Eggplants

Eggplant Market Vegetables Food Vegetable

Intro: Eggplant, also called Aubergine or Brinjal, is one of the most widely cultivated food plants in India and Sri Lanka.

History: First ever listed eggplant farming occurred in the 5th century B.C. in India and China. The plant was later introduced to Africa, Middle East and then to Italy. Now, it is cultivated in Many parts of Europe, Middle East, Africa and United States. Today, Italy, Turkey, Egypt, China and Japan are the largest producers of eggplant.

Description: The botanical name of eggplant or aubergine is Solanum melongena. It belongs to the plant family of Solanaceae. It is usually referred to as a part of nightshade plants that also include potatoes, tomatoes and sweet pepper. Different kinds of eggplant have been developed around the world and each of these varieties are distinguished based on the size, shape and color of the fruit.

Nutritional Profile: Eggplant is a really good source of protein and dietary fiber. Other critical nutrients that are present in eggplant include potassium, manganese, copper and Vitamin B1. Additionally it is known to provide the body with Vitamin B6, folate, magnesium and niacin. Eggplant also contains good reservoirs of phytonutrients such as nasunin and chlorogenic acid. 92 percent of the fruit is filled with water.

Benefits: Phytonutrients present in eggplant can effectively neutralize the amount of free radicals and other toxins using their antioxidant property. Due to lack of cholesterol, eggplant can be used in treating hypercholesterolemia. Nasunin present in the eggplant preserves the fats and other lipids inside the brain cell membranes from getting oxidized. Phenolic compounds like chlorogenic acid present inside eggplant are proven to have antimutagenic, antimicrobial, antiviral and anti-LDL properties. Eggplant is also useful in improving cardiovascular health in case of heart patients.

The perfect Turkey sandwich

Submarine Sandwich Sub Subway Sandwich Lun

In fact, some Americans admit to buying two turkeys and cooking the second one just to spare for Sandwiches later – our family has been doing this for years now and it’s a tradition within a tradition, but now the secret is out. It is smart to have two-Turkeys anyhow, just in case you run out.

The typical Turkey has quite a bit of meat on it and that means leftovers. When making a turkey sandwich you will need to me very methodical and you need to focus on the ingredients. A purist Turkey Sandwich eater will use actual Mayonnaise, seasoning salt and obviously the most important ingredient; Turkey. Others find that it tastes better with extras such as:

Lettuce,

Avocado,

Sprouts,

Slice of Cranberry,

Tomato,

Swiss Cheese,

Onions,

Pickles

Still others put on a little stuffing, gravy and use a whole wheat kind bread – Sure this works fine too, a mini-taste of the Thanksgiving Supper between two pieces of bread. Myself, maybe like you really just like to eat the Turkey Sandwiches the best.

So, if you’re having Thanksgiving at someone else’s house this year, you might want to attempt and pick up just a few turkey leftovers to take home and experiment to see which way you like it best, but don’t be surprised if the host states; No Way!

Tomato

Tomatoes, Bio, Balcony, Rain, Vegetables

The English word tomato comes from the Spanish tomati. The tomato is a member of the nightshade family and has been regarded as poisonous. Really the leaves are!

Is the tomato a fruit or a vegetable? At one point it was considered a fruit to avoid taxation, but in the late 1800’s that the Supreme Court ruled it was a vegetable and could be taxed accordingly. The U.S. passed the 1883 Tariff Act that required a 10% tax on imported vegetables. This legislation was challenged on the grounds that the tomato was actually a fruit, not a vegetable.

. All these vegetables, which are grown in kitchen gardens, and which, whether eaten raw or cooked are, like potatoes, carrots, parsnips, turnips, beets, cauliflower, cabbage, celery and lettuce, usually served at dinner in, with or after soup, fish or meats which constitute the main part of the repast, and not, like fruit generally, as dessert.”

The tomato has a colorful history originating in the Americas, traveled to Europe and then returned to the Americas to create the tomato we have now.

Today eight species of the berries are still located in Peru which leads to what a Russian scientist, Vavilov, felt this to find the middle of a crop species that you must find area where it has its greatest diversity.

The array of wild tomato relatives goes from the tip of Chili to Ecuador and inland nearly 200 miles. They do not tolerate frost.

The tomato was called”xitomatl” by the Aztecs, while Central America tribes called it”Tomati”. Ancient Peruvian cultures don’t mention anything like a tomato as being an important part of their diet. The Aztec culture cites dishes made from peppers, salt, and tomatoes. The cerasiforme variety keeps growing wild in Central America producing small, cherry size fruit on a vine.

Matthiolus wrote in 1544 describing berries or”pomid’oro (golden apple)” and they have been eaten with oil, pepper and salt. This is supporting evidence that the first European berries were of a yellow variety.

The early Spanish name for the tomato was pome dei Moro (Moor’s Apple). Carl Linnaeus in Germany developed a title of Lycopersicon Esculentum which literally means,”edible wolf peach”. The English noted the tomato as early as 1596 as the Love Apple which was eaten overseas and described them as rank and stinking. A 1692 cookbook published in Naples cites berries.

Many cookbooks in the early 1800s in America contained recipes which included tomatoes. Tomatoes were sold in Boston’s Quincy Market in 1835. Four varieties of berries were recorded in Thomas Bridgeman’s catalogue in 1847 (cherry, pear, large yellow and large squash).

It is apparent that the tomato has been firmly planted in western culture by the late 1800s. Heirloom varieties come in varying shapes, sizes and colors. Some are green, some have green stripes, some are rainbow coloured, some are shaped like peppers, some are almost black, some are darkish purple, some are cherry size and some weigh over two pounds.

The balance between a fantastic tasting fruit with a tough fruit tolerant to transport is much desired by growers. Ripe tomatoes are soft and bruise easily, beginning to decline in quality in a few days. The chemical ethylene results in the tomatoes to ripen and is created by the tomato as the seeds grow near completion.

Normally, growers pick tomatoes just as the shoulders of the fruit shed their dark green colour allowing the tomatoes to be sent while resisting bruising or rotting. Usually the tomatoes are red when they reach their destination or can be induced to ripen with the application of an ethylene spray. The flavor suffers because of the practice.

From the early 1990s, a bio-engineered tomato called’Flavr Savr” was introduced. This was a massive blunder, as the public wasn’t in favor of bioengineered products and has since been removed from the market.

The purported advantage of lycopene (responsible for the deep red color) has been touted as an anti-oxidant, a molecule that wipes out free radicals that cause cancer in humans. Tomatoes are a excellent source of lycopene and several studies have confirmed that people who consume tomato products appear to have a decline in the risk of cancer.

Studies indicate that eating cooked tomatoes reduces the likelihood of cholesterol associated with heart problems and some cancers. Cooking tomatoes releases the lycopene from the skin of the tomato.

Tomatoes are ranked 16th among all fruits and vegetables as a source of vitamin A and 13th in vitamin C.

Clearly the tomato is the single most important fruit or vegetable in the western diet concerning a source of vitamins and minerals.

Not bad for a product that has been regarded as hazardous to public health by many until the late 1800s.

Blueberries

Blueberry, Blue, Delicious, Fruit, Food

Blueberries have been revered for their great taste and nutritional elements. The fruit contains a large amount of antioxidant benefits that help to cleanse the body and keep it healthy. 1 study conducted at Prince Edward Island discovered that the tannins in blueberries help to decrease the levels of a specific kind of protein that’s known to lead to the growth of cancerous cells.

The International Conference on Longevity has also found that eating blueberries on a regular basis will help to prevent Alzheimer’s Disease in addition to several other ailments that are associated with aging. Blueberries also have been found to reduce total lipid levels and cholesterol levels, which lowers the risk of developing heart disease.

Blueberries are commonly consumed raw, and it is a good way to eat them in order to obtain the fullest nutrient value. However, cooked blueberries are still very nutritious and provide lots of health benefits. In either case, it’s important to wash the blueberries thoroughly to be able to stop the accidentally ingestion of pesticides that may be found on the fruit.

To get a healthier snack containing blueberries, they may be just eaten raw and with a dollop of whipped cream on suggestion.

Needless to say, blueberries may also be contained in muffins. When prepared properly, blueberry muffins can be a healthy treat that supplies your body with much needed fiber as well as the advantages that blueberries bring.

Blueberries may also be used in pies, which makes for a yummy dessert. It should be noted, however, that a great deal of sugar is typically added to pie, making it not such a healthy snack. The exact same is true of jams and jellies, both of which may also be made with blueberries.

Bacon

Bacon Pork Turkey Breakfast Meat Food Meal

There is no denying the fact that bacon is very good, whether it is being fried for breakfast or being put into a side dish for a picnic. Dry cured bacons, which might be somewhat difficult to find and cost somewhat more, are packaged with a great deal more of the bacon flavor everyone is always craving while most, if not all, super economy bacons are wet cured and does not have as much flavor.

In a local taste evaluation Silver Creek Specialty Meats hickory smoked dry cured bacon was chosen over the other top locally made bacon for one mere reason, flavor. Everybody who chose Silver Creek bacon simple stated that it had a much better taste. A dry cure is implemented and the bacon is set aside for 12-14 days so the cure can deeply penetrate the pork belly. There is no weight lost during the frying process, so when 1# of bacon is purchased 1of bacon is eaten. Another bonus is the bacon comes on slabs, so the customer can decide how thick or thin they want their bacon.

Dry cured bacon comprises a whole lot more distinct flavor. This sort of flavoring also takes less time to penetrate the meat making the meat a fresher cut of pork with a wonderful amount of distinctive flavor. Wet remedies or brines, a salt and water mixture, are also used to add desirable flavors to meats. Wet curing meat takes a good deal more time to permeate the meat with flavor because the cut of meat is left to soak in the liquid mixture leading to a cut of meat that’s not precisely the freshest and not a whole lot of additional flavor.

Traditional super market bacons are moist cured, only instead of being soaked from the brine solution which takes more time to permeate the meat with flavor, supermarket bacons are injected with the brine solution. This increases the return of bacon and requires only a brief time to heal, but most often times the bacon lacks a good deal more flavor than dry cured meats. Larger bacon businesses have adopted this procedure to brine bacon because it not only creates a larger yield, but also helps increase profits. These bacon companies are sacrificing flavor for profits. While moist cured bacons lose the moisture which was injected for flavor during the skillet at home.

Historically pork and all meats were salted or cured to preserve meats so people could survive during the long winter months when foods was scarce or on long sea voyages. After technology developed simpler ways to preserve meats, which also provided a wider variety of flavoring options, salting or curing meats eventually became only reserved for bacon. Now we have a wide range of bacon flavors to choose from .

Varieties of Mac n cheese

Macaroni Mac And Cheese Cheese Mac Food Pa

The cheesier it’s the the more he loves it. I love it myself, but the cheesier it’s, the more fattening it becomes, too. Here are some suggestions to make that family classic a little better for the kids.

Macaroni and cheese is nothing unless it’s dripping cheese from the ends of the noodle. But, the cheese your mother chose doesn’t have to be the exact same cheese that you use. The light version has a third of the fat and melts far better than regular cheese. This cheese works well in the event that you prepare your macaroni and cheese in a pot on the stovetop. If you are a individual that bakes your macaroni and cheese like a casserole, you can substitute skillet sharp cheddar for the full fat version and use skim milk to make it more creamy.

How about making that side dish the main meal? Macaroni and cheese can turn into the entire meal if you add some protein. This transforms your dish into cheesy beef and macaroni. The beef will help fill your children up faster and will give them the protein their body requires. For a weekend lunch, add chunks of ham to their macaroni and cheese for a fast meal. The meat breaks up the monotony of just having the identical dish all of the time. Chunks of boneless chicken breasts may also work in addition to the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but as a result of the nitrites they contain, don’t use them as frequently as you use the chicken and ham.

Substitute your pasta. There are so many more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores offer a whole wheat or multigrain pasta that’s derived from wheat flour rather than white. The pasta is brownish in colour but when you add the cheese, no one will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles which contain only five grams of digestible carbohydrates. That means nothing to your children, but to you it means they won’t get fat from swallowing that particular brand.

Add some color to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese before serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants that are great for your body. If your kids prefer hot foods, add a couple of crushed red peppers or diced green and red peppers for their macaroni and cheese for a bolder taste. If you don’t have any peppers or tomatoes available, use a cup of salsa in the macaroni and cheese at a pinch.

Your child would jump at the opportunity to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or decreased fat bacon to their plate. If bacon isn’t your child’s favorite, add sausage crumbles. It is unconventional, but it is going to taste good.

Buttercream icing

Cake Chocolate Cream Whipped Cream Eggnog

This makes it well worth your while to learn how to create great tasting and performing buttercream. You will find you can use it to fill and cover a cake (providing a canvas for a number of cosmetic work), pipe decorative borders, and create icing flowers and other decorations.

You’ll find many varieties of buttercream, including crusting and non-crusting, strawberry (made with fresh strawberries is best!) Crusting buttercream dries to a semi-hard consistency, but not cement hard like royal icing. Those who prefer a less sugary icing can use a less-sweet-buttercream recipe.

If you have ever made a wedding cake, then you already understand the need to turn out a velvety, fondant-like buttercream icing. As any cake decorator will let you know, producing a creamy buttercream icing and then smoothing it to a wrinkle and crack surface on your cake can be tricky. No worries. There are several tried and true techniques that can help you to consistently produce smooth buttercream icing with every new cake.

One of our favorites is the”Paper Towel Method.” One you’ve iced your cake, allow your buttercream to sit down for around 15 minutes, allowing it to form a crust.

Use a smooth paper towel (such as Viva) for this method. Also be sure the paper towel is white so there’s no risk of color’s bleeding on you cake.

Step 1. Press the clean, dry paper towel on the surface of your cake with the objective of pressing out any wrinkles in the frosting.

Step 2. With the palm of your hand flat on the paper towel, gently glide the towel in a circular movement. The natural warmth from your hand help’s smooth the frosting under the towel.

Step 3. Continue to gently glide the paper towel and push out bumps and wrinkles on the whole surface of your cake until the surface is perfectly or near perfectly smooth.

And to give you a excellent buttercream to try this out with, here’s one of our favorite buttercream recipes.

1/2 cup butter

1 teaspoon of clear vanilla flavor

1 teaspoon of crème bouquet flavoring (optional)

1/4 cup milk or water (add more as needed or to get thinner consistency)

1 pinch salt (if using unsalted butter)

1 teaspoon meringue powder

2 Pounds of sifted powdered sugar

Mix the shortening and butter until well blended. Insert milk/water and flavoring and continue mixing. Once well blended, turn the mixer off.

Adjust mixer’s setting to the lowest speed, and mix just until the ingredients start to come together. Then on medium speed and mix for 2 – 5 minutes until smooth and a little fluffy (time will vary depending on the ability of your mixer). A stand mixer will require about 2 minutes, while a hand mixer will need 5 minutes or more.

If the icing is too stiff and you may tell the mixer is straining, add more liquid to get the ideal consistency. If it becomes too soft, add more powdered sugar.

Feta Cheese

Feta Cheese Cheese Bless You Tomato Health

Cheese. Only a mere mention of the term and one would think of sumptuous appetizers or meals served with them. Cheese, when served with wine, depicts impeccable taste and class. This is but one of the many varieties of cheeses: Meet the Feta Cheese.

Feta (from the Italian word’fetta’ significance’slice’) is really cheese curd in brine solution. It requires at least three months to make feta. When it’s removed from the solution, this type of cheese dries up instantly. Milk from goats, sheep or cow could be used to create this.

The colour of Feta cheese is white. It is typically formed into four-sided cakes that can either be soft or semi-hard. Its salty taste can be adjusted to suit the taste of the maker.

Traditionally, in Greece, feta cheese is made with just goat’s milk or a combination of goat’s and sheep’s milk. They are salted as a slab, then sliced, then salted once more before it is subjected to maturation procedure.

Other countries that make feta cheese include: Albania, Bulgaria, Turkey, Serbia, Ukraine, Romania, Iran, Australia, Denmark, Germany and several other countries. Though feta is called differently in each country, the process of producing it is the same.

The first historic record of feta cheese was during the time. Further records are those of Balkan peasants who made it either with sheep’s or goat’s milk.

Nowadays, cow’s milk can be used to make feta cheese.

Feta is usually utilised in making salads and is a lot tastier when combined with tomatoes, olives and green vegetables. An individual can store feta cheese indefinitely due to the salt solution. A smart tip: if you would like to reduce the saltiness of the cheese, soak feta first in milk or water (just for a few minutes) before eating.

Now here is some important nutritional information: it contains 30-60% fat of which 45% is fat out of milk. The caloric content is 100 calories a small slice. Whether that’s good or bad for you is a question you will need to ask your nutritionist.

There were really some studies which were done to lower the salinity of feta cheese and the way this has significantly enhanced its nutrient value. The conclusion was, it’s good and bad things. The good: it is a superior source of riboflavin, protein, calcium, phosphorus and Vitamin B12. The bad: it has a high cholesterol and sodium content. It comes with high saturated fat.

Another downside to eating feta cheese: pregnancy would not allow feta cheese consumption. Since feta is made of unpasteurized milk and comes in soft, it may contain a kind of bacteria called Listeria. Although Listeria registers symptoms such as that of the common flu and may be tolerated by adults, it is highly deadly to fetuses.

It’s quite difficult to get the actual thing in the country. Although the commercial feta cheeses are inferior in most aspects, at least they’re the closest we could get to feta taste. If you’re searching for the’first’ cheese, then be prepared to pay exorbitant fees!

Beef jerky

Food, Beef, Dried Meat, Jerky, Protein

Jerky was initially introduced by the South American (Peru) native tribe called the Quechua (part of the ancient Inca Empire) in 1550. The merchandise (Ch’arki), was boned and defatted meat (deer, elk, or buffalo) cut into slices and rubbed with salt. This meat was rolled up in the animal’s hide for 10-12 hours and then sun dried or smoked over fires.

In South America, the Native Americans ate sun-dried venison and buffalo called tassajo, which was made with strips of beef dipped in maize flour, sun and wind dried, and then tightly rolled up into balls. North American Cree Indians mixed berries and suet (fat) with pounded cooked meat and pressed into concentrated modest cakes to make pemmican.

Biltong came from pioneering South African forefathers who sun dried meat while traveling across the African subcontinent. Folklore has it that African tribesmen would place strips of venison under the saddles of their horses to tenderize and spice up the meat! Seasoning became a blend of vinegar, sugar, salt, coriander and other spices.

As the Spanish arrived, the name evolved to charqui. During sea exploration and colonization, the Spanish sailors stocked the pacific islands with goats. What could not be eaten could then be cut into strips and hung in their boats to air dry. When the Spanish Conquistadors invaded the Americas, they were surprised to observe the natives of North America drying meat as well. Soon, the natives embraced the Spanish term, Charqui, just adding their emphasis; the word”jerky” first was.

North American Pioneers would first dry meat by hanging it on the outside of the covered wagon sun drying (2-3 days). Another method was to build a scaffold over a slow flame and smoke the strips. While the heat and smoke would finish the process in half a day, the smoking method required a stopover; it was not long before awareness for germs and disease became widespread and smoking became the norm.

Today jerky is made from thin strips of just about any meat or from chopped or ground and formed meat. Manufacturers spice and dehydrate the product; some introduce smoke or using liquid smoke for flavoring.

Banana bread

Bread, Banana, Food, Healthy, Homemade

There’s certain is nothing that says home like the smell of fresh-baked bread. Except for, possibly, once the baker takes it up a notch and the bread in the oven is banana bread.

Though it’s bread, this enjoyable treat is in many ways more like a cake. The leavening agent in banana bread is generally baking soda instead of yeast. What’s more unlike ordinary bread, banana bread is baked from batter and not dough. And evidently, it has bananas that is normally mashed and set into the batter.

A enormous family favorite, this has been around for years! The truth is it came into popularity in the 1930’s, and since then a number of varieties have appeared in cookbooks. Banana bread is relatively simple to create, and hence popular among home bakers.

It’s not only tasty but also versatile. Usually a great on-the-go breakfast thing, either at home or grabbed at the coffee shop where the busy professional stops for their daily dose of coffee. Also it can be packed in a lunchbox which makes it a great ending to the afternoon meal, but is just as likely to be a warm after-school snack waiting when children hop off the bus. What’s more it can also serve as a last-minute dessert choice when guests turn up unexpectedly and you end up whipping up a fast meal. If whipped together before dinner and popped into the oven it creates a fantastic accompaniment to a relaxing cup of tea whilst watching evening television.

This homey treat is so versatile because it is sweet, but not overwhelmingly so. There is an adequate amount of a dessert-like texture and taste for it to function as a candy meal-ender. But its dessert like qualities are milder than overpowering, and banana bread can be just as fulfilling accompanying a meal or as a standalone quick breakfast with a cup of coffee or a glass of milk.

It is usually baked in loaf-shaped pans and can be cut into thin pieces or bigger wedges for serving. There are loads of variations on banana bread out there. Of which, some banana bread recipes are passed down by a number of families from generation to generation, and each will declare theirs the best.

In fact there are many other types of fruit or even vegetable-based breads. While these are also often-enjoyed snacks, banana bread still seems to take the front in terms of popularity