Bridge over river

R ecipe of the Month

Trans Fats are found in food:

Cookies
Crackers
Potato Chips
Margarine
Icing
Micro Popcorn
Doughnuts
Pastries
Baked goods
Fried fast food
Pop tarts
Fish Sticks
Cake
Candy
Muffins
Canned biscuits
Pies

Highlights

CT joins to ban trans fats by bringing a law in 2007 after two weeks when NY decided to ban trans fats.

Denmark became the first country to ban trans fats.

Turkey and Noodle Soup with Sage

cheese, gound meat, carrot and loaf bread

1 lb ground turkey

1 egg, beaten with 1 egg white

1 1/2 tbsp. chopped fresh sage or 2 tsp. dried sage

2 tbsp. freshly grated Romano cheese

2 slices loaf bread, crumbles or 3/4 cup bread crumbs

1 plum tomato, seeded and finely chopped

1/2 cup very finely chopped onion

5 garlic cloves, finely chopped

1/4 tsp. kosher salt

freshly ground black pepper

4 cups chicken or turkey broth

2 carrots, thinly sliced

1 tbsp. olive oil

1/2 or more angel-hair pasta
(brown rice pasta or your choice)

fresh sage leaves for garnish (optional)

In a large bowl, combine the turkey, egg mixture, 1 tablespoon of sage, the cheese, bread, tomato, onion, garlic, a pinch of kosher salt and some pepper.

Cover the bowl with plastic wrap and refrigerate it for 30 minutes.

Form the chilled mixture into 18 or so meatballs, each about 1 inch in diameter. Set the meatballs aside.

Pour the broth into a large pot. Add the remaining 1/2 tablspoon of sage, the carrots, a pinch of kosher salt and some pepper. Bring the liquid to a simmer over medium heat and cook it for about 10 minutes.

While the broth is simmering, pour the oil into a nonstick skillet over medium-high heat. Arrange the meatballs in the hot oil, taking care that they do not touch one another. Cook the meatballs on one side until they are well-browned - 3 to 5 minutes. Continue to cook the meatballs, turning them frequently, until they are browned on all sides - 5 to 7 minutes more.

With a slotted spoon, transfer the meatballs to the simmering broth mixture in the pot. Add the pasta and cook it until it is al dente - about 4 minutes.

Serve immediatly with the sage leaves. Serves 6.

"I love this soup, my favorite. Perfect for warm comfort winter meal, " by Cassandra.

Recipe Archives:

Spinach Squares
Spinach and Sesame Salad
Garlic Sun-dried Tomato Brie Cheese
Spring Greens w/Strawberries, Toasted Walnut & Tangerine Poppy Seed Dressing
National Steamed Chicken & Sweet Ginger Soy Sauce

Dark Winter Scene

The Danger of Trans-Fats

Trans fats are a major threat to human health and double the risk of heart disease in women. It is known as "bad" cholesterol in the body which deplete good cholesterol to help protect heart disease. The body cannot break down trans fats but instead it increases bad fats. Over time, they can "clog the pipes" that feed the heart and brain which can lead to heart attack or stroke risk. Though it contributes to other health problems including Type 2 diabetes.

Trans fats are man-made or processed fats which are made from a liquid oil, like we find liquid vegetable oil leaving off from frying and then the oil becomes solid while cooling down.

Food Companies and restaurants like trans fats because it allows longer shelf-life and gives food good taste, shape and texture. For another reason, the food companies prefer trans fats due to being less expensive than other oils.

The US government required all food companies to show trans fats on the label since January 2006. If you see "zero" trans fats or no trans fats, do you think there is no trans fats inside food? Unfortunately no, there is still less than one half gram per serving.

Be sure to find the word like "partially hydrogenated", this means trans fats, no excuse. Try find products saying "no hydrogenated oils" or "hydrogenated oil free" - trans fats free.

Some people call "stealth fats" because it is hard to find out whether trans fats is inside product. Best - to avoid it like plague. It is very harmful and poisonous.

The truth about cholesterol and fat

FDA - Revealing Trans Fats

No Hiding Most Trans Fats

Trans Fats/Hydrogenated Oils--The Killer in Non-Organic Processed Foods

"According to the FDA, it’s in 95% of cookies, 80% of frozen breakfast foods, 75% of snacks and chips, 70% of cake mixes, and almost half of all cereals!"

~excerpts by Atkins