frozen foods

frozen foods products of the food preservation process of freezing. This process has been employed by people in the Arctic from prehistoric times. Eskimos throw fresh-caught fish on the ice to freeze, and naturally frozen fish have been a trade staple of the Great Lakes region of North America since the mid-19th cent. Brine and cold-room convection methods were in use in Europe and the United States from about 1860 for freezing meat, fish, poultry, and eggs. In the early part of the 20th cent. small fruits were frozen for manufacturers of preserves, bakery products, and ice cream. Freezing prevents food spoilage by inhibiting microorganic and enzyme action. Deterioration is rapid after thawing, since reactivated organisms attack cells injured by ice crystals. Earlier methods involved inserting the food into chilled brine or an ice and salt mixture. In flash freezing, commercially begun in Germany in the early 20th cent., rapid chilling gives less time for the diffusion of salts and water for microorganic action. Methods of quick freezing include direct contact with refrigeration, indirect cooling by contact of the product with refrigerated shelves, cold blasts, or a combination of these methods. The frozen food industry has expanded rapidly because of the labor-saving and space-saving advantages of frozen foods and because the freezing process generally involves less loss of taste, flavor, and appearance than do other methods; it has been paralleled by the development of suitable containers and of specialized methods of transportation, storage, and retailing.

Nutrition: The Super Foods that keep you Healthy

Get ready to experience a volume of information of the healthiest foods in the world. Here is a list of the top ten super foods that most health experts agree on. You should tell everyone you know about these foods and enjoy them at your next meal. From fruits and vegetables, to whole grains, nuts, beans and legumes, this power-packed nutritional inventory will take you into the best years of your life and beyond.

Fruits

1. Cantaloupe
   Only a quarter of cantaloupe provides almost all the vitamin A needed in one day. Since the beta-carotene in a cantaloupe converts to vitamin A, you get both nutrients at once. These vision-strengthening nutrients may help reduce the risk of developing cataracts. Like an orange, cantaloupe is also an excellent source of vitamin C, which helps our immune system. It is also is a good source of vitamin B6, dietary fiber, folate, niacin, and potassium, which helps maintain good blood sugar levels and metabolism. This pale orange power fruit may help reduce our risk of heart disease, stroke, and cancer.

2. Blueberries
   These mildly sweet (and sometimes tangy) berries offer a high capacity to destroy free radicals that can cause cancer. Low in calories, they offer antioxidant phytonutrients called anthocyanidins, which enhance the effects of vitamin C. These antioxidants may help prevent cataracts, glaucoma, varicose veins, hemorrhoids, peptic ulcers, heart disease and cancer.

Vegetables

3: Tomatoes
Tomatoes help us fight against heart disease and cancers such as colorectal, prostate, breast, endometrial, lung, and cancer of the pancreas. Tomatoes are also good sources of vitamin C, A, and K. In a 2004 study, it was found that tomato juice alone can help reduce blood clotting.

Fresh, organic tomatoes deliver three times as much of the cancer-fighting carotenoid lycopene. Even organic ketchup is better for you than regular ketchup! Look for tomato pastes and sauces that contain the whole tomato (including peels) because you will absorb 75% more lycopene and almost two times the amount of beta-carotene.

4: Sweet Potatoes
As an excellent source of vitamin A, C, and manganese, sweet potatoes are also a good source of copper, dietary fiber, vitamin B6, potassium and iron. Those who are smokers or prone to second-hand smoke may benefit greatly from this root vegetable that helps protect us against emphysema.

For a unique dessert, cube a cooked sweet potato and slice a banana. Then lightly pour maple syrup over the top and add a dash or two of cinnamon. Add chopped walnuts for an even healthier kick.

5: Spinach and Kale

A cancer-fighter and cardio-helper, spinach and kale top the list as far as green leafy vegetables are concerned. Much like broccoli, they provide an excellent source of vitamin A and C. Kale is a surprisingly good source of calcium at 25% per cup, boiled. Vitamin K is abundantly found in spinach as well, with almost 200% of the Daily Value available, to help reduce bone loss.

Whole Grains
6: Whole Grain Bread, Pasta and Brown Rice

Whether it's bread or pasta, the first thing to check for when purchasing whole grain bread and pasta is to make sure it is 100% whole grain. Remember to check the list of ingredients on the package. For example, look for the exact phrase "whole wheat flour" as one of the first ingredients listed in whole wheat bread. If it's not listed as such, then it's not whole grain. Wheat bran is a cancer-fighting grain that also helps us regulate our bowel movements.

Brown rice is also a better choice than refined grain (white rice) for the same reason as choosing whole wheat bread. Whole wheat flour or brown rice that turns into white flour or white rice actually destroys between 50-90% of vitamin B3, vitamin B1, vitamin B6, manganese, phosphorus, iron, and all of the dietary fiber and essential fatty acids we need. Even when processed white flour or white rice is "enriched," it is not in the same form as the original unprocessed kind. In fact, 11 nutrients are actually lost and are not replaced during the "enrichment" process!

Nuts
7: Walnuts

These nuts are packed with omega-3 fats, which is one of the "good" fats. A quarter cup of walnuts would take care of about 90% of the omega-3s needed in one day. Walnuts provide many health benefits including cardiovascular protection, better cognitive function, anti-inflammatory advantages relating to asthma, rheumatoid arthritis, and inflammatory skin diseases like eczema and psoriasis. They can even help against cancer and also support the immune system.

Beans and Legumes

8: Black Beans and Lentils

While black beans are a good source of fiber that can lower cholesterol, so are lentils. The high fiber content in both black beans and lentils helps to maintain blood sugar levels. Also a fat-free, high quality protein with additional minerals and B-vitamins, black beans and lentils fill you up and don't expand your waistline.

A complete, one-stop source of using a variety of beans and lentils comes easy when you can find a bag of 15-bean mix (includes black beans, lentils, navy, pinto, red, kidney, etc.) at the grocery store. Consider making a delicious soup with the addition of tomatoes, onions, garlic and your favorite spices with this bean mixture.

Dairy

9: Skim Milk and Yogurt

Skim milk (or low-fat) helps to promote strong bones, offering an excellent source of calcium, vitamin D, and vitamin K. These nutrients help protect colon cells from cancer-causing chemicals, bone loss, migraine headaches, premenstrual symptoms, and childhood obesity. Recent studies also show that overweight adults lose weight, especially around the midsection, when consuming low-fat dairy such as skim milk and yogurt.

Yogurt also includes the essential nutrients such as phosphorous and vitamin B2, vitamin B12, vitamin B5, zinc, potassium, and protein. Yogurt's live bacterial cultures also provide a wealth of health benefits that may help us live longer and strengthen our immune system.

Seafood

10: Salmon

Salmon is high in protein, low in saturated fat and high in omega-3 fats (the essential fatty acids that are also found in those walnuts mentioned earlier). Salmon is a heart-healthy food and is recommended to eat at least twice a week. When choosing salmon, it's best to stay away from farm raised and select wild instead. Research studies show that farmed salmon may cause cancer because it may carry high levels of carcinogenic chemicals known as polychlorinated biphenyls (PCBs).

Other

Green Tea and "Power" Water

Although not food per say, the health benefits of these beverages are worthy of mentioning.

Green tea has beneficial phytonutrients and lower levels of caffeine than all other teas. The more research studying green tea, the more health benefits are found. A cancer fighter as well, green tea has antioxidant effects that lower risks of bacterial or viral infections to cardiovascular disease, cancer, stroke, periodontal disease, and osteoporosis.

Water packed with vitamins and/or naturally sweetened fruit are also the newest trend. Some offer a full day's supply of vitamin C while others promise no artificial sweeteners with a full, fruity taste.

As you can see, the top ten super foods are worth every bite (or sip). Now that you know which foods can help save your life, what's more important than investing in your health?

STRAWBERRY CHEESE CAKE

STRAWBERRY CHEESE CAKE TARTS ....try this cheese cake recipe....amazing !

INGREDIENTS
CRUST:

• 1 pkg. Duncan Hines Strawberry Supreme cake mix
• 1/4 c. melted butter

FILLING:

• 2 (8 oz.) pkgs. cream cheese
• 3 eggs
• 3/4 c. sugar
• 1 tsp. vanilla

TOPPING:

• 1 1/2 c. sour cream
• 1/4 c. sugar
• 12 strawberries halved

INSTRUCTIONS
Preheat oven to 350 degrees. Place foil liners in 24 muffin cups.
Crust: Combine cake mix and butter in large bowl. Beat at low speed for 1 minute. Divide mixture into muffin cups. Level, but do not press.

Filling: Combine cream cheese, eggs, sugar and vanilla in medium bowl. Beat until smooth. Spoon evenly into muffin cups. Bake at 350 degrees for 20 minutes or until set (Reduce heat to 325 degrees if dark colored pans are used).
Topping: Combine sour cream and sugar in small bowl. Spoon evenly over cheesecakes. Return to oven for 5 minutes. Cool completely. Garnish with strawberry halves. Store in refrigerator. The cheese cake recipe is ready....enjoy the cake...delicious !

Hamburger Steaks with Brown Gravy Recipes

A hamburger steak is a perfect comfort food, and hardly even requires poring through recipes. At its most basic, it’s just ground beef, after all, maybe with a little bit of salt and pepper or garlic powder mixed in. But that makes for a pretty bland meal, doesn’t it? A hamburger steak with brown gravy recipe, however -- now that’s what you need to turn a simple meal into a perfect dinner.

When I make hamburger steaks with brown gravy, my recipe calls for Rawleigh Steak and Hamburger Seasoning Mix, as well as Rawleigh Onion Flakes -- they are well worth mail ordering for, as nothing in ordinary grocery stores is comparable. A pinch of kosher salt, a touch of Worcestershire sauce, and the patties are ready to be cooked; in the winter, you have to resort to frying or broiling, but in summer you definitely want to grill!

The brown gravy for my hamburger steak, too, must have Rawleigh’s Brown Gravy Mix -- no other mix can compare. You can make it according to the package directions (and isn’t that a great jar, by the way, rather than those packets that spill powder everywhere when you tear them open?): 2/3 cup gravy mix combined with 1 cup cold water, then whisked into 3 cups boiling water until thickened. But I like to tinker a bit, so here’s how my hamburger steak with brown gravy recipe looks:

2 pounds ground beef
3 tablespoons Rawleigh Steak and Hamburger Seasoning Mix
2 tablespoons Rawleigh Onion Flakes
1/2 teaspoon kosher salt
2 tablespoons Worcestershire sauce
Combine ingredients, divide into 6 patties, and cook to desired doneness.
1 tablespoon butter
8 ounces sliced mushrooms
1/3 cup red wine (one that’s worth drinking!)
2/3 cup cold water
2/3 cup Rawleigh Brown Gravy Mix
3 cups boiling water

Heat butter in a skillet, and add mushrooms; sauté until golden brown. Meanwhile, combine wine and cold water; stir in gravy mix. Whisk mixture into boiling water and cook until thickened. Stir mushrooms into brown gravy. Place hamburger steaks onto a serving platter and top with the brown gravy. Serve hot to a hungry family!

This is easy enough to make for a quick weeknight dinner, but also sophisticated enough to be served at a dinner party. My hamburger steak with brown gravy recipe is an all-purpose hit!

By Vincent Platania

Spices and Herbs in Indian Cooking

Spices are one of the most important ingredients of Indian cuisine. Without them, Indian dishes would lose its characteristics and be as ordinary as the others. Spices and herbs are also one of the reasons why Indian cuisine is becoming increasingly popular to people across the globe.

One of the most famous Indian dishes, the curry, is one example of the ingenious use of herbs and spices in India. Curry which came from the word kari literally means vegetables immersed in spices. Curry became so attached with Indian cuisine that in fact, made it a symbolism of Indian food in all parts of the world.

There are a myriad of spices and herbs that could be found in India, however, you need not know all of them. There are just some spices that you’ll utilize more commonly than others such as the asafetida, turmeric, tamarind, chilli pepper, fenugreek, black mustard seed, aniseed, cumin, star anise, ginger, coriander seeds and garlic. In sweet dishes, rose petal essence, saffron, nutmeg and cardamom are commonly used. These herbs and spices, as well as other things related with Indian spices would be enumerated below.

Bhuna - Bhuna is a method of tempering Indian spices, particularly gently frying the spices in a substantial amount of hot oil. This process is used to release and preserve the aroma of the spices while removing the raw taste of them.

Tadka - This is also a process of cooking spices which is similar to Bhuna. However, the difference is that Tadka is used for whole spices only.

Masala - Masala is a term in India which means mixture of spices cooked in oil. Its most popular version is the Garam Masala which is used in cooking many Indian dishes such as the curry. This mixture of five or more dried spices is usually added at the end of cooking to retain its flavor. Every region has its own blend of Garam Masala.

Mustard seeds - These small round seeds that are reddish brown to black in color are frequently used in Indian cuisine. Indian recipes may call for the use of this spice in the form of whole, broken to pieces, in paste or powdered form. Mustard seeds are commonly used to flavor vegetables, pickles and pulses.

Tamarind - This is the fruit of tamarind tree. Tamarind is homemade into pulp or can be readily bought from groceries before it is used in cooking recipes. This spice is dark brown in color and sour in taste. Tamarind is ideal to be used in cooking chutney, vegetables, sauces, pulses and snacks.

Cumin (Jeera) - Cumin seeds are very frequently used in Indian cooking, particularly that of North Indian. Its taste is distinctive, slightly bitter yet gives a dish a sweet aroma. When roasted or cooked in hot oil, cumin seeds release a more intense aroma. It’s available in whole or in powdered form. Cumin is found to have digestive attributes and is used to flavor food such as curry and vegetables.

Star Anise - Star anise has the wonderful aroma of licorice and is perfect for flavoring biryani’s and other non-vegetarian Indian dishes. As its name suggests, this spice is star-shaped with each of its points containing a star anise seed. Ground star anise should be stored in an airtight container for no more than 3 months in a cool, dark place.

Ginger (adrak) - This spice with peppery flavor and slightly sweet in taste is very commonly used in Indian cooking. Its aroma is pungent and spicy. Please note that dried ground ginger and fresh ginger cannot be used interchangeably in a recipe.

Aniseed – It is an aromatic seed that is golden-brown in color. Aniseed is said to have the property to stimulate the appetite and help in digestion.

Asafetida (hing) - It is the dried gum resin derived from an Indian plant that has a strong odor and mildly spicy and garlicky flavor. Just a pinch of this yellow powdered spice is usually used for cooking vegetables, fish and making Indian pickles.

These are some of the things you need to know about Indian spices and herbs. Indian spices are not really hard to deal with and some are similar to what we use in other cooking. It is just a matter of mixing and cooking them in a right way.

By Silvia Blach

Top 5 Best Food for Children

Milk and Milk Products

You must have heard your parents telling you to drink more milk so that you become stronger. Now it is important that you do the same for your children’s health. Milk is one of the most nutritious foods that kids should have. It is natural, readily available and a nutrient rich food comprising of nine essential nutrients, including calcium, vitamins A, B12 and D, protein, phosphorous, riboflavin, potassium and niacin. These nutrients are very important for the salubrious growth of your child.You must pay importance to your child’s milk intake. A glass or two of milk is important for your child’s healthy growth.

Whole Grain Products

Whole grain cereals are nutritionally higher-up to refined grains, more plenteous in dietary fiber, antioxidants, protein, dietary minerals and vitamins. To be more specific, whole grain foods include breads and cereals that contain 100% whole grain foods and not processed flours. Some examples of whole grain food products are cornflakes, brown bread, brown rice, and even popcorn.
You might have tried to include some leafy vegetables in your child’s diet only to receive a frown from him. With whole grain food products you are not only feeding your child with wholesome meals but also providing them with the much needed food fiber. The refined foods such as white breads, white rice or noodles are stripped off their nutritional content and food fiber. Though, refined foods are easily available and in ready-to-eat forms, however, for your child’s health it is important that you switch to whole grain products.
Starting your child’s day with whole grain products will keep him full and active for a long time. In fact, a shift from refined grain foods to whole grain food products will prove to be a much healthier option for the entire family.

Coloured Vegetables

As a parent you must make sure that you child eats vegetables in good quantity. We understand that it is easier said than done. Do not ever force your child to eat vegetables that will turn the meal time into war time. The more you force him the more he will avoid them. As a parent you have to change the way you cook or present the vegetables. Creative methods to get your child to have more veggies can include disguising them with other food products, like in a vegetable sandwich. You can even chop up lots of vegetables and mix them in noodles, soups, omelets etc or even better making pizza with more vegetable topping and less or no cheese.

Egg and Meat

The egg has a high repute as a food. Its white portion is rich in protein, and the egg yolk is rich in protein and vitamin A. An egg also contains calcium and iron. However, the egg yolk has high cholesterol content. You must try to include eggs into your child’s daily food intake. There are several ways of preparing eggs which will add variety to the diet. Hard boiled eggs can prove to be a nutritious snack for your child.

A variety of fruits

Fruit nutrition should be an important part of your child’s diet. Fruits are known to be rich in many nutrients and daily intake of the same reduces risk factors of some serious diseases in the long term. Providing your child with adequate amount of fruits is the best thing you can do to ensure your child’s good health. Fruits are best eaten fresh, do not cut them and store them in the refrigerator for long time. If your child is not specifically a fruit lover, then you can prepare scrumptious fruit chaats for him. Also, you can replace sodas and other soft drinks with fruit juice at your home.

Though it is advised that fresh juice is best for health, substituting it with packed fruit juice available in box packing is better than a glass of cola drink. Moreover, kids would love sipping the fruit with a straw.

By Robin Mart

Good Nutrition Information For Health 2009

Using nutrition information for health and preventing disease has always been what people have been using for thousands of years. Only in the last 100 years have people changed to using drugs in the belief that it will give them a quick cure from their ill conditions. This is a false hope.

By learning the nutritional basics or advanced principles, you can decide how to deal with an illness or disease you have or that your family has. Most people that I have talked with have very little knowledge about nutrition and the amount that they do know was acquired from friends, parents or relatives.

Nutrition is actually a science, which can get quite complex in theory. Nutrition information is concerned with the chemical make up of food, how this food is digested, how it is absorbed and used by your body. It is all about how it is used to promote health, and how it is used to prevent and eliminated illness.

Applying practical nutrition stops the beginning of inflammation. This prevents the formation of disease. If disease is developing or well established, nutrition can reverse these conditions. But it can only do this if not to much tissue or cells in that area have not been destroyed.

If you eat an excess of processed food, you will create an acid body. Most of your body liquids were intended to be alkaline. But eating foods that leave an acid residue in your body will change your alkaline liquid into an acid liquid. This acid condition in your body is what creates inflammation. Most packaged food is acid food, whereas most fruits and vegetables are alkaline foods.

Many scientists and medical researchers have uncovered the basic principles of the acid-alkaline body. Maintaining an acid body, which many people have, is what creates and maintains various deadly diseases. Most pathogens like an acid body. Cancer thrives in an acid body.

With nutrition information, you can determine whether you have an acid or alkaline body. The various nutritional principles are then used to help you create an alkaline body. You can learn how to monitor your ability to reduce acid in your body, and as you do, you can adjust your eating habits to gain maximum health.

Nutrition information tells you which foods provide the minerals and vitamins your need to stop the destructive effects of acids. There are 5 major key minerals that you must concentrate on when you consider what foods to eat. These minerals are responsible for the majority of chemical reactions that occur in your body, which provide you with natural health.

Learning natural nutrition information is now possible online. In the past it was difficult to learn nutrition without going to school. Finding courses in practical nutrition can be difficult but what you and most people need is to learn is nutrition that you can put into practice. Find the time, find the course, and find the health that you need with the right nutrition course.

By Rudy Silva