Food of the Day *Corn*

Maize (/ˈmeɪz/ mayz; Zea mays subsp. mays, from Spanish: maíz after Taíno mahiz), known in some English-speaking countries as corn, is a largegrain plant domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain the grain, which are seeds called kernels. Maize kernels are often used in cooking as a starch.

Most historians believe corn was domesticated in the Tehuacan Valley of Mexico.^[1] The Olmec and Mayans cultivated it in numerous varieties throughout Mesoamerica, cooked, ground or processed through nixtamalization. Beginning about 2500 BC, the crop spread through much of theAmericas.^[2] The region developed a trade network based on surplus and varieties of maize crops. After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries. Maize spread to the rest of the world because of its ability to grow in diverse climates. Sugar-rich varieties called sweet corn are usually grown for human consumption, while field cornvarieties are used for animal feed and as chemical feedstocks.

Maize is the most widely grown grain crop throughout the Americas,^[3] with 332 million metric tons grown annually in the United States alone. Approximately 40% of the crop — 130 million tons — is used for corn ethanol.^[4] Genetically modified maize made up 85% of the maize planted in the United States in 2009.^[5]

National Pistachio Day

Food Facts about Pistachios

1. Pistachio nuts are a member of the cashew family, related closely to mangos, sumac and even poison ivy.

2. Iran produces more pistachios than any other country in the world with over 200k tons per year.

3. In Asia they are often referred to as ‘green almonds & the ‘happy nut’. In Iran they are called the ‘smiling nut’

4. Male pistachio trees are alternate bearing, meaning they produce heavier crops every other year.

5. All pistachio shells are naturally beige in color. Many companies dye inferior nuts red or green.  

Daily Quote: 

“Today’s mighty oak was once a single nut who held it’s ground.”~Mark Twain

Blueberry Flax Pancakes Recipe

Ingredients

Original recipe makes 4 servingsChange Servings

• 1 1/2 cups dry pancake mix
• 1/2 cup flax seed meal
• 1 cup skim milk

• 2 eggs
• 1 cup fresh or thawed frozen blueberries

Directions

1. Set a nonstick skillet over medium heat.
2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Food of the Day *Blueberry*

Blueberries are perennial flowering plants with indigo-colored berries from the section Cyanococcus within the genus Vaccinium (a genus that also includes cranberries and bilberries). Species in the section Cyanococcus are the most common^[1] fruits sold as "blueberries" and are native to North America (commercially cultivated highbush blueberries were not introduced into Europe until the 1930s).^[2]

Blueberries are usually erect. Prostrate shrubs can vary in size from 10 centimeters (3.9 in) to 4 meters (13 ft) in height. In the commercial production of blueberries, the smaller species are known as "low-bush blueberries" (synonymous with "wild"), while the larger species are known as "high-bush blueberries".

The leaves can be either deciduous or evergreen, ovate to lanceolate, and 1–8 cm (0.39–3.15 in) long and 0.5–3.5 cm (0.20–1.38 in) broad. The flowersare bell-shaped, white, pale pink or red, sometimes tinged greenish. The fruit is a berry 5–16 millimeters (0.20–0.63 in) in diameter with a flared crown at the end; they are pale greenish at first, then reddish-purple, and finally dark purple when ripe. They are covered in a protective coating of powderyepicuticular wax, colloquially knows as the "bloom".^[3] They have a sweet taste when mature, with variable acidity. Blueberry bushes typically bear fruit in the middle of the growing season: fruiting times are affected by local conditions such as altitude and latitude, so the height of the crop can vary from May to August depending upon these conditions.

Today is....

National Chocolate Covered Peanuts Day

Five Food Finds about Chocolate & Peanut Candies

1. The original  chocolate covered peanut candy are Goobers first sold in 1925. The word “Goober” was a common slang word for peanut.

2. Peanut M & M’s were not introduced until 1954. They were tan until 1960 when colors were first introduced.(yellow, green, & red)

3 Rapper, Eminem’s original stage name was M & M, his name was eventually changed for obvious trademark issues.

4. The initials M & M stand for the Forrest Mars from Mars Candies and Bruce Murrie from Hershey Chocolates.

5. In 1976 red M & M’s were replaced with orange. The red dye(red #2) was ruled to be a potential carcinogen. Red did not return until 1987.

Daily Quote:

“M & M’s, the chocolates that melt in your mouth nor in your hand” first used in 1954

Extra: It is said that M & M’s were tan in color for decades because if they DID melt in your hand it would not show

   

Tilapia With Caper-Parsley Sauce

   Serves 4| Hands-On Time: 10m| Total Time: 45m

Ingredients

• 1 1/2 pounds fingerling or new potatoes, halved
• 1 tablespoon olive oil, plus more if needed
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 4 1/2 tablespoons cold unsalted butter
• 1 cup dry white wine
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2. Meanwhile, season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1½ tablespoons of the butter in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Transfer to a plate and tent with foil to keep warm.
3. Add the wine to the skillet and cook over medium-high heat until reduced by half, 2 to 3 minutes. Remove from heat and whisk in the remaining 3 tablespoons of butter, plus the capers and parsley. Serve with the tilapia and potatoes.

By Kristen Evans Dittami , May, 2011

Beer Battered Cod

Coconut Tempura Shrimp

McCormick Zatarain's Boiled Shrimp

Garlic-Roasted Asparagus

Garlic-Roasted Asparagus

  

• 
  
• 
  
• Makes: 6 servings
• Prep: 15 mins
• Roast: 10 mins 450°F

Ingredients

1 1/2

pounds fresh asparagus spears

2

cloves garlic, thinly sliced

2

tablespoons olive oil

1/4

teaspoon salt

1/4

teaspoon ground black pepper

Directions

1. Preheat oven to 450 degrees F. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.
2. Roast for 10 to 15 minutes or until asparagus is crisp-tender, stirring once halfway through roasting. Serve immediately. Makes 6 servings.  

Nutrition Facts (Garlic-Roasted Asparagus)

• 64 kcal cal.;
 
• 5 g Fat, total;
 
• 0 mg chol.;
 
• 1 g sat. fat;
 
• 5 g carb.;
 
• 3 g Monosaturated fat;
 
• 1 g Polyunsaturated fat;
 
• 2 g fiber;
 
• 2 g sugar;
 
• 3 g pro.;
 
• 60 µg Folate;
 
• 0 mg Pyridoxine (Vit. B6);
 
• 1 mg Niacin;
 
• 30 mg calcium;
• 234 mg Potassium;
 
• 0 µg Cobalamin (Vit. B12);
 
• 99 mg sodium;
 
• 6 mg vit. C;
• 826 IU vit. A;
 
• 0 mg Riboflavin;
 
• 3 mg iron;
 
• 0 mg Thiamin
• Percent Daily Values are based on a 2,000 calorie diet

Food of the Day Asparagus

Asparagus

Asparagus is a herbaceous, perennial plant growing to 100–150 centimetres (39–59 in) tall, with stout stems with much-branched feathery foliage. The "leaves" are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm (0.24–1.26 in) long and 1 mm (0.039 in) broad, and clustered 4–15 together. The root system is adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm (0.18–0.26 in) long, with sixtepals partially fused together at the base; they are produced singly or in clusters of two or three in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter, which is poisonous to humans.^[5]

Plants native to the western coasts of Europe (from northern Spain north to Ireland, Great Britain, and northwest Germany) are treated as Asparagus officinalis subsp. The British polished the pipe of the asparagus and tossed off the remainders.prostratus (Dumort.) Corb., distinguished by its low-growing, often prostrate stems growing to only 30–70 cm (12–28 in) high, and shorter cladodes 2–18 mm (0.079–0.709 in) long.^[2][6] It is treated as a distinct species, Asparagus prostratus Dumort, by some authors.^[7][8] A remarkable adaptation is the edible asparagus, while in the Macaronesian Islands several species, (A. umbellatus, A. scoparius, etc.), are preserved the original form, a leafy vine; in the Mediterranean, the asparagus genus has evolved into thorny species.

Herb Baked Salmon McCormick

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Tuscan Pasta McCormick

McCormick Seafood Prep

Cooking Measurement and Conversion

1 tablespoon (tbsp) =	3 teaspoons (tsp)
1/16 cup =	1 tablespoon
1/8 cup =	2 tablespoons
1/6 cup =	2 tablespoons + 2 teaspoons
1/4 cup =	4 tablespoons
1/3 cup =	5 tablespoons + 1 teaspoon
3/8 cup =	6 tablespoons
1/2 cup =	8 tablespoons
2/3 cup =	10 tablespoons + 2 teaspoons
3/4 cup =	12 tablespoons
1 cup =	48 teaspoons
1 cup =	16 tablespoons
8 fluid ounces (fl oz) =	1 cup
1 pint (pt) =	2 cups
1 quart (qt) =	2 pints
4 cups =	1 quart
1 gallon (gal) =	4 quarts
16 ounces (oz) =	1 pound (lb)
1 milliliter (ml) =	1 cubic centimeter (cc)
1 inch (in) =	2.54 centimeters (cm)

Source: United States Dept. of Agriculture (USDA).

U.S.–Metric Cooking Conversions

U.S. to Metric

Capacity		Weight
1/5 teaspoon	1 milliliter	1 oz	28 grams
1 teaspoon	5 ml	1 pound	454 grams
1 tablespoon	15 ml
1 fluid oz	30 ml
1/5 cup	47 ml
1 cup	237 ml
2 cups (1 pint)	473 ml
4 cups (1 quart)	.95 liter
4 quarts (1 gal.)	3.8 liters

Metric to U.S.

Capacity		Weight
1 milliliter	1/5 teaspoon	1 gram	.035 ounce
5 ml	1 teaspoon	100 grams	3.5 ounces
15 ml	1 tablespoon	500 grams	1.10 pounds
100 ml	3.4 fluid oz	1 kilogram	2.205 pounds = 35 ounces
240 ml	1 cup
1 liter	34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon