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Showing posts from March, 2019

Chiffon Cake With Lemon Icing Recipe

Chiffon cake is a classic and for good reason. Beaten egg whites give the cake its light, airy, lofty texture, egg yolks give it body, and the secret ingredient–vegetable oil–lends tenderness. For a citrus boost, drizzle the cake with lemon icing. From the venerable Joy of Cooking. Adapted from  Irma S. Rombauer  |  The All New Joy of Cooking  | Scribner, 1997 Chiffon cake with lemon icing was reputedly created for the Brown Derby Restaurant by insurance salesman Henry Baker in the late ’20s. And it’s been an American classic ever since. One taste of its lightly citrusy loveliness and you’ll understand why it’s a classic.  Originally published April 21, 1997. – Renee Schettler Rossi CHIFFON CAKE WITH LEMON ICING INGREDIENTS For the chiffon cake 2 1/4c/270g sifted cake flour 1 1/2c/300g granulated sugar 1T/12g baking powder 1t/4g salt 5 large egg yolks 3/4c/180ml water 1/2c/120ml vegetable oil 1t grated lemon zest 1t/5ml vanilla extract 8 large egg w

Easter As We Know it Today

Easter As We Know it Today A Brief History Easter is one of the major religious holidays for Christians; at least, it is now. Easter was not widely celebrated  until after the Civil War. Easter is preceded by the 40 days of Lent, the time of thought and sacrifice for celebrating Christians. Most people think of Lent being 40 days, but Sundays are excluded because no fasting or sacrifice is to take place on the Sabbath (day of rest). The Friday before Easter Sunday Christians call “Good Friday” and it commemorates the crucifixion of Jesus. On Easter Sunday it is the celebration of the “Rising of the Lord” from the dead. This marks the end of fasting sacrifice. Every type of food can be eaten. What does all of that have to do what most people think of as Easter and its traditions? Most Christian holidays, including Easter, have a secular side. The dichotomous nature of Easter and its symbols is not necessarily a modern fabrication. Easter has always had its non-religio

Pasta C'Anciova e Muddica (Pasta with Anchovies and Breadcrumbs) Recipe

Pasta c'anciova e muddica (Pasta with anchovies and breadcrumbs) Recipe. Say anchovies and hot peppers, I get excited. Combine that with pasta and top it with breadcrumbs? Are you kidding? I am in heaven and just wandering the streets Palermo, Catania, or Messina serves 4 1 pound/450g spaghetti 15-20 anchovies in oil, drained, cut into pieces 1 teaspoon/5ml anchovy oil 1 onion, diced 2-3 garlic cloves, minced ¼ tsp/1ml hot pepper flakes handful parsley, chopped 4 piece GF bread toasted and ground into crumbs Cook pasta al dente according to package directions. Drain reserving 1 cup cooking liquid. Place a large skillet over medium heat. Add anchovy oil, when hot add onion and saute for 2-3 minutes or golden brown. Add garlic, red pepper flakes and anchovies. Cook for 1-2 minutes. Add drained pasta and parsley to the pan tossing to coat and evenly distribute contents. Add water to loosen up sauce. Cook for 1-2 minutes and serve topped with bread crumbs. personal c

Healthy Eating for Seniors

A Well-Balanced Diet Eating a well-balanced diet is an important part of staying healthy as you age. It can help you maintain a healthy weight, stay energized, and get the nutrients you need. It also lowers your risk of developing chronic health conditions, such as heart disease and diabetes. According to the National Resource Center on Nutrition, Physical Activity, and Aging, 1 in 4 older Americans has poor nutrition. Malnutrition puts you at risk of becoming overweight or underweight. It can weaken your muscles and bones. It also leaves you vulnerable to disease. To meet your nutritional needs, eat foods that are rich in fiber, vitamins, minerals, and other nutrients. Limit foods that are high in processed sugars, saturated and trans fats, and salt. You may also have to adjust your diet to manage chronic health conditions. How Do Your Needs and Habits Change with Age? As you get older, your nutritional needs, appetite, and food habits can change in seve

Prescribing Healthy Food In Medicare/Medicaid Is Cost Effective, Could Improve Health

A team of researchers modeled the health and economic effects of healthy food prescriptions in Medicare and Medicaid. The study, published today in  PLOS Medicine , finds that health insurance coverage to offset the cost of healthy food for Medicare and/or Medicaid participants would be highly cost effective after five years and improve health outcomes. "We found that encouraging people to eat healthy foods in Medicare and Medicaid -- healthy food prescriptions -- could be as or more cost effective as other common interventions, such as preventative drug treatments for hypertension or high cholesterol," said co-first author Yujin Lee, Ph.D., postdoctoral fellow at the Friedman School of Nutrition Science and Policy at Tufts. "Healthy food prescriptions are increasingly being considered in private health insurance programs, and the new 2018 Farm Bill includes a $25 million Produce Prescription Program to further evaluate this approach," she continued.