Category Archives: Food – Nutrition

Did you know bananas are in threes? For centuries in England, the "plowman's lunch" was associated with farm laborers who ate a midday meal of bread, cheese, pickled onions, and a drink consisting of beer. Today, this is a popular lunch served in British pubs.

matzah

This flat bread is known as “matzah”. The three Hebrew letters are mehm, tzaddik, and hei.

mehm, tzaddik, and hei

by Rabbi Geoffrey W. Dennis

A large, cracker-like wafer that is eaten throughout the holiday of Passover in place of risen bread, in order to commemorate the slavery and liberation our ancestors experienced. It is a symbol of ritual and spiritual purity, free of leaven just as we must free ourselves of the “leaven” of ego, sin, and old habits.

It is also a symbol of paradox: it is the bread we eat when other bread is forbidden, and it simultaneously symbolizes slavery and freedom.

matzahAt the Seder, three pieces of matzah are prominently displayed, reminding Jews of both the three Biblical classes of Jews (Priest, Levite and Israelite) and of the three epochs (Eden, Historic time, and the Time of the Messiah).

A matzah is made using only specially supervised (yeast free) wheat and water. It is then baked precisely eighteen minutes (the number symbolizing life).

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Three Starches

By Eugene Volokh  September 21, 2010 5:30 pm

Source: http://volokh.com/2010/09/21/three-starches/

I’ve never been that fond of the standard American starches, steamed rice or mashed potatoes — except when they have so much tasty stuff mixed into them that either (1) they’re a good deal less healthy, or at least (2) more time-consuming to make. But I recently tried some quinoa, and liked it very much, and it reminded me also how much I like buckwheat and couscous.

Couscous, of course, is basically just very small noodles, but I like it a lot more than spaghetti and similar noodles, perhaps because of its slightly more grainy consistency. Buckwheat and quinoa are functionally grains, much as barley would be, though they are botanically different enough that they are called “pseudo-cereals.”

I’ve eaten buckwheat all my life, since it’s a staple of Russian cooking (and is sometimes known to Americans, via the East European Jewish immigration, as “kasha,” which is just Russian for “cereal” generally). I might therefore be biased about it, but I find it has an interesting flavor, which I like much better than rice. Quinoa, an Andean grain, is a new discovery for me, but I like its flavor and its slightly crunchy consistency.

All three are also very easy to make. Couscous can be covered with the right amount of boiling water or stock and then set to absorb the liquid for several minutes. Buckwheat and quinoa would usually be boiled in water or stock for about 15 minutes, until all the liquid is absorbed. I’ve never had trouble with their sticking to the pot, which rice sometimes tends to do.

I would recommend that you make all of them with stock — whether from canned chicken, beef, or vegetable stock, boullion cubes, or prepared stock paste in a jar — rather than with water. Depending on the stock you use, you might not even need to salt them. In any case, if you haven’t tried them, you should.

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3 pepper quiche

source: http://www.food.com3 pepper quiche

Serves: 4 , Makes 1 nine-inch quiche

Ingredients:

  • 1 green pepper (cut in strips)
  • 1 sweet red pepper (cut in strips)
  • 1 yellow sweet pepper (cut in strips)
  • 1 small onion (cut into strips)
  • 9 inches pie crusts (unbaked)
  • 1 tablespoon margarine
  • 4 eggs
  • 1/2 cup half-and-half
  • 1/2 cup water
  • 1 garlic clove, minced
  • 1/2 teaspoon basil
  • 1/8 teaspoon cayenne pepper

salt and pepper to taste
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1-2-3 Jambalaya

1-2-3 Jambalaya

Source: http://www.food.com

Servings: 10

Ingredients:

  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 lb smoked sausage, cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 4 cups cooked chicken, chopped
  • 3 cups long-grain rice, uncooked
  • 2 (10 1/2 ounce) cans French onion soup, undiluted
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (14 1/2 ounce) can beef broth
  • 2 -3 teaspoons creole seasoning
  • 2 -3 teaspoons hot sauce

Garnish

  • fresh cilantro

Directions:

Prep Time: 10 mins
Total Time: 50 mins

  1. Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. 
  2. Stir in chicken and next 6 ingredients. 
  3. Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

 

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BMI – Body Mass Index

Body Mass Index (BMI) is a number calculated from a person’s weight and height. BMI provides an indicator of body fatness for most people and is used to screen for weight categories that may lead to health problems.

Women tend to believe they look their best at values between 20 to 22 and men are usually satisfied with a BMI of 23 to 25. If your BMI  is between 17 to 22, your life expectancy is longer than average. You don’t need to lose weight. If your BMI is between 23 and 25, you are not considered overweight by most people.  But if your BMI is 26 or more, that’s not good. 

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cheese – soft-ripened and blue-vein

There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.

Soft-ripened cheeses begin firm and rather chalky in texture, but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti  that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold  to grow on the outside of a soft cheese for a few days or weeks. Goats’ milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.

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boysenberry

boysenberryWhat is a Boysenberry?

This reddish purple berry is a hybrid made from three berries; a loganberry / blackberry / raspberry.  A popular fruit in New Zealand, it is becoming more common as an ingredient in many products such as yogurts and drinks.

Loganberry A blackberry / raspberry hybrid developed by JH Logan in the late 19th century, California.  It came to Britain around 1900.

A boysenberry is a type of glossy, large, juicy berry related to the North American blackberry. In addition to being eaten fresh during the brief growing season, boysenberries are also incorporated into jams, preserves, and syrups. Their flavor is somewhat reminiscent of a raspberry, with a more tart undertone, especially when the berries are not fully ripened. They are available from grocery stores and farmers’ markets, but since boysenberries are not very stable off the vine, it is important to eat them within two or three days of purchase.

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