Thursday, 10 March 2011
Food Safety 1 -- Refrigerator and Freezer Temperatures
Topic: Education
Today's topic concerns keeping food out of the danger zone by maintaining proper temperature in your refrigerator and freezer. This will be the first of many food safety related blogs I plan to post in the coming year.
Prepared food is at risk for bacterial and mold growth when it stored at a temperature within the "danger zone", that between 41 degrees Fahrenheit to 135 degrees Fahrenheit. The temperature danger zone represents the optimal temperatures for bacteria and mold growth. We use refrigeration to prevent growth on foods by maintaining the temperature below 41 degrees.
(In future food safety education posts, I'll talk about what we try to do to prevent bacteria, mold and other organism growth in foods by other techniques--heating and the proper handling of fresh foods.)
Our home refrigerators and freezers all have adjustable "thermostats" on the interior walls, but they are not adjusted to actual temperatures. Instead, they display "Cold" "Colder", etc You need to adjust the refrigerator and freezer compartment thermostats according to measurements you make by a separate thermometer.
The little portable thermometer you see above can be purchased at any large grocery store or supercenter in the area where kitchen gadgets are sold. The cost is about $5.00.
Be sure the thermometer you purchase is labeled with the letters "NSF" which is the certifying group that assures product reliability in the food industry.
The thermometer you see in my pictures has the "safe" zone clearly marked for both refrigerator and freezer temperatures. Freezing of water occurs at 32 degrees Fahrenheit. Refrigerated foods should be kept above freezing but below 41 degrees, optimal range is 35-40 degrees F.
Frozen foods on the other hand are kept in storage for longer periods of time before they are heated and eaten. There could be an opportunity for bacteria to grow very slowly under long term storage (think "freezer burn"). So, long term storage in the freezer means keeping temperatures well below the freezing point of water. Frozen foods should be stored at 0 degrees to minus 10 degrees Fahrenheit to prevent spoilage. Properly wrapped meat can be stored for up to two years in a freezer that is continuously kept below 0 degrees
The same little thermometer is easily moved between the freezer and refrigerator compartments, so pick up a NSF-refrigeration thermometer next time you're out shopping and get in the habit of monitoring your refrigerator and freezer temperatures.
AND--you can take it along in your cooler for tail-gating if you plan to serve or transport refrigerated food items to assure that they have been kept out of the temperature danger zone. Pre-chill the cooler, check the temperature in the closed cooler (of course, don't lay the thermometer directly on a bag of ice), then transfer foods from the refrigerator to the cooler and recheck the temperature to make sure it stays below 41 degrees.
You don't want to be the one to bring the bug to the party, do you?
Posted by Karen
at 08:31 CST
Updated: Thursday, 10 March 2011 13:09 CST
Wednesday, 9 March 2011
What Goes Around, Comes Around...
Topic: Values
I am posting this little story sent to me by a friend--it's making its way around my email contacts, and definitely worth repeating here...a good insight for this first day of Lent, too!
His name was Fleming, and he was a poor Scottish farmer. One day, while trying to make a living for his family, he heard a cry for help coming from a nearby bog. He dropped his tools and ran to the bog.
There, mired to his waist in black muck, was a terrified boy, screaming and struggling to free himself. Farmer Fleming saved the lad from what could have been a slow and terrifying death.
The next day, a fancy carriage pulled up to the Scotsman's sparse surroundings. An elegantly dressed nobleman stepped out and introduced himself as the father of the boy Farmer Fleming had saved.
'I want to repay you,' said the nobleman. 'You saved my son's life.'
'No, I can't accept payment for what I did,' the Scottish farmer replied waving off the offer. At that moment, the farmer's own son came to the door of the family hovel.
'Is that your son?' the nobleman asked.
'Yes,' the farmer replied proudly.
'I'll make you a deal. Let me provide him with the level of education my own son will enjoy If the lad is anything like his father, he'll no doubt grow to be a man we both will be proud of.' And that he did.
Farmer Fleming's son attended the very best schools and in time, graduated from St. Mary's Hospital Medical School in London, and went on to become known throughout the world as the noted Sir Alexander Fleming, the discoverer of Penicillin.
Years afterward, the same nobleman's son who was saved from the bog was stricken with pneumonia.
What saved his life this time? Penicillin.
The name of the nobleman? Lord Randolph Churchill .. His son's name?
Sir Winston Churchill.
Someone once said: What goes around comes around.
Posted by Karen
at 06:36 CST
Updated: Thursday, 10 March 2011 08:53 CST
Thursday, 3 March 2011
Pasta Fagioli --Buon Appetito
Topic: Recipe
I made a large pot of "Martha's Chili Joint Chili" in anticipation of the work crew (my brother and husband) who will be re-painting my dining-living room area this weekend. It's important to feed your workers a good lunch if you want that work done!
When I looked in the pantry, I found a large container of organic beef broth, more than I needed for the chili. The leftover 2 cups were just enough for a small pot of PASTA FAGIOLI.
Pasta Fagioli had its origins as a simple peasant food. It is definitely a comfort food. Sometimes you need Italian soul food to humble yourself.
As you know, I try to maintain lower carb cooking and this IS a soup based upon PASTA and BEANS. But, this recipe limits the amount of pasta based upon portion size. And I plan to serve it in smaller portions with an antipasto tray containing NO carbs--for dinner. The antipasto tray will have marinated vegetables, olives, sliced Italian meats and cheese. Small amounts of a larger assortment of foods will allow you to limit the carbs. Using a higher fiber pasta will also help a bit.
Pasta Fagioli
4 servings
To 2-3 tablespoons of olive oil in a soup pot, add 2 large cloves of garlic, minced and cook through.
Add 1-15oz can of diced tomatoes, 2 cups of organic beef broth,
and Italian herb blend (freshly chopped or dried: parsley, oregano, basil), salt and pepper to taste.
Raise heat to a boil, then reduce to simmer for about 15 minutes.
In a separate pot, cook 3 oz of dried tubular or shell pasta (I had mini-Ziti but macaroni is traditional, any small pasta will do).
Rinse and drain 1 can of cannelini beans. Add the beans and the cooked-and-drained pasta to the pot.
If you have any leftover fresh kale, chard or spinach, chop in up and add it to the pot also. Cook through and serve. You may want to add some grated or shaved Parmesan when serving.
Buon Appetito!
Posted by Karen
at 10:40 CST
Updated: Thursday, 10 March 2011 08:53 CST
Sunday, 27 February 2011
Window Sill Garden Part 2
Topic: Garden
If you planted your herbs on the window sill a week or so ago--you should be seeing a few springs of green popping through. Here's a photo from my kitchen with some parsley, chives, and basil quietly growing in their nursery pod. There's a potted bay bush in the yellow container--and a hint of snow beyond in the side yard !
Do yourself a favor and put some seeds in a pot today--it will brighten your kitchen and soon you'll be snipping fresh herbs to add to your recipes--or transplanting these into bigger pots for outdoors!
I read a great little suggestion about taking cuttings from woody herbs and starting them grow indoors in your window sill garden.You take a snipping from a woody herb like mint, thyme, or oregano, put it into a shallow glass of water, put it on the window sill and wait for roots to grow. Then plant into potting soil--again, indoors or out--
Posted by Karen
at 09:24 CST
Updated: Thursday, 10 March 2011 08:54 CST
Thursday, 24 February 2011
BLACK BEAN SOUP
Topic: Recipe
Here's a VERY quick recipe with everything you should already have in your pantry and refrigerator--
BLACK BEAN SOUP
2 tbsp olive oil
1 onion, chopped
2 stalks celery, chopped fine--(OK to chop leaves up too)
2 carrots, chopped fine
2 cloves garlic (can add more!), finely chopped
SAUTE above together until carrots are soft.
Then add,
1 28 oz. can of tomato puree (OR puree in blender, a 28 oz can of diced or whole tomatoes)
1 cup water
1/2 cup strong black coffee (that would be the end of the morning pot)
2 tbsp lime juice (OK to substitute lemon juice)
2 tbsp chili powder
2 tsp cumin
1 tbsp sugar
1/2 tsp ground coriander (if you don't have on hand, omit and add to pantry list for next time)
Salt (about 1 tsp or to taste)
Freshly ground black pepper -to taste
Red pepper flakes to taste if you like extra kick
Raise heat to boiling, then reduce heat and continue to simmer about 15 more minutes.
Then, add 2 cans of black beans (rinsed and drained) and heat through.
Finally, run an immersion blender through the soup for a few pulses until solids are partially broken.
The soup is perfect as is, BUT, if you like ham in your bean soup (and lots of people like my husband do)--then put a leftover ham bone in to simmer along with the broth (noting you must be certain to cook previously heated foods up to 165 degrees). Then remove and allow the bone with leftover ham to cool. Then cut off the meat and add to the pot when you add the beans.
OR- if you don't have a ham bone (like me today), you can use a small can of SPAM, chop it into small pieces. toss it in the soup and add a few drops of Liquid Smoke for a nearly identical flavor.
Either with or without meat, top with a dollop or sour cream or yogurt--to keep vegan, use soy yogurt.
Packed with fiber, natural sources of antioxidants protein, and vitamins!
Posted by Karen
at 12:56 CST
Updated: Thursday, 10 March 2011 08:55 CST
Saturday, 19 February 2011
PAN Fried Steaks
Topic: Recipe
The French pan fry a lot of their meat. We are infatuated with the grill, but pan-frying is a very simple way to quickly prepare meat and works especially well with steaks.
PAN FRIED STEAKS
(2) 8oz. rib eyes or NY strip steaks
1 onion, cut in half and sliced thinly
1 tbsp Herbs de Provence
salt, pepper
olive oil
3-4 oz dry red wine
Heat oil in heavy skillet over medium heat and saute the onion until carmelized. Remove from skillet to a bowl.
Increase heat to medium high and place steaks in pan. Cook about 6-7 minutes on each side, turning once-- until cooked through. Season both sides with salt, pepper and herbs de provence.
When meat is cooked, add the onions back to the pan and pour in the wine. Raise heat to high and boil off (reduce) the wine until it glazes the meat.
Put meat on plate with onions on top, drizzle pan glaze drippings over top.
You can make this with shallots or even leeks sliced thinly if you have them available (note to self--"plant shallots in onion patch!").
You can also make a truly American version by deglazing the pan using bourbon instead of red wine!
Posted by Karen
at 11:06 CST
Updated: Thursday, 10 March 2011 08:55 CST
Wednesday, 16 February 2011
An urgent Message about GMOs referred by SLOW FOOD USA
Topic: food industry
In the past 3 weeks, the Obama administration has unbelievably chosen to approve three biotech crops, Roundup Ready genetically modified (GMO) alfalfa, Roundup Ready genetically modified (GMO) sugar beets and a new industrial biotech corn for ethanol production. Obama's recent approval of them will allow them to be planted as early as this spring, despite widespread acknowledgement that these crops are certain to contaminate both conventional and organic farmers non-GMO crops. Only last Friday, the USDA's approval of the new industrial biotech corn for ethanol production occurred despite massive outcry from major food companies who know that it will contaminate and possibly ruin the food they sell to you everyday.
These decisions are a devastating blow to our democracy and the basic rights of farmers to choose how they want to grow food on their land and the rights of consumers who increasingly choose organic and sustainably grown food for its positive health and environmental impacts. Please join us in telling President Obama that it's time to stand up to Monsanto and reject these GMO crops today!
PLEASE read the following letter, consider signing and sending
Dear President Obama and Secretary Vilsack,
We were greatly disappointed to learn of your decision to fully deregulate genetically modified (GMO) Roundup Ready alfalfa. This decision undermines opportunities for farmers in America, particularly in important export markets for conventional alfalfa and in the growing organic dairy industry. It also severely restricts the choice of farmers and 50 million U.S. consumers who every day exercise their right to consume food that is certified organic and free of GMOs, that are yet to be proven safe for human consumption and our common environment.As farmers and leaders in the organic and sustainable agriculture community, we are profoundly concerned that the development and release of GMO crops have progressed rapidly, with inadequate oversight, scant public testing, and minimal public debate.
Collectively, we stand united in the firm belief that it is incumbent upon our nation’s regulatory agencies to put independent, peer-reviewed science over the vested financial interests of corporations who have shown a consistent disregard for our nation’s laws, sound scientific theory, the livelihoods of family farmers, and the health and well-being of our citizens and the environment.
As members of the fastest growing and most profitable segment in agriculture today, we are deeply disappointed that the Obama administration has refused to protect the livelihoods of conventional and organic family farmers from the loss of a main livestock forage.
According to university scientists, the deregulation of GMO Roundup Ready alfalfa could lead to the genetic contamination of all conventional and organic alfalfa within five years. As a result of this decision, organic and non-GMO farmers have lost another vital tool in their toolbox to expand into highly profitable domestic and foreign markets, eliminating important market opportunities for beginning farmers and ranchers at a time when they can least afford it.
The approval of Monsanto’s Roundup Ready alfalfa is yet another example of the agricultural biotechnology industry forcing an entirely unnecessary product onto the market not for farmer benefit, but simply to improve their bottom-line.
As any farmer worth their salt will tell you, alfalfa - a perennial legume - does not suffer from the same weed pressures as other crops, such as corn, soybeans, cotton and canola and that is why ninety-three percent of the alfalfa hay in the U.S. does not use any herbicides. In addition, by approving GMO alfalfa, the Obama administration has further weakened production agriculture since the increased use of herbicides will only lead to an increase of glyphosate-resistant superweeds, which have been called “the single largest threat to production agriculture that we have ever seen,” by Andrew Wargo III, the president of the Arkansas Association of Conservation Districts as reported in TheNew York Times on May 3, 2010.
Last year, when the National Academy of Sciences released the report, Toward Sustainable Agriculture Systems for the 21st Century, it concluded that in order to meet the urgent demands of U.S. agriculture with regard to climate change, energy and water shortages and a rising population, “national agricultural policies and research programs should look beyond focusing only on low costs and high production and adopt a holistic perspective to farming that encompasses multiple end goals.”
In order to protect the biological integrity of our nation’s seeds and the organic industry, we call upon you as President to immediately rescind the recent of approval of GMO alfalfa and instruct the Secretary of Agriculture to implement a moratorium on the further approval of genetically engineered crops until the issues over the science, contamination and labeling are more transparently reviewed. In addition, we call for a further review of all scientific evidence regarding GMO alfalfa and independent testing on the long-term effects of all GMO crops on human health and the environment.
In approving GMO alfalfa, the Obama administration has undermined the most vibrant sector in agriculture today, placing an unfair tax on the rights of America’s farmers to grow food that is protected from genetic contamination. The USDA’s decision was ill informed, wantonly ignoring the basic biological principles of pollination and good agricultural practices.
We now join with previous generations, from the Founders of our Constitution to those who fought to free our nation from prejudice during the long battle for civil rights, in a renewed struggle to defend the livelihoods of family farmers and our basic right as citizens to choose the type of food that we want to grow and consume.
As such, we call for an immediate revocation of the decision to fully deregulate Roundup Ready alfalfa and to create a biotechnology regulatory process that effectively and democratically investigates the impact of this unproven technology on human health, the environment and farmers’ long-term ability to meet the challenges of 21st century agriculture.
Respectfully,
(See the whole article linked on Slow Food USA website.)
EVEN if you do not sign and send this--at least be educated about this incredibly immoral manipulation of our food chain/supply. This is a criminal assault on all Americans, not just farmers. We will regret we allowed the USDA and President Obama to have such power to do this. We are experimenting with the food of the entire nation. --Karen
Posted by Karen
at 15:22 CST
Updated: Thursday, 10 March 2011 08:57 CST
Sunday, 13 February 2011
TURKEY Parmesan
Topic: Recipe
Here's a new take on an old favorite--one usually sees Chicken or Veal or even Eggplant done "parmesan" style but this one is done with Turkey cutlets thanks to the "Buy one get one free" special at my local grocery chain.
You CAN substitute any of the above items in this same recipe in the recipe, however.
And, it could be a quick and easy Valentine's Day dinner, too!
Turkey Parmesan
4 turkey cutlets, pounded thin
1 egg, beaten--in a shallow bowl
1 cup of bread crumbs (Panko bread crumbs really crisp nicely, but any will do), mixed with:
1 tbsp dried Italian herbs (mix these with bread crumbs, on a plate for breading)
Dip cutlets in egg, then into seasoned bread crumbs. Fry in olive oil in a skillet on medium heat, until both sides are crisped. (see picture above)
Arrange on the bottom of a casserole dish. Cover with 1 jar of marinara sauce and sprinkle top with mixed Italian cheeses (shredded or shave mozarrella, romano, parmesan.)
Refer to picture opposite.
Bake in 350 degree oven until internal temperature reaches 165 degrees about 45 minutes to 1 hour, confirm with meat thermometer.
Serve over pasta noodles (angel hair, linguine, spaghetti--all are fine) and with salad.
Posted by Karen
at 12:43 CST
Updated: Thursday, 10 March 2011 08:58 CST
Saturday, 12 February 2011
"Little Lights" bring warmth
Topic: Home environment
There's something about January and February and March that seem to make them go on forever--besides the weather, that is. I think it's because it is one of the longest periods in the year where you are homebound and you have little to celebrate.
Valentine's Day is an exception, but it's limited to the lovers, not really a "family" or "singles" celebration time and it's just one day without a lot of anticipatory excitement.
You might be lucky if someone's birthday falls during those months, but again, it's just one day out of three-plus months of darkness and gloom.
So, I am suggesting that you perk up your mantles or shelves and mirrors with some random "little lights." Set on a timer, you may never have to enter a gloomy living room or kitchen again.
I have little lights in "seasonal" garland on my library fireplace mantle, little lights on my living room fireplace mantle (pictured above) nestled with some feather-y chickens and a vase--and in my kitchen on a "created" window sill.
My faux window sill is a shelf set underneath a curved mirror, to mimic the window it is placed opposite (see above picture). The mirror is hung above an old dressor I've appropriated as storage for large pans and serving ware. A piece of glass on top allows the surface to be used as a beverage service area.
So for under $10, it's possible to bring a little holiday mood into a couple of rooms of your home to make the winter pass a bit more cheerfully.
Posted by Karen
at 16:19 CST
Updated: Thursday, 10 March 2011 08:59 CST
Friday, 11 February 2011
Beef Chuck Roast: 2 WAYS
Topic: Recipe
It's snowing again, surprise?
The only good thing about it is that bad weather inspires you to stay in the house and nest (or "hunker down" as the case may be). I am hunkering down and cooking now that my morning farm chores are done outside. The pictures above are shots of the two items I have just started to cook. I'm doing my weekend cooking at the same time, leaving me free to attend a mandatory workshop tomorrow.
I have a decent sized 3-4 lb chuck roast defrosted and am making two different recipes at the same time:
"EVERYTHING" BEEF VEGETABLE SOUP
SLOW-COOKED SHREDDED BEEF TACOS
So, here we go with the recipes.
As usual with my recipes, the amounts are estimates. You can always add more water or different vegetables to the soup depending upon what you have available in your pantry and refrigerator. I expect you will always adjust seasonings to taste. My personal preference is to always assure there is garlic and/or onion in soups and I add cooked tomatoes and/or carrots to most soups as well. These additions are for nutritional considerations.
Divide the chuck roast first. The bones and about 1/3 of the meat go into your soup pot. The remaining meat goes into your oiled crockpot.
"Everything" Beef Vegetable Soup
To the beef and bones, add 8 cups of water.
Then add:
1 cup each of the following fresh vegetables:
Chopped onion (1 medium), sliced celery (3-4 stalks), sliced carrots (4 small), chopped cabbage (about 1/4 head), diced potato (1 medium)
AND 1 large can (28oz) diced tomatoes with the juice.
Season with salt, pepper, about 1-2 tbsp dried herbs blend and 1 bay leaf.
Bring to a boil. Then reduce heat and simmer at least one hour.
Remove beef, bones and bay leaf. Discard bones and bay leaf.
Allow beef to cool, then chop and return meat to pot.
While the soup is cooking, the crockpot recipe is ridiculously easy.
Shredded Beef Tacos
Arrange the large chunk(s) of beef from your chuck roast on the bottom of an oiled crockpot.
Cover with 2/3 jar (15.5 oz) salsa
Cover and cook on "LOW" all day (8 hours or until you're ready.)
Remove meat to a plate. Using 2 forks, shred meat. It's now ready for use as taco filling.
Serve in soft or hard shells according to your taste. Use remaining salsa as topping along with shredded lettuce, shredded cheese, sour cream, etc.
Posted by Karen
at 09:33 CST
Updated: Thursday, 10 March 2011 08:59 CST
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