In 1999, then-FDA Commissioner issued the following advice: "Despite all these efforts to make raw sprouts safer, we continue to receive reports of illnesses associated with raw sprouts. Consumers need to understand that, at this time, the best way to control this risk is not to eat raw sprouts."
Why sprouts? Conditions for sprout growing are ideal for rapid bacterial growth and to make it doubly risky, sprouts are often eaten raw. Even homegrown sprouts present a risk because if pathogenic bacteria are present in or on seed, they can grow to high levels during sprouting.
In the past 20 years, according to the Centers for Disease Control and Prevention (CDC), Salmonella was indentified in 36 out of 45 outbreaks with sprouts, with E. coli associated with eight outbreaks, and Listeria with one outbreak.
You can still eat sprouts though--keep the following USDA tips in mind:
 Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).
 Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.
 When eating out or ordering food from a restaurant, request that raw sprouts not be added to your food.View Thread
It's graduation time for high school and college and I wanted to prepare something fun and festive to accompany gift cards. A couple years ago I discovered that Rice Krispie Treats could be dressed up for this occasion.
* Make big rice krispie treats and decorate them by mixing in or topping them with M&Ms in the color of their school. (You can find M&Ms in all sorts of colors at craft stores or online)
* Wrap each rice krispie treat with plastic wrap and then add the gift card and tie them together with ribbon in the school color.
LOOKING FOR A GRADUATION PARTY TREAT? Rice Krispie Treats works for parties as well. Cut them up into bite-size pieces.
HEALTHIER TREATS? Use the usual Rice Krispie Treat recipe but substitute a less fat margarine and look for more whole grain rice krispies.View Thread
Is the Carl's Jr? New Turkey Burger Really A Lean Option? You've probably seen the television commercial by now, advertising Carl Jr.'s new turkey burger. It looks juicy and big and super satisfying doesn't it? But is it a lean, healthy option to a typical quarter pounder? Of the three turkey burger options at Carl's Jr., the lowest in calories and fat is clearly the Teriyaki Turkey Burger with grilled pineapple and Swiss cheese with 320 calories, 14 grams of fat, 5 grams saturated fat and the highest in fat is the regular Turkey Burger with 490 calories and 23 grams of fat. Hey Carl Jr…why does your regular Turkey Burger need special sauce AND mayonnaise? I tried to find out online how many calories there was if you order it without mayonnaise, but this wasn't an option on their website that I could see. Their Guacamole Turkey Burger compares closely in calories and fat to the regular turkey burger option because what it doesn't have in mayonnaise and special sauce, it gains back with the guacamole and pepper jack cheese. [Here they are from highest to lowest in calories and fat.> Carl's Jr. Turkey Burger (burger, special sauce, mayonnaise, red onion, tomato, lettuce pickle chips, on a honey wheat bun) 490 calories, 23 grams fat, 4.5 grams saturated fat, 80 mg cholesterol, 1010 mg sodium, 45 grams carbohydrate, 3 grams fiber, 29 grams protein
Carl's Jr. Guacamole Turkey Burger (burger, guacamole, pepper jack, tomato, lettuce on a honey wheat bun) 490 calories, 21 grams fat, 6 grams saturated fat, 85 mg cholesterol, 1120 mg sodium, 43 grams carbohydrate, 3 grams fiber, 33 grams protein. Carl's Jr. Teriyaki Turkey Burger (burger, grilled pineapple, teriyaki glaze, Swiss cheese, red onion, tomato, lettuce, on a honey wheat bun) 320 calories, 14 grams fat, 5 grams saturated fat, 80 mg cholesterol, 1120 mg sodium, 55 grams carbohydrate, 3 grams fiber, 32 grams protein. If you are considering trying the Teriyaki Turkey Burger, keep these 3 things in mind: 3 Things to Keep In Mind When Contemplating The Turkey Burger · These burgers are big and satisfying so you probably won't need those fries you are thinking about adding to the order. · They each have over 1,000 milligrams of sodium so try and enjoy these burgers with low sodium side dishes like fresh fruit and raw veggies! · All turkey burger options have at least 16 grams of fat less than the Carl's Jr. Famous Star Cheeseburger with 660 calories, 39 grams of fat and 13 grams of saturated fat. The Teriyaki Turkey Burger has 340 fewer calories and 25 less grams of fat and 8 grams less saturated fat.
If you tried one of these Turkey Burgers from Carl's Jr., please tell us what you thought about it. View Thread
What says Memorial day better than firing up the barbeque. One of the least expensive and most kid-friendly items to grill is hot dogs.
In my opinion the key to a great-tasting but lighter hot dog is being lower in fat than the usual hot dog but not too low that it changes the traditional flavor and texture of a hot dog. This seems to be accomplished around the 9 grams of fat per hot dog mark.
One of the newer options on the market is Oscar Mayer's Turkey Selects Hot Dog with 120 calories and 9 grams of fat (2.5 grams saturated fat) per hot dog. These hardwood smoked and nitrite-free dogs have a pleasant flavor and texture especially if cooked on the barbeque.
If you don't want to fire up the barbeque, you can use your indoor grill (i.e. George Foreman grill) instead. Just coat the grill plates with some canola cooking spray. This will help brown the outside of the hot dogs.
One of my favorite ways to add flavor without adding calories or sugar or saturated fat or anything...is the zest of citrus! Maybe you've seen some recipes call for orange, lemon or lime zest? This is the finely grated peel of these fruits and recipes call for adding it because there is lots of great flavor in the peel of citrus.
There are two basic zesting tools that you can buy. One type has a curved metal bar and three holes and you use the tool by running it lengthwise down the outside of the fruit and thin ribbons of zest are made.
Another type of zesting tool is called a microplane and it's a long, stainless steel rasp and you swipe citrus down the length of the rasp and tiny shards fall from the blade. It looks like a miniature grater to me.
Here are a few suggestions on zesting citrus: * Wash and dry fruit thoroughly before zesting * Remove zest from the fruit BEFORE cutting or juicing the fruit * Remove ONLY the outer part of the peel; do not include the bitter white pith
I like to add lemon, lime and orange zest to muffins, nut breads, rolls, cheesecake, cake, frosting, fancy pancake recipes, crepes, and more!
Please share any of your favorite ways to use zest!View Thread
Has anyone else discovered that a George Foreman grill can double as a makeshift panini maker? The Magee family figured this out a couple of years ago and we've had occasional panini nights ever since.
* Just heat up your George Foreman Grill on High or Medium High
* Assemble your panini sandwich
* Coat the top and bottom sides of the sandwich (preferably using whole wheat) with canola cooking spray or brush lightly with extra virgin olive oil.
* Place it on the indoor grill and place the top down and let it cook for a minute or two until the bread is golden and there are grill marks.
And the best part of this is...you don't need to find a place to store yet another kitchen appliance. Just use your indoor grill as a panini maker!View Thread
When a baking type recipe calls for melted butter or margarine...that's your cue that you can switch to canola oil (a smarter fat because it's very low in saturated fat and has two beneficial fatty acids--monounsaturated fat and plant omega-s).
If you want to decrease the amount of fat used a bit, replace the amount of melted butter called for with a combination of canola oil and another ingredient that provides moisture like yogurt, applesauce, orange juice, etc.
I do this all the time when I'm making over recipes. It's when the baking recipe calls for stick butter or margarine and it calls for beating it with sugar to create a soft airy mixture --that it might not work out the same to switch to canola oil.View Thread
#1 Store dried herbs in a cool, dark place, especially if they come in a clear glass container. #2 Dried herbs are usually stronger tasting than fresh (so you usually add less of dried herbs than the recipe calls for in fresh herbs—about one-third less.) If the recipe calls for a tablespoon of chopped fresh herbs, usually 1 teaspoon of dried herbs will suffice. #3 Dried herbs will lose flavor over time and if stored correctly, they will last about a year. View Thread