Rice and Beans
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Rice Recipe Book 2017.Pdf
2017 recipe book 2017 2 United States Department of Agriculture, University of Arkansas and County Governments Cooperating. The Arkansas Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer. Living Well with Rice Sponsor Recipes Producers Rice Recipe: Cumin Rice...............................................................................................................5 Specialty Rice Recipe: Cheese Rice with a Kick .............................................................................................6 White versus Brown Rice ..............................................................................................................................7 Award Winning Recipes 2016 Rice Expo Recipe Contest Winner: Lemon Rice by Martha Feland .......................................................9 2016 Miss Arkansas Rice Madison Gibson’s Get Your Gumbo On!..............................................................10 Tips for Perfect Rice....................................................................................................................................11 Appetizers Cheesy Broccoli and Rice Squares ...............................................................................................................13 Southwestern Pepper Cups.........................................................................................................................14 -
Holiday Seasonal Favorites Private Events Corporate
HOLIDAY CORPORATE PR I VAT E EVENTS EVENTS SEASONAL FAVOR I T ES 550 Highland Street, Suite 103 | Frederick, MD 21701 | 301.663.8220 canapescatering.com The holidays are upon us. Nothing compares to the In the event that a product or ingredient is unavailable, enjoyment of celebrating with family and friends. we reserve the right to substitute for similar items of Make this time merrier and worry-free with a little help equal or greater quality. from Canapés. Fret not about a dry turkey, lumpy gravy or your donation to the office pot luck. Of Minimum orders are indicated under each category. For course you can do it yourself but why not leave the orders not meeting the minimum, a surcharge may be incurred. shopping, slaving over a hot stove, stress and most importantly, the clean up to us! DELIVERIES & PICK UPS Canapés is a highly regarded full-service catering and event planning company serving our clientele Thanksgiving: for three decades. Chef owned and quality driven, All orders must be received and confirmed by 4pm Canapés is known for unfailing consistency, organized on Monday, 20th November 2017. Orders must be attention to detail, creative exceptional food, picked up (or delivered) between 8am and 5pm on outstanding personalized service and imaginative Wednesday, 22nd November 2017. displays. This rare combination of elements is what sets Canapés apart from others motivating us to Christmas: create, conceptualize and complete your most All orders must be received and confirmed by 5pm on memorable affair. Tuesday, 19th December 2017. Orders must be picked up (or delivered) between 8am and noon on Sunday, 24th December 2017. -
Anthropozine | April 2015
Feel free to distribute this PDF Please! You can share this work to your heart’s content because we are CC-BY, the most open Creative Commons license. Send the file to your students, share it on your department listserv, throw up the link on your social networks, and post it on your homepage. If you run off 5-10 copies on your department copier and leave them lying around where students will find them we will know and think you’re cool. You’re thinking about printing it double-sided with a staple right now and we’re all like, “Yeah. Do it.” Then at happy hour we talk about how excellent your taste in books and music is. Welcome to Anthropozine Anthropozine, a venue for undergraduate work of and inspired by anthropology, is a special publication of anthronow.com. Look for us in April, September, and December, in coordination with our print publication, Anthropology Now. This is our first issue! It’s like a collector’s item! We welcome submissions from current and recently graduated college students of any major on topics relevant to anthropology and culture. Our April and September issues will revolve around a specific theme. The December issues will be open topic. September’s theme is the Body. To learn more about how to submit, check our call for submissions on page 5 and visit our website https://anthropozine.wordpress.com/. Special Issue: Food What’s for dinner? An ancient question, with many different answers. In this month’s issue our authors reflect on how their foodways are representative of diverse cultures and how significant life events continue to shape and inform their changing diets. -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Rethinking Beans and Rice.Docx
ReThinking Beans and Rice By Angi Schneider, Carol J. Alexander, Andrea Fabry, Tessa Zundel, Krystyna Thomas, Stephanie Stevens and Rebecca Shirk All contents copyright ©2014 Angi Schneider All rights reserved. This ebook is a collaborative effort by the authors to help those who are unemployed or underemployed. It is offered as a bonus to those who purchase Hope - Thriving While Unemployed during the first two weeks of its release date. Please do not distribute or copy this ebook without the expressed written consent of Angi Schneider. If in PDF form, it may be stored on your computer. This publication may be printed for personal use only. Disclaimer The information in this book is based on the authors’ opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of the information contained herein. Introduction This ebooklet is a collaborative effort on the part of SchneiderPeeps, Spring Mountain Living, The Homestead Lady, Everything Home With Carol, It Takes Time, MomPrepares and Letters From Sunnybrook. Our hope is that this ebooklet will help you spend less money on groceries without compromising nutrition. You do not have to eat cheap processed food just to stay within your budget. All of the contributors have blogs full of fun, frugal and (mostly) nutritious recipes. Please feel free to visit each blog linked above. Sometimes beans and rice (or rice and beans) get a bad rap. However, beans and rice can be a great way to stretch your grocery dollars. And, contrary to popular belief, the meals don’t have to be boring. -
Hot Meals Menu
WEDNESDAY FEBRUARY 24TH Hot Meals BREAKFAST MONDAY FEBRUARY 22ND TUESDAY FEBRUARY 23RD SAUSAGE, CHEESE AND EGG BAGEL, Menu BREAKFAST BREAKFAST MELTED CHEESE, POTATO WEDGES SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS, BACON AND OR VEGETARIAN: All hot meals are prepared SOURDOUGH BREAD, BACON, EGGS, SAUSAGE, PANCAKES, BREAKFAST SAUSAGE, CHEESE AND EGG BAGEL, at Islands Café and Served CHEESE, SERVED WITH TATER TOTS POTATOES MELTED CHEESE, POTATO WEDGES OR VEGETARIAN: OR VEGETARIAN: LUNCH at Freudian Sip in the SUNRISE BREAKFAST SANDWICH, SCRAMBLE EGGS AND EXTRA NEW ORLEANS PASTA, PENNE PASTA, Library SOURDOUGH BREAD, BACON, EGGS, PANCAKES, BREAKFAST POTATOES BLACKENED CHICKEN, CAJUN CHEESE, SERVED WITH TATER TOTS LUNCH SAUSAGE, BELL PEPPERS, TOMATOES, LUNCH TURKEY, SWISS AND BACON MELT, Hot meals times: ONIONS AND MUSHROOMS, CREOLE ORANGE CHICKEN, STEAMED RICE TOASTED CIABATTA BREAD, GARLIC Monday – Friday: CREAM SAUCE AND SESAME SCENTED VEGETABLES AIOLI, ONIONS AND TOMATOES breakfast: 7am‐9:30am OR VEGETARIAN: OR VEGETARIAN: OR VEGETARIAN: lunch: 11am‐1:30pm NEW ORLEANS PASTA, PENNE PASTA, ORANGE TOFU, STEAMED RICE AND GRILLED VEGETABLE PESTO MELT, dinner: 5pm‐8pm ROASTED SQUASH, BELL PEPPERS, SESAME SCENTED VEGETABLES TOASTED CIABATTA BREAD, GARLIC Saturday & Sunday: TOMATOES, ONIONS AND lunch/brunch: 10am‐2pm DINNER AIOLI, ONIONS AND TOMATOES MUSHROOMS, CREOLE CREAM SAUCE CHICKEN CAPRESE, BREADED DINNER dinner: 4pm‐8pm CHICKEN, LAYERED WITH TOMATOES, TACO TUESDAY, CHICKEN PASTOR, Retail prices: DINNER FRESH MOZZARELLA AND A TOMATO -
Beans + Rice = a Complete Protein for Global Nutrition
HEALTHY FOR LIFE® EDUCATIONAL EXPERIENCES GIHC1 GLOBALLY INSPIRED HOME COOKING Beans + Rice = A Complete OBJECTIVES: Describe the nutritional Protein for Global Nutrition benefits of eating beans and rice (both together Time: 75 Minutes (1 recipe prepared); 95 Minutes (2 recipes prepared) and separately). Identify different types of beans Learn why pairing these two simple ingredients creates a complete and different types of rice. protein and why beans-and-rice dishes have become culinary staples List two healthy cooking tips across the globe. Learn how various countries make this combination for beans and/or rice. their own with unique preparations. Describe cooking traditions for beans and rice in other countries. SETUP ACTIVITY (20-40 Minutes) • Review the resource list and print it out. • The class will divide into two groups. Each will Purchase all necessary supplies after reviewing prepare the same or a different beans-and- the HFL Cost Calculator. rice recipe. • Set up demo station with the necessary activity resources. RECAP (10 Minutes) • Provide computer, internet access, and • Pass out handout(s) and invite participants projector, if available. to taste the healthy dish or dishes. Ask each participant to share one learning from INTRO (10 Minutes) the lesson. • Welcome participants and introduce yourself. GOAL SETTING/CLOSING (15 Minutes) • Take care of any housekeeping items (closest bathroom, water fountain, etc.). • Engage in a goal setting activity from the bank of options provided in the Welcome Toolkit. • Give a brief description of the educational Pass out the Setting SMART Goals handout experience. to participants. • Engage in an icebreaker to gauge topic • Thank participants and encourage them to knowledge from the bank of options provided join the next activity. -
The Choice to Serve
SATURDAY • MAY 29, 2004 Including Carroll Gardens-Cobble Hill Paper, Downtown News, DUMBO Paper and Fort Greene-Clinton Hill Paper Brooklyn’s REAL newspapers Published every Saturday by Brooklyn Paper Publications Inc, 55 Washington Street, Suite 624, Brooklyn NY 11201. Phone 718-834-9350 • www.BrooklynPapers.com • © 2004 Brooklyn Paper Publications • 18 pages including GO BROOKLYN • Vol. 27, No. 21 BWN • Saturday, May 29, 2004 • FREE ON THE HOOK City: We wasted 1/2-million on pier study NOT JUST NETS THE NEW BROOKLYN By Deborah Kolben and Neil Sloane The Brooklyn Papers City officials shocked waterfront activists this week, announcing that a nearly half-million-dollar, taxpayer- funded plan for the future of Piers 6-12 — completed just last month — was “outdated.” The study, for which the city Economic Development Cor- poration and the Port Authority of New York and New Jersey jointly paid a consulting firm more than $400,000, was originally scheduled for com- pletion in January. Last week, after months of stonewalling, EDC officials acknowledged 3-year / Tom Callan / Tom that the study had been com- pleted, but said it would not release it to the public. On Monday, confronted dock with The Brooklyn Papers’ exclusive report on their agency’s refusal to release The Brooklyn Papers File The Brooklyn the pier study — and with a deal An aerial view of the piers along Columbia Street. Despite an expensive study funded by taxpayers, the future of the piers remains uncertain. Freedom of Information re- quest pending — an EDC of- Sources say ficial said the agency would release the analysis, but then Catucci stays called it all but worthless. -
Full of Beans Recipe Pack.Indd
y 1 y 2 3 da da ay BREAKFAST: BREAKFAST: d BREAKFAST: Banana and Yoghurt Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: LUNCH: Bean Biryani Chilli Sin Carne Bean Biryani DINNER: DINNER: DINNER: Chilli Sin Carne Bean, Courgette and Chilli Sin Carne & Flatbreads Potato Bake 5 y 4 y da da BREAKFAST: BREAKFAST: Banana and Yoghurt Banana and Yoghurt LUNCH: LUNCH: Mexican Beans and Rice Bean Burgers DINNER: DINNER: Bean Burgers & Mexican Beans Potato Wedges & Rice PACKED WITH PROTEIN AND FIBRE, THESE RECIPES WILL MAKE SURE YOU’RE FULL OF BEANS FOR THE FULL 5 DAYS! oil 3 potatoes rice garlic 10p 30p yOU NEED TO BUY: 500g - 34p 4 cloves - 10p flour 10p 2 courgettes 15p kidney beans 2 tins - 42P mixed beans salt 5p 2 tin - 44P tinned 5 yoghurts tomatoes 39p 31p chilli flakes 5p 5 bananas 3 onions mixed spices 5 carrots 22p 58p 30P 25P total = 4.85 bean biryani (2 servings) mixed spices SUNFLOWER/ 1 TBSP 1. heat oil in sauce pan and OLIVE OIL sling in frozen veg and garlic. 1 TBSP COOKED RICE 2. stir on and off, until the kidney beans 100G vegetables are almost 1 TIN defrosted. add spices and stir. 3. drain the beans. add the cooked rice and beans to the saucepan, along with a bit of water if it needs it. 250G FROZEN 4. heat on a high heat for 2 garlic MIXED VEGETABLES minutes, then simmer for 2 CLOVES another 5. add a splash of (MINCED) water if it looks too dry. 5. taste and season. -
Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific
Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific Bangkok, Thailand, November 13-15, 2017 Thematic, Strategic Papers and Country Status Reports Citation: R.K. Tyagi, A. Pandey, A. Agrawal, K.S. Varaprasad, R.S. Paroda, R.K. Khetarpal (2018) Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific – Thematic, Strategic Papers and Country Status Reports. Asia-Pacific Association for Agricultural Research Institutions (APAARI), Bangkok, Thailand, November 13-15, 2017, x+349 p. Cover page photo identity: Front cover page: Amaranthus caudatus (chaulai) Back cover page: Carissa carandas (karonda) (Photo credit: Dr K.C. Bhatt, NBPGR, New Delhi, India) Editors: Rishi Kumar Tyagi, Anjula Pandey, Anuradha Agrawal, K.S. Varaprasad, Raj S. Paroda, Ravi K. Khetarpal Disclaimer: The information contained in this publication is provided on an “as is” basis with full responsibility or liability for any errors or omissions with the authors and not on the editors. Some contents of chapters have been sourced by the authors from their prior publications, and APAARI is not liable for any copyright infringement whatsoever. Published by: Asia-Pacific Association of Agricultural Research Institutions (APAARI) 2nd and 4th Floor, FAO Annex Building 202/1 Larn Luang Road Pomprab Sattrupai District, Bangkok 10100, Thailand ISBN: 978-616-7101-10-1 Copyright © APAARI For copies, please contact: The Executive Secretary Asia-Pacific Association of Agricultural Research Institutions (APAARI) 2nd and 4th Floor, FAO Annex Building 202/1 Larn Luang Road Pomprab Sattrupai District, Bangkok 10100, Thailand Phone: +662-2822918; Fax: +662-2822920 Email: [email protected]; Website: http://www.apaari.org Contents Foreword iii Acknowledgements v The Organizers vii Thematic Papers 1. -
Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction
Bernalillo County Extension January, 2013 Hearty New Mexican Soups and Stews January, 2013 Original January, 2020 Updated Table of Contents Introduction ........................................................ 1 Soup Safety .......................................................... 2 Freezing Soup ..................................................... 3 Thickening Soup ................................................. 4 Tips for Tasty Soups and Stew ........................... 5 Recipe for Soup or Sauce Mix (SOS)* ................ 6 Mushroom Soup* (using SOS Mix) ................... 7 Broccoli Cheese Soup* ....................................... 7 Veggie Stew* ........................................................ 8 New Mexico Green Chili Stew ............................. 9 Turkey Stew ........................................................ 10 Making Stock ...................................................... 11 Basic Chicken Stock ........................................... 12 Basic Beef Stock ................................................. 13 Chicken Tomatillo Soup .................................... 14 Potato Soup ........................................................ 15 Cream of Tomato Soup ...................................... 16 Split Pea Soup ..................................................... 17 Ham and Bean Soup ........................................... 18 Taco Soup ........................................................... 19 Ranch Style Stew ............................................... 20 Italian Vegetable -
Holiday Tables in Puerto Rican Households Filled with Food, Family, Fun | Food | Lancasteronline.Com
Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com NEWSPAPER SUBSCRIPTION Renew Subscription Customer Care Center eEdition Newsletters Careers at LNP Advertise � 57° December 22, 2015 Holiday tables in Puerto Rican households filled with food, family, fun � Christina Maldonado-Coffey answers questions about pasteles, tembleque and more � � MARY ELLEN WRIGHT | Staff Writer Dec 9, 2015 Comments http://lancasteronline.com/...uerto-rican-households-filled-with-food-family/article_960e3c44-9e73-11e5-a86c-5f88667fa17d.html[12/22/2015 2:11:41 PM] Holiday tables in Puerto Rican households filled with food, family, fun | Food | lancasteronline.com � � � � � � In Puerto Rican households during the holidays, Christina Maldonado-Coffey says, meals are all about family. “Our holiday tradition is having family over,” she says. “Family is huge. Music. Food. Fun. We are a very proud people. We’re loud. We are a very celebratory people. “That’s just our culture. That’s the love. That’s the passion that we have.” Paired with that passion and love, Maldonado-Coffey adds, Puerto Rican cooks serve up dishes such as pasteles, arroz dulce and tembleque. Maldonado-Coffey, 40, runs her own catering company, Catering by Christina, out of the shared East Side Community Kitchen. She sells food based on Puerto Rican and other cuisines at her stand at Lancaster’s Central Market. After working for many years at the former Pfizer plant in Lititz, she trained at the Pennsylvania School of Culinary Arts at Lancaster’s YTI Career Institute before opening her own business five years ago. We asked Maldonado-Coffey about the Puerto Rican food served at Christmas and New Year’s celebrations.