How to Keep Guacamole from Turning Brown

This recipe tip accompanied an article by Alice Henneman, MS, RDN, Extension Educator, Nebraska Extension in Lancaster County, entitled “Check Out food.unl.edu”, September 2017 NEBLINE


Keep your guacamole from turning brown

Avocados are frequently cited by health professionals as containing a healthy fat. Guacamole is a delightful way to enjoy avocados. Here is a way, to keep guacamole from turning brown if you prepare it a few hours — or even 24 hours — ahead of time.

Pack guacamole firmly (to remove air bubbles) and so it is level in a container with a tight-fitting lid. Press down on the guacamole with a spoon while packing it.

Cover with about 1/2-inch of lukewarm water. Place lid on container and refrigerate.

Carefully pour off the water before serving. Stir guacamole to mix in any remaining moisture.

You’ll find this helpful tip and more in the September 2017 issue of the NEBLINE Newsletter. Available free online.

If you don’t live in Lancaster County, Nebraska, please make sure to check out your local extension office too. Your extension office has resources for you, your family and community. To find your local office, visit http://lancaster.unl.edu/office/locate.shtml (nationwide listing).

Have a great day!!

Soni

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Nebraska Extension provides research-based information to help you make informed decisions any time, any place, anywhere –

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Sorting Food Facts and Myths…

by Alice Henneman, MS, RDN, Extension Educator, Nebraska Extension in Lancaster County, “Sorting Food Facts and Myths: Foods Marketed as Being Free of Certain Substances”, February 2017 NEBLINE


Current food trends suggest there is confusion about the safety of the food system (production, processing distribution, consumption and waste management) leading to skepticism and decreased consumer confidence in our food supply.

For example: Foods Marketed as Hormone Free

IMG_0018Did you know? A food may claim to be “free of hormones” — however, it may never have contained hormones. For example, federal law prohibits the use of hormones in poultry production. Today’s birds are larger due to advances in breeding, animal nutrition and animal care. Likewise, federal law prohibits the use of hormones in pig production. The amount of lean meat produced per pig has increased due to animal selection and nutrition. According to the U.S. Department of Agriculture, “Hormones are not allowed in raising hogs or poultry. Therefore, the claim ‘no hormones added’ cannot be used on the labels of pork or poultry unless it is followed by a statement that says ‘Federal regulations prohibit the use of hormones.’” Be aware, the claim may be in much larger letters than the statement saying the use of hormones is prohibited.

Read the entire article and find a recipe for “Berry Good Pancakes” in the February issue of the NEBLINE Newsletter. Available free online.

If you don’t live in Lancaster County, Nebraska, please make sure to check out your local extension office too. Your extension office has resources for you, your family and community. To find your local office, visit http://lancaster.unl.edu/office/locate.shtml (nationwide listing).

Have a great day!!

Soni

Responsive. Innovative. Trusted.
Nebraska Extension provides research-based information to help you make informed decisions any time, any place, anywhere –

Grilling Fruits and Vegetables

I love using my grill especially in the fall! Enjoy these tips on grilling fruits and vegetables from the Nebraska Extension Cook it Quick blog!

Have a great day!!

Soni

Responsive. Innovative. Trusted.
Nebraska Extension provides research-based information to help you make informed decisions any time, any place, anywhere –

Cook It Quick!

Want to get your family to eat more fruits and vegetables? Try grilling them!

The heat from the grill caramelizes the natural sugars in fruits and vegetables, giving them a tasty and sweeter flavor.

I had the opportunity to visit with a representative from Weber grills who is coming to my hometown — Lincoln, Nebraska — to show their new Husker-themed grills at the Nebraska-Oregon football game. Their Chef and Grill Specialist Tyler Selhorst will be on hand to talk about grilling and tailgating tips.

Grilled meat is the first food that usually comes to mind for tailgating and grilling. To round out the meal with more foods from the grill, I asked Weber for some tips for grilling fruits and vegetables.

Grilling Fruit

grilling fruit Grilling fruit (Image courtesy of Weber grills)

Here are some general tips for grilling fruits from Weber.

  1. First preheat your grill for 10-15 minutes and then brush…

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A Fun Fruit Salsa – Mango Tango Black Bean Salsa

Mango Tango Black Bean Salsa Recipe!

Healthy and Delicious! Perfect for your picnic or July 4 celebration! If you give it a try, let me know! Also, if you aren’t skilled at cutting a mango here ya go! Simple Tips for Cutting a Mango.

Have a great day! Soni

 

makinghealthierdecisions

Mango Tango Black Bean Salsa

I’m always looking for a dip that is tasty and healthy to enjoy with my family and friends. Salsa recipes with fruit are always a hit because they provide the perfect combination of sweet and savory. This Mango Tango Black Bean Salsa recipe from the Canned Food Alliance is easy to make, provides protein and fiber from the black beans, tastes amazing, and will be a great addition to your recipe collection. See my notes at the end for some of my tips when making this recipe.

Mango Tango Black Bean Salsa Recipe

8 Servings
Recipe courtesy of the Canned Food Alliance

Ingredients:

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) mango slices, drained, cut into 3/4-inch cubes*
  • 1 can (7 ounces) corn with peppers, drained**
  • 1/4 cup finely chopped onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons lime juice***
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

Directions:

  1. Combine…

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Chilly Banana Pops – Summertime Snack!

MomKidsx680From Nebraska Extension: Make a cool and refreshing snack this summer with bananas and your favorite toppings. These pops are a great way to use extra bananas and get children helping in the kitchen. print-friendly version:

Ingredients (makes 12 servings):

  • 3 large bananas
  • 1 carton low-fat Greek or regular-flavored yogurt
  • 1 cup semi-sweet chocolate chips, melted
  • Popsicle sticks
  • Garnishes (optional):
    • dry cereal or granola
    • crushed graham crackers
    • toasted shredded coconut
    • chopped nuts
    • colored sprinkles
    • chopped dried or fresh fruit

Directions:

Peel and cut each banana into four chunks. Insert a popsicle stick into each banana chunk. Place on a cookie sheet lined with wax or parchment paper and freeze for about 30 to 60 minutes.

Remove the bananas from the freezer and dip, one banana at a time, into either the yogurt or melted chocolate, making sure the banana is completely covered. Roll or sprinkle the coated banana in a garnish, if desired. The finished bananas can be eaten immediately or placed back on the baking sheet and frozen.

Once completely frozen, the bananas can be stored in a covered container, for about one week.

Author: Carol Schwarz, MS, RD, Extension Educator, Nebraska Extension in Buffalo County.

For more information on cooking with children, visit Food Fun for Young Children at: http://food.unl.edu/web/fnh/food-fun-for-young-children

Barbecue Safety

Hot! Hot! Hot! It is barbecue season! Make it Tasty! Keep it Safe! This blog is from our colleagues in the Nebraska Extension Nutrition Education Program. The post also features a tasty fish taco recipe that I’ve made many times myself and a peach salsa recipe (need to try this!). Enjoy!!! Soni

Budget Friendly Blog

Written by Brianna Frickenstein, Extension Assistant

Spring is here and summer is close behind, which means it is time to start barbecuing! It is important to remember the food safety rules (clean, separate, cook and chill) along with other important safety measures while having a barbecue.

From Grocery Store to Home

When shopping, be sure to buy perishable foods last to reduce the time they sit at room temperature. Separate raw meat and poultry from other foods in your shopping cart, and put those foods into a plastic bag to reduce the risk of meat juices dripping onto your other groceries causing cross-contamination. When the cashier is bagging the groceries, make sure your raw meat and poultry are in a separate bag.

Travel home soon after grocery shopping and store perishable foods in the refrigerator or freezer as soon as possible. If you are unable to get those groceries refrigerated…

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