KC Refrigerated Product List 10.1.19.Indd
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LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder
LUNCH MENU Soups, Salads & Starters Bermuda Fish Chowder, Sherry Pepper & Black Rum 10 Classic Caesar, Romaine, Garlic Croutons, Shaved Parmesan 15 Garden Greens, Artisanal Greens, Cucumber, Mandarin Orange, Grape Tomato, Pepperoncini, Blue Cheese, Citrus Vinaigrette 15 (v/gf) * Add: Shrimp 10, Wahoo 12 or Chicken 7 Drunken Mussels, White Wine, Garlic, Lemon, Garlic Crostini 18 Nacho Basket, Cheddar, Guacamole, Sour Cream, Pico de Gallo, Jalapenos 21 (v) Off the Hook Tacos, Blackened Wahoo, Flour Tortilla, Avocado, Pickled Onion, Citrus Slaw, Marinated Tomato, Crème Fraiche 17 Tuckers Cross Wings, Portuguese Hot Sauce, Celery, Smokey Blue Cheese Dressing 16 (gf) Burgers & Sandwiches Steakhouse Burger, Angus Beef, Aged Cheddar, Applewood Bacon, Lettuce Tomato, Caramelized Onion Jam, Brioche Bun 19 Royston’s Grilled Fish, Lettuce, Tomato, Onion, Tartare Sauce, Toasted Raisin Bun 24 Backyard Rooster, Southern Fried Chicken, Hot Sauce, Pickled Onion, Lettuce, Tomato, Onion, Buttermilk Ranch, Brioche Bun 18 Falafel Burger, Crushed Avocado, Lettuce, Tomato, Onion, Coconut Tzatziki Sauce, Seeded Potato Bun 18 (v) Club Sandwich, Smoked Turkey, Fried Egg, Bacon, Gruyere, Lettuce, Tomato, Garlic Remoulade 18 All above items come with choice of Mixed Greens, French Fries or Sweet Potato Fries Gluten Free Bun available upon request Entrées Fried Fish Basket, Marinated Wahoo, Steak Fries, Coleslaw, Tartare Sauce 26 Bootlegger Pork Ribs, Aged Goslings’ Rum BBQ Sauce, Steak Fries, Coleslaw 24 Fettuccini Alfredo, Button Mushroom, Garlic Cream Sauce, -
Appetizers and Soups Low-Country She-Crab Soup…$9 French Onion Soup...$9 Soup Du Jour
Appetizers and Soups Low-country She-crab Soup…$9 French Onion Soup...$9 Soup Du Jour Hot French Country Escargot in the shell with garlic butter and croutons…..……………….……………..…………………….…………………..$12 Maryland Crabcake with Cajun corn maque-choux, topped with a fennel and arugula salad ……………………………………….……………………..………….…..……..$14 Crispy Fried Oysters with cocktail, remoulade, and South Carolina vinegar slaw…………………………………......………………………..….$14 Napa Valley “Pizzetta” fresh mozzarella, asparagus, roma tomatoes, basil and olive oil served with a small salad………………...……….………..….$15 Steamed Mussels for Two Smoked tomato and lobster broth, Vidalia onion, chorizo, and cilantro Or Cajun sauce picante and andouille sausage $20 Cold Hazelnut “Winter Salad “with mixed greens, roasted red beets, goat cheese, dried apricots, and dressed with an herb vinaigrette ............$9 Betty Hege’s House Salad with Bibb lettuce, artesian greens, celery, carrots, radishes, cucumbers, tomatoes, Vidalia onions, feta cheese and a garlic mustard vinaigrette………………………………………………………………………….....……………………….…..…..……. $9 Traditional Caesar Salad with herbed croutons & fresh grated Parmigiano Reggiano……………….………….…………………………………...…..….….....$9 Lettuce Wedge with pickled red onions, crisp bacon, tomatoes and a bleu cheese dressing…………………….......….……………………………….……..….…$12 Asian “Grilled Tenderloin” Salad with filet mignon, red cabbage, bok choy, carrots, wasabi peas, peanuts, sugar peas, crispy wontons and a soy-ginger vinaigrette....…………….….……………………………...………..……..….….……$14 Hege’s Original -
Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
Vegetables, Fruits, Whole Grains, and Beans
Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a. -
Breakfast Healthy Salad
MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals. -
Ramen Noodles Ramen Noodles
RamenRamen a series of simple recipes using canned foods NoodlesNoodles Pork and Beans Servings: 5 Ingredients: • 1 tablespoon olive oil • ½ cup onion, chopped • 1 teaspoon garlic powder • 4 cups water • 1 (15.5-ounce) can great northern beans, rinsed and drained • 2 packets ramen noodle, 1 seasoning packet needed *Pork ramen noodles are suggested for flavor. • 1 (12-ounce) can luncheon meat like Spam, diced • Salt and pepper to taste Directions: 1. In a pot over medium high heat cook onions and garlic in oil until soft, stirring often (approximately 2 minutes). 2. Add water, one seasoning packet, beans, and spam to pot and heat to boiling. 3. Reduce heat, add noodles, and cook until noodles are done (approximately 2 minutes). Add salt or pepper if desired. 4. Let cool slightly before serving. 5. Refrigerate leftovers immediately. Running out of Safety tip: money for food? • Use potholders when Contact your local food stamp office microwaving food to keep or go online to: from burning yourself. dss.mo.gov/fsd/fstamp. Chicken Alfredo with Broccoli Servings: 8 Ingredients: • 5 packages ramen noodles, without seasoning packages • 1 (10.75-ounce) can fat-free cream of mushroom soup, condensed • 1 (10.75-ounce) can reduced fat cheddar broccoli soup, condensed • 1 cup nonfat milk • 1 (10-ounce) can chunked chicken, drained • Salt and pepper to taste Directions: 1. Cook ramen noodles as directed by package without seasoning packets. Drain and set aside. 2. Mix remaining ingredients in a microwave-safe dish and heat until hot. 3. Stir ramen noodles into soup mixture and serve hot. -
What Are Soybeans?
candy, cakes, cheeses, peanut butter, animal feeds, candles, paint, body lotions, biodiesel, furniture soybeans USES: What are soybeans? Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. Each soybean has a seed coat (outside cover that protects the seed), VOCABULARY cotyledon (the first leaf or pair of leaves within the embryo that stores food), and the embryo (part of a seed that develops into Cultivar: a variety of plant that has been created or a new plant, including the stem, leaves and roots). Soybeans, selected intentionally and maintained through cultivation. like most legumes, perform nitrogen fixation. Modern soybean Embryo: part of a seed that develops into a new plant, cultivars generally reach a height of around 1 m (3.3 ft), and including the stem, leaves and roots. take 80–120 days from sowing to harvesting. Exports: products or items that the U.S. sells and sends to other countries. Exports include raw products like whole soybeans or processed products like soybean oil or Leaflets soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure. Hilum: the scar on a seed marking the point of attachment to its seed vessel (the brown spot). Leaflets: sub-part of leaf blade. All but the first node of soybean plants produce leaves with three leaflets. Legume: plants that perform nitrogen fixation and whose fruit is a seed pod. Beans, peas, clover and alfalfa are all legumes. Nitrogen Fixation: the conversion of atmospheric nitrogen Leaf into a nitrogen compound by certain bacteria, such as Stem rhizobium in the root nodules of legumes. -
Best of Irish Soup
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 2002 Best of Irish Soup Eileen O'Driscoll Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation O'Driscoll, Eileen, "Best of Irish Soup" (2002). Cookery Books. 22. https://arrow.tudublin.ie/irckbooks/22 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Soups EILEEN O'ORISCOLL O'BRIEN BEST OF IRISH COOKERY SERIES BEST OF IRISH so PS EILEEN O'DRISCOLL combines a love of cooking with an awareness of the health and lifestyle benefits of good food, evidenced by the nutritional tips and information scattered throughout this book. A chartered physiotherapist and acupuncturist, she combines her busy Dublin practice with caring for her three children. She is the current president of the Zonta Club of Dublin, an international women's organisation founded in 1919 in Buffalo, New York, which promotes the political, legal, educational and social status of women. She has collected recipes from all over Ireland over the years and has attended cookery courses run by some of Ireland's leading chefs, including Cerry Calvin of Drimcong House. This is her first book. Be~t of IflS h EILEEN O'DRISCOLL aD D THE O'BRIEN PRESS DUBLIN First published 2002 by The O'Brien Press Ltd, 20 Victoria Road, Dublin 6, Ireland. -
Food Habits and Nutritional Status of East Indian Hindu
FOOD HABITS AND NUTRITIONAL STATUS OF EAST INDIAN HINDU CHILDREN IN BRITISH COLUMBIA by CLARA MING LEE£1 B.Sc.(Food Science), McGill University, 1975 A THESIS.: SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in the Division of HUMAN NUTRITION SCHOOL OF HOME ECONOMICS We accept this thesis as confirming to the required standard. THE UNIVERSITY OF BRITISH COLUMBIA September, 1977 fcT) CLARA MING LEE PI, 1978 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of HOME ECONOMICS The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1WS FEB 8, 1978 i ABSTRACT A cross-sectional study was carried out to assess the nutritional stutus of a sample of East Indian children in the Vancouver area. The study sample consisted of 132 children from 3 months to 1$ years of age, whose parents belonged to the congregation of the Vishwa Hindu Parished Temple in Bur- naby, B.C. In the dietary assessment of nutritional status, a 24-hour diet recall and a food habits questionnaire were em• ployed on the 132 children. The Canadian Dietary Standard (revised 1975) and Nutrition Canada categories were used for an evaluation of their dietary intake. -
Breakfast Lunch Dinner
BREAKFAST LUNCH DINNER MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Hard-boiled egg, toasted whole wheat Gyro with lamb, lettuce, tomato, and Herb chicken breast, broccoli, corn, side english muf�n, herb-roasted mushrooms, light tzatziki sauce, baby carrots, apple, of yogurt with blueberries and granola pineapple, skim milk cottage cheese 11/1 SATURDAY Omelet (ham, spinach, and cheese), side Sandwich (whole grain bread with of oatmeal with strawberries and turkey, hummus, lettuce, and tomato), 11/2 blueberries side of cottage cheese, apple SUNDAY Scrambled eggs with black beans and Jasmine rice topped with edamame salsa, broccoli �orets, english muf�n, succotash, side of yogurt, and a banana strawberries, skim milk 11/3 BREAKFAST LUNCH DINNER MONDAY Whole grain toast topped with peanut Chicken breast with sherry tomato sauce, Spice-rubbed �sh, side salad (leafy butter and honey, side of yogurt with roasted asparagus, side of farfalle pasta greens, carrots, tomatoes, quinoa, goat 11/4 blueberries with marinara, apple, skim milk cheese crumble), pineapple, glass of skim milk TUESDAY Oatmeal topped with raisins/brown Butternut squash and apple soup, whole Korean japchae (stir fry), honey sriracha sugar, apple, skim milk grain toast, roasted vegetables, side of cod, side of cottage cheese, honeydew yogurt with blueberries 11/5 WEDNESDAY Whole grain toast topped with avocado Quinoa salad (quinoa, spring mix lettuce, Peruvian roasted chicken, green beans, and eggs, side of yogurt with blueberries cucumber, edamame) topped with grilled ranch mashed -
Review Article Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement
Hindawi Journal of Food Quality Volume 2021, Article ID 5515654, 9 pages https://doi.org/10.1155/2021/5515654 Review Article Mineral Composition of Lentils: Physiological Functions, Antinutritional Effects, and Bioavailability Enhancement Asmaa Benayad and Youssef Aboussaleh Department of Life Sciences, Faculty of Sciences, University Ibn Tofail, B.P. 133, 14000 Kenitra, Morocco Correspondence should be addressed to Asmaa Benayad; [email protected] Received 8 February 2021; Accepted 15 May 2021; Published 25 May 2021 Academic Editor: Marina Carcea Copyright © 2021 Asmaa Benayad and Youssef Aboussaleh. 'is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Lentil (Lens culinaris) is an important nutritious crop, grown and consumed throughout the world due to its high macro- and micronutrients contents, including minerals. Minerals have several beneficial influences on human health. 'us, lentils play a major role in food security, particularly among low-income countries. 'e current review aims to highlight the present knowledge on the mineral composition of lentils, compare it with the recommended dietary allowance and adequate intake of minerals, investigate the literature regarding its physiological role, give detailed information on different antinutritional factors preventing its bioavailability, and present adopted solutions to enhance the bioavailability of minerals in lentil seeds. 'ereby, a literature search was conducted using reliable sources: Elsevier, Springer, PubMed, and CrossRef. Based on the previous studies, 100 g of cooked lentils, for example, may be enough to cover the recommended dietary allowance/adequate intake of iron in infants under six months and children aged one to three years. -
Italian Wedding Soup
Italian Wedding Soup Yield: 8-10 servings Ingredients: Meatballs: ½ lb Ground Lean Beef ½ lb Ground Pork 1 Small Onion - grated 1 Large clove Fresh Garlic - minced 1 Large Egg 1 Slice White Bread - crust removed and torn into small pieces ½ Cup Parmigiano-Reggiano Cheese - grated ⅓ Cup Fresh Italian Parsley - small chopped 1 tsp Kosher Salt Fresh Ground Black Pepper to taste (Apx ¼ tsp) Soup: 1lb Acini di pepe pasta* 2 Quarts (8 Cups) Chicken Broth - homemade preferred but a low-sodium store bought is fine 1lb Escarole (can substitute curly endive or spinach) - rough chopped 3 Hard-boiled Eggs - diced 2 Large Stalks Celery - diced 1 Large Carrot - peeled and diced 1 Medium Onion - diced Kosher Salt and Fresh Ground Black Pepper to taste Preparation: 1) In a large bowl, mix together the grated onion, garlic, egg, bread, parsley, salt and pepper until thoroughly combined - Stir in the ground beef, ground pork, and parmigiano-reggiano cheese until well mixed (DO NOT 'squeeze' the meat) 2) Shape the resulting mixture into on inch diameter meatballs (apx 1 ½ tsp of mixture each) and place on a baking sheet until ready to use 3) Cook pasta according to package in a large pot of salted water until al dente - Drain and chill in refrigerator until ready to use 4) Bring chicken broth to a boil in a 4-6 quart soup pot over medium-high heat 5) Add celery, carrot, and onion to the broth and return to a simmer (adjust heat as necessary) - Allow to simmer for 10 minutes 6) Add the prepared meatballs and escarole to the broth and return to a simmer - Allow to simmer until meatballs are cooked through and escarole is tender (apx 8 minutes) 7) Add the diced hard-boiled egg taste and allow to simmer for an additional 1-2 minutes 8) Adjust seasoning with salt and pepper to taste 9) Place ½ cup of the cooked/chilled pasta to each serving bowl and ladle the soup directly over the pasta - Serve immediately garnished with a little grated parmigiano-reggiano cheese if desired * Acini di pepe is a small, round pasta that is commonly used in soups and cold salads.