Connect with us

Food and Beverage

Go Whole Grain for a Healthy Heart

Published

on

16684 detail intro image

(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.

As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system.

However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.

If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.

Find more heart-healthy meal ideas at Heart.org/healthyforgood.

16684 detail image embed1

Raspberry Streusel Muffins

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)

Muffins:

  • Nonstick cooking spray
  • 1 1/2 cups whole grain sorghum flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 cup low-fat buttermilk
  • 1/3 cup firmly packed light brown sugar
  • 3 large egg whites
  • 1/4 cup canola or corn oil
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen unsweetened raspberries, thawed if frozen

Streusel:

  • 2 tablespoons whole grain sorghum flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons uncooked quick-cooking rolled oats
  • 2 tablespoons chopped pecans
  • 2 tablespoons light tub margarine
  • 1/2 teaspoon ground cinnamon
  1. To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
  2. In large bowl, stir sorghum flour, cinnamon and baking soda.
  3. In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
  4. To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
  5. Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.
16684 detail image embed2

Garden Vegetable Stir-Fried Sorghum

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (1 1/2 cups per serving)

  • 1 cup uncooked whole-grain sorghum
  • 2 teaspoons toasted sesame oil
  • 2 medium garlic cloves, minced
  • 1 teaspoon gingerroot, peeled and minced
  • 1 cup fresh or frozen broccoli florets, chopped, thawed if frozen
  • 1 cup snow peas, trimmed and halved
  • 1/2 cup carrot strips, sliced into matchsticks
  • 1/2 cup red bell pepper, diced
  • 1/2 cup button mushrooms, thinly sliced
  • 1/2 cup frozen shelled edamame, thawed
  • 2 large eggs
  • 2 tablespoons low-sodium soy sauce, divided
  • 1/2 cup water chestnuts, rinsed and drained
  • 1/4 cup green onions, diagonally sliced
  1. Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.
  2. In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.
  3. In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.
  4. Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.
  5. Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.
  6. Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.
16684 detail image embed3

Pancakes with Blueberry Vanilla Sauce

Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)

Sauce:

  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 cup blueberries
  • 1 tablespoon sugar
  • 1 1/2 teaspoons vanilla extract

Pancakes:

  • 1/2 cup quick-cooking rolled oats
  • 1/2 cup whole grain sorghum flour
  • 1 1/2 tablespoons firmly packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup fat-free milk
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 tablespoon canola or corn oil

Topping:

  • 1/2 cup fat-free plain Greek yogurt
  1. To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.
  2. To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.
  3. In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.
  4. Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.
  5. Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.
  6. Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.

collect?v=1&tid=UA 482330 7&cid=1955551e 1975 5e52 0cdb 8516071094cd&sc=start&t=pageview&dl=http%3A%2F%2Ftrack.familyfeatures
SOURCE:
American Heart Association 

https://stmdailynews.com/food-and-drink/

Author


Discover more from Daily News

Subscribe to get the latest posts sent to your email.

Food and Beverage

Enjoy a Light Summer Lunch

Published

on

Summer Lunch (Family Features) Watermelon, strawberries, corn and green beans get all the fresh produce love in the summer, but don’t forget broccoli as a warm-weather staple. Instead of dunking in dressing or smothering with melted cheese, go for a lighter dish with this Broccoli Salad – an ideal light lunch or simple summer side. Visit Culinary.net to find more veggie-inspired salad ideas. 17453 broccoli salad detail image embed1

Broccoli Salad

Recipe courtesy of “Cookin’ Savvy” Servings: 4-6
  • 2 medium heads broccoli
  • 2 apples
  • lemon juice
  • 1 carrot
  • 1 cup blueberries
  • 1 cup dried cranberries
  • 1 cup sunflower seeds
  • 1 cup pecans
  • 1 package (2 1/2 ounces) real bacon pieces
Dressing:
  • 1 cup mayonnaise
  • 1/3 cup milk
  • 1/3 cup apple cider vinegar
  • 2/3 cup sugar
  • 2 tablespoons poppy seeds
  1. Coarsely chop broccoli and place in large bowl. Coarsely chop apples and brush with lemon juice to prevent browning; add to bowl. Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
  2. To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds. Pour over broccoli salad and mix well.
  collect?v=1&tid=UA 482330 7&cid=1955551e 1975 5e52 0cdb 8516071094cd&sc=start&t=pageview&dl=http%3A%2F%2Ftrack.familyfeatures SOURCE: Culinary.net

Author

  • Rod Washington

    Rod: A creative force, blending words, images, and flavors. Blogger, writer, filmmaker, and photographer. Cooking enthusiast with a sci-fi vision. Passionate about his upcoming series and dedicated to TNC Network. Partnered with Rebecca Washington for a shared journey of love and art.

    View all posts

Discover more from Daily News

Subscribe to get the latest posts sent to your email.

Continue Reading

News

In-N-Out Announces Historic Recipe Changes: What Burger Lovers Need to Know

Published

on

In a significant development reported by KTLA, the beloved California-based burger chain In-N-Out is implementing subtle but meaningful changes to its iconic recipes. These modifications mark a rare shift for a company known for its unwavering consistency since 1948.

In-N-Out

Image Credit: In-N-Out Burger

Key Changes:

  1. Ketchup Evolution
  • The chain is transitioning to “Simply Heinz” ketchup
  • New formula replaces high fructose corn syrup with real sugar
  • In-N-Out is among the first major restaurant chains to make this switch
  1. Strawberry Shake Updates
    The popular Strawberry Shake is receiving a formula adjustment, though the company ensures the classic taste customers love will remain intact.
  2. Signature Items Enhancement
    Select signature menu items are being refined, with the company focusing on maintaining their traditional flavor profiles while adapting to modern ingredient standards.

The timing of these changes aligns with the FDA’s broader initiative to phase out synthetic food dyes by the end of 2026, demonstrating In-N-Out’s proactive approach to menu evolution.

What’s Not Changing:

  • Fresh, never-frozen beef patties
  • Hand-cut french fries
  • Core preparation methods that have made the chain famous

As reported by KTLA, these modifications represent In-N-Out’s commitment to quality improvement while preserving the classic taste that has made them a cultural icon in American fast food.

Source: KTLA Los Angeles

Related article:

https://ktla.com/news/california/subtle-but-significant-changes-coming-to-in-n-outs-menu/

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.

Advertisement
image 101376000 12222003

https://stmdailynews.com/food-and-drink/

 

 


Discover more from Daily News

Subscribe to get the latest posts sent to your email.

Continue Reading

Food and Beverage

Serve a Simple Pasta Salad This Summer

Published

on

Pasta Salad (Family Features) Some summertime dishes are just too good to be true. This Easy Pasta Salad is simple enough to become a favorite side and filling enough to serve as a light main course. Enjoy more warm weather recipes by visiting Culinary.net. 17453 easy pasta salad detail image embed1

Easy Pasta Salad

Recipe courtesy of “Cookin’ Savvy” Servings: 4-6
  • 1 pound pasta noodles of choice
  • 1 can (15 ounces) peas, drained
  • 1 can (15 ounces) carrots, drained
  • 1 package (16 ounces) diced ham
  • 1 package (2 1/2 ounces) real bacon pieces
  • 1 package (6 ounces) cheddar cheese cubes
  • 2 1/2 cups mayonnaise
  • 2 tablespoons sugar
  • 1/2 cup juice from bread butter pickles
  • 1/4 cup balsamic vinegar
  • 2 tablespoons mustard
  • salt, to taste
  • pepper, to taste
  1. Cook pasta according to package instructions. Drain and place in large bowl. Add peas, carrots, ham, bacon pieces and cheese cubes.
  2. In separate bowl, mix mayonnaise, sugar, pickle juice, vinegar and mustard. Season with salt and pepper, to taste. Pour mixture over pasta and mix well.
  3. Refrigerate 1-2 hours before serving.
  collect?v=1&tid=UA 482330 7&cid=1955551e 1975 5e52 0cdb 8516071094cd&sc=start&t=pageview&dl=http%3A%2F%2Ftrack.familyfeatures SOURCE: Culinary.net

Discover more from Daily News

Subscribe to get the latest posts sent to your email.

Continue Reading

Trending