Cool Kitchens

"If you can't stand the heat, get out of the kitchen."  Good words to live by, Harry.

Warmer weather is coming back and, when it does, grab your dinner protein and veggies and head for the grill. 

Not a 'grill person'?  Dust off your crockpot. Your kitchen stays cool; you get to eat.  What's better than that?! 

Or cook a few entrées while it's cooler, freeze, then microwave to reheat when the weather turns warmer. 

Whichever method you choose, you'll be eating well and staying cool!

 

All my best,

 

Evelyn

www.TheEasyEntree.com

How to Grill Vegetables

It's too hot to cook inside so you head for the grill with your Easy Entree. Complete your meal by grilling some vegetables.  It's surprisingly simple and oh so tasty.  You and your kitchen remain cool as a cucumber.

Speaking of cucumbers, they don't grill well.  Actually, any vegetable with a high water content doesn't do well - celery and leafy greens included.

Focus on red and green peppers, onion wedges, asparagus (have you seen the beauties in the store?!), corn on the cob, portabello mushrooms, and eggplant if you're feeling adventurous.

1. Clean the grill.
2. Wash the veggies.
3. Cut into chunks or wide strips or whatever makes them easy to work with. You may want to use a grill pan or skewers so the vegetables don't fall through the grates on your grill.
4. Brush them with a nice olive oil.
5. Sprinkle with some herbs or spices if you wish, even if it's just Kosher salt and coarse-grind black pepper.
6. Grill 2 - 3 minutes per side or until they are done to your preference.

While you're cooking outside, make dinner special by throwing a blanket on the grass under a tree and gathering the family for a picnic in the backyard.  It's amazing how much cooler it is in the grass.  And your family will enjoy seeing your inner child appear unexpectedly.

 

All my best,

 

Evelyn Turner

www.TheEasyEntree.com

Introduce Your Kids to New Flavors

One day your child will try any new food and the next day they won't eat anything that doesn't come in a blue box.

You're not alone. According to Naomi Kakiuchi, Founder of NuCulinary Cooking School in Seattle, kids over five become your typical 'picky eater'. 

It's not always about the taste of the food but a power play between the two of you. And guess who often wins? Yep.  Now you're cooking a limited list of foods that your child will eat.

You can encourage your child to branch out with these quick ideas:

Spend time in the produce section and have them choose vegetables for the next few dinners.  For the younger ones, give them a choice between two vegetables.  If your child is curious about brussel sprouts or pomegranates, buy just a few to try. 

Get them involved in preparing dinner.  If they are part of the process, studies continue to show that they are more likely to eat what they help prepare. 

Of course, that takes time and makes a mess in your kitchen but it can be quality time with a long-term payoff.

 

Evelyn Turner

www.TheEasyEntree.com

Top 10 Most Nutritious Veggies

If you're going to make the effort and spend the money on vegetables, you might as well choose those with the biggest nutritional bang for your buck right?  www.bellaonline.com has her list of Top Ten and I have to agree!  Of course, I had to put in my two cents in the brackets.

1. [Dark] Green leafy vegetables, such as kale, chard, collard greens, spinach, parsley and dark green and red leaf lettuce are high in carotenoids and best eaten raw in salads, on healthy sandwiches, lightly steamed or in nutritious soups.
2. Broccoli is good steamed, raw (as a snack or in salads) and cooked in soups, stir-fries and other dishes. Both the green flower heads and stalks are nutritious.
3. Brussels sprouts are best quickly steamed to preserve nutritional values and avoid releasing sulfur smells caused by excess cooking.
4. Cauliflower, because of its bland flavor, can be eaten as a raw snack or added inconspicuously to dishes like soups and chili to boost nutritional values.
5. Red and Green Sweet Peppers are great in salads and healthy stir-fries. [And since we eat with our eyes, the deep colors make everything look more appealing.]
6. Garlic and Onions are most nutritious eaten raw in salads or healthy dips. But they also make great flavorings for just about any cooked dish.  [If you're looking to keep flavor without using a lot of fat or salt, this is an easy way to do it.]
7. Sweet Potatoes are delicious when baked and eaten plain (without butter). They can also be used in soups and stir-fries.  [Beats a white baked potato hands-down in so many ways.]
8. Tomatoes (actually fruit) are good in salads and on sandwiches. Cherry tomatoes make great raw snacks. And pasta sauce is a good source of tomato nutrients.
9. Green Peas are best eaten raw (especially snow peas) or lightly steamed. Add fresh peas to salads (including chicken and pasta salad), soups and stir-fries. [Edamame isn't a pea but can serve the same function and is so good for you.]
10. Carrots are sweet, high in carotenoids and super when grated into any kind of salad. Baby carrots also make good raw snacks.

All my best,

Evelyn Turner

www.TheEasyEntree.com

Ziploc Bags are Recyclable!

Great news!  I spoke with Northwest Recycling in Bellingham, Washington this Monday and they confirmed that Ziploc bags are recyclable!  

"Should they be rinsed?"  Yes, it will help keep odors down.  “How do I recycle them?" Put them in your curbside recycling just as you do other plastics.

How easy is that?!  A big thank you to www.DandelionOrganic.com for tipping me off to this opportunity.

Here at The Easy Entree, we also minimize packaging waste by buying in large quantities.  For example, I buy chicken in 40 pound boxes.  Each box means 40 pounds of chicken that don't need styrofoam trays, white absorption pads, or shrink wrap that is considered necessary for consumers when they are buying in smaller quantities at the grocery store.  One large can of ketchup doesn't have the same environmental impact that six plastic ketchup bottles have, and so on.

By being able to recycle Ziploc bags, we have one more opportunity to minimize our impact on the environment.

 

Evelyn Turner

www.TheEasyEntree.com

The Top 8 Food Allergens

The U.S. Food and Drug Administration now requires food manufacturers to list any of the top 8 allergens that are contained in their products. 

• Milk
• Eggs
• Peanuts
• Tree nuts (such as almonds, cashews, walnuts)
• Fish (such as bass, cod, flounder)
• Shellfish (such as crab, lobster, shrimp)
• Soy
• Wheat

With the apparent rise in food allergies, it's of some comfort to people with those food allergies to have that requirement.  However, the label requirement only applies to ingredients put in the product itself. 

Cross-contamination can happen during the manufacturing process.  For example, a wheat-free product may be produced using the same equipment as a product containing wheat, which means there could be some wheat in the 'wheat-free' product.  Some manufacturers will put the warning on the label that equipment has been shared but, at this point, that is voluntary.

If you have a significant reaction to any of these allergens, it is best to contact the manufacturer directly. Have the product packaging with you during the call.  The bar code is often essential to making sure you and the employee are talking about the same product. 

Listen closely to the person you reach.  Do they really understand the allergy and the importance of a correct answer?  Do they talk the language?  Do they refer to a database of allergen info on their computer or appear to be guessing? "I don't think we use wheat in any of our products." is a big, red flag.

The FDA has issued standards for foods to be labeled 'gluten-free' but that labeling is currently voluntary.   Even if wheat is not listed as an allergen, the product may still contain gluten from barley, rye, or oats unless it is clearly marked 'gluten-free'.

Here at The Easy Entree, we list the major ingredients in each entree.  Go to www.TheEasyEntree.com.  Click on "Entrees" and then the link "Ingredients".  Of course, that's the first step.  Call me and we can continue the discussion.

All my best,

Evelyn

734-5502

www.TheEasyEntree.com

 

Growing Your Business the Obama Way!

GROWING Your Business Using Other People's Money!

(Getting in on the Obama Stimulus for Small Businesses)

FREE BUSINESS MIXER: Wednesday April 8, 5-7pm 

Local folks who have viable businesses needing growth capital to expand your business, buy or build a business, or just improve your operation need apply! You will walk away with a kit and a solid grounding on how to approach your lender and get the money you so richly deserve. Tap into the Stimulus Plan via Small Business Association, Private Investors and Regional Banks who are committed to the spirit of local entrepreneurship.

Regular mixers will be announced. Ideas will be exchanged, investors will be on hand to answer questions. For more information, call Loannetter: 360 647 8822

Non alcoholic beverages offered   

http://biznik.com/members/susan-templeton/events/growing-your-business-using-other-peoples-money-getting-in-on-the-obama-stimulus-for-small-businesses 

 

OK, to find out where this happening is happening you have to join biznik first...what a GREAT idea! CLICK now and and check out the amazing social and I mean social network coming to a town or coffee shop near you!