Enter food for NutritionData.com analysis or GlycemicIndex.com data
Food Name

Tuesday, February 17, 2009

Peruvian Beef and Squash Stew

I love winter squash. Not everyone does. Including some members of my family. So I was interested when I saw a recipe in FoodontheFood, from a blogger who quit a CSA that gave her too much squash. But she enjoyed a squash dish made by her mother's Peruvian friend. So I thought my resident squash-haters might not hate it. And they didn't. Just like Tammy Donroe, they were suprised that there's nothing fancy in this dish hiding the squash flavor. Just plenty of garlic and a little bit of time....

-= Exported from BigOven =-

Peruvian Beef and Squash Stew 2

Chopping up all this squash takes some time, but you’ll make a major dent in your squash pile, and, really, isn’t that what matters?

Recipe By: http://foodonthefood.com
Serving Size: 8
Cuisine: Peruvian
Main Ingredient: Pumpkin
Categories: Winter, Fall, Braise, Vegetables, Main Dish

-= Ingredients =-
1 tablespoon olive oil
2 medium onions ; chopped
6 cloves garlic ; smashed
2 tablespoon paprika
2 pound Beef bottom round roast
8 cups Winter squash ; seeded and sliced in half
2 medium tomatoes ; chopped
1/8 teaspoon Pepper ; or to taste
1/4 pound Low Fat Cheddar cheese ; optional

-= Instructions =-
In a large braising pot, heat olive oil until shimmering. Brown meat on all sides. Sauté onions, garlic, and paprika over medium heat until soft.
Add tomatoes, lay pieces of squash over top, cover, and cook over low heat or in oven 30-45 minutes, until squash is soft.
Remove squash from pot, return pot to oven. Cool squash until you can handle it, then scrape it out of the rind. Return squash to pot, mash, stir, and return to heat.. Continue to cook over low heat until the squash cooks down into a thick sauce and meat is tender. Timing will depend on whether you cut meat into 1" stew chunks (15 more minutes) or left it in roast-sized chunks (another hour or so)

Optional: Sprinkle with cheese and cover until melted. Remove from heat and serve over rice.

Without Optional Cheese:
Serving: 1.67 cups (407g), Calories: 345: Fat: 14g : Sodium: 72mg
Protein: 27g, NetCarbs: 19, K: 1505mg
SatFat: 6g, PolyFat: 1g, MonoFat: 7g, Chol: 71mg
TotCarbs: 26g, Fiber: 7g, Sugars: 8g
Calories: 42.0% from fat, 22.0% from carbohydrates 31.3% from protein
RecipePoints: 6.67

DASH: Vegetables: 3.2: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 1.3: Seeds: 0.0: Fats: 0.4: Sweets: 0.0
USDA: Vegetables: 1.6: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.4: Sweets: 0.0

With Optional Cheese:
Serving: 1.67 cups (421g), Calories: 380: Fat: 16g : Sodium: 158mg
Protein: 31g, NetCarbs: 19, K: 1505mg
SatFat: 7g, PolyFat: 1g, MonoFat: 7g, Chol: 79mg
TotCarbs: 26g, Fiber: 7g, Sugars: 8g
Calories: 43.0% from fat, 20.0% from carbohydrates 32.6% from protein
RecipePoints: 7.53

DASH: Vegetables: 3.2: Fruits/Juices: 0.0: Dairy: 0.5: Grains: 0.0: Meat/Fish: 1.3: Seeds: 0.0: Fats: 0.4: Sweets: 0.0
USDA: Vegetables: 1.6: Fruits/Juices: 0.0: Dairy: 0.5: Grains: 0.0: Meat/Fish/Seeds: 4.0: Fats: 0.4: Sweets: 0.0

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Read all of "Peruvian Beef and Squash Stew" ...

Tuesday, February 03, 2009

How to Eat More Chocolate for your heart, part II

I'm an avid read of Monica Reinegel's NutritionData Blog, because I love data about nutrition. As I was reading Eating chocolate for your heart, I noticed a comment from another of her readers, asking Monica for more information about which brand of chocolate is best for the heart. I had asked myself the same thing a few months back, so I posted my own comment, as chock full of references as cocoa is chock full of useful flavanols. Which the website immediately rejected as spam, on account of all those useful links. A comment like that probably belongs on my own blog. So here it is. In How to Eat More Chocolate for your heart, I decided the easiest way is simply to stir a tablespoon of unsweetened natural cocoa into a bowl of oatmeal or a mug of hot water or milk one to three times a day, for 200 to 600mg of cocoa flavanol (CF). This is because:

  • 1 T (5g) Hershey unsweetened natural cocoa PROBABLY has about 200mg CF and 20 Cal, and you can drink it like coffee.
  • 1/2 ounce of baking chocolate (100% cacao) PROBABLY has 230-300mg CF and 70 Cal, but it is not much fun to eat.
  • 1 1/2 ounces of Ritter Sport Halbbitter (50% cacao) has 200mg CF and 200 Cal -- delicious, if you aren't worried about the extra sugar/fat calories.

I found this out by searching on "cocoa", and "antioxidant". I saw answers at the USDA, pubmed, the American Cocoa Research Institute, Hershey's, and Mars. I learned words like polyphenol, flavan-3-ol, flavanol (not to be confused with flavonol), and proanthocyanidin. I read chocolate-makers' websites, requested research papers they cited at their websites, and asked about the flavanol content of their products. And then I had to make some sense of it.

  • Hardly anybody will give you even an approximate flavanol content for their product if it isn't already on the package. It costs money to test flavanol content. It must cost even more to assure that a product always has a certain minimum flavanol content. It might cost them a lot to say a product usually has a certain flavanol content, then get sued when a certain batch had less.
  • A paper from Arkansas gave me my best rule of thumb -- as long as the cocoa isn't dutched, the content of antioxidants is proportional to the percentage of nonfat cocoa solids (NFCS) in the product. That's pretty simple. A Hershey PR rep. sent me a copy of the paper, and I found out how much NFCS and antioxidants were in a number of unidentified grocery-store products.
  • The USDA has produced a proanthocyanidin database, that shows that cinnamon, grape seeds, and cocoa are highest in proanthocyanidins
  • Ritter Sport shared the CF content of their Halbbitter bar with researchers in 2004 -- about 500mg CF per 100g.

  • How to Eat More Chocolate For Your Heart

  • Red wine with that burger, please -- study shows flavanols can neutralize some bad chemicals right in the stomach.

  • Edited 5 Feb 2009 to fix broken links


    Read all of "How to Eat More Chocolate for your heart, part II" ...

    Thursday, January 15, 2009

    Baby Lima Beans

    My family doesn't like mashed cauliflower. We'd rather have it raw, or steamed with a sprinkling of cheese. It is definitely not a replacement for a big pile of mashed potatoes.
    But we did find a "better carb choices" substitute. It's white, has a mild flavor, feels creamy in your mouth, and is popular with the kids. It's easy to cook. It goes well with a little bacon, and makes a nice side dish.

    Baby Lima beans! This one is simple:

    Cook one cup dried baby limas in enough broth to cover.
    Simmer for one hour, adding additional water as necessary.
    Season to taste.

    Thanks to Mel at dietriffic for reminding me about the latest legume addition to my diet.

    Read all of "Baby Lima Beans" ...

    Monday, January 12, 2009

    New USDA salmon figures based on too-few samples?

    Farm-raised salmon is cheap compared to fresh. You might find farm-raised for $9.00 a pound in the fresh case and $5.99 a pound in 2-pound package of individually-wrapped frozen fillets.

    But farm-raised salmon has lately been known to have a lot of omega-6 fatty acids, making it very inflammatory -- just the sort of thing you DON'T want if you are looking for heart-healthy diet choices.

    So I was surprised to read that they have suddenly gotten better. The newly-updated USDA database says that the ratio of omega-6 to omega-3 fatty acids in farmed Atlantic Salmon is now a favorable 1:2.6 instead of the former, very unfavorable 7:1 (is that right? 7:1? Who's got a copy of the old database?). So a serving farm-raised salmon has gone from being highly inflammatory to being highly anti-inflammatory. The ratio is not quite as good as for wild Atlantic Salmon (1:12), but since the farm-raised salmon is nearly twice as fatty, you get a bigger anti-inflammatory dose per ounce.

    Monica Reinagel proposed that big changes in aquaculture practices have accounted for this change. But I am not sure this change is universal. I quickly searched for "salmon USDA" and came up with a USDA poster presentation from Experimental Biology 2007 giving lipid figures for salmon. Turns out, only 2 samples of farm-raised Atlantic Salmon were tested, from shopping trips to 12 different US grocery stores.

    Two samples? Is that representative of all the farmed Atlantic salmon available in the US? How can I know if the salmon I see in my grocery store more closely resembles the new farmed salmon or the old?

    Is it normal for the USDA to "improve" its database with data from such a narrow sampling? What other USDA figures should I start distrusting?

    Read all of "New USDA salmon figures based on too-few samples?" ...