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These Chili Recipes Help Warm Chilly Evenings

November 19, 2015 by

All it takes is a homemade dinner of something warm and comforting to get you into that cozy fall feeling. Here are a few chili recipes that you’ll love to make on those chilly autumn evenings.

Pumpkin Chili [oliviascuisine.com]
While you’re likely used to seeing pumpkin in every cookie, coffee, and pie as soon as summer is over, this recipe for pumpkin chili will show you a new and exciting way to use everyone’s favorite fall gourd. It can be made on the stovetop or in the slow-cooker if you’re pressed for time, and it becomes even more festive if you serve it inside of a small, hollowed pumpkin.

Slow-Cooker Chocolate Chili With Three Beans [bhg.com]
If chocolate in chili seems too good to be true (and maybe a little bit strange), you’ll become a believer once you taste this unique recipe. Best of all, you can make it in the slow-cooker, so you’ll come home from a long day at work to a warm, home-cooked meal.

Slow-Cooker Turkey Chili [allrecipes.com]
A healthy turkey chili cuts down on fat and calories compared to the traditional beef version, and this one is also very easy to make. Just toss all of the legumes, veggies, and spices into the slow-cooker and you’ll have a hearty and nutritious meal in just over four hours.

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Cooking Without Eggs? Bookmark These Webpages!

November 5, 2015 by

Eggs are a staple in just about every recipe, but many people can’t consume eggs due to food allergies or a vegan diet. If you want to cook the delicious foods that you love without eggs, these websites offer simple tips and clever substitutions that can help.

Chef In You
The Chef In You Egg Substitutions page features just about everything you need to maintain an egg-free kitchen. A detailed chart describes things that you can substitute for eggs in a variety of dishes, including products like tofu, bananas, and commercial egg substitutes. There are even recipes that show you how to make desserts, breakfasts, and entrees without using eggs.

Kids With Food Allergies
Whether you have a child with a food allergy or not, this informative website will show you how to cook without eggs. The detailed articles describe alternatives for using eggs as a binder, a leavening agent, or a glaze, and there’s even a list that tells you some uncommon foods to avoid if you have an egg allergy. If you want to make an egg-free dish at home, Kids With Food Allergies also provides a few free recipes for baked goods without eggs.

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Three High-Potassium Foods Beyond the Banana

August 20, 2015 by

Potassium has many important health benefits beyond preventing muscle cramps after a workout. This essential mineral helps prevent hypertension and fatigue, and it also regulates your heart rate. Here are three foods that are high in potassium for you to add to your diet:

  1. White beans. Cook up one cup of these beans to get 29 percent of your daily value of potassium. Add them to your soups or make hummus for a healthful boost.
  2. Avocado. Here’s a good excuse to go in for seconds on the guacamole: 1/2 cup of pureed avocado contains 16 percent of your daily value of potassium.
  3. Mushrooms. Add them to stir-fry or saute them alone; mushrooms pack in the potassium in small doses. One cup of sliced white mushrooms gives you 12 percent of your daily value.

Top 10 Foods Highest in Potassium [Healthaliciousness]
15 Foods That Are High In Potassium [Health.com]
Food with More Potassium than a Banana [Huffington Post]
Potassium and Your CKD Diet [National Kidney Foundation]

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Food Canning 101: 5 Basics

February 19, 2015 by

Your grandmother may have been on to something with all of those canned fruits and vegetables. Canning is a great way to preserve the lifespan of fresh produce, and it creates a number of unique new ways to eat your favorite veggies. If you want to start canning in your own home, here are 5 things that you need to know.

  1. Do not use overripe produce. Although canning helps you to extend the lifespan of produce, it won’t reverse the ripening process if it has already happened. Be sure to use only crisp, fresh fruits and vegetables.
  2. Sterilize cans before starting. Because your produce will be sealed tightly inside of the glass jars, you want to make sure that there is no bacteria inside of there as well. Wash each jar with hot, soapy water and soak them in a boiling water bath for at least 10 minutes before you begin.
  3. Research acid additions. Many types of fruits and vegetables require ascorbic acid or citric acid to prevent browning or maintain pH levels, so do your research before canning.
  4. Do not fill the jars completely. Your produce will expand during the boiling process, so be sure leave an inch or so of space at the top of each jar.

More Canning Tips and Do's/Don'ts [Pick Your Own]
Canning 101: The Basics [Simple Bites]
USDA Complete Guide to Home Canning, 2009 revision [NCHFP]

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Think Beyond Citrus With These Surprising Sources of Vitamin C

December 18, 2014 by

You probably remember your parents telling you to drink orange juice as a child because it provided you with Vitamin C, but do you really understand the benefits of this miracle vitamin? Vitamin C boosts your immune system to prevent you from getting sick, and it provides beneficial antioxidants that keep you looking and feeling your best. Here are a few lesser-known sources of Vitamin C.

  1. Red bell peppers. One small red bell pepper actually provides even more Vitamin C than a cup of orange juice, and it contains only four grams of the carbohydrates that many citrus fruits are high in. In fact, a juicy bell pepper actually provides 203% of your recommended daily value of Vitamin C.
  2. Strawberries. If you want to extend your Vitamin C search to fruits outside of the citrus family, strawberries are a great option. One cup contains 97.6 milligrams of Vitamin C, which is about 130% of your daily value. Even more conveniently, the same amount of frozen strawberries offers 105.6 milligrams of beneficial C vitamins.

10 Surprising Sources of Vitamin C [Doctor Oz]
Surprising Sources of Vitamin C [d Life]

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4 Tips for Serving a Safe Food Buffet

September 18, 2014 by

If you’re hosting a large party, you’re likely concerned with serving tasty foods, but your goal should also be to keep those foods safe for your guests. Here are a few helpful tips that will keep your food buffet just as healthy as it is delicious.

  1. Wash your hands. The first thing you should do when preparing a food buffet is wash your hands. This prevents you from spreading germs to your guests, but it also helps to keep you safe from food borne illnesses caused by raw meat, eggs, and other ingredients. Be sure to wash your hands each time you refill the buffet, as well.
  2. Cook foods completely. It’s safe to keep foods out on a buffet, provided that they’re cooked properly beforehand. Meats like beef and pork chops should be cooked to at least 145º F, while chicken and poultry should reach at least 165º F.
  3. Use the proper serving tools. If you’re serving hot foods, be sure to store them in a chafing dish, slow cooker, or warming tray to keep them from changing temperature. Cold dishes can be served in nesting bowls over bowls of ice, and they must stay at 40°F or lower in order to stop the growth of bacteria.
  4. Abide by the two-hour rule. Finally, never let foods sit on a buffet for more than two hours. Tossing food that’s been at room temperature for too long will ensure a safe and healthy party.

Serving Up Safe Buffets [FDA]
Serving Prepared Foods Safely [Whole Foods]
Holiday or Party Buffets [USDA]
Buffet Safety [NSF]

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Feel a Cold Coming On? Load Up on These Surprising Vitamin C-Rich Foods!

July 24, 2014 by

If you feel a cold coming on, there are few better natural remedies than to eat foods that are high in Vitamin C. Orange juice is a popular option, but you can also take advantage of the high levels of Vitamin C in a wide variety of other fruits and vegetables. Here are just a few of the best sources of Vitamin C for the next time you’re feeling a bit under the weather.

  1. Papaya. Papayas are just as sweet and refreshing as oranges, and they contain 95.6 milligrams of Vitamin C in just one small fruit. Papayas are also rich in Vitamin A and dietary fiber. To get even more of this valuable vitamin, mash enough papaya to fill one cup; it provides about 140 milligrams of Vitamin C.
  2. Broccoli. Whether you toss it into a stir fry or eat it raw as a snack, broccoli is another great source of beneficial Vitamin C. One 148-gram serving provides about 132 milligrams of C vitamins that boost your immune system and prevent illness.
  3. Kale. Kale isn’t just a trendy so-called “superfood,” it actually does provide a whole slew of health benefits. Just two cups of chopped kale offers 160.8 milligrams of Vitamin C, as well as large amounts of Vitamins A and K, phytonutrients, and fiber.

Surprising Sources of Vitamin C [Berkeley Wellness]
7 Surprising (and Delicious) Sources of Vitamin C [Care2]
7 Foods With More Vitamin C Than an Orange [Huffington Post]

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4 Quick Appetizer Recipes for Your Next Get-Together

May 14, 2014 by

When guests pop over unexpectedly, it can be stressful to throw together a quick appetizer. These creative, simple recipes will give you some ideas for tasty appetizers in just a few minutes.

Hot Artichoke Dip [Kraft]
Artichoke dip is always a favorite, but most recipes are complicated and difficult to prepare. This one requires only four common ingredients and takes just 25 minutes to make.

Chickpea and Mint Crostini [Real Simple]
With absolutely no cooking involved, this flavorful topping is a fast and delicious snack to set out when friends stop by. Pair it with crunchy crackers or crispy bread.

Figs Stuffed with Gorgonzola and Walnuts [Oprah]
When you want an elegant appetizer that looks like it took hours to make, this is a great choice. The figs add a sweet flavor that contrasts the cheese, and it bakes into a gooey, perfectly browned treat.

Easy Goat Cheese Appetizer [Martha Stewart]
Using just a few common ingredients that you might already have in your refrigerator, this creamy goat cheese spread creates a decadent appetizer that your guests will love. Spread it on hot, crusty bread, and then store it back in the refrigerator for up to a week of additional servings.

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