High tech in the kitchen.Grandma didn't cook quite like we do. Today we have computers to print out recipes for the exact number of portions to serve guests. We can analyze our recipes for 76 nutrients using a database for 9,500 foods and ingredients using one of the many software packages. Gadgets galore make the task of the 1990s meal preparer as quick as possible. We have blenders, food choppers, rice cookers, fryers, ovens of all kinds, and bread makers, not to mention making molecules jump with microwaves to shorten the cooking time. Past the gadgets, we have engineered food to improve quality, texture, and taste. The Flavr Savr The Flavr Savr tomato was the first commercially grown genetically engineered food to be granted a license for human consumption. It was produced by the Californian company Calgene, and submitted to the U.S. Food and Drug Administration (FDA) in 1992. tomato, for example, will revolutionize the availability of fresh table tomatoes (see page 8). Scientists work to increase the nutrient value of select foods so that we may consume even more of a given nutrient. Surveys tell us that consumers want food that is convenient, tasty, and healthy. Convenience translates into speed in the kitchen, and microwaving comes to mind when speed is of the essence. Microwaves are similar to radio waves Radio waves Electromagnetic energy of the frequency range corresponding to that used in radio communications, usually 10,000 cycles per second to 300 billion cycles per second. . They heat food by causing molecules to vibrate. The vibration compares to rubbing two sticks together to produce heat. The microwaves penetrate only the outer inch or so of the food to heat it. The balance of the food is cooked by conduction, with the heat moving to the center. When the oven is turned off, no more microwaves are produced. They do not remain in the air or food. Microwave ovens are quick and use less energy, since there is no warm-up time. Little cleanup results from their use, since food does not continue to cook on the surface of the oven. They may be used for primary cooking of an entire recipe, or to save steps in a recipe, or to reheat Re`heat´ v. t. 1. To heat again. 2. To revive; to cheer; to cherish. Verb 1. reheat - heat again; "Please reheat the food from last night" foods without dehydrating them. Try some of these recipes to save time in your kitchen. RICOTTA CHEESE Ricotta (pronounced /riˈkɔtːa/ in Italian) is an Italian whey cheese, meaning a product made from whey—a by-product of milk cheese making—rather than whole milk. Other whey cheeses include Gjetost. LOAF(*) 1 onion, minced 1 T. oil 4 eggs, beaten 15 oz. Ricotta cheese or 2 cups cottage cheese cottage cheese a soft, uncured cheese made from soured skim milk; most of the lactose is removed with the whey. Used in low-residue diets for dogs and cats. 1 cup bread crumbs 1/4 tsp. sage 1/4 tsp. thyme 1/8 tsp. garlic salt Noun 1. garlic salt - ground dried garlic and salt flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts 2 packages G. Washington Broth In glass bowl, microwave onion in small amount of oil. Add other ingredients. Pour into glass loaf baking dish or a round dish with hole in center. Bake on high power for 5 minutes. Turn one-quarter turn and bake another 3 minutes. Stir at least once while baking. Let stand a few minutes. Serve with tomato sauce, mushroom gravy, or tomato soup Tomato soup is a soup made from tomatoes. It is commonly used as an ingredient in more complex dishes, and, unlike most savory soups, it may be served either hot or cold. It can be made from chunks of tomato or with only a puree. . Serves: 4. Calories per serving: 233; protein: 10; fat: 17; cholesterol: 232. LENTIL lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. ROAST(*) 1 cup onion, grated 1 cup carrots, grated 1 cup celery, grated 1/4 cup cooking oil 2 cups cooked lentils 1 can (14 1/2 oz.) evaporated milk 1 1/2 cup fine dry bread crumbs 0 1 egg, beaten 1 cup chopped nuts, walnuts 1 tsp. salt 1/2 tsp. sage Microwave onion, carrots, and celery in oil 2 to 3 minutes. Combine rest of ingredients and mix thoroughly, adding more bread crumbs if drier loaf is desired. Pour into greased 1 1/2-quart glass casserole. Microwave for 10 minutes, stirring once and stirring outside edge into center. Serves: 10. Calories per serving: 280; protein: 11; fat: 14; cholesterol: 23. MACARONI macaroni: see pasta. AND CHEESE 1 T. margarine 1/4 cup green onions
3 T. flour 1/4 tsp. celery salt Noun 1. celery salt - ground celery seed and salt flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts 2 cups milk 8 ozs. cheese slices torn up or 1 cup grated yellow cheese 1 1/2 cup macaroni, cooked and drained 1/4 cup pimento pimento or allspice, common names for a tree (Pimenta dioica or P. officinalis) of the family Myrtaceae (myrtle family) cultivated in the West Indies for its dried unripe berries, used medicinally and as a spice (also called , chopped 2 T. parsley, chopped 6 tomato slices 6 green pepper rings 1/4 cup grated Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan In a 2-quart glass casserole, combine margarine and green onions. Microwave uncovered, on high, for 2 minutes. Stir in flour and celery salt. Mix well. Microwave on high for 30 seconds. Stir in milk. Microwave on high 5 to 6 minutes until bubbly, stirring three times. Stir in cheese and microwave on high for 1 to 2 minutes, stirring twice. Stir in macaroni and pimento. Cover. Microwave on high for 6 to 8 minutes, stirring once. Stir in parsley. Top with tomato slices and green pepper rings. Sprinkle with Parmesan cheese. Microwave on high 2 minutes. Serves 4 to 6. Calories per serving (1/4 recipe): 333; protein: 18; fat: 15; cholesterol: 36. QUICK VEGETABLE SOUP 1 pkg. (19 oz.) frozen chopped broccoli 1 can (8 1/2 oz.) green beans green beans Noun, pl long narrow green beans that are cooked and eaten as a vegetable , undrained 2 cups cabbage, thinly sliced 1 cup celery, chopped 1 T. onion, minced 2 cups vegetable broth 1 cup tomato juice Heat frozen broccoli uncovered in a 3-quart glass casserole in microwave oven just until defrosted (3 to 4 minutes). Add green beans with liquid, cabbage, celery, onion, and broth. Cover with all-glass lid. Cook in microwave oven for 16 to 18 minutes, or until vegetables are tender. Stir in tomato juice. Season soup to taste. Serves 8. Calories per serving: 37; protein: 3; fat: 0; cholesterol: 0. VEGETABLE PITA SANDWICHES 2 tsp. margarine 1 cup cauliflower cauliflower (kô`lĭflou'ər, käl`ĭ–), variety of cabbage, with an edible head of condensed flowers and flower stems. Broccoli is the horticultural variety (botrytis); both were cultivated in Roman times. , sliced 1 cup broccoli, sliced 1 cup carrots, sliced 1/2 cup green onion, sliced 1 cup tomatoes, chopped 1/4 tsp. oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, 1/4 tsp. basil 1 cup yellow cheese, shredded 4 pita pockets Put margarine, cauliflower, broccoli, and carrots into a 2-quart glass casserole. Cover with an all-glass lid. Cook in microwave oven 3 to 4 minutes or until tender. Toss sauteed vegetables with green onion, tomatoes, oregano, basil, and cheese. Cut pita bread pockets in half. Divide vegetable mixture evenly in all pita bread halves. Wrap each sandwich in a paper towel and place cut side up in a glass baking dish. Heat sandwiches in microwave oven to serving temperature (about 3 1/2 minutes). Serves: 8. Calories per serving: 130; protein: 6; fat: 6; cholesterol: 15. ZUCCHINI WITH MUSHROOMS 2 cans (6 oz. each) tomato paste 6 oz. water 1 clove garlic, minced 1 tsp. salt 8 small zucchini, sliced 2/3 cup onion, coarsely chopped 8 oz. fresh mushrooms, sliced 3 T. olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. 1/2 cup grated Parmesan cheese Combine tomato paste, water, garlic, and salt in a bowl; set aside. Combine zucchini, onion, mushrooms, and oil in a 3-quart glass casserole. Cover with an all-glass lid. Cook in microwave oven 6 to 7 minutes, or until tender; stir once. Stir half of cheese into zucchini mixture. Pour tomato mixture over zucchini and top with remaining cheese. Cook covered in microwave oven 3 minutes. Serves: 8. Calories per serving: 144; protein: 6; fat: 7; cholesterol: 5. BREAD PUDDING Bread pudding is a dessert popular in British cuisine and that of the Southern U.S., as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding. 2 cups milk 1 T. margarine 3 eggs 1/3 cup sugar 1 tsp. vanilla 1/4 tsp. salt 1/3 cup walnuts, chopped 3 cups bread cubes 1/3 cup raisins Put milk and margarine into a 1-quart glass measuring cup. Cook uncovered in microwave oven 4 1/2 minutes. Beat eggs slightly in a 1-quart glass measuring pitcher, then beat in sugar. Add hot milk to eggs gradually, stirring until well blended. Add vanilla, salt, and nuts; stir. Put bread cubes and raisins into a 1 1/2-quart glass casserole. Pour egg mixture over bread and raisins. Cook uncovered in microwave oven 12 minutes, or until set in center; rotate casserole one-half turn every 4 minutes. Serves: 8. Calories per serving: 171; protein: 6; fat: 7; cholesterol: 80. CREAMY APRICOT SALAD DRESSING 2 eggs 1 cup apricot nectar 1 1/2 T. lemon juice 1/4 cup sugar 1 tsp. flour 1/8 tsp. salt 1 T. margarine 1/3 cup chilled whipping cream Noun 1. whipping cream - cream that has enough butterfat (30% to 36%) to be whipped light whipping cream cream - the part of milk containing the butterfat Beat eggs slightly in a 1-quart glass measuring pitcher. Add apricot nectar and lemon juice; mix. Combine sugar, flour, and salt; gradually add to egg mixture, stirring constantly. Cook uncovered in microwave oven 7 minutes, or until thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. ; stir every 2 minutes. Add margarine to dressing; stir until blended. Cool, stirring occasionally; chill thoroughly. Just before serving, beat cream to soft peaks and fold into chilled apricot mixture. Serve on fruit salad. Makes: 1 2/3 cups. Calories per tablespoon: 33; fat: 2; cholesterol: 20. (*)Recipes from Apple-A-Day (Loma Linda, Calif.: Women's Auxiliary to the School of Medicine Alumni Association), vol. 2. |
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