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Bold Vegan Chili

"So bold, even a meat eater won't care that it's meatless!"

Original recipe yield: 8 servings.

INGREDIENTS:

• 1 (12 ounce) package vegetarian burger crumbles
• 3 (15.25 ounce) cans kidney beans
• 1 large red onion, chopped
• 4 stalks celery, diced
• 2 red bell peppers, chopped
• 4 bay leaves
• 2 tablespoons hot chili powder
• 3 tablespoons molasses
• 1 cube vegetable bouillon
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon hot pepper sauce
• salt and pepper to taste
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 cup hot water

DIRECTIONS:
In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

Stuffed Prawns

If you are looking for a delicious seafood appetizer, try this recipe for stuffed prawns.

INGREDIENTS:

• 12 large prawns, peeled, cleaned, tails on and butterflied
• 4 ounces dill havarti cheese, cut into thin 1 inch pieces
• 3 sheets of phyllo dough
• 2 ounces prosciutto ham, cut into 1 inch pieces
• olive oil
• shrimp cocktail sauce or seafood sauce (your choice)
• salt and pepper to taste

DIRECTIONS:
Preheat oven to 350 degress. Season prawns with salt and pepper. Stuff each prawn with cheese and prosciutto. Close prawns. Roll up dough and cut into 1/2 inch pieces. Unfold and wrap prawns. Transfer to baking dish. Drizzle with oil. Bake until crispy. Place cocktail sauce on plates and top with prawns. Serve immediately.

Easy Crab Bisque

If you are looking for a delicious seafood appetizer, try this recipe for stuffed prawns.

INGREDIENTS:

• 1/5 cups cooked jumbo lump crab meat
• 1 1/2 cups of milk
• 8 ounces of cubed cream cheese
• 2 tablespoons of butter
• 1/4 chooped scallion
• 1/4 teaspoon of nutmeg
• 2 tablespoons sherry
• salt to taste

DIRECTIONS:
Sautee onion in butter until softened. Add milk and cream cheese, stirring until melted. Add remaining ingredients. Serve immediately.

If you are looking for a new recipe for baked halibut, try the following recipe, which combines the flavors of lemon and tarragon. This halibut dish goes great with pasta.

INGREDIENTS:

• 4 halibut filets
• 1 cup of half-and-half cream
• 1/2 cup water
• 3/4 cup dry white wine
• 2 tablespoons of fresh lemon juice
• 2 tablespoons of ground tarragon seeds
• 2 tablespoons of cornstarch
• 1/4 cup parmesan cheese
• 2 tablespoons of butter
• salt and pepper to taste

DIRECTIONS:
Preheat oven to 400 degrees. Place fish in baking dish and bake for about 5-7 minutes or until fish flakes easily with a fork.

Check Out Our Recipe Center!

This Month's Favorite Recipe is Jamaican Jerk Chicken

Originally, jerk seasoning was only used to season pork shoulder, which was "jerked" apart into shreds before serving. Nowadays, this very popular power-packed seasoning rub is enjoyed on fish and chicken as well.

Read More...

Nutrient Content Claims & Percent (%) Daily Value

Ever wonder what the difference is between fat free, saturated fat free, low fat, reduced and less fat? The government has defined certain claims that can be used on food packaging. For example, you'll see the claim "less sodium" on some brands of chili with beans. This means the product has at least 25% less sodium than the regular version.Some of the popular claims are listed here.

Claims for calories

Claims for fat

Claims for sodium

Claims for cholesterol

Claims for sugar

Claims for fiber

Percent (%) Daily Value

The Percent (%) Daily Value indicates how much of a specific nutrient one serving of food contains compared to recommendations for the whole day. The percentage is based on a 2000-calorie diet. If you need more or fewer calories, then your Daily Values would be different.

To find out how many calories you need each day, talk with your dietitian or certified diabetes educator. The Percent (%) Daily Value is a useful tool to check whether a food is high or low in a certain nutrient such as fat or fiber. A product is:

• a good source of a particular nutrient if one serving provides 10 to 19% of the Daily Value
• high in a given nutrient if it contains 20% or more of the Daily Value
• low in that nutrient if the Daily Value is 5% or less

Consumer Information About Food Links

Acu-Cell: Chocolate - Takes a critical look at "Chocolate-Is-Good-For-You" campaigns and dispels some of the health benefit myths.

Additives - Food additives guide along with a section called "recipes" where listed are the additives found in every day foods.

Bottled Water Blues - Discusses bottled water vs. filtered water and compares water filter brands.

Bottled Water Web - Includes forum, FAQs, glossary, resources, articles, regulations, new products and statistics.

Butter or Margarine? - Compares fat content such as saturated fats and trans fats in butter and margarine.

Calcium - Fact sheet explaining which foods are a good source of this mineral used for building bones and teeth, and in maintaining bone strength. From University of Ohio Extension (United States).

ChooseMargarine.com - Offers nutritional information and comparisons of margarine and butter.

CSPI - Center for Science in the Public Interest - The Center for Science in the Public Interest (CSPI) is a nonprofit education and advocacy organization that focuses on improving the safety and nutritional quality of our food supply.

Dairy Food Safety - Directory of resources on the subject.

eLook Nutrition - Online database of over 6,800 foods covering their nutrient contents.

FDA/CFSAN Consumer Advice - Information available to the public about food safety and food products.

Fed up with Food Additives - Provides information about the effects of food on behaviour, health and learning in both children and adults and offers support for families using the low chemical elimination diet - free of additives, low in salicylates, amines and flavour enhancers (FAILSAFE). Includes newsletters, articles, fact sheets, recipes and support groups.

Federal Citizen Information Center - Food - Directory of factsheets on nutrition and food safety.

Folate (Folacin, Folic Acid) - This fact sheet from Ohio State University Extension contains information to help you select foods that provide adequate daily amounts of folic acid.

Food additives - Includes list of E-numbers, categorized by name, by number and by adverse effect. [Hungarian and English]

Food and Drink Federation - Body representing the UK food and drink manufacturing industry. FDF works with government, NGOs and consumers to develop industry positions on issues and renew confidence in the food chain.

Food Glorious Food - Provides a way to assess diet, understand the food pyramid, and learn about healthy eating. Includes recipes, a true/false quiz, and games. From the Irish Food Board.

Food Information (multilingual) - Information on food production, food safety, additives, ingredients and other topics. With extensive FAQ (over 300 questions). In 12 languages, by 2005 in all European languages.

Food Query - Independent advice service for the food industry and its consumers. Covers topics of food hygiene and microbiology, food poisoning, nutrition, production efficiency, employment, hotel management, accommodation, food and beverage service providers. Includes food query form.

Food Safety - Information about storage, preparation and handling of beef, pork, turkey and chicken from the Arizona Barbeque Association.

Food Safety And Inspection Service Recall Information Center - Recalls are voluntary actions carried out by industry in cooperation with Federal and State agencies. Products are recalled when found to be contaminated, adulterated, or misbranded. Site lists active and archived cases from both US Federal and state agencies.

Food Safety Network - Directory of articles, press releases, and information sources.

Food Safety Project - Provides information on food safety and quality. From Iowa State University Extension.

Food Safety Risk Analysis Clearinghouse - Data, tutorials, tools, and links to numerous sources of information for professionals and consumers.

Food Safety Today - Summaries of news stories, publications and free fact sheets. [Requires subscription for full access.]

Food Safety.gov - Provides links to US Government information for consumers and producers, educational material, alerts, and reporting of illnesses and problems.

Foods and Nutrition - Large collection of articles on food safety, safe food handling, nutrition, meat storage guidelines and many other food related issues. From Nebraska Cooperative Extension.

Go South for Quality Produce from the U.S. - Consumer, grower and shipper information from the Southern United States Trade Association (SUSTA). Recipes and produce nutrition, storage and quick tips.

Greenline -The Summertime Rules - In the summertime foods can quickly reach the "danger zone." This fact sheet will provide you with tips to help prevent this from happening. From University of Illinois Extension.

Just Say Yes to Fruits and Vegetables - Dedicated to improving the health and nutritional status of food stamp populations in New York State. Offers consumer purchasing information, food safety and preparation tips, recipes, and event calendar.

Life in the Fast Food Lane - Fact sheet from Ohio State University Extension, on fast foods and how to make wise choices for healthier eating.

Magnesium - This fact sheet explains the role of magnesium in the body, and which foods we should eat to get an adequate daily amount.

National Directory of Fruit Stands and Farmers' Markets - Directory of fruit stands and farmers' markets across the US. Includes addresses, e-mail, and hours of operation.

National Food Safety Database - Directory of factsheets and other resources on food safety and nutrition.

National Leafy Greens Council - Provides market, nutritional, and educational information to consumers, produce growers, and produce buyers. Includes FAQ, lesson plans, and recipes.

Selecting a Fresh Pineapple - A guide to which pineapples to select, and tips to know when they are ready.

Shigella: An Infectious Foodborne Illness - Fact sheet from Ohio State University Extension about this germ which causes an infectious disease.

SoyProducts.com - Provides information on soy products and the companies that sell them.

Straightforward Guide to Food Additives - Offers information on common food additives, food additive categories, uses and dangers.

The BevNET's World Famous Beverage Reviews - Over one thousand products reviewed, even discontinued ones.

The Coffee and Caffeine FAQ - Dedicated to all beverages and products that contain caffeine.

U.S. Environmental Protection Agency: Pesticides and Food - Describes the types used, prescribed limits, risks to health, and regulatory framework.

UK Food Guide - Information on all types of additives and E numbers used in both the manufacture and preservation of foodstuffs, chemicals used to grow food, and the effects that these substances have upon people and their environment.

Vitamin A - Ohio State University Extension fact sheet explaining the role of this vitamin and which foods are a good source for it.

Vitamin C (Ascorbic Acid) - Explains which foods contain ascorbic acid, how to get enough in our diet, and how to prepare foods to retain their vitamin C contents. From Ohio State University Extension (United States).

Vitamin E - Ohio State University Extension fact sheet bout this fat-soluble vitamin, explains which foods will help you meet your daily requirement, and the effects it has on the body.

What You Need to Know About Mercury in Fish and Shellfish - United States Food and Drug Administration advisory. Contains links to additional information including a table showing mercury levels in commercial fish and shellfish.

WHO - ECR: Food safety - The World Health Organisation (WHO) Food Safety Programme gives links to their programs on, food safety, food legislation, Codex Alimentarius (HACCP) Systems, surveillance of foodborne disease, Global Environmental Monitoring System, and, Emerging and other Communicable Diseases Surveillance