RECIPES:           

Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce

Margherita Pizza On Wasa Sourdough Crispbread

Ham and Pineapple Slaw Wraps

A Look At Luscious Leg Of Lamb

Lemon Herb Vegetable Packet

A New Way To Enjoy Your Garden's Bounty
When it comes to grilling vegetables, foil can help you shine.

(NAPSI)-From the White House to the home next door, an interest in homegrown produce is growing. Whether it's to save money, eat healthier or get some exercise, gardens are the "in" thing. When your bountiful harvest comes in, you may be looking for ways to use it before you lose it. Try grilling vegetables for easy and tasty results.

A few tips can help you grill those delicate delectables with great success and less mess, whether they come from your garden, the farmers' market or the supermarket.

One handy tip is to line grill grates with Reynolds Wrap Non-Stick Aluminum Foil when grilling vegetables. It's coated on one side with a special food-safe nonstick surface and can help delicate vegetables stand up to the high heat of the grill.

Another way to grill vegetables is to wrap them in foil packets to retain moisture and nutrients without added fat. The secret is to cut the vegetables that take longer to cook thinner or place them on the bottom of the foil packet closest to the heat. Add an ice cube or two to keep the vegetables moist. They'll also be easy to turn and won't fall through the grill grate.

Try this light, lemony vegetable packet recipe or use your family's favorite vegetable combination to create your own version.

For more recipes and tips, visit www.reynoldskitchens.com.

Lemon Herb Vegetable Packet

Ingredients:

  • 1 sheet (18x24 inches) Reynolds Wrap Non-Stick Aluminum Foil
  • 2 cups fresh cauliflower florets
  • 2 cups fresh broccoli florets
  • 1 cup peeled baby carrots
  • 2-3 teaspoons grated lemon peel
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh herbs or 1 teaspoon dried herbs such as basil, thyme or dill
  • 1 teaspoon olive oil
  • teaspoon salt
  • 2 ice cubes
  • Fresh lemon juice (optional)

Preparation:

Preheat grill to medium-high. Center vegetables on sheet of Reynolds Wrap Non-Stick Aluminum Foil with non-stick (dull) side towards food. Sprinkle with lemon peel, garlic, herbs, olive oil and salt. Top with ice cubes. Bring up foil sides. Double-fold top and ends to seal, making one large packet, leaving room for heat circulation inside. Grill 10 to 12 minutes in covered grill. If desired, squeeze fresh lemon juice over vegetables and stir before serving. Makes 6 servings.

Download article content

A Look At Luscious Leg Of Lamb

(NAPSI)-Outdoor cooking is the fastest-growing method of food preparation in the United States and increasing numbers of men are becoming involved.

That's where leg of lamb comes in. "Some folks don't realize that leg of lamb can be butterflied," said Chef John Paul Khoury from Preferred Meats. "This is just cutting the boneless lamb leg so it spreads flat on the grill for quicker cooking. Sometimes you'll be able to find these already butterflied for you at the store." You can also purchase a boneless leg roast and cut it yourself, or ask the meat manager or butcher to do it for you.

"Grilling lamb isn't as tricky as people think," said Khoury. "As a chef, I find lamb an outstanding product for outdoor cooking as it marries so well with the deep smoky, earthy flavors of the grill. Many people haven't tried young, tender lamb but one taste and virtually everyone will become a lamb lover."

Grill lamb for about 10 minutes per side or until desired doneness.

Other cuts that work for the grill are leg steaks, rib or loin chops and lamb burgers with various seasonings from Greek to Moroccan. "Plus," said Khoury, "lamb ribs will go head to head with pork spareribs in my book any day."

Here's an exotic yet easy marinade to help you make the most of lamb:

Rosemary-Pomegranate Marinade

Ingredients:
  • 1/2 cup fresh pomegranate juice
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic-peel, crush, mince
  • 1 large shallot-minced
  • 1 tablespoon fresh rosemary-minced
  • 1 teaspoon fresh ground black pepper
  • 1 pinch kosher salt

Take a large ripe pomegranate and roll it around on a chopping block to crush the seeds inside. (You will hear the juice releasing.) Take a paring knife and make an incision into the center of the pomegranate. Squeeze the pomegranate and the juice should pour out of the incision. (approx 1/2 cup [+-].) Whisk ingredients together. Marinate lamb for at least 2 hours-overnight for best results.

Free Recipes

Natural, pasture-raised lamb is available to professional chefs and home cooks nationwide from Superior Farms. To sign up for a free monthly newsletter with recipes and chances to win groceries, visit www.superiorfarms.com or call 800-228-5262 to find a supplier near you.

A little lamb can go a long way toward creating a delicious grilled dinner.

Download article content

Making On-The-Go Days Salad Days

Nutrition On The Run-This Ham and Pineapple Slaw Wrap is a delicious way to take your salad with you.

(NAPSI)-If you've been tossing around ways to eat more salad, it might be time to think outside the bowl.

Even when you're on the go, you can eat a salad every day. Just take favorite salad ingredients-from fresh veggies and dressing, to signature salads like chicken Caesar-and simply wrap them in low-calorie tortillas. You can take them to work, on a picnic, to a ball game or wherever else you're headed.

You might boost the salad-wrap's nutritional content by opting for dressing made with canola oil. Litehouse Foods, which makes dressings, dips and more, uses the oil exclusively in its salad dressings because it has no trans fat and is recommended by the American Heart Association as part of a heart-healthy diet.

Visit www.30salads30days.com, a Web site from Litehouse Foods, for a selection of dressings and for a new salad recipe for each day of the month, including this one for Ham and Pineapple Slaw Wraps:

Ham and Pineapple Slaw Wraps

Ingredients:
  • 2 pineapple spears cut into thin strips
  • 2 carrots cut into thin strips
  • cup raisins
  • 12 ounces fully cooked lean ham, cut into strips
  • 1 head Napa cabbage, thinly sliced
  • cup Litehouse Lite Coleslaw dressing
  • 6 large flour tortillas

Serves 6

Preparation:

In a large bowl, combine the pineapple, carrots, raisins, ham and cabbage. Pour the dressing over the slaw and toss. Divide the slaw among the tortillas and roll into wraps.

Nutrition: Calories 349, Total fat 8g, Carbohydrate 58g, Protein 16g, Fiber 10g, 21% calories from fat.

For more information, visit www.30salads30days.com or call (800) 669-3169.

Download article content

Best "Low And Slow" Barbecue Starts With A Smoker

(NAPSI)-A growing number of smokers are appearing in backyards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this "low and slow" barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures.

"Flavor and tenderness are the top two components of great barbecue," says Chef Jamie Purviance, author of the new top-selling cookbook "Weber's Way to Grill." "The best way to achieve a distinct smoky flavor and moist, tender barbecue is by using a water smoker. It's the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours."

Weber's Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyards alike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www.weber.com/recipes/tips.

Try this delicious recipe from "Weber's Way to Grill":

Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce

Ingredients:
Rub
  • 3 tablespoons kosher salt
  • 2 tablespoons pure chile powder
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated garlic
  • 2 tablespoons paprika
  • 4 teaspoons dried thyme
  • 4 teaspoons ground cumin
  • 4 teaspoons celery seed
  • 2 teaspoons freshly ground black pepper
  • 4 racks St. Louis-style spareribs
Mop

  • 1 cup apple juice
  • cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 5 fist-sized chunks hickory or apple wood (not soaked)

Sauce

  • 2 cups ketchup
  • 1 cup apple juice
  • ⅔ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons reserved rub

Preparation:

  1. Prepare your smoker, following manufacturer's instructions, for indirect cooking over low heat.
  2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoons for the sauce.
  3. Remove the tough flap of meat called the skirt, hanging from the bone side of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runs along the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting more of it on the meaty sides than the bone sides.
  4. In a small bowl, mix the mop ingredients.
  5. Smoke the spareribs, adding 2 wood chunks at the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bones at least inch in several places and the meat tears easily when you lift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the temperature of the smoker between 225 and 250F by opening and closing the vents.
  6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from the heat.
  7. When the meat has shrunk back at least inch in several places, lightly brush the ribs on both sides with sauce.
  8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes 8 servings.

For more information, visit www.waytogrill.com.

Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce

2008 Weber-Stephen Products Co. Recipe from "Weber's Way to Grill" by Jamie Purviance. Used with permission.

Download article content

 

Fitness And Diet Expert Bob Greene Shares Tips To Win The Battle Of Mind Over Munchies

(NAPSI)-In times of stress-whether due to the economy or issues at work or in the home-Americans tend to make unhealthy food choices that satisfy mental cravings, even though they may not be physically hungry.

In fact, a recent survey commissioned by Wasa Crispbread found that 64 percent of Americans who eat while stressed typically reach for junk foods-likely the saltiest, sweetest or highest-calorie options.

According to fitness and diet expert Bob Greene, while giving in to these cravings may provide a short-term fix, it may lead to guilty feelings and added pounds down the road.

"When people get depressed, sad or frustrated, they tend to crave foods they think will provide emotional comfort," said Greene. "To feel better in the long run, mentally and physically, they should adopt a healthier lifestyle and incorporate a variety of nutritious foods and exercise."

So what can people do to break this emotional eating cycle and win the battle of mind over munchies? Greene has some suggestions:

  • Choose nutritious, filling foods that crunch. Crunchy, high-fiber, whole grain foods can provide great mental and physical satisfaction and crunching can help relieve stress. Studies have also shown that the action of chewing longer, which is required by most crunchy foods, can aid in satiety. Greene recommends almonds, carrots, a few tablespoons of granola, and Wasa Crispbread-the whole grain crackers that can be enjoyed as a snack or bread replacement at mealtime with any variety of topping. The whole grain and fiber in Wasa Crispbread, combined with its crunchy texture, help you feel full and keep you satisfied longer.
  • Add variety to your meal and snack options. The survey showed that 40 percent of Americans would consider improving their diets if there were a larger variety of healthy foods to get on track. Delicious food combinations that provide fiber, whole grains, crunch and variety will help keep you motivated and satisfied.
  • Stock "stress areas" with healthy snacks. Don't succumb to unhealthy cravings when the pressure starts to get to you. If the office is where you feel the most stress, then keep a healthy snack at your desk and skip the trip to the vending machine. Smart options include fruit, such as grapes and oranges, or 2 to 3 tablespoons of nuts.
  • Exercise more. Daily exercise can help to alleviate stress, curb cravings and leave you feeling and looking better. Stash a pair of sneakers in a desk drawer at the office so you can squeeze in some exercise whenever you have a free 10 minutes.

For more information, recipe ideas and healthful eating tips, visit www.wasa-usa.com.

Bob Greene recommends:

Margherita Pizza On Wasa Sourdough Crispbread

Prep time: 5 minutes

Ingredients:
  • 1 slice Wasa Sourdough Crispbread (the crunchy, whole grain, fiber-filled cracker perfect for snack or mealtime)
  • 2 small slices (1/2 ounce total) part-skim mozzarella
  • 2 slices of a small tomato
  • 1 teaspoon extra virgin olive oil
  • 1-2 basil leaves, roughly torn into pieces
  • Pepper to taste

Preparation:

Place slices of mozzarella and tomato on Wasa crispbread, slightly overlapping each other.

Optional: Microwave for about 20 seconds or place under the broiler for about one minute. Drizzle with oil, sprinkle with pepper and garnish with basil. Serve immediately.

Nutrition Facts:

  • Calories: 114
  • Protein: 5 g
  • Carbohydrate: 10 g
  • Dietary Fiber: 2 g
  • Total Sugars: 1 g
  • Total Fat: 7 g
  • aturated Fat: 2 g
  • Cholesterol: 9 mg
  • Calcium: 113 mg
  • Sodium: 134 mg

Editor's Note: In reference to the study on satiety, please see: Murakami et al., "Hardness (difficulty of chewing) of the habitual diet in relation to body mass index and waist circumference in free-living Japanese women aged 18-22," Am J Clin Nutr. 2007; 86:206-13

-Cassady BA, Hollis JH, Fulford AD, et al. Mastication of almonds: effects of lipid bioaccessibility, appetite, and hormone response. Am J Clin Nutr. 2009; 89:794-800.

Download article content

 
 
 
 
 
 
 
 

AMERICA'S HEROES



Bookmark and Share LIST OF SUBJECTS LEAVE A MESSAGE  Follow Me on Pinterest