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Basic Beanery
344 appendix Basic Beanery name(s) origin & CharaCteristiCs soaking & Cooking Adzuki Himalayan native, now grown Soaked, Conventional Stovetop: 40 (aduki, azuki, red Cowpea, throughout Asia. Especially loved in minutes. unSoaked, Conventional Stovetop: red oriental) Japan. Small, nearly round red bean 1¼ hours. Soaked, pressure Cooker: 5–7 with a thread of white along part of minutes. unSoaked, pressure Cooker: the seam. Slightly sweet, starchy. 15–20 minutes. Lower in oligosaccharides. Anasazi New World native (present-day Soak? Yes. Conventional Stovetop: 2–2¹⁄² (Cave bean and new mexiCo junction of Arizona, New Mexico, hours. pressure Cooker: 15–18 minutes appaloosa—though it Colorado, Utah). White speckled with at full pressure; let pressure release isn’t one) burgundy to rust-brown. Slightly gradually. Slow-Cooker: 1¹⁄² hours on sweet, a little mealy. Lower in high, then 6 hours on low. oligosaccharides. Appaloosa New World native. Slightly elongated, Soak? Yes. Conventional Stovetop: 2–2¹⁄² (dapple gray, curved, one end white, the other end hours. pressure Cooker: 15–18 minutes; gray nightfall) mottled with black and brown. Holds let pressure release gradually. Slow- its shape well; slightly herbaceous- Cooker: 1¹⁄² hours on high, then 6–7 piney in flavor, a little mealy. Lower in hours on low. oligosaccharides. Black-eyed pea West African native, now grown and Soak? Optional. Soaked, Conventional (blaCk-eyes, lobia, loved worldwide. An ivory-white Stovetop: 20–30 minutes. unSoaked, Chawali) cowpea with a black “eye” across Conventional Stovetop: 45–55 minutes. the indentation. Distinctive ashy, Soaked, pressure Cooker: 5–7 minutes. mineral-y taste, starchy texture. unSoaked, pressure Cooker: 9–11 minutes. -
TACOS Build Your Own Tacos
LUNCH / DINNER DRINKS SEASONAL SPECIALS DESSERT BRUNCH ANTOJITOS TACOS Build Your Own Tacos. GUACAMOLE MIXTO FRITO 12. Prepared with Housemade Corn Tortillas Jalapeños, Onions, Cilantro, Calamari, Shrimp, Octopus, Tomatoes, and Fresh Lime Battered and Fried, served MUSICOS 14. SMALL 9. with Chiles & Chile Aioli Spicy Chopped Pork LARGE 16. CHILE CON QUESO 10. GRILLED TEXAS REDFISH 18. CRAB CAKE 18. Spicy Cheese and with Chipotle Slaw Jumbo Lump Crabmeat Served Fire-Roasted Pepper Dip with Chipotle Sauce GRILLED SALMON 16. MUSHROOM QUESADILLAS 8. Tamarind-Glazed with QUESO FLAMEADO 12. Fresh Corn Tortillas with Grilled Onions and Mango Cheese Casserole with Mushrooms, Poblano Peppers, Salsa Chorizo and Mexican Cheeses 19. ADD CHICKEN 2. DIABLO SHRIMP CEVICHE 18. Bacon-Wrapped with Jack Gulf Shrimp and Red Snapper NACHOS 9. Cheese with Jalapeños, Tomatoes, with Beans, Cheese, Sour and Avocado Cream, Jalapeños, Pico de TACOS DE PULPO CAZUELITA 18. Gallo, and Guacamole Wood Oven Roasted Octopus CEVICHE TOSTADA 12. Tacos with Coleslaw, Grilled Ceviche on a Crispy Corn ADD CHICKEN FAJITAS 5. Potatoes, and Chipotle Aioli Tostada with Queso Fresco, ADD BEEF FAJITAS 8. Onions, and Cilantro AL PASTOR 14. Wood Oven Roasted Pork and Pineapple MAMA NINFA’S ORIGINAL CALDOS Y ENSALADAS ADOBO RABBIT TACOS 24. TACOS AL CARBON Served with Garbanzo Purée, SOUP OF THE DAY MKT Fajitas in a Flour Tortilla with fresh Corn Tortillas, and Pico de Gallo, Guacamole, and Guajillo Sauce CALDO XOCHITL (SO-CHEEL) SOUP 9. Chile con Queso Shredded Chicken, Sliced Avocado, and Pico de Gallo ONE TACO A LA NINFA Beef Fajitas 14. NINFA’S MIXTAS Chicken Fajitas 12. -
Passport to the World (Mexico) Haleigh Wilcox About Mexico
Passport to the World (Mexico) Haleigh Wilcox About Mexico Official name : United Mexican States Established : September 16th ,1810 Type of Goverment : Federal, Republic, Constitution Republic and has a Presidential Representitive Current President of Mexico : Andres Manuel Lopez Obrabor Haleigh Wilcox Mexico’s Geography in the World Mexico’s Own Geography Continent it’s in : South America Capital City : Mexico City Latitude : 23.6345 Other Major Cities : Ecatepec, Puebla, Guadalajara, Juarez Other Geographic Features : Lake Chapala, Sonoran Desert, Sierra Side of Equator : North Madres, Chihuahuan Desert o o Average Tempurature : December-71 F/21.67 C Size : 758,449 sq. miles June-57oF/13.89oC Major Tourist Sites : Teotihuacan, Copper Canyon, Cozumel, Tulum, El Arco, San Ignacio Lagoon Haleigh Wilcox About The People Mexico’s Economy Population : 110,939,132 Basic Unit of Currency : Peso Major Languages Spoken : Nahuatl (22.89%), Mayan Major Agricultural Products : sorghum, chili peppers, barley*, (12.63), Mixteco (7.04%), Zapoteco (6.84%), Tzeltal (6.18%) avocados*, blue agave, coffee* Manufactured Products : Oil, Cotton, Silver, Cars, Insulated Wires Area Percentage Where People Live : 33% Rural, 77% and Cables, Tractors Urban Type of region : Developing Haleigh Wilcox Mexico’s Culture House Type : Mexican houses, Mexican Ranch Homes, Some famous People : Salma Hayek (2002 Film Actress and Spanish villa, Adobe, Misision Style Mansion Producer) and Espinoza Paz (2006 Latin Musician) Clothing Type : Slacks or jeans with a button-down shirt or Foods We Eat That Are Prepared In Mexico : Tacos, T-shirt for men and a skirt or slacks with a blouse or T-shirt Burritos, Tostadas for women. -
Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2014 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. Winger Caravan Ingredients H. Khouryieh Western Kentucky University, USDA-ARS, [email protected] F. Aramouni Kansas State University T. Herald USDA-ARS Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Winger, M.; Khouryieh, H.; Aramouni, F.; and Herald, T., "SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA" (2014). Publications from USDA-ARS / UNL Faculty. 1448. https://digitalcommons.unl.edu/usdaarsfacpub/1448 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. bs_bs_banner Journal of Food Quality ISSN 1745-4557 SORGHUM FLOUR CHARACTERIZATION AND EVALUATION IN GLUTEN-FREE FLOUR TORTILLA M. WINGER1, H. KHOURYIEH2,5, F. ARAMOUNI3 and T. HERALD4 1Caravan Ingredients, Lenexa, KS 2Food Processing and Technology, Western Kentucky University, Bowling Green, KY 3Food Science Institute, Kansas State University, Manhattan, KS 4Center for Grain and Animal Health Research, USDA-ARS, Manhattan, KS 5Corresponding author. ABSTRACT TEL: 270-745-4126; FAX: 270-745-5946; Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], EMAIL: [email protected] ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size dis- Received for Publication February 6, 2013 tributions, starch damage, amylose content and starch pasting properties) and end Accepted for Publication January 7, 2014 product in gluten-free tortilla. -
La Esperanza Restaurant Menu
1864 S BLUE ISLAND AV E, CHICAGO, IL 60608 312- 226 - 9640 Free Wi-Fi B.Y.O.B We do Catering Vegan Options FOLLOW US ! facebook.com/Laesperanzarestoficial instagram.com/laesperanzarestaurant1/ WWW.LAESPERANZARESTAURANTPILSEN.COM APERITIVOS /APPETIZERS ALITAS DE POLLO 10.99 CAMARONES CUCARACHA 26.99 BBQ Mexican Style LANGOSTINOS 34.99 Buffalo Sweet Spicy GUACAMOLE...CHICO $5.00..................MEDIANO 8.50 CHARALES FRITOS 16.99 NACHOS... NO CARNE $9.99.................CON CARNE 13.99 CEVICHE DE CAMARON 14.99 Chips con frijoles, queso mozzarella, crema, COCTEL DE CAMARON 15.99 guacamole y jalapeno en vinagre. 11.99 TOSTADA DE CAMARON 5.69 QUESO FUNDIDO Con chorizo VUELVE A LA VIDA 16.99 PAPAS FRITAS 3.75 DESAYUNOS / BREAKFAST HUEVOS CON: 8.99 st kfa Revueltos: Estrellados: rea l B cia pe Albanil Jamon Divorciados S A la Mexicana Nopales Rancheros Mon - Fri Chorizo Papas 8 AM - 11 9AM Ejotes Salchicha 5.9 Espinacas Tocino SALPICON CON HUEVO 12.99 MACHACADO DE HUEVO 12.99 En salsa roja, verde or albanil. A la mexicana con cecina. BREAKFAST BURRITO 8.99 OMELET AL GUSTO (2 INGREDIENTES EXTRA) 13.99 A la Mexicana con queso Mozzarella. Huevos, papas y chorizo Tocino Hongos con frijoles, queso y crema. Jamon Espinacas CHILAQUILES DE MOLE 13.99 CHILAQUILES ROJOS, VERDES O ALBANIL 12.99 Crema, queso fresco y cebolla. Crema, queso fresco y cebolla. Con Huevo o Cecina Con Huevo o Cecina 3 PANCAKES WITH BACON, EGGS & HASH 9.99 3 PANCAKES 4.00 BROWN PATTY CONSUMER ADVISORY .*The Illinois department of public health advises that eating raw or undercooked meat, poultry, eggs or seafood poses a health risk to everyone, These are not included in the "Breakfast Special" but especially to the elderly, young children under age 4, pregnant women, and other highly Estos platillos no están incluidos en "Especial De Desayuno" susceptible individuals with compromised immune systems. -
G6PD Deficiency Food to Avoid Some of the Foods Commonly Eaten Around the World Can Cause People with G6PD Deficiency to Hemolyze
G6PD Deficiency Food To Avoid Some of the foods commonly eaten around the world can cause people with G6PD Deficiency to hemolyze. Some of these foods can be deadly (like fava beans). Some others can cause low level hemolysis, which means that red blood cells die, but not enough to cause the person to go to the hospital. Low level hemolysis over time can cause other problems, such as memory dysfunction, over worked spleen, liver and heart, and iron overload. Even though a G6PD Deficient person may not have a crises when consuming these foods, they should be avoided. • Fava beans and other legumes This list contains every legumes we could find, but there may be other names for them that we do not know about. Low level hemolysis is very hard to detect and can cause other problems, so we recommend the avoidance of all legumes. • Sulfites And foods containing them. Sulfites are used in a wide variety of foods, so be sure to check labels carefully. • Menthol And foods containing it. This can be difficult to avoid as toothpaste, candy, breath mints, mouth wash and many other products have menthol added to them. Mint from natural mint oils is alright to consume. • Artificial blue food coloring Other artificial food color can also cause hemolysis. Natural food color such as found in foods like turmeric or grapes is okay. • Ascorbic acid Artificial ascorbic acid commonly put in food and vitamins can cause hemolysis in large doses and should be avoided. It is put into so many foods that you can be getting a lot of Ascorbic Acid without realizing it. -
Advanced Ingredient Solutions for Gluten-Free Tortillas
GLUTEN-FREE FORMULATION CHALLENGES Advanced ingredient solutions for gluten-free tortillas Elena De La Peña - PhD., Associate Bakery & Snack Team, Global Applications Kathryn Fox - Principal Technologist, Global Development Bridgewater, New Jersey Advanced ingredient solutions for gluten-free tortillas Market snapshot mixed with water. It enables the dough to retain gas dur- The gluten-free market in the U.S. still is chalking up ing fermentation and set during baking, delivering a soft double-digit growth percentage rates. This year’s sales in and chewy crumb structure. Removing the gluten from a the gluten-free category in the U.S. are expected to close formulation brings significant challenges to food manufac- near one-and-a-half billion dollars, according to consumer turers. A gluten-free dough lacks the viscosity and elastic- research group Packaged Facts. That figure is expected ity of the wheat-containing dough. In addition to causing to climb past $2.3 billion by the end of the decade. [1] difficulties in processability and machinability, gluten-free Moreover, a combination of Millennials’ interest in global products typically have different taste, texture, and appear- cuisines and the infusion into the mainstream of food ance compared to wheat-containing products. favorites from Central and South America have made the tortilla more popular than bread in many regions. Some of the challenges to overcome when formulating gluten-free tortillas include the dry, powdery, and rubbery Sales of tortillas in the U.S. surpassed $12 billion in 2015 texture, the off flavor and color, and the poor rollability. and are expected to steadily rise about 9-10% per year. -
Simply Delicious, Naturally Nutritious Beans Provide BEANS for Plant-Based Protein, Fiber and a Variety of Other Essential Nutrients
SIMPLY From protein and fiber to cost-savings and convenience, dry beans are a DELICIOUS, simply delicious, naturally nutritious food that’s a great choice for any meal. NATURALLY Need more convincing? Here are five great reasons to love beans. 1. Beans Are Naturally Nutritious NUTRITIOUS • All beans are good sources of protein, excellent sources of fiber, and naturally fat-, sodium-, and cholesterol-free. • A ½ cup serving of cooked beans contains, on average, 115 BEANS calories, 8 grams of protein, less than half a gram of fat, 21 grams of carbohydrate, and 7 grams of fiber. • Canned beans contain added sodium but draining and rinsing It’s hard to find a simply delicious, removes up to 40% of the added sodium. naturally nutritious food that • According to the U.S. Dietary Guidelines for Americans, beans are provides more benefits than a “unique food.” Because of their unique combination of nutrients, beans may be considered both a vegetable and protein food when beans. We’re talking about dry building a healthy plate. edible beans like pinto beans, black beans, kidney beans, 2. Beans Provide Multiple Health Benefits and many other types that are • Eating beans may reduce your risk of heart disease, diabetes, and certain types of cancer. Several studies demonstrate that regular harvested when the beans are dry consumption of beans—eating about ½ cup of beans most days of the in the seed pod. week—may reduce the risk of many diseases including heart disease1, diabetes2, and cancer3. • Eating beans may help you maintain a healthy weight. People who consume beans frequently have been shown to have a lower body weight. -
Chef Walter Whitewater
Recipes From Chef Walter Whitewater Pinto Bean Spread* Ingredients: • 5 cloves garlic (or to taste), finely chopped, roasted or raw • Two 15.5-ounce cans pinto beans, half the liquid reserved, or 3 cups cooked pinto beans with 3 tablespoons bean juice reserved; additional 1 tablespoon pinto beans reserved for garnish • 2 to 4 tablespoons freshly squeezed lemon juice (to taste) • 1 teaspoon kosher or sea salt • Black pepper to taste • 1 teaspoon mild red chile powder (optional) Directions: In a food processor, puree the garlic with the pinto beans until it is a fine puree. Add the lemon juice, salt, and freshly ground black pepper and process in the food processor until completely mixed and creamy. Blend until there are no lumps or unblended beans. Use a little of the reserved bean juice to make the mixture creamy and smooth until you reach your desired texture. Transfer the mixture to a medium serving bowl. Garnish with the reserved beans and top with red chile powder. Makes about 3 cups NOTE: One 15.5-ounce can of beans equals 1½ cups of beans. Savory Tamales With Sweet Potato Topped With Red Chile Sauce* Ingredients: For the Tamale Masa • 2 cups cooked white sweet potatoes (about 2 large potatoes, baked for approximately 1 hour 45 minutes at 350 degrees, peeled) • 4 cups dry yellow-corn masa harina flour • 2 teaspoons kosher or sea salt • 2 teaspoons baking powder • 2 cups warm water • ¼ to ½ cup red chile sauce, from pods (See recipe on next page.) For the Tamale Filling • 3 tablespoons bean juice (reserved liquid from cooking beans -
Directory of Us Bean Suppliers · Quality Grown in the Usa
US DRY DIRECTORY OF US BEAN SUPPLIERS · QUALITY GROWN IN THE USA BEANENGLISH SUPPLIERS DIRECTORY DRY BEANS FROM THE USA edn ll R ryn ma ber avyn eyn S an N idn inkn Cr K P ed R rk a D hernn yen ort cke dneyn zon N Bla Ki ban man at d ar Li e Re G ge r t ar G L h ig L ton Pin Liman ckn y Bla iman n ab y L dzuki B ab A B n e re G U.S. DRY BEANS www.usdrybeans.com International Year of the Pulse 2016 · www.iyop.net 01 n Pink Adzuki Large Lima Pink Garbanzo Dark Red Kidney Great Northern an Lim ge ar L Small Red Navy Black Baby Lima Blackeye Light Red Kidney in dzuk A Green Baby Lima Pinto Cranberry TABLE OF CONTENTS About the US Dry Bean Council 2 US Dry Bean Council Overseas Representatives 3 USDBC Members and Producers Organisations4 Major US Dry Bean Classes 6 Dry Bean Production Across the US 8 Companies by Bean Class 10 Alphabetical Listing Of US Dry Bean Suppliers 14 Nutritional Value 34 About the US Dry Bean Industry 36 USDBC Staff 37 02 ABOUT THE US DRY BEAN COUNCIL (USDBC) The USDBC is a trade association comprised of leaders in the bean industry with the common goal of educating US consumers about the benefits of beans. The USDBC gives a voice to the bean industry and provides information to consumers, health professionals, educators USDBC USA and the media about the good taste, nutritional value and Rebecca Bratter, Executive Director versatility of beans. -
Drinks from the Cooler Wine Vegetarian Dishes Signature
Chicken Dishes Luncheon Specials 16. Diablo Chicken .............................................................................. 8.99 1. One Taco, One Burrito, Rice and Beans ................................... 6.99 Seasoned, Grilled Chicken Served with Flour Tortillas, Rice and Beans 2. Philly Cheese Steak Burrito …............................…….…..…….…..... 7.99 17. Chicken Fajita Flatbread .................................................................... 10.99 3. One Taco, One Burrito and One Enchilada …….................... 6.29 Grilled Chicken, Jack and Cheddar, Sauteed Onions, Peppers, Tomatoes and Basil, Served On Oven Fired Flatbread 4. Fiesta Delight …………...………….......................……...................……... 7.99 5. One Burrito, Rice and Beans ……....………………….................… 6.29 18. Chicken Chipotle Soft Tacos ..............................................(3)..... 8.99 Grilled Chicken Marinated in Chipotle Sauce with Onions & Cilantro served 6. Two Tacos, Rice and Beans ……....…….…...........................……… 6.99 with a salad 7. Fiesta Burrito ……....………………..…….......................................……… 7.99 19. Taquitos Mexicanos .......................................................................... 9.99 8. Crazy Chicken ……..……..……....................................................……… 7.99 Four Crispy Grilled Chicken Taquitos Served with Lettuce, Tomatoes, 9. Chile Relleno, Rice and Beans …….…..............................……….. 6.99 Guacamole and a Side of Cheese for Dipping. 10. Baja Burrito ……...............................................................................……… -
Margaritas Tequila Primas Mezcal Cocktailscocktails Cerveza Vino Y
HENDRICK’S SANGRIA CUCUMBER COCKTAIL Red with Seasonal Fruit 9 Margaritas Tequila Hendrick’s Gin, Cucumber, Mint White with Seasonal Fruit 9 Cilantro, Sparkling Soda - 13.95 1800 Reposado 12 CASA VEGA MARGARITA Rafael Vega’s Classic 1800 Silver 12 LAVENDER MULE Award-Winning Recipe - 10.25 Tito’s Vodka, Ginger Brew BUBBLES Avion Blanco 12 Lavender Elixir CADILLAC MARGARITA Avion Reserva 44 24 Fresh Lemon Juice - 13.95 SOFIA BLANC DE BLANCS Sparkling Wine, Monterey County n/a/35 1800 Reposado, Cointreau Casa Dragones Blancos 33 MOSCOW MULE Grand Marnier, Fresh Lime Juice Agave Casamigos Anejo 14 Tito’s Vodka, Ginger Brew VEUVE CLICQUOT - 14.50 Agave Nectar, Fresh Lime Juice Casamigos Blanco 12 Champagne, France n/a /100 CUCUMBER MARGARITA - 13.95 Casamigos Reposado 13 Patron Silver, Fresh Lime Juice Cucumber MOJITO Agave Nectar, Club Soda - 13.95 Casa Noble Anejo 14 Cruzan Rum, Fresh Mint AGUA FRESCA SKINNY MARGARITA Casa Noble Crystal 12 Fresh Lime Juice, Agave Nectar - 13.95 for regular, non-alcoholic 4 Hibiscus Tea, Mint, Agave 4 Partida Reposado, Fresh Lime Juice Casa Noble Reposado 13 BLOODY MARY Club Soda, Agave - 13.95 Cazadores Blanco 12 Absolut Peppar Vodka, Bloody Mary Spiked with... Blend Olives, Fresh Lime Juice, Celery SPICY MARGARITA Cazadores Reposado 12 Rimmed in Salt - 13.95 Casamigos Mezcal 14 Avion Silver, Cointreau, Fresh Lime Juice Agave, Jalapeño Elixir Clase Azul Anejo 62 Real McCoy Rum 14 Chile Spice Rim - 13.95 Clase Azul Plata 17 Ketel One 14 THE BOSS MARGARITA Clase Azul Resposado 17 Cerveza Patron Silver Tequila,