August 1st, 2008 flowercarole
If you have any left over peppers don’t throw them away - Freeze them!
Firstly wash the peppers then dry the outer skin with kitchen paper or a towel. Slice them in half and take out the seeds and any white pith in there.
If you prefer to slice the peppers into long strips, do so, but then place them on a small baking tray or cookies sheet and lay them out so they don’t touch each other, place into the freeze and freeze for an hour or so. Remove the peppers from the freezer and tray, place them into a freezer bag and seal and date it so you know how long they have been there.
When you are ready to use the peppers for a particular recipe just remove them from the freezer bag and cook as normal.
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August 1st, 2008 flowercarole
Grilled vegetables. They’re healthy, delicious and perfect for summertime meals. But the truth is that great vegetables — evenly cooked, tender yet with a nice brown finish on the outside — are one of the hardest grilling tasks to tackle. I cooked my way through a couple of pounds of vegetables and discovered that the single biggest determinant of successful grilled vegetables is how you cut them.
Remember …
• You want to make the pieces long and/or wide, so they don’t fall through the grate.
• You want to make them sturdy, so they don’t fall apart.
• You want to make them of uniform thickness — shoot for about one-third inch — so they cook at the same time.
MAKE SURE YOUR GRILL IS CLEAN
When the grill is hot, use a metal-bristled brush to scrub any residue off the grate. Since you are going to oil the vegetables, there is no need to oil the grill.
GRILL-SIDE TOOLS AND SUPPLIES
You should have close at hand: the prepared vegetables, a sheet pan or cookie tray, olive oil, kosher salt, long-handled tongs.
ALL ABOUT HEAT AND TIMING
Over a medium fire, vegetables will take, in general, from 3 to 5 minutes on first side and a little less on second side, but this varies with the heat of fire and the thickness and water content of the vegetable. Turn a gas grill to “medium.” With a charcoal grill, start the coals in a pile in the middle; when they are hot, arrange them around the edge of grill. (To get a final char on an already-cooked vegetable, move it directly over the coals).
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July 28th, 2008 flowercarole
Exercise is only half of the equation when it comes to raising healthy kids. It’s much easier for some parents to get their kids to run a 5K than it is to eat a balanced meal. Our bodies naturally crave sugar, salt, and fat. Newborn babies often have to be given sweet sugar water to initiate the sucking response that leads to nursing. As kids mature, they’re bombarded with advertisements for junk food and tempted by their classmates’ Cheetos and Oreos. So how do we encourage healthy eating habits when both biological and environmental factors get in our way? Here are a few tips:
Sound the Alarm
This is a technique I’ve used with my students for years. During after-school snack time, I sit and talk with them about their day. When I notice one of them is eating a healthy snack, I blurt out, “Ding Ding Ding! Healthy snack alert! Healthy snack alert!” while pointing to the nutritious choice. Like clockwork, the next day’s snack time is filled with kids proudly unveiling their healthy snacks. Some kids can’t wait to show me. Others quietly unwrap their snack with a sly look on their face, knowing they’re about to be praised.
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