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Dishwashers are for Washing Dishes

A Taste

For Nutrition

By Kimberly Fox, Extension Agent

Family Nutrition Program/Family and Consumer Science

 

Dishwashers are for Washing Dishes

The idea that dishwashers are meant for washing dishes should be an obvious one, and yet for some reason, there seems to be the idea that dishwashers can also be used for cooking and food preservation. 

This is a dangerous idea for a variety of reasons.  First of all, there is no way to know how hot the water temperature in the dishwasher is, or how long it stayed at a specific temperature.  Especially when cooking protein foods such as turkey, it is impossible to know if the heat penetrated the meat completely. 

Even though you may have read that making your holiday dinner in the dishwasher is the way to go, I would instead choose options that you know will be safe such as using an oven, fryer, or a grill.  The one place you do not want to travel to this holiday season is the hospital, and when you choose to preserve or cook food in the dishwasher, it is very likely your family may be making a road trip there.

Canning in the oven is also dangerous, for similar reasons.  It is not possible to regulate temperature, which can lead to bacteria growth and serious food poisoning. A reminder that the only two safe ways to can are pressure canning and water bath canning. 

This holiday season, avoid the motto, “we’ve always done it that way and we were fine” and instead adopt a new motto, “better safe than sorry.”

If you are wondering about what cooking or food preservation methods are safe, and which to avoid, feel free to contact NDSU Extension Service in Benson County at 473-5363 and your questions will be answered.

Here is a recipe for grandma’s stuffing.  It is packed with delicious ingredients from the fruit, vegetable, grain, protein, and dairy food groups.  Enjoy!

Grandma’s Stuffing

Ingredients:

  • 10 cups whole wheat bread cubes (or white bread or buns, dry)
  • 1/3 cup water
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1 teaspoon parsley, dried (or 1 Tbsp. fresh parsley chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups milk
  • 1 egg, lightly beaten
  • 2 apples (optional - medium, pared, cored and chopped, or 1/4 cup raisins)

Directions: Preheat oven to 350 degrees.  Put cubes in a large bowl. Set aside.  Put water in medium saucepan. Add onion, celery, parsley, salt and pepper. Cook for 5 minutes. Do not drain. Pour over bread cubes.  Stir in milk and egg. Gently stir in apples, and raisins, if desired.  Spoon into a greased 2-quart baking dish. Bake at 350 degrees for 1 hour.

 

Makes: 8 servings.  Each serving contains 150 calories, 1 gram of fat, 25 grams of carbohydrates, 330 mg of sodium,1 gram fiber, and 7 grams protein. 

Sources:

  • University of Wisconsin, Cooperative Extension Service, A Family Living Program
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Health Benefits of Whole Grains

A Taste

For Nutrition

By Kimberly Fox, Extension Agent

Family Nutrition Program/Family and Consumer Science

 

Health Benefits of Whole Grain

Whole grains are healthier than refined grains because we are able to eat the WHOLE grain.  Each part of the grain has nutritional benefits, and when part of it is removed, there go the nutrients, too. It is recommended that we make at least half of our grains whole grains.  Here are just a few of the nutrients in whole grains that provide us with a wide variety of benefits: 

  • Iron: Which is used to carry oxygen in the blood.
  • Folate: Helps the body form red blood cells.
  • Fiber: May help reduce cholesterol levels and lowers the risk of obesity heart disease, and type 2 diabetes.
  • B-Vitamins: Help the body release energy from protein, fat, and carbohydrates.
  • Magnesium: Helps in bone building and releasing energy from muscles. 
  • Selenium: Protects the cells from oxidation.  It is very important for a healthy immune system.

When shopping for whole grains that offer these wonderful health benefits.  Remember to look for the words, “whole grain” at the beginning of the ingredient list.  Foods that are listed as multi-grain, 12-grain, 100% wheat, bran, or cracked wheat are not usually whole grains. 

Some whole grain products are also starting to put a gold stamp on foods so that we know that they are whole grain, and how many grams of whole grain is in the product.  This is just one more way to know for sure that you are getting the whole grain foods you need in your diet.  Here is a recipe for basic muffins feel free to add whatever extras your family would like.  Enjoy this whole grain treat!

Basic Muffins

Ingredients:

  • 1/4 cup oil
  • 1 cup sugar
  • 1 egg
  • 1 1/4 cups applesauce
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • carrots, raisins, and/or walnuts (optional)
  • milk (1/2 cup optional, only if adding carrots, raisins or walnuts)

Directions: Preheat oven to 350°F.  Line muffin tin with paper baking cups or grease bottom of tin with cooking spray.  Cream margarine and sugar with an electric mixer, or by hand.  Add egg, milk, and applesauce, mixing well.  Blend in cinnamon, baking soda, salt, and flour.  Add carrots, raisins, and/or walnuts if desired. If any of these items are added, also add milk and mix.  Fill muffin tins 2/3 full and bake for 15 to 18 minutes.

 

Makes 12 muffins.  Each muffin contains 194 calories, 5 grams fat, 35 grams of carbohydrates, 161 mg of sodium, 3 grams of protein, and 2 grams of fiber. 

Sources:

  • NDSU Extension Service
  • University of Wisconsin-Extension - Sawyer County.

Lac Courte Oreilles Tribe, University of Wisconsin-Extension Nutrition Education Program

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