Tag: Chocolate

All About Ice Cream

Ice cream, America’s favorite treat, has been around for a very long time. It is believed that some form of ice cream dates back to 200 B.C. Folk lore has it that in the 1st Century, Roman Emperor Nero ordered his slaves to bring ice from the mountains to make his iced mixture with fruit topping.

Another form of ice cream was made by King Tang of China (A. D. 618-97). He combined ice and milk. From China ice cream was brought to Europe when, in the 1200’s Marco Polo had brought an ice cream sorbet recipe back with him to Europe from the Far East. The recipe called for the ingredients snow and milk. Ice cream was later imported from Europe to the United States where it was served by Presidents George Washington and Thomas Jefferson to their guests.

In New York City, in 1776, the first ice cream parlor was opened. The word ice cream was started by the American Colonists. They first called it “iced” cream and it was later shortened to “ice” cream. In 1777 Philip Lenzi, a confectioner, placed the first newspaper advertisement for ice cream in the New York Gazette.

When First Lady Dolly Madison was in the white house from 1809 to 1817, she served ice cream to guests. Ice cream was even served to immigrants as part of their meal when they arrived at Ellis Island.

The hand crank ice cream maker or freezer was invented in 1846 by Nancy Johnson. Today, ice cream is still made using the basic method of the hand-crank ice cream freezer. In 1848 a similar ice cream freezer, the Johnson Patent Ice-Cream Freezer was patented. By 1850 ice cream had become a popular treat. It wasn’t until 1851 that Jacob Fussell’s Baltimore Company began to manufacture and market ice cream commercially.

It isn’t clear who or when someone realized that mixing the cream in a small pewter pot inside of a larger pot filled with salt mixed with ice would lower the temperature of the ingredients. The wooden freezer bucket and paddles would open the way for the larger-scale manufacture of ice cream. Historians disagree on when the ice cream cone was invented. It has been said that the ice cream cone was invented in St. Louis, Missouri in 1904 when on July 23 Charles E. Minches thought of making a pastry cone and filled it with two ice cream scoops. The ice cream cone first appeared at the St. Louis World’s Fair later in the year where, historians believe, there were more than 50 ice cream cone vendors.

Historians also believe that before the 1904 St. Louis World’s Fair, metal and paper cones were being used. England was also already selling edible ice cream cones. Another theory is that prior to the 1904 World’s Fair, an ice cream vendor from New York City had grown tired of customers pilfering his serving dishes, so he invented an ice cream cone in 1896.

In 1926 Clarence Vogt came up with a process of continuously freezing ice cream for the commercial manufacturing of ice cream. By the 1930’s ice cream had a huge increase in popularity and many flavors of ice cream and sherbets had become available.

By the 20th Century many flavors of ice cream were being sold on a large scale in grocery stores, supermarkets and ice-cream franchises. With the many flavors of ice cream available in supermarkets and eateries, vanilla is still America’s favorite and chocolate is the second favorite flavor of ice cream.

Hide and Seek: Are You Ingesting Foods Rich in Calcium

Hide and Seek: Are You Ingesting Foods Rich in Calcium or Not?

Weak bones and brittle teeth. Perhaps if not given utmost care, it might develop to osteoporosis or complete destruction of teeth.

You will prevent further damage to your bones and teeth if you will only be well informed of the foods that might help you maintain good bones and teeth. One way is to ingest foods rich in calcium.

Calcium is needed by the body due to the following reasons:

” During pregnancy, it helps proper formation of bones and teeth of the baby.

” With proper calcium intake, it keeps your muscles to function well.

” It prevents or aids possible emergence of blood clotting.

” Nerve impulses are transmitted properly with the help of calcium.

The above-mentioned benefit of calcium promotes a healthy well being. To achieve a fit and nourishing diet, you need to be well knowledgeable of the foods that will help you obtain your goal. Foods rich in calcium are one of those.

Foods rich in calcium can be classified into two groups. The first group is under the dairy products category.

Milk and milk products are major sources of dairy products. You are aware that a woman has the capability to produce milk, which is highly nutritious for her newborn infant. Furthermore, adults can obtain milk from secretion of female animals such as goats, cows, sheep and other farm animals. You can consume the secreted milk of female farm animals.

Another option to have sufficient supply of milk is through ingesting milk products. Cheese and butter are good milk products. Other essential milk products are the following:

” Yogurt
” Ice cream
” Nonfat, condensed and evaporated milk

Non-dairy products are the second group category for foods rich in calcium. However, not all non-dairy products can give you significant amount of calcium that your body needs. Some noteworthy non-dairy products are:

” Spinach
” Broccoli
” Sardines
” Salmon
” Tofu

Ready-to-eat items such as pizza, instant oatmeal, macaroni and cheese, breads and cereals also contain calcium.

Indeed if you eat foods rich in calcium it is most likely that you will obtain good bones and teeth as well as healthy well-being. On the other hand, too much calcium intake can also cause harm. Henceforth, it is recommended that you update yourself with the suggested servings of food before you indulge into it. It is best to consult a nutritionist or dietician regarding this matter.

Frequently Asked Questions About Calcium Deposits

Overly calcium deposit can cause the hardening of some small parts of the bone and soft tissue. The deposits usually start soft but will harden in time. The most common occurrence of calcium deposits is found on the part of the shoulder.

Usually, they do not give problems to the affected person, but as the size of the deposit increases or become sore, they will surely give serious pain. The following are the frequently asked questions and answers that can help explain the concept of calcium deposits.

What cause calcium deposits?

In most cases, the cause of this deposit is still unknown. Most sufferers ask if they should change their diet in order to lessen calcium intake. This can be possible, but it is not recommended as a form of treatment. Normal patients, senior citizens and menopausal females should have a balanced diet with at least 1000 mg. calcium supplements.

Who are usually affected by hyper calcium deposits?

It usually happens in women ages 35 to 65. However, it can also happen to men too, although not as prevalent.

Do calcium deposits cause problems?

Calcium deposits do not give any possible symptoms. It is only when the deposit increases it size that it becomes severely painful. However, there can be times that smaller deposits can also cause pain especially if they become inflamed and as the calcium salt leak from a cut to the sensitive tissue.

If I have calcium deposits on my shoulder, will it injure my shoulder?

Sometimes, calcium deposits can result to erosion which might damage a part of the tendons rotator cuff. However, some calcium deposits stay on the exterior part of a rotator cuff tendon and can only give trouble whenever it is painful and infectious.

How hard are calcium deposits?

At first, calcium deposits are as soft as a toothpaste or cream, but as the time pass by and it is still in your body, they will dry up and turn into chalk-like texture. They are not as hard as the rock though, but they can surely give pain to the affected person.

Is there a treatment for calcium deposits?

Yes there is. The acute swelling can be remedied with an ice pack and should take a rest from movement using a sling. Oral medications are also available for treating calcium deposits. A cortisone injection can help a sufferer lessen the pain he or she feels within a few hours.

Should it be removed, instead?

If the affected person already experiences two to three consecutive episodes of severe painful symptoms or if the deposits have already become increasingly large, an arthroscopic surgery will be recommended for the patient to remove the deposits.

Calcium deposits will not kill you, but the pain will make you wish it will. So, if you already feel that you already have the disorder, its high time that you see a doctor and ask for an effective cure.

Satisfying And Light Chicken Salad Recipes

Chicken has grown to be the favored meat especially in Asia. Mainly because chicken do not have the same strong taste like say, beef, it has become a favorite addition to salad recipes. The combination cannot be any greater, the filling effect of the chicken without the strong taste to clash with the light, fresh taste of the fruits, vegetables and dressing.

Below are two widely researched recipes that are guaranteed to satisfy your salad cravings. So what are you waiting for? Get your choppers ready and let’s start making that salad!

CURRIED CHUTNEY CHICKEN SALAD (from AllRecipes.com)

2 whole chicken breasts (or about 5 cups cubed cooked chicken)
1 cup seedless white grapes, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes.
Greens of your choice for serving
1/2 cup chopped pecans, toasted.
1/2 cup thinly sliced green onions, white and green parts

Dressing:

1/3 cup bottled Major Grey’s chutney, large pieces chopped.
1 teaspoon curry powder
1 cup mayonnaise, homemade or high-quality purchased.
1/2 teaspoon salt
1 tablespoon grated lime zest
1/4 cup fresh lime juice

Roast the chicken. When it is cool enough to handle, remove the skin from the chicken. Pull the meat off the bones and cut into 1/2-inch cubes. Place the meat in a large bowl. Add the grapes and pineapple.

For the dressing, in a bowl, whisk together the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt.

Pour the dressing over the chicken mixture. Toss gently but thoroughly. At this point, you may refrigerate the salad for up to 3 hours, or turn it out onto a platter lined with lettuce leaves, chill briefly, and serve. Sprinkle the pecans and green onions over the salad before serving.

MEXICAN CHICKEN SALAD RECIPE

INGREDIENTS:

1/4 cup cider vinegar
3 Tbsp. honey
1-1/2 tsp. cumin
1/4 tsp. salt
pepper to taste
1 Tbsp. olive oil
2 whole chicken breasts, skinned, boned, and cut into 2″ strips
1/2 tsp. garlic salt
16 oz. pkg. frozen corn
1 cup chopped plum tomatoes
15 oz. can black beans, rinsed and drained
1 green onions, chopped
1 red bell pepper, chopped
10 oz. pkg. lettuce mix
2 avocados, peeled and chopped
2 cups shredded Monterey Jack cheese
3 cups slightly crushed blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa

Combine salt, vinegar, cumin, pepper, and honey and mix well; set aside.

Heat oil in skillet. Sprinkle chicken with garlic salt, then saute in pan until white, about 5 minutes. Combine cooked chicken, corn, tomatoes, black beans, onions, and red peppers in large bowl. Stir in dressing. Chill for an hour.

Mix chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa.

Pasta Salad As A Healthy Alternative

Pasta has always been associated with weight and a heavy feeling. True, pasta is rich in carbohydrate, a food group most often than not, shunned by weight watchers. However, there are still people who find it hard to avoid this altogether. And they are right in thinking so.

Although it tends to add weight if taken in excess, carbohydrate is very important because it gives the body the energy it needs to enable it to do its work properly. So for those who cannot give up pasta, there is an alternative.

Instead of having it th traditional way ( with meat and bacon, and cream and all the fatty substances), why not have it as a salad? Below are three fantastic recipes gathered from all over:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 lb. TURKEY PASTRAMI, cut into 1/2 inch cubes
8-ozs. rotini, cooked and drained
1 14-oz can artichokes, drained and cut into quarters
1 cup carrrots, chopped (2 medium)
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery (1 stalk)
1 4-oz can black olives, drained and sliced
3 Tbsp olive oil
3 Tbsp white wine vinegar
1 /2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
6 lettuce leaves

Instructions:

1. In large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery and olives.

2. In small bowl, combine oil, vinegar, garlic, salt and pepper. Toss together with pastrami mixture and refrigerate for 1 hour.

3. Serve on lettuce leaves.

APPLE PASTA SALAD

Ingredients:

1 container (8 oz.) plain nonfat yogurt
1 can (8 oz.) unsweetened crushed pineapple, undrained
1/2 tsp salt, optional
1/4 tsp garlic powder
1/4 tsp dry mustard
1 tsp finely chopped crystallized ginger
1 Tbsp honey
2 cups uncooked rotini pasta
1/2 cup shedded carrot
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup raisins
3 cups diced, unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Thoroughly combine yogurt, pineapple, salt, spices, ginger, and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.

GARDEN PASTA SALAD

Ingredients:

1 can (16-ozs) mixed fruit in juice or extra light syrup
1/4 cup white wine vinegar
1 pkg. (8-oz) spinach spiral pasta
2 tsp cornstarch
1 Tbsp basil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup celery, sliced
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves

Instructions:

Drain mixed fruit, reserving liquid. Drizzle fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in small saucepan, whisk together reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; stir in mixed fruit and vinegar. Toss pasta with tomatoes, celery, and green onion. Fold in fruit and sauce; chill. Spoon onto Romaine lettuce to serve.