- Fruits! They are healthy for our bodies. We can drink them, eat whole, canned, or dried varieties. They are good in salads. Click on this LINK to find out how much fruits are needed daily. Fruits are needed for our bodies. They can help us avoid diabetes, bone loss and bone thinning. Fruits can also help us with heart disease and strokes.
- Vegetables! You can eat veggies raw, fresh, frozen, canned or dried.Their are 5 sub groups: red and orange, dark green, starchy, beans and peas. Click on this LINK to find out how much vegetables are needed daily. Vegetables help our bodies in the same way fruits do and they help us avoid developing kidney stones.
- Grains! Rice, oats, barley, wheat and cornmeal are considered grains. They are divided into whole grains and refined grains. Whole grain means the grain contains the entire kernel. Refined grains are milled and processed which takes away the bran and germ. Click on this LINK to find out how much grains are needed daily.
- Proteins! If you think it's protein, it probably is. Meats are different than fruits, veggies, dairy and oil. Some examples are meat, fish, beans and peas, and poultry. Proteins are good for your bones, cartilage, skin and blood. Click on this LINK to find out how much is needed daily.
- Dairy! All dairy has to come from the fluid milk. IF the calcium is not in the product, then it is not considered milk.. For example, butter and cream cheese are not dairy, believe it or not! Click on this LINK to find out much dairy is needed daily. Milk products will help you with bone marrow growth and slow osteoporosis.
- Oils! Oils are not considered food but they have nutrients that we need so we include them in the food pyramid. Oils come from some fish, plants and diary products. Oils are fat solids that are liquids at room temperature. Click on this LINK to find out how much is needed daily.
My Food Pyramid
Sunday, November 2, 2014
The food pyramid will help us choose wise and healthy recipes. Let's talk about each of the food groups on the pyramid.
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Try these cookies. You will never go back to your old recipe.
ReplyDeleteUncle DJ'sPerfect Chocolate Chip Cookies
• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)
Preparation Steps
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
FOR HIGH-ALTITUDE BAKING: PROBLEM: Cookies spread too much in the oven. SOLUTION: Use less sugar. Increase the oven temperature and decrease the baking time. PROBLEM: Cookies are too dry. SOLUTION: Add an extra egg or yolk.
Notes
Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore. To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed soft.
MAKES 16 COOKIES
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.