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POPSFood of the Week: Apples Tips for preparing apples: Rinse apples under clear running water like you would any fruit. If organic, don't peel unless the recipe you have chosen requires peeled apples. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added. For use in future recipes, sliced apples freeze well in plastic bags or containers.
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POPSFood of the Week: Beets Store beets unwashed in the refrigerator crisper where they will keep for two to four weeks. Cut the majority of the greens and their stems from the roots, so they do not pull away moisture away from the root. Leave about two inches of the stem attached to prevent the roots from "bleeding." Store the unwashed greens in a separate plastic bag where they will keep fresh for about four days. Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine; they'll retain their flavor and texture.
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POPSFood of the week: Tomatoes Tomatoes are a great addition to bean and vegetable soups. Enjoy a classic Italian salad-sliced onions, tomatoes and mozzarella cheese drizzled with olive oil. Combine chopped onions, tomatoes, and chili peppers for an easy to make salsa dip. Purée tomatoes, cucumbers, bell peppers and scallions together in a food processor and season with herbs and spices of your choice to make the refreshing cold soup, gazpacho. Add tomato slices to sandwiches and salads. To keep things colorful, use yellow, green and purple tomatoes in addition to red ones. ~~~~ Most delicious are Jersey tomatoes that you pick from your garden, wash, and bite. so sweet.....
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POPSFood of the week: Olives Tips for Preparing Olives: To pit olives, press them with the flat side of a broad bladed knife. This will help break the flesh so that you can easily remove the pit with your fingers or the knife. The brine in which olives are packed can be used as a replacement for salted water in recipes. Toss pasta with chopped olives, tomatoes, garlic, olive oil and fresh herbs of your choice. Marinate olives in olive oil, lemon zest, coriander seeds and cumin seeds.
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POPSFood of the Week: cucumbers A Few Quick Serving Ideas: Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads. Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette. For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste. Add diced cucumber to tuna fish or chicken salad recipes.
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POPSVeggans Beware The Minister of the CP went on to say that "everything that looks like a fruit or vegetable, is not always edible". OK. Then he said, "No one should eat plants or parts of plants that have an unusual taste". Hmmm.....Well that leaves out about ½ of my salads.
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POPSSeeing a Salad Makes Us Crave Fries "The experiment was repeated with a "ballpark" menu showing a fatty hamburger, a breaded chicken sandwich, and fish sandwich. When a veggie burger option was added, the hamburger became a more popular option.
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POPSFood of the Week: Summer Squash Wash summer squash under cool running water and then cut off both ends. You can then proceed to cut it into the desired size and shape for the particular recipe. A Few Quick Serving Ideas: Sprinkle grated zucchini or other summer squash on top of salads and sandwiches. Enjoy an easy to make ratatouille by healthy sautéing summer squash, onions, bell peppers, eggplant and tomatoes and then simmering the mixture in tomato sauce. Season to taste. Serve raw summer squash with your favorite dips. Add zucchini or other summer squash to your favorite muffin or bread recipe; decrease the amount of liquid in the recipe by about one-third to compensate for the moisture present in the squash.
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POPS Summer~Time Cook~Outs : Ten-Minute Pad Thai Why not add a little Thai flavour to your week with this healthier version of the takeaway classic? : Asparagus cream cheese quiche Summery spears make a perfect flan, and there's no better time to cook with asparagus than when it's in season - it's fresh, flavoursome and delicate. : low calorie champagne and pomegranate jelly This delicious champagne jelly is refreshing - serve as a dinner party dessert with a kick, a fun to a summer lunch, or simply as an afternoon treat for friends. : Whole barbecued salmon with cucumber and dill salad Whole barbecued salmon with cucumber and dill salad This is as easy as it is impressive. Serve with the salad and baked potatoes. : Crema Catalana The crema Catalana is a memorable way to finish the meal – and it’s easy to prepare, especially for a big group.
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POPSFood of the Week: Spinich Yummy. Spinach, whether bunched or prepackaged, should be washed very well since the leaves and stems tend to collect sand and soil. Before washing, trim off the roots and separate the leaves. Place the spinach in a large bowl of tepid water and swish the leaves around with your hands as this will allow any dirt to become dislodged. Remove the leaves from the water, empty the bowl, refill with clean water and repeat this process until no dirt remains in the water (usually two to three times will do the trick). Cut away any overly thick stems to ensure for more even cooking
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POPSFood of the Week And then there's my favorite - pea soup. "Green peas, boiled 1.00 cup 160.00 grams 134.40 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating vitamin K 41.40 mcg 51.8 6.9 very good manganese 0.84 mg 42.0 5.6 very good vitamin C 22.72 mg 37.9 5.1 very good dietary fiber 8.80 g 35.2 4.7 very good vitamin B1 (thiamin) 0.41 mg 27.3 3.7 very good folate 101.28 mcg 25.3 3.4 very good vitamin A 955.20 IU 19.1 2.6 good tryptophan 0.06 g 18.8 2.5 good phosphorus 187.20 mg 18.7 2.5 good vitamin B6 (pyridoxine) 0.35 mg 17.5 2.3 good protein 8.58 g 17.2 2.3 good vitamin B3 (niacin) 3.23 mg 16.1 2.2 good magnesium 62.40 mg 15.6 2.1 good vitamin B2 (riboflavin) 0.24 mg 14.1 1.9 good copper 0.28 mg 14.0 1.9 good iron 2.46 mg 13.7 1.8 good zinc 1.90 mg 12.7 1.7 good potassium 433.60 mg 12.4 1.7 good"
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POPS1 package white beans = 5 days of tasty, healthy lunches More: One package of white beans; five easy, varied, quick lunches With a little strategizing, you can save money and be healthier by taking a homemade lunch to work every day. White beans are savory and versatile, not to mention packed with protein. Cook a big batch the weekend before and use it as a building block to create easy salads, soups, and sandwiches throughout the week.
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