In the beginning of November, our family celebrated my mother-in-law’s birthday. At this time of year everyone is ready for a little social time. It was held at an old country centre called the Czech Hall that always provides the basis for a good time.
The men often stand near the refreshments and visit about … well, you know, man stuff. The children run around on the dance floor and occasionally jump up on the stage, make a few sounds into the microphone, then bang the piano. And the women like to get into circles and analyze their lives, just like the new show Desperate Housewives, except at our party the plot is not so racy. We want to know where someone got a new piece of jewelry, a new clothes item or where we got the recipe for the food that was brought to the party.
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Food is probably the No. 1 conversation topic with women, just as weather is with men. Women also notice if someone in the crowd is looking incredibly good or bad, and how they got to that point. What kind of diet are they are following?
Recent diet trends have unfairly given all carbohydrates a bad rap. Most dietitians strongly support eating a balanced diet including all food groups. Individuals who adhere to extremely low-carb diets may not be getting enough carbohydrates from the food they eat. Such diets may result in bone mineral loss, high blood cholesterol and increased risk of kidney stones.
So, how does one make good carb choices?
The speed at which a carbohydrate is digested and its immediate impact on your blood glucose levels are measured by the Glycemic Index, or GI.
Foods with a high GI, or “bad” carbs, can raise blood sugar rapidly, and trigger a corresponding spike in insulin levels. This can cause increased fat storage, followed by renewed food craving, which can lead to overeating. It’s this sudden rise, then an ensuing drop in blood sugar that makes one feel sluggish and hungry shortly after having eaten.
Foods with low GI produce a slower and more sustained rise in blood sugar. This steady release of glucose supplies your body a more sustained source of energy, allowing it to burn fat more easily and keep you feeling full for longer.
To choose good carbs, look for ones with whole grains and insoluble fibre. These foods will help you to stay full longer.
One carb that people have been avoiding is rice. Most of the vitamins in rice are found in the husk and bran layers. With most white rices, these components are discarded along with the vitamins they contain. In the process of converting the rice, most of the natural nutrients from the husk and the bran are pushed into the rice grain itself. So if you have been avoiding rice, try adding the converted variety back into your meal plans.
You like recipes
The most common comment I get as a TEAM writer is: “We always look at your recipes.” With the busy schedule that faces all of us in the next month, I am happy to provide you with some new things to try.
Tex-mex chicken rice
1 tablespoon oil 15 mL
1/3 cup onion, diced 75 mL
2 teaspoons minced garlic 10 mL
1 teaspoon ground cumin 5 mL
1/4 cup red bell pepper, diced 60 mL
1 cup rice 250 mL
2 cups water 500 mL
2 chicken bouillon cubes, optional
1/2 pound chicken breast halves without skin, grilled and diced 250 g
1 tomato, diced
1 cup Monterey jack cheese,
shredded 250 mL
Sauté onions, garlic and cumin in vegetable oil over medium heat. Add red peppers and rice, stirring until rice is well coated.
Add water and bouillon cubes and bring to a boil. Stir, reduce heat, cover and allow to simmer for 20 minutes.
Stir in diced chicken, tomatoes and cheese. Cover for an additional four minutes before serving.
Peppery spud soup
5 cups water 1.25 L
4 tablespoons chicken bouillon 60 mL
1/4 cup rice 60 mL
2 shredded potatoes
2 shredded carrots
2 chopped celery stalks
2 medium onions
1 chopped green pepper
1/2 cup flour 125 mL
2 teaspoons salt 10 mL
1/2 teaspoon pepper 2 mL
1 cup water 250 mL
5 cups milk 1.25 L
Mix the first eight ingredients in a large pot. Bring to a gentle boil, cover and let simmer for approximately 20 minutes.
Mix flour, salt, pepper and water together until smooth, then stir into the simmering mixture.
Add milk and heat. Adjust seasoning to your own personal taste and enjoy. Makes about 12 cups (three L).
Layered vegetable salad
3 cups shredded greens 750 mL
3 green onions, chopped
2 medium zucchini, sliced
2 large carrots, shredded
2 cups sliced mushrooms 500 mL
1 cup chopped celery 250 mL
2 medium tomatoes, diced
Options for garnish: shredded cheese; crisp bacon, crumbled; chopped green onion or parsley and I like to add boiled eggs. See dressing recipe, next.
Creamy dressing:
1 cup creamed cottage
cheese 250 mL
1/2 cup sour cream 125 mL
1/2 cup plain yogurt,
optional 125 mL
1/4 cup mayonnaise 60 mL
1/2 teaspoon salt 2 mL
1 teaspoon mustard 5 mL
1 tablespoon lemon juice 15 mL
In a clear straight-sided large glass bowl, layer vegetables in order given. Leave garnish suggestions until serving time.
For dressing, combine all ingredients, mixing well. Spread over vegetables. Cover with clear plastic wrap. Refrigerate for four hours or overnight To serve, add garnish and toss salad lightly.
Turtles
1 cup butterscotch chips 250 mL
1 can of Eagle brand milk
2 teaspoons white vinegar 10 mL
4 cups pecan halves 1 L
1 package chocolate chips
1 teaspoon vanilla 5 mL
In a double boiler, melt butterscotch chips and 1/3 cup (75 mL) Eagle brand milk over low heat. Remove from the heat and stir in the vinegar.
Drop from a small spoon onto a wax paper lined baking sheet. Arrange three pecan halves on each dropful. Melt chocolate chips with the remainder of Eagle brand milk and vanilla.
Remove from the heat and cool for a few minutes. Drop by heaping spoonfuls on the top of the pecan clusters. Chill and then indulge.
Parts and the draw
For those readers looking for parts, service or information about Bosch kitchen appliances, one reader recommended MaryAnn Arnett from Bosch Kitchen Equipment at Oyen, Alta., 403-676-2106. Another source for Bosch sales and service is in Regina at 888-692-6724.
For the Christmas cookbook draw this year, we would like to hear some of your favourite cleaning or home management hints. Send them in with your name and address to: TEAM Resources Christmas cookbook draw, Box 2500, Saskatoon, Sask. S7K 2C4 or e-mail: team@producer.com.
We will be giving away 18 cookbooks. The draw will be made Dec. 7.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
