sponsor

Blog

Boiled Peanuts – A Good For You Southern Tradition

11 November, 2007 (10:11) | Uncategorized, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Kids Recipes | No comments

RECIPES: How to Boil Peanuts in the Shell, Boiled Shelled Peanuts, Peanut Parmesan Popcorn

By Rae Udy

Boiling peanuts has been a cultural practice in southern states since the 19th century, where they were originally called goober peas. Recent research concludes these protein rich legumes may have more nutrition than raw or roasted peanuts.
Food scientists at Alabama A & M University, including graduate student Yvonne Chukwumah and Lloyd Walker, PhD, purchased raw Virginia peanuts in the shell, raw peanut kernels, and commercially boiled peanuts to test nutritional differences in each variety.
The scientists boiled the raw peanuts for four hours while the peanuts were still in their shell. They also dry-roasted raw peanut kernels and roasted other raw peanut kernels in oil and made an extract from each batch of peanuts. Lab tests on the peanut extracts show that boiled peanuts had higher levels of antioxidants than the raw or roasted peanuts.
When peanuts are boiled in their shell, the peanut kernel absorbs antioxidants that are in the peanut shells and skins. This doesn’t happen with shelled, skinned peanut kernels, the researchers noted.
One cup in shell boiled peanuts contain about 200 calories and nine grams of protein. Boiled peanuts are cholesterol-free and a good source of dietary fiber and manganese. They are also provide iron, calcium, vitamin E and zinc. www.nutritiondata.com/facts-C00001-01c218G.html
If you’ve never tried boiling your own peanuts at home, it’s very easy to do, but does take time but not a lot of effort. Boiled peanuts will keep indefinitely if kept frozen in a tightly-closed container
http://www.webmd.com/food-recipes/news/20071026/boiled-peanuts-whip-other-peanuts?ecd=wnl_wct_102907
http://en.wikipedia.org/wiki/Boiled_peanuts

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

KTBS TV- Red Meat Bad For The Planet?

30 October, 2007 (17:06) | Uncategorized | No comments

www.ktbs.com/news/Red-meat-bad-for-the-planet?-4964/

Red meat bad for the planet?
Created: September 13, 2007 09:05 PM Modified: September 13, 2007 09:05 PM

Eating too much red meat is not only bad for your health, it is also bad for the planet. That’s according to a study from scientists at Cambridge and the Australian National University in Canberra. They say worldwide, agricultural activity accounts for about a fifth of total greenhouse gas emissions, and livestock production has a particularly big impact because of the large amount of methane emitted from belching cattle. Those experts say worldwide, average meat consumption could be realistically reduced by 10%. They say this would help in the battle against global warming, and also reduce health risks associated with excessive consumption of red meat.

Healthful Halloween for Vegetarian Tricksters

27 October, 2007 (16:02) | Healthy Beverages, Uncategorized, Vegetarian Desserts, Vegetarian Holiday Menus, Vegetarian Kids Recipes | No comments

RECIPES: Blue Brew, Halloween Carrot Cookies, Caramel Popcorn Balls

By Rae Udy

In recent years, Halloween parties provide fun and good food for young and old alike.
Greet your spooky guests with a cauldron of Blue Brew to cast a healthful spell. Nutritious blueberries combine with apple juice to provide a fun beverage low in fat and calories. Blue Brew contains three grams of fat and 124 calories.
Halloween Carrot Cookies is a sneaky way to get the kids to eat nutritious carrots. These delicious cookies provide vitamins C and A, iron and calcium to your trick-or-treaters without them knowing.
Caramel Popcorn Balls are as much fun to make as they are to eat. Rich in fiber, these popcorn balls contain about 130 calories and just three grams of fat.
An attractive tray of crisp, fresh veggies and bite-size fruit pieces will add to the festivities. Have a healthy, safe Halloween.

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Make 4x6 Index Card  Make 5x8 Index Card  Printer Friendly

Vegan and Vegetarian Information On USDA Site

6 May, 2007 (19:24) | Blog, Vegan Barbecue Recipes, Vegan Main Dish, Vegetarian Kids Recipes, Vegetarian Main Dish | No comments

RECIPE: Vegetarian Lasagna

By Rae Udy

Have you ever wondered how many calories you eat on any given day? There is a quick and easy way to find out.
The United States Department of Agriculture has started a free online service at www.MyPyramidTracker.gov to help you itemize and manage your diet and fitness goals.
This informative online program can keep a record of your daily diet information and exercise progress for up to one year. MyPyramid customizes eating plans with the foods right for you and your body type. The Tracker feature offers a detailed assessment of not only your food intake but your physical activity as well.
Subjects include a section designed for children to learn more about healthful foods and exercise through games and projects. Inside The Pyramid gives more detailed information about each food group, including how much is needed and tips on making wise choices.
The guidelines also offer many vegetarian food options. According to the USDA, “Vegetarian diets can meet all the recommendations for nutrients. The key is to consume a variety of foods and the right amount of foods to meet your calorie needs.” Nutrients that vegetarians may need to concentrate on include protein, vitamin B 12, iron, calcium and zinc.
Follow the food group recommendations listed in the program guide for your age, sex, and activity level to get the right amount of food and the variety of foods needed for nutrient adequacy.
The Pyramid plan includes some delicious vegetarian menu suggestions. For barbecues, try veggie or garden burgers, soy hot dogs, marinated tofu and veggie kabobs. Make bean burgers, lentil burgers, or barbecued falafel stuffed in pita halves and warm on the grill.
Mexican menus can include a wide variety of vegetarian foods like bean burritos, soy tacos or spinach enchiladas. If you are favoring Chinese food tonight try a vegetarian main dish like tofu-vegetable stir fry or vegetable fried rice.
Go Italian with pasta primavera or pasta with marinara or pesto sauce, a veggie pizza or vegetable lasagna. This easy-to-make lasagna recipe includes just 220 calories in each generous serving and contains 15 grams of protein.

VEGETARIAN LASAGNA
1 tablespoon olive oil
8 green onions, chopped with tops
½ (one-half) teaspoon salt
1 cup sliced fresh mushrooms
2 cups vegetarian spaghetti sauce
1 small package firm tofu
1 package frozen chopped spinach, defrosted and drained
1 egg
½ (one-half) teaspoon garlic powder
½ (one-half) teaspoon oregano
1 small package uncooked whole wheat or soy lasagna noodles
1 cup low-fat shredded Mozzarella cheese
Preheat oven to 350 degrees and lightly oil a nine by thirteen inch baking pan. In a saucepan, heat oil and cook green onions and mushrooms until tender. Add spaghetti sauce and set aside. Combine tofu, spinach, egg and spices and mix well. In baking dish, pour one-half of the spaghetti sauce mixture and follow with one-half of the uncooked noodles. Spread the tofu mixture noodle layer then sprinkle with remaining noodles. Top evenly with remaining sauce. Cover pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10 minutes before serving. Yields eight servings.

Our Bambi and her triplets, July 27, 2006

27 July, 2006 (17:01) | Summer Picture | 1 comment

Spring 2006 Pictures

5 April, 2006 (11:52) | Spring 2006 Pictures | No comments

Evan smiles cute, nine months old. (photo by Misty Michelle)

Aidan’s ponytail is pretty, eight years old.(photo by Misty Dawn)

Trenton looks handsome, five years old.(photo by Misty Michelle)

Fall Smiles

14 November, 2005 (19:03) | Fall Pictures | No comments


Trenton, 4 1/2, at the computer.

Aidan, 7 1/2, ready for drill tryout.

Evan, 4 months, smiles at mom, Misty Michelle.

Contact Rae Udy

15 September, 2005 (16:04) | Contact Rae Udy | No comments

CONTACT RAE UDY

Steve and Rae hold grandchildren, Trenton (4 1/2) and Evan (6 weeks) photo by Nation Weese

Email: raeudy@gmail.com

Postal address:
Weese Enterprises
PO Box 4161
Longview, TX 75606-4161
1.903.777.2723
C/O Rae Udy

Order COUNTDOWN COOKING by Rae Udy:
Send check or money order for $9.95 (includes tax and shipping) to publisher:

Weese Enterprises
PO Box 4161
Longview, TX 75606-4161
1.903.777.2723


Beautiful grandaughter, Aidan (7 1/2) photo by Misty D. Weese

Water Storage for an Emergency

15 September, 2005 (09:51) | Emergency Supplies | No comments

EMERGENCY WATER STORAGE

By Rae Udy

“Water, Water everywhere but not a drop to drink.� This line from the Samuel Cooleridge poem was never more real as the world watched the struggle for survival from the murky waters of the Gulf Coast.
Hurricane Katrina’s devastation gave a wake-up call to all Americans on the readiness of the nation. Local, state and federal governments urge all Americans to be prepared for disasters by storing a minimum of emergency supplies.
The Monday morning after Katrina hit New Orleans, I went grocery shopping after returning home from a short vacation. Bottled water was almost impossible to find. At Wal-Mart the shelf usually holding gallons and two-gallon jugs of water was empty except for about six gallons of water specially used for mixing baby formula. Although we live hundreds of miles from the disaster drinking water was in high demand.
Having an ample supply of clean drinking water is the top priority in any emergency. A normally active person needs to drink at least two quarts of water each day. According to the Department of Defense and the Office of Civil Defense, a quart of water a day will sustain life in an emergency.
The rule of thumb is to store at least one gallon per person per day for at least three days. This will allow two quarts for drinking and two quarts for food preparation and sanitation. A family of four should store a minimum of 12 gallons of water. The Department of Homeland Security recommends at least a ten day supply of water and a 30 day supply if at all possible.
Store water in clean tightly covered containers away from direct sunlight. Any plastic or glass container that previously held food or beverages may be used. Plastic containers should not be stored near gasoline, kerosene or pesticides because they may absorb harmful hydrocarbon vapors. Large 55 gallon drums are available for water storage but can be difficult to transport in an emergency.
Adding five to seven drops, about one-eighth of a teaspoon, of chlorine bleach per gallon of water protects against harmful bacterial organisms. Clearly mark all water containers as “drinking water� and include current date for rotation.
When water is properly stored, it should have an indefinite shelf life, however, it is a good idea to use and replace the stored water every six to 12 months. If you have freezer space, storing some water in the freezer helps keep foods in your freezer frozen longer if the power goes out. Leave two inches of space in containers because water expands when frozen.
In an emergency, unless you are advised the water supply has been contaminated, don’t forget the water in your own plumbing system. A typical water heater holds 30-60 gallons of water and can be drained into gallon containers for emergency drinking. Allow the water heater to cool so it does not scald you when you open the valve. Add chlorine bleach to each gallon and shake to mix solution. Set aside for thirty minutes before using.
Rainwater, streams and rivers with running water, ponds and lakes and natural springs are all emergency outdoor water sources. Always treat water before drinking with chlorine bleach or boiling.
Water can be purified by boiling three to five minutes. After boiling water allow it to cool and pour into storage containers. Add 5 to 7 drops of chlorine bleach to each gallon of cooled water and shake to mix.
Use liquid household bleach that contains 5.25 percent hypochlorite. Do not use bleaches with fresheners or scents because they may not be safe to consume. Adding too much chlorine to water can be harmful so it is important to be as accurate as possible when measuring. A two-fold process of boiling along with adding bleach is recommended for best results.
Keeping emergency water is a habit everyone should adopt. Years ago East Texas was hit by an ice storm that knocked out power for five days at my house. My family had a taste of survival mode we won’t forget. Luckily, we had water stored because our house has a well and we never know when the pump will act up.
I urge everyone to check the Homeland Security website, www.nationalterroralert.com, for more information on emergency water storage. The 72 Hour Go Pack is a wonderful list to help you get started on your own disaster supply kit.
The American Red Cross website, www.redcross.org, contains hints for gathering water, food, first aid supplies, clothing, bedding, tools and special emergency items you may need during an evacuation.

Sources cited:
www.nationalterroralert.com/readyguide/safewater.htm
www.nationalterroralert.com/readyguide/72hourkit.htm
http://columbus.redcross.org/guide.html

Food Storage for an Emergency

15 September, 2005 (09:50) | Emergency Supplies | No comments

FOOD STORAGE FOR AN EMERGENCY

By Rae Udy

According to the American Red Cross, there are six basic categories you need to stock in your own home in case of disaster: water, food, first aid supplies, clothing and bedding, tools and special emergency items.
It is unlikely an emergency would cut off your food supply for two weeks, but the Department of Homeland Security suggests you prepare a supply that will last that long. Select foods requiring no refrigeration, preparation or cooking and are compact and lightweight.
You don’t need to go out and buy a bunch of unfamiliar foods to prepare an emergency food supply. Buy the canned goods, dry mixes and the drinks you normally would. Make sure to keep a manual can opener with your supplies. The easiest way to develop a stockpile is to increase the amount of basic foods you normally buy.
Keep stored food dry and in a cool, dark spot. Label items with a marker to include the date you purchased them. Place new products at the back of the storage area and move the older items to the front. This will rotate your stored food and prevent spoilage. Try to pull food products for you regular meals from the disaster supplies and replace them so the food supplies are always fresh.
Many foods may be stored indefinitely in proper containers and conditions. Wheat, soybeans, dried corn, rice and pasta are great keepers but need extra water for cooking. Look for instant varieties of these foods to cut down on cooking time and water used.
Non-carbonated soft drinks, powdered milk bought in nitrogen-packed cans and instant coffee, tea and cocoa are important food storage items that have an indefinite shelf life. Bouillon cubes or packets will offer a hot cup of soup when you need it the most.
Canned goods will store for one year in the correct conditions. Canned beans, vegetables and soups add protein and hearty, filling meals during a disaster. Fruits canned in their own juices offer nutrition and great taste during an emergency. Fruit and vegetable juices should be in small containers because you may not have refrigeration after opening.
Peanut butter, jelly, hard candy and canned nuts will be good for one year and provide great variety to a survival diet. Ready-to-eat whole grain cereals are important additions to a home storage plan. Choose cereals high in fiber and store in tightly sealed plastic or metal containers.
Boxed powdered milk, dried fruit, whole grain crackers and potatoes will store for six months. High energy foods like granola bars and trail mix are also recommended for food storage. Look for “expiration date� or “best if used by date� on the product package to judge how long it will store.
Instant cups of noodles or cups of soup are a good addition but need water for reconstitution. Snack-sized canned fruits or prepackaged beverages in the foil packets or foil-lined boxes will keep for several months and are great to store, especially if you have children.
As you stock food, keep in mind your family’s needs and tastes. Include foods they are used to and enjoy. You may have family members with special diets or allergies who will need certain food items. Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition for members of your family. Medications needed should also be stored properly in waterproof containers.
Emergency cooking is a challenge. You can use a fireplace, charcoal grill or camp stove outdoors. You can also heat food with candles, chafing dishes and fondue pots indoors. Cans of Sterno with waterproof matches should be a must for any survival kit. If you heat food right in the can, remember to remove the label first and open the can before heating so it won’t explode.
It is important during and right after a disaster to maintain your strength. The National Terror Alert recommends healthy adults eat at least one well-balanced meal and drink two quarts of water each day.
Although these simple preparations may not have helped those caught in Katrina’s path they may help you in case of an emergency in your area.

Source:
www.nationalterroralert.com/readyguide/foodstorage.htm
http://columbus.redcross.org/guide.html