Ginger, with its strong and spicy aroma, has its own place in Filipino cuisine. It may be used fresh or dried, powdered or pickled or in the form of juice or oil. Ginger tea, the classic Filipino household favorite also known as ‘Salabat‘, is the most commonly used form given every time someone catches a cold or have an upset stomach. Spicy, zesty and warm, ginger is a natural anti-nausea remedy, has anti-inflammatory properties and may help boost immunity by causing us to sweat.
According to the site World’s Healthiest Foods, studies show ginger seems to help people with arthritis. In other studies from the University of Minnesota and the University of Michigan, ginger contains substances that also help protect against colorectal and ovarian cancers. And ginger’s ability to induce us to sweat helps fight flu and cold. Spicy, zesty and warm, ginger is a natural anti-nausea remedy, has anti-inflammatory properties and may help boost immunity by causing us to sweat.
According to the site World’s Healthiest Foods, studies show ginger seems to help people with arthritis. In other studies from the University of Minnesota and the University of Michigan, ginger contains substances that also help protect against colorectal and ovarian cancers. And ginger’s ability to induce us to sweat helps fight flu and cold.
Food Safety»FATTOM - time to fight your enemies!
FATTOM – time to fight your enemies!
There are a few factors that contribute to the growth of microorganisms on food. If we are able to counter and prevent these factors, we are able to fight our enemies.
Food
Food
Many microorganisms grow on food rich in protein (poultry, fish, dairy, eggs) and carbohydrates (cooked rice, pasta). These foods have a high chance of contamination and may give rise to foodborne illnesses.
Action: Pay more attention to these categories of food.
Acid
Acid
Low acid food (poultry, fish, dairy, eggs) are considered potentially hazardous.
Action: Cook food at high temperature. Check expiry dates. Look out for dents, bulges, leaks or rust in low-acid canned food (luncheon meat, baked beans).
Temperature
Temperature
Microorganisms grow fastest in the Temperature Danger Zone (TDZ) of 5°C to 56.7°C. This TDZ range includes room temperature as well.
Action: Do not leave food at room temperature for too long (e.g. rice and starchy foods). Store foods at the correct temperature.
Time
Time
After 4 hours, the microorganisms on the food may produce toxins that make the food unsafe for consumption.
Action: Food should not be kept at the TDZ for more than 4 hours.
Oxygen
Oxygen
Microorganisms require oxygen to grow.
Action: Cover food at all times.
Moisture
Moisture
Microorganisms grow faster in food with high water content (fresh poultry, meat, fish and raw eggs).
Action: Ensure these foods are stored at the proper temperatures with reduced moisture.
By understanding your enemies and what you can do to prevent them, you’ll keep your food and diners safe.
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When you've reached the point of too much corn on the cob, don't panic—your corn habit can get even better.
A summery, buttery bite of corn on the cob is near perfection, but after gorging on it for a few weeks, even succotash, well, sucks.
But that doesn't mean you have to cross corn off of your list—you just need to find some unpexcted ways to use it. And that's where pasta comes in.
Home cooks, lend me your ears (of corn)—I found four ways to pair your corn with noodles.
1. PASTA SALAD
If there's one thing you see more of in summer than corn on the cob, it's probably pasta salad. Combining both in one bowl makes for a kind of side dish (or light lunch) that'll get you all the cookout invites. Pan-toast the kernels in a dry cast-iron skillet to give them some color and bring out their flavor, then combine it with cooked and cooled short pasta like gemelli or rotini.
Warm Pasta Salad with Roasted Corn and Poblanos / Romulo Yanes
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WARM PASTA SALAD WITH ROASTED CORN AND POBLANOS
GOURMET
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2. CORN PESTO
It’s time we released basil's chokehold on pesto and, instead, combined corn and garlic in a food processor with pine nuts and Parmesan to make a silky, pesto-ish sauce—no basil required. Toss the corn pesto with orecchiette, tagliatelle or any other shape that really grabs a sauce.
Tagliatelle with Fresh Corn Pesto / Nigel Cox
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TAGLIATELLE WITH FRESH CORN PESTO
IAN KNAUER | BON APPÉTIT
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3. NO-COOK PASTA
If you’re getting peak season corn, it’s probably sweet enough to be eating on its own. So do the dead-easiest thing: cut some kernels off of the raw cob, stir them into some warm pasta along with some of the pasta cooking water, and finish it with butter.
Orecchiette with corn, basil & pine nuts / Photo by Danny Kim, food and prop styling by Ali Nardi
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ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS
JULIA TURSHEN | EPICURIOUS
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4. PASTA IN (CORN) MILK
The next time you cut the corn from the kernel, use the back of a chef’s knife to scrape the cob for the liquid (or “corn milk”). This liquid is packed with flavor, and adds a golden corn flavor and silky texture to a creamy carbonara sauce.
Corn Carbonara / Photo by Chelsea Kyle, Food Styling by Anna Stockwell
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FRESH CORN CARBONARA
ANNA STOCKWELL | EPICURIOUS
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TAGS:PASTACORNBUTTERSUMMER
Healing Homemade Broths and Stocks
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December 5, 2011 By Roxanne 44 Comments
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Did you tuck a turkey carcass into the freezer after Thanksgiving? Time to get it out! Today, Roxanne from The Holistic Mama shares her easy crock pot (or stockpot) broth method. Plus, she’ll totally win you over to the health benefits of making homemade broth and stock.
My method for stock — taught on video in Fundamentals eCourse — differs only slightly, and mainly in how I flavor my stock with ginger. Thanks, Roxanne. This looks great! –Wardee
Homemade broths and stocks are essential for optimum health. Making homemade stock is easy and economical, and the stocks are packed with health benefits while they add amazing flavor to any dish. Stocks can be made in a large stock pot on the stove top or in a crock pot, require little culinary skill, and don’t need much attention. You can make a variety of stocks with herbs, vegetables, chicken, beef, fish, or any other meat you like. All are full of health benefits that you won’t find in commercially produced stocks.
Health Benefits of Broth
Throughout history, many traditional cultures have made broths with bones. Stocks are extremely healing and beneficial to everyone. As the bones boil, the minerals from the bones get pulled out into the water, creating a mineral-rich stock. Homemade bone broths are rich in calcium, magnesium, phosphorus and other trace minerals which are essential for optimum health.
Because the minerals in broth are easily assimilated, consuming bone broths is a very easy way to get these minerals in your diet. Bone broths also contain glucosamine, chondroitin and gelatin — components that get extracted from the bones. These nutrients are very good for anyone with joint pain or arthritis.
Meat and fish stocks made with bones are also very healing to the digestive system. They provide building blocks for the rapidly growing cells of the gut lining. Bone broths have a soothing effect on any areas of inflammation in the gut. This has been used for centuries as a digestive aid and a remedy for the digestive tract.
Homemade Broth Saves Money
Homemade broths provide many health benefits that commercially made stocks do not. And in addition homemade broths cost much less! A quart size container of organic chicken broth averages around $3.00. If you filled a 5-quart crock pot with commercial stock, you’re looking at $15.00!
Compare that to the homemade stock I made last night from half an organic chicken that cost me $5.99. That’s half the price of commercial — and don’t forget how much more healthful homemade stock is!
Here’s another cost savings. After making and eating homemade broth for awhile, you may find less need to buy supplements. (Remember, the broth contains lots of minerals plus glucosamine, chondroitin, and gelatin.)
How to Make Homemade Broth
Making homemade broth is so easy. You can make this wonderfully healing food with few ingredients and little time and effort.
My crock pot is almost like a permanent fixture on the counter. I have a broth cooking in it most of the time. To make life easy, freeze containers of stock in small portions ready for use in recipes. It is great to have a lot of stock on hand in the freezer for making soups, beans, rice, sauces, gravies and lots more.
What you need:
Bones (meaty is fine) from chicken, turkey, beef, fish, or any other kind of meat — including joints, giblets, and/or organs
apple cider vinegar
filtered or pure water
salt and pepper to taste
a strip of kombu seaweed (optional for added trace minerals)
vegetables (optional for flavor and added nutrients)
herbs (optional for flavor and added nutrients)
garlic cloves (optional for flavor and added nutrients)
Place the meat, bones and parts into a large crock pot or stock pot. Add 1 to 2 tablespoons of apple cider vinegar to the pot. Fill the pot the rest of the way with filtered or pure water.
Optional: add any vegetables, fresh or dried herbs, cloves of garlic (you can get creative here!) to flavor the stock. If using a crock pot, turn to low and let cook for 24 hours. If using a stock pot, bring water to boil and then reduce heat and allow simmering for a minimum of 8 to 24 hours. The longer you let it cook, the more health benefits you will receive in your stock. That’s it! This will last a few days in the fridge and 6 to 12 months in the freezer.
What’s your broth/stock routine? Have you noticed any differences in your health when you make and eat it regularly? Do you have any tips to share?
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