Food preparation : article
KANSAS CITY, Mo.– In this video news story, learn about MU Extension’s “Food From the Farm” program.
Teen leaders in the Missouri 4-H Healthy Habits program are promoting nutrition education and food access to underserved youths and families. The program is supported by the National 4-H Council and the Walmart Foundation.
BUTLER, Mo. – Charles Schultz once said, “All you need is love. But a little chocolate now and then doesn’t hurt.”
Americans apparently agree with the Peanuts creator, because an estimated 58 million pounds of chocolate will be bought for Valentine’s Day this year.
COLUMBIA, Mo. – If you’re losing your way instead of your weight, University of Missouri Extension specialists have evaluated and recommended several smartphone and tablet apps that might help you get your New Year’s resolution back on track.
COLUMBIA, Mo. – If hitting the snooze button three times is more appealing than having a bowl of cereal, you might be a skip-breakfast sinner.
BLUE SPRINGS, Mo. - Asparagus is one of those vegetables that people either love or hate. "If you haven't tried asparagus in a while, you may want to reconsider because asparagus is loaded with healthy nutrients," said a University of Missouri Extension nutrition and health education specialist.
COLUMBIA, Mo. – Nothing says spring like fresh asparagus.
The flowering perennial is an interesting and low-calorie, high-nutrient spring vegetable, says University of Missouri Extension nutrition specialist Susan Mills-Gray.
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.
COLUMBIA, Mo. – There is scientific evidence suggesting that eating something spicy on a hot summer day will make you feel cooler, says University of Missouri horticulturist David Trinklein.
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.
BLUE SPRINGS, Mo. - This is the season to check out locally grown berries, and one of the best choices for your health is fresh blueberries. The U.S.
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.
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.
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.
INDEPENDENCE, Mo. – One way to reduce holiday stress is to prepare some of the food ahead of time and freeze it. From casseroles to cookies, you can have a large portion of your holiday food ready before the actual day arrives.
BUTLER, Mo. – Thanksgiving without cranberries — unthinkable!
“We associate cranberries with Thanksgiving because they are actually harvested in the fall, so they became part of the holiday meal,” said Tammy Roberts, nutrition specialist for University of Missouri Extension.
BUTLER, Mo. – One of the best rewards during pumpkin carving season are the seeds. They can be roasted, boiled, dehydrated and even microwaved. They make a healthy snack or a tasty addition to salads, soups, sautéed vegetables and baked goods.
These days many people are very intentional about selecting healthy and nutritious foods for themselves and their families. And yet even the most conscientious may be fooled by fancy food labels that cleverly make consumers think they are getting something better than they are. Some tricks have…
BETHANY, Mo. – Don’t let safety rules fly the coop this Easter. University of Missouri Extension nutrition and health specialist Janet Hackert offers eggs-cellent tips to prevent foodborne illnesses caused by salmonella.
BLUE SPRINGS, Mo. – Parents might complain about getting kids to eat their vegetables, but even adults often find getting their recommended daily amount of fruits and vegetables a challenge.
Eggs continue to provide excellent nutritional value despite rising prices, making them a smart choice for health-conscious consumers.
BLUE SPRINGS, Mo. – The popular Brazilian acai berry has been touted as a superfood that can promote weight loss, reduce wrinkles, cleanse colons and bolster the immune system. Consumers should be skeptical of these claims, said a University of Missouri Extension nutrition and health education…
Following more than 10 years of research, The National Center on Addiction and Substance Abuse (CASA) at Columbia University consistently found that kids who eat dinner with their families are less likely to smoke, drink or use drugs.
The U.S. House Agriculture Committee recently approved a proposal that would make it harder to qualify for the Supplemental Nutrition Assistance Program (SNAP), reduce benefits and make other changes. Jo Britt-Rankin, director of MU Extension SNAP-Ed, is available for interviews about SNAP, SNAP-Ed…
With prices on the rise, families are looking to cut their food bills. Meal planning and smart shopping can help, but you can also make sure to use the more of the food you do pay for, says Tammy Roberts, a registered dietitian and a health and human sciences specialist at University of Missouri…
COLUMBIA, Mo. – Farm bill programs received fresh looks and reality checks during daylong discussions at a Missouri Farm Bill Summit, Oct. 18 at University of Missouri Bradford Farm.
Discover nutrition tips to fuel young athletes for energy, focus, and peak performance on and off the field.
According to an August 2008 issue of Tufts University Health & Nutrition Letter, we are spending $13 billion per year on foods labeled as “natural.” The word “natural” makes it seem like the food is better for you, but that isn’t necessarily the case.
COLUMBIA, Mo. – Super Bowl Sunday is the second-largest food consumption day in the U.S. after Thanksgiving, and game day comes with supersized food safety risks.
BLUE SPRINGS, Mo.–As temperatures rise, so does the risk for foodborne illness. So remember to treat your picnic basket, grill, and cooler as an extension of your kitchen, says a University of Missouri Extension nutrition specialist.
Nutrition program associate Sarah Geist has been working with Macon Elementary School in Macon County to deliver nutrition classes to children. The classes follow the Show Me Nutrition curriculum for kids from preschool to junior high.
BLUE SPRINGS, Mo.– Doctors and nutritionists often focus on reducing sodium in our diets to maintain heart health. That’s important, but don’t overlook the role of potassium, says Lynda Johnson, nutrition and health education specialist with University of Missouri Extension.
The Seasonal and Simple smart phone application is available for both iOS and Android devices. The application is free to download.
BLUE SPRINGS, Mo. - Freezing can extend the shelf life of food by months, but preserving the quality of frozen food does require proper handling, said a University of Missouri Extension nutrition and health education specialist.
LAMAR, Mo. – During the gray, cold days of winter, your garden’s bounty can be as close as your freezer. Freezing fresh fruits and vegetables now lets you enjoy them long after the growing season.
BLUE SPRINGS, Mo. - Many people try to fulfill their nutrition needs by taking dietary supplements. But instead of buying supplements, you might want to head to the produce aisle to meet your dietary requirements, said a University of Missouri Extension nutrition and health education specialist.
COLUMBIA, Mo. —Learning is hungry work. Schoolchildren typically eat lunch around 11:30 and then have classes all afternoon. Add an after-school activity or two and by the time they get home they’re running on empty. It’s small wonder that many kids head straight to the kitchen to devour whatever…
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.
Many people enjoy planting gardens and eating fresh, homegrown produce in the summer. For people who want to preserve their garden vegetables and eat them another time, freezing is a viable option.
COLUMBIA, Mo. – Freezing vegetables is a good option for people who want to preserve their garden produce but are daunted by the idea of canning, said a University of Missouri Extension nutrition and health education specialist.
BETHANY, Mo. – People looking to lose weight or eat healthier have sought to reduce calories, carbs and fats in their diets. In recent years, health-conscious consumers have been seeking out foods with a low glycemic index. But how effective is this for managing health?
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.
INDEPENDENCE, Mo. – Grilling meat over open flame can produce tasty meals. But it can also produce harmful chemicals, especially if the temperature is above 300 degrees Fahrenheit.
MEXICO, Mo. – University of Missouri Extension Master Gardeners and Grow Well Missouri partner to plant seeds of hope in food pantry clients at Mexico’s Help Center.
COLUMBIA, Mo. – The cranberry keeps a low profile most of the time, but this time of year it shines as the crown jewel of holiday dinners.
BLUE SPRINGS, Mo. - You can eat healthier this holiday season if you make a few simple changes to recipes, said a University of Missouri Extension nutrition specialist.
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.
BUTLER, Mo. – It won’t be long before ghosties, ghoulies, princesses and pirates will run through neighborhoods, demanding treats and idly threatening tricks.
KANSAS CITY, Mo. – The gift of food can be a delightful part of the holidays. But before taking the first bite, make sure the food had a safe trip to your doorstep and didn’t take a detour into the temperature danger zone.
Enjoy a healthier Halloween with fun alternatives to candy. Try non-sugary treats, teach kids moderation, and keep them safe while they trick-or-treat.
BUTLER, Mo. – Cooking a large Thanksgiving turkey can seem daunting, especially to a novice cook, but it’s not that difficult, says a University of Missouri Extension nutrition specialist.The first question: to stuff or not to stuff.
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.
KIRKSVILLE, Mo. – Picky eaters can turn every meal into a battle of wills. If it’s too green, too crunchy, too soft, too orange or just any vegetable, they will not eat it.
BLUE SPRINGS, Mo. – Homegrown herbs may earn their keep better than any other crop in the garden, says a University of Missouri Extension horticulture specialist.
KIRKWOOD, Mo. – When holidays approach, many will face the daunting task of keeping up family traditions without breaking their budget.
KANSAS CITY, Mo. – If you’re hosting a holiday meal, make food safety a priority or you might end up with ungrateful guests.
KANSAS CITY, Mo. – Candy, jellies, cookies and more—some of the best holiday gifts come from our own kitchens, or from the kitchens of local specialty food companies.
KANSAS CITY, Mo. – 'Tis the season to receive delicious food gifts such as sausage, cheese, ham and other tasty items.
Create a budget-friendly food demo with simple ingredients and easy-to-follow instructions, engaging your audience effectively even during challenging times.
BLUE SPRINGS, Mo. – Believe it or not, hard-cooked eggs can spoil faster than fresh eggs, so if your family plans to eat dyed Easter eggs, it’s important to follow food safety principles to prevent illness.
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.
COLUMBIA, Mo.–Despite outbreaks of hemorrhagic disease in deer across Missouri and concerns about chronic wasting disease, handling and eating venison poses very little risk if people observe common-sense safety precautions when harvesting, processing and preparing deer.
Efforts to expand farmers markets are making locally grown fruits and vegetables more accessible for consumers. When you buy locally grown food, you not only contribute to your personal health, you also support Missouri farmers and enhance the economic well-being of area communities.
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?
A great way to preserve extra fruit or fruit with bumps, bruises or knots is to make fruit leather.
The National Center for Home Food Preservation at University of Georgia Cooperative Extension has helpful directions for making fruit leather:
Deer-hunting season is in full swing. Making jerky is a popular way to preserve venison. Here are some tips on doing it safely, including specifications for ground meat.
INDEPENDENCE, Mo. –The holidays – a time for parties, food and drink. It’s also a time for temptation when you’re trying to watch your weight. But denying yourself the foods you love usually doesn’t work.
INDEPENDENCE, Mo. – Charbroiling, grilling over open flame, broiling and pan frying meats can produce tasty meals. Unfortunately, these methods, especially if the temperature is above 300 degrees Fahrenheit, also result in the formation of certain undesirable chemicals.
KIRKSVILLE, Mo. –Tiny versions of edible greens are four to six times higher in nutrient value than their mature counterparts, according to new research presented at the recent Missouri Livestock Symposium in Kirksville.
KANSAS CITY, Mo. – People staying home because of the COVID-19 outbreak likely means more time in the kitchen. Now might be a perfect time to learn or review safe food handling practices aimed at keeping foodborne illnesses at bay, says University of Missouri Extension food safety specialist Londa…
BETHANY, Mo. – Although many in Missouri think about mushrooms when the morels are at their peak in April, people who grow mushrooms at home or commercially need to be thinking about them much of the year, says a University of Missouri Extension nutrition and health education specialist.
MONTGOMERY CITY, Mo. – In a crowded kitchen in a church basement, nine elementary school kids are cooking lunch.
BETHANY, Mo. – The federal Centers for Disease Control and Prevention estimates that almost 50 million people get sick from foodborne diseases in the U.S. each year.
BLUE SPRINGS, Mo. – A new food-labeling system helps consumers make better-informed decisions as they shop, says a University of Missouri Extension nutrition and health education specialist.
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.
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.
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…
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.
BLUE SPRINGS, Mo. – Instead of tending to a garden that will only provide fruits and vegetables during the season, consider growing enough to preserve, suggests a University of Missouri Extension horticulture specialist.
BLUE SPRINGS, Mo. - With plenty of moisture and mild temperatures, a bumper crop of fall produce is available. A University of Missouri Extension nutrition and health education specialist suggests ways to make the most of this abundance.
Don’t want to throw out extra tomatoes? Making salsa is a great way to preserve them! But it is important to follow the guidelines for keeping your home-canned salsa safe.
BLUE SPRINGS, Mo. – Fruit salsas offer new flavors for home food preservers. “The vibrantly colored fruit, the herbs and the heat of onions and peppers add zest to meals,” said Susan Mills-Gray, University of Missouri Extension nutrition and health education specialist.
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.
Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve spinach, collards, kale and other spring greens by freezing, pressure canning or dehydrating them.
Winter squash keeps well for several months in cold storage, but canning and freezing helps us enjoy them any time of year.
After testing many pressure canner gauges over the years, I have seen some that were spot on for accuracy. I have also seen some where the needle was stuck; the gauge was separate from the lid yet still reading 2 pounds; and there are those that have tested 2, 3, 5 or even 8 pounds off.
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…
It’s time for the canner to come out of winter storage.As you dust it off, you may remember some jars from last year that didn't turn out exactly as planned. Why do your tomatoes float in the jar? You may have used overripe tomatoes, packed them in the jar too loosely or processed them too…
BETHANY, Mo. – Cold and flu season is in full swing. One defense against them is to get plenty of vitamin E.
BUTLER, Mo. – One of the best rewards during pumpkin season are the seeds. They taste great, can be flavored in multiple ways and are great for snacks and salad toppers.
When you first remove the seeds from the pumpkin, however, it’s kind of a slimy mess. But it’s easy to clean them up.
LAMAR, Mo. – Which is better for you: raw or cooked vegetables? The answer may surprise you, says a University of Missouri Extension nutrition and health education specialist.
“We’ve always heard that raw vegetables are healthier than cooked because cooking destroys nutrients. In some cases that’s…