SPOTLIGHT ON BABY CARROTS
When first marketed in the '80s, baby carrots were cut from misshapen (not nutritionally inferior) carrots to salvage them. But today they are cut and tapered from specially bred carrots and are more accurately called "baby-cut" carrots. Genuine baby carrots, which are harder to find and expensive, are harvested very young and may retain some greens at the top. Like other ready-to-eat fresh vegetables, baby-cut carrots are rinsed or sprayed with much diluted chlorine to reduce the risk of bacterial contamination, and then thoroughly washed and bagged. This process is approved by the FDA and accepted by the Canadian Food Inspection Agency, with strict rules for what concentration of chlorine can be used and how long the carrots can be exposed. The whitening that may occur has nothing to do with chlorine. According to Dr. Luke Laborde, Associate Professor of Food Science at Penn State University, it's caused by drying of the peeled tissue as the carrots are exposed to air. In contrast, whole carrots retain their protective peel.
Source: University of California at Berkeley Wellness Letter, February 2009.
In Herb Roasted Chicken and Vegetables, bone-in chicken breast halves, potatoes and baby carrots roast together in a savory sauce. I took Campbell's advice and added 1/3 cup white wine instead of water.
HERB ROASTED CHICKEN & VEGETABLES
- 1 can Campbell's Condensed 98% Fat Free Cream of Mushroom Soup
- 1/3 cup white wine
- 2 teaspoons dried oregano, divided
- 4 medium red potatoes cut into quarters (1 potato per person, about 1 1/4 pounds)
- 2 cups fresh baby carrots
- 4 bone-in chicken breast halves
- 1/2 teaspoon paprika
Stir soup, wine, 1 teaspoon oregano, potatoes and carrots in a roasting pan (I used a Corning dish). Arrange chicken breast halves on top. Sprinkle with remaining oregano and paprika. Bake in preheated 400F oven for 40 to 45 minutes or until vegetables are tender and chicken is cooked through. Stir the vegetables. Recipe makes 4 servings.
Source: Adapted from Campbell's Soup internet recipe.
EAT MORE WHOLE GRAINS!
People who eat greater amounts of high-fat dairy products and eggs increase their risk of heart failure by 8 and 23 percent respectively, according to a study published in the November 2008 issue of the Journal of the American Dietetic Association. But those same people can decrease their risk by 7 percent if they increase their intake of whole grains by just one extra serving per day and also reduce their intake of high-fat dairy and eggs. "It was not entirely surprising that higher intake of whole grains and lower intake of high-fat dairy foods were both associated with the lower risk of heart failure," says study co-author Jennifer Nettleton, PhD, assistant professor of the Division of Epidemiology and Disease Control at the University |
of Texas Health Science Center in Houston. "These foods are also strongly associated with classic heart failure risk factors." The researchers recommended that people at high risk of heart failure increase their intake of whole grains and reduce their intake of high-fat dairy foods and eggs, and follow other dietary practices recommended by the American Heart Association. "It is important to interpret all these findings in a greater context .... that we do not eat only individual foods, and it is not likely that a single food will save your life or end it," ads Dr. Nettleton.
Source: Duke Medicine HealthNews, February 2009.
AN INEXPENSIVE MAIN DISH ENTREE
Scanning early memos, I found Oriental Casserole to share this week. This one makes 8 servings. If that's too much, divide in half and bake both, freezing one for later. On a busy day, it's always helpful to have foods in the freezer that only need reheating. This is made-from-scratch convenience food!
ORIENTAL CASSEROLE
- 1 1/2 pounds lean ground beef or chuck
- 2 cups chopped onions
- 1 cup sliced celery
- 1/8 teaspoon pepper
- 1/3 cup reduced-sodium soy sauce
- 2/3 cup uncooked regular rice
- 1 4-ounce can sliced water chestnuts, drained, reserving liquid
- 1 8-ounce can mushroom stems and pieces, drained, reserving liquid
Cook beef, onions and celery together until meat is slightly browned; pour of drippings. Add pepper, soy sauce and rice. Add enough water to water chestnut and mushroom liquid to make 2 cups. Heat to boiling; add the water chestnuts and mushrooms to meat mixture. Spoon into 2-quart casserole. Cover tightly. Bake in 350F oven for 1 hour. Recipe makes 8 servings.
LOOKING FOR BARGAINS
We're all looking for bargains at the supermarket. Recently I bought a package of 4 jumbo rolls of Scott paper towels on sale. Although I paid more for the multiple package, they were cheaper by the roll. This is also a good time to remind you not to use printed paper towels in the microwave because the dye can leach into the food you're cooking. I have also found that it pays to buy a package of 9 jumbo rolls of toilet paper instead of a package of 12 double rolls, even though I paid more for the lesser amount. Compare the density of the roll and the number of sheets per roll with double rolls of 12. But all mega rolls are not created equal. The densest is Charmin Ultra Soft. Watch for sales.
Many times when the "best used by a certain date" is close to expiring, the product is reduced in price. This often happens in the meat department and I take advantage of the savings. I may buy even more than one package. If I don't plan to eat the item right away I stick it in the freezer as soon as I get home. I will continue to share tips that work for me. |
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