of April 30, 2010
the price of baked chips soar at the grocery store,
you might think about making your own. It is much
more economical and they actually taste fresher
too. The big plus is you can control the amount
of salt used as well as add other spices you love
Corn Tortilla Chips
1 package corn tortillas
1 can non-fat cooking spray (plain or butter flavored)
Salt to taste
oven to 425 degrees. Lightly spray baking sheet
and set aside. Spray each tortilla shell lightly
on each side and sprinkle with salt and if desired
other spices. Cut into small strips for taco salad
or tortilla soup. Cut into wedges if using to
dip with. Put on cookie sheets in one layer, placing
chips as close to each other as possible, without
overlapping. Bake at 425 degrees for 3 to 4 minutes
or untill they turn a very light brown. Watch
closely - they burn easily.
Flour Tortilla Chips
Makes 96 chips
vegetable oil spray
Salt and spices
tortillas into 8 wedges and brush or spray baking
sheet with oil. Arrange tortilla wedges in a single
layer on the baking sheet and brush or spray lightly
with oil. Sprinkle with seasonings. You can use
salt or seasoned salt, chili powder, cinnamon
sugar. . . Bake at 325 until crisp and lightly
browned, approximately 10 minutes.
NOTE: I love these salted plain with taco salads
or with cinnamon sugar with fruit salsas.
of April 23, 2010
Season - Asparagus
are a few ways to cook this delectable vegetable
that is so abundant in the spring.
Saucepan or Steamer: Cook fresh asparagus in a
small amount of boiling water until tender. Fresh
asparagus will be crisp-tender in 5 to 8 minutes.
Place a strip of folded aluminum on the bottom
and up the sides of the pan, extending over the
edges. Bring water to a boil; add asparagus spears
and cook, uncovered, until crisp-tender, 3 to
5 minutes. Use foil strips to gently lift the
spears to a serving dish.
Boiler or Percolator:
To steam asparagus in an upright position, fasten
the stalks into a bundle using a band of foil
or string. Stand the stalks upright in the double
boiler or percolator with the tips extending an
inch or more above the boiling, salted water.
(A glass cooking vessel works best.) Cover and
cook until tender, 5 to 8 minutes.
Cut spears diagonally in 1/2 inch pieces, leaving
tips whole. Stir-fry pieces in butter or hot oil,
in a skillet or wok at medium high heat. Stir
constantly until tender-crisp, 3 to 5 minutes.
Microwave fresh asparagus by placing one pound
in a microwavable baking dish or serving bowl.
If cooking whole spears, arrange with tips in
center. Add about 1/4 cup water and cover tightly.
Microwave at 100% power for 4 to 7 minutes for
spears, 3 to 5 minutes for cuts and tips. Stir
or turn halfway through cooking time.
Microwave frozen asparagus in a covered microwavable
baking dish with 2 Tablespoons of water. Cook
at 100% power for 4 to 7 minutes, stirring or
Drain all but 1 Tablespoon of liquid, and microwave
at 100% power for 2 to 4 minutes, stirring once
halfway through cooking time.
From the Michigan Asparagus Advisory
of April 16, 2010
aren't just for Lemonade
are one of the most popular members of the citrus
family. Lemons have a very high vitamin C content
- one regular-sized lemon supplies about 30 percent
of an average person's daily requirement. Lemon
not only in stimulates appetite and aids digestion,
but also promotes the absorption of calcium and
iron from natural foods.
cooking, lemon adds a distinct and tangy flavor
to soups, sauces, curds, sorbets and mousses.
Much of its taste and aroma comes from the oils,
called zest, that are found in the fruit's peel.
choosing lemons, find the ones that are smallish
and heavy for their size, shiny, lemon yellow
in color, and have smooth or fine-grained skins.
Lightweight, dry-looking, reddish, or coarse-skinned
fruits are past their prime.
you plan to use the skin for cooking or for making
marmalade and lemon zest sprinkles, choose lemons
that are certified organic. If unsure of where
the fruit came from, choose the un-waxed batch
and remember to wash and scrub them before slicing
serving lemons for squeezing onto salads, fish,
or seafood, slice them lengthwise into quarters
or wedges (as against crosswise when squeezing
for lemonade) so that the juices squirt directly
onto the food.
Remember to add lemon juice to dishes just before
serving because its vitamin C components break
down during the cooking process.
and firm lemons will last several weeks inside
of April 9, 2010
Vegetables Without Oil
If you sauté vegetables in some kind of
flavored liquid, you will end up with the vegetable
softened, its own flavors developed and the added
flavor from the reduced sauteeing liquid.
the chopped or sliced vegetables in a pan and
add a little vegetable stock (or use water with
bullion cubes or granules if you want). Bring
to the boil, reduce heat to a brisk simmer and
sauté. If it looks as though it's going
to boil dry, add a bit more hot water and continue.
You usually want to end up with all the liquid
evaporated or reduced from the pan.
can use other liquids if you wish; such as red
or white wine, a mixture of wine and broth or
even apple juice for a slightly sweet flavour.
of April 2, 2010
regulatory officials in the United States have
recently declared that the amount of trans fat
in a food will now have to be indicated on the
food label. This added bit of information will
allow shoppers to clearly see how much trans fat
they are getting.
These new regulations have already prompted several
food manufacturers to declare that they will be
soon eliminating trans fat from their products.
Cakes , cookies, pies and bread are the major
sources of trans fats in the American diet.
fats are produced by hydrogenation -- adding hydrogen
atoms to fill the empty places on a molecule of
polyunsaturated fat. Hydrogenation makes polyunsaturated
fats more rigid so that they will be solid at
room temperature and less likely to spoil.
taking on a physical likeness to saturated fats
like those in lard, suet, and butter, hydrogenated
fats also mimic saturated fats' effects on the
body. They increase total cholesterol and LDL
(bad) cholesterol, just as saturated fats do.
Trans fats are the VERY WORST FATS that
you can ingest.
you want to eliminate most transfats from your
diet, the best way is to buy a bread machine and
make your own bread or buy fresh bakery bread.
No it does not last as long. But you can always
freeze half of the loaf for later.
try to buy most of your foods from the fresh section
of your market - that includes both poultry, meats,
fish and vegetables. Dried rice and beans are
fine, but you should start reading labels again
if you opt for mixes or prepared food.
more questions and answers about trans fats, please
visit this government site: http://www.cfsan.fda.gov/~dms/qatrans2.html