of June 24, 2007
does not have to be meat, poultry, fish or even
vegetables. Grilled fruits can create some of
the most delicious desserts.
fruits like apples, pears, and pineapples are
the easiest to prepare since they hold their shape
and texture while cooking. Softer fruits like
peaches, nectarines, plums and mangos will become
soft and mushy if overcooked. You will need to
be more attentive and not overcook these fruits.
Pick a fresh firm fruit that is just short of
being perfectly ripe and it will maintain its
texture on the grill. Some of my favorite grilled
fruits are pineapple, apricots, necterines, peaches
the peel on fruits as this helps hold them together
whether you eat the skin or not. Large fruits
and citrus should be cut into slices to expose
the flesh to the flame.
you have cut (and cored if necessary) the fruit,
soak it in cold water to maximize the amount of
liquid inside so that it remains juicy on the
grill. Use enough cold water to completely cover
the fruit and add 1 teaspoon of lemon juice to
each cup of water to preserve its color. Let fruits
soak in the lemon water for 20 to 30 minutes.Add
ice to keep the water cold, if necessary.
fruit over medium heat on a very clean cooking
grate. Nothing will ruin the flavor of delicate
fruit like left over drippings or spicy marinades.
To keep the fruit from sticking to the grill,
lightly spray them with cooking oil . Many oils,
like olive oil have too strong of a flavor for
fruit, so pick something that will compliment
but not overpower it.
you like to baste, you can add even more flavor
by using an orange juice and jam baste (fantastic
on peaches and nectarines) or lime juice and brown
sugar baste (wonderful on slices of pineapple)
to intensify flavors. However
remember that sugars burn quickly and easily so
watch carefully. Spices like cinnamon and nutmeg
can also be added to the baste.
of June 17, 2007
Blanching - also known as water blanching - consists
of plunging food into boiling water to partially
cook it. If you like extremely crisp vegetables
for salads, this provides a perfect methods (Particularly
good with green beans and asparagus). Some recipes
call for crisper vegetable, more dense vegetables
to be blanched, especially before stir-frying.
There are several reasons for doing this:
helps seal in the color, flavor and nutrients
of vegetables. (Green vegetables turn a wonderful
bright green when blanched).
crisper, denser vegetables (like broccoli and
cauliflower) cuts down on the amount of time they
need to be stir-fried. This means they can be
added to the stir-fry with less dense vegetables
and everything will be cooked at the same time.
shorter stir-frying time means blanched vegetables
absorb less oil.
(Not a major consideration but something to think
about if you're on a diet).
with a high water content can release enough water
during cooking to affect the taste of a sauce:
blanching removes some of that excess water before
the vegetables reach the wok or frying pan.
great blanching trick - It's a great way to loosen
the skins of soft vegetables, such as tomatoes,
making them easier to remove.
of June 10, 2007
to increase fiber in your diet? Try this tips.
rice, enriched grains
grain, brown rice, wild rice, whole cornmeal
(not degermed), whole barley, bulgur, kasha,
quinoa, or whole wheat couscous.
whole wheat flour for up to ½ of
the flour. For example, if a recipe calls
for 2 cups flour, try 1 cup all purpose
flour and 1 cup minus 1 tablespoon whole
wheat flour. Use “white whole-wheat
flour” or “whole wheat pastry
flour” for total amount of all-purpose
crackers, cookies, cereals
grain pastas, crackers, cookies, and cereals.
whole wheat bread and 100% whole grain bread.
lettuce, endive, and other leafy lettuces,
or baby spinach.
more dried beans and peas. Add legumes and
lentils to many different dishes: try adding
lentils to your spaghetti sauce.
fruit and vegetables
extra fruits and vegetables, such as adding
carrots to spaghetti sauce, leaving apple
peels in apple crisp, zucchini bread, etc.
Add extra fruits and vegetables to recipes
and include the peel when appropriate.
of June 3, 2007
what is couscous? It
is the separated grain of the wheat plant. When
dried and milled, it becomes semolina flour, which
is what pasta is made out of. However, as a grain,
it makes a terrific rice substitute that has the
advantage of being more flavorful (nutty with
an interesting texture as long as it is not over
cooked) as well as about five times quicker to
make than rice.
grain is a staple in many North African countries.
Over the last decade, it's cropped up on American
menus and dinner tables. You can usually find
it near the rice in your grocery store.
our delicious couscous salad for a different type
of chilled side dish for your next backyard get
6 ounces couscous
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch green onions, sliced on the bias
6 ounces cucumbers, peeled, seeded, diced
4 ounces black olives, pitted
6 ounces red onion, julienne
3 ounces orange juice concentrate
2 ounces water
2 ounces rice vinegar
1 teaspoon garlic, chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh oregano, chopped
6 tablespoons olive or vegetable oil
1 ounce honey
2 teaspoons fresh thyme, chopped
the couscous until tender; set aside to cool.
the couscous with the vegetables.
together all the dressing ingredients.
the salad ingredients with the dressing. Chill
thoroughly before serving.
3 pounds (1.4 kg)
Serving: 120 Calories; 6g Fat (45.5% calories
from fat); 1g Saturated Fat; 2g Protein; 15g Carbohydrate;
1g Dietary Fiber; 0mg Cholesterol; 198mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates.