Choose lean ground beef for better health
While shopping at the grocery store, it is easy to spend a long time at the meat counter trying to make a decision about which package of ground beef to buy. There are percentages written on the package and there is a big price difference. For health, it is best to purchase the leanest ground beef. If that is too hard on your wallet, there are ways you can decrease the fat in ground beef.
Beans are inexpensive, healthy and convenient
Beans are one of the best values around when it comes to the amount of nutrients for your dollar. One cup of cooked pinto beans provides 14 grams of fiber, 14 grams of protein, less than one gram of fat and around 230 calories.
Free Seasonal and Simple app
The Seasonal and Simple smart phone application is available for both iOS and Android devices. The application is free to download.
Organic produce – Is it the best choice?
Most of us would like to feed ourselves and our families the most nutritious foods we can. Sometimes, however, it is not clear what choice to make. Marketers would have us think organic is best, but a report in a Tufts Health and Nutrition Letter describes an analysis of current research that indicates that organic may not be as great as once thought in terms of nutrition.
Pick a peck of peppers this summer
Peppers come in a variety of colors, shapes, sizes and flavors ranging from sweet to spicy hot. They are a colorful addition to any meal, or they can be enjoyed as a snack on their own.
Brussels sprouts can be a nutritious treat
Brussels sprouts, the green cruciferous vegetables sometimes referred to by children as “cannon balls,” are not typically a favorite from the vegetable group. But when they are selected well, eaten soon after they are picked and cooked properly, they can be a nutritious treat.
Make a mystery meal into a culinary delight
It’s time to eat. You open the fridge and find some brown rice, a small piece of meat and some leftover vegetables. How can this possibly become a meal? Here are some tips on converting a mystery meal of leftovers into a culinary delight.
Helping children develop good health habits
Parents play an important role in helping their children develop good health habits. Healthy children eat well, live a physically active life and feel good about themselves and others.
Back-to-school nutrition
With the new school year upon us, parents should be reminded of the important role nutrition plays in assuring kids a successful school year. Nutrition and learning go hand in hand.
Good nutrition can be a tough sell to finicky eaters
The picky food preferences of children can make even the best of parents struggle to ensure their child eats right and to keep mealtimes from being a battle.
Healthy habits for your preschool-aged child
Preschool is a good time to help your child develop good eating habits. Because your child is with you most of the time, it is easier to influence their food choices. Keep in mind that the eating habits learned during this time can be carried into the future.
Feed your young athlete for maximum performance
Eating healthfully helps an athlete reach maximum potential. Good stamina and energy are a result of eating healthy meals on a regular basis. The timing of meals and choice of food also can have an impact on physical performance.
Small grain crops seeded this fall replace dry pastures for cow herds
COLUMBIA, Mo. – Seeding winter annual small grain offers fall grazing for beef cow herds short on grass and hay.“Lots of calls are coming in,” said Craig Roberts, University of Missouri Extension forage specialist. He offers encouraging words and cautions.Interest grew as some local USDA Farm Service Agency offices offer added drought disaster assistance.
MU Extension holds second spirits industry tour
COLUMBIA, Mo. – Openings remain for the second annual University of Missouri Extension White Oak, Whiskey and Wine Tour on Saturday, Oct. 13. The all-day tour toasts the state’s unique contributions to the wine and whiskey industries.
Drought stays as beef farmers plan on fall rains to make winter pasture
COLUMBIA, Mo. – Stunted, stemmy pastures unable to support grazing cattle have potential. Depend on fall rains to bring fall regrowth, says University of Missouri Extension forage agronomist Craig Roberts.Cool-season grass growth always slumps in summer. Fescue goes dormant. This year, the slump dives deep with lack of rain and too much heat. In spite of that, Missouri farmers should prepare for fall regrowth for winter grazing.
Choose a pressure canner to safely preserve foods
With each year’s growing season, there seems to be another round of “new and improved” kitchen gadgets to make preserving the harvest easier and better. Some can be a great help; others, like the electric multi-cooker appliances, may not result in the safe canned product one might be expecting.
Blanch vegetables before freezing
Every fresh sweet corn season I hear people telling others to preserve their corn by just putting it in the freezer. Unless you are freezing onions or green peppers, blanching is a must before freezing vegetables.
Issues with canning on ceramic or glass stovetops
A common question about canning foods is, “Is it OK to can on my ceramic or glass stovetop?”First, check the recommendations of the particular stove’s manufacturer. Some say absolutely not, while others say it is OK, but with certain stipulations.
Get ready for home canning season
When you plant your garden, it’s so easy to imagine all of the great tasting, healthy food that will come from those tiny seeds and plants. Many people grow not only enough to eat during the summer but enough so they can preserve those garden delights for cold winter nights. Spring is a great time to make sure your canning gear is ready for production when your garden starts producing more than you can eat.
Packing perfect pickles
It can be very rewarding to serve your family and guests your very own homemade pickles. Whether you are a novice or experienced pickle maker there are things to keep in mind when making your pickled products. Below are several questions that we have received at the Extension office with the correct answers:
Pack a perfect pickle
Pickling is a different way to enjoy cucumbers and is often an easy process, but there are some important things to know to assure pickles are safe to eat.The main ingredients used for pickling are acid, salt, sugar and spices. Lime and alum are also sometimes used to make crisper pickles.
Prevent botulism from home-canned foods
Microorganisms all around us can cause food spoilage — they are in the air and soil, and on people and animals. Many microorganisms are difficult to get rid of, including Clostridium botulinum — the bacteria that causes botulism. Botulism is rare but can be fatal. Home-processed foods are often the culprit of foodborne botulism.
Preserving fruit salsas
Tomato-based salsas have been popular for years for food preservers, but there is a new twist on this favorite — fruit salsas. “Most fruit salsas are preserved to be used with meats, poultry and fish,” said Susan Mills-Gray, nutrition/health specialist with MU Extension. “The fruit, herbs and heat of onion or pepper, as well as the vibrant colors adds zest to meals.”
Many ways to preserve garden green beans
There are many ways you can preserve green beans so you are eating your garden’s bounty all winter long. Most people can or freeze extra green beans, but you could also pickle or dry them for some interesting off-season eating.