Corn, Edamame, and Pepper Salad Recipe

Corn, Edamame, and Pepper Salad - Photo By Antonis Achilleos Created by Monica Bhide, 2006 This Recipe Is: (Serves 4) This recipe uses raw corn kernels, but you may steam or boil them first, if you like. 4 large ears corn 1 cup cooked edamame, shelled 1 red bell pepper, cut into thin strips 1 yellow bell pepper, cut into thin strips 1 small red onion, thinly sliced Salt and pepper 4 large leaves Boston or other butter lettuce VINAIGRETTE 3 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon minced cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1. Cut the corn kernels from the cobs. In a large bowl, combine the corn,  edamame, bell peppers, and red onion. Cover and chill for at least an hour.  2. Prepare the vinaigrette by combining the lime juice, olive oil, cilantro, salt, and  pepper. Set aside.  3. Once the salad is chilled, add the dressing and mix well. Taste and adjust the  seasoning with salt and pepper.  4. To serve, separate the lettuce leaves and place on a platter or individual plates.  Top with the salad.  Nutrients per serving: calories 209, protein 8g, carbohydrates 31g, fiber 6g, fat 8g  (saturated fat 1g), cholesterol 0mg, sodium 621mg  Source:  AARP Posted:  True Health Is True Wealth Related Articles: Eating Salads Can Make You Fat

Storing & Reheating Thanksgiving Leftovers Safely

Storing & Reheating Thanksgiving Leftovers Safely

For storing, cut your leftover turkey into small pieces; refrigerate the stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming. Try to gage how much of the leftover food you will actually use and send the rest home with guests, as long as their travel time and temperatures will allow for safe transport and storage of the food.

If you’re like most Americans, eating turkey and dressing goes on long after holiday meals are over. Most don’t think twice about sticking leftovers in the microwave and reheating them. But when heating up food in plastic, you might be consuming chemicals you never knew existed. Studies have shown that in some plastics, a chemical called DEHA can seep into your food when heated up. High levels have been shown to cause cancer in some lab animals.

It might surprise you that the Food and Drug Administration has guidelines on how to reheat food safely in the microwave. Dr. Glen Aukerman at the Ohio State University Medical Center said consumers really have to look to see the precautions printed on most packages. For example, many frozen foods say -- in very small print -- “re-reheating of tray is not recommended.” Aukerman said many plastic plates are “not intended for microwave use” and foam plates actually have a warning on the package saying the plate “may melt and cause injury.” He said glass or microwave-safe plates are best for cooking or reheating food. If you buy plastic bowls or plates, look for the words “microwave safe” on the label. But what about covering your food with plastic? The FDA suggested you leave some room between the wrap and your meal. “Make sure that there’s at least 1 or 2 inches between it and the food," Aukerman said. "And if there isn’t, you’re absorbing the chemicals coming out of that when you microwave it.” It’s important to know that there is no evidence yet that those chemicals cause problems in humans, and following the precautions should keep consumers safe. What worries Aukerman is just how many people know those precautions even exist.

Also try to resist picking at leftover food, even in the refrigerator, you can still contaminate it.

Facts for this article were taken from the US Census Bureau, the US Food Safety and Inspection Service, and the Library of Congress. For the FDA guidelines, go to www.fda.gov and type in the words “microwave safety”.

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