Searching for healthy, inexpensive and versatile ways to add more protein into your diet? Why not think about dried beans? Dried beans, also recognized as legumes and pulses, aren’t only an excellent source of protein, but are low in fat, packed with vitamins, minerals and both soluble and insoluble fiber. Ask any vegetarian how they get sufficient protein in their diet plan and they most likely will say “I eat a lot of beans”.

I decided to become a vegetarian as a tiny child and my parents (who were not vegetarians by the way) worried that I could be lacking inside the protein essential for growth. So, following consulting with my pediatrician and many books on raising vegetarian kids, they added beans and lentils to the family table. Not only did I grow, but I am the tallest woman in my family, an enormous 5 feet five inches tall. Yea, nicely, my family is not famous for its tall women?

Protein, Fiber, Vitamins and Minerals

Ok, ok, back to the beans. Beans are an superb, non-fat source of protein. Just one cup of beans has about 16 grams, about the exact same as 3 ounces (audio cassette size) piece of chicken, fish or beef.

Simply because they’re a plant, they contain fiber, vitamins and minerals like vegetables. Nutritionists refer to them as “crossover foods” which means they can be employed in a meal as a protein or vegetable item. Take a take a look at the cuisines of various countries and cultures. You will notice that most cultures contain beans, prepared in numerous different ways. Such a versatile food!

Yet another distinctive top quality of beans is the fiber. Beans contain both soluble and insoluble fiber. Huh? What does this mean?

Insoluble fiber is the technical term for what my Mom often referred to as “roughage”. You know.. the stuff that makes food move via your body a lot more easily. Insoluble fiber has received plenty of publicity in recent years because of the link to a high fiber diet and lowered risk of numerous forms of cancer.

Soluble fiber forms a “gooey” substance in the digestive procedure that helps with processing of fats, cholesterol and slows the release of carbohydrates into the bloodstream. The American Diabetic Association loves beans!

Beans are rich in antioxidants, folic acid, vitamin B-6 and magnesium. Folic Acid and B-6 are identified for their ability to lower homocysteine levels inside the blood.

Elevated blood levels of homocysteine inside the blood are related to risk for heart attack, stroke and peripheral vascular illness. 20-40 percent of patients with heart disease have elevated homocysteine levels.

So, whats the downside of this wonderful food? In case you are not utilized to a high fiber diet flatulence. As with the introduction of any high fiber food, go easy with the amounts the first few days until your body adjusts. Then any uncomfortable feeling will possibly pass.

The best way to Cook

You can use canned beans which are nutritionally similar to dried ones. It is a great thought to rinse the beans just before eating them to get rid of the salt and preservatives used in canning.

I tend to attempt and stay away from processed foods where achievable so I buy dried beans and cook them following the directions on the package. Typically, beans are not complicated to cook, but need time. Most beans, except lentils, need an overnight soak in water to soften them up. Then they could be simmered until soft on the stove or in a slow cooker. Generally, the larger the bean, the longer they take to cook. One factor to note: following soaking, rinse the beans and cook them in new water. This will aid prevent flatulence!

Beans could be frozen right after cooking and employed in sauces, soups, salads or anywhere your imagination takes you. Where I live, red bean ice cream is well-liked. Delicious!

Understanding food safety techniques first requires an understanding of key terms and concepts. This article will define and explain some of the most important terms you need to know to keep you and your family healthy.

BACTERIA: Microorganisms that can cause food borne illness and food spoilage. Bacteria are more commonly involved in food-related illness than viruses, fungi, or parasites. Some bacteria spores can survive freezing and high temperatures.

CONTAMINATION: The presence of harmful substances in food. Some contamination occurs naturally. Some may be introduced by humans or other environmental agents.

CROSS-CONTAMINATION: When harmful substances or bacteria is physically transferred from one source (e.g. human) to another.

FOOD CONTACT SURFACE: Any surface that touches food.

FOODBORNE ILLNESS: Sickness or disease transmitted to people via food.

FUNGI: Molds and yeasts are examples of fungi. Fungi can range in size from microscopic single-celled organisms to large, multi-cellular organisms. Fungi are often the cause of food spoilage.

INTEGRATED PEST MANAGEMENT: Programs to prevent pests from infesting food sources and serving establishments and measures to eliminate any pest intrusions.

MICROORGANISMS: Tiny living organisms that can be seen using a microscope.
The four types of microorganisms that can contaminate food and cause food borne illness are bacteria, viruses, parasites and fungi.

PARASITE: An organism that needs a host organism to survive. Parasites can live inside many animals that are used for food including cows, chickens, pigs and fish. Proper heating, cooking and freezing kills parasites. Avoiding cross-contamination and proper hand washing is also vital in preventing food borne illness caused by parasites.

PATHOGENS: Microorganisms that cause disease including disease in food.

POTENTIALLY HAZARDOUS FOOD: Types of food in which microorganisms are able to grow quickly. Potentially hazardous food groups often has a history of being involved in food borne illness outbreaks, has potential for contamination due to methods used to produce and process it, and has characteristics that generally allow microorganisms to thrive. Potentially hazardous food is often moist, high in protein, and chemically neutral or slightly acidic.

PRODUCE TRACEABILITY: The ability to accurately track fresh produce from its point of origin (field) to the time of purchase by the end consumer. Complete traceability, known as whole chain traceability.

SANITIZE: The action and process of reducing the number of harmful microorganisms on a surface to make it safe for contact with food.

TOXINS: Harmful substances or poisons.

VIRUS: The smallest microbial food contaminants. Viruses require a live host to survive and reproduce. Virus usually contaminates food via a food handlers insufficient and improper handling and hygiene. Virus can survive some cooking and freezing temperatures.

The 15 terms described above are examples of the most important core food safety terms. Use this information to as a starting point for your deeper research.

Food processors started to make their appearance way back in the early sixties. Since then this product has steadily grown in popularity up to a point where the food processor has become an essential component for many modern cooking methods. Chefs have created countless delicious recipes through the use of this appliance. The food processor is a kitchen aid that no cook can do without.

A necessity in every kitchen

Considering how much time and labor is spent when using the traditional methods of chopping, grating and kneading, it has become very difficult indeed for the modern parent to prepare a decent home cooked meal. As most parents opt for having careers rather than staying at home, cooking time has become very limited. The repetitive action of chopping, shredding, pureeing or slicing is enough to make any working person disgruntled and run off to the nearest fast food outlet.

The food processor has virtually eliminated all the labor involved and has cut down on the preparation time. Modern chefs make extensive use of food processors. The appliance has become such a necessity that it can no longer be seen as a showpiece item that will only be used occasionally.

Virtually every single food program on television will show the chef armed with a chefs knife and a food processor. This has increased the usage of the appliance even more as most of these dishes are designed for the home cook. The creation of wholesome, nutritious and delectable dishes have become a breeze and done in no time at all. This is precisely what the home cook requires and is difficult to achieve without the use of a food processor.

How does it work?

A food processor is an electrical appliance that is made up of a mixing bowl and a range of blades and disks. The mixing bowl would ideally be able to hold 9 cups as the processing of liquids just about cuts the capacity in half. The feeding tube on the lid should wide enough for larger pieces of food. The processors are fitted with a safety feature and will only start processing once the lid and bowl is locked and sealed.

These safety features are a requirement and apply to all makes of food processors. Some of these appliances are fitted with suction pads at the base to prevent the machine from moving around during processing. There are basically two types of blades that come with the processor. The essential ones are the s-shaped stainless steel blade and the plastic blade. The stainless steel blade can be fitted at the bottom of the bowl to allow for easy chopping, shredding, mixing or blending of vegetables and meat. The plastic blade is mainly for mixing bread and pizza dough. The two disks that usually come with a food processor are designed for slicing and grating purposes.

The slicing disk has various thickness settings. Disks used for grating purposes also come in different sizes. The processor is usually fitted with more than one speed option. The pulse controls come in very handy when making bread or pizza dough, as it will help to create a perfect texture and not over mix it. A citrus press for juicing oranges, limes or grapefruit and an egg whip that can be used for baking purposes are other essential attachments. Some food processors have extra or optional features and attachments that could be useful for certain people depending on what their requirements are.

A mini processor that can be used for grinding spices like cardamom and cinnamon stick is quite a nifty attachment. It can also be used for chopping smaller quantities of vegetables, fruit or herbs. Appliances fitted with touch pad controls prevent any liquids from entering the panel and can therefore be easily cleaned. Another handy option is the chute that leads to another bowl. Large amounts of food can be processed without stopping as it simply enters into another bowl when the main one starts filling up.

Be selective when purchasing a processor

These options are useful but not always necessary as it can affect the price when purchasing a food processor. Investing in a good quality food processor can become a costly affair, but a food processor can save time and help to create healthy and delicious dishes in no time. If you do have a family and prefer home cooked meals then a food processor will be a worthwhile investment.

If you do not have a family to entertain on a regular basis, then you will be able to prepare gourmet dishes at a fraction of the cost with a good food processor. The range is wide and varied and will certainly meet all requirements for the ardent home cook.