Shoemakers IGA Store

Archive for the ‘Health/Nutrition’ Category

Woman’s Day article on 9 Super-foods to help your skin.

Blueberries, oranges, turkey, sweet potatoes, and more. Click here and then here for details from the two sources below.

http://www.self.com/health/2009/03/a-stress-reducing-shopping-list

http://www.essortment.com/lifestyle/foodshelpre_ttzz.htm

Everything from a Mediterranean-style dessert to spicy chicken fingers.

Click here for the recipes.

Creative ways to use leftovers and not let food go to waste. This article describes ways to get all the nutrition from your food dollars.

What do you do with pickle juice left in a pickle jar? Extra pancakes or mashed potatoes? What do you do with celery leaves and broccoli stalks? Some tasty, convenient, or almost gourmet ways to use leftovers. Right here.

New tool from Proctor & Gamble to help you plan, shop for, and prepare healthy meals. Want to build a meal around a particular food? Type it in and you’ll get multiple recipes. We put the system to the test with “sardines” and found 20 recipes as a main dish and another 9 as a side dish, and thankfully, none as a dessert.

http://www.dinnertool.com/

A link to some simple, inexpensive, home remedies, most available here at Shoemakers…
For example, did you know the spice turmeric is said to relieve pain of some forms of arthritis? Or that plain ol’ apple cider might help with heartburn?

http://www.altmedicinezone.com

The United States Department of Agriculture, known as the USDA, inspects and grades meats based on nationally uniform federal standards of excellence. A cut of meat with USDA apporval must meet the same grade criteria no matter where or when you buy it. Each USDA beef grade is a measure of quality. There are eight grades.

Basically, the higher the ratio of marbling and the younger the beef, the higher the grade. It is the fat marbling that determines tenderness, juiciness and flavor. Age determines texture.

Choice Strip Steaks

Prime grade: the highest grade of meat, the most expensive, makes up only 2% of U.S. beef. Generally sold in high end restaurants and hotels.

Choice grade: High quality, roasts and steaks from the loin and rib will be very tender, juicy, and flavorful. Suited to dry heat cooling (grilled, roated, broiled). Cuts from the rump, round and chuck can also be cooked with dry heat, but be careful not to overcook them.

Select grade: Has less marbling and will lack the juiciness and flavor of the higher grades.

Standard and Commercial grades: Sold as ungraded or as “store brand ” meat. But not at Shoemaker’s IGAs. Our beef is exclusively choice cuts.

Utility, Cutter, and Canner grades: Seldom sold at retail but are used to make processed products.

Another video from the Rouxbe Online Cooking School: What are Premium Steaks?

http://rouxbe.com/cooking-school/lessons/117-premium-beef-cuts-for-steak