Safety Tips to Prevent Food Borne Illness This Summer

As picnic and grilling season is upon us much of our focus is on enjoying warmer weather and outdoor dining. But now is also a good time to refresh our memories on food handling safety and illness prevention from food borne disease. We can take two approaches to protect our health from food illness: kitchen cleanliness and proper food storage and food preparation.

Kitchen Cleanliness: even in a spotless kitchen cross-contamination can occur. Good housekeeping practice means immediately washing anything that comes in contact with raw meat using a cleaning rag that is dedicated exclusively to clean-up of instruments and surfaces that have come in contact with raw meat or poultry. Some restaurants use pink dish rags for work in areas where raw meat is handled and white cloths in areas where cooked food is handled. It is wise to confine the handling of raw meat to as small of area as possible, such as the sink, and wipe down thoroughly after meat preparation.

Meat Casseroles

A dilute mixture of warm water and chlorine bleach is an effective disinfectant for sterilizing surfaces where raw meat has been handled. For convenience keep on hand disinfecting wipes by Lysol or Clorox that kill 99% of bacteria. Use the wipes to clean counters and tools and then discard to avoid spreading bacteria and contamination from the cloth to other surfaces. I keep a spray bottle with 1/3-part chlorine to 2/3-parts water at hand to spray surfaces and wipe dry with paper toweling. Allow the chlorine mixture to set on the surface a few minutes before wiping clean and discarding the paper toweling.

Food Handling: Safe food handling begins at the time of purchase. In the best case meat or poultry will be used shortly after purchase, but if not should be stored between 28F and 32F in the meat compartment of the refrigerator. If the meat will not be used within two days it should be wrapped in a non-permeable plastic and stored in the freezer until use, but no longer than 6 to 12 months. Meat should only be thawed in the refrigerator, never at room temperature where bacteria, yeast, molds or viruses could develop.

E. coli is the best known of food borne bacteria and can live in meat and vegetables. In fact, any food can be contaminated with it: undercooked hamburger and roast beef, unpasteurized milk, unpasteurized cider processed from unwashed apples which fell on soil contaminated by the manure of sick cows, vegetables grown in soils fertilized with cow manure. There is no way a farmer, however careful and conscientious, can know which cow is contaminated and which is not. So it is up to the cook to prepare the foods they serve properly in accordance with safe food handling guidelines.

The US Department of Agriculture has prepared a list of Fahrenheit temperatures to which meat, poultry and eggs should be cooked in order to kill food borne bacteria. Temperatures should be measured with a clean instant-read thermometer inserted at the thickest part of the meat. Reference the table below:

Fresh ground beef, veal, lamb, pork: 160F

Beef, veal, lamb: roasts, steaks, chops: 145F (medium rare); 160F (medium); 170F (well done)

Fresh pork: roasts, steaks, chops: 160F (medium); 170F (well done)

Ham: cook before eating: 160F

Ham: fully cooked, to reheat: 140F

Poultry: Ground chicken, turkey: 165F

Poultry: whole chicken, turkey: 180F

Poultry: breasts, roasts: 170F

Poultry: thighs & wings: cook until juices run clear

Stuffing: (cooked alone or in bird): 165F

Egg dishes, casseroles: 160F

Leftovers: 165F

For more information contact the USDA Meat and Poultry Hotline at 1-800-535-4555.

Fruits and Vegetables: Raw foods, such as produce, should be washed thoroughly under cool running water in an area free from contamination from raw meat preparation. Separate utensils and cutting boards should be used for produce and meat to avoid cross contamination.

Vegetables are best stored chilled to slow deterioration. Chilling of fruits and vegetables causes all metabolic activities, including respiration, to slow down. Most fruits and vegetables are best stored at refrigerator temperatures and in conditions where oxygen is limited. Store vegetables in the crisper compartment of the refrigerator, unwashed, until the time of use.

Safety Tips to Prevent Food Borne Illness This Summer

Kaye Bailey 2010 - All Rights Reserved

Kaye Bailey is an internationally recognized writer, speaker and weight loss surgery advocate. She is the author of the highly successful weight loss surgery back to basics plan: 5 Day Pouch Test and the 5 Day Pouch Test Owner's Manual. Her follow-up book, Day 6: Beyond the 5 Day Pouch Test, was published in December 2009. It provides guidance for long-term weight and health management with all bariatric surgical procedures. Ms. Bailey is known for her powerful "you can do this" manner and her belief in the power of personal responsibility. She is the founder of LivingAfterWLS, LLC parent company to the LivingAfterWLS.com and 5daypouchtest.com websites. Supporting both websites is the LivingAfterWLS Neighborhood, an online compassion-driven community for weight loss surgery, gastric bypass and gastric banding patients.

LivingAfterWLS
5 Day Pouch Test

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Spices: Best Antioxidants

A diet high in antioxidants is indispensable for asserting a healthy body and strong resistant system. A scientific study available in the January 2010 issue of "Nutrition Journal" named 10 spices with the uppermost inhibitor substance.

Spices vs. Other Foods: According to the Nutrition Journal study, the antioxidant or the inhibitor act of spices is 3,600 percent superior to that found in vegetables and 2,300 percent higher than in fruit.

Cloves are not only the spice with the maximum antioxidant or the inhibitor content; they have a pack of other nutritional benefits as well, and can even be a mild anesthetic. For the reason that of the high eugenol substance in cloves, the spice can help lookout next to cancer, harmful pollutants and joint ache.

Peppermint has been diachronic viewed as a natural medication for distress stomachs and indigestion. All the rage forms of ingestion are drinking peppermint as a tea, or adding it to soups and salad dressings.

Allspice: Like cloves, allspice has a far above the ground eugenol substance that can effort as a pain reliever and get better digestion. The herb is a vital spice in Jamaican jerk and barbeque recipes.

Cinnamon can be supportive in the bar of blood clots, as well as bacterial fungi growth. The fiber and calcium substance can also gain colon health and heart health.

Oregano: Besides being an herb usually used in Italian cooking, oregano is nutrient carried and historically has been observed as a natural form of treating colds and other coarse ailments, such as stomach aches, premenstrual cramps, coughs and colic.

Thyme: Nutrients present in thyme such as manganese, calcium, and vitamin K can help defend the human body from bacteria. Thyme can be made use in salad dressings, soups, beans and pasta.

Sage is a multi-purpose herb than can liven up a diversity of dishes, letting in pizza, stews, casseroles, tomato sauces and meat. Along with the gains derived from the high antioxidant or the inhibitor content, the herb can be useful in meliorating memory and reducing inflammation.

Rosemary is a spice normally used on meat roasts and potatoes. Other than the benefits go beyond the astonishing flavor. High in antioxidants and nutrients, rosemary can lend to the development of a healthy immune system, get better circulation and digestion, and ease inflammation from arthritis and asthma.

Saffron: qualified by the yellow color it adds to dishes, saffron is a spice characteristically used in Arab, Iranian, Indian, Turkish and Asian cooking.Saffron's antioxidant and nutritional substance has many health benefits, as well as enhancing circulation, protecting against cancer and treating depression.

Tarragon: usually used in Mediterranean cooking, tarragon has been in the past used as a natural means of providing relief from a toothache and indigestion, and can act as a light tranquilizer

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Easy Chicken Recipe - Stewed Chicken Trinidad Style

The word "stewed" means something cooked in hot liquid, usually hot water. You can stew lots of types of meat, poultry, or fruit. Stewing is a moist cooking method and if you are looking for recipes for moist chicken breast, you might like to cook it in this way.

Stewing is similar to poaching or braising. It is a technique, which is used for tougher cuts of meat, since it cooks slowly and stays succulent in the liquid. Stewing beef is great for making casseroles and similar dishes and you can either cook this type meat in a crockpot or in the oven. You can also cook it on the stove.

Meat Casseroles

There are various recipes for stewed chicken, including a New Orleans style dish, in which the chicken is poached in a garlic-infused chicken broth with plenty of onions. You can also stew chicken to make other dishes, for example Mexican tacos.

Fruit can also be stewed. Peel and chop an apple and simmer it in water until it is soft, then use a potato masher to make a puree. This is great served alongside pork chops or you can use it to top your breakfast cereal in the morning. Add a little cinnamon to make the apple sauce extra tasty.

The following recipe is from Trinidad and serves eight people. You can either use boneless chicken breasts and thighs or a whole chicken. To make it low fat, simply switch the coconut milk for chicken broth. If you have time, let the chicken marinate overnight for a richer flavor.

What you will need:

4 lb chicken pieces 1 teaspoon garlic 3 tablespoons fresh cilantro 1/4 cup brown sugar 1 tablespoon vegetable oil 1 teaspoon onion 3 tablespoons green onion 1 teaspoon red pepper flakes 1/2 tablespoon fresh thyme 1/2 cup canned coconut milk 1 tablespoon olive oil 1/2 teaspoon ground black pepper 1 teaspoon salt 1 tablespoon butter 2 tablespoons ketchup 1 cup water

How to make it:

Put the chicken in a shallow glass dish. Add the cilantro, garlic, green onion, thyme, salt, pepper, and onion to a food processor with the olive oil and puree it until you have a paste. Rub the chicken with this paste and let it marinate for at least half an hour.

Put the vegetable oil in a deep pot and heat it over a moderate heat. Add the sugar and cook until it has melted. Add the chicken and brown them, stirring all the time. Cover the pot and cook for a couple of minutes.

Pour in the coconut milk and water. Add the pepper flakes. Put the lid back on and cook the mixture for ten minutes over a moderate heat. Stir in the butter and ketchup. Keep cooking the chicken until it is tender. This will take about twenty five minutes. Taste the dish and season with more salt and pepper if necessary. Serve the chicken with the sauce and maybe some rice, noodles or potatoes too.

Easy Chicken Recipe - Stewed Chicken Trinidad Style

Chicken is one of the most versatile recipes ever. Stewing is just one cooking method you can try. There are also plenty of grilled chicken recipes as well as chicken salad recipes that you can make easily at home.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Do you need 30 minute meals? Make friends with your freezer and discover how

Make friends with your freezer with our clever tips and your will have lots of recipes for healthy food and 30 minutes meals.  Save time, money and your sanity!
quick dinner recipes, 30 minute meals, recipes for healthy food, best ground beef recipes, freezer meals
We all need quick dinner recipes and 30 minute meals are at the top of the list.  However, we also want nutritious, tasty, low-cal, low-carb meals...NOW!  Does this sound familiar?  And as much as we all love the idea of a homemade beef stew or a luscious homemade meatball recipe, more often than not, there just is not the time to produce that kind of food after we have rushed in from work, school or ferrying the kids.
However, make friends with your freezer and this, in fact, does become possible.
Freeze batches of fried onion.
When you have a chance, chop a whole load of onions.  I often do 12 large onions at a time.  Pour a little oil into a large pot and fry the onions until they soften and take on a deep caramel color.  You may find it easier to do this in two pots. Cool the onions and then transfer equal quantities to freezer containers.  I would transfer the equivalent of one to two onions to each container.  Label each container and then freeze.
Now you are able to have some fun.  You want to make one of those best ground beef recipes? No problem. You are already half way there.  Whilst your meat is browning, simply defrost the onions and then add them along with the other ingredients.  You have the beginning of Chili con carne, a Beef and Noodle Casserole or a Ground Beef Goulash.
Freeze breadcrumbs and egg whites
No, I have not lost the plot!  If you have leftover breadcrumbs, simply pop them in a freezer container, mark them and freeze them.  Next time you want to whizz up meatballs or crumb a piece of fish, the work has been done for you already.
The same applies to egg whites.  They freeze very well for a couple of months.  Put the leftover egg whites into a container and mark HOW MANY THERE ARE ie "3 egg whites."  Next time you feel inspired to whip up meringues or need egg white for an icing recipe, all you have to do is defrost them on low in the microwave and you're set.
Freeze batches of a basic Bechamel Sauce Recipe
Make a large batch of your favorite Bechamel Sauce Recipe.  I often do triple the usual quantity.  Again, decant into freezer containers and mark.  You now have the basis for a whole range of dishes, from your best baked macaroni cheese recipe to baked fish in a sauce.  You can add simple ingredients to make a pasta sauce or you could add the Bechamel sauce to a Lasagna or Moussaka.  But the key thing is, that part of the work has already been done, thereby making it completely viable to have a nutritious meal on the table in a relatively quick time.
Double up your recipes
This almost seems a no-brainer but it is worth being reminded.  If you are going to make one batch of your favorite Beef Curry Recipe, make two - one for now, and one for the freezer.  Apply the same rule to any stews, simple ground beef recipes and even chicken casseroles.  Most of these dishes are good natured and will freeze well.  I love nothing more than being able to haul out a nutritious meal from the freezer on those stressed-out days.  Moreover, I know that there are no preservatives, additives and colorants in the food that I have frozen.  Plus, my freezer meal has cost nothing like the supermarket equivalent and always tastes better.
Organize your freezer
Try to be disciplined as to how you pack your freezer. Try to put ready-made meals on the same shelf or in the same drawer.  Similarly, frozen raw ingredients should go together.  Put "little bits" together - egg whites, chopped frozen fresh herbs, leftover sauces and so on.
A particularly helpful shelf in our freezer is the LUNCH BOX shelf.  In this drawer there are all makings for healthy lunchboxes.  There is leftover chicken, frozen in between layers of waxed paper.  There are cooked burgers or ham.  There are wraps, croissants, or muffins.  This means that when we make lunchboxes at night it is easy for the whole family to get involved and hone in on the correct drawer.  It seems to simplify things and is certainly cheaper than take-out food.
Organize your freezer labels, pens etc
Have a set place in your kitchen where you keep your freezer containers. Stack them logically according to size and use.  Nearby, have a drawer that keeps your freezer labels, marking pens, plastic bags, waxed paper and freezer tags.  This means that that it not an onerous task popping a label onto your container and you will never wonder what that mysterious frozen lump in the freezer is again!
So, just as you take charge of certain areas of your life, take charge of your freezer!  Producing easy healthy recipes will suddenly become a pleasure.   With a little bit of thought and simple meal planning, you can save time, money and your sanity!easy-meal-planning offers a free plan and free recipes.

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike.  A teacher by profession, she brings together her years of time and money-saving tips at www.easy-meal-planning.com

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Adapt Your Recipes to Vegetarian For Health and Weight Loss

Permanent weight loss is easier with healthy vegetarian meals. Why? A plant based diet plan is low calorie and fills you up with high fiber foods. And fresh fruits, vegetables, legumes, and whole grains contain more anti-oxidants than meat, dairy, and eggs.

Eating the most nutritious foods means quick weight loss without hunger. Not ready to go full time vegetarian? Studies show that eating a few meatless meals every week can lower the risk of heart disease and may even prolong life.

Meat Casseroles

So how can you adapt your favorite recipes to omit the meat? Here are 5 ways to cut the meat and increase the health benefits of your meals:

1. Stir-frys are healthy, quick, and satisfying. Substitute firm tofu, tempeh, nuts, and sesame seeds in place of chicken, beef, and seafood. Use a variety of colorful vegetables like pea pods, red bell peppers, zucchini, broccoli, and carrots for a super-charged meal. Serve with brown rice instead of white rice for a hearty, nutty taste and more fiber.

2. Substitute cooked legumes like beans and lentils for the meat in casseroles, stews, soups, and chili. Try red kidney beans in chili or stew, lentils in spaghetti sauce or stuffed cabbage rolls, and refried beans in burritos, tacos, and enchiladas. Black beans and rice make a filling main dish. Spice them up with some fresh salsa, and add avocado for healthy fats.

3. Skip the meat and add more chopped vegetables in pasta sauces, pizza toppings, soups, stews, and other mixed dishes. Vegetables like portabella mushrooms and eggplant are thick and satisfying. Use soy-based cheese instead of dairy-based cheese for added anti-oxidants.

4. Substituting for eggs and dairy in recipes can be tricky, so experiment to find the right consistency and binding agents for each dish. For example, try tofu, soymilk, soy cheese, and soy yogurt in recipes that call for dairy products. Replace ricotta cheese in lasagna with crumbled tofu. Buttermilk is a snap to make by mixing 1 cup of soy milk with 1 tablespoon of vinegar. Use soymilk when making puddings and mashed potatoes.

5. Fruit smoothies make outstanding breakfasts or lunches, especially on hot days. Skip the dairy base and enjoy a thick, creamy fruit smoothie made with soft tofu, soymilk, or fruit juice.

Seek out vegetarian recipes on the internet. There are countless sites with creative recipes to wean you off meat. You'll be healthier and slimmer if you can eat a few meals a week without meat, dairy, and eggs.

Adapt Your Recipes to Vegetarian For Health and Weight Loss

Diane Gilabert lost 30 pounds by following a whole foods, plant-based diet. Get some of Diane's easy vegan recipes at http://www.lose-weight-for-life.com/easy-vegan-recipes.html.

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