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Chinese Chicken Salad Two Ways - Beginner and Expert

partysugar — Fri, 25 Apr 2008 11:31:19 -0700

When the weather warms up, I crave fresh, flavorful dishes like Chinese chicken salad. It makes a great meal because it's filling, crunchy, and delicious.

Every home cook should master a couple of basic salad recipes, and since Chinese chicken is so popular, it's a great dish to add to your repertoire.

I've found two recipes - both are straight forward, simple, and scrumptious - for you to check out so read more.

Beginner Chinese Chicken Salad
From Better Homes and Garden magazine

Ingredients

1/4 cup water
3 tablespoons rice wine vinegar or white wine vinegar
1 cup sesame tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons finely chopped beni shoga (pickled ginger), drained, or 1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 teaspoon pepper
4 cups shredded Chinese (napa) cabbage or lettuce
2 cups shredded cooked chicken or turkey
1 cup carrots cut into julienne strips
1 cup pea pods, halved lengthwise
1 cup seeded cucumber cut into julienne strips
1 cup red sweet pepper cut into julienne strips
1/2 cup sliced green onions
1 3-ounce package low-fat ramen noodles

Directions

For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or ginger, garlic, and pepper. Cover and blend or process until smooth. Set aside.
In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions.
Remove seasoning mix from ramen noodle package; save for another use.
With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately.

Serves 4.

Print recipe with images | without images

Expert Chinese Chicken Salad
From Food and Wine magazine

Ingredients

1 whole, bone-in chicken breast with skin (1 1/4 pounds)
4 scallions, 1 thinly sliced
One 1-inch piece of peeled fresh ginger, thinly sliced, plus 1 1/2 teaspoons finely grated ginger
Salt
3 tablespoons vegetable oil, plus more for frying
8 wonton wrappers, cut into 1/3-inch strips
3 tablespoons unseasoned rice vinegar
1 tablespoon Asian sesame oil
2 teaspoons soy sauce
Freshly ground pepper
3/4 pound baby bok choy, stems halved, leaves left whole
2 cups mizuna (1 ounce)
1 cup mung bean sprouts (3 ounces)
1 medium carrot, julienned
1 tablespoon chopped cilantro
1/4 cup chopped roasted salted peanuts

Directions

In a medium saucepan, cover the chicken breast with water and bring to a simmer over moderately high heat. Reduce the heat to low and skim.
Add the 3 whole scallions, the sliced ginger and a pinch of salt. Simmer until the chicken breast is cooked through, about 25 minutes.
Transfer the chicken to a plate and let cool to room temperature. Discard the skin and bones and shred the meat.
In a medium saucepan, heat 1/2 inch of the vegetable oil over moderately high heat until shimmering. Add a small handful of the wonton strips and fry over moderate heat until crisp and golden brown, about 10 seconds. Drain on paper towels and repeat with the remaining wonton strips.
In small bowl, whisk the rice vinegar with the sesame oil, soy sauce, grated ginger and 3 tablespoons of vegetable oil. Season with salt and pepper.
In a large bowl, toss the sliced scallion, bok choy, mizuna, bean sprouts, carrot, cilantro and peanuts. Add the chicken, wonton strips and dressing; toss and serve.

Serves 4.

Make ahead: the poached chicken breast can be refrigerated overnight. The fried wonton strips can be stored overnight at room temperature.

One Serving 386 cal, 24 gm fat, 4.0 gm sat fat, 16 gm carb, 3 gm fiber.

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Would You Rather Eat Chicken Caesar or Chinese Chicken Salad?

partysugar — Sun, 17 Feb 2008 05:08:51 -0800

Source and Source

Multiples Baby Shower: Food and Beverages

babysugar — Wed, 29 Apr 2009 08:30:09 -0700

Last, but certainly not least, we wind up our April baby shower coverage with the doubly expectant mother. Due with numerous children, she's also due to be spoiled rotten before their debut. We've sent out the invitations and fancied the surroundings with aviary accessories. Now it's time to set a menu for the soirée. While making the grocery list, take the number of guests into account and consider the time of the event. For this afternoon fete, I'll be serving light fare and simple drinks to please the masses.

To see the full menu and pictures of the spread, just read more.

Food: In keeping with the bird theme, deviled eggs will complement the décor while pleasing the taste buds. Lunching ladies who like to keep things light will delight in the grassy looking tossed Chinese chicken salad. Fill some glasses with cheese sprinkled bread sticks for guests to nibble on while chatting. Satisfy attending sweet toothed gals with pastel cupcakes topped with wee nests of toasted coconut and jelly beans.

Drinks: Since the guest list is extensive, we'll keep the beverage list to a minimum. Most everyone enjoys a glass of lemonade or iced tea. Set out pitchers of both allowing guests to create an Arnold Palmer should it suit their fancy. Bottles of sparkling water are always appreciated at a baby shower as there are typically other pregnant or nursing ladies present.

Don't forget to enter our fabulous April Showers Giveaway for a chance to win a $2,500 gift card to put toward your babe's nursery and/or necessities for your child at Pottery Barn Kids! And, check out the baby shower invitations we've created exclusively for pingg! pingg allows you to email invites to a guest list or print and mail, and send reminders via SMS, online, Facebook, Twitter and more!

View 15 Photos ›

Food poisoning

FitSugar — Wed, 08 Oct 2008 17:35:25 -0700

HEALTH GUIDE REFERENCE FROM A.D.A.M

Food poisoning is the result of eating food contaminated with bacteria or other toxins. Symptoms include diarrhea, vomiting, and stomach cramps, and generally start 4 - 36 hours after eating contaminated food. While many cases are caused by bacteria, some cases can result from eating poisonous plants (some mushrooms, for instance) and animals (pufferfish). Food poisoning is not uncommon, especially during summer when food may not be kept cold enough to prevent bacteria from growing.

Signs and Symptoms

The typical signs of food poisoning are nausea, vomiting, abdominal cramping, and diarrhea. Specific bacteria may cause these signs and symptoms:

Clostridium botulinum (C. botulinum, or botulism): weakness, blurred vision, sensitivity to light, double vision, paralyzed eye nerves, difficulty speaking, trouble swallowing, paralysis that spreads downward, respiratory failure, death
Salmonella spp., Shigella spp., and Campylobacter jejuni (C. jejuni): fever, chills, bloody diarrhea
Escherichia coli (E. coli): hemorrhagic colitis (diarrhea with very little stool and large amounts of blood). E. coli symptoms may appear as long as 3 days after eating contaminated food.
Mushroom poisoning can affect the liver, the neurological system (brain), or the gastrointestinal tract. Symptoms include stomach flu, delirium (confusion), vision difficulties, heart muscle problems, kidney failure, and death of liver tissue. It causes death in about half of the people affected unless treated right away.

Fish poisoning causes nausea, vomiting, diarrhea, abdominal pain, dizziness, and headache. Specific types of fish poisoning can cause other signs and symptoms, such as:

Ciguatera: numbness or tingling around the mouth, feeling of loose teeth, impaired touch sensation of hot as cold and cold as hot, itching, muscle and joint pain, slow heart rate, low blood pressure. Caused by toxins in some fish, including grouper, snapper, mackerel, barracuda.
Pufferfish poisoning: numbness or tingling around the mouth, trouble coordinating movement, difficulty swallowing, excess saliva, twitching, loss of ability to talk, convulsions, paralysis that spreads upward, respiratory failure, death
Shellfish poisoning: numbness or tingling around the mouth or in the arms and legs, trouble swallowing, difficulty speaking. Caused by toxins in algae that are then eaten by shellfish.

What Causes It?

Usually bacteria and algae cause food poisoning. But sometimes poisonous plants and animals are the cause.

Common bacterial toxins include:

E. coli in undercooked hamburger, unpasteurized apple juice or cider, raw milk, contaminated water (or ice), vegetables fertilized by cow manure; can be spread from person to person.
Listeria monocytogenes (L. monocytogenes) in cole slaw, dairy products (mostly soft cheeses from outside the United States), and cold, processed meats
Salmonella spp. in poultry, beef, eggs, or dairy products
Shigella spp. from raw vegetables or cool, moist foods (such as potato and egg salads) that are handled after cooking
Staphylococcus aureus(S. aureus) in salad dressing, ham, eggs, custard-filled pastries, mayonnaise, and potato salad. Usually from the hands of food handlers.
C. jejuni in raw milk and chicken
C. botulinum in improperly home-canned foods. In children under 1 year of age, mostly from honey but also from corn syrup.
Clostridium perfringens(C. perfringens) in meat and poultry dishes and gravies, mostly foods that were cooked more than 24 hours before eating and were not reheated well enough
V. cholerae in bivalve (two-shelled) shellfish (such as mussels, clams, oysters, and scallops), raw shellfish, and crustaceans (such as lobsters, shrimp, and crabs)

Common types of fish poisoning include:

Scombroid poisoning from bacteria in dark-meat fish (tuna, bonito, skipjack, mahi-mahi, mackerel) that are not refrigerated well
Ciguatera poisoning in tropical fish (grouper, surgeonfish, snapper, barracuda, moray eel) that have eaten toxic plankton
Puffer fish poisoning from the organs and flesh of puffer fish
Poisoning from shellfish that feed on certain algae

Mushroom poisoning occurs from eating wild poisonous mushrooms, especially Amanita phalloides.

Who's Most At Risk?

Infants and the elderly are at greater risk for food poisoning. Other risk factors include:

Having a pre-existing medical condition, such as chronic kidney failure or diabetes
Taking antibiotic or antihistamine medicines
Having sickle-cell anemia and other problems with red blood cells
Weakened immune system
Traveling in an area where contamination is more likely

Listeriosis is most common in pregnant women, fetuses, and people with immune problems. When a fetus is infected with listeria, the fetus may be born prematurely or die.

What to Expect at Your Provider's Office

Your health care provider will examine you for signs and symptoms of food poisoning, such as stomach problems, and of dehydration. Your health care provider may also ask about foods you have eaten recently, where you may have traveled, and if you have had contact with people showing similar symptoms. Tests of your vomit, blood, and stool can identify the cause. In the case of botulism, electromyography (a test to measure electric impulses in the muscles) may be done to confirm the diagnosis. A lumbar puncture (spinal tap) may be done to check for signs and symptoms related to central nervous system disorders.

Treatment Options

Prevention

These steps can help prevent food poisoning:

Wash your hands and clean any dishes or utensils when you are making or serving food.
Promptly refrigerate any food you will not be eating right away.
If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can't spread to other surfaces or people.
If you make canned food at home, make sure to follow proper canning techniques to prevent botulism.
Don't feed honey to children under 1 year of age.
Don't eat wild mushrooms.
When traveling where contamination is more likely, eat only hot, freshly cooked food. Boil water before drinking. Don't eat raw vegetables or unpeeled fruit.
Always refrigerate fish.
Don't eat tropical fish caught during blooms of poison plankton.
Eat pufferfish only in specially licensed restaurants with chefs trained to cook it.
Don't eat shellfish exposed to red tides.

If others also may have eaten a food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the staff and your local health department.

Treatment Plan

Treatment for most cases consists of rehydration -- replacing fluids and electrolytes (such as sodium, potassium, magnesium, and chloride). While experiencing vomiting and diarrhea, the person should avoid solid food but increase clear liquids. In more severe cases, a person may need help either breathing or stopping vomiting. In most cases, health care providers do not prescribe antibiotics because they may prolong diarrhea. If you have eaten certain toxins (such as from mushrooms or shellfish), your health care provider may take steps to clean out your stomach (a process called lavage, or pumping the stomach) and administer activated charcoal, which can help absorb the remaining toxin.

Drug Therapies

Depending on the symptoms and the cause of food poisoning, a health care provider may prescribe drugs, including:

Antibiotics, in certain cases
Antitoxin to neutralize toxins from C. botulinum (only given within the first 72 hours)
Amitriptyline to control the numbness and tingling from ciguatera poisoning
Apomorphine or ipecac syrup to cause vomiting and help rid the body of toxin
Atropine for mushroom poisoning
Diphenhydramine and cimetidine for fish poisoning
Mannitol for nerve-related symptoms of ciguatera poisoning

Complementary and Alternative Therapies

Anyone suffering from severe food poisoning should seek conventional medical treatment. Complementary and alternative therapies are best used to strengthen the body and aid in the prevention of food poisoning. For example, animal studies have shown that certain vitamins and nutrients may be effective in protecting against some food toxins while others may actually worsen the effects of toxins. Milk thistle is an herb commonly used in Europe as a primary treatment for mushroom poisoning. Homeopathy may help in the treatment of diarrhea in children (which is sometimes caused by food poisoning) in developing countries.

Nutrition

The following general nutritional guidelines may be helpful in the case of food poisoning:

Drink plenty of fluids (to prevent dehydration).
Drink barley or rice water (to soothe inflamed stomach or intestine).
Probiotics, such as Lactobacillus acidophilus and Lactobacillus bulgaricus, can help restore the balance of good bacteria in the intestine. If you are traveling to an area where the food and water may be contaminated, in addition to taking the precautions above, taking probiotics both before and during your trip may help maintain intestinal health.
Apple cider vinegar is a traditional remedy that has not been studied scientifically, but may have some antimicrobial properties. Mix 2 tsp. in one cup warm water and drink several times a day.

For specific types of food poisoning:

Alpha-lipoic acid -- Several reports indicate that alpha-lipoic acid, an antioxidant commonly found in broccoli, spinach, and beef, may be helpful in the treatment of Amanita (mushroom) poisoning, especially when combined with milk thistle (Silybum marianum). It is important to receive medical treatment if you suspect mushroom poisoning. Do not try to self-treat.
Vitamin A -- Studies with rats seem to show that vitamin A offered some protection against salmonella. Rats infected with Salmonella appeared to eliminate the bacteria from their bodies faster when pretreated with vitamin A than with placebo, according to one study. They also gained more weight and had a greater immune response than rats given placebo.
Calcium phosphate -- One animal study suggests that rats receiving calcium phosphate supplements may be protected from Salmonella poisoning. Researchers theorize that calcium phosphate helps boost Lactobacillus, the good bacteria found in the intestine, which helps fight off Salmonella.

Supplements to avoid:

Fish oil -- In a study of mice infected with the bacteria Listeria, animals that regularly consumed diets rich in fish oil had significantly more bacteria in their spleens than animals that consumed diets rich in lard or soybean oil. Until researchers can determine what these results mean to humans, people with Listeria infection should avoid foods containing fish oil.

Herbs

Various herbs have been used traditionally to treat different types of food poisoning, though in most cases scientific studies on their effectiveness are lacking.

Milk thistle (Silybum marianum) is often used for liver disorders and is widely used in Europe to treat Amanita mushroom poisoning. Studies have shown that patients with Amanita poisoning can be effectively treated with silibinin (the primary active component of milk thistle) up to 48 hours after eating the deadly mushrooms.

Animal studies of Chinese and Japanese combination herbal remedies used for Listeria suggest they may be effective for food poisoning. A few of the active ingredients include:

Asian ginseng (Panax ginseng)
Astragalus root (Astragalus membranaceus)
Chinese cinnamon bark (Cinnamomum aromaticum)
Ginger root (Zingiber officinale)
Licorice ( Glycyrrhiza glabra)
Peony root (Paeonia officinalis)
Skullcap (Scutellaria lateriflora)

Seek the advice of a trained and licensed herbalist or practitioner of Traditional Chinese Medicine who will guide your individual treatment. Do not self-treat with these herbs. Some of these herbs should not be taken if you have heart disease or high blood pressure or take blood-thinning medication. In addition, some of these herbs interact with other herbs, supplements, and prescription medications, so it is important to make sure all your health care providers know what you are taking.

Laboratory (test tube) studies suggest that the following herbs have antibacterial or antimicrobial properties, although there is no evidence they are effective for treating food poisoning in humans.

Bittervine (Mikania micrantha)
Goldenseal (Hydrastis canadensis)
Oregon grape (Mahonia aquifolium)
Chamomile (Matricaria recutita)

Barberry (Berberis vulgaris) has also been used traditionally to treat diarrhea from infectious causes such as E. coli and V. cholera.

Homeopathy

No studies have examined the effectiveness of homeopathic remedies for food poisoning. Before prescribing a remedy, homeopaths take into account a person's constitutional type -- your physical, emotional, and intellectual makeup. An experienced homeopath assesses all of these factors when determining the most appropriate remedy for a particular individual. Below are some more common remedies for food poisoning or diarrhea.

Arsenicum album -- for foul-smelling diarrhea from food poisoning or traveler's diarrhea with burning sensation in the abdomen and around the anus. This remedy is most appropriate for individuals who feel exhausted yet restless and whose symptoms tend to worsen in the cold and improve with warmth. Vomiting may also occur. Arsenicum may also be used to prevent diarrhea when traveling.
Chamomilla -- for greenish, frothy stool that smells like rotten eggs. Used primarily for children, especially those who are irritable, argumentative, and difficult to console.
Calcarea carbonica -- for children who fear being in the dark or alone and who perspire heavily while sleeping. Sools have a sour odor.
Podophyllum -- for explosive, gushing, painless diarrhea that becomes worse after eating or drinking. Exhaustion often follows bowel movements, and the individual for whom this remedy is appropriate may experience painful cramps in lower extremities.
Sulphur -- for irritable and weepy children. May have a red ring around the anus and diarrhea with the odor of rotten eggs.

Prognosis/Possible Complications

Most cases of food poisoning are mild and clear up on their own. However, with mushroom poisoning, up to half of people may die. With botulism, less than 10% die. Some people may need help breathing for months afterwards. More than half of poisonings from pufferfish are fatal. Death is rare in other fish poisonings, but nerve-related symptoms can continue for months.

The following are some possible after-effects of food poisoning:

After shigellosis, white blood cell problems and kidney problems
After E. coli infection, kidney problems and bleeding problems
After botulism, long hospital stays (1 - 10 months) with fatigue and difficulty breathing for 1- 2 years or respiratory failure
After salmonellosis, Reiter syndrome (an arthritis-like disease) and inflammation of the heart lining
After campylobacteriosis, Guillain-Barré syndrome (a nerve disease)

Following Up

For a severe case of food poisoning, you may need to stay in the hospital to receive fluids and electrolytes, and so health care providers can monitor your breathing. Doctors may need to intubate (insert a tube down the throat) or connect you to a machine to help with breathing. Dialysis may be required. Cathartics (substances that help the body remove waste), enemas, and lavage may help eliminate toxins.

Supporting Research

Beers MH, Porter RS, et al. The Merck Manual of Diagnosis and Therapy. 18th ed. Whitehouse Station, NJ: Merck Research Laboratories; 2006:1642-1644.

Blumenthal M, Goldberg A, Brinckmann J, eds. Herbal Medicine: Expanded Commission E Monographs. Boston, Mass: Integrative Medicine Communications; 2000:257.

Bovee-Oudenhoven IM, Wissink ML, Wouters JT, Van der Meer R. Dietary calcium phosphate stimulates intestinal lactobacilli and decreases the severity of a salmonella infection in rats. J Nutr. 1999;129:607-612.

Duncan SH, Flint HJ, Stewart CS. Inhibitory activity of gut bacteria against Escherichiacoli 0157 mediated by dietary plant metabolites. FEMS Microbiol Lett. 1998;164:238-288.

Facey PC, Pascoe KO, Porter RB, Jones AD. Investigation of plants used in Jamaican folk medicine for anti-bacterial activity. J Pharm Pharmacol. 1999;51:1455-1460.

Fauci AS, Braunwald E, Isselbacher KJ, et al., eds. Harrison's Principles of InternalMedicine. 14th ed. Vol. 1. New York, NY: McGraw-Hill; 1998:796-801, 876-880, 904-905.

Fritsche KL, Shahbazian LM, Feng C, Berg JN. Dietary fish oil reduces survival and impairs bacterial clearance in C3H/Hen mice challenged with Listeria monocytogenes. Clin Sci. 1997;92:95-101.

Gabriel EP, Lindquist BL, Abud RL, Merrick JM, Lebenthal E. Effect of vitamin A deficiency on the adherence of fimbriated and nonfimbriated Salmonella typhimurium to isolated small intestinal enterocytes. J Ped Gastroenterol Nutr. 1990;10:530-535.

Hatchigian EA, Santon JE, Broitman SA, Vitale JJ. Vitamin A supplementation improves macrophage function and bacterial clearance during experimental Salmonella infection. PSEBM. 1989;191:47-54.

Hruby K, Csomos G, Fuhrmann M, Thaler H. Chemotherapy of Amanita phalloides poisoning with intravenous silibinin. Hum Exp Toxicol. 1983;2(2):183-195.

Irons R, Anderson MJ, Zhang M, Fritsche KL. Dietary fish oil impairs primary host resistance against Listeria monocytogenes more than the immunological memory response. J. Nutr. 2003 Apr;133:1163-1169.

Jacobs J, Jiménez M, Malthouse S, Chapman E, Crothers D, Masuk M, Jonas WB. Homeopathic treatment of acute childhood diarrhea: results from a clinical trial in Nepal. J Altern Complement Med. 2000;6(2):131-139.

Jonas WB, Jacobs J. Healing with Homeopathy: The Doctors' Guide. New York, NY: Warner Books; 1996: 218-220.

Murray PR, et al. Manual of Clinical Microbiology. 7th ed. Washington, DC: ASM Press; 1999:356-359.

Rabbani GH, Butler T, Knight J, Sanyal SC, Alam K. Randomized controlled trial of berberine sulfate therapy for diarrhea due to enterotoxigenic Escherichia coli and Vibrio cholerae. J Infect Dis. 1987 May;155(5):979-984.

Rosen P, et al. Emergency Medicine: Concepts and ClinicalPractice. 4th ed. Vol. 3. St. Louis, Mo: Mosby; 1998:1931-1938, 2513-2516, 2178-2179.

Sabeel AI, Kurkus J, Lindholm T. Intensive hemodialysis and hemoperfusion treatment of Amanita mushroom poisoning. Mycopathologia. 1995;131(2):107-114.

Ullman D. Homeopathic Medicine for Children and Infants. New York, NY: Penguin Putnam; 1992: 75-77.

Ullman D. The Consumer's Guide to Homeopathy. New York, NY: Penguin Putnam; 1995: 243-245.

Verma RJ, Shalini M. Ochratoxin A-induced cytotoxicity to human red blood cells and its prevention by certain vitamins. Med Sci Res. 1997;25(12):833-834.

Yonekura K, Kawakita T, Mitsuyama M, Miura O, Yumioka E, Suzuki A, Nomoto K. Induction of colony-stimulating factor(s) after administration of a traditional Chinese medicine, xiao-chai-hu-tang (Japanese name: shosaiko-to). Immunopharmacol Immunotoxicol. 1990;12(4):647-667.

Yonekura K, Kawakita T, Saito Y, Suzuki A, Nomoto K. Augmentation of host resistance to Listeria monocytogenes infection by a traditional Chinese medicine, ren-shen-yang-rong-tang (Japanese name: ninjin-youei-to). Immunopharmacol Immunotoxicol. 1992;14(1-2):165-190.

Review Date:
12/17/2006
Reviewed By:
Steven D. Ehrlich, N.M.D., private practice specializing in complementary and alternative medicine, Phoenix, AZ. Review provided by VeriMed Healthcare Network.

A.D.A.M., Inc. is accredited by URAC, also known as the American Accreditation HealthCare Commission (www.urac.org). URAC's accreditation program is an independent audit to verify that A.D.A.M. follows rigorous standards of quality and accountability. A.D.A.M. is among the first to achieve this important distinction for online health information and services. Learn more about A.D.A.M.'s editorial policy, editorial process and privacy policy. A.D.A.M. is also a founding member of Hi-Ethics and subscribes to the principles of the Health on the Net Foundation (www.hon.ch).

A.D.A.M. Copyright

The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997-2009 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.

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Salty Series: "Healthy" Foods

FitSugar — Fri, 16 May 2008 13:00:00 -0700

As we all know, premade foods can contain huge amounts of hidden sodium, but weren't you surprised by the disgustingly high amounts in the entrées and smaller dishes I told you about? Well here is a list of foods, published in Men's Health, that should also be ashamed of itself. These foods are posing as healthy, but they have insane amounts of salt. Just a reminder that the upper limit of daily sodium is 2,300 mg a day, which is equal to about one teaspoon. If you're concerned about high blood pressure, you may want to skip these "healthy" foods the next time you go out.

Saltiest Dessert: Atlanta Bread Company Raspberry Scone - 1,500 mg. Who new dessert could be so salty? That's as much sodium as 12 strips of bacon.
Saltiest Soup: Baja Fresh Chicken Tortilla Soup - 2,760 mg. That's more than a day's worth in just one serving.
Saltiest "Health" Food: Chili's Guiltless Grill Chicken Platter - 2,780 mg. Be a smart consumer. When food is advertised as lowfat or low in calories, what they've taken away they make up for with added sugar and salt. What's funny (or disgusting) is that Chili's Chicken Fried Steak has less sodium: 2,750 mg.
Saltiest Chinese Food Entrée: P.F. Chang's Beef with Broccoli - 3,752 mg. Sounds healthy, right? Well the special brown sauce is made mostly with soy sauce.
Saltiest Seafood Entrée: Romano's Macaroni Grill Grilled Teriyaki Salmon – 6,590 mg. Fish seems like a healthy option, but the sauce is what'll get you. Order plain grilled fish instead.
Saltiest Salad: Romano's Macaroni Grill Chicken Florentine - 5,460 mg. Those poor veggies are encrusted in salty toppings (olives, capers, Parmesan, and salad dressing). Plus the portion size is humongous.

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You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner - fill in your ballot for a chance to win fab prizes! - and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list - it's huge, over 350 people are on the culinary staff! - and let me tell you, it reads as tasty as the photos. To check out the complete menu, read more.

Antipasti Platter
Smoked Salmon Oscars With Caviar and Crème Fraîche
Roasted Root Vegetable Salad With Citrus Chili Dressing
Thai Spiced Shrimp With Holy Basil and Candied Garlic
Bruschetta of Figs, Goat Cheese, and Organic Prosciutto
Smoked Eggplant With Toasted Flatbread
Asparagus and Chickpea Salad With Mustard Vinaigrette

Butlered Course
Gold Foil Wrapped Baked Yukon Gold With Tsar Nicoulai Caviar and Crème Fraîche

Entrée
Snake River Farms Wagyu Beef With Chinese Broccoli Shiitake Stir-Fry With Red Wine Sauce
Black Truffle Macaroni and Cheese

Vegetable Entrée
Roasted Winter Vegetables Wrapped in Leeks
Black Olive Couscous and Tomato and Radish Compote

Dessert
Sherry Yard’s Oscar Tribute - We'll have more on the dessert station next week!

Sushi Station
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger

Noodle Station
Pad Thai Noodles With Tofu, Egg, Bean Sprouts, Thai Basil, Mint, and Peanuts
Short Lo Mein Noodles With Pork, Scallions, Sweet Peppers, and Plum Ginger Sauce

Ceviche Station
Shrimp With Mango, Basil, Golden Tomatoes, and Habanero
Sea Bass With Avocado, Tomatillo, Cilantro and Jalapeño
Scallop With Tomato, Orange, and Chili

Shellfish Station
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette

Tray Passed
Spicy Tuna in Sesame Miso Cone; Mini Kobe Cheeseburgers With Remoulade; Tomato Goat Cheese Tart; Miso-Glazed Black Cod on Rice Cracker; Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls, Assorted Pizzas

If the menu has you captivated, check out the pics!

All The News That's Fit To Eat - September 19, 2007

YumSugar — Wed, 19 Sep 2007 11:03:33 -0700

One of the new trends at Bay Area restaurants, is the use of fake meat. Maybe I'm old fashioned, but if I want a veggie dish, I don't want it to taste like meat. - San Francisco Chronicle
More and more city dwellers are raising chickens in their yards. It's true, my neighbor has three of them. - New York Times
Bored by chicken? Here are 10 ways to break your chicken breast blues. - Chicago Tribune

Find out how Rock, the latest Hell's Kitchen winner is doing as he gets ready to embark on his new life as reality tv winner. - Washington Post
The Chinese Mid-Autumn Festival is coming, and many folks celebrate by noshing down on mooncakes. - Houston Chronicle
With a few tips, and some staples, you can create your own semi-homemade meals for busy week nights. - Sacramento Bee
Uh-oh, another food recall. This time it's E. coli tainted salad from Dole. - Associated Press
And finally, speaking of food you might not want to eat, here are some nasty looking scab-shaped candy. - GiggleSugar

Image Source

Healthy Dose Link Time

FitSugar — Mon, 28 Apr 2008 12:00:00 -0700

Smart fuel: lamb – Mark's Daily Apple
ANTM thinks you have a pretty uvula – Elastic Waist
An alternative to medicinal marijuana on the horizon – That's Fit
Larry the Cable Guy for Nutrisystem, brilliant or head scratcher? – Back in Skinny Jeans
Salma Hayek on breastfeeding and weight loss – FitCeleb
About those contagious eating disorders . . . – Weighting Game
Track your weight loss without a scale – Margarita Shapes Up
Chinese Chicken Salad Two Ways – YumSugar
Wind-down workouts – Vital Juice Daily

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Come Party With Me: Father's Day - Menu II

partysugar — Wed, 13 Jun 2007 06:01:11 -0700

Yesterday I started menu planning for my father's day picnic at the races. I'm making food that's not too gourmetish, is easily transportable, and full of delicious ingredients to please my dad's likings. Along with a few bags of our favorite Kettle Chips, fresh fruit and an assortment of olives, I'm making pressed tuna and buffalo chicken sandwiches. As a side dish I'll fill Chinese takeout containers with classic macaroni salad. A picnic requires a dessert that can be consumed without a fork, knife, and lots of extras, so I've decided to surprise dad with one of his chocolatey favorites: brownies. Not just any old brownies, cream cheese brownies! To make the salad and brownies for your next picnic, get the recipes now! read more

Macaroni Salad
From Food Network

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using.
In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste.
Serve. Store covered in the refrigerator, for up to 3 days.

Serves 6.

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Cream Cheese Brownies
From In Mama's Kitchen

Chocolate Mixture
1 package semi-sweet chocolate
3 tablespoons butter
2 eggs
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsifted flour
1 teaspoon vanilla
1/2 cup chopped nuts, optional
1/4 teaspoon almond extract
Cream Cheese Layer
1 (3 ounce) package cream cheese
1 tablespoon butter
1/4 cup sugar
1 egg
1 tablespoon flour
1/2 teaspoon vanilla

Preheat oven to 350°F. Butter a 9 square inch baking pan.
Melt butter and chocolate in top of double boiler. When melted, stir to mix and set aside to cool.
Beat eggs until light and fluffy. Add sugar and beat until thickened.
Mix together baking powder, salt, and unsifted flour. Stir into melted chocolate mixture. Add vanilla, nuts if using, and almond extract.
Make the cream cheese layer: cream together cream cheese and butter. Stir in sugar and cream well. Add egg, flour and vanilla.
Using a spatula, spread half chocolate mixture in prepared buttered pan. Spread cream cheese mixture evenly on top of chocolate mixture. Finish with layer of remaining chocolate mixture on top. If desired, run a knife through the mixture to create a marbleized top
Bake in preheated 350° F oven until a toothpick inserted in the center comes out clean, about 25 to 35 minutes.

Serves 8-10.

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Come Party With Me: Beach Picnic - Menu I

partysugar — Tue, 19 Jun 2007 07:10:41 -0700

After an afternoon of kite flying fun, the guests at my beach picnic will certainly have worked up an appetite. To satiate them, I'm packing a picnic with delicious and classic flavors. Hearty, spreadable store bought cheese, flatbreads, olives, and hard boiled eggs will kick start the menu. I'll ask a few of the male guests to help me set up a fire pit with a grill on top. A picnic on the beach must have seafood, so fresh beer steamed clams are the first course. Next up, the quintessential fried chicken made at home and packed in colored Chinese take out containers. Don't let guests know that the chicken was baked in the oven - not deep fried - and when they ask for the recipe, smile mysteriously and say, "it's a family secret." Check out the first batch of recipes (you have to come back tomorrow for the salads and dessert!), just read more

Steamed Clams
From Martha Stewart

5 pounds steamer clams
1/2 cup cornmeal
2 beer
Chopped fresh parsley
Lemon wedges
Unsalted butter, melted

Place steamers in a large bowl. Add enough water to cover. Add cornmeal, and stir to thoroughly combined. Let stand for at least 3 hours and up to 6 hours to allow the clams to purge their sand.
Remove clams from water, and rinse thoroughly. Refrigerate until ready to use.
In a large saucepan, combine beer and 2 cups water. Bring to a boil over medium-high heat.
Add clams, and cook, covered, until the clams have opened, 3 to 4 minutes. Remove clams with a slotted spoon, discarding any clams that have not opened or ones with broken shells, to a large bowl. Sprinkle with parsley.
Strain cooking liquid through a cheesecloth-lined sieve. Serve clams immediately with lemon wedges, hot broth, and melted butter.

Serves 4.

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Picnic Fried Chicken
From EatingWell

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic
1 teaspoon hot sauce
2 1/2 pounds chicken legs
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper
Olive oil cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl.
Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Serves 4.

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