If you’re looking for a cooking shortcut and a way to make food more economical, consider vacuum sealing. With a vacuum sealer, you can extend the storage life of foods by measuring out the right portion sizes and sealing them in handy bags, either premade or made by you from a roll of special plastic. Vacuum-sealed foods won’t leak in the fridge or develop freezer burn in the freezer. Using a food sealing system extends the life of fresh food, inhibits the growth of bacteria, and even gives you extra cold-storage space because the sealed packages are more compact than supermarket packaging. You can easily use the poaching technique called sous-vide and cook food right in its bag. The sealed bags are also great for marinating. For a traditional marinated and grilled flank steak, save prep time by making two meals at once, one to eat today and another to freeze. The flank steak cut usually weighs 1.5 to 2 pounds, more than you need when cooking for just two people. So grab (or make) two sealer bags and mark the one for the freezer “Balsamic Flank Steak.” Add the date. To each bag, add 2 tablespoons each of balsamic vinegar, soy sauce and olive oil; a tablespoon of chopped fresh rosemary; a teaspoon of Dijon-style mustard; and a 1/4 teaspoon of garlic salt, and…  read on >

The concerns about sugar and kids go far beyond the risk of cavities. An extensive research review by the American Heart Association (AHA) found that kids who consume a lot of foods and drinks with added sugar could develop heart disease risk factors — like obesity and high cholesterol — starting in childhood. These risks can occur with sugar intake far lower than a typical child’s. In response to this threat, AHA issued strong recommendations to safeguard kids’ health. First, children under 2 years old shouldn’t be given any added sugars. That means no packaged food of any kind that lists any type of sugar among the ingredients. The natural sugars in whole foods like fruit, for instance, are fine. Next, kids between ages 2 and 18 should take in less than 25 grams of added sugar daily. Doing the Math on Family Sugar Limits For kids and women: 25 grams equals 6 teaspoons equals 100 calories or about 5 percent of daily calorie intake. For men: 37 grams equals 9 teaspoons equals 150 calories or about 5 percent of daily calorie intake. Compare these numbers to the 80 grams of sugar most kids eat every day. That’s more than triple the suggested limit. What can you do to cut back? Nutrition labels list sugar in grams, so it’s easy to keep track of daily…  read on >

U.S. health officials say an outbreak of E. coli illness from an unknown source has risen to 96 cases across five Eastern states, up from the 72 cases reported last Friday. The origin of the food-borne illnesses remains unknown, the U.S. Centers for Disease Control and Prevention said late Friday. “The investigation is still ongoing and a specific food item, grocery store, or restaurant chain has not been identified as the source of infections,” the CDC said in a statement. States affected are Georgia, Kentucky, Ohio, Tennessee and Virginia. Cases of illness first began to be reported March 2, and the last reported case began on March 26. Although no deaths have been reported, “of 67 people with information available, 11 have been hospitalized” because their cases have been so severe, the CDC said. This outbreak has been linked to the E. coli O103 strain of bacterium, and the CDC says people typically get sick within three to five days of eating E. coli-contaminated food. “Most people get diarrhea [often bloody], severe stomach cramps and vomiting,” the agency said. “Most people recover within a week, but some illnesses can last longer and be more severe.” There are ways you can protect yourself, however. Be sure to wash hands while preparing food, and cook meats thoroughly. “To kill harmful germs, cook beef steaks and roasts to…  read on >

Beef often gets a bad rap, but is it really that bad for you? Here’s the problem: Most cuts of beef tend to be high in the wrong kind of fat. Ironically, though, that saturated fat you see surrounding your favorite cut or those white streaks running through it is exactly what makes beef juicy. But there are tasty ways to get beef’s protein and other nutrients, such as vitamins B3 and B12 and the minerals iron and zinc, without a sat-fat overload. Choose leaner cuts like flank steak, filet mignon and beef stew cubes. Consider grass-fed beef, which tends to be higher in the better-for-you omega-3 fatty acids than the omega-6 fatty acids in grain-fed beef. How you cook beef matters, too. Cooking marbled meat on a rack in the oven or on the grill will allow much of the fat to drain away as it cooks. And watch your portion sizes. Aim for just four ounces of beef per week, or one serving. To fast-cook a lean filet without drying it out, season it with a little salt and pepper, and sear in a small amount of a high smoke-point oil (like safflower) over high heat. Lower the heat to medium and cook for about eight to 10 minutes, turning once or twice. Looking for a tasty way to cook a less expensive…  read on >