Friday, July 22, 2011

USA Restaurants Minimize The Real Amount of Calories of their Meals

USA Restaurants Minimize The Real Amount of Calories of their Meals

About one out of five dishes served in American restaurants has at least 100 calories more than the figure mentioned by the local, according to a study released Tuesday.

Most of the 269 plates examined in the context of this research conducted in three U.S. states, had a number of the announced close of calories, but 19% of the plates was underestimated.

Some strayed too far from reality. One extreme case was that of a portion of chips with salsa that had 1,000 calories more than what is reported.

These 1,000-calorie "almost half the recommended daily energy intake for most people," says the study led by Lorien Urban, Tufts University, and published in the Journal of the American Medical Association (JAMA).

The researchers found that salads and dishes with high proportion of carbohydrates (rice, beans, potatoes or bread) were the most underrated about your calories. Sandwiches or meat dishes, however, tended to have the same number of calories or less announced.

The more traditional restaurants moved away from the actual number of calories fast food, possibly due to the lack of control over their portions, they noted.

In the United States, obesity affects 34% of the population. And on average, a person consumes 35% of their meals away from home, so the study findings may explain one of the reasons for this national epidemic.

In this sense, if 19% of food consumed in a restaurant for a person has at least 100 more calories than advertised, the person could raise 15 kilos per year, the study authors calculated.

The research was conducted in Indiana (North), Massachusetts (northeast) and Arkansas (south) between January and June 2010, restaurant chains that anticipated the obligation to mention the number of calories that offer their dishes.

The idea of ​​making this mandatory practice is being studied at the federal leve

Hot to cook Mediterranean Couscous and Lentil Salad

Hot to cook Mediterranean Couscous and Lentil Salad.

  • 1 cup French green lentils, sorted and rinsed
  • 3 tablespoons white wine vinegar
  • 1 cup couscous
  • 1/2 teaspoon salt
  • 3 tablespoons plus 2 teaspoons olive oil
  • 1 clove garlic, minced and mashed to a paste with 1/4 teaspoon salt
  • 1/2 cup finely chopped fresh mint
  • 4 cups arugula leaves, chopped
  • 2 cups grape tomatoes, halved
  • 1/2 cup crumbled feta cheese
Bring large pot of water to a boil. Add lentils. Reduce heat, and simmer 15 minutes, or until tender. Drain. Transfer to bowl, and stir in 1 tablespoon vinegar. Season to taste with salt and pepper. Cool, stirring occasionally.
Pour 1-1/4 cups boiling water over couscous in large bowl. Stir in salt, cover and let stand 5 minutes. Fluff with fork, and stir in 2 teaspoon oil. Cool.
Whisk together garlic paste, remaining 3 tablespoons oil, remaining 2 tablespoons vinegar and mint in small bowl. Stir dressing and lentils into couscous.
Just before serving, add arugula, tomatoes and feta.

Nutrition Facts
Calories 257, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 309 mg, Carbohydrate 35 g, Fiber 10 g, Protein 11 g, Sugars 3 g
Percent Daily Values are based on a 2,000 calorie diet

How to cook Classic Peanut Butter Cookies,easy cookies recipe
How to cook Classic Peanut Butter Cookies,easy cookies recipe.

The simple combination of savory but sweet peanut butter incorporated into a smooth, buttery dough gives this cookie its signature nutty flavor.

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar or 1/4 cup honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • Granulated sugar
In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.
Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.
To Store

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts
Calories 87, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 13 mg, Sodium 70 mg, Carbohydrate 10 g, Total Sugar 6 g, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 2%. Exchanges: Other Carbohydrate .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Easy recipes. Vegetable Paella

Easy recipes. Vegetable Paella

1. Ingredients

  • 400 g rice
  • 900 ml broth
  • Seasonal vegetables (chopped very small)
  • 125 g fresh peas
  • 125 g bachoqueta
  • 250 g zucchini
  • 150 gr carrots
  • 400 g of Artichokes
  • 150 g garrofones
  • 125 grams of red pepper
  • 125 g green pepper
  • 750 gr of grated tomatoes
  • 100 g mushrooms
  • 170 cc of olive oil
  • 3 garlic
  • Parsley
  • 18 grams of salt
  • Saffron
  • A pinch of paprika
  • Rosmery


Vegetable Paella

1. In a paella pan, sauté the tomatoes and garlic.

2. Add red and green peppers and fry very small.

3. Add peas, bachoqeta, zucchini, carrots, artichokes, and mushrooms and fry garrofón.

4. Place garlic, salt and puimentón.

5. Add the broth, boil and add saffron to the rice.

6. When almost (18 minutes) put the rosemary and a little grated garlic.

7. Turn off heat and let rest.

How to cook Mexican Chicken Salad,healthy easy recipe

How to cook Mexican Chicken Salad,healthy easy recipe

Bottled Thousand Island dressing and lime juice temper the heat from the spiced chicken and pepper cheese in this chopped salad. Tortilla chips offer a pleasing crunch.


2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
3 tablespoons fresh lime juice (from 1 lime)
1-1/2 pounds boneless, skinless chicken breast halves, slightly pounded to flatten
2 tablespoons vegetable oil
2/3 cup bottled Thousand Island dressing
2 small heads romaine hearts (about 14 ounces total), cleaned and torn into bite-size pieces
4 ounces pepper-Jack cheese, cut into thin strips
1 ripe avocado, halved lengthwise, pitted, peeled and cut crosswise into thin strips
1/2 medium-size red onion, thinly sliced
1 cup grape tomatoes, each halved
2 cups lime-flavored tortilla chips, broken into bite-size pieces

In small dish, combine chili powder, oregano, salt, pepper, cumin and garlic powder. Stir in 1 tablespoon of the lime juice. Spread onto both sides of flattened chicken breasts.
In large skillet, heat oil over medium-high heat. Add chicken; saute until lightly browned, 3 to 4 minutes. Flip over; saute until internal temperature registers 170 degrees F on instant-read thermometer, about 4 minutes. Transfer to cutting board.
In small bowl, whisk together remaining 2 tablespoons lime juice and Thousand Island dressing.
In large bowl, toss together romaine, cheese, avocado, onion and tomatoes. Add salad dressing mixture; toss.
Slice chicken into bite-size pieces. Add along with tortilla chips to bowl; toss. Serve immediately with extra chips on side. Makes 6 servings.

Nutrition Facts
Calories 498, Total Fat 32 g, Saturated Fat 8 g, Cholesterol 90 mg, Sodium 667 mg, Carbohydrate 22 g, Fiber 4 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet

How to Cook Grapefruit Mousse, easy recipe

How to Cook Grapefruit Mousse, easy recipe.

The major "eating" holidays are coming to a fast close , but that doesn't mean that I'm entertaining at home any less. I still want to serve festive looking desserts to my friends without weighing down their digestion or tempting them to break their New Year's resolutions.

When I make a lighter dessert, of course, I think about calories, but what about flavor, enjoyment, and taste. Aren't these the things we are all looking for in food? Eating locally and in season is another great way to get more enjoyment out of cooking the dishes and desserts you love so. That's why I picked grapefruit for this week's dessert recipe, because it is prime growing season.

I'm a sucker for a graham cracker crust and most store-bought versions are good, but it's so simple to make one yourself. In this recipe, the cinnamon in this crust plays off the tartness without clashing. Kefir is easy to find in your local health food store and has ten probiotic cultures that aren't damaged through freezing.

Grapefruit Mousse Pie

Makes 8 servings

6 sheets low-fat graham crackers
2 tablespoons granulated sugar
2 tablespoons unsalted melted butter 1/2 teaspoon ground cinnamon
zest of one large pink grapefruit
juice of one large pink grapefruit
1 envelope unflavored gelatin
1/2 cup sugar
2 cups unflavored kefir or plain yogurt

Break the graham crackers and place them into a food processor along with the sugar, cinnamon, and grapefruit zest. Pulse until the graham crackers form a fine crumb. Transfer the crumbs to a large bowl. Add the butter and mix well with a spatula.

Transfer the crumbs to a 8-inch pie plate and press them evenly across the bottom and up onto the sides. Wipe out the bowl of the food processor with a dishtowel.

Place the grapefruit juice into a small saucepan. Sprinkle the gelatin over the juice and rest for 10 to 15 minutes until the gelatin is clear and begins to puff on the surface of the liquid. Heat the juice over low heat, for 1 to 2 minutes, stirring one or twice until the gelatin melts and the mixture is smooth. Add it to the bowl of the food processor along with the sugar.

Blend until the sugar is well incorporated, mixing about 30 seconds. Add the kefir or yogurt and pulse once or twice until well mixed. Pour over the graham cracker crust. Chill in the fridge or freeze for at least two hours until the mousse is firm before slicing and serving.

Per Serving (1 slice): 218 calories, 4 g protein, 42 g carbohydrates, 3 g fat (2 g saturated), 13 mg cholesterol, 1 g fiber, 88 mg sodium.

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