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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. -
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. -
Mains Starters Available Between 12Pm – 10Pm Twisted
MENU Available between 12pm – 10pm Starters Sharers Hot chick Soup of the Day (v) £5.75 Caesar fries £10.95 With rustic baguette. Crispy thick cut rosemary and thyme salted fries, fried chicken thigh, Delicious chicken tenders and wings Caesar salad (v) £4.95 Parmesan, devilled Caesar dressing. – what’s your flavour? Dust it, sauce Gem lettuce, tossed with parmesan, it and add your free dip. anchovies, croutons, Caesar dressing. Asian BBQ tempeh (vg) £9.95 Choose a spice to accompany your Plant protein of the future marinated in selection from the menu. our famous spicy Asian BBQ sauce, spring onions, red chillis, crispy onions, sesame • Naked • Zing Zinga – Garlic & Vinegar Twisted Burgers seeds, Asian slaw and sriracha mayo. * Our tempeh is a 100% organic whole food • Korean Seoul produced in the UK, high in protein and no nasties • Ragin’ Cajun All our burgers are served on a • Wild Buffalo toasted brioche bun with rosemary Mains • XXX Naga Ghost Chilli and thyme salted fries. Choose a dip: Korean hot, garlic mayo, Hashtag £12.95 Tandoori Vegetable Masala (v) £11.95 srirachra mayo, Kentucky BBQ, Buffalo Fried buttermilk chicken (Halal), With rice, naan and Indian salad. sauce, smoked cheese sauce, Hot Chick crispy hash brown, sliced cheddar, Battered Fish & Chips £13.95 mayo, Caesar. baby gem lettuce, devilled Caesar Fresh haddock in our own batter, served dressing, garlic butter. with tartare sauce and mushy peas. 7 Chicken wings (Starter) £6.95 Hot Swayzee £12.95 Peri Peri Roasted Half Chicken £13.95 Hot feast (Sharer) £24.95 Fried buttermilk chicken (Halal), Skin fries, home made slaw. -
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 ……...............................................................................……… -
Everett Hotel Bistro Supper Menu
The Bistro Menu from Chef Charlie McAlexander Soups, Salads & Something to Start Trout Cakes ~ Fresh Local Mountain Trout & Cajun Remoulade 11.0 Heirloom Caprese ~ Darnell Farms Cherokee Purple Heirloom Tomatoes Fresh Mozzarella & Basil ~ Dressed with Drizzles of Balsamic Reduction & Olive Oil 11.0 Roasted Garlic Hummus ~ Toasted Mediterranean Flatbread & Crisp Veggie Sticks 10.5 Dates ~ Bleu Cheese Stuffed & Bacon Wrapped Medjool Dates, Honey Drizzle 9.5 --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- She Crab Soup Cup 7.5 ~ Bowl 10.5 Chili con Carne with Jalapeno Cornbread Cup 6.5 ~ Bowl 9.5 Baked French Onion Soup Crock 8.5 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Caesar ~ Artisan Romaine, Shaved Parmesan, House Caesar Dressing & Croutons 9.0 Grape Tomato, Cucumbers, Carrots & Sweet Red Onion 9.0 Organic Mixed Greens ~ (House-Made Dressings: Balsamic or Carrot Ginger Vinaigrette, Bleu Cheese, Caesar & Ranch) Burgers & Sandwiches Black & Blue Bacon Burger * ** ~ Blackened 7 oz Hickory Nut Gap Farms Beef, Melted Bleu Cheese Crumbles & Savory Nitrate Free Bacon, Freshly Sliced Tomato ~ Sweet Red Onion ~ Crisp Leaf Lettuce ~ Golden Challah Bun Jumbo Idaho -
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, -
Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E
5/16/2018 “All Are Not The Same” Dietary Variations Among Hispanics and Latinos with Diabetes Nilda Benmaor , M.S.,R.D.N., C.D.E. ©Nilda Benmaor, RDN,CDE ‐2017 Learning Objectives After completing this course, nutrition professionals should be able to: . Select culturally appropriate foods for Hispanics and Latinos with diabetes. Identify the nutrient composition of traditional foods and the impact on post prandial blood sugar levels. Learn how to individualize a diabetic meal plan that includes patient’s preferred foods from country of origin. Apply diabetic dietary guidelines and carbohydrate counting to meal planning. Assess individual patient’s needs and beliefs in order to improve adherence to dietary recommendations and to achieve optimal glycemic control. CDR Learning Codes: 3000 Nutrition Assessment; 5000 Medical Nutrition Therapy; 5190 Diabetes Mellitus; 2020 Composition of Foods Nutrient Analysis ©Nilda Benmaor, RDN,CDE ‐2017 “It is easier to change a man’s religion than to change his diet.” Margaret Mead, Cultural Anthropologist ©Nilda Benmaor, RDN,CDE ‐2017 1 5/16/2018 Latin American Culture Place of Birth : The name of the province, territory or country in which the person was born. Ethnicity Mixed race ancestry: Colonization by Spain, Portugal and France. Immigration from Italy , Germany and Eastern Europe, Africa, China and Korea. Language Spanish, Portuguese ( Brazil), French ( Caribbean and French Guiana). Religion Primary is Roman Catholic. Also Protestant, Jewish, Evangelical, Buddhist, .Hindu ©Nilda Benmaor, RDN,CDE ‐2017 Definitions Hispanic* Refers to persons of Spanish–Speaking origin or ancestry from Latin Americans, but excludes Brazilians. Latino* Refers to persons of Latin American origin or ancestry ,including Brazilians, but excludes persons from Spain. -
Super Centeam 5 Cookbook 1 You Are What You Eat
FOOD FOR THOUGHT... WHAT’S IN YOUR KITCHEN? • Spatula • Mixer • Big Spoon • Mixing Bowl • Measuring Cup • Whisk • Teaspoon • Tablespoon DISCLAIMER. This book provides general information about food and human nutrition. This information does not constitute medical advice and is not intended to be used as a solitary reference on the subject matter, for the diagnosis or treatment of a health problem, or as a substitute for consulting a licensed health care professional. Consult with a qualified physician or healthcare practitioner to discuss specific individual issues or health needs, and to professionally address personal, emotional, health, physical, nutritional or medical concerns. Note: All activities in this book should be performed with adult supervision. BUBBLY, SCRUBBY HANDS Counting, adding, playing, clapping, that’s what hands are for! Sticky, dirty, sweaty, germy on your hands and more! Un-grub them, scrub them, rinse and rub them, like a hand washing machine! Hi-fives, handshakes, thumb wars, fist bumps, are better when your hands are clean! SUPER CENTEAM 5 COOKBOOK 1 YOU ARE WHAT YOU EAT... SO EAT WELL! Protein helps us to grow and make muscles. Protein is found in meat, chicken and fish. It is also in nuts and some beans. Milk, eggs and cheese are also good sources of protein. But remember, protein can have a lot of fat that is not so good for us, so choose the low fat kinds of these foods. Vitamins are found in a lot of foods we eat everyday. There are many types of vitamins. Our bodies need them to grow and stay healthy. -
St Kilda Lunch & Dinner
STEP INTO THE LIGHTNESS : VEGAN FARE 73 ACLAND STREET, ST KILDA, MELBOURNE, 3182 o 9593 8550 f www.facebook.com/sisterofsoulstkilda / l @sister_of_soul @sisterofsoul_stk_rich / [email protected] please note a 15% surcharge applies on public holidays 5.00 STARTERS FROM 12 NOON MAINS POTATO FRIES V / GF / NF / NO GO 9.00 GOLDEN THAI CURRY V / NF 20.50 Sprinkled with rosemary and sea salt. Served with a side of tomato sauce A mildly spiced coconut curry with turmeric, galangal and lemongrass. Served with potato, pineapple, bamboo, green beans, choi sum, tempeh, fresh basil and chilli AS A 100% PLANT BASED RESTAURANT, OKONOMIYAKI V / NF 13.50 Vegan twist on classic Japanese pancake. Packed with pumpkin, cabbage and zucchini. add vegan roti or rice + 4.00 Drizzled with tonkatsu sauce and vegan mayo. Finished with fresh spring onion and nori RED STIR FRY V / NFO / GF 21.00 SISTER OF SOUL IS PROUD TO BE powder Roast pumpkin, cashew, tofu, mushroom, gai lan and lotus root. Wok tossed in a vibrant, POLENTA JENGA V / GF / NF OPTIONAL 13.50 spicy red curry paste with Thai basil and fried shallots. Served with jasmine rice Crispy polenta chips, cauliflower puree, sage, and cashew parmesan NASI GORENG V / GF OPTIONAL / NF 19.50 PART OF ONE OF THE BIGGEST VIETNAMESE STYLE SPRING ROLLS V / NF 12.00 Balinese fried rice with tofu, mushrooms and an array of seasonal veg. Drizzled with With fresh lettuce, cucumber and herbs, pickled veg and a punchy Nam Jim dipping sauce dark sweet soy sauce, crispy shallots, spring onion. -
Casa Solana Tortillas POS.Indd
Flour & Corn Tortillas Flour & Corn Tortillas FLOUR TORTILLAS • Made with authentic ingredients, Block and Barrel and Casa Solana tortillas are perfect for wraps and quesadillas • Casa Solana offers fl our and whole wheat tortillas in both ambient and frozen to suit all storage requirements • Block and Barrel offers a variety of fl avours to add colour and excitement to your menu • Casa Solana and Block and Barrel tortillas are pliable and easy to handle • All tortillas are trans-fat free, cholesterol free, kosher and vegan • Frozen tortillas have a shelf life of 6 months • Ambient tortillas have a shelf life of 75 days. CORN TORTILLAS • Made from corn fl our, Casa Solana corn tortillas offer convenience and versatility • Available in a frozen or ambient format and in a variety of sizes to make your signature items • Choose your own for fresh tortilla chips - available in 6-inch uncut or pre-cut, to suit your needs • Try our convenient pre-cut tortillas for tacos or salad bowls • For heat and serve authentic tacos or fajitas, try our soft corn tortilla • Ambient tortillas have a shelf life of 75 days • Frozen tortillas have a shelf life of 6 months • All tortillas are trans-fat free, cholesterol free, kosher and vegan. Casa Solana & Block and Barrel Flour and Corn Tortillas Distributed by Sysco Corporation, Toronto, Ontario M9B 6J8 © 2016 PRINTED IN CANADA 01/16 Flour & Corn Tortillas SUPC Code Product Description Brand Frozen/Ambient Pack Size 4098911 12” Wheat Flour Tortilla Block & Barrel Ambient 6/10CT 4098923 12” Wheat Flour Garlic Herb -
Crunchy Vegetable Wraps
CRUNCHY VEGETABLE WRAPS From USDA SNAP-Ed Recipe Finder http://recipefinder.nal.usda.gov/ & Connecticut Food Policy Council http://www.foodpc.state.ct.us/cookbook%20x1a-rev1%2012-30-07.pdf Ingredients 4 Tbsp. low-fat, whipped cream cheese 2 flour tortillas ½ tsp. ranch seasoning mix ¼ cup broccoli washed and chopped ¼ cup carrots peeled and grated ¼ cup zucchini washed and cut into small strips ¼ cup yellow summer squash washed and cut into small strips ½ tomato diced 2 Tbsp. green bell pepper seeded and diced 2 Tbsp. chives chopped fine Instructions 1. In a small bowl, stir ranch seasoning into cream cheese; chill. 2. Wash and chop vegetables. 3. Steam broccoli in microwave for 1 minute with 1 tablespoon of water. 4. Spread cream cheese onto flour tortilla, staying one inch from edge. Sprinkle vegetables over cream cheese. Roll tortilla tightly. 5. Chill for 1-2 hours before serving (the wrap will hold its shape better). With a sharp knife slice into circles and serve. Tips Be creative. Try different vegetables, herbs and spices. Examples- green beans, lettuce, radishes, corn; dill, oregano, basil, mint, curry or chili powder. You can substitute pre-made flavored cream cheeses- chive, herb or vegetable. Try a sweet cream cheese and add fruit to your wrap for a different twist. This wrap is great with soup or salad or served as a cool summer appetizer! Makes four servings (½ tortilla each) Cost Per Recipe: $ 1.25 Per Serving: $ 0.31 Nutritional information per serving (4 servings) Calories: 110 Cholesterol: 5mg Protein: 4g Calories from fat: 35 Sodium: 220mg Vitamin A: 35% Total fat: 4g Total carbohydrate: 16g Vitamin C: 30% Saturated fat: 1.5g Dietary fiber: 2g Calcium: 6% Trans fat: 0g Sugars: 2g Iron: 6% Percent daily values based on a 2000 calorie diet. -
Prepared with Aged Bean Grains Fermented by Rhizopus Oligosporus
Research, Society and Development, v. 10, n. 2, e38110212503, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12503 Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus Received: 01/30/2021 | Reviewed: 02/07/2021 | Accept: 02/10/2021 | Published: 02/20/2021 Juliana Aparecida Correia Bento ORCID: https://orcid.org/0000-0001-9015-9426 Federal University of Goiás, Brazil E-mail: [email protected] Priscila Zaczuk Bassinello ORCID: https://orcid.org/0000-0002-8545-9501 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Aline Oliveira Colombo ORCID: https://orcid.org/0000-0002-2198-0760 Federal University of Goiás, Brazil E-mail: [email protected] Rayane Jesus Vital ORCID: https://orcid.org/0000-0002-5194-8905 Paulista University, Brazil E-mail: [email protected] Rosângela Nunes Carvalho ORCID: https://orcid.org/0000-0002-6862-8940 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Abstract This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST.