Get moving for more energy
If you adopted a spectator position at most activities this winter, it is time to get moving. Walking is the easiest way to start feeling healthier and stronger. Fifteen minutes a day is a good place to start. More strenuous activities should be worked into slowly.
I have been known to decide that today I’m going to get fit and walked seven or eight kilometres only to be so sore I couldn’t walk for a week.
Stretching muscles and cooling them down will pay off, so you won’t get too sore and discouraged.
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Moderate weight training has a significant effect on strength and muscle tone. Only five minutes a day with basic equipment at home can tighten your physique and change the way you carry yourself. Seniors – women and men – in their 70s and 80s can benefit enormously from a moderate weight training routine. Just think how much it could do for us middle aged folks who have let everything slip.
My favorite exercise is bike riding. A garage sale find last summer provided a stationary model for winter use. I have been amazed at how soon muscles tighten up, strength increases and I feel better. Unfortunately, the reverse is also true, when I slack off for a week or two. A set of hand weights and arm swings also provide some cardiovascular work.
I encourage people to get moving now. Your body will be in better shape for spring farming, gardening and sports. By doing a few minutes of exercise most days you will feel better, be healthier and reduce the risk of injuries and accidents.
Recipe contest
The Association of Saskatchewan Home Economists is celebrating its 40th anniversary with a recipe contest and cook-off for chefs, cooks, indentured cooks and hospitality students at the Saskatchewan Institute of Applied Science and Technology. Cash prizes of more than $3,000 will be awarded. The deadline date for entries is March 30.
Seven Saskatch-ewan commodity groups are sponsoring the competition, which is designed to encourage the use of local food products and develop new recipes. The contest calls for original recipes for main dishes or salads to serve four to six, or desserts to serve four to 12. Recipes must contain at least one half cup of at least one of the sponsor’s products.
A first, second and third prize winner will be selected from each of the categories which includes beef, canola oil, dairy products, eggs, flax products, pork or turkey parts. First prize winners in the preliminary round will advance to the final cook-off to be staged May 23 at SIAST in Saskatoon in conjunction with an anniversary luncheon. The grand prize winner will receive $650.
Judging will be done by representatives of the Association of Saskatchewan Home Economists, commodity groups and chef associations.
The Association of Saskatchewan Home Economists is a provincial lobbying force on issues affecting the family.
For more information contact: Liz Delahey at 306-374-0494.
And the winner is…
On March 23, the 70th annual Academy Awards were to be announced. As I write this I don’t know the winners, but as you read this you will. Whether Titanic sinks or swims with the judges, it still is a great movie and one that will be watched repeatedly for years to come. Movie parties can be fun at home or going as a group to the theatre.
Uncle Ben’s Rice has developed some finger-food suggestions great for a movie night. If you want to tingle your guests tastebuds, try the crowd-pleasing Rice and Corn Cakes with Full Minty Salsa. In memory of the Titanic try the Unsinkable Salmon Roll-ups, or for a truly appetizing hors d’oeuvres, try the As Good As They Get Beggar’s Purses.
Rice and Corn Cakes with the Full Minty Salsa
1Ú4 cup vegetable oil 50 mL
1 small onion, 1
finely chopped
1 cup each, 250 mL
thawed frozen corn
and grated zucchini
1 teaspoon chili 5 mL
powder
1 clove garlic, minced 1
1 egg, beaten 1
1 egg yolk, beaten 1
1Ú8 cup grated 75 mL
Parmesan cheese
11Ú2 cups cooked 375 mL
converted rice
1 cup dry 250 mL
bread crumbs
1 tablespoon 15 mL
fresh coriander or parsley
1Ú2 teaspoon each, 2 mL
salt and pepper
1Ú4 cup sour cream 50 mL
Mango salsa
1 teaspoon each, 5 mL
rice vinegar, sesame oil, liquid honey and lime juice
1Ú4 teaspoon hot 1 mL
pepper sauce
1Ú2 teaspoon each, 2 mL
salt and pepper
1 mango, peeled 1
and very finely chopped
1Ú4 cup finely 50 mL
chopped red onion
2 tablespoons 30 mL
chopped mint
Heat one tablespoon (15 mL) oil in large skillet over medium heat; add onion and cook, stirring occasionally for three to five minutes or until softened. Increase heat to high and stir in corn. Cook, stirring often for about four minutes or until lightly browned, stir in zucchini, chili powder and garlic and cook for two to three minutes or until zucchini is softened. Cool for 10 minutes; stir in egg and egg yolk until well combined.
Meanwhile, stir together cheese, rice, bread crumbs, coriander, salt and pepper. Stir into vegetable mixture until well combined. Using your hands, shape two tablespoons (30 mL) of mixture into round, flat patties. (Patties can be made to this point, covered and refrigerated for up to one day; bring to room temperature before cooking.)
Heat remaining oil in a skillet set over medium-high heat. Working in batches, fry patties for two minutes per side or until well browned. Place a dollop of sour cream on top of each patty and crown with a spoonful of salsa.
Makes about 26 patties/cakes.
Salsa: In small bowl, whisk together rice vinegar, sesame oil, honey, lime juice, pepper sauce, salt and pepper. Stir in mango, red onion and mint until well combined. Makes one cup (250 mL) It can be made up to one day ahead.
“Unsinkable” salmon
roll-ups
2 cups cooked 500 mL
converted rice
1Ú4 cup rice vinegar 50 mL
1 tablespoon 15 mL
granulated sugar
1 tablespoon soy 15 mL
sauce
4 large, dried 4
shiitake mushroom caps, soaked in warm water, drained and
cut into thin strips
3 tablespoons 45 mL
fresh coriander, minced
1 14 oz. (400 g) 1
sliced smoked salmon
1 bunch green 1
onions, separated
and blanched
Dipping sauce
1Ú4 cup sweet rice 50 mL
wine
2 tablespoons 30 mL
soy sauce
1 teaspoon sesame 5 mL
oil
1 teaspoon 5 mL
granulated sugar
1 teaspoon fresh 5 mL
coriander, minced
Cook 3Ú4 cup (175 mL) of raw rice with 11Ú2 cups (375 mL) water. Stir together vinegar, sugar and soy sauce. Fluff rice with fork and stir in vinegar mixture. Stir mushrooms into rice with coriander. Place some of the rice mixture into a small log shape and wrap with a slice of smoked salmon. Repeat with remaining mixture and salmon. Trim off the white of the onion and tie with a green onion ribbon. Serve with dipping sauce. Makes about 30 rolls.
Optional extra: Serve or decorate with a dollop of wasabi mustard. Add a can of flaked crab meat to the mixture, if desired.
“As good as they get” beggar’s purses
11Ú2 cups cooked 375 mL
converted rice
2Ú3 cup diced, 150 mL
roasted red peppers
1Ú4 cup diced onions 50 mL
2 cups sliced 500 mL
white mushrooms (about 150 g)
1 teaspoon minced 5 mL
garlic
1 tablespoon olive oil 15 mL
1 10 oz. (300 g) package 1
frozen chopped spinach,
defrosted and excess water squeezed out
salt and pepper to taste
1Ú4 teaspoon Italian 1 mL
seasoning blend
1Ú2 cup ricotta cheese 125 mL
2 14 oz. (411 g) 2
packages prepared
puff pastry
1 egg 1
for egg wash add 1
tablespoons/15 mL water
Cook 2Ú3 cup (150 mL) of raw rice with 11Ú4 cups (300 mL) water. Mix with peppers and set aside. Saute onions, mushrooms and garlic in olive oil until onions are transparent. Mix into rice mixture. Add spinach, seasonings and ricotta cheese.
Dust counter with flour and roll pastry into 8 x 16 x 1Ú8 inch (20 x 40 x 0.35 cm) thick and cut into four inch (10 cm) squares. Place filling on pastry, leaving room to wrap around like a drawstring purse. Egg wash around edges, fold pastry up and seal the edge. Wrap a blanched green onion ribbon around the top, if desired.
Egg wash entire surface of pastry and bake in preheated oven at 400 F (200 C) for 20-25 minutes. Cook for five minutes before serving.
Makes about 32 bundles.
Oscars coming
Spice up your party with some movie trivia:
- The Academy of Motion Picture Arts and Sciences and the awards were established in the late 1920s based on a suggestion by MGM’s Louis B. Mayer.
- May 16, 1929, the first year for the awards, 14 awards were handed out, including Best Picture which was awarded to a First World War air-combat silent film called Wings. Only 270 people attended the event.
- After a press leak in 1939, the Academy hired Price-Waterhouse to keep the winners secret until they were announced at the ceremony, and in 1940, the phrase: “and the envelope, please,” came into regular use.
- Due to a shortage of metal in 1942, the Oscar statuettes were made of plaster. Later on, bronze-filled statuettes with gold-plating were issued as replacements.
- Jack Nicholson set a new record this year with his 14th Best Actor nomination for As Good As It Gets. The record was previously held by Sir Lawrence Olivier.
- Walt Disney won 26 Oscars throughout his life and holds the record for the most Academy Awards won by one person.
