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Horseradish is a perennial plant which also includes mustard, wasabi, broccoli, and cabbage. It grows up to 4.9 feet (1.5 meters) tall, and is cultivated primarily for its large, white, tapered root.
The intact horseradish root has hardly any scent. When cut or grated, enzymes break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated horseradish should be used immediately or preserved in vinegar for best flavor. Once exposed to air or heat it will begin to lose its pungency, darken in color, and become unpleasantly bitter tasting.
Nutrition:The fresh plant contains an average 79 mg of vitamin C per 100 g of raw horseradish.
Cooks use the terms "horseradish" or "prepared horseradish" to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in color. It will keep for months refrigerated but eventually will darken, indicating it is losing flavor and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as "horseradish greens", which have a flavor of root.
Horseradish sauce made from grated horseradish root and vinegar is a popular condiment; used with roast beef and other dishes, including sandwiches or salads. In the USA, the term "horseradish sauce" refers to grated horseradish combined with mayonnaise or salad dressing. Prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or sandwich spread.
Baked Salmon with Horseradish Sauce
Number of Servings: 2
2, 5 oz Salmon filets
2 Tbs. Lemon Juice
1 Tbs. Worchester Sauce
1 Tbs. Mayonnaise, light
1 Tsp. Horseradish
Preheat oven to 400 degrees F. Rinse filets and pat dry. In baking dish combine lemon juice and Worchestersauce. Add salmon and coat both sides with mixture. Combine mayonnaise and horseradish, mix well and spread over top of salmon filets. Sprinkle paprika over filets. Cover dish with foil. Bake in 400 degree F oven for eight minutes. Uncover and continue baking for 3 more minutes.
More evidence is needed to rate the effectiveness of horseradish for the following medical uses: Urinary tract problems, Fluid retention (edema), Cough, Bronchitis, Achy joints and muscles, Gout, Gallbladder disorders, Sciatic nerve pain, Colic, and Intestinal worms in children.
Side Effects, Precautions and Warnings
Mustard oil is extremely irritating to the lining of the mouth, throat, nose, digestive system, and urinary tract. Horseradish can cause side effects including stomach upset, bloody vomiting, and diarrhea. It may also slow down the activity of the thyroid gland.
When used on the skin, horseradish is possibly safe, but in large quantities may cause skin irritation and allergic reactions.
Horseradish is unsafe in children less than 4 years old. In young children it may cause digestive tract problems.
Horseradish in large amounts is unsafe when pregnant and breast-feeding. The mustard oil in Horseradish can be toxic and irritating. Horseradish tincture should not be used regularly or in large amounts because it might cause a miscarriage.
Horseradish is not recommended with any of the following conditions: stomach or intestinal ulcers, inflammatory bowel disease, infections or other digestive tract conditions.
Horseradish may worsen hypothyroidism.
There is concern horseradish might increase urine flow. This could be a problem for people with kidney disorders.
Spinach Tofu Lasagna Makes six to eight servings. Adapted from Animals Deserve Absolute Protection Today and Tomorrow (ADAPTT.) ADAPTT believes all animals have an inherent right to be free and live completely unfettered by human dominance.
Cook the lasagna noodles according to the package directions. Drain and set aside on a towel. Do not let them stick together. If this happens, run warm water over them to separate.
Preheat oven to 350ᵒ degrees F.
Squeeze the spinach as dry as possible and set aside. Place the tofu, soy milk, garlic powder, lemon juice, and basil in a food processor or blender and blend until smooth.
Cover the bottom of a 9 x 13 baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third). Follow with a layer of half of the tofu filling and half of the spinach. Continue in the same order using half of the remaining tomato sauce and noodles and all of the remaining tofu filling and spinach. End with the remaining noodles, covered by the remaining tomato sauce.
Bake for 25 to 30 minutes.
To encourage healthy eating, prepare and present the foods with the
same attention to details, as if you were a pastry chef.
*1 ounce of a bagel equals 80 calories (most bagels weigh about 3 ounces). *Scooped, when the inside of the bagel is removed (Saves about 40 to 80 calories). *Smear equals about one to two tablespoons of cream cheese.
Joy Bauer, RD takes us through the bagel's history from its start in the royal palace of Poland, to the streets of Manhattan's Lower East Side to the plates of millions of Americans. Find out what's in a bagel and how you can enjoy the bagel without the guilt.
I watched Donald Trump with my son as he imitated a man with a disability, Serge Kovaleski - a New York Times reporter. My son, Jake is 28 years old. He has cerebral palsy and is confined to a wheelchair.
Jake asked me if he was a "Loser." I reassured him he was not a loser - Donald Trump was a "Loser." Trump's behavior was horrible, discriminating and a violation of the American Disability Act (Title II prohibits disability discrimination by all public entities).
Donald Trump Accused of Mocking Reporter with Disability
I don't understand how a man who is running for president thinks he has the right to discriminate the disabled and numerous ethnic groups that makes up our great country. Donald Trump - you should be ashamed of yourself. This is not the behavior I expect from a presidential nominee.
Culinary education is available from a wide number of institutions offering diploma, associate, and bachelor degree programs in culinary arts. Depending on the level of education, this can take one to four years. An internship is often part of the curriculum. Most professional kitchens follow the apprenticeship system.
These are some of the most well known culinary schools in the food-service industry and culinary arts.
About twenty years ago, a dear friend who was a chef told me “if it is not made from real butter and real cream, it is not real food.” Sadly, he passed away from heart disease.
Nutrition and food safety is now apart of all culinary school curriculums. There are dietitians who have certification in the culinary arts and are creating healthy cuisines that have grown in popularity.
More chefs are teaming up with dietitians to meet the needs of the community. Even Elmo and the White House Assistant Chef Sam Kass talk about the importance of healthy and delicious school meals.
The videos featured below give you a history of the profession during the 20th and 21st century. As we move towards the present, you will notice how health and nutrition play an important role in the development of new cuisines and the modification of traditional favorites.
The American Culinary Federation, Inc. (ACF), a professional, organization for chefs and cooks, was founded in 1929 in New York City by three chefs’ organizations: the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. They are an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels.
In 1976, ACF forever changed the culinary industry by elevating the position of the executive chef from service status to the professional category in the U.S. Department of Labor’s Dictionary of Official Titles. Since this change, the culinary industry has grown tremendously.
ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef and Child Foundation, founded in 1989 to promote proper nutrition in children and combat childhood obesity.
Seven chefs unite to take on the challenge of their careers. They will compete in a
global event to test their skills like never before. They are ACF Culinary Team USA.
Elmo joins White House Assistant Chef Sam Kass in the White House kitchen to talk about the importance of healthy and delicious school meals following President Obama's signing of the Healthy, Hunger-Free Kids Act. This legislation is an important step forward toward ensuring that no child goes to school hungry and that all children have access to healthy, nutritious foods at school.
Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.
What is Culinology®?
"It is the blending of culinary arts and food science, promoted by the Research Chefs Association. This fast-growing discipline is gaining popularity
in the industry and popping up in degree programs at the college level
because the food product development industry is demanding that
their professionals have a combination of culinary and food science skills"
As a Registered Dietitian, I was curious about how many calories, fat and sodium were in their order. Per person, if everything was consumed, the total intake would be:
Calories: 3,549; Fat: 179 g; Sodium: 7782 mg
The calorie intake is excessive (by about 1000-2000 calories); Fat about 3 times the normal range; and sodium is off the chart (recommendation - less than 1500 to 2300 mg/day). However, the song is funny and I look forward to hearing more from Rhett and Link.
Drive-Thru Rap: Healthy Version
Rhett and Link are concerned about people's health and created the Healthy Version of the Drive-Thru Rap.
Rhett and Link are a North Carolina-based comedy duo consisting of life-long best friends, Rhett McLaughlin and Link Neal. They are best known for their Internet videos. In addition to their web presence, Rhett and Link are also musicians and filmmakers, and have worked in network television as hosts. They own and operate a video production company, Rhett and Link, Inc. To learn more about the talented duo visit http://rhettandlink.com/.
Jelly or jello comes from gelatin. The Gelatin found in Jell-O comes from the collagen in cow or pig bones, hooves and connective tissues. Gelatin is not recommended for vegetarians. In 1923 D-Zerta became the first sugar-free gelatin dessert.
Agar or agar-agar is a gelatinous substance derived from agarophyte (red algae). Agar is used as an ingredient in desserts, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and other desserts. Agar-agar is approximately 80% fiber and serves to regulate bowel movements.
Agar-agar is sold in packages as washed and dried strips or in powdered form. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts. Reference: Wikipedia
Liz Hickok is a San Francisco-based artist known for her work in Jell-O. Her artwork is exhibited across the country and internationally. Hickok’s San Francisco in Jell-O has been covered by The New York Times, Harper’s, Gastronomica, and appeared on the cover of Artweek. Hickok also appeared on the Food Network Awards Show, where she won an award for “Best Use of Food as Art Medium.” Click the link to view Liz Hickok portfolio
As a dietitian, gelatin became known as a stable for clear liquid and full-liquid diets. It is often recommended for vomiting as a means to replace fluid loss and provide calories. The sugar-free gelatin became a favorite for individuals as a "Free Food" on weight-loss programs and diabetic diets. Gelatin is considered a fluid and therefore must be calculated when a patient is placed on a fluid restriction.