Paçocas saudáveis ​​para sua festa junina

 

Elas são arraigadas na época das festas Juninas no Brasil. 

Vamos uma receita.

INGREDIENTES:

- 250g de amendoim torrado sem casca e sem sal. Eu usei farinha de amendoim.
- 100g de farelo de aveia

- 3 colheres de sopa de manteiga ou óleo de coco 
- 4 colheres de sopa de açúcar demeara ou mascavo. Eu usei Stevia. 
- 1 pitada de sal 

Modo de preparo: 
Para preparo da paçoca caseira, você deve ter todos os ingredientes em um processador e misturar até obter uma mistura homogênea. Pode servir como farofa em pequenas porções individuais ou fazer bolinhas ou o formato que desejar. 
by Tati Alves

Here are some of the goods that have been tested by my clients and me.

Click on the link and see what's new

https://www.amazon.com/shop/nacozinhadatati

Corn cake

"Corn cake"

 For breakfast

Ingredients:
200 gr of butter
1 cup of sugar
2-3 eggs
1 cup of corn meal/flour
½ cup of all purpose flour
½ cup of milk
1 teaspoon of baking powder
2-3 tablespoons of coconut flakes or grated parmesan cheese (optional)

Preparation:
1. Beat the butter and the sugar well.
2. Add the eggs and beat well.
3. Add the corn meal/flour, the wheat flour, the milk, the baking powder and beat well.
4. Put the cake mixture in a mould previously greased with butter and dusted with wheat flour.
5. Bake the cake in preheated oven (350 F) for 30-40 minutes or until golden brown and done.
6. Let the cake cool down.
7. Remove the cake from the mould and serve.
Remarks: by Sonia Celegatti Althoff
You can find corn meal/flour in supermarkets or in deli shops.
Instead of coconut flakes or grated parmesan cheese, you can add some fennel seeds  to the cake mixture.

Cheese Rolls

These rolls are especially popular in the center-west, southeastern and

southern regions of Brazil.

Ingredients: 

1 cup tapioca starch

1/4 cup vegetable oil

1/4 cup water

1 teaspoon salt

1 egg

6 tablespoons plain yogurt, nonfat or regular

1 cup grated parmesan cheese

Directions:

Preheat oven to 450°F. Put tapioca starch in a metal bowl. Mix oil, water and salt in a pan. Bring to a boil. Pour the sputtering mixture onto the tapioca starch carefully to protect yourself from hot spatters. Mix together with a wooden spoon. Dough will be stiff. When cool enough to touch, add egg and mix well. Blend in yogurt. When well mixed, stir in cheese. Rub hands with oil and form batter into balls. Place on a greased baking sheet. Reduce oven temperature to 350°F. Bake 25_30 minutes, or until done. The rolls puff up during baking, but become flattened when cool.

Turkey Recipe

Thanksgiving Day

Ingredients:

4-5kg (9-11lb) fresh British turkey

30-60g (1-2oz) butter, melted

For the Stuffing:
30g (1 oz) butter
1 tbsp sunflower oil
125g (4oz) streaky bacon, chopped
1 medium leek, trimmed and chopped
125g (4oz) fresh white breadcrumbs
4-5 level tbsp freshly chopped herbs e.g parsley, chives and basil
Salt and freshly ground black pepper
85g packet soft goat’s cheese with black pepper
1 medium egg

For the gravy:
1 chicken or vegetable stock cube
2 level tbsp cornflour

Method:
Set the oven to moderately hot, Gas Mark 5 or 190°C/375°F.
To make the stuffing: Melt the butter in a deep frying pan and add the sunflower oil. When hot, add the bacon to the pan and cook, stirring occasionally, until the bacon starts to crisp. Add the chopped leek to the pan and cook over a medium heat for 4-5 minutes, until the leek has softened. Remove the pan from the heat.
In a bowl, mix together the breadcrumbs, herbs and seasoning. Add the bacon and leek mixture and mix well. Leave the mixture to cool slightly, then mix in the goat’s cheese and egg.
Press the stuffing into the neck cavity of the turkey. Pull the skin over the stuffing and, if necessary, use a skewer to hold it in place, or just fold the skin under the bird. Weigh the stuffed turkey to calculate the roasting time, then place in roasting tin. To calculate the cooking time, allow 20 minutes per 500g – so 5kg turkey (stuffed weight) will need 3 hours 20 minutes.
Brush the turkey skin with the melted butter. Pour 1 litre (1 ¾ pint) water into the roasting tin around the turkey. Cover the turkey in foil and place towards the bottom of the oven – with the oven shelf in its lowest position. Keep the turkey covered in foil, until the last 45 minutes of cooking time, then remove the foil, baste the turkey and return to the oven until cooked through. To check that the turkey is cooked, pierce the thickest part with a skewer. If the juices run clear, then it is cooked, but if the juices are at all pink, continue cooking turkey until they run clear. If any parts of the turkey start to brown too quickly, cover them with foil.
When the turkey is cooked, remove from the oven and transfer to a warm serving plate. Cover with a clean sheet of foil and leave to rest in a warm place foe 20-30 minutes – this will make carving the meat easier.
To make the gravy: Pour the juices from the pan into a fat-separating jug and pour off the stock. Make the stock up to 450ml (3/4 pint) with water if necessary. Pour measured stock into a pan and bring to the boil.
Meanwhile mix the cornflour with 3 tablespoons cold water. Gradually add the slaked cornflour to the boiling juices in the pan, stirring well to give a smooth gravy. Add the cornflour until the desired consistency is reached. Season to taste and keep hot until ready to serve.
Serves: 6, with some leftovers

Study Links Processed Red Meat to Bladder Cancer

Study Links Processed Red Meat to Bladder Cancer
Preservatives in Processed Red Meat, Especially Nitrite, May Play a Role in Cancer Risk
By Katrina Woznicki
WebMD Health News

Aug. 2, 2010 -- Eating large amounts of processed red meats may raise the risk for developing bladder cancer, according to a new study.

Processed meats often contain the preservatives nitrate and nitrite. They are typically found in hot dogs, pepperoni, and deli cold cuts.

Researchers suspect that when processed meats are eaten regularly over time and in large quantities, these preservatives may interfere with the bladder’s lining when they are passed through the urine.

How the meat is prepared -- grilled, fried, microwaved, or broiled -- may also play a role in cancer risk.

Nitrite and Bladder Cancer
A team of researchers led by Amanda J. Cross, PhD, of the National Cancer Institute in Rockville, Md., followed 300,933 men and women aged 50 to 71 for more than seven years to evaluate the relationship between eating processed meat and the risk of developing bladder cancer. During the study, there were 854 cases (720 men and 134 women) of bladder cancer. The results are published in the online edition of the journal Cancer.

Participants filled out dietary questionnaires and provided information about their lifestyles, such as race/ethnicity, smoking, and education. Their total dietary nitrate and nitrite intakes were measured. The researchers also determined nitrite and nitrate content for 10 processed meats representing 90% of processed meats eaten in the U.S.

Researchers found a clear association between red meat cold cuts and bladder cancer risk. When they looked closer, they found a link between total dietary nitrite intake and bladder cancer risk but no clear link between total dietary nitrate intake and bladder cancer.

Bladder cancer was not associated with eating bacon, beef, hamburger, sausage, or steak, or white meat, such as chicken and turkey.

Those who ate the most red processed meats were more likely to be younger, less educated, less physically active, and eat fewer fruits, vegetables, and vitamins C and E. They were also more likely to be non-Hispanic whites, current smokers, and have a higher body mass index -- a measurement of height and weight.

"Our findings highlight the importance of studying meat-related compounds to better understand the association between meat and cancer risk," Cross says.
Reviewed by Laura J. Martin, MD

Chicken MeatLoaf

Receita em português (BRASIL) no Blog:

Receitas da Tati

Ingredients

1 Ground chicken breast
2 Biggs eggs
1/4 Teaspoon seasoned salt, to taste
1/2 Cup milk
1/2 Cup minced onion
1/2  lemon
1 Cup cremini mushrooms, sliced
1/2 Teaspoon oregano
1/2 Teaspoon Hot Sauce

Meatloaf Topping:
1/2 cup ketchup

Directions:
Mix all ingredients in a bowl and then put into a baking.
Bake until thoroughly cooked usually about 45 minutes at 350°F. But keep an eye on it as it is extra lean so it cooks faster and will dry up. Makes great sandwiches the next day on a French roll with extra barbecue.

Note: Clean mushrooms with a damp cloth. Do not run directly under water…to those who like to fiddle with recipes (like me): The mushrooms are NOT optional! They're necessary to make this low-fat dish moist. My mother, who hates mushrooms, swore she wasn't even aware of them, so you may like this even if you're not a mushroom fan...