Home' Trinidad and Tobago Guardian : October 5th 2013 Contents A39
• Twitter: @GuardianTT • Web: guardian.co.tt
Stand-up comedians have long joked
that some things, like the actual com-
ponents of chicken nuggets, are better
Recently, Mississippi researchers found
out why: two nuggets they examined
consisted of 50 per cent or less chicken
muscle tissue, the breast or thigh meat
that comes to mind when a customer
thinks of "chicken."
The nuggets came from two national
fast food chains in Jackson. The three
researchers selected one nugget from
each box, preserved, dissected and stained
the nuggets, then looked at them under
a microscope. The first nugget was about
half muscle, with the rest a mix of fat,
blood vessels and nerves. Close inspection
revealed cells that line the skin and inter-
nal organs of the bird, the authors write
in the American Journal of Medicine.
The second nugget was only 40 per
cent muscle, and the remainder was fat,
cartilage and pieces of bone.
The brief chicken nugget exploration
was not meant to be an exposé of the
chicken industry or fast food generally,
but to remind consumers that "not every-
thing that tastes good is good for you,"
deShazo said. (Reuters)
What's actually in a chicken nugget?
Super grain quinoa
P ronounced kee-no-ah or
keen-wah, this superfood
is very much in demand
Grown 12,000 feet up in the
Andes in Bolivia, quinoa is touted
by health experts to be a powerful
Technically it is really a pseudo-
grain, because it is the seed of a beet
It s nutritional profile is very pow-
erful because it contains the perfect
balance of all nine amino acids need-
ed for human nutrition, and this
type of profile is rarely found in
plant foods. It is also a good source
of iron and fibre; it is gluten free
and quick cooking.
Quinoa comes in many colours,
the most popular being red, black
and white. The taste and nutritional
profile of all three colours are the
same but they vary in texture. When
cooked the white tends to be fluffy
where as the red and black tend to
have a crunchier texture.
It is very easy to cook, you will
need to rinse the quinoa in some
cool pipe water before cooking,
because the seeds are covered in a
naturally occurring, bitter tasting,
predator-protective substance called
saponin. Rinsing removes the bit-
To cook one cup of quinoa, you
will need to add two cups of water,
bring to a boil, cover and simmer
for 15 to 20 minutes. When cooked
the seeds seem translucent and the
white string, which is part of the
hull, becomes visible.
Quinoa is very versatile, it can be
used in much the same way as a
rice pilaf or in salads. It s also a great
protein booster for a pot of vege-
tarian chili. It s delicious in quinoa
and potato cakes. You can also add
it to your baking for extra protein
The Bolivian supergrain is avail-
able at some supermarkets and
health shops around the country.
1 cup quinoa
2 cups water
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 medium potatoes, boiled and
1 teaspoon, roasted ground
1 tsp pepper sauce
Oil to fry cakes
Wash quinoa and drain.
Combine quinoa and two cups
water, bring to a boil, cover and
simmer for 15 to 20 minutes
Warm olive oil in a frying pan,
and sauté onion and garlic until
Add to quinoa and stir, now add
mashed potato, combine well.
Add geera and pepper sauce,
season with salt.
Combine, form the mixture into
12 rounds, and press gently to
Heat oil and fry for a few
minutes per side, remove and
drain on paper towels.
Serve with steamed vegetables
for a vegetarian meal, or al an
accompaniment to any entrée.
SPICED QUINOA PILAF
1 cup quinoa, washed and drained
2 tbsps olive oil
1 small onion, sliced
2 cloves garlic, finely chopped
1 tsp turmeric
1 tsp cinnamon
1 tsp ground coriander
2 tbsps raisins or currants
2 cups vegetable broth
1/4 cup toasted slivered almonds
1/4 cup chopped parsley
Heat olive oil in a medium sized
Add onion, and garlic and sauté
Add turmeric, cinnamon and
coriander, gently sauté until spices
Add raisins or currants, stir.
Now add the washed quinoa to
pot, stir, pour in broth.
Bring to a boil, cover and simmer
for 15 to 20 minutes until tender.
Fluff, add almonds and parsley.
Serves four to six
CUMIN SCENTED QUINOA AND POTATO CAKES
Links Archive October 4th 2013 October 6th 2013 Navigation Previous Page Next Page