CONTENTS:
SUGAR ALCOHOL (Q&A)
EDAMAME WITH MUSTARD VINAIGRETTE (recipe)
MAQUECHOUX (corn recipe)
POSOLE (corn
stew)
- Definition
- Information
- Recipe
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SALMON FARMING (website)
BOOK: "Live Better Longer" by Joseph Dispenza
Hello, and welcome back to what is now The Hi Arbor. I had to change
AOL accounts and AOL couldn't move my screen names from one account
to another so I added "the" for a new arbor screen name.
Recently I warned all of you about reading labels then I didn't follow my
own advice. I bought tortillas without reading the label and these tortillas have
sugar, non-fat dry milk and yeast. That's a wheezy combination for me, but I
should have read the label. Not long ago I read a story in the Atlanta Journal-
Constitution (ajc.com) that reported that lard is making a comeback for
reasons of taste and texture. Unfortunately, I didn't save the article and don't
know the date.
I've got some interesting information and recipes below and hope each of
you will find something you like. If you have ideas, information or recipes,
please send them to TheHiArbor@aol.com. Hope you are all enjoying your
summer. The next newsletter will go out on July 17, 2003.
Take care
Roxanne
Editor's note: The Hi Arbor quickly
became HiArborNews@aol.com
and the name Hi Arbor was retained.
SUGAR ALCOHOL
The following is from the AJC Q&A column, June 5, 2003. I'm printing all of
it except the question writer's name.
Q: I try to avoid sugar and sugar products, but I see that a bottle of syrup,
described on the label as "sugar free," has 12 grams of sugar alcohol. What
is that?
A: Sugar alcohols are types of sugars found in fruits and vegetables, but
commercially they're made from glucose and have a slightly different chemical
structure than sugar, said Chris Rosenbloom of the College of Heath and
Human Sciences at Georgia State University.
That makes them taste almost as sweet as sugar, she added.
Sugar alcohols are absorbed slowly and incompletely, so they're
considered reduced-calorie or no-calorie sweeteners.
That doesn't mean products made with sugar alcohols are calorie-free,
because they may contain other carbohydrates or added fat.
Some products, in fact, such as sugar-free cookies and candies, have just
as many calories as the sugar-laden counterparts, Rosenbloom said.
Here is a zesty salad recipe just in time for July 4th. This
recipe comes
from Cooking Light magazine [http://www.cookinglight.com/cooking/],
pg. 150, October 2002.
EDAMAME WITH MUSTARD VINAIGRETTE
Yield: 6 servings (serving size: about 1/2 cup)
"Blanching the onion and celery mellows their flavors, so they don't
overpower the edamame and tangy vinaigrette."
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1 teaspoon extra-virgin olive oil
1 pound frozen shelled edmame, thawed
1 cup thinly sliced red onion
1/2 cup finely chopped celery
1 tablespoon chopped fresh parsley
1. Combine first three ingredients in a large bowl, stirring with a whisk. Add
oil, stirring with a whisk until well combined.
2. Cook edamame in boiling water 4 minutes. Add onion and celery, cook
one minute. Drain well. Add edmame mixture to vinaigrette; toss well to
coat. Stir in parsley. Chill 1 hour.
Per serving: Calories 124 (30% from fat) Fat 4.1g (sat 0.5g,
mono 1.2g, poly 1.6g) Protein 8.6g Carbohydrates 1.4g
Fiber 0.7g Cholesterol 0mg Iron 1.9mg Sodium 295mg Calcium 44mg
In the June 12, 2003, issue of th AJC food section the featured cook was a
Creole man who offered this corn recipe:
MAQUECHOUX
"Maqechoux is a great side dish we usually had at Thanksgiving. It's very
easy. First you take fresh corn on the cob. Take off the kernels and saute'
them in either butter, oil [or animal fat] . Then throw in some onions, garlic,
chopped bell pepper, maybe a little chopped celery, and some diced
tomatoes. Season it with some Cajun or creole seasoning, salt and pepper
and cook it down. It's delicious."
POSOLE
(corn stew)
I read a mystery novel some weeks back that had a Navajo detective and
he ate some "posole" so I looked it up. Some of what I found is below.
DEFINITION: posole; pozole [poh-SOH-leh]
A thick, hearty soup usually eaten as a main course. It consists of pork
(sometimes chicken) meat [meat is not necessary] and broth, HOMINY,
onion, garlic, dried CHILES and CILANTRO. It's usually served with chopped
lettuce, radishes, onions, cheese and cilantro, which diners can add to the
soup as they please. Posole originated in Jalisco, in the middle of Mexico's
Pacific Coast region, and is traditionally served at Christmastime.
www.internationalrecipesonline.com/recipes/dictionary.pl?5433
http://go-southwest.com/cooking/posoles.shtml
INFORMATION: Posole is dried nixtamal (a type of corn) which has been treated with
slaked lime. Posole is also the stew made from the ingredient. If you are
using fresh or frozen posole, by far the best, boil the posole in water until the
kernels burst. Don't add anything to the water until they burst, including herbs
and spices, or the posole will stay hard. Although canned hominy doesn't
have the same robust flavor, it's still mighty hard to beat for a hot winter stew.
To make vegetarian posole, find your favorite recipe and don't add the
meat. Be sure to add plenty of your favorite fat such as olive oil. And be sure
to add lots of red chili! Don't undercook, whether using fresh or canned
hominy. Refrigerate overnight for the best flavor.
Hint: Find the best New Mexican red chili available whether it's whole
dried, frozen or powdered. Don't use chili powder from your grocery store. It's
not New Mexican red chili but is instead a blend of spices.
Nixtamal - dried maize which has been lime treated and partially cooked.
Available in Mexican grocery stores.
http://gourmetsleuth.com/masanixtamal.htm
RECIPE: TRADITIONAL POSOLE
http://go-southwest.com/cooking/posoles.shtml
From Boise's New Mexican Kitchen
http://go-southwest.com/cooking/home.shtml?
Ingredients
2 pounds frozen posole (nixtamal)
[meat is not necessary]
2 medium onions, large chop
6 cloves garlic, chopped
1 cup red chile sauce
1 tablespoon oregano
Salt to taste
Green onions, chopped (garnish)
Cilantro, chopped (garnish)
Limes, quartered (garnish)
Cooking Directions
Put onion in a large pot. Fill the pot with water, leaving enough room to
add the nixtamal. Cook over medium heat for a half hour [this length of time
may not be needed for only the onion], then add the nixtamal. Cook, covered,
for several hours until the meat begins to fall apart and the posole has
blossomed and is "al dente."
Add red chili sauce, oregano and salt. Cook for another 15-20 minutes.
Serve garnished with green onions, cilantro and limes.
Notes
You can't substitute hominy for nixtamal in this recipe. Hominy is very soft
and would dissolve into mush.
Do not add seasonings to posole until the kernels are done. Otherwise,
they will become very tough.
Instead of red chili sauce, you may substitute 3 heaping tablespoons of
authentic New Mexican red chili powder (not chili powder which is used for
Texas chili).
The next two items I got from a health oriented egroup I belong to.
SALMON FARMING: The link to a site about salmon farming is something I don't usually put in here but decided to go with it this time. This site may
have unappetizing information about salmon farming and you might not want
to go there.
http://www.ecotrust.org/publications/farmed_salmon_steak.html
BOOK: "Live Better Longer" by Joseph Dispenza is a book about Dr. Hazel
Parcells. According to information at Barnes and Noble online (bn.com), Dr. Parcells "lived until 106. She earned a doctorate in nutrition, collected advanced degrees in chiropractics, naturopathy, homeopathy and comparative religions. A powerful book that successfully bridges the health of the spirit with the health of the body."
More information on Dr. Parcells at
http://www.parcellscenter.com/
Neither Barnes and Noble Online or Amazon.com have new versions of
this book. Both stores have used versions but the prices vary greatly so if
you are interested in this book, it would be a good idea to check both cyber
bookstores.
The End
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