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Garden troughs simple to create
By ANNIE ADDINGTON
KNIGHT RIDDER NEWSPAPERS
A century ago, rectangular stone troughs dotted the landscape in rural England, where they served as water basins for horses.
Then, as modern farmers and their horses moved on to metal troughs, the old stone troughs became vessels for British gardeners who filled the troughs with herbs and flowers.
Over time, the hobby took hold in the U.S. and beyond - and the troughs themselves grew scarce and costly. Now some gardeners are making their own scaled-down artificial replicas of the old stone troughs.
With just a few ingredients - some pure Portland cement, perlite, and peat moss - you can make your own hypertufa trough, designed to look 100 years old from the day it's crafted.
Louise and Warren Aldrich, who live half-time in Pine Mountain, Ga., and half-time in Atlanta, have been gardening together for decades - with Louise serving as master garden designer and flower connoisseur. But over the past several years they've made trough gardening their shared specialty.
The Aldriches, both New York natives, became experts in trough building and trough planting as they experimented with the art after watching a demonstration several years ago at the Southeastern Flower Show in Atlanta. Now Warren, a retired computer software company owner who recently turned 80, even builds wooden carts with wheels so that he can roll the heavy troughs around with ease.
Together, he and Louise, working mostly on a volunteer basis, hold trough gardening workshops for The State Botanical Garden of Georgia in Athens, for Callaway Gardens and for local garden clubs.
But with a little inspiration, a wheelbarrow, a garden hose, some plastic gloves and clothes you don't mind getting messy, it's also a project you can tackle yourself.
One essential ingredient in the hypertufa trough recipe is pure Portland cement, which typically comes in 90-pound bags. Warren warns against trying to get by with a smaller bag of Quikrete ready-mix cement: Because there's excess sand in the mix, the trough will never solidify properly and will break, he said.
'You don't want to use it,' Warren said. 'If you do, you fail.'
Trough-making requires an eye for imperfection. Rather than smoothing out the surface of a trough, it's best to leave things bumpy and then, once it's dry, use a steel brush on the surface to add to the aged effect.
Troughs also make excellent miniature herb gardens. Louise recommends using rosemary or chives for nice upright plants at the back, purple basil to add color, and trailing oregano (or ivy or creeping Jenny) for foliage that will spill over the sides. Add parsley to introduce another shade of green to the mix.
Of course troughs can also serve as containers for annual or perennial flowers or for a mix of ferns. Louise and Warren place their planted troughs both indoors and outdoors at their homes in Longleaf and in Atlanta - and they've given dozens more to friends and family.
They expect the weathered looking containers will just about last forever.
Recipe for a trough garden
Ingredients: 24-inch-by-10-foot long rabbit wire (chicken wire is too flimsy); a 1-inch-long piece of plastic pipe; a 16-by-16-inch piece of plywood or -inch-thick masonite to set your mold on while making the trough; 90 pounds of Portland cement; two bags of perlite or vermiculite; 1 cubic bales of peat moss.
Yield: About six 24-by-12-inch hypertufa troughs (or more smaller troughs)
1. Cut rabbit wire into 24-inch lengths and, using gloves, build either rectangular or round molds. The sides should be about 4 inches high.
2. Use the piece of plastic pipe as the drain hole. Apply tape on both ends to prevent the mixture from clogging the hole while the trough is being made. Set aside.
3. Wearing plastic gloves, mix the following ingredients in a wheelbarrow with water until the mixture has the consistency of cottage cheese: One part vermiculite or perlite; two parts Portland cement; three parts peat moss. Do not use too much water.
4. Place mixture about 1 inch thick on masonite board or plywood. (The board allows you to move the trough while it's wet and prevents it from cracking). Spread until it is the size of the mold. Press the drain hole into the mixture. Then place your mold on the mixture and press mold into the mixture.
5. Pretend you are a sculptor as you form the mixture around your mold. Cover the bottom of the mold with the mixture until the rabbit wire does not show. The sides should cover the wire mold and be about 1 inch thick. Remember, the rougher it looks, the more realistic the finished trough will appear. Once the trough is completely dry (after four to five days), brush with a steel brush to enhance its aged look.
6. Finally, use a pencil to poke a hole in the drain hole. And plant the trough.
Easter Recipe
Twenty-six years later, they are still together, still talking, still shopping and exploring and enjoying being together.
The back story of this romance began in Buffalo, where Sharon Tazman grew up. She was fascinated by computers, but it was the early 1970s, and her university had no computer major, so she concentrated on mathematics. She received three job offers. Two of them were near home, and her family urged her to take one of them. But she preferred the third offer, a position at Travelers Insurance Co. in Hartford, which promised a training class with plenty of other young people she looked forward to meeting. Her parents drove her to her first apartment, and her dad vowed he would get her home for good within a year. He never did.
Jeff Alexander grew up in Pittsfield, Mass., and was planning to work as a retail manager but was attracted by the idea of working with computers. The Travelers programmers' class promised to have its own social network, a big attraction for a young man who had dated very little.
Jeff had been working for two years by the time Sharon's training course finished. She was dating a young man in Binghamton, but her attention wandered, settling on a tall, quiet young man who worked across the floor. She used to drift over to talk with a buddy whose cubicle was conveniently close to Jeff's.
She tended to talk often about the New York boyfriend, which put Jeff off. But he tried to participate in the discussions, and attempted to forge a link between them by saying pointedly that his mother wanted him to marry a Jewish girl.
One night, after an office softball game, Sharon was having drinks with a girlfriend. "She said there's this guy on the floor who thinks you are cute," Sharon recalled. But to her disappointment, it was not Jeff, but someone else.
"I said, 'No, no. I'm interested in Jeff."' Sharon said. "She offered to fix us up, but I just changed the subject. If he's not going to pursue this, I'm not interested."
But of course, the friend couldn't let the matter drop. She went to Jeff and told him a woman was interested in him. He tried to guess who it was, and failed.
"When she told me it was Sharon, I was surprised because she always made such a point of going to Binghamton to see this other guy," Jeff said.
Nevertheless, Jeff went straight home from work, and called Sharon. He invited her to dinner at Rein's Delicatessen in Vernon.
"I thought everyone who was Jewish loved Rein's," he said. They were both nervous. She dropped her mustard-covered bread. He picked it up. They laughed and went to the movies.
That was in June. By the following month, they were spending all their time together, and she ditched the guy in New York. In July, they found themselves together at a friend's wedding.
Overcome by the flowers and the music and the atmosphere, Sharon told Jeff she loved him.
He drew back, and said he'd never had a serious relationship and wasn't sure he knew what love was. Sharon felt hurt. "I thought he was feeling the same way. I was very upset," she said.
By August, however, Jeff's thoughts had gelled. Love felt comfortable, reliable, secure. Not that there weren't a few differences. He was a lot more punctual than she was, true. And she had no savings account, although she was careful with money.
One Saturday morning, he came by her apartment after having worked all night on a computer problem. A home-economics drop out, Sharon hadn't make him breakfast, but did give him a hug.
He just blurted it out. "Let's get married."
She responded, "Are you going to buy me a ring?"
They kept their engagement secret for several months, because they had not been dating long. At Thanksgiving, they told his family, then hers.
They married the following summer in Buffalo, on July 6, 1980. They have two daughters, Leslie and Sara.
What's kept them together, despite what the marriage statistics forecast?
Friendship, laughter, and lots of conversation.
She learned to cook, and figured out that a proper meal includes more than just a solitary piece of dry chicken ("Where are the vegetables and starch?" he asked once in surprise.) Another solution: "We go out to eat a lot," she said. He praises her brownies.
She learned that three-piece suits do not go in the washer and dryer.
He learned that you don't have to honk the horn to get someone to leave for the movies. Eventually, Sharon became more punctual, and they've never been late, he says.
She's still at the Travelers, after a 10-year hiatus to raise the children. His job morphed into one with United Health Care. They live in Vernon and spend most of their free time together.
Their one big, bad fight in 26 years? When Sharon decided to make chocolate 'clairs from scratch. Somewhere, between the pastry and the filling and the icing, there was a culinary disaster. They didn't talk for several days, and Sharon threw the recipe away.
She likes to read directions and has assembled the gas grill by the time he has the instructions right-side up. He devours books and she lets them gather dust on her bedside table.
Coincidentally, today happens to be Jeff's birthday. Sharon has planned a trip for them, but she won't let him try to guess what it is. After all these years together, he's too good at guessing, and she wants this present to be a real surprise.
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Easter Recipe
Like most folks I've been waiting for that big popping sound and now it seems the bubble just won't burst. 7 Comment(s)
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Orange-baked chicken low in fat
By: Associated Press -
Orange-crumbed baked chicken packs health and taste benefits from so many of its ingredients it's almost too much to believe it could also be a low-fat dish.
But it is, so it's a good item to include in a family buffet or pack in a picnic basket for those on a careful diet.
The recipe has a good pedigree, shared with about 500 others in the third edition of "Weight Watchers New Complete Cookbook" (Wiley, 2006, $29.95). Recipes are handily laid out in a sturdy ringbound volume, some shown in color photos, all with nutrition details, seasoned with sidebars of cooking and healthy-eating tips.
Beyond the stocks and sauces, through appetizers, pasta and pizzas, main dishes to desserts, there's a chapter on holiday baking around the world ---- so that even traditional feast days can be free of diet guilt.
To add to the nutrition in this flavorful dish, the cookbook's editors say, be sure to use whole-wheat crackers. And if you prefer, substitute lemon juice and zest for the orange.
Orange-Crumbed Baked Chicken
2 tablespoons orange juice
2 tablespoons Dijon mustard
1/4 teaspoon salt
3/4 cup whole-wheat cracker crumbs
1 tablespoon grated orange zest
1 shallot, finely chopped
1/4 teaspoon freshly ground pepper
Four 3-ounce skinless boneless chicken thighs
Preheat the oven to 350 degrees; spray a nonstick baking sheet with nonstick cooking spray.
In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15 to 20 minutes longer.
Makes 4 servings (1 thigh each).
Per serving: 179 cal., 4 g total fat (1 g saturated), 59 mg chol., 518 mg sodium, 20 g carbo., 3 fiber, 16 pro
.
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Easter Recipe
JOPLIN, Mo. '
Even when you're cooking with health in mind, there's no reason that you can't get a little creative now and then.
That was one of the messages imparted during a recent meeting of Freeman Health System's Cooking for the Health of It class, when registered dietitian Britney Horine realized that she was missing an essential ingredient for that evening's featured dish ' honeyed orange-almond chicken.
'I don't have any orange marmalade, but I do have some sweet and sour sauce,' she told those gathered for the class. 'So we're just going to wing it tonight.'
Horine may have been winging it with the now honeyed sweet-and-sour-almond chicken, but the healthy cooking class the hospital offers allows participants to get plenty of information they can use in the kitchen.
During the recent class, Horine and those in attendance touched on several topics as she demonstrated how to make the recipe.
Open or closed? That was the question raised when it came time to broil the chicken during preparation of the evening's recipe. 'Does everyone here leave the door open?' Horine asked. As that was the general consensus, the oven door remained open a crack.
If it's a food that you tend to eat a lot of, always check the label for the correct serving size and take a look at the nutritional content.
It pays to carefully read the ingredient list. 'The list is printed in descending order,' Horine said. 'If something is the second or third item listed, you know it has a pretty significant amount.'
Fat happens, and that's not necessarily a bad thing. 'People tend to see fat on the nutritional label and cringe,' she said. 'But we need to have about 30 percent of our diet coming from fats.'
There are good fats and bad fats, but the 'too much of a good thing' rule applies to even the good fats. Horine cautioned that, good or bad, fat is high in calories.
Kraft Foods has a Web site (www.kraftfoods.com) that offers a variety of healthy recipe suggestions, such as the honeyed orange-almond chicken Horine selected for the class. 'You can actually search for low-fat recipes, or ones high in vitamins,' she said.
In the end ' as the chicken came out of the oven and portions were passed around and sampled ' there was a final lesson to be learned: Winging it isn't such a bad thing. The sweet and sour sauce helped create a dish that was flavorful but still low in calories and fat.
Scott Meeker writes for The Joplin (Mo.) Globe.
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Easter Recipe
Most of us have heard of "cooking with gas". But it takes on a whole new meaning with. . .
Bill Worrel's Go-Cooker
FROM TOP: The auto oven installation' from bare bumper to ready-to-go' took under two hours; The mounting bracket... a taster... and a bumper-barbecued feast!
Lately, most folks in this country have been concerned with squeezing more miles per gallon from their vehicles, but Bill Worrell'a personable teacher and inventor who hails from Art, Texas'has come up with a way to eke out a few meals per gallon as well.
What Mr. Worrell has designed is'in essence'a cast-aluminum pot that slowly cooks victuals, using only the heat from an internal combustion engine's exhaust. Of course, the food doesn't ever come in con tact with the noxious fumes . . . instead, the hot gas is circulated through a lower chamber while the simmering dinner (or breakfast or lunch) is held safely within the confines of a sealed upper chamber.
Bill calls the appliance'which he sells by mail'a "Go-Cooker" . . . and when he offered to send us a unit to road-test, we were so intrigued by the idea of his contraption that we just had to say yes.
Our Go-Cooker'a sturdy, well-built device about 9 inches high and 12 inches in diameter, with a heavy attached lid'arrived complete with a separate mounting bracket and all the nuts, bolts, and locking washers necessary to secure the auto oven in place. The bracket has eight drilled holes and is designed to fit, or at least be adapted to, nearly any kind of vehicle's rear bumper. We decided to attach the cooker to the back of MOTHER staffer Garry Turpin's Toyota pickup. Within just a few minutes'after boring holes in the bumper to match those in the mounting bracket'we had the hardware firmly attached.
Next, we simply slipped the cooker onto the assembly and secured the two components' flanges together with a pair of heavy duty bolts . . . which, in turn, are held by cotter pins, making it easy to take the oven off and put it on at will.
With our Go-Cooker in place but not yet connected to the exhaust system, we drove to our local muffler shop and had an extension piece'which is also attached with cotter pins for easy removal'custom-fit to connect the existing tailpipe to the entry hole in the oven's lower chamber. Exit openings at the side and bottom of the unit allow exhaust gases to escape.
In our case, this work cost just under $28. However, Mr. Worrell says the price will vary (generally, he claims, it'll be less than we paid) according to the kind of vehicle involved. He also says that although he'd like to include a complete tailpipe connector with his invention, custom installation is necessary because of the many different kinds of exhaust systems in use today.
All together, the procedure'from bare bumper to ready-to-go'took less than two hours. And with that out of the way, we were ready to begin our testing.
The following weekend, Garry and his wife Bonnie hopped in the Go-Cooker-equipped pickup and drove off for a day of kayaking in western North Carolina's Nantahala National Forest. The 110-mile trip from Spartanburg, South Carolina took about 2-1/2 hours . . . but Garry reports that his mind's-eye image of the foilwrapped chicken, simmering in barbecue sauce as the couple rolled along, made the miles seem to go by rapidly.
Unfortunately, when Garry and Bonnie arrived at their destination, they found that their dinner was not yet quite done . . . they had to drive around for another half-hour before the poultry was cooked to a turn! However, Garry attributes the problem to the highly efficient (and therefore relatively coolrunning) four-cylinder engine in his truck. A more typical powerplant, he theorizes, would likely give off hotter exhaust that might result in shorter cooking periods. Besides, he says, next time he'll simply plan a somewhat longer route . . . or parboil the chicken first . . . or just choose a dish that requires less heat to cook.
In any case, there's no doubt that Bill Worrell's "better idea" works . . . and that operating the auto oven to best advantage would be merely a matter of getting used to its performance with various foods on one particular vehicle.
We think the Worrell Go-Cooker is a great idea, and terrific fun to use, too (it'll even double as a portable charcoal grill when removed from your bumper). The device isn't inexpensive, though . . . its price is $119.95 (Texas residents need to add 4% sales tax) plus $4.95 for shipping and handling. On the other hand, such a purchase ought to last for many years . . . and should give you and your family plenty of opportunities, as you travel the miles, to turn out (ahem) bumper crops of delightful meals.
For $1.00 and a self-addressed, stamped business-size envelope, Bill will send you an information sheet on the Go-Cooker . . . and on his companion recipe book, Cruising Cuisine: A Mileage Menu, which sells for $5.95. Or if you'd prefer, you can just go ahead and send for your auto oven now by mailing a check or money order for the appropriate amount. In any case, direct your correspondence to GoCooker, Inc., Dept. TMEN, P.O. Box 56, Art, Texas 76820.
All articles are reprinted just as they were published on the date indicated. Source listings, addresses and prices have not been updated; some details may have changed and terminology may be outmoded.
In some cases the scanning software used to create the digital articles has introduced typos into the text. In particular, the software often translated fractions incorrectly, i.e. "1/2" now reads as "112". We are working to correct these errors.
Easter Recipe
Q. I was wondering if you have the recipe for Dave and Busters Par mesan Crusted Chicken. ' Jaime
A. Dave and Busters chef Oona Settembre prepares this dish with crispy Asiago and fresh herb breading and serves it over linguini pasta in alfredo or cavatappi pasta in marinara sauce.
Following is a recipe for Parmesan crusted chicken. You can serve this using your favorite pastas and sauces.
You can also prepare fresh fish in this breading and serve it over a bed of rice with wedges of lemon.
Parmesan Crusted Chicken
2 /3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs 1 /2 cup grated Asiago or Parmesan cheese 2 1 /2 tablespoons chopped fresh basil 1 egg 4 skinless boneless chicken breast halves (about 1 1 /2 pounds total)
Stir together panko, Asiago or Parmesan, and marjoram on large plate.
Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1 /2-inch thickness. Place chicken on plate; sprinkle with salt and pepper.
Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side.
Transfer chicken to plate and serve over linguini pasta in alfredo or cavatappi pasta in marinara sauce.
Makes 4 servings.
Q. Do you have the recipe for Dave & Buster's Margherita Pizza Dip? ' Suzie
A. Yes! This recipe happens to be on the company's Web site. Enjoy!
Dave & Buster's Margherita Pizza Dip
Executive chef Oona Settembre
1 /4 cup butter 2 teaspoons fresh minced garlic 1 cup ripe diced Roma tomatoes 1 rounded tablespoons fresh sliced basil 1 /2 teaspoon seasoned salt, to taste 1 1 /2 cups chunky tomato sauce Fresh ground black pepper to taste 1 wheel (5.2 oz.) Boursin cheese 1 tablespoon basil pesto
Heat a skillet and melt butter with minced garlic. Add diced tomatoes and sliced fresh basil. Saute until tomatoes have softened. Add tomato sauce, seasoned salt and fresh ground black pepper to taste and bring sauce to a simmer. Pour sauce into an ovenproof dish or casserole.
Place whole wheel of boursin cheese in center of dish or casserole.
Spoon basil pesto onto cheese.
Bake in a preheated 350 degree oven until hot throughout and cheese feels soft to touch when pressed with a finger, about 15-20 minutes.
Serve with herbed Crostini toasts or sliced crusty Italian bread.
Serves 6
Recipe requests
Q. I am looking for a sweet roll recipe that is made with a refrigerator dough and is topped with crushed Heath candy bars. ' Sue, Chicago
Q. The chef at the Ambassador Hotel produces very tasty vittles! Please see if you can get the recipe for the warm apple cobbler. It tasted like real fresh apples, but it was the crunchy topping that made it superb. That topping stayed crunchy and I don't think it had any oatmeal as so many toppings do. ' Sandra Munson, Apple Valley
Q. I went to Hometown Buffett in Covina and had a salad with broccoli, crumbled bacon, shredded carrots. Could you possibly find the recipe for me?--Yolanda
Q. My husband really likes the mac and cheese from El Pollo Loco. Do you know what kind of cheese they use to make it? My mac and cheese never comes out creamy. ' Susie
Q. I was reading Cook's Exchange and someone ask you if you had Buca Di Bepo's garlic bread recipe.I too would love to have that recipe. If you have it, could you please share it with me? Tami Ashworth
Q. Last week we attended a meeting at the Ambassador (previously Ramada) and afterwards were served a delicious buffet. The vegetable was a combination of broccoli and carrots. This is the recipe that I am looking for. The seasoning used and the way they were cooked made them outstanding. ' Janice Spohn, Apple Valley
Q. I would like the recipe for Claim Jumper's bran muffins. They are really dark and sweet. Melissa Sanborn, San Bernardino
Q. Up until recently our local Costco in San Ramon made a fantastic crab and shrimp cake. Unfortunately, they have stopped making them. Is there anyway you can find the recipe and send it to me? Gregg Kackman
Q. I would like very much to have the recipe for Panda Express egg rolls and their red dipping sauce. Bette Sano, Apple Valley
Q. I'm looking for a recipe for a cold sour cherry dessert. It has custard and the juice is thickened. You put it in layers with cream on top and place in the refrigerator. Thanks, Mary
To request a recipe, or respond to a reader's request, write to Cook's Exchange, c/o Food, Daily Press, P.O. Box 1389, Victorville, CA 92392 or e-mail veronica@link.freedom.com Please include your full name, city and phone number. No telephone inquiries, please. Visit Cook's Exchange on the Web at www. vvdailypress.com/food/
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Easter Recipe
June 15 (foodconsumer.org) - A class-action lawsuit filed against KFC yesterday could ban the fast-food giant's use of partially-hydrogenated oil, the main cooking medium in the chain's fried chicken, biscuits and potato wedges.
The Center for Science in the Public Interest (CSPI) and the Washington, DC, law firm of Heideman Nudelman & Kalik, P.C., filed suit against the franchise claiming it is using chemically altered, trans-fat-laden oil, an ingredient that kills roughly 50,000 Americans per year.
CSPI says Colonel Sanders' secret recipe is extremely unhealthy, high in trans-fat and calories and artery-clogging. And CSPI said the menu comes without significant nutritional labeling to educate the consumer.
"Coated in breading and fried in partially hydrogenated oil, this otherwise healthy food becomes something that can quite literally take years off your life," CSPI executive director Michael F. Jacobson said. "KFC knows this, yet it recklessly puts its customers at risk of a Kentucky Fried Coronary."
KFC officials released a statement blasting the lawsuit.
"This is a frivolous lawsuit completely without merit and we intend to vigorously defend our position," read the statement. "All KFC products are safe to eat and meet or exceed all government regulations, and we take health and safety issues very seriously."
The lawsuit, filed in Superior Court of the District of Columbia, asks "that the court prohibit KFC from using partially hydrogenated oil, or that at the very least, signs be posted in KFC outlets notifying customers that many KFC foods are high in trans fat," said the CSPI in a prepared statement.
The consumer watchdog group said one meal - the 3-piece Extra Crispy combo meal - will provide more than a week's worth of trans fat.
KFC said in a statement that the menu has a variety of choices, and that nutrition information, including trans fat values, are available at the company's Web site and in its restaurants.
It's a matter of taste, too, said the company, as switching oils must consider a number of factors. That includes "maintaining KFC's unique taste and flavor of Colonel Sanders' Original Recipe, supply availability and transportation, among others," read the KFC statement.
At issue is the deep-fried food, which CSPI says is made unhealthier with trans fat frying.
"Grilled, baked, or roasted chicken is a healthy food-and even fried chicken can be trans-fat-free," said Jacobsen. The group is pushing other fast-food chains and sit-down restaurants to switch to other oils, such as soybean.
This is not the first lawsuit CSPI has filed against a food manufacturer. It advocated, through litigation, banning soda from schools and for better labeling of other foods' claims of "all-natural."
But the suit against Yum! Brands, which owns the Louisville-based KFC, has a retired physician taking issue with Kentucky Fried Chicken.
The plaintiff is Arthur Hoyte, of Rockville, Maryland. The retired physician purchased fried chicken at KFC outlets in Washington, DC, but said he did not know KFC fries in partially hydrogenated oil.
"If I had known that KFC uses an unnatural frying oil, and that their food was so high in trans fat, I would have reconsidered my choices," Hoyte told CSPI. "I am bringing this suit because I want KFC to change the way it does business.
Reacting to the lawsuit against KFC, Meanwhile, J. Justin Wilson, a research analyst at the Center for Consumer Freedom, told ABC News that the answer isn't legal action.
"[CSPI] should start reaching out to consumers and asking what consumers really want. CSPI acts as if they know what consumers want, but there aren't people marching in the streets having KFC remove trans fat from their food," said Wilson to ABC News. His group is composed of food companies, restaurants and consumers.
CSPI maintains it's all about health.
"It's harder to avoid trans fat at KFC than at any other fast-food chain in America," Jacobson said. "You can't tell by tasting or by looking at the food, but trans fat is almost everywhere on this menu ... CSPI would far prefer the trans-fat problem be solved through voluntary action ... but neither industry nor government has acted."
Scientists concluded in recent years that trans fat was worse than saturated fat. Trans fat simultaneously raises one's LDL cholesterol, which promotes heart disease, and lowers one's HDL cholesterol, which protects against it. It may appears naturally in small amounts in beef and milk, but fat is becoming a staple food in the American diet, said CSPI.
According to the National Heart, Lung, and Blood Institute of the National Institutes of Health, more than 12.5 million Americans have coronary heart disease, and more than 500,000 die each year.
The Food and Drug Administration said that makes CHD one of the leading causes of death in the United States.
The FDA suggests consumers choose alternative fats, replacing saturated and trans fats in your diet with monounsaturated and polyunsaturated fats, such as olive and canola oils.
Easter Recipe
Sunday is Father's Day and whether your dad or husband is great or not-so-great when it comes to Grilling, this wonderful recipe will make him "King of the Grill" on his special day. The secret to these scrumptious, tender, juicy Ribs is in the preparation and slow-roasting. All your special dad will need to do is slather them with sauce and cook them just five minutes a side or until slightly charred. These are fantastic, perfect every time, but also so easy to do. I have added my own favorite barbecue sauce that I have added chipotle peppers to give the sauce a great smoky flavor with a little kick. Just the ticket to spice up your Father's Day celebration!
Readying the Ribs:
First, you may or may not know that ribs come with a sinewy membrane that needs to be removed prior to grilling as it is tough and does not cook away when grilling. To remove: on the underside of the rib, with a sharp paring knife, score down the middle of the underside of the rib cutting through the sinewy membrane. (This will allow you to remove the membrane in 2 long strips, which I find much easier to do than in one big piece.) Starting at top of the rib, grab the corner of this membrane with a paper towel to keep if from slipping off your fingers when pulling and slowly pull it away from the underside of the rib all the way down the entire rack of ribs. Discard the membrane. Some chefs also "dock" the rib meat by piercing the meat between the bones a couple of times with the tines of a dinner fork for extra flavor. I skip this step as our dry rub and slow-roasting will really bring out the flavor in the ribs while rendering away extra fat.
Cooking Method:
After you have removed the membrane from the underside of the ribs, it is time to cut the ribs and season. For easy and quick clean-up, I line my cookie sheets with heavy duty foil first. Then, I cut the ribs in three to five rib sections, as it is easier to grill and serve them that way. Hold the rack of ribs vertically on a cutting board and cut the ribs between the bones into the size of sections that will be easiest for you to flip and then serve. I then place the sections of ribs on the lined cookie sheet in two rows and then season the ribs with a spice rub or steak rub. You can season your ribs with your favorite spice rub or use the recipe below before roasting if you would like. I feel this step is important as pork is one of those meats that really benefits from seasoning during slow-roasting. Cover the ribs on the cookie sheet tightly with foil and let them sit for about an hour or you can refrigerate them until you are ready to roast them. Just bring them to room temperature prior to roasting or add time to the roasting time. Before roasting, double check the foil to make sure it fits snugly around the pan. Slow-roast the ribs in a 250 degree oven for three-four hours. The meat will pull slightly away from the bone and the fat has rendered.
Grilling:
Always preheat your grill - depending on the type of grill you are using, this could take anywhere from 15-25 minutes to reach the temperature you want to grill these ribs, which is medium-high heat. You'll also need to oil your grill grates. This is easily done by rubbing the grates with an oil-soaked paper towel, using long-handled tongs. If you don't oil your grates, you may find the ribs will stick as most barbecue sauce has sugar in it and tends to stick when the sugar melts from the heat. If you have cut your ribs in sections of two to four ribs, it will be easy to flip the ribs using a large spatula rather than trying to turn with tongs. Now, brush the roasted ribs with sauce and place on the grill upside down. Grill for several minutes, searing the sauce to the ribs, but not burning the sauce. Flip the rib sections over, brush with more sauce, and continue to grill until the ribs are heated through, becoming well glazed and nicely charred. This entire cooking process will only take about 10 minutes or less. Allow the ribs to rest a few minutes prior to serving. You can heat extra sauce to serve with the ribs.
Now, you have melt-in-your-mouth flavorful ribs --- a celebration in itself!
Here's a recipe for a dry rub you may want to try:
Rib Rub
2 Tab. Chili Powder
1 Tab. Paprika
1 Tab. Dried Oregano, crushed finely
1 Tab. Dried Thyme, crushed finely
2 Tab. Kosher Salt*
2 Tab. Black Pepper, freshly ground*
*Can substitutue 4 Tablespoons of the "McCormick Grill Mates Montreal Steak Seasoning" for these two ingredients.
Combine all dry ingredients. Using your hands, sprinkle or rub onto racks of ribs prior to slow roasting. Cover ribs tightly and allow ribs to sit for an hour to marinade or cover ribs tightly and refrigerate until time to roast.
Here's a recipe for barbecue sauce with a little kick to it, but yummy! (I thought I better put my name on it just in case it becomes famous one day!)
Margie's Chipotle Barbecue Sauce
1 Tab. Onion Powder
3-5 Garlic cloves, finely minced
2 Tab. Worcestershire Sauce
1 Cup Ketchup
?Cup Dark Molasses or packed dark brown sugar
2-3 Chipotle Peppers in Adobo Sauce, minced, with 1 Tab. Of Adobo Sauce
1 Cup Beer
?Cup Water
1 Tab. Spicy Brown Mustard (or mustard of choice)
1 Tsp. Chili Powder
1 Tsp. Ground Cumin
2 Tab. Cider Vinegar
Salt and Pepper to taste (I used ?tsp. pepper and ?tsp. kosher salt)
Mix all the ingredients together. Bring to a boil, then reduce the heat to medium-low and simmer gently, uncovered, for 30 minutes, until sauce thickens. Remove from heat. Cool sauce to room temperature before using. (Sauce can be covered and refrigerated for up to 7 days.) Slather this spicy, smoky sauce on ribs, steaks, or chicken when they have almost finished cooking. Serve the remainder in a bowl.
I love to cook "Ribs My Way" for several reasons:
Preparation time is quick and easy and can be done ahead of time --- even the day before.
By slow-cooking the ribs before grilling, you are sure to have the most tender ribs every time!
Since the ribs are slow-cooked before grilling, grilling time is only 5 minutes a side or even less, so you can do a few or a whole bunch in no time at all. This leaves time to enjoy your special someone or visit with your guests.
Flavoring your ribs is so very versatile as you can use your favorite dry rub or my recipe for a rib rub on the ribs before roasting.
You can also use your favorite barbecue sauce or try my recipe below that utilizes chipotle peppers for a little smokiness and heat. Jungle Jim's has a treasure cove of sauces to choose from - so many in fact that I lost count!
You can find Cincinnati Gee's and Montgomery Inn as well Buckeye Gourmet, Mob-B-Que, Bone Suckin' Sauce, Jardine's Jalapeno, and even an organic Legend BBQ sauce and a no-carb sauce. There is something for everyone, so don't limit yourself to just one sauce.
Easter Recipe
I reviewed Konjac Shirataki previously and have since made consuming it a regular part of my diet because it is so filling as well as loaded with healthy amounts of soluble fiber (a whopping 9g per bag!). If you desire weight loss or you just want to start eating something that is good for you, then Konjac shirataki noodles are HIGHLY recommended from this low-carber. :D
For some shirataki recipe ideas, check out the finalists in my recently-concluded "Livin' La Vida Shirataki" Recipe Contest. These shapely new Konjac Shirataki noodles will make eating shirataki that much more fun while you are getting the soluble fiber your diet desperately needs.
Here are some of the new shapes and my comments about each of them:
Konjac Hand Knot Pasta
This is one of the most odd-looking noodle shapes I have ever seen. Frankly, I'd never heard of "hand knot pasta" before seeing this and haven't got a clue what kind of recipe you would use this noodle in. Anyone care to enlighten me on this?
Konjac Angel Hair Pasta
Above all others, this is my favorite noodle shape. It works so well with Italian or Asian recipes and the texture is exactly like what you would expect it to be. Love it, love it, love it!
Konjac Trofie Pasta
I had never heard of this one before, but it's basically just a big thick spaghetti noodle. Again, this one woud be a great choice for Italian recipes and will absorb the spaghetti sauces, garlic, etc. very well.
Konjac Rigatoni Pasta
You know, I was thinking about how incredibly funny it is that a low-carb pasta alternative from Japan is creating all of these Italian noodle shapes. Hee hee! Who knew there was such an awareness of what rigatoni is in the Far East? :)
Konjac Lasagna Pasta
Okay, this one intrigues me more than any of the other shapes because it sounds promising. It's thick enough to be a great lasagna noodle and I will DEFINITELY look forward to making my first Konjac Shirataki lasagna very soon.
Konjac Penne Pasta
Look out macaroni & cheese fans, this pasta shape could fit the bill for you with some melted cheese to make that dish a regular one for you to eat again. Except this time, IT'S HEALTHY!!!
Konjac Sagnarelli Pasta
The first thing I thought of when I saw this pasta shape was dumplings, as in chicken & dumplings. It's certainly worth a shot and the shape and size is perfect for that kind of recipe.
Konjac Mini Pearl Pasta
Hooooowwwwdyyyy! Sorry, when I heard the name of this pasta, I immediately thought about the old television series Hee Haw. Ha! Seriously, I was hoping they would make a version of Konjac shirataki pasta that could be used as a rice substitute and this one fits the bill perfectly.
Konjac Fettuccini Pasta
Fettuccini has gotten a bad rap over the years when it has been put in combination with alfredo sauce. But now you can enjoy that famous dish without worrying about that. You've found a better way to eat it now!
Also available from Konjac, but not pictured are spaghetti, linguini, and ditalini (I don't know diddly squat about what this is!) pasta noodles. The possibilities are truly endless and all these new shapes of Konjac shirataki are yet another way to pump a little variety into your low-carb lifestyle.
You'll DEFINITELY want to stock up on these new pasta shapes, so click here to learn more about a special 20-bag Konjac Shirataki deal, which includes a mix-and-match deal, from our friends at Low-Carb Connoisseur.
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Easter Recipe
ASPEN, Colo., June 16 /PRNewswire/ -- Yellowfin Tuna Florentine, white meat chicken, whipped egg souffle, savory broths, garden greens -- all things you might find at the Aspen Food and Wine Classic held June 16-18. Visitors to the "Gallery of Elegant Meals" at the renowned Baldwin Gallery (209 South Galena Street) will find all of these, plus the Fancy Feast cat dining on new restaurant-inspired Fancy Feast(R) Elegant Medleys(TM) Gourmet Cat Food.
The Fancy Feast Elegant Medleys "Gallery of Elegant Meals" will feature authentic menus and artifacts from author Rob DiSilvestre, and will be hosted by chef and cat owner Rocco DiSpirito. In addition, visitors will be able to see the new Fancy Feast Elegant Medleys offerings, which are unlike any other cat food in visual and aromatic appeal.
This is the first time a cat food has been showcased at the same time as the Aspen Food and Wine Classic. The "Gallery of Elegant Meals" is based on DiSilvestre's book, Collectible Meals: Real Menus from History & Hollywood, and will feature menus, artifacts and photos of famous galas such as John F. Kennedy's Inaugural Dinner (1961), the Titanic's Maiden Voyage (1912) and the Royal Wedding of Prince Charles and Lady Diana Spencer (1981). DiSilvestre will be on hand to discuss famous culinary events and guests will have the opportunity to vote for their favorite meals, with each vote triggering a donation of Elegant Medleys product to the Aspen Animal Shelter.
"We couldn't have chosen a more appropriate venue to introduce this new product," said Vincent Biroscak, Fancy Feast brand manager. "Cat owners have told us that if their cat's food looked and smelled better to them, their cat would also enjoy it more and mealtimes would be an even more magical experience for both of them. Fancy Feast Elegant Medleys entrees appeal just as much to owners as to their felines."
Like menus at upscale eateries, each Elegant Medleys recipe is artfully prepared with elegant combinations of delectable ingredients such as white meat chicken, wild salmon, yellowfin tuna and lean turkey, in a flavorful broth, sauce or souffle, with garden greens. Each dish contains a combination of three "foods" cats love in a variety of forms. The Elegant Medleys line will be available in July wherever cat food is sold and will retail for $.79 for a 3-ounce can.
Fancy Feast Elegant Medleys Gourmet Cat Food is manufactured by Nestle Purina PetCare Company, one of the leading global manufacturers in the pet food industry. Purina promotes responsible pet care, humane education, community involvement and the positive bond between people and their pets. The North American headquarters for Nestle Purina PetCare is located at Checkerboard Square in St. Louis, Missouri. The company is part of Swiss-based Nestle S.A., the world's largest food company.
Easter Recipe
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