Newspaper Page Text
PAGE 10A
FORSYTH COUNTY NEWS - Friday, March 26, 2004
Elizabeth Carrera shares delicious recipes
Fbrsyth county resident
Elizabeth Carrera may just
have discovered the fountain
of youth: good nutrition and
plenty of exercise.
At fifty-one years young, this
vivacious exercise instructor and
soon to be licensed real estate
agent radiates energy. Carrera is
a certified fitness trainer and a
specialist in performance nutri
tion.
For the last two years, she
has taught exercise classes for
the Forsyth County Parks and
Recreation Department.
When asked about her obvi
ous vitality and approach to
healthy living. Carrera said. "I
think it is important to keep a
balance in your life-exercising
does not have to be dull-every
body just needs to find some
thing they enjoy doing." Besides
teaching numerous weekly exer
cise classes. Carrera herself runs
about twenty-five miles a week.
Besides her love of physical
fitness. Carrera is also an accom
plished cook. Her interest in
cooking began with a comment
to Bob. her husband of twenty
one years. "It was about ten
years ago." remembered Carrera.
"1 just mentioned to Bob that I
w ished 1 knew how to cook-then
he immediately went out and
bought me a five-hundred dollar
set of Calphalon pots and pans.”
Carrera laughed and said she fig
ured since he had done that, the
least she could do was to leam
how to cook.
And leam she did. Carrera
watched cooking shows and
experimented with recipes
w henever she could. Carrera said
she would take recipes and
"tweak" them until they were
essentially her own-all the while
King Crossword
ACROSS
1 Garfield, for
one
4 Agt.
7 Dry, white
Italian wine
12 Part of H.R.H.
13 Lemieux
milieu'
14 Knight-clothes?
15 Altar constel
lation
16 Hilton's paradise
18 Wire measure
19 “M*A*S*H”
locale
20 Look-alikes,
metaphorically
22 Blueprint addi
tion
23 Caprice
27 Home for 20-
Across
29 Crooner fired
by Godfrey
31 Part of a
Santa outfit
34 Singer Eydie
35 Pretentious
37 Matsuyama
money
38 Jog
39 One of the kin
41 Collagist’s
need
45 Unisex wear
47 Cleo's slayer
48 Notes that fol
low “fa"
52 More, to
Manuel
© 2004 King Features Synd., Inc.
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Adlen
Robinson A
making them healthier without
losing the tlavor.
Even with her busy schedule,
Carrera still manages to cook a
delicious and healthy dinner for
she and her husband almost
every night.
What does Carrera think
about all the high protein, low
carb hype of late? "Complex
carbohydrates are your first
source of energy." said Carrera.
"The most important thing you
need is a plan you can live with-1
think most people have portion
distortion-if they would lessen
their portions, they could eat the
carbs they think are so bad."
Does Carrera have advice for
people trying to lose weight'.’
"Try to stay away from pre
packaged foods, read labels, and
exercise more." said Carrera.
(All recipes courtesy of
Elizabeth Carrera)
In the March. 2(X)4 issue of
Southern Living Magazine, one
of Carrera's recipes was just
published. Carrera loves to com
bine spicy and cool flavors-in
this recipe, the spicy poblanos
marry perfectly with the tangy,
cool mango salsa.
Crab-and-goat cheese
poblanos with mango salsa
8 poblano chile peppers
2 egg whites
1 (8 ounce) block part-skim
mozzarella cheese, shredded
1 (4 ounce) package goat
cheese
2 3 5 6 8 9 10 11
“' HL ■ I1
20 ■■23 24 25 26
33
35 ZZjHHIHh
38 ■■■39~ 40 ■MpF” 42 43 44
■45
46 c. ■ • -
Mlm I- “
HIII H I H I
53 Winning 7
54 Fraction of 37- 8
Across 9
55 Swelled head
56 Orange variety 10
57 Work unit 11
58 Sleep phenom
17
DOWN
1 Title holder 21
2 Elevated 23
dwelling 24
3 Refrain from 25
singing? 26
4 Put on the line 28
5 Reverberated 30
6 Morsel of wis
dom 31
IN THE KITCHEN
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 to 1 teaspoon freshly
ground black pepper
1/4 to 1/2 teaspoon dried red
pepper Hakes
1 (6 ounce) can lump crab
meat. rinsed and drained
1 cup frozen kernel corn,
thawed
1/3 cup chopped fresh
cilantro
1 tablespoon fresh lime juice
Vegetable cooking spray
Mango Salsa (recipe follows)
Garnish: chopped fresh
cilantro
Broil chile peppers on an alu
minum foil-lined baking sheet 5
inches from heat 5 minutes on
each side or until peppers kx>k
blistered.
Place peppers in a large zip
top plastic bag; seal and let stand
10 minutes to loosen skins. Peel
peppers. Carefully cut peppers
open lengthwise on one side,
keeping stems intact; discard
seeds. Set peppers aside.
Process egg whites in a food
processor until foamy. Add moz
zarella cheese and next 5 ingre
dients. processing until blended.
Place cheese mixture in a
large bowl. Stir in crabmeat and
next 3 ingredients. Spoon crab
meat mixture evenly into pep
pers. pinching cut edges together
to seal. Arrange stuffed peppers,
seam side down, in a 13x9-inch
baking dish coated with cooking
spray. Bake, covered, at 375-
degrees for 25 to 30 minutes, or
until thoroughly heated. Top
with mango salsa, and garnish, if
desired.
Mango salsa
1 mango, peeled and
chopped
1/3 cup diced red onion
Long story
Stick figure?
“What Kind of
Fool -?"
Encyc. bk.
History chap
ter
Jodie Foster
movie
Diagonal spar
Incorrect
Not vert.
Doctrine
Daisy -
Eccentric
Census statis
tic
Diner order
32 Place for a
Plug
33 Bother
36 Help a hood
37 There
40 Poker ploy
42 Debussy opus
43 Grammarian’s
concern
44 - salts
45 Nephrite
46 Medley com
ponent
48 - Paulo
49 Cries of sur
prise
50 Field
51 Trail the pack
1/3 cup chopped fresh
cilantro
1 tablespoon fresh lime juice
Stir together all ingredients.
Cover and chill until ready to
serve.
Goat cheese stuffed won
ton appetizers
I package won ton wrappers
1 egg white
8 ounces goat cheese
6 ounces nonfat cottage
cheese
1/2 cup frozen com, thawed
1/2 red pepper diced
2 Scallions finely chopped
Salt and pepper to taste
Garlic to taste
1 teaspoon wasabi pow der
1 teaspoon each of basil,
thyme, and oregano
In a large bowl, beat egg
white till frothy. Aijd goat
cheese, cottage cheese and con
tinue beating till smooth and
well blended. Add the com. red
peppers, scallions, salt, pepper,
garlic, wasabi powder and herbs
of choice. Use a spoon and blend
well. Preheat oven at 350. Line a
mini cupcake pan with won tons.
Place won ton shells in the oven
for three to five minutes.
Remove from oven and fill 3/4
full with cheese mixture. Bake
for seven to eight minutes or
until filling is hot and set. Be
sure the wrappers don’t bum.
Makes approx. 25 appetizers
(can he served with an entree.)
Orange and teriyaki
salmon in parchment
3 tablespoons orange juice
3 tablespoons low sodium
soy sauce
1 tablespoon nee wine vine
gar
1 teaspoon sugar
2 cloves minced garlic
I tablespoon ground ginger
4 Salmon fillets without skin
Parsley for garnish
4 lemon wedges
Preheat oven to 400 degrees.
Combine first six ingredients
and whisk until well combined.
Marinate salmon for 1-2 hours
Come Taste
WHAT ALL THE
8 Fun's about!
Shake’s Frozen Custard Grand Opening
I Saturday, March 27, Noon to 4 p.m.
Want to kick your taste buds into high gear? Then head on over
to the grand opening of the Shake’s Frozen Custard at 518
Atlanta Road and taste the best frozen treat in town! We'll have -
music, prizes, fun and plenty of delicious Shakes Frozen Custard H|
S to go around. So stop by the grand opening and see just how ■g
I good frozen treats can be!
Live DJ (Dr. Beat) - Noon to 4 p.m. < //"madeX
Elvis Impersonator -1 to 3 p.m.
Contests, Prizes, Face Painting, Vhourly/
Clown & Balloons - Noon to 4 p.m.
ISOC Junior Cones [* \
Noon to 1 p.m.! |
Buy a Classic Sundae Get a \
Classic Sundae 1/2 Price |
2 to 3 p.m. ■
Buy a Quart
Get a Quart 1/2 Price
3 to 4p*m.
Shake’s Frozen Custard
516 Atlanta Road \ ■
(next to Sonic, across
from Movies 400)
Cumming, GA
(770) 205-3307
America’s Favorite
FrozenCustardL I
then discard marinade.
Cut four square parchment
sheets (foil may be substituted).
Place a fillet on one half and fold
parchment over and crimp edges
to seal tight. Place the four
parchment packages on a jelly
roll pan and bake for 15 minutes.
Cut a large X in the top of
each package, sprinkle with
fresh parsley and serve a lemon
wedge on the side and serve.
This entree pairs well with cous
cous, long grain brown rice or
roasted new potatoes and veg
gies. Serves four.
Southwestern rollups
2 egg whites beaten
minced garlic to taste
I tablespoon red pepper
flakes
1 tablespoon cumin
1/3 cup fresh cilantro,
chopped
2 seeded and deveined
jalepeno peppers, diced
2 package frozen spinach,
thawed and well drained (best
results if mashed with a fork in a
fine meshed colander
1 can black beans, drained
and rinsed well
I cup frozen com, thaw ed
1/2 cup pannesan
8 ounces Monterey Jack
cheese grated or low fat moz
zarella (or any cheese that melts
well)
4 low fat flour tortillas
Except tortillas, mix al)
ingredients well. This can be
made a day ahead and then
cover and refrigerate until ready
to assemble.
Spread mixture on 3/4 of tor
tilla and roll jellyroll style. Wrap
tightly in aluminum foil sprayed
with Pam (so it doesn't stick to
foil and fall apart) and bake in a
pre-heated 375 degree oven for
25 minutes or until heated
through and cheese has melted.
Remove rollups from foil;
place each on a plate and top
w ith toppings of choice. This
makes a full meal when served
w ith a side of brown rice.
"“Optional toppings: salsa,
guacamole, chopped tomatoes,
non-fat sour cream.
*Egg whites serve as a
binder in the filling plus adds
extra lean protein. Serves four.
Sunburst Asian salad
1 pound baby leaf spinacfi,
rinsed and stems removed
1/2 red onion finely sliced in
rings
1 can sliced water chestnuts,
rinsed and drained
1 mango peeled and cubed
1/2 pound grape tomatoes
1/2 cup dry roasted pecan
halves
6 ounces goat cheese crum
bled
1/3 cup packed fresh cilantro
leaves
In a large bowl or a deep
serving platter, combine the
above ingredients in a decorative
fashion. Just before serving,
pour the amount of dressing pre
ferred evenly over the salad (the
salad can be made in the morn
ing. covered and refrigerated
until ready to serve).
Dressing:
1/4 cup low’ sodium soy
sauce
1/4 cup rice w ine vinegar
1/2 fresh lime juiced
I tablespoon red pepper
flakes
1/2 teaspoon sugar or sugar
substitute
I teaspoon garlic powder
salt and pepper to taste
1 tablespoon dark sesame oil
2 tablespoons w ater
Whisk the dressing ingredi
ents until well blended. This
may be made a couple days
ahead, covered and refrigerated.
Adlen Robinson's Food col
umn is published in every
Friday 's newspaper. Her "Home
Matters" column is published in
every Sunday's newspaper. She
welcomes reader tips, sugges
tions and comments. Please
email her at a4kidz@bell
south, net or write to her at the
newspaper.