레이블이 Fruit Nutrition Chart인 게시물을 표시합니다. 모든 게시물 표시
레이블이 Fruit Nutrition Chart인 게시물을 표시합니다. 모든 게시물 표시

2013년 11월 29일 금요일

About 'vegetables nutrition chart'|Review: Liz Cook Charts







About 'vegetables nutrition chart'|Review: Liz Cook Charts








Hasty               pudding               is               a               simple               and               economical               dish,               but               also               a               versatile               one.

Known               since               at               least               the               16th               century,               there               are               British               &               North               American               variants.

The               recipe               migrated               from               Britain               to               the               New               England               colonies,               where               it               was               adapted               to               make               use               of               local               ingredients.

A               traditional               New               England               hasty               pudding               is               sweet,               and               made               with               spices,               nuts               and               raisins.

It               is               similar               to               plum               pudding               or               Christmas               cake.

A               savoury               variant               can               also               be               made.

It               can               be               fried               and               served               as               part               of               a               hot               breakfast               or               supper,               like               Italian               polenta.
               Even               if               you               are               not               familiar               with               the               dish,               you               may               have               come               across               a               mention               of               it               in               your               literature               or               folk               music               studies:               there               is               a               reference               in               Little               House               in               the               Big               Woods               (see               the               chapter               about               the               sugaring               party               at               Laura's               grandparents'               home)               and               in               the               full               version               of               Yankee               Doodle.

Making               hasty               pudding               with               your               children               or               students               is               a               super               hands-on               activity,               that               will               allow               for               cross-curricular               tie-ins               from               subjects               like               math,               history               and               home               economics.
               Contrary               to               its               name,               hasty               pudding               is               not               a               dish               people               today               would               consider               quick               to               make.

Cooked               on               the               stove               top,               it               requires               close               attention               and               frequent               stirring               over               low               heat.

Baked               in               the               oven,               it               can               be               a               matter               of               hours               before               it's               done.
               Why               hasty,               then?

Well,               it               was,               if               compared               to               the               amount               of               time               required               for               other               British               puddings               of               the               time.

Boiled               puddings               like               a               plum               pudding               spent               many               hours               cooking,               and               groaty               pudding               took               up               to               sixteen               hours               of               cooking               before               it               was               ready               to               eat.

Hasty               pudding               was               fast               food               at               the               time!
               Basic               Ingredients               in               a               Hasty               Pudding
               There               are               two               main               ingredients               in               any               hasty               pudding:               grains               and               liquid.

British               recipes               traditionally               used               flour,               tapioca               or               oats,               cooked               in               either               water               or               milk.

When               the               dish               made               its               way               to               the               New               World               corn               meal               was               often               substituted               for               other               grains,               as               it               was               readily               available               and               inexpensive.

Other               local               ingredients,               such               as               maple               syrup,               molasses               or               honey               to               flavour               sweet               versions               of               the               pudding,               were               also               incorporated               into               the               North               American               recipe.

Hasty               pudding               made               with               corn               meal               is               often               called               Indian               pudding.
               Flavouring               Hasty               Pudding
               Whether               made               with               traditional               or               North               American               ingredients,               the               unflavoured               pudding               has               very               little               taste               of               its               own.

Cooks               livened               up               the               flavour               by               adding               sweeteners,               fortifying               with               eggs               and               butter,               or               serving               with               heavy               cream.

Nuts,               raisins               and               spices               like               ginger               or               cinnamon               could               also               be               added               to               a               sweet               hasty               pudding.

Today               it               is               common               to               serve               the               sweet               pudding               with               a               dollop               of               whipped               cream               or               ice               cream.
               A               savoury               pudding               could               be               served               warm               from               the               pot,               or               sliced               and               fried               in               the               manner               of               polenta.
               Hasty               Pudding               Recipes
               Simple               Hasty               Pudding               
               1               L               (4               cups)               water               or               scalded               milk               
               80               mL               (1/3               cup)               cornmeal               
               pinch               of               salt
               Mix               the               cornmeal               and               salt;               combine               with               the               water               or               milk               in               the               top               of               a               double               boiler.

Simmer,               stirring               frequently,               for               about               20               minutes               or               until               thick.
               Serve               warm               with               your               choice               of               flavourings.
               Pour               leftovers               into               a               greased               shallow               baking               dish               or               a               loaf               pan,               and               cool               in               the               refrigerator.

Slices               can               be               eaten               cold,               or               dredged               in               flour               and               fried.

Serve               sweet,               like               pancakes.

Or               add               savoury               herbs               to               dredging               flour.

This               version               goes               well               with               eggs               and               fried               bacon,               sausage               or               ham.

It               can               also               be               the               basis               of               an               economical               and               fast               supper,               alongside               vegetables               and               thin               slices               of               cold               meat.
               Serves               4-6.
               Baked               Indian               Pudding               
               1.5               L               (6               cups)               milk               
               125               mL               (1/2               cup)               butter               
               180               mL               (3/4               cup)               cornmeal               
               5               mL               (1               tsp)               each:               salt,               cinnamon,               ginger,               nutmeg               
               125               mL               (1/2               cup)               molasses               
               3               eggs,               beaten               
               250               mL               (1               cup)               raisins               
               80               mL               (1/3               cup)               lightly               packed               brown               sugar               
               125               mL               (1/2               cup)               walnuts,               almonds               or               sunflower               seeds
               Preheat               oven               to               120°C               (275°F);               grease               a               rectangular               baking               dish.
               Scald               milk               in               a               double               boiler;               add               butter               and               stir               until               it               melts.

Keep               warm               over               medium               heat.
               Mix               cornmeal,               salt,               spices               and               molasses               in               a               bowl.

Stir               in               a               small               amount               of               the               milk               mixture,               then               transfer               back               to               the               double               boiler.
               Temper               eggs               by               stirring               a               small               amount               of               the               warm               milk               mixture               into               them.

Mix               back               into               the               pot,               and               add               raisins.
               Pour               into               prepared               baking               dish.

Top               with               brown               sugar               and               nuts               or               sunflower               seeds.

Bake               2               hours.

Let               cool               20-30               minutes               before               serving.
               Serves               8-10
               Nutrition
               Cornmeal               is               the               main               ingredient               in               an               American               style               hasty               pudding.

Cornmeal               provides               potassium,               folate,               vitamin               A               and               phosphorous.

If               the               meal               is               enriched               (check               the               nutritional               label               on               the               package)               it               also               provides               niacin,               thiamine               and               riboflavin.

Cornmeal               is               similar               to               rice               in               nutritional               value,               but               has               a               higher               fibre               content.

It               contains               no               cholesterol               or               transfats,               and               is               low               in               saturated               fats               and               sodium.
               Opt               for               blackstrap,               rather               than               fancy,               molasses.

It               is               a               good               source               of               iron,               calcium,               copper,               magnesium,               manganese,               and               potassium.
               Cornmeal               was               not               only               chosen               for               its               availability               and               affordability,               but               because               it               is               filling               and               provides               calories               that               were               important               to               survival               at               a               time               when               food               could               be               scarce.

If               you               are               concerned               about               your               caloric               intake               you               might               want               to               skip               the               milk               and               butter,               or               substitute               with               low-fat               milk               and               margarine.
               Eggs               and               milk               add               to               the               vitamin               and               mineral               content               of               the               pudding,               when               used,               as               do               nuts               and               seeds.

Both               are               sources               of               selenium               and               vitamin               D,               which               can               be               in               low               supply               in               northern               climates.

Milk               introduces               zinc               to               the               recipe,               while               eggs               contribute               pantothenic               acid.

Depending               on               the               type               of               nut               or               seed               used               in               the               recipe               there               will               be               additional               fibre,               vitamins               and               minerals.

One               nutrient               that               will               likely               be               introduced,               as               it               is               in               many               nuts               and               seeds,               is               Vitamin               E.
               Hasty               Pudding               in               American               Culture
               Besides               the               reference               in               Laura               Ingalls'               writings               and               that               in               Yankee               Doodle,               hasty               pudding               can               be               found               elsewhere               in               culture:
               New               England               politician               and               writer               Joel               Barlow               composed               The               Hasty               Pudding               in               the               late               18th               century.

In               it               he               not               only               glorifies               the               dish               itself,               but               speaks               about               the               cultivation               of               the               corn               (maize)               and               the               preparation               of               the               pudding.

The               foreword               to               the               poem               suggests               that               simplicity               of               diet               be               considered               a               virtue.
               Harvard's               Hasty               Pudding               Club               is               the               oldest               social               club               in               the               United               States,               having               been               incorporated               in               1770.

Begun               as               a               secret               society               of               students               crowded               into               a               dorm               room,               the               club's               name               originates               from               the               tradition               of               having               each               member               in               turn               provide               a               pot               of               hasty               pudding               for               consumption               during               meetings.
               The               club               is               known               for               a               number               of               events               such               as               Strawberry               Night,               Leather               and               Lace,               and               the               Hasty               Pudding               Theatricals.

Hasty               Pudding               Man               and               Woman               of               the               Year               awards               are               given               annually               to               notable               actors,               complete               with               a               parade               followed               by               a               dinner               and               "roast."               The               2010               recipients               were               Justin               Timberlake               and               Anne               Hathaway.

Former               recipients               include               Katharine               Hepburn,               Lucille               Ball,               Lauren               Bacall,               Meryl               Streep,               Sandra               Bullock,               Sigourney               Weaver,               Charlize               Theron,               Bruce               Willis,               Anthony               Hopkins,               Robin               Williams,               Richard               Gere,               Mel               Gibson,               and               John               Travolta.
               Finally,               Hasty               Pudding               is               the               name               of               a               free               cartoon               font               created               by               UddiUddi,               and               available               on               a               number               of               font               distribution               sites.

Both               Mac               and               PC               versions               are               available.
               Sources:
               "Egg               Nutrition"               Alberta               Egg               Producers
               "Nutrient               Contribution"               Dairy               Nutrition
               "Nuts,               Grains               &               Seeds               Chart"               Dr.

Decuypere's               Nutrient               Charts
               "What               Is               Indian               Pudding?"               S.N.

Smith               (WiseGeek)






Image of vegetables nutrition chart






vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 1


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 2


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 3


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 4


vegetables nutrition chart
vegetables nutrition chart


vegetables nutrition chart Image 5


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