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A LIST OF 10 INTERESTING FOOD FACTS

Some Interesting Food Facts

My love of food covers a lot more than just cooking.  I enjoy reading about food, food nutrition, and food facts.  Here are 10 things you might or might not know about some foods we eat every day. Enjoy!

1.  Honey is the only food that does not go bad or spoil.

2.  Peanuts are not nuts at all.  They are part of the legume family.  Peanuts grow under the ground and not on trees.

3.  Worcestershire sauce is made of anchovies.

4.  Carrots are a good source of fiber.

5.  Celery is 95% water, low in calories and high in fiber.

6.  Corn will always have an even number of rows on each cob.

7.  Blueberries have more antioxidants than any other fruit or vegetable.

8.  The 7th leading cause of death in the U.S. is from choking on food.

9.  Research shows diet sodas may be worse for you than regular soda because they make you hungrier, make you crave more sugar and carbs and are addictive.

10.  Apple seeds are poisonous.

Did you find at least one you did not know about??? Do you have an unusual fact about food you want to share with everyone.  If so, leave a comment and add to the list.

If you liked this post, you might also like some of my other posts on food on this site.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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KITCHEN SINK SALAD

Kitchen Sink Salad - TSLCThis salad is a favorite of mine and I make it a lot.  Anne Parker and Leigh Harper, The Southern Twins, love this salad, too.  We call it Kitchen Sink Salad because we put everything in this recipe but the kitchen sink!  I am posting the recipe the way we like it.  You can add more or less of the ingredients or play with it to make it your own.

1 to 2 cups fresh baby spinach

1 to 1 1/2 cups baked or roasted chicken, cooked and chopped (This is good with bacon, ham, turkey or just about any meat)

1 ripe tomato, chopped

1/4 cup onion, chopped or about 3 green onions

3 to 4 radishes, sliced

1 carrot, shredded or cut in small pieces

1/3 cup craisins

1/3 cup raisins

1/3 cup walnuts or your favorite nuts (Walnuts are really good for you)

1 egg, boiled, peeled and chopped

1 apple, unpeeled, cored, seeded and cut up

1/2 cup of strawberries, sliced (can use blueberries or your favorite berry)

1/3 cup cheddar cheese, shredded (can use your favorite cheese)

Salt and Pepper to taste

Extra Virgin Olive Oil or your favorite salad dressing (We just put a little of the EVOO on ours for a dressing)

This salad is a meal and so healthy for you and so good. I can eat a big bowl of this by myself.  The above recipe makes approximately six to eight servings.  Enjoy!

If you like this recipe, you might also like my recipe for Fruity Fruit Salad.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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HAM AND BLACK BEAN SOUP

Ham and Black Bean Soup - TSLCThis ham and black bean soup is a favorite at my house.  I always make it when I have ham leftover or even frozen ham that I need to use.  We like it with cornbread muffins.  Soup is one of my favorite things and I usually have it for lunch.

2 – 3 cups ham, cooked and chopped

3 cups water

2 large carrots, chopped

1 small onion, chopped

2 stalks celery, chopped

1 medium sized green pepper, chopped

1 (14.5 ounce) can chicken broth

1 (15.25 ounce) can black beans, rinsed

1 (15.25 ounce) can whole kernel corn, drained (can use frozen or fresh, too)

1 (14.5 ounce) can diced tomatoes

1 (4 ounce) can green chilis, Optional

1/2 teaspoon cumin

1/2 teaspoon minced garlic

1 teaspoon chili powder

Pinch cayenne or a few drops hot sauce

1/4 cup instant rice or can use long grain

1 teaspoon salt

1/2 teaspoon black pepper

Add all ingredients to soup pot and bring to boil, turn down to simmer for about 45 minutes or until carrots are tender.  Makes about 2 1/2 quarts soup.  Serve with your favorite shredded cheese on top.  Enjoy!

If you like this recipe, you might also like my recipe for Ham and Dumplings.

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© 2013 The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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CROCKPOT BEEF STEW

 

Crock Pot Beef Stew

This crock pot beef stew is the perfect comfort food on a cold day.  Just add some cornbread muffins for a meal.

1 to 1 1/2 pounds of lean beef, chuck or stew meat, cut in bite-sized pieces
1/2 cup flour
3 tablespoons cooking oil or bacon drippings
3 or 4 carrots, cut in pieces
4 or 5 medium potatoes, peeled and cut in chunks
3 stalks of celery, cut in inch sized pieces
1 medium onion, peeled and cut in pieces
1 cup frozen peas, Optional
4 cups beef broth or 2 (14.5 ounce cans)
1 (14.5 ounce) can beef gravy
1/2 teaspoon salt
1 teaspoon black pepper
Pinch of cayenne
Few drops of hot sauce, Optional
3 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 bay leaves
 
Dredge the stew meat in the flour and brown in oil on top of the stove. (Keep any leftover flour to thicken stew, if needed)  Add meat to crock pot along with carrots,  potatoes, celery, onion,  and peas. Mix together beef broth, beef gravy,  salt, pepper, cayenne, hot sauce, Worcestershire sauce, garlic powder and mushroom soup with a wire whisk.  Pour over meat and vegetables in the crock pot, add bay leaves and cook on high 4 hours or low 8 hours or until vegetables are done. (If you want a thicker gravy remove some of the liquid about 25 minutes before serving, add a couple tablespoons of the leftover flour from dredging the meat and return to crock pot to thicken the gravy). Remove bay leaves.   Makes 8 to 10 servings.
Enjoy!
 
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