Celebrity Foods, Inc.

2007-11-16T15:59:00.000-08:00

According to the Cranberry Institute, recent scientific research has show that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients, that may actually help protect you from heart disease, some forms of cancer and other physical illnesses. The benefits of cranberries go far beyond their immaculate color. These little red beads also contain Vitamin A, C, Fiber, Calcium, Potassium, Folic Acid, Phosphorus and many other vitamins and minerals, which is why it’s important to incorporate cranberries into your meals and, with Thanksgiving around the corner, it shouldn’t be too hard.

Try this delicious recipe courtesy of Celebrity Foods. Happy Eating!

The ingredients: Fresh cranberries, walnuts (crushed or whole) and Celebrity's Sweet Italian sausage to make it special.

Here's what you'll need:
• 1 pkg. Celebrity Sweet Italian Sausage (use 3 links - about 3/4 lb.)
• 5-6 cups dried, crumbled cornbread or bread crumbs (pre-seasoned are fine)
• 3 stalks celery, diced
• 1 large onion, diced
• 1 1/2 tablespoon dried sage or 15 fresh minced sage leaves, finely chopped
• 1 stick butter (8 tablespoons)
• 1/2 cup walnut pieces
• 3/4 cup dried cranberries
• 1 1/2 to 3 cups chicken broth

Crumble sausage meat and cook in large pan until done. Set aside. Cook the diced onion, minced sage or dried sage, and diced celery together in the butter over medium low heat for about 5 minutes, until the celery shows color and the onions start to become translucent. Set aside.

Place crumbled cornbread, cranberries, and walnuts in large bowl. Add celery and onion mixture, and cooked sausage, and gently toss to mix all ingredients evenly.

The last step is most important. Carefully add 1 cup of broth, toss to fully moisten bread mixture. If mixture still has dry parts, continue to add remaining broth a little at a time, until mixture is moistened but not soggy. Place in buttered baking pan and cover with foil. Cook for 35 minutes at 350° F, and then remove foil for 3-5 minutes and place under broiler to crisp the top.

2007-11-06T12:26:00.000-08:00

Ever heard of Tangelo? No, but I have a friend named Angelo.

Let's cut right down to the chase. Accidents occur every where, but when they create some thing as brilliantly tasty as a Tangelo (hybrid of Tangerine and Pomelo), you come up with a delicious treat!

The size of an orange, and sweet like a tangerine, Tangelos are very juicy and quite enjoyable. Not commonly grown in California, they are produced commercially and in home gardens in Florida.

And let me tell you something else, there's not just one type. Studies show there to be at least three! That's right, three different types of cultivated Tangelos.

1. Minneola: which is a hybrid of a Bowen grapefruit and Darcy tangerine.
2. Nova: a 'Clementine' tangerine and 'Orlando' tangelo cross made, in 1942 by a Dr. Jack Bellows.
3. Orlando: a result of a 'Bowen' grapefruit pollinated with a 'Darcy' tangerine in 1911.

pretty cool, right?

If you want to read more about Tangelos, read the link below.
http://www.hort.purdue.edu/newcrop/morton/tangelo.html

Enjoy!
~Lisa

2006-08-21T11:11:00.000-07:00

Olive Oil - More than just a significant other to Popeye...

I enjoy cooking. And so many of the recipes that I consult call for oil. Such as life, I guess. Our bodies are truly a machine, requiring regular oiling. But, instead of cooking with oils high in saturated fat, I have taken a real liking to substituting olive oil whenever possible.

It is low in saturated fat, and high in unsaturated fat. This will help lower the risk of heart disease, as well as assist in lowering blood pressure. Still, you don't want to eat too much. After all, it is still fat. So, follow the simple admonition of moderation in all things.

happy cooking!
heath

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2006-08-02T09:54:00.000-07:00

Beyond the Fruit Bowl!

Fruits not only create a beautiful addition to a healthy diet, many are also full of properties that promote healthy skin. That’s why you see so many of them being used in skin creams and other beauty products. This link can give you some insight into how to use the fruits in your own home to stay beautiful! http://www.alive.com/995a3a2.php?subject_bread_cramb=489

2006-07-10T12:39:00.000-07:00

Grilling Tips from the Masters

I know, I know, it’s summer time and you are being inundated with stories about barbecuing. You are getting sick of them and you don’t want to read anything else about grilling, or charcoal, or spontaneous grill combustion. Well, too bad – read this article: http://www.culinary.net/articlesfeatures/safeside/outdoorgrilling.html to learn how to grill like one of the masters. The article provides best practices and ways to make sure that the season of grilling is a safe one for you and your guests.

-h

2006-07-07T13:18:00.000-07:00

Healthy eating with the seasons

Did you know that eating foods in accordance with their growing season can dramatically increase the vital nutrients that you will get from eating those foods? Yep, it seems that enjoying watermelon in the spring and summer is far better for you than it would be in the dead of January. How do I know this? I researched it. You can too, just read this: http://www.whfoods.com/genpage.php?tname=faq&dbid=28

Eat well, live healthy!

2006-06-29T09:29:00.000-07:00

Pizza, Breakfast of (College Student) Champions - Now with Healthy Benefits!

The average American consumes 46 slices of pizza per year. Now, I don’t know about you, but that seems more like a quarterly estimate for me… I love me some pizza. And now that it can be elevated to the status of ‘health food’, based on my loose, easily manipulated scale, I will increase my consumption!

“But this is too good to be true!” you say? Well, the tomatoes have lycopene, a substance that not only contributes to the cherry red color of tomatoes, but also has links to lower incidence of heart attack and some cancers.

You want to know more? Read this: http://www.lifespan.org/services/nutrition/articles/pizza.htm

Peace.

2006-06-19T15:38:00.000-07:00

Attention K-Mart customers, there is a Blue Light Special on better sleep in aisle 2!

"Some national parks have long waiting lists for camping reservations. When you have to wait a year to sleep next to a tree, something is wrong." --George Carlin

At the risk of sounding like Sally Struthers, I am going to ask this question anyway, “Would you like to get a better night’s sleep? Sure, we all would.” Now, you couldn’t see it, but I had to walk away from my computer and hit myself in the head for 5 minutes with a blunt object to atone for my sounding like a bad commercial. Take my word for it, I can barely see after my self-bludgeoning.

Anywho, I am finding in my old age (okay, I am not so old… but go with me on this) that I really enjoy a good night’s sleep. In my teenage and college years sleep was, according to me, something I could do when I was dead. But now, I sometimes look forward to a good night’s sleep the moment I get up in the morning. And wouldn’t you know that some smart guy from Harvard did some research that has to do with sleep, and getting better sleep?

While resting his eyes on a pile of books, a Harvard researcher found that blue light will reset the body’s natural, internal clock and circadian rhythms, which can lead to sounder sleep and greater alertness during waking hours. The article is too cool for me to butcher here. So, stop listening to me and go check it out here: http://www.researchmatters.harvard.edu/story.php?article_id=678 . Okay, now you can stop listening to me.

--H

2006-06-16T12:48:00.000-07:00

Garlic and Twinkies, Anyone?

Yeah, the very thought of that is something that can make you swear-off mass-produced, cream-filled pastries for good!
But, there is an interesting article I came across in the Journal of Food Safety having to do with preservatives, and how there may be a natural alternative to them – spices.
Research has found that commercially available, powder-form versions of garlic, turmeric and ginger can act as a deterrent to Salmonella in ground beef. Now, there is a lot of Science-Speak in the journal entry, but it is good reading and really rather interesting. I suggest you check it out either on the web at http://ift.confex.com/ift/2005/techprogram/paper_30757.htm or in print. The article reference can be found at the end of this post. And, you can always find interesting information about Celebrity Foods and our commitment to food safety by visiting Celebrity Foods Safety.
And don’t worry, your Twinkie is safe, for now… but how DO they get that cream filling in there??

Oh yeah, and you can find that article here:

Journal of Food SafetyVol. 26 Issue 2 Page 115 May 2006 EFFECT OF SPICES ON GROWTH AND SURVIVAL OF SALMONELLA TYPHIMURIUM DT 104 IN GROUND BEEF STORED AT 4 AND 8C MILAGROS UHART, NICOLE MAKS, SADHANA RAVISHANKAR