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Alfalfa Sprouts Linked to Salmonella

FitSugar — Tue, 28 Apr 2009 14:30:00 -0700

There have been many surprising foods linked to salmonella lately, including tainted peanut butter and pistachios. Now government health officials are encouraging people to avoid raw alfalfa sprouts, since they may be contaminated with a strain of salmonella. There have been 31 cases of illness reported since mid-March in Michigan, Minnesota, Pennsylvania, South Dakota, Utah, and West Virginia. Sickness came after people said they consumed raw alfalfa sprouts obtained at restaurants or bought from stores. Since the sprouts were grown in multiple states, the FDA says the seeds used to make the sprouts are contaminated.

So for now, I'd pass on the sprouts in your salad and on your sandwiches.

Source

'Wich of the Week: Avocado and Mango With Cilantro-Lime Mayonnaise

YumSugar — Wed, 05 Mar 2008 12:33:31 -0800

When a recipe calls for cilantro, I'm always forced to buy way more than I'll ever need, which leads me on a search for even more cilantro-centric recipes. That was the catalyst for today's 'Wich of the Week, which features an unorthodox combination of mango and avocado on healthy multigrain bread.

This vegetarian sandwich has a refreshing tropical flavor that's alternately tangy and mild. The creamy avocado balances out the zip of the lime and the sweetness of the mango. I decided to make two versions: one vegetarian and one with ham for the hardcore meat eaters. But we all agreed that the sandwich was better without the ham, since the cold cuts overpowered the more delicate fruits. I do recommend you add some clover sprouts for added texture; just steer clear of the recalled ones!

To get the recipe and step-by-step photos, read more.

Avocado and Mango Sandwiches With Cilantro-Lime Mayonnaise
Everyday Food

Ingredients

1/3 cup light mayonnaise
1/4 cup fresh cilantro leaves, coarsely chopped
1 tbsp. fresh lime juice
coarse salt and ground pepper
8 slices multigrain bread, toasted
1 head Bibb lettuce, leaves separated
1 mango, peeled, pitted, and thinly sliced
1 Haas avocado, pitted and thinly sliced

Directions

In a small bowl, combine mayonnaise, cilantro, and lime juice; season with salt and pepper.

Dividing evenly, spread toasts with mayonnaise mixture. Top 4 toasts with lettuce, mango, and avocado; cover with remaining toasts.* Serve immediately.

Serves 4.

*I also added clover sprouts.

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Recall Warning: Pills in the Fish, Salmonella in the Sprouts

YumSugar — Mon, 03 Mar 2008 15:15:31 -0800

The folks at Gorton's Seafood are recalling their Gorton's 6 Crispy Battered Fish Fillets because one customer has found pills in her food.

Tracy Rowan of New Freedom, Penn., sat down to eat her fillets only to discover they contained several beige aspirin-sized pills.

The product is being recalled in Alabama, California, Delaware, Florida, Georgia, Mississippi, Oklahoma, Pennsylvania, South Carolina, Tennessee, and Texas. The UPC number is #4440015770 and the date code is 7289G1. If you have any of these boxes, you are urged to call Gorton's for a refund at 800-896-9479.

If you're still concerned, the US FDA has more information.

In related news, Salad Cosmo USA is recalling alfalfa sprouts sold in northern and central California and Washington.

Trader Joe's has also recalled tubs of of alfalfa sprouts from Nature's Choice Alfalfa Sprouts.

Both sprout recalls are due to possible salmonella contamination.

Source and Source

To Sprout or Not?

FitSugar — Tue, 02 Jan 2007 02:20:05 -0800

Anyone who eats raw sprouts, or lightly cooked mung bean sprouts, is at risk for exposure to E. coli or Salmonella bacteria. Seeds need a dark and moist environment to sprout, so the sprouting process provides ideal conditions for bacteria to grow.

It's a toss up because sprouts are really healthy for you though. They are a living food, so even after you refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. Sprouts are one of the most complete and nutritional of all foods that exist - rich with vitamins, minerals, proteins, and enzymes.

If you buy them, choose crisp-looking sprouts with the buds attached - avoid musty-smelling, dark or slimy-looking sprouts. If you keep them in the fridge too long, because their roots stay moist, they can get moldy, so try to eat them right away.

Fit's Tips: Since you never know how old sprouts are when you buy them at the store, you could always grow your own. Buy your seeds and sprouters at sproutpeople.com. Unfortunately, this doesn't cut your risk because the seeds themselves could be contaminated.

Fast & Easy Dinner: Sole With Lemon-Shallot Brussels Sprouts

YumSugar — Mon, 23 Nov 2009 06:50:50 -0800

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Healthy Recipe: Roasted Brussels Sprouts With Walnuts

FitSugar — Wed, 18 Nov 2009 05:50:57 -0800

One vegetable delight of Autumn is the Brussels sprout. These small leafy balls are packed with fiber as well as taste, and they deserve a place at your Thanksgiving table.

My favorite method of cooking Brussels sprouts is to roast them. It's a simple preparation, but I have added nuts, balsamic vinegar, and cheese to fancy up the dish. While I have often had Brussels sprouts with bacon or pancetta, adding walnut imbues them with a meaty flavor while providing some healthy fats not found in bacon. This recipe is simple to make and is a crowd-pleaser for all ages - my 4-year-old ate three helpings!

Check out the recipe when you read more.

Roasted Brussels Sprouts With Walnuts
Modified from Recipezaar

Ingredients

1 stalk of Brussels sprouts (or about two pounds of sprouts)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesean cheese

Directions

Preheat oven to 375 degrees. Take Brussels sprouts off the stem, wash, and rip off outside leaves.
Chop sprouts until they are a uniform size, leaving the small ones whole and possibly cutting the larger ones into eighths.
Boil Brussels sprouts for 5 minutes. Pat dry.
Place Brussels sprouts in roasting pan and pour in olive oil and vinegar and stir until sprouts are coated well. Salt and pepper to taste.
Roast for 20 minutes, stirring Brussels sprouts to ensure even roasting. After 20 minutes, add chopped walnuts and roast for 5 more minutes or until walnuts are browned.
Sprinkle roasted sprouts with cheese and serve warm.

Serves 6.

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Unexpectedly Good Side: Brussels Sprouts Gratin

partysugar — Sat, 20 Oct 2007 07:00:55 -0700

Don't you feel sorry for Brussels sprouts? They have a horrible reputation, and I don't understand why. When cooked correctly and paired with enhancing flavors, Brussels sprouts are actually a wonderfully delicious vegetable. Pancetta or bacon, fresh thyme, and chestnuts complement Brussels sprouts' taste.

This gratin, however, is made with Parmesan, roasted garlic, and proscuitto. It pairs nicely with roasted pork or beef. For a vegetarian meal, serve the gratin alongside a pasta or sandwich. To give this underrated vegetable a little love, read more

Brussels Sprouts Gratin
From Food Network

2 pounds Brussels sprouts
4 ounces prosciutto, julienned, optional
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto, if using, in the butter over medium heat for about 2 minutes.
Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes.
Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Serves 6-8.

Roasted Garlic:

1 head garlic
1/2 teaspoon olive oil

Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.

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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Fast & Easy Dinner: Pork Cutlets With Brussels Sprouts

partysugar — Fri, 16 Oct 2009 08:00:12 -0700

If you think you don't like Brussels sprouts, think again! The small leafy green vegetable is horribly misunderstood, but I assure you, when you give it a second chance you'll be amazed and delighted by the flavor.

Why not do so tonight with this recipe? The sprouts are served alongside lightly floured pork scaloppine. They're sautéed in butter before being tossed with a creamy, slightly sweet sauce. To check out the recipe, read more.

Pork Cutlets With Brussels Sprouts
From Better Homes and Gardens

Ingredients

4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar

Directions

Using meat mallet or heavy rolling pin pound pork, layered between plastic wrap, to 1/4-inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.
In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.
In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.
For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts.

Serves 4.

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Tofu vs. Sprouted Tofu

FitSugar — Thu, 25 Sep 2008 14:30:00 -0700

Even though I am not a vegetarian, I am still trying to eat less meat. So it makes me happy to see tofu becoming more popular. There is high blood pressure and high cholesterol in my family, this soy product is a great alternative to meat being that it's cholesterol free, low in sodium, and high in protein. Tofu is such a wonderful ingredient because it's so versatile. Since it naturally tastes very plain, you can add diced or crumbled up tofu to soups, tomato sauce, and casseroles for some added protein. You won't even know it's there because it takes on the flavor of whatever it's mixed with.

If you enjoy cooking this soy product at home, you may have noticed a new tofu on the scene - sprouted tofu. To find out how it compares with regular tofu read more.

The big difference is in the name. Regular tofu is made from whole soybeans, but sprouted tofu is made with sprouted soybeans. When beans or seeds are sprouted, they're more nutritious and easier to digest than the regular beans or seeds. Wildwood Organics is the only company is the US to make their tofu with sprouted soybeans. As you can see from the chart below, the sprouted tofu contains more calcium, iron, and protein. However, it also contains more fat and calories as compared to regular tofu. I didn't notice much of a difference in taste and texture, so choose between the two based on your dietary needs. If you're trying to lose weight, you may want to choose the lower-calorie regular tofu. If you're a vegan and protein is on your mind, then I'd go for the sprouted tofu.

	Super Firm Tofu (79g)	Super Firm Sprouted Tofu (85g)
Calories	80	130
Total Fat	4g	8g
Saturated Fat	.5g	1g
Cholesterol	0mg	0mg
Sodium	0mg	5mg
Carbs	2g	1g
Fiber	1g	less than 1g
Sugars	0g	0g
Protein	8g	14g
Calcium	6%	15%
Iron	8%	10%
Ingredients	Water, Organic Whole Soybeans, Magnesium Chloride	Filtered Water, Sprouted Organic Non-GMO Soybeans, Calcium Sulfate, Magnesium Chloride

Fit's Tip: Sprouted tofu can be hard to find so call around to all the nearby health food stores and supermarkets to see who carries it. If you can't find this kind, see if one of those stores would consider special ordering it.