Weekly Food for Thought with how to saute food, how to get more fruit in your diet and more.
Spring is on the horizon, and with it brings warming weather, more sunshine and juicy vegetables. It's the perfect time of year to incorporate garden-fresh favorites into your mealtime repertoire.
Whether it's peppers, onions, mushrooms or tomatoes that suit your fancy, try combining them with your favorite protein, like chicken, beef or tofu, in a sizzling, simple saute. Pork is a good choice, too. You can cut and cook them up fresh, or repurpose leftover chops in many delicious sautes.
Sautes are quick, easy and often yield leftovers for tomorrow’s lunch. If you're looking to spice up your saute skills, follow these simple tips:
* Keep it uniform: The high heat of a saute pan causes meats and vegetables to cook quickly. In order for items to cook evenly, it is important to cut and slice items in a uniform size.
* Keep it juicy: Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.
* Keep it uncovered: Cook in an uncovered skillet over medium-high heat, turning occasionally.
-- Family Features
Tip of the Week: Eat more fruit
Looking for ways to include more fruit in your diet? Try making at-home fruit bars by freezing blended strawberries and bananas on Popsicle sticks, and serve them for dessert. In the morning, blend strawberries and low-fat yogurt for a refreshing smoothie. For a late-night snack, try mixing fat-free vanilla pudding with raspberries.
-- Academy of Nutrition and Dietetics
Easy recipe: Carrot, Caper and Red Pepper Salad
1/3 cup Filippo Berio Extra Virgin Olive Oil
1 1/4 teaspoons salt
Freshly ground black pepper
1 tablespoon minced garlic
1/4 cup red wine vinegar
2 tablespoons salt-packed capers, well rinsed
4 large carrots, peeled and cut into 2-inch-long matchstick pieces
1 tablespoon salt
2 large sweet red bell peppers cut into thin, 2-inch-long strips
1 cup thinly sliced fennel bulb
1/4 cup minced flat leaf parsley
2 tablespoons minced mint
Combine all marinade ingredients in a 12-by-9-inch rectangular glass or ceramic dish. Mix well. Set aside. Fill a saute pan three-quarters full with water. Add carrots and salt. Bring to a boil and cook until a knife tip easily pierces carrots. Drain in colander and transfer to dish with marinade. Toss well. Add peppers and fennel and toss again. Let stand at room temperature for at least 1 hour, tossing occasionally to meld the flavors. Just before serving, add parsley and mint. Serve at room temperature. Serves 4.
-- Family Features
Did You Know?
Basmati rice is an aromatic, long-grain rice with a distinctive aroma and flavor much like that of popcorn or roasted nuts. – EatRight.org
Which ingredient is not used in a traditional Greek Village-style salad?
Answer is at bottom of column
Wise to the Word: flank steak
Long, thin and fibrous, this boneless cut of beef comes from the animal's lower hindquarters. It's usually tenderized by marinating and then broiled or grilled whole. In the case of London broil, the flank steak is cut and cooked in large pieces, then thinly sliced across the grain.
Number to Know
428: An order of medium fries from Wendy's is 428 calories.
The Dish On …
'The Food of Morocco' by Paula Wolfert
Paula Wolfert brings to bear more than 40 years of experience and original research on the traditional foodways of Morocco. The recipes are clear and inviting and infused with the author’s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.
-- HarperCollins Publishers
From the Beer Nut’s Blog: Brooklyn Brewery news
The Brooklyn Brewery from New York has some big plans this year. The amazing Sorachi Ace, a saison brewed with Sorachi Ace hops, will be available on draft for the first time. Previously, it was only available in bottles.
Also, Brooklyn plans to release Mary’s Maple Porter, part of the Brewmaster’s Reserve series. This will be a draft-only beer. Another draft-only beer will be Radius, a Belgian-inspired, low-alcohol beer. For those who enjoy craft beer in a can, Brooklyn will be putting its East India Pale Ale in 12-ounce cans for the first time.
To read more from the Beer Nut, visit http://blogs.wickedlocal.com/beernut/.
Food Quiz Answer
GateHouse News Service