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A to Z Recipes Newsletter
June 3, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Welcome to your Friday issue of A to Z Recipes. Today's issue is a
special one done for a special person. We have a
Birthday Baby - Dorine! Dorine's birthday is tomorrow. Here is what
she had to say:
"Hi! Dorine Houston from Philadelphia, born June 4. This will be my first
birthday in 2/3 of my life without Stuart. :~~~(~~ His birthday was April 3, and
it was a hard day. He would have been 66. I have been reading A2Z since maybe
2002, and enjoy the refreshing spirit of this ezine, and Maggie's good nature. I
especially appreciate her for being a (former) police officer. My dear Stuart
retired from the Philadelphia PD in 1988. At his burial in March, they sent a
color guard and bugler to play taps for him and put a police car honor guard
outside the church.
I have been teaching Spanish and English as a second language since the early
1970s, including time teaching English in Spain and Korea. Cooking is my
greatest hobby. I have published a textbook and other materials for learners of
English in China and will soon get back to writing my own cooking ezine, which
has been in hiatus during this period of shocked grief after Stuart's very
sudden and unexpected death.
He was a big eater. I have been staying with family and cooking for them, and
they don't eat like him, so I keep confronting piles of leftovers that he would
have happily devoured. I have to start learning to cook for one--or for 2-3 who
have much smaller appetites than his, or I will end up with mountains of
leftovers!"
Please drop by the A to Z
Discussion Forum to send Dorine a personal wish.
For Dorine and all of you who cook for only one or two persons, today's issue is
filled with recipes and cooking ideas. Since Dorine is a retired teacher, I have
included some funnies she may enjoy.
Have a great weekend and we'll see you on Sunday for our monthly theme issue.
Show your support by voting for this ezine.
Cookbooks, Recipes, Gourmet Cooking from Amazon
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ON MY BIRTHDAY
"No man shall be able to stand before you all the days of your life; as I was
with Moses, so I will be with you. I will not leave you nor forsake you."
Joshua 1:5
Heavenly Father!
I thank You for enabling me to celebrate my birthday. Lord You have been good to
me all these years and I thank You for that.
Father, I do not know what lies ahead of me this year. Yet I know that You are
holding my future in Your precious hand. Let my ways be pleasing to you. As You
have promised, be with me O Lord grid me with Your strength and new grace so
that I can shine for Your glory. Kindly grant me all the unfulfilled needs in my
life and support me.
Enable me to draw closer to You Master and keep me away from all harm and
danger. Let this year be a year of blessing to me Lord. I thank You for having
heard my prayer.
Amen.
Excerpted from prayertoweronline
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Cooking for One or Two
Plan Meals in Advance
Planning meals in advance is a key to preparing appropriate and useful amounts of food. Try to plan meals on a weekly basis. When trying to prepare a weekly
menu begin with the main dish or entree for each meal, building around the entree with breads/pastas/starches, vegetables, and fruits or fruit salads. Do not be
afraid to try a variety of different foods and combinations of foods so that boredom with meals is avoided. Planning weekly meals allows for good use of leftovers and requires only one trip per week to the grocery store.
Cooking Can Be Easy and Enjoyable
There are ways to help remind yourself to cook smaller quantities, not large family feasts. Preparing smaller amounts of foods at each meal will help cut
back on food waste and unnecessary leftovers. The following are a few ideas to keep in mind that will help to prepare smaller meals:
prepare foods or meals in smaller pans and baking dishes
purchase smaller quantities of foods and ingredients at the grocery store
cut recipes in half so that the recipe is tailored to a smaller number of servings
make use of cookbooks that have recipes that are designed for one or two people
All of these suggestions will help to reduce the amount of food that can be prepared or included in an entire meal.
When feeling tired or lazy, make use of prepared or processed meals and foods. Many frozen meals are delicious, healthy, and require only a microwave oven or
conventional oven for preparation. Just keep in mind that all frozen meals are not well balanced, so it may be a good idea to add fresh fruits or vegetables,
bread, or a tossed salad to the frozen entree for a meal. Also consider using frozen vegetables or side dishes to complement a homemade meal. Frozen meals are a good alternative to home cooking when meal preparation is not a priority, but also remember homemade meals are best able to satisfy picky taste buds.
Try to make the best use of time when preparing meals. While the oven is preheating get necessary utensils and ingredients ready for meal preparation.
While the main dish or entree is baking, prepare side dishes or salads and set the table for the meal. Wash dishes as food is being prepared to minimize clean up time after a meal. Using a few of these suggestions can make preparing and eating a meal even more enjoyable.
Make Use of Leftovers
Using leftovers is a great way to decrease food waste and to have tasty food available for later meals. With careful planning, larger meals can be prepared
earlier in the week and leftovers used for meals later in the week. For example, baked chicken breasts prepared for dinner on Monday can be used the next day chopped up on a salad or shredded in a chicken salad sandwich. Chili that is eaten for dinner can be used as a baked potato topping the next day for lunch. Multiple
meal ideas are endless and can be suited to personal food preferences.
When keeping leftovers, it is important to date and store them properly. Storage containers and storage bags that seal are necessary to keep leftovers fresh and safe. Always date the leftovers so that they will not be kept too long in the freezer or refrigerator and possibly spoil. A general rule of thumb is that refrigerated leftovers may be kept for up to one week and that frozen leftovers may be kept up to three months. Remember to be aware of the expiration dates of all food items and leftovers--food does not last forever!
Make Eating Fun
Eating a meal can be very rewarding and is wonderful time for socializing with
others. Try to create an "atmosphere" for meals by decorating the dining room
table, using the fine china, getting out the silver, lighting the dining room with
candlelight, and drinking from crystal glasses. Eat in different rooms around
the house to add variety to your meals. Spice foods up with different herbs to try new and
rewarding flavors. Hold weekly potlucks with friends so that all of you can look
forward to trying new foods and socializing with one another. Simply make eating
meals an exciting part of the day, whether having a quiet dinner by yourself or
getting together with your closest friends for a formal dinner. Eating is a
wonderful event, so make the most of every meal.
By: Denise Reed, Human Nutrition Graduate Student and Dietetic Intern, and
Alma M. Saddam, PhD, RD, Extension Specialist, Nutrition - OSU Extension
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Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal? We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable.
Here's a sampler for you:
GRILLED TACO BARBECUED CHICKEN
Serves three (plus leftovers for two)
Chicken cooked on a contact grill smokes with speed. Grilled chicken is ready in
about the same time you use to heat the barbecue sauce!
2 tablespoons Old El Paso?® taco seasoning mix (from 1.25-oz envelope)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/4 cup barbecue sauce
1/8 cup chili sauce
1/2 teaspoon ground cumin
1. Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix
taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning
mix. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of
chicken is clear when center of thickest part is cut (170?°F). Refrigerate one
chicken breast half for leftovers.
2. Meanwhile, in small saucepan, heat barbecue sauce, chili sauce and cumin to
boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.
High Altitude (3500-6500 ft):
Grill chicken 6 to 8 minutes.
Source: Betty Crocker Kitchens
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SWISS RYE STRATA FOR TWO
This savory bread pudding is perfect as a satisfying, low-fat comfort food.
1/4 teaspoon vegetable oil
2 tablespoons onion, chopped
4 slices caraway-dill cocktail rye bread, cubed (2 cups)
1/2 cup shredded fat-free Swiss cheese (2 ounces)
1/3 cup diced smoked chicken or turkey, if desired
1/2 cup fat-free cholesterol-free egg product or 3 egg whites
3/4 cup low-fat milk
1/8 teaspoon pepper
1. Spray two 10-ounce oval or round individual casseroles with cooking spray.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion in oil
about 2 minutes, stirring occasionally, until tender.
2. Mix onion, bread, cheese and chicken; spoon into casseroles. Beat remaining
ingredients with hand beater until blended; pour over bread mixture. Cover and
refrigerate at least 2 hours but no longer than 24 hours.
3. Heat oven to 325?°F. Bake uncovered 30 to 35 minutes or until knife inserted
in center comes out clean. Let stand 5 minutes before serving.
1 Serving: Calories 200 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1
g); Cholesterol 5 mg; Sodium 460 mg; Total Carbohydrate 27 g (Dietary Fiber 3
g); Protein 22 g
% Daily Value: Vitamin A 16 %; Vitamin C 0%; Calcium 50 %; Iron 12 %
Exchanges: 2 Starch; 2 Very Lean Meat
Source: Betty Crocker Kitchens
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name
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You may include anything else you would like to share such as:
How long you have been with A to Z Recipes
Something about your job and family
Your hobbies
Any special recipe requests
This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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TO ALL TEACHERS
Please put this in a prominent place on your desk so that you may refer to it
throughout the year. Attach it securely, as no copies will be made available.
So that there is no misunderstanding between thee and me, it is expected that
the following rules be obeyed:
1. Students MUST leave their homes no later that 7:30 A.M. and return no earlier
that 3:00 P.M. NO hanging around the front yards. Parents have enough to do in
the mornings without baby-sitting your students.
2. Students may come home for lunch only if they live within thirty feet of the
school.
3. If school is to be dismissed at noon on any given day, notice must be sent
home six months in advance.
4. No student may come home claiming illness unless he a) is bleeding from both
ears, b) has a broken bone protruding from the skin, c) is unconscious. In such
cases, the student may come home if s/he brings a note from the school nurse
testifying that the child is not faking.
5. Oil paints, India ink, and Magic Markers are strictly prohibited and if
brought into the home, will be confiscated and destroyed. In the event that said
items are smuggled into the home, and are found by a preschool age sibling, it
shall be understood that the teacher will then be required to report to the home
that evening to wash down the walls, clean the carpet, and explain the whole
thing to Dad.
6. Requests for milk money, hot-lunch money, mission money, field-trip money, or
any other money must be made before the 21st of the month, as no respectable
mother can be expected to come up with any petty cash after that date.
7. Students who are persuaded to go out for band will be allowed to practice
only in the home of the band instructor.
8. In the interests of peace at home, the following policy will be strictly
adhered to: NO PTA meetings, scout banquets, Christmas programs, graduations,
etc., may be scheduled on Monday nights unless they are first cleared with
Howard Cosell.
9. Students are expected to return home from school in reasonably reputable
clothes. Trousers with holes, jackets with rips, and shoes with irremovable tar
will not be tolerated. In the case of primary students, parents of first and
second-graders will be satisfied if their children just return home in the same
clothes they wore to school.
10. We realize that personality conflicts may occur throughout the year.
However, we must insist that teachers do not request that their students be
assigned to another family. While many parents would be happy to cooperate with
such a request, surveys have shown that one home is pretty much like another,
and students and teachers will just have to adjust.
If you have any questions concerning this letter, please feel free to call me
anytime before 3:00 P.M. yesterday afternoon.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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CHICKEN SALAD
This recipe makes a great chicken salad and "keeps" very well. Serve on a bed of
salad greens or in a whole wheat roll for a delightful sandwich!
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill.
LEMON VEAL WITH RICE
1 tablespoon all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon paprika
1/2 teaspoon chopped fresh parsley
1/4 teaspoon dried rosemary
1/8 teaspoon pepper
1/2 pound boneless round rump veal, trimmed and cut into 1-inch cubes
Vegetable cooking spray
2 medium carrots, scraped and cut into thin strips
1/4 cup dry white wine
1/4 cup water
1 tablespoon lemon juice
2 cups hot cooked rice (cooked without salt or fat)
Combine first 6 ingredients in a heavy-duty zip-top plastic bag; add veal, seal
bag, and shake to coat.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add veal, and cook, stirring constantly, until lightly browned.
Add carrots and next 3 ingredients; bring to a boil, stirring constantly. Cover,
reduce heat, and simmer 40 minutes. Serve over rice.
Yield: 2 servings
EASY CHICKEN AND PASTA
2 quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frozen English peas
1/3 cup Italian salad dressing
1 cup chopped cooked chicken
1/4 teaspoon sweet red pepper flakes
2 tablespoons grated Parmesan cheese
Combine water and salt in a large saucepan; bring to a boil. Add vermicelli and
peas. Return to a boil; reduce heat, and cook 10 minutes. Drain and set aside.
Heat salad dressing in saucepan. Add chopped chicken and red pepper flakes, and
cook, stirring constantly, 2 minutes.
Add reserved pasta mixture, and cook until thoroughly heated. Sprinkle with
Parmesan cheese, tossing mixture well.
Yield: 2 servings
STRAWBERRY, SPINACH & ALMOND SALAD
Toasted almonds will add a nice touch and nutty flavor to this salad.
1/2 pound loose fresh spinach
1/2 pint fresh strawberries, halved
1 tablespoon slivered almonds, toasted
1 tablespoon sliced almonds, toasted
Poppy Seed Dressing (Newman's Own is great)
Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into
bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl;
cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss
gently.
Yield: 2 servings
PESTO SALMON WITH PAN-ROASTED POTATOES
2/3 pound (2 medium) potatoes, cut into 1-inch chunks
2 salmon steaks (6 to 8 ounces each)
2 tablespoons prepared pesto (thawed if frozen)
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper, to taste
Heat oven to 400 degrees.
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap,
venting one corner.
Microwave on HIGH 6 minutes until just tender.
Meanwhile, spread top of each salmon steak with pesto, dividing equally. Place
on rimmed baking sheet.
Bake until salmon is opaque throughout, 15 to 20 minutes.
While salmon bakes, in medium nonstick skillet over high heat combine oil and
garlic. Add potatoes. Pan roast, tossing, 5 to 8 minutes, until golden brown.
Season with salt and pepper.
Serve salmon with potatoes.
Makes 2 servings
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking
times to your own oven.
Source: The Potato Board
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BASIL CHICKEN FOR TWO
2 sheets (12x18-inches each) Reynolds Wrap?® Everyday?® Heavy Duty Aluminum Foil
2 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon peel
1 teaspoon dried basil
1/4 teaspoon salt
1 medium yellow squash, sliced
1/2 medium red bell pepper, cut in rings
Freshly ground pepper
Preheat oven to 450F or grill to medium-high.
Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy
Duty Aluminum Foil. Combine parsley, lemon peel, basil and salt; sprinkle over
chicken. Top with yellow squash and red pepper. Sprinkle chicken and vegetables
with pepper.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for
heat circulation inside. Repeat to make two packets.
Bake 16 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in
covered grill.
Number of Servings: 2
Nutrition Information:
calories 199
grams fat 4
% calories from fat 18
milligrams cholesterol 83
milligrams sodium 370
grams carbohydrates 8
grams fiber 3
grams protein 32
Source: The Reynolds Kitchens
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Quick and healthy recipes for one or two
You don't have to settle for peanut butter and jelly sandwiches every night. For
creative meal options, try these recipes:
Herb roasted chicken. Rub skinless chicken breasts with garlic and
rosemary. Bake in oven at 350 F for 20 to 25 minutes per pound. Save leftover
chicken for the following two recipes.
Mediterranean salad. Dice leftover chicken and add to romaine lettuce.
Drizzle with balsamic vinaigrette and garnish with a few ripe black olives and
crumbled feta cheese.
Chicken and pasta. Combine leftover diced chicken with canned pear
slices, water chestnuts and cooked pasta spirals. Serve warmed or cold with
low-fat poppy seed dressing.
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FRENCH ONION SOUP
1 tbs. butter
1 medium onion, sliced
2 1/2 cups beef broth
Salt and pepper
2 slices toasted French bread
1/4 cup grated Gruyere or Swiss cheese
Melt butter in a small saucepan over medium heat. Add sliced onion and saut?©
until tender and golden brown. Add broth and simmer 15 minutes.
Season with salt and pepper. Pour soup in 2 heatproof soup bowls and float toast
on soup. Sprinkle with cheese. Place under broiler for a few minutes until
cheese melts.
Serves 2
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