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Although many people are squeamish about eating liver, liver is an expensive, nutrient-rich meat. Each 3-ounce serving of liver provides an entire daily allowance of vitamin A, vitamin B-12, copper and riboflavin, as well as protein, iron, folate, zinc, and small amounts of vitamin C and thiamin. All beef livers produced in the United States are inspected by the U.S. Department of Agriculture. 

Liver and Onions 

Liver and onion is a traditional way of preparing liver, and is often a good way to introduce liver to people who are squeamish. To tenderize liver and tone down the strong flavor and aroma, cut liver into narrow strips, then soak the strips in milk for up to four hours. Saute sliced onions in a heavy skillet with a small amount of cooking oil. For a healthy dish, use hearty-healthy canola oil or olive oil. Remove the cooked onions with a fork, then place the liver in the skillet. Saute the liver until the outside is brown and the inside is slightly pink. then serve the liver with the onions piled on top. Liver and onions are often served with bacon. If fat is a concern, omit the bacon, or use leaner turkey bacon. If you like, you can dredge the liver in a mixture of flour, salt and pepper before frying. 

Liver and Vegetables 

Liver and vegetables is a way of braising the liver, then topping it with healthy, flavorful vegetables. To make liver and vegetables, dip the liver in seasoned flour, then braise the liver, along with chopped onions and celery, in a heavy skillet. Braise the meat in small amount of bacon fat, or use canola oil for a healthier dish. Put the braised liver in a casserole dish with a canned beef or chicken broth, then bake the liver for about 30 minutes. Top the baked liver with chopped carrots and potatoes.and continue to bake until the vegetables are tender. If you like, you can top the dish with crispy bacon. 

Easy Liver Pate 

Pate is an easy way to prepare liver, and the pate is handy for serving on crackers or toast. Many people may not even realize they're eating liver pate, as the liver is combined with cooked pork, ham and bacon, along with boiled eggs, minced garlic, chopped onion and a small amount of butter. Season the pate with salt, pepper, allspice and thyme. A ring mold makes the pate attractive and easy to serve. Place the mixture in a microwaveable ring mold, then cook on medium heat until the meat registers at least 170 degrees Fahrenheit when tested with a meat thermometer. Chill before serving. 

Grilled Liver 

Grilled liver is flavorful and juicy, especially when served with a grilled onions and mushrooms. To grill liver, pat the meat dry with a paper towel, then brush the liver with a mixture of oil, vinegar, mustard, salt and pepper. Cook the liver on a hot grill until both sides are done. Flavor onions and mushrooms with a drizzle of butter, balsamic vinegar, sage, salt and pepper, then wrap the onions and mushrooms in an aluminum foil packet. Grill the onions and mushrooms, then serve them on top of the grilled liver. 

 Source – LIVESTRONG 

Buying in bulk can be your best bet for getting the best deals, trying new foods, and creating less waste.  

Purchasing your food in bulk has many great benefits for both you and the environment. Take a look at these reasons below and try shopping in bulk as much as you can, we think you will enjoy it too! 

1. Reduce Waste.

By shopping at bulk food stores you will reduce both your packaging waste and also your food waste. Buying in bulk eliminates the need for fancy packaging & single-use plastic. 

2. Reduce Transport Miles 

Bulk goods require less overall transportation because there are less packaging components that must be produced and transported prior to being filled. The transportation of bulk products is more efficient because they can be packed more densely on a truck in large sacks and boxes as opposed to individually packaged items. 

3. It’s Cheaper 

Generally speaking, buying in bulk is cheaper. You are not paying for excess packaging so you should find it cheaper than buying similar items at the supermarket. Without the fancy branding that companies charge for, buying in bulk means you are getting nothing but the product- pure and simple! Buying unpackaged foods in the bulk section of the grocery store offers an average savings of 30 to 50 percent versus packaged food. 

4. Waste Less Food
How many of us hate having to throw away foods, whether it’s nuts or spices, which have gone rancid or are past their expiration date… Buying in bulk allows you to purchase the exact amount of foods you need, as opposed to manufacturer-divvied portions. Whether you need just a pinch or a few cups or even a pound, buying in bulk helps you get exactly what you want. 

5. Make your home bulk friendly
Discard pre-packaged food in boxes, plastic tubs and cans. Purchase glass storage containers, stainless steel jars, or even reuse mason jars to store foods instead - this is a small investment that is definitely worth it.
What to do with your bulk purchases? Make a granola or trail mix. Mix the dried fruit with nuts and seeds and voila, you have your own signature trail mix that is a great healthy snack! 

6. Reduce Material Waste
According to BIG, an average shopping basket of 10 products refilled across the year, saves 118 pieces of packaging from a landfill.  

7. Help the Environment
Eliminating packaging reduces the carbon footprint. Less packaging means that less ends up in the landfill. Bulk food also streamlines the transportation needed for delivery, helping to reduce CO2 emissions. According to BIG, there is an average reduction of emission by 48 percent each time a product is refilled from bulk versus the same product bought in traditional packaging.
 

Source – Supermarket Guru & The Source Bulk Foods

INGREDIENTS 

To Make Meatballs: 

• 1 pound Minced Meat 
• 2 teaspoons All Purpose Seasoning 
• 1 teaspoon garlic powder 
• 1/4 teaspoon black pepper 
• 1 medium onion, grated 
• 4 cloves garlic, grated 
• 1 stalk escallion, finely minced 
• 2 thyme leaves  
• 2 tablespoons Worcestershire Sauce 
• 1 teaspoon pepper flakes 
• 1 cup flour 
• 1/4 cup Vegetable Oil (for frying) 

To Make Sauce: 

• 1 tablespoon Vegetable Oil 
• 1 medium onion, chopped 
• 4 clove(s) garlic, chopped 
• 2 teaspoons All Purpose Seasoning 
• 3 teaspoons salt
• 1 can tomato paste (8 ozs.) 
• 1 can tomato sauce (8 ozs) 
• 3 teaspoons pepper flakes 
• 2 tablespoons dark soy sauce 
• 2 tablespoons Pepper Sauce  
• 1 cup Tomato Ketchup 
• 3 cups water 
• 1 cup Spaghetti Sauce (optional) 
• 1 cup tomato, diced 
• 1/4 cup powdered parmesan cheese 
• 1 cup Anchor Cheddar Cheese 

To Prepare Spaghetti: 

• 12 cups water 
• 1 teaspoon salt 
• 1 packet Spaghetti 
• 2 cloves garlic, shredded 
• 1 tablespoon Vegetable Oil 
• 1/4 cup powdered parmesan cheese 

DIRECTIONS 

1. Place ground beef in a bowl, add all ingredients EXCEPT flour and mix well. 
2. Gently combine all the ingredients with your hands or with a spoon, until just mixed together.  Do not overwork or the meatballs will become tough. 
3. Cover and leave to marinate for 30 minutes. 
4. Add half (1/2) cup flour to the seasoned beef. 
5. Divide into 12 equal pieces and shape into balls. 
6. Heat frying pan then add vegetable oil. 
7. Use the remaining flour to dust the meat balls. 
8. Add floured meat balls to frying pan and fry for ten minutes or until golden brown. 
9. Remove from pan, drain on absorbent paper and set aside.
   To Make Sauce: 
10. In a heated deep pan add vegetable Oil, chopped onion, garlic, all Purpose Seasoning, salt, tomato paste, tomato sauce, pepper flakes, soy sauce, hot pepper sauce, tomato ketchup and water. 
11. Combine and leave to cook for 10 minutes. 
12. Add tomato sauce, if used, diced tomato, parmesan cheese and shredded cheddar Cheese. 
13. Add meat balls to the sauce, lower flame and simmer for 30 minutes.

 To prepare spaghetti 

1. Boil spaghetti in boiling water until al dente (about 8 minutes).  Drain, add shredded garlic and Vegetable Oil, mix well and set aside. 
2. Arrange Spaghetti on a platter and place meatballs on top, dust with Parmesan cheese, if desired.
    

Source – Grace Foods 

INGREDIENTS 

• 1 tablespoon olive oil 
• 1 onion, finely chopped 
• 500g beef mince 
• 2 tablespoons gravy powder 
• 1 cup tomato puree 
• 400g potatoes, peeled, diced 
• 300g carrots, peeled, diced 
• 200g button mushrooms, quartered 
• 1 cup frozen peas and corn mixture steamed 
• Steamed white rice, to serve 

DIRECTIONS 

 Step 1 

Heat oil in a saucepan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add gravy powder, tomato puree and 1 cup cold water. Stir to combine. 

Step 2 

Add potato and carrot. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until potato is just tender. Add mushrooms and pea mixture. Cook for 5 minutes or until heated through. Serve with rice. 

According to the American Heart Association, most of us consume too much sodium, and for good reason: Salt enhances the flavor of ingredients. Great news for French fries, but not so great news for our health. But, did you know that spices can enhance the flavor of your food just as effectively as salt? 

Spices also perfume your recipes, which could impact your waistline, too. According to research published in the journal Flavour, we unconsciously take smaller bites and eat up to 10 percent less when a meal has a strong aroma. It also doesn’t take an advanced degree to work out that the more flavorsome your food, the more satisfying your meal. 

Add Pizzazz to Your Dishes with These 6 Healthy Spices 

Best for Seasoning: Black Pepper 

 How to use: Throw whole peppercorns into stocks, stews, and sauces (it’s notoriously good on steak) and grind on every savory dish imaginable to bring out its flavor. Black pepper devotees swear a tiny pinch of black pepper even has the power to transform so-so strawberries into treats as sweet as candy — not as weird as it sounds when you consider that black peppercorns are actually berries themselves. 

Storage: Black peppercorns last up to four years in an airtight container, stored in a cool, dark cupboard. 

Best for Curries: Turmeric 

 How to use: You can grate the root fresh (it’s less bitter) or buy it dried and ground to sprinkle into curries. For a fail-safe stir-fry, toss turmeric in a wok with sesame oil, ginger, onion, garlic, and a rainbow of vegetables. 

Storage: Turmeric root lasts for up to two weeks in the fridge, while ground, dried turmeric can sit in your pantry for three years. 

Best for Salads: Chilies 

How to use: Finely chop one deseeded red chili pepper and mix with half a freshly-squeezed lemon and a dash of olive oil for a light and zingy dressing. Far healthier than a dollop of mayonnaise, and twice as tasty. 

Storage: Fresh chilies will keep in the fridge for a week, but you can keep them ready-chopped in your freezer, safe in the knowledge that they’re good for up to a year. Dried chili flakes can be stored in your cupboard for up to two years, though they will lose some of the potency with age. 

Best for Baking: Cinnamon 

How to use: Generally, most recipes can comfortably accommodate a third less sugar than the recipe suggests. If you test it and like it with less sugar, go with it. If not, remake the recipe using a little more (but not all) of the sugar until you find your happy medium. Add an extra teaspoon of dried cinnamon to the recipe for a natural, warm, subtle extra sweetness. 

Storage: Dried, ground cinnamon lasts in an airtight jar for up to three years; ditto for dried cinnamon sticks. 

Best for Tea: Chai 

How to use: Infuse a chai tea bag in boiling water for three minutes, then stir in milk and a tiny tot of honey to taste. 

Storage: Tea bags will last for up to year in the pantry. It’s still safe to use them after that, but the flavor is less intense. 

Best for Everything: Ginger 

How to use: Fresh ginger works best blended in smoothies, chopped into stir-fries, or grated into hot water for tea; use half an inch of the root per serving. For baking, opt for a teaspoon of dried ground ginger. If you’re feeling too nauseous to cook, make this low-effort ginger tea, and sip it slowly. 

Storage: Ginger root stays fresh in the fridge for around two weeks, but when the spice is ground and dried, it keeps in an airtight container in the pantry for up to three years. 

Source – Beachbody On Demand 

The health standards practiced in the workplace determine the extent to which the employees are protected from infections and diseases. 

A company that does not pay serious attention to its washrooms creates the right environment for an infection to quickly spread among the employees. 

The result is usually a series of calls from the employees to inform the managers they can’t come to work due to illnesses. 

Now imagine if a half of the employees fell ill at the same time. That would be a serious issue, wouldn’t it? The advocacy for regular hand washing has been widely promoted by the health experts. 

In fact, it’s already widely acknowledged that proper hand washing can protect you from common infections and diseases like the flu and even common cold. 

Everybody thinks they are washing their hands properly. Water, soap, scrub and rinse, right? Not exactly. A big part of the hand washing process is being overlooked: hand drying. 

The importance of hand-drying 

Hand drying completes the much-advocated habit of regular hand washing. It is the final act that ultimately prevents the spread of bacteria after hand washing. 

Many people overlook the need to properly dry their hands. They end up walking out of the washroom with some bacteria still clinging to the moisture of their inner palms. 

Properly drying your hands after washing determines how safe you actually are from those germs and bacteria you do not want getting into your system. Drying hands after properly washing them is particularly effective against the much-dreaded salmonella and E.coli bacteria. 

Wet hands provide a more conducive environment for these harmful bacteria, so it is necessary to ensure that the hands are properly dried after washing. 

Your hand drying options 

Did you know that the hands can accommodate as much as 200 million bacteria after a visit to the toilet? These studies have also indicated that the bacteria will be transferred onto as many as 16 other objects during the course of the day. 

The common utilities used in public places for hand drying are the paper towel and the electric hand dryers. Most people would go for the convenience of an electric hand dryer, but let’s take a much closer look at paper towels. How effective are they in drying and keeping our hands clean and germ-free at the same time? 

Paper towels can dry your hands fast 

Paper towels have a very high level of absorbency so it can easily remove residual water from your hands at a very short time. To be more specific, it would only take 10 seconds to reduce residual water from the hands to 4% and 15 seconds to reduce it to 1%. 

Paper towels can remove bacteria from your hands 

Studies have found that paper towels can help reduce the numbers of bacteria on the finger pads and on the palms of the hands by an average of 76% and 77% respectively. 

Health experts believe that the main reason for this is because paper towels, when used for drying hands, create friction. 

This friction becomes the key component in paper towels’ hand drying efficiency as it helps physically remove bacteria that remain on the hands after washing. Obviously, this prevents further contamination. 

In previous studies, paper towels that were used to dry hands went through microbiological testing and the results show that most of the bacteria were transferred to the paper towels. 

Source – Alsco  

INGREDIENTS 

• 1/2 lb. Saltfish (codfish) 
•  1 can of ackee 
• 1 large onion 
• 1 teaspoon black pepper 
• 2 sprigs thyme 
• 2 crushed garlic or 2 teaspoons garlic powder 
• 3 slices hot scotch bonnet pepper 
• 1 small red sweet pepper 
• 1 small tomato 
• cooking oil 

DIRECTIONS 

STEP 1 Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes. 

STEP 2 Clean the ackee. Remove the seeds and all traces of interior red pit from the ackees. 

STEP 3 Wash ackees five times 

STEP 4 Cover and boil until moderately soft. 

STEP 5 Drain, cover, and put aside. 

STEP 6 Pick up (flake) the saltfish and remove all bones. 

STEP 7 Sauté thinly sliced onions and sweet pepper rings. 

STEP 8 Cut up the tomato 

STEP 9 Remove half of the fried onions and peppers 

STEP 10 Add saltfish and the ackees, and turn the fire/stove up slightly. 

STEP 11 Add black pepper 

STEP 12 Pour into serving plate and garnish with remaining onions and pepper slices 

STEP 13 Serve with boiled yellow yam, fried or roasted breadfruit, boiled or fried dumplings, boiled green bananas and fried plantain. 

Source – My Recipes 

Total Prep Time – 30 mins 
Makes – 4 servings

INGREDIENTS 

• 1 tube (8 ounces) refrigerated crescent rolls 
• 1 can (12 ounces) tuna in water 
• 1 cup frozen peas and carrots  
• 1/2 cup shredded cheddar cheese 
• 1/4 cup mayonnaise 
• 1 tablespoon mustard 
• 1-1/2 teaspoons dried minced onion 
• 1 teaspoon Italian seasoning 

 DIRECTIONS 

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal. 
• In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). 
• Bake 15-20 minutes or until golden brown and heated through. 

 Source –  Taste of Home 

Ingredients

Bake

• 3 cups flour
• 4 tablespoon shortening or butter
• 2 1/2 teaspoon baking powder
• 3 Tablespoon sugar
• 1 1/4 teaspoon salt
• 1 cup plus 2 tablespoon water or more

Sautee Salt fish

• 2 tablespoon cooking oil
• ½ pound salt fish
• ½ medium onion diced
• 2 teaspoons minced garlic
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• ½ teaspoon white pepper
• 1-2 green onions chopped
• 2-3 tablespoon parsley
• 2-3 tomatoes diced
• 1/2 or teaspoons hot sauce or pepper adjust to taste
• ½ teaspoons or bouillon powder optional
• Soak salt fish in water overnight or several days water changed several times. Drain and shred fish finely shred.

Instructions

Salt fish

1. In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
2. Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.

Bake

1. In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers.
2. Gently stir in water into dry ingredients until all is moistened and holds together (like a ball).
3. Place on a floured board and knead for about a minute. Let it rest for about 15-20mins

Method 1

1. You may divide dough into about 10-12 pieces and roughly shape into ball.
2. When ready Flatten each ball to ½ inch thick, place on cookie sheet

Method 2

1. Turn dough on a floured surface,
2. Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.
3. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 350 degrees.

Frying Method

1. Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
2. Split in half and fill with salt fish. Serve warm

Baking Method

1. Bake at 375° for 15-18 minutes or until lightly browned
2. Remove and serve warm.

Try something new! Today we are sharing with you an exciting way to use your cornbeef other than in sandwiches or with rice.

Cheesy Corned Beef Hash Breakfast Casserole

Ingredients

• 1 medium Russet potato chopped
• 1/4 cup water
• 5 eggs
• 1/4 cup milk
• 1/4 lb deli corned beef chopped
• 1 roma tomato chopped
• 3 green onions chopped
• 1 tsp hot sauce optional
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/8 tsp black pepper
• 1 cup sharp cheddar cheese shredded

Instructions

1. Preheat oven to 350 degrees
2. Add potato and 1/4 cup water to a microwave safe bowl. Cover and microwave for 4 minutes or until softened.
3. Whisk eggs and milk in a bowl. Add corned beef, tomatoes, green onion, hot sauce, paprika, salt, black pepper, and 1/2 cup cheddar cheese. Stir to combine.
4. Place in greased 1.5 qt casserole dish and top with remaining cheese.
5. Bake for 35-40 minutes or until eggs are set and cheese is bubbling.

Ingredients

• 3 ounces fresh baby spinach (about 4 cups)
• 4 green onions, chopped
• 1 small tomato, chopped
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
• 1/4 cup reduced-fat ricotta cheese
• 6 flour tortillas (6 inches)
• Reduced-fat sour cream, optional

Directions

1. In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.
2. Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream.

Health Tip: Use whole wheat tortillas and get almost twice the fiber per serving.

Start your morning right with this recipe.

INGREDIENTS

• 1 red bell peppers, finely diced
• 1 cup finely chopped broccoli
• 1 medium carrot, peeled and shredded
• 1/2 medium yellow onion
• 8 large eggs
• salt and pepper, to taste
• about 3/4 cup shredded cheese, optional
• 6 strips of cooked bacon, crumbled (optional)

INSTRUCTIONS

1. Preheat oven to 375 F. Line a muffin tin with silicon muffin molds.
2. In a large bowl add peppers, shredded carrots, onion (or mix and match with your favorite vegetables) and toss to combine. If you want you can also add some crumbled cooked bacon.
3. Fill each muffin mold with the vegetable mixture so that each is filled to about 3/4 full.
4. In a medium mixing bowl, crack the eggs and lightly beat with a whisk (don't overbeat them if you want to have fluffy egg muffins). Add the salt and pepper, to taste, and whisk to combine.
5. Pour about 3 tablespoons of egg into each muffin cup, equally distributing among the cups. Be careful not to overfill each muffin cup.
6. Top each cup with an about 1 Tbsp shredded cheese each.
7. Bake for about 20 minutes, or until muffins are set, cooked through, and are lightly golden. They will puff in the oven but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 5 minutes before removing.