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Dietary Fiber

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NEWS
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced     1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture.   Per serving:   48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
FOOD
September 9, 2016
Makes 1 cup 1/2 cup tahini 1/4 cup pure maple syrup 1 teaspoon vanilla extract 2 tablespoons almond or cashew milk 1/2 teaspoon salt 1. Place all the ingredients in a blender and blend until combined. Refrigerate until ready to use. - Adapted from Easy Vegan Breakfasts & Lunches, by Maya Sozer (Page Street, 2016) Per 2-tablespoon serving: 151 calories, 3 grams protein, 17 grams carbohydrates, 12 grams sugar, 9 grams fat, no cholesterol, 167 milligrams sodium, 2 grams dietary fiber.
NEWS
May 31, 2012
2 tablespoons malt vinegar 3 tablespoons wheat beer such as Franziskaner or Schneider Original 1 teaspoon salt Black pepper to taste 1 shallot, minced 1 tablespoon minced chives 1/2 cup vegetable oil 1 tablespoon honey     1. Combine all ingredients in a glass jar with a tight-fitting lid. 2. Shake to blend, and use immediately or keep in the refrigerator for up to a week.   From chef Jeremy Nolen of Brauhaus Schmitz   Per serving: 176 calories, 3 grams carbohydrates, 3 grams sugar, 18 grams fat, no cholesterol, 388 milligrams sodium, no dietary fiber
NEWS
June 28, 2012
8 to 10 shiitake mushrooms 2 tablespoons sesame oil ¼ cup Banyuls vinegar (balsamic or sherry can substitute) ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon togarashi pepper     1. Julienne the shiitake mushrooms, and heat the oil in a medium sauté pan over a medium flame. 2. Add the sliced mushrooms and cook, stirring occasionally (while keeping an eye on the flame to prevent them from browning) until they have lost some of their moisture and begin to feel spongy, 7 to 10 minutes.
FOOD
May 27, 2010 | By Linda Gassenheimer, McClatchy Newspapers
Pasta with baby artichokes and ham is a simple dish that's easy to prepare. Skewered shrimp adds a colorful and light touch to this quick Italian meal. To save a cooking step, the shrimp can be added to the skillet with the garlic and ham instead of cooking them on a skewer. Skewered Shrimp 1. Mix the olive oil and garlic together in a plastic bag. Add the shrimp and marinate 10 minutes, while making the pasta. 2. Preheat broiler. Place 5 shrimp on each skewer.
ENTERTAINMENT
July 12, 2012 | Anna Herman
5 cups pitted sour cherries (or other fruit) 2/3 cup sugar (brown or white) 1 to 1¼ cups Basic Crisp Topping   1. Preheat oven to 350 degrees. Butter 6 to 8 ramekins (depending on ramekin size). 2. Mix the cherries with the sugar. Fill the ramekins with the sweetened fruit to within a half inch of the top. Cover fruit with desired amount of crisp topping. 3. Place on a baking sheet and cook for 20 to 25 minutes until the topping is well browned and the cherries are bubbling and thickened slightly.
FOOD
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1.    Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2.    Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3.    Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
FOOD
April 15, 2016
Makes 6 1/4-cup servings Two ripe avocados, halved and pitted 4 teaspoons fresh lemon juice 1 large ripe plum tomato, seeded and chopped 1 tablespoon chopped red onion, finely diced Salt, pepper to taste Dash of hot pepper sauce, such as Tabasco 1. Scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely. 2. With a fork, gently mix in the tomato, onion, salt, pepper, and red pepper sauce. 3. Serve up to ¼ cup on top of each serving of vegetarian chili (see accompanying recipe)
ENTERTAINMENT
July 12, 2012 | Anna Herman
1 cup flour ½ cup brown sugar 6 tablespoons butter, cut into 6 pieces Pinch of salt     1. In the bowl of a food processor, blend ingredients well.   Note: Favorite Crisp Topping Variations: 1. Add ½ cup walnuts, pecans, or almonds. 2. Substitute up to ½ cup of rolled oats for some of the flour. 3. Add 1 teaspoon cinnamon or cardamom to the mixture. 4. Use vegetable oil instead of butter. 5. Add 2 more tablespoons butter for a more crumbly topping.
ENTERTAINMENT
July 19, 2012 | Joyce Gemperlein
1 medium onion, roughly chopped 2 green sweet peppers, seeded, deveined, and roughly chopped 2 ripe avocados, peeled and seeded 2 cloves garlic ½ bunch fresh parsley leaves ½ bunch fresh cilantro leaves 1/3 cup red wine vinegar 1 tablespoon salt or to taste ¼ teaspoon black pepper 1 cup vegetable oil     1. Put all but the vegetable oil in a food processor and process until mostly smooth. Add the oil in a stream with the processor running until smooth.
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ARTICLES BY DATE
FOOD
September 9, 2016
Makes 1 cup 1/2 cup tahini 1/4 cup pure maple syrup 1 teaspoon vanilla extract 2 tablespoons almond or cashew milk 1/2 teaspoon salt 1. Place all the ingredients in a blender and blend until combined. Refrigerate until ready to use. - Adapted from Easy Vegan Breakfasts & Lunches, by Maya Sozer (Page Street, 2016) Per 2-tablespoon serving: 151 calories, 3 grams protein, 17 grams carbohydrates, 12 grams sugar, 9 grams fat, no cholesterol, 167 milligrams sodium, 2 grams dietary fiber.
FOOD
June 9, 2016
Makes 6 to 8 servings as a side salad 2 to 3 large fennel bulbs (about 1 pound) 3 tablespoons fresh lemon juice, plus more to taste 11/4 pound asparagus 1/4 cup chopped fennel fronds 1/4 cup dill weed, pulled off the stems 1/3 cup (11/2 ounce) lightly toasted pine nuts 2 tablespoons extra virgin olive oil 1/2 tablespoon agave nectar 1/2 teaspoon sea salt, plus more to taste 1. Trim the fennel bulbs, peeling down the tough outer layer, and cut the green stalks down to about 2 inches.
FOOD
April 15, 2016
Makes 6 1/4-cup servings Two ripe avocados, halved and pitted 4 teaspoons fresh lemon juice 1 large ripe plum tomato, seeded and chopped 1 tablespoon chopped red onion, finely diced Salt, pepper to taste Dash of hot pepper sauce, such as Tabasco 1. Scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely. 2. With a fork, gently mix in the tomato, onion, salt, pepper, and red pepper sauce. 3. Serve up to ¼ cup on top of each serving of vegetarian chili (see accompanying recipe)
NEWS
May 13, 2013 | By Robert Calandra, For The Inquirer
Eating healthy is something Marian McMullan tries to do. She is used to parsing food labels loaded with calories, carbs, sugars, and serving sizes. But there's one thing McMullan has never understood: dietary fiber. When the topic came up at a Bryn Mawr Family Practice group medical appointment, McMullan jumped in to ask registered dietitian Judy Matusky to break the code. How many grams does a person need every day? McMullan asked. Matusky told the nine strangers in the room, done in soothing green tones, that a person needs 25 grams of dietary fiber daily.
FOOD
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1.    Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2.    Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3.    Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
ENTERTAINMENT
July 19, 2012 | Joyce Gemperlein
1 medium onion, roughly chopped 2 green sweet peppers, seeded, deveined, and roughly chopped 2 ripe avocados, peeled and seeded 2 cloves garlic ½ bunch fresh parsley leaves ½ bunch fresh cilantro leaves 1/3 cup red wine vinegar 1 tablespoon salt or to taste ¼ teaspoon black pepper 1 cup vegetable oil     1. Put all but the vegetable oil in a food processor and process until mostly smooth. Add the oil in a stream with the processor running until smooth.
ENTERTAINMENT
July 12, 2012
Salt 2 to 3 ounces linguine 1 teaspoon butter 2 scallions, sliced fairly thin A splash of vodka 2 or 3 slices smoked salmon 3 to 4 tablespoons heavy cream Freshly ground pepper 1 teaspoon capers, rinsed Parsley   1. Cook linguine according to package directions, adding salt to water. While linguine is boiling, melt the butter in a small wok or medium skillet. Toss in the scallions and saute gently for one minute, stirring.
ENTERTAINMENT
July 12, 2012 | Anna Herman
5 cups pitted sour cherries (or other fruit) 2/3 cup sugar (brown or white) 1 to 1¼ cups Basic Crisp Topping   1. Preheat oven to 350 degrees. Butter 6 to 8 ramekins (depending on ramekin size). 2. Mix the cherries with the sugar. Fill the ramekins with the sweetened fruit to within a half inch of the top. Cover fruit with desired amount of crisp topping. 3. Place on a baking sheet and cook for 20 to 25 minutes until the topping is well browned and the cherries are bubbling and thickened slightly.
ENTERTAINMENT
July 12, 2012 | Anna Herman
1 cup flour ½ cup brown sugar 6 tablespoons butter, cut into 6 pieces Pinch of salt     1. In the bowl of a food processor, blend ingredients well.   Note: Favorite Crisp Topping Variations: 1. Add ½ cup walnuts, pecans, or almonds. 2. Substitute up to ½ cup of rolled oats for some of the flour. 3. Add 1 teaspoon cinnamon or cardamom to the mixture. 4. Use vegetable oil instead of butter. 5. Add 2 more tablespoons butter for a more crumbly topping.
NEWS
June 28, 2012
½ cup mayonnaise 2 teaspoons soy sauce 1 teaspoon fresh lime juice ½ teaspoon rice wine vinegar ¼ teaspoon pimenton or smoked paprika 1 medium kosher dill pickle, diced     1. Combine all ingredients except the pickle. 2. Dice the pickle into small cubes, and combine with mayonnaise mixture.   Per serving:   48 calories, trace protein, 3 grams carbohydrates, 1 gram sugar, 4 grams fat, 3 milligrams cholesterol, 222 milligrams sodium, no dietary fiber.
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