|
|
|
The Shawnee News-Star
  • Food for Thought: Going meatless on the grill

    • email print
  • Tip of the Week
    For those looking to cut down on meat consumption, there are many ways to prepare meals on the barbecue that everyone, not just vegetarians, can enjoy. Here are alternatives to grilling meat:
    * Grilled fruit - The USDA recommends one and a half to two cups of fruit a day for adults, so why not seize the opportunity to treat your guests to a grilled fruit kabob? Pineapples, peaches and strawberries all cook well on a grill, as well as being refreshing and a good source of fiber.
    * Meatless protein - For a grilled meal low in calories but high in nutrients and protein, try topping a vegetable — eggplants work well — with an egg. The egg adds nutrients sometimes lacking in strict vegetarian dishes.
    — Brandpoint
    Number to Know
    1493: The year Christopher Columbus introduced chili peppers, brought back from the Americas, to Europe. A taste for the fiery vegetables soon spread to India and Asia.
    Easy Recipe
    Grilled eggplant
    2-4 medium eggplants (not skinned), cut into 1/2-inch-thick planks
    1 clove garlic, minced
    Olive oil
    Salt and pepper
    Procedure:
    1. If using a gas grill, preheat it to high. If using a charcoal grill, pile the coals together to create a hot zone for direct grilling. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.
    2. Rinse and dry the eggplant. Cut off the ends and discard them. Cut the eggplant lengthwise into 1/4-inch-thick planks. Put the planks in a bowl and toss with the garlic and olive oil. Sprinkle with salt and pepper.
    3. Grill the planks over direct heat until they’re well browned, 4-6 minutes per side.
    — Cookthink
    Food Quiz
    Which is best for soothing the effects of eating a hot pepper?
    A. Beer
    B. Carbonated soft drink
    C. Iced tea
    D. Milk
    E. Water
    Answer below.
    Wise to the Word
    Escarole: A variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste — but not color — it is almost indistinguishable from radicchio.
    — Cookthink
    The Dish On...
    “The Bar Book: Elements of Cocktail Technique,” by Jeffrey Morgenthaler
    Written by bartender and cocktail blogger Jeffrey Morgenthaler, “The Bar Book” is the only technique-driven cocktail handbook out there. This guide breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink.
    Page 2 of 2 - — Amazon
    Food Quiz answer
    D. Milk. Capsaicin, the chemical that gives peppers their “hot” sensation, is fat-soluble and can best be soothed by milk (or other fat-containing dairy products, like yogurt or ice cream).
      • calendar