For Our Health and the Health of Our Children: The Dangers of Sodium Lauryl Sulfate

>> Monday, November 29, 2010

Have you ever considered that there are hidden dangers in the products you use every day on your face and/or body?  Would you be surprised if a chemical in those products was hurting you and your children's eyes, heart, liver, and brain, day after day after day?  Well, there is, and it is: sodium lauryl sulfate.   

Generally speaking, this is a cooking blog, but I am all about all things health concious and factoids that can help us lead healthier, safe lives.  My topic today is the dangers of sodium lauryl sulfate (SLS).  It is an ingredient in most, but not all, cosmetic cleansers, hair shampoos, bath and shower gels, bubble baths, and more. 

Healthy-communications.com states "[SLS] is probably the most dangerous ingredient used in skin and hair-care products. In the cleaning industry SLS is used in garage floor cleaners, engine degreasers, car-wash soaps, etc. It is very corrosive and readily attacks greasy surfaces. 

Sodium lauryl sulfate is used throughout the world for clinical testing as a primary skin irritant. Laboratories use it to irritate skin on test animals and humans so that they may then test healing agents to see how effective they are on the irritated skin. 

A study at the University of Georgia Medical College, indicated that SLS penetrated into the eyes as well as brain, heart, liver, etc., and showed long-term retention in the tissues. The study also indicated that SLS penetrated young children's eyes and prevented them from developing properly and caused cataracts to develop in adults.

May cause hair loss by attacking the follicle. Classified as a drug in bubble baths because it eats away skin protection and causes rashes and infection to occur."

For all you non-believers out there, here is a link to the study that was performed in 1983 and published in the Journal of the American College of Toxicology.

Also, here is an amazing article by David Steinman addressing this issue of sodium lauryl sulfate and giving lots more detail than I am outlining here in this blog. 

If you are at home reading this, I challenge you to get up from your computer right now and look on the bottle of your favorite products--chances are, it is one of the first ingredients. There are plenty of organic products available that are SLS-free. We would all do well to chuck our items with SLS in them, for our health and the health of our children.

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Cranberry Holiday Salad

>> Wednesday, November 24, 2010



Cranberry Holiday Salad:
I used a biscuit cutter to
give you an idea of the layers.
 I'm on a favorite salad kick!  This salad is similar to the Emerald Salad in that it has fruit, whipped cream, and resembles nothing like your traditional lettuce salad!  It has the perfect balance of sweetness and tang of the cranberries, cherry, apple and pineapple, combined with the rich fluffiness of whipped cream and cream cheese to compliment the fruit flavors.  There is just something about the cherry and cranberry mix that is irresistable.  If you are getting the idea that holidays at our house involves several salads, you are right!  This one makes the cut for every Thanksgiving and Christmas.  A shout out to my sister Kathleen who introduced us to this salad!

Cranberry Holiday Salad

(Print this Recipe)
1 20oz. can crushed pinapple, undrained
1 large black cherry or just cherry jello (make as normal)
1 can whole cranberries (or canned jelly if you prefer aren't a big cranberry fan)
1 apple, grated with skin
2 c. chopped pecans

Topping
1 8 oz. cream cheese
2 cups whipping cream, *whipped with sugar and vanilla to taste.
1-2 Tbs. powdered sugar
1 tsp. vanilla

Directions:For topping

1. In a 9x13 baking dish, combine all together and refrigerate for 4 hrs.

1.  Allow cream cheese to soften and place in bowl, stiring to make it smooth. 
2.  Place whipping cream in a Kitchen aid or separate bowl with beaters and beat on high until soft peaks form. Add powdered sugar and vanilla.3.  Fold in whipped cream with cream cheese and spread topping on top of firmed jello.

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Emerald Salad

>> Tuesday, November 23, 2010

Emerald Salad
Thanks for your requests!  By popular demand, here is one of them; namely, a salad that we traditionally have during the holidays, but one that I make year round.  If you consider yourself a culinary purist or just have an automatic rejection of all things involving green jello (99% of the time I would agree with you actually), I promise you that this salad fits in that 1% category that is definitely worth making.  The general reaction at family functions for first-time tasters goes as follows:  casually looking at the salad with a skeptical look, taking a small amount, taking one taste...and then heaping half their plate full of the stuff.  Okay, maybe not half the plate, but definitely a mound of it! 

Emerald Salad
(Print this Recipe)
1 small pkg. lemon jello
1 small pkg. lime jello
2 c. liquid (juice from drained pineapple, the rest water)
1 c. crushed pineapple, drained
1 c. mayonnaise
1 c. cottage cheese
1 c. heavy cream
1 c. nuts (preferably pecans), chopped


Directions:
1. Heat liquid and dissolve jello in it.
2. Put dissolved jello in bowl and put it in the fridge until it starts to get firm.
3. Add all other ingredients to the semi-firm jello and mix in well.
Note:  For a fluffier salad, you can whip the cream and fold it in last.


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Frog Eye Salad

>> Monday, November 22, 2010



Frog Eye Salad with Acini di Pepe Pasta
Need an amazing salad that doesn't involve any lettuce or vegetables? Here you go!  This salad is made with a tiny pasta called Acini de Pepe, thus it gets its more common name referring to our amphibious friends.  I have sometimes seen it made with tapioca, but I challenge that as fluffy, creamy salads go, this version reigns supreme. You will also notice that it is devoid of the coconut common to many frog-eye versions; while I am a major fan of coconut, I prefer this silky smooth rendition.  It is super easy, doesn't take very long, and is made with an easy, full-proof custard base that is not tempermental in any way. Add fresh whipped cream and a few other ingredients, and you have a tiny piece of heaven in your mouth! It is definitely a favorite at family functions and parties.

Frog Eye Salad
(Print this Recipe)
 2/3 cup uncooked Acini di Pepe pasta
1 cup sugar
2 Tbs. flour
1/2 tsp. salt
2 beaten eggs
1 tsp. fresh lemon juice
1 2/3 cup pineapple juice
2 cups miniature marshmallows
2 small cans drained mandarin oranges
1 large can drained crushed pineapple
2 1/2 cups whipping cream (unwhipped)
2 Tbs. powdered sugar

Directions:
1. Cook pasta in 3 quarts of water until tender, rinse in cold water, and set aside.
2. In a sauce pan, combine sugar, flour, salt, eggs, lemon and pineapple juice. Cook over medium heat until thick; let cool. Note: when you are in a hurry, you can put it in the freezer to cool it faster.
3. In a separate bowl, combine marshmallows, oranges, and pineapple. Set aside.
4. In a separate bowl or kitchen aid, combine whipping cream and powdered sugar. Whip on high until soft peaks form.
5. Combine all (pasta, base, fruit) in a large bowl and gently fold in the whipped cream.
6. Serve immediately or chill overnight and serve the next day.

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One of My Favorite Thanksgiving Holiday Recipes: Pumpkin Bread

>> Saturday, November 20, 2010

Oprah just completed her final "Favorite Things" episode, so I figured I'd get into the spirit and share one of my favorite Thanksgiving holiday recipes:  Pumpkin Bread!  Be forewarned:  if you don't like pumpkin, or bread, or the combo of both, you still are very much at risk of getting addicted to this fantastic-of-all holiday breads.  My husband, who hates all things pumpkin (including pumpkin pie), will make a good go of eating one loaf all by himself if left to his own devices (and so will I for that matter!). 

One thing I really like about this recipe is that provided you have a can of pumpkin hanging out in your pantry, you don't have to run to the store for special ingredients.  I have made this for friends, family, and for group parties--it is always a HUGE hit.  Need some extra pats on the back this holiday season?  Well, make this and you will have people bombarding you with recipe requests and public accolades.  If you don't need any of that, make it anyway--you won't have any regrets in the morning.  This recipe comes from my Aunt Jane, who is an amazing cook. 

PUMPKIN BREAD
(Print this Recipe)

3 cups sugar
1 cup oil
4 eggs, beaten
1 can (16 oz.) pumpkin
3 1/2 cups flour
2 tsp. soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. cloves
2/3 cup water

Directions:

1.  Cream sugar and oil together, add eggs and pumpkin; mix well. 
2.  Sift together dry ingredients, add to dry ingredients alternately with water.
3.  Pour into two well greased and floured loaf pans.
4.  Bake at 350 degrees for 1 1/2 hours or until ready.
5.  Remove and allow to cool in pan on wire racks; removed from pan when cool.

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Did you Know?: Fat Reducing, Yet Flavor-Preserving Substitutions in Recipes

>> Friday, November 19, 2010

It’s an ongoing debate—can you REALLY make a healthier version of a dish and still preserve the FLAVOR?? That’s what’s it really all about after all, isn't it—flavor. Turns out, there are several common ingredients that you can substitute in regular recipes that don’t mess with the flavor while simultaneously reducing the fat content (which can often reduce grocery cost too—newsflash, fat isn’t free!). Now, I’m not going to lie to you; there are recipes where you definitely don’t want to substitute ingredients because the recipes just won’t taste the same. The recipes that I’m talking about are those where you can substitute and you, the picky, taste-bud sensitive cook, truly cannot tell a difference, or if you can, the taste is so subtle that you are okay with it because you didn’t want to fork out an addition $2-5 for the butter or other pricey ingredient. That said, here are a few of my favorite substitutions that I use the most:

INGREDIENT                              SUBSTITUTION


• White Flour                            Whole wheat flour


Cooking TIP: Increase the liquid in the recipe; whole wheat flour needs more moisture.
Health benefit: Unlike white flour, whole wheat flour has protein in it, so if you are not a huge fan of meats, dairy, or fish, you can still get some of your protein from whole wheat/whole grain foods.

• Oil or Butter (melted)           Applesauce (unsweetened)


Cooking TIP: This does NOT work for recipes needing softened butter, like a cookie recipe where the butter is creamed with the eggs and sugar.
Health benefit: NO FAT, obviously, with applesauce, but you will also get a serving of fruit in your diet. If you have a hard time eating fruit each day, applesauce is a nice way to work it into your diet.

• Buttermilk                              Milk with white vinegar


Cooking TIP: I use this a lot with buttermilk biscuit recipes when I don’t want to pay for or run to the store for buttermilk. The vinegar works to sour the milk (similar to buttermilk) while at the same time interacts with the baking soda (remember those volcano science projects…) to create air and fluff in the biscuits. I substitute a little over ¾ cup milk and 3 Tbs. white vinegar for 1 cup of buttermilk.
Health benefit: Buttermilk isn’t at fattening as most people think, but you can control the fat content even more with the milk substitution because you can choose whatever type of milk you like.

• White sugar                            Honey


Cooking TIP: I do this substitution with sauces, breads, pancakes, cakes, and cookies. The only time I don’t substitute it is when I am making a recipe that calls for both white and brown sugar—those flavors are necessary with one another.
Health benefit: White sugar is processed, heated, and refined. Honey comes in its natural state and is better for the body.


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German Pancakes (Dutch Babies): Puffed to Perfection Every Time

>> Monday, November 15, 2010


Dutch Baby I made this morning
 When it comes to breakfast favorites, the classic German pancake, or Dutch Baby, is definitely on my list and my family's list of favorites.  If you happen to live close to or have eaten at The Original Pancake House (not to be confused with the International House of Pancakes commonly known as IHOP), you can order this fantastic creation and it will come to your table piping hot and puffed up a mile high after taking 20 minutes to cook; this, my friends, is the real deal and the way a TRUE Dutch Baby should be made.  But let's face it, we're not going to go spend $8 or more on a PANCAKE in this economy, unless perhaps for a special occasion or something like that.  It seems more reasonable that we would spend the $8 on the ingredients and make it at home but somehow feel like we are saving money!  The only problem is when you go through all that effort, spend the money on the eggs and butter, only to be disappointed when your pancake comes out looking more like a frisbee than a enormous puffed creation. 

Well dear friends, I present you with the most FULL PROOF recipe for absolutely perfect German Pancakes/Dutch Babies!  It never fails:  the reason being that it allows for what size pan you are using!  The biggest reason Dutch Babies fail is because the ingredients to pan-size are not proportional--so either you get too much pancake batter for too little pan (which results in a burned, raw, and flat pancake), or too little pancake batter for too much pan (which results in more like a traditional pancake with no puff and solid as a rock as it gets overcooked).  One last note:  follow the directions EXACTLY!!  Do not fool yourself into thinking you can dump the batter into a cold pan--just won't work.  If you are more adventurous, you can add some pre-sauted apples to the pan right before you add the batter.  YUM!  P.S. I love cooks.com for this very reason--great recipes!


DUTCH BABIES

(Print this Recipe)

1/4 c. butter
3 eggs
3/4 c. milk
3/4 c. flour

3 TO 4 QUART PAN SIZE:

1/3 c. butter
4 eggs
1 c. milk
1 c. flour

4 TO 4 1/2 QUART PAN SIZE:

1/2 c. butter
5 eggs
1 1/4 c. milk
1 1/4 c. flour

4 1/2 TO 5 QUART PAN SIZE:

1/2 c. butter
6 eggs
1 1/2 c. milk
1 1/2 c. flour

Directions:

1. Place the butter in the pan (cast iron skillet works best) and set in a 425 degree oven.

2. While the butter melts, mix the batter quickly. Put eggs in blender or food processor and whirl for 1 minute. With motor running, add milk, then flour.

3. Remove pan from oven and pour in batter.

4. Bake until puffy and well browned (20 to 25 minutes).

5. Dust the Dutch Baby with powdered sugar or nutmeg . It may be topped with fruit or syrup or pie filling; if you choose this option, I'd consider leaving off the powedered sugar and/or nutmeg). Each Dutch bakes in a unique shape and is spectacular when it first comes out of the oven.

(ORIGINAL SOURCE: COOKS.COM)

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Quick Mixed Greens Salad with Fresh Pesto

>> Saturday, November 13, 2010

Who doesn't need a good salad recipe in a rush?  Obviously this salad has your usual ingredients, but feel free to add/subtract based on what you have available.  You could add chopped ham or 1/2 cup of black beans for protein; sliced hard-boiled egg; artichoke hearts; avocado; the options are limitless.  This salad is also great for parties because it is simple enough yet flavorful that it will satisfy almost everyone (let's be serious, not EVERYONE always gets satisfied, but we are going for most people).  If you do not prefer pesto, consider using oil and vinegar, or the classic vinaigrette recipe I've listed below.  The pesto keeps prep time at zero, but if you make the vinaigrette ahead of time you essential have no prep time there either. 

Quick Mixed Greens Salad with Fresh Pesto
(Print this Recipe)

Serves 1-2 people

1 handful (or 1 cup) mixed greens, prewashed/prepared (I like to buy organic greens--can find them at Costco or at your local market)
1/2 cucumber, peeled and sliced thin
1 tomato, diced or sliced, however you like it
3 scallions (baby green onions), sliced into slivers, including the white and some of the green part for color
1 Tbs. fresh pesto (you can buy this at Costco or make your own; just remember to keep it refrigerated)

Directions:
Toss all together and serve right away.  If your pesto is hard to toss, you can put in in the microwave for a VERY short time to get it to loosen up.


For those who do not prefer pesto...

Classic Vinaigrette Dressing:

1 clove or 1 tsp. garlic, minced
1 Tbs. dijon dressing
1/4 c. vinegar (use any kind you like or have on hand: red, balsamic, but preferably not white. Also, if you like less tang to your dressing, cut the vingar down to 1/3 cup)
1/2 c. extra virgin olive oil (you can use vegetable oil if that's what you have available)
1/4 tsp. salt
pinch of pepper


Put all of the above ingredients in a blender until combined. Use 1-2 Tbs. to dress salad. Dressing can be kept unrefrigerated.
*For a lower calorie dressing, simply use 1 tsp. oil and 2 tsp. vinegar with salt and pepper to taste on the salad.



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Caribbean Sweet Pork Salad

>> Friday, November 12, 2010

One word describes this recipe:  WOW!  The most flavorful, delicious spread you could put on lies within this recipe.  Besides being super tasty, and I MEAN TASTY, this recipe is economical and feeds a crowd for cheap!  Great to make when having family over, a party, a picnic, or festive occasion of your choice.  Another great thing about this recipe is its flexibility for your guests--aka., they can have it as a salad, a burrito, or a combo of both, or all items separately.  As a calorie conscious gal myself, I like the option of "building my own" whatever, be it a salad, etc.  This recipe allows the eaters to put on as much or little of each of the items, including dressing, as they like.  Note that the pork by itself serves 12, but the other ingredients only serve about 6, so adjust the different parts (the pico, beans, etc.) accordingly.  I got this recipe from a friend of mine, Christine Deaton.  Thanks Christine!!

Caribbean Sweet Pork Salad
(Print this Recipe)

Serves: 6
Difficulty: Medium
Prep time: 30 minutes (excluding Sweet Pork)

Ingredients:

1 head of romaine lettuce, cut into bite-sized pieces.
1 can black beans
2-4 cups cooked white rice
Shredded Cheddar Cheese for topping
6 tortillas
3 cups of Sweet Pork (see recipe below)
Cilantro Ranch Dressing (see recipe below)
Pico de gallo for topping (see recipe below)

Place a warm tortilla in a bowl or on a plate. Place approximately 1/3 cup of warmed white rice, 1/3 cup of warmed sweet pork, and 1/3 cup of warmed beans on the tortilla. Place lettuce over the rice, meat, and beans. Sprinkle with pico de gallo over the salad as desired. Drizzle with cilantro ranch dressing and sprinkle cheese as desired. Serve and enjoy.

Cilantro Ranch Dressing

1 package of Hidden Valley ® buttermilk ranch dressing. (prepare according to directions- you’ll need 1 cup buttermilk and 1 cup mayo to complete this)
3 Tbsp of salsa verde (found near the traditional salsa at store)
¼ bunch of cilantro
2 cloves of garlic
¼ cup lime juice
1/8 tsp Tabasco Sauce (if desired)

Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa verde, garlic, lime juice and Tabasco (if desired). Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Pico de Gallo

1 cup diced tomatoes (remove seeds)
1/3 cup diced red onion
1 Jalapeno diced (at least a Tablespoon, but more if you prefer)
1 Tbsp minced garlic
2 limes juiced (about 1/3 Cup of lime juice)
1 Tbsp cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl, and stir well. Refrigerate to keep chill.


Caribbean Sweet Pork

Serves: 12
Difficulty: Easy
Prep time: 5 minutes
Cook time: 6-8 hours

Ingredients:
4 lb pork shoulder roast
1 Cup of Pace Picante sauce
2 Cups brown sugar
Salt and pepper to taste

Directions:
Remove pork roast from packaging, and wash. (Avoid cutting the roast to expedite cooking time)
In a separate bowl, mix picante sauce and brown sugar and wisk until sugar is mostly dissolved.
In a crock pot or slow cooker, place the roast in the cooker and cover the roast with the mixture of picante sauce and brown sugar.

Place on medium heat, cover and simmer. Check it every hour or so to rotate roast in the juices. The roast will eventually produce enough juices to make the right consistency, so do not add water or remove liquid.
Once the roast is fully cooked (approx. after 8 hours), use a fork to separate the meat into smaller segments. Cover and continue to keep warm.

If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.  Any remaining meat from the meal can be refrigerated, frozen, or canned for future use.
(Or cook at 320 degrees in the oven.)



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