This job definitely has its perks!  From time to time, companies ask us if we’d like to try their new products to review here on our healthy food blog.  Al Fresco offered to send me two flavors of their all natural link sausages.  Who doesn’t like sausage!  So naturally, I said yes.

I grew up on sausage, but in the 60′s we did not have the choices that we have today – on many levels.  I was particularly interested in trying this new product because it has asolutely no artificial ingredients, no MSG or preservatives, is gluten free, and has 70% less fat (than USDA data for cooked Pork Sausage). 

They also are fully cooked.  Which I appreciate.  I am a simple eater.  I just popped them into the microwave with a little bit of water in a covered dish and nuked them for 45 seconds.  They came out perfectly done – not overcooked.  My husband, who LOVES sausage, preferred to slice them in two and cook them in a pan on the stove for a few minutes.  Again – fast and easy.

OK.  OK.  But did they taste good?  Yes!  Both flavor varieties that they sent me (Sweet Italian Style Chicken Sausage with fresh red and green peppers and Roasted Pepper & Asiago Chicken Sausage with mesquite smoke) were both outstanding.  I would not hesitate to serve them to guests.

But more importantly, I would eat them regularly, and without guilt, because of their low calorie and fat content.  They each count as 3 Weight Watchers points.  The Sweet Italian Chicken Sausage has only 130 calories per link, with only 7g of fat.  Compare that to another brand of link sausage I have in my freezer right now that has 180 calories per link with 9g of fat and is equivalent to 4 Weight Watchers points - Al Fresco is the winner in my book!

What’s the difference?  Well to me, in addition to their gourmet flavors, the difference is equivalent to 1 Weight Watchers point.  That means I can eat something else in addition to this – like a piece of fruit, an ounce of cheese, another piece of bread.  The point is, that it gives me more choices without giving anything up. 

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• Simple Recipe: Red Pepper, Sausage, and Chard Risotto (thekitchn.com)

roasted veggies by Deni Mosser

My friend and business webmaster Deni Mosser/Mosser Design sent me this gorgeous photo of her roasted vegetables so I asked her to share what she did.

She bought all 14 fresh and organic veggies from Trader Joe’s.

Red bell peppers
Gold potatoes
Golden Italian (Crimini) mushrooms
Mini pearl grape tomatoes
Organic red onions
Organic celery
Parsley
Broccoli, cauliflower & baby carrots   (in a bag called “Vegetable Medley”)
Yam, butternut squash, Turnip (in a see-thru plastic container called “Fresh Harvest Medley”)

Optional:   whole garlic cloves still in their skin

Before roasting, she lined the pan with aluminum foil,  then seasoned them with olive oil, 3 pinches of fennel seeds, a little dried basil, lemon pepper, and a pinch of sea salt.

Roast for  40-45 minutes at 450 degrees.

Dinner was a huge serving of veggies . . . with a very small serving of TJ’s Pulled Pork in smoky BBQ sauce.
m m m m m  . . . . . . .

Later on for dessert she said, “my bad — sesame honey cashews and dark chocolate covered pretzel  slims.”

She learned  how to make these roasted veggies from Chef Annette at South Bay School of Cooking in Manhattan Beach. It can be seasoned in many different ways, including  little fresh rosemary, lemon juice, pepper , pinch of  oregano and sea salt.     Or with a touch of curry . . .

Top 10 Food Saving Tips

According to Fresh Plaza, an online newsletter about global produce, food prices are once again on the rise in the United States. Thus, saving money on food is become all the more important as the economy recovers from recession. But the good news is that saving on food isn’t rocket science, and often, what’s good for your wallet is good for your health, too. The following are some easy-to-follow tips for saving on your food bill.

1. Prioritize your favorite foods.

Often, we go to the grocery store with a shopping list and buy the first brand we see, without regard to price. A good idea to save on food is to make a list of your favorite foods in descending order. For items that you aren’t too picky about, buy the cheapest brand. If you absolutely love a particular item, like, say, cheese, then put that at the top of the list and indulge in some high quality.

2. Buy produce locally.

Fruits and vegetables are especially expensive in today’s economic climate. Consider buying produce from local farmer’s markets. Not only are you doing a favor for small family-run businesses, but you’re also reducing your carbon footprint. Locally grown produce tends to be more flavorful and, grown without chemicals, better for you. For many farmer’s markets, paying a small membership fee will afford you great discounts on their items. The USDA has a searchable database to help you find a farmer’s market near you.

3. Drop the drinks.

Soft drinks, alcoholic beverages, and juices add significantly to your grocery bill, but are completely unnecessary in maintaining a healthy diet. Consider making your own fruit juices at home using fresh fruit, and try drinking more water or tea.

4. Eat vegetarian at least once a week.

Beef, pork, poultry, and fish are all delicious and provide us with needed protein. But let’s face it–they’re expensive. If for only once or twice a week, try substituting meat dishes with vegetarian protein sources, like beans, eggs, or tofu.

5. Buy less items more often.

Even though it takes more time, it’s sometimes a better idea to make frequent grocery trips, buying only what you’ll eat for the next couple of days. This method cuts down on impulse buys and reduces waste.

6. Buy frozen.

Common knowledge says that frozen produce is less healthier than fresh. According to WebMD, this is a myth. Frozen foods are typically frozen when they are most ripe, meaning that plentiful nutrients are preserved. With frozen foods, you can cook as much as you can eat, and then store the rest.

7. Change your attitude about eating out.

Everyone knows that eating meals at restaurants will be more expensive than eating at home, especially if done frequently. However, you don’t have to completely cut out dining out. If you think of eating at restaurants as a special treat, a way to celebrate an occasion, then you’ll enjoy your time out more, and you’ll spend money less often.

8. Plan out everything.

Although planning your meals in advance can be time-consuming, it pays off in the long run. Creating detailed shopping lists will also help avoid impulse buys.

9. Use coupons.

Coupons really do save you a lot of money, if you use them frequently enough. Clip coupons for products you know you’ll buy, and sign up for discount cards at grocery stores. It takes only a second to ask for a card at the counter, and it can cut ten percent or more off your bill every grocery trip.

10. Use kitchen appliances efficiently.

Although it won’t directly cut down on your food costs, making the most of your kitchen appliances, like using a slow cooker or putting multiple foods in the oven at once, can cut down significantly on your energy bill.

By-line:

This guest post is contributed by Pamelia Brown, who writes on the topics of online associate degree programs .  She welcomes your comments at her email Id: pamelia.brown@gmail.com.

This is courtesy of the FDA

WASHINGTON, February 2, 2010—When planning a Super Bowl XLIV party, hosts should have a defensive strategy against foodborne illness for their guests. The U.S. Department of Agriculture recommends closely refereeing the following food safety violations so every partygoer returns home a winner.

Illegal use of hands
Avoid penalties for “illegal use of hands.” Unclean hands are one of the biggest culprits for spreading bacteria, and finger foods at parties are especially vulnerable. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Also, be sure to clean surfaces often, and wash platters before replenishing them with fresh food.

Offside
Think of your party fare as two different teams—uncooked and ready-to-eat foods. Prevent “encroachment” at all costs and keep each team in its own zone. The juices from raw meat can contain harmful bacteria that cross-contaminate other food. Use one cutting board for raw meat and poultry and another one for cutting veggies. If you use only one cutting board, wash it with hot soapy water after preparing each food item.

Equipment violations and holding
Call a “time out” and use a food thermometer to be sure meat and poultry are safely cooked. Remember that internal temperature, not meat color, indicates doneness. Steaks should be cooked to 145 °F, ground beef should be cooked to 160 °F, and all poultry should be cooked to 165 °F.

“Holding” may be one of the most likely offenses your referee encounters if your Super Bowl party lasts late into the night. Never hold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly to block offensive bacteria from multiplying. The same rules apply for cold foods. If cold food has been sitting out for more than two hours, do not eat it. When in doubt, throw it out.

False start
When it comes to foodborne illness, there is no opportunity for an instant replay. To avoid these infractions, make sure you understand the rules completely. One of the best resources available before kickoff is USDA’s virtual representative, “Ask Karen,” a feature that also allows you to ask food safety-related questions 24 hours a day.

Visit “Ask Karen” for food safety particulars. Food safety coaches are available on the “Ask Karen Chat” and by phone at the USDA’s Meat and Poultry Hotline by calling 1-888-674-6854.

Eat healthy, eat more vegetables

Now that I receive my Tucson Community Supported Agriculture (CSA) share, I have been eating many more fresh vegetables including greens. I am falling in love with gorgeous greens.

From the photo above you will note that my salad has just picked lettuces, roasted root vegetables, and grape tomatoes.

I also took a jar of Trader Joe’s tomato-basil spaghetti sauce and enhanced it to my liking.

Naturally, I didn’t measure anything because I’m a wild unpredictable woman in the kitchen but here’s what I did.

First, I sauteed about 1/4 package of Trader Joe’s frozen peppers & onion fajita mix in olive oil. I made the above mix into a diced medley. Then I added one diced chicken sausage (any sausage would do even soy sausage). I added a frozen garlic cube and a frozen cilantro cube (again from Trader Joe’s) plus a generous grinding of fresh pepper.

Next, I added the sauce and stirred. Then I added about 1/3 cup red wine (pinot noir) and some chopped fresh basil leaves from my plant, a generous sprinkling of cumin and cayenne pepper. I let this mix simmer on medium to low heat for 30 minutes.

Some like it spicy and that would be me. While the sauce was flavorful, it wasn’t perky enough. Perusing the refrigerator, I found chipotle salsa and added half a cup.

Lastly, I added a generous handful or two of fresh greens braising mix (torn into small pieces) allowing it to wilt and put the mixture into the refrigerator for 4 hours. I recommend doing this the night before but I was too tired.

For dinner, I cooked whole wheat rotelle pasta al dente, drained, and mixed into the sauce to serve.

Mama Mia! It was absolutely delicious (even cheese-less) and I got rave reviews. I urge you to experiment by adding more vegetables to your pasta sauce and to spice it up.