(NAPSI)-If you love avocados, there’s a new Web site that shows--through recipes, nutritional information and expert advice--how those “alligator pears” can be incorporated into a healthy lifestyle.
Not that long ago, avocados got a bit of a bad rap, with some people questioning their nutritive value. But in reality, this delicious fruit packs a nutrient punch by contributing nearly 20 vitamins, minerals and phytonutrients to one’s diet.
To help educate consumers about the nutritional aspects of avocados, the Hass Avocado Board has developed a new health and nutrition-focused microsite that contains avocado recipe ideas, the latest nutrition news about the fruit, and information about how Hass avocados can help consumers meet the requirements of the USDA Dietary Guidelines for Americans.
The site also features an “Ask the Expert” section, where Julie Upton, M.S., R.D., a registered dietitian, answers frequently asked nutrition questions about avocados.
Some key nutrition facts about avocados include:
• Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene, as well as lutein, in foods that are eaten with the fruit;
• Avocados are naturally sodium-free and cholesterol-free;
• Avocados, due to their mono- and polyunsaturated fat content, are a healthy substitution for foods rich in saturated fat; and
• Avocados contain 76 milligrams beta-sitosterol in a 3-oz. serving. Beta-sitosterol is a natural plant sterol that may help maintain healthy cholesterol levels.
To learn more about the nutritional advantages of incorporating avocados into one’s diet and to get inspired by some delicious avocado recipes, visit the Hass Avocado Board’s new health and nutrition microsite at www.avocadocentral.com/healthandnutrition.
Here is a simple, yet delectable recipe that features creamy Hass avocados and a number of vegetables. It can be assembled quickly and tastes delicious!
Meal in a Hass Avocado Half
Prep Time: 25 minutes
Serves 4
Ingredients:
2/3 cup black beans, rinsed and drained
½ cup corn, drained
½ cup packaged shredded carrots, lightly packed
¼ cup chopped fresh cilantro leaves
½ cup prepared chunky salsa
2 green onions, thinly sliced
10 drops red pepper sauce
2 ripe fresh Hass avocados, cut in half and seeded
4 small bunches of radish or alfalfa sprouts
Instructions:
1. In a bowl, combine beans, corn, carrots, cilantro, salsa, green onion and red pepper sauce.
2. Fill each avocado shell with ¼ of bean mixture.
3. Garnish with sprouts and serve.
Tip: Cut a thin lengthwise slice off of the bottom of each avocado half to make the avocados stable on the plates.
Nutrition information per serving: 187 calories; 11 grams fat (1.3 sat, 7.2 mono, 1.3 poly); 0 mg cholesterol; 565 mg sodium; 20.7 grams carbohydrate; 6.3 grams fiber; 5.6 grams protein.
This delicious avocado dish is packed with a number of vegetables and can be assembled quickly.
Friday, July 11, 2008
Tuesday, July 8, 2008
Affordable, Portable Tuna Hooks Nutrition Into Your Diet
(NAPSI)-Families on the go looking for a quick, affordable and nutrient-packed meal are hooked on tuna.
No longer restricted to casseroles or plain sandwiches, canned tuna can make a great warm-weather meal, whether it’s part of a traditional tuna salad, eaten as a spread or even over pasta for a light and delicious lunch.
Nutrient Packed
The versatile seafood is also high in protein, low in calories and loaded with omega-3s--a series of fatty acids linked to benefits in brain power, heart health, disease prevention and improved energy and movement.
Additionally, omega-3s have been found to help improve cognitive and motor skill development in fetuses and young children, and scientists say they may reduce preterm labor and postpartum depression.
Add to that high levels of selenium--an essential mineral that acts as a powerful antioxidant--and doses of B vitamins such as niacin, B-12 and B-6, and you can see why tuna is a favorite of nutritionists, chefs and families alike.
Americans eat very little seafood--only 17 lbs. a year versus the 39 lbs. recommended by many health experts. Women especially, and this includes pregnant women, are encouraged to eat more fish, a minimum of 12 ounces per week, and they can do so without worry.
While virtually all seafood has trace levels of naturally occurring mercury, canned or pouched light tuna tests well below the FDA’s very conservative safety limit. There are only four ocean fish that pregnant women and women who are postpartum are asked to avoid: tilefish, king mackerel, swordfish and shark.
Affordable and Fast
Tuna’s convenient packaging options also make it a quick way to get your two servings of fish per week, as suggested by the American Heart Association and the USDA. Its affordability makes tuna an easy item to incorporate into your diet on any budget.
You can find tuna in individual serving cups, pouches and ready-to-serve flavors such as lemon-pepper or Thai.
The pouches can be especially good for picnics or other outdoor get-togethers, and the individual cans can be great for camp, work or anywhere else you might need to grab a quick bite on the go. Insulated lunch boxes, bags and small coolers add to its portability.
Delicious Dishes
You can even use tuna in a variety of wonderful dishes, ranging from whole wheat penne with tuna and roasted vegetables to tuna, chilled green beans and roasted pepper salad.
Other recipes include a niçoise sandwich, savory tuna spread and even creamed tuna and vegetables à la king.
The following recipe is simple and very portable:
Tuna Roll-Up
4 servings
1 1-lb. can of light tuna or
2 6-oz. cans
1 8-oz. cream cheese at room temperature
2 tsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 Tbsp. grated onion
4 White or wheat soft burrito-size shells or wraps
Mix ingredients in bowl with fork.
Spread mixture with a knife over a white or wheat flour tortilla, leaving ¼ edge uncovered.
Add shredded lettuce, tomato and chopped cucumber to taste.
Start with one end of the wrap and roll it until plump and round. Wrap in aluminum foil.
Cut in half and refrigerate until ready to eat or store in a cool insulated lunch box for convenience.
You can find this recipe and others, along with tips and facts, at www.tunafacts.com.
Fabulous Fish--Canned tuna is affordable, versatile and packed with protein and omega-3s.
No longer restricted to casseroles or plain sandwiches, canned tuna can make a great warm-weather meal, whether it’s part of a traditional tuna salad, eaten as a spread or even over pasta for a light and delicious lunch.
Nutrient Packed
The versatile seafood is also high in protein, low in calories and loaded with omega-3s--a series of fatty acids linked to benefits in brain power, heart health, disease prevention and improved energy and movement.
Additionally, omega-3s have been found to help improve cognitive and motor skill development in fetuses and young children, and scientists say they may reduce preterm labor and postpartum depression.
Add to that high levels of selenium--an essential mineral that acts as a powerful antioxidant--and doses of B vitamins such as niacin, B-12 and B-6, and you can see why tuna is a favorite of nutritionists, chefs and families alike.
Americans eat very little seafood--only 17 lbs. a year versus the 39 lbs. recommended by many health experts. Women especially, and this includes pregnant women, are encouraged to eat more fish, a minimum of 12 ounces per week, and they can do so without worry.
While virtually all seafood has trace levels of naturally occurring mercury, canned or pouched light tuna tests well below the FDA’s very conservative safety limit. There are only four ocean fish that pregnant women and women who are postpartum are asked to avoid: tilefish, king mackerel, swordfish and shark.
Affordable and Fast
Tuna’s convenient packaging options also make it a quick way to get your two servings of fish per week, as suggested by the American Heart Association and the USDA. Its affordability makes tuna an easy item to incorporate into your diet on any budget.
You can find tuna in individual serving cups, pouches and ready-to-serve flavors such as lemon-pepper or Thai.
The pouches can be especially good for picnics or other outdoor get-togethers, and the individual cans can be great for camp, work or anywhere else you might need to grab a quick bite on the go. Insulated lunch boxes, bags and small coolers add to its portability.
Delicious Dishes
You can even use tuna in a variety of wonderful dishes, ranging from whole wheat penne with tuna and roasted vegetables to tuna, chilled green beans and roasted pepper salad.
Other recipes include a niçoise sandwich, savory tuna spread and even creamed tuna and vegetables à la king.
The following recipe is simple and very portable:
Tuna Roll-Up
4 servings
1 1-lb. can of light tuna or
2 6-oz. cans
1 8-oz. cream cheese at room temperature
2 tsp. prepared horseradish
1 Tbsp. fresh lemon juice
1 Tbsp. grated onion
4 White or wheat soft burrito-size shells or wraps
Mix ingredients in bowl with fork.
Spread mixture with a knife over a white or wheat flour tortilla, leaving ¼ edge uncovered.
Add shredded lettuce, tomato and chopped cucumber to taste.
Start with one end of the wrap and roll it until plump and round. Wrap in aluminum foil.
Cut in half and refrigerate until ready to eat or store in a cool insulated lunch box for convenience.
You can find this recipe and others, along with tips and facts, at www.tunafacts.com.
Fabulous Fish--Canned tuna is affordable, versatile and packed with protein and omega-3s.
Monday, July 7, 2008
Strawberries--The Fruit With Anti-Aging Super Powers
(NAPSI)-An antioxidant-rich diet can aid in the fight against the harmful effects of aging.
The addition of antioxidant-rich foods into your diet may be easier than you think. According to recent studies, antioxidants in strawberries may help prevent the growth of oral, colon and prostate cancers. Strawberries have also been proven to aid in the communication of brain cells by reducing oxidative stress and inflammation, two factors linked to diminished brain function.
“California strawberries are a powerhouse of nutrients which not only taste good but are good for you as well,” says Dr. Navindra Seeram, assistant professor in the Bioactive Botanical Research Laboratory at the University of Rhode Island. “A key factor in many cases of cancer is unrepaired damage to DNA. The antioxidant power of strawberries helps protect DNA from damage. They are true super berries!”
One way to add this “superberry” into your diet is with the classic combination of strawberries and cream. Eating strawberries and cream--or other high-fat foods--together will help reduce the damage to the circulatory system and heart that would normally occur when high-fat foods are eaten. Studies also suggest eating strawberries with cream gives the strawberry antioxidants more time to be absorbed by the body, thus making their antioxidant properties that much more powerful.
Jazz up your traditional strawberries and cream with a savory twist. Drizzle a splash of balsamic vinegar over fresh berries and add a dollop of Devonshire cream for a quick and delicious antioxidant-rich treat.
Available year-round, one serving exceeds the recommended daily amount for vitamin C. Additionally, strawberries are very low in sugar and are a source of fiber, potassium and vitamin B, which can prevent birth defects and contribute to heart health by helping to control cholesterol.
For more information about California strawberries and their health benefits, visit www.calstrawberry.com.
Healthy living can be the berries: An antioxidant-rich diet can aid in the fight against the harmful effects of aging, especially in the heart and brain, as well as changes in cells that can lead to cancer.
The addition of antioxidant-rich foods into your diet may be easier than you think. According to recent studies, antioxidants in strawberries may help prevent the growth of oral, colon and prostate cancers. Strawberries have also been proven to aid in the communication of brain cells by reducing oxidative stress and inflammation, two factors linked to diminished brain function.
“California strawberries are a powerhouse of nutrients which not only taste good but are good for you as well,” says Dr. Navindra Seeram, assistant professor in the Bioactive Botanical Research Laboratory at the University of Rhode Island. “A key factor in many cases of cancer is unrepaired damage to DNA. The antioxidant power of strawberries helps protect DNA from damage. They are true super berries!”
One way to add this “superberry” into your diet is with the classic combination of strawberries and cream. Eating strawberries and cream--or other high-fat foods--together will help reduce the damage to the circulatory system and heart that would normally occur when high-fat foods are eaten. Studies also suggest eating strawberries with cream gives the strawberry antioxidants more time to be absorbed by the body, thus making their antioxidant properties that much more powerful.
Jazz up your traditional strawberries and cream with a savory twist. Drizzle a splash of balsamic vinegar over fresh berries and add a dollop of Devonshire cream for a quick and delicious antioxidant-rich treat.
Available year-round, one serving exceeds the recommended daily amount for vitamin C. Additionally, strawberries are very low in sugar and are a source of fiber, potassium and vitamin B, which can prevent birth defects and contribute to heart health by helping to control cholesterol.
For more information about California strawberries and their health benefits, visit www.calstrawberry.com.
Healthy living can be the berries: An antioxidant-rich diet can aid in the fight against the harmful effects of aging, especially in the heart and brain, as well as changes in cells that can lead to cancer.
Sunday, July 6, 2008
Gullah Cookin'
CC Note: Recently, one of our staff members spent some time digging around in the sand and looking for local fare in the lowcountry. This food style was definitely one of our favorites.
It was a sign I've never seen. Handpainted in big bold letters--"Gullah Cooking." Just what is gullah cooking? Match that up with the bright pink building and the delicious aroma wafting out and up to the street, and it's heaven on earth on Edisto Island.
The Gullah people are descendants from the slave times of old and mainly reside in the lowcountry of South Carolina and Georgia today. Many of the old customs and language have been passed down from generation to generation.
Experience Gullah cookin' and you'll treat your tastebuds to dishes chock full of flavor with rice, shrimp, crabs and other delectable dishes of the region.
Our favorite dishes of this cooking style? Why, it's the Shrimp and Grits with a big side of fresh fried okra and green tomatoes. We also found the She-Crab Soup to be an excellent taste treat.
Need a restaurant to go and visit? Try the Gullah Cuisine located in Mt. Pleasant, SC. You won't be disappointed.
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www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
It was a sign I've never seen. Handpainted in big bold letters--"Gullah Cooking." Just what is gullah cooking? Match that up with the bright pink building and the delicious aroma wafting out and up to the street, and it's heaven on earth on Edisto Island.
The Gullah people are descendants from the slave times of old and mainly reside in the lowcountry of South Carolina and Georgia today. Many of the old customs and language have been passed down from generation to generation.
Experience Gullah cookin' and you'll treat your tastebuds to dishes chock full of flavor with rice, shrimp, crabs and other delectable dishes of the region.
Our favorite dishes of this cooking style? Why, it's the Shrimp and Grits with a big side of fresh fried okra and green tomatoes. We also found the She-Crab Soup to be an excellent taste treat.
Need a restaurant to go and visit? Try the Gullah Cuisine located in Mt. Pleasant, SC. You won't be disappointed.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
Wednesday, June 25, 2008
Kick Up The Heat With Grilling Marinades
(NAPSI)-One of the easiest ways to liven up your favorite grilling dishes is with the fresh tastes and aromas of simple, homemade marinades.
For example, Chipotle-Honey Marinade is a delicious alternative to a traditional barbecue sauce.
Perfect for pork, chicken and beef, this smoky and moderately spicy sauce is easily prepared by combining ketchup, honey and Tabasco chipotle pepper sauce. Together, these ingredients create a full-bodied sauce that is ideal for marinating your favorite cut of meat.
If you prefer fish or vegetables, try Citrus-Fennel Marinade at your next get-together. Lively ingredients such as fresh-squeezed orange juice, fresh lemon juice, orange zest, and fennel seeds combine together for a delicately sweet sauce that is balanced with the heat and spice from original Tabasco pepper sauce. This light and tangy marinade enhances the flavors of any grilled dish.
Chipotle-Honey Marinade
¼ cup ketchup
¼ cup honey
3 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon cider vinegar
1 teaspoon salt
Combine ketchup, honey, Tabasco chipotle sauce, vinegar and salt in a medium bowl. Mix well.
Use as a marinade for pork or beef.
Makes 1 cup or 4 servings.
Citrus-Fennel Marinade
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1 tablespoon grated orange zest
1 teaspoon salt
1 teaspoon fennel seeds
1 teaspoon original Tabasco® brand pepper sauce
¼ cup fresh chopped parsley or dill
Combine olive oil, garlic, orange juice, lemon juice, orange zest, salt, fennel seeds, original Tabasco sauce, and parsley in a medium bowl. Mix well.
Use as a marinade for fish or vegetables.
Makes 1¼ cups or 4 servings.
The fresh tastes and aromas of marinades can take a dish from ordinary to extraordinary.
For example, Chipotle-Honey Marinade is a delicious alternative to a traditional barbecue sauce.
Perfect for pork, chicken and beef, this smoky and moderately spicy sauce is easily prepared by combining ketchup, honey and Tabasco chipotle pepper sauce. Together, these ingredients create a full-bodied sauce that is ideal for marinating your favorite cut of meat.
If you prefer fish or vegetables, try Citrus-Fennel Marinade at your next get-together. Lively ingredients such as fresh-squeezed orange juice, fresh lemon juice, orange zest, and fennel seeds combine together for a delicately sweet sauce that is balanced with the heat and spice from original Tabasco pepper sauce. This light and tangy marinade enhances the flavors of any grilled dish.
Chipotle-Honey Marinade
¼ cup ketchup
¼ cup honey
3 tablespoons Tabasco® brand chipotle pepper sauce
1 tablespoon cider vinegar
1 teaspoon salt
Combine ketchup, honey, Tabasco chipotle sauce, vinegar and salt in a medium bowl. Mix well.
Use as a marinade for pork or beef.
Makes 1 cup or 4 servings.
Citrus-Fennel Marinade
¼ cup extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons fresh-squeezed orange juice
1 tablespoon fresh-squeezed lemon juice
1 tablespoon grated orange zest
1 teaspoon salt
1 teaspoon fennel seeds
1 teaspoon original Tabasco® brand pepper sauce
¼ cup fresh chopped parsley or dill
Combine olive oil, garlic, orange juice, lemon juice, orange zest, salt, fennel seeds, original Tabasco sauce, and parsley in a medium bowl. Mix well.
Use as a marinade for fish or vegetables.
Makes 1¼ cups or 4 servings.
The fresh tastes and aromas of marinades can take a dish from ordinary to extraordinary.
Monday, June 23, 2008
Healthy Cooking 101
CC Note: We've had the opportunity to sample some of this cooking. It's fantastic. We give it 4 chocolate covered strawberries, oops, we mean---- just go. You'll love it.
Please Join Dr. Kim & Nola Daniel CNC for Workshop on Health Cooking 101 July 26, 2008 2 PM to 5 PM. Cost is $ 50 per person.
Contact dcarey@welljourney.com or call 678.814.1333 x 1. Space limited to 6 people.
Please Join Dr. Kim & Nola Daniel CNC for Workshop on Health Cooking 101 July 26, 2008 2 PM to 5 PM. Cost is $ 50 per person.
Contact dcarey@welljourney.com or call 678.814.1333 x 1. Space limited to 6 people.
Monday, June 16, 2008
Celebrate July 4th with Blueberry Cupcakes
CC Note: July 4th is just around the corner. Dig out those favorite patriotic style recipes, or just try this one. It's sure to be a hit with your family as you enjoy the Peachtree City Parade, the Newnan Parade, or the Fayetteville Bell Ringing Ceremony!(ARA) – Top off your Independence Day celebration this year with Wave the Flag Cupcakes for everyone.
These cupcakes look adorable and will be a hit with your family and guests. With their patriotic colors, they’re perfect for a Fourth of July picnic, or anytime you feel like “waving the flag.” The secret in these sweet delights is that there are more blueberries baked inside -- and thanks to a quick trick or two, they’re lower in fat and calories than cupcakes made the traditional way.
Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in mid-summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped -- just a quick rinse and they’re ready to eat or add to recipes.
Try these ideas for making quick, delicious desserts and snacks that are enjoyable any time:
* Layer fresh blueberries with yogurt and crushed cereal in tall glasses for tasty breakfast parfaits.
* Toss fresh blueberries, chopped pineapple, melon and mint in a bowl; drizzle with thawed apple juice concentrate to serve as a fruit salad or a light dessert.
* Whirl frozen blueberries, cranberry juice, yogurt and ice cubes in a blender; pour into cold glasses and serve for breakfast or snack.
Recipe for “Wave the Flag” Cupcakes
Ingredients:
1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5 ounce box)
Directions:
Preheat oven to 350 degrees F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 (2 ½-inch) aluminum or paper lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes following package directions; remove to a wire rack and cool completely. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.
Makes 24 cupcakes
Per cupcake, including frosting and toppings: 135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).
Blueberries are not only convenient, they provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.
Courtesy of ARAcontent
Thursday, June 12, 2008
New Roast Beef In Town
There's a new roast beef sandwich in town. And it can be found at Taco Mac. With plenty of meat piled high, and a super soft sandwich bun, it hits the spot. Add some honey mustard on the side, and it's heaven in a sandwich.
I've been an on and off again customer of Taco Mac for more years than I care to remember. Way back in the day, a group of us would frequent the locations around the Atlanta area when we were in need of having some great nachos.
Over the years, I stopped going. There wasn't any particular reason. I guess the food menu had gotten stale.
Then, I found their roast beef sandwich. Yep, I'll be back. You see, I have to go back. Once my spouse took a bite of MY roast beef sandwich, my sandwich disappeared. I'd like to say it was into thin air, but I bet you can guess what its fate was.
Yep, I'll be back. And next time, my spouse gets to order their own roast beef sandwich.
I've been an on and off again customer of Taco Mac for more years than I care to remember. Way back in the day, a group of us would frequent the locations around the Atlanta area when we were in need of having some great nachos.
Over the years, I stopped going. There wasn't any particular reason. I guess the food menu had gotten stale.
Then, I found their roast beef sandwich. Yep, I'll be back. You see, I have to go back. Once my spouse took a bite of MY roast beef sandwich, my sandwich disappeared. I'd like to say it was into thin air, but I bet you can guess what its fate was.
Yep, I'll be back. And next time, my spouse gets to order their own roast beef sandwich.
Tuesday, June 10, 2008
Do Not Microwave Spinach?
Cooked some frozen spinach last night. Usually I just toss it in a bowl, slide it into the microwave and nuke it. For some reason, this time I checked the bag to see how long the directions said to cook the healthy green stuff. I was surprised to see that the only cooking directions on the bag said to do it the old fashioned way --- put it in a pot and boil it on the stove.
I thought maybe they stuck the microwave directions somewhere else, so I looked over the entire bag. Guess what? On the side, amidst a bunch of other bulleted info, it said "Do not microwave". They didn't say it wasn't recommended, it flat out says "do not microwave". Hmmm...
I've read in recent days that they (can't remember who "they" happened to be) are saying not to microwave meat. Meat cooked in the microwave, per the "they", doesn't reach the needed high temperatures in the middle needed to kill the bad stuff that lurks in meats unless you're willing to cook it long enough to ruin the outside.
I know there have been some spinach scares over the past few years, so I thought possibly the reason for the directive had to do with food safety. Possibly, just like meat, the spinach doesn't reach the temperatures needed to kill the nasties that may linger on the leaves.
I went on an Internet search to see if I could find the answer. Putting in "spinach" and "microwave" brought up tons of recipes and suggestions on how to cook and how long to cook. No warnings. So, I added the word "warning".
Nothing caught my attention other than the article I've posted below. Then I tried "do not microwave" and "spinach". Still nothing.
I'm going to go pull the bag out of the freezer and find a contact address so I can ask the company why they say not to microwave. I dutifully pulled out a pot and cooked it on the stove top rather than take a chance. I'll let you know if the company responds! More than likely it'll just be that it cooks up better on the stove.
HEALTH WARNING: Is your Microwave Safe?
December 7, 2006 at 8:14 pm
Recent Cancer News from Johns Hopkins University, of Maryland, focuses on dioxins, chemicals found in plastics frequently used in freezing and microwave cooking. Read on to determine if you are putting yourself and your family at risk with your cooking and freezing methods...
I thought maybe they stuck the microwave directions somewhere else, so I looked over the entire bag. Guess what? On the side, amidst a bunch of other bulleted info, it said "Do not microwave". They didn't say it wasn't recommended, it flat out says "do not microwave". Hmmm...
I've read in recent days that they (can't remember who "they" happened to be) are saying not to microwave meat. Meat cooked in the microwave, per the "they", doesn't reach the needed high temperatures in the middle needed to kill the bad stuff that lurks in meats unless you're willing to cook it long enough to ruin the outside.
I know there have been some spinach scares over the past few years, so I thought possibly the reason for the directive had to do with food safety. Possibly, just like meat, the spinach doesn't reach the temperatures needed to kill the nasties that may linger on the leaves.
I went on an Internet search to see if I could find the answer. Putting in "spinach" and "microwave" brought up tons of recipes and suggestions on how to cook and how long to cook. No warnings. So, I added the word "warning".
Nothing caught my attention other than the article I've posted below. Then I tried "do not microwave" and "spinach". Still nothing.
I'm going to go pull the bag out of the freezer and find a contact address so I can ask the company why they say not to microwave. I dutifully pulled out a pot and cooked it on the stove top rather than take a chance. I'll let you know if the company responds! More than likely it'll just be that it cooks up better on the stove.
HEALTH WARNING: Is your Microwave Safe?
December 7, 2006 at 8:14 pm
Recent Cancer News from Johns Hopkins University, of Maryland, focuses on dioxins, chemicals found in plastics frequently used in freezing and microwave cooking. Read on to determine if you are putting yourself and your family at risk with your cooking and freezing methods...
Monday, June 9, 2008
A Fayette Treasure to go away? Village Cafe closing?
It’s almost official. The Village Café is slated to close its doors the end of this month. Owner Tom Shaver is currently out of town so I was unable to talk with him. However, restaurant management and staff have confirmed that the 18 plus year institution and much-loved restaurant is closing unless a buyer saves the day. I’m hoping against hope that someone will step forward and save this important part of Fayette County’s past and present.
The restaurant is a favorite for many and is one of the few independent restaurants to have survived in this age of chains and franchises. The Village Café offers fine dining in a quiet setting. They are known for their friendly, personalized service and outstanding selections. In all the years I’ve been frequenting the Village Café I have yet to have had a bad experience with the food or the staff.
I once drove in the rain to get two bowls of their fantastic Cajun Corn and Crab chowder. My husband, Greg loves the Tuscan Meatloaf. At one point in the restaurant’s past they took it off the menu and only served it as a special. Greg made a comment that he wished it could be on the menu all the time. They made it a point to call him to let him know when it was going to be on the menu. Ultimately they put it back on the regular menu.
Last night my husband and I decided we’d go over for dinner after a long day of campaigning (he’s running for County Commission). Walking into the café was like walking into another world. You forget that you’re in the middle of a shopping.
The economy is sure to have had an affect on business. Yet, if what I am hearing from friends and the staff is correct, Tom is simply ready to retire and no one is stepping up to the plate to buy this wonderful restaurant. The lease is up, so someone could somewhat easily snap up the staff, the menu and the clientele and move to another part of the county.
***I hear tell that the Old Mill is going for somewhere in the neighborhood of four million. Wowzer. That would be a perfect place for the Village Café, but that is a very pricey tag which helps me to understand why, if the cost is accurate, it has been on the market for so long. Johnny Carinos in Fayetteville is also empty. I’m not sure that’s a good fit, but it is an empty restaurant in need of a tenant. Just outside Peachtree City the now-closed Buckhead Brewery & Grill building is available. I’m sure with a bit of thought I could find a few more spots a new owner would find workable.
The Village Café is a place where you always run into someone you know. It’s a place where everyone goes the extra mile to make sure you’re happy. When the Village Café goes away, another important part of Fayette County will go away. We will be losing one more thing that helps to set this county apart from the rest. We will be losing just a little bit of our uniqueness. I’m sorry to see them go and I’m hoping for a miracle.
*** We were quickly set straight on the price for the Old Mill. The asking price is $1.7 million! It sits on 4.25 acres, which may be where the price mix-up came from. We'd love to see someone snatch up the Old Mill, keep it intact! We'd love to see the Village Cafe in the building! If you haven't seen the Old Mill, drive down Hwy. 54 between Fayetteville and Peachtree City. It's the gorgeous place with the lake behind it, a water fall easily visible from the porch and glassed windows. It used to be one of our favorite places to eat. We did our part to keep the fish happy and fat after we ate and were a bit happier (although hopefully not fatter ;-)
The restaurant is a favorite for many and is one of the few independent restaurants to have survived in this age of chains and franchises. The Village Café offers fine dining in a quiet setting. They are known for their friendly, personalized service and outstanding selections. In all the years I’ve been frequenting the Village Café I have yet to have had a bad experience with the food or the staff.
I once drove in the rain to get two bowls of their fantastic Cajun Corn and Crab chowder. My husband, Greg loves the Tuscan Meatloaf. At one point in the restaurant’s past they took it off the menu and only served it as a special. Greg made a comment that he wished it could be on the menu all the time. They made it a point to call him to let him know when it was going to be on the menu. Ultimately they put it back on the regular menu.
Last night my husband and I decided we’d go over for dinner after a long day of campaigning (he’s running for County Commission). Walking into the café was like walking into another world. You forget that you’re in the middle of a shopping.
The economy is sure to have had an affect on business. Yet, if what I am hearing from friends and the staff is correct, Tom is simply ready to retire and no one is stepping up to the plate to buy this wonderful restaurant. The lease is up, so someone could somewhat easily snap up the staff, the menu and the clientele and move to another part of the county.
***I hear tell that the Old Mill is going for somewhere in the neighborhood of four million. Wowzer. That would be a perfect place for the Village Café, but that is a very pricey tag which helps me to understand why, if the cost is accurate, it has been on the market for so long. Johnny Carinos in Fayetteville is also empty. I’m not sure that’s a good fit, but it is an empty restaurant in need of a tenant. Just outside Peachtree City the now-closed Buckhead Brewery & Grill building is available. I’m sure with a bit of thought I could find a few more spots a new owner would find workable.
The Village Café is a place where you always run into someone you know. It’s a place where everyone goes the extra mile to make sure you’re happy. When the Village Café goes away, another important part of Fayette County will go away. We will be losing one more thing that helps to set this county apart from the rest. We will be losing just a little bit of our uniqueness. I’m sorry to see them go and I’m hoping for a miracle.
*** We were quickly set straight on the price for the Old Mill. The asking price is $1.7 million! It sits on 4.25 acres, which may be where the price mix-up came from. We'd love to see someone snatch up the Old Mill, keep it intact! We'd love to see the Village Cafe in the building! If you haven't seen the Old Mill, drive down Hwy. 54 between Fayetteville and Peachtree City. It's the gorgeous place with the lake behind it, a water fall easily visible from the porch and glassed windows. It used to be one of our favorite places to eat. We did our part to keep the fish happy and fat after we ate and were a bit happier (although hopefully not fatter ;-)
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