leaves instead of basil in tomato-mozarella salad

·         Sprinkle 1tbsp chopped cilantro over scrambled eggs

·         Add a few leaves to grilled cheese sandwiches

·         Use a bunch as a brush to baste veggies on the grill

·         Garnish Bloody Mary’s with a whole sprig or two

·         Use in marinades for chicken, fish, shellfish, lamb, and pork

·         Use in salsas and in sauces such as pesto, chutney, and tzaziki

© Chef LaLa

Summer is almost here and summer vegetables are beginning to arrive in your local supermarkets, specialty markets and farmer’s markets.  Experts recommend consuming 5 servings* a day of fruits and vegetables to help reduce your risk of heart disease and cancer. Summer veggies are not only nutritious and delicious, they’ll help you look and feel your best by providing vitamin C, potassium, lutein, folate, iron, fiber, and essential hydration.  Try one or more of these summer veggies today:

Arugula	Eggplant	Potatoes
Avocados	Garlic	Shallots
Green Beans	Kohlrabi	Summer Squash
Beans	Mushrooms	Swiss chard
Beets	Okra	Tomatoes
Collards	Onions	Zucchini
Corn	Sugar Snap Peas
Cucumber	Peppers

Try some of these ideas… 

·         Skip the chips which make you thirstier and opt for bright crunchy carrots and celery which are low in calories and fat and high in nutrients that will keep you feeling refreshed

·         Add some fresh veggies to your summer salad for a cool light meal packed with nutrients

·         Load your baked potato or pasta with cooked veggies instead of butter or rich sauces or even toss with light olive oil or add to your favorite light sauces to give you flavor and energy on a hot summer day 

* One serving of vegetables is equivalent to ¼ cup dry or one medium sized fresh vegetable such as a carrot or ¾ of a cup of juice or ½ cup cooked or 1 cup raw veggies.

© Chef LaLa

Summer is just around the corner and summer fruits are beginning to arrive in your local supermarkets, specialty markets and farmer’s markets.  Experts recommend consuming 5 servings* a day of fruits and vegetables to help reduce your risk of heart disease and cancer. Summer fruits are bright, smell sweet and come from exotic places, regional farms, and even your own backyard.  They are not only good, they’re good for you - providing nutrients such as vitamins A, C, E, beta-carotene, magnesium, potassium, antioxidants, fiber and other nutrients as well as great hydration from fresh fruits to keep you looking and feeling your best.  Try one or more of the following today:

Be sure to pick unblemished fruits that show no signs of mold, bug infestation or are overly squishy.  If you are uncertain how to choose fruits that are ready to be eaten, ask the produce manager or local farmer you are buying from – they will be glad to help you and will often offer you a sample to try.

For fun, healthy treats for the whole family, try:

·         Adding sliced citrus fruits like lemon, lime, or orange to your still or bubbly water or making ice cubes from fruit juice rather than reaching for a soda.

·         Try freezing seedless grapes or grabbing a handful of berries for a refreshing snack rather than candy. 

·         Adding sliced berries or a banana to your cereal or waffle for a refreshing summer breakfast.

·         Adding fruits such as mangoes and berries to your salad for a sweet summer flavor.

* One serving of fruit is equivalent to ¼ cup dry or one medium sized piece of fresh fruit such as an orange or ¾ of a cup of juice.

© Chef LaLa

Rental companies, which you can find online or in the yellow pages, supply everything from tables and chairs to plates and tablecloths.  If you entertain often and have a place to store items you are not currently using, it is a better investment to purchase tables, chairs, serving pieces and everything else you need that you can continue to use.  To determine whether to buy or rent, considering the following…

1. What is your budget?
2. What type of event and how formal?
3. How many guests you will have and what age group?
4. How often will you use the items?
5. How much space do you have to work with?
6. How much storage space do you have for the items while not in use?
7. Do you prefer plastic, wood or other materials?

From here you can decide whether it makes sense to purchase stackable plastic chairs or rent and whether you will need tables and what kind, etc. By knowing your budget, type of event and the number of guests, it will be easy to determine what makes sense as costs vary by style and quantity. For informal gatherings, many people will stand which means you don’t need a table and chair to seat every guest; however formal gatherings require more formal seating.  Additionally, consider time and weather.  How long will people be seated? Will they be outside and in what type of weather?  Opt for more comfortable seating surfaces for events that require sitting for long periods and if outdoors keep in mind that metal chairs can get very hot and fabric or wood chairs stay wet after rain. Also consider umbrellas or tents for outdoor shade during the day.  There are many other factors to consider when entertaining, but start with making sure your guests feel comfortable and welcome.

© Chef LaLa

Foodborne illness, also known as food poisoning, increases in the summer months when the weather is warmer, because people have more picnics, barbecues and camping trips where there isn’t adequate refrigeration.  Additionally, warmer weather and humidity enable bacteria to grow faster.  Following a few simple rules should help you protect your family… 

 

© Chef LaLa

Foodborne illness, also known as food poisoning, increases in the summer months when the weather is warmer, because people have more picnics, barbecues and camping trips where there isn’t adequate refrigeration.  Additionally, warmer weather and humidity enable bacteria to grow faster.  Following a few simple rules should help you protect your family… 

1. Clean: Wash Hands and Surfaces Often.  Unwashed hands are a prime cause of foodborne illness. Wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets. Be sure to keep cutting surfaces and utencils clean too. When eating away from home, find a source of clean water or bring water for preparation and cleaning. Pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.
2. Separate: Don’t Cross-Contaminate. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness. When packing the cooler, wrap raw meats securely and store separately to avoid raw meat juices from coming in contact with ready-to-eat food. When using the grill be sure to keep meats chilled until they go on the grill and wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.
3. Cook: Cook to Proper Temperatures. Food is properly cooked when heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness. Use a meat thermometer to be sure that meat and poultry cooked on a grill is cooked thoroughly as it often browns very fast on the outside. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 °F, and ground poultry to 165 °F. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F for medium and 170 °F for well-done. Whole steaks and roasts may be cooked to 145 °F for medium rare. Whole poultry should be cooked to 180 °F in the thigh; breast meat to 170 °F. Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
4. Chill: Refrigerate Promptly. Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold! Cold refrigerated perishable food like lunch meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water. Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently. Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting. If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage. If you don’t plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

Food left out of refrigeration for more than 2 hours may not be safe to eat. At 90 °F or above, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubts, throw it out.

Diabetes is a growing problem worldwide, so researchers continue to look for lifestyle behaviors that can be changed in order to prevent or reverse this trend. More and more, experts are devoting attention to the Mediterranean diet.  Since the 1960’s it has been noted that people living in the Mediterranean have had food habits which can clearly be linked to good health because they consume a variety of fruits, vegetables, legumes, nuts, grains, and olive oil with minimal amounts of animal products.  The Mediterranean diet boasts whole foods and a lower intake of fat, most importantly saturated fat, by the consumption of olive oil over other oils which is proven to reduce insulin resistance and reduce the chances of developing diabetes by 1/5^th over diets that feature whole milk and butter which are shown to increase the risk of diabetes.

Overall, the Mediterranean diet has several components that impact diabetes…

• Consumption of fiber satiates and causes diabetics to eat less and consume less sugar
• Olive oil has anti-inflamatory properties which may decrease the risk of chronic disease and adds nutrients to food rather than just adding fat like other oils may tend to do
• Energy density or calorie content of the Mediterranean diet is lower than the typical American diet and shows a decreased risk of obesity and related chronic health problems by increasing consumption of fruits, vegetables, and legumes.
• High Antioxidant intake from consuming a diet rich in fruits and vegetables reduces the risk of type II diabetes.

The balance of micronutirents, phytochemicals, and fiber seem to play a major role in improving glycemic control which is very important in the prevention and treatment of diabetes. Be sure to consult with your primary care physician regarding your own health needs. 

© Chef LaLa

Summer officially begins June 21st, which means more time outdoors, more travel, and more safety issues to be aware of.  As with anything kids do, there are dangers, but think about some of the risks involved in activities that are new to your kids or that they haven’t done for a while.  This is a good time to prepare them and you for summer’s fun and dangers and make sure your kids have all the right equipment, stay in touch and know what to do in case of an emergency.   

Sports and Physical Activities…

Before performing any sports, make sure your kids stretch first, wear protective gear such as helmets and proper shoes, and use safe and reliable equipment. Also be sure they are playing in a safe area, drink plenty of fluids such as water and sports drinks to stay hydrated and are prepared for emergencies with a fresh first-aid kit and emergency phone numbers to call for help if needed.

Sun Safety…

If you plan to be outside a lot, don’t forget sunscreen with an SPF of 15 or higher that protects your entire family against damaging UVA and UVB rays from the sun that can cause burns, blisters, and lead to cancer.  There is no such thing as a safe tan, so follow the directions on the sunscreen of your choice to stay safe and reapply often especially after going in the water.  Don’t forget hats too because the sun can make you squint which can cause a headache as well as burn your head, face, ears, and damage your hair as well.  Add a pair of sunglasses that meet your particular needs and protect your eyes from the same damaging rays that sunscreen protects you from.  Your eyes can be damaged too, causing cataracts, blindness, and other disorders as well as wrinkles on your face from squinting from the bright sun.

Bugs…

Going somewhere with lots of mosquitos or other bugs?  Be sure to bring a repellant that is safe for kids and follow the directions on the label for use.  Bites from infected mosquitos and other insects can cause serious illness and death.

Swimming Safety…

In states like California, Florida and Arizona, drowning is the leading cause of accidental death to children under five. CPSC offers the following tips for pool owners:

• Never leave a child unsupervised near a pool.
• Instruct babysitters about potential hazards to young children in and around swimming pools and the need for constant supervision.
• Completely fence the pool. Install self-closing and self-latching gates. Position latches out of reach of young children. Keep all doors and windows leading to the pool area secure to prevent small children from getting to the pool. Effective barriers and locks are necessary preventive measures, but there is no substitute for supervision.
• Do not consider young children “drown proof” because they have had swimming lessons; young children should always be watched carefully while swimming.
• Do not use flotation devices as a substitute for supervision.
• Never use a pool with its pool cover partially in place, since children may become entrapped under it. Remove the cover completely.
• Place tables and chairs well away from the pool fence to prevent children from climbing into the pool area.
• Keep toys away from the pool area because a young child playing with the toys could accidentally fall in the water.
• Remove steps to above ground pools when not in use.
• Have a telephone at poolside to avoid having to leave children unattended in or near the pool to answer a telephone elsewhere. Keep emergency numbers at the poolside telephone.
• Learn CPR.
• Keep rescue equipment by the pool.

Diving injuries can result in quadriplegia, paralysis below the neck, to divers who hit the bottom or side of a swimming pool, according to CPSC. Divers should observe the following precautions: 

• Never dive into above-ground pools. They are too shallow.
• Don’t dive from the side of an in-ground pool. Enter the water feet first.
• Dive only from the end of the diving board and not from the sides.
• Dive with your hands in front of you and always steer up immediately upon entering the water to avoid hitting the bottom or sides of the pool.
• Don’t dive if you have been using alcohol or drugs because your reaction time may be too slow.
• Improper use of pool slides presents the same danger as improper diving techniques. Never slide down head first-slide down feet first only.

Additionally, Make sure your kids use good hygiene so they don’t spread germs.  Encourage them to wash hands and be clean before entering the pool and be sure the little ones who aren’t potty trained wear disposable diapers made for swimming to be sure not to spread illness. Don’t let them in the pool if they have diarrhea which can make others sick or open wounds that can get infected.  Chlorine doesn’t keep us safe from germs and is hard on skin, which means your kids can get sick with eye, ear, respiratory, skin or digestive illnesses from the water just by being in it. Be sure they know not to swallow the water or even get it in their mouths for the same reasons. Be sure to have them rinse off after swimming to protect their skin and reapply sunscreen before going back out in the sun. If your kids are prone to ear infections be sure to clean their ears as recommended by their pediatrician after swimming and use swimmer’s ear prevention drops as recommended.

Do you need to have your kids wait 30 minutes before swimming?  No, though foods that are higher in fat rather than carbohydrates are harder to digest, causing the body to use more energy which may make children less energetic.  This can be dangerous if they are not properly supervised or cannot get out on their own.

Boating Safety…

Always wear a US Coast Guard approved life jacket when on a lake, river or ocean while boating, water skiing, jet skiing or tubing and warn your children about playing in canals or other fast moving water.  Don’t allow your kids play behind the exhaust of boats and motor homes because the toxic fumes can lead to death very quickly.

Celebrations and Food Safety…

Summer celebrations like the 4th of July involve fireworks which many people don’t realize can cause serious injury, damage and even death if not handled properly. Many states and localities prohibit fireworks, but it’s a good idea to teach your kids about safety in case they encounter fireworks anyway.

Foodborne illness also known as food poisoning does increase in the summer months, when the weather is warmer, because people have more picnics, barbecues and camping trips where there isn’t adequate refrigeration.  Additionally, warmer weather and humidity enable bacteria to grow faster.  Following a few simple rules should help you protect your family… 

1. Clean: Wash Hands and Surfaces Often.  Unwashed hands are a prime cause of foodborne illness. Wash your hands with hot, soapy water before handling food and after using the bathroom, changing diapers, and handling pets. Be sure to keep cutting surfaces and utencils clean too. When eating away from home, find a source of clean water or bring water for preparation and cleaning. Pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.
2. Separate: Don’t Cross-Contaminate. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness. When packing the cooler, wrap raw meats securely and store separately to avoid raw meat juices from coming in contact with ready-to-eat food. When using the grill be sure to keep meats chilled until they go on the grill and wash plates, utensils, and cutting boards that held the raw meat or poultry before using again for cooked food.
3. Cook: Cook to Proper Temperatures. Food is properly cooked when heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness. Use a meat thermometer to be sure that meat and poultry cooked on a grill is cooked thoroughly as it often browns very fast on the outside. Cook hamburger and other ground meats (veal, lamb, and pork) to an internal temperature of 160 °F, and ground poultry to 165 °F. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F for medium and 170 °F for well-done. Whole steaks and roasts may be cooked to 145 °F for medium rare. Whole poultry should be cooked to 180 °F in the thigh; breast meat to 170 °F. Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
4. Chill: Refrigerate Promptly. Holding food at an unsafe temperature is a prime cause of foodborne illness. Keep cold food cold! Cold refrigerated perishable food like lunch meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, ice packs, or containers of frozen water. Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently. Keep the cooler in the coolest part of the car, and place in the shade or shelter, out of the sun, whenever possible. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting. If a cooler chest is not an option, consider taking fruits, vegetables, hard cheeses, canned or dried meats, dried cereal, bread, peanut butter, crackers, and a bottle of refreshing beverage. If you don’t plan to eat take-out food within 2 hours of purchase, plan ahead and chill the food in your refrigerator before packing for your outing.

Food left out of refrigeration for more than 2 hours may not be safe to eat. At 90 °F or above, food should not be left out over 1 hour. Play it safe; put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubt, throw it out.

 HAVE FUN, BE SAFE, ENJOY!

© Chef LaLa

Many of the ailments we suffer from can actually be mild to severe symtoms of consuming our favorite foods, even foods that we know are healthy.  The fact is that any food can cause an allergic reaction and as we get older, we can develop new allergies.  Though most allergic reactions occur with in a few minutes to a few hours after consumption, many ailments are caused by foods we consumed several days before we feel a reaction.  The reaction you feel that causes you to not feel well is your immune system fighting back against the two main food allergies IgE (Immunoglobulin E) and lgG (Immunoglobulin G). 

lgE reactions occur within minutes to hours after eating a food that your body is allergic to and can cause hives, swelling around the mouth, asthma, diarrjea, vomiting, and even life-threatening anaphlaxis.  The most common offenders for approximately 4% of the population, are cow’s milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts.  Just as your body’s immune system would attack bacteria and viruses, it would also treat a food allergy in the same defensive manner.  Other food allergies are of the lgE type and are often referred to as food sensitivity or intolerance with more hidden and often delayed reactions within the body that can take hours or days to manifest and can irritate or worsen health problems you already have.  About 60% of the population is affected by ailments such as headaches, depression, anxiety, nasal congestion, itching, fatigue, muscle aches, stiffness, irritable bowel syndrome (IBS), Gastroesphageal Reflux (GERD), heartburn, indigestion, joint pain, inability to focus, palpitations, mental confusion, ADD/ADHD and other ailments caused by frequently consumed foods such as wheat, milk, and corn.     

How do we get food allergies? Often we inherit our allergies through genetics or by constantly being exposed to the same foods over and over rather than having variety in our diets.  If we have illnesses like IBS, we may be more inclined to have allergies as well as have our allergies cause illness.  When our bodies are repeatedly exposed to offending foods, our immune systems become overwhelmed by the proteins in those foods and begin attacking weaknesses in our bodies.  This can cause chronic illness when our immune system antibodies combine with serum proteins causing permanent cell damage such as in the case of arthritis, multiple sclerosis, and other chronic conditions.

How can you find out what you are allergic to? Skin tests are not very reliable, and elimination and placebo diets are a hassle, but there is a blood test that can show intolerances for 90 different foods.  Once you determine what you are allergic to, avoiding it should eliminate your symtoms of allergy.  Some experts would argue that there are medications and other treatments that can help eliminate the symptoms of allergy, but they are only a temporary solution and not a cure because they only block the body’s natural reaction to an offender such as antihistamines blocking the release of histamines which make us itchy from foods we eat.  The itching is the body’s way of telling us that food is not healthy for us though it may be healthy for others.  Sometimes the medications can cause other reactions that are not favorable, so the only safe way to keep you free from illness caused by offending foods is to eliminate them from your diet and if you are suffering from chronic symptoms, be sure to talk to your primary care physician about testing for food allergies and how to get the nutrition you need from sources that work best for your body.