Hot out of the oven....High Fructose Corn Syrup

Adapted from: http://corn.org/products/sweeteners/high-fructose-corn-syrup/

*Note:Please continue to read this blog article.

Living Better Cafe is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. Your saving money while eating the way you want in a healthier way.
Welcome to Hot Out Of The Oven food news, I have yet another edition of food news coming straight from no other source but, Living Better Cafe of course. As you have read through many editions of (H.O.T.O), since I have started this food news addition. You have became more wiser about what you buy,and place into your mouth. While I am very happy to continue to keep "Hot of the oven" going as much as you keep enjoy reading it every Monday. In this second February edition I will be spilling out the facts of High Fructose Corn syrup, and is it really good for your health.

High Fructose Corn Syrup (HFCS), is a sweeter made from corn, which comes in two primary compositions -HFCS-42 and HFCS-55. This means it is composed of either 42 percent or 55 percent fructose, with the remaining sugars being primarily glucose and higher sugars (chains of glucose).

In terms of composition, high fructose corn syrup is nearly identical to table sugar (sucrose), which is composed of 50 percent fructose and 50 percent glucose. Glucose is one of the simplest forms of sugar that serves as a building block for most carbohydrates. Fructose is a simple sugar commonly found in fruits and honey.

There has been a lot of headlines circling around about High fructose corn syrup. Which really makes you wonder is there any signs of the truth out there. Why you do not need to wonder any longer, I have gone through almost ever site possible to bring you what I believe is telling you the truth.

So, here I will be breaking down the Fact's and Myth's of (HFCS), that way you do not have to any longer.

We all know that when you try to mix oil with water what happens. So, lets start with the facts which in this case I will call it oil because facts always stay above land.

The fact of the matter is, the reason why a lot food companies have started utilizing High Fructose corn syrup is because its much cheaper then regular sugar. Now, I know this make you want to go inside your own kitchen and put your table sugar to the test. But, the only difference here is that, how they've made (HFCS) is extracted and combined.

Why of course, I am not saying high fructose corn syrup is good for you in any way. As there are loads of multiple food products loaded with (HFCS), which is causing a lot of health issues in the long run. But, what are these health problems? heart disease, obesity, cancer,dementia, liver failure,tooth decay and more.


So, I am leaving you with a food for thought on this one.

As you have heard over a gillion times, always eat in moderation.

Do you think High Fructose Corn Syrup should be opt out completely for a much better option? Leave your stand point on what you think. I would love to hear your view on this topic and who knows you're view could be a topic for "Coffee Talk" up and coming episodes on "Hot Out Of The Oven" . Until next time "Happy Journey's to Living Better"

Cherry-filled Pancakes

Adapted from: http://www.recipe.com/cream-cheese-filled-breakfast-pancakes/

Serves: 6

Filling:

1 8 oz. pkg. cream cheese, softened
1/3 c. whipping cream
1/2 tsp. vanilla extract
1/2 c. sifted powdered sugar
Cherry pie filling

Pancake:

Serves: 6 (Makes 12 in total)

2 eggs, beaten
1 1/4 c. milk *(Dairy free milk)
1 cup all purpose flour
2 Tbsp. powdered sugar
1 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. Himalayan salt

Filling Directions:

1. In a medium sized mixing bowl, blend together cream cheese with a wire whisk, or electric mixer on medium until smooth.

2. incorporate whipped cream and vanilla extract. Blend mixture on low until blended well. Add in powdered sugar and stir.

3. Spoon in two Tablespoons Cherry pie filling on each crepe style pancake; roll up. Serve with more whipped cream and cherry pie filling -Optional

Pancake Directions:

In medium sized mixing bowl, combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt. Beat the mixture with a wire whisk until smooth. Heat a lightly greased dutch oven skillet over medium heat; remove the skillet from heat. Pour about 3 tablespoon of the batter into skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. capsize the skillet over a plate and remove the crepe style pancake.

Coffee Talk.....Announcement

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Shepherd Pie

Adapted from: http://minimalistbaker.com/1-hour-vegan-shepherds-pie/

Serves: 6

1 medium onion, diced

2 cloves garlic, minced

1 1/2 c. uncooked Kidney beans, rinsed and drained

4 c. vegetable stock

2 tsp. fresh thyme

2 tsp. crushed red pepper flakes

1 10-oz. bag mixed veggies

MASHED POTATOES

3 pounds yukon gold potatoes, thoroughly washed

3-4 Tbsp vegan butter

Salt and pepper to taste

Directions:

1. In a large pot filled with water, add in sliced potatoes and cover. bring to a low boil on medium high heat, generously add in salt, cover and cook for about 20-30 minutes, or until fork tender.

2. After potatoes are cooked, drain, add potatoes back into pot so any remaining water can evaporated, then transfer to a mixing bowl. using a potato masher, mash potatoes until smooth. Add in (2-4 Tbsp.) butter, and season with salt and pepper. Cover loosely and set aside.

3. preheat oven to 425, and lightly grease a 2-quart baking dish. (while potatoes are in the pot cooking)

4. In a large saucepan over medium heat, saute onions and garlic in 1 Tbsp. olive oil until lightly browned and caramelized for about 5 minutes.

5. Add a pinch of each salt and pepper. Add in Kidney beans, broth, thyme, crushed red pepper and stir. Bring to a low boil, then reducing heat down to a simmer. continue to kidney beans until tender.

6. Once beans are tender, add in mixed vegetables, stir, and cover to the flavor mingle together.

7. Transfer mixed vegetables to prepared baking dish and top with mashed potatoes. Smooth down mashed potatoes with a wooden spoon and season with Salt and pepper.

8. Place baking dish onto a baking sheet to catch any overflow, and bake at 425 for about ten- fifteen minutes, or until mash potatoes are slightly browned. Allow to cool before serving.

Coffee Talk.....Episode 7

www.livingbettercafe.blogspot.com/coffeetelevision

On episode 7 of Coffee Talk, I will be discussing on "Benefits of Coconut Oil"

If you enjoy watching Coffee Talk and think someone you know can benefit from this, consider "sharing" because it's not only helping you it can help others as well.

Philly Cheese steak Tacos

Adapted from: http://www.food.com/…/grilled-philly-cheesesteak-tacos-4834…

Serves: 4

1 lb flank steak, trimmed
3⁄4 lb. white mushroom
1 green bell pepper, quartered
1 red bell pepper, quartered
1 onion, thickly sliced crosswise
3 Tbsp. extra virgin olive oil
salt and pepper
Garlic powder
8 soft shell taco shells
1/2 lb. monterey jack cheese
1/2 lb. provolone cheese
1/2 c. sliced Jalapeno pepper

Directions:

1. Preaheat a dutch oven griddle pan to medium-high. On a large baking sheet, arranging the steak, mushrooms, bell pepper and onion; brushing the pan with olive oil and season with salt and pepper.

2. Grill the steak and vegetables together, turning once, until the steak is well-crusted and the vegetables are charred and softened, for about 12 minutes; transferring to a large plate and let stand until the vegetables are cool enough to handle.

3. Slicing the steak thinly and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper. Divide the steak among the taco shells, top with the grilled vegetables and sliced cheese.

Salisbury Steak- Meatloaf

Adapted from: http://www.yummly.com/recipe/Salisbury-Steak-Meatloaf-Food_com-75663

If you are a huge fan of Salisbury steak, you will for sure love this rendition of Salisbury steak.

Serves: 5

1 1/4 lbs. extra lean ground beef
6 1/2 oz. cream of mushroom soup (If you are using 2 lbs. ground beef, use 2 cans)
1 oz. onion soup mix
1 c. Panko bread crumbs
1/8 tsp. minced garlic
1/8 tsp. course black pepper
1/8 tsp. Crushed red pepper flakes
1/8 tsp. dried parsley flakes
1/4 cup water


Directions:

1. In a medium sized bowl combine mushroom soup,onion soup,garlic and both peppers, Parsley set aside.

2. In a large mixing bowl blend together ground beef and 1/2 c. panko bread crumbs, 1/3 onion soup mixture if mixture is to soft add the rest of the bread crumbs.

3. Place meatloaf into a loaf size pan. Placing meatloaf in a 350 oven and allow to cook for 30 mins. After 30 mins remove fat from pan and top with the remainder of the onion soup mixture cook for another additional 10 more minutes.