of May 28, 2010
to Grilling Vegetables
grilling, rinse, trim, cut up, and precook vegetables
as directed below. To precook vegetables, bring
a small amount of water to boiling in a saucepan;
add desired vegetable and simmer, covered, for
the time specified in the chart. Drain well.
Test for medium or high temperature on grill.
Brush vegetables with olive oil. Place the vegetables
on a lightly oiled grilling tray or vegetable
grilling basket, on a piece of heavy foil, or
directly on the grill rack, perpendicular to the
grates, directly over preheated coals. Grill vegetables,uncovered
for the amount of time given below or until tender,
turning occasionally. Monitor the grilling closely
so vegetables don't char and blacken.
off tough ends and discard
to 4 minutes then tie in bundles with kitchen
to 5 minutes
& cut 1/2 inch thick
to 10 minutes
cut 1/2 inch thick
to 5 minutes
to 20 minutes
3 to 5 minutes if using baby
on the Cob
husks; scrub ears 20 to 30 minutes to remove
silks; rince, pat dry
to 30 minutes
off the top and blossom 8 minutes
ends; slice cross-wise 1inch thick or 1/4
off feathery leaves; 10 minutes, then cut
cut off stems.
minutes; then cut into 6 to 8 wedges
off green tops; trim
bulb roots; remove tough, outer layers
minutes or until tender then halve lengthwise
to 10 minutes
minutes until almost tender
to 12 minutes
in 1/2 inch slices
to 10 minutes on tray
3 to 5 minutes directlyon grill
and trim ends
or Sweet Potatoes
1 inch thick or 1/4 inch thick
minutes then wrap in foil
stems; cut 8 to 10 minutes into quarters;
remove seeds and membranes; cut into 1-inch-wide
to 10 minutes
or Yellow Summer Squash
off ends; cut lengthwise 5 to 6 minutes into
quarters or slice 1/2 inch thick
to 6 minutes
of May 21, 2010
you Don't Know How to Cook . . . Learn!
the chef in charge! When you control the ingredients
and the calories, fat and portion size of your
meal, you can begin to take charge of your health.
The fresher and more nicer the ingredients, the
easier it is to prepare delicious meals that are
low in calories and taste wonderful too!
It's amazing what you can do with simple cuts
of lean poultry, meat or pork by adding fresh
herbs, onions, garlic, spices and some fresh green
Don't leave what you eat to a frozen entree in
a box or a restaurant. Be absolutely positive
what you are ingesting by learning to cook it
of May 14, 2010
Reading nutritional facts on food labels can be
a little confusing. The government requirement
to list information about fats, cholesterol, fiber,
sugar and nutrients leads to a sometimes swirling
mix of grams, percentages, calories and footnotes.
Many Americans ignore their caloric intake and
do not understand the nutritional value of the
foods they eat. Nutrition labels can help guide
them toward healthier dietary goals. Here are
some tips to make you become an educated and healthier
consumer. Click on each area for a complete description.
of May 7, 2010
the Level of Fat and Calories in Poultry
can easily lower the fat level in chicken or turkey.
The most important thing you can do to get less
saturated fat from poultry is to remove the skin,
since most of the fat is found here rather than
marbled through the meat like beef. Removing the
skin from the poultry reduces the calories by
at least 20 percent and the fat by 40 - 50 percent.
Wow, that is a lot of fat and calories.
white meat over dark meat to get the greatest
benefit. Compared with white meat, dark meat is
approximately 25 percent higher in calories and
over twice as high in fat.
Turkey offers some advantages over chicken. It
is around 20 percent lower in calories and 75
percent lower in fat. Three-and-half ounces of
turkey breast contain only one gram of fat. Ground
turkey patties are a healthy alternative to beef
burgers. (Some ground turkey contains a lot of
dark meat and a great deal of fat. Read the label
to be sure. Mix half ground turkey and half ground
turkey breast or have the butcher grind your choice
of cut for you.)